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| - The Rail is an upscale burger/bar concept that started in 2011 with a single location in Fairlawn, Ohio's Summit Mall. The North Olmsted location opened in December of 2013 and there are already plans for a third in Canton. The Rail wears its local roots like a badge of honor and uses only locally-raised and butchered meats as well as locally-produced dairy in its menu.
The Rail has a look and feel that I'd described as urban cowboy chic. Wagon wheel chandeliers, retro auction signage and pictures of farm implements combined with black leather and natural wood make it both comfortable and a little classy. I thought the meat hooks hanging above the bar were an interesting stylistic choice. I personally found them tongue-in-cheek gruesome while I have a feeling that some might be a bit turned off. I say screw 'em if they can't take a joke. They also don't take your name when you arrive they assign you a name, in this case the name of an Ohio county. We got Hocking.
Speaking of food, The Rail is first and foremost a burger joint. It has a concise menu with a definite focus on the carnivorous. There are 11 signature burgers like the Local Yokel with Swiss cheese, thick-cut bacon and a fried egg and the Tourist, a friendly jab at outsiders that sports avocado spread, spinach and red pepper mayo. If eating things with eyes isn't your thing, there are a few options like a hummus pita and a selection of salads, but they do tend to get lost in the shuffle. Here it's all about the meat. I'd suggest that if you're vegetarian you stay away...far away.
The "buy local" behavior at The Rail even extends to the bar. The Rail features local wine, local whiskey and, my personal favorite, local craft beer. During my visit to the North Olmsted location they were featuring beer brewed by 15 different Ohio craft breweries. And another thing, every tap, all 24 of them, was filled with an Ohio-made beer. Now that's dedication to a cause. I'm not sure why you'd care given their draught selection, but there are also a couple of dozen bottled selections.
During my visit I ordered a flight and was disappointed when they were unceremoniously delivered to the table sans labeling of any kind on a plastic beer-soaked tray. First, I think that the 5-6oz glass tumblers they use are much too large for a flight and second, respect the damn beer, people. The product and the brewers deserve better than this. I'll chalk this up to new restaurant jitters and hope that they'll work out the kinks over the coming months.
I have to admit there are few things I enjoy more than a good burger, especially when it's grass-fed and local. My recent experience, however, was a bit underwhelming. Ordered medium, it was delivered just this side of rare. Don't get me wrong, I like a little pink, but when I can still hear the moo it probably needs a few more minutes on the grill. Cooking temperature aside, the flavor of the meat was excellent, well-seasoned with some nice grill marks.
The space is rather tight and during busy weekend nights the front lobby and waiting area can get a little cozy. To keep entertained while you wait catch the show under the stairs where you can watch the guys in the kitchen bust their asses on the grill. The main bar stretches the length of the first floor with big, comfy booths along the front wall and the second level mezzanine is host to additional table seating. I found the really high backs of the booth to be nice for privacy but a bit tough to look around if you wanted to scope out the rest of the space.
The service we experienced during our visit was probably the result of a perfect storm of events - it was a Saturday evening, during the Christmas holiday shopping season, and the restaurant was going on its second week of operation. If we had received stellar service I'd have been gobsmacked. Excuses aside, I found the service to be OK. We were greeted immediately when we arrived and had to wait only about 15 minutes, not bad. At the table things were a bit harried. Our server was very rushed, and distracted. He even commented at one point as he went to get our check "I'll see you in an hour." There was also little done to showcase the concept or beer selection outside of a lightning-fast 10 second recitation that I really didn't catch.
The Rail is quickly making a name for itself in northeast Ohio and given the seemingly insatiable appetite their clientele has for craft beer and meat (present company included) my guess is that they will do just fine. I love the concept of "all local" and I especially love the all-Ohio beer taps selection. Hell, the beer alone is enough to draw me back in. Aside from a few minor "young restaurant" hiccups like missed cooking temperatures and harried service, the overall experience was a positive one. If these areas for improvement are ironed out, and I truly believe they will be, Ohio has just earned itself another keeper.
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