Cleveland Indians announce Momocho, Fat Head’s Brewery, Dante’s Inferno and The Brew Kettle will join Progressive Field in 2016

new foods

The Cleveland Indians announced Tuesday that Momocho, Fat Head’s Brewery, Dante’s Inferno and The Brew Kettle will serve their unique food to Tribe fans at Progressive Field this season. Additionally, a new beer garden featuring Great Lakes Brewing Co. will be installed near section 164 and the main Progressive Field Team Shop.

These additions continue the commitment by the club and its food and beverage supplier, Delaware North, to support local food service providers and producers, including Pierre’s Ice Cream, Sugardale Hot Dogs, Smucker’s, Shearer’s Snacks, Schwebel’s breads and the world-famous Bertman Ballpark Mustard.

The new restaurants join last year’s additions to the Right Field District – Melt Bar and Grilled, Barrio, Sweet Moses, Great Lakes Brewing Co. and Dynomite Burger – and those additions to the Infield District announced in January: Happy Dog, Cleveland Pickle and Ohio City Burrito.

Momocho will be serving a ballpark favorite at Progressive Field – nachos with made-to-order tortilla chips topped with creamy queso fundido, slow-cooked meats and unique salsas.

Fat Head’s Brewery is famous for their Headwiches – sandwiches that are relatively close to the size of your head. The Fat Italian and The Southside Slopes, two of Fat Head’s top sellers, will be featured at Progressive Field. The Southside Slopes is a chargrilled kielbasa topped with sautéed pierogi and onions, American cheese and horseradish sauce.

Dante’s Inferno will feature hand-crafted pizzas, including signature choices such as the restaurant’s Spaghetti and Meatball Pizza.

The Brew Kettle will offer some of their signature beers including Four C’s, White Rajah, Black Rajah, Big Woody, Summer Rays and Kitka – a coconut chocolate milk stout. Fans will also be able to enjoy The Brew Kettle’s Wisconsin Burger, a seasoned pork burger smoked to perfection and served on a pretzel bun with Swiss cheese and spicy kraut relish on the side.

The beer garden featuring Great Lakes Brewing Co. will have 8-10 beers available at all times. Two seasonal beers will be featured in addition to their five year-round beers – Dortmunder Gold Lager, Elliot Ness Amber Lager, Burning River Pale Ale, Commodore Perry IPA and Edmund Fitzgerald Porter. There will also be an extended brewing of Rally Drum Red Ale available through August.

About Momocho

Momocho is located in the heart of Cleveland’s Ohio City neighborhood and is known for house-made guacamoles, salsas, delicious tacos and unique margaritas. Momocho has been serving its award-winning modern Mexican cuisine since March 2006. Chef and owner Eric Williams has appeared on the Food Network, and was nominated for a James Beard award in 2010 and 2011. Most recently, Williams was voted “Best Chef” in Cleveland 2015 by Scene Magazine readers.

About Fat Head’s Brewery

Fat Head’s is home to the finest hand-crafted, unfiltered beers, and recently won four gold medals and one silver medal at The Great American Beer Festival. The Tap Room at the Brewery in Middleburg Heights and The Brewpub in North Olmsted feature all of Fat Head’s great beers brewed on-site and over-the-top pub grub made with fresh, local ingredients.

About Dante’s Inferno
Chef Dante Boccuzzi began his culinary training at age 14 working in local Cleveland restaurants. Now he owns various restaurants throughout the Greater Cleveland area – his latest being Dante’s Inferno. Inspired by his Italian roots, Dante’s Inferno is a craft pizza concept from The Dante Dining Group. Dante’s Inferno is chef owned and chef driven serving traditional Italian pizza to Cleveland.

About The Brew Kettle
The Brew Kettle opened its doors in the fall of 1995 as Ohio’s First Brew-On-Premise Microbrewery. The Brew Kettle Taproom and Smokehouse became a reality in the spring of 2003 in Strongsville. In December 2015, The Brew Kettle opened a second location in Amherst, Ohio.

About the Progressive Field renovation project
The addition of this quartet of local restaurants is part of the second phase of renovations at Progressive Field, and makes a dozen local restaurants at the ballpark. Following last offseason’s successful remake of the Right Field District, this second phase focuses on incorporating more local flavor into the ballpark, along with improving main concourse views of the playing field and creating a new club for certain Season Ticket Holders. Phase two also includes a new scoreboard.

—tribe—

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