When opening a restaurant that’s supposed to replace a longstanding favorite, like Alana’s Food and Wine, the first priority is maintaining the standards that people have grown used to over the last 18 years. Trillium, planned to open this summer in the space Alana’s called home, is set by co-owners Bradley Balch and Michael Kulikowski to be comparable in quality while also creating its own identity, niche and legacy.
“We know that expectations are going to be high, but we want to set ourselves apart for that,” Balch said. “So we’re hoping that after year one, year two, year three, people recognize us as Trillium, and they aren’t just saying ‘Oh, the old Alana’s.’”
To get there, it’s important to be relevant, but not trendy. Balch, also the owner and executive chef of German Village’s The Sycamore, said he gains his insight through his “food trips,” which give him a glimpse into what’s going on in other big cities. A local, seasonal menu, classic or timeless decor and a comfortable atmosphere are three points Trillium will hit while forsaking the popular but fleeting “don’ts,” like identifying as a “gastropub” and buying into the garage door craze. And, while the craft beer industry is taking off in every other bar or restaurant, Trillium will focus on wine.
“Be mindful of what’s going on around you and what people are doing, but don’t completely copycat what’s going on or what happened last year,” Balch suggested. “You have to think for yourself and be forward thinking to make sure you’re sustainable for a long time, and not be stuck in 2016 or 2017.”
Trillium, named for Ohio’s official state wildflower, will have a menu largely made from Ohio ingredients. Not trying to be pigeonholed by ascribing to one type of cuisine or another, Balch described his eats as being globally inspired. There will be a mix of classic French, South American, authentic Mexican, Central American, Pan-Asian, Japanese and Thai influences, and his “mock menu” features items like pork cheek poutine, Shagbark spelt pasta, duck confit Vietnamese spring rolls and a number of seafood options.
It’ll all be served in an upscale yet approachable setting, open to anyone whether they’re in a suit and tie or shorts and Crocs. A large bar is the feature in the main dining room, but outside is going to be a main focal point as well, said Balch. Offering 70 seats, the revamped patio will feature live musical performances.
While the restaurant is situated in the north campus area, Balch is hoping to attract clientele from Upper Arlington, Grandview, Clintonville and the Short North.
“We’ll get the comparisons initially to Alana’s, but, like I said, hopefully we’ll set ourselves apart just with what we provide with service and what’s on the plate and the atmosphere,” Balch said.
Trillium will open June 1. Follow CU for updates.