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Bringing the farm to you: Crave's Farm to Plate, Aug. 18-24, 2014

In an effort to help create and strengthen local food relationships, Crave’s Farm to Plate dining celebration returns for its third year. From Aug. 18 to 24, nearly 50 local restaurants will offer special dishes crafted with at least 70 percent locally grown ingredients, from fruits to vegetables, herbs to dairy, meat to poultry.
// Daily Crave

Take your tomato to dinner

Tomato season is officially here (hooray!). A new promotion from Dine Originals will give home gardeners with a wonderful overabundance one more way to make the most of the season.

Zauber beer officially on tap

For two years, Geoff Towne and his team at Zauber Brewing have been crafting small-batch beers on a one-barrel system. This changes tomorrow, when the Grandview brewery unveils its new 20-barrel brewing system to the public.

Summer Session celebrates patio beers

This Saturday, more than a dozen local breweries and half as many food vendors will gather in Grandview for a celebration of easy-drinking brews.

Ramen shop launches Kickstarter for liquor license

Frustrated with the long wait for a license to sell beer and wine, the owners of Grandview ramen shop Jobu Ramen are turning to Kickstarter to try to fund an alternative, more costly approach.
// In This Issue

Q&A: Rick Lopez of La Tavola

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.

Hot Chicken Takeover’s takeout window

Nashville’s signature spicy fried chicken has made its way to Columbus with the recent opening of takeout only window Hot Chicken Takeover.

Guide: Expert advice on tipping, ordering and more

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.