Here’s how Station 43 Tavern is turning up the spring sizzle

180709 Station43 4575
Fresh off the heels of a wildly successful fall and winter, Station 43 Tavern is perfectly positioned to usher in the springtime season with a hefty dose of sizzle. (Photography: Benjamin Margalit)

By Beth Newcomb

While temperatures are just starting to rise, the patio at Station 43 Tavern in Solon is already heating up. “Our patio is open throughout the year, weather permitting,” smiles Lisa Ross, part of the employee ownership team that includes Anthony Fiorelli. “Right now, people are flocking here to enjoy the warmer days. They just want to be outside.”

With plenty of outdoor seating and a big-screen TV broadcasting all the warm-weather games, your official spring and summer home is ready to welcome you back.

“Having the patio open just gives us more room to continue to be safe while providing the opportunity for people to connect socially,” Lisa smiles. “I know that’s a big part of the reason we never missed a beat during the fall and winter months. Our customers know and love us for our Cheers-like atmosphere, something that’s been particularly important this last year. We adopted all of the safety protocols without sacrificing our warm and welcoming feel. And if you spent the winter in hibernation mode at home, consider venturing out to try our fresh spring fare outside on the patio.”

Station 43’s spring menu is launching in the middle of April. Pictured is the Chicken Caprese.

Spring in to the Station
“Instead of offering traditional pub food, we’ve been blazing new trails since we opened in 2006,” Anthony says. “Our spring menu launches in the middle of April and it’s packed with fresh new offerings.”

Piled high is the Station 43 Tavern BBQ Pork Nachos. (Photography: Felicia Vargo)

The seasonal menu is regularly updated by Chef Brian Swaney, who likes to think outside the barroom box and create dishes that speak to everyone’s need to enjoy delicious, affordable fare.

“Our prices are very affordable,” Lisa notes. “With more people venturing out to restaurants, we’re thrilled they choose to come here. We like to think it’s because of our atmosphere, but for a lot of people it’s about the food. We give you a lot for a little bit of money, making it easy for people to enjoy something like our new Chicken Caprese at a very fair price.”

Also on the new spring menu, BBQ Pork Nachos to fill the void between breakfast and dinner. “These are going to be a very popular lunch option,” Lisa notes.

And speaking of that midday break, in February Station 43 introduced the Lunch Punch Card. Spend $10 at lunch to get a punch. Collect 10 punches and get a $10 gift card to use anytime.

Punch out for lunch. Station 43’s delicious menu is available at lunchtime, too. Grab your personal lunchtime punch card and when you collect 10 punches you’ll get a $10 gift card to use anytime.

Veggies are a big part of the Station 43 spring menu. Look for a generous Chef Salad with all your favorite toppings, and Loaded Brussels Sprouts as a perfect starter or accompaniment to any meal.

Anthony says the spring dessert menu is just as enticing as the regular menu. “Our new homemade Banana Caramel Crunch Cake features a mild banana-flavored cake filled with salted caramel buttercream and chocolate ganache. It’s frosted with caramel buttercream and topped with walnuts,” he reveals. “Everyone is going to want to try this.”

On its Spring menu, Station 43 will introduce homemade Banana Caramel Crunch Cake featuring a mild banana-flavored cake filled with salted caramel buttercream and chocolate ganache, frosted with caramel buttercream and topped with walnuts.

“Guests love our firehouse theme and the creative cocktails we serve, but Chef Brian spends hours creating our seasonal menus,” Anthony adds. “Our signature is comfort food, but he regularly puts a spin on those favorites so they’re uniquely ours.”

Special Events are Back!
Station 43 recently hosted its first-ever wine tasting to rave reviews. “People loved it and they loved the opportunity to be safely social again,” Lisa shares.

Based on the success of the first one, a second wine tasting is being planned for May. Reservations are required, and you can find out about this and any other events on the Station 43 website.

The Firehouse Rack

And because being social is fun again, many people are already planning graduation parties, showers, birthday parties and more, both at Station 43 and at other venues.

“Our catering menu provides for a ton of flexibility,” Chef Brian says. “People can opt to have us drop the food off, serve it and clean up, provide staff and more. We’re happy to do as much or as little as you need us to.”

Additionally, with the bar and restaurant closed on Mondays, Lisa and Anthony have decided to offer it for private affairs, when a mid-size location is desired. “We can do anything from private weddings with indoor and outdoor seating, to showers, anniversary parties, or whatever your imagination allows for,” she says. “This is a warm and inviting atmosphere with a casual vibe.”

Station 43 Tavern is located at 39910 Aurora Road, in Solon. Current hours are Sunday, Tuesday, Wednesday and Thursday, 11 a.m.-9 p.m.; Friday and Saturday, 11 a.m.-10 p.m.; closed Monday. Lunch is served from 11 a.m.-4 p.m. Ask your server for your own lunch punch card. The phone number is 440-836-0043 and you can call ahead for seating or reservations. The web address is where you’ll find dining and catering menus. Like the restaurant on Facebook at Station 43 Tavern. The restaurant offers free Wi-Fi and a free dinner entrée to anyone turning 43 with a valid I.D. Station 43 enthusiastically embraces all Covid cleaning practices and social distancing mandates.

Categories: Eastside Food & Dining