This year, The 1894 Lodge celebrated their 10th year serving the SoIN community. Ten years! When I first heard that, I had to double-check…. Absolutely wild how fast time flies.
SoIN knew they had to celebrate this beloved neighborhood bar and grill in a special way, and I knew I had to be part of it. So, please follow along with me, your SoIN Foodie-in-Chief, Zack Koehler, as I dig into the food and history of New Washington’s go-to watering hole, restaurant and community "third place."
The Setup
I was packing for a work trip to New York when an email came through: “1894 Lodge 10-Year Anniversary Project.” That was all it took. I knew right then I needed to get the story from Logan himself, because if anyone could explain how a small-town lodge became a community landmark, it was him.
Walking through the doors, it was clear this place wasn’t just another restaurant. The Lodge had a pulse. Logan was in constant motion, shaking hands, hugging regulars, asking about kids, trading stories, and making sure everyone felt like family. Guests didn’t just slip out quietly; they stopped on their way out to tell him it was great seeing him again.
And then there was the bar. Logan’s 92-year-old grandpa held court like he’d been doing it forever, cracking jokes and cutting up with anyone within reach. It wasn’t a gimmick or a marketing angle. It was the vibe. History, family, and community all stitched together in real time.
That’s when I knew: this wasn’t just a story about a restaurant. This was something bigger.
A Building with History (and Maybe Ghosts)
The Lodge’s building dates back to 1894. Originally a Freemasons Lodge, it has since been a schoolhouse, a movie theater (original projectors still sit in the dining room), and even a town museum.
And yes, locals say it is haunted. We heard stories. I am not saying we will be back with ghost-hunting gear, but I am also not NOT saying that. In fact, I already checked Amazon to see how fast they can deliver a proton pack.
In 2013, Logan’s father and two partners bought the place in rough shape. They poured everything into restoring it, and in 2015, The 1894 Lodge opened its doors. Logan, who had no restaurant experience at the time, took on General Manager duties.
It’s a little like an origin story: no capes, no superpowers, just people pulling together to create something bigger than themselves.
Appetizers: The Opening Act
Logan downplays it, but the appetizers set the tone for the Lodge’s dining experience.
Egg Roll of the Week
Logan’s personal favorite, and honestly, I get it. I had the brisket and mac and cheese egg roll, and it hit every note: crispy crunch, smoky brisket, gooey cheese. One bite and my taste buds called me unworthy, but they forgave me with the second.
Goat Cheese Fritters
Goat cheese may not sound like comfort food at first, but when it is whipped with herbs, fried golden, on a bed of bacon jam and Mike’s Hot Honey, it becomes next level. I once thought Mike’s Hot Honey was just a guy named Mike’s honey. I may have just lost some credibility with that admission, but the crunch of those fritters quickly erased the heartbreak.
If the appetizers are the warm-up act, the entrées are the main event. And the Lodge does not mess around when the lights come on.
Enter Entrées: Elevated Comfort Food
One of Logan’s biggest points of pride is that the menu is a team effort. Staff ideas aren’t just heard, they make it onto the menu, name and all. Each dish has its own story.
Case in point: Cheek’s Meatloaf. Who is Cheek, and how is their meatloaf moving 50 pounds a week? Fifty. Pounds. Logan swears by it, and that is enough for me. Next visit, I’m ordering it without question. Per his suggestion, take some home with you and slap that bad boy, cold, between two pieces of bread. You will not be upset.
Winnie’s Fried Chicken is straight from Logan’s childhood in Franklin, TN. He even named it after his daughter because it is her favorite dish. That kind of detail takes “comfort food” and bumps it up a level. Call it what Logan calls it: elevated comfort food.
Now, let’s talk heavy hitters, as I’ve had a lot of dishes here.
The 14oz Ribeye
Certified Angus Beef! We got the lowdown from the rep who was in for dinner as well. Juicy, tender, with that perfect char. It is the kind of steak that makes you wonder if all the others were just practice rounds. I have to take a moment and openly apologize to my brother-in-law. J, your steak is good, but this one ends the debate. Sorry, not sorry.
Maisel’s Chicken Marsala
One bite and I started googling if Marsala was a spice, a person, or a wizard. Turns out it’s wine, but I’m still convinced there’s magic involved.
Chico’s Bone-In Pork Chop
Brined in sweet tea overnight, smoked, grilled, and finished with a Luxardo cherry demi-glace over mashed potatoes and roasted vegetables. Juicy, smoky, powerful.
Ribeye, you are a noble warrior. Chicken Marsala, you are a sneaky contender. But the Bone-In Pork Chop? This Pork Chop is Thor’s Hammer: undisputed, undefeated, and destined to rule.
And speaking of undisputed…
Netflix and the Wrestling Connection
The Lodge’s reputation managed to get them featured in the Netflix series Wrestlers, which followed Ohio Valley Wrestling based out of Louisville, which is just across the Ohio River. Thanks to Logan’s friendship with Harbour and Hops’ Greg Brown, professional wrestling legends Al Snow and Doug Basham found their way into the dining room.
They were fans before the cameras rolled, and they still come back today. For Logan, who grew up watching them, it was a full circle moment.
And if you are wondering, Logan’s walkout theme would be “Black Betty” by Ram Jam.
Like any good crossover, the wrestlers came for the food but stayed for the family. Which brings us back to the bigger picture: why SoIN?
Why SoIN? Lessons in Ten Years
Logan may have grown up in Franklin, TN, but his roots run deep here. His family still calls SoIN home, including his 92-year-old grandpa, who is as much a fixture of the Lodge as the barstools. I told him he has to stick around until 102 so he can raise a glass at the Lodge’s 20th anniversary. Without missing a beat, he told me he’d be there as long as I’m buying the first round. Fair enough, sir.
Family and community are the backbone of the Lodge. Staff ideas shape the menu. Other local restaurant owners/operators shared guidance during the early years and are still great friends and partners today. So many people have had a hand in shaping its success.
Logan sums it up simply:
• Do not take anything for granted.
• Treat people how you want to be treated.
• Work as hard as you can.
• And do not be a bad vibe.
It is pure Captain America wisdom: straightforward, no nonsense and powerful enough to rally a whole community.
Year one was “chaotic.” Year ten? “Gratifying.”
And you know what pairs nicely with ten years of lessons learned? Dessert.
Dessert: A Sweet Finale
If you leave without dessert, you have made a mistake.
Death by Chocolate Cake
Rich. Indulgent. Soooooooo much chocolate!
Bourbon Bread Pudding (my personal favorite)
Made with honey buns, brioche bread, milk, vanilla, and cinnamon. Left to set overnight, baked into fluffy perfection, and finished with toppings that send your taste buds on a spirit quest.
Dessert is the post-credit scene you did not see coming, but of course, the Lodge is always thinking about the sequel.
What’s Next for The Lodge?
Do not expect a second location or a food truck anytime soon. Logan believes in keeping it grounded. But he does have aspirations of a potential game yard on the property. Another way to turn a night at the Lodge into a full experience.
Because that is the thing: the Lodge is not just a restaurant. It is an experience, built on history, family, and community. A crossover event ten years in the making, with more stories still to tell.
Whether you are meeting clients, grabbing casual dinner with friends, or filming your own Netflix special, the Lodge delivers.
When you are there, you are not just a customer. You are part of The Lodge.
