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www.ohiorestaurant.org 29 Spring Issue

neighborhood haunt for the older residents who enjoy getting out of the house and enjoying an affordable meal; and, lastly, The Blue Danube is different from its neighboring establishments because it’s a restaurant with a liquor license and not a bar that offers light fare for customers to enjoy.

“Not only do we have a celebrated name, but we constantly improve the products we offer our customers,” Swaim said. “The menu has evolved a lot from the days of tuxedoed staff and wandering violinists. Whereas this place once served Welsh Rarebit, our most popular item today is probably our burger. But, this is more a refection of the changing neighborhood than a refection of the quality of our establishment.”

Swaim, who purchased the restaurant from its previous owner in 1995, has done very little over the years to change the restaurant. He closed in an aisle to redirect traffc fow and took out a booth in the back of the establishment, but he has strived to maintain the restaurant’s look as it was in the

earliest days of its popularity. In fact, the back of the bar is original to the restaurant, and Swaim’s proud to point out that he doesn’t want to change a thing.

“You know what they say, ‘if it isn’t broke, why fx it?’,” he said. “We’ve got a loyal following of customers and, although you might encounter an eclectic mix of people when dining here, they all have one thing in common – they like what we offer, which is great food, an iconic location and a relaxed environment.”

When asked why he’s been a proud member of the Ohio Restaurant Association for so many years, Swaim is quick to point out that he feels the ORA offers independent restaurants a voice in government, great savings through its workers’ compensation group rating program and professional development events. He noted that he feels the restaurant industry is an important element of Ohio’s economy, and he’d like to the association and its members get more involved in working on changing what he deemed “draconian methods” in place within several of the state agencies.

“Restaurants today are under a lot of pressure from both state and federal agencies,” he said. “It’s gotten to the point that the expectations placed upon us are often detrimental both to the industry and to the individual restaurateur. We provide people with a place to enjoy making memories and to celebrate events in their life. You wouldn’t believe the number of people who’ve shared stories with me about this place and how it played such an important part in their lives. We just want to keep doing that for more people.”

All in all, Swaim is very happy that The Blue Danube is considered such an icon in Central Ohio. He feels that it’s important to be a place where neighbors – young and old alike – can come and enjoy a burger, or his favorite, the breakfast burrito with their friends and families. Every inch of the restaurant tells a great story from someone’s life and sitting there with Swaim you understand that he’s as much to thank for the warm atmosphere as the iconic restaurant’s celebrated history.

Platinum Member Recognition

This is a copy of the original advertisement that announced the restaurant’s grand opening on April 3, 1940. Seventy-one years later, customers are still packing the place to enjoy its savory dishes and ambiance.