Cru Uncorked, a new fine dining destination in CLE

Who said white tablecloths were out? Not so. A new fine dining destination is pulling out all the stops to reassure Clevelanders, and visiting guests, that fine dining is not dead in our culinary crazy city. 

Perched at the corner of Chagrin Boulveard and SOM Center Road in Morland Hills, Cru Uncorked is a French New American restaurant five years in the making.  

The property itself is impressive even before you walk in the double doors to the entryway.  It’s made to look like a French Chateau inside and out, and it delivers.

Inside you’ll find four intimate and themed dining rooms, The Wine Cellar Room, The Terroir Room, The Winery Room and The Vineyard Room.  All are decorated slightly different to reflect a certain mood.  General Manager Billy Cutler tells me guests can choose the “scene” they’d like to dine in.  Some are decorated with original vineyard photography, or murals created from such photographs. 

The restaurant seats about 100, plus space for private events in a separate banquet room drenched in natural light in the afternoons.  There’s also a spacious and secluded patio in the back. Everywhere you walk you’re reminded of the time and care that went into creating this space.  

There are thoughtful details like the cedar lined ceiling of the lounge which makes you feel like you’re inside a wine barrel, and the antique grape gathering baskets affixed on the wall.  I was fascinated by the collection of vintage corkscrews, cheese knives and tastevins (small metal cups worn around their necks used instead of wine glasses to taste wine) displayed on the wall of The Wine Cellar Room.

Inside the spacious kitchen I was introduced to Executive Chef, John Stropki, who said it is an honor to be at the helm at such a place.  He was busying working through a dessert from the menu.  No pastry chef here, Stropk says.  He’s behind every item on the menu, which ranges from a burger to halibut and beautiful pasta options. Prices range from $26-$55.  But side dishes are included in the menu price for each dish.  Reps say they believe this makes them competitive in the local fine-dining scene, as a la carte side dishes can add an $15-18 more per entree.

Guests will also be able to choose from more than 200 wines from all over the world, thanks to their massive wine cellar with the capacity for 6,000 bottles.  And for a sweet finish to a meal, they have several dessert wine flights to choose from.

Cru Uncorked is preparing for top of the line service and exquisite meals for those who crave the finer things in life.  They’re accepting reservations now, ahead of their May 16th opening.  Bon Apetite! 

RestauranTOUR: Behind the scenes as Zack Bruell opens Alley Cats

There are fewer things more stressful for a chef than the opening of a new restaurant.  Yet seasoned restaurateur, Chef Zack Bruell, appears cool as an English cucumber as he readies his new river’s edge restaurant, Alley Cats.  

The oyster bar will be the first tenant to open in the new Flats East Bank project, a massive development that promises to revitalize a once-thriving entertainment district in Cleveland.  If the way in which Bruell is finishing Alley Cats is any indication, Clevelanders and their visitors, have a lot to be excited about.


Bruell invited me to tour Alley Cats as he makes finishing touches, and prepares for inspections and a soft opening.  I could feel an almost tangible sense of urgency as soon as I walked in to the construction site.


Electricians, carpenters, and various other contractors working feverishly at this stage of the process.

This two-story building, and enclosed patio went up in about three months.  “That’s insane,” Bruell tells me, chuckling.  

But since he was making such a substantial investment in the building and the property, he wanted to get it up quickly to try and take advantage of the precious, and unfortunately short, summer season along the Cuyahoga River.


The brutal northeast Ohio winter took its toll, delaying construction on the building itself and the roads/sidewalks leading to it.  Bruell tells me he was ready to open around the 4th of July, but it looks like it’ll be the first week of August before the doors actually open.


The lighting is the first thing that caught my eye in the dining room.  It’s something Bruell is extremely particular about in all of his restaurants. (Cowell & HubbardChinatoParallaxL’AlbatrosTable 45Kafeteria, Dynomite)

Even the fixtures in the kitchen must meet his standards of dim, soft, flattering light for his female patrons.  Something, I have to say, I’ve appreciated every time I’ve dined at one of his establishments.  


He shook his head as he saw the fluorescents installed in the prep kitchen.  Even the light from those, he said, was too cold and would spill into the dining room.  Not acceptable.  They’d need dimmers too, he decided on the fly.  Add those to the list of last minute changes he’d have to make before they’d be ready to open.


Alley Cats, like the rest of Bruell’s restaurants, has an open air kitchen.

“Human beings are drawn to fire….it’s a primal instinct,” the chef tells me.  


In it they’ll make casual, Southern California inspired food.  Bruell intends for people to dock their boats along the adjacent boardwalk and stroll right in to the “shore restaurant,” flip flops and all.  It’ll be a much different kind of vibe than the rest of his places.


The fixtures in the rest of the dining room are “industrial cool,” his take on grunge.


 And the seating is an inviting combination of banquet and communal tables.


However, he added partitions (also industrial looking) throughout the floor to help maintain an intimate feel in the 110 seat dining room.  It’s certain to help ward off the sense of emptiness during slower winter months too.


But until dreaded winter descends upon us, and while summer still lingers, the views from the open air dining room, (complete with garage style doors) are classic Cleveland.


As I walked out of the dining room and through the enclosed patio and private dining room, I caught a glimpse of some wood trim that was being artfully stained.  Picture a sophisticated driftwood look…appropriate given the waterfront venue.  Can’t wait to see where that pops up.


There was still plenty to do as I looked around, but Chef Bruell assured me they are close.  He can taste it.