Chef of The Greenhouse Tavern on East 4th street in downtown Cleveland, Jonathon Sawyer is currently in Israel “ready to get inspired,” (according to his Instagram) by the spice and life of our fellow Hebrews. (So, will we be having freshly made tahini at The Greenhouse Tavern some time soon?)
Live action tahini w/ ancient stone https://t.co/0nIK6i7fbY
— Jonathon Sawyer (@chefsawyer) October 7, 2013
He is set to meet up with delicious ISRAEL later this week in Tel Aviv, according to his Twitter account. delicious ISRAEL offers culinary tours in an adventurous way all around the Holy Land. Chef Sawyer is also joined by chefs Alon Shaya, Adam Sobel, Mike Solomonov and Mourad Iahlou.
Sawyer, a native Clevelander, got his mad cooking skills from the Pennsylvania Institute of Culinary Arts, The Biltmore Hotel in Miami and from working as Michael Symon’s executive chef at his restaurant Parea in Indiana.
Soon after moving back from New York, Sawyer and wife Amelia Zatik Sawyer, opened The Greenhouse Tavern, which was Ohio’s first ever certified green restaurant. This means that the restaurant “follows green principles of organic and environmentally friendly ingredients while using recyclables and highly developed methods of composting, sourcing alternate 
energy, and focusing on conservation practices,” according to thegreenhousetavern.com. The tavern also carries OYO vodka, a kosher line of liquor made by Middle West Spirits based in Columbus.
Sawyer’s second restaurant Noodlecat, also located in downtown Cleveland, is a gastropub meets eco-inspired noodlehouse. It is certified by the Green Restaurant Association.
Does this mean the tongues of Cleveland will get to taste tahini and hummus like never before? We can only hope!