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Owners of new restaurant striving for finger-licking, stick-to-the-ribs cuisine

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Enthusiasm evident in Matt Gatesy and Gloria Sanchez seems as hearty as an ample rack of ribs.

And perhaps nothing could be more fitting for the co-owners of Columbus’ new Indiana Smokehouse near Middle and National roads.

The pair, hoping to open their doors by early August, are aiming for customers who will stick to their ribs — and any other offering diners find tasty among the Smokehouse’s signature dishes, which include a variety of options from brisket to pulled pork to original sauces.

“Just the turnout at the (recent) downtown BBQ, Blues & Brew Festival was great,” Gatesy said, adding that they sold out of their items after serving about 200 diners.

“That gives a little more confidence and helps us realize Columbus is still looking for another barbecue restaurant to enjoy.”

The two met in Dallas’ Le Cordon Bleu culinary school, from where they graduated in 2010 with a love of fine dining.

Sanchez is from Dallas. Gatesy is a Columbus native and Columbus North High School graduate.

He worked at the upscale, 20-chef, New York City restaurant Per Se.

She got experience as a prep cook and line cook at Dallas’ Brook Hollow Golf Club, whose clients include Dallas Cowboys owner Jerry Jones and Presidents George H.W. Bush and George W. Bush.

“That was a very demanding job,” Sanchez said. “Anything they wanted, they got. It was great training.”

They sat to chat while still remodeling the Smokehouse’s earthy-and-rustic dining room, with a salad bar of Indiana barn wood, courtesy of Sanchez’s inspiration.

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