• Grandview Yard restaurant Brekkie Shack offers double the mealtimes, double the freshness

    Originally published by Gary Semen Jr, ThisWeek News | November 12

    Identical twins experiment with the Brekkie Shack breakfast-and-lunch concept, with local sourcing a priority.

    Lisa and Lindsey Rusch are the quintessential identical twins. They went to Wittenberg University together, played soccer, studied business and once ran a home-baking business — Sugar Rush — in their spare time.

    So it’s not surprising that they would start a business doing something they love.

    The Worthington natives have opened Brekkie Shack, a breakfast-and-lunch place in Grandview Yard.

    The siblings are putting their cooking and entrepreneurial skills to the test at the 2,500-square-foot restaurant, which seats 68 inside and 20 on the patio at 1060 Yard St.

    “We’ve been thinking about it for 20 years,” Lisa Rusch said of the restaurant.

    The interior is stark, with teal-colored wooden walls, wooden table tops and a mural that reads “Home of the Brekkie of Champions,” painted by their friend, Moe Buckley.

    “We wanted it to be just relaxing and social,” Lisa Rusch said.

    She calls the menu “very fresh and responsibly sourced.”

    Brekkie Shack culls its ingredients from a who’s who of regional producers: sausage from Butcher & Grocer, cage-free eggs from Snowville, bread from Lucky Cat Bakery and Ohio chicken and maple syrup. The nitrate-free bacon is from Michigan.

    Likewise, the beverages give a serious nod to Ohio: Crimson Cup Coffee & Tea, Middle West Spirits, Land-Grant Brewing Co., Seventh Son Brewing and Royal Docks Brewing Co. (Canton).

    Fresh juice and lemonade made in-house also are available.

    Brekkie Shack’s signature dish is the classic egg sandwich with white cheddar and avocado. A variation adds bacon and shredded Brussels sprouts that are flash-fried for texture.

    Other breakfast options include French toast, pancakes and sweet-potato hash with Brussels sprouts and over-easy eggs, or avocado for the vegan diner.

    There are a few lunch options, such as chicken-salad tacos and a roasted veggie bowl, among other sandwiches and salads.

    Everything is priced at $13 or less.

    For those who prefer desserts, the roster of baked goods changes frequently. Examples are cookie-dough peanut-butter bars, cookies-and-cream brownies, maple-creme doughnuts and whole-grain cinnamon rolls.

    Hours are 7 a.m. to 4 p.m. Monday through Friday and 8 a.m. to 5 p.m. Saturday and Sunday. For more information, call 614-525-0190.

    Dispatch restaurant reporter Gary Seman Jr. can be reached at onrestaurants@dispatch.com.

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