EAT LOCAL MEDIA
April 28
The Cabin, in all its glory. (Photo courtesy of Chris Kneeland)
It isn’t often you see a log cabin situated right in the heart of Westlake, not far from highway traffic and the bustling crowds of Crocker Park. Amidst the busy, bumbling attractions is the famous Cabin Club, a well-loved steakhouse that has been providing its premier dining experiences since 1991.
Predating the entertainment mecca that Crocker Park has become, Cabin Club is one of those “if you know, you know” spots. Though the steaks are superb, it’s not just another steakhouse—it’s been a watering hole for the community.
“Cabin Club is like Cheers: you walk in, and you see a lot of the same faces. There are certain people who sit at certain barstools on certain days, and we love that. We have had people that, for the last 33 years, request the same table, and they eat the same thing every time,” says Patrick “P.J.” Saracusa, Managing Partner of Hospitality Restaurants (HR).
Before the Club
In the 40s, Westlake was practically rural in how much of the city was untouched. Situated in the middle of this farmland, right off of a gravel lot, was a beat-up, rundown bar called Kelly’s. It had charm– you know, the sort of joint you’d eat peanuts at picnic tables and toss the shells on the ground. It brought people together, even if they couldn’t breathe from all the cigarette, cigar, and pipe smoke.
Only after founding partners Kay Ameen, George Schindler, and the late great Dave Hale took over the space did the cabin really shine.
“When (Cabin Club) very first opened, (the owners) had to hire a bouncer,” Saracusa laughs. “There were people coming up on their motorbikes with their jackets, and you know… it wasn’t that kind of place anymore.”
What Cabin Club had that nobody else did was, of course, the log cabin. Each log was integral to the structure of the building and not for show, unlike some of the more modern designs you see. Every single log had to be stripped and varnished as only one part of the many renovations that took place to curate the atmosphere of the space.
“Not much has changed inside these four walls in the last few decades, but a lot has changed outside the four walls,” Saracusa says. “Cabin Club remains the same as far as its values and what we want.”
The Elusive Cabin
The woodsy allure of the cabin is enough to bring any curious customer through the door, wondering what lies behind the secretive exterior. Inside, a tight-knit community of staff and patrons. It comes off as if everyone has known each other for years. The best part? They probably have.
“Cabin Club is a little bit more intimate in its approach. A lot of restaurants these days, you walk in, and you don’t feel the warmth,” Saracusa says. “Some of those spaces are beautiful, but it’s sterile. I think that one of the things Cabin Club has going for it is that natural warmth of the log cabin.”
The dining room exudes intimacy, featuring dark green booths adorned with brown leather belts across their tops and soft, romantic lighting. Wood-paneled partitions keep your secrets at the table and provide a bit of privacy while cultivating a refined atmosphere reminiscent of a smoking room from the 1960s.
When you step into the cabin, you feel like a little kid sneaking into their parents’ study. It feels dreamy, surrounded by deep earth tones and delicious scents filtering out from the kitchen. You may feel a wave of nostalgia for the space's authenticity, but don’t be surprised if you head in for lunch and leave after dinner—it’s like a time warp inside those walls!
“This place lends itself to being taken care of with genuine hospitality. You’re not coming in here for a quick 15-minute meal, in and out; you’re coming in here for a dining experience,” says Chris Kneeland, Managing Partner of Hospitality Restaurants. “People understand what they’re getting when they come here– there’s an expectation when you walk through that door.”
At the Center of their Plates
“Our business model has never been to chase the trends,” says Saracusa.“The business model that started Cabin Club has continued throughout all of our properties. It’s about the center of the plate, getting the best quality product that we could possibly get, and then providing incredible service.”
Their culinary venture encompasses the entire experience from the moment the guest arrives until they leave, emphasizing the overall experience rather than just the food. Don't get me wrong; the food is fantastic, and the plates are beautiful.
“We let the protein speak for itself.” Saracusa smiles.
The tender steaks at Cabin Club are simple yet flavorful, showcasing the outstanding taste and quality of the meat. Unlike other steakhouses, the club holds a secret to its juicy cuts.
“We’re known for our 1,800-degree charbroiler. It’s the same broiler that has been in here for 30 years, and it’s an incredible piece of equipment that just keeps going.”
Standout menu items like the Steak Christopher (two four-ounce filet medallions served with shrimp, asparagus, and béarnaise) and Bourbon Steak Diane (filet medallions served with mushrooms, mashed potatoes, garlic, and spinach, all topped with bourbon dijon cream) are two of many classics that get charbroiled.
Editor’s Eats
With the attention to detail of every dish, you really can’t go wrong with anything on the menu… but if you need a little bit of guidance, I’ve got you covered.
Starters:
Main:
Extras:
Executive Chef Doug Dombroski has led the kitchen at Cabin Club for 20 years, embodying the restaurant's core values. He ensures that every ingredient—be it meat, seafood, or vegetables—is of the highest quality for guests. His dedication and care for the craft are among the many reasons why people keep coming back.
“There’s a certain genuine hospitality that exists in our company that we certainly want to ingrain in all the staff,” says Kneeland.
Every staff member prioritizes the guest experience, from the host greeting you warmly at the door to the kitchen staff adhering to a ticket of modifications. The team is dedicated to providing a unique, unpretentious experience.
“I think a lot of people feel that only the front of the house can provide service, but we don’t approach it that way. We don’t approach it that way.”
It’s no surprise that in 2024, Hospitality Restaurants received the “Top Workplaces” award in Northeastern Ohio for the ninth time—beyond dedication, happiness and community flow through all of their locations.
Community Cares
With such wonderful food and service, it's hard to resist visiting the cabin, especially when their lunch deal offers a soup, salad, and sandwich for around $20. However, the great deals and delicious meals aren't the only things bringing the community back for another visit.
“We embrace and care about the communities that we’re in, and for us, that’s kind of how we become a heartbeat within the community,” says Saracusa. “We’re not just here to be a business and make a buck; our vision is more about the long term. We talk about serving generations, and we’ve been serving the kids of kids who have been to Cabin Club.”
The philanthropic work of HR Cares, the extension of Hospitality Restaurants, ensures that, no matter which establishment, they are giving back to the people who keep their doors open. These values have stayed true from the conception of Cabin Club all the way through the other seven of their restaurants.
In November of 2024, one of their many give-back initiatives, “Hospitality for Hope,” offered guests the opportunity to enjoy a delicious, 3-course fixed-price meal, with half of the proceeds being donated to their communities. With a focus on keeping it local, HR Cares focused on donating the money to local causes, such as Shanerock and Prayers From Maria. In this, guests could ensure their donations were going into a cause that was close to home.
HR Cares, the philanthropic arm of Hospitality Restaurants, is excited to introduce its latest charitable program, "Hospitality for Hope." This initiative aims to give back to the local communities that have been loyal supporters of their restaurants for more than three decades. Starting on Sunday, November 3rd and running for the next three Sundays, customers dining at selected Hospitality Restaurants will have the opportunity to support local charities by enjoying a delicious 3-course fixed-price meal, with half of the proceeds being donated.
In the latter half of 2024, HR founders George Schindler and Kay Ameen were inducted into the prestigious Ohio Restaurant & Hospitality Alliance Hall of Fame. This honor was presented to them due to their continued efforts to shape the Northeastern Ohio food scene with warm, comforting environments and passionate staff.
This coziness is anything but unfamiliar in Cabin Club. If you haven’t been, you absolutely have to stop in for an experience like no other. Truly, it’s like having a dinner party at a friend’s house.
“It may be your first time here at Cabin Club, but the goal is to get them to keep coming back. The biggest compliment you can pay to any restaurant is to come back, and that’s how we develop relationships."
And, if you’re wondering what to look forward to for the future of Cabin Club? Well, Chris Kneeland says it best, “The funny part of me wants to say that ‘Guest X’ is going to be sitting at the bar, but I don’t know if I really want anything to change.”
But no matter who’s sitting at the bar or what new shops open up around it, Cabin Club will always remain the timeless, cozy steakhouse that it always has been.
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30651 Detroit Rd, Westlake
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