Having spent nearly half of his life in the restaurant industry, Brett Sawyer's innovative and thoughtful approach has played a crucial role in the renaissance of Cleveland's food scene. Pushing the culinary landscape at the helm of hot spots The Plum and Good Company, the chef was tabbed as one of FSR® Magazine's "Restaurant Stars on the Rise," which recognized 32 chefs under the age of 40 who are tabbed as movers and shakers within their respective markets.
Sawyer brings authenticity to both the menus and environments of his starkly different concepts. At The Plum, chefs and foodies alike enjoy weirdly wonderful fare like crispy beef naval and pork tartare, all served on dinnerware you might recognize from your grandmother's kitchen. With a focus on farm-to-table dishes and using ingredients in season, the menu changes regularly.
The newly opened Good Company takes a more casual angle with approachable bites like burgers and sandwiches, paired with a nice selection of beer and wine. Although the food may appear simple, Sawyer does his homework to bring patrons the best eating experience possible. For example, before the restaurant's opening, Sawyer and team visited the Certified Angus Beef ® Culinary Center to create and sample different burger blends, driven by the desire to understand the meat science behind different combinations and flavor profiles. Ultimately, the group landed on a top sirloin and beef belly blend.
Read more about Sawyer and FSR® Magazine's full list here, or learn about The Plum and Good Company.
