Gunselman’s Tavern Serves Pub Classics and the Unexpected: Best of the West

This iconic West Side public house, first established in 1936 by the Gunselman family, has perfected the almighty pub burger. 

With a dozen burgers to choose from on their menu, not including the burger of the month, which in June was the PB burger with peanut butter, hot honey buffalo sauce, applewood bacon and sweet pickles, diners have the choice of the award-winning, 8-ounce burger, Gunnyfried chicken, grilled chicken or the all-vegetable “Impossible” patty. 

The menu is more than burgers, with plenty of delicious handhelds (think fried bologna, Maine lobster roll and steak sandwich, and Eastern European favorites such as Irish Kevin’s paprikash, stuffed cabbage and meatloaf.

The four current owners are all graduates of Fairview High and grew up riding their bikes through the Gunselman parking lot. Joe McDonough (’86), David Grace (’85), John Caine (’87) and Scott Eppler (’85)

“We’ve kept that neighborhood feel, which is what that place needs to be, and added good food and drinks,” says McDonough. “We open daily at 11 a.m., and we close when the volume dies down.”

Try It: The Pierogi Melt

Calling all Adventurous eaters who are up for a meal that includes a half pound of meat and a half pound of pierogies. It’s not for the light of heart ’cuz this Pierogi Melt is as heavy as it gets!

The Bun: Two oversized, overstuffed cheddar and potato pillowy pierogies from The Pierogi Lady act as the bun for this viral favorite. With one on the top and the bottom, it’s both delicious and gluttonous. 

More Cheese Please: If the cheddar in the pierogies isn’t enough, don’t worry there’s a generous layer of melted provolone cheese goodness that oozes over veggies.

Onions: A bed of sliced and then butter-grilled white onions seasoned with Gunselman’s signature Gunny Mix. 

The Meat: It’s an 8-ounce burger made with a ground brisket, chuck and short rib blend from Foster’s Meats at the West Side Market, and seasoned with Gunselman’s signature Gunny Mix. 

On the Side: Because French fries would be too much, the melt is served with a side of grilled peppers and onions tossed with sauerkraut.

Sauce on the Side: Smokey sour cream is made with paprika. 

On Top: Smoked kielbasa medallion from J&J Czuchraj, from the West Side Market, is the garnish atop the pierogi bun.

21490 Lorain Road, Fairview Park, 440-331-5719, gunselmans.com