20 years of bringing the heat

The median lifespan of a restaurant in the U.S. is just over four years. Fewer than 20% last 20 years. 

Since opening its doors in 2006, Station 43 Tavern has beaten the survival odds by a bunch, thanks to its legion of loyal diners.

“How and why have we succeeded here?” asks owner Lisa Randazzo-Ross. “I feel it comes down to our team. They are a blessing. We collaborate on everything—processes, ideas, values and the experience we’ve cultivated. This is a place where we know your name and face. And I’m proud that our reputation for great food at reasonable prices served with gracious hospitality has held strong over the years.” 

Best Al Fresco in Town

With temps at their peak, Station 43’s spacious, wraparound patio is the place to be, with loads of casual seating and big screens to catch all the Guardians games. Part of it is covered, with cheery red umbrellas over the rest to please sun seekers and shade lovers alike.

“We also pipe music outside for when the games are not on,” Lisa says.

Inside, you’ll enjoy spending time exploring the restaurant’s historic character and decor, a nod to first responders from days gone by.

“People like to take their time looking at all the artifacts and vintage artwork we’ve curated,” she says.

Summertime Specials

The newly debuted summer menu is loaded with the freshest local ingredients and classic preparations. 

“One of our most popular dishes so far is the Seafood Roll,” says Lisa. “Much like the ones you’d find on the Eastern Seaboard, ours features yummy lobster and shrimp salad served on an authentic Nantucket roll with a side of pineapple salsa and chips. It packs a flavor punch, while staying on the light and refreshing side.”

Pineapple salsa also makes a starring appearance in the Grilled Swordfish dinner. Other favorites right now include Asian Crunch Salad, Hawaiian Pizza and Homemade Chicken Salad Sandwich.

With the grill fired up, summertime fare also means Firehouse Ribs (melt-in-your-mouth St. Louis style slathered in barbecue sauce) plus grilled chicken, grouper, salmon and pork chops. 

Of course, you may feel thirstier this time of year, too. The crafty barkeeps have you covered with an array of delightful, fruit-forward cocktails. Don’t miss the Key Lime Martini (all the pie’s tropical punch without the calories), the Blood Orange Lemondrop, Watermelon Basil Spritz and Strawberry Basil Mule.



“Our Summer Sangria is very popular as well,” says Lisa. “Loaded with fresh fruit, juices and dry wine, it’s a real flavor quencher.”

Station 43 Tavern is hiring kitchen staff. It offers full 401(k) and medical benefits, competitive wages, a flexible schedule and friendly work environment.

Station 43 Tavern

39910 Aurora Road, Solon

440-836-0043

Station43Tavern.com