GLAD TO BE BACK
Watershed Distillery restaurant reopens after year-plus hiatus
Watershed Kitchen & Bar, which closed more than a year ago because of COVID-19, is back open, allowing customers to get their hands on crispy fingerlings or a craft cocktail.
When Ohio officials handed restaurants their closing orders last year, Jack Moore wasn’t pleased but he understood why.
The chef of the restaurant, at 1145 Chesapeake
Ave. near Grandview Heights, was under no illusions that the COVID-19 pandemic would go away quickly.
But even as some restrictions were eased – eventually masks could be worn and customers appropriately distanced – the owners of the restaurant decided not to chance it until June 3, when the state lifted mask requirements.
“We didn’t see a good way to – for lack of a better term – make a profit during these uncertain times,” Moore said.
Certainly, he said, human collateral was a big
consideration; How would people enjoy themselves, serving or dining, if they were apprehensive about getting sick?
So, the wait for the restaurant started, while its sister company, Watershed Distillery, remained open and even added craft-cocktail kits to-go to its lineup.
Employees were given assistance to apply for unemployment, a crowdfunding platform was established to help supplement their cash flow and meals were served once a week for a time to laid-off employees.
“If the distillery didn’t exist, this restaurant wouldn’t exist,” said Moore, who was among those who left the restaurant only to return.
Moore said the restaurant was not interested in trying to remain partially open.
“We wanted to create a great a dinein experience with great food and staff,” he said.
That dining experience includes the “perfect” carrots, cooked in their own juices that seep out during the curing process, and served with kumquat, pistachio butter and malted barley.
For the burger, the beef is sourced from an Ohio farmer and processor. In popular fashion, the two patties are smashed hard against the grill, and garnished with chili crisp aioli, caramelized fennel and taleggio white cheese sauce.
“It’s sloppy,” he said. “It’s messy. It’s what I like in a burger.”
The “smoked” baby back ribs, whose richness is cut by pickled shallots and chives, are propped on a trivet inside in a cast iron skillet. Hay placed under the trivet is set ablaze for a stunning presentation and allowing the smoke to season the meat.
Still, it’s not quite business as usual. “Our overall struggle is staffing, but we’re not the only ones in that boat,” Moore said, adding that hours also aren’t back to full capacity.
Bar manager David Yee said the coronavirus vaccine has put customers and staff at ease, creating the ambience for which Watershed Kitchen & Bar was known before the pandemic hit.
Yee is just happy to take off his mask. “It’s great to talk at room volume,” he said.
Hours are 5 to 10 p.m. Thursdays, 5 to 11 p.m. Fridays, 4 to 11 p.m. Saturdays and 4 to 9 p.m. Sundays. For more information, call 614-357-1936.
Barrel roll
Barrel & Boar BBQ has expanded once again, acquiring the Smoked Food Factory at 1217 S. Broad St. in Lancaster.
With a new name, Barrel & Boar BBQ Factory marks the sixth location for the locally owned and operated brand,
founded and owned by Stan Riley.
Fresh meats and eats
BD International Market and Restaurant is opening in the Carriage Place Shopping Center on the Northwest Side.
It will offer Indian and Chinese groceries, fresh halal meats and dine-in fare for 72 people when it opens by August at 2540 Bethel Road, owner Syed Monoar said.
Monoar also is the owner of Curry N Grill and Halal China Bistro in the Mall at Tuttle Crossing.
Barrio to feed fans
Barrio Tacos will meet hungry Buckeye fans on their home turf this football season.
The Cleveland-based company, with one central Ohio location at 1416 W. Fifth Ave., has inked a deal to open a location inside Ohio Stadium, serving tacos, appetizers and margaritas.
The Barrio stand, to be located on the main concourse at Section 10A, will be ready for Ohio State’s first football home game, Sept. 11 against Oregon.
onrestaurants@dispatch.com