It has been a serious source of confusion for diners all across the city. For the past 22 years, the name Barley’s Brewing has been associated with excellent, scratch-made food and craft beer. The original still stands at 467 North High Street, and the smokehouse can be found at 1130 Dublin Road.
Both restaurants were founded by Leonard Kolada, and for 14 years, he ran them both. Kolada sold his interest in Barley’s Brewing in 2012 though, and here’s where the problem arises: when you say to a friend, “Let’s go to Barley’s” – which one? The brew house or smoke house?
Kolada is finally taking steps to make the distinction clear. From here on out, Barley’s Smokehouse & Brewing, will be known as Smokehouse Brewing, and to commemorate the rebrand – a new menu that reflects the bold attitude and adventurous taste of the restaurant.
“I wanted for us to stretch. There’s just so much we haven’t tapped into yet,” shares Kolada on his new direction. “We’ve been here for sixteen years for one reason: we make great craft beer and BBQ. Now, we’re ready to explore what else we can do to keep pushing the limits.”
The rebranding begins with the new name and a new logo. It will be a gradual process, phasing out the old corporate signage and replacing it with the new. The biggest change however comes with the menu, which is redefining just what folks think of as barbecue.
Double-Dipped Fried Chicken is not a typical BBQ offering, but it appears on Smokehouse Brewing’s new Spring menu, which debuts on May 7th. The double-dipping and cooking is done to-order, and the dinner is served with buttermilk ranch mashed potatoes and corn coblets.
Other non-traditional offerings include: a Smoked Banh-Mi Sandwich with smoked ham and pork and a sweet chili sriracha aoili, a Greek-inspired Lamb Burger, and Pork Wings – 4-oz. pork shanks diners can pick up and eat like wings. It’s recommended with the Gates of Hell sauce.
Smokehouse will also feature new dishes customers will still be familiar with, like Smoked Pork Belly Sliders, Steak ‘n’ Wedge Salad, and Smoked Pork Barbacoa, 3 ways, a platter with pork wings, belly, and pulled pork lettuce cups.
Kolada has also partnered with Dan the Baker, one of Columbus’ leading bakeries, to supply the bread for the new flavors of Smokehouse Brewing. DTB will be making petite baguettes for the Banh-mi and other sandwiches, and rolls for the burgers, among other tasty tasks.
Dessert also gets a pick-me-up. Strawberry Rhubarb Shortcake and Apple Fritters will now grace the menu, in addition to a sure-fire crowd-drawer: Bacon Beer Slide – the ultimate adult float with bacon caramel sauce, Scottish ale, vanilla ice cream, chocolate-covered bacon, and bacon bits.
Smokehouse Brewing is Ohio-proud, sourcing locally primarily, and using ingredients that are hormone and antibiotic-free. New menus roll out twice a year from the kitchen, the next to be released in October.
For a longer look at Smokehouse Brewing’s new Spring menu, launching on May 7th, visit www.smokehousebrewing.com.
