There’s something very urban about walking into a closet-sized, exposed brick, eatery attached to a downtown watering hole to order sushi. Stop and Roll, an up and coming lunch and late-night grub hub, has been rolling up good eats since opening in July of 2016. After a brief visit to try the lauded shoyu ramen, eighten21.com’s Ericka Hatcher reached out to learn more about the man behind Stop and Roll, 30-year-old Erik Larson.
The married husband and father of one has been cooking for 13 years and, after learning all that he could from previous employers, decided to go into the restaurant business for himself. Stop and Roll, his first business venture, combines his love of cooking with his passion for sushi in a fun, upbeat, and casual setting.
As long-time friends of Floyd’s Thirst Parlor owners, Erik settled on the downtown Springfield location as it offered him a central location and opportunity to work in close proximity with his colleagues. While the locale boasted these perks, it also provided the opportunity for creative problem solving, as it has no kitchen and very limited seating. Driven and willing to make it work, Erik developed the Stop and Roll concept and set operating times that not only covered peak business hours but also allowed him to prep ingredients at his catering location. In all, it took Erik five weeks to get Stop and Roll up and running.
Taking the skills he honed while working with Chris Hudson at Pao Pacific Coast Cuisine and other restaurants including Augie’s Front Burner, Prime 1000, Mosaic Modern Fusion, and Coastal Oyster Bar - Erik enjoys updating old classics, as well as whipping up his own takes on standards while adding an Asian inspired zest. This is evident with late-night options that include kimchi or wasabi dogs and rolls whimsically named M-80 and Kickflip. Stop and Roll is all about good food, fresh ideas, and great memories.
“I love feeding people! Both new customers and return customers alike. I love pushing the limits and giving Springfield a fresh perspective of things they may have already tried or thing they are familiar with. I plan on continuing to strive to keep stop and roll fun and inventive,” said Erik.
Stop and Roll offers an assortment of sashimi, nigiri, rolls, and bowl options that will satisfy just about any pallet. Stop in to try some of the local favorites like the dynamite roll with cooked shrimp, scallion, cucumber on the inside and topped with crunchy tempura and dynamite sauce, or try the ecstasy roll, which has both tuna and salmon on the inside, scallions and topped with a smattering of sauces. Don’t forget to check the Stop and Roll Facebook page regularly for updates that include the Late Night Menu and seasonal or temporary offerings, which we hope will include more delicious ramen variations!
Photo Credit: Erik Larson
Stop and Roll
Tues - Fri 11:00 am – 3:00 pm
Fri & Sat 10:00 pm – 1:00 am