Reviews and News

Taverne of Richfield Commercial 2014


Serena on New Day Cleveland, February 14, 2013

WMJI 7/24/12
Listen as Serena and Sonya Reybould chat with Lanigan and Malone about The Taverne of Richfield, Evel Knievel and all kinds of fun that has been had at the Taverne over the years!

Taverne of Richfield Video


Sun News 7/23/12
Classics Get a Fresh Take at Venerable Taverne of Richfield
By Barbara Collier, Sun News | Photos By Jim Olexa, Sun News

tor_zachary_sauerOne of the few historic restaurants still open and doing well is the Taverne of Richfield. It’s been a few years since my last visit, but at one time, when the legendary Mel Rose owned the place, it was a frequent stop, especially in the days when the Coliseum was alive.

Since then there hasn’t been much change in the former stagecoach stop that dates back to 1886. The dining room offers old-fashioned charm, and previous owners added handsome, stained-glass hangings from a church in Wellington, Ohio. There is a patio, and the Underground Martini Bar downstairs really jumps on weekends.

What is new are the owners. Serena and her sister, Sonya Raybould, bought the restaurant in fall of 2010, with the guarantee that the same recipes would be available. Serena, 31, is one of the youngest owners of a restaurant that size. She was a long-time server and bar tender there before jumping at the chance to take over and invest.
Executive chef is Daniel Vernyi, who plans specials for both lunch and dinner.

To go with the thick and rich lobster bisque ($4.50, cup) that is so popular, I picked the warm mushroom salad ($7.50), even though the salt-roasted beef salad ($7.50), also a great seller, was tempting.

The warm mushroom salad is large enough to share and delicious. A large plate of mixed field greens is topped with mixed mushroom slices sauteed with soy-sake sauce, dried cranberries, fresh basil and dollops of creamy, fresh goat cheese.

One of the most popular grilled melts is the stuffed pepper melt ($7.50). House-made, spicy, sausage-stuffed peppers and melted, smoked mozzarella are served on grilled Italian bread. Grilled melts are served with Granny Smith slaw.
The potato-crusted walleye sandwich ($12) features deep-fried walleye on a warm Kaiser roll topped with lettuce, tomato and house-made remoulade. Wraps and sandwiches are served with chilled pasta salad.

Penne pasta with mushrooms in a creamy gorgonzola sauce ($12) was perfectly cooked, arriving in a large, shallow bowl decoratively sprinkled with fresh parsley and parmesan cheese.

At dinner, there are more than a dozen appetizers like old fashioned deviled eggs ($6.50) dressed up with spicy chorizo and chili-infused olive oil; house-made, fried dill pickles ($6); crabmeat sliders with crumbled bacon and cucumber raita; and Korean sliders ($8) made with marinated beef and soy-ginger aioli.

Three new, interesting salads have been added to the evening menu. One is the green apple cabbage salad ($7). Crisp green apples are sliced and tossed with shredded cabbage, dressed with apple-cider vinaigrette and topped with dried cranberries, red onions, toasted walnuts and goat cheese. Add grilled chicken ($5), steak ($6), shrimp ($7), scallops ($9) or hummus ($3).

Marinated pecan chicken ($19) is a new take on chicken breast. The boneless breasts are marinated in lemon, parsley and garlic, pressed with crushed, candied pecans and topped with goat cheese brulee and sage-brown-butter sauce. It is served with goat cheese polenta and veggies.

Of the half dozen pastas, the lobster gnocchi ($26) is most unusual. Hand-rolled ricotta gnocchi is tossed with lobster, roasted tomatoes, fresh corn and fresh basil-cognac cream sauce.

Fire roasted mussel linguine ($19) is also new. Mussels are steamed in white wine and spooned atop a bed of linguine tossed with roasted seasonal veggies, fresh basil and pesto.

Tavern of Richfield is at 3960 Broadview Road, Richfield. Call (330) 659-0610. Kitchen hours are 11 a.m. to 9:30 p.m. Sunday through Friday, and 4-10 p.m. Saturday.

Mimi Vanderhaven 5/16/2012
The New Classic
by Patricia Nugent 

What do you get when you combine an exquisitely restored 1886 stagecoach stop with an underground martini bar and trendy gourmet menu?

The historic Taverne of Richfield.

Owner Serena Raybould purchased the restaurant almost two years ago, after working there as a server for five years, with a mindset to breathe some fresh life into the charming century facilities.

A perfect example is the expansive ballroom upstairs. It probably hasn’t changed much since John D. Rockefeller stayed there on trips from Cleveland to Akron during the gilded age of the 1890s. The decorative tin ceilings are still shimmering gold and the ornate chandeliers haven’t lost their sparkle.

“Since it is a ballroom, after all, we started a new weekly program of tango lessons, and we offer dining specials to students before they dance the night away,” says Serena. “It’s been a big hit with people of all ages who want to learn this romantic dance.”

In addition to the ballroom, which seats 120, there is a medium-sized meeting area called the Rose Room that seats about 30 and a martini lounge. “Between the three we have earned a reputation as the ideal venue for weddings, graduation parties and showers,” she says. “It’s an unhurried, genteel atmosphere, perfect to make any occasion memorable.”

Johnson & Wales-educated Chef Dan Vernyi, Serena, and her sister Sonya, who helps run the operation, are all 30 years old and under. “We have a lot of energy and are always looking to try new ideas,” she says.

Some of the fresh innovations are seen on the menu—from Salt Roasted Beet Salad to Hangar Steak topped with shiitake mushrooms and a sake-soy reduction with Wasabi Mashers. But Serena also notes they still serve traditional favorites such as Schnitzel and New Zealand Lamb Rack.

A new lunch menu is being unveiled this month featuring gourmet “melts” (grilled cheese sandwiches) and has already been garnering rave reviews.

The cozy bar takes a step back in time. Its ornately carved wood backdrop is nicely complemented by the bar itself, which is fashioned from sheets of real pounded brass.

Stained glass rescued from an old church in southern Ohio abounds throughout the restaurant. Although the name Rebecca Akers is memorialized in one of the windows—and her friendly ghost is rumored to pop in now and again—Serena reports shehasn’t had any personal run-ins with the spirit.

With the weather turning from spring to summer, the Taverne’s stone patio is a welcome haven. Sunken and surrounded by antique wrought iron gates, the patio offers several tiny patios set off from the main one for intimate meals, plus a charming stone fountain. Breathtaking landscaping is courtesy of Serena’s mother, who enjoys planning and planting the beds each year.
Inside or out, the list of spirited libations is endless, from 17 specialty martinis to 10 kinds of blended and single malt scotches, mojitos and sangrias. “For the daring, we’ve introduced Kickers, which are beers or champagnes with a complementary shot of liquor dropped in,” says Serena.

The Underground Martini Bar was originally stables to house the horses of overnight visitors stopping on their stagecoach routes. Now, the rough-hewn beams that used to separate horses make super cool partitions to divide the sections of the bar. Serena’s dad is a musician and sometimes plays guitar downstairs.

“Wonderful music and terrific cooking are what Sonya and I were raised with,” says Serena, smiling. “So it’s a natural that we would offer live music on Thursday, Friday and Saturday nights to make the dining more of an experience.”