Dan Smucker hopes Plate is the final restaurant that will locate in his building at the corner of High and Main streets in New Albany.
The building has been occupied by Landon's Corners and Gibby's New Albany Grill, both of which have closed.
But Smucker said Plate, 29 S. High St., is a different kind of restaurant.
"This is nothing like what was in here before," Smucker said. "I think the response shows that."
Smucker said Plate has excellent food and a master chef, Alfonso Contrisciani.
Contrisciani is the former executive chef of the New Albany Country Club. He teaches at Hocking College's McClenaghan Center for Hospitality Training.
Plate opened in late May. The bar opens at 4 p.m. and the kitchen at 5 p.m. Tuesday through Sunday, said manager Matty Hill.
Locals will recognize Hill's name. He said he worked at Mia Cucina, which closed recently.
Executive chef Phillip Gulis, who most recently worked at Luce in Powell, said he and Contrisciani try to source all of their ingredients from Ohio.
But he said it's their preparation that makes the food so delicious.
Gulis said Contrisciani spent a lot of time developing the pizza crust, made with different types of flour and a starter Contrisciani created.
"We're known for our pizza," Hill said.
Hill said everything on the menu is made from scratch every day, including the desserts.
The main dining area and bar seat 110 people and the restaurant has patio seating for 50 and two private rooms available for events, Hill said.
Smucker said the plan is to offer cooking classes and wine tastings, as well as provide busy families with prepared foods that can be popped in the oven for a quick meal.
"We're not an upscale restaurant," Smucker said. "This is family-oriented and casual. It's extremely good food at a reasonable price."
Plate offers pasta, salads, soups, sandwiches and pizzas, with separate vegetarian and gluten-free items, that range in price from $4.99 to $23.95.