The menu focuses on casual fare, including wings, burgers, cheesesteaks, pizza and salads. Many bottled beers are available, and plans call for installing 10 taps for craft beers after installation of a walk-in cooler in the restaurant’s basement, Ingersoll said.
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Ingersoll has operated several local restaurants and has overseen operations at a local country club for more than four decades. He owned and operated the City Flame Grille in south Centerville from 2006 to 2008, 4 RiverPlace restaurant in downtown Dayton from 1988 to 1993, and The Fairington restaurant in Sidney, Ohio from 1985 to 1993, and he served three separate stints as general manager of the Miami Valley Golf Club between 1977 and 2014.
Ingersoll said he was looking for an opportunity to open a casual restaurant with his son Kevin, who serves as general manager of Liquid and will be “the face of the restaurant,” his father said.
“The Barnsider has been a Dayton landmark for more than 40 years. When I heard that it was available, I felt this was a great location for what we had been talking about,” Ingersoll told us last month.
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