Third Base Pint House scores home run with bar fare
Good food and sports are putting Third Base Pint House on the map in Shawnee Hills near Dublin.
The tavern opened last December, amid the continuing COVID-19 pandemic, with a focus on better-than-average tavern vittles.
“We still wanted finger food, for the most part, so you could take a bite, put it down and watch sports,” co-owner Don Brumage said. “And we wanted good food, bar food but good food.”
It might be the only place in central Ohio that serves Buffalo dip Rangoon ($10), a riff on crab Rangoon that uses Buffalo-chicken dip stuffed in a won ton and deep-fried. It’s splashed with Buffalo sauce and served with a side of ranch.
Chicken wings ($10 for boneless or traditional) also have a creative flair: They’re first seasoned with Cajun spices, salt, pepper and oregano, and fried per order. All of the sauces are mixed in-house, including the signature “third base” option.
“It’s more of a mustard-vinegar base and spicy,” Brumage said. “It’s a slow heat.”
As for pizzas, the ones with the trendy
cauliflower crust ($12 for a 12-inch with two toppings and $1 for additional items) are quite popular.
“I like our Buffalo chicken pizza on the cauliflower crust,” Brumage said. Buffalo sauce is spread on the dough and covered with mozzarella, white onion, chicken and a drizzle of housemade ranch.
The kitchen uses a little creativity with the sandwiches.
The wagyu burger ($12) is beyond tender and juicy, Brumage said. Using 6ounces of hand-patted ground beef, the burger is topped with applewoodsmoked bacon, smoked Gouda, traditional garnishes and house mayo on a pretzel bun.
“The quality of beef is excellent and the taste — you can really tell the difference,” Brumage said.
The burger, along with other sandwiches, is served with a side.
The “Strike Out” sandwich ($14) offers a pile of fall-apart barbecue brisket that’s cooked seven to eight hours in the oven, and a layer of melty macaroni and cheese on a hoagie roll.
Chili dogs ($11), a tavern favorite, features two all-beef 8-inch dogs smothered in house chili and garnished with shredded cheese, onion and mustard.
Third Base has an assortment of tacos, served in either a corn or flour shell.
The Nashville hot shrimp ($12 for three) is a popular choice among guests, Brumage said. The plump crustaceans are beer-battered and fried, garnished with coleslaw, pickles, lettuce and ranch dressing.
Brumage highly recommends the house-made beer-battered onion rings, which are $4 or $1 extra with an entrée.
“They’re nice, big, thick and fluffy,” he said.
onrestaurants@dispatch.com