by Amanda Harnocz
Reporter
"The Grotto will bring business activity back to the Circle, helping to spur economic development and of course improve upon our income tax base in the city," said Finance Director Jill Stritch in regard to the Grotto's imminent opening.
"He's finally going to see his 'baby' go off to college," Executive Chef Marc Cross said, referring to John Barber's Grotto Seafood and Steakhouse, which is scheduled to open in about three weeks.
Barber said he acquired then demolished the Bumpas Drug and Emporium building and started to build his 20,020-square-foot restaurant on the property in 2005.
"The whole place cost about $4 million," Barber said, adding, "I have about $1 million invested in the kitchen alone. It's more than I envisioned ... but I wanted everything to be the best."
"The Grotto will bring business activity back to the Circle, helping to spur economic development and of course improve upon our income tax base in the city," Finance Director Jill Stritch said.
"The restaurant is going to help everybody," Kline said, adding if people visit the restaurant they may need to stop for gas or at any of the other businesses around the Circle.
Also, he said, "it is truly going to be a fine dining experience."
Inside the Grotto
The facility has waiting areas, a dance floor, a bar section which seats 175, a main dining area for 150 guests, a patio to seat 70, a banquet room named "Bumpas Banquet," two women's restrooms, offices and areas for weddings and a separate laundry room, said Cross.
There is also a basement area for food preparation, Cross said.
The facility, which sports a contemporary decor, was designed by 77-year-old architect Tom Castrinova, whom Barber called "young at heart."
Barber said one of his favorite areas is his office, because the door is painted "grotto blue."
The restaurant staffs about 60 people, including prep chefs, bartenders, waitresses, a pasta chef, a pastry chef, Executive Administrative Assistant Rada Swedlow, Greg Elsner, who is the sous-chef, and Cross.
Elsner said he comes from a family of chefs and has cooked all his life. Cross said he has been a chef for 18 years and has worked with the likes of Chef Robert Rodriguez and the Food Network's newest Iron Chef, Michael Symon. Cross served as the chef for Jacob's Field when it first opened.
The Grotto menu includes appetizers, vegetarian and meat entrees, seafood, salads, pasta, sandwiches, desserts, a full bar and children's menu, said Cross.
The Alaskan king crab legs "are my favorite," Barber said.
The entire menu will also be available for to-go orders, Cross said.
All the food is made in-house, including salad dressings and bread, and everything can be made to order, including low-sodium, no carbohydrates and without certain ingredients for those with food allergies and diet restrictions, he said.
There is a standard menu, but every Thursday a special chef's menu will be available for the weekend, said Cross. This menu can be e-mailed to guests if they leave their e-mail address in the space provided at the bottom of their check, he added.
The restaurant will open for brunch on Sundays and lunch and dinner every night of the week, said Barber. Also, there is room in the bar area for a band. "We have a few jazz and blues bands scheduled for Fridays and Saturdays ... all local artists from Northeast Ohio," he said.
Eventually, Barber said he wants to schedule wine tastings, catering, weddings and auto shows in his facility.
Cross said he isn't sure what to expect on opening day. "People will either trickle in or we'll get slammed," he said.
"I've got butterflies -- but I'm ready," Barber said.
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