Bar Cento, Cleveland

Dark olive walls, recycled Amish barnwood and hanging lamps draped in gauzy red fabric create an intimate restaurant-bar that hops with youthful energy. Here, 100 different wines, several served by the glass or half bottle, are accompanied by contemporary American cuisine. Chefs Michael Novak and Adam Lambert present seasonal entrees, like duck confit, that have earned high praise. Gourmet pizzas with thin flavorful crusts, though, are a specialty. The arugula pizza is a tasty mix of pine nuts with garlic and onion. Bar Cento’s fries are legendary. Fried in duck fat, they’re served in a paper cone with a rosemary sprig and garlic, with four perfect circles of house-made dipping sauces.

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