Spirit of the Wolf
The wolf conjures up images of beauty and of fear, mystery and power. Their deep and mournful howls tell stories of long travels and cold, dark nights. There was a time when the wolf lived among us, envied by Native Americans for its ability to survive and thrive, protect its pack and be in balance with the world it shared. Wolves embrace a life of wild freedom. These highly socialized creatures carry themselves with certainty and pride, being friendly but never tame.
Today, the wolf is an endangered species and resides mostly in Northwestern Canada and a few northwestern states in the U.S. They still signify loyalty, success, perseverance, stability, thought and intuition.
Awaken your Inner Wolf
Blue Wolf Tavern first opened in Struthers in 2001 and moved to its current location in 2004. Executive Chef Joe Rzonsa wanted to build a restaurant that created good food in an enjoyable atmosphere.
The restaurant name, look and feel were inspired by a beautiful picture postcard of a wolf standing in front of burning woods causing the wolf to have a bluish hue.
The end result is a cozy dining experience filled with consistently good food made entirely from scratch. So come in, sit down, and enjoy a meal!
Awaken Your Hunger with…
Joe Rzonsa, Executive Chef
Joe has been around the food business his entire life. His family owned a farm and meat packing plant in Columbiana County. Before that, his father’s family owned and operated restaurants and taverns all around the Reading, PA area.
Needless to say, Joe knows food from the farm to the dinner table.
Joe began cooking professionally in 1992, and understands the history and culture of food in Youngstown, and takes pride in recipes that stand up to them. His favorite food to cook is seafood, so stop in and ask him to make you Sesame Crusted Ahi Tuna or Grouper & Scallops Diavola.
Rick Racick, Operations Manager
The first thing you see when you walk in and the last thing you see when you leave is Rick. The perpetual hand-shaking, smile-making friendly face, He takes joy in not just greeting each customer, but building relationships with them.
He wants to make sure everyone gets the best dining experience possible.
Rick stays clear of the kitchen, but never too far away from a knife and fork. You might catch him diving into a plate of our Barbequed Ribs or Filet Mignon with Sauteed Mushrooms and Onions.