- Griffin Swartzell
“Nothing is going to be standard like you would find at other places,” he says. One example: In addition to a hearty bean-and-potato green chile, The Bench will serve Cincinnati chili, basically a meat sauce with cinnamon served “four-way” — over spaghetti with shredded cheddar, onions and oyster crackers. He also mentions the Peanut Butter, Jelly & a Baseball Bat Burger — a patty made with a house-ground chuck and short rib blend, served with onion-raspberry marmalade, peanut aioli and a sunny-side-up egg.
There’s a full bar, with a craft cocktail program out on the horizon. Sherman and Co. have stocked their 10-tap system with a mix of craft and macro — “You gotta have PBR and Coors Light” at a sports bar, he says.
Decor-wise, the cool, clean cream-and-blue interior totally shifts from the warm woods of the bar’s previous incarnations. And while expected sports memorabilia plays a minimal role, Sherman says they plan to decorate with locals’ race bibs from marathons and bike races, offering to-be-determined deals for those who donate.