TO LIVE IN Cleveland is to work hard. We’re proud of that. We own it. But working hard doesn’t always mean consistently having the time or dough to enjoy a high-end dining experience. As we examine the fine dining landscape in Cleveland, however, there is a movement happening. It’s one that’s already taken shape in foodie neighborhoods across the country, from Austin, Texas to SoHo, New York to Wicker Park. It’s a shift in mentality that starts with embracing the idea that a well-run Cleveland restaurant can offer some of the highest-end food in the market while offering financially approachable small plates and bar menus. At its heart, it’s a movement that bridges the gap between the top 1-percenters and the everyday

foodies.Ken Stewart, veteran Northeast

Ohio restaurateur, and his family are among the pioneers embracing the movement in Cleveland at the award-winning Ken Stewart’s East Bank. One of the keys to Stewart’s move has been his long tradition of running the

East Bank outpost and the rest of his portfolio as family operations.

“You will always see a Stewart at Ken Stewart East Bank and that enables us to be plugged into what our guests want,” explains the always

hospitable Ken Stewart. His daughter Lindsey, who’s also general manager of KSEB, is one of the sharpest operators in the region with a laser focus on what her guests enjoy. Ken’s wife, Lori, is the interior design

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Taking f lavor to a new degreeHow Ken Stewart’s East Bank stays ahead of the curve while keeping the restaurant in the family

ON THIS PAGE: TOP: Ken Stewart himself looks small compared to those crab legs; ABOVE: Look for Ken Stewart’s

famed logo-sitting high above his newest location in the East Bank of the Flats on the first floor of the Aloft Hotel; RIGHT: You will also find it on the bottles of his brand’s aromatic wines — just $6 per glass.

genius behind the sexy and sleek East Bank locale. Ken’s other daughter, Carley, a student at OSU, works as a hostess at the restaurant when school is out. It is this family interaction with every guest that has enabled Stewart to take the leap to offer an affordable small/medium plate menu in their bar area.

Offered daily in the restaurant’s lounge area from 3 p.m. until close, the bar menu boasts 20 selections, all utilizing world-class ingredients, all served at working-class prices.

Take, for instance, the Wagyu beef slider. Priced at $4 and sold individually, this elite slider is topped with melted blue cheese, bacon jam, and a garlic aoili, while a Cornichon pickle is speared through the soft slider bun. Or the lobster nachos ($7), which are topped with a fresh lobster salad, mashed avocado, red peppers, and finished with a bernaise. If that doesn’t cure your lobster fix, the lobster deviled eggs ($4 each) are both refined and savory. A take on a classic and large enough to split, the train wreck poutine ($10.50) offers tater tots covered with cheddar curds, fresh jalapeños, onion gravy, sambol aioli, bacon, and tomatoes. The grilled cheese with tomato soup at $6 is ridiculously tasty and a meal in itself. Gruyere cheese bubbles from the bread and fresh arugula is stuffed inside to balance out the flavor. Served with a cup of mouth-watering San Marzano tomato soup, the dish is at once savory and sweet. Other prestigious cheap eats include mussels with hot Italian sausage ($6.50), calamari sautéed with red peppers and garlic ($5.50), and farro risotto with baby kale and fresh corn ($8.50).

In keeping with the “family culture”, Stewart has also implemented a children’s menu — which isn’t something you typically find at a high-end restaurant. But don’t expect microwaved mac n’ cheese here — the kids are eating well. Ken Stewart’s East Bank offers

the little ones a four-ounce filet mignon, cashew crusted chicken tenders, or a decadent grilled cheese, among other options.

For those die hard Stewart fans, don’t be alarmed, the right side of the menu is still strong, offering some of the most exclusive dishes in the city. Th distinctive list includes a $25 per ounce 100-percent Japanese Wagyu beef from Kagoshioma, which is only served in a handful of restaurants nationwide, as well as a sun dried tomato crusted Chilean sea bass served with crispy fingerling potatoes, English peas, and basil puree.

And for a town for perch lovers, Ken Stewart does Lake Erie perch right, making it an elegant entree while keeping the

price moderate. The native fish is sautéed (not fried) to perfection and served with cole slaw and pomme frittes.

Another shift in the establishment’s “value added” philosophy: Stewart’s recent move to add a complimentary house salad with every entree.

Ken Stewart East Bank is blessed with a prime location — proximity to the Ernst & Young building and the Aloft Hotel, and it has become a popular spot for special events and meetings. The restaurant’s

private room can accommodate up to 90 guests and has all the bells and whistles you could ask for, including smart screens for presentations and access to the patio.

There’s a reason why Ken Stewart and his family have been so successful here and in Akron for decades. It’s not only that they deliver world-class food

and service, but that they’ve learned the most valuable hospitality lesson of them all: Listen and adapt to your customer base

They’ve done just that and more.

Ken Stewart’s East BankDinner reservations recommended

Open Mon.-Thurs. 11 a.m.-10 p.m.; Friday 11 a.m.-11 p.m.; Saturday 5 p.m.-11 p.m., closed Sunday.

1121 W. 10th St., Cleveland; (216) 696-8400, kenstewarts.com/eastbank.

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ON THIS PAGE: TOP CENTER: Ken and Lindsey flash an

effortless and comforting smile — this family embodies the “Clevelander’s” sense of home; TOP LEFT: Chilean sea-bass with a sun-dried tomato crust-atop crispy fingerling potatoes

& English peas, and a mouthwatering swirl of basil puree; BELOW RIGHT: dinner small plate crab cake served with pickled cucumber, uber

fresh avocado and specially prepared spicy mustard aioli; BOTTOM LEFT: Lindsey reps CLE

with two East Bank signature cocktails.