Lakewood OH

Raise a glass to wining and dining at Press Wine Bar

There are plenty of reasons to raise a glass at Press Wine Bar in historic Tremont.

Press, under the management of John Owen of Market and Wine Bar Rocky River, and Sherman DeLozier and Dave Rudiger of Southside, is one of the first locations in Cleveland to offer “wine on tap.” A draft wine system serves wine at the proper drinking temperature with no risk of it oxidizing and losing flavor over time. Press offers eight draft wines on tap and an extensive list of wines by the glass and bottle. There are seven Ohio-brewed craft beers on tap and dozens more by the bottle.

The kitchen at Press Wine Bar is under the direction of executive chef Rachael Spieth, formerly of Three Birds and Georgetown in Lakewood. Spieth has assembled a list of creative small plates, flatbreads, sandwiches and entrees.

Seasonal appetizers include butternut squash soup with spiced pumpkin seeds ($7), turkey and three-bean chili with pickled jalapenos ($8), goat cheese fondue ($9) and spiced deviled eggs with poached shrimp ($6). Flatbreads are made with toppings like Maine lobster and truffle mascarpone spread ($16) and bleu cheese with roasted pears and prosciutto ($12). Smoked chicken garnishes a Southwest flatbread with ranchero sauce, cilantro, white cheddar, corn and black beans ($11.50). Milano salami tops a flatbread made with Sriracha garlic and Parmesan cream sauce, black olives and provolone cheese ($11.50).

Combination boards offer a variety of meats, cheeses, condiments and house-made crackers. A small cheese and meat board costs $13, while a large board costs $20.

The Press burger is served with melted Red Dragon cheese, smoked tomato aioli and sliced Vidalia onion ($12). A generous and juicy portion of pan-seared, blackened Faroe Islands salmon is served with horseradish cucumber slaw on a toasted challah bun ($14). Sandwiches come with your choice of fries, barbecue fries or a Press salad consisting of arugula, poached pear, bleu cheese, and pear and walnut dressing.

Entrees include our server’s suggested braised beef short rib risotto served over Brussels sprouts and Swiss chard ($23) and braised pork osso buco with cabbage and spaetzle dumplings ($22.50). Thick-cut grilled strip steak is prepared to order and accompanied by truffle mashed potatoes ($26). Pumpkin linguini is tossed with butternut mascarpone cream, oven-roasted red onion, eggplant and toasted pumpkin seeds ($14).

Desserts are ginger and vanilla bean creme brulee, salted caramel and pumpkin cheesecake and apple and peanut butter cookies ($6.50).

Brunch is served on Saturday and Sunday from 10 a.m. to 3 p.m., with offerings like crab Benedict, breakfast tacos, challah French toast, and assorted breakfast skillets and omelets. A few flatbreads and sandwiches are also available.

Press Wine Bar, 2221 Professor Ave., is open Monday through Thursday from 4 p.m. to midnight, Friday from 4 p.m. to 2 a.m., Saturday from 10 a.m. to 2 a.m. and Sunday from 10 a.m. to midnight. Major credit cards are accepted. Phone 216-566-9463.




RSS Syndication