It was late 1999, and three local guys living near the Ohio-Michigan border took a chance and made an offer on a local sports bar in Lambertville, Mich., and… the offer was accepted. Now it was time for them to get to work. Jerry Edmondson, owner of a local roofing company handled the construction and remodeling. Eric Sitter, experienced in the restaurant business and a self taught chef, got to work on the first menu and recipes. Chris Etts, a former marine, tackled whatever obstacles lay in their way. The community embraced the new sports eatery and a successful small business was born on May 1, 2000.

In 2002 at the urging of its customers, Sidelines entered the Northwest Ohio Rib-Off competition in downtown Toledo. “We had our small 10-foot by 10-foot tent and oil drum charcoal grill versus semi trucks with giant erector set façades and barbecue trailers 20 feet long with championship banners and trophies galore displayed,” remembered Sitter. “But, what do you know! Sidelines took first place and won the coveted judges Golden Rib award!” Earning the award doubled their customer count overnight.
Sidelines entered 13 more competitions over the next decade, winning a trophy at every competition. With this success they started opening additional Sidelines locations in West Toledo, Maumee, Sylvania, Norwalk and Perrysburg. They also added some different restaurant concepts such as Sidelines Italian Grill in Lambertville, Mich., Smokehouse 734 in Temperance, Mich., Seared Steakhouse in West Toledo, and Smokehouse 419 in South Toledo.
Over the years the Sidelines’ owners have found the thing they love the most about their business is building relationships with customers and staff. “We love getting involved with the local schools, fundraising programs, sports programs, and we like being the place customers can gather with large groups.”

They also take their food seriously. “In the world of restaurants, the ingredient aisle is a free-for-all. With countless suppliers and every quality level under the sun, it’s all too easy to choose the cheapest option, throw it on the grill, and call it a day,” commented Sitter. 
The Sidelines eatery owners strive to keep their menu items clean and simple. The proteins are all-natural, responsibly raised, and 100-percent hormone-free with no additives. And it doesn’t stop there. They are just as picky about produce and source it from Markon, a trusted name in freshness and sustainability. Their farm-to-table standards make sure every leaf, tomato, and cucumber are handled with care from soil to the salad bowl or plate.
“We could cut corners but we’d rather raise the bar. Because when your ingredients are this good, flavor takes care of itself. At Sidelines, quality isn’t a gimmick—it’s the game plan,” Sitter promises.