Columbus Classics: Elevator Brewery & Draught Haus known for 1893 bar, consistent dishes
Editor's Note: This is the ninth in a series highlighting Columbus classic businesses.
For over 20 years, the Elevator Brewery & Draught Haus has featured an iconic ambiance and made-from-scratch dishes.
Larry Schulman, who started working as a server and bartender in 2007 and became general manager in 2020, said the interior décor is breathtaking and he still finds something new to appreciate after being there 16 years.
Bott Brothers' Billiards
Built in 1897 at 161 N. High St. in Columbus by the Bott family and originally opened as Bott Brothers’ Billiards, the hand-carved Philippine mahogany bar was added to serve the whiskey that was being distilled on the second floor, according to the Elevator’s website at elevatorbrewing.com.
The bar itself actually predates the building, as it was constructed for entry in the 1893 Columbian Exposition at the Chicago World’s Fair and consequently won the coveted blue ribbon for craftsmanship, according to the site. The building was added to the National Register of Historic Places.
“When I first started working here, my favorite part of the restaurant was the back bar that was originally featured in the Chicago World’s Fair in 1893,” Schulman said.
“All the cherubs have their own facial expression. The woodwork is incredibly ornate. I started looking at the mosaic tile on the floor. Those are half-inch tiles by half-inch tiles. It’s such an intricate design. The (flooring) has become my new favorite part.”
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About Elevator food
“We’re a scratch kitchen,” Schulman said. “We make everything in-house. We really focus on getting quality products so we can provide the most flavorful meal at a reasonable price point as well.”
He said the portions are huge, and Nate Crockett has worked there as executive chef for 20 years.
“We just have that consistency and stability in the kitchen, which helps maintain the product for all these years,” Schulman said.
“One of our signature dishes is our Rock Fillet and our Rock Surf and Turf. That’s a hand-cut, 6-ounce (beef tenderloin) fillet, if you’re doing the Rock Fillet. If you’re doing the Surf and Turf, it’s a 4-ounce fillet. We serve that on a (Tulikivi) firestone. You’re going to cook your meat on that stone. We keep the stone in our ovens at 500 degrees. It will hold its temperature for 30 to 40 minutes. It comes with three house-made sauces.”
He said the almond-crusted chicken is also very popular, especially during lunch.
It features mixed greens, green apples, white cheddar, smoked bacon, maple shallot vinaigrette, honey-mustard drizzle and almond-crusted fried chicken.
“It’s outrageous how many of those we sell,” he said.
About Elevator drinks and desserts
Schulman said Elevator also has a fabulous drink selection.
“I make our ginger beer in-house,” he said. “I make a draft gin and tonic. The tonic pops. It’s very herbal. It’s very unique.”
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For dessert, Schulman said, the Buckeye Brownie is delicious. The chocolate-peanut butter brownie, made in-house, is served warm and topped with Johnson’s vanilla ice cream, whipped cream and brown ale chocolate sauce.
“Our chef also makes an incredible crème brulee. It’s out of this world, solid,” Schulman said.
Julian Smith, an eight-year Elevator employee, said the business is a hidden gem.
“The space is breathtaking,” he said. “It’s weird how many locals I feel don’t necessarily know it. I didn’t know it until I applied. I started out as a server. I was just looking for a job. I came in and was blown away.”
Elevator customers
Smith said his favorite part of the Elevator has become the regular customers.
“I love the downtown community,” he said. “I’ve worked at a ton of different places. I love that my owner (Will Triplett) works here just as much as I do. The very small-family aspect, I think, permeates the vibe here, the work ethic here. And the food is great.”
A recent Google review by Heather Fitzgerald said, “Only thing better than the atmosphere was the service and food. This is a true Columbus gem. The food is absolutely stellar and the service is kind and attentive. This is my favorite restaurant in Columbus and nothing will change my mind.”
Brian Erwin said in a review that he had visited for a company outing and ordered the ribeye.
“(It) comes with garlic mashed potatoes and green beans, I substituted the green beans for asparagus,” he wrote. “Best ribeye I've had, pleasantly seasoned, perfectly cooked, perfectly seared, amazing. The garlic mashed potatoes were also incredible. The asparagus was tender and tasty. Great service, order came out quickly even with the place being busy and we had a large group of 20 people.”
Schulman said Triplett became owner/operator around 2014, when he bought the restaurant from Richard Stevens.
“Stevens and his son, Ryan Stevens, were the original owners of this restaurant,” Schulman said. “Ryan passed away unexpectedly in 2003. Richard manned this (restaurant) and the brewery. Dick and Ryan bought this in 2000. The brewery (Elevator Brewing Co.) opened up in Marysville in 1999. The restaurant opened in 2000.”
Schulman said it changed ownership a couple of times between the Clock and current ownership.
The Clock restaurant was opened in 1925 and was in business until 1994, according to a Columbus Restaurant History guide.
“It was a staple downtown,” Schulman said. “Prior to the Larrimers (law firm) coming in, the Clock was this (main) floor and the second floor. I don’t know if anything was going on on the third floor at that time. The second floor was all the pool tables, and the first floor was all the dining.
“We just have the restaurant down here. But we have two of the original pool tables when it was the Bott Brothers. The Bott Brothers made their fortune off billiard and snooker tables.”
Schulman said the Elevator has a private dining space, called the owner’s table, that provides a bird’s eye view of the main floor.
“It seats four people,” he said. “It’s great. We’ve had people propose up there and celebrate anniversaries.”
Business hours are 11:30 a.m. Tuesdays through Thursdays, with the kitchen staying open until 9 p.m. and the bar until 10 p.m.
On Fridays, it opens at 11:30 a.m., with the restaurant staying open until 9:30 p.m. and the bar until 10:30 p.m. The restaurant is open from 4:30 to 9:30 p.m. Saturdays, with the bar closing at 10:30 p.m. It's closed Sundays and Mondays.
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This article originally appeared on ThisWeek: Elevator Brewery & Draught Haus known for 1893 bar, consistent dishes
