Eatery Known for Serving ‘Munchie’ Style Food Offerings Opening First Brick and Mortar in Newark

The Mnchs Kitchen menu features street tacos, birria ramen, nachos and loaded tots.

Amanda Bretz
By Amanda Bretz Add a Comment

Mnchs Kitchen will open its first brick and mortar location later this year at 56 W Main St, in the former home of Skorpios Gyros, according to recent reporting. The eatery, pronounced “munchies,” has operated since 2019, but during that time, owners Lehne and Dallas Runyon have served up their food offerings inside of various establishments, from Daily Growler to most recently working out of a repurposed shipping container onsite at DankHouse Brewing Co.

With the opening of their own location, the Runyons will bring their eclectic menu to the Newark area. The offerings feature mouth-watering combinations such as birria ramen, a smashburger, burritos, street tacos and quesadillas. As if the main courses weren’t delicious enough, guests can indulge in the appetizer selections, which hit the spot when you are feeling a little munchy, with items like chips and queso, nachos, loaded tots and even cookies made by Snapshots Social. 

What Now Columbus spoke with Lehne Runyon, who shared that guests can expect to find the popular menu items at their new location, and can expect the menu to expand at some point. As the couple gets going in the larger space, they will offer specials that may eventually become part of the menu, Runyon said.

The interior of the space will seat more than 40 guests, and the vibe of the eatery will reflect the fun, laid back style of the food offerings and offer a space where all are welcome. Currently, the brick and mortar is tentatively slated to open in November. 

While there are plans to offer “vacation vibe cocktails” such as margaritas and mai tais, the timeline for when Mnchs Kitchen will serve alcohol depends on when the eatery is granted its liquor license. 

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Amanda studied journalism at Florida Gulf Coast University in Fort Myers, FL. and continued her education with a certificate in Storytelling & Content Strategy from University of Washington in Seattle. Throughout her writing career she was worked as a journalist and in public relations, and was part of the PR team that helped launch the nation's first craft brewing and distilling program at South Puget Sound Community College in Olympia, WA. She has written for the website Tasting Table, as well as numerous food and lifestyle publications in the Pacific Northwest and Midwest.
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