For Clevelanders of a certain age, Hiroshi's Pub was one of the most popular watering holes in Cleveland Heights. The Lee Road bar, owned by sushi magnate Hiroshi Tsuji, specialized less in food than it did booze. That is not the case at the new Hiroshi's Pub, which opened last week in Beachwood (3365 Richmond Rd., 216.464.4665, hiroshispub.com). To go along with the large space is a sprawling menu that focuses primarily on sushi and barbecue, but hardly stops there. A large centrally located kitchen turns out numerous appetizers, salads, burgers, deli and panini sandwiches, gourmet hot dogs, and American-style comfort food. A hefty wood smoker, capable of slow-cooking 750 pounds of meat at a time, produces pulled pork, beef brisket, baby back and St. Louis ribs, smoked sausages, and smoked corned beef, fast becoming a house favorite. A modest sushi bar cranks out everything from tuna ceviche and scallop sashimi to yellowtail handrolls and shrimp tempura futomaki. A recent lunchtime visit netted a trio of delicious pulled pork sliders ($8.50), topped with coleslaw and served on buttery rolls. Fried onions garnished the outside of the White Dragon ($12.95), a large nine-piece roll filled with shrimp, albacore and wasabi mayo. We enjoyed the beef brisket more than the baby back ribs on the ribs-n-brisket platter ($14.95). A sharp redesign of the old Sumo space offers seating for 220 guests in multiple dining rooms, soft-seating areas, at the 36-seat bar, or out on the well-appointed front patio.
In other Beachwood barbecue news: Retired McDonald's franchise owner Caesar Burkes says that after a 12-year break, he's getting back in the restaurant biz. He is in the final stages of transforming the old Ly’s Thai Gourmet space Central Parkway into The Pit, a Southern barbecue joint. "I've been looking at that space for two years," says Burke. "Up until now, there's been no good barbecue in Beachwood. We're going to serve the best ribs you ever had." Slow-smoked over oak and hickory, items like chicken, pulled pork, baby back and St. Louis ribs, and beef brisket will be paired with down-home sides like cornbread, baked beans, and collard greens. Following some light cosmetic work, The Pit is expected to open in late August. Plans call for 150 seats inside and an additional 60 on the patio. "This is the right idea, in the right spot, at the right time," he adds.
4 comments:
Caesar has hardly been away for 12 years. He had Caesar's BBQ on Emery Rd up until a few years ago. It wasn't bad except for the fact that he ripped off every slogan from Dinosaur BBQ in Syracuse, NY. I look forward to trying the Pit however.
Great concept, very poor execution. I tried the restaurant twice and was served cold food twice with the wrong sides each time. The server was nice enough and maybe gave us a little too much information. While my wife and I are both in the restaurant industry, we asked how the opening was going, she told us, "chaotic and disorganized" and that the two Chefs that were hired to open the restaurant both quit because of it. Needless to say, would could tell without being told. We won't be back...
They have been open long enough.
When is Doug going to do a "TRUE" review on this place.
I personally think this place BLOWS, and will never go back, but will Doug tell us the truth, or some BS, cause the Pit is an advertiser ????
Good BBQ is at Bubba's Que in Avon.
Do not waste your time here. Get here quick, before they close !
The Pit's still open and is pretty good. The honey glazed jalapeno cornbread was unexpectedly good. Baby backs and brisket were nice and smoky with a zingy house sauce. The sides were uniformly good. Mr. Burks circulated around the room, adding a homey touch to the dining experience.
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