Our story began in the year 1980 with the opening of Cleveland's treasured Lopez y Gonzalez in the heart of Cleveland Hts. Helmed by Brad Friedlander, Craig Summers, and visionary chef Rick Bayless, Lopez y Gonzalez was a restaurant ahead of its time in Cleveland. With a passion for rich culinary traditions, they set out to introduce the local dining scene to the authentic flavors of Mexico. Armed with generations-old recipes and a commitment to sourcing only the freshest ingredients, Chef Bayless crafted dishes that danced on the palate and warmed the soul.

Word of mouth spread like wildfire as locals flocked to Lopez, eager to sample its delectable offerings. From the zesty ceviche to the smoky, slow-cooked barbacoa, every dish was a celebration of Mexico's diverse regional culinary heritage. The restaurant became a beloved fixture in the neighborhood, a gathering place where families and friends could come together to share laughter, stories, and, of course, incredible food. After a brief hiatus, and with a renewed sense of purpose and a treasure trove of new recipes to unveil, Brad Friedlander has reopened the doors to Lopez, now in the charming village of Chagrin Falls.

This time around, Lopez is dazzling patrons with a blend of old favorites and innovative new dishes, Executive Chef Antonio Cano shares Brad's commitment to authenticity and excellence, crafting seasonal dishes that are both nostalgic and modern. From the delicate flavors of mole poblano to the fiery kick of our very own habanero hot sauce, every bite tells a story of Mexico's vibrant culinary tapestry.

Lopez remains a beacon of culinary excellence in Cleveland, a testament to the enduring power of passion, tradition, and the universal language of food. And though the city of Cleveland may have changed over the years, one thing has remained constant: the love affair between its residents and the flavors of Mexico, kept alive by the enduring legacy of Lopez.