LAKEWOOD, Ohio - After working together in the Northeast Ohio service industry for more than a decade, Brent Pease and Geoff Mathias are finally stepping out on their own. Sauced Taproom & Kitchen is hoping to debut its build-your-own menu, 50 beer taps and late-night eats by early September.

The location, 14701 Detroit Ave., has been nothing short of tough for restaurants in the past. It's been home to World of Beer, The Detroiter and most recently, the short-lived Ivory Keys dueling piano bar.

But Pease and Mathias are betting on a new approach. Their customizable menus are meant to have a little something for everyone, Pease says. They'll also have a set menu of suggested dishes.

You can build pizza by the slice - which cuts back on the usual dilemma of having to buy full pies to satisfy a group with different tastes. You'll get to choose elements like the dough, cheese, meats and toppings.

Sliders come in varieties such as barbecue pulled pork, pastrami and sloppy joe. Empanadas, wings, meatballs and loaded fries are just a few more options that round out the menu.

On Saturdays and Sundays, the customizable offerings extend to brunch, which will feature dishes like omelets.

"Once you start calculating, you realize you have a ton of different options," Pease says. "Our biggest focus is service and speed. We want things to be quick and easy for everyone at a great price."

Pease, who has lived in New York City and the West Coast, says much of the menu is inspired by his travels. So is the kitchen that serves late into the evening.

"I was spoiled in New York. No matter what time of day or night, you could find a place to grab something to eat," Pease says. "It was so nice to have that option."

50 brews will be on tap, with a focus on Ohio craft beers. Expect a "good, solid rotation" of options as Pease says, with new beers regularly being added.

"Local is a big thing for me, and a big thing for people coming into town to visit," Pease says.

The final touch to distinguish Sauced from the former businesses in the space is a renovation. In addition to tweaks to lighting, fabrics and other smaller details, Pease says they've removed the live entertainment stage so people could get a better view of the interior.

It's a move that, he hopes, will help people take notice of its new tenants. It also frees up more room for seating in the space that features a bar for about 30 guests.

Doors will slide open to connect the interior to a patio, giving the new location even more energy.

"I wanted to open things up so people could see what was going on inside," Pease says. "We're all about how it feels. We wanted to change things up and really draw people in."