Ring in the New Year in the bar car!

December 13, 2013, 12:00 AM  |  Posted by Emily Richardson in the bar car

It’s time to make plans for New Year’s Eve, if you can take your mind off next week’s office party, your best friend’s ugly sweater cookie swap, the family gift exchange, and the dozen other holiday obligations – oops, festivities – on your agenda for the holidays. We’re looking forward to the next few weeks, hectic as they are, and we’re excited to celebrate the arrival of 2014 in the bar car with you.

Here is what we have in store for NYE in the bar car; please feel free to contact us with any questions and to reserve your spot for the first portion of the evening.


champagne, oyster tasting, hors d’oeuvres

$45 per person incl. tax & gratuity call to RSVP

216.932.3333 x202

Enjoy a fresh selection of oysters and elegant hors d’oeuvres in the one of a kind setting that is the Bar Car. Reservation includes oyster tasting, unlimited hors d’oeuvres, and complimentary glass of champagne. Stop in for an hour or two, or stay all night!

10pm - close

late night brunch

no reservations necessary – just stop in!

Starting at 10, the Bar Car is open to all and featuring brunch-inspired small plates to keep you going into the wee hours.

Steak frites, bacon egg and cheese on a gougere, and creamy grits with crispy chicken livers and sundried cherry syrup are just a few of the dishes Chef Katz has created for this part of the night! Joined by our expert cocktails and great selection of wine and beer, and of course a champagne toast at midnight.


December 06, 2013, 12:00 AM  |  Posted by Emily Richardson in

As 2013 comes to a close, we’re excited to move into a new year here at the diner. In reflecting on the successes and struggles of our first six months and talking with our community and supporters, we’ve had the opportunity to reexamine who we are, and how The Katz Club Diner is evolving. As a result, we have some pretty big news! Next week will bring a new menu that we are eager to share with you.

Expect a more unique, chef-driven selection of dishes that still exudes classic diner character and fun. Expect brunch dishes from around the world, inventive sandwiches and salads, and craveable comfort food that you can’t get anywhere else.

We’ve listened to what you all had to say, and some familiar favorites from the current menu will stick around. Local, sustainable ingredients will always be the core of who we are. We couldn’t be more proud of what we’re rolling out next week, and we look forward to showing you what we’ve created.

Please note that we have adjusted our hours a bit too. The new menu will begin on Wednesday, December 11th.


Wednesday - Thursday and Sunday

7:00am – 9:00pm

Friday - Saturday

7:00am – 10:00pm

Need a hand with your holiday feast?

November 05, 2013, 12:00 AM  |  Posted by Emily Richardson in Farm to Table

We’ll be closed on Thanksgiving, but we still want to feed your family! With the nostalgic and familiar, yet fresh approach that we strive for at The Katz Club Diner, it seemed fitting to offer Thanksgiving turkeys and prepared side dishes for the food holiday of the year (although every day is a food holiday in our book)!

With Thanksgiving falling on the same day that Hanukkah begins, November 28th promises to be full of tradition and great smelling kitchens. Let us help make this year’s celebration memorable and delicious! Our turkeys come from Miller Grassfed - feast local! The side dishes are prepared by our chefs, and packed with instructions for heating and serving.

Below is the rundown of what we’re offering this year; please give us a call if you have questions on how to order sides for your specific number of guests.

Fresh pasture raised turkeys from Miller Grassfed: $4.50/lb.

weight ranges 14-17lbs, 18-21lbs, 22+lbs.

*these are not prepared, they need to be fully cooked at home!*

Thanksgiving sides to serve four ($76)

mashed potatoes and gravy


brussels sprouts with shallots and bacon

cranberry chutney

apple or pumpkin pie

additional options:

freshly roasted organic chicken ($19)

one dozen latkes with applesauce and sour cream ($15)

Deadlines and pickup

turkey orders: There is no deadline, but we have a limited number of turkeys to sell and when they’re gone, they’re gone! Pickup days are Tuesday the 26th and Wednesday the 27th from 8:00am – 8:00pm.

*contact Emily at or 216.932.3333 x205 to order

side dish orders: deadline for ordering is Friday, November 22nd, and pickup will be Wednesday, November 27th from 2-6pm or by appointment.

*contact Suzanne at or 216.932.3333 x206 to order

Happy feasting to you and your family!

Burgers & Bourbon - yes please!

October 19, 2013, 12:00 AM  |  Posted by Emily Richardson in the bar car

Bourbon is delicious, year-round, no question. However, fall really gives it the chance to showcase its magical ability to warm your bones and give you that intangible sense of wellbeing and delight, doesn’t it? …Can you tell that we really like bourbon? As you dive into boots and sweaters and piles of leaves, think about joining us for Burgers & Bourbon, a Wednesday evening event that we hope to offer on a regular basis! Our first one was last week, and we were thrilled with the turnout and enthusiasm of our guests. Our ever knowledgeable bar manager, Eric, selects three small batch bourbons to taste and discuss. Paired with an expertly crafted grass fed burger and a beer to complement, it’s a great way to spend a Wednesday.

Bourbon varieties and burger change each time; last week’s burger was topped with bourbon glazed bacon, grilled onion, yellow house cheese and mustard aioli. Next week we’ll feature a bacon, mushroom and swiss burger!

Call us at 216.932.3333 to sign up. We are happy to make adjustments for dietary restrictions, but we must know when you call to reserve! Our next Burgers & Bourbon night is Wednesday, October 23rd at 7:30pm, and the cost is $25.

Pourover Perfection - a glimpse at our new coffee workshops!

October 16, 2013, 12:00 AM  |  Posted by Emily Richardson in counter culture

Andre demonstrates proper filter folding
pre-infusion 'blooms' the ground coffee
Theresa shows us proper pouring technique
We ended the tasting with a perfect cappuccino - no hotter than 150 degrees please!
Andre demonstrates proper filter folding
Andre demonstrates proper filter folding pre-infusion 'blooms' the ground coffee Theresa shows us proper pouring technique We ended the tasting with a perfect cappuccino - no hotter than 150 degrees please!

Last night was so fun. We invited a few local bloggers that share our love of Cleveland food and fun to learn about some new features of our coffee program and preview a coffee brewing workshop that we’re putting together! Theresa led the program from behind the counter with the help of our beloved Andre (who has taken his talents to Rising Star’s location in Ohio City!), and Amanda, Crystal and Meaghan got an earful of coffee science and technique.

This all started to take shape a couple months ago when we added a pourover setup to our coffee counter. Pourover is a manual brewing process that originated in Japan and is gaining popularity in the American coffee scene. We learned that water should be 195-205 degrees, and timing is important. The pre-infusion stage in which the coffee ‘blooms’ takes 30-45 seconds, and the pourover process is about 2.5 minutes.

Amanda noted that the first cup we tasted had a smoother, rounder texture to it – more similar to the mouthfeel of tea. Theresa explained that this is a benefit of pourover coffee: a thicker filter and a more precise brewing method really feature the flavor and depth of the coffee. We all picked out notes of fruit in the cup brewed with beans from Panama, and a more robust, dark chocolate profile in the Nicaraguan cup.

The pourover process is a spectacle that seems intimidating at first, but we walked away from the demonstration feeling more confident in our knowledge of brewing and proper treatment of coffee. You’re already buying great beans that have been sourced and roasted by coffee nerds who know the science behind best practices; brewing carelessly kind of cancels out those efforts, doesn’t it? While pourover may not realistic for the everyday home coffee fix, it’s a fascinating (and inexpensive) method that you are sure to see more of in the artisan coffee world, and the principles behind it provide some insight on coffee that can improve your daily cup/carafe of brew.

Our first brewing workshop is scheduled for Saturday, November 16th at 2:00pm. More details to come, but expect to learn about different methods and approaches to handling and preparing coffee, tips on selecting varieties and maximizing the inherent qualities of your preferred blend.

Thanks to our blogger friends for joining us in an early evening caffeine buzz yesterday! Within a short hour we went from eager yet slightly bewildered spectators to enthusiastic pourover pupils. It was great to share one of our niche passions with a few friends in the community, and we can’t wait to open this up to more local coffee fans.

stack of coffee cups


shortrib chilaquiles

soft scrambled local farm eggs, black beans, crispy tortillas, salsa verde, pickled chiles, amish cheese, cilantro & local feta

roasted hangar steak

smash browns, brussles sprouts, sauteed onions, pastrami, parmesan aioli & classic chimichurri

romaine hearts salad

roasted beets, green beans, baby red potatoes, bleu cheese, grape tomatoes & balsamic vinaigrette. add smoked local chicken for $4

Be the first to hear about events, news and special developments from The Katz Club! We promise not to send too many tempting photos of our pastry selection.

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Bar Car

The Bar Car at the Katz Club was the result of one question, what is our kind of bar? It had to be a sleek, cozy, hand crafted, Cary Grant gibson in a wifi world kind of place. A Raymond Chandler mahogany bar top mystery with ice tinking in a highball glass sort of joint. Traditional and familiar, but worlds away from anything that happened before five o'clock.

libation specialties

Hand made cocktails & Champagne

the menu

Freshly shucked oysters, world-class cheese and a selection of small plates

The best ingredients, people with a passion for cocktails and an intimate setting make the bar we have always wanted.