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Daily Crave

A first look at Wolf’s Ridge Brewing

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Beautiful people sit at equally beautiful (and made by the owners—father and son duo Alan and Bob Szuter ) communal tables in Columbus’ newest alehouse, which boasts a fresh-from-Brooklyn feel with white brick walls, ball jar candles and kitchen towel napkins. While Wolf’s Ridge Brewing is a brewery in name (the restaurant expects to have three of their own beers on tap within a month), the fare gets equal billing thanks to Culinary Institute of America trained chef Seth Lassak. We tried—and fell in love with—both of their burger offerings, served with piles San Francisco-style (read: lots of fresh garlic) fries. —Jill Moorhead

 Ahi Burger ($15)

A burger in name only, this sandwich raises the bar for all meals served between two pieces of bread. All the components of a classic seafood dish collide into sandwich form with Wolf Ridge’s Ahi burger. Generous pieces of nearly-rare tuna, avocado, pungent wasabi, and red bell pepper are enveloped within an Angry Baker brioche roll—grilled and buttery in all its glory. 

 Beef and Lamb Burger ($14)

Want to tell, by sight, if a burger is meant to impress? Check out the lettuce. Real butter lettuce—in this case, little gem—means it’s the real thing. And this beef and lamb burger, topped with an unavoidable pickled red onion, salty Widmer cheese (almost, almost, the texture of cheese whiz) and a tangy tomato aioli is the real thing. Again, the Angry Baker brioche brings it all together.