Long before the coastal elites deemed the American Rust Belt a trendy culinary destination, there was a loud, unapologetic celebration of its gritty, blue-collar brilliance. Venturing into Cleveland for a 2007 episode of No Reservations, the objective was to champion a deeply misunderstood city fueled by fiercely loyal locals, legendary comic book writers, and massive amounts of pork fat. The food scene here is a magnificent, heavy homage to the massive waves of Eastern European and Southern immigrants who built the industrial midwest. Guided by local heavyweight chef Michael Symon and underground icon Harvey Pekar, the exploration dove into the unpretentious heart of the city. From achieving pure, caloric joy with a legendary Polish Boy sandwich and deep-fried ribs, to seeking comfort in massive platters of pierogi, bratwurst, and chicken paprikash at historic, cafeteria-style institutions, the journey is a visceral tribute to working-class survival. It is a brilliant, loud defense of a city that honors its roots. To truly understand the resilient soul of Cleveland, you must pull up a chair at these essential, deeply satisfying eateries.
When Anthony Bourdain visited Cleveland on his show No Reservations, he and his crew picked many restaurants. Here are all the addresses and the dishes showcased in a convenient list.
This is No Reservations, season 3, episode 11. It first aired on August 27, 2007.
READ MORE: ANTHONY BOURDAIN US HEARTLAND: ALL OF THE RESTAURANTS PICKED ON NO RESERVATIONS
DISH – “Traditional Ohio Food” – Anthony Bourdain Cleveland
WHAT IS IT?
They had a “classic three-way chili”, which is spaghetti topped with chili and cheddar cheese.
“Don’t ask what’s in it or how it’s made, just enjoy it.” -Anthony Bourdain
WHERE IS IT?
Skyline Chili
5706 Mayfield Rd, Lyndhurst, OH 44124, United States
Cleveland, United States
DISH – “Old-School Polish Fare”
WHAT IS IT?
They had chicken paprikash, stuffed cabbage pierogi, bratwurst, noodles, mushroom barley soup, head cheese and boiled pig’s head.
“Oh man, this–this might be the greatest establishment ever.” -Anthony Bourdain
WHERE IS IT?
Sokolowski’s University Inn
1201 University Rd, Cleveland, OH 44113, United States
Cleveland, United States
NOTES
Unfortunately, this restaurant has since closed its doors.
READ MORE: INSTAGRAMMABLE PLACES IN BALI: 20 PHOTOGRAPHY DESTINATIONS
DISH – “Traditional Midwestern Fare” – Anthony Bourdain Cleveland
WHAT IS IT?
First: Pickled walleye, sturgeon poached in smoked butter.
Second: Foie gras bratwurst with homemade turnip kraut, stadium mustard and a pork with soup.
Third: Pig trotters with truffle sauce, crispy belly, and poached egg with pig’s ear.
“I ain’t eaten entirely a bowl of anything at this point, his sausage of pig trotters, his crispy pork belly and pig’s ears are amazing. But, I’m hittin’ a wall.” -Anthony Bourdain
WHERE IS IT?
Lola
2058 E 4th St, Cleveland, OH 44115, United States
Cleveland, United States
NOTES – Anthony Bourdain Cleveland
Unfortunately, this restaurant has since closed its doors.
DISH – “Soul food in Cleveland” – Anthony Bourdain Cleveland
WHAT IS IT?
Anthony Bourdain had some chicken, greens, black eyed peas, beans, sweet potatoes, ribs, Polish boy which is a hotdog tucked in a bun and covered with fries, bbq sauce and coleslaw, pulled pork sandwich with bbq sauce and coleslaw and mac and cheese.
“Soul food in Cleveland, southern food waves meet midwestern values and good… real good.” -Anthony Bourdain
WHERE IS IT?
Hot Sauce Williams Barbecue
3770 Lee Rd, Cleveland, OH 44128, United States
Cleveland, United States
NOTES – No Reservations Cleveland
Unfortunately, this restaurant has since closed its doors.
READ MORE: MISSISSIPPI DELTA: ALL OF THE RESTAURANTS PICKED BY ANTHONY BOURDAIN ON PARTS UNKNOWN
This incredibly fun, meat-heavy expedition into Cleveland is historically significant for aggressively dismantling the tired, coastal biases against Midwestern cities. In the context of his broader work, it perfectly highlights his deep, enduring affection for unpretentious, working-class enclaves and the fiercely proud characters who refuse to abandon them. The brilliant juxtaposition of Michael Symon’s elevated, offal-heavy fine dining against the pure, messy perfection of a late-night Polish Boy proved that great food doesn’t require a ZIP code. It remains a highly memorable, immensely satisfying hour that celebrates the quiet resilience and undeniable charm of the industrial heartland. Grab a stool at a local dive, order a plate of pierogis, and experience the warm, unyielding spirit of the true Midwest.
