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// Daily Crave

Flip Side releases $350 burger and fries

Lobster, foie gras, caviar and fresh truffle can be some of the most expensive ingredients chefs use. As of today, Columbus diners can get all of the above—and then some—all on one plate as Flip Side at Easton reveals a $350 burger.

Meatless Monday: Pumpkin French Toast at Angry Baker

“Is this breakfast or dessert?” I had the feeling I wasn’t the first person to ask this question when staring down a plate of The Angry Baker’s Vegan Pumpkin French Toast ($8.75)—a seasonal favorite at the perennially packed Olde Towne East cafe.

Katalina's opening pop-up inside Oddfellows bar

Starting Saturday, fans of Latin-inspired cafe, Katalina’s, can get a taste of pancake balls and the pork and egg sandwich in the Short North. Katalina’s is partnering with High Street dive bar Oddfellows Liquor Bar to offering an ongoing pop-up menu that will be available Thursday through Sunday to start.

Brunch at Wolf's Ridge Brewing

Wolf’s Ridge Brewing’s food and beer have earned accolades over their first year, and the praise is well-placed. The weekend brunch is an ideal cross-section of their abilities: beautifully plated dishes, creative cocktails and a prominent focus on their beer, both in the glass and on the plate.
// 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.