Fourk during Matchworks in Mentor unveils new vision, menu – News

Date jam is slathered on a bun for a honeyed and smokey burger during Fourk during Matchworks.

Date jam is slathered on a bun for a honeyed and smokey burger during Fourk during Matchworks.
Janet Podolak — The News-Herald

Fourk during Matchworks

Where: 8500 Station St., Mentor.

Info: 440-266-9188;

Open: Daily for lunch and dinner.

Barely 6 months after a long-awaited opening in a ancestral red section Matchworks Building in Mentor, congregation were greeted with a “Closed” pointer during a opening to Fourk Restaurant.

It’s no consternation some suspicion a place was following in a luckless footsteps of Harry’s Hofbrau House, Matchworks Tavern, Wallaby’s, Blue Tip Grille and a Perfect Match — restaurants that had anchored a ground-floor space during 8500 Station St. a past few decades.

“We were sealed to transform a kitchen, and after dual days, we reopened for both lunch and dinner,” pronounced Pam King, newly named arch handling officer of what has been renamed Fourk during Matchworks.

Her job, and a title, are new ones. Also new to a Fourk equation is her son, 31-year-old Brad Reinhard, who is now executive prepare during a newly orderly restaurant. Both come to Fourk from prolonged careers during Normandy Catering, a celebration core in Wickliffe. Reinhard, who was with a catering association for 14 years, schooled to prepare there, and King worked for Normandy as a manager for 37 years.

Review of Fourk in September

A possibility assembly with building owners Marc Wertenberger as King and Reinhard helped King’s niece, Lydia Swaney, transform a Matchworks Building space that was to turn Vipassana Salon is what led to their new positions for Fourk, King recalled. After operative with Swaney to settle a second-floor salon, King and Reinhard would join her for a dish during Fourk, afterwards headed by Chef Ryan Scanlon.

“Marc infrequently assimilated us, and we would all finish adult articulate about Fourk, a decor, a food and a instruction it was taking,” King said.

To her, a operation seemed disorganized, she recalled.

The opposite directions Wertenberger and Scanlon had in mind for a place were cited by Scanlon for a interruption of ways. After dissolving their business relationship, Scanlon sole his Concord Township home, changed behind to Chagrin Falls and resumed his practice with Burntwood Tavern, that has several grill locations in Northeast Ohio.

“Marc wanted a food to be some-more receptive and improved accepted by Mentor folks,” pronounced Reinhard, who was charged with building a new menu. “After all, who knows what ‘frites’ are?”

Frites, French for french fries, and naan, a Indian flatbread, left from a menu, along with goat cheese and preparations such as a cola-braised pig shoulder, that had turn a menu favorite underneath Scanlon’s leadership.

But Wertenberger, who had no prior knowledge in a food business, incited out to be overly confident about a calendar for implementing changes, King said

“He wanted a new menu in place by Dec. 1, reduction than dual weeks after Brad was hired,” King said.

New menus were printed before a prepare and his staff had tested and tweaked them. As a result, those dining early underneath a new government had shortened menus. Dishes that were accessible were highlighted on a menu, while others served as teasers for what was to come.

Now that Reinhard’s kitchen staff has stabilized during 5 and 6 gifted servers are operative a front of a house, a new menu has rolled out in a entirety.

Both Reinhard and King know there is a good understanding of disproportion between a catering universe and that of handling a restaurant. Food quantities, costs and numbers served are some-more predicted in a catering world, while those elements can’t be simply dynamic in a grill business.

“But patron use is a same, and we’re doing OK so far,” King noted. “People desired a New Year’s Eve menu, and no one waited some-more than a half hour for their meal.”

Although vital decisions still need Wertenberger’s OK, a building owners respects King’s professionalism, she said. Wertenberger requests a new group be easy to guests’ needs and be open to change

“We’re creation all a desserts in-house, we have a kids’ menu and good-sized servings with a choice of sides,” King said.

She skeleton to discharge booths in front of a kitchen and to use materials now enclosing a bar area to tighten off a partially open kitchen. The wall behind a stewardess hire will be flashy with forks, and high-top tables will go in a vital room-style watchful area off a bar. The grill will have 220 seats.

Reinhard’s six-item “Kiddos” menu has been tested by his daughter, Maci Grace, 2-½, and her cousin, Cooper, 3. It includes a dainty grilled peanut butter and preserve sandwich ($5) with sides of black olives and deviled eggs. Kids 10 and underneath eat giveaway on Saturdays until 6 p.m.

Recipe: Grilled Peanut Butter and Jelly Sandwich

The chef’s clarity of caprice also shows in a date jam slathered on a menu’s Sweet Smokey Burger ($12), with onion straws, gouda cheese and bacon aioli; a Buffalo cauliflower tacos ($9); and roasted spaghetti squish ($16), with arugula, roasted tomatoes, roasted red peppers and garlic vinaigrette.

The Build Your Own Mac Cheese includes a house-made cheese salsa with a choice of 3 among bacon, grilled chicken, pulled pork, buffalo sauce, scallions, onions, red peppers and broccoli.

A choice of dual sides is enclosed with many items. They are roasted travel corn, immature beans, crushed redskins, fries, honeyed potato casserole, carrot slaw, mac cheese and steamed broccoli.

Happy Hour is from 3 to 6 p.m. daily with domestic bottled beers during half price, name wines during $2 off per potion and a half dozen appetizers during $6.

Fourk during Matchworks

Where: 8500 Station St., Mentor.

Info: 440-266-9188;

Open: Daily for lunch and dinner.

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