
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 home to Black Door Tavern. The tavern features an upstairs cocktail bar, and chef led scratch kitchen.
Kitchen Hours:
Fri - Sat 3:00-9:00PM
Sun 1:00-5:00PM
Cocktail Bar Hours:
Sun- Thurs 1:00-5:00PM
Fri - Sat 3:00-9:00PM
Call (440)-466-6604 for reservations
lemon ricotta + provolone + chili oil
parmesan cheese + blue corn tortilla chips
crema + scallion
oyster & shiitake mushrooms + gruyere + mushroom confit
marcona almonds + pecorino + hard cooked egg +citrus vinaigrette
white wine + shallot + garlic + smoke blue cheese
apple + celery + roasted grapes + walnuts + romaine lettuce + goat cheese walnut champagne vinaigrette
Red Eagle Distillery-soaked bourbon eggs + Black Door porter egg filling + pickled mustard seed + smoked cheddar
dill + scallion + garlic² aioli + black garlic vinaigrette
sundried tomatoes + olives + garlic + pesto + preserved lemon aioli
smoked Cipollini onion & herb focaccia bread + olive tapenade + pesto
seasonal marmalade + dried fruit + house- made crackers + nuts
Dortmunder reduction + saffron risotto + pumpkin seed gremolata
pulled whole chicken + veggies + sherry cream + puff pastry
bacon + pear + pecans + brussels + parmesan butter + apple cider syrup
ponzu cucumbers + carrots + green siracha sauce + hoisin + butter crunch lettuce
+ savoy potatoes + red beet essence
country ham + gruyere + cheese sauce + brioche + "Not your mama's" potato salad ADD: Fried egg $3
+ potato chip cream
vanilla ice cream
+ coconut caramel
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.
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.
6202 South River Road West, Geneva, Ohio 44041, United States
Call for reservations (440)-466-6604
Kitchen Hours:
Fri - Sat 3:00-9:00PM
Sun 1:00-5:00PM
Cocktail Bar Hours:
Sun- Thurs 1:00-5:00PM
Fri - Sat 3:00-9:00PM