UNIVERSITY CIRCLE. Located in a turn-of-the-century brownstone, the Baricelli Inn Restaurant has received wide acclaim for its fine European and American cuisine. Homemade pastas, sautéed veal tenderloin and sautéed duck are served in vibrant, beautifully appointed rooms. Garden dining is available in the summer. Chef Paul Manillo is well known for using local ingredients in innovative ways. Business attire. Reservations highly recommended.

VERMILION. A breathtaking setting on the river is ample reward for making the drive from Cleveland to dine at Chez Francois. Even so, the incredible French cuisine tips the scales completely. The romantic ambience only enhances the seasonal menu, which includes roasted rack of lamb with tomato-herb crust, veal sweetbreads, seared filet of Atlantic salmon topped with a fresh horseradish crust, and grilled filet mignon with Stilton blue cheese. Guests can choose more formal indoor dining or patio dining, which provides incredible river views. New additions to the property are the Parisian Room which is a lounge and private party room, and Touché, a martini & wine bar located above the restaurant. Jackets required inside.

This hip restaurant serves up seafood with an Italian flair and doesn't discriminate between northern or southern styles. Mussels, escargot, grouper and mahi mahi are capably prepared for dedicated locals who eagerly devour the tasty results. The place is located in a frame house and offers terrific views of the Flats. The decor isn't fabulous, but the food more than compensates.

GATEWAY DISTRICT. This bar near the Cleveland Indians stadium is a favorite and fills up early on game day. Patrons enjoy the authentic Irish pub atmosphere, the wide variety of single-malt scotches, and the live music offered on weekends. Beer comes by way of the imperial pint (20 ounces) or half pint. Also available is a varied selection of beers from Coors Light to McMullen Bitter.

A dedication to terrific food is the hallmark of this hip, intimate restaurant managed by chef /owner Karen Small. Basing her menu on fresh, seasonal offerings, Small courts diners with earthy, delicate combinations of ingredients that rely on techniques from Asia, America and Europe. A basket of savory breads initiates diners into the quality of the Fig's cuisine. Grilled veal tenderloin, crispy duck ravioli, penne with smoked chicken and Asian-barbecued pork provide a representation of what the menu may hold; all come with delectable side items as well. Rounding out the menu are ice creams, tarts and other dense, chewy desserts. Dessert cheeses and a terrific wine list are also available.