_MG_6307.jpg
Cleveland_skyline_panorama.jpg
KitchenGHT.jpg
_MG_6307.jpg

A Rustbelt Revolution


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

(216) 443-0511 / Reservations

SCROLL DOWN

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.  

 

eat               

Vegan to carnivore, gluten free to vegetarian, all are welcome in our house. Our menu covers all of the food groups to ensure a happy & delicious time by all.  Our chefs focus on local first, organic, gmo free, and sustainable food so you can proud of your plate. 

 

imbibe

From sherry on draft to cocktails created by Cleveland's talented bar team, our cocktail program at The Greenhouse Tavern is the most cutting edge in Cleveland. 

 

sweets

Our pastry game at The Greenhouse Tavern opens the door to desserts that will change your life. From our take on the frosty & fries to classic buttered popcorn pot du creme the tavern has got your sweet tooth covered. 

 

Cleveland_skyline_panorama.jpg

Why Cleveland?


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

 

 

SCROLL DOWN

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 'ol Renaissance.

From the 101 year old, West Side Market to the East 4th dining district we are in love with our city. It's that simple. Cleveland is the city where we come from, so run run. 

Bone Thugs said it best. 

Jonathon and Amelia Sawyer opened the Tavern in 2009 at a time when everyone thought they were nuts. Cleveland was getting killed by the economy and their friends in the bigger cities thought they might be drinking the wine a wee bit too much.

Alas! Jonathon and Amelia knew something their big city friends  didn't. They knew that the spirit of Cleveland was back and bigger than ever.  Together they took the risk on Cleveland. 

And we are so glad they did.  

Cleveland is and always will be our home and our inspiration at The Greenhouse Tavern.  You can see it in our food and on our menus. 

KitchenGHT.jpg

The team


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

SCROLL DOWN

The team


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

Photo by James Douglas Studio

 

JONATHON SAWYER CHEF/RESTAURANTEUR

As a proud Clevelander, award-winning Chef Jonathon Sawyer has worked tirelessly to help elevate the culinary landscape of his hometown with his distinctive restaurant concepts, including his newest venture, Trentina, an intimate, fine-dining restaurant focusing on the cuisine of Trentino in Northern Italy, where Chef’s wife, Amelia Sawyer, and her family originate. Trentina adds yet another highlight to Chef Sawyer’s growing list of acclaimed Cleveland culinary destinations, including his flagship, The Greenhouse Tavern, a French and seasonally inspired gastropub named by bon appetit as one of the “Best New Restaurants” in 2009; and Noodlecat, a mash-up noodle house focusing on local ingredients, sustainability, and top-tier ramen, with locations at Public Square and the historical West Side Market. In addition to his stand-alone concepts, Chef Sawyer has also made an impact on the stadium foodservice scene with three restaurants launched in 2012: Sawyer’s Street Frites and Sausage & Peppers at the Cleveland Browns’ First Energy Stadium; and SeeSaw Pretzel Shoppe at the Quicken Loans Arena, home of the Cleveland Cavaliers.

Prior to establishing his Cleveland businesses, Sawyer gained cooking experience across the country. The Pennsylvania Institute of Culinary Arts graduate began his culinary career at The Biltmore Hotel in Miami before working in New York City alongside Charlie Palmer at Kitchen 22. Chef Sawyer worked as chef de cuisine for his friend, colleague, and fellow native Clevelander, Michael Symon, and then became Chef Symon’s executive chef at Parea in New York, receiving a three-star review from The New York Times. He moved back to Cleveland in 2007 to partner with a local 1 entrepreneur to open Bar Cento, a modern Roman enoteca in the Ohio City neighborhood, before he went on to launch his own culinary empire, which now includes a product line. The self-professed “vinegar-obsessed” Chef pioneered this passion in the vast cellar of his century home, fermenting more than 300 gallons of single-origin, single-varietal, and barrel-aged wine, beer, and malt vinegars to launch Tavern Vinegar Co. in 2008. Tavern Vinegar is available online and in specialty shops around the country, including Publican Quality Meats in Chicago, Room Service in Cleveland, and Revival Market in Houston.

Chef Sawyer’s passion, skill and creativity have been rewarded greatly since he arrived on the culinary scene. In 2010, Food & Wine magazine named him a “Best New Chef” and he’s been nominated for a James Beard Foundation Award for Best Chef: Great Lakes in 2013 and 2014. In 2015 Chef Sawyer won the James Beard Foundation Award for Best Chef: Great Lakes. In addition, Chef Sawyer has made several national television appearances including Bizarre Foods America with Andrew Zimmern, Iron Chef America, Dinner Impossible, Unique Eats, and Best Thing I Ever Ate. When Sawyer is not in the kitchen, he is surrounded by his family: his wife, Amelia; son, Catcher; daughter, Louisiana; dogs Potato and Clementine; and chickens Bear and Squid. He is an avid cyclist, as well as a tireless supporter of local agriculture and sustainable businesses both in Northeast Ohio and around the country.

 

Photo by James Douglas Studio

CHEF DE CUISINE

Chef Vinnie Cimino born and raised in Akron, Ohio. First developed a passion for food as a child.  His culinary education comes from self-teaching and hands-on kitchen experience. Cimino’s passion for food and cooking became ever so apparent while working in restaurants and attending college at the Citadel in Charleston, South Carolina. Upon returning home to Ohio, he began working at Russo’s Kitchen under Chef Dave Russo. Aspiring to build his culinary experience, he then moved to Ken Stewart’s Grille in Akron, where he was promoted to Sous Chef shortly after. When a new opportunity arose to open Ken Stewart’s East Bank in 2013, Chef Cimino made the move to the Cleveland food scene, where he served as Sous Chef and Operations Manager.  In April 2015, Chef Cimino realized a professional goal and joined the team at The Greenhouse Tavern as a Sous Chef. By June 2015, he was promoted to Chef de Cuisine. Chef Cimino has also been featured on The Food Network and multiple local publications. Outside of the kitchen, Cimino is a craft beer enthusiast, bourbon adventurist, and sneaker collector.  He loves spending time with his wife Sarah, daughters Cohen and Harlow, dog Kaiser Wilhelm, and cat Sophia Francis.