Wolf’s Ridge Brewing

Wolf’s Ridge Brewing: Website | Facebook | Instagram | Twitter
Interviewees: Alan and Bob Szuter, Owners
Location: 215 North 4th Street, Columbus, Ohio 43215
Special: Brunch is served 10:00am-3:00pm on the weekends!
 

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Bob (son) and Alan (father) Szuter, Owners


 
Q | What is the most popular dish/drink on your menu? Why?
A | Our summer menu is just a few weeks old but one of our best sellers is the Jambalaya. This is a great dish for the summer time. The highlight of the dish is our house-smoked andouille sausage. We started this restaurant with the intention of having a limited, focused menu, so that people could feel like they really couldn’t go wrong with anything. We hold ourselves to a high standard: if it’s not good, it’s not on our menu. As for beer, our new Luck Strikes Twice IPA has been well received. This is our west coast IPA that uses a portion of experimental hops so it’s a unique but well balance beer, which is indicative of what we do here at WRB.
 
Q | Are there any items NOT on your menu that are staff favorites (that you’d be willing to serve up to any customer who asked)?
A | The kitchen prepares specials almost daily; it’s very rare when something we enjoy is NOT on special. Our menu is the expression of the kitchen’s creative minds at work. Seth Lassak, our executive chef, and the entire kitchen bring a lot passion to the table (literally and figuratively). It’s always exciting to see the end result and it would just be selfish to not share that excitement with our diners.
 
Q | You just opened Wolf’s Ridge Brewing with your dad this past fall. What talents were you each excited to bring to the table? Was it hard to agree on any aspects (food/atmosphere/types of beer/etc.) of the restaurant/brewery?
A | My dad and I each have pretty different personalities which we found works to our advantage. While we’re both focused on the overall success and direction of WRB, we each have control of our own piece of the business. He runs the brewery operations, whereas I run the restaurant. It gives us each a real sense of ownership even though both areas are intimately connected. It can be both frustrating, but also incredibly helpful working with my dad. We absolutely have had our moments when we didn’t agree. And we can both be pretty stubborn…it might be a family trait. But I don’t think either of us ever minded those moments of friction. It was a sign of how invested we were in the vision we had for WRB. Business partnerships inherently bring about those tough conversations and I’m just glad I’m doing this with someone I can trust completely.
 
Q | You’re getting amazing reviews on major review sites like Yelp. What keeps people coming back for more?
A | The experience, without a doubt. Which, I guess, is to say: everything. As I mentioned before, we hold ourselves to a very high standard, and that applies to every aspect of WRB. If you read the reviews (which I have) it is a combination of everything we have to offer. Our attentive wait staff, our amazing beer and food, and the passion that brought it all together: love for the craft.
 
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Jambalaya: chicken, andouille, shrimp, rice, cajun seasoning, peppers, onion, garlic, lemon


 
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Luck Strikes Twice IPA


 
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Summertime feast!


 
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View the brewery from inside the restaurant!


 
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The gorgeous industrial bar is made from reclaimed flooring of the same building.


 
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The simplistic elegance of WRB is spot on. How did they achieve it? The help of design students at CCAD!


 
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The perfect weekend spot.


 
Fun fact: the walls are painted white, but if you look closely, there are alternating stripes of shiny and matte paint. This was a design idea from a student at CCAD!
 

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