Cleveland Plain Dealer July 21, 2006

Dining Divas

The Divas say: Don't be fooled by the modest decor of this neighborhood tavern. The food is first class all the way.

The Grovewood Tavern & Wine Bar is truly a neighborhood establishment. It is more than the fact that it is situated in a residential area on the East Side of Cleveland; it is the way you feel the friendly, unpretentious atmosphere when walking into the place. To the left of the entrance, just as you are greeted by the host, you can get a glimpse of the chef and staff busily preparing cuisine, which has a wonderful aroma.

The decor is unassuming, with walls covered in wood paneling and swags of tiny white lights strung throughout the place. But don't be fooled by the modest interior - the white-linen-clothed tables are a hint of the upscale features on the menu.

The cuisine is impressive, boasting classic tastes with some interesting twists. The main courses consist of a wide variety of seafood dishes - from potato-crusted walleye to seafood linguine Rockefeller. However, carnivores would not be disappointed with the options of smoked bison crepes, meatloaf Napoleon or the filet mignon medallions, which can be spiced up with an assortment of toppings. Many of the items infuse various ethnic flavors, including the chicken paprikash and the yakitori, which is authentic Japanese barbecue.

Entrees ranged from $13 to $26, with most falling in the lower end of the range. The Divas' favorites included the "cake & steak," which paired "killer crab cake" with filet medallions and a generous portion of mashed potatoes, and the seared tuna loin with a heap of spicy sesame noodles. The entrees met all expectations, making this place one to definitely check out.

It can't be forgotten that Grovewood is not only a tavern, but also a wine bar. The wine list is extensive, with more than 150 selections of a wide range of varietals from a multitude of regions. Most wines are available by the glass, which is nice for those who do not conform with the group and want a chardonnay when the rest of the group is into cabernet. You even can order a wine-and-cheese flight where the chef pairs cheeses with complementing wines.