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Apr 26, 2023

Cru Uncorked restaurant’s ‘secret garden’ redefines farm

MORELAND HILLS, Ohio – Cru Uncorked has one of the best backyards in Greater

MORELAND HILLS, Ohio – Cru Uncorked has one of the best backyards in Greater Cleveland, a secret garden growing produce and flowers for enjoyment and culinary use. This isn't just any kitchen garden. It's French "parterre" ornamental garden with a greenhouse, and a garden pavilion. All were thoughtfully created on several acres behind the restaurant during the pandemic. The space opened last summer and is in full cultivation this year.

A parterre garden, according to website "The Good Life in France," originated as a formal design in the 16th century. It is characterized as" planting beds, edged in stone or a single species of tightly clipped hedging, and gravel paths arranged to form a pleasing, usually symmetrical pattern."

Cru's four, symmetrical quadrants, bisected by walking paths, are a perfect fit for the fine-dining, French restaurant that was designed as a traditional French Country Chateau.

"The garden, greenhouse and garden pavilion were envisaged as additional features for our guests," says owner Sandy Cutler. "They are an expansion of our belief that great dining experiences are the sum of place, food and wine, and great service."

Guests are invited to stroll the gardens before or after dinner, perhaps, enjoying a cocktail in one of the seating areas where they can admire colorful cosmos, zinnias, dahlias, hollyhocks and so much more. All are maintained by horticulturist Mike Cawkins.

"Our new gardens and garden pavilion offer additional venues to our guests every night - and also are great locations for special events such as wedding receptions and special family occasions," says Cutler.

Fresh botanical garnishes, like nasturtium and mint, from Cru's garden are used for adult beverages. (Photos Cru)

The gardens and 1,500-square-foot greenhouse are more than beautiful. "We grow much of our lettuce, vegetables and fruits in our gardens and/or greenhouses," says Cawkins. The garden yields edible flowers, herbs, strawberries, microgreens, pea tendrils, lettuce, tomatoes, and more.

The kitchen appreciates the garden. "There is no method to fake freshness," says Chef John Stropki. "Serving produce the same day it is harvested within a few hundred feet of where it was grown, leaves us feeling very fortunate. Mike is doing a great for the kitchen as well as the garden."

The bar staff appreciates it as well.

"Fresh lavender, herbs and edible flowers all contribute to the presentations of our craft cocktails," says head bartender, Jeremy Walker. "We are out daily to see what is fresh from the gardens and will feature ingredients and garnishes at peak ripeness. With so many colors and flavors to create with, we get to be creative daily."

Paris Wolfe is a life and culture reporter for Cleveland.com. She has a special interest in food, dining, cocktails and spirits. You can reach her with news and story ideas at [email protected]. Here's a directory of her latest posts. Follow her on Instagram @pariswolfe.

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