Table 45

It’s a great restaurant with nice ambiance. Restaurant manager Sunil Dham does a great job in running the restaurant and bartender Chris is amazing. We have been to this restaurant and food is amazing and hospitality is above and beyond. Thanks for taking such good care of us.

This beautiful restaurant in the center of the Cleveland Clinic campus has a beautiful atmosphere and most of all excellent food and very very compassionate and welcoming staff. I ordered a veggie plate and added salmon and it was delicious. The salmon was crisp, with a flaky beautiful center and the seasonal veggies were cooked to perfection!!! I definitely will dine more often ❤️❤️❤️

We had a great experience after a few stressful days medically. The environment, staff & food were outstanding! 3 Course, special menu selection, chef's recommendations were a hit for both of us. Good wine selections too! Thank you! Much appreciated.

We had a memorable dining experience here last month on a visit to the Cleveland Clinic. We had to return on another visit to the CC, to see if it was everything we remembered. It was. The servers are professional and personable in performing their job, and the food is absolutely out of this world. I have recommended this restaurant to friends, it’s only fair I recommend it to you. 🌟🌟🌟🌟🌟

Celebrated our 14th anniversary here on a visit to Cleveland. We did the chef's table experience here and it was a memorable time. Chef Zachary Bond oversaw the entire meal and created an amazing five course meal on the fly for us. He even switched up our seafood entree course after learning we were from South Carolina and it was flawless. Appetizer: The charcuterie board had sopressata paired with a classic soft cheese, locally harvested honeycomb, marcona almonds, fresh berries and olives, and a thinly sliced but hearty grain and seed toast. Salad: Watercress salad with radish, blue cheese, and a black garlic vinaigrette. Seafood: Originally would have been a red snapper dish, but Chef Zachary decided to pay homage to our Southern roots and gave us a blackened striped sea bass with blue cheese grits, collard greens cooked with turkey instead of pork, and a cajun cream sauce. This was divine and impressive for being thought up on the spot. Meat: Prime ribeye and filet cooked perfectly medium rare served with winter root veggies and asparagus with a red pepper sauce. We also had some parmesan and sun dried tomato risotto, sliced roasted fingerling potatoes, and a palate cleansing herb garnish with balsamic reduction. Dessert: The pastry chef created an apple cider flan that was delicate but bold with thinly sliced apples underneath with berry garnish. It was exceptional. We also had creme brulee that was simple but stellar with that perfectly caramelized hard top. We dug in before realizing we had forgotten photos, so apologies for the half-eaten pics of these items. Each plating was well thought out and intentional. It's clear that Zachary takes great care in providing an experience for his customers. His sous chefs work very well together in the kitchen and it was really fun getting to watch them behind the scenes. If you're inclined, they will also pair a cocktail or wine with each course and I have no doubt the pairings will be superb. If you want a unique experience in Cleveland run by an expert chef who knows how to combine ingredients into a special plate that will excite your tastebuds and put a smile on your face, then look no further than Table 45 and Chef Zachary and his team. Kudos to Valentina for providing excellent service, and thanks to the managers who stopped in to talk with us and make sure we were satisfied with everything. It was an awesome way to celebrate our anniversary and if we're ever in Cleveland again, we will make a point to come back to Table 45.