
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.
croutons + gruyere cheese + chive
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
sourdough rolls + sundried tomato tapenade + evoo + balsamic vinegar
blue corn tortilla chips
baby kale/romaine heart/radicchio + oven roasted tomatoes + focaccia croutons
seasonal marmalade + dried fruit + house- made crackers + nuts
red pepper + bean sprouts + red onion + water chestnuts + jasmine rice
smoked bleu cheese -stuffed roasted pear + arugula + smoked balsamic
ponzu cucumbers + carrots + green siracha sauce + hoisin + butter crunch lettuce
ricotta gnocchi + Italian sausage + roma sauce + parmesan + basil
creamy polenta + dortmunder reduction + pistachio-gremolata + balsamic
shiitake mushrooms + bacon - jam + gruyere + garlic aioli + "everything" potato chips
+ whipped cream
cherry sauce
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 was a no brainer. 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 excited and eager to use his experience to handcraft a small plate experience for you at Black Door Tavern.
Kitchen Hours:
Fri - Sat 4-9PM
Sun 1-5PM
Cocktail Bar:
Mon- Thurs 1-5PM
Fri- Sat 4-9PM
Sun 1-5PM