Ask any Columbus chef how he prepares for tomato season, and he’ll likely laugh, pause and then laugh again. Drew Lash, executive chef at Black Creek Bistro, likens Ohio’s tomato season (July through October) to a blessing and a curse. “You anticipate and anticipate,” he says, “and then it starts, and it’s like, ‘Oh, crap. I suddenly have all these tomatoes.’”
// Daily Crave
“Did you just order the mule?” the server at the next table asked my husband with an air of excitement. He nodded, and quickly the waiter at the new Mezcal Cantina & Grill warned him it wouldn’t be anything like a traditional Moscow Mule—but it would be amazing.
Daniel McCarthy has no illusions about the shadow Hal & Al's left behind. Perhaps that’s why the menu at his newly minted Tatoheads Public House resembles Hal & Al’s 2.0, his spud-leaning food truck and something new altogether—all at the same time.
From 5 to 9 p.m. tonight, The Kitchen in German Village will team up with Dara Schwartz for a special Taco Tuesday lineup inspired by the colorful and flavorful Darista Dips. Here's what's on the menu.
Since reopening this spring, Mazah has quickly become one of my go-to lunch and dinner spots. The family-operated eatery boasts a thoughtful yet unfussy menu of varied Middle Eastern fare with no shortage of meat-free options.
// In This Issue
Ditch the hot dogs and chicken fingers. It’s time kids’ meals got some chef-worthy love.
From brewing to roasting to spectrophotometry, the team behind Actual Brewing employs scientific method to achieve quality product.
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.