Fronimo’s Downtown—which I have seen billed as a modern Mediterranean joint—opened in May on Cleveland Avenue NW, where Cheese Louise used to be. The upscale-yet-cozy dining room and spot-on food make it a perfect spot for a night out.
The menu offers small plates, sandwiches, salads and entrees, which are served with the vegetable of the day and Greek potatoes.
We started with the loaded hasselback potato—something I’d seen people raving about on social media. The dish ($8) is two scored baked potatoes filled with cheddar cheese and topped with sour cream and bacon. Ours was cooked perfectly and had that comfort-food feel I was hoping for. We also ordered the lettuce wraps ($9), which you assemble yourself. The chicken-ginger-almond-green onion filling was juicy and flavorful, and a side of diced tomato offered a fresh element.
Next up were salads. I got the summer salad ($12)—with strips of apple, strawberries, big chunks of bleu cheese, candied walnuts and a maple balsamic vinaigrette—something I happily would eat every day. Andrew got the grilled romaine ($10), topped with feta, Parmesan, dried cherries, sunflower seeds and lemon honey vinaigrette. Both salads were beautiful and delicious.
For dinner, we opted for burgers with rosemary fries. I had a traditional burger on a ciabatta bun ($11), and Andrew got the open-faced lamb burger ($14) with roasted red pepper, Gruyere and a side of tzatziki on rosemary bread.
I really liked everything we ate.
If you’re in the mood for something heartier, the (pricier) entrees include steak and eggs, a French-cut chop, grilled chicken and shrimp, and strip steak. The night we went, Fronimo’s also had two specials—a filet and crab cakes.
There’s also a full bar at the restaurant, and Fronimo’s participates in Canton’s open container district, which means you can order your drink to go.
Other great things: The staff at Fronimo’s is friendly and warm. Starr, who owns the restaurant, stopped by to chat with Andrew and me and even gave him a hard time about his bushy “Cavaliers championship” beard (which I, personally, enjoyed). Samantha, our server, offered helpful suggestions about when to put in orders for different courses and gave us her recommendations about what to try.
We dined on a weekday evening, and even though the tables started filling up after we arrived, we never had to wait long for our next course.
The restaurant has limited tables and doesn’t take most reservations, though staff might be able to accommodate requests for earlier dining timings.