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FOOD & DRINK FOOD & DRINK

Joe Klare (left) and Darrin Wilson brought Northwood Cider Company to life with their wives Rohan Krehbiel and Keyu Yan. Joe Klare (left) and Darrin Wilson brought Northwood Cider Company PHOTO: BRIAN CROSS to life with their wives Rohan Krehbiel and Keyu Yan.

PHOTO: BRIAN CROSS

A Cider Revolution A Cider Revolution Northwood Cider Company o ers a distinctly unique take on ciders in Norwood. Northwood Cider Company o ers a distinctly unique take on ciders in Norwood. BY BRIAN CROSS

BY BRIAN CROSS

The Cincinnati area’s rst brewery and taproom dedicated only to hard ciders opened in Norwood in November. Northwood Cider Company is the brainchild of a former brewery owner and a real estate nance and development professional who bonded over their shared passion for community development and hard ciders.

Co-owner Darrin Wilson was rst exposed to hard ciders while living in England, where the drink is a bit more popular. Wilson previously headed up Dreaming Creek Brewery in Richmond, Kentucky and met Northwood Cider Company co-owner Joe Klare – who works for a non-pro t community development fund that supports urban revitalization projects in Northern Kentucky – after selling the business and moving to Cincinnati. Along with their spouses, Rohan Krehbiel and Keyu Yan, they worked for several years to bring Northwood Cider Company to life.

“We looked for over two years to nd a location because we wanted not just the right building, but we wanted a community as well. We wanted to nd a place that we could really be engaged in the community and build partnerships and provide that place where people can come together,“ Klare tells CityBeat.

A student of Wilson’s suggested Norwood – he’s also a college professor at NKU who counts community development among the subjects he teaches.

“We did a walking tour of Norwood, and we just love the passion of the people here,” Wilson says. “ ey’re really forward thinking and trying to build something here in this community with a lot of community engagement, and we wanted to be a part of it.” e lack of a dedicated cidery in town provided an opportunity for Wilson and Klare to create a Cincinnati original, they say.

“We want to be Cincinnati’s hard cider. We didn’t come here to start this business; we started this business because we’re passionate about it and we felt the region needed it,” Klare says. ose who think the term “hard cider” means cloyingly sweet bottled ciders found wherever beer is sold may be in for a surprise at Northwood.

“Most people have a misconception about cider that it’s on the sweeter side like an Angry Orchard or Magners Irish Cider, that sort of thing. But honestly most ciders are actually dry – closer to like a white wine product,” Wilson tells CityBeat. “We tend to focus on the drier side of things even though we do make some sweet ciders as well.”

But Northwood’s ciders aren’t limited to only dry or sweet varieties.

“We just love experimentation,” Wilson says. “With our head cider maker Candace [Winterbauer], we play with whatever avors we can nd.”

When Wilson says “ avors,” he doesn’t mean arti cial. Northwood combines fruits, herbs and other natural ingredients for their creations.

“All of our juice is fresh-pressed, never from concentrate. We don’t add any concentrated stu into our product. We want the fruits to naturally come out and the botanicals and so forth,” Wilson says.

The Cincinnati area’s rst brewery and taproom dedicated only to hard ciders opened in Norwood in November. Northwood Cider Company is the brainchild of a former brewery owner and a real estate nance and development professional who bonded over their shared passion for community development and hard ciders. Co-owner Darrin Wilson was rst exposed to hard ciders while living in England, where the drink is a bit more popular. Wilson previously headed up Dreaming Creek Brewery in Richmond, Kentucky and met Northwood Cider Company co-owner Joe Klare – who works for a non-pro t community development fund that supports urban revitalization projects in Northern Kentucky – after selling the business and moving to Cincinnati. Along with their spouses, Rohan Krehbiel and Keyu Yan, they worked for several years to bring Northwood Cider Company to life. “We looked for over two years to nd a location because we wanted not just e production process for hard apple cider is more akin to winemaking than beer brewing, many people may be surprised to learn. “Cider is a little bit of a di erent production cycle. We’re actually technically a winery because we’re dealing with fruit juice rather than cooking grain. We don’t have a cooking process in our production cycle,” Klare says. e brewing area is relatively small, and shares a roof with the taproom. Visitors can only enter the brewing area during tours, but the area is visible to customers from their tables. “By having it open and visible to patrons, it’s an opportunity to start to learn about the process and how we are a little di erent than beer,” Klare says. Beer drinkers might like Northwood’s dry-hopped cider called Highlands, which gets a post-fermentation avor infusion from citrus hops. e standard dry and semi-dry options are popular in the taproom, as well. Another popular, compelling option is a dry cider that was the result of an

the right building, but we wanted a community as well. We wanted to nd a place that we could really be engaged in the community and build partnerships and provide that place where people can come together,“ Klare tells CityBeat.

A student of Wilson’s suggested Norwood – he’s also a college professor at NKU who counts community development among the subjects he teaches.

“We did a walking tour of Norwood, and we just love the passion of the people here,” Wilson says. “ ey’re really forward thinking and trying to build something here in this community with a lot of community engagement, and we wanted to be a part of it.” e lack of a dedicated cidery in town provided an opportunity for Wilson and Klare to create a Cincinnati original, they say.

“We want to be Cincinnati’s hard cider. We didn’t come here to start this business; we started this business because we’re passionate about it and we felt the region needed it,” Klare says. ose who think the term “hard cider” means cloyingly sweet bottled ciders found wherever beer is sold may be in for a surprise at Northwood.

“Most people have a misconception about cider that it’s on the sweeter side like an Angry Orchard or Magners Irish Cider, that sort of thing. But honestly most ciders are actually dry – closer to like a white wine product,” Wilson tells CityBeat. “We tend to focus on the drier side of things even though we do make some sweet ciders as well.”

But Northwood’s ciders aren’t limited to only dry or sweet varieties.

“We just love experimentation,” Wilson says. “With our head cider maker Candace [Winterbauer], we play with whatever avors we can nd.”

When Wilson says “ avors,” he doesn’t mean arti cial. Northwood combines fruits, herbs and other natural ingredients for their creations.

“All of our juice is fresh-pressed, never from concentrate. We don’t add any concentrated stu into our product. We want the fruits to naturally come out and the botanicals and so forth,” Wilson says.

e production process for hard apple cider is more akin to winemaking than beer brewing, many people may be surprised to learn.

“Cider is a little bit of a di erent production cycle. We’re actually technically a winery because we’re dealing with fruit juice rather than cooking grain. We don’t have a cooking process in our production cycle,” Klare says. e brewing area is relatively small, and shares a roof with the taproom. Visitors can only enter the brewing area during tours, but the area is visible to customers from their tables.

“By having it open and visible to patrons, it’s an opportunity to start to learn about the process and how we are a little di erent than beer,” Klare says.

Beer drinkers might like Northwood’s dry-hopped cider called Highlands, which gets a post-fermentation avor infusion from citrus hops. e standard dry and semi-dry options are popular in the taproom, as well.

Another popular, compelling option is a dry cider that was the result of an

Northwood Cider Company is Cincinnati’s rst brewery and tap room dedicated to hard ciders.

PHOTO: BRIAN CROSS

“We want to be Cincinnati’s hard cider,” says Northwood co-owner Joe Klare.

PHOTO: BRIAN CROSS “We wanted to nd a place that we could really be engaged in the community and build partnerships,” co-owner Joe Klare says.

PHOTO: BRIAN CROSS

experiment expected to yield a sweeter berry- avored drink. After a dry base cider was nished fermenting, the brewers added cherries and raspberries for avor. Unexpectedly, the sugars provided by the berries became food for the residual yeast in the cider and rapidly fermented. Named the HLA, or Happy Little Accident, the dry cider with just a hint of the originally planned berry avors was born.

“It was one of those things,” Wilson says. “It was supposed to be a sweet cider, but it ended up being a dry cider and people have absolutely loved it.”

Keen-eyed local history bu s will notice Northwood’s nods in its branding to the Norwood of yesteryear. e name Northwood itself comes from the former name of the city, North Wood Heights, which eventually was shortened to Norwood. Northwood’s 1903 dry cider references the year Norwood was incorporated as a city, and the name for the Highlands dry-hopped cider comes from the city’s motto, “ e Gem of the Highlands,” Wilson says. Sarah’s Semi-Sweet is named after Sarah Bolles, who gave the city of Norwood its name.

In addition to the main cider options, the taproom o ers rotating seasonal and experimental ciders as well as three guest taps pouring local beers. Every ursday, Northwood releases a small ve-gallon batch of an experimental cider that are available until they run out. e HLA was originally a ursday special that ended up making the permanent tap list, Wilson says.

“[ e experimentation] kind of gives people the option to see what cider can actually be beyond the more corporate national brands,” Wilson says. e local love continues in Northwood’s limited selection of snacks, sourced from Greater Cincinnati small businesses like Hen of the Woods potato chips, popcorn from Mama Made It at Findlay Market, hot pretzels from Tuba Baking Co. in Dayton, Kentucky and cheese from Urban Stead in Evanston. Patrons are welcome to bring food in or have food delivered. Non-alcoholic drinks are available, including not-from-concentrate apple juice and apple soda, kombucha from Skinny Pig and Mexican CocaCola.

Klare says that breaking the mold and defying people’s expectations about cider ts right in with Northwood’s goal of community building.

“We’re trying to create products that people want to discuss and talk about,” Klare says. “Looking at the product in ways that people haven’t in the past is really a big push for us, just to get people talking to each other.”

Northwood Cider Company, 2075 Mills Ave., Norwood. Info: northwoodcider.com.

EATS EATS

Covington’s Secret Bar Is a Drag in the Best Way Covington’s Secret Bar Is a Drag in the Best Way BY KATIE GRIFFITH

BY KATIE GRIFFITH

Secret Bar’s head bartender Josh Drury (left) and owner Chad Turner have big plans.

PHOTO: KATIE GRIFFITH Secret Bar’s head bartender Josh Drury (left) and owner Chad Turner have big plans.

PHOTO: KATIE GRIFFITH

There’s more than just a name hidden in Creative House of Art and Design (CHAD), an arts and craft store that o ers art instruction on Mainstrasse in Covington.

When abbreviated, Creative House of Art and Design spells out owner Chad Turner’s rst name. And when you venture a little further into the colorful store – past the coloring books, markers, handmade jewelry and other merchandise – a hidden bar awaits.

Known widely as “Mr. Chad,” Turner has been a local art teacher for more than 15 years. As with so many, the pandemic threatened his career. As soon as COVID hit, he was let go from the various elementary schools where he’d been employed, he says.

But Turner says he saw a new opportunity in a space on Mainstrasse, where he now has created a place for all ages to experience art education through di erent types of classes and events as an alternative to big chain art supply stores.

Moreover, When the clientele is of a certain age, they have the option of utilizing the hidden bar in the back of the store.

CHAD has quickly become a space noted for its inclusiveness and LGBTQ+ events.

“I feel like there was a need for us but I didn’t know it,” Turner tells CityBeat. “And I found out that we were needed when I saw all the smiles on people’s faces. A lot of the kids who take our classes just live around the block and their parents walk them here. And other than Micheal’s or places like that, there’s nowhere else you can go to buy markers and supplies.”

In December, CHAD reached a huge milestone, hosting 200 events over its two years of operation, Turner says. Ninety-eight of those events were birthday parties. e other handful were private events, in which clients rent out the entire space; Paint Nights, when customers come to drink and paint; and Drink, Draw & Drag, when a Paint Night is hosted by a drag queen.

In 2021, Northern Kentucky Pride Center gave CHAD the LGBTQ+ Inclusive Business award, which followed Turner’s individual award of LGBTQ+ Artist of the Year in 2019.

So where does the bar t in? At rst, it kind of didn’t.

After opening in 2020, CHAD faced both pandemic restrictions and the regular trials of opening a small business. About six months after the store debuted, the bar opened and didn’t see much action. Recently, Turner and his head bartender, Josh Drury, have set out to rebrand the bar and make it a success in its own right.

“Well, I like to have some drinks and I like to do artwork,” Turner says. “So why not make a business where we can

There’s more than just a name hidden in Creative House of Art and Design (CHAD), an arts and do both?” A few months ago, the bar - formerly craft store that o ers art instruction on known as Liquid Palette - was renamed Mainstrasse in Covington. Secret Bar. As soon as that name was

When abbreviated, Creative House of drawn onto the chalkboard in front of Art and Design spells out owner Chad the store, the clientele doubled, Turner Turner’s rst name. And when you says. e bar has been thriving on word venture a little further into the colorful of mouth along with the sidewalk chalk-store – past the coloring books, markers, board that features an arrow pointing handmade jewelry and other merchan- down the alley, leading to Secret Bar’s dise – a hidden bar awaits. ample patio space.

Known widely as “Mr. Chad,” Turner And that’s the way Turner and Drury has been a local art teacher for more want to keep it - kind of. than 15 years. As with so many, the “I think it’s more like we want it to pandemic threatened his career. As feel like it’s a secret, but we don’t want soon as COVID hit, he was let go from it to be too much of a secret to where it the various elementary schools where shuts down,” Turner says. “We want it to he’d been employed, he says. be like ‘Hey, I found this cool bar in an

But Turner says he saw a new oppor- alley,’ but at the same time like, ‘Oh, I tunity in a space on Mainstrasse, where can just walk through the store too.’ We he now has created a place for all ages want it to feel like you found a secret, a to experience art education through really cool hidden space.”di erent types of classes and events as e bar seems like an ordinary extension of the store, as most of the decor is

an alternative to big chain art supply stores.

Moreover, When the clientele is of a certain age, they have the option of utilizing the hidden bar in the back of the store.

CHAD has quickly become a space noted for its inclusiveness and LGBTQ+ events.

“I feel like there was a need for us but I didn’t know it,” Turner tells CityBeat. “And I found out that we were needed when I saw all the smiles on people’s faces. A lot of the kids who take our classes just live around the block and their parents walk them here. And other than Micheal’s or places like that, there’s nowhere else you can go to buy markers and supplies.”

In December, CHAD reached a huge milestone, hosting 200 events over its two years of operation, Turner says. Ninety-eight of those events were birthday parties. e other handful were private events, in which clients rent out the entire space; Paint Nights, when customers come to drink and paint; and Drink, Draw & Drag, when a Paint Night is hosted by a drag queen.

In 2021, Northern Kentucky Pride Center gave CHAD the LGBTQ+ Inclusive Business award, which followed Turner’s individual award of LGBTQ+ Artist of the Year in 2019.

So where does the bar t in? At rst, it kind of didn’t.

After opening in 2020, CHAD faced both pandemic restrictions and the regular trials of opening a small business. About six months after the store debuted, the bar opened and didn’t see much action. Recently, Turner and his head bartender, Josh Drury, have set out to rebrand the bar and make it a success in its own right.

“Well, I like to have some drinks and I like to do artwork,” Turner says. “So why not make a business where we can do both?”

A few months ago, the bar - formerly known as Liquid Palette - was renamed Secret Bar. As soon as that name was drawn onto the chalkboard in front of the store, the clientele doubled, Turner says. e bar has been thriving on word of mouth along with the sidewalk chalkboard that features an arrow pointing down the alley, leading to Secret Bar’s ample patio space.

And that’s the way Turner and Drury want to keep it - kind of.

“I think it’s more like we want it to feel like it’s a secret, but we don’t want it to be too much of a secret to where it shuts down,” Turner says. “We want it to be like ‘Hey, I found this cool bar in an alley,’ but at the same time like, ‘Oh, I can just walk through the store too.’ We want it to feel like you found a secret, a really cool hidden space.” e bar seems like an ordinary extension of the store, as most of the decor is

CHAD has hosted over 200 events since it opened in 2020.

PHOTO: KATIE GRIFFITH

also for sale, until you turn the corner to nd a huge gra ti mural highlighted by neon lights. A handful of high-top tables and a shelf full of board games bring the space together. e patio is bigger than customers might anticipate, with a blossoming garden in the spring and summer and a heated tent in the fall and winter.

Secret Bar o ers a quaint and friendly vibe, one that Drury and Turner have curated to feel like an artsy cocktail bar, or an inconspicuous speakeasy. It’s a destination spot to start your night o , Drury says, and a safe space for everyone.

“We want to be more of a staple within the gay community,” Drury says. “We want to be able to o er more LGBTQ+ events, and we would love for more gay artists to be able to get their work out there. I would love for us to get to a point where, when somebody thinks about gay bars in the Cincinnati/ Northern Kentucky area, Secret Bar is one of the rst places that comes to mind.”

Drury says Secret Bar’s signature cocktail menu will debut in January, complete with drinks inspired by gay artists. ere are four mainstay options with a rotating seasonal drink, and the rst addition to the menu is Drury’s take on a classic old fashioned he named e Mapplethorpe. Inspired by artist Robert Mapplethorpe, the drink includes bourbon, maple syrup, nutmeg, a amed orange and muddled cherry. e rest of the menu is naturally a secret – you have to visit for a taste. With each $15 bar tab, customers are treated to a complimentary wine bottle painting activity. Drury says he hopes to continue to liven up Secret Bar with perks like wine bottle painting and more creative events.

Turner and Drury say that within the year, they hope to add small bites to the menu and build an actual secret entrance. Turner imagines a classic bookshelf scenario, with one book being the key to the door opening.

For now, Secret Bar aims to stand on its own while complementing the various events at CHAD and to remain an inclusive place that anyone can enjoy.

Creative House of Art and Design

(CHAD) will host Drink, Draw & Drag at 7 p.m. Jan. 27, at 609 Main St., Covington. Secret Bar is open ursday-Sunday. Info: creativehousead.com.

EATS BRIEFS EATS BRIEFS

Cincinnati chef Jean-Robert de Cavel died in December.

PHOTO: HAILEY BOLLINGER Cincinnati chef Jean-Robert de Cavel died in December.

PHOTO: HAILEY BOLLINGER Cincinnati Famous Chef

Cincinnati Famous Chef Jean-Robert de Cavel Dies Jean-Robert de Cavel Dies After Cancer Battle

After Cancer Battle Chef Jean-Robert de Cavel, one of Cincinnati’s most celebrated chefs, Chef Jean-Robert de Cavel, one of passed away Dec. 23. He died peaceCincinnati’s most celebrated chefs, fully in his sleep after a ve-year passed away Dec. 23. He died peacebattle with leiomyosarcoma cancer, fully in his sleep after a ve-year which takes root in smooth muscle battle with leiomyosarcoma cancer, tissue. which takes root in smooth muscle “[De Cavel] loved his adopted city, tissue. its people, and its sports teams. He “[De Cavel] loved his adopted city, was always available to help chariits people, and its sports teams. He table causes,” a press release said. was always available to help chariDe Cavel came to Cincinnati in table causes,” a press release said. 1993 after starting his culinary career De Cavel came to Cincinnati in in France. He worked his way to 1993 after starting his culinary career becoming the head chef de cuisine in France. He worked his way to at Cincinnati’s La Maisonette, the becoming the head chef de cuisine longest-reigning 5-star restaurant in at Cincinnati’s La Maisonette, the the United States, as well as going on longest-reigning 5-star restaurant in to open multiple restaurants in the the United States, as well as going on Queen City, including Table, French to open multiple restaurants in the Crust and Le Bar a Boeuf. Queen City, including Table, French De Cavel leaves behind his wife Crust and Le Bar a Boeuf. Annette Pfund de Cavel and daughter De Cavel leaves behind his wife Leticia. Annette Pfund de Cavel and daughter “Cincinnati will miss a wonderful, Leticia. loving chef. But my daughter and I will “Cincinnati will miss a wonderful, miss our husband and dad the most,” loving chef. But my daughter and I will Annette de Cavel said in the release. miss our husband and dad the most,” A memorial mass will be held at Annette de Cavel said in the release. 9:30 a.m. Jan. 16 at Cathedral Basilica A memorial mass will be held at of St. Peter in Chains, 325 W. 8th St., 9:30 a.m. Jan. 16 at Cathedral Basilica Downtown. of St. Peter in Chains, 325 W. 8th St., Downtown.

Je Ruby Culinary Entertainment’s Event Space e Lempicka to Open in June

Je Ruby Culinary Entertainment says its rst event space, e Lempicka by Je Ruby, will open its doors in June. e Lempicka is described as a oneof-a-kind space that “o ers a luxurious backdrop for wedding receptions, rehearsal dinners, fundraisers, business events and more,” according to a press release. e space can hold up to 200 guests.

Je Ruby, the founder and chairman of Je Ruby Culinary Entertainment, said the event space gets its name partially in honor of Tamara de Lempicka, a major artist from the Art Deco movement.

“I have long admired the Art Deco style, and of de Lempicka in particular, both as a unique talent and as a groundbreaking innovator,” Ruby said in the release. “You can see her work and strong Art Deco in uence in every one of our restaurants; it will also be prominent in e Lempicka by Je Ruby.” e event space will be located in the former Je Ruby Steakhouse space at 700 Walnut St. Renovations began on the space just a week after the steakhouse moved into the Foundry

near Fountain Square in October. “ e idea of a dedicated events business has been on our radar for some time,” said Britney Ruby Miller, CEO of Je Ruby Culinary Entertainment. “Relocating our Steakhouse gave us the perfect opportunity to renovate the space and bring to market a unique event concept that combines Je Ruby Culinary our love for Art Deco design, décor, Entertainment’s Event and delivering amazing celebratory Space e Lempicka to experiences.” Open in June e Lempicka plans to o er a

Je Ruby Culinary Entertainment customizable, chef-driven menu with says its rst event space, e Lem- both plated and bu et options for picka by Je Ruby, will open its doors breakfast, brunch, lunch, cocktail and in June. dinner events. Ruby’s steaks will be e Lempicka is described as a one- prominently featured, as well as sushi of-a-kind space that “o ers a luxuri- displays and house-made desserts. ous backdrop for wedding receptions, rehearsal dinners, fundraisers, business events and more,” according to a press release. e space can hold up to 200 guests.

Je Ruby, the founder and chairman of Je Ruby Culinary Entertainment, said the event space gets its name partially in honor of Tamara de Lempicka, a major artist from the Art Deco movement.

“I have long admired the Art Deco style, and of de Lempicka in particular, both as a unique talent and as a groundbreaking innovator,” Ruby said in the release. “You can see her work and strong Art Deco in uence in every one of our restaurants; it will also be prominent in e Lempicka by Je Ruby.” e event space will be located in the former Je Ruby Steakhouse space at 700 Walnut St. Renovations began on the space just a week after the steakhouse moved into the Foundry near Fountain Square in October. “ e idea of a dedicated events business has been on our radar for some time,” said Britney Ruby Miller, CEO of Je Ruby Culinary Entertainment. “Relocating our Steakhouse gave us the perfect opportunity to renovate the space and bring to market a unique event concept that combines our love for Art Deco design, décor, and delivering amazing celebratory experiences.” e Lempicka plans to o er a customizable, chef-driven menu with both plated and bu et options for breakfast, brunch, lunch, cocktail and dinner events. Ruby’s steaks will be prominently featured, as well as sushi displays and house-made desserts.

The Lempicka by Jeff Ruby will open in June.

PHOTO: PROVIDED BY JEFF RUBY CULINARY ENTERTAINMENT The Lempicka by Jeff Ruby will open in June.

Fifty West Brewing Announces Reopening of Original Brewpub in Columbia Township

After being closed for almost three years, the Fifty West Brewing Co. Brewpub in Columbia Township is reopening and returning to full service.

According to a press release from the brewery, the restaurant is now under the direction of Cincinnati chef Jackson Rouse, who is promising to bring back the original dining experience that customers loved. e brewery said it decided to temporarily close the brewpub in 2020 due to nancial and operational pressures brought on by the COVID-19 pandemic and instead shift its focus to its Fifty West Burger Bar across the street. And while the brewery says the Burger Bar was met with enthusiasm, many still wanted to see the return of the brewpub.

PHOTO: PROVIDED BY JEFF RUBY CULINARY ENTERTAINMENT “Fifty West was humbly founded out of this historic roadside home back in 2012. Here is where we developed our passion for brewing exceptional beers, educating guests on the vast world of craft beer, and pairing it with great food,” managing partner Bobby Slattery said in the release. “ e reopening of the Brewpub space allows us to once again provide our community with a comfortable and inviting place for a delightful meal or intimate date night. e Burger Bar, on the other hand, will continue to live as the perfect setting for families to enjoy a fun outing together.” During its closure, the brewpub underwent renovations, but guests should still expect the same dining and Fifty West Brewing taproom experience they’ve missed, Announces Reopening said the brewery. In the kitchen, Rouse of Original Brewpub in and his team are planning to bring back Columbia Township the full-service menu featuring elevated

After being closed for almost three bar food that’s described as comfortyears, the Fifty West Brewing Co. able and a ordable and “explores the Brewpub in Columbia Township idea of the great American road trip, is reopening and returning to full using local and regional food to bring service. to life the sights, smells, and avors you

According to a press release from might encounter on your travels across the brewery, the restaurant is now the country,” Rouse said in the release. under the direction of Cincinnati e bar will have 24 taps stocked chef Jackson Rouse, who is promis- with Fifty West brews, hard lemonade ing to bring back the original dining and vodka seltzers. It will also have a experience that customers loved. e curated wine and cocktail list. brewery said it decided to temporar- e Fifty West Brewpub celebrated ily close the brewpub in 2020 due to its grand opening Jan. 4, along with its nancial and operational pressures 10th anniversary. e restaurant will brought on by the COVID-19 pan- be open for dinner Wednesday through demic and instead shift its focus to its Sunday, as well as for brunch on SaturFifty West Burger Bar across the street. days and Sundays. And while the brewery says the Burger Bar was met with enthusiasm, many Fifty West Brewpub, 7668 Wooster still wanted to see the return of the Pike, Columbia Township. brewpub. Info: ftywestbrew.com.

- Katherine Barrier

“Fifty West was humbly founded out of this historic roadside home back in 2012. Here is where we developed our passion for brewing exceptional beers, educating guests on the vast world of craft beer, and pairing it with great food,” managing partner Bobby Slattery said in the release. “ e reopening of the Brewpub space allows us to once again provide our community with a comfortable and inviting place for a delightful meal or intimate date night. e Burger Bar, on the other hand, will continue to live as the perfect setting for families to enjoy a fun outing together.”

During its closure, the brewpub underwent renovations, but guests should still expect the same dining and taproom experience they’ve missed, said the brewery. In the kitchen, Rouse and his team are planning to bring back the full-service menu featuring elevated bar food that’s described as comfortable and a ordable and “explores the idea of the great American road trip, using local and regional food to bring to life the sights, smells, and avors you might encounter on your travels across the country,” Rouse said in the release. e bar will have 24 taps stocked with Fifty West brews, hard lemonade and vodka seltzers. It will also have a curated wine and cocktail list. e Fifty West Brewpub celebrated its grand opening Jan. 4, along with its 10th anniversary. e restaurant will be open for dinner Wednesday through Sunday, as well as for brunch on Saturdays and Sundays.

Fifty West Brewpub, 7668 Wooster Pike, Columbia Township. Info: ftywestbrew.com.

- Katherine Barrier