Right now, as you read this, we’re finishing up our local faves issue (on newsstands August 21). The 10th annual issue of countywide favorites will feature readers’ picks in more than 100 categories, along with our editor’s picks. As always, food and dining will feature quite prominently. And if you’re a regular reader of The Jess Files, you know my passion for delectable dining out in Stark County. In anticipation of our next issue, here it is, your handpicked, Jess-approved scrumptious seven day menu. Forks up, get to work!
Breakfast: Wonder Waffle! from Cultured Coffee & Waffles, covered in whipped cream, white icing, swiss rolls, rainbow sprinkles, topped with habanero sugar.
Lunch: Quiche of the day from Bender’s Tavern, with an add-on of Jerry Fries, smothered in parmesan-y goodness.
Dinner: Hawaii Five “O” from Jasmine Asian Bistro, a smörgåsbord of scallops, lobster, beef, chicken and shrimp all sautéed in brown sauce. Don’t miss the fruity Mochi Ice Cream afterwards!
Breakfast: Crab Cake Eggs Benedict from Gregory’s Family Restaurant, topped with two housemade crab cakes in addition to the usual suspects—poached eggs, hollandaise and English muffins.
Lunch: Havarti Honey & Bacon Smokehouse Grilled Cheese from Smoke the Burger Joint, Havarti, feta, spinach, honey and grilled bacon on butter-toasted sourdough bread.
Dinner: Goat Cheese Agnolotti from Lucca, little pillows of creamy goat cheese with just the right amount of spice. Start with a Romaine salad, with egg and pancetta, a meal in and of itself. And Tuesdays often mean that local jazz legend Kevin DeSimone might be in the dining room tickling the ivories.
Breakfast: Western omelet from Menches Bros. of Massillon, with diced onion, green peppers and ham. Make it a “Mountain-Topper” and it will arrive topped with fresh home fries and sausage gravy.
Lunch: Wednesdays mean $5 burgers from George’s Lounge, try the Tree Jumper, with grilled mango, spicy Thai peanut sauce and Swiss cheese on a pretzel bun with a side of pretzel bites and your favorite dipping sauce.
Dinner: Spicy sausage risotto from Sylvester’s North End Grille, spicy sausage, mushrooms, spinach, cherry tomatoes and gorgonzola cheese, served with a house salad and fresh bread. Still have a little room? Order some gelato!
Breakfast: Full stack of golden brown pancakes from
Walther’s Cafe, and be sure to spring for the blueberries or chocolate chips.
Lunch: Gyro personal pizza from Papa Gyros, housemade tzatziki sauce, provolone and feta cheese, gyro meat, fresh tomatoes, Greek Kalamata olives and onions.
Dinner: Family style Chicken Piccata from The Bistro at Gervasi, with gluten-free angel hair pasta, garlic oil, arugula, tomato and lemon caper cream.
Cocktails: Since you’re already in the neighborhood, pop on over to The Crush House for sangria, made with GV Romanza, club soda, raspberry syrup, raspberries and an orange slice.
Breakfast: Chicken Scramble from Pete’s Restaurant, warm biscuit sliced and filled with fresh scrambled egg, breaded chicken and covered with sausage gravy.
Lunch: All-Ohio Beefalo Burger from The Rail, a beef/bison hybrid raised in Canal Fulton and topped with lettuce, red onion, sun-dried tomato-basil cheese spread. Add on your choice of craft beer on draft from almost two dozen taps.
Dinner: 16 oz. bone-in ribeye and a side of pasta from Tozzi’s of Magnolia, add in a classic cocktail or
Brunch: Crunchberry French Toast from Twisted Citrus, Texas toast rolled in Crunchberry cereal topped with choice of fruit compote (raspberry, strawberry, blueberry or piña colada) and Chantilly cream.
Dinner: Pork or chicken schnitzel from Canal Tavern of Zoar, served over tavern spaetzle and finished with lemon cream sauce. Save room for beignets served with smoked coffee and honey ice cream.
Brunch: Sunday Brunch at Fieldcrest Estate, featuring four made-to-order stations—Asian, Pasta, Waffle, and Omelet—a meat carving table, BBQ ribs, baked fish, baked chicken, fresh cooked vegetables, mashed potatoes, mac and cheese, rice pilaf, shrimp cocktail and a salad bar.
Dinner: Firecracker “Royal Jewels” from Royal Docks Brewing Co., four jumbo meatballs tossed in mango habanero, served open-face on Hawaiian buns and topped with spicy mayo, mixed cheese and jalapeños, pairs nicely with our favorite brew, the Pendragon RareWit, a witbier with a refreshing citrusy floral balance to the sweetness of barley malt and unmalted wheat.
Remember—menu items are subject to change, some restaurants may recommend reservations.