As an homage to all that is good about Cleveland and Northeast Ohio, Parker’s Downtown in The Kimpton Schofield Hotel offers an urban dining menu with many tweaked favorite dishes, an array of daily/weekly specials for willing diners and a collection of beers, wines and cocktails that refresh and enthuse the brain, palate and spirit.
Cleveland native Executive Chef Andrew Gorski’s food is based on experiences gained everywhere from the Culinary Institute of America, to Thomas Keller’s Bouchon and MIX by Alain Ducasse, to the hip Albuquerque restaurant scene to Cleveland’s Butcher & Brewer and the Tremont Tap House. Now it is his turn. Come dine with us and enjoy his creations.
Co-proprietors James and Victoria Mowbray bring decades of restaurant dining and hospitality experience to Parker’s Downtown. And a sharp focus onto how to make each diner’s visit one that makes sure you want to return soon. It is who they are. It is what they do. It is Parker’s Downtown.
The restaurant’s expansive layout, incorporates strong architectural lines and urban rustic décor, reflective of Parker’s hearty urban fare. Its spacious interior seats 120 in the midst of steel rivets, cool wood and distinctive flooring. It’s not pretentious.
We like to use local ingredients that help us distinguish & celebrate our cities food heritage. We pride ourselves in working closely with our local suppliers to ensure that only the freshest, ethically-sourced, seasonal foods makes it into our kitchen. Executive Chef, Andrew Gorski, & our culinary team at Parker’s Downtown are passionate about the ‘field to plate’ philosophy. This understanding not only creates a variety of flavors, textures and definition in every dish, but also means our menus are regularly changing to offer you new dishes to enjoy. Our classic American menu highlights great food and techniques.
Executive Chef, Parker’s Downtown
By senior year of high school Andrew Gorski knew he wanted pursue a culinary career. He fell in love with the idea of attending and graduating from famed The Culinary Institute of America. He proudly joined the U.S. Navy as a cook, knowing they would fund his education after service. So, at age 19 he went through boot camp, then to Texas for military culinary training. First assignment: Pearl Harbor, where he cooked for officers and enlisted servicemen and women from all over the world, and received extensive additional culinary training over three and a half years.
Chef Andrew graduated from the CIA in Hyde Park, NY in 2007. He moved with his wife and new born daughter to Las Vegas where he was part of the opening team as a line cook at David Burke at the Venetian resort. Six months later he was at Thomas Keller’s Bouchon were he moved up to sous chef. Three years later he was at Mandalay Bay as sous chef for the MIX Alan Ducasse restaurant. His Las Vegas experiences taught him the full culinary trade, how true professional cooks and chefs work, and how the best restaurants are run. He dedicated himself to working toward the upper echelon of his profession.
Chef Andrew came back to Cleveland in 2011 as executive chef at Tremont Tap House. He left again to help a dear CIA friend open Elaine’s restaurant in Albuquerque. Then returned here to oversee both Butcher & Brewer and the Tremont Tap House.
He joined Parker’s Downtown as Executive Chef in February 2016 to create the restaurant, menu and service built on the extraordinary culinary experiences of the ten years.
Monday - Friday
11:30 a.m. - 2:00 p.m.
Monday - Friday
7:00 a.m. - 10:30 a.m.
Monday - Thursday
4:00 p.m. - 11:00 p.m.
Friday & Saturday
4:00 p.m. - 12:00 a.m.
4:00 p.m. - 10:00 p.m.
Saturday & Sunday
8:00 a.m. - 2:00 p.m.
11:00 a.m. - 7:00 p.m.
3 - 6 p.m.
$3 Draft Beers
$5 Glass of Wine
½ off Bar Food Menu