When Clark’s Ale House closed four years ago, the owners weren’t sure it was going to ever reopen.

During its final week, loyal customers lined up out the door to say their farewells to the bar and to enjoy one last roast beef sandwich.

But they didn’t have to say goodbye for long.

Clark’s Ale House moved into a new location in downtown Syracuse on Nov. 1, and since then business has been booming.

Ray Clark, the owner of Clark’s Ale House, didn’t know he was going to reopen the bar until about a year ago, when a new space on the corner of East Washington Street and Salina Street opened up, said Doug Clark, Ray’s father.

“Ray fell in love with it,” the father said. “This is twice the size of the old place.”

Compared to the original location, the new East Washington Street location has more seating, a bigger and longer bar and a kitchen downstairs with ovens for cooking the beef. The pub-esque atmosphere appeals to both new and old customers alike.

Clark said Clark’s Ale House was the first real craft beer bar in the area, and offers an array of beers not typically found in Syracuse.

“He brought in microbreweries, craft beers and some imports from Europe that were not available here,” Clark said. “A lot of people had never had those types of beers.”

Clark’s Ale House was the first bar in Syracuse to carry Murphy’s Irish stout, which made it unique, Clark added. Since the bar started carrying it, three other bars in the area now also serve it.

Clark’s son opened the original Clark’s Ale House in 1992 in the current Landmark Theatre building on South Salina Street in Armory Square. However, Clark said that after 18 years of business, the Landmark Theatre received a grant to expand and took over Clark’s space.

“He still had two more years left on his lease, but he didn’t want to fight them,” Clark said. “He didn’t want to look like the bad guy holding up the theatre’s progress.”

The bar’s original menu consisted of 22 different beers and one sandwich — a roast beef sandwich on a fresh-baked roll, straight out of the oven. Their menu has since expanded to include 35 different beers, and the roast beef sandwich continues to be its specialty, although now its menu also contains beef barley soup, a fresh garden salad, coleslaw and various cheeses.

There are no waiters or waitresses at the restaurant. Instead all customers order food and beverages at the bar, which makes it a quick and convenient option for people who are in a rush.

Clark also takes pride in the affordability of the restaurant and its appeal to the working person. Its draft beers range from $1.50 to $6 per glass.

Since the reopening, Clark said customers have been mobbing the restaurant.

“We knew we would be busy,” Clark said. “We knew there were people everywhere who were anxious to have what we serve — stuff different than other restaurants.”

Because the original Clark’s Ale House was a special spot for many Syracuse residents, customer loyalty has been a huge factor of its success during the first week of business.

“There are a lot of loyal customers from the old Clark’s,” said Tonjia Droczak, one of Clark’s employees. “It’s really nice to see that.”

Amy Mannino, Clark’s granddaughter and a bartender at Clark’s Ale House, said she enjoys the fun, busy atmosphere of the new space. Mannino also worked at the original Clark’s.

“Overall, it seems like everyone’s really enjoying themselves,” Mannino said. “It’s nice to see familiar faces and acknowledge them and thank them for coming back.”

Clark said the goal of the bar and restaurant is to create a peaceful, welcoming atmosphere that can be friendly to people of all ages. There are no televisions, pool tables or other distractions.

“You could take your grandmother in here, I could take my grandchildren in here,” Clark said.

Although they’re still working out some of the kinks that come along with opening a new restaurant — such as running out of free peanuts — Clark and the staff are excited for the future of the restaurant.

“We designed the place for what we like and what we want. We’re teaching people what they want before they even know what they want,” Clark said. “We want to get it right.”

Published on November 11, 2014 at 12:01 am

Contact Gigi: gantonel@syr.edu