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A Rustbelt Revolution


Jonathon Sawyer's / rustbelt joint in downtown CLE / let's eat it up yum

(216) 443-0511 / Reservations

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A Rustbelt Revolution


Jonathon Sawyer's / rustbelt joint in downtown CLE / let's eat it up yum

(216) 443-0511 / Reservations

A rustbelt revolution has come to Cleveland in the form of food.  

Chef Jonathon Sawyer brings love and happiness to each plate that is put out of the tavern's kitchen. Using local produce, protein, and grain Chef Sawyer supports our revitalizing economy in Cleveland, Ohio.  

Always working hard to be at the forefront of the rustbelt revolution the team at The Greenhouse Tavern is constantly looking for ways to innovate in the city, the kitchen, and on the menu.  

 

Food               

From vegan to carnivore, gluten free to vegetarian, all are welcome in our house. Our menu covers all of the food groups so ensuring a happy & delicious time by all. 

 

Cocktail

Puppet Chef loves to imbibe! From barrel aged cocktails to single allocation microbrews we've got the stuff to quench your thirst. 

 

Art

Local bike shop Blazing Saddles is featured in the tavern's most recent art installation. All bikes are vintage Ohio made and can be purchased on site. 

 

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Why Cleveland?


Cleveland is the / city where we come from so / run run so run run  

 

 

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Why Cleveland?


Cleveland is the / city where we come from so / run run so run run  

 

 

People from around the country always ask us why we moved home to Cleveland to open a restaurant. As much as we loved living in New York City, we always felt a pull from back home. After going back and forth from NYC to CLE, we decided to make it permanent.

For us Cleveland is at the beginning of it's glory and we love a good Renaissance.

From the 101 year old, West Side Market to the East 4th dining district we are in love with our city. 

We opened the Tavern in 2009 at a time when everyone thought we were nuts. Cleveland was getting killed by the economy and our friends in the bigger cities thought we were secretly drunk. 

We knew something they didn't. We knew that the spirit of Cleveland was back and bigger than ever. We took the risk on Cleveland. 

And we're glad we did.  

Cleveland is and always will be our home and our inspiration at The Greenhouse Tavern.  You can see during our family meals every Saturday when Ma Sawyer cooks for the entire staff. You can see it in our food and on our menus. 

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The Kitchen


enter our kitchen / learn about our cooks and chefs  /  they are super rad

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The Kitchen


enter our kitchen / learn about our cooks and chefs  /  they are super rad

 

CHEF JONATHON SAWYER, chef owner

Jonathon Sawyer is proudly from Cleveland Ohio, where he owns & operates his flagship restaurant The Greenhouse Tavern, Northern Italian restaurant Trentina, ramen mash up Noodlecat, Tavern Vinegar Co, and stadium spots Sawyer’s Street Frites, Sausage & Peppers, SeeSaw Pretzel Shoppe. In 2010, he was honored as one of Food & Wine Magazine’s Best New Chefs. Chef Sawyer has also made national television appearances including Iron Chef America, Dinner Impossible, Unique Eats, and Best Thing I Ever Ate. Chef Sawyer is also a finalist for the James Beard Awards, Best Chef: Great Lakes. When Jonathon is not in the kitchen he is surrounded by his family, his wife Amelia, son Catcher, daughter Louisiana, dogs Potato and Vito, and chickens Acorn, Bunny, Bear, & Squid. He can often be found in the cellar of his century home where he ferments beer & wine vinegars for the restaurants and for Tavern Vinegar Co.  Jonathon is a tireless supporter of the green movement, local agriculture, and sustainable businesses both in Northeast Ohio and around the country. 

 



Chef Brian Goodman, EXECutive chef

Chef Brian Goodman’s formal training began at Rutgers University, graduating third in his class and earning a Cordon Blanc Award.  Goodman earned a spot with Charlie Palmer & Jonathon Sawyer at Kitchen 22, where he became Executive Chef in 2004. After a brief time at The Union Square Café he reconnected with Chef Sawyer to open Parea, working under Iron Chef Michael Symon. He remained at Parea until moving to Cleveland in 2008 to open The Greenhouse Tavern, where is now Chef/ Partner. In 2012 Goodman appeared as a featured sous chef in Kitchen Stadium on Iron Chef America.  Most recently he was named one of Restaurant & Hospitality Magazine’s 9 to watch in 2012. Goodman’s style of cooking is heavily influenced by the Mediterranean. He enjoys playing racquetball, spending time with his wife Liz & his dog Jovi.

 



CHEF VINCENT GRIFFITH, Pastry chef

Chef Vincent Griffith’s father encouraged him to pursue his culinary dreams at a young age, helping him find his first job at Johnny Mangos World Café and Bar in Willoughby, Ohio in 2005. After briefly studying chemistry at John Carroll University, Griffith decided to switch gears, and attended the Culinary Institute of America, where he graduated with an associate’s degree in baking and pastry arts. 
Since his first kitchen job, Griffith has been continuously recognized for his outstanding work at nationally-acclaimed restaurants. In Chicago, he assisting in gaining two Michelin stars while working for celebrated chef, Charlie Trotter. Griffith went on to cook with Chef Homaro Cantu, who he helped earn a Michelin star at Moto Restaurant and then worked as the executive pastry chef at his award-winning ING Restaurant. In 2014, Griffith returned to his hometown of Cleveland as the executive pastry chef of Chef Jonathon Sawyer’s award-winning restaurant, The Greenhouse Tavern. He brings his dedication to pastry innovation to his new role, pleasing The Greenhouse Tavern’s many sweet-toothed patrons.
Today he resides in the Edgewater neighborhood of Cleveland with his fiancée, and their two dogs, Bert and Ernie.