In 2007 a young cook named Jonathon moved back to his hometown of Cleveland, Ohio. After spending most of his culinary career cooking in New York City kitchens, he decided that it was time to come home.
Chef Jonathon Sawyer brings love and happiness to each plate that is put out of The Greenhouse 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.
Some of Our Favorites —
Waste not. Want not. Our pigshead came to fruition after we decided that buying the whole hog made the most sense. Not wanting to waste the pigshead just because it was a head, we put it on the menu. BBQ goodness raw veggie salad, brioche, and lettuce cups for your enjoyment.
For the vegetarian in all of us. A brown rice, beet, and bean veggie burger served with aged cheddar & a house made pickle.
The best in the country...according to Michael Ruhlman. Hand ground filet of beef served with stadium mustard, 3 minute egg, aioli, and fermented pickle relish.
Foie & Clams
A luscious marriage of clams, foie gras, butter, and red onion brûlée. Served with charred bread.
Grilled Ohio lamb burger with stinky cheese fondue, champagne shallot mignonette, and a tangy yogurt.
No Name Frites
So good we almost got sued for them. BACON, FRIED EGGS, WHOLE GRAIN MUSTARD, MOZZARELLA CURD & BROWN GRAVY. Because What.
Fried Brussel Sprouts
Ohio brussels sprouts tossed with maple aioli, lemon, fresh mint, and raw red onion.