When Jonathon Sawyer talks about the lamb he gets from a small farm just miles from his Cleveland restaurant, you'll be reminded of Tom Hanks in Big. You're watching a kid trapped in a man's body who can't believe his good fortune. His glee, in part, comes from all that is new around him. Bar Cento, his first restaurant, is just several months old, and his soon-to-be second, Greenhouse Tavern, is on the drawing board. And in so short a time, he's already been nominated for a James Beard ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.