The Berea Depot Bar and Restaurant celebrates 3 years in business with a new summer menu and covered patio
By Patricia Nugent
The Berea Depot Bar and Restaurant is excited to be quickly approaching its third year in business. A new covered patio bar and the debut of a sensational summer cocktail menu will have you coming out, kicking back and soaking in the historic atmosphere.
Situated about 20 paces from the CSX and Norfolk Southern railroad tracks, this vintage building was erected from quarried sandstone in 1876. It’s been lovingly brought back to life by owners and history buffs Chef Scott Ita and his wife, Lynn McLaughlin-Ita. They both take pride in the fascinating collection of memorabilia they’ve amassed, from a train sign from the Terminal Tower that lists the last trains that ran there, to a breathtaking mural of a terminal that hangs over the restaurant.
New Al Fresco Bar & Dining
Also set along the tracks, so close you can feel the vibrations as trains thunder by, Scott and Lynn have recently expanded their patio.
The covered bar area features rustic rough-hewn beams, Edison lights strung throughout and a slate counter that seats 24. It leads to the patio dining area, which seats 40 and is surrounded by wooden trellises and charming flower pots.
Look for live music every Saturday night, including Brazilian-inspired guitarist Luca on June 15, summer party band Paradise Sunset on the 22nd, and the pop/rock/jazz duo Those Guys on the 29th. Check out their Facebook page for a complete listing of artists gracing the Depot Patio this summer.
With the new patio in place, they decided to revamp their drink menu, too.
“We’re introducing some amazing fresh and fruity concoctions, from Margarita Sangria, which features the very best of both libations, to Boxcar Punch, a good old-fashioned whiskey-based drink with fruit,” says Lynn. “Also don’t miss our Caboose Cooler, with cucumber and fresh muddled mint, and the Railroad Crossing, a minty gin combo.”
Fresh Summer Menu
Chef Scott’s upscale pub fare with a modern twist has garnered awards over the years, and his summer menu is just as remarkable.
Bursting with flavors, don’t miss the Smoked Chicken Salad, which features tantalizing mounds of smoked chicken, candied bacon, red onion, heirloom tomatoes, dried cranberries, pecans and feta cheese atop a delicate mix of spring greens. It’s available with your choice of dressing, but the Chef recommends pomegranate vinaigrette.
“Many of our diners are opting for vegan and gluten-free fare, so we came up with a dish that’s classic comfort food,” he says. “Our Red Lentil Pasta is topped with a medley of blistered tomatoes, red onion, grilled asparagus and spinach, lightly dressed with garlic-infused oil to bring out the best in all the star players.”
He mentions that any of their five-star flatbread pizzas can be made gluten-free, too.
Letting the flavor shine through the dish, he opts for a classic preparation of Sea Scallops, lightly searing them then tossing them with white wine, butter, garlic and spinach over angel hair pasta.
And for a delicious starter, he reports that any time of day, the Roasted Garlic and Crab Dip with warm pitas is a house favorite that “just flies out of the kitchen.”
All Aboard!
For private dining events, graduation parties, showers, rehearsal dinners, wine tastings, book clubs or corporate events, the Depot features an actual Pullman train car adjacent to the main building.
“With all the authentic early 1900s Victorian touches, such as antique fixtures, window treatments and velvet furniture, the Pullman offers a unique venue,” says Lynn.
Berea Depot is located at 30 Depot Street in Berea. The restaurant and bar are open daily, 11 a.m. to close. Call 440-243-6169 or visit BereaDepot.com for more information.