The News Herald (Willoughby, OH)
Serving a bevy of brews
Eastside pubs highlight craft beers, good food
In-house breweries offer a definite attraction for beer lovers but in some cases it just takes plenty of good suds on tap and a special menu to draw in crowds.
Pub Frato in Concord Township is a prime example.
Better defined as a gastropub (a tavern specializing in serving high-quality food), the establishment which opened in December 2013 is the creation of Chris Frate; his wife, Lynda; and their cousin, Nick Frate.
In just a few years the pub has become so popular that the Frates have already added extra seating for patrons by taking over available adjoining space in Gristmill Village. Stop in any night of the week and you’ll find the place hopping with activity.
“What I think does that for us is that we bring in a little bit of downtown to the suburbs,” Lynda said. “People enjoy coming in and having that downtown experience in their own backyard.”
Along with a vast variety of liquid libations and its of-the-moment menu items the visual vibe is appealing.
Earthy elements — including a rugged fireplace, lengthy bar built with poured concrete and corrugated steel and walls constructed from reclaimed wood — add up to a relaxed, comfortable atmosphere.
Lynda noted that among customer favorites of the dozen beers on tap are Fat Heads Head Hunter IPA crafted in North Olmsted and White Rajah produced by Brew Kettle in Strongsville. Mixed in with local offerings are Guinness Draught from Ireland, Reissdorf Kolsch originating in Germany and more.
Suds-centered events testify to the Frates’ focus on delivering interesting and popular beers.
“Craft for a Cause” showcases a single craft beer each month with $1 of the purchase price donated to a different local not-forprofit organization or charity. Highlighted in March is Guinness with partial proceeds benefitting United Way of Lake County.
Supplying a special sip of fun is an upcoming Wednesday Glass Giveaway. On Wednesdays after 5 p.m. customers ordering the featured craft beer of the week will receive a free corresponding beer glass (Bar only, limited to first 24 guests.)
Not forgetting those whose tastes deviate from the hops and barley route, a long list of specialty cocktails is available. Samples are a salted caramel martini (Smirnoff salted caramel, cream, caramel drizzle) and a cucumber ginger martini (Effen cucumber vodka, ginger, lime juice, ginger ale).
With beer and specialty drinks operating as a boon for the pub, food is also its friend.
Chef Nick Frate created and often refreshes the menu in his own distinct manner.
“He takes traditional food, deconstructs it, and then reconstructs it in a new way,” Lynda said.
A simple soft pretzel, traditionally a preferred pairup with beer, soars to another level served with smoked sea salt, smoked cheddar kolsch fondue and honey whole grain mustard ($6).
A leap in to crafting beer is underway and soon the Frate’s own version of frothy beverages will be bubbling up via a single barrel brewing system on site.
Reeling in customers for its own bevy of beers is Local Tavern’s Fish Bar in Painesville.
Beverage manager Max Loxterman is a fountain of knowledge on the subject. He agrees with the Frates’ philosophy that people are seeking a special drinking and dining experience without the fuss of a toolong trip.
Loxterman said he thinks customers view Fish Bar as “a nice little diamond in the rough,” adding that “they see the beer list and don’t have to drive too far for a good meal and a good beer.”
Among popular brews are French Ridge IPA made by Millersburg Brewery in Millersburg, Ohio and Malted Carmel Double IPA from Cleveland’s Brick and Barrel Brewing Company.
“I think more and more people are becoming aware of supporting local breweries,” he said. “We try to focus on Ohio beers as our mainstay.” Approximately a dozen of the beers offered are brewed in Ohio.
Despite the smorgasbord of craft creations at Fish Bar, domestics outpace them in sales.
“Customers know what they like and they’re used to the taste,” he said. However, he attests that over the years palates have become more diversified.
“In the ’60s it was generally a light type beer out there,” he said. “Now there’s been so much interest. More and more people keep trying different beers.”
Currently 19 beers are on tap with 10 more scheduled to be added once the patio opens this summer.
Loxterman claimed that in the future Fish Bar plans to offer periodic small plate/craft beer events. Often such occasions feature several beers from a single brewery with brewers on hand to discuss products and answer questions.