Google 2179 W 11th St, Cleveland, OH 44113, and you find yourself staring at what used to be Parallax, the Asian fusion restaurant and lounge in Tremont.
Now abandoned, the brick-and-mortar space will soon house an all-new dining concept that prioritizes an approachable price point in early 2024.
The restaurant, simply called STEAK, is the result of a seasoned team of Cleveland familiars: Terry Francona (manager of the Guardians), Jason Beudert (The Yard on 3rd, Geraci’s Slice Shop, Lionheart Coffee, Barrio Tacos Pittsburgh, & Barrio Tacos Columbus), and Chelsea Williams (Geraci’s Slice Shop & Lionheart Coffee).
“I have always wanted to be a part of a steakhouse. I love steak as much as I love pizza. I am just excited to be a part of another restaurant concept here in the City of Cleveland,” Francona said in a news release.
“The goal is to disrupt what we think a night out at a nice steak house should be in Northeast Ohio,” Beudert said in a news release. “We believe there is an opportunity to create something cool that rests between the super high-end steakhouses in the region and a chain suburban steakhouse, both from a price point and design vibes. Tremont is the perfect neighborhood for that.”
Developed by consulting chef Sean Kerrigan (formerly of Urban Farmer, Red the Steakhouse), the steakhouse’s menu will be “hyper-unique” in that it will offer only one steak on their menu with a pre-fixe package, the news release said. A vegan cauliflower steak will also be available to order.
(Photo courtesy STEAK)
Menu Highlights
STEAK Prix Fixe – $30
An 8-ounce CAB Coulotte Steak, salad, house-made rolls, and endless hand-cut fries
Vegan Cauliflower STEAK Prix Fixe – $30
Cauliflower Steak, salad, house-made rolls, and endless hand-cut fries
8-ounce American Wagyu STEAK Prix Fixe – $60 (an upgrade of the original)
American Wagyu Coulotte Steak, salad, house-made rolls, and endless hand-cut fries
Shareable Sides
Six to eight shareable sides will also be available for both a staple and seasonal time frame.
(Hint: Two of these sides will always be vegan.)
Dessert and Drinks
Sweet post-meal treats can be found via their signature dessert cart that will roam the dining room with decadent meal-enders. For drinks, a bar package will be outfitted with craft cocktails and a comprehensive wine, beer and bubbles program.
Leading the day-to-day will be operating partner and industry veteran Julia Simpson. Her experience lists her time as general manager for The Flying Fig/Pearl Street Market and Cafe, and Juneberry Table as recent highlights. “Forget what you know about steakhouses. This is a fun, inclusive experience that you’ll be looking forward to making a regular go-to. Good food, good music and immaculate vibes. I’m excited to bring the neighborhood feel to an approachable yet elevated menu for both food and beverage,” Simpson said in the news release.
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