The summer is heating up at Station 43 Tavern

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Dining on the outdoor patio at Station 43 is kept cool by umbrellas and shaded areas. (Photography by Benjamin Margalit/Margalit Studio)

By Beth Newcomb

During its decade-plus-one tenure, Managing Owner Lisa Randazzo-Ross says her locally celebrated Station 43 Tavern, which launched in 2006, has flourished while others have failed.

The secret to her welcoming restaurant and bar’s success? According to Lisa, it’s a not-so-secret blend of good food offered at a good value in an unpretentious environment. General Manager Anthony Fiorelli adds it’s also the largely from-scratch menu that remains the draw.

“Our chef, Brian Swaney, is a master in the kitchen,” he enthuses. “He keeps things interesting so there’s always something new and seasonal to try.”

This month Chef Brian rolls out his delectable Station 43 summer menu wrapped in tasty tropical flavors.

To start, try the Chips With Homemade Mango Salsa, priced at just $5.99.

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“It’s enough for two,” smiles Lisa. “And it’s light and delicious.”

The salsa blend is comprised of fresh mango, pineapple, red onion and red and green peppers. Tri-color tortilla chips are fried to order and served as dippers.  

The Grilled Jerk Drumsticks, at $5.99, as the name implies, includes three grilled chicken drumsticks bathed in jerk seasoning. Anthony says this mouth-watering starter is one of his new faves.

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“The Short Ribs feature our amazing sauce,” proclaims Lisa. “It’s made in house and is absolutely the bomb.”

As a dinner, the boneless beef Short Ribs are priced at $18.99 and come with roasted potatoes, the vegetable of the day and a dinner salad. Chef Brian begins by braising the beef then finishing it on the grill, for the perfect summertime feast. 

Lisa suggests you also try the Rib Special when it’s offered, Saturday-Monday, July 1-3, and Saturday-Monday, September 2-4. For $30, you get a slab-and-a-half of meaty ribs, fries and coleslaw—dine-in only.

“A couple can come in and split it then take the leftovers home,” she suggests.

The flavors of summer also take a lighter turn with the Greek Salad, at $11.99, featuring romaine lettuce, tomato, cucumber, Kalamata olives, feta cheese and Greek dressing. 

But it’s the not-to-be missed Grilled Portobello Sandwich that really deserves attention. A fresh-grilled portobello mushroom is tucked on a pretzel bun along with a generous heap of sautéed onions and peppers, feta cheese, lettuce and tomato. At $10.99, it includes your choice of side.

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“This sandwich is my absolute favorite,” proclaims Lisa. “You don’t even need any mayo and it’s super healthy and delicious.”

Enjoy these new summer features along with a slew of others on Station 43’s cozy outdoor patio, with shaded areas and umbrellas to protect guests from the elements. Anthony says they’ve just added a flat screen TV outside so you never have to miss a minute of the action during a big game.

“It’s become a favorite warm-weather hangout for couples and families who want to grab a bite and sit outside,” he says. “Our complete menu is available on our patio, including our specials.”

And because Station 43 is locally owned, the team gets to decide when the patio will be opened or closed.

“We had it open in January on a warm day,” Lisa informs. “Any day of the year that’s warm enough, our patio will be open.”

Inside, Lisa and her crew added new flat screens so a total of 10 TVs now fill the bar and restaurant area. Sports lovers can relax and enjoy a delicious meal with a view of the game from any vantage point.

 Station 43 Tavern is located at 39910 Aurora Road, in Solon. Dining hours are Sunday through Thursday, from 11 a.m.-10 p.m.; and Friday and Saturday, from 11 a.m.-11 p.m. The phone number is 440-836-0043 and you can call ahead for seating or reservations. The web address is Station43Tavern.com where you’ll find dining and catering menus. Like the restaurant on Facebook at Station 43 Tavern. The restaurant offers free Wi-Fi and a free dinner entrée for anyone turning 43 with a valid I.D.

Categories: Eastside Food