The annual Lobster Feast at Timber Lodge!

By Laura Briedis

In Northeast Ohio, we all know that when months end in “er” it is clambake season. It is also a peak time to feast on lobster. To celebrate the season, Timber Lodge is having a Lobster Feast. 

“We give you the tools and the bib, so get crackin’,” says Timber Lodge owner Ron Levitt, a third-generation restaurateur. 

“We have live, one-and-a-quarter-pound Maine lobster boiled to order every day in the fall, but I encourage diners to come early before they sell out. Just like our prime rib, we serve until the cutting board is empty, or, in this case, until the tank is empty.”

“Right now, the lobster tastes so sweet,” he says, noting that for the past 10 years Timber Lodge has kept the price the same, at $15.99. “We are one of the few restaurants to serve lobster with clarified drawn butter.”

In addition to lobster, the chef is preparing middle neck clams in a savory broth and a delish clam chowder. 

“We don’t boil our clams but instead sauté them,” Ron says. “It is a deconstructed clambake, where you can choose either clams or lobster and your own side dishes, such as our huge baked potatoes or a salad. You can also pair the lobster with a steak for the ultimate surf and turf.”

Open seven days a week for dinner, as well as brunch on Sundays, this landmark restaurant’s origins trace back to 1933, when the farmhouse was converted into a restaurant with a rustic ambiance.

As soon as you walk through the doors, you can see and smell prime rib slow-roasting on a rotisserie. The menu is packed with hearty meals, including rib eye steak, center-cut top sirloin, New York strip, porterhouse and filet mignon.
All steaks are cold aged, hand-cut daily by the chef, then flame-grilled to sear in the flavor and juices. 

“We only serve USDA Choice or Prime cuts,” boasts Ron.

To complement the steak and seafood, Timber Lodge manager Lynsey Curren has put together an impressive wine and beer selection, which includes wine, craft beer and bourbon flights. With a friendly demeanor and charming English accent, Lynsey educates diners about different wine varietals and beers. 

“We offer select wines and beer that are exclusive to our restaurant and some unusual wine blends,” she says. “We want you to enjoy something different that you can’t get down the street.”

Sunday Brunch Time!
At many restaurants in town, brunch is synonymous with buffet—but not at Timber Lodge, where every brunch item is made to order from scratch.

Here you can even get prime rib for breakfast. A signature brunch entrée, a half-pound of slow-roasted prime rib, is served with country potatoes, topped with an egg and served with fresh fruit. Other brunch entrées include Steak ‘n Eggs, Bacon in the Batter Waffle and Seafood Omelet.

“We encourage families to slow down and enjoy time together during brunch, served from 11 a.m. to 2 p.m.,” says Lynsey.

“Plus, we have a 14-ounce Bloody Mary during Sunday brunch for only 99 cents,” adds Ron. “It is our way of saying thank you to our loyal diners.”

Timber Lodge is located on 2809 Pearl Road in Medina. Hours are Monday-Thursday, 4-10 p.m.; Friday, 4-11p.m.; Saturday, 4-11 p.m.; Sunday, 11 a.m.-9 p.m. Call 330-725-6288 for reservations. Check out TimberLodgeMedina.com for more information.