Fourteen years after its celebrated launch, Blue Canyon Kitchen and Tavern continues to delight
By Nina Polien Light
Sitting high on a hilltop overlooking trees with panoramic views, Blue Canyon Kitchen & Tavern has stood the test of time and, indeed, thrives.
The Twinsburg destination restaurant—which attracts diners from as far away as Canton, Youngstown and Erie, Pennsylvania—marks its 14th anniversary this month.
The sprawling patio, now open for the season, is the perfect perch for toasting the occasion and, once a month throughout the summer, watching a movie while feasting on creative American cuisine. On Thursdays, the patio hosts jazz nights.
Those who prefer dining indoors can relax in the rustic interior.
“People tell us they feel like they’re on vacation because when they walk in it looks like they’re in a lodge,” says Bob Voelker, president and CEO. “They think they’re in Montana.”
Including the patio, the 14,000-square-foot space accommodates 550 diners. More intimate rooms can be created within larger dining rooms, so the restaurant never seems cavernous to smaller parties, but is versatile enough to host corporate events or rehearsal dinners.
The ambiance sets the stage, but the food is the star of the show.
“We’re a large restaurant and have to be a lot of things to a lot of people,” acknowledges partner and executive chef Brandt Evans. “We’re not just a restaurant for steaks or vegan food or seafood. I’m proud of the fact that we hit different demographics and that we’re agile.”
Offerings rotate seasonally, or more frequently based on diners’ feedback. Evans and longtime executive chef Scott Coffman get the top pick of wild game, seafood, steak and produce from trusted purveyors.
Current highlights include polenta-crusted calamari, Faroe Island cedar salmon with rootbeer chive glaze, and crispy chicken confit served with pimento cheddar macaroni and cheese. The chefs often extend an invitation to prepare a customer’s favorite dish if it is not on the current menu.
Dining habits have changed since Blue Canyon first opened its doors, so the menu regularly features items that are gluten-free or lower in sugar. Meals can be modified for individuals with allergies or other dietary restrictions. Today’s offerings also reflect the fact that not everyone wants an appetizer, salad, heavy entrée and decadent dessert at every meal.
“So our price point is changing and we’ve added more casual entrees for times when you just want something quick to eat,” says Val Voelker, partner and general manager. “Maybe you just want a burger or a couple of appetizers and some flatbread.”
Wines, craft beers, an expanded bourbon list and craft cocktails complement the cuisine.
In addition to dinner, the restaurant offers Sunday brunch. The extensive buffet includes a seafood spread, carving station, scrambled eggs and other traditional fare, but the made-to-order pancakes, waffles and eggs benedict set it apart from other eateries.
“While those are being made, you can go through the buffet line, sit down, and your order will be brought to your table,” Brandt says.
Blue Canyon offers exceptional service and the Horseshoe Club Loyalty program, which boasts more than 8,000 members.
The restaurant has garnered numerous awards from Cleveland Magazine, Scene Magazine, Akron Life and Leisure, and other outlets in categories including best patio, chef, seafood, ambience, dessert, service, place to be seen and brunch.
Blue Canyon Kitchen and Tavern is located at 8960 Wilcox Drive, in Twinsburg. Dinner hours are Monday-Thursday, 4-10 p.m.; Friday and Saturday, 4-11 p.m.; Sunday, 4-9 p.m. Brunch is served Sunday, 10:30 a.m.-1:00 p.m. The phone number is 330-486-2583 and the website is BlueCanyonRestaurant.com. For private dining or events call 330-963-4821.