Hyde Park Restaurant Systems
26300 Chagrin Blvd., Suite #1
Beachwood, OH 44122
Online: Contact form
Hyde Park Group of Restaurants
The Steakhouse Tradition...Still Alive
Rick Hauck and Joe Saccone have a philosophy: "Keep it simple...the
concept is 'steakhouse' first and foremost. Offer a generous sized
portion of the best product, with a fair price-value relationship
in mind." If you provide quality fare and the highest level
of service in a great atmosphere at the correct price point, say
Rick and Joe, you'll satisfy your customers and be successful.
And they should know - they are the very successful owners of the
Hyde Park Group of Restaurants.
It all started in 1988, when they happened across the original
Cleveland location, a defunct restaurant building on Coventry Road.
They saw the possibilities and purchased the assets. After remodeling,
they opened the Hyde Park Steakhouse on February 2, 1988. It was
a struggle at first, as there were no extra funds for advertising,
but soon the word got out: there is a steakhouse on Coventry.
After that, the clientele began to build.
It became so successful that they have since opened nine more
restaurants, all in Ohio including seven Hyde Park Prime Steakhouse
locations, two Blake's Seafood Restaurant & Bar locations,
and The Metropolitan Cafe. The restaurants are all in Ohio with
stores located in Cleveland, Akron, Dublin, Columbus and the newest
in Westlake Crocker Park.
With plenty of seating and private party rooms, the Hyde Park
Prime Steakhouses have an early 20th century look -- clubby and
traditional, but not at all pompous. The restaurants have sought
after and achieved a very metropolitan, New York-chophouse atmosphere.
And though the Hyde Parks have lots of warm, cozy quiet corners,
booths and fireplace tables, it's not meant to be, nor is it always,
quiet and romantic. There is an energy apparent inside, a charge
that is busy and exciting. In keeping with its sophisticated format
and upscale feel, all the restaurants offer valet parking, but
there is never a hint of stuffiness. The familiar steakhouse sounds
of Sinatra and the Rat Pack set the mood for the dinner experience
The Hyde Park Steakhouse has been voted "Best Steak in the
City" every year since their inception by various major
Cleveland magazines and online polls. It has been awarded the
Award by Cleveland Magazine numerous years in a row,
the latest in 2004. Many national awards have also been bestowed
the Hyde Park Group. It was selected as "Ohio's Top Steakhouse" by
the Zagat Guide Patron Survey, rated "Extraordinary" by
the Zagat Guide, given the "Award of Excellence" by Wine
Spectator Magazine, and voted "Best Steak" by Columbus
Monthly Magazine. Hyde Park was also voted "Best Steak", "Best
Power Lunch" (Downtown) and "Best Upscale Casual Dining" in
Cleveland by Citysearch.com.
The professional staff and upscale service compliment the award-winning
food. Hyde Park is famous for its USDA Prime, aged steaks. Chargrilled
at 1600 degrees to sear in the juices and brushed with a special
creamy steak butter, the Hyde Park's steaks melt in your mouth.
return time and again for the exclusive Bone-In Filet Mignon, a
special cut that can rarely be found except at the Hyde Park Steakhouse.
Guests also rave about the daily, fresh wood-grilled fish selections,
the extra-large 21oz.cold water lobster tail and the jumbo shrimp
For those whose preference leans toward the sea, Blake's Seafood Restaurant & Bar specializes in the freshest available fish and seafood, while
the Metropolitan Cafe covers all the bases with steaks, seafood
and hand-made specialty pizzas. The tradition of service to the
customer holds true, even when the customer needs a vegetarian
The owners attribute much of the Hyde Park success to the staff.
Having spent so much time in the restaurant business, they realized
the need to keep the staff properly trained and happy in their
careers. All employees are highly encouraged to cross-train. This
has the effect of keeping people motivated by providing new experiences
in different areas of the operation with the end goal of contributing
to the excellence of the product - our steaks and our service.
Mostly, say the owners, "We do our best and expect the same
from the staff, and our clientele has repaid us by loyalty. After
all, in this business, the mark of success is that the customer
comes back again."