Waiting three months for a new craft-beer release might seem like an eternity for brew enthusiasts.

Relax, says the brewmaster at Grove City Brewing Co. It will be worth the wait.

In November, owner Trevor Luther will roll out two versions of Hudson's Honey -- a barley wine aged in a bourbon barrel and another aged in a bright tank.

Both styles of beer will be available by bottle and on tap for a limited time at the brewery, 3946 Broadway in the Grove City Town Center.

Luther said he plans to make one batch of his barley wine per year, and cellar a bottle from each brewing,

At the end of the fifth year, he will conduct a vertical tasting to compare the different notes, he said.

For the uninitiated, don't expect a harsh alcohol taste from the aging technique, Luther said.

"It usually mellows the beer out," he said.

Grove City Brewing Co. opened its doors in October in an old car dealership that most recently was a day care center. It offers eight to 10 of its own beers on tap, with eight guest taps and two handmade sodas and cider, when space is available.

Luther said his beers are the style of English brews -- "very drinkable, very approachable" -- not overly hoppy or assertive.

The barley wine and craft beer aren't the only craft alcoholic beverages available at the location.

Plum Run Winery, which opened in 2012, shares the town-center address.

Its owner, vintner Dave Crosby, said he serves 19 to 20 bottles at a time.

The winemaker also is planning a special release this fall: a bourbon-barrel-aged wine called 3946 (after the street address) that he made using cabernet sauvignon and syrah grapes with Sweet Rhapsody, a mead.

"We're making more and more wines because (Luther is) making more and more beer," he said.

The establishments also serve food.

The menu features traditional brew-pub fare, including the touted Broadway burger, which gets traditional garnishes and a bacon jam.

Another customer favorite is the French dip, which uses shaved prime rib, caramelized onions and horseradish cream sauce served with French onion jus for dipping.

The menu also has a number of salads, small bites, flatbreads, quesadillas and the popular poutine, with beer-battered fries, cheese curds, mushroom gravy and the choice of either pulled pork or chicken.

No item costs more than $12.

Hours are 11 a.m. to 10 p.m. Tuesdays through Thursdays, 11 a.m. to midnight Fridays and Saturdays, 11 a.m. to 6 p.m. Sundays and closed Mondays. For information, call 614-991-0338.


Schmidt's Sausage Haus und Restaurant soon will be even more visible on Columbus roadways.

The German Village restaurant's third food truck will roll off the assembly line in September.

Farber Specialty Vehicles of Reynoldsburg is building the $275,000 state-of-the-art food vehicle.

Central Ohioans have yet another place to get barbecue -- this time, Korean.


So Gong Dong Tofu & Korean BBQ has opened in the old Imperial Garden site at 2950 Hayden Road in Columbus. It seats 134.

It is somewhat different from the other Korean-barbecue-themed restaurants in the neighborhood in that it's not a self-cook model. The grilling is done in the kitchen.

In addition to barbecue, the menu also features bibimbap and soondubu jjigae, a spicy soft-tofu stew.

Popular sides, such as kimchi, are part of the experience.

The restaurant is part of small chain with locations in Illinois, New Jersey and New York.


Two Brother Bar & Kitchen is now open in the Columbus Marriott Northwest, 5605 Blazer Parkway in Dublin.

The opening of the restaurant, named after brothers Peter and Benjamin Sells, who essentially are credited with founding Dublin, ends a major renovation project at the hotel.

The entrees on chef Tyler Tremaine's menu include: lamb chops dressed in coconut curry-lime sauce; housemade sausage and aged gouda served with pickled vegetables and Dijon aioli; and fresh pappardelle with poached tomato, asparagus, forest mushrooms and aged pecorino.