First Look: Jolene's Honky Tonk, Opening on East 4th Street in Early June

Jolene’s Honky Tonk opening on East 4th Street in June. Credit: Douglas Trattner

“We only play two types of music here, Country and Western,” jokes Jason Beudert as he ushers me into East 4th Street’s next big destination.

Opening in early June, Jolene’s Honky Tonk (2038 East 4th St.) will bring a refreshing jolt of energy, enthusiasm and fun to Cleveland’s most prominent pedestrian-only strip. Offering four floors of balls-to-the-wall entertainment, the music-themed bar and casual restaurant gives people a place to go before or after dinner, shows and events in the area. Or just for the experience itself.

“East 4th is an entertainment district and it deserves to have really curated spaces that complement everything around it, and hopefully this is a place and concept that will be able to do that,” says Beudert.

Located in the space that once housed Greenhouse Tavern, Indie and Gabriel’s Southern Table, Jolene’s is a neon-colored tribute to the Queen of Country. Parton’s image is captured in a towering mural in the main room, where she earns the title “Saint Dolly.” The rear mezzanine was transformed into a mini version of the Grand Ole Opry stage, from which live acts and DJs will perform most evenings.

Jolene’s comes to us from the group behind such projects as STEAK in Tremont, The Yard on 3rd in Willoughby and other design-heavy projects. Guests can expect over-the-top drinks, gimmicks, games and more. A round of shots is delivered on a full-size acoustic guitar, Cowgirl Kool-Aid arrives in a bucket-size Solo cup, and draft beer comes by the boot-full thanks to a 48-ounce cowboy boot glass.

Once again, “the best rooftop on East 4th Street” comes back into service with promise of a long, thirsty summer. Knock back ice shots – shots served in ice shot glasses – before heaving them at a brass bell to shatter. Upstairs is also where you’ll find swing seats, faux-axe throwing and matchless views up and down the block.

To eat, there is a simple menu of “tendies and nugs,” served by the piece and bucket with various sauces. Jolene’s features “modified service,” whereby servers will take orders for food and drink, but only deliver the drinks. A text will alert diners when their food is ready, at which point they will need to pick it up in the lower-level kitchen.

Beudert says that when the prominent space on 4th became available, he knew precisely what would make a great fit.

“Every country bar is built like you’re walking into a place in middle Texas – it’s so cliché,” he says. “We wanted to bring the energy of Nashville, but make it Cleveland.”