BY JESSALYN KIRCHHOFF
Gella’s Diner & Lb. Brewing Co. opened in 2005 led by the vision of FHSU Alumni Chuck Comeau and a team of more than 50 investors – each with an individual passion for German Heritage. The result of this vision was a local cornerstone restaurant now commonly known as Gella’s.
Although Gella’s was created locally, it began its rise to fame with awards won on the national stage. Recently, Gella’s won a Silver Medal for their Oatmeal Stout brew at the Great American Beer Festival. And with each banner added above the bar, Gella’s has grown its fan base.
Currently, Gella’s is a hub for those traveling I-70 and locals alike. With a TripAdvisor rating of 4.5 and top ranking out of 47 restaurants in Hays, General Manager Kristiana Molina expressed her gratitude for the visitors’ business.
“We love seeing people from all different walks of life roll in here and we are very thankful for their business,” she said. “However, we would like to draw in more locals for a daily type crowd.”
As Gella’s is looking to pull in the locals, Molina was quick to identify why Gella’s is different from other restaurants in Hays.
“We’re unique for a number of reasons, the first being our floor plan,” Molina said. “The way this place was designed was around a spread floor concept with the open kitchen in the middle. You don’t see a lot of those in restaurants located in Hays.”
She continued by speaking highly of the staff and the company’s culture.
“Our staff’s culture is another big difference within our restaurant. We have a very tight-knit staff that knows how to work around and with each other,” she said. “Our staff, to quote our mission statement, is definitely ‘passionate about creating exceptional experiences.’”
For those looking for a “scratch kitchen” eating experience, Molina says Gella’s is a great place to stop.
“A majority of our menu items are made from scratch and I mean complete scratch,” she said. “A few of these items include the Chicken Fried Chicken, the Brueben, the Bierocks, and the Beef Stroganoff, which also happen to be our four most popular dishes.”
Molina also spoke about Gella’s seasonal menu and inclusive food options.
“We have created a seasonal menu with loads of different vegan and vegetarian options which you don’t see a whole lot of around here,” she said. “Not many people utilize this menu, but it has been popular enough among travelers that we have extended the deadline to when school starts back up.”
A few of these options include the Pita Bread and Hummus Appetizer, the Pork Belly Ramen with sub tofu for a vegetarian option at no extra charge, the Beet Pasta, a Winter Harvest Bowl, and the Multigrain Honey Sriracha Tofu Sandwich.
In an attempt to bring in more locals, Gella’s has created a special event called the “Build your Own Bloody Mary Bar”. This is a weekly event occurring every “Sunday Funday” from 11:00 am to 2:00 pm with live music, free t-shirt giveaways, and of course, bloody marys.
Another special event that is quickly approaching is the “Father’s Day Buffet” which will take place from 10:00 a.m. to 2:00 p.m. on Sunday. Reservations are preferred for this event, but not required.
Molina’s parting words were an invitation to head on down to 11th St to experience all that Gella’s is about.
“Gella’s Diner & Lb. Brewing Co. is a staple of Downtown Hays and we hope to see you all soon.”
For a full menu, seasonal menu, upcoming special events, hours, general questions and more, you can check out their website at https://www.lbbrewing.com/ .