The Cabin of Willowick Under New Ownership

Share Article

There’s a new kid in town, with a fresh take on the storied culinary tradition of The Cabin of Willowick – a longstanding culinary institution along Lakeshore Boulevard. This month, new chef/owner Carmen Paponetti unveiled plans for breathing new life into the iconic seafood and steak eatery – beginning with the release of a fully redesigned menu, which serves up a flavorful array of locally sourced ingredients and scratch recipes.

From a fun new lineup of apps and small plates in the bar, to seasonal specials and updated entrees from the refreshed menu, this isn’t your grandfather’s Cabin restaurant fare.

There’s a new kid in town, with a fresh take on the storied culinary tradition of The Cabin of Willowick – a longstanding culinary institution along Lakeshore Boulevard.

This month, new chef/owner Carmen Paponetti unveiled plans for breathing new life into the iconic seafood and steak eatery – beginning with the release of a fully redesigned menu, which serves up a flavorful array of locally sourced ingredients and scratch recipes.

“This is where we return The Cabin to its roots, and grow some new traditions,” says Paponetti. While some changes are more subtle than others, from a new water system and streamlined back of house, to fresh linens and modern tableware – “it all matters.”

About the New Menu

From a fun new lineup of apps and small plates in the bar, to seasonal specials and updated entrees from the refreshed menu, this isn’t your grandfather’s Cabin fare.

“We’re not trying to do what’s trendy, but we’re also not stuck in the past” says Paponetti. “We cure and smoke our own pork belly in house, for a specific flavor profile. We can’t get that from buying it from someone else.”

The chef and staff labored over the old menu and released new dishes in both the bar and main dining areas. Across the board, the menus are more playful – offering more modern recipes, high-quality ingredients, upgraded seafood and Certified Angus Beef.

As for popular new items like Ancho Tacos with Mango Salsa, one patron claimed they were “the best tacos they’d had since Mexico.” The bar also offers up a signature Cuban sandwich, featuring slow roasted loin on pineapple Hawaiian bun, with fresh cut Cabin Fries.

Perhaps the biggest change? Every section of the menu now offers a rustic vegan or vegetarian option, including new favorites like the Roasted Eggplant and Falafel entrees, and Burrata cheese board.

Stop Out to The Cabin

Paponetti is quick to detail the one recipe for getting people to “Stop Out to The Cabin” – retain its authentic and local charm, and cook up a more inviting destination and dining experience for the next generation of foodies in Northeast Ohio.

Night after night people share their stories like, “I came here for my first Prom” or “my reception for first communion was here,” Paponetti says. Some people say they’ve been coming in since it first opened. For the entire Cabin family, there is also an opportunity to carry on a tradition in the community.

With plans to release an all new dessert menu later this month, maybe it’s time you make plans to stop out to The Cabin.

Share article on social media or email:

View article via:

Pdf Print

Contact Author

Carmen Paponetti

David Moss
Visit website