
Prohibition took its toll on rural America, though a few aspiring "entrepreneurs" kept the distilling economy going. Our building housed contraband liquor and was raided by the local sheriff's department in 1927. Homeowner John Whittene was charged with possession of alcohol and received a fine of $1000.
Today what was once known as "the brick house" is now home to Black Door Tavern. The tavern features an upstairs cocktail bar, and chef led scratch kitchen.
Kitchen Hours:
Fri - Sat 4:00-9:00PM
Sun 1:00-5:00PM
Cocktail Bar Hours:
Sun- Thurs 1:00-5:00PM
Fri - Sat 4:00-9:00PM
fennel seed crackers
boursin cheese + sarsaparilla reduction
ricotta cheese filling + bourbon apple sauce + onions + crème fraiche + poppyseed
chorizo stuffed + maple agrodolce + arugula
spicy smoked jalapeno yolk + smoked salmon + salmon roe + adobo pickled egg + cilantro + crema
dill + scallion + garlic² aioli + black garlic vinaigrette
"everything" potato chips
sundried tomatoes + olives + garlic + pesto + preserved lemon aioli
carrot -tomato hummus + crunchy peas + roti + sumac
blue corn tortilla chips
romaine + radicchio + arugula +egg + blue cheese + smoked cheddar + oven dried tomatoes + bacon + avocado ranch
assorted greek & italian olives
seasonal marmalade + dried fruit + house- made crackers + nuts
preserved lemon -cous cous + squah + harissa
pickled radish + avocado + ranchero sauce + cilantro- lime rice + crema
ham + shiitake + black eyed peas + ham hock jus
ponzu cucumbers + carrots + green siracha sauce + hoisin + butter crunch lettuce
mushroom demi + mushroom confit + truffle oil
beef belly pastrami + burger sauce + gruyere + cheese whiz + pickles + brioche-pretzel bun + "loaded" chips
chocolate chip pretzel cookies + vanilla infused milk
+ coconut caramel
We ask that parties making reservations for 9 or more place a credit card on file. If your party decides to cancel, please notify 24+ hours prior to your reservation to avoid a $15 per person fee.
Chris grew up in Northeast Ohio. He graduated from Notre Dame-Cathedral Latin, then attended Bowling Green State University, as a criminology major. Upon graduation he decided to follow his true passion for cooking and attended Western Culinary Institute, in Portland Oregon, where he graduated with honors.
Chris returned home as an intern for the esteemed Union Club, in Cleveland. Learning his craft and French technique from their seasoned staff. Chris then moved on to the DiRoNA award winning restaurant, The Inn at Turner’s Mill. He was both Sous Chef and Pastry chef of the iconic restaurant. He learned farm to table principles, combined with scratch cooking in a seasonally changing menu environment. He jumped at the opportunity to re-open the landmark Cleveland restaurant, Pier W. As Executive Sous Chef he helped reboot the restaurant and oversee a huge staff with a heavy seafood emphasis.
Chris moved onto to another DiRoNA, 4 Diamond award winning restaurant, Baricelli Inn. Having the opportunity to lead the kitchen with Chef Paul Minnillo, at his top-notch restaurant Where he learned fine dining at its highest level. Chris became partners with Chef Paul at Flour where they focused on Southern Italian cuisine, all from scratch and pizza. Finally, Chris used all his experience to open his own venture, The Willeyville in the new East Bank of the Flats. Where he focused on a seasonally changing menu with American flavors.
Chris is eager to use his experience to handcraft a small plate experience for you at Black Door Tavern.
Kitchen Hours:
Fri - Sat 4:00-9:00PM
Sun 1:00-5:00PM
Cocktail Bar Hours:
Sun- Thurs 1:00-5:00PM
Fri - Sat 4:00-9:00PM