The Grandview gastropub, opening this summer, is a partnership with The Butcher & Grocer.

Chef/restaurateur Rick Lopez has a nostalgic streak when it comes to scouting restaurant locales. One reason he picked the Mallway at Old Arlington as the location for Lupo, the Spanish-inspired restaurant he opened last spring, is because he remembers knocking around the shopping center as a kid, buying ice cream and model airplanes.

In selecting an address for his next restaurant, The Old Spot at 1099 W. First Ave. in Grandview, nostalgia strikes again.

“I live in Grandview and … watched my kids grow up in that park and always wished that something would be there that offered local, organic food,” he says. “I think it’s a great little European feel to it with that patio right by the park.” Lopez also says he fondly recalls Galaxy Grandview, a restaurant that inhabited the address in the late 1990s.

The Old Spot’s proximity to The Butcher & Grocer is another benefit. Tony Tanner, the butcher shop’s owner, is a partner in the restaurant venture, and all meats for The Old Spot will be sourced from the shop, which is located just a couple doors down on First Avenue.

Lopez describes The Old Spot’s menu as gastropub fare that uses local, seasonal, humanely raised and organic-when-possible ingredients—a common theme across his restaurants. Chris Furr has been named head chef at The Old Spot, and Samantha Nipps, Lopez’s current sous chef at La Tavola, will become the general manager.

Here’s a brief rundown of what Lopez is planning for the menu when The Old Spot opens this summer:

Sandwiches, including the Cubano and the Motherclucker sandwich from Knead Urban Diner, his comfort-food restaurant that closed in 2014 A burger using a special hamburger patty blend developed with the help of The Butcher & Grocer’s head butcher, Dustin Butler Fish and chips using fresh dayboat cod sourced from Coastal Local Seafood Several twists on a charcuterie board, including a sausage board using The Butcher & Grocer’s wide variety of sausages paired with sauerkraut or slaw A vegetarian “charcuter-vee” board, featuring spiced cauliflower, roasted baby carrots, asparagus and other seasonal veggies  A stout Bundt cake, seasonal pies and other desserts prepared by Krista Lopez, Rick’s wife and business partner 

*** 

Like what you’re reading? Sign up now for Copy & Taste, our new dining e-newsletter, and to get other top reads from Columbus Monthly in your inbox. We also hope you’ll subscribe to Columbus Monthly magazine, which was named the best city magazine in the country for our circulation size by the City and Regional Magazine Association in 2018.