Come celebrate with Chef Jonathon Sawyer & Bar Cento for the World premiere episode of Dinner Impossible!
Chef Sawyer & guest Chef David Lowe will recreate the Alcatraz experience live.
$50/ 4 Courses
Call 216.274.1010 for more INFO!
By Lisa Abraham
Beacon Journal food editor, Published on Wednesday, Aug 13, 2008
Cleveland’s Iron Chef Michael Symon will debut as the new host of the Food Network show Dinner Impossible on Aug. 20.
I recently had the chance to chat with Symon, who earlier this summer spent six weeks taping 10 episodes of Dinner Impossible and nine Iron Chef America battles.
”Thank God I don’t have any more hair to lose,” Symon said of the hectic schedule.
….”So where does the Iron Chef eat when he’s not at his own restaurants? Symon has a long list. On top is Bar Cento, run by former Lola chef Jonathon Sawyer, and chef Karen Small’s Flying Fig.”
Barrelhouse Hocking Hills Hefeweizen
Stone IPA – ok its not new but its just so damn good
Magic Hat Circus Boy
Bear Republic Racer 5
North Coast Pranqster
Victory Storm King Stout
When was the last time you partied with our beautiful Lake Erie on one side, the winding Cuyahoga on the other, and great beer and blues bands everywhere else? Blues and Brews will have that and plenty cold frothy beverages provided by Bier Markt and Bar Cento at Wendy Park on Whiskey Island all day long.
Tickets will be available for presale for $10 and $15 on the day of the event. Proceeds will go to Ohio City Near West Corp., the non-profit local organization that fuels so much of Ohio City’s resurgence and the Wendy Park Foundation
Best New Restaurant:
1. BAR CENTO
2. Paladar
3. Dante
Best Chef:
1. Mike Symon
2. Doug Katz
3. JONATHON SAWYER
Best Bar:
1. VTR
2. BAR CENTO
3. D’Vine Wine Bar
Best Place for Late Night Dining:
1. Nighttown
2. BAR CENTO
3. Luigi’s
Best Pizza:
1. Geraci’s
2. Luigi’s
3. BAR CENTO
Best Appetizer:
1. BAR CENTO
2. fire food & drink
3. D’Vine Wine Bar
Posted by Joe Crea/Food and Restaurants Editor July 30, 2008
No black-tie required … Some of the best fund-raisers are the low-impact variety — you know, just show up and do some good. The folks at McNulty’s Bier Markt and Bar Cento are holding just such an event. Stop in at either neighboring spot Aug. 6 and let them know you’re there to support the Leukemia & Lymphoma Society and management will donate 15 percent of your tab to the organization. “Just come by — enjoy a great meal and/or cocktail, and know that a portion of your check will go to a good cause,” the operators said.
HOME / CONSCIOUS CUISINE
Bar Cento
Maggie Busser
Published 07/23/2008 – 7:23 a.m. EST
Walls the color of roasted pea pods and hanging lights festooned with a drape of wine-colored fabric lend a comfortable glow to the narrow, deep space of Bar Cento (pronounced “chen-to”). Located in the Ohio City neighborhood of Cleveland, its glistening expanse of a reclaimed barn-wood bar spills into an open kitchen housing a team of chefs working in a synchronized hum of activity. Vinyl records spin out favorite tunes, adding an inviting aspect to the atmosphere. Stacked behind the bar lie the inspiration for the restaurant’s name – “cento” (meaning “100” in Italian) varieties of old- and new-world wine. Glistening, stemless wine glasses line nearby shelves, begging to be filled.
Chef and partner Jonathon Sawyer scurries between the kitchen and bar area, simultaneously prepping food and calling out “hellos” to his guests and other folks he knows in the crowd at the bar. Vibrant, tattooed ink images wind their way up his arm, and his boyish grin graces a face framed by a mop of scruffy hair. Jonathon has plenty of reasons to smile. He has helped to create Bar Cento, a hip dinner joint, comfortable in both atmosphere and price-point. Plus, he is three years into the planning of his pet project, Greenhouse Tavern. Replete with intensive environmental initiatives and farm-to-plate food concepts, it is slated to open this fall on East Fourth Street.
Everyday food
Filling a niche in the neighborhood, Bar Cento features local foods at midrange prices. Jonathon explains, “We want people to view it as everyday food.” He puts in every effort to not only find the best uses for foods available locally and seasonally, but also to keep the price-point reasonable. He explains, “Our biggest challenge is to determine what to source locally, how to get it and how to make it more affordable.”