Hyde Park Group of Restaurants

About  Hyde Park Restaurants
Hyde Park Prime Steakhouse
Blake's Seafood Restaurant & Bar
The Metropolitan Cafe & Seafood Grille
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Breathtaking Views,
Historic Buildings,
Modern Design...

Each restaurant has
its own unique appeal.


About the Hyde Park Group of Restaurants.
A collection of award winning dining experiences.


Hyde Park Restaurant Systems
26300 Chagrin Blvd., Suite #1
Beachwood, OH 44122
Phone: (216)514-1777
Fax: (216)514-1995
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 to come.

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 Silver Spoon Award by Cleveland Magazine numerous years in a row, the latest in 2004. Many national awards have also been bestowed on 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. Many guests 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 saute.

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 plate.

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."




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