CLEVELAND—Restaurateur Zack Bruell, in partnership with the 600-room Hilton Cleveland Downtown, will open his 11th Zack Bruell Restaurant Group project, The Burnham, when the hotel opens downtown in June.
Bruell will be forging The Burnham’s concept and menu development alongside Executive Chef Maxime Kien from the French Cote d’Azur region, and Ryan Beck, chef de cuisine.
Bruell, a James Beard award nominee, brings more than 40 years of culinary and business experience to his consultancy role at The Burnham. Beck, who grew up on his family’s farm in Northeast Ohio, strives to create new memories through simple but bold flavors, according to the company.
“The experience of dining out should be as entertaining as a night at the theater,” said Teri Agosta, general manager, Hilton Cleveland Downtown. “Combining the talent and creative energy of these three chefs, we plan to arouse all five senses by showcasing three generations of culinary talent in an environment both relaxing and stimulating.”
The American-inspired menu, with an emphasis on small plates and a concentration on sauce work, will be served in the barroom and the formal restaurant for breakfast, lunch and dinner.
“Creating a menu is like writing music. My culinary travels throughout the years, jump-started the creative side of my brain. I enjoy opening restaurants; it’s in my DNA,” said Bruell.
In Bruell’s first menu draft, there are fusions of epicurean cities. From New Orleans and Charleston-inspired bread pudding with gizzard and foie gras; Austin-influenced mac and cheese with greens and pulled pork, topped with a disk of cornbread, jalapenos and sherry vinegar sauce; and Bruell’s Cleveland-style fried confit of chicken with Swiss cheese dumplings, stewed cabbage and paprika sauce.
Displaying an open kitchen concept, The Burnham, with its two-level bar, private dining and terrace, will seat 217 people and open in June 2016.