“Come for the beer, and stay for the food.”

That’s the message for the dining public from Essential Fermentation Restaurant & Brewery owner Loren Salsgiver.

Essential Fermentation, which opened in May 2022, is settling into its business model and navigating a second year in business after deciding to open during the pandemic.

“When the pandemic hit, everything closed,” Salsgiver said. “We all (employees) needed a place to sit and eat, so the building was offered to us and we took the opportunity. It’s convenient for everyone to grab lunch and dinner.”

Salsgiver owns a fiber optic network business, Salsgiver Inc. on Fifth Street in Freeport, not far from the Essential Fermentation building at 309 Fifth St.

The eatery previously housed Camerol’s Deli and was most recently Freeport Foods.

For Salsgiver, a Buffalo Township resident and first-time restaurant owner, Essential Fermentation is securing its place in the Freeport dining scene.

“It’s a quiet town, Freeport,” said Salsgiver, 55. “I’m a foodie guy so the food we serve is important to me.”

“It’s a setup to relax, hang out and get some good food and drinks,” he said. “I think we’re meeting those goals.”

The food is made from scratch (except for the tater tots), and head cook and kitchen manager Steve Havrilesko has created a rotating, seasonal menu that offers specials and the latest foodie addition: in-house smoked barbecue.

Havrilesko, 42, of New Kensington brings more than 12 years of self-taught cooking experience to Essential Fermentation.

“My father was a first-generation American immigrating from Russia and came from a traditional Slovak background, and all the cooking was homemade,” said Havrilesko, who grew up in Winfield Township. “What’s most important for me is to make everything ourselves. It’s a labor of love for me.”

Havrilesko said he never tires of the smokehouse scene and keeps his barbecue culinary creations varied.

“I just like to play with brisket and make different things out of it — like a brisket stromboli. I like to put a spin on traditional recipes, and that’s a big part of what I like to do. Anybody can cook, but with a little patience and time, anybody can do that. I’ve always been passionate about cooking.”

Customers appear to gravitate to the appetizers.

“We do like to mix up the appetizers,” Salsgiver said. “Our brisket tacos and brisket grilled cheese are very popular.”

New menu items this year include rotating pasta dinners, with a focus on combining interesting flavors and ideas.

Tried-and-true tasty menu items still around since the opening include Nashville Chicken, Meat Lovers Pizza (sausage, ham, pepperoni and bacon), Homemade Onion Rings and Hand Breaded Fish Sandwich prepared with a homemade beer batter.

The pizza crusts are prepared from a sourdough starter.

The Nashville Chicken ($9) is breaded and deep-fried chicken served with cabbage slaw, Thai sweet chili sauce and a drizzle of honey on a Kaiser bun.

A variety of desserts, including signature specialty cupcakes, frequently are posted on Essential Fermentation’s Facebook page, and that’s the best place to see specials and tap offerings.

The six beers on tap include IPAs, lagers, porters, stouts and Belgian beers, all brewed on-site by Salsgiver.

“We recently brewed a beer out of Froot Loops,” Salsgiver said. “The brewery, though, was added to the food concept because we like craft beer and wanted some beverages to go along with dinner.”

The latest beer is named, Monks Gone Wild (on mangos), a Belgian 10-ounce pour for $5.

Family friendly and attracting a middle-aged clientele for the most part, offering a relaxed environment is a priority for Salsgiver.

There’s a kid’s menu (all meals are $3), and pint-sized customers are encouraged to inquire about the bubbles and balloons.

“You’ll even see a group of ladies from the (senior citizen) high-rise playing cards all afternoon,” Salsgiver said. “We love the community here in Freeport.

“Many families bring their kids in to eat, and they have fun playing free games that are available,” he said.

The 20-foot-long renovated bar was rescued from a former establishment in Pittsburgh.

The decor is not of one particular concept; instead, it offers a mix of eclectic “junk” on the walls.

“So you can focus on who you’re dining or drinking with,” Salsgiver said.

“We get a lot of out-of-town customers, not from Freeport. They come for the beer and stay for the food,” Salsgiver said.

Owning a restaurant may be new to Salsgiver, but he grew up in the Buffalo Township area, learning the food-and-beverage ropes while working at the former Jardine’s Restaurant.

“Business has been more than we expected. It’s lots of great, friendly customers enjoying the food, beverages and occasional live music,” he said.

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