As owner of The Red Onion Cafe, Mark Bursley also enjoys cooking there a few nights a week.
"It's good food, what can I tell you," Bursley
...Bursley, 50, who serves in his full-time job as the director of merchandising for Presto Foods in Monroe, came to the city two years ago from Tiffin , 1½ hours north of Columbus , to be closer to his job.He
rented an apartment across the street from the smoke-free, cozy restaurant housed in a more than 100-year-old white with red trim brick building in the city's downtown at 214 S. Main St.
"And I became Gary's (the former owner Gary Henz) best customer.Then Gary and I decided to go into a business venture together," he
Henz, a former chef at The Maisonette
for 10 years, runs the restaurant and that allows Bursley
to dabble as one of five cooks three nights a week at the cafe.The restaurant takes no reservations, but accommodates people on a first-come, first-served basis, Bursley
"I do love to cook and I'm pretty good at it.What I do for a living is kind of a pretty stressful thing and this is a little bit of a stress relief for me.You immediately get gratification for your work," he
The upscale eatery, known for its tasty crab cakes and New York strip steak, features a variety of foods from soups and sandwiches to salads, seafood, pasta, and lunch and nightly specials.Its slogan is fine food, friends and spirits.
"Everything's done from scratch.We make all of our own soups, we make all of our own salad dressings, all of our own sauces.Our little catch phrase is we're all about the food," Bursley
The cafe seats about 50 people and through word of mouth draws people from Cincinnati and Dayton.
"The word of mouth has gotten out about Gary's cooking," he
Hotels in the surrounding area also recommend visitors to the restaurant.Other visitors include families, business people and city officials from the community, he
"The vast majority of our customers are local and we have a good regular clientele that comes quite a bit," Bursley
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