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FOOD & DRINK FOOD & DRINK
Royce serves French cuisine with an emphasis on seafood.
PHOTOS: CATIE VIOX
French-Forward Fare French-Forward Fare Recently-opened French brasserie Royce o ers an impressive menu Recently-opened French brasserie Royce o ers an impressive menu and wine list at e Foundry. and wine list at e Foundry. REVIEW BY PAMA MITCHELL
REVIEW BY PAMA MITCHELL
As a lifelong Francophile, I am intrigued whenever our city welcomes a French restaurant. Hand me a menu written in French along with a wine list of carefully chosen champagnes, burgundies, Bordeaux and Loire Valley whites, and we are o to a good start.
My love a air with France started with a crush on my high school French teacher and then was seared into my heart forever when I had the good fortune to spend two weeks in Paris at the impressionable age of 17. I’ve been back many times to that city and other regions of the country, enjoying every visit and have even been able to get by with passable French.
Accordingly, I bid welcome to Royce, a beautifully designed restaurant that opened this summer across from Fountain Square in the new Foundry development. Calling itself a French brasserie, Royce’s menu and wine list are indeed mostly in French, and you’ll nd plenty of enticing frites, pâtés, and fruits de mer. ey nabbed an excellent chef, Jared Bennett, who had made his former kitchen at Branch one of my favorites. He also helmed Metropole and Khora. In other words, he’s bona de, and I look forward to seeing what he does here.
Royce is owned by a highly successful Nashville restaurateur, Terry Raley, who already has one Cincinnati winner with Pearlstar Oyster Camp + Bar in Over-the-Rhine. Even considering the formidable challenges of today’s restaurant business, Royce has the pedigree, location and energy to be a worthy addition to the heart of downtown Cincinnati. If it is missing something for this Francophile — like, actual French people anywhere in evidence — that probably won’t a ect its long-term success. I doubt that the well-heeled clientele enjoying the restaurant’s seafood towers and fancy cocktails will be troubled by the formulaic, bistro-bynumbers vibe it gave me. Shaking that thought from my head, I found plenty to like, and many reasons to return.
Bennett wasn’t cooking the night I went for dinner with ve friends. My seat faced the open kitchen with its crew of ve, minus the head chef, and it was fun to have that activity as a backdrop. Colorful surfaces of copper and brass, bright red seat cushions against stark white walls, and the house’s penchant for show-stopping presentations of food and drink add to the theatricality. Sta ers delivered raw bar o erings on the impressive, multi-layered ceramic tower, eliciting excited reactions at each table. Some of the elaborate cocktails were so beautiful that we felt almost sorry to disturb them. Luckily, we got over that, and the drinks tasted as good as they looked.
My favorite was their gussied-up Old Fashioned (called Bugatti Chiron here), made with Old Forester 86, Grand Marnier, two kinds of bitters and “coated in Applewood smoke.” If you’re looking for something with more visual air, try the Dreyfus A air (based on tequila) or Carry the One (an interesting combination of Hennessey and Cointreau) to get the full wow factor, presentation-wise.
Cocktail prices are on the high side ($14-$16), as are the glass pours of wine ($14-$25), but at least you’re getting high-quality libations. ere’s not a weak link in the wine pours, and I could imagine stopping by to work my way through those glasses along with a bit of charcuterie or something from the raw bar. Glass pours are not listed as also available by the bottle, however, which is a courtesy I hope will be extended in the future. e place wasn’t packed when we went on a Wednesday evening. Empty tables kept the noise down, though I still couldn’t hear the folks at the other end of our table for much of the evening. Our servers were attentive but not pushy, and gave us time to relax with drinks before ordering food. All evening, the pace of service went well.
You might need a minute to become oriented to Royce’s menu, whether or not deciphering the French slows you down. You won’t see a familiar snacks/ appetizers/entrees menu organization. Instead, the four menu sections list Charcuterie, Fruits de Mer (seafood, or raw bar), Les Plats (entreés, but also salads and bread service) and Côtés (sides). We arranged our meal into a traditional three-course sequence. For starters, we skipped charcuterie and selected items from the seafood bar, sharing oysters, pickled mussels and rillettes of smoked trout with a baguette. e seafood was fresh and fragrant, but someone in the kitchen ramped up the salt a bit too much with the rillettes (a creamy trout spread to put on crackers or baguette slices). I noticed a couple of other over-salted dishes later, triggering one of my dining-out pet peeves (go easy on the salt and let me add more at the table, if I want to). If you like French fries (frites), you’re in luck, as many of the plats come with them. Two at our table had a frites dish – one with mussels, the other duck breast. I thought the fries themselves were comme ci, comme ça — okay, not great — but the protein that accompanied them were excellent. Perhaps the best bite I had all night was a taste of my friend’s duck breast, a tender piece of meat that was expertly seasoned and A s a lifelong Francophile, I am intrigued whenever our city welcomes a French restaurant. perfectly cooked. I also recommend the entrée-sized plat called Quark Boulette, dumplings made with quark cheese. Tender, Hand me a menu written in French round pu s of cheesy dough sat in a along with a wine list of carefully cho- warm bed of grilled corn kernels, sausen champagnes, burgundies, Bordeaux teed mushrooms and pecorino cheese, and Loire Valley whites, and we are o the savory avors melting into a sort to a good start. of late summer stew. is excellent
My love a air with France started dish would go well with almost any of with a crush on my high school French the wines by the glass, even one of the teacher and then was seared into my hearty reds. heart forever when I had the good We tried two sh entrees, trout fortune to spend two weeks in Paris at amandine and skate wing with the impressionable age of 17. I’ve been romesco sauce. e lemony sauce on back many times to that city and other the trout helped elevate a traditional regions of the country, enjoying every but bland dish, but both sh portions visit and have even been able to get by were small for the price, especially $34 with passable French. for the skate.
Accordingly, I bid welcome to Royce, At present, Royce o ers three desa beautifully designed restaurant that serts: crème brulee plus versions of opened this summer across from opera crème cake and lemon tart. I Fountain Square in the new Foundry love crème brulee, but we decided to development. Calling itself a French try the less-common o erings. Both brasserie, Royce’s menu and wine list the tart and cake were lovely, but go are indeed mostly in French, and you’ll with the cake if you need to pick one. nd plenty of enticing frites, pâtés, and e almond-chocolate sponge cake fruits de mer. ey nabbed an excellent enrobed in chocolate ganache frosting chef, Jared Bennett, who had made his and laced with espresso crème can’t former kitchen at Branch one of my be beat. favorites. He also helmed Metropole Royce serves dinner seven days a and Khora. In other words, he’s bona week and brunch on Saturday and Sun- de, and I look forward to seeing what day. It will add lunch service soon.he does here.
Royce is owned by a highly successful Nashville restaurateur, Terry Raley, who already has one Cincinnati winner with Pearlstar Oyster Camp + Bar in Over-the-Rhine. Even considering the formidable challenges of today’s restaurant business, Royce has the pedigree, location and energy to be a worthy addition to the heart of downtown Cincinnati. If it is missing something for this Francophile — like, actual French people anywhere in evidence — that probably won’t a ect its long-term success. I doubt that the well-heeled clientele enjoying the restaurant’s seafood towers and fancy cocktails will be troubled by the formulaic, bistro-bynumbers vibe it gave me. Shaking that thought from my head, I found plenty to like, and many reasons to return. Bennett wasn’t cooking the night I went for dinner with ve friends. My seat faced the open kitchen with its crew of ve, minus the head chef, and it was fun to have that activity as a backdrop. Colorful surfaces of copper and brass, bright red seat cushions against stark white walls, and the house’s penchant for show-stopping presentations of food and drink add to the theatricality. Sta ers delivered raw bar o erings on the impressive, multi-layered ceramic tower, eliciting excited reactions at each table. Some of the elaborate cocktails were so beautiful that we felt almost sorry to disturb them. Luckily, we got over that, and the drinks tasted as good as they looked. My favorite was their gussied-up Old Fashioned (called Bugatti Chiron here), made with Old Forester 86, Grand Marnier, two kinds of bitters and “coated in Applewood smoke.” If you’re looking for something with more visual air, try the Dreyfus A air (based on tequila) or Carry the One (an interesting combination of Hennessey and Cointreau) to get the full wow factor, presentation-wise. Cocktail prices are on the high side ($14-$16), as are the glass pours of wine ($14-$25), but at least you’re getting high-quality libations. ere’s not a weak link in the wine pours, and I could imagine stopping by to work my way through those glasses along with a bit of charcuterie or something from the raw bar. Glass pours are not listed as also available by the bottle, however, which is a courtesy I hope will be extended in the future. e place wasn’t packed when we went on a Wednesday evening. Empty tables kept the noise down, though I still couldn’t hear the folks at the other end of our table for much of the evening. Our servers were attentive but not pushy, and gave us time to relax with drinks before ordering food. All evening, the pace of service went well. You might need a minute to become oriented to Royce’s menu, whether or not deciphering the French slows you down. You won’t see a familiar snacks/ appetizers/entrees menu organization. Instead, the four menu sections list Charcuterie, Fruits de Mer (seafood, or raw bar), Les Plats (entreés, but also salads and bread service) and Côtés (sides). We arranged our meal into a traditional three-course sequence. For starters, we skipped charcuterie and selected items from the seafood bar, sharing oysters, pickled mussels and rillettes of smoked trout with a baguette. e seafood was fresh and fragrant, but someone in the kitchen ramped up the salt a bit too much with the rillettes (a creamy trout spread to put on crackers or baguette slices). I noticed a couple of other over-salted dishes later, triggering one of my dining-out pet peeves (go easy on the salt and let me add more at the table, if I want to). If you like French fries (frites), you’re in luck, as many of the plats come with them. Two at our table had a frites dish – one with mussels, the other duck breast. I thought the fries themselves were comme ci, comme ça — okay, not great — but the protein that accompanied them were excellent. Perhaps the best bite I had all night was a taste of my friend’s duck breast, a tender piece of meat that was expertly seasoned and perfectly cooked. I also recommend the entrée-sized plat called Quark Boulette, dumplings made with quark cheese. Tender, round pu s of cheesy dough sat in a warm bed of grilled corn kernels, sauteed mushrooms and pecorino cheese, the savory avors melting into a sort of late summer stew. is excellent dish would go well with almost any of the wines by the glass, even one of the hearty reds. We tried two sh entrees, trout amandine and skate wing with romesco sauce. e lemony sauce on the trout helped elevate a traditional but bland dish, but both sh portions were small for the price, especially $34 for the skate. At present, Royce o ers three desserts: crème brulee plus versions of opera crème cake and lemon tart. I love crème brulee, but we decided to try the less-common o erings. Both the tart and cake were lovely, but go with the cake if you need to pick one. e almond-chocolate sponge cake enrobed in chocolate ganache frosting and laced with espresso crème can’t be beat. Royce serves dinner seven days a week and brunch on Saturday and Sunday. It will add lunch service soon.
Royce, 501 Vine St., Downtown. Royce, 501 Vine St., Downtown. Info: royce-cincy.com. Info: royce-cincy.com.
THE DISH THE DISH Greater Cincinnati Restaurant Openings You May Have Missed
BY CITYBEAT STAFF
Rosie’s Pies & Pints has rebranded as Rosie’s Italian with its downtown reopening.
PHOTO: HAILEY BOLLINGER, PROVIDED BY ROSIE’S ITALIAN Rosie’s Pies & Pints has rebranded as Rosie’s Italian with its downtown reopening.
PHOTO: HAILEY BOLLINGER, PROVIDED BY ROSIE’S ITALIAN It has been a sweet summer season for the Cincinnati dining scene with the recent openings of several bakeries and ice cream shops. But it isn’t all just sugar — there’s some spice, too. e Queen City has also welcomed an Italian comfort food spot, a New York-style deli It has been a sweet summer season for the Cincinnati dining scene with the recent openings of several bakeries and ice cream shops. But it isn’t all just sugar — there’s some spice, too. e Queen City has also welcomed an Italian comfort food spot, a New York-style deli and a new location of a brunch favorite. and a new location of a brunch favorite. Rosie’s Italian Rosie’s Italian Crown Restaurant Group (Crown Republic Gastropub, Losanti, La Cantina) has refreshed and reopened one of its downtown eateries. e former Rosie’s Pies & Pints — which temporarily closed in August — has been transformed into Rosie’s Italian. Helmed by chef and owner Anthony Sitek, the menu focuses on family recipes and traditions. Diners can expect scratch-made pastas, Italian-style main dishes and the same New Jersey-style pizzas Rosie’s was previously known for. e menu is divided into antipasti, shareables, primi (pastas), secondi (entrees) and pizza. ere are options like stromboli, Puglian orecchiette with sausage and broccolini, chicken piccata and a Tie-Dye Pizza with Crown Restaurant Group (Crown Republic Gastropub, Losanti, La Cantina) has refreshed and reopened one of its downtown eateries. e former Rosie’s Pies & Pints — which temporarily closed in August — has been transformed into Rosie’s Italian. Helmed by chef and owner Anthony Sitek, the menu focuses on family recipes and traditions. Diners can expect scratch-made pastas, Italian-style main dishes and the same New Jersey-style pizzas Rosie’s was previously known for. e menu is divided into antipasti, shareables, primi (pastas), secondi (entrees) and pizza. ere are options like stromboli, Puglian orecchiette with sausage and broccolini, chicken piccata and a Tie-Dye Pizza with vodka sauce, tomato sauce and pesto. vodka sauce, tomato sauce and pesto. e goal is to embody the feeling of a e goal is to embody the feeling of a Sunday Italian supper. 300 E. Seventh St., Sunday Italian supper. 300 E. Seventh St., Downtown, rosiesitaliankitchen.com. Downtown, rosiesitaliankitchen.com. Daylily Deli Daylily Deli Two Cincinnati culinary and co ee favorites have banded together to bring a little bit of the Big Apple to the Queen City. Chef Jose Salazar and his JPS Restaurant Group and Deeper Roots Co ee have partnered to open Daylily Deli, a New York City-inspired bodega, deli and co eeshop in Columbia Tusculum. e menu features everything from the New York staple egg and cheese on a roll to a chopped cheese sandwich (with ground beef, cheese, banana peppers, sauteed onion, lettuce, tomato and special sauce on a hoagie) and even an egg cream co ee soda. Along with a selection of grocery staples and goods from local artisans, Daylily also serves wine and beer, plus Deeper Roots’ full co ee menu. 3751 Eastern Ave., Columbia Two Cincinnati culinary and co ee favorites have banded together to bring a little bit of the Big Apple to the Queen City. Chef Jose Salazar and his JPS Restaurant Group and Deeper Roots Co ee have partnered to open Daylily Deli, a New York City-inspired bodega, deli and co eeshop in Columbia Tusculum. e menu features everything from the New York staple egg and cheese on a roll to a chopped cheese sandwich (with ground beef, cheese, banana peppers, sauteed onion, lettuce, tomato and special sauce on a hoagie) and even an egg cream co ee soda. Along with a selection of grocery staples and goods from local artisans, Daylily also serves wine and beer, plus Deeper Roots’ full co ee menu. 3751 Eastern Ave., Columbia Tusculum, daylilydeli.com. Tusculum, daylilydeli.com. Milkman
Milkman
Helmed by the team behind Revolution Rotisserie, Milkman recently opened in
the former rotisserie chicken’s spot on Race Street. e eatery serves up nostalgic vibes, smash burgers and a long list of soft serve, sundaes and shakes — both boozy and non. With a unique take on classic diner food, dishes include burgers topped with everything from jalapeno cream cheese to Cincinnati chili, fried chicken sandwiches and “not a burger” options like hot dogs, salads and Italian beef sandwiches. ere is also plenty for non-meat eaters including tofu nugs and fried tofu substitutions from local CinSoy. 1106 Race St., Over the Rhine, milkmanbar.com. Helmed by the team behind Revolution Rotisserie, Milkman recently opened in
the former rotisserie chicken’s spot on Race Street. e eatery serves up nostalgic vibes, smash burgers and a long list of soft serve, sundaes and shakes — both boozy and non. With a unique take on classic diner food, dishes include burgers topped with everything from jalapeno cream cheese to Cincinnati chili, fried chicken sandwiches and “not a burger” options like hot dogs, salads and Italian beef sandwiches. ere is also plenty for non-meat eaters including tofu nugs and fried tofu substitutions from local CinSoy. 1106 Race St., Over the Rhine, milkmanbar.com.
El Camino Baking Co. El Camino Baking Co.
College Hill is now home to El Camino Baking Co., owned by Ryan Morgan, who gained national attention as owner and head baker of Sixteen Bricks, and pastry chef Megan Ketover, who’s established a great reputation in the industry as executive pastry chef for Boca and, more recently, Khora and Hart & Cru. As of the opening date in late August, the bakery o ers an assortment of pastries — think seasonal fruit tarts, croissants and other elevated fare — and for bread, there’s
cardamom and apricot bread made with khorason ancient grain our, pain de Campagne, schiacciata made with Yocora Rojo our, whole wheat “Super Seed” loaves and spelt-made baguettes and pretzels. e menu rotates because, as Morgan puts it, El Camino gives him the chance to make bread that he wants to bake. e bakery serves co ee along with all of its carb-centric o erings and is set to add pizza to the menu in the near future — once Morgan builds out the rest of the building, which will include a dining room. 5915 Hamilton Ave., College Hill, instagram.com/ College Hill is now home to El Camino el_caminobakingco. Baking Co., owned by Ryan Morgan, who gained national attention as owner and head baker of Sixteen Bricks, and pastry chef Megan Ketover, who’s established a great reputation in the industry as executive pastry chef for Boca and, more recently, Khora and Hart & Cru. As of the opening date in late August, the bakery o ers an assortment of pastries — think seasonal fruit tarts, croissants and other elevated fare — and for bread, there’s cardamom and apricot bread made with khorason ancient grain our, pain de Campagne, schiacciata made with Yocora Rojo our, whole wheat “Super Seed” loaves and spelt-made baguettes and pretzels. e menu rotates because, as Morgan puts it, El Camino gives him the chance to make bread that he wants to bake. e bakery serves co ee along with all of its carb-centric o erings and is set to add pizza to the menu in the near future — once Morgan builds out the rest of the building, which will include a dining room. 5915 Hamilton Ave., College Hill, instagram.com/ el_caminobakingco.
Good Spoon Creamery
Good Spoon Creamery Gold Spoon Creamery, a hand-scooped ice cream shop, has opened its rst location at Summit Park in Blue Ash. Previously, it operated as a pop-up shop within Proud Hound Co ee in Silverton. Owned and operated by husband-andwife duo Emily and Nate Henderson and their business partner Erin Fay, Good Spoon serves up unique and all-natural avors. After the Hendersons married in Gold Spoon Creamery, a hand-scooped ice cream shop, has opened its rst location at Summit Park in Blue Ash. Previously, it operated as a pop-up shop within Proud Hound Co ee in Silverton. Owned and operated by husband-andwife duo Emily and Nate Henderson and their business partner Erin Fay, Good Spoon serves up unique and all-natural avors. After the Hendersons married in 2020, they dreamed of opening a small 2020, they dreamed of opening a small
business together. Both ice cream a ciobusiness together. Both ice cream a cionados, they decided to go to “ice cream school” in Idaho with the goal of bringing their skills back home to Cincinnati. Customers can choose from 16 di erent homemade avors that range from traditional, like cookies n’ cream and pistachio, to signature avors like the St. Looey Gooey – a cream cheese-based ice cream with caramel swirl and vanilla poundcake. 10235 Summit Parkway, nados, they decided to go to “ice cream school” in Idaho with the goal of bringing their skills back home to Cincinnati. Customers can choose from 16 di erent homemade avors that range from traditional, like cookies n’ cream and pistachio, to signature avors like the St. Looey Gooey – a cream cheese-based ice cream with caramel swirl and vanilla poundcake. 10235 Summit Parkway, Blue Ash, goldspooncreamery.com. Blue Ash, goldspooncreamery.com. Sleepy Bee College Hill Sleepy Bee College Hill Popular Cincinnati brunch spot Sleepy Bee Cafe has o cially opened a location in College Hill. Sleepy Bee, which o ers brunch and lunch options focused on fresh local ingredients, opened its newest location on Aug. 21 as part of the $9.5 million project that is looking to revitalize College Hill, the KeyMark development. e Sleepy Bee location is situated inside of what was a vacant “Furniture Store Building” on Hamilton Avenue. is new spot will be serving all the favorites from buttermilk pancakes to avocado toast to breakfast Popular Cincinnati brunch spot Sleepy Bee Cafe has o cially opened a location in College Hill. Sleepy Bee, which o ers brunch and lunch options focused on fresh local ingredients, opened its newest location on Aug. 21 as part of the $9.5 million project that is looking to revitalize College Hill, the KeyMark development. e Sleepy Bee location is situated inside of what was a vacant “Furniture Store Building” on Hamilton Avenue. is new spot will be serving all the favorites from buttermilk pancakes to avocado toast to breakfast sandwiches, plus plenty of vegan and sandwiches, plus plenty of vegan and vegetarian options. 5920 Hamilton Ave., vegetarian options. 5920 Hamilton Ave., College Hill, sleepybeecafe.com. College Hill, sleepybeecafe.com. Maya’s Bakes Maya’s Bakes As of Aug. 31, woman-owned bakery Maya’s Bakes has opened on Elm Street in Findlay market for a limited time. Owner Kemaya Molden will be serving up her sweat treats that she has been perfecting in her 20 years of baking experience. Maya’s Bakes was previously an outdoor market vendor and is part of Findlay Kitchen— a nonpro t that focuses on supporting local food entrepreneurs. Molden bakes delicious homestyle treats that anyone can enjoy at the pop-up, as well as through DoorDash and local restaurants Embers and Trio Bistro. Maya’s Bakes will be open at this location until the end of the year. 1811 Elm St., Over-the-Rhine, As of Aug. 31, woman-owned bakery Maya’s Bakes has opened on Elm Street in Findlay market for a limited time. Owner Kemaya Molden will be serving up her sweat treats that she has been perfecting in her 20 years of baking experience. Maya’s Bakes was previously an outdoor market vendor and is part of Findlay Kitchen— a nonpro t that focuses on supporting local food entrepreneurs. Molden bakes delicious homestyle treats that anyone can enjoy at the pop-up, as well as through DoorDash and local restaurants Embers and Trio Bistro. Maya’s Bakes will be open at this location until the end of the year. 1811 Elm St., Over-the-Rhine, mayasbakes.com. mayasbakes.com. Green District Blue Ash
Green District Blue Ash Louisville-based, fast-casual chain Green District opened a second Cincinnati location on Aug. 30. e buildyour-own salad (and wrap) concept opened in Blue Ash at the Regency Commons shopping center. e menu o ers seven signature chopped salads. ere’s standard choices like a Hide & Go Greek or What About Cobb, plus quippier creations like the ai One On, with Sriracha shrimp, red cabbage, edamame, carrot, cucumber, green onion, dry-roasted peanuts, crispy wontons and ai peanut dressing. Green District will also be opening two more Cincinnati locations by early 2023, per a release from the restaurant. 11255 Reed Hartman Highway., Blue Louisville-based, fast-casual chain Green District opened a second Cincinnati location on Aug. 30. e buildyour-own salad (and wrap) concept opened in Blue Ash at the Regency Commons shopping center. e menu o ers seven signature chopped salads. ere’s standard choices like a Hide & Go Greek or What About Cobb, plus quippier creations like the ai One On, with Sriracha shrimp, red cabbage, edamame, carrot, cucumber, green onion, dry-roasted peanuts, crispy wontons and ai peanut dressing. Green District will also be opening two more Cincinnati locations by early 2023, per a release from the restaurant. 11255 Reed Hartman Highway., Blue Ash, gdsalads.com. Ash, gdsalads.com. Barleycorn’s Brewhouse
Barleycorn’s Brewhouse Northern Kentucky chain Barleycorn’s recently opened its rst brewhouse. Barleycorn’s Brewhouse o cially opened on Aug. 15 in Wilder, Kentucky. e spot, which was previously a re station, is described as a “new twist on a classic, hometown brand.” e brewhouse focuses on featuring local craft beer and food plus its own housemade brews and eats from the test kitchen. ere’s also a small selection of signature cocktails that range from the Bloody Mary to the Old Fashioned. e menu is loaded up with bar food classics with appetizers like deep-fried cheese sticks and chips and queso, as well as sandwiches like the dijon turkey club, fried sh and cheeseburger. 402 Licking Pike, Wilder, barleycornsbrewNorthern Kentucky chain Barleycorn’s recently opened its rst brewhouse. Barleycorn’s Brewhouse o cially opened on Aug. 15 in Wilder, Kentucky. e spot, which was previously a re station, is described as a “new twist on a classic, hometown brand.” e brewhouse focuses on featuring local craft beer and food plus its own housemade brews and eats from the test kitchen. ere’s also a small selection of signature cocktails that range from the Bloody Mary to the Old Fashioned. e menu is loaded up with bar food classics with appetizers like deep-fried cheese sticks and chips and queso, as well as sandwiches like the dijon turkey club, fried sh and cheeseburger. 402 Licking Pike, Wilder, barleycornsbrewhouse.com. house.com.
