Ohio City staple Bar Cento transforms into ‘Bright Side’ | Doug Trattner reports

OHIO CITY, Ohio — It’s been 17 and 15 years, respectively, since companions Sam McNulty and Mark Priemer opened Bier Markt and Bar Cento in Ohio Metropolis. This previous October, the companions introduced that they had been closing each venues to make manner for one thing new.

True to their phrases, the crew has revealed a very new restaurant and bar that may shock longtime prospects. The principle goal was to deliver the vitality of the previous companies to the entrance of the massive house. They achieved that by constructing a 44-seat island bar simply steps from the entrance façade, which is now a wall of glass that opens to the road.

“This entrance space was this historic, former division retailer from the 1800s,” McNulty says. “It did not actually current to the road effectively. So one of many important thrusts of this renovation is to deliver the bar ahead. It is actually a bar-forward idea.”

From there, the concept was to introduce as a lot mild, coloration and vitality as attainable.

“Every little thing was very dim, low lit, darkish colours,” provides McNulty. “We simply turned it round, flipped the script, and went to the intense aspect.”

Shiny Aspect, by the best way, is the identify for the brand new idea.

Within the rear, the place Bar Cento had lengthy operated, there’s nonetheless an open kitchen and chef’s counter, however even that obtained a significant improve.

“We have transformed, actually, what was the Bar Cento bar into extra of a chef’s desk.”

In that kitchen is longtime Market Backyard Brewery chef-partner Andrew Bower, who will get help from chef Steve Schimoler. Collectively, the cooks have created a wholly new menu of inventive consolation meals made with wholesome, native elements. 

The menu options a number of gadgets geared to vegans, vegetarians and diners trying to find one thing contemporary and scrumptious. Observant prospects will discover one or two holdovers from Bar Cento. “We’ll nonetheless do pizzas, however as an alternative of utilizing a chemical leavener, we’ll do a pure leavener,” says Bower. “The pomme frites are nonetheless round. Our aiolis have modified too.”

Requested to rattle off a few of his new favorites, chef Bower says, “tuna tartar. Most likely the clams, clams with a miso sauce with sourdough bread. And I actually just like the half baked hen.”

Looking forward to Friday’s opening, companion Mark Priemer says that the timing couldn’t be higher. We’re approaching peak summer time and the neighborhood has by no means been extra lively and vibrant.

“There are two million guests a yr to the West Aspect Market, to the Market District, so it’s only a enjoyable time to be reinventing ourselves right here in Ohio Metropolis,” says Preimer.