Cleveland Clambakes Are a Can't-Miss Fall Tradition
"In Westlake on Friday nights throughout September and October, I found a cozy, unpretentious clambake scene run by owner Julie Novak, who says people start calling in August to reserve seats and once even had to alert social media that they’d run out. The clambake follows the Cleveland formula—chowder, clams, corn, potatoes, roasted half-chicken, and bread—and Novak emphasizes atmosphere as much as flavor: casual but still special (there’s even a chandelier made of oyster shells). She wanted a place where you don’t have to dress up to get good seafood, and the ritual feels comforting and communal, like fish fries or Browns games; my brother Dale even recommended trying a Bloody Mary with Clamato to taste “like the ocean.”" - Wendy Pramik
