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28 www.ohiorestaurant.org Spring Issue

Stepping inside The Blue Danube on North High Street in Columbus is like transporting oneself to a different time. Glancing down the 37-foot-bar, one’s eyes are immediately drawn upward to the creatively painted drop ceiling where nearly all of the tiles are adorned with whimsical drawings from the restaurant’s customers. When the eye travels downward, it lands on rich red booth seats that line the restaurant and remind a diner of a 1950’s diner.

But, if you ask Robert Swaim, the owner of The Blue Danube, for the history of the location, he’ll share a more colorful one. The Blue Danube, which opened on April 3, 1940, originally served as a restaurant along the city’s northernmost neighborhoods, and its menu refected a very different fare from the one customers enjoy today. While few of the original items remain on the menu, a customer in 1940 would have been able to choose from imported caviar, Welsh Rarebit or Lobster Newburg, among many other rich, decadent offerings. In

fact, violinists wandered the aisles alongside immaculately dressed staff and provided diners with live music and lasting memories.

But, lasting memories are one thing that the restaurant still offers. Swaim noted that in his travels, he’s stumbled across people who instantly

recognize his establishment as the icon it’s become over the last 71 years. Swaim said that the restaurant’s popularity can be accredited to a number of things, but he thinks it comes down to location and offering customers an affordable meal with great ambiance in a storied building. In fact, prior to its 71-year history as a restaurant, the location served as both a grocery store and an automotive dealer. The side of the building, which boasts a mural of a European bridge at nightfall, also shows hints of the building’s past lives.

But, it’s the history of a long-standing restaurant and watering hole that keeps people coming back, Swaim said. He believes that the restaurant’s survived the changing face of Columbus’ population for a variety of reasons: frst of all, it’s location has it nestled near the Ohio State University’s campus; secondly, it’s a

Platinum Member Recognition Blue Danube

“Not only do we have a

celebrated name, but we

constantly improve the

products we offer

our customers,”

- Owner & Operator Robert Swaim

Clockwise, starting on the left: The rich mural that adorns the outside wall of The Blue Danube along Blake Avenue offers customers and passersby a glimpse of Europe with its beautiful bridge and gorgeous skyline. The mural, which was crafted by a local artist, was painted almost entirely through the use of spray paint.; Robert Swaim, owner and operator of Columbus’ iconic The Blue Danube, sits at the bar and refects on all the great memories that have been made in the historic location. Whether enjoying caviar and champagne in the 1940s or dining on a burger and onion rings, he credits the restaurant’s success to its location and its ever-adapting fare.; The Blue Danube welcomes visitors to another era as they enter the establishment on the corner of North High Street and Blake Avenue. Hand-painted ceiling tiles and warm, rich tones embrace customers long before they enjoy food from the restaurant’s vast and enticing array of options.

For the past 71 years, The Blue Danube has been catering to its customers changing palettes from its corner location on High Street and Blake Avenue