South-side taproom plans April opening

A pair of food industry veterans are teaming up to open a south-side taproom near the intersection of Battlefield Road and Campbell Avenue.

Jeff White and R.J. Harris are targeting a late April opening for their eatery, Rebar Kitchen & Taproom, at 2902 S. Campbell Ave., Ste. D, in the Imperial Plaza shopping center. The pair own the business through Whiskey Drink LLC.

Rebar will fill 3,850 square feet in the shopping center’s space formerly occupied by Tyme Out Sports Bar and Grill, which White said shuttered several years ago. Startup costs are estimated at $40,000, White said, adding he and Harris signed a three-year lease for an undisclosed rate with Ngo Properties LLC.

“We jumped on the opportunity,” White said. “It’s a busy intersection in town. We kind of feel like Springfield’s a little underserved when it comes to good food in a casual setting that’s more of a tavern type.”

While some of Rebar’s menu will feature food items found in a sports bar, such as burgers, pizza, sandwiches and salads, White said options also will include char-grilled oysters, pastas and appetizers such as duck bacon wontons and prime rib rolls.

“We don’t really want to call ourselves a sports bar,” he said, adding Rebar will also have 21 beers on tap with the lineup still in discussions. “We’ll show games, but we don't want to just be known as a place to only go whenever there’s a game on.”

The venture will have 13 televisions with sizes ranging 75-98 inches, along with trivia nights and occasional live music.

“We haven't set that in stone yet, but if we do, it’ll be more acoustic-type stuff,” he said.

White, who has over 20 years of food service experience, said he and Harris met last year when working at The Jackson Grille LLC. The Marshfield restaurant opened last year, according to past Springfield Business Journal reporting. White, who co-owned the 301 S. Clay St. eatery with husband and wife Randy and Jan Clair, said he sold his interest in the business several months ago.

Harris said he’s worked in food service for eight years with past employment including The Roost Bar & Grill and Big Whiskey’s. This will mark his first foray into business ownership.

White said they plan to hire 35-40 employees for the restaurant.

“We’re going to be known as a place to go get something to eat and get a drink. I don’t think it’s going to be the other way around,” he said, adding they want Rebar to appeal to a wide customer base. “We’re going to be more of a casual dining place with a lot of beer handles.”