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
They’ve moved in equipment, passed inspections and purchased ingredients; now Justin Boehme and his Da Levee team are only days away from turning out po’boys and roux at their new grab-and-go spot in Gahanna.
The 18,000-square-foot brewpub is slated to open Oct. 21, says marketing director Matt Plapp, but brew master Robert Makein will start mashing the Munich-based chain’s beers next month.
It’s been a busy and successful first year for the Italian-American restaurant Lomonico’s, which opened 10 months ago in a Pickerington strip mall. In fact, the feedback has been so positive that, today, owners Craig Lomonico and Andrew Borenstein announced they’ll soon be opening a second location Downtown.
It’s been a great week of eating as we continue our annual Farm to Plate week through Sunday, Aug. 24. You’ve still got a few more days to get in on the deal—as a refresher, all dishes featured at area restaurants are made with at least 70 percent local ingredients. Head here for a full list of restaurants and menus.