Located in Lorain’s historic Harbor Walk District, Lorain Brewing Company and Event Center is the embodiment of the modern casual dining experience. Charged with the mission of creating craft beer and great food with a laid-back, family-friendly vibe, owners Mathias Hauck, Ken Weaver and Brian Weaver went to work renovating the old Ship Building Pattern Warehouse on the east bank of the Black River, incorporating a modern brew pub into an historic building that pays homage to Lorain’s maritime past.
“When the economic development team in Lorain showed us this location, we fell in love with it immediately,” says Hauck. “Not only is it a part of Lorain’s ship building past, it is a key part of the Harbor Walk community.”
With a few upgrades (none of which detract from the aesthetic), the team added a 3,000-square-foot kitchen, but also a catering kitchen to feed patrons in the upstairs event center.
Chef Brian Weaver (Hauck’s brother-in-law) designed a casual menu that includes upscale pub food like wings, smash burgers, hand-helds and flatbreads with more upscale items like Sachetti, a cheese-stuffed pasta served in a white truffle cream sauce finished with parmesan cheese and a fig vincotto.
But Weaver’s best example of modern casual dining fusion is the Buffalo Chicken Melt. It’s a mixture of a classic meatball sub on traditional Texas toast with a prep that is like a classic Cuban.
Chicken Meatballs Ground chicken is mixed with ranch and buffalo seasoning, ground celery and carrots, Panko breadcrumbs and egg to create 2-ounce meatballs that are roasted in a 375-degree convection oven.
Buffalo Sauce A mild wing sauce infused with gorgonzola is then created, and the cooked meatballs are added. “We let the meatballs set up overnight so they are not as loose,” says Weaver. “It also helps the flavors develop.” The meatballs and sauce are reheated the next day.
The Sandwich Melt Thick Texas Toast is placed on the grill. On one side, gorgonzola cheese is added, while the other side receives a thick slice of smoky provolone. When the cheese is melted and the toast is golden brown, four meatballs and sauce are added and the two sides pressed together to create a sandwich with an entirely different taste.
Side Dish While the house-made pub chips and dip are great, for an even better experience, try the Southwest Cole Slaw, which includes southwest seasoning, fire-roasted corn, red bell peppers and black beans.
The Buffalo Chicken Melt pairs best with the Lorain Light, a crisp American Lager, an IPA Pale Ale or the Sunset American Pale Ale.
500 Shipyard Way, Lorain, 440-434-2020, lorainbrewingco.com
