You know that feeling when you walk into a place and it just clicks? That's the Magic Tree Restaurant Boardman for a lot of people in the Mahoning Valley. It’s not just a spot to grab a burger. Honestly, it’s one of those rare venues that managed to bridge the gap between a high-end gastropub and a neighborhood hangout where you can actually hear yourself think. If you’ve lived in Northeast Ohio or Western PA long enough, you’ve seen businesses come and go on South Avenue. But Magic Tree stuck.
It wasn't an accident.
When Phill and Sandy Reda opened the doors, they weren't just trying to flip tables. They were obsessed with the "farm-to-table" concept long before it became a trendy buzzword that every chain restaurant tries to claim. They actually put in the work. They built a menu that respected the seasons. They focused on craft beer when most places were still pushing light domestic lagers.
The Craft Beer Obsession that Changed Everything
Let’s talk about the taps. If you’re a beer geek, you know the struggle of finding a place that actually cleans its lines and rotates its stock. Magic Tree Restaurant Boardman became famous for its 40-plus taps. That’s a lot. Most bars can’t manage ten without things getting weird. They leaned heavily into the craft movement, bringing in heavy hitters from Great Lakes Brewing, Jackie O’s, and even more obscure West Coast staples.
It changed the culture in Boardman. Suddenly, you didn't have to drive to Cleveland or Pittsburgh to find a rare double IPA or a barrel-aged stout that tasted like chocolate and motor oil (in a good way). They even hosted "Tap Takeovers" which, if we’re being real, were basically like holidays for local beer enthusiasts. People would line up. They’d talk shop. It became a community.
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More Than Just "Bar Food"
The kitchen was always the secret weapon. While other spots were throwing frozen mozzarella sticks into a fryer, the Magic Tree was experimenting. They had this "World Cuisine" vibe that felt sophisticated but didn't make you feel like you needed a suit and tie to eat there.
You’ve got to appreciate the nuances of their menu. Their pierogies? Authentic. They understood the local demographic—people in the Youngstown area know a good pierogi when they see one. You can't fake that. They also nailed the small plates. The idea was simple: order a bunch of stuff, share it with the table, and keep the conversation going. It’s a very European way of eating that felt surprisingly at home in a Boardman strip.
Then there’s the "Magic Tree" itself. The decor. It was intentional. It gave the place an organic, grounded feel that contrasted with the concrete jungle of the surrounding retail district. It felt like an escape.
Why the Location Mattered
Boardman is a weird place for restaurants. It’s competitive. It’s mostly chains. You’ve got every major franchise fighting for space on Route 224 and South Avenue. For an independent spot like Magic Tree Restaurant Boardman to not only survive but become a landmark, it had to offer something those chains couldn't: soul.
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You could feel the owners' presence. That matters. When the people running the place actually care about the local arts scene or the local farmers, the customers feel it. They hosted live music—real local musicians, not just guy-with-a-guitar playing "Wonderwall" for the thousandth time. It was a platform.
The Evolution and the Realities of Local Business
Running a restaurant is brutal. The margins are thin. The hours are long. Over the years, the Magic Tree had to evolve. They expanded their outdoor seating, which became a prime spot in the summer. They adjusted the menu as food costs skyrocketed. They survived the pandemic—a feat that many of their neighbors couldn't pull off.
But things change. In the restaurant world, nothing is static. There have been shifts in management and vision over the years. Recently, the space transitioned into new hands, becoming "The Magic Tree Pub & Eatery" under new ownership that aimed to keep that spirit alive while putting their own spin on the gastropub model. It’s a testament to the brand's strength that the name "Magic Tree" carries so much weight that new owners would want to keep it.
People get protective over their favorite spots. There was plenty of chatter on local forums and Facebook groups when the transition happened. That’s the sign of a successful business—when the community feels like they own a piece of it, too.
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What You Need to Know Before You Go
If you're heading there today, expect a mix of the old and the new. The focus on craft beer remains a pillar of the experience. The menu still leans toward that elevated pub fare—think high-quality burgers, creative appetizers, and a solid selection of wings that actually have some meat on them.
- Check the Draft List Online: They usually keep their Untappd or website updated. Don’t just walk in and order a "beer." Look for the seasonal rotations.
- Go for the Apps: Honestly, the appetizers are often the stars of the show. Get a few for the table.
- Respect the Vibe: It can get loud on Friday nights when there’s live music, so if you’re looking for a quiet romantic dinner, maybe aim for a Tuesday or Wednesday.
- Parking: It’s Boardman. The lot can get tight during peak hours, so give yourself a five-minute buffer.
The Lasting Impact on Boardman’s Culinary Map
The legacy of Magic Tree Restaurant Boardman is really about proving that quality wins. It proved that you didn't have to be a massive corporate entity to dominate the local conversation. It paved the way for other independent spots in the area to take risks with their menus and their drink programs.
Basically, it raised the bar. It forced the competition to stop being lazy.
When you look back at the history of dining in the Mahoning Valley, there are a few names that always come up. Magic Tree is one of them. It’s a place defined by its wood-fired flavors, its encyclopedic beer list, and the fact that it felt like a living, breathing part of the neighborhood. Whether you're there for a quick pint after work or a full-blown Saturday night out, it still carries that specific energy that Phill and Sandy started years ago.
Actionable Takeaways for Your Visit
- Support Local: When you choose a place like this over a chain, you're keeping money in the local economy. It sounds cliché, but it’s true.
- Try the Flights: With 40 taps, don't commit to one pint. Ask for a flight. Explore. Try a sour or a porter you’ve never heard of.
- Follow Socials: Local spots like this use Instagram and Facebook to announce one-off specials or "secret" menu items. It’s worth the follow.
- Give Feedback: Independent owners actually read your reviews. If you had a great meal, tell them. If something was off, tell them that too. They actually have the power to fix it, unlike a corporate manager following a manual from headquarters.
The Magic Tree isn't just a building on South Avenue. It’s a reminder that even in a world of standardized, pre-packaged dining, there’s still room for something a little bit magical and a whole lot of local heart.
Next Steps for the Savvy Diner:
Check the current tap list on the Magic Tree's official social media pages before you head out, as they frequently rotate rare kegs that sell out within forty-eight hours. If you are planning a visit with a group larger than six, calling ahead is highly recommended even on weekdays, as the transition to the new "Pub & Eatery" format has kept the dining room consistently busy during the dinner rush. Finally, keep an eye out for their specialized pairing dinners—these ticketed events offer the best value for experiencing the full range of the kitchen's culinary capabilities.