“Sitting in an English garden waiting for the sun
If the sun don’t come you get a tan from standing in the English rain”
These lyrics were looping in my head Sunday morning and I couldn’t figure out why until I remembered that our decided destination for brunch was The Walrus.
Oh. Right. Goo goo g’joob.
The downtown restaurant just opened in May, brought to us by the same folks behind Olde Towne Tavern and Corner Stone Craft Beer & Wine. A garage door opens up the front of The Walrus to a small patio area with drink rail seating facing a primo view of Main Street. The first few tables of seating inside also reep the breezy benefits of the opened front without the risk of getting rained on (since that’s a thing that happens in Columbus every day now) and the bar continues back past a pool table to a purple-lit stage, with tables and casual couch seating areas along the way.
The Walrus has ten cocktails on their menu, including a morning mandated Bloody Mary and Mimosa, in addition to classic cocktails like a Mule and Whiskey Sour, made with local Watershed and OYO spirits, respectively. I only had eyes for one drink, though: the Spiked Float. See, everytime I’ve sipped or spotted a bottle of Not Your Father’s Root Beer, I’ve dreamed of adding a scoop of ice cream to form a float but I’ve never had the requisite ice cream on-hand. Well, The Walrus does, and the Spiked Float is every bit as good as I imagined, sugar rush and all. The Walrus also offers a vast draft selection with lots of local brews alongside beers from top-notch national craft breweries, plus a sizable Scotch selection.
Seven options comprise The Walrus’ brunch menu, although their full food menu is also available during weekend brunch. Fried french toast, chicken & waffles and breakfast burrito are offered alongside the two dishes we ordered: the Apple Melt and the Candied Bacon Melt. Both are served on fluffy Belgian waffles used as bread, because using bread as bread is for amatuers. The Apple Melt had a tasty tangy maple mustard sauce and a healthy hunk of melted cheddar, but could have used more apples or something else to add crunch and interest to the doughy waffle. The Candied Bacon Melt, however, was perfection, with melted cheddar and egg and some damn fine bacon. Both are served with a heap of hashbrowns.
The Walrus seems to have something for everyone on their food and drink menus, and that universal appeal carries through to the bar’s physical space; between the people-watching patio, regularly rocking music stage, sports-tuned TVs and casual seating areas, there’s something for everyone. We Are The Walrus.
The Walrus is located at 143 E Main Street. Brunch is served Saturdays and Sundays from 11am–3pm.