Red, the Steakhouse

Red, the Steakhouse Restaurant Review:

Cleveland’s Red, the Steakhouse is modern and swanky. Much like the Beachwood original, the interior is black, white and red. There’s a sleek, black granite-faced bar, a glass wine room, plenty of spacious booths, an open dining space and second-floor event facilities. To top it off (pun intended) a 2,000-square-foot rooftop patio allows for views of the city. The downtown destination lures diners with deep pockets to see and be seen. The menu is ingredient- and technique-driven, with dishes that are familiar and extravagant. Start with a Grey Goose martini or one of the specialty cocktails and follow it with a classic clams casino. The antipasti plate is also topnotch. Salads are safe and substantial, with the Red “house” salad being the best of the bunch. Steaks are divided into two main categories: aged USDA Prime, which feature a rib-eye, New York strip and filet; and aged certified Angus beef, highlighting the same cuts as well as a porterhouse. They are simply seasoned with kosher salt, Tellicherry pepper and garlic. Sauces are available to enhance the already high-quality meat, as are toppings like blue cheese or crab with asparagus. Among more than a dozen sides are risotto of the day and Parmesan “tater tots.” A handful of veal, chicken, pasta and seafood options are possibilities, too. For dessert, Red’s signature warm donuts served with chocolate, caramel and raspberry dipping sauces are a must-have. The wine list is very well written and service is attentive. Also located at 3355 Richmond Rd., Beachwood, 216-831-2252.