Granville Inn restaurant, tavern renovations gives fresh look to historic landmark

The Granville Inn's restaurant and tavern have a new look this spring that gives the spaces a modern flare while still preserving its historic features.

The Granville Inn's Oak Room and Tavern underwent a renovation earlier this year ahead of the landmark's 100th anniversary in June. The renovation was a way to bring modern touches to the historic inn, said Ben Schulman, the inn's food and beverage director.

The entire inn went through an extensive $9 million restoration nearly a decade ago once Denison University purchased it. Schulman said this upgrade was about creating spaces, like the tavern, where people can gather.

As part of the improvements, the restaurant's dining area has shifted further back, and the tavern now occupies the space just off the inn's lobby.

The Oak Room and Tavern, which were closed in January and February for the renovation, now includes new seating and tables in the dining area, upgraded lighting and comfortable lough chairs by the fireplace. But old, historic features remain, such as the dark, oak woodwork paneling that lines the walls.

"We've maintained the historic nature of the inn while also modernizing and getting that upscale feel," Schulman said.

He said the inn is where people come for special celebrations, such as birthdays, anniversaries or graduations. But he added that the inn wants to be a place people more than just once or twice a year.

"Any day could be a day to come in and have this experience of having a dinner in the Oak Room, or something more approachable, like a gathering in the tavern," he said. "We're looking to appeal to people who are looking for both experiences."

Seasonal spring menu honors Granville Inn's past

To go along with the renovated spaces, the inn's restaurant has a refreshed spring menu. Similar to the renovation, Executive Chef Ethan Romine said the menu features classic dishes with a modern twist.

One of the dishes is steak Diane, something the inn served when Romine started in the kitchen seven years ago.

The entrée features filet medallions with shiitake mushrooms, haricort vert, crispy fingerling potatoes and crispy onions.

"It blew my mind and sparked that creativity in me, so I wanted to bring it back in just renew it, revitalize it and give honor to the past," Romine said.

Other menu items include Brussel sprouts with lavender honey, applewood bacon and pickled onion and seared scallops over a blistered corn risotto with roasted heirloom cheery tomatoes and chive oil.

Romaine said the restaurant rotates its menu seasonally, and the dishes will be available for the next three months.

The inn has also partnered with local food vendors to feature meets and cheese made in central Ohio. A cheese board from Black Radish Creamery, which is based in Granville Township, includes locally made bandit red cheddar, raclette cheese and bankston brie as well as fresh berries and grilled bread. Columbus-based North Country Charcuterie has provided herbed wagyu bresaola, rojizo chorizo and salami for a charcuterie board. Both boards are available in the Tavern.

Duncan Forbes, who started North Country with his mother and brother 10 years ago, said the company sources 95% of its ingredients from farmers and makers within Ohio. Partnerships with local businesses like the Granville Inn are vital for small companies like theirs, he said.

"That type of exposures is enormous for a small business like ours," Forbes said.

mdevito@gannett.com

740-607-2175

This article originally appeared on Newark Advocate: Granville Inn restaurant, tavern remodel gives fresh look to landmark