Digging the Local Crop:
This summer has marked the successful launch of Local Crop, our weekly on-line Farmers’ Market, where regional produce, dairy products, and pantry staples are collected and delivered to Northeast Ohio restaurants through a unique partnership between chefs, farmers, artisanal producers, and Cleveland’s Sysco Foodservices.
Sure, it’s a boon for chefs and diners, who can now enjoy the freshest seasonal products our region has to offer – everything from Ohio-grown sweet corn, peaches, and heirloom tomatoes to artisanal cheeses, sweet butter, and hormone-free chicken.
Beyond that, though, the program also helps boost the local economy, keeping food dollars in our region and greatly expanding the marketplace for small producers.
And finally, it helps the environment – minimizing transportation costs, reducing the carbon footprint, and encouraging growers and producers to practice eco-friendly methods.
We’re proud to be part of turning sustainable food systems into sustainable business. For more information on Local Crop, click here (www.localcrop.com).

Our Crop Circle Has Expanded:
We're Pleased to Welcome Award - Winning Restaurant Critic and Food Writer, Elaine Cicora to our Crop Circle, Where She Will be Serving as Our Official Storyteller (AKA Director of Communications), Assisting with Web Content, Media Content, and Public Relations! Click Here to Contact Elaine

Fridays at Crop:
Cream of the Crop band that plays every Friday from 10:30pm-1am
with (Chef) Steve on drums

New News:

Scene Magazine, January 2008
The Year of Eating Famously

Cleveland Magazine, January 2008
Good Things Cropping Up

Balanced Living Magazine, November 2007
Conscious Cuisine: Crop Bistro and Bar

Cleveland Scene - October 24, 2007
Unusual Suspect - A funky new restaurant crops up — and rocks out — on West Sixth

Cleveland Plain Dealer - October 12, 2007
A Crop of distinctive dishes at restaurant in Cleveland's Warehouse District

Cleveland Plain Dealer - October 5, 2007
Crop Bistro & Bar: An inspired new dining spot in the heart of Cleveland

Food Arts, September 2007
Birth Announcements

Cleveland FreeTimes - August 8, 2007
Bumper Crop: Food Equals Fun At New Bistro

Steve Schimoler appears on NBC's Good Company

View the video

CROP Bistro & Bar to Open June 26th, 2007

A fresh approach to seasonal dining is sprouting up in the Warehouse district.  Longtime restaurateur, inventor and Product Development guru Steve Schimoler and his fiancée, Jackie Shultz, opened CROP Bistro and Bar opened on June 26^th in the historic M.D. Shanman building on W 6^th Street.  CROP serves as a test kitchen and concept center by day to support the pair’s development and consulting business and expands to a cozy open kitchen bistro in the evening.  The intimate bistro seats 80 inside and 30 on the patio in a stylish, hip setting with original tin ceiling, wood floors and towering pillars (whose hue will change with the season, along with iconic food photography shot locally in downtown Cleveland, which adorns both the paneled walls as well as the table tops.

CROP is a joint venture with the owners of the famous Johnny’s Restaurant, Cleveland’s oldest and one of the most respected in town.  Johnny’s owners Joe Santosuosso and Paul Anthony were impressed with Schimoler’s unique vision for the space, which is attached to the flagship Johnny’s Downtown and knew instantly that Steve’s whimsical, simple philosophy was just what the thriving warehouse district needed.

The menu at CROP is designed to be simple yet inventive and will change often as the “crop” shifts through the seasons. Prices are set to encourage you to explore the menu with delicious creations like the “Hot Popcorn”, fresh popcorn tossed in a flavorful vinaigrette dressing with slivers of hot peppers ($4); the” Cherry Bomb” appetizer, a lightly fried wonton wrapped plum tomato stuffed with goat cheese served over a corn sauce ($6.5) or the Roasted Pork with Soft Grits and Fennel Slaw ($17).   The fun cocktail menu includes the “Heirloom Mary”, tomato infused vodka, heirloom tomato juice and fresh herbs as well as a traditional summer favorite, the “Back Porch Margarita” made with fresh squeezed watermelon juice.

Flavor & The Menu Articles by Steve Schimoler

Fall 2007
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Fall 2006  
Summer 2006  
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Fall 2005  
Summer 2005