I still don't know the answer after four years of mildly searching, so I put the question out to you. Who has YOUR favorite pizza around? And why? Because pizza is a very subjective and personal thing.
Last Thursday, I finally tried the pizza at Edison's Pub/Edison's Pizza Kitchen in Tremont.
It was a little too greasy for my personal taste (look at how soaked the paper is), and the crust was overcooked and hard to bite through. It was fresh though, that I do know. Dining Deals alert- two slices and an order of breadsticks was only $9.We've really only had pizza close to home, with the exception of Danny Boy's in Rocky River. So maybe I need to venture out further to find "my" favorite pizza in Cleveland. Where would you send me?
Edison's Pub
2373 Professor Avenue
Cleveland, OH 44113
216-522-0006
Even on a Tuesday night at 8PM, the restaurant was almost full and certainly had a lot of energy. The lime green walls, playful art, and decorative accents were whimsical and hip. We decided to start with two "Smaller Plates"- the Chicken & Potato Dumplings and Cheesy Grits.
The three "dumplings" were actually house-made gnocchi, which were light and creamy. The crunch from the tiny toasted "chips" added a nice texture to the dish. Both starters were very good, but I did slightly prefer the grits. As you can see, they included crispy bacon and a drizzle of hot sauce. The flavors and textures worked so well together. But I would order both again.
The scallops were large, and perfectly seared. There was a sweetness to the crust, and they were translucent when I cut into them. The puffed rice was a fun addition to the plate. "R" ordered the Duck, Duck, Duck with wild rice, pistachios, dried cherries, and thyme jus.
The medium-rare meat was tender and juicy. I love the combination of cherries and thyme with the duck.
The cheeses were served with things such as: local honey, candied apricots, dried cherries, pistachios, and fig spread. While I love trying different things with cheeses to see how they play with the flavor of the cheese, these were served directly on the cheese and a lot of the cheese itself was drowned out. I wanted to be able to try them each on their own, but it just wasn't possible.
The old bank space is impressive and decadent, that's for sure.
The lamb meat was boldly seasoned, and so juicy. They were a little messier to eat than I had hoped (I was at a work meeting after all), so I did eventually have to start using a fork and knife.
But what are your thoughts on the new space? It's beautiful, but a part of me misses the old restaurant. Either way, I'll be back and I'm thrilled that it moved closer to us. It's a great addition to the expanding restaurant lineup in Ohio City.
This was my favorite dish of the night, and it set the tone for the meal. The larger pieces of speck were a little chewy, but other than that the dish was exceptional and I'd love to have a whole plate of them. A perfect sear on the scallop, soft and creamy polenta, and the truffle honey oil just brought it all together.
Frisee is just not a green that I personally enjoy too much, but that being said- it was a nice salad. The dressing was light and herbaceous, and the poached egg with the slightly warm mushrooms was delicious.
This was a crowd favorite at the table, and probably my third favorite course (and all three were close). I am a lobster nut, so when I saw the plate set down in front of us with a gorgeous half tail- I was thrilled. The gruyere cheese sauce was faint enough to let the rest of the ingredients shine, and the pasta was cooked perfectly. My only objection to this dish was the amount of cooked peppers. I love the flavor of peppers, but don't really like to eat cooked peppers. After finishing, we discovered that my serving had about double the amount of peppers in it. I should have switched plates with "R".
The meat was so tender, and it stole the number two spot in my mind. During our "snack", we also enjoyed a Baked Eggplant dish.
You just touched the meat with your fork, and it fell right off the bone. Even though I was pretty full at this point, I still managed to eat most of the meat, half of the polenta, and all of my veggies. The baby brussels sprouts and carrots were both delicious, and the carrots (from Chef's Garden) had a caramelized sweetness to them that was unique.
It was a OHIO APPLE CREPE- caramelized local apples, brie, and a sherry raisin reduction. The crepe was light and fluffy, and the flavors of the sweet apples and brie worked so well together. Add in a bit of the sherry raisin reduction to your bite, and suddenly I had eaten half of it.