The Willeyville

The Willeyville Restaurant Review:

Located on the East Bank of the Flats, below the trendy Aloft Cleveland Downtown hotel, The Willeyville is both casual and sophisticated with a busy open kitchen, seat-to-ceiling windows and metallic and wood elements. The upscale eatery specializes in handcrafted everything (or “consumables” as they call it). Chef/owner Chris Di Lisi runs The Willeyville’s kitchen where he makes aïoli, cheese, tofu, buttermilk, crème fraîche --- even ketchup --- by hand, daily. Seasonality is equally important to the menu, which is divided into sections called "Salted/Cured/Preserved," "Preludes," “The Garden,” "Milled” and “Substantials.” Start your meal with the proper poutine. Di Lisi’s version is an elegant and thoughtful rendition of the traditional pileup of fries, cheese curds and gravy. His features house-made cheese curds, sausage gravy and a sprinkling of cracklins’ and is sided by a Tabasco-style hot sauce. Hanger steak, topped with a fried egg and a spicy poblano pepper sauce, is also notable. Ditto for the modern stone-age meatloaf, made with bone marrow. Desserts range in size and scope, and include the chocolate taco and apple cobbler served with blue cheese ice cream. Drinks, from beer to wine to cocktails, are well-chosen and complement the menu (and the seasons) nicely. Service is prompt and polite.