With the help of Chef John Bausone and his hard-working staff, the Beachland Ballroom and Tavern is joining the ranks of Cleveland’s thriving culinary scene. The Beachland isn’t just any bar, and their brunch isn’t just bar food. Every Sunday, a different guest DJ spins tunes ranging from soul, punk, country and rock and roll; meanwhile, fresh, organic, and locally-sourced food makes its way to customers seated at the bar or at tables covered with vintage tablecloths in our tavern. We can’t think of a better way to fuel the first day of 2012 than New Year’s Day Brunch at the Beachland! On Sunday, January 1st, from 11 am – 3pm, they celebrate the beginning of a brand New Year that means expanded food adventures for their kitchen. To start your year off right, they’re offering $4 Bloody Mary’s and happy hour drink specials on everything else! Reservations are suggested (216) 383.1124. Bausone’s brunch menu definitely has a number of twists and turns. Pancakes aren’t standard-issue diner grub; rather, they’re made from scratch, served with seasonal fruit, topped with natural Ohio maple syrup, and served up with veggies or house-made sausage. Southern delicacies like the Chicken and Waffles and the Deep South Biscuits and Gravy are given a treatment that’s not just ‘down-home’ — it’s North Coast. Bausone’s has built much of the kitchen selections, including a new nighttime bar menu featuring the “Slo”Boy, (recently featured in Cleveland Magazine) a locally produced Slovenian smoked sausage topped with house-made BBQ sauce, fries and Carolina-style slaw. Several years ago, Cleveland native John Bausone moved to Portland, Oregon, for chef training. In the meantime, he supported himself working at acclaimed Portland food businesses such as Artemis Foods and New Seasons Market. Formerly owner of the Arabica on East 185th in North Collinwood, Bausone was eager to jump into the action in his old neighborhood upon returning to Cleveland. Beachland co-owner Cindy Barber’s vision for a Sunday brunch fit well with his own, so he took over the kitchen in May 2011, and has also helped expand its ability to cater events at the concert venue on off-nights. The club recently hosted a 60th birthday party for Cleveland music scene mover and shaker David Spero, who says, “everybody complimented us on how good the food was” from the expansive buffet table Bausone and the kitchen staff prepared. Speaking about the growing brunch traffic, Bausone says, “The way I was trained, everything should be fresh, simple, and seasonal. I get eggs from Holistic Acres in Ashland, and grains from Stutzman Farms. The bacon is smoked at R & D Sausage across the street. Everything else is house-made, including the sausage and the catsup. Right now, everything’s clicking in the kitchen. We’ve got a good rapport between kitchen and front of house. Our food gets out fast and fresh. We’re busy on Sundays, with no signs of slowing down.” Beachland Brunch isn’t just about food, either. Each Sunday, members of Cleveland’s music community get behind the turntables and provide a hand-picked brunching soundtrack. Pair that with specialty beverages with colorful names such as “Neil Diamond’s Cuff Links”, “I Heart Ohio”, and the “Russian Quaalude” served up from behind the bar. It’s the perfect combination of great food, music and fun, as only the Beachland can do!