Restaurant & Tavern
The Eastland Inn
Restaurant and Tavern resides at 33 Eastland Road in Berea Ohio. The Inn is a Southwest
Cleveland landmark located just South of Bagley Road and Baldwin
Wallace College. The Cuyahoga County Fairgrounds are located just up
Strongsville to the South, Middleburg Hts to it's East, Brook Park
to it's North and Olmsted Falls to it's West. The Berea Ohio Restaurant & Bar
is well positioned as a local favorite establishment.
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Eastland Inn Restaurant & Tavern
33 Eastland Rd., Berea, Ohio
Weather's a bummer? Find a respite at Berea's Eastland Inn
12, 2014 at 11:49 AM
Berea, Ohio --It's only a handful of
days until the new year arrives, so there's no denying that
there's a lot of winter ahead.
why it's great to know that Berea's iconic Eastland Inn, 33
Eastland Road, is still just up the road and around the bend and
still serving the "comfort foods" that have pleased patrons for 75
Domenic Ruggiero, his sister, Daniela and business partner Mark
Bardwell recently took over operations from co-owner Dave
Peterkoski and his wife, Liz, who had the Eastland Inn for 16
Ruggiero, a former part-owner of the Front Row Bar and Grill in
Brook Park, said he wanted to get into something with a "more
"We saw the potential the Eastland could have with its history. We
want to keep it that way and add some new traditions, like
homemade food specials. But our main traditions will stay." he
So, long-time patrons who can't wait to get over to the Eastland
for the Friday fish fry, "the most popular dish on the
restaurant's menu," or the burgers, which Ruggiero says are "the
second most popular," won't have to worry that these savory eats
are going anywhere.
In coming weeks, the Inn's new owners will be "doing a facelift,"
cleaning the place up a bit with paint and new flooring, Ruggiero
said, adding, "we're hoping for another 75 years."
With the cold, gray days ahead, these are reassuring words.
Eastland Road and Fowles Road (see: Map)
Just minutes from Cleveland Hopkins Airport, Baldwin Wallace University, Finnie Stadium, Cuyahoga County
Fairgrounds, Cleveland Browns Berea Training Camp Complex and Southwest General Hospital.
On Site (or behind Inn on Adams St.)
11 a.m. to 2:30 a.m. Mon-Fri
Saturdays 12:00 p.m. to 2:30 a.m.
Sundays: Open ONLY for Browns games
American Traditional and Classic
Dinner and Lunch
Full Bar and wine list
Neighborhood / Pub-style
Event Caterer for Business or Private Parties
Atmosphere and Personality:
Bar Scene, Fun And Flirty, and Laid Back Casual
Live Music & Entertainment:
Yes (mostly weekends)
Entertainment, Happy Hour, Jukebox, Karaoke, Live Entertainment and Signature Dishes
Average Drink Price:
Cash and Major Credit Cards
New owners, same spirit at Berea's Eastland Inn restaurant
Grant Segall, The Plain Dealer
on October 16, 2014 at 3:06 PM, updated October 18, 2014
BEREA, Ohio — At Wednesday's meeting, the staff quickly showed the
incoming owners the spirit of the roughly 80-year-old Eastland
When soon-to-be co-owner Domenic Ruggiero gave out his cell
number, bartender Fred Lozano dialed it right away, just to make
sure Ruggiero was on the level. Lozano wants the new boss to be as
open and down-to-earth as this warm,
charitable hangout on Eastland Road.
Outgoing co-owner Dave Peterkoski
helped to break in Ruggiero. Peterkoski and his wife, Liz, are
turning over the Eastland's keys on Sunday -- 16 years to the date
after taking over the restaurant.
At the meeting, Dave Peterkoski announced that Ruggiero had named
Lindsey Bobich as his first employee of the month. Then Peterkoski
handed her a gift-wrapped prize supposedly from Ruggiero. It
turned out to be a toilet seat with her picture inside.
Ruggiero caught on fast to the Eastland clan's sense of humor.
When chef Gwen Hall asked if she should keep buying groceries for
the kitchen as usual, he said, "Can you buy me something?"
After the meeting, Ruggiero bought something, too: a round for all
the workers who were there but off duty.
The Eastland Inn is no Ritz-Carlton. It's a dark little retreat
with a bare wooden bar, scuffed paneling, painted bricks, dim
linoleum, faded posters, Browns schedules, and, during this
Halloween season, lots of skeletons.
The place serves up hearty entrees of chicken, steak, pasta and
more at down-home prices, from $9.95 to $19.95. It's known for
long-running jokes and long-running friendships. It has sponsored
many community fund-raisers and served free meals on Thanksgiving.
"Love it," said customer Tim Thomas. Why? "Good people."
The customers hope the place stays the same. "Cosmetic changes,
OK," said Michael Shannon, who's been coming here for 30 years
with his dad, Bill, a 40-year customer. "As long as the atmosphere
Customer Shirley Zitnar said she'll miss the Peterkoskis. "They
were such nice people. They always treated me good."
Liz grew up in North Olmsted, moved to Las Vegas and came back to
town for a visit. She met Dave from Berea and married him a year
later to the date. The next day, they heard that their bid for the
Eastland had been accepted.
Says Liz, "The bar has been our honeymoon. We've put our heart and
soul in this place."
And their knees. Dave got one of his replaced recently, then
hurried back to work, where his retooled body put unfamiliar
pressure on both feet.
Now the lifelong cook plans to look for other work. Liz will keep
her day job as secretary to Teamsters Local 293.
Ruggiero comes from a big family with its own local traditions.
Several relatives have worked in the Berea schools, including his
brother, Vincent, principal of Berea-Midpark High School.
Domenic Ruggiero co-owned the Front Row tavern in Brook Park for
five years before selling it a year ago. He'll run the Eastland
with help from his sister, Daniela, who works by day at Vitamix,
and their friend Mark Bardwell, who installs steam plants in
Ruggiero said he might make some changes at the Eastland over time
but would respect its traditions. For now, he plans to keep the
same hours, menu, drinks, staff, bands and events. He hoped at
first to keep the Thanksgiving meals -- more than 700 per year --
but canceled them after learning that he'd have to start preparing
them right away.
"We want to keep everything as is and improve it," he said.
"Whatever the customers like. We don't want to change anything
that's going well."