Entertainment with exceptional eats

Just a block apart on South Washington Street, two Tiffin establishments have long been gathering spots for locals. G.W.'s Fine Food & Spirits and Clover Club each bring their own history, atmosphere, and menu to the community, offering residents and visitors alike a taste of the city's dining and social scene. G.W.'s: Where family, food and community meet G.W.'s Fine Food & Spirits has been a Tiffin fixture for 17 years, where food takes center stage and neighbors gather like family. Brothers Bob and Ron Stine opened the restaurant in August 2007, building on decades of experience running Stiney's Bar. The name honors their father, George William Stine. "It actually stands for our dad's initials, George William Stine. That's where we had come up with G.W.'s," Bob said. The Stines' approach blends family tradition and local hospitality. "We're about 80% food and 20% bar. People come here to eat first, then maybe have a drink," Bob Stine said. The restaurant has attracted a loyal following, with Bob noting that several regulars visit weekly, and a few come in daily. Keith Mizen, head chef, noted that customers often return for multiple meals throughout the day. "When I'm preparing lunch at 11:30, I'll often see the same customers back for dinner," he said. Mizen's career began at Heidelberg University under Chef Jimmy Jones, and he has been a driving force at G.W.'s for over 16 years. He experiments with new dishes and ensures items are prepared from scratch to maintain quality, creativity and consistency. The Stines take pride in the community feel. "We've got lots of regulars," Bob said. "A lot of them we know by first name. Sometimes we'll come back or go to the window — we know what they like." G.W.'s wasn't the brothers' first venture. They had previous experience running Stiney's for over 30 years. Prior to that, Bob also managed the local Moose Lodge. When they purchased the G.W.'s location, they anticipated opening quickly but quickly discovered it required more work and navigation through licenses and regulations than expected. The kitchen at G.W.'s is a major draw. Customers enjoy the smash burgers, lightly fried Brussels sprouts with Mizen's own in-house sauce, house-made onion rings, fresh-cut fries and pretzel bites. Daily specials rotate to highlight fresh ingredients and creative dishes, ranging from classic comfort foods to unique seasonal options. One of Mizen's most recent specials was Greek-inspired orzo pasta with herb-crusted chicken, marinated tomatoes and cucumbers. Many of the menu items carry personal touches, such as Elliot's Roast Beef, named for Bob's grandson, and Ron's Patty Melt, named for his brother. During peak seasons like Lent, the restaurant serves hundreds of meals, including perch and salmon specials. The dining room reflects the restaurant's character. A 1930s porcelain "Tiffin" sign from the train depot, a 1950 Ohio Parade flag, and a Prohibition-era brewery sign are some of several local history pieces. It's a casual, welcoming space where meals are about more than food; they're about community and connection. Clover Club: Downtown tradition with a fresh chapter Walking into Clover Club feels like stepping into a familiar, welcoming corner of downtown Tiffin. The exposed brick walls, warm lighting and the low hum of conversation give the space a lived-in comfort, while seven new TVs and recent renovations hint at a bar and restaurant moving confidently into the present. The building that houses Clover Club was constructed in 1893 and first served as Dehmer & Sons cigars before becoming a soda shop. In 1936, it transitioned into Clover Club, establishing a nearly nine-decade tradition as a gathering place for locals to share stories, celebrate milestones and enjoy hearty pub fare. Sharon Gosche ran Clover Club for 26 years before selling it to longtime Tiffin resident Randy Waire in 2023. Waire, also the owner of Champs Barber Shop, took over with a clear goal: to honor its legacy while updating the space for a modern audience. "Well, I didn't really know what to expect going into it," Waire said. "One thing I can tell you was I knew we had good people working there, and then I realized after I took over we have an amazing team." Since taking over, Waire has overseen renovations including a new oven, fryers, flooring, stainless steel walls and food warmers in the kitchen; plumbing upgrades and a commercial-grade dehumidifier behind the bar; and a refreshed bar area with seven new TVs. Additional updates are planned to continue improving the space while maintaining its historic charm. For Waire, Clover Club is about more than renovations or menu items, it's about people. He recalls a packed house during a Cleveland Guardians playoff win, with fans cheering and high-fiving throughout the bar. "Moments like that I love, watching people making memories together and having fun. That's why I bought this place," he said. Clover Club's menu reflects both its history and ongoing evolution. "We have so many incredible things to choose from on the menu," he said. "My go to is always the Wad or the Reuben, with an Old-Fashioned with Buffalo Trace." Past chefs have left their mark, such as former Head Chef Alec Bage, who introduced the shrimp po'boy with house-made remoulade sauce and Cajun fries — a dish that remains popular today. Waire hopes to complete most renovations within five years, giving patrons a fully refreshed bar and kitchen while preserving the small-town charm that has made Clover Club a cornerstone of downtown Tiffin. For visitors, the bar offers more than food and drinks. It's a place to gather, celebrate, and be a part of a near century-old tradition that continues to grow with the community.