Hang Over Easy, a breakfast joint and bar, will soon be up and running in
Corryville. Its regular hours begin Friday, when it will be open seven days a week from 7 a.m. to 2:30 a.m.
The Pedros brothers opened Mick’s Diner in Columbus in 2002, and after some fine-tuning of their concept, turned it into Hang Over Easy in 2006.
“This is a passion project that has evolved into something much bigger,” says Joe Pedro.
The Pedros had the opportunity to work in the
Short Vine business district for Bearcat Block Parties, and saw the area’s potential. They opened
Dive Bar in 2011, which gave them a chance to get their feet wet. It seemed logical that Corryville would be a great spot for a second Hang Over Easy.
The 5,000-square-foot restaurant and bar has 30 beers on tap, 12 of which are local. It also has craft root beer and Jameson on tap. The Pedros get sausage for the restaurant once a week from a local farm, and source as many eggs locally as possible.
Hang Over Easy makes its own corned beef in-house for its CBH, which is hoe fries (hash browns) topped with corned beef, two eggs and toast. It’s also known for the Dirty Sanchez—scrambled eggs, chorizo, hoe fries and chili con queso in a tortilla, topped with sour cream, salsa, cheese and more queso.
Although Hang Over Easy is known for its breakfast, it also serves lunch and dinner, plus a small bite bar menu. Its Black ‘N’ Blue Burger is a bleu cheese stuffed burger topped with onion jam and candied bacon. There’s also chicken and waffles, which are drizzled with a Frank’s Red Hot maple glaze.
“We hope to bring our own style of food and hospitality to Short Vine,” Joe says. “It’s a little off-the-cuff, with the down-home goodness of eating at your mom’s house, but with a house party afterward.”
Hang Over Easy will be have its grand opening on April 25, with music and other events throughout the weekend.
By Caitlin Koenig
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