By: Julia Kazar

Eddie Cochran might have felt like there was no cure for the summer time blues, but if you need a summer pick me up, why not head down to a local bar and get a tasty summer-inspired drink.  There are tons of great summer drinks out there but we here at Buzzbin have picked ten of what we think are the best summer drinks area bars have to offer.

Bar Drinks, image from MangoTribe

10) Key West Cooler- Head over to any of the seven area Brubaker’s Pub locations and get a Key West Cooler.  It’s made with vodka, rum, peach schnapps, melon liqueur and cranberry and orange juices.  It’s so good you’ll think you’re really down in the Keys; the only thing missing is the sand to put your toes in.

9) Caribbean Passion- If you’re out by Portage Lakes stop in at Hook, Line & Drinkers for this fruity drink.  Similar to the Key West Cooler, this drink also has rum, cranberry and orange juice, but they throw in a splash of Sierra Mist for something a little different.  Enjoy your drink while sitting out on the patio and watching the sun set over the lake.  What could be more relaxing than that?

8 ) Long Island Iced Tea- A summer staple at almost every bar, but On Tap Bar & Grille has one of the best around.  Made with all the traditional ingredients; vodka, tequila, rum, gin, triple sec, sweet and sour mix and Coca Cola.  It’s just not summer until you’ve had a long island iced tea.

7) Surfer on Acid- Another great drink from Brubaker’s Pub.  It’s a combination of Jägermeister, rum and pineapple juice.  It’s a small drink but it really packs a punch.  Unlike the name suggests, enjoy this drink with both feet firmly on the ground instead of on the water.

6) Pineapple Martini- Another great drink option if you’re out at Hook Line & Drinkers is a pineapple martini.  Pineapple Malibu, Blue Curaçao and just a splash of pineapple juice make up this drink.  If you love fresh pineapples this is the drink for you.  Head out to the lakes tonight to try one.

5) Key Lime Martini- Similar to the pineapple martini, this drink can be found at On Tap.  It has vanilla vodka, rum, pineapple juice and a splash of lime juice.  If you can’t make go to Key West this summer, this is the next best thing.

4) Dirty Lake Water- Right next to Hook, Line & Drinkers is the Lighthouse Bar & Grill at the Olde Harbor Inn.  A classic Portage Lakes drink; don’t get turned off by the name, it’s actually a great drink.  It’s made with rum, peach schnapps, blue Curaçao, Sprite and orange juice, no lake water!  You can enjoy it while looking out at the water though.

3) Lemon Citron Shakeup- The most popular drink at The Lighthouse Bar & Grill.  It has lemonade and a vodka kick.  If you love the taste of a nice cold glass of lemonade on a hot summer day, then this is the drink for you.

2) Electric Pink Lemonade- Summer just isn’t summer without some pink lemonade, but Brubaker’s Pub has a slight twist on theirs.  They make their pink lemonade with Absolute Citron, Triple Sec, Sour, and fresh lemon and cranberry juice.  This drink will electrify your taste buds for sure.

1) Tropical Cosmos- Hook, Line & Drinkers has landed the #1 spot on this list with their selection of Tropical Cosmo drinks.  Who doesn’t want to take a vacation to a tropical island this summer?  Unfortunately most of us can’t really afford to.  But when you order one of these drinks, you can pretend you’re there, at least for a few minutes.

If you can’t find a cure for you’re summer time blues in one of these great drinks, maybe Eddie Cochran got it right after all…

Popularity: 26% [?]

By Denver Collins

Vegiterranean

When Chrissie Hynde opened her vegan restaurant in downtown Akron, she did it for one main reason: to save animals.  With a strong passion for animal protection, and a great executive chef named J. Scot Jones, Vegiterranean has taken the meat out of Italian cuisine without sacrificing taste.

The service is also top-notch, with quick and friendly servers who seem to really enjoy what they do.

“The crew is fabulous,” says manager Kim Blouir, who has worked at the restaurant since it opened three years ago.  “Nobody really works for anyone, we kind of all work together.”  She also says people often stop by to see Hynde, but she’s only there on certain occasions.

“We don’t see her a lot.  She’s not on-hand much here, she’s here more to save animals.  That’s why she opened the restaurant.  We’re the ones here doing the day-to-day, running the restaurant.  But her thing is to save animals and that’s what her passion is,” Blouir says.

The menu is all entirely vegan, with cheeses made from tapioca and meat from garden grown protein.  The cheeses are bought from a local distributor called Daiya and the “meats,” are all from Gardein.  The restaurant also serves as coffee house, bakery and bar, with a long list of wines, domestics and imports, as well as beer from local brewers Great Lakes Brewing in Cleveland and Hoppin’ Frog out of Akron.  There are also mojitos, martinis, teas and sodas to quench your thirst.

Their food is mostly based around Italian cuisine; such as soup, salads, flat breads, pizzas, pastas and Italian entrees.  Gluten-free meals are also available upon request.

The appetizers are somewhat pricey but are worth it.  One of the favorites is the hot Italian banana peppers, filled with herb risotto, and vegan mozzarella with fresh basil and lime sauce.  It packs a zesty, tangy, spiciness; the perfect way to kick off a good meal.

The Tuscan Gnocchi is among the most requested meals, and for good reasons.  It’s tender, chewy, filling pasta mixed with oven-roasted tomatoes, fire-grilled red peppers, artichokes and wild mushrooms, carefully sprinkled with roasted garlic and smothered in a thick and creamy tomato vodka sauce that has the perfect consistency.  The red peppers give a kick to the subtle yet succulent sauce, and the garlic is the perfect touch.  Even though it fills you up, you won’t want the meal to end.

Unless, of course, there’s room for dessert.  There are some very interesting vegan choices, such as mocha tort, rasberry cakes, tiramisu and chocolate tofu mousse balls.  But no matter what you choose, you can leave Vegiterranean feeling full, nourished, happy and guilt-free.

“We have all kinds of people that come in.  We have meat eaters, non-meat eaters, people who don’t understand it, including my father, but now he loves it,” says Blouir.  “It’s very comfortable.”

Popularity: 3% [?]

By Julia Kazar

The Lockview

Everyone loves a nice grilled cheese sandwich, and put it with a bowl of tomato soup and it becomes the perfect meal on a cold winter day. But, The Lockview in downtown Akron is putting a new twist on the classic meal. They offer twelve different kinds of grilled cheeses. Everything you can imagine from goat cheese or mozzarella cheese and toppings including peppers, pepperoni, and pickles. All their sandwiches come with a side of coleslaw and goldfish crackers, or you can substitute the crackers for fries, sweet potato fries or tater tots. If that’s not enough to make you want to come check out this restaurant they also have a huge selection of beer and wine for you to enjoy with your dinner and, when weather permits, a rooftop patio that you can enjoy your drinks and meal on while you look out over downtown Akron.

The inside restaurant is a little small but it creates an intimate feeling, and you don’t feel cramped inside or anything like that. The service is fast and efficient from the moment you walk in the door, but they don’t rush you through your meal by any means. All the food is reasonably priced and if you come in for lunch on Mondays from 11 am to 2 pm you can get an even better deal, everything over $5 is lowered to just $5. Everything already under $5 stays the same price. But even if you can’t make it during that time, you can still get a filling meal for under $10.

All the food looked and smelled amazing. One of their most popular and most delicious sandwiches is made with pepper jack cheese, jalapeños and comes on cheddar sourdough bread. It does have a little kick to it, but because the jalapeños are sautéed it’s not unbearable. Desserts vary from night to night but the strawberry cheesecake that they serve is one of the best in the Akron area. The only thing that left a little to be desired was the coleslaw. “I usually like all coleslaw a lot, but I’m not really a fan of this one” said diner Dawn Thompson. “But, other then that I was really impressed with all the food here.”

Periodically The Lockview showcases a local artist and their work. Right now the spotlight is on Apollonova. Take a look at some of the artisits painted works, on display all over the restaurant while you’re enjoying your dinner.

The Lockview is a very family oriented place and a great restaurant to bring the kids to. So if you’re looking for a new place to try out this is the one. There really is something that everyone will like here, no matter how picky they are.

Popularity: 2% [?]

By Will Flannigan

Buzzbin prides itself on finding creative solutions for ordinary problems.  Have you ever had an old beer cooler just collecting dust?  Using it as an end table in your basement apartment?  Before you even think about throwing it away, we have a surprise for you!  That beer cooler is the key to cooking a gourmet meal.  We’re not kidding.  That beer cooler of yours can also double as a cooking appliance, Sous-Vide style.

Just in case you’re not familiar, Sous-Vide is a method of cooking that heats food at low temperatures for extended periods of time.  The point is to maintain the natural flavors of the food while killing any bacteria that may be lurking in it.

Things You’ll Need: A Cooler, Sealable Plastic Bags, Seasoning, Steaks, Hot (Not Boiling) Water

Step 1:

Set water on the stove to heat up, not boil.  The water should be just slightly above the temperature you want your steak cooked.  Rare is 135F.  Medium is 160F.  Remember, water boils at 212F.

Step 2:

Season your steak as you like.  Put the seasoning right on the steak or in the baggy you’re cooking in.  Then, place the steak in the baggy and remove the air.

Step 3:

Place the baggy in the cooler and pour the hot water over top.  Close the lid and let the meat cook for one to two hours.

Step 4:

The cooler will keep the meat hot until it’s ready to be served.  The meat will be cooked equally from both sides and ready to eat as soon as it’s pulled from the cooler.  Also, don’t forget to brag to your friends.

OPTIONAL: Talk a hungry intern into eating the thing…

Popularity: 5% [?]

By Shawn Brogan

I have always been intrigued by Scotland’s legend of the Loch Ness Monster.  I like the idea that there might yet be some fantastical beast out there that can strike awe and fear into the hearts of man.  The disappointing part of it is that it only seems to be a larger than life myth.  I am the first to admit I tend to exaggerate when I tell a story.  Most folks do and when it comes to legends like this the tales grow larger with each telling.

Lake Eire has had its fair share tof wild tales from burning rivers to the threat of ravenous Chinese carp.  So it’s no surprise that Great Lakes Brewery in Cleveland has created the Lake Eire Monster.  This beer is so distinctively hoppy it inspires its own tall tale; of South Bay Bessie, the legendary monster that roams the shallow depths of Lake Erie. Perhaps inspired by Loch Ness or “Ole Bessie”, the label itself depicts a pre-historic monster lifting its head from the foamy depths. I would not want to come face to face with this or any monster but I do enjoy having a cold Lake Erie Monster brew to enjoy.

I picked up a 4-pack of these from my favorite drive thru and cracked the first one open as soon as I got home. The aroma coming from the bottle was of strong malts with the hops following after. I poured the brew into a chilled pint glass noticing a slight haziness. The beer poured nicely and was a golden yellow with tight small carbonation bubbles. The first drink was like a bitter storm of flavors all over my tongue. The flavor is amazing then mellows out nicely into a sweet malty citrus. The after taste lingers long after swallowing and the aroma returns to my nostrils. This is a very balanced, monstrously delightful beer. Lake Eire Monster does not disappoint.

Popularity: 5% [?]

All guys talk about one thing.  Well, maybe two things.  The first, we all know and will discuss at another time.  The second conversation is usually held late at night, after a few beers between friends.  The idea of quitting your boring job and doing something that you really love for a living.  Sound familiar?  If so, the talk will come down to opening up your own bar and living the life of Sam Malone from Cheers.  It’s one thing to talk the talk, its another to actually do it.

Frank Horvath, an Akron native and 1977 Revere graduate, spent his summers and evenings working many different jobs in the restaurant industry.  With that experience, he decided to walk the walk and open Frank’s Place on W. Market.  For the last 17 years, Frank has used his smile and charm to brand his bar into one of Akron best hot spots.  “We are a corner, neighborhood establishment that’s friendly on both sides of the bar.”  The clientele of regulars, young and old, gather to eat, drink and have a great time.

Why are people lining up to come in?  This is not your usual bar food!  Chef Todd, that’s right, he’s a chef, runs the small kitchen as if he were in an upscale restaurant.  Each Wednesday he creates a new special to go along with their constant top notch menu.  Creole Surf and Turf, Southwestern Pork chops and Jamaican Jerk chicken are all served in big portions with fresh veggies and fingerling potatoes.  Hungry yet?

An atmosphere of Christmas lights and local T-shirts adorn the ceilings and walls.  The shirts are from other business, restaurants and bars in the area.  (If you look close you might even find a Buzzbin shirt.)  A large model airplane hangs above the bar, it’s an old relic Frank found in his grandfather’s basement.  The plane became part of the Frank’s Place logo; a character drawing of a smiling Frank flying the plane.

Frank’s Place isn’t a huge place, which adds to the lively, exciting vibe you feel with just a few guests.  It has a U-shaped bar, with tables and chairs and a small outdoor patio in the back.  There are board games available to play and darts as well.  Akron’s famous DJ Larry has done music trivia here for the last 16 years and has quite the following on Mondays and Wednesdays.

Great food is not the only thing that makes Frank’s Place unusual.  Road trips to ski resorts, white water rafting trips and haunted house tours are annual events.  Over 100 people went to Seven Springs Ski Resort last winter!  Frank knows how to show people a good time and his regulars respond like family.  Another event Frank does all summer is trips to Cleveland Indians games.  Climb on the bus, have some pizza and beer and enjoy the convenience of the ride up to Cleveland and back.

When Frank is not working the bar, you can find him in Barberton doing electrolysis.  His permanent hair removal business was started by his grandmother and is something he recommends everybody should do.  You can also catch Frank out on the golf courses where he claims to be “good on some days” and out moon lighting as the drummer for local blues band Midnight Special.

Do yourself a favor, next time you want to meet great people, grab some good food and drinks or have the thought of opening your own bar- stop in at Frank’s Place on Market and see how it’s done right!

Popularity: 3% [?]

By Denver Collins

Along the river trail in Massillon, on the corner of Lake and S.R. 21, The Blue Heron Deli is serving up fresh, homemade sandwiches and salads.  Its owner, Molly Lehman, is a young, sunny, environmentally minded College of Wooster graduate who is still in her first year of ownership. However, the place has changed dramatically since she took over.  She’s helped the business to reflect her affable personality, including on the walls, which she redecorated since buying the deli.

Molly Lehman

Black and white photos of the river, among paintings by one of her Wooster collegues, bring a natural, friendly atmosphere to the store.  Her father, Ernie, who owns the bike shop next door, supplied a few of his own pictures from a canoe trip he took down the river years ago from Navarre to New Orleans.

The family’s environmental consciousness spills into the business structure.  Molly recycles all glass and plastic bottles while working on trail cleanups outside of the restaurant.   “We try to do as much as we can to keep it clean,” she says.

The business went through several owners since 2003 and Molly has worked hard to get it where it is today.  It’s not much of a struggle for her.  “I love it, this place is a lot of fun,” she says, smiling.

Her attitude reflects the kind of fast and friendly service you get when you walk in the door.  The sandwiches, all served with chips and a giant pickle, are as filling as they are delicious.  The BBQ pulled pork is served straight from the crock pot and has a tanginess and flavor characteristic of home-style cooking.

Sticking to the home-style beat, the Blue Heron also provides the rare service of packing lunch for work, school or whatever.  Just call in an order on the way and pick it up, brown-bagged and everything.  It’s sure to be the envy of fellow co-workers or schoolmates, whose mothers probably couldn’t even make a lunch as good as Molly’s.

Another customer favorite is the Italian sub, served with a generous portion of meat and an assortment of veggies.  It comes either cold or toasted, but we suggest the toasted to bring out the warm, succulent flavor that will make you cry “Mama Mia!”

For those with a sweet tooth, the Blue Heron has the scoop on 11 different flavors of ice cream and IBC sodas in the classic glass bottles.

Among all the reasons to visit the deli, maybe none is as important as their entrepreneurial spirit and the idea that the small, family-oriented business won’t sacrifice customer service or food quality for mass appeal.  It is, in its own right, a classic piece of Americana.

“It’s rare to find a good independent restaurant anymore,” Molly says.  In the fast-paced world of drive thru lines and five-dollar footlongs, it seems restaurants like hers are few and far-between. It’s refreshing to find a spot that doesn’t only fill you up, but also leaves you feeling nourished and satisfied.

That’s a great feeling to have after hiking through the scenic trails along the river, which is why Molly says, “We’re a perfect little trail stop.”

Popularity: 2% [?]

by E.M. Serensky

The Canton Cabaret is in full swing, and all that’s missing is you! Why drive to Cleveland or Pittsburgh to see a great show when there are musical dinner theatres in your own backyard? .

The relatively new cabaret is brought to life with the help of local Lois DiGiacamo and produced by DiGiacomo’s Rainbow Repertory, which is a Canton-based non-profit arts organization. The Rainbow Rep works hand-in-hand with new playwrights, musicians, and artists in many realms. Lois also hosts State of the Arts , a local TV show that showcases artists of all talents: visual artists, musicians, writers, and dancers.

If so inspired, the Canton Cabaret is more than capable of traveling. They gear their shows specifically toward their audience. Want something in the spirit of Frank Sinatra? They can do it. Want something in the spirit of Broadway? Done. All you have to do is ask: rainbowrep@neo.rr.com .

. Tozzi’s on 12^th, owned and operated by the Tozzi family for four generations, is the current home of the Canton Cabaret. The Cabaret has their very own dance floor and dinner theatre, which gives them space to do their thing, and room for you to enjoy every minute. This Friday, the Cabaret will be showcasing their Divine Divas at Tozzi’s. For more information on the Divine Divas performance, check out the Canton Cabaret on Facebook.

Shows in addition to the Divine Divas includes: Memories of Motown on September 10^th and the Sweetest Day Musical on October 16^th. Go to Tozzi’s on 12^th this Friday and tell them Buzzbin sent you.

Popularity: 12% [?]

By Nicholas Saddleton

Rubber City Grill

Rubber City Grill, a downtown sports bar and grill, is quickly becoming THE place to be in Akron. Located just west of the corner of Exchange and Main Sts., customers can find the restaurant located inside LUX Niteclub. Just enter under the LUX marquee and walk upstairs. I promise there are people up there — people ready to serve you a cold drink with great food, and ready to share a laugh.

You might ask, “Where does Rubber City come from? Why didn’t I hear about it until now? Why is it inside a Thursday/ Friday/ Saturday dance club? “
Well, the answer is simple: RC Grill is managed by the same group of creative geniuses that have run LUX since it opened in 2003.

I recently sat down with manager Raymond “Just Ray” Dean to talk about the place. Now that the management team is in their 30s, they decided that they wanted to create a place that they, as clients, would prefer to a regular night club. They liked the access to the dance floor, “but need a seat to sit on and some food, too,” said Dean.

One client, said Dean, recently summed up why the place is perfect for anyone. Dean says the client was happily munching on some food, sitting on a bar stool with drink in hand. He was listening to heavy metal blare on the Internet jukebox while his wife shook her booty with her girlfriends across the hall. “This is the only place in Akron where you can have two such unique experiences under one roof,” he told Dean.

And don’t think RC Grill is only open for late-night partiers (it closes Monday through Thursday at 2:30am and Friday and Saturday at 4am). They’re doing a fair trade on lunches, too. Since Mayor Plusquellic helped with the ribbon-cutting ceremony earlier this year, there’s been a near-constant stream of downtown professionals coming in at noontime to try the casual American fare.

The menu features signature Rubber City sandwiches for $4.99 every day, each served with a side. Chicken, cheesesteaks, gyros, wraps and killer burgers are all a must-try here, as are the pizzas. There’s even New York strip steak and a kabob dinner. Make sure you make it for the six-hour-long happy hour during weekdays from 3-9pm for half-off appetizers and dollar beers. These deals, on top of $1.50 drafts or $5 pitchers of light domestics, make RC Grill one of the most affordable places in town.

Popularity: 4% [?]

By Jason Philabaum

Demetri

This story begins in the blue waters of the Mediterranean Sea, along the rocky coast of a peninsula know for food, wine, women and, above all, the great gods.
Of course we’re talking about the country of Greece. From Greek festivals to Greek restaurants, Americans have an obsession for Greek food.

Since April 2, 2007, Demetri’s Deli has been serving the Canton/Massillon area with food rich in the heritage of owner Demitri Xides’s parents’ homeland.

Arriving in the States in the 1950s, Xides’s family eventually made their home in Canton, Ohio. Xides, a 1995 McKinley High graduate, entered the food industry after obtaining a degree in Hotel and Restaurant Management. After working a short time in Boston for Sheraton and Marriott as a food and beverage director, he decided that self-employment was the way to go. With the support of his mom, Ellie, a retired Frito-Lay employee, and his brother, Dean, he founded his eatery. Now, they’re known for running a superclean, made-to-order restaurant.

But in spite of the degree, there’s no question who’s running things. “I’m the boss but she’s still in charge,” Xides said of Ellie. “Mom’s a loyal, hard worker and I appreciate her help.”

With a loyal lunch crowd, Demitri is happy to offer great sandwiches (try the New York-style pastrami on rye or the reuben) and gyros (pronounced yer-o).

Demetri recently remodeled and expanded his restaurant, adding beer, wine and liquor and attaching “Grille and Tavern” to the name. With a full-service bar, a fine wine selection and great happy hour prices ($2 for 24-ounce cans of beer), the restaurant has become a popular stop for after-work drinkers. The menu has also grown and now represents such classic homemade Greek dishes as moussaka (layers of potato, eggplant and ground beef with bechamel sauce), pastito (layers of macaroni and seasoned beef with bechamel sauce) and lamb shank.

The atmosphere is inviting, with Greek decor combined with the casual coolness of the Rat Pack. That’s right, vintage posters of the iconic gang give the deli/ grille/ tavern a unique feel, deserving of all modern hipsters. Live entertainment occasionally adds to this cool vibe. Talented saxophonist Matt Koury plays Demitri’s regularly when he’s not touring with big names, including the Dave Matthews Band.

Specialty products from Greece are available for sale, including olive oil, herbs, noodles and delicate pastries. Everybody loves baklava! Enjoying the summer sunshine with your meal is great on their outdoor picnic tables, complete with umbrellas if it gets too hot.

As for Xides himself, when he’s not working away at the restaurant, you can find him out in East Canton, smoking cigars at The Quarry golf course and trying to mimic his favorite golfers, Phil Michelson and Jack Nicklaus. He’s good — just ask him about his handicap.

Unfortunately, he’s not going to be able to give up his day job just yet. “Being self-employed is about having the freedom,” says Xides — but it also means a lot of work. Staying busy this time of year with catering for graduation parties means that his time on the golf course is limited, but serving the community with the food he grew up with is still his main concern.

Popularity: 5% [?]