MOUNT VERNON — The Stein Brewing Company restaurant is officially ready to open.
Starting Saturday, Dec. 15, the restaurant will be open to the public and ready to combine SBC’s selection of fresh brews from their Tap Room with their American smokehouse fare. The SBC Tap Room officially opened in October.
The restaurant will offer 102 seats with standing room space in the Woodward first floor promenade, according to owner David Stein, and will feature the work of Executive Chef Erin Stevens, who has worked in the Columbus restaurant scene for years and worked as a chef at MAPFRE stadium for the Columbus Crew. Robert Lucente serves as the General Manager at SBC.
The restaurant will be open for lunch and dinner hours from 11 a.m. to 10 p.m. Thursday through Saturday and for dinner hours from 3-10 p.m. Tuesday, Wednesday and 3-9 p.m. Sunday. Eventually, Stein said, the restaurant will be open Monday evenings for dinner and Sunday mornings for brunch as well.
The SBC Tap Room will now be closed Monday, open Tuesday and Wednesday from 3-10 p.m., Thursday from 11 a.m. to 11 p.m., Friday and Saturday from 11 a.m. until 1 a.m. and Sunday from 3-10 p.m.
Initially, dining will be available only with a reservation, Stein said, but will eventually open up to both walk-in customers and to reservations. Reservations can be made now by visiting steinbrewco.com and clicking the reservation button on the left of the screen or by calling 740-830-6760. Parties of more than eight people will need to make reservations over the phone, according to Stein. The tap room will continue to be open on a first-come, first-served basis.
Leading up to Saturday’s public opening, the kitchen crew and staff will be practicing with a family-and-friends private soft-open event this evening and with a private party Friday evening, Stein explained.
The restaurant entrance is located at 109 S. Main St., but patrons can also use the 10 W. Vine St. entrance of the Tap Room and can enter from the first floor promenade of the Woodward, Stein said. Parking is available in a lot behind the Woodward, along Mulberry St. and Main St. and on the Public Square, Stein noted.
“It’s partly surreal that it’s here,” Stein said of the opening. “I can’t wait to show what Chef Erin and Rob have put together and I think I’ll probably collapse in a big ball when it’s all finished. This is my fourth technical opening in nine months so I’m going to finally breathe. I’d be lying if I said I wasn’t overwhelmed with the details right now but I’m really excited.”