Post a photo! Fifty West Brewing of Cincinnati reopens brewpubs. Let’s take a look at the renovation.

Fifty West Brewing Co. recently announced the highly anticipated reopening of Brewpub in Columbia Township, in the greater Cincinnati area. The full-service restaurant, now under the direction of renowned Cincinnati Chef Jackson Rouse, formerly of Bauer Farm Kitchen, promises to bring back the authentic dining experiences customers love.

After an eight year tenure, Fifty West Brewpub closed temporarily in 2020 due to financial and operational pressures during the COVID-19 pandemic. The Fifty West team then turned their focus across the street to their family-friendly concept, Burger Bar. Spacious outdoor beer gardens complete with walkup order windows and fast food service are proving to be a far superior path to weather the storm of the pandemic. While Burger Bar was met with great enthusiasm and success, many brewery enthusiasts have consistently voiced their desire for a return to the original restaurant and brewery.

“Fifty West was humbled to be founded from this historic roadside home in 2012. This is where we developed our passion for brewing great beer, educating guests about the vast world of craft beer, and pairing it with great food,” said Managing Partner Bobby Slattery.

The beer scene in Cincinnati has experienced significant growth over the last decade, with more than 80 breweries now providing a variety of choices for residents of the city’s diverse neighborhoods.

“The reopening of the Brewpub space allows us to once again provide our community with a comfortable and inviting place for a great meal or intimate date night. Burger Bar, on the other hand, will live on as the perfect place for families to enjoy a fun outing together,” said Slattery.

The team at the brewery have collaborated with DIG’s Design to give Brewpub a much needed change before it opens its doors to the public.

“We’ve had 10 years of wear and tear that need fixing, but you can expect to see the same dining and taproom experiences you remember. We started with the foundation of our original taproom and then DIG gave us a design roadmap for perfecting the space,” said Max Fram, vice president of strategy and operations.

Executive Chef Jackson Rouse and his restaurant team plan to reinvent a full-service menu that elevates the bar’s signature dishes while still being convenient and affordable.

“The menu theme is inspired by the Fifty West brand. It roughly explores the great American road trip idea, using local and regional foods to bring to life the sights, smells, and tastes you may encounter on your travels across the country,” says Rouse. The 24-tap bar will be stocked with brewery beers, hard lemonades and seltzer vodkas, as well as a curated list of wines and cocktails. The restaurant will be open Wednesday through Sunday for dinner, with brunch available on Saturday and Sunday mornings. Opening night is set for January 4 and will celebrate the 10 year anniversary of the business.


The finished Brewpub

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