It happened on artfully presented plates at a brewpub. Coming out of the kitchen of a dive bar. In the freezer section of the grocery store. From the tap handles at a cocktail bar. On a vintage plate piled high with house-cured meats. Columbus’ dining landscape is rapidly changing, and for the better. Leading the charge: these 11 inspired chefs, bartenders and visionaries who have big plans for the future.
// Daily Crave
Brooklyn-based burger chain Bareburger opened its first Midwest location in the Arena District earlier this summer. The buzz seemed centered around the uncommon meat patty options (think elk and wild boar). For the seasoned beef-burger eaters out there, Chuck Xu, co-owner of the local Bareburger, shares insight on which style of burger pairs best with each of these meat selections.
The Harrison West cafe possibly best known for its sweet-filled pancake balls, Katalina’s, launches its new menu today. According to owner Kathleen Day, the eatery’s food finally reflects her mission all along.
Located in Olde Pickerington, Village Crepe isn’t new. Owner Wayne Moore opened the breakfast and lunch eatery in 2010. But it amazes me how many “city dwellers” have never heard of this gem. To be fair, I’m just as guilty in a way—this week was the first time I made it to the crepe-focused cafe. But it definitely won’t be the last time.
Short North mainstay Betty’s Fine Food & Spirits closed on July 7, after a long goodbye that lasted more than six months. The new tenant? A new concept from the owners of Northstar Cafe and Third & Hollywood.
// In This Issue
Twice, chef Rick Lopez has closed the doors of La Tavola. First there was the small, understated eatery next to a gun range in Powell, then the grander iteration in Dublin. When the latter shuttered in 2009, Lopez cast his simple Italian cuisine aside, trading it in for urban diner fare at Knead. But he missed cooking the foods he grew up with, so within a week of closing the Downtown spot this spring, Lopez and his wife, Krista, quietly reopened La Tavola, this time in Grandview.
Nashville’s signature spicy fried chicken has made its way to Columbus with the recent opening of takeout only window Hot Chicken Takeover.
It’s important to know what fork to use. And, yes, there’s a proper way to place a linen napkin on your lap. But some dining rules are less about pretension than about making your experience (whether it’s a fine dining event or a quick trip to the bistro around the corner) more enjoyable. So what’s wrong and right nowadays? Here’s what Columbus servers and bartenders have to say.