Rudy’s draws crowds with upscale cooking served in casual atmosphere
When Rudy's opened 18 months ago in the Grandview Heights area, it had a definite goal in mind.
“The concept was to have really good food, restaurant-style food in a highend sports bar where you don't have to dress fancy if you don't want to,” owner Rudy Gonzalez said. “Or if you have a casual date and want to stay and watch the game or have some drinks, you could have that setting as well.”
Located in the former Palle by Moretti space on West 5th Avenue, Rudy's is serious about its burgers, all of which use a rib-eye blend.
At one pound, the Big Boss Burger ($17) is the heftiest, and garnished with applewood- smoked bacon, jalapenos, caramelized onions and smoked-gouda cheese sauce.
“It's an impressive burger,” Gonzalez said. “It's a pretty big burger.”
The 3⁄4-pound Grandview burger ($16) is another customer favorite, using cheddar cheese, jalapenos, crispy onion straws and a drizzle of chipotle-infused barbecue and ranch made locally by the
Sauce Boss Gang.
Another hand-held item, the Cubano sandwich ($13) is made with slowcooked pork, ham, swiss, pickles and whole-grain mustard on pressed bread that's a cross between Italian and Cuban, made locally at Auddino's Italian Bakery.
“I am from Miami and that's what the sandwich is supposed to taste like,” Gonzalez said.
Sandwiches come with a choice of sides; traditional and sweet potato fries, both fresh-cut, are most commonly requested.
“They're made fresh daily and that gives it a different taste, too,” he said. “I really like our fries.”
Rudy's shows off its creative side with the Philly steak rolls ($14), which use a blend of filet and sirloin, cheese and grilled onions and peppers — all seasoned with the house spice mix — all wrapped in a crispy wonton.
“When it gets deep-fried boy oh, boy oh, boy — it's really good,” Gonzalez said.
Among the house flatbreads, the margherita-style option ($12) has a bed of pesto topped with fresh mozza
rella, tomatoes, basil and Parmesan cheese.
“It's an amazing summer item as well,” he said. “It's very light.”
There are plenty of ample servings for the hungriest of diners, such as the steak and eggs ($20), served at brunch — 11 a.m. to 3 p.m. Saturdays and Sundays — but available any time upon request. The 8-ounce sirloin gets two eggs and potato pancakes.
“We make the potato pancakes,” Gonzalez said. “That's a really big seller and the good part about it is my staff knows how to cook steak to temperature.”
Mexican street tacos ($14 for three) offer a choice of grilled chicken. whole shrimp, Nashville hot fish, pulled pork and steak topped with cilantro and chopped onions in double corn tortillas.
They are served with green and red salsas and house-fried chips.
“It's filling,” he said. “They fatten them up. They're not by any means skimpy tacos.”
Gonzalez said he recognizes the high level of competition in the area, so he plans to stay keenly focused on quality food and service.
He notes that a summer menu with 30 new items is coming out in a week or so. A sneak peek: 16-ounce bone-in ribeye, shrimp ceviche, chilled pastas and wrap sandwiches.
“We want to just deliver a quality product,” he said, “where people get their money's worth and offer daily specials that people can enjoy.”