Dublin residents looking for a friendly local hangout with good food have a new option from an old favorite.

At The Bogey Inn, new owner Jon Fenstermaker has taken on a community attitude with the longtime Dublin restaurant that has seen several management changes in the past decade.

“It’s your Bogey Inn, not my Bogey Inn,” he says. “I do not own the Bogey Inn, the community owns the Bogey Inn. I just want to help it get back on its feet.”

Fenstermaker, a former Olentangy High School star football player and split end for The Ohio State University Buckeyes (1986-1990), re-opened the Bogey Inn last fall with dreams of restoring it to its heyday of the 1980s. To accomplish this goal, Fenstermaker made several changes.

The single biggest difference under Fenstermaker’s ownership is the quality of the food. The menu offers simple “American grill” food, but it is good grill food at family-friendly price points. Michael’s Finer Meats, which is headquarted in Columbus, exclusively supplies beef and chicken to the restaurant. All food is fresh, never frozen (except for the high-quality Atlantic cod for the fish and chips).

Fenstermaker is passionate about delivering good food at a good value. He also attempts to meet every patron and get to know them, and the atmosphere has a true neighborhood feel.

Burger lovers will rejoice in the Bogey Burger—a full 10 ounces of top quality char-grilled ground beef, with a bun that does not overwhelm the patty.

The pizza comes hot and delicious out of the old-fashioned brick ovens. The pepperoni is top quality, with real cheese and an end result that is better than many pizza parlors. Fish and chips, onion rings and other fried fare are panko-coated (more expensive, but worth the result) and made only to order, never ahead of time.

Big, meaty chicken wings, eight to 10 to a pound, are only 25 cents each all day every day with the purchase of any beverage. There are also 12 draft beers from $2 all day, and all domestic bottled beer is $2.

Fenstermaker says patrons need not be limited by just the menu offerings. Kitchen manager Trevor Bell will prepare any in-stock food items to your liking – grilled, sautéed, baked or blackened – to accommodate any palate or dietary needs. Salads can be personalized with shrimp, salmon, chicken or other tasty additions.

Fenstermaker has also made some changes inside, with more to come. For example, the “big room” is now a multi-purpose room that can accommodate large groups. It also sports a stage for live music many weekends and houses a 10-foot screen for major sporting events. The “private room” with the fireplace will continue to serve as a private dining area for groups, while also doubling as an upscale wine bar and retail store. Diners may also purchase a boutique bottle of wine from the store and enjoy it with their meals for a $5 corkage fee.

Among the Bogey Inn’s menu items, the chicken quesadilla is a tasty dish that’s great for sharing. Fenstermaker shares the restaurant’s recipe with Dublin Life.

Bogey Inn Chicken Quesadillas

(Makes four quesadillas)

Ingredients:

2 cups grilled chicken, diced

1 cup softened cream cheese

½ cup corn

½ cup finely chopped fresh cilantro

1 cup shredded cheddar cheese

½ cup green chilies, diced

1/3 cup jalapeño peppers, diced

2 tablespoons of six-pepper blend (available at most supermarkets)

Large flour tortillas

Mix ingredients well and spread between two tortillas. Oil a griddle with butter and place quesadilla on top. Flip the quesadilla when the bottom half turns golden brown and crispy. Cook until the other side is done. 

Cut into pie pieces and serve with fresh salsa and sour cream.

The Bogey Inn
Hours: 11:30 a.m.-midnight Monday-Friday, 11:30 a.m.-2:30 a.m. Saturday and Sunday
6013 Glick Rd.
614-764-1727
www.bogeyinn.com