The Outfield Bar and Grill officially opened its doors in Marthasville on Jan. 15, and has been seeing success at its location on Highway 47 ever since. 

The restaurant was reopened by Co-Owners Angela Borgmann, Shana Nadler and Amy Burns. The three originally met working at the bar when it was the Infield and decided it was worth a shot to bring the venue back to Marthasville residents. 

“We just kind of came together and wanted to revive it,” said Borgmann. “Wanting to have it be a place for the community to come and have leagues and games and entertainment.”

There has been no shortage of entertainment since the venue reopened with several weeknight, and weekend offerings for patrons. 

Burns said they currently offer leagues for washers, cornhole, pool and darts, and they plan to offer volleyball in the summer months once the weather cooperates. 

She said they also have other events for people to enjoy like trivia on Tuesday nights, line dancing on Wednesdays, bingo on Thursdays and karaoke on Fridays. 

“We wanted a place where it was affordable, but a fun place for people that want to come,” said Nadler. 

She also emphasized the important role that establishments like theirs can play in small communities like Marthasville. 

They also have rooms off to the sides of the main bar, one of which is used for events like dancing and live music and another, which is a no-smoking section and has been rented by groups like sports teams or the fire department. 

The restaurant offers standard bar fare, including burgers, wings and sandwiches, although some of their products have stood out among their customers, like their mac and cheese bowls. 

“I think we’re already becoming known for our wings,” said Burns. “I think everybody’s really enjoying the char buff wings.”

Nadler also pointed out they have partnered with the K&R Market in Marthasville for fresh meat, which is used in their burgers. 

“I think that’s a big thing, is having the local relationships,” said Nadler. 

Borgmann also said they had a conversation with the previous owners of the Infield about recycling the name, and moving forward as the Outfield. 

They felt like the name would help make the connection in customers’ minds that they are trying to run the bar and grill like it was under the previous name. 

They were quick to attribute their early success to the community, and were thankful for their support. 

“A big part of our success too, is just having the whole community and those owners and everybody on our side and supporting us,” said Burns. 

Borgmann pointed out this was especially the case with their grand opening, which was held on Feb. 22, and according to the three owners, was a hit. 

“I mean the community has been such a huge support for us that we’re like, we did the right thing,” said Borgmann. 

Moving forward they plan to develop the outdoor patio at the restaurant for outdoor seating and sand volleyball games when the weather allows. Burns was especially excited for people to see what they will be able to do with the space. 

Borgmann acknowledged that it was still early in the process and restaurants are an inherently risky business, but she felt they were already on the right track. 

“I want it to be a place for people to come and enjoy and gather,” said Borgmann. “This was my vision and that we very clearly have met that already, so we just hope to keep building on that.”