In this episode of “Diners, Drive-Ins, and Dives,” Guy Fieri takes us to Cleveland, Ohio, to explore a hidden gem known for its unique take on comfort food. Located in the heart of Cleveland, The Rowley Inn has transformed from a divey “punch palace” into a beloved local favorite under the ownership of John Oberman and the culinary expertise of Chef Eric Leterri.
The Rowley Inn: A Cleveland Comfort Food Haven
Guy Fieri begins by introducing us to The Rally Inn, a place that has become a staple for locals and visitors alike. When John Oberman bought the joint, it was far from the welcoming eatery it is today. John describes the old bar as a “punch palace” with no windows and vinyl floors—far from the inviting atmosphere it now boasts.
The Evolution of The Rowley Inn
With Chef Eric Leterri at the helm of the kitchen, The Rowley Inn offers a diverse menu that caters to the city’s rich culinary heritage, including a strong presence of Slovenian and Polish influences. One dish, in particular, stands out—the “Loco Moski,” a Cleveland twist on the Hawaiian classic, the Loco Moco.
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The Loco Moski: A Cleveland Spin on a Hawaiian Favorite
The Loco Moski is a unique dish that combines elements of the traditional Loco Moco with a Cleveland twist. Instead of the usual rice and hamburger patty, The Rowley Inn’s version includes pierogies, a nod to the local Eastern European community.
Crafting the Loco Moski
Guy Fieri dives into the kitchen with Chef Eric to learn how this inventive dish is made. The first component is the black pepper gravy, a savory blend of butter, flour, black pepper, salt, onion powder, garlic powder, chicken base, and beef base, thickened with a cornstarch slurry.
“The black pepper gravy takes it to another level, dude. It is lights out,” Guy exclaims, impressed by the depth of flavor.
Next up is the burger patty, which is made from 80/20 ground beef mixed with green and red peppers, red onions, garlic, and Cajun seasoning. Chef Eric forms eight-ounce patties and cooks them to perfection.
“Nice crust on the patty, nice little crunchy from the frizzled mcnizzles,” Guy notes, appreciating the texture and seasoning.
The pierogies, sourced from a local artisan known as the “Pierogi Lady,” are another crucial element. These four-cheese delights are steamed to achieve a buttery, tender texture.
Assembling the Loco Moski
To assemble the dish, Chef Eric starts by placing the cooked pierogies on the plate, followed by the burger patty. Traditionally, an over-easy egg tops the dish, but Guy opts to have his on a separate plate. Finally, the black pepper gravy is generously drizzled over the entire ensemble, and it’s topped with crispy fried red onion strings for added crunch.
“Nice chew but the black pepper gravy takes it to another level,” Guy concludes as he digs into the Loco Moski.
A Local Favorite
The Rowley Inn has quickly become a favorite among Cleveland locals, who appreciate the inventive takes on classic dishes. The Loco Moski is a perfect example of how The Rowley Inn blends traditional comfort food with unique, local twists.
Customer Testimonials
One regular enthusiastically describes the pierogies as “like butter,” while another praises the dish for its perfect balance of spice and texture.
“The meat has a little bit of spice, and the pierogies are like butter,” one satisfied customer shares.