Longtime Downtown and campus-area food-cart business Skyward Grille finally has a permanent home base. In April, Skyward Grille opened the doors of its first brick-and-mortar location at the intersection of Riverside Drive and Trabue Road.
Owners Mike and Jennifer Ratliff bought the cart business in the mid-1990s and had considered opening a location for several years.
“We were already a restaurant, just without the walls and windows,” Jennifer says.
Since 1987, Skyward Grille has been catering to those with hectic schedules via mobile food carts throughout Columbus, especially on the campuses of Columbus State Community College and The Ohio State University. In addition, the carts frequent events such as Country Jam, local art festivals and baseball tournaments.
“For years, people have been asking if we plan to open our own restaurant. They love the convenience of a cart, but hoped for a more central location closer to home,” Jennifer says.
Its Original Gyro is what put Skyward Grille on the map more than 20 years ago, but the operation has expanded its grill options since then – and all of the cart favorites, such as the Teriyaki Glazed Philly Cheese Steak, are on th
e menu at the restaurant.
“Our menu features some of our Skyward favorites, but those are just suggestions. We encourage customers to create their own salad or sandwich however they like it,” Jennifer says. “There is only an additional charge if someone wants to add bacon or double meat. When it comes to toppings such as veggies or cheese, we believe that’s all personal preference. If you like a lot of tomatoes and fewer mushrooms, then we are happy to provide that.”
The restaurant has an assembly-line-style service in order for the cooks to interact face-to-face with the customers.
Unique to Skyward Grille are its kids’ menu items, which are named after the couple’s three children: Sammy’s All-Beef Hot Dog, Annie’s Jr. Gyro and Natalie’s Jr. Chicken Gyro. The wall next to the entrance has three painted handprints, one for each child, with the quote “All for one and one for all” written above them.
Mike and Jennifer pride themselves on Skyward’s family values, customer service and fresh, local ingredients. A popular item for summer days is the Ezzo Bratwurst, named after the local Ezzo Factory, which provides Skyward Grille with all of its meat items. Each day, Skyward receives fresh bread from Auddino’s Italian Bakery, also located in Columbus. Cookies and brownies are provided by an Upper Arlington staple, the Original Goodie Shop.
Skyward Grille still sends carts out daily to its usual locations, but it also can bring a cart straight to you. They offer a variety of options when it comes to catering. Options include an onsite grille cart with your own personal cook or buffet-style catering with all sorts of cuisine options. Skyward’s Best of Both Worlds catering includes both cart and buffet-style catering.
The restaurant is open from 10:30 a.m. to 9 p.m. Monday-Saturday.
Jeanne Cantwell is a contributing writer. Feedback welcome at laurand@cityscenemediagroup.com.
Skyward Grille’s Pulled Pork
“Our pulled pork combines the best of both Carolina worlds,” Jennifer says. “Yes, we’re brave enough to create a civil war of two classic flavors.”
Meat
- Two 10-lb. pork shoulders
Rub
- 2 cups brown sugar
- 1 cup dark brown chili powder
- 1 cup ground mustard seeds
- 2 cup smoked paprika
- 1/2 cup cinnamon
- 1/2 cup sugar
- 1 cup cumin
- 1/2 cup chili flakes
- 1/2 cup sea salt
- 1/4 cup pepper
Wet Rub
- 1 cup apple cider vinegar
- 2 cups yellow mustard
Carolina Sauce
- 3 cups honey
- 1 cup white vinegar
- 1 cup apple cider vinegar
- 2 cups apple juice
- 1/2 cup red pepper flakes
- 2 Tbsp. cumin
- 1/2 cup corn syrup
- 3 Tbsp. dark chili powder
- ½ cup ketchup
Instructions:
Mix apple cider vinegar and yellow mustard. With pork butt fat side up, pour a generous portion of wet mix over pork until a thin layer covers entire pork butt. Next, take all dry ingredients and whisk together until a smooth, lump-free powder is developed. Toss a heavy layer of rub over entire pork butt. Do not rub in; sugar needs to dissolve slowly. When the pork is entirely covered with rub, cover pan in plastic wrap, then in foil. Place in oven at 250 degrees Farenheit for eight-10 hours. Once time has lapsed, pull out of oven, open plastic and let vent for 20 minutes. Transfer butt into new pan. Pull pork apart by hand, leaving it chunky but shredded, and pour about a cup of liquid from cooking pan onto the shredded pork. To heat cool pork, simmer in a pan on low heat until desired temperature is reached.
Sauce:
Mix all ingredients in a bowl and let stand for four hours. Pour a few splashes over pulled pork before serving.
Pulled pork sandwiches are great topped with grilled onions, coleslaw, Craisins and melted mozzarella cheese.
