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Dear Patrons,

All of us at The Katz Club Diner appreciate your support after the devastating fire that closed our restaurant and bar car on 10/7/14. We look forward to cooking in our kitchen again soon.

Our staff is still available to prepare for all of your holiday catering needs and are currently busy cooking in our kitchen at fire food and drink.

Please call Suzanne at 216.932.3333 x 206 for all of your upcoming casual and custom party needs.

Thanks again!
Douglas Katz

Chef/Proprietor
fire food and drink
216.921.3473
www.firefoodanddrink.com

Proprietor
The Katz Club Diner
216.932.3333
www.thekatzclubdiner.com

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Don't worry, our staff is available to help with your holiday catering.

For Holiday catering  call  216.932.3333 x 206

Blog

TKC philosophy: a local, from-scratch approach to diner fare

May 31, 2013, 12:00 AM  |  Posted by Emily Richardson in The Katz Club

Rising Star espresso, Hartzler milk, latte art by Andre!
Katz Club pop-tarts!
locally purchased and scratch-made mushroom bacon swiss burger.
cold meatloaf sandwich - mom's recipe with local meat and local lettuce!
Rising Star espresso, Hartzler milk, latte art by Andre!
Rising Star espresso, Hartzler milk, latte art by Andre! Katz Club pop-tarts! locally purchased and scratch-made mushroom bacon swiss burger. cold meatloaf sandwich - mom's recipe with local meat and local lettuce!

The Katz Club Diner is decidedly different from your average greasy spoon. Much of the menu stays true to the identity of the American silver diner car, but The Katz Club is a far cry from that cartoonish image that many people have of a disgruntled short order cook slinging grease to a counter full of patrons.

As many know, Chef Katz comes from a fine dining background, and he brings this perspective and attention to detail to a more casual setting on Lee Road. This means neatly rolled omelettes, housemade bacon, and twinkies from scratch. This means ingredients purchased from local farmers, not big box food suppliers. This means you know where your food came from, and who made it!

New Creation Farm in Chardon provides the diner’s beef and pork. Order a diner cheeseburger or a cold meatloaf sandwich, and know that you are supporting a local facility that operates in a completely humane and sustainable way. Order a thick chocolate malt or an artisan cappuccino, and you’re getting milk from Hartzler Family Dairy in Wooster.

The Katz Club Diner purchases its eggs from J & R Farms in Oberlin, its maple syrup from Snake Hill Farm in Chagrin Falls, and its coffee and espresso from Rising Star Coffee Roasters. We also utilize produce from Rittman Orchards, greens from Great Lakes Growers, and feta from Lucky Penny Creamery.

In addition to our commitment to supporting local and sustainable growers and suppliers, our kitchen works nearly around the clock to make as much of our food in house as possible. Our burger and hot dog buns, like all the baked goods on the coffee counter, are made from scratch. Bacon and corned beef are cured in house. Satisfying soups are made with care, not with store-bought base!

As we’ve welcomed the first guests into The Katz Club Diner, we’ve begun to tell the stories of our recipes and relate the conviction and care that we put into producing them. This is no easy task in the context of a fast-paced diner car full of hungry Clevelanders, but we wouldn’t do it any other way.

We couldn’t be more proud of where our food comes from and how its made, and we would love to tell you all about it when you stop in – take a load off at one of our diner stools and ask us about that fried egg sandwich!

stack of coffee cups
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