“We are so passionate about the people that walk through our door. We got into this business because we love hospitality. Being able to share that hospitality with the people who work at The Greenhouse Tavern and the people who dine at the tavern is a gift I receive everyday.”
Barbecue pig’s head with raw veggie salad, brioche, and lettuce cups; grilled Ohio lamb burger with stinky cheese fondue, champagne shallot mignonette, and tangy yogurt; vegan tonkotsu ramen with local Cleveland tofu, ramps, and shrooms.
The Greenhouse Tavern features food with integrity, from the house-made vinegars and pickles Jonathon Sawyer is famous for, to the roasted pig’s head entrée that is a result of the whole pigs he sources, to the lamb burger he says he had to add to the menu to support a local lamb farmer’s sustainable practices. Sawyer kick-started the city’s commercial recycling program when he opened the restaurant, and says he does his best to minimize his environmental impact and support local, small, independent farmers and organizations. He does it all plate by plate, in a restaurant that also happens to be a rip-roaring good time.
“Chef Sawyer said relationships with local farmers become all the more important in winter, for securing ingredients like grains (in particular, farro, an Ohio specialty), shelled beans and legumes.” –Dan Saltzstein, The New York Times
Ohio’s first certified green restaurant focused on a fresh & local menu