Photo by Sara Liptak

(Left) Elements Bistro Sous Chef Christina Poindexter was interviewed by Shanice Dunning of Cleveland 19 News Feb. 19 for Cleveland Restaurant Week. (Right) Friday Fish Feature — Beer-battered Atlantic cod with fresh cut fries, coleslaw and jalapeno cheese hush-puppies, $11.


February 29, 2016

Elements Bistro features special Lenten menu, highlighted for Cleveland Restaurant Week

Elements Bistro, located on the bottom floor of the Parker Hannifin Administration Center at Cleveland State University, is offering Lenten-friendly dishes on its menu throughout Lent.

The restaurant also participated for the first time in the Ninth Annual Downtown Cleveland Alliance’s Restaurant Week presented by Ohio Savings Bank, which ran from Feb. 19 to Feb. 28.

Cleveland Restaurant Week featured more than 50 restaurants throughout downtown Cleveland, highlighting reasonably priced menu options and specials available to hundreds of individuals.

The Downtown Cleveland Alliance approached Elements to be featured in Cleveland Restaurant Week, according to Chris Hall, marketing and communications manager for CSU Dining.

Since Elements is only open on weekdays from 11 a.m. to 4 p.m., the restaurant wasn’t able to participate in Cleveland Restaurant Week in previous years.

“We’re very excited to participate,” Hall said. “In the past, restaurants only open for lunch have not been able to join, but this year they’ve opened it up to all venues downtown.”

The restaurant has been serving Cleveland State for nearly eight years and is a very popular lunch attraction among students, faculty and staff.

“Getting a new opportunity to promote ourselves to the rest of Downtown Cleveland is wonderful," Hall said. “We’ve been lucky to serve our campus community [for] as long as we have.”

Elements’ Lenten Friday Fish Fry became an enormous success when it began in 2014 and has continued ever since. The restaurant has several Lenten-friendly dishes alongside of other vegetarian selections.

The Friday Fish Feature is Elements’ main Lenten dish this year, which includes two pieces of beer-battered Atlantic cod with fresh cut fries, coleslaw and jalapeno cheese hush-puppies for $11. It is only available on Fridays. However, other meat-free and seafood-based dishes are available during Lent.

A few of the meatless and seafood options on the menu include the Blackberry Glazed Salmon, Roasted Cauliflower Steak and Salmon Bistro Salad, which is locally sourced.

Regan Reeck, a sophomore double major in French and journalism and staff writer at the Cauldron, has been working as a server at Elements for a little more than one year.

She said working with her boss Steve Adams, associate director for dining services and general manager at Elements, along with the staff members, is a pleasure.

“We get a lot of administrative staff members in here [at Elements] including deans, President Berkman and many students, too, who use their Dining Dollars,” Reeck said. “After 2 [p.m.] when students use their Dining Dollars, they get 25 percent off.”

Reeck said her favorite meatless dish on Elements’ menu is the Mediterranean Salad.

“It’s fantastic and delicious,” she said. “It’s homemade hummus and little homemade falafel, too. I’d definitely recommend it.”

According to Adams, Elements tries to use as many locally sourced products and ingredients as possible. A large portion of its fixings come from Ohio City, such as the pasta of the day. The black beans that make up the very popular Ohio Black Bean Burger on the menu are from Columbus, Ohio, the cheese comes from Middlefield in Geauga County and Elements shops at the West Side Market for a lot of its ingredients.

Elements was featured in a TV segment on Channel 19 News on Feb. 19 to kick-off Cleveland Restaurant Week. Reporter Shanice Dunning interviewed Steve Adams and Christina Poindexter, sous chef at Elements.

“We will continue to provide a fine-dining location on the Cleveland State University campus to serve students, faculty, staff and visitors while featuring the best local flavors available,” Hall said.

“Our culinary team is really plugged into trends in the hospitality industry and our seasonal menu options will continue to reflect local and national trends.”

Elements is available by reservation for full service private events of 30 or more people before it opens at 11 a.m., in the evenings after 4 p.m. and on weekends.


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