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The very last York Steak House is on Broad St. and it’s perfectly nostalgic

J.R. McMillan



Columbus is famous for a lot of culinary firsts, but rarely one of the last.

York Steak House was once the prototype for red meat with a regal motif. While the rest of the restaurant industry was trying to sell commodity steak cafeteria-style with strained western metaphors, York was quietly building a kingdom of castle-inspired eateries.

Founded in Columbus and topping out at 200 locations nationwide, when the mall craze collapsed and tastes changed, York’s fortunes fell. But the very last one has survived and thrived for more than half a century on West Broad Street by remaining largely unchanged thanks to the steady, perhaps stubborn, strategy still championed by owner Jay Bettin, who turned an abandoned outpost of a dying empire into a nostalgic dining destination.

Photos: Brian Kaiser

“What made them really successful in the 70s and ‘80s was that they were in shopping malls. Folks used to go out on Friday night, do some shopping, see a movie, and eat at York,” recalled Bettin. “We were one of only ten locations that was freestanding, so when malls started to suffer, it didn’t hit us the same way. But you could still see it coming.”

Much like the latest season of Stranger Things, there was always something dark and sinister beneath the slick façade of the shopping mall. When Northland, Eastland, and Westland opened in the ‘60s, they soon sucked shoppers away from local businesses. Then when City Center opened downtown just as the mall phenomenon was fading, there was a retail reckoning for the once bustling suburban satellites.

“We were originally part of a buyout. A guy was buying 25 York locations and planned to turn them into Bonanza franchises. I was general manager here and asked him if he would sell me just this one and he could keep the rest,” Bettin explained. “But then Ponderosa bought Bonanza and his deal fell through. Suddenly, mine was the only one left.”

Jay Bettin isn’t trying to give Jeff Ruby a run for his money, even with an enviable head start. Nor is he chasing the latest trends. You won’t find free wifi or a convoluted allergen-friendly menu. There isn’t a rack of fixed-gear bicycles or hipsters taking pictures of their food as it grows cold, either. Point of fact, the last time I was there for lunch, I was the only one among more than 40 patrons shamefully pecking on a smartphone.

“Even though we were a chain, we always ran it like a local business. We know our regulars by name, and they often know each other,” Bettin noted. “We went back to what made York great in the beginning — quality food and quick service in a clean restaurant. We kept it simple.”

Simple is a deceptive understatement. Bettin reconsidered every item on the menu and element of the experience, from ingredients to presentation. The location was among the first Yorks to add a salad bar, to fend off competitors who had already done the same. And by salad, he means “salad,” not some bloated buffet with heat lamps and entrees that have been out there for hours.


“We don’t claim to have the biggest salad bar in Columbus, but I guarantee everything on it is cut fresh here and isn’t pre-chopped and poured out of a bag,” he revealed. ”Most family-priced steakhouses were focusing more on the buffet than their dinner. It’s hard to do both well.”

York Steak House started as a family restaurant that became a family business. Bettin credits his wife with subtle updates to the interior that still preserve the original aesthetic. Their three kids grew up in the restaurant, and all worked there. Their daughter still puts in a few hours a week despite a career elsewhere. Then there’s Jon Bettin, who works side-by-side with his father, poised to continue the York legacy.

“People come here for the atmosphere, because it brings back childhood memories. When my son Jon was about five, we used to come in the morning and he’d ride his scooter around the dining room,” Bettin recalled. “He’s kind enough to let me feel like I still know everything and I’m in charge. But he’s also smart enough to know he can change things that need to be changed. We share that understanding.”

Sirloin tips are still the number one seller. Even without adding mushrooms or grilled onions, they beat any backyard steak and are surely superior to a few more famous lets at twice the price. And with chicken, seafood, and pasta also on the menu, you could eat at York several times a week, and many do. There aren’t many restaurants where you can walk in with a group of eight people and get seated immediately, much less order in minutes and be out the door again in an hour.

“I don’t have the overhead of a corporate office. It keeps our prices low. My clientele is a little older and I’m obviously not going after the bar crowd.” he chided. “Our meat isn’t marinated or over-seasoned and all of our steaks are cooked to order. For the money, you’re never going to find a better steak.”

Bettin’s early experience working in a bakery also shows in the dessert options. While the industry average suggests about five percent of patrons order dessert, York consistently finds closer to a third of its customers like to grab a slice at the beginning of the line, instead of ordering it at the end of the meal like most restaurants.

“Our peanut butter chocolate cream pie is one of our best,” Bettin admitted. “The fudge cake has been a standard from the start, but now we bake it in house. It’s even better than it was 40 years ago.”

Hollywood Casino gave the business a little boost when things were starting to slow down. Bettin credits name recognition and nostalgia, but he’s also amused that folks come from far and wide to drop a few hundred bucks down the block, but still stop by York. The license plates in his parking lot reveal cars from neighboring states, but also from Texas to Florida, Missouri to Massachusetts.

“Our parking lot is in the back, so folks are sometimes surprised we’re still open. People tell us they planned their vacation route to come here. It’s humbling that folks will go that far out of their way to eat at our restaurant,” Bettin confessed. “We’ve always been a destination. When people leave their homes, they know they’re going to York Steak House. But now, we don’t always know just how far they traveled to get here.”

York Steak House is located at 4220 W Broad, and is also the only location to ever have a website:

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Food & Drink

Big Cat Energy: Watch Brio Asst. GM channel Joe Exotic in new video

Mitch Hooper



At this point, the Tiger King references are all but inescapable. And it's for good reason; the show somehow gets more and more detached from reality as it goes on.

That being said, no one expected this video when Brio took to Facebook to announce its still doing carry-out orders at its Easton location.

"Hey! Do y’all have the hunger of a large jungle cat?" the post said. "Y’all tired of being caged up all day? Can’t find meat in the grocery store? Well, git yerself down to the Brio! Hurry, and try not to git bit!"

But this isn't the first time they've used a unique approach to announcements.

Visit this link to place a pick-up order.

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Food & Drink

Katalina’s owner leading charge for independent restaurant owners




Known for her famous Pancake Balls (ridiculously delish, BTW), Katalina Day, the namesake behind Katalina's, is urging Gov. DeWine to consider emergency financial lifelines for her industry.

Restaurants were among the first and most devastated industries impacted by the coronavirus. Many notable local brands, such as Cameron Mitchell Restaurants, have closed most operations. According to Day, the industry needs immediate government intervention to survive.

Day started a petition which articulates the unique and specific challenges faced by the industry and the people who rely on it for their livelihood.

Addressing Gov. Dewine for relief, the petition is closing in on 1,000 signatures

"We have followed orders to close our doors to protect our communities, knowing what it would mean for our businesses, and we are grateful as citizens that you were one of the first to foresee that necessity. We did so without protest, and those of us who remain open are providing a valuable service through delivery, despite it being increasingly less profitable (as delivery services infringe on any profit)." said Day in the petition.

The petition closes with: "Bottom line: From our employees to our vendors and landlords to the burden on the healthcare industry and government, there is not a part of society that will not be touched by this crisis. "

Given these unprecedented challenges, please immediately consider:

  • Emergency grants for immediate business needs such as payroll and crucial operating expenses including food orders and utilities. 
  • Commercial and residential rent abatement and a moratorium on evictions both for owners and employees. 
  • Immediate cash relief for current and laid-off employees.
  • Abatement of payroll and sales tax.
  • Temporary commercial and government loan payment relief.
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Food & Drink

Carry Out Guide to help support local restaurants




Local restaurants provide more than just nourishment - they're where we get together with friends, celebrate our special moments and provide a cultural window to the world through food. They've added to your life experience in ways you may have never thought about until now. They are an integral part of our way of life.

Right now, they need you more than ever. Please do everything you can to support our neighbors and friends by calling in to order pick-up or online delivery.

We've put together the Carry Out Guide to help you find quick ideas for your next meal along with updated hours of service and easy ways to contact them. The Guide features six of each restaurants top to-go items and we provide links to their full carry-out menus.

Please open the Daily (614) email for new restaurant additions for the Guide.

Stay safe and thank you for stepping up for the people who need you most right now.

View the Guide

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