REVIEWS

Full, ripe flavors are everywhere...It's easy to slap locally sourced food on the plate, harder to respect the texture of each ingredient and construct a flavor profile where nothing is lost. Lost is the key word. We lost ourselves in each dish.
-Debbi Snook, Cleveland's The Plain Dealer (Aug '10)

This small temple to fresh, regional food offers the harmony of skillfull preparation and full flavors. Go there. There is a strong chance that it will make you feel good.
-Cleveland's The Plain Dealer (May '04)

Rather than stocking their refrigerators with product from the open end of the tractor-trailer, the bistro has cultivated relationships with small-scale farmers in their own region - brings the farm to the table by using substantial amounts of fresh, locally grown produce, meats and dairy. Straightforward preparations allow the flavor of the farm-fresh ingredients to speak for themselves.
-Cleveland Free Times, Doug Trattner (July '03)

A reassuringly small, seasonally changing collection of dishes that showcase what Ohio has to offer; it's worth the drive.
-The Columbus Dispatch, John Christensen (Sept. '03)

Voted 'Best Restaurant' at the end of a long drive.
-Cleveland's The Plain Dealer (March '04)

The South Market Bistro reminds us that good food is close to the land - a healthy dose of honest makes dishes the real thing and well worth the trip.
-Parker Bosley, Chef & Restaurateur