Fall/Winter 2010

Bicycle-wheel chandeliers dot the soaring ceilings of the Greenhouse Tavern. Barn siding, courtesy of an Ohio farmer, covers one wall. Such deft nods to recycling and sustainability garnered the Cleveland hotspot a green certification from the Green Restaurant Association — the first of its kind in Ohio. As Cleveland works to become a “green city on a blue lake” (an unofficial city slogan) more local restaurants are embracing eco-friendly practices — and you can spend an entire weekend devouring their efforts.

Jonathon Sawyer, the 30-year-old chef/owner of the Greenhouse Tavern, turns out heavenly dishes (roasted chicken baked in a loaf of bread, anyone?) from a kitchen that favors local suppliers and sustainable practices. He worked with the city to get a recycling dumpster for the street, and the restaurant composts its waste in a bin in the back. And because frugality is key, the Tavern sometimes runs out of its most popular dishes – so get there early.

Over at Great Lakes Brewing Co., an anchor of the Ohio City neighborhood, everything gets recycled, even the used-up grain from the brewing process — it goes to local farms as feed and to a local baker for beer bread. Come around the holidays and you’ll get to savor one of Cleveland’s most beloved traditions: the sweet, cinnamon taste of Christmas Ale. But with a 7.5-percent alcohol content, you’ll need to savor carefully.

Even if you’re not nursing a GLBC hangover, brunch at Lucky’s Café is a perfect final stop. The snug Tremont restaurant relies heavily on area farmers, so you know that Shipwreck you’re eating (a mishmash of eggs, veggies, potatoes, bacon and cheese) didn’t travel far to get to your plate. Small carbon footprints never tasted so good.

- State - Ohio

- Type - Romantic Weekends

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