Kona Craft Kitchen in Dublin’s Bridge Park was boisterous on a snowy morning Feb. 11.
Staff deftly maneuvered within the kitchen whereas making sauces and pastries, and different employees members labored behind a bar mixing a wide range of coffees.
The one factor lacking? Prospects.
They are going to come at 4 pm March 3 when Kona Craft Kitchen opens for enterprise at 6757 Longshore St.
About 90 workers on the employees are making ready for that day by practising full-scale operations within the 5,537-square-foot restaurant.
“It is thrilling to look at,” stated Stacy Leary, who owns Kona Craft Kitchen together with her husband, Frank.
The Dublin couple took the primary steps to open the restaurant in 2019, however the COVID-19 coronavirus pandemic delayed the trouble.
“We each had retired (by 2019), and (working a restaurant) was a dream of ours,” stated Frank Leary.
In June 2019, the couple took a cross-country journey, visiting eating places to assemble as many as concepts and ideas as potential to combine into their restaurant.
But it surely was off the mainland and in Hawaii the place the couple discovered the inspiration for Kona Craft Kitchen.
They visited Kona Espresso Purveyors in Honolulu, Hawaii.
The espresso beans, from the Hawaiian island and volcanic soil, are milled, roasted and brewed close to the espresso store, and the beans from the area are often known as Kona espresso, stated Frank Leary.
“We requested to fulfill the house owners and toured their facility,” he stated.
The couple reached a buying settlement for Kona espresso and introduced it to Ohio, he stated.
Kona Espresso Purveyors additionally affords a choice of pastries, a mannequin that Kona Craft Kitchen follows, however it had added a full menu of recent seafood and restricted poultry and steak entrees, in addition to wine and cocktails.
“We needed to do one thing greater in Bridge Park,” Frank Leary stated.
He describes Kona Craft Kitchen’s 4 pillars constructed round Kona espresso.
“The espresso beans we use are hand-harvested from the Kona district on the massive island (Hawaii),” he stated.
Subsequent is “our spectacular bakery” after which meals and cocktails, he stated.
Meals choices are created from a “scratch kitchen,” stated Frankl Leary, overseen by the restaurant’s govt chef, Josh Kayser, 46, of Clintonville.
“Each single element is made recent and from scratch from high to backside,” stated Kayser, who additionally participates in meals preparation and makes use of a few of his unique recipes.
All of the merchandise are made with uncooked elements and entire meals, and seafood entries are made with recent sorts of fish obtained each day from Coastal Native Seafood, Kayser stated.
Pastries will even be created from the scratch the identical day.
Bob West, 26, of Victorian Village oversees the bread and pastry-making operations at Kona Craft Kitchen and in addition makes the delicacies.
“I wakened at 2:30 am and was right here at 4 am,” West stated.
West stated watching “Good Eats” on the Meals Community obtained him began with baking, and he enjoys utilizing parts of science, math, geography and historical past in his kitchen creations.
West recall utilizing a Paula Deen recipe to make his first desert, utilizing whipped cream, berries and nuts.
The drinks served at Kona Craft Kitchen are overseen by the overall supervisor and mixologist Nick Pennino, 33, of Dublin.
Pennino met the Learys as clients who frequented the Powell enterprise he labored at as a bartender and accepted the invitation to assist open Kona Craft Kitchen.
Other than Kona espresso, the drinks embody eight Ohio-made craft beers and a choice of wines, Pennino stated.
Kona Craft Kitchen will maintain a ribbon-cutting ceremony at 3 pm March 3 and open for enterprise at 4 pm
The restaurant will likely be open from 7 am to 9 pm Sundays by Thursdays and from 7 am to 10 pm Fridays and Saturdays.
For additional info, go to konacraftkitchen.com