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    New Steakhouse Opening at Easton Next Year

    A new steakhouse will open at Easton Town Center in early 2023. Virginia-based Thompson Hospitality will introduce itself to the Columbus market with Cut 132, occupying the ground floor of the Aloft Hotel at 4188 Brighton Rose Way.

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    Michael Katigbak, VP of marketing for Thompson Hospitality, says Cut 132 will be their “homage to the great American steakhouse.”

    Cut 132 will replace wood panel walls, white table cloths and stuffy formality with a lighter, brighter, more contemporary environment across its 7,500 square feet. Katigbak says they aim to create an experience-oriented restaurant; a place to see and be seen.

    Tradition will ring more true on Cut 132’s menu – albeit with some fun twists. Diners will find tried and true classic cuts like a filet, ribeye, or tomahawk chop, with wet- or dry-aged options, customizable with sauces and toppings. Sides include hand-cut, twice-fried fries, a sweet baked potato with maple butter and bruleed marshmallow, mac & cheese that can be adorned with lobster and more. The menu also includes something for the non-carnivores, a gluten-free and vegan roasted vegetable pasta, a dish Katigbak describes not as an afterthought, but a star in its own right.

    Cut 132’s brunch menu will include chicken & waffles, crab and avocado toast, massive cinnamon rolls, and, of course, steak and eggs, among other options.

    Diners will find a gamut of craft cocktails to pair with their steaks. And there’s the playful, sips & snacks pairings. That includes Bubbles & Bumps – champagne and caviar – as well as the Cowboy Luge. Order an appetizer of bone marrow, and that hollowed out bone will become a luge for a shot of Maker’s Mark straight to the face.

    The Cowboy Luge in action – Photo courtesy of Thompson Hospitality

    Cut 132 is a brand new concept for Thompson Hospitality, whose umbrella includes 62 restaurants across 19 brands. SVP of Operations Alex Berentzen says Easton seems ready for a new, contemporary concept and calls it a no-brainer for their introduction to Columbus. With the shopping center’s 50 to 60 restaurants and a potential revenue of $300 – $350 million, Berentzen says they only need 4 -5% of that pie to do well.

    The hospitality group also saw similarities between Columbus and some of its other successful markets like Florida and Washington, D.C. Katigbak says Central Ohio has a strong dining scene, a diverse population and strong professional crowd – and they like being close to large universities.

    Thompson Hospitality is already exploring bringing more of its brands to Columbus, and to Easton as they’ve already been looking at some potential spaces.

    Berentzen names Wiseguy Pizza as a possibility. The by-the-slice pizzeria has five locations across Washington, D.C. and Virginia. Milk & Honey, a Southern-inspired breakfast/brunch/lunch spot is another possibility. It already has seven locations, with another four in development.

    There is one name in the Thompson Hospitality portfolio that’s familiar to Columbus. The group owns the Hen Quarter brand. Hen Quarter opened at Bridge Park in Dublin before shuttering in early 2022. Berentzen says that Dublin’s Hen Quarter was run by a local operator, Jordan Restaurant Group, under a licensing agreement. Jordan Restaurant Group now faces a lawsuit from its former employees over back pay.

    Berentzen adds that the Hen Quarter location Thompson Hospitality owns in Alexandria is doing well, and plans are underway for a second location in Washington, D.C. And he says he wouldn’t be surprised to see the restaurant make a comeback in Columbus, but this time owned and operated by the company.

    Cut 132 aims to make an early January debut at Easton. The restaurant will be open for social hour (3 – 6 p.m., with deals on drinks and small dishes), dinner and brunch.

    For more information, visit cut132.com.

    Rendering courtesy of Thompson Hospitality
    Rendering courtesy of Thompson Hospitality
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    Susan Post
    Susan Post
    Susan is the editor of The Metropreneur and associate editor of Columbus Underground, and also covers small business and entrepreneurial news and the food scene in Central Ohio.Susan holds a degree in Communication with a minor in Professional Writing from The Ohio State University. She sits on the board of the Central Ohio Pro Chapter of the Society of Professional Journalists and loves coffee, whiskey, cooking and spending time with friends and family.
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