Entrepreneurs + Innovators
Charles Eisenstat thought he wanted to be a lawyer, but after living in Chicago and D.C. and experiencing their "advanced coffee culture," he realized his true passion lies in brewing the perfect cup of java.
Now, after spending countless hours studying the finer points of law as well as watching baristas make coffee in some of the best coffee shops in the world, the would-be entrepreneur plans to open POUR Cleveland. This new coffee shop in the 5th Street Arcades will offer handcrafted beverages including pour-over-style coffee.
"We won't feature any batch coffee, it will be strictly handbrew or pour-over, individually by the cup," explains Eisenstat, who started his quest by creating a coffee bar at home several years ago. He'd craft the perfect cup before heading off to work at a bank. "We'll be the first shop downtown to feature coffee that way. This is taking a culinary approach to it -- the way people do wine and beer."
POUR was recently named a finalist in the 5th Street Arcades Retail Development Grant Competition, a collaboration between Downtown Cleveland Alliance, Charter One's Growing Communities Initiative and Cumberland Development, the lease-holder for the 5th Street Arcades. Eisenstat has launched a crowdfunding campaign; Charter One will match up to $1,000 of whatever he raises.
In addition to brewing single-origin and estate coffees that would be hard to find in other Cleveland coffee shops, Eisenstat wants POUR to become a center for coffee culture. "We want people to geek out with us and get excited about coffee," he says in his Indiegogo campaign message. He promises "passionate baristas" and low countertops so customers can see how their coffee is being made. He also aims to create a place for coffee education, so classes and workshops will be offered.
Unlike Rising Star in Ohio City, an artisan venue that has a devout following but remains largely a roaster with little seating space, POUR aims to be a comfortable space where office workers and residents can hang out.
If all goes as planned, Eisenstat hopes to open POUR in a retail space with street frontage in July. He plans to buy his coffee from Counterculture in Durham, North Carolina, and the average cup will cost range from $2 to $3. He will launch the operation with little help, but plans to eventually hire six to 10 people.
Source: Charles Eisenstat
Writer: Lee Chilcote
Now, after spending countless hours studying the finer points of law as well as watching baristas make coffee in some of the best coffee shops in the world, the would-be entrepreneur plans to open POUR Cleveland. This new coffee shop in the 5th Street Arcades will offer handcrafted beverages including pour-over-style coffee.
"We won't feature any batch coffee, it will be strictly handbrew or pour-over, individually by the cup," explains Eisenstat, who started his quest by creating a coffee bar at home several years ago. He'd craft the perfect cup before heading off to work at a bank. "We'll be the first shop downtown to feature coffee that way. This is taking a culinary approach to it -- the way people do wine and beer."
POUR was recently named a finalist in the 5th Street Arcades Retail Development Grant Competition, a collaboration between Downtown Cleveland Alliance, Charter One's Growing Communities Initiative and Cumberland Development, the lease-holder for the 5th Street Arcades. Eisenstat has launched a crowdfunding campaign; Charter One will match up to $1,000 of whatever he raises.
In addition to brewing single-origin and estate coffees that would be hard to find in other Cleveland coffee shops, Eisenstat wants POUR to become a center for coffee culture. "We want people to geek out with us and get excited about coffee," he says in his Indiegogo campaign message. He promises "passionate baristas" and low countertops so customers can see how their coffee is being made. He also aims to create a place for coffee education, so classes and workshops will be offered.
Unlike Rising Star in Ohio City, an artisan venue that has a devout following but remains largely a roaster with little seating space, POUR aims to be a comfortable space where office workers and residents can hang out.
If all goes as planned, Eisenstat hopes to open POUR in a retail space with street frontage in July. He plans to buy his coffee from Counterculture in Durham, North Carolina, and the average cup will cost range from $2 to $3. He will launch the operation with little help, but plans to eventually hire six to 10 people.
Source: Charles Eisenstat
Writer: Lee Chilcote
When Jack Bialosky founded Bialosky and Partners back in 1951, he was just 27 years old and fresh out of serving in World War II. His vision and determination as an architect prompted him to follow his entrepreneurial urges and break away from his employer to pursue the clients he wanted to serve.
“He was working for architect Charles Kohlman at the time,” says Jack Bialosky, Jr. “As more work started coming in, Kohlman wasn’t interested in taking it on. So, Dad went out on his own.”
The move paid off. The senior Bialosky began with single family residential homes, including some of the first modern homes in Shaker Heights. The homes were known as “Bialosky-Designed Homes” at the time.
The practice has expanded over the years to include some of Cleveland’s most notable structures. It began with designing the May Company building in University Heights -- the largest retail project in the country when built in 1951. “That was the beginning of a big commercial practice for us,” says Bialosky, Jr.
More recent retail structures include Eton Chagrin Boulevard and Crocker Park. The firm has designed buildings at Ursuline College and Tri-C’s hospitality management program as well as RTA’s headquarters. Bialosky and Partners also has a reputation for its religious buildings, like Cedar Road Synagogue.
“We’ve been in business long enough that a lot of our buildings have come down, but a lot of them also have become landmarks,” says Bialosky, Jr.
Today, Bialosky and Partners is a family-run business. Jack Jr. joined the firm in 1986 and brother William Bialosky heads up the New York offices. The firm has grown over time to 40 employees in Cleveland and six in New York. The firm has made the Weatherhead 100 three times, and the average tenure of employees is eight to 10 years -- a long time in the industry.
Bialosky Jr. credits their success with being a diverse architectural firm. “We were advised that if we wanted to grow we had to specialize or become boutique,” he says. “That didn’t sound like fun, so we bucked that advice, and it’s a good thing we did.”
Source: Jack Bialosky, Jr.
Writer: Karin Connelly
“He was working for architect Charles Kohlman at the time,” says Jack Bialosky, Jr. “As more work started coming in, Kohlman wasn’t interested in taking it on. So, Dad went out on his own.”
The move paid off. The senior Bialosky began with single family residential homes, including some of the first modern homes in Shaker Heights. The homes were known as “Bialosky-Designed Homes” at the time.
The practice has expanded over the years to include some of Cleveland’s most notable structures. It began with designing the May Company building in University Heights -- the largest retail project in the country when built in 1951. “That was the beginning of a big commercial practice for us,” says Bialosky, Jr.
More recent retail structures include Eton Chagrin Boulevard and Crocker Park. The firm has designed buildings at Ursuline College and Tri-C’s hospitality management program as well as RTA’s headquarters. Bialosky and Partners also has a reputation for its religious buildings, like Cedar Road Synagogue.
“We’ve been in business long enough that a lot of our buildings have come down, but a lot of them also have become landmarks,” says Bialosky, Jr.
Today, Bialosky and Partners is a family-run business. Jack Jr. joined the firm in 1986 and brother William Bialosky heads up the New York offices. The firm has grown over time to 40 employees in Cleveland and six in New York. The firm has made the Weatherhead 100 three times, and the average tenure of employees is eight to 10 years -- a long time in the industry.
Bialosky Jr. credits their success with being a diverse architectural firm. “We were advised that if we wanted to grow we had to specialize or become boutique,” he says. “That didn’t sound like fun, so we bucked that advice, and it’s a good thing we did.”
Source: Jack Bialosky, Jr.
Writer: Karin Connelly
eater dishes with sawyer re: ramen
In an Eater.com feature titled “Noodlecat Chef-Owner Jonathon Sawyer on Cleveland, Expansion, and the Ramen Boom,” Amy McKeever talks to local chef Jonathon Sawyer regarding the one-year anniversary of the Noodlecat spot in Cleveland’s historic West Side Market.
In her lengthy interview she touches on all aspects of the satellite location, from opening to inspiration, to the difficulties of working in a cramped 45-square-foot space. Despite focus on Sawyer and Noodlecat, the West Side Market comes across as the star thanks to outstanding vendor relationships and supplying the ingredients used at both the stand and the brick-and-mortar restaurant downtown.
“I would say if anybody comes to Cleveland and doesn't go to the West Side Market, that would be an absolute shame,” Sawyer states.
We agree wholeheartedly.
Check out the full interview here.
In her lengthy interview she touches on all aspects of the satellite location, from opening to inspiration, to the difficulties of working in a cramped 45-square-foot space. Despite focus on Sawyer and Noodlecat, the West Side Market comes across as the star thanks to outstanding vendor relationships and supplying the ingredients used at both the stand and the brick-and-mortar restaurant downtown.
“I would say if anybody comes to Cleveland and doesn't go to the West Side Market, that would be an absolute shame,” Sawyer states.
We agree wholeheartedly.
Check out the full interview here.
As the owner of a small consulting firm, James Gasparatos knows all too well the struggles of running a small business, including promoting the company and finding the right talent among other things. The challenges gave Gasparatos the idea to start Gigfinity, an interactive website designed to help small and mid-size Cleveland businesses connect with customers, promote their companies and find local talent. The site also allows job seekers to peruse and apply for jobs with Gigfinity businesses.
“Gigfinity is a social commerce site focused on marketing and hiring for small businesses,” explains Gasparatos. "My business partner, Eric McGarvey, and I were running our own small consulting companies when we had this idea a few years ago. We saw a gap where there were a lot of opportunities here for both small businesses and for job seekers. We connect them.”
Small businesses can post their profiles on Gigfinity -- free of charge -- detailing their services, job openings and even work samples. The businesses only pay a fee if they fill a job or get customers from their listings on Gigfinity.
“We only want them to pay if there’s something of value for them,” says Gasparatos. “Here, people who are looking at your profile most likely need your service.” Additionally, Gigfinity is offering small businesses a free credit for signing up on the site. Simply put in offer code “G1000” to get the free credit when signing up.
Service seekers can search the database for companies that fulfill their needs. And job seekers, or “gig seekers” can search for open positions or post their resumes and profiles.
It’s all about keeping it local and supporting the little guy, says Gasparatos. The site, which officially launched in the beginning of 2013, already has more than 60 small business listings and around 10 open jobs.
Gasparatos plans to team up with local high school and colleges in the area to attract and retain new talent to the growing small businesses. “Nothing brings everyone together as a region like small businesses and jobs,” he says.
Source: James Gasparatos
Writer: Karin Connelly
“Gigfinity is a social commerce site focused on marketing and hiring for small businesses,” explains Gasparatos. "My business partner, Eric McGarvey, and I were running our own small consulting companies when we had this idea a few years ago. We saw a gap where there were a lot of opportunities here for both small businesses and for job seekers. We connect them.”
Small businesses can post their profiles on Gigfinity -- free of charge -- detailing their services, job openings and even work samples. The businesses only pay a fee if they fill a job or get customers from their listings on Gigfinity.
“We only want them to pay if there’s something of value for them,” says Gasparatos. “Here, people who are looking at your profile most likely need your service.” Additionally, Gigfinity is offering small businesses a free credit for signing up on the site. Simply put in offer code “G1000” to get the free credit when signing up.
Service seekers can search the database for companies that fulfill their needs. And job seekers, or “gig seekers” can search for open positions or post their resumes and profiles.
It’s all about keeping it local and supporting the little guy, says Gasparatos. The site, which officially launched in the beginning of 2013, already has more than 60 small business listings and around 10 open jobs.
Gasparatos plans to team up with local high school and colleges in the area to attract and retain new talent to the growing small businesses. “Nothing brings everyone together as a region like small businesses and jobs,” he says.
Source: James Gasparatos
Writer: Karin Connelly
Laurel School junior Anamika Veeramani took first place at TiE Ohio’s inaugural TiE Young Entrepreneurs (TYE) Business Plan Competition on March 13 for her online science journal for high school students, En Kephalos Science Journal. Veeramani first beat out her fellow Laurel students in a competition before advancing to the regional competition. She won $1,000 and will compete in the TiE Global competition at George Mason University in Fairfax, Virginia in June.
Competitors were asked to create a business plan for a company that could be started for less than $1,000. The plans were reviewed by a panel of judges based on concept, business model, market analysis, financial analysis and overall presentation.
Veeramani created En Kephalos Science Journal -- which is Greek for “In the Mind” -- during her freshman year as an outlet for students to go more in-depth in their science research. “I had done research since seventh grade,” she says. “I would do really well at science fairs, but there was nothing beyond that and no opportunities to publish in journals.”
Veeramani wanted to provide a vehicle for high school students to share their findings. “I chose the name En Kephalos because I wanted to stress the fact that while age and experience are closely tied, age and knowledge or ability don’t necessarily correlate,” she explains. “You don’t need to be an undergrad or postgrad to be able to conduct meaningful, publishable research.”
En Kephalos has three boards, made up of high school and college undergrads and a board of science professionals. “Our model is different because the majority of the staff is made up of peers,” Veeramani says.
Contributors come from mostly the Midwest and the East coast, but Veeramani says she has contributors from around the country and Canada. One of her staff lives in England.
TiE Ohio sponsored the competition in partnership with the Burton D. Morgan Foundation and the Veale Foundation. Second and third place winners came from Magnificat and University School.
Source: Anamika Veeramani
Writer: Karin Connelly
Competitors were asked to create a business plan for a company that could be started for less than $1,000. The plans were reviewed by a panel of judges based on concept, business model, market analysis, financial analysis and overall presentation.
Veeramani created En Kephalos Science Journal -- which is Greek for “In the Mind” -- during her freshman year as an outlet for students to go more in-depth in their science research. “I had done research since seventh grade,” she says. “I would do really well at science fairs, but there was nothing beyond that and no opportunities to publish in journals.”
Veeramani wanted to provide a vehicle for high school students to share their findings. “I chose the name En Kephalos because I wanted to stress the fact that while age and experience are closely tied, age and knowledge or ability don’t necessarily correlate,” she explains. “You don’t need to be an undergrad or postgrad to be able to conduct meaningful, publishable research.”
En Kephalos has three boards, made up of high school and college undergrads and a board of science professionals. “Our model is different because the majority of the staff is made up of peers,” Veeramani says.
Contributors come from mostly the Midwest and the East coast, but Veeramani says she has contributors from around the country and Canada. One of her staff lives in England.
TiE Ohio sponsored the competition in partnership with the Burton D. Morgan Foundation and the Veale Foundation. Second and third place winners came from Magnificat and University School.
Source: Anamika Veeramani
Writer: Karin Connelly
PlayhouseSquare will soon add another delicious restaurant to the district, adding fuel to its quest to become a 24/7 neighborhood that encourages theater patrons to stick around long after the shows end. Entrepreneurs Jiyoung and John Sung will open Sung's House next month, adding a Korean and Japanese restaurant to the downtown scene.
"It's not traditional Korean food -- it's fusion style," says Jiyoung Sung, who moved from Michigan to be close to family. "We're also building a sushi bar."
John Sung worked as a sushi chef for 13 years before moving to Cleveland. The venue is a big leap for the couple. "We're happy and nervous at the same time. We're excited about having our own place, but it's kind of frightening, too."
The price range for lunch will be $8-10, while dinner items will be around $15, keeping the menu affordable for CSU students and downtown office workers.
"We think those who live, work and visit here will appreciate having yet another great choice of where to eat," says Cindi Szymanski of PlayhouseSquare, which owns the building. "The planned Korean and Japanese menu choices, including sushi, will bring a currently unrepresented style of cuisine to PlayhouseSquare."
Why did the couple choose PlayhouseSquare? "My uncle is a professor at CSU, and he knows the area very well," says Jiyoung Sung. "He recommended it to us."
The restaurant will be located at 1507 Euclid Avenue, in the former China Sea Express space. It is expected to open in May.
Source: Jiyoung Sung
Writer: Lee Chilcote
"It's not traditional Korean food -- it's fusion style," says Jiyoung Sung, who moved from Michigan to be close to family. "We're also building a sushi bar."
John Sung worked as a sushi chef for 13 years before moving to Cleveland. The venue is a big leap for the couple. "We're happy and nervous at the same time. We're excited about having our own place, but it's kind of frightening, too."
The price range for lunch will be $8-10, while dinner items will be around $15, keeping the menu affordable for CSU students and downtown office workers.
"We think those who live, work and visit here will appreciate having yet another great choice of where to eat," says Cindi Szymanski of PlayhouseSquare, which owns the building. "The planned Korean and Japanese menu choices, including sushi, will bring a currently unrepresented style of cuisine to PlayhouseSquare."
Why did the couple choose PlayhouseSquare? "My uncle is a professor at CSU, and he knows the area very well," says Jiyoung Sung. "He recommended it to us."
The restaurant will be located at 1507 Euclid Avenue, in the former China Sea Express space. It is expected to open in May.
Source: Jiyoung Sung
Writer: Lee Chilcote
mr. conway goes to washington
In a New York Times feature titled “Riding Wave of Popularity, Craft Brewers ask Congress for a Tax Cut,” Andrew Siddons writes of brewers from across the nation gathering in Washington D.C. for their industry’s first conference. In addition to meeting to discuss their trade, plenty of lobbying took place as well.
“For every 31 gallons that we brew, $7 goes to Uncle Sam,” said Jeff Hancock, a co-founder of DC Brau. These small brewers feel they need a break.
Cleveland’s own Patrick Conway of Great Lakes Brewing Company was there as well.
“We are the victims of our own success,” said Patrick Conway, owner of the Great Lakes Brewing Company in Cleveland. Mr. Conway brought a delegation of 12 employees to Washington to network and publicize his brews with tap takeovers at local bars. “We’re always being courted by distributors,” he said. “It’s not our intention to sell in every state, but we are flattered.”
Enjoy the entire feature here.
“For every 31 gallons that we brew, $7 goes to Uncle Sam,” said Jeff Hancock, a co-founder of DC Brau. These small brewers feel they need a break.
Cleveland’s own Patrick Conway of Great Lakes Brewing Company was there as well.
“We are the victims of our own success,” said Patrick Conway, owner of the Great Lakes Brewing Company in Cleveland. Mr. Conway brought a delegation of 12 employees to Washington to network and publicize his brews with tap takeovers at local bars. “We’re always being courted by distributors,” he said. “It’s not our intention to sell in every state, but we are flattered.”
Enjoy the entire feature here.
Sam McNulty has the best kind of problem an owner can have; he's selling so much beer at Market Garden Brewery and NanoBrew in Ohio City that he can hardly keep up with demand. Selling kegs to patrons or restaurants that want to carry popular varieties like Pearl Street Wheat or CitroMax IPA is out of the question.
McNulty and his partners expect to solve their space crunch by early next year with the redevelopment of the Market Culinary Building, a 43,000-square-foot warehouse at W. 24th Street and Bridge Avenue. McNulty has taken to calling the place the "palace of fermentation."
After purchasing the building last year for $800,000, McNulty, brewmaster Andy Tveekram and partners Mike Foran and Mark Priemer will spend an undisclosed sum rehabbing it into a hub for beermaking, cheesemaking, charcuterie, distilling, kombucha and other types of fermentation. They'll offer classes and tours from beermaking to sausage making to butchering whole, pasture-raised animals.
"Bar Cento was the first restaurant in the state to serve farm-raised venison," explains McNulty. "We had a big coming-out party for venison. We had a whole deer sitting on the bartop, and Chef Lambert did a demonstration of how to break down a whole animal. That event sold out within two hours of listing tickets for sale."
"People are very interested in artisanal food, who’s making it," he adds. "They want to know it’s local, fresh, and the animals are raised, harvested humanely."
The building, which sits on an acre of land, will solve the beermaking problem and then some -- the large space offers room to grow. McNulty says the foursome also plans to open a retail shop sometime next year to sell homemade products.
"We'll sell charcuterie, cheese, fresh eggs," he says. "Everything we put out will be on a very boutique level. We'll pick out four to six recipes we've perfected at Market Garden and then make them to distribute to restaurants in the area."
The point is to complement the West Side Market, which McNulty wholeheartedly supports but feels needs to boost local products and update its hours. "At one point we considered buying a stand, but we didn't want to limit ourselves to the impractical hours the market keeps. We'll be open on days the market isn't."
Source: Sam McNulty
Writer: Lee Chilcote
McNulty and his partners expect to solve their space crunch by early next year with the redevelopment of the Market Culinary Building, a 43,000-square-foot warehouse at W. 24th Street and Bridge Avenue. McNulty has taken to calling the place the "palace of fermentation."
After purchasing the building last year for $800,000, McNulty, brewmaster Andy Tveekram and partners Mike Foran and Mark Priemer will spend an undisclosed sum rehabbing it into a hub for beermaking, cheesemaking, charcuterie, distilling, kombucha and other types of fermentation. They'll offer classes and tours from beermaking to sausage making to butchering whole, pasture-raised animals.
"Bar Cento was the first restaurant in the state to serve farm-raised venison," explains McNulty. "We had a big coming-out party for venison. We had a whole deer sitting on the bartop, and Chef Lambert did a demonstration of how to break down a whole animal. That event sold out within two hours of listing tickets for sale."
"People are very interested in artisanal food, who’s making it," he adds. "They want to know it’s local, fresh, and the animals are raised, harvested humanely."
The building, which sits on an acre of land, will solve the beermaking problem and then some -- the large space offers room to grow. McNulty says the foursome also plans to open a retail shop sometime next year to sell homemade products.
"We'll sell charcuterie, cheese, fresh eggs," he says. "Everything we put out will be on a very boutique level. We'll pick out four to six recipes we've perfected at Market Garden and then make them to distribute to restaurants in the area."
The point is to complement the West Side Market, which McNulty wholeheartedly supports but feels needs to boost local products and update its hours. "At one point we considered buying a stand, but we didn't want to limit ourselves to the impractical hours the market keeps. We'll be open on days the market isn't."
Source: Sam McNulty
Writer: Lee Chilcote
Some creative, outside-the-box thinking by the city's leading urban design and cycling advocates has led to the creation of four additional "bike boxes," which are to be installed this spring in various Cleveland neighborhoods.
The newest wave of bike boxes are modeled after a successful pilot project at Nano Brew in Ohio City. That installation transformed a steel shipping container into a colorful curbside bike garage for two-wheeled visitors.
By offering secure, covered parking in a bike corral that also functions as dynamic, placemaking public art, the Bridge Avenue bike box does more than simply provide practical parking: It brands the city as a place that prioritizes cycling.
"It's really a center of gravity," says Greg Peckham, Managing Director of LAND Studio, the nonprofit that spearheaded the project with Bike Cleveland. "It's as much about a safe, convenient, protected place to park your bike as it is about making a statement that cycling is an important mode of transportation in the city."
Peckham says that Ohio City's bike box is very well used on days when the West Side Market is open and in the evening when riders coast in for dinner or a drink. With the street's bike racks often at capacity, the bike box was critical, he says.
The new bike boxes will be installed in time for Bike Month in May. The locations are Gordon Square (a barn-red beauty outside Happy Dog), Tremont (two "half loaves," as Peckham calls them, outside South Side and Tremont Tap House), St. Clair Superior (location TBD) and a final, undetermined community.
The bike boxes are being custom-fabricated by Rust Belt Welding, which is an entrepreneurial duo that has made creative bike parking a calling card for their work. Each of the boxes is being designed with neighborhood input -- hence Tremont's half-boxes, which amount to a shipping container split in two.
The project is being supported by Charter One Growing Communities, which has also funded retail attraction efforts in Ohio City, downtown and St. Clair Superior.
Peckham says the new designs accommodate more bikes and use lighter colors. Users can expect more innovations in the future -- LAND Studio is working to secure funding so that green roofs and solar panels can be added to the boxes.
The bike boxes are being maintained through partnerships with neighboring businesses, which agree to maintain, clean and keep secure the facilities.
Source: Greg Peckham
Writer: Lee Chilcote
The newest wave of bike boxes are modeled after a successful pilot project at Nano Brew in Ohio City. That installation transformed a steel shipping container into a colorful curbside bike garage for two-wheeled visitors.
By offering secure, covered parking in a bike corral that also functions as dynamic, placemaking public art, the Bridge Avenue bike box does more than simply provide practical parking: It brands the city as a place that prioritizes cycling.
"It's really a center of gravity," says Greg Peckham, Managing Director of LAND Studio, the nonprofit that spearheaded the project with Bike Cleveland. "It's as much about a safe, convenient, protected place to park your bike as it is about making a statement that cycling is an important mode of transportation in the city."
Peckham says that Ohio City's bike box is very well used on days when the West Side Market is open and in the evening when riders coast in for dinner or a drink. With the street's bike racks often at capacity, the bike box was critical, he says.
The new bike boxes will be installed in time for Bike Month in May. The locations are Gordon Square (a barn-red beauty outside Happy Dog), Tremont (two "half loaves," as Peckham calls them, outside South Side and Tremont Tap House), St. Clair Superior (location TBD) and a final, undetermined community.
The bike boxes are being custom-fabricated by Rust Belt Welding, which is an entrepreneurial duo that has made creative bike parking a calling card for their work. Each of the boxes is being designed with neighborhood input -- hence Tremont's half-boxes, which amount to a shipping container split in two.
The project is being supported by Charter One Growing Communities, which has also funded retail attraction efforts in Ohio City, downtown and St. Clair Superior.
Peckham says the new designs accommodate more bikes and use lighter colors. Users can expect more innovations in the future -- LAND Studio is working to secure funding so that green roofs and solar panels can be added to the boxes.
The bike boxes are being maintained through partnerships with neighboring businesses, which agree to maintain, clean and keep secure the facilities.
Source: Greg Peckham
Writer: Lee Chilcote
"Jazz is like the kind of man you wouldn't want your daughter to associate with." That might sound like a curious quote for a pastor to use in blessing a jazz bar, yet these were Mark Giuliano's words at the opening of the new Take 5 Jazz Club in downtown Cleveland. The quote comes from jazz legend Duke Ellington.
"We know how important live music is for gathering people; we're for that kind of community building," explains Giuliano, Pastor of Old Stone Church on Public Square and President of the Downtown Residents Association. "We want a place where you can have great food and a couple drinks, listen to live music, be able to visit and have a sense of community. What [the owners] have done is take an old, divey bar and brought new life to it."
Giuliano believes Take 5 will fill a gap in the Warehouse District entertainment scene by offering music that's geared towards an older, multicultural crowd.
"There are an awful lot of empty-nesters like my wife and I [downtown]," he says. "We're not really going to be doing the club scene over on W. 6th at two in the morning. This is a place where everybody feels welcome and has a place."
Take 5, which opened on March 21, offers live jazz, R&B and blues from Thursday through Sunday nights. It is located at 740 Superior Avenue, in the former House of Cues and Prime Rib Steakhouse location in the Warehouse District. The venue also offers an extensive tapas menu prepared by executive chef Jeremy Rolen.
Owners Brian Gresham and Claude Carson have renovated the once-shabby House of Cues into an upscale jazz venue that caters to a professional crowd. Gresham says he saw an opening in the scene due to all the development taking place downtown.
"With the casino, med mart and Flats being revitalized, we wanted to fill a niche," he says. "We more or less took concepts from places that were once in the area that did very well -- The Bop Stop, Wilberts and Sixth Street Down Under."
The owners renovated the interior with new lighting and other improvements. A black ceiling makes it "feel like you're in a true musical venue," Gresham says.
Take 5 welcomed trumpet player and vocalist Skip Martin for its opening weekend, and Gresham is currently working to bring Sean Jones to town, as well. The venue's performers will include a mix of regional and national acts.
Source: Mark Giuliano, Brian Gresham
Writer: Lee Chilcote
"We know how important live music is for gathering people; we're for that kind of community building," explains Giuliano, Pastor of Old Stone Church on Public Square and President of the Downtown Residents Association. "We want a place where you can have great food and a couple drinks, listen to live music, be able to visit and have a sense of community. What [the owners] have done is take an old, divey bar and brought new life to it."
Giuliano believes Take 5 will fill a gap in the Warehouse District entertainment scene by offering music that's geared towards an older, multicultural crowd.
"There are an awful lot of empty-nesters like my wife and I [downtown]," he says. "We're not really going to be doing the club scene over on W. 6th at two in the morning. This is a place where everybody feels welcome and has a place."
Take 5, which opened on March 21, offers live jazz, R&B and blues from Thursday through Sunday nights. It is located at 740 Superior Avenue, in the former House of Cues and Prime Rib Steakhouse location in the Warehouse District. The venue also offers an extensive tapas menu prepared by executive chef Jeremy Rolen.
Owners Brian Gresham and Claude Carson have renovated the once-shabby House of Cues into an upscale jazz venue that caters to a professional crowd. Gresham says he saw an opening in the scene due to all the development taking place downtown.
"With the casino, med mart and Flats being revitalized, we wanted to fill a niche," he says. "We more or less took concepts from places that were once in the area that did very well -- The Bop Stop, Wilberts and Sixth Street Down Under."
The owners renovated the interior with new lighting and other improvements. A black ceiling makes it "feel like you're in a true musical venue," Gresham says.
Take 5 welcomed trumpet player and vocalist Skip Martin for its opening weekend, and Gresham is currently working to bring Sean Jones to town, as well. The venue's performers will include a mix of regional and national acts.
Source: Mark Giuliano, Brian Gresham
Writer: Lee Chilcote
growing farm-to-table caterer looking to hire urban farmhands
Sow Food brings the farm-to-table concept full circle with the company’s Community Supported Agriculture (CSA) meals. Chef-owner-farmer Brian Doyle takes the produce grown on his White Squirrel Farm on W. 47th Street and Lorain Avenue and creates ready-to-eat meals for customers during the 16-week growing season.
From June to September, Sow customers get three dinners a week. Each meal serves two adults. The meals are a combination of traditional dishes and Doyle’s special creations. All of the ingredients come from his farm -- where he grows tomatoes, eggplant, lettuce, garlic and pumpkin -- and local meat and dairy farms.
Since last summer, Doyle has secured permanent kitchen space at the Beachland Ballroom. He has increased his regular customer base from 10 in 2011 to a predicted 30 to 50 this year. In addition to himself and partner Maggie Downey, Doyle has increased his seasonal help from two employees to four.
This year, Doyle is looking to hire a farmer to run White Squirrel Farm, do weekly upkeep and maintenance and bring the produce to market. “We really want someone who is willing to put in the time and effort from spring until fall,” he says. “Someone who is willing to work with me and the other chefs.”
Source: Brian Doyle
Writer: Karin Connelly
From June to September, Sow customers get three dinners a week. Each meal serves two adults. The meals are a combination of traditional dishes and Doyle’s special creations. All of the ingredients come from his farm -- where he grows tomatoes, eggplant, lettuce, garlic and pumpkin -- and local meat and dairy farms.
Since last summer, Doyle has secured permanent kitchen space at the Beachland Ballroom. He has increased his regular customer base from 10 in 2011 to a predicted 30 to 50 this year. In addition to himself and partner Maggie Downey, Doyle has increased his seasonal help from two employees to four.
This year, Doyle is looking to hire a farmer to run White Squirrel Farm, do weekly upkeep and maintenance and bring the produce to market. “We really want someone who is willing to put in the time and effort from spring until fall,” he says. “Someone who is willing to work with me and the other chefs.”
Source: Brian Doyle
Writer: Karin Connelly
As brewmaster for Market Garden Brewery and Nano Brew, Andy Tveekrem has the enviable job of devising, testing and brewing the luscious suds that bubble up from those popular Ohio City watering holes. We decided to see what a day in the life a big-time brewer is all about.
The once-dumpy strip mall in downtown Lakewood known as "Drug Mart Plaza" will no longer be boring. Dan Deagan, owner of the popular Deagan's Kitchen and Bar, plans to open a wine bar in the renovated plaza sometime this summer.
"Lakewood doesn't have any wine bars, and we sell a lot of wine here," says Deagan. "Lakewood has been good to us; I wanted to do something close."
Since Deagan named his first venue after himself, he said that he decided to go with a more modest name this time around. Thus, the new place will be called Humble Wine Bar.
The name also is a nod to the kind of venue he wants to create -- one in which wine snobbery is left at the door and anyone can learn about and enjoy good wine.
"A lot of people are intimidated by wine bars, and honestly, I'm one of them," he says. "I walk in and they hand me a War and Peace-size wine list, and it's overwhelming. We want it to be approachable and affordable."
Creating the right atmosphere is less about the size of the wine list than having a relaxed, comfortable atmosphere and a knowledgeable staff that can educate customers about wine and make suggestions. "It won't be cold and stuffy," promises Deagan.
The 60- to 70-seat venue, which will employ 15 to 20 people, will have a full liquor license and also sell craft beers. A "simple but very good" cocktail list will also be available.
Humble Wine Bar's roll-up glass garage doors and new patio on Detroit will help transform the long-dumpy plaza into yet another pleasant outdoor venue in Lakewood.
Deagan says the open kitchen will offer thin, Neapolitan-style pizzas, antipasti, cheeses, cured meats and other small plates. He's shooting for a June opening.
Deagan is opening Humble Wine Bar with his wife Erika, business partner and soon-to-be sommelier Amanda Bernot, and business partner Dan Stroup.
Humble Wine Bar will be located at 15412 Detroit Avenue.
Source: Dan Deagan
Writer: Lee Chilcote
"Lakewood doesn't have any wine bars, and we sell a lot of wine here," says Deagan. "Lakewood has been good to us; I wanted to do something close."
Since Deagan named his first venue after himself, he said that he decided to go with a more modest name this time around. Thus, the new place will be called Humble Wine Bar.
The name also is a nod to the kind of venue he wants to create -- one in which wine snobbery is left at the door and anyone can learn about and enjoy good wine.
"A lot of people are intimidated by wine bars, and honestly, I'm one of them," he says. "I walk in and they hand me a War and Peace-size wine list, and it's overwhelming. We want it to be approachable and affordable."
Creating the right atmosphere is less about the size of the wine list than having a relaxed, comfortable atmosphere and a knowledgeable staff that can educate customers about wine and make suggestions. "It won't be cold and stuffy," promises Deagan.
The 60- to 70-seat venue, which will employ 15 to 20 people, will have a full liquor license and also sell craft beers. A "simple but very good" cocktail list will also be available.
Humble Wine Bar's roll-up glass garage doors and new patio on Detroit will help transform the long-dumpy plaza into yet another pleasant outdoor venue in Lakewood.
Deagan says the open kitchen will offer thin, Neapolitan-style pizzas, antipasti, cheeses, cured meats and other small plates. He's shooting for a June opening.
Deagan is opening Humble Wine Bar with his wife Erika, business partner and soon-to-be sommelier Amanda Bernot, and business partner Dan Stroup.
Humble Wine Bar will be located at 15412 Detroit Avenue.
Source: Dan Deagan
Writer: Lee Chilcote
When Tom Nolan was at South by Southwest (SXSW) last year, he was moved by the startup companies on the stage during the business accelerator. “It was inspiring to see the companies go and pitch their hearts out with something they’ve been working on for months and years,” Nolan says. “I remember sitting in the audience and I had the idea for Plotter and I thought, ‘I’m going to go home and work on it.'"
Plotter is Nolan’s social mapping app -- just launched for iPhone on March 1. Plotter allows users to not only perform typical mapping functions, but also lets users interact and view friends’ maps or plot multiple destinations.
Nolan quit his job last September to develop Plotter and hasn’t stopped since. “We kind of hit the ground running in October and November,” he says. “We logged thousands of hours in a short amount of time.”
Nolan and his three partners, Chad Milburn, Tim Zeller and Chris Jungjohann, applied in November to compete in the SXSW accelerator in the social division. In December they got word that Plotter had beat out more than 500 companies for the chance to pitch their app at the conference last week.
The Plotter team made it through the first round, giving a two-minute pitch to judges and investors and made it into the final three in their category. They went on to give a five-minute pitch and a 10-minute Q & A before they were declared the winner.
The next step is to roll out Plotter for Android. Nolan also wants to target the auto industry. “We’re talking to car manufacturers to bring Plotter in dashboards of cars,” he says. “We want to become the first mapping app in cars. The in-dash systems are so outdated.”
Nolan says he plans to keep Plotter in Cleveland and expand the team as soon as possible. “It’s been kind of a whirlwind,” he says. “We need to figure out the next steps and what direction to go in.”
Source: Tom Nolan
Writer: Karin Connelly
Plotter is Nolan’s social mapping app -- just launched for iPhone on March 1. Plotter allows users to not only perform typical mapping functions, but also lets users interact and view friends’ maps or plot multiple destinations.
Nolan quit his job last September to develop Plotter and hasn’t stopped since. “We kind of hit the ground running in October and November,” he says. “We logged thousands of hours in a short amount of time.”
Nolan and his three partners, Chad Milburn, Tim Zeller and Chris Jungjohann, applied in November to compete in the SXSW accelerator in the social division. In December they got word that Plotter had beat out more than 500 companies for the chance to pitch their app at the conference last week.
The Plotter team made it through the first round, giving a two-minute pitch to judges and investors and made it into the final three in their category. They went on to give a five-minute pitch and a 10-minute Q & A before they were declared the winner.
The next step is to roll out Plotter for Android. Nolan also wants to target the auto industry. “We’re talking to car manufacturers to bring Plotter in dashboards of cars,” he says. “We want to become the first mapping app in cars. The in-dash systems are so outdated.”
Nolan says he plans to keep Plotter in Cleveland and expand the team as soon as possible. “It’s been kind of a whirlwind,” he says. “We need to figure out the next steps and what direction to go in.”
Source: Tom Nolan
Writer: Karin Connelly
Although it wasn't obvious to Thomas Fox at the time, losing his job at Go Media several years ago may have been the best thing that ever happened to him. It led him to create Bad Racket Recording Studio with partners James Kananen and Adam Wagner.
Since launching the studio in 2010, the group has expanded its presence in the music scene. Last year, they took on additional space, bolstered sound panels to create a better recording experience, and began hosting additional live concerts.
"January was our busiest month ever -- we were booked almost every day," says Fox, who handles marketing and operations for Bad Racket. "We're building a community of people that we're working with. Our customers have come from as far away as Philly and West Virginia, but right now it's mostly Cleveland bands."
What's different about Bad Racket, which occupies a warehouse space at W. 45th and Lorain (below Go Media's offices), is that it has created a recording space that feels like a cross between a living room and a comfortable stage.
"We're not a clean, polished space, but our emphasis is on creating a space for performance," says Fox. "All you do is show up, play your songs at your best and the rest is taken care of. People prefer live recordings -- although we do both."
Bad Racket, which charges $45 per hour for studio time, also handles video production. The recording space doubles as a stage used for live concerts.
Fox and his cohorts self-financed the studio and have reinvested profits back into the space. They've built walls from rockwall insulation and acoustic panels from "rolls of bike helmet padding from Zero Waste Landfill and whatever is cheapest at JoAnn Fabric." The result? A 1,200-square-foot space with great acoustics.
It's a labor of love that's paying off. "When there's a project we really, really want to do, budget is not an issue. Everyone here just wants to make great music. Most of us have separate jobs, but if anyone asks us what we do, we'd say Bad Racket."
Fox is also a leading force behind Brite Winter Fest (he books the music), which recently attracted 20,000 people to Ohio City on a cold, snowy February evening.
Source: Thomas Fox
Writer: Lee Chilcote
Since launching the studio in 2010, the group has expanded its presence in the music scene. Last year, they took on additional space, bolstered sound panels to create a better recording experience, and began hosting additional live concerts.
"January was our busiest month ever -- we were booked almost every day," says Fox, who handles marketing and operations for Bad Racket. "We're building a community of people that we're working with. Our customers have come from as far away as Philly and West Virginia, but right now it's mostly Cleveland bands."
What's different about Bad Racket, which occupies a warehouse space at W. 45th and Lorain (below Go Media's offices), is that it has created a recording space that feels like a cross between a living room and a comfortable stage.
"We're not a clean, polished space, but our emphasis is on creating a space for performance," says Fox. "All you do is show up, play your songs at your best and the rest is taken care of. People prefer live recordings -- although we do both."
Bad Racket, which charges $45 per hour for studio time, also handles video production. The recording space doubles as a stage used for live concerts.
Fox and his cohorts self-financed the studio and have reinvested profits back into the space. They've built walls from rockwall insulation and acoustic panels from "rolls of bike helmet padding from Zero Waste Landfill and whatever is cheapest at JoAnn Fabric." The result? A 1,200-square-foot space with great acoustics.
It's a labor of love that's paying off. "When there's a project we really, really want to do, budget is not an issue. Everyone here just wants to make great music. Most of us have separate jobs, but if anyone asks us what we do, we'd say Bad Racket."
Fox is also a leading force behind Brite Winter Fest (he books the music), which recently attracted 20,000 people to Ohio City on a cold, snowy February evening.
Source: Thomas Fox
Writer: Lee Chilcote
Two years ago, Matt Benton and his partner Jeremy Amos had an idea for adding social media to the college search process. So they quit their jobs doing investment work at KeyBank to develop College with Friends, a free mobile app that allows users to build a list of schools and see where their friends are going.
“It’s a way of saying, 'Hey, I want to go to Ohio State; who else wants to go there?'" says Benton. "The main idea is seeing who your future classmates might be."
It also gives colleges an alternate way of contacting students who are interested in their schools, as opposed to blindly marketing through the mail.
“At Key, time and again we heard parents complaining about kids going to college,” recalls Benton. “In addition to financing, they were getting all this mail, and kids wanted to know where everyone else is going. We wanted to create a time and a place for the college search and solve a lot of these problems.”
The app contains all the academic information prospective students need about the schools, and shows what friends are looking at those schools. Benton and Amos launched the app in January after talking to schools about their marketing process.
“We spent a ton of time with colleges,” says Benton. “The number-one thing they do is mailings through buying zip code data. We create the ability for colleges to come in and connect directly with the kids interested in going to that college.” Benton and Amos also talked to high school students about what they’d like to see in College with Friends.
Benton and Amos plan to add a news feed to the app, in which students can share their campus visits.
Right now the two work with a development firm for the technical aspects of the app while they focus on the design side. Benton says they plan to move the technical side in-house, as well as hire a “pretty sizeable” sales force.
Source: Matt Benton
Writer: Karin Connelly
“It’s a way of saying, 'Hey, I want to go to Ohio State; who else wants to go there?'" says Benton. "The main idea is seeing who your future classmates might be."
It also gives colleges an alternate way of contacting students who are interested in their schools, as opposed to blindly marketing through the mail.
“At Key, time and again we heard parents complaining about kids going to college,” recalls Benton. “In addition to financing, they were getting all this mail, and kids wanted to know where everyone else is going. We wanted to create a time and a place for the college search and solve a lot of these problems.”
The app contains all the academic information prospective students need about the schools, and shows what friends are looking at those schools. Benton and Amos launched the app in January after talking to schools about their marketing process.
“We spent a ton of time with colleges,” says Benton. “The number-one thing they do is mailings through buying zip code data. We create the ability for colleges to come in and connect directly with the kids interested in going to that college.” Benton and Amos also talked to high school students about what they’d like to see in College with Friends.
Benton and Amos plan to add a news feed to the app, in which students can share their campus visits.
Right now the two work with a development firm for the technical aspects of the app while they focus on the design side. Benton says they plan to move the technical side in-house, as well as hire a “pretty sizeable” sales force.
Source: Matt Benton
Writer: Karin Connelly
This summer, the Tremont neighborhood will have a new gateway welcoming people to the neighborhood: Cleveland's first dedicated hop farm. Boasting 16-foot tall posts laden with vines, the parcel on W. 14th Street, just south of the I-490 bridge, will not only create a dramatic entranceway into the area, it will also be used to grow three to four different varieties of fresh hops.
"Shortly after opening, Cory Riordan [Director of Tremont West Development Corporation], came into the shop. He actually signed up for a beer-making class," says Paul Benner, owner of the Cleveland Brew Shop in Tremont and creator of the hop farm. "He mentioned they had a piece of land controlled by ODOT down the street. He asked, 'Is there anything you can do to help make it productive?'"
"It actually makes sense to grow hops there," says Benner, who got excited and soon struck a partnership with Tremont West. He will share the unused parcel of land with a group of Tremont gardeners who have raised crops there for years.
Benner's purpose is twofold: to sell wet fresh hops to homebrewers at harvest time, and to partner with local breweries to create a new, locally-sourced beer.
Fresh hops are not often available to homebrewers, who typically rely on dried hops that can be used year-round. Benner believes there is unmet demand. "If you can get hops immediately off the vine and use them in your beer, the flavor and aroma will be so much higher than if you buy something dried online," he says." A lot of times you can’t purchase fresh wet hops, or you can get them, but not to brew the same day. This is like picking a strawberry and eating it right off the vine."
Benner estimates that the plot will yield 20 to 25 pounds of hops, enough for about 50 five-gallon batches of beer (or 2,500 12-ounce beers). He has already gotten a strong response from the homebrewing community and volunteers. Because he is planting mature, three-year-old vines, he's anticipating a harvest this August.
The locally-sourced beer will come later. Benner will employ volunteers to help cultivate the site and will offer workshops on growing hops. Great Lakes Brewing Company, Market Garden Brewery and Nano Brew already use fresh hops from Ohio City Farm, but his plot will be the only farm dedicated to growing hops.
"This will be another great thing to see when you're coming into Tremont," he says.
Source: Paul Benner
Writer: Lee Chilcote
"Shortly after opening, Cory Riordan [Director of Tremont West Development Corporation], came into the shop. He actually signed up for a beer-making class," says Paul Benner, owner of the Cleveland Brew Shop in Tremont and creator of the hop farm. "He mentioned they had a piece of land controlled by ODOT down the street. He asked, 'Is there anything you can do to help make it productive?'"
"It actually makes sense to grow hops there," says Benner, who got excited and soon struck a partnership with Tremont West. He will share the unused parcel of land with a group of Tremont gardeners who have raised crops there for years.
Benner's purpose is twofold: to sell wet fresh hops to homebrewers at harvest time, and to partner with local breweries to create a new, locally-sourced beer.
Fresh hops are not often available to homebrewers, who typically rely on dried hops that can be used year-round. Benner believes there is unmet demand. "If you can get hops immediately off the vine and use them in your beer, the flavor and aroma will be so much higher than if you buy something dried online," he says." A lot of times you can’t purchase fresh wet hops, or you can get them, but not to brew the same day. This is like picking a strawberry and eating it right off the vine."
Benner estimates that the plot will yield 20 to 25 pounds of hops, enough for about 50 five-gallon batches of beer (or 2,500 12-ounce beers). He has already gotten a strong response from the homebrewing community and volunteers. Because he is planting mature, three-year-old vines, he's anticipating a harvest this August.
The locally-sourced beer will come later. Benner will employ volunteers to help cultivate the site and will offer workshops on growing hops. Great Lakes Brewing Company, Market Garden Brewery and Nano Brew already use fresh hops from Ohio City Farm, but his plot will be the only farm dedicated to growing hops.
"This will be another great thing to see when you're coming into Tremont," he says.
Source: Paul Benner
Writer: Lee Chilcote
"Ever dream of running your own restaurant as an executive chef, pastry chef or sommelier?"
That is the question asked by leaders of EDWINS Leadership & Restaurant Institute. Fulfilling that dream would be a challenge for most anyone, but what about a person reentering society after incarceration?
Hoping to provide the answer is Brandon Chrostowski, general manager, sommelier and fromanger at L'Albatros restaurant. He is also founder of EDWINS, a Cleveland nonprofit providing free restaurant training to underprivileged adults. The 26-week program teaches cooking methods, pastry techniques, food pairings, nutrition and other facets that come with the culinary arts.
Ohio's recidivism rate stands at about 30 percent, according to the Ohio Department of Rehabilitation and Correction. Chrostowski, 33, believes these numbers reflect the lack of opportunities available for ex-inmates.
"There's no guidance and no jobs out there," he says. "Our goal is to provide these people with a skill and a solid path."
Students are rotated through every station of a restaurant, providing them with a variety of skills and real-world experience. Over the last two years, the program has assisted about 30 graduates in finding employment as line cooks, dishwashers and servers. Some students have already been promoted from these entry-level positions.
Chrostowski hit his own "rough patch" a decade ago, and was able to go back to school and hone his culinary craft. The restaurateur wants others to have the same opportunity he did. EDWINS' ultimate goal is to open a restaurant staffed entirely by program graduates.
"Everyone deserves a second shot," Chrostowski says. "This is a chance for people to change their lives."
SOURCE: Brandon Chrostowski
WRITER: Douglas J. Guth
That is the question asked by leaders of EDWINS Leadership & Restaurant Institute. Fulfilling that dream would be a challenge for most anyone, but what about a person reentering society after incarceration?
Hoping to provide the answer is Brandon Chrostowski, general manager, sommelier and fromanger at L'Albatros restaurant. He is also founder of EDWINS, a Cleveland nonprofit providing free restaurant training to underprivileged adults. The 26-week program teaches cooking methods, pastry techniques, food pairings, nutrition and other facets that come with the culinary arts.
Ohio's recidivism rate stands at about 30 percent, according to the Ohio Department of Rehabilitation and Correction. Chrostowski, 33, believes these numbers reflect the lack of opportunities available for ex-inmates.
"There's no guidance and no jobs out there," he says. "Our goal is to provide these people with a skill and a solid path."
Students are rotated through every station of a restaurant, providing them with a variety of skills and real-world experience. Over the last two years, the program has assisted about 30 graduates in finding employment as line cooks, dishwashers and servers. Some students have already been promoted from these entry-level positions.
Chrostowski hit his own "rough patch" a decade ago, and was able to go back to school and hone his culinary craft. The restaurateur wants others to have the same opportunity he did. EDWINS' ultimate goal is to open a restaurant staffed entirely by program graduates.
"Everyone deserves a second shot," Chrostowski says. "This is a chance for people to change their lives."
SOURCE: Brandon Chrostowski
WRITER: Douglas J. Guth