Cru Uncorked

The story

Crafted with passion, served with love

A French Château on the Outskirts of Cleveland

Cru Uncorked brings an unlikely and entirely convincing piece of the French countryside to Moreland Hills, Ohio. Set in a country château along Chagrin Boulevard, the restaurant offers French New American cuisine prepared entirely from scratch, surrounded by smoky woods, vaulted ceilings, fine stonework, and rich textiles. Four named dining rooms — Terroir, Vineyard, Winery, and Wine Cellar — each anchored by its own fireplace, give the space a sense of occasion without stiffness. Background noise has been deliberately minimized, tables are generously spaced, and floors are carpeted and heated. The result is a room designed for long, unhurried conversation.

The Kitchen and the Cellar

Executive Chef Sam Lesniak, a Cleveland native who has been cooking in fine dining since age 18, leads the kitchen with a style he describes as contemporary American cuisine built on French technique. He brings a willingness to work with bold flavors and new ingredients, while Sous Chef Alexandria King contributes particular skill with seafood — lobster especially — and an enthusiasm for sauce work that shows in the details.

The wine program is the other pillar of the experience. Cru Uncorked holds more than 2,400 selections from around the world, a list that earned the restaurant Wine Spectator's Best of Award of Excellence — recognition that reflects genuine depth and curation rather than sheer volume. Beverage Director Anthony Taylor, whose career spans Cleveland institutions and stints working with South American and French wine companies in Europe, oversees the cellar. Maître d'Hôtel and Sommelier Janine Poleman, with experience ranging from New Orleans to Bordeaux, leads the service team and brings the kind of warm, knowledgeable hospitality that makes a long wine list feel navigable rather than intimidating.

The Collection and the Events

The interiors double as a curated gallery. Josephine Baker reliefs sourced from the Left Bank of Paris, antique French gates from the 1890s, Mouton Rothschild label posters, and a collection of 40 antique tastevins from around the world are placed throughout the rooms — not as decoration but as conversation. The atmosphere draws on the history and craft of winemaking in a way that feels considered rather than themed.

Beyond nightly service, Cru runs an active calendar of wine dinners and tasting events — Burgundy flights guided by the sommelier team, winery dinners featuring producers from the Ballard Canyon AVA and beyond — that make the French fine dining experience here an ongoing education as much as a meal.

The lounge opens ahead of the dining room and welcomes guests without reservations. An outdoor terrace is available when the seasons allow. Complimentary valet is offered nightly.