Owner Brandon Ney, who opened Quarter Barrel in Oxford in 2010, previously told the Journal-News he was approached by Hamilton’s Consortium for Ongoing Reinvestment Efforts (CORE) Fund in December 2016 about rehabilitating the building at 103 Main St., with the rooftop dining concept “written into it from the get-go.”
“We gladly accepted,” he said. “The roof was going to have be replaced anyway.”
Construction did not only that, but also renovated the three-story building, which opened as the Quarter Barrel on Jan. 17, 2018. Rooftop dining launched in June with views of the Great Miami River and downtown Hamilton.
MORE: The wait for rooftop dining in Hamilton is over
The Hamilton location offered six of its own brews on tap in addition to 10 guest taps, plus a farm-to-table menu created by co-owner and executive chef Patrick Karousis. The pub’s bread was baked by a family friend, and the majority of its meat came from locally raised beef and poultry at Reserve Run Farm in Hanover Twp.
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