Dani Gagnon
Features Editor
Ever since word got out that Spoon was moving, the Wooster community has been looking forward to the grand reveal of their favorite sandwich shop’s new and improved location. Now that the opening date is nearly here, friends have been comparing what they’ve heard concerning the opening date, trying to identify which day the new doors will open. Spoon owner Patrice Smith set the record straight: “Yes, we are [currently] closed and we hope to open this weekend pending permits.”
Smith said that the move went smoothly. “We literally moved and set up in one day!” she said. Their attention has focused on finalizing the design and details of the new sandwich haven.
“Most of the materials used in the design aspect of the new Spoon are recycled materials,” Smith said. Vince Mariola Construction took on the feat of settling Spoon into its new home. Throughout the space, tables, chairs and other furniture pieces are recognizably recycled from other local restaurants including the late, locally-loved First Amendment, which closed its doors in December. Mariola incorporated found pieces from the original Spoon, recycled wood from other restaurant’s old furniture, as well as material found in the new building’s basement.
The building was originally an undertaker’s carpentry space and primarily produced caskets. Thus the building not only held history, but also many other material treasures that Mariola crafted into Spoon’s design. For instance, an elevator door was transformed into a coffee table perfect for homework and group meeting space.
Additionally, the bar — there is one and it will have beer and wine on tap — is made out of scraps and doors from the late 1800s found in the attic. Students: use a coaster. And there are signature Spoon classics, including the coat hangers made out of spoons under the bar.
“[Mariola] was instrumental [in] understanding our vision using his talents and creativity to complete the project,” Smith said, praising his work.
Talents from the College’s campus also contributed to the move’s magic. Mariah Joyce ’17, a studio art major, was commissioned to paint a mural in the new kid corner.
While there will be many new features of Spoon, the new venue will also allow the market to enhance what they already did.
“Buying the building is giving us an opportunity to expand our bakery,” Smith said. “Many people don’t know we make all our own breads and pastries, not to mention the best chocolate chip cookies! We were simply limited due to space.”
The new building includes three floors. The first will remain open for daily operations, the second is an event center with a 250 person capacity, and the third floor has two 2,500 square foot apartments that are currently rented. The event space has already been booked for events including weddings, graduation parties and the post-race party of the Wooster Urban Adventure Challenge, which Smith organizes.
As the former location on South Market Street was being leased, it will transform into Meathead Union. Adam Nussbaum, fondly known as “The Butcher,” who resided in the back space of Spoon will now be able to move to the front of the store and will continue to provide sausages and smoked meats for the sandwiches at Spoon.
The features section editors got a sneak peak and, ultimately, the space still feels like Spoon. The same staff works there and are tired but looking forward to the reopening. It’s much bigger, but doesn’t feel overwhelming, there’s elbow room with the expanded seating throughout the space with options for traditional dining in the front, side rooms, booth seating, bar seats and a lounge area. It’s a space that has an atmosphere for everyone even throughout the course of the day — from lounging lunch dates to dinner and a beer.
Smith commented that originally they were looking to open another space in the Cleveland area, but then this building on Liberty Street opened up.
“Needless to say, expanding to Cleveland has been put on the back burner but we are grateful to expand right here in Wooster,” she said.
Operating hours will remain flexible with the addition of the bar and will currently run from 7 a.m. to whenever feels right until they gain a sense of what the demand is. So keep watch for their updates on their website, Facebook page and Instagram.