On paper, Liberty Center’s Son of a Butcher doesn’t look like an clear choice. The brainchild of Agave & Rye founder Yavonne Sarber, S.O.B. (as the eatery is casually referred to) begs an clear problem: How does a person go from serving epic tacos to opening, of all things, a steakhouse? The reply, of course, is that, like Agave & Rye is no typical taqueria, S.O.B. is a distinctive kind of steakhouse.
“It in fact goes back to how the taco thought started out,” Sarber claims. “Everything at Agave & Rye is clean. We use French strategies. Contemporary foods—we never have freezers—and every little thing has been in prep. We use mom sauces. And we just happen to put it in a taco.”
Sarber’s qualifications gives a couple of clues, as well. The restauranteur has a background in fine dining, functioning for grasp chef Hartmut Hanke of Columbus for six yrs, adopted by a stretch at Morton’s The Steakhouse in Chicago. Coming out of the financial slog of the COVID-19 crisis and observing the improvements the pandemic had induced in diners, the time appeared ideal to try a thing new.
“We felt it was a actually fantastic time to give our company an experience,” she describes. “We’re incorporating these a exciting, surprising aspect. They can still get the very best in steaks and Wagyu and all that, but they don’t have to sit at a white tablecloth for 3 hours and sense so stuffy.”
This emphasis on vibe is yet another vital to what S.O.B. provides lockdown-weary diners, far too, bringing the eclectic structure and funky atmosphere that can make Agave & Rye this kind of a pleasurable eating knowledge to a steakhouse—one of the most common cafe concepts in the heritage of great eating.
“I never feel a good deal of persons are astonished when they know that we’re the exact people from Agave & Rye,” Sarber claims, chuckling. “We’ve obtained what we imagine is the most amazing artist workforce that does our function, and they travel from locale to location, carrying out just about every one by hand.”
She factors to murals as massive attracts, including that comfort is securely in the driver’s seat for all design possibilities.
Of course, at the conclude of the working day, the ambiance enhances the food, and the menu at S.O.B. gives plates anyone can appreciate. Steaks and Wagyu are, of program, front and middle, with nine choices now on the menu. And Sarber hopes to beef up signature proteins in the coming months as customers make ideas and requests.
But there’s extra to the menu than just steak, with Sarber pointing out an in depth “Get the Celebration Started” appetizer menu (like the Million $ Deviled Eggs, which characteristic gold leaf and have earned speedy acclaim), prolonged cheese and charcuterie board decisions, and even a raclette that she suggests goes with almost everything from Brussels sprouts to porterhouse.
You will also come across some caviar choices on the menu, as properly as a burger and a couple of sandwiches. There are signature salads, pastas, poultry and seafood, and even vegetarian fare, these types of as the 5-spice crusted cauliflower steak.
And do not forget dessert. “I’m so proud of our pastry division and our pastry chef, Cristine [Muckenfuhs],” she states. “Her desserts are a perform of artwork. Actually everything that you buy … is memorable, for confident.”
In addition to giving an artsy, eclectic and delectable steakhouse encounter, S.O.B.’s location within Shindig Park Epic Occasions, Sarber’s 8,000-sq.-foot celebration house, extends the dining expertise to catering occasions, far too, supplying a handful of focused menus and a selection of rental selections. In addition to S.O.B. fare, she suggests that, if the celebration phone calls for it, Agave & Rye can also offer catering.
As of this composing, S.O.B. has only been open a few of weeks. And provided the ambition it will take to tackle a steakhouse idea, one particular could count on Sarber to sit back again and take pleasure in her achievement. But she’s presently received her eye on the future matter. The group is at the moment developing a push-as a result of product named Papi Jochos, which will characteristic created-from-scratch Mexican avenue meals. The thought will start towards the conclusion of this yr or the commencing of future yr in Oakley.
So epic taquerias throughout many states (with much more Agave & Rye openings slated within just the upcoming 8 months), a brand name-new steakhouse, an occasion location and a to-be-launched drive-as a result of restaurant—it’s a diverse large amount, even though there is a widespread thread that runs through all of it. But it may possibly not be what you believe.
“The rationale we do this—our brand name ‘why’—is to give options to our crew members,” Sarber suggests. “We’re going to franchise to our present team customers and fund it for them so they can have their possess legacy and work for anything for themselves. And all of it just goes again to high-quality and respect for the food.”