Sitting at the bar at Rigsby's Kitchen has always been cool. Maybe it's the white marble-top bar or the sleek black-leather seats or the mirrors back-lighting liquor and wine bottles behind the bar. The space has energy. Plenty of fun can be found on the bar menu, which has a mix of old favorites shifted from the dinner menu and larger plates priced for a casual night out.
It’s funny how sometimes the best ideas stare you straight in the face. That’s what happened with Mike Shek, co-owner of Meshikou, a new ramen-focused eatery in the Bethel Centre strip mall. Every time Shek and his silent business partner would travel, they’d seek out ramen joints.
It took Fadi Michael the better part of six months to build what he says is the largest whiskey library in Ohio—and he’s not done gathering bottles yet. In addition to sharing his passion for whiskey, Michael hopes the new 300-bottle bar will distinguish his Arena District pub.
They call it cause cuisine—food created with a purpose that goes beyond nourishment. At nonprofit catering company Freedom a la Cart, they are crafting food that gives the victims of human trafficking a second chance. On Nov. 15, you can sample some of this food for a cause.
Seriously, artisan toast? “I totally anticipated that reaction,” laughs Daniel Riesenberger, who announced over the weekend that he will reopen his Dan the Baker storefront as Toast Bar—a breakfast and lunch spot serving up gourmet toast—on Friday, Nov. 7.
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.
“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.