Max Sussman Is the Cleveland’s New Executive Chef

Okay, buddy, time to finish that breakfast.
Okay, buddy, time to finish that breakfast. Photo: Melissa Hom

Eater reports that former Roberta’s chef de cuisine Max Sussman has signed on as the Cleveland’s executive chef. Proprietors Paul Shaked and Hudson Solomon tell the blog that Sussman is already a few weeks into working behind the line in his new kitchen, where he’s turning out starters like Brussels sprouts with trout roe, radicchio, and sunflower-seed vinaigrette; mains include a bavette steak with tallow fries; and whole dorade with green chickpeas, potatoes, and sumac aioli. Sussman’s menus are updated here on a daily basis. [Eater NY, Earlier]