TWINSBURG, Ohio – Horses are horses, of course, until they aren’t…
… It’s made of 3,600 crystals and hangs above the bar with twinkling lights.
With apologies to “Mister Ed,” the centerpiece of Blue Canyon Kitchen & Tavern is its horses. And not just any horse, but a unique hanging piece of art that's sure to captivate anyone relaxing with a drink.
We're sharing more about Blue Canyon's renovation, which officially wrapped on Tuesday, and the restaurant is celebrating its 20th anniversary by showing off the finished design.
The result, as owners Val and Bob Voelker and designer Jennifer Seaman of Monarch Interiors explain, is a stunning transformation from a dark and rustic space to one that's light, airy and whimsical.
But horses.
This stunning work of art replaced an ice-sculpted equine centerpiece, which, while noble enough, was bulky and took up a bit of space.
The new 9-foot-tall horse, which took three days to install, is made of crystals with LED lights. The lights can be lit half-by-half, alternating colors or on a strobe setting. On Tuesday, the hues gradually changed between a range of colors, from a gentle baby blue to a vibrant pink. It weighs 600 pounds and has 532 strands of ungainly crystals.
But the coolest feature is the nose, with its dangling crystals that sway gently in the breeze from the overhead fan, giving it an almost cartoon-like appearance.
The newly designed, sleek bar, with blue hues and quartzite, has two entrances for bartenders instead of the previous one, allowing for a more efficient flow.
The barroom is no longer dark and closed in; the partitions have been removed to make the room larger and new flooring has been installed.
The work, which took more than a year, progressed steadily, room by room, with the restaurant never closing for more than a few days. The restaurant is located northwest of Ohio 82 and 91 in Twinsburg.
Executive chef Scott Coffman said the revamped look gives the restaurant more flexibility with its menu: Instead of serving heavy classic American dishes like steak in the previous masculine, ranch-style look, the menu can now feature “a variety of continental twists,” like lamb meatballs and an inventive, light salad made with watermelon, an approach that reflects the restaurant's seasonal feel and atmosphere, he said.
The outdoor space makes good use of nature, incorporating the surrounding environment as a protective boundary from the nearby road. A waterfall on the patio complements the space beautifully and adds a serene soundtrack. Gone is the fireplace, replaced with a low, curved counter that protects a popular central table.
Overall, each room was beautifully appointed, from the entrance to the terrace to the main dining room.
“Maybe it hasn't really sunk in yet,” Val Voelcker said.
Related Press
Blue Canyon Kitchen & Tavern's major renovation project underway (photos)
What it takes to redesign a restaurant: Blue Canyon is taking on a major project (Photos)
I work on the Life & Culture team covering restaurant, beer, wine and sports topics. Recent articles include: This is cleveland.com Directory. WTAM-1100's Bill Wills and I talk food and drink Thursdays at approximately 8:20 a.m. Twitter and IG: FollowMy latest book, co-authored with Dan Murphy: “Joe Thomas: Not Your Average Joe” by Gray & Company
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