New Ownership, Craft Beers Come to the Station in Garwood

Brian Cruikshank wasn't expecting he'd be approached by people in Kings, around town and on the streets, but that's just what happened when he took over as owner of Garwood's the Station Bar & Grill. 

"I've never worked anywhere where people see you around and say, 'Hey, are you the new owner? I hope you do well,'" he says. "They're rooting for me. Garwood has been great."

Cruikshank took over the operation officially in June and has big plans for updating the restaurant and bar. 

"I want to do quality food at good prices, and I’m going to get heavily into craft beers, IPAs, tastings and pairings," Cruikshank told Patch. "We'll have brewers come in and talk about the beer. I really think there is a market for craft beer in the area." 

Some of Cruikshank's new beers arrive this week – including Firestone Walker, Brooklyn Ale, Skipping Stone and others – but he plans to have 20 to 30 on tap when he's through. 

"The craft beer industry has tripled in the last five to 10 years," says Cruikshank. "I realized that any new beer I put on tap, people started to buy. They are becoming more and more interested in new and different flavors."

And to go with that beer? Cruikshank's "American casual" menu; he's also the chef. Some of the biggest hits are the fajitas (which come out sizzling), wings (in six different sauces) and burgers like the Firecracker (with cajun seasoning, pepper-jack cheese and fried jalapenos), the Jersey Burger (topped with Taylor ham), and the Butcher Block (layered with grilled pastrami and melted cheddar). 

Some of the other highlights at the Station since Cruikshank has come on board are weekly specials and events. There's trivia on Monday nights, a piano player on Tuesdays, karaoke Wednesdays, kids-eat-free Saturdays, and half-price drinks and a $5 appetizer menu at happy hour, from 4 to 7 p.m. on weekdays. Other customer favorites include his sangria of the month (this month's is white peach) and a $6 express lunch menu. 

As for the space itself, Cruikshank says he doesn't plan to change too much, but he'd like to add some more TVs once the fall football season hits. 

"I really want to create a place in Garwood where you can go out on date or bring family or get a burger and a beer and watch the game," he says. "It’s been exciting that way. The idea is great value – fresh food that's reasonably priced in a comfortable atmosphere."

Cruikshank an industry veteran, says he's happy to be back in the restaurant biz. He once served as regional executive chef for all 28 Charlie Brown restaurants in the state before leaving for a career in financial recruiting. He became involved with the Station last year, first becoming the manager after offering the current owners a turnaround and an update to the place.

"I’ve been doing this since I was 13 years old," he says. "My friends used to give me a hard time and say you never go out, you're always working. But with sports on, the music just right, and you're in the middle directing traffic – where else would you want to be? It's a tough business, but it's what I love to do."