A pour-it-yourself experience, The Wall Restaurant in Old Towne pairs more than 50 choices of craft beer with a menu of International Street Food. Pictured from left to right are co-founders/owners Ryan Sauter and Dan Martinez, along with Chapman University alum Zac Henson, who developed the restaurant’s self-service tap system.
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The Wall Restaurant
With over 50 craft beers on tap, The Wall Restaurant offers a unique “pour-it-yourself” beverage experience paired with an eclectic menu of internationally inspired street food served “tapas style” in a casual setting.
Conceived by co-owners Ryan Sauter and Dan Martinez, The Wall takes its inspiration from the duo’s international travels and love of culinary adventures. Two years in the making, their patented beer-tap system provides guests the opportunity to sample craft beers—as well as wine, nitro coffee and Kombucha––by the ounce.
“It’s an educational and entertaining environment where everyone is welcome,” says Ryan. “Our friendly wait staff can advise and guide guests about pairings. This is not a bar scene. It’s a communal venue for people from all walks of life, including students, professionals and families.”
Located at 80 Plaza Square, The Wall Restaurant occupies the former Heavenly Hostess space near Wells Fargo Bank. Working closely with the city, Ryan and Dan rebuilt and reconfigured the 1,400-square-foot space, adding a kitchen, tap wall and tasting room, plus an outdoor patio that provides 40 additional seats. The venue accommodates up to 80 guests.
The partners first met through Dan’s Orange-based company, VisionMaker Worldwide, which specializes in design, development and operations of projects related to theme parks and entertainment. A former semi-pro basketball player and entrepreneur in China manufacturing ventures, Ryan had been commuting from Los Angeles to Orange for the last five years to do contract work with VisionMaker. Orange local Zac Henson, a Chapman University alum, developed the restaurant’s “tech tap” self-serving system.
Guests of The Wall receive a high-tech wristband upon entry and can use it to choose any beverage from the tap wall and pour it themselves. Menu items include everything from hot chicken and gochujang wings to cheeseburgers, ceviche, salad, fish & chips and bacon-wrapped brat bites.
The restaurant sources much of its craft beer selections locally, says Ryan. “We want to break down the ‘wall’ between macro and micro beers, so we give small local breweries the chance to have a keg here. This is premium craft beer that you pair with eye-opening street food and share with friends. Craft and community: that’s what it’s all about.”
