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:
Tues- Thurs 1:00-5:00PM
Fri & Sat 3:00-9:00PM
Sun 1:00-5:00PM
tomato sauce + mozzarella + goat cheese + red onion
pickled ginger + shiitake mushroom + seaweed salad + siracha aioli + sweet soy
blue tortilla chips
lacto veggies + pickles + green goddess sauce
parmesan cheese + croutons + evoo
blue cheese + bacon + balsamic
dill + scallion + garlic² aioli + black garlic vinaigrette
BDT sourdough loaf + olive tapenade + evoo
yellow sweety drop peppers + cherry tomatoes + radish + pepperoni bits + mozzarella cheese + crispy onions + tomato basil ranch
seasonal marmalade + dried fruit + house- made crackers + nuts
cream corn + red pepper essence
ponzu cucumbers + carrots + green siracha sauce + hoisin + butter crunch lettuce
queso sauce + black bean pico de gallo + lime creama
yukon gold potatoes + acorn squash + brown butter + goat cheese fondue
red onion + sweet pickles + smoked cheddar + gruyere + burger sauce + shaved lettuce + brioche bun + Montreal fries
+ potato chip cream
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
Hours:
Tues- Thurs 1:00-5:00PM (BAR ONLY)
Fri- Sat 3:00-9:00PM
Sun 1:00-5:00PM