Comfort Food for the Soul in Beachwood, Ohio
If you've never eaten chicken and waffles together then it's hard to imagine that people would stand in line and pay money to be served chicken & waffles.
In 1978, as a freshman at Stanford University I held that same belief and scoffed at the notion of combining chicken & waffles on the same fork until my roommate, Drew Edwards, convinced me to try chicken and waffles near his hometown of Pasadena, California. After one bite, I quickly became among the converted. It was also at Stanford that the nickname Phil the Fire (thank you Peabo
Bryson-Feel the Fire) came into being.
I grew up in Cleveland, Ohio, in a household of nine people watching my mom and dad, Alberta and Sherman, prepare great food in our kitchen. Sunday brunches were always something special. My mom was known for her fried chicken and peach cobbler, while my dad was known for his potato salad. After learning
at the foot of the masters, I began to play around in the kitchen and, wouldn't you know it, developed my own reputation for banana pudding, sweet potato pecan pie and my mom's double butter peach cobbler.
For the past twenty plus years, all the while through business school at the University of Virginia and during my early years as an entrepreneur (I sold a natural deodorant for kids called Fun 'n Fresh to stores such as
Wal-Mart and Target), I have been hooked on chicken & waffles.
In 1995, I held my first Chicken & Waffles Brunch on Martha's Vineyard and, maybe, 10 people showed up. In 1997, I wrote the original business plan for
Phil the Fire and for the next four years held Chicken & Waffles parties and brunches from Cleveland back to Martha's Vineyard (at the last one over 100 people came from all over the island). In 2001, I opened an all-you-can-eat
Sunday Brunch featuring chicken & waffles at the Civic in Cleveland Heights. Hardly anyone came, until John Long, The Plain Dealer's food critic, reviewed us on July 4, 2001. After his favorable review, the rest, as they say, is history.
On January 29, 2002 Phil the Fire near Shaker Square opened.
Now, I have the opportunity to pass on my love of cooking, to my beautiful daughter Machiah Imani and to share my passion for great food and great eating with you.
I only use fresh products whenever possible. Our chicken, catfish, salmon and produce are delivered fresh; frying oil is changed daily; collard greens are washed and then cooked with fresh smoked turkey; pie crusts and fillings are made
from scratch; cornbread muffins and desserts are baked on the premises; and our French fries and sweet potato fries are made from freshly cut potatoes and yams.
Why do I do this?
Because as a guest in our house you deserve only the best and I want to make sure that when you leave Phil the Fire you are satisfied and will recommend us to your friends and family!
Thank you for dining, with us.
Phil
