When Jonathon Sawyer opened the Greenhouse Tavern, he was pleased to see Cleveland's foodies come out in droves. But that wasn't enough. "I wanted the whole city to embrace Greenhouse," says Sawyer, an F&W Best New Chef 2010. So he tweaked the menu to appeal to every kind of eater, from carnivore to vegan. Main courses now range from a curried spaghetti squash–and–chickpea dish (prepared without meat or dairy) to a ravioli filled with a luscious blend of braised lamb shank and house-made fromage blanc. For the extreme carnivore, there's Fifth Quarter, a daily-changing dish featuring the tasty bits left over after a pig has been butchered and quartered (hence the name). Here, F&W streamlines some of Sawyer's eclectic recipes for omnivores.
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Chef Way: Ham-Cut Steaks and House-Made Pickled Onions