Open Hearth's new owner fires up kitchen, himself

An old steel workers' hangout gets a new life as a restaurant and banquet center.
By CYNTHIA VINARSKY
VINDICATOR BUSINESS WRITER
YOUNGSTOWN -- He's been in the restaurant business for 17 years, watched one venture fail and another founder, but Bill Umbel looks at his newest eatery with the bright-eyed optimism of a budding entrepreneur.
Umbel is the new owner of the Open Hearth restaurant and tavern at 207 Steel St. Once a popular workers' hangout on the city's West Side, it was just a few blocks from Youngstown Sheet & amp; Tube's giant Brier Hill Works when the local steel industry was in its heyday.
The restaurant, tavern and banquet center reopened last week, culminating a two-month renovation process.
Other businesses
It's the fourth inner-city business effort for Umbel.
He bought the Pyatt Street Market in the early 1980s when it was among the busiest farmers markets in the state. He still owns the business, but Umbel said it attracts few vendors or shoppers today even at the peak of growing season.
He's part-owner of the Pyatt Street Diner, across the street from the market, and he said the restaurant does a fair lunch and dinner business.
Umbel also bought the Colonial House restaurant in the city's Uptown district in the early 1990s but was forced to close the landmark because of a lack of business.
He's hoping the Open Hearth will have more success, and he's proud to be known as a person who tries over and over again. "I think if everybody in Youngstown who has a business mind would do something, this town would come back a lot quicker," he said.
Plans entertainment
Standing in the basement-level banquet center with its original '50s-era wall murals and vintage furnishings, Umbel talked about the live entertainment he hopes to bring to the landmark eatery. Known as the Chestnut Room, the hall seats 150.
On the ground floor, the bar looks much like it did in the 1960s and 1970s with most of the original fixtures and furniture. He installed an antique leaded glass chandelier in a former office and converted it into a business meeting room, then created the dining room by refurbishing a part of the building that past owners used as living quarters.
Umbel said the dining room will cater to couples and families looking for special night out. Chef Julie Kailer, a Chaney High School graduate who recently completed training at the Pennsylvania Culinary Institute, has designed a menu to include traditional foods as well as some of her original recipes.
Besides house specialties such as the blackened steak sandwich with roasted red peppers and the seared salmon with creamy lemon dill sauce, the restaurant will serve the homemade chips that had been an Open Hearth specialty, vegetarian dishes and meat eater specials such a a one-pound pork chop and a 12-ounce filet mignon.
Summer activities
Outside, Umbel has a boccie court ready for summer competitions and a barbecue grill large enough to cook crowd-sized portions of lamb, pork and beef.
"I picture bringing great food and great music to the greater Youngstown area," he said, adjusting his trademark black cowboy hat.
Umbel said he was attracted to the Open Hearth because of its banquet hall. He's noticed a big demand for medium-sized party facilities, and he thinks it will be a moneymaker.
But sheer necessity was also behind the decision. The 1966 Struthers High School graduate has a new wife, Alicia Umbel, they have a baby daughter, and he has a son from a previous relationship. "I got into this because I have no choice," he said with a grin. "I've got family to support."
vinarsky@vindy.com