Shooters reopens March 18 with 'Coastal Cleveland' menu and vibe (photos)

Octopus and eggplant sharable plate at Shooter's in Cleveland.

CLEVELAND, Ohio – Shooters, which closed in 2024 after 37 years, is reopening on Wednesday, March 18. The restaurant, which is owned by Cleveland natives including Cleveland-bred rap star Machine Gun Kelly, has reimagined décor and a Coastal Cleveland menu.

Clambake at Shooter's Cleveland.

The expansive dining room has opened the ceiling and created unobstructed views of the Cuyahoga River from nearly every seat. Indoor seating is about 220 including two bars. The Sunset Bar in the north has 30 seats, while the River Bar at the south has even more.

Perhaps the only surface remaining from the original Shooters is the blue-and-white tile floor. That blue has been picked up in the new décor and complimented with trendy orange accents. The vibe is lively and energetic.

Broccoli Caesar-ish at Shooter's in Cleveland.

The building has a new patio with docking for boats. Private dining space, lounge and billiards room with one pool table are available for events.

If you pay attention to details, you’ll spot an image of Machine Gun Kelly as a child – on his 2019 album “Hotel Diablo,” – amongst a collection of culinary items on the wall leading into the dining room.

Confit chicken wings with paprikash blue cheese and ranch dips at Shooter's Cleveland

The kitchen is led by Chef Ryan Boone, formerly of Cordelia and Greenhouse Tavern restaurants. Boone has myriad stories about a menu inspired by his Midwest experiences. Instead of spouting the overused “elevated” cuisine moniker, he calls it “low-brow made high-brow.”

Grilled garlic parmesan oysters at Shooter's Cleveland.

A great example is his simple and rich chips and dip sharable plate. Think legendary Lawson’s French onion dip only better.

He’s reconstructed the traditional Caesar salad, as a pile of roasted broccoli with a Caeser-like dressing (no anchovies) and a coating of cheese.

The confit wings were inspired by his time at Greenhouse Tavern. Rubbed with a mix of spices from Asiatown, they’re served with a paprikash blue cheese dip or ranch dip. Or both.

The coconut shrimp are the size of chicken drumsticks and are easily enough to share.

The Clambake– a North Coast classic brought to Cleveland by the industrialists of the early 20th century – tells a uniquely local story. A bowl starts with base of potatoes. It is topped by clams with kielbasa, corn and tomatoes. Grilled bread from Mediterra Bake House at the West Side Market is served for soaking up the juices.

“Cleveland loves its staples, and so do we,” said Boone. “We’re doing food that’s fun with intentionality and attention to detail.”

The menu is composed of sharable plates, sandwiches and salads. Caviar is an optional add on. There are no entrees listed. And with the wealth of sharable plates, they’re not necessary.

Chef Ryan Boone oversees the kitchen at Shooter's Cleveland.

Speaking of fun, Boone’s signature dessert is a Bowl of Sand. With a nod to Lake Erie, layers of pudding are crowned with vanilla wafer crumb “sand,” a paper umbrella and a gummy shark.