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Local restaurant offers dining with a unique military feel
SHERRY KARABIN
Legal News Reporter
Published: September 13, 2011
Just a stone’s throw from the Akron/Canton Airport, a unique dining experience awaits, offering patrons both good food and a bit of a history lesson at the same time. It’s called the 356th Fighter Group Restaurant and it is the area’s only authentic World War II eating establishment that pays tribute to those who fought for the country.
“This place is more than a restaurant, it’s kind of like a mini-museum,” said Bob Scofield, who bought it in September 1990. “If you look at the walls, there are pictures everywhere. Anyone who has been here knows there are real stories behind those photos.”
Indeed the 356th Fighter Group was an actual airborne team with three squadrons of planes (the 359th, 360th, and 361st) that fought in the European Theater. The pilots completed more than 400 combat missions, flying the P-47 Thunderbolt and the famed P-51 Mustang, while escorting the B-17 Bombers across the English Channel to safety.
The restaurant, which is located at 4919 Mt. Pleasant Rd., in North Canton, on the south runaways of the airport, not only allows patrons to see planes take off and land, but it also features a 1940s decor, including specially milled carpet and table cloths that fit in with the ambiance of the era. A plane is in view outside the windows.
Scofield and his wife, Tina, purchased it from Anaheim, California-based Specialty Restaurants Corporation, which owned about 30 aviation-style theme restaurants around the country. At the time, Scofield was already working for the company and knew the owner, David Tallichet, Jr., and the business very well.
“Tallichet loved to build restaurants. He was a tail gunner on a B17 bomber during World War II. When he built this building he modeled it after an English farmhouse on the outside, and he even included some original menu items like Farmhouse Chicken, named after the structure.
“His company also owns the Queen Mary which is in dry dock in California. The ship had 750 phone booths in it. One of them now sits at the front of the restaurant, and it’s the first thing people see when they come in. He also owned a significant number of classic military aircraft.”
While Scofield has kept the authentic look, he has made many changes since taking over, including the addition of a banquet facility, an interior bar, outside gazebo and pavilion area for weddings and other special events, as well as outside seating for 300 people, a Tiki bar, and a stage, where bands perform during the milder weather.
He has also added to the menu. “We kept our signature items like our beer cheese soup, fresh homemade cracked wheat bread, and our upside down apple walnut pie.
“We’ve always been known for our all you can eat prime rib on Wednesdays and Sundays, and our all you can eat crab legs on Mondays and Tuesdays. Our Sunday brunch features about 60 feet of food for $14.99, everything from an omelet station, standard breakfast items, and fresh fruit to dinner items like beef tips and noodles, homemade lasagna and about 20 feet of desserts.”
In addition to the dining and banquet areas, the 356th Fighter Group is also a place where people can go to dance and hear live music.
“The club is still going strong. We have bands and a DJ every Friday and Saturday during the fall,” said Scofield.
“I think that is one of the things that makes this property so unique,” said Harry Hawkins, who has served as general manager for about 15 years. “People can dine here, and then go over to the bar and enjoy the nightclub. At night it’s very neat looking because you can see the airport all lit up. A lot of times people will watch the planes from the fence.”
Hawkins also has a military background, having spent 21 years in the National Guard. “The military atmosphere makes me feel right at home. I’m constantly checking out the old canteens and the artifacts on the wall. Some of the customers who come in here were in the guard with me, and I think it makes them feel good.”
Over the years a number of celebrities have dined at the restaurant, including Harrison Ford, former astronaut and U.S. Senator John Glenn, former presidential candidate Pat Buchanan and the San Francisco 49ers.
“They were in town for the Pro Football Hall of Fame weekend and their plane got delayed. We fed them ribs and chicken. It was pretty amazing,” said Scofield.
Although he loves what he does, the business has posed challenges over the years, including a road construction project that cut his customers by as much as 50 percent at one point, and of course, the economic downturn.
“The economy proved to be a challenge every day,” he said. But luckily for Scofield, he began a catering business 15 years ago which he said has proved to be very successful.
“We have our own equipment and vehicles, and we go wherever there is a need. We’ve done Christmas functions, and all types of events. It has really kept us going.”
Scofield has also made it a point to keep his prices reasonable, offering as many different specials as possible.
“Our prices start as low as $8.99, and we have a lot of meals between $12 to $18. For our 25th anniversary, Nov. 26, we are running a two for $25 deal. Two people can get a fantastic meal, including our onion straws or potato skins plus dessert. We also have a $9.95 early bird special, which includes a three-course meal.
“We have a lot of regulars, but we also get a lot of new people because we are kind of an attraction. Sometimes people who have been here bring in friends to show them the place. This summer more people seemed to be driving and we got a lot of people who were not from the area.”
Scofield said he is also grateful to the community for its support, making a point to give back whenever possible, including feeding football teams before games, and participating in Harvest for Hunger.
The restaurant and bar are open seven days a week, and there is a happy hour from 4 to 7 p.m. Monday through Friday. There are about 70 employees, and a number of them have been around for years.
“Our staff knows the real story about this place, and they appreciate it and the history. They are a great group of people to work with. They are cross-trained in all aspects of the business so I did not have to lay any of them off during the downturn. I just moved them to different areas.”
In addition to his employees, all five of his children have or are currently working with him in the business. “My daughter runs the banquet department and my son runs the night shift. I would like to think they might take over one day, but right now I still have a few good years left, and I find every day invigorating.”
For now, he is focusing his efforts on redoing the lunch and dinner menus, adding new gluten-free items, along with fresh seafood and new salads. He is also working to expand his catering business both inside and at other venues.
“We recently went into partnership with St. Archangel Michael on Pickle Road, and will be handling their banquets.
“Our goal is to make sure everyone’s meal is great. After all, you are only as good as that last meal.”