“The kitchen wasn’t being used here in the downtown location,” Shamburger said of the sports bar.
Shamburger said he got his start in the restaurant business after winning a barbecue competition. The business has about 35 workers in Springfield and Dayton now, and will add roughly a dozen to get the downtown location operational, he said. The hours may fluctuate initially while the restaurant’s staff figures out the best times to operate. But it will likely open around 11 a.m. to around 10 p.m. The kitchen may stay open slightly later during the weekends depending on the bar business.
The restaurant opened a location at 140 E. Third Street in Dayton around 2011, and the Springfield location opened around 2014, Shamburger said. The business is also considering a possible location in Columbus, he said. The restaurant regularly offers daily specials, and its menu features everything from a variety of chicken dishes to pork tenderloin and collard greens.
Shamburger said the 648 Yellow Springs Street location already pulls business from downtown Springfield, but many workers only have 30 minutes for lunch. Opening a kitchen downtown would offer another option, he said.
“It was a pretty reasonable opportunity so I said we’ll come in and operate the kitchen,” Shamburger said.
Renea Turner, who owns the Champion City Sports Bar, will continue to operate the bar side of the business.
“You’re getting the best food for your money and it’s good food,” Turner said.
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