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Everything at steak

Article

Published: 04/19/2016

by Laura Briedis Tomko

Timber Lodge’s owner Ron Levitt likes to joke that, “his restaurant’s reputation is at steak.”

 

Well, this steakhouse has been garnering rave reviews, most notably as the number one restaurant in Medina, according to Trip Advisor.

 

Open seven days a week for dinner as well as for brunch on Sundays, Timber Lodge is renowned for its stockyard-fresh steaks seasoned with a perfect blend of spices.

 

All steaks are cold-aged for four to six weeks on premises, hand-cut daily by the chef, then flame-grilled to sear in the flavor and juices.

 

“Unlike most of the chain steakhouse restaurants, we use an open flame grill for tastier, juicier steaks,” explains Ron, a third-generation restaurateur who remodeled the landmark Timber Lodge building. Its origins trace back to 1933, when the farmhouse was converted into a restaurant. 

 

Surf and Turf

When walking through the doors, diners are greeted by the sight of juicy prime rib slow roasting in a rotisserie. Although the chef won’t divulge his secret recipe, he says the meat is basted with extra-virgin oil olive and topped with seven seasonings.

 

“We are one of a few restaurants to serve prime rib seven days a week,” says Ron, noting they cook more than a thousand pounds each week. “It is hand-carved and served daily until the cutting board is empty.”

 

The menu also has an appreciable selection of different cuts of beef from strip steak to bone-in ribeye, porterhouse and filet mignon.

 

Like any good steakhouse, fresh seafood also takes center stage with a notable selection of entrées, including its main draw—a full one-pound lobster tail—plus salmon, walleye, shrimp, scallops and king crab legs.

 

“We make everything from scratch, including soups, salad dressings and sauces,” states Ron. “Our culinary staff starts prepping food every day before sunrise so it is ready for dinner time.” 

 

Group Therapy

“We affectionately refer to our happy hour as group therapy, where you can gather with others and enjoy drinks from 4 to 7 p.m. Monday through Friday,” comments Ron.

 

“We feature the biggest, coldest and best-priced mug of beer anywhere,” adds Ron. “And during Sunday Brunch, 14-ounce Bloody Marys are only 99 cents—a value you won’t find anywhere else.”

 

The restaurant also offers a bar menu featuring less hearty fare in the Jackalope Lounge, which is nestled in the center of the two dining rooms.

 

Specially designed trays sit on the bar rail so diners can eat comfortably at the bar and enjoy appetizers, including such favorites as cold crab cocktail and hand-peeled lodge skins.

 

Timber Lodge is located at 2809 Pearl Road in Medina. Hours are Monday-Thursday, 4-10 p.m.;
Friday and Saturday, 4-11 p.m.; and
Sunday, 11 a.m.-9 p.m. The phone number is 330-725-6288. Call-ahead seating is available Sunday-Thursday. Visit TimberLodgeMedina.com for more information.