Dine at the Blue Canyon Restaurant

Betty O'Neill-Roderick

Ohio.com

The Blue Canyon restaurant has been wowing guests ever since opening in June. The rustic lodge building is reminiscent of the lodges found in our national parks like Yosemite or the Grand Canyon. On Sundays a Jazz Brunch draws a crowd of music lovers for delicious food from the heartland served with up with great jazz music.

While there are no mountain ranges in sight, the lodge’s hilltop setting and large windows offer a stunning view of rolling Ohio woodlands. Actually looking closely you can probably see all the way to Pennsylvania. Inviting fieldstone fireplaces offer a cozy place to warm up during the winter months; while the wrap-around terrace offers outdoor dining during the summer.

Executive Chef and co-owner Brandt Evans, a graduate of the Culinary Institute of America, brings a wealth of experience to the menu. One of his specialties is a flatbread resembling a thin-crust pizza. Topped with lobster and spinach, or wild mushrooms, bacon and Mozzarella Cheese; or Fontana cheese and Charred Tomato Arugala, this makes an excellent first course, or a light dinner, leaving room for one of Blue Canyon’s delicious desserts.

A unique combination of lobster, tomato and crawfish in delicious bisque is also recommended; or try seared sea scallops with a caramel glaze or some of Blue Canyon’s own homemade chips; you can’t go wrong with any of their appetizers.

Chef Evans goes all out with specialty entrees like Wood Grilled Atlantic Salmon served with Bok Choy and an Ohio Apple Cider Fumet. Seared sea scallops are served with Pumpkin Sage Gnocchis, and the pretzel crusted trout is also a house specialty. Pasta is served al-dente, the butternut squash fettuccine and wild mushroom lasagna are delicious and the portions are large.

But beef lovers aren’t forgotten here, a New York Strip Steak is wood grilled; and the Beef Tenderloin has a melt-in-your-mouth flavor. The Asiago Crusted Turkey Medallions are served with a pumpkin spinach risotto and the chef’s specialty veal shank is braised for six hours and served with mushrooms and root vegetables.

The heart of the restaurant is the kitchen. While seated at the community chef’s table, guests have a chance to kibitz with the chef while watching the open line cooking. However, every room has a great view, the Lodge has a wall of glass, cathedral log ceiling and a beautiful fireplace; while seated in the Great Room you can enjoy the sound of a bubbling rock waterfall, surrounded by log trusses in a rustic warm setting.

But you must save room to try one of pastry chef Susan Geul’s desserts. Her banana/walnut strudel is outstanding, her mixed fruit crisp is another winner, and both are topped with vanilla bean ice cream. But our favorite seasonal dessert is pumpkin and white chocolate bread pudding.

The Blue Canyon Restaurant is located at 8960 Wilcox Drive in Twinsburg, where I-480 and Route 82 meet. Call 330-486-2583 for reservations or visit www.bluecanyonrestaurant.com

Private parties are welcomed at the Blue Canyon and for anyone with cabin fever the nearby Hilton Garden Inn offers a great weekend getaway package. For more information call 330-963-4821.