In a city increasingly defined by its food scene, sometimes the most memorable meals come from the most unexpected places.
Tucked inside a no-frills neighborhood bar, Fat Arnie’s doesn’t immediately announce itself as one of Columbus’ most exciting food destinations. But step up to the window, order whatever’s on the menu that day, and you’ll quickly understand why word of mouth is doing most of the marketing.
The Legend of Fat Arnie
Fat Arnie’s isn’t named after a chef, a concept, or even a location. It’s named after a cat.
“Honestly, my dad didn’t even want to tell people at first,” co-owner Andrew Beardman laughs. “But yeah—it was our cat.”
Arnie, a hefty rescue with a knack for adventure, once disappeared for weeks, only to return somehow even bigger. “We don’t know how that happened,” he jokes. “But yeah, he came back larger.”
The name stuck. What started as a casual idea—“Fat Arnie’s would be a good name for a bar or something”—became reality when the right opportunity came along.
A True Family Operation
Behind the counter, Fat Arnie’s is a full family affair.
The business is run by two sons, Christopher and Andrew Beardman, and their father, Chris Beardman, with extended family filling in wherever needed. Wives work shifts. Parents help out. Even in-laws step in when they’re in town.
“It’s all of us,” he says. “My brother cooks the food. His wife helps. My wife works Saturdays. My parents come in. It’s really a family thing.”
That sense of closeness extends to the food, and especially to the kitchen, where his brother leads with experience built over years in Columbus restaurants like Chapman’s Eat Market and even earlier ventures abroad.
After moving to Ecuador, his brother began selling tacos and burritos out of a backpack to college students. That hustle turned into restaurants—and eventually into the culinary backbone of Fat Arnie’s.
A Menu That Refuses to Sit Still
If you’re the kind of diner who likes consistency, Fat Arnie’s might challenge you, in the best way.
“I didn’t even know what the menu was going to look like until two hours before we opened one week,” Andrew admits. And that’s by design.
While a few staples anchor the menu—empanadas, burgers, and rotating sandwiches—everything else is fluid. Specials come and go. Ingredients shift. Ideas evolve in real time.
During my visit, I got to try La Barbosa, a special stacked with perfectly seasoned roasted pork and black strap ham from The Hungarian Butcher. It’s layered with house pickles, pickled red onion, cheese, and a crema that ties everything together in a way that feels effortless but very intentional. Every bite hits a little differently, with just the right balance of richness, acidity, and crunch.
There’s something slightly heartbreaking about falling in love with a sandwich and realizing it’s only a special, meaning it could disappear at any time. But in a way, that’s part of the appeal. It makes you appreciate it more while it’s there, and hope it finds its way back soon.
That spontaneity has become part of the appeal. Regulars don’t just come back for favorites, they come back to see what’s new. And sometimes, the best dishes are born at the last minute. The veggie option? Built the day they opened. Certain specials? Dreamed up that morning.
“He wanted the freedom to make whatever he wants, whenever he wants,” he tells me.
The Empanadas That Built a Following
If there’s one constant, it’s the empanadas.
“They were set in stone from the beginning,” he says. Stuffed with fillings like ground beef or slow-cooked pork, they’ve become the shop’s signature, and a fan favorite for a reason.
Customers don’t just order one or two. They order in bulk—sometimes by the box.
“We’ve had people buy ten at a time,” he says. “We’ll put them in a pizza box. People take them to parties, picnics—even Thanksgiving.”
A Sandwich Renaissance
Columbus has been having a bit of a sandwich moment lately, and Fat Arnie’s fits right into it.
For a long time, sandwiches in the city leaned heavily toward chains. Lately, there has been a shift toward smaller spots that treat sandwiches like something worth paying attention to.
At Fat Arnie’s, nothing feels thrown together. It works because the details are there. The textures make sense. The flavors feel complete. It is simple food done thoughtfully, which turns out to be exactly what people want.
One of the most noticeable things about Fat Arnie’s is how quickly people rallied around it.
“It’s been great,” Andrew says. “That’s probably been the most surprising thing. Everyone’s been super nice. Other businesses, neighbors, regulars.”
There is a sense that people want places like this to succeed. Other restaurants stop by. Customers bring friends. The whole thing has grown in a way that feels organic instead of forced.
What to Know Before You Go
Fat Arnie’s is located inside a bar, which can catch people off guard the first time. Once you know that, the experience makes a lot more sense. You’ll find the Fat Arnie’s in a window at the back of Rafters in Clintonville.
The setup is casual and welcoming, and if you are not sure what to order, they will happily walk you through it.
While it is technically a 21+ space, people do stop in with kids earlier in the day. It is one of those situations where using a little common sense goes a long way. They’re open from 5 p.m. to 9 p.m. Wednesday-Thursday, 11 a.m. to 9 p.m. Friday-Saturday, and 11 a.m. to 7 p.m. on Sunday.
Parking is easier than you might expect, with spots around the building.
Why People Keep Coming Back
There is something about Fat Arnie’s that sticks with you. Maybe it is the rotating menu that keeps things fresh. Maybe it is the empanadas. Maybe it is the fact that it feels like a real family operation instead of a concept built in a boardroom.
Most likely, it is all of the above.
Whatever it is, this is one of those places that turns first-time visitors into regulars pretty quickly. And once it is on your radar, it is not going anywhere. You can learn more over at fatarnies.com.
