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// Daily Crave

Crimson Cup releases hopped coffee on tap

On Thursday, Columbus coffee drinkers will get a first taste of a cold brew that drinks like a craft stout, minus the alcohol. The dry-hopped, nitrogen-infused cold brew—or put plainly, hopped coffee poured from a tap handle—is the creation of Crimson Cup Coffee & Tea.

Meatless Monday: Uttapam at Udipi

I had doughnuts, pancakes and coffee for dinner last night—Indian-style doughnuts, pancakes and coffee, that is. I usually can’t make it to Udipi Cafe’s weekday lunch buffet, but the three-course Royal Dinner is the next best bet for sampling the North Side eatery’s South Indian (and all-vegetarian) cuisine.

Bake Me Happy opens gluten free shop in Merion Village

Gluten free bakery Bake Me Happy opens this weekend in Merion Village. On Saturday, Sept. 20, they’ll celebrate the launch of their retail storefront with a party from 5 to 9 p.m. Expect lots of pastry samples, Crimson Cup coffee, food from The Kitchen in German Village and more at the bakery at 116 E. Moler St.

Pizza for breakfast at Natalie's Coal Fired

If there’s one thing I’ve learned, it’s that the best brunches can be found in unexpected places. It should be no surprise, then, to discover a wonderful Sunday brunch in a pizza shop.
// In This Issue

How chefs make tiny kitchens work

From the outside they look hot, uncomfortable, cramped. But to the chefs who operate in some of the city’s most miniscule kitchens, a few square feet of space is all they need to create amazing meals. Kitchen creatives explain the ups and downs and how they make their tiny kitchens work. (Spoiler alert: Smaller is sometimes better.)
// More From This Issue

Guide: Clever kids’ meals

Ditch the hot dogs and chicken fingers. It’s time kids’ meals got some chef-worthy love.

The science of beer at Actual Brewing

From brewing to roasting to spectrophotometry, the team behind Actual Brewing employs scientific method to achieve quality product.

Chef Michael Symon talks burgers, brats & bourbon

Michael Symon’s sense of humor is infectious. Maybe it’s the way he easily pokes fun at himself. Or the way his laugh—a signature in its own right—walks the line between school-girl giddy and baritone-manly. Either way, a chat with the Cleveland-based celebrity chef will leave you smiling.