AMAZING!!. We went on a Wednesday evening. We had the place all to ourselves. Everyone was very inviting and attentive. We already looked at the menu online and decided on their 3 course Prix Fix menu. my husband had the mussels, quail, and apple pear cobbler. I had the butternut squash soup, sweet potato ravioli, and strawberry banana panna cotta. The entire meal was fantastic! My sweet potato ravioli was the best part! One of the tastiest things I have ever eaten! I would recommend this to anyone!
One Of The Best In The Country.
We just returned from a weekend trip to Cleveland along with another couple and we dined here Saturday night. I cannot express strongly enough how impressed we all were with the food and service here. We make it a point to visit quality restaurants whenever we dine out; and not just for the hype, but for the FOOD. That's what it is all about after all. Well, the food AND the service at Parker's was exemplary!
If you live in Cleveland or are visiting there, this charming little spot is not to be missed. We dressed up a bit but people were dining in jeans and khaki's and were not out of place at all. I will definitely visit next time I am in town. You should do the same.
French-trained chef plus American cuisine equals a pleasure for the palate..
If "bistro bar" conjures up images of Gauloise-smoking toughs, berets and Edith Piaf, Parker's will be a revelation. Chef Parker Bosley is a one-man wrecking crew of Cleveland dining expectations; well-dressed swells have journeyed to this Ohio City hideaway for years to eat something to write their expense accounts about.
It's not easy to define the French-trained Bosley's style of American cuisine. He'd call it a combination of fresh ingredients and common sense; others might favor "nouvelle obsessive." An early and vocal advocate of seasonal cooking, Bosley is a familiar sight at the city's farmers markets, picking asparagus for the evening's table and subjecting his lettuce to an FBI-worthy background check. As a result, some of his entrees (the chicken Papparedelle and veal medallions, for example) have been known to feature a vegetable ragout that steals the limelight from the meat, and his salads are some of the best in town.
Excellent. Actually, the food here is amazing. The dishes sound straightforward enough, but the beauty is in the execution. Who knew celery, of all things, could be so full of flavor? I ordered short ribs, and every part of it was delicious. The prices are quite reasonable for the quality of the food. Of all the restaurants in Cleveland I have been to so far, Parker's is my favorite.
Sublime. Parker Bosleys food is the best available. His sourceing for ingredients are the finest local growers and purveyors. His technique is classic french and he has REAL vegetables on the plate. I doesnt get much better than this. Too good to miss and the redone dining room is lovely.
A midwestern Alice Waters!.
Parker's is to the midwest what Chez Panisse is to Berkeley, the pairing of fresh seasonal ingredients of local origins with the cuisines of country France.
The results sometimes work and sometimes not and since the menu changes, daily, consistency of taste is not what this restaurant is about. What it is about is using what you have to the fullest and Parker manages to pull that off fairly successfully.
If there were "negatives" I would have to say that 1) the atmosphere in the back room is less than what I had hoped for after seeing the entrance and 2) because the menu changes, daily, you don't always know, in advance, what will be the menu du jour. As I said, somethings work and some don't so you need a few trips to form an opinion about this place.
Mine is, overall, very positive.
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