35 best restaurants in suburban Cuyahoga County: 2015 A-List Dining Guide.

Matt Mytro, chef and partner of Flour in Cleveland, Ohio, credits his high school days as the “Once upon a time … ” of his culinary story. With two growing brothers to feed, he was charged with preparing and cooking most of their meals. It was then that Mytro’s fondness for food blossomed, leading to his decision to enroll in a culinary and home economics course at his high school.

Do you live for a great weekend brunch? Or are you someone who can eat breakfast any time of the day? Then you’ll be drooling over the Nutella stuffed French toast Jen Picciano makes with Flour’s Chef Matt Mytro in this week’s Cleveland Cooks.

Flour is one of the few restaurants that always manages to have a few surprises up its sleeves regardless how often one visits. On its surface, it’s a contemporary Italian bistro, with familiar-sounding dishes like stuffed peppers, calamari, Neapolitan pizzas, and pasta galore.

Eggplant Meatballs at Flour Restaurant, Moreland Hills: Expect a surprise when you bite into one of chef Matt Mytro’s “meatballs.” Instead of traditional flavors of beef, pork and veal, Mytro’s version sport the incomparable aroma and taste of eggplant – a true charmer.

Situated just outside of Cleveland, Ohio, you will find Flour restaurant. A traditional Italian eatery opened by Chef Paul Minnillo and Matt Mytro, Flour is keeping things real while leaving the all too trendy term “rustic” in the past. The sleek dishes that emerge from their kitchen, run by Chef Matt Mytro, are memorable and truly unique.

Flour is one of the few restaurants that always manages to have a few surprises up its sleeves regardless how often one visits. On its surface, it’s a contemporary Italian bistro, with familiar-sounding dishes like stuffed peppers, calamari, Neapolitan pizzas, and pasta galore. But dig a little deeper and you’ll find that regardless how familiar a dish might sound, there’s always more to the story.

I had no intention of revisiting Flour on a professional level – we were just regular folks having dinner. But that all changed by the second or third course – it was the porchetta, I’m pretty sure – when it was clear that pleasure had morphed into business. And by the time we stumbled out of there three hours and five courses later, I was convinced that Flour had progressed from being a very good restaurant to one of the best in Cleveland.

When I first tasted the Porchetta alla Romana at Flour, it stopped me in my tracks. I’ve been a fan of this rustic pork dish since I was a pup, but the version chefs Paul Minnillo and Matt Mytro deliver at Minnillo’s Moreland Hills, OH, restaurant is a stunner.

Perfect Pairings: Two culinary talents join forces on the East Side.

“Far and away the best Italian food I have ever had in C-Town,” the Iron Chef tweeted — more than enough to get me excited to try it. A couple of weeks later, Symon cemented my commitment to get there, tweeting that, once again, he had a fantastic meal at Flour.

The centerpiece of the restaurant will be a six-foot-wide domed oven, and it will be the first thing customers see on arrival. At peek operating temps, the oven will cook a pie in 90 seconds, leaving the thin crust simultaneously crispy and chewy.

“We want to be known as a place with great pizza,” says Chris DiLisi. “We don’t want to be known as a pizza place.”