Boulevard Blue

Food

Executive Chef, Matthew Mytro, offers a chef driven contemporary American menu with clean and crisp flavors, utilizing Mediterranean cuisine and highlighting the fusion of American fare and French technique.

Matthew previously worked as Sous Chef at the acclaimed Boca Raton Resort and Club in Florida. He has worked alongside former Boulevard Blue Executive Chef Scott Wuennemann, and also in Florida and Cleveland under the tutelage of Quilted Giraffe Alumnus Morgen Jacobson formally of Lockkeepers. Our menu changes seasonally.

Atmosphere

Our decor is contemporary and comfortable, a refreshing experience in the Cleveland dining scene. Focal points of the restaurant are the open kitchen, a skylight running the length of the restaurant, floor to ceiling murals of Chicago and New Orleans, and artwork provided by accenting the walls.