If you’re driving through Chardon, Ohio, and you aren’t looking for the old Geauga County Maple Festival vibes, you might miss one of the most interesting culinary pivots in the region. Honestly, the Phyre Steakhouse and Speakeasy menu feels like a fever dream in the best way possible. It’s sitting inside an old theater, which already gives it that "if these walls could talk" energy, but the food is doing the heavy lifting. People usually show up for the gimmick of a speakeasy—the dim lights, the secret-ish entrance—but they stay because the kitchen isn't playing around with their wood-fired grill.
It's rare.
You find a place that actually understands that a steakhouse shouldn't just be about a slab of meat on a white plate. Phyre (pronounced "fire," obviously) leans heavily into the primal element of cooking over open flames. The menu is a weird, beautiful mix of high-end butchery and "I just want to eat something smoked while drinking bourbon" energy.
The Meats: Why the Wood-Fired Grill Changes Everything
Let's talk about the steaks because that’s the literal backbone of the Phyre Steakhouse and Speakeasy menu. They aren't just throwing these on a flat top. The wood-fire infusion is the soul of the place. When you order the Ribeye, you’re getting a cut that has actually absorbed the character of the wood. It’s got that charred crust that makes a distinct crunch sound when the knife hits it, but the inside stays velvet.
Most people go for the Filet, which is fine, I guess. It’s tender. It’s safe. But if you want the real experience, you look at the specialty cuts. They’ve been known to run features like a Tomahawk that looks like something out of a Viking feast.
The seasoning is aggressive but not distracting. You can tell they use a heavy hand with the salt and pepper to create that bark, but they let the quality of the beef—mostly sourced from reputable Midwestern suppliers—do the talking. It’s the kind of meal where you stop talking for ten minutes because you're too busy processing the smoke-to-fat ratio.
Not Just a Cow Gallery
Believe it or not, the pork chops are the sleeper hit here. A lot of steakhouses treat pork like the "budget" option or a secondary thought for the one person in the group who doesn't like red meat. At Phyre, the bone-in pork chop is thick, juicy, and usually finished with some kind of fruit-forward glaze or a savory herb butter that cuts through the richness.
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The Speakeasy Vibe and Those Small Plates
The "Speakeasy" part of the name isn't just branding fluff. The basement level, known as the "Phyre Speakeasy & Social Club," has a slightly different, more relaxed soul. While the upstairs feels like a grand dining room, the downstairs feels like a place where you'd plot a heist or a business merger.
The Phyre Steakhouse and Speakeasy menu downstairs leans into the "Social Club" aspect. You aren't necessarily looking for a 20oz steak at 11:00 PM on a Tuesday. You want the apps.
- The Smoked Wings: These aren't your typical sports bar wings. They have a deep, mahogany color from the smoker and a skin that is rendered down until it’s almost like candy.
- Bourbon Meatballs: Usually glazed in something sticky and slightly sweet, these are basically mandatory if you’re sitting at the bar.
- Pretzel Sticks with Beer Cheese: It’s Ohio. If you don't have good beer cheese, you basically don't exist. Phyre’s version is thick, sharp, and actually tastes like beer, not just melted plastic.
The deviled eggs also deserve a shoutout. They change them up occasionally, but they usually involve some kind of smoky bacon topping or a jalapeño kick. It’s the kind of food that makes you thirsty for a cocktail, which is exactly the point.
Navigating the Liquid Menu: Bourbon and Beyond
You can't talk about the menu without talking about the bar. They have a massive selection of whiskeys. Like, "stare at the shelf for twenty minutes and still feel overwhelmed" massive. The bartenders actually know their stuff, too. If you tell them you like a high-rye bourbon with a spicy finish, they won’t just point at the Buffalo Trace and call it a day.
The Old Fashioned is the litmus test for any speakeasy. At Phyre, they often do a smoked version. They’ll trap the smoke in the glass right in front of you. It’s theatrical, sure, but it also adds a layer of complexity to the drink that mirrors the food upstairs. It bridges the gap between the kitchen and the bar.
The Craft Cocktail List
- The Phyreball: A house take on the classic cinnamon whiskey but infinitely better because it doesn't taste like a dare from a college frat house.
- Seasonal Sours: They often rotate in fresh juices and egg whites for that frothy, classic feel.
- Local Brews: They keep a steady rotation of Ohio craft beers because they know their audience.
What Most People Get Wrong About the Experience
People think they need to dress in a three-piece suit to walk in. You don't. While it’s definitely a "date night" spot, it’s still Chardon. You’ll see guys in flannel shirts sitting next to couples in cocktail attire. The atmosphere is upscale but lacks the suffocating pretension of a downtown Cleveland steakhouse.
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Another misconception is that it's "too expensive." Look, it's a steakhouse. You're going to spend money. But when you compare the quality of the cuts to the chains, the value is actually better. You’re paying for the wood-fire labor and the fact that the chef isn't just a line cook—they’re someone who understands fire management.
The Side Dishes: Don't Let Them Be an Afterthought
In most places, sides are just filler. Here, the Phyre Steakhouse and Speakeasy menu treats sides like the supporting actors that win Oscars.
The Brussels sprouts are charred to the point of being crispy, usually tossed with bacon and a balsamic reduction. They’re salty, sweet, and acidic. Then there’s the mac and cheese. It’s heavy. It’s decadent. It uses a blend of cheeses that actually stretches when you pull a forkful away. If you’re on a diet, stay away from the Loaded Baked Potato—it’s basically a meal in itself, topped with everything but the kitchen sink.
The Historical Context: The Geauga Theater Connection
Part of what makes the menu feel so grounded is the setting. The building was originally the Geauga Theater, built in the late 1930s. When you’re eating, you can still see the architectural bones. There’s something about eating a high-end meal in a space that used to show black-and-white films that makes the whole thing feel more authentic. It’s not a "concept" built in a strip mall; it’s a revival.
The owners, the Formichelli family, really leaned into this history. They didn't just gut the place. They kept the soul. That matters because it influences the service. It feels like a family-run operation where they actually care if your steak was medium-rare or medium.
Dietary Flexibility: Can You Eat Here If You Don't Eat Beef?
Honestly, it’s a steakhouse, so the options are naturally skewed. However, the Phyre Steakhouse and Speakeasy menu usually features a solid salmon dish or a seasonal white fish. The wood-fire grill does wonders for seafood, giving it a smokiness you can't get from a standard oven.
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Vegetarians are going to struggle a bit more, but the salad options aren't just iceberg lettuce with a sad tomato. They use fresh greens, interesting nuts, and house-made dressings. You could easily make a meal out of three or four of the side dishes and not feel like you missed out.
Why This Place Still Matters in 2026
With so many restaurants going "virtual" or focusing on delivery apps, Phyre is a destination. You can't replicate the smell of the wood smoke or the dim glow of the speakeasy lounge on DoorDash. It’s an tactile experience.
It matters because it proves that small-town Ohio can handle sophisticated dining. You don't have to drive to the city to get a dry-aged steak or a perfectly balanced Manhattan.
Actionable Tips for Your Visit
If you're planning to head out there, keep these things in mind to make the most of the Phyre Steakhouse and Speakeasy menu:
- Make a Reservation: Especially on weekends. The place isn't huge, and it fills up fast with locals and people driving in from the suburbs.
- Check the Basement First: If you’re just there for drinks and apps, go straight to the Speakeasy level. It has a different vibe and is often a bit more relaxed.
- Ask About the Specials: The chef often gets in limited runs of specific cuts or fresh catches that aren't on the printed menu.
- Park on the Square: Parking can be a bit tricky right in front, but the Chardon Square is walkable and beautiful, especially in the winter when the lights are up.
- The "Phyre" Factor: If you aren't a fan of smoky flavors, talk to your server. Almost everything touches that grill, but some dishes are more "forward" with the smoke than others.
Don't skip dessert. The bread pudding or whatever seasonal cake they have is usually house-made and massive. Sharing is encouraged, but honestly, once you taste the bourbon-soaked elements in their sweets, you might want to keep it for yourself.
The real secret to Phyre isn't the hidden door or the theatrical name. It’s the fact that they actually give a damn about the wood they burn and the beef they buy. In a world of processed everything, that’s a win.