Akron Life March 2022

BOOSTING TRADITION

photo by Tylar Calhoun

more wine labels and more gro ceries, according to Lynch. “We want to keep the country market feel, but also add a bit more on the gourmet side,” he says. “We’re going to bring a lot more cheeses, like a mini-West Point Market.” The market is certainly stocked with experience. “We’ve hired two co-managers to run the facility,” Lynch notes. “One is Jamie Boyd, who used to manage the wine department at West Point Market. We also hired Christina Lusk, who man aged the cheese department at West Point. I also worked at West Point for about five years in the wine department as a consultant.” Schmidt adds that Beau’s Market features a variety of fresh foods for quick service. “You will be able to stop, get some hummus, some cheese, some carrot sticks, a cucumber and whatever else you might

want to take home — perhaps a sandwich and a bottle of wine,” he says. “There will be plenty of variety.” Like at Shisler’s, patrons can still order things like Boar’s Head meat from the deli coun ter and get a sandwich to-go, but as a new addition, there is also a full-service restaurant. “We will still have the counter service to purchase sliced meats, cheeses and grocery items. But then we’re going more towards specialty food,” Schmidt says. “We’re trying to bring a cozy res taurant experience and tie it in with the market and deli.” Beau’s Market plans to expand beyond its 53 seats in the spring or early summer, with 40 or 50 more seats on the patio. As for what they might call the new motif? “It could be country chic,” Lynch says. “We didn’t want to move too far away from the country feel, but we wanted to freshen the place up with more

table seating, some new fixtures. We’ve also got wine racks that will dress up the area around the steps.” Schmidt envisions happy hours from 4 to 6:30 p.m. with some tastings of cheeses or sandwiches and wine. “We’ll do events as we’ve done at the Sheraton and Hilton,” he says. “We’ll have about 40 to 50 dif ferent craft beers to choose from, as well as specialty sodas from Norka.” The market also features items like unique hot sauces — since Lynch is a self-described “chili head” — and products like Cleveland Ketchup, specialty pickles and local pasta and sauces. “We’re taking the systems that [Shisler’s] did well and enhanc ing them. We did a lot of research,” Lynch says. “We want to become a destination like it was before.” BB 1275 S. Cleveland Massillon Road, Copley, beausmarket.com

If you’ve been around Copley much in the past 20 years, you’ve probably stopped in for a sandwich and some cheese at Shisler’s Cheese House, located on South Cleveland Massillon Road, just off Copley Circle. When restaurateur Beau Schmidt heard Shisler’s was closing, he saw an opening for a new market-themed restaurant and deli. Schmidt, along with his business partners, Rennick Andreoli and Jeff Lynch, aimed to create something new with out losing what Shisler’s offered. That’s how the new Beau’s Market came to be. It’s a slightly different endeavor for the three partners, who own spots like Beau’s Grille, Beau’s on the River and some local hotels. Beau’s Market is similar to Shisler’s, only a bit more “amped up.” Shoppers can expect

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