How some of our city’s iconic sauces were created
// Daily Crave
We just put the latest issue of Columbus Monthly to bed—an issue all about great desserts in the city—and so ends the intense sugar craze I’ve been caught in the last two months. With Easter in mind this weekend, and knowing many of you probably cut back on sweets for the Lenten season, I’ve rounded up a few worthwhile ways to bring sugar back into your diet.
The much-loved Parsons Avenue beer bar and vegan hotspot Hal & Al’s is celebrating their five-year anniversary with a full week of events, starting this Sunday, April 20. Festivities include the release of a new menu, beer tastings, food trucks, fundraisers and live music.
Creole-style Short North eatery Da Levee is expanding to a second location in the North Side—and for now, that’s all they’re telling us.
Dan Kraus, the chef and owner of That Food Truck, is in contract to purchase a space in Italian Village where he hopes to open a bakery this summer, followed by a restaurant in late fall.
// In This Issue
What happens when, as a city, we shed our drop ceilings, slip off our laminate floors and let it all hang out.
Behind the bars of the Burgundy Room, G. Michael’s and Hubbard Grille, Garry White realized he could use his skills as a chef to craft great cocktails.
Childhood friends Ryan Bryson and Darnell Ferguson's new venture SuperChef’s and more whopping Columbus breakfasts