The Sycamore still has strong roots in German Village.
After changing hands last year and about nine months of renovation, the popular cafe is poised to open by the end of July at 262 E. Sycamore St.
“Our goal here was: How could this space feel as good during the day as it feels at night?” said Tony Heaphy, vice president of the Good Food Restaurants group base in Toledo, best known for its chain of Beer Barrel Pizza & Grill locations.
The answer was to create a space with bright neutral tones, comfortable booth seating, a refinished wooden floor and freshly painted ceiling, with exposed brick walls remaining.
The bar, with a thick marble backsplash, remains a casual setting for drinks and food.
“The biggest thing for us was the size of the restaurant,” Heaphy said. “It seats 51 in here. That’s a pretty small restaurant.”
The patio seats another 20.
So, Heaphy and his sister, Jackie Heaphy, director of operations for Good Food Restaurants, decided to change the hours from dinner-only to all-day service.
“To have more people throughout the day makes more sense than cramming in people from 4 to 10 (p.m.),” Tony Heaphy said.
From 7 to 10:30 a.m., Sycamore is open for coffee — proprietary blends made by Thunderkiss Coffee — and light baked goods, some homemade and some supplied by Sassafras Bakery in Worthington.
The espresso machine is poised near a sliding window, where customers can simply knock and order their drinks and food.
Other local suppliers include North Country Charcuterie, Blue Jacket Dairy, Woodruff Farms and Butcher & Grocer.
After breakfast, the restaurant switches over to lunch, where counter-order service is available.
Lunch is from 10:30 a.m. to 3 p.m., when the restaurant closes for an hour to get ready for dinner service, which is 4 to 10 p.m. Monday through Saturday.
Jackie Heaphy, a graduate of the departed Columbus Culinary Institute at Bradford School, designed the menu with fresh, chef-created meals in mind.
One of the signature dishes is the suppli al telefono, a cross between arancini and a mozzarella stick, with prosciutto, Parmigiano-Reggiano and tomato sauce for dipping.
House-made agnolotti is tossed with mascarpone, saffron and sun dried tomatoes.
A whole branzino is stuffed with herbs, garlic, lemon and tomatoes and roasted until fork tender.
The porchetta sandwich uses pork loin wrapped in pork shoulder, broccolini, asiago, pickled red onion and an Italian verde dressing.
Most prices are between $8 and $35.
The Sycamore has had a long history in the historic district, most recently under the ownership of Chris Crader of Grow Restaurants (Harvest Pizzeria being its most popular brand), so the Heaphys decided to keep the name.
“This place has been here continuously, as far as we could tell, operating since the 1920s with Sycamore in the name,” Tony Heaphy said.
Breakfast and lunch – 7 a.m. to 3 p.m. Mondays through Saturdays
Dinner – 4 to 10 p.m. Mondays through Saturdays
Breakfast only – 7 a.m. to noon Sundays
For more information, call 614-407-3071
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