Dublin Villager

Columbus Cinco expansion

Coffman grad, restaurant come home to Dublin

Enlarge Image
JENNIFER NOBLIT/THISWEEKNEWS
Dublin Coffman High School graduate Matt Radcliffe is bringing Cinco to Dublin. The non-traditional Mexican restaurant has its own hydroponic garden that provides fresh herbs for the new Bridge Street business.
Buy This Photo
By

A 1998 Coffman High School graduate will bring a fast-casual Mexican restaurant to Bridge Street.

Matt Radcliffe is expanding his downtown Columbus Cinco to 331 W. Bridge St. in Dublin Plaza.

"I'm very familiar with Dublin," Radcliffe said. "I grew up in Dublin. I graduated from Coffman High School. The city's always been close to my heart."

When the space opened up in Dublin Plaza, Radcliffe said he jumped on the opportunity.

"It was pretty bare bones," he said of the space that has been transformed to seat 65 to 70 people and serve up burritos, tacos, salads, nachos and quesadillas. Breakfast offerings will also be included in the menu lineup.

"It's very popular downtown," Radcliffe said. "We have a very loyal base of customers."

The Brewery District resident bought Cinco at Broad and High Street downtown in May 2010 after graduating from culinary school and spending time learning the ropes in Las Vegas and Columbus restaurants.

Radcliffe also spent a little time off managing local rocker Josh Krajcik, who slung burritos at Cinco before winning fame on the TV show X Factor.

"I saw the possibility and bought it to change some things," Radcliffe said, noting his background was in French and Italian food.

Another possibility Radcliffe realized was locally grown food and the new Dublin location has its own hydroponic garden to supply the restaurant with fresh herbs.

Cilantro and a Mexican cooking herb popalo currently dominate the garden that gets irrigated or "fed" four times a day and is constantly under "grow" lights.

"It's very low maintenance," Radcliffe said.

Hot peppers and tomatoes could be introduced into the rotation to keep fresh tastes on the menu, Radcliffe said.

"I'm pretty excited about it," he said. "I think hydroponics are going to grow. In the next five to 10 years you'll see a lot more people doing this."

The hydroponic garden is expected to supply Cinco with enough cilantro that very little in supplemental herbs will be needed, Radcliffe said.

"Eventually I'd like to have a warehouse downtown," he said. "That's the grand plan."

Along with the usual meat offerings of chicken, beef and pork, Radcliffe said Cinco will serve up smoked pork and have barbeque-like options for meals in addition to rotating meat specials such as buffalo or habanero chicken.

"It's not an authentic Mexican restaurant," he said. "The focus is on strong, bold, fresh flavors."

Cinco is anticipated to open in Dublin within the week. Expected hours of operation are 7 a.m. to 9 p.m. Mondays through Fridays, 8 a.m. to 9 p.m. Saturdays and 8 a.m. to 6 p.m. Sundays.

Comments