Articles Showing articles related to: Station 43 Tavern

The fresh new fall and winter menu from Station 43 Tavern is ablaze in heated buzz

He had me at Pork Tacos. That’s just one of the fresh new items on Station 43 Tavern’s already red-hot fall menu, created by Chef Brian Swaney. But wait, there’s more. Dive into the Seafood Pizza and prepare to immerse yourself in the rich flavors of the sea—topped with cheese, of course. “We change our menu seasonally to...

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The deliciously fresh faves of the season are available and priced affordably at Station 43 Tavern

It might seem unthinkable that a “little engine that could” like Solon’s firehouse-themed Station 43 Tavern could so effortlessly hit culinary high notes with seasonal fare that’s as fresh as it is delicious. After all, a local bar-restaurant doesn’t typically venture far from the traditional burgers, wings and fries offering. But...

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Summer at Station 43 Tavern

Celebrating summer’s bounty, the new menu items at Station 43 Tavern are bursting with fresh herbs, tomatoes and lots of flavor. The Chicken Caprese is smothered with freshly picked tomatoes and sprinkled with fresh basil, and you’ll even find fresh mint in the Mojito cocktail. With a wrap-around porch for alfresco dining, reserved...

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While other restaurants are cooling down for the season, Station 43 Tavern is still hot, hot, hot

While other restaurants are packing up the patio umbrellas and preparing for a long winter’s nap, the team at Station 43 Tavern has been burning the midnight oil to put the finishing touches on a new fall menu. “Our dining selections are constantly evolving, and our kitchen staff works hard to keep things interesting for our guests,”...

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Station 43 Tavern has upped the seasonal ante by introducing brand new comfort food specials

After 10 years as a dedicated member of the Station 43 Tavern team, General Manager Anthony Fiorelli has been promoted to managing part owner. “Anthony’s contribution has been so significant, we wanted to share our success with him in a way that more completely recognized his contribution,” smiles Lisa Randazzo-Ross, who has been at the...

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