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Eric Williams is one of Cleveland's most popular chefs -- but he craves a bit of down-time, too. After a crazy-busy work week, he's likely to take a break in another of Northeast Ohio's restaurants and bars.

(Peggy Turbett, The Plain Dealer)

Where do chefs and foodies and others go when they want some good chow, or to shop, uncover some cool gadgets or hard-to-find ingredients, or maybe just kick back and grab a drink? Welcome to Five for Friday -- a weekly look at where Northeast Ohioans find their favorite indulgences, and the treats they like the most.

CLEVELAND, Ohio -- Like any involved parent of an active kid, Eric Williams is a busy guy. Throw in three of Northeast Ohio's most popular eateries and you can count Williams as a super-busy guy.

So when he finds a little time-off to just kick back and think (or maybe just kick back...) where does the owner of

(in Ohio City),

(in the Gordon Square area) and

(in Lakewood) go?'

"We’re creatures of habits, you know?" he says, during a break from the kitchen. "Like anyone else, I've found some favorites spots."

Williams says his son, Jaxon, is almost 11 years old, "and he’s really involved in sports – football, soccer, baseball and basketball. So typically, Friday night is MY weekend. Saturday and Sunday will be filled with games and time with the family.

"So after I’ve visited all three restaurants I stop at one of my favorite watering holes and grab something to eat, or a cocktail.

"It's Just me," Williams adds. "Friday is the start of the weekend, and usually I’m at one of the restaurants late, so I’m itching to get out and grab a bite to eat."

He calls it his "personal hour." Just some down time.

"I don’t go out all night, drink and get wasted. I usually grab a bite to eat and maybe a cocktail or a beer. Because then on Saturday and Sunday, the routine kicks in and I'm back at it..."

He names five west side watering where he's apt to spend an hour or so. In his own words:

SOHO Kitchen & Bar (1889 West 25th St., Cleveland; 216-298-9090, sohocleveland.com): I've got a great relationship with Nolan [chef-owner Nolan Konkoski]. He helped me to open Momocho, and not only does he have a great cocktail list -- I love his food. You've got to try his fried chicken, for sure – it's phenomenal – and I drink Bourbon and their list is solid. Sometimes they'll have a special cocktail, or something new, and I go for it. They have a Sazerac cocktail that's terrific."

Humble Wine Bar (15400 Detroit Ave., Lakewood; 216-767-5977, humblewinebar.com). It's Dan Deagan's [Deagan's Kitchen, Lakewood] new pizzeria and wine bar in Lakewood. You'll love it: very casual; New York-style décor, and fantastic, hearth-baked pizza and craft cocktails. The Lardo pizza is what I usually get. Why? Because it's lardo! For a drink I like the Bees Knees, which is a honey-and-citrus vodka cocktail. It's delicious.

Barroco Grill (12906 Madison Ave., Lakewood; 216-221-8127, barrocogrill.com). I go for the cheesy fries and a Cuban sandwich. It's a BYO place, so I don't drink there, I usually eat. The do Latin Cuban street food, and it's authentic – and the décor, how do I describe it? Very 'urban street.' Bright art work with lots of graffiti. So cool. It's very comfortable for me.

Bar Cento (1948 West 25th St., Cleveland; 216-274-1010, barcento.com). I stop there a lot. I think Adam Lambert is one of the top ten chefs in Cleveland. His food is solid, flavorful and consistent. I think what he does down at Bar Cento is phenomenal. I tend to get the specials: Of all the pizzas I've tried, and I love the appetizers, I think what he does best is cooks seasonally -- and I'm always anxious to see what he'll cook next, because I'm such a fan. They have so many craft and Belgian beers, I tend to read the list then listen to what's on special and pick of one of those.

Spice Kitchen and Bar (5800 Detroit Ave., Cleveland; 216-961-9637, spicekitchenandbar.com): I have very similar opinions on Ben Bebenroth's food to what I have about Adam's. It's farm-to-table, high-quality, flavorful and well-executed. He does wonders. I'm working my way through the menu. I NEVER order chicken when I go out, but I tried his and it was spot-on: moist meat, crispy skin. [Ben] is a wizard with vegetables. I drink anything Dave Reidel tells me. He creates cocktail lists, but he always has a special and it usually revolves around something from their garden. Last time I was there they had a drink with muddled blueberries, vodka and fresh thyme. Awesome.