Crop Bistro and Bar. 2537 Lorain Ave, Cleveland, Ohio. Phone: 216.696.CROP

Our Chef

Steve Schimoler

Inventor, entrepreneur, and self-taught chef, Steve Schimoler’s career has taken him from Long Island to the Lake Erie shore, always in pursuit of new challenges.

At 23, Steve launched his first Long Island restaurant; within three years, he had three businesses running simultaneously, including Loafers Bakery and Gourmet, The Terrace Too and his flagship restaurant The Black Walnut which received 3 stars from New York Newsday critics, and positioned Schimoler as one of New York’s top toques.

Yet in 1990 Steve sold everything and headed to Vermont to become VP of product development for Cabot Creamery. Steve had invented a process that incorporated liquids into butter and in no time truck loads of intensely flavored butters were being sold across the nation.  Then, an accidental discovery led to an invention of a new product (still available today under the name Culinary Cream) which Steve sold to the NutraSweet Company. That, in turn, prompted him to start a Product Development Firm called Right Stuff.

Right Stuff led to a company called Chef Stuff, which found Steve and his chef colleagues (including Todd English, Rick Bayless, David Burke, Douglas Rodriquez, and Nancy Silverton) creating signature menu items that were produced in a state of the art manufacturing facility which Steve designed and built.

Steve’s desire to connect chefs with small regional, artisan producers led to yet another business, Chefex.com, which utilized the nascent power of the internet to distribute artisan ingredients nationally using service partners AMEX and FEDEX.

Steve sold that business to SYSCO, the world largest food distributor, and helped manage its growth as GM of Culinary Business Development.

In 1999, Steve went on to restore a 200-year old grist mill in Vermont and reopen it as The Mist Grill, a cozy haven that immediately earned national acclaim for its inventive, rustic cuisine. (Steve’s cookbook, The Mist Grill: Rustic Cooking from Vermont, still is available in bookstores and on Amazon.com.)

Steve relocated to Cleveland in 2005, as Director of Innovation and Development for Nestle North America and, after completing his term there, decided to remain in the Rock ‘n’ Roll city. His current restaurant venture, Crop Bistro & Bar, opened in the Historic Warehouse District in June 2007.

While Crop was initially imagined as Steve’s test kitchen (the name is an acronym for Customized Restaurant Operations Platform), it quickly grew into one of Cleveland’s premier lunch and dinner destinations, attracting both critical acclaim and a cadre of devoted diners, drawn to Steve’s unique blend of culinary artistry, whimsy, and food-science expertise.

In 2008, Steve also  launched Localcrop.com, an online farmers market linking Northeast Ohio’s small farmers and producers with local chefs. In an innovative and timely twist, the market is “powered” by SYSCO, whose refrigerated trucks delivery the goods to local restaurants over already-established routes, thereby conserving fuel and maximizing efficiency. A second market, serving the Central Ohio area, opened in 2009.

A talented drummer and musician, Steve is also the driving force behind Cleveland Food Rocks, a non-profit, grass-roots collaboration of local restaurants aimed at promoting the city’s vibrant food and music scene. Not surprisingly, many Friday nights find him performing at the bistro with his band, Cream of the Crop.

Over the course of his career, Steve has been featured on Food Nation with Bobby Flay and PBS’ Master Chef series, and has been a regular contributor to industry magazine Flavor & the Menu. He has also served two terms as president of the Research Chefs Association, where he remains on the Board of Directors.

While such a long list of accomplishments might satisfy most mortals, Steve remains a sparkplug of creative energy. “Under-promise and over-deliver” has become his motto, and every day he strives to do just that.

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Crop Bistro Building’s History Featured in WKYC Segment

WATCH THE STORY HERE “An Ohio City restaurant has a history as rich as its palatable menu. WKYC Channel 3 toured Crop Bar...

Crop Kitchen Open Call for FOH & BOH

Conducting Interviews from 10am-2pm Thursday September 4, 2014 at 11460 Uptown Ave.

Crop Kitchen is hiring all positions and will be accepting applications...

Lemon Olive Oil Pound Cake |Live On Lakeside Recipe

Lemon Olive Oil Pound Cake Ingredients 1 cup Milk 10 Sprigs of Fresh Thyme 3 cups All-Purpose Flour, plus 2 tbsp. for preparing pan 1 tbsp. Baking Powder 1 cup...
We are proud to announce the new Crop Kitchen.

We are proud to announce the new Crop Kitchen.

Chef Steve Schimoler is excited to announce CROP Restaurant Group’s (CRG) next concept, Crop Kitchen, to...

Crop Bistro Will Be Open For Mother’s Day Fun!

Mother’s Day Sunday, May 11th. 12-8PM

Are you making plans for Mother’s Day? Why not spend it at Crop Bistro? We’ll be serving all of your favorites...

DuMOL Wine Dinner in the Vault, April 15th at 6:30PM

Join us for a special dinner in the vault! DuMOL Wine Dinner in the Vault Tuesday, April 15th 6:30PM

Join us on April 15th at 6:30PM for our...

St. Patty’s “Get Cropped” Bash

On Monday, March 17th we are having a St. Patty’s themed “Get Cropped” Bash ALL DAY(Lunch+Dinner)

 St Patrick’s Day Food and Drink Specials will include: Irish Whiskey...

Crop Rocks Pre-Construction Gets Underway!

Feb 2014  Collinwood, Ohio : The scheduled pre-construction/demolition phase for Collinwoods new exciting nitespot and bistro, Crop Rocks, is underway!

The construction involves the...

Buoncristiani Wine Dinner Menu

Join us for the Buoncristiani Wine Dinner 6 Wines, 6 Courses with Nate Buoncristiani of Buoncristiani Family Winery THURSDAY, Feb. 27th 6:30PM

Join us on...

Jan 6 – Closing for Dinner

Brrr. It’s cold enough outside that we have decided to stay inside, like many of the rest of you tonight. Although we are open...
2013 New Year’s Eve Menu

Looking to ring in the new year in style?  Then, make your reservations now for New Year’s Eve at Crop Bistro 216.696.CROP. ...

Veuve Clicquot Holiday Feature

Stop in and enjoy our Veuve Clicquot Holiday Feature! We’re pouring by the glass and at a special bottle price. It’s a great way...

Holiday Hours

We wish you and your family the best during the holiday season!  We’d love for you to make Crop Bistro a special part of...

Dec 12: Get Cropped Happy Hour featuring Bombay Sapphire

Join us on Thursday, December 12th from 4-6:30PM for a special Get Cropped Happy Hour featuring Bombay Sapphire!

Signature Get Cropped Food Specials.

Crispy Confit Turkey...
Pear and Cranberry “Bomblet”

Looking to bring home a bit of Crop Bistro? This decadent dessert is the perfect way to impress...

The Perfect Pairing: 5 Cocktails, 5 Courses with Watershed Distillery

5 Cocktails, 5 Courses with Watershed Distillery Thursday, November 7th |  6:30PM

Join us November 7th and 6:30PM for a fantastic night in the Vault with...

Cleveland Beer Week Gets Cropped: 18th -26th

This October is Cleveland Beer week 18th -26th and Crop Bistro will  be featuring 5 Southern Tier Beers (2 Draft- Pumking and Warlock) and...

Pig and Pinot – Vision Cellars Winemaker Dinner

August 7th at 6:30.  $85 per person.

Winemaker and Owner Mac McDonald

There is no mistaking Mac McDonald,...

Award of Excellence

For the second year in a row and third time overall we have earned the Wine Spectator’s Award of Excellence for our wine list! We...
Wine Pairing with Veuve Clicquot Date: July 16 | 6:30 PM

Join Us for a Veuve Clicquot Winemaker Dinner

Wine Pairing with Veuve Clicquot: July 16 |  6:30 The price will $150 + tax and gratuity

Join us...

Featured Recipe

Warm Balsamic Popcorn

Chef Steve Schimoler shares a recipe for Crop’s very own Warm Balsamic Popcorn appetizer… Ingredients 3 cups Freshly Popped Plain Popcorn ½ cup Thinly Sliced...





Crop Report

News, Recipes, Events and more...

Crop Bistro Building’s History Featured in WKYC Segment

WATCH THE STORY HERE “An Ohio City restaurant has a history as rich as its palatable menu. WKYC Channel 3 toured Crop Bar...

Crop Kitchen Open Call for FOH & BOH

Conducting Interviews from 10am-2pm Thursday September 4, 2014 at 11460 Uptown Ave.

Crop Kitchen is hiring all positions and will be accepting applications...

Lemon Olive Oil Pound Cake |Live On Lakeside Recipe
Lemon Olive Oil Pound Cake Ingredients 1 cup Milk 10 Sprigs of Fresh Thyme 3 cups All-Purpose Flour, plus 2 tbsp. for preparing pan 1 tbsp. Baking Powder 1 cup...