// Daily Crave
Fox in the Snow Cafe is now open in Italian Village. Here's our first look at the tasty pastries and coffee coming out of this hip new spot.
Allow me to get my super food geek on here in this post. I’m still happily reeling from the two days I spent this week at a conference called Roots: Connect and United Through Food. The Chef's Garden was filled with James Beard and Michelin Star winners, expounding their expertise. Here are five things I learned.
Hofbrauhaus Columbus is still in the final stages of construction, but the team behind the Munich-transplanted brewpub plans to officially open the doors for lunch on Tuesday, Oct. 28—one week behind schedule.
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.
// In This Issue
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
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.