November 14, 2025 • 10 mins
Mark Somerson of Columbus Business First looks at the latest local businesses coming to the area
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
I've been trying to find somebody and and so far
I've not been successful. I need to find somebody who's
tried the Arby's steak nuggets.
Speaker 2 (00:09):
Because I was watching the Jackets last night.
Speaker 1 (00:12):
Let's bringing Mark Sommerson, Columbus Business First on the Legacy
Retirement Group dot com phone line.
Speaker 2 (00:18):
Mark, good morning.
Speaker 1 (00:19):
I was watching the Jackets last night and I probably
saw about fifteen commercials for the Arby's steak nuggets.
Speaker 2 (00:25):
Have you had them? I'm hoping you've had them?
Speaker 3 (00:27):
Oh God, No, you were my hope.
Speaker 2 (00:30):
You were my one last hope.
Speaker 3 (00:32):
No. If I'm gonna eat steak, I'm sorry, it's it's
gonna be from somewhere, you know, a little fans here.
Speaker 2 (00:41):
I get it, but in a pinch, go through the
drive through, just get a.
Speaker 1 (00:44):
You know, just to get a little carton full of
beef to just some steak nuggets that they look.
Speaker 3 (00:49):
I support. I support you one hundred percent, but I
am not.
Speaker 2 (00:54):
Okay. I bet if you dipping the Oju sauce, they'd
be good. Arby's is underrated. Arby hoor some Horsey sauce.
Speaker 3 (01:01):
From if you dip it in Chick fil A sauce
you can dip it in anything and it would be
probably be better. I'm sorry that cannot be really stake
they look.
Speaker 2 (01:13):
Have you seen the commercials though? You know what I'm
talking about?
Speaker 3 (01:16):
Oh? Yeah, because commercials are always on the up and up.
Speaker 2 (01:20):
Hey now, hey, come on, we sell commercials here. They're
all on the up and up.
Speaker 3 (01:24):
You know, of course that is that is probably wy
Goos steak from Japan.
Speaker 2 (01:29):
Probably well that it's not. But I am interested in
the Arby's steak nuggets. By the way.
Speaker 3 (01:34):
Arby's right.
Speaker 1 (01:35):
Arby's started Boardman, Ohio nineteen sixty four.
Speaker 2 (01:40):
Bet you didn't know that.
Speaker 3 (01:42):
I don't know if I know where Boardman is. It's
up near Youngstown, the home of the young Youngstown is
known for their state.
Speaker 1 (01:52):
All right, Mark Summerson, Columbus Business. First's get down to
some business. What's going on at Bridge Park? There's this
is a project. It involves a new hotel and Cameron
Mitchell restaurant.
Speaker 2 (02:03):
What's the story.
Speaker 3 (02:05):
Just when you think it can't get any bigger, Bridge
Park is getting much bigger. This is now the wide block.
There's so many blocks there. The folks there at Crowford
and Joying that have been developing this for years. The
new one has just gotten approval from the City of Dublin.
This is pretty big. This is a big partnership with
(02:26):
Camera Mitchell's. As you know, camer mitchell restaurants are all
over Bridge Park. But they're going to have three mixed
use buildings on four point five acres at the southeast
southeast corner of Riverside Drive in one sixty one. This
is a hotel in condo buildings and an office building.
The hotel will be one hundred and thirty hotel rooms
(02:47):
and amenities, lots of cool stuff of course, a signature
Cameron Mitchell restaurant at the bottom, and a speakeasy. It's
twenty four condo units in an eight story tower and
a venue with four thoud thousand square feet ballroom that
can hold up to close to six hundred people. Of
course they'll be parking. The office building will have seven
(03:07):
thousand square feet to ten thousand square feet of retail
space on the ground floor, and then they'll have the
rest of the upper and ground floors will be office space,
and then they'll be They also fueled for part of
the J block, because we got to go back a
few blocks to Jay the Ellis condos that are going
to go up there, and that section will also include office, retail, restaurant,
(03:30):
and green space. It just keeps getting bigger and bigger
and bigger. Every time you drive through there, there's something
going on. And if you look around the edges, you'll
see that there's some more space there and Crawford and
Joying is going to fill that space up eventually. And
Bridge Park is just it's such a popular place now.
A lot of businesses have gone there, a lot of
(03:52):
restaurants have moved in there, a lot of visitors that place,
and a lot of residents. Then they're just going to
keep seeing the number of people who moved there and
work there and visit. They're growing.
Speaker 1 (04:04):
You're right, it's crazy how big. It's almost like a
mini downtown is going in in Dublin there at Bridge Park.
It's wild.
Speaker 3 (04:09):
That's exactly right.
Speaker 1 (04:11):
Speaking with Mark Sommerson, Columbus business first dot com. If
you have a moment, check them out and maybe treat
yourself to a subscription there. Sad to see that Panzera's
Pizza not going away, but that's right down the street
here on Grandview Avenue.
Speaker 2 (04:24):
Panzera's pizza they're selling, right.
Speaker 3 (04:27):
It is probably going away. Hey say that, But Nick
Panzera started this many many years ago, nineteen sixty four,
and in the grand View area. It's technically Columbus, but
it's really thought of Grandview. In nineteen eighty eight, Fred
Lombardi bought this and then the next owner, Carlo Lombardi,
(04:49):
bought it from his father. They've been running this space
at Grandview in third A West Third Avenues for a
long time. Super popular. I worked in in View when
I was in college and that's one of the pizzas
we would get after work heading home. It's just super good.
It's gonna be gone. He's retiring, and he's like, look,
(05:11):
I hope somebody who buys this spot maybe keeping pizza.
Who knows, he'll keep running it until it's sold. He's
asking for one point five nine million dollars, which might
seem a lot for a little pizza parlor. But if
you're thinking bigger and you're a developer who wants to
put apartments there, condos there mixed juice with retail on
the bottom, maybe a pizza parlor and then above that
(05:34):
residential that that's cheap and real estate, especially in that
area is very expensive. So what I think is the
mister Lobardo, Carlo Lobardo, has set this price because that'll
set him for retirement. But yeah, I don't know if
that pizza will be around. I don't know if he's
actually selling the name and all of that stuff with it.
(05:58):
But there is pizza equipment there. The buyer could start
a pizza kitchen except oh, actually, I'm sorry. It does
include the Panzera pizza name and recipes if somebody wants
to do that. But my guess is it's going to
be redeveloped into something a little larger. But you never know,
maybe some pizza lover out there wants to carry on
(06:18):
the Panzera name, recipes and keep it going. But you know,
properties there are super hard to find, and this is
a pretty much, I think, a bargain price for that area.
Speaker 2 (06:29):
I hope you're wrong, I really do.
Speaker 1 (06:31):
I would love to see a local business that's been
there since what what did you say, the sixties the
area keep going And yeah, it's the entire business, it's
the recipes, and it's the it's the property a million
and a half. And as you said, if they do
develop it into you know, condos or whatever. Please please
please keep the Panzera's pizza there at the ground floor,
(06:53):
because that would be that would still be pretty cool.
Speaker 3 (06:56):
I agree. I would love to see that too. And
hopefully somebody developer has a nod to the past and
knows what the area wants. And yeah, I think the
ground floor level if they do build up or who knows,
just keep the exact same building and see how you
can do with that. Who knows, We'll have to see
who's interested in that, who buys it, and how long
(07:16):
it'll stay.
Speaker 1 (07:17):
And I just saw this from overnight. I think you
a Ray Raised Barbecue was expanding pretty quickly. They were
opening up just they got you know, they evolved past
just a food truck barbecue food truck. They started opening
some some you know, brick and mortars, but they surprisingly
started closing some locations.
Speaker 3 (07:35):
Yeah, this sort of hit us quickly. Yesterday we jumped
on it. Yeah, Ray Ray's local hog Pip has opened it.
They opened their first ever full service restaurants before they
were more carry out and food trucks. They opened in
Marion in April and Johnstown in August. It announced yesterday afternoon.
(07:57):
Both of those are going to close November second. It's
also closing It's Lyndworth food truck, which was stationed outside
of ard Bark Wine and Beer on one p'int sixty one,
that'll close later this month. That does leave them with
the food truck at Land Grant Brewing which has been
there forever, as well as the brick and mortar sites
in Granville and Clintonville, plus at Westernville drive up location. Now,
(08:20):
those brick and mortar sites in Grandville and Clintonville are
not full service. You go there in order and then
take out, So yeah, we haven't got to speak with
the owner yet. James Anderson, who started this whole concept
a few years back, starting with a food truck and
pop up things, he's done extremely well. But yeah, it's
a tough time for restaurants right now, and he did
(08:42):
expand quickly and these spots in Marion and Johnstown. Yeah,
for whatever reason, he's just like, this is going to
allow us to do what we do best, serving award
winning barbecue quickly to people who love it. I think
the full on, open, full service restaurants takes a lot
of money. You've got to hire a lot more people.
There's a lot to focus on. Plus you have larger
(09:05):
rents because you're leasing worse space. Sure, you have to
run that. It's just everything I think is just probably
caught up with them. And again, it's just a tough
time for restaurants. So we're hoping ray Rays continues to
serve where they do. Maybe learned a lesson from this, like, hey,
this was just a little too fast things that came
into existence, and yeah, you just have to sort of
(09:29):
refocus on what we do best.
Speaker 1 (09:30):
Yeah, sometimes a business you got to make difficult decisions.
But I'm glad that they're still operating the locations that
they are. All right, Mark, So tomorrow night you've got
the Blue Jackets and the Buckeyes both playing at the
same time. Are you going to have the recliner set
up and your clicker to go back and forth?
Speaker 3 (09:46):
Well, as a UMass graduate, I really don't care, But
I'm just kidding. I will. I will be flipping back
and forth between the games. I am excited to watch
both of them. You know, Ohio State. I don't think
it's gonna be much of a game. I think it'll
be another quick one, quick and easy. But Bluejackets, you
never know what you're gonna get so here's hoping, Here's
(10:08):
hoping it's a successful weekend in Columbus sport
I've been trying to find somebody and and so far
I've not been successful. I need to find somebody who's
tried the Arby's steak nuggets.
Speaker 2 (00:09):
Because I was watching the Jackets last night.
Speaker 1 (00:12):
Let's bringing Mark Sommerson, Columbus Business First on the Legacy
Retirement Group dot com phone line.
Speaker 2 (00:18):
Mark, good morning.
Speaker 1 (00:19):
I was watching the Jackets last night and I probably
saw about fifteen commercials for the Arby's steak nuggets.
Speaker 2 (00:25):
Have you had them? I'm hoping you've had them?
Speaker 3 (00:27):
Oh God, No, you were my hope.
Speaker 2 (00:30):
You were my one last hope.
Speaker 3 (00:32):
No. If I'm gonna eat steak, I'm sorry, it's it's
gonna be from somewhere, you know, a little fans here.
Speaker 2 (00:41):
I get it, but in a pinch, go through the
drive through, just get a.
Speaker 1 (00:44):
You know, just to get a little carton full of
beef to just some steak nuggets that they look.
Speaker 3 (00:49):
I support. I support you one hundred percent, but I
am not.
Speaker 2 (00:54):
Okay. I bet if you dipping the Oju sauce, they'd
be good. Arby's is underrated. Arby hoor some Horsey sauce.
Speaker 3 (01:01):
From if you dip it in Chick fil A sauce
you can dip it in anything and it would be
probably be better. I'm sorry that cannot be really stake
they look.
Speaker 2 (01:13):
Have you seen the commercials though? You know what I'm
talking about?
Speaker 3 (01:16):
Oh? Yeah, because commercials are always on the up and up.
Speaker 2 (01:20):
Hey now, hey, come on, we sell commercials here. They're
all on the up and up.
Speaker 3 (01:24):
You know, of course that is that is probably wy
Goos steak from Japan.
Speaker 2 (01:29):
Probably well that it's not. But I am interested in
the Arby's steak nuggets. By the way.
Speaker 3 (01:34):
Arby's right.
Speaker 1 (01:35):
Arby's started Boardman, Ohio nineteen sixty four.
Speaker 2 (01:40):
Bet you didn't know that.
Speaker 3 (01:42):
I don't know if I know where Boardman is. It's
up near Youngstown, the home of the young Youngstown is
known for their state.
Speaker 1 (01:52):
All right, Mark Summerson, Columbus Business. First's get down to
some business. What's going on at Bridge Park? There's this
is a project. It involves a new hotel and Cameron
Mitchell restaurant.
Speaker 2 (02:03):
What's the story.
Speaker 3 (02:05):
Just when you think it can't get any bigger, Bridge
Park is getting much bigger. This is now the wide block.
There's so many blocks there. The folks there at Crowford
and Joying that have been developing this for years. The
new one has just gotten approval from the City of Dublin.
This is pretty big. This is a big partnership with
(02:26):
Camera Mitchell's. As you know, camer mitchell restaurants are all
over Bridge Park. But they're going to have three mixed
use buildings on four point five acres at the southeast
southeast corner of Riverside Drive in one sixty one. This
is a hotel in condo buildings and an office building.
The hotel will be one hundred and thirty hotel rooms
(02:47):
and amenities, lots of cool stuff of course, a signature
Cameron Mitchell restaurant at the bottom, and a speakeasy. It's
twenty four condo units in an eight story tower and
a venue with four thoud thousand square feet ballroom that
can hold up to close to six hundred people. Of
course they'll be parking. The office building will have seven
(03:07):
thousand square feet to ten thousand square feet of retail
space on the ground floor, and then they'll have the
rest of the upper and ground floors will be office space,
and then they'll be They also fueled for part of
the J block, because we got to go back a
few blocks to Jay the Ellis condos that are going
to go up there, and that section will also include office, retail, restaurant,
(03:30):
and green space. It just keeps getting bigger and bigger
and bigger. Every time you drive through there, there's something
going on. And if you look around the edges, you'll
see that there's some more space there and Crawford and
Joying is going to fill that space up eventually. And
Bridge Park is just it's such a popular place now.
A lot of businesses have gone there, a lot of
(03:52):
restaurants have moved in there, a lot of visitors that place,
and a lot of residents. Then they're just going to
keep seeing the number of people who moved there and
work there and visit. They're growing.
Speaker 1 (04:04):
You're right, it's crazy how big. It's almost like a
mini downtown is going in in Dublin there at Bridge Park.
It's wild.
Speaker 3 (04:09):
That's exactly right.
Speaker 1 (04:11):
Speaking with Mark Sommerson, Columbus business first dot com. If
you have a moment, check them out and maybe treat
yourself to a subscription there. Sad to see that Panzera's
Pizza not going away, but that's right down the street
here on Grandview Avenue.
Speaker 2 (04:24):
Panzera's pizza they're selling, right.
Speaker 3 (04:27):
It is probably going away. Hey say that, But Nick
Panzera started this many many years ago, nineteen sixty four,
and in the grand View area. It's technically Columbus, but
it's really thought of Grandview. In nineteen eighty eight, Fred
Lombardi bought this and then the next owner, Carlo Lombardi,
(04:49):
bought it from his father. They've been running this space
at Grandview in third A West Third Avenues for a
long time. Super popular. I worked in in View when
I was in college and that's one of the pizzas
we would get after work heading home. It's just super good.
It's gonna be gone. He's retiring, and he's like, look,
(05:11):
I hope somebody who buys this spot maybe keeping pizza.
Who knows, he'll keep running it until it's sold. He's
asking for one point five nine million dollars, which might
seem a lot for a little pizza parlor. But if
you're thinking bigger and you're a developer who wants to
put apartments there, condos there mixed juice with retail on
the bottom, maybe a pizza parlor and then above that
(05:34):
residential that that's cheap and real estate, especially in that
area is very expensive. So what I think is the
mister Lobardo, Carlo Lobardo, has set this price because that'll
set him for retirement. But yeah, I don't know if
that pizza will be around. I don't know if he's
actually selling the name and all of that stuff with it.
(05:58):
But there is pizza equipment there. The buyer could start
a pizza kitchen except oh, actually, I'm sorry. It does
include the Panzera pizza name and recipes if somebody wants
to do that. But my guess is it's going to
be redeveloped into something a little larger. But you never know,
maybe some pizza lover out there wants to carry on
(06:18):
the Panzera name, recipes and keep it going. But you know,
properties there are super hard to find, and this is
a pretty much, I think, a bargain price for that area.
Speaker 2 (06:29):
I hope you're wrong, I really do.
Speaker 1 (06:31):
I would love to see a local business that's been
there since what what did you say, the sixties the
area keep going And yeah, it's the entire business, it's
the recipes, and it's the it's the property a million
and a half. And as you said, if they do
develop it into you know, condos or whatever. Please please
please keep the Panzera's pizza there at the ground floor,
(06:53):
because that would be that would still be pretty cool.
Speaker 3 (06:56):
I agree. I would love to see that too. And
hopefully somebody developer has a nod to the past and
knows what the area wants. And yeah, I think the
ground floor level if they do build up or who knows,
just keep the exact same building and see how you
can do with that. Who knows, We'll have to see
who's interested in that, who buys it, and how long
(07:16):
it'll stay.
Speaker 1 (07:17):
And I just saw this from overnight. I think you
a Ray Raised Barbecue was expanding pretty quickly. They were
opening up just they got you know, they evolved past
just a food truck barbecue food truck. They started opening
some some you know, brick and mortars, but they surprisingly
started closing some locations.
Speaker 3 (07:35):
Yeah, this sort of hit us quickly. Yesterday we jumped
on it. Yeah, Ray Ray's local hog Pip has opened it.
They opened their first ever full service restaurants before they
were more carry out and food trucks. They opened in
Marion in April and Johnstown in August. It announced yesterday afternoon.
(07:57):
Both of those are going to close November second. It's
also closing It's Lyndworth food truck, which was stationed outside
of ard Bark Wine and Beer on one p'int sixty one,
that'll close later this month. That does leave them with
the food truck at Land Grant Brewing which has been
there forever, as well as the brick and mortar sites
in Granville and Clintonville, plus at Westernville drive up location. Now,
(08:20):
those brick and mortar sites in Grandville and Clintonville are
not full service. You go there in order and then
take out, So yeah, we haven't got to speak with
the owner yet. James Anderson, who started this whole concept
a few years back, starting with a food truck and
pop up things, he's done extremely well. But yeah, it's
a tough time for restaurants right now, and he did
(08:42):
expand quickly and these spots in Marion and Johnstown. Yeah,
for whatever reason, he's just like, this is going to
allow us to do what we do best, serving award
winning barbecue quickly to people who love it. I think
the full on, open, full service restaurants takes a lot
of money. You've got to hire a lot more people.
There's a lot to focus on. Plus you have larger
(09:05):
rents because you're leasing worse space. Sure, you have to
run that. It's just everything I think is just probably
caught up with them. And again, it's just a tough
time for restaurants. So we're hoping ray Rays continues to
serve where they do. Maybe learned a lesson from this, like, hey,
this was just a little too fast things that came
into existence, and yeah, you just have to sort of
(09:29):
refocus on what we do best.
Speaker 1 (09:30):
Yeah, sometimes a business you got to make difficult decisions.
But I'm glad that they're still operating the locations that
they are. All right, Mark, So tomorrow night you've got
the Blue Jackets and the Buckeyes both playing at the
same time. Are you going to have the recliner set
up and your clicker to go back and forth?
Speaker 3 (09:46):
Well, as a UMass graduate, I really don't care, But
I'm just kidding. I will. I will be flipping back
and forth between the games. I am excited to watch
both of them. You know, Ohio State. I don't think
it's gonna be much of a game. I think it'll
be another quick one, quick and easy. But Bluejackets, you
never know what you're gonna get so here's hoping, Here's
(10:08):
hoping it's a successful weekend in Columbus sport
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