While other restaurants are cooling down for the season, Station 43 Tavern is still hot, hot, hot

By Mimi Vanderhaven

While other restaurants are packing up the patio umbrellas and preparing for a long winter’s nap, the team at Station 43 Tavern has been burning the midnight oil to put the finishing touches on a new fall menu.

“Our dining selections are constantly evolving, and our kitchen staff works hard to keep things interesting for our guests,” says Anthony Fiorelli, who recently was promoted to managing part owner of the restaurant.

“We’ve brought back our signature Lasagna, made by Chef Tiffany, along with some new dishes that are destined to become classics.”

“She makes a better lasagna than I do—and I’m Italian,” laughs Lisa Randazzo-Ross, who has been at the helm of the popular firehouse-themed destination since November 2007.

“She includes real ricotta cheese, something a lot of places don’t use. The portions are thick cuts and the amount of sauce is just right so you can taste all of the flavors.”

One of the meatiest items on the menu is the new Tomahawk Porkchop, which Lisa describes as a long-bone porkchop, thick cut, then grilled. It’s served with mashed potatoes and Chef Brian Swaney’s vegetable choice of the day.

Anthony’s new favorite, the French Dip, served with au jus, is a robust pile of roast beef and onions covered in Swiss cheese on a fresh hoagie bun.

“It’s perfect for lunch,” he advises.

But it’s the homemade Chicken Paprikash that has everyone raving.

“People absolutely love it,” Lisa states. “We make our paprikash with real sour cream and it’s served over spaetzle. It’s amazing.”

Rounding out the selection of fall comfort foods is the Homemade Stuffed Peppers, which are packed with beef and rice, Lisa says. They’re served with a big dollop of mashed potatoes—a menu staple she says everyone loves.

But if you really, really want to celebrate fall, kick your Station 43 dinner selection up a notch by opting for the creamy deliciousness of Chef Brian’s Homemade Lobster Mac ‘n Cheese. “Everyone is going to want this,” she insists. “It’s totally the bomb.”

Start your meal with season-appropriate Zucchini Fries, Mac ‘n Cheese bites or Homemade Spinach & Artichoke Dip. “We also have homemade chili, a soup of the day and homemade wedding soup,” Anthony inserts.

And be sure to save room for dessert. The Station 43 culinary team doesn’t drop the ax once dinner is served. It keeps your taste buds fired up with a selection of fantastic sweets. Anthony says he’s especially proud of the Ombre Cake, featuring five purple layers of black raspberry cake that graduate in color, each topped with creamy vanilla icing. “It is absolutely delicious,” he assures.

Need a chocolate fix? Try the Turtle Brownie Sundae, which Lisa says is the best of all worlds, with a warm fudge brownie packed with chocolate chunks, walnuts and caramel then topped with vanilla ice cream, chocolate syrup, caramel sauce and whipped cream. “It’s a good reason to have dessert first,” she suggests.

Here Comes Santa Claus
Back this year by popular demand, Station 43’s annual visit from Santa and Mrs. Claus will take place on Sunday, December 9, with reserved seating available at 11:00 a.m. and 12:30 p.m. During the event, the kids and that couple from the North Pole will sing songs and discuss your child’s Christmas agenda.

You get to snap a few pics, and your child leaves with a gift. Food is served from the menu upon order.

“Space fills up quickly so reservations are a must,” Anthony says.

Station 43 Tavern is located at 39910 Aurora Road, in Solon. Dining hours are Sunday through Thursday, from 11 a.m.-10 p.m.; and Friday and Saturday, from 11 a.m.-11 p.m. The phone number is 440-836-0043 and you can call ahead for seating or reservations. The web address is Station43Tavern.com where you’ll find dining and catering menus. Like the restaurant on Facebook at Station 43 Tavern. The restaurant offers free Wi-Fi and a free dinner entrée to anyone turning 43 with a valid I.D.