Preview: Wolf’s Ridge at Worthington Inn Opens
After a seven year hiatus, Wolf's Ridge is ready to reintroduce the Worthington Inn to Central Ohio diners. It opens April 29.
Inside Wolf’s Ridge at Worthington Inn
By Bethia Woolf
There has been a hole in Old Worthington since the Worthington Inn, considered Franklin County’s oldest restaurant at the time, shut its doors in December 2018. This Wednesday, that hole will officially be filled, a fact commemorated by a piece of artwork on the wall of its street-level bar that reads: “The Historic Worthington Inn, established in 1831, reimagined in 2026.”
Reimagining the historic restaurant is none other than Wolf’s Ridge, known for its elevated brewpub in Downtown Columbus and for Understory, a multi-purpose cocktail bar, restaurant and event venue housed in the historic Open Air School building in Old North Columbus.
The new Worthington Inn embraces the history of the building while updating and refreshing the interior. The new custodians of the Inn have threaded that needle well, creating an elegant, thoughtful space that feels cleaner and brighter while still retaining the character of this landmark property.
The space features two dining rooms, a cozy lounge with an “ivy-covered” ceiling and fireplace, and the spacious old bar room with comfortable booth seating. A patio that seats around 40 guests faces High Street. When it opens, the restaurant will initially operate with limited capacity while the team builds out a full staff, but the plans are ambitious and include lunch, dinner, brunch, morning coffee service and afternoon tea. Later in the year, a speakeasy-style bar dubbed “The Wolf’s Den” is expected to open downstairs.
In keeping with the interior design, the menu has traditional leanings and a distinct British bent, executed with modern sensibilities. Alongside dishes like a bone-in pork chop and sirloin filet, you’ll find oven-roasted cauliflower steaks and vegan scallops.
The English influence shows up in a classic beer-battered fish and chips, Welsh rarebit, a ploughman’s plate and a sticky toffee pudding that would make Paul Hollywood smile. The influence extends to brunch, when you’ll find a traditional full English breakfast and scotch eggs. Owner Bob Szuter says that English thread came from a desire to match the menu to pub food traditions while maintaining the upscale feel that both Wolf’s Ridge and the previous Worthington Inn were known for.
The inspiration from across the pond extends to the Inn’s two house beers: Inn Keeper, an English pale ale served from the cask, and Hearthside, an English dark mild—both brewed with English malts. Szuter says he is a fan of cask beer, something Wolf’s Ridge has always wanted to do, and the Inn seemed like the perfect place for it. In addition, there will be a selection of eight Wolf’s Ridge beers on draft.
Although beer is a focus for Wolf’s Ridge, the cocktails are no afterthought. Like he did at Understory, local cocktail consultant Travis Owens developed the Inn’s bar menu. While the upstairs bar leans toward classics like a draft Old Fashioned, the forthcoming downstairs bar will feature a more creative cocktail program alongside its own bar snack menu.
Chef Kristopher Ludwig, who has moved to Worthington from the Downtown Wolf’s Ridge location, is in his element, saying that upon entering the Worthington Inn space, “the building spoke to my soul.” A self-described culinary history enthusiast, Ludwig loved creating a menu with historic influences and says he dove deep into his collection of historic cookbooks. The result feels appropriate to the space: elegant but unfussy, with elevated touches like a housemade tartar sauce prepared with creme fraiche.
The lunch menu will be more sandwich-focused, including a pastrami-cured beet sandwich with farmers cheese from Black Radish Creamery and a BLT featuring bacon smoked in-house with corn cobs and barrel staves.
Ludwig is passionate about reducing food waste. He turns spent grains into bread, produces his own vinegars using Wolf’s Ridge beers, and repurposes cauliflower leaves and stalks. The burrata is currently topped with a pistou of dandelion leaves. He is also excited to have more space—the Inn has two kitchens—to take on more butchery and food preservation.
The Inn will likely have a “living menu,” Ludwig says, with dishes evolving seasonally. The restaurant sources produce from Hershberger’s Farm in Amish country and menu items may change as produce availability varies. The winter menu may include some heartier dishes like meat pies.
The menu offers plenty of options for vegetarians, vegans and other dietary needs, and the sticky toffee pudding is gluten-free. It’s clear that considerable thought has gone into menu development here, though Ludwig says he spent the most time coming up with the kids menu. He is particularly excited about the American cheese toastie with chicken alphabet soup.
Ludwig, assisted by sous chef Brian Breslin, cites inspirations such as chefs Raymond Blanc and Sean Brock, and says he knows the Worthington community has high expectations. Having worked across the country—learning seafood on the Chesapeake Bay, Southern food in Charleston and barbecue in Texas—Ludwig says that he finally feels at home and has a true outlet for everything he has learned throughout his career.
After more than seven years, it’s wonderful to see this building with a new lease on life. I’m excited to try more of the offerings, particularly the British dishes.
Find It:
Wolf’s Ridge at Worthington Inn
649 N. High St., Worthington
Hours: 10:30 a.m.-10 p.m. Mon.-Thurs. (closed Mondays in May); 10:30 a.m.-11 p.m. Fri.;10 a.m.-11 p.m. Sat.; 10 a.m.-10 p.m. Sunday
The restaurant will be limiting capacity at the start; reservations, available through the website, are recommended.
From the Archive
Sounds like the perfect fit for Old Worthington! I am so excited to see the building live again and we, the community, will certainly support you! This is a game changer!