A new raw bar is coming to Northeast Ohio's dining scene as 1818 American Grille opens its full restaurant on September 24 in Bath Township, adding a first-floor shellfish program to the wood-fired concept that has already drawn regional recognition since its initial soft launch.
The raw bar anchors the ground-floor expansion, which also includes a main dining room, private dining spaces, and a covered patio. The opening follows the earlier debut of The Grille Room — an intimate, kitchen-view dining experience located downstairs — which earned an Akron Life Best of the City 2026 designation and a 4.7-star Google rating on more than 50 reviews.
The Seafood Program
Chef Brad Race leads the culinary program, with the wood-fired grill serving as the platform for a menu that spans steaks, seasonal vegetables, and seafood. The grill was built into the concept from early development, and the raw bar now extends that seafood commitment to cold-service preparations — a format increasingly common among elevated American independents looking to differentiate on shellfish sourcing and freshness. Race's approach centers on ingredient quality and restrained technique. "Start with quality ingredients, focus on execution, and create an experience people remember," he said.
For foodservice operators and shellfish distributors in the greater Akron-Cleveland corridor, the opening signals continued demand for raw bar programs at independent restaurants, a category that has expanded steadily as diners seek oysters, crudo, and chilled shellfish presentations outside of dedicated seafood houses.
Market Context
Independent operators adding raw bars face a supply-chain challenge familiar to regional buyers: consistent access to East Coast oysters, Gulf shrimp, and West Coast Dungeness or snow crab at viable foodservice price points. Cold-chain reliability from primary distributors serving the Ohio interior — a landlocked market roughly 350 miles from the nearest tidal harvest zone — is a recurring consideration for programs of this type. Operators in comparable Midwest markets have leaned on regional seafood distributors and direct shipper relationships to maintain menu continuity.
1818 is the latest concept from the team behind The Last Page. Private dining rooms designed for corporate events, celebrations, and social gatherings round out the property, broadening the operator's revenue mix beyond à la carte covers. The restaurant is located at 1070 Ghent Road, Bath Township, Ohio.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
