The goal of Cleveland's is to create a dining room where old Kentucky recipes made with locally produced and grown ingredients are presented with old-fashioned hospitality and grace.
“We are proud of our culinary heritage in Kentucky and our goal at Cleveland’s is to celebrate its old ways,” said chef Ouita Michel of Holly Hill Inn, who developed the menu with Cleveland’s chef Jared Richardson.
Chef Richardson and his team make every dish from scratch. Corn sticks are baked in 100-year-old cast-iron pans. Drop biscuits are served in the evening bread basket. Local pork chops are marinated in Bourbon barbecue sauce and served with stone-ground grits, brown beans, slow-cooked greens and fried apples. Other Kentucky (and Southern) favorites on the Cleveland’s menu are slow-cooked, smothered steaks, twice-fried chicken, shrimp and grits, scalloped potatoes, corn pudding, kilt salat, dressed eggs, peach and blackberry cobbler and pineapple upside-down cake.
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