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Written by: Steve Stover
Date: September 24, 2019

The first floor dining room at See Saw in the Short North.

The first floor dining room at See Saw in the Short North. Photo: Steve Stover

See Saw, the highly anticipated new restaurant from James Beard Award-winning Chef Jonathon Sawyer has opened in the former RAM Restaurant and Brewery location at 906 N. High Street in the Short North.

Sawyer, chef-owner of the Greenhouse Tavern in Cleveland, during an August appearance on All Sides Chefs in the City, described See Saw as the “Greenhouse Tavern goes to college.” The menu features veggie-based small plates and live-fire cooking with wood-and-charcoal and cooking zones from “searing heat to gentle smoke.”

See Saw seats 200 in three areas, a large, airy, light-filled first-floor dining room, a second-floor venue for private parties and VIP events and a covered rooftop bar.

The opening menu, which will continue to evolve, has five sections: chips, dips and breads, including Sawyer’s signature wood-fired pita bread with an edible tallow candle, salads, items to share with the table; entrees and dessert.

Avocado toast at See Saw in the Short North. Photo: Steve Stover

Avocado toast at See Saw in the Short North. Photo: Steve Stover

Our party of four started with Eddie’s Manhattan, a glass of Jadot Chardonnay, and a bottle of Benzinger Cabernet Sauvignon ($48).

We tasted and shared 10 items, starting with Shagbark Farms tortilla chips with Tecate queso ($5); pita bread with edible (tallow) candle ($4); and the Little Gem chopped salad with ranch dressing, tomato, scallion, and a soy egg ($13).

We also tried the beet – yes beet – jerky with glitter ($7); wood-fired cauliflower with hot giardiniera, an Italian style relish of pickled vegetables ($10); wood-fired avocado toast with citrus ($9) and “bang bang” tempura rock shrimp with yuzu sauce ($11).

Wood fired cauliflower at See Saw in the Short North.

Wood fired cauliflower at See Saw in the Short North. Photo: Steve Stover

On the entrée side, we checked out the serious fried chicken (boneless half bird) ($18); the wood-fired Ohio grass-fed burger deluxe with sharp cheddar, secret sauce, and onions ($13) and pommes frites with rosemary and garlic aioli ($7).

For dessert, we tried the “Milk & Cookie,” a pecan-bourbon chip cookie with horchata, a grain-based beverage ($7).

We cannot wait to return to write a full review in a few weeks.