Blue Canyon Kitchen & Tavern: Rusticity meets fine dining
Blue Canyon Kitchen & Tavern in Twinsburg brings together a rustic feel with a fine-dining atmosphere to create a slice of Aspen, Colo., in Ohio.
Blue Canyon's ski-lodge architecture and breathtaking views bring out the best that nature has to offer. At the same time, Chef Brandt Evans' self-described cooking style of “Ozark-Asian-funk” — a tantalizing fusion of spice and soul — is far from typical bar-and-grill grub and keeps restaurant patrons coming back time and time again.
The restaurant décor is equal parts rustic log cabin and posh downtown Cleveland eatery. Overlooking a wooded valley, the floor-to-ceiling windows in the dining room bring about the sense of being on a luxury vacation in Yosemite, Aspen or the Grand Canyon.
Blue Canyon's menu proves as impressive as the grounds. With starter items like crispy duck wings with scallion pesto and tomato oil ($9) and lobster hush puppies with maple butter ($8), it doesn't take long to see why Blue Canyon is a favorite dinner destination among locals.
Dinner options includes lobster mac & cheese ($24), buttermilk organic fried free-range chicken ($18); black garlic and chicken linguine with Kalamata olives, shallots and tomatoes ($22); an 8-ounce beef tenderloin with tomato-basil butter ($26) and pan-fried veal liver with country ham, caramelized onions and Burgundy gravy ($18).
You can choose from more than four dozen imported wines to accompany your meal.
Be sure to save room for one of Blue Canyon Kitchen's delicious desserts. Try the chocolate and pear cake with chocolate sorbet or the “Ho Ho” — a chocolate Roulade filled with vanilla buttercream and drizzled with Bailey's crème Anglaise. All desserts are $7.50.
If dessert spirits are more your style, try the caramel-apple pie martini ($8.50), made with vanilla vodka, DeKuyper Sour Apple Pucker, Cinnamon Schnapps and caramel sauce.
Reservations are appreciated, and dress is business casual. You can make reservations online or by calling (330) 486-2583.
Posted by LeeAnn Mullen
