Columbus Crave - Fall 2012

$3.99 Fall 2012

www.columbuscrave.com

ice creama cow-to-cone story

jeni’sjeni’sGranville’s dining scene

road trip

chef’s kniveslook sharp

farm to plate

DininG event

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Ohio Representative651-C Lakeview Plaza Blvd.

Worthington, OH 43085(614) 885-7676

Curds & Whey • The Greener Grocer • The Fish Guys • Bluescreek Farm MeatsMarket Blooms • Jeni’s Splendid Ice Creams • North Market Poultry and Game • Omega Artisan Bakery

and 27 more

www.facebook.com/NorthMarket

Supporting local businesses.Nourishing our community.

Passionately preserving good taste.

59 Spruce Street • Downtown Columbus • (614) 463-9664 • open daily

www.northmarket.com

@NorthMarket

THE FACESOFFRESH FOOD.

Our Dublin Location Is Now Open!6125 Riverside Dr., Dublin, OH 43017

Phone: (614) 792-9190

2455 E. Main St.,Bexley, OH 43209

Phone: (614) 237-9920

3983 Worth Avenue - Easton Columbus OH 43219

Phone: (614) 473-9144

Monday through Friday • 11:00am - 3:00pm

15% Off Your Bill with this Ad

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G M I C H A E L ’ S P R I X F I X E M O N D A Y S 3 Courses for $30

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BISTRO & BAR

DUBLIN 6725 Avery-Muirfield Drive Dublin, OH | 614.799.9100 �� GRANDVIEW 1400 Grandview Avenue | Columbus, OH | 614.754.1026

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The Cadillac of Pizza

masseyspizza.comVoted Best In Columbus!

Offer valid at German Village and Grandview locations. Gyro Special Dine-In Only

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German Village912 South High St.

614.445.9090

Grandview1788 W 5th Ave.614.485.9090

Mondays - All Day and All Night

$5 Greek Gyros and Fries

contentsFall 2012 l ColumbusCrave.com

T h e C o l u m b u s d i n i n g m a g a z i n e

Starters 10Editor’sNote 14Craveworthy Brandedglassware

18GreenEggs&Ham Threetakesononedish

20Scoop �King�Gyrosrenovationand

regularsatTaj�Mahal

26Events Onthesceneatfoodie

eventsaroundtown

31CraveCalendar Planoutyourseason

Food 50TommyGallo Gettoknowthe

hard-workingrestaurateur

54StreetEats BluOlivefoodtruck

56RoadTrip Granville’sdiningscene

60HomegrownSecrets Localingredientsin

surprisingplaces

64Chef’sKnives Kitchenprossharetheir

favorites

76AlFresco Thecity’sbestgrab-and-go

fareforpicnics

80EatingsfromCbus! Marketingthecity’sdining

scene

Drink112FineBeer Restaurantsthattakebrews

asseriouslyaswines

114Fresh-Squeezed Arepazo’sfruitjuices

116PerfectPairings Whattoorderwith

Vittoria’sveal118ClosingTime MaryMartineausharesher

favoriteplacestoeatanddrinkinColumbus

CoverandcontentsphotosbyJoDiMiller

CoverStorySPLENDIDJOURNEY

Jeni’s,�from�cow�to�cone

90

Above,�cowsroamnearSnowvilleCreamery.On�the�cover,�JeniBrittonBauer.

8 l C o l u m b u s C r a v e . C O M l F a l l 2 0 1 2

VicePresident&PublisherKatie�Wolfe�Lloyd

[email protected]

DirectorofDispatchMagazinesBrian�Lindamood

[email protected]

EditorShelley�Mann

[email protected]

CreativeDirectorWill�Shilling

DesignEditorYogesh�Chaudhary

PhotographersTessa�Berg,�Tim�Johnson�and�Jodi�Miller�

ContributorsG.A.�Benton,�Alysia�Burton,�Robin�Davis,��

Heather�Gross,�Jeffry�Konczal,�Jackie�Mantey,��Jill�Moorhead,�Karina�Nova,�Beth�Stallings,�Eric�Wagner�

and�Bethia�Woolf�

OfficeManagerSilvana�Hildebrandt�

[email protected]

ADVERTISINGNichePublicationsAdvertisingManager

Amy�[email protected]

RestaurantAccountExecutives

Valeria�McNeal�[email protected]

Erica�Phillips�[email protected]

SUBSCRIPTIONSDon’tmissanissue:HaveCravedeliveredtoyourhome.

Subscriptionsareavailablefor$10foroneyear(5issues).Toorder,calltoll-free877-688-8009orvisitColumbusCrave.com.

CravemagazineispublishedanddistributedbytheDispatchPrint-ingCompanyfourtimesayear.Craveisnotresponsibleforunso-licitedphotographs,manuscriptsorothermaterials.Reproductionofcontentswithoutexpresswrittenpermissionisprohibited.

Copyright�©�2012�The�Dispatch�Printing�Company.

34S.thirdSt.Columbus,oH43215614-461-8700ColumbusCrave.com

1 0 l C o l u m b u s C r a v e . C O M l F a l l 2 0 1 2

About a year ago, some-body brought a flier into the office that they’d picked up on a trip to

Virginia, advertising a dining event that highlighted local ingredients.

The concept was simple. Local restaurants were matched up with local farmers, and chefs created special menus using ingredients from those farms. Even cooler, the organizers included both restau-rants with a well-established farm-to-plate ethos along with spots that hadn’t worked with farmers before, throwing a special mixer event to introduce chefs to farmers.

So not only did Virginia diners get to feast on amazing, fresh-from-the-farm meals, this event helped to forge lasting relationships between small, independent restaurants and small, independent farms.

Our reaction: How cool would it be if we could do something similar in Columbus? So we ran with it.

During our inaugural Farm to Plate dining event, running Aug. 10-19, stop in to any of the more than 40 participating res-taurants and you can order from special, chef-created menus featur-ing no less than 70 percent locally grown ingredients.

Our restaurants run the gamut from Black Creek Bistro, where the menu always includes ingredients grown on owner Kent Peters’ farm, to Fisherman’s Wharf, a locally owned Polaris spot where owner Niki Chalkias has long wanted to incorporate farm-fresh produce.

Eating local is more than just a trend, it’s a movement. The locavore mentality is strong here in Colum-bus, where farmers markets draw huge crowds and menus at places like G. Michael’s and Skillet regularly brag about their local sources.

And the benefits of buying local are many. It’s better for the envi-ronment, for one, not having to

transport food across the globe. It’s also a way to support small farm-ers who are committed to growing fruits and vegetables—a tougher job than many realize in the U.S., where commodity crops like corn and soy are king.

But most of all, food grown on a nearby farm just tastes better than food flown in from across the world. Simple as that.

We worked with Local Matters, a nonprofit group that spends its days advocating for the benefits of local foods, to help match up res-taurants and farmers. That group’s fourth-annual Local Foods Week, a celebration of the harvest that fo-cuses on educational programming, will run Aug. 11-19 in tandem with our dining event. And part of the proceeds from eating out at Farm to Plate restaurants will benefit the great work Local Matters does in the community.

I hope you’ll join us for a meal (or more than one!) during Farm to Plate. Flip to page 33 or check out cravefarmtoplate.com for a full list of participating restaurants.

We have lots of farm-to-plate-themed stories in this issue, too. Our cover story is about Jeni’s Splendid Ice Creams, one of Co-lumbus’ most fervent supporters of local producers.

Chef Sarah Carmean cooks up farm-to-table fare on her Blu Olive food truck, featured on page 54.

And Experience Columbus is helping get lots of national atten-tion for our city’s dining scene by marketing our tight-knit community of local, artisan producers. Read more about their efforts on page 80.

Let’s eat,

Shelley Mann, Editor

starters editor’s note

ohio Grown

Shelley at Jeni’s in Clintonville

Phot

o: jo

di m

ille

r

Join us on our patio in Intimate Dublin or Spacious Worthington

J Liu’s Restaurant & Bar Private Event RoomsDublin Up to 50 Guests• Worthington Up to 250 Guests

Sunday Brunch - Dublin and Worthington 11:00 am - 2:00 pm

www.jliurestaurant.com

6880 N. High St.Worthington, OH

614-888-1818

50 West Bridge St.Dublin, OH

614-718-1818

This year we’re celebrating 40 years of food, friends and fun.S I N C E 1 9 7 2

1 4 l C o l u m b u s C r a v e . C O M l f a l l 2 0 1 2

Brothers Drake tulip cocktail glass, $8

Matt the Miller’s pint glass, $5

Bodega Mason jar, $5 [P.S. Bodega also sells great coffee mugs that read “I’d rather be drinking beer.”]

Elevator Brewery and Draught Haus

pint glass, $5

Stauf’s coffee mug, $8

Luck Bros’ Coffee House mug, $11

Show your love for your favorite local restaurants by buying glassware emblazoned with their logos.Story by Shelley Mann l Photo by will Shill ing

S p r i n g 2 0 1 2 l C o l u m b u s C r a v e . C O M l 0 0 0

THE AMERICANCLASSIC, REFINED.

scoop in/out

We make it here...We make it fresh

614-474-20001356 North Hamilton Rd.

Gahanna Oh [email protected] GRILL

& CANTINA

CHECKOUT OURPATIO!

inBlack salt

Edamame sprinkled with Hawaiian black lava salt is a fun snack on Thurber’s new gastropub menu. Little Palace does a Nicoise salad with black-salt-crusted ahi.

out: truffle salt

innicoise salads

Speaking of which, Nicoise salads are everywhere: MoJoe Lounge’s has a green goddess vinaigrette, and 89 Fish & Grill serves one with seared yellowfin.

out: Caesar salads

inPickled

eggsThese fuschia beauties are Till’s Mimosa eggs, pickled in beet brine. At The Coop food truck, try pickled egg salad on Texas toast.

out: Scrambled eggs

insoft-shell

craBsFind the summery seafood specialty at Sage (deep-fried and served with sweet potato fries) and at Commonwealth Sandwich Bar (deep-fried on brioche).

out: Crab cakes

ingraPefruit

drinksOrder a La Paloma (Sauza Silver and Jarritos grapefruit soda) at hot new El Camino Inn, or try Surly Girl’s Buccaneer, a grapefruit gin-and-juice.

out: Lemonade

Right Across the Street from the CommonsStop in Before or After the Show

Open 7 Days a Week for Breakfast,Lunch and Dinner

bistro & bar

New Summer Menu

201 S. High St.Columbus, OH 43215

(614) 222-8830www.denovobistro.com


Trendsmenus

sTory by shelley Mann

green eggs & haM

1. KaTalina’s Cafe Corner1105 Pennsylvania ave., Victorian Village614-294-2233; cafecornercolumbus.com

green eggs + haM, $9The green eggs: Two eggs cooked to order plus a heavy drizzle of basil pesto

The haM: ribbons of thin-sliced prosciutto

The resT: The most literal interpretation of seuss’ dish starts with a couple slices of roasted garlic toast piled high with that cured ham and plenty of parmesan curls. order the eggs sunny-side up for the closest approximation of the book’s illustrations.

2. KiKyo3706 riverside dr., Upper arlington614-457-5277; thekikyo.com

green eggs & haM sUshi roll, $11The green eggs: neon-colored, sinus-clearing wasabi tobiko

The haM: hamachi, more commonly known as yellowtail

The resT: The fun little roll is the greenest of the three, thanks to cucumber bits, avocado and kicky wasabi mayonnaise.

3. fliP side3945 easton station, easton614-472-3547; flipsideburger.com

green eggs + haM bUrger, $9.50The green eggs: it’s a combo of a fried egg and sauteed spinach leaves

The haM: a thick, velvety slice of prosciutto

The resT: like all the burgers at the hudson import, this beast is made with ohio-raised, grass-fed beef on a brioche bun. This burger gets salty-sweet tones from a crispy parmesan round and some basil mayo.

do you like green eggs and ham? no?Well, would you like them on a burger? Would you like them as a sushi roll? how about served with prosciutto and covered in pesto?several restaurants around town have taken culinary inspiration from dr. seuss. here are our favorite dishes based on the seminal children’s book.

1

2

3

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o: jo

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Photo: alysia bUrTon Photo: shelley Mann

THIS IS ITSUSHI, SEAFOOD AND NOODLES

OTANIOtanisushi.com

Since 1978Corner of 161 and 71 • 614.431.3333

PRIVATE KARAOKE SUITES AVAILABLEANY DAY, ANY TIME

HAPPY HOUR MON. - FRI. 5-7

Special Prices Everyday on Drinks and

Food

"p-p-p-poker face

p-p-p-poker face"

410 E Whittier St. • Columbus, OH 43206 • 614-443-2266Follow the location of our Mobile Kitchen on Facebook and Twitter

www.skilletruf.com

Photo by Ely Brothers

RUSTIC. URBAN. FOOD.“Seasonal Driven, Farm to Fork Comfort

Classics with an Urban Edge”

witter

To accomplish a longtime goal of doubling his restaurant’s seating capacity, Yanni Chalkias embarked on a construction project that involved building around the existing King Gyros building—allowing the Whitehall spot to stay open throughout the entire yearlong renovation.

The new and improved King Gyros boasts a covered patio with seating for 24, a larger dining room adorned with a mural by local artist Carol Buccilla, new indoor

bathrooms (the space formerly housed an old Taco Bell, with restrooms situated out back) and a license to serve Greek beers and wines.

Longtime patrons, don’t worry—the drive-through window remains.

“That’s not going to go away,” Chalkias said. “We still do 40 percent of our business in the drive-through.”

While the restaurant has kept its casual, counter-order setup, Chalkias believes the spruced-up space is a better complement to the scratch-made Greek cuisine. The menu goes beyond the typical gyros with high-end specialties like wild-caught salmon and bone-in lamb shank.

“We’ve always had the food to qualify among the great Greek restaurants, but we’ve been in the shadows because we were a small place,” he said. “I finally have the complete version of a Greek restaurant. To me, being Greek, that means a lot.” � —Shelley�Mann


scoop renovation

652 High St. Worthington, OH 614-505-7779 • Reservations Accepted

www.rivageatlantique.com

NEW SUMMER MENU Nightly Specials

Experience the stunning variety of fresh seafood, steak, and pasta selections at Rivage Atlantique

Nominated for Best Seafood andBest New Restaraunt by Columbus Alive readers.

Nominated for 10 Best New Restaurantsby Columbus Monthly

FitForaking

Photos:jodimiller

kinggyros400S.Hamiltonrd.,WHiteHall614-866-9008;kinggyros.com


scoop regulars

Al Bauman and his wife Kathy spent five years of their life living in Vellore, India, while Al taught pharmacy classes at a local hospi-tal. During that time, they both fell in love with Indian cuisine. When they returned to Columbus, they found what they call “the original” Indian restaurant in the city, Taj Mahal on North Campus. —Karina Nova

Why are you so fond of this specific Indian restaurant?

My parents were mission-aries in India, so I grew up eating North Indian food.

They have great authentic Mughlai cuisines from the northern region here while other Columbus restaurants have good South Indian

food. This hits the spot the best, so I come here to get my Indian fix.

How long have you been eating here?

We’ve been coming here since the late ’80s. That’s more than 25 years that I’ve been coming in here weekly. We’ve even had several Thanksgiving dinners here with the whole family.

What dishes do you and your wife usually order?

We like to get the buffet because we get to choose what we want and it’s a good variety. I usually take every-thing. But our favorites are the butter chicken curry and the cauliflower-potato curry. Kathy likes to cool down the spicy food with a yogurt sauce called raita.

Catch Karina Nova’s weekly Crave segments Saturday mornings on 10TV News HD.

Photo: tim johnson

regional chamPsname: al Baumanage: 81neighborhood: north side

taj mahal 2321 n. high st., north camPus; 614-299-7990tajmahalcolumbus.com

Hours: lunch buffet 11:30 a.m.-2 p.m. tuesday-sunday. Dinner 5-9:30 p.m. tuesday-thursday, 5-10 p.m. Friday-saturday and 5-9 p.m sunday.

Striving to bring you more local fare everyday.

Local Roots. Local Eggs. Local Matters.

2891 East Main Street | Columbus, Ohio 43209 | 614.231.8238 | thetopsteakhouse.com

The Offi cal

Tour Provider!

Unique Culinary Tours for the Foodie in us all!

Visit Food-hop.com for a complete list of future hops! • (855) FOOD HOP

As the Name Suggests, Serving Hot-Pressed Sandwiches, Pasta, Moussaka, Pastitsio, Grape leaves & More!Wine, Champagne & Beer

1305 W. Lane Ave.greekcornerus.com

Sunday Kid’s Day:Kids Under 12 Eat Free

Tuesdays All Day:Gyro & Fries with beer

or house wine $8

Happy Hour Tuesday-Friday from 3- 6pm

Half off House wine and cold appetizers

133005 W L A(614) 486-1100

4799 Sawmill Rd Columbus, OH 43235(614) 336-8830www.paniniopa.com

GrandOpening

scoop events


Matt the Miller’s tavernCrave Partytuesday, May 15

Photos by tessa berg

After spotlighting Matt the Miller’s Tavern’s great build-it-yourself Bloody Mary bar in our summer issue, we celebrated the magazine’s release with a party there for Crave readers. About 50 guests joined us at the laid-back Grandview pub to nibble on flatbreads (the Pear and Gorgonzola is fantastic) paired with Belgian beers from Palm Breweries.

Look out for new location to open before the Holidays on

Gemini Place. In front of Costco next to the new Cabella’s.

Gluten Free & Vegetarian Available.

4852 Sawmill Rd Columbus 43235 614.442.6630

www.chileverdecafe.com

Scan for our Fiesta Menu

Outdoor Dining

Delicious Seafood

Authentic Greek & Mediterranean Dishes

The One, The Only, The Original

Voted Best GreekRestaurant for 9 years in a row

by Columbus Monthly!

660 North High St. Columbus, Ohio 43215Just 2 Blocks From the Columbus Convention Center

614-463-1111Happy Hour: Mon-Fri 4 - 6:30 pm (dine in only)

www.happygreek.com

Reserve our private Party Room that seats up to 60 people

scoop events


north MarKetapron galasaturday, May 19

Photos by Jeffry KonCzal

Any event prominently featuring a fairy—this particular fairy awards best-apron honors—is a winner in our book. North Market’s annual Apron Gala is a favorite see-and-be-seen event for local foodies. Guests donned creative aprons and enjoyed special tastings from market vendors along with wine and Columbus Brewing Company microbrews.

Specializing in HomemadeItalian and Traditional Cuisine

Call us at 614-846-6340or 740-815-5531

Visit www.carfagnas.com or email usat [email protected]

Facility Location Service Full menus including Grazing Stations and Antipasto

Large selection of Linen and ChinaWine Service Available

If you can dream it, we can do it.

5030 Sawyer Road • 614-237-8887www.94thaero.com

94th AEROSQUADRON

Enjoy a romantic dinner and a birds-eye view of the Port Columbus runways on

our beautiful patios.

Salad Selections • Bread StationChef’s Selections • Seafood Table

Breakfast Station • Pasta & Fajita StationCarving Station • Dessert Station

Cappuccino & Juice Station

Station to StationServing from 10:00am - 2:30pm

SPECTACULAR

SUNDAYBRUNCH

scoop events


giusePPe’s ritrovoPalazzo Wine Dinnerthursday, May 17

Photos by JoDi Miller

In the intimate Hammond Harkins Galleries next door, Giuseppe’s welcomed Napa Valley winemaker Scott Palazzo as the guest of honor for a four-course dinner paired with his Palazzo wines. Guests enjoyed pappardelle and porcini mushrooms paired with a Cuvee Blanc, foie gras paired with a Napa Valley Red, and beef burgundy paired with a Cabernet Franc, plus dessert.

Local · Fresh · Naturalsince 1831

649 High St. Worthington, OH 43085614.885.2600|www.worthingtoninn.com

Happy HourMon - Fri, 3-6pm

Prime Tuesdays$21 Prime Rib Dinner

Live JazzFri & Sat, 7-10pm

Elegant Sunday Brunch Buffet

Private Event Rooms for 10 to 100 guests

Crave’s farm to Plateaug. 10-19Join us in celebrating local farmers and local restaurants! Participating restaurants will offer special prix-fixe menus of dishes made with at least 70 percent locally grown ingredients. cravefarmtoplate.com

farmers’ festivalaug. 11north MarketCelebrate the North Market Farmers’ Market’s three-decade history with a chef’s cooking challenge, home-made jam and jelly contests and live music.northmarket.com

local foods Weekaug. 11-18Local Matters’ annual cel-ebration of local producers kicks off at Hills Market with a grilled cheese throw-down and spelling bee and continues with educational programming. local-matters.org

taste the futureaug. 21Columbus state Sample food from the city’s best restaurants while helping to raise money for Columbus State Community College’s scholarship fund. tastethefuture.com

greek festivalaug. 31-sept. 3greek orthodox CathedralFoodie fest! Feast on mous-saka and spanakopita, and save room for a baklava sundae. greekcathedral.com

ohio hog roastsept. 3the hills MarketA Labor Day tradition, with live bluegrass music from Death by Banjo, pulled pork sandwiches made from smoked Ohio pork and cold beer.thehillsmarket.com

from field to tablesept. 14franklin Park ConservatoryEnjoy an al fresco meal prepared by local chefs with Ohio ingredients to benefit the conservatory’s education programs.fpconservatory.org

Microbrew festivalsept. 14-15north MarketSample beers from our home-state breweries: Barley’s, Columbus Brewing, Elevator, Gordon Biersch, Hoster, Neil House and Weasel Boy. northmarket.com

food & Wine affair grand tastingsept. 21franklin Park ConservatoryThe 10th-anniversary tasting will add new wineries and restaurants to the existing list—expect hundreds of wines and tastes from dozens of Central Ohio restaurants. foodandwineaffair.com

italian festivaloct. 5-7italian villageFoodie fest! Don’t miss Carf-agna’s spaghetti dinner.columbusitalianfestival.com

Crave CalenDarfall 2012

G L O B A L C A T E R I N G

We cater to one thing: You.Because we believe no two occasions

are alike, big or small.

614.425.4986 | sidecarglobalcatering.com

barcelonacolumbus.com

Don’t miss our $10 Menu Del Dia served during lunch Monday–Friday

from 11am–2:30pm.

Or join us nightly for dinner.

614.443.3699 | 263 E Whittier Street

Aug 10-19, 201242 restAurAntsspeciAl menus fArm fresh food

PlateFarm

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Source: Brand Keys Reports 1996

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#1 in Customer Loyalty. Period.

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DISCOVER

��Find us online:www.anchorhocking.com

Anchor Hocking519 N Pierce Ave Lancaster, OH 43130800.848.3763

Located in Lancaster, Ohio since 1905, Anchor Hocking has been a leading manufacturer and marketer of high-quality glassware around the world. Recognized for on-trend design and innovation in the Hospitality and Retail markets across

the globe, we are pleased to be a part of the 2012 Columbus Food & Wine Affair.Anchor Hocking is delighted to supply Stölzle stemware for this year’s event. Anchor Hocking partnered with Stölzle in 2009 to provide our customers with the finest crystal stemware in world. We are excited to share them with you at this prestigious event.Stölzle stems are designed to maximize the full potential flavor and aroma of each pour. We hope you find your wine is complemented by the beautiful stem you are using today and that you experience the wine as intended.

FRIDAY, SEPTEMBER 21, 2012 | FRANKLIN PARK CONSERVATORY | 6 TO 10 P.M.

10 th Anniversary

VISIT FOODANDW INEAFFA I R .COM FOR DETAILS

C E L E B R A T I N G 1 0 E X T R A O R D I N A R Y Y E A R S

FOUNDING PARTNERS

FEATURED PARTNERS

Columbus Fish Market/Mitchell’s Steakhouse | Ruth’s Chris Hospitality Group

North American Broadcasting | Madison & Fifth | Sysco

GRAND TASTING PARTNERS

��

The Huntington National Bank is an Equal Housing Lender and Member FDIC. ¥® and Huntington® are federally registered service marks of HuntingtonBancshares Incorporated. Huntington.® Welcome.™ is a service mark of Huntington Bancshares Incorporated. ©2012 Huntington Bancshares Incorporated.

WHEN YOU INVEST IN THE COMMUNITY,THE RETURNS ARE GUARANTEED.At Huntington, we know how important it is to give back to thecommunity. After all, we do more than just work here - we live andraise our families here too. And after everything this communityhas done for us, we’re just happy to be able to return the favor.

��

Come visit our Market District Wine Store where our Wine Experts will help you explore and enjoy hundreds of exceptional, exciting and affordable wines!

Food & Wine Fridays — Weekly Wine & Food Tastings — 6 wines, $6, 6 p.m. – 8 p.m. Market District Food & Wine Fridays — Winner of the Best Wine Event in CityScene Magazine’s Best of the ‘Bus poll, 2012!

Market District Wine School — A New Class Each Month, Just $25!Join wine experts Gary Vara and Chris Dillman from 6 p.m. – 8 p.m. on the third Tuesday of each month to learn about a specific wine region, topic, style and more.

yyouou eexplolorere

– 8 8 p.p.m.m

For current topics, dates and to register for our Wine Events & Classes, visit MarketDistrict.com/EventsMust be 21 years of age to attend. Photo ID required.

FRIDAY, SEPTEMBER 21, 2012 | FRANKLIN PARK CONSERVATORY | 6 TO 10 P.M.

VISIT FOODANDW INEAFFA I R .COM FOR DETAILS

C E L E B R A T I N G 1 0 E X T R A O R D I N A R Y Y E A R S

A “MUST” FORFOOD AND WINE LOVERSPourings of over 350 international wines

Food tastings from over 45 of thefinest restaurants in central Ohio

Live music I Premier artists and retailers

For those who have been a part of the Columbus Food & Wine A�air Grand Tasting since its inception in 2003, it may be hard to believe that the event is now celebrating it’s 10th anniversary. The Grand Tasting is set for 6 to 10 pm p.m., Friday, September 21 at Franklin Park Conservatory.

As the years have come and gone, The Grand Tasting has positioned itself in the community as the food and wine event of the region. The serious Grand Tastingguest marks his or her calendar a year in advance, knowing that in order to sample the best of area restaurants and award-winning wines, this is the event they can’t miss.

NEW FOR 2012! The Columbus Food & Wine A�air adds premiere events to the Grand Tasting.

The Columbus Food & Wine A�air Cena di Vino – Scheduled for Thursday, September 20 at the Columbus Museum of Art, this tasting dinner will feature The Food Network’s Executive Chef Robert Bliefer. Featured wines from Wente Family Estates make this intimate evening a wonderful preview event to The Grand Tasting. What more could you wish to enjoy – fine art, fine food, fine wine.

Columbus Food & Wine A�air Discovery Hospitality – Another entry of the Columbus Food & Wine A�air that will be showcased with the Grand Tasting – Friday, September 21 from 5:30 – 8:00 PM. Your Discover Hospitality purchase includes complimentary valet parking, a premier showcase to include The Food Network Executive Chef Robert Bliefer, Executive Chef Paul Yow from Barcelona Restaurant and Bar, Executive Chef Richard Blondin, The Refectory Restaurant and Bistro and Corporate Executive Chef Brian Hinshaw of Cameron Mitchell Restaurants. The fine restaurants will be paired with wines from Wente Family Estates, Far Niente, Nickel and Nickel. The Discover Hospitality will be complete with fine music, a silent auction and a special gift for guests. The Discover Hospitality ticket purchase includes entry to the Grand Tasting.

For complete details and to purchase tickets, visit foodandwinea�air.com.

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At Tucci’s, chefs will create a classic Andalusian gazpa-cho using tomatoes grown at Wiers Farms in Willard. Hubbard Grille will serve its

famed Buttermilk Fried All Natural Ohio Chicken, raised on Gerber Amish Farm in Kidron and served with white cheddar grits, crispy Brussels sprouts and black pepper gravy. And at Worthington Inn, where chef Tom Smith typically works with 16 different local farms, he’s going even closer to home to find the horseradish used to garnish his masa-dusted Lake Erie Walleye—his own backyard.

It’s all part of Crave’s Farm to Plate, a 10-day dining event dur-ing which local restaurants will offer special fixed-price hyper-lo-cal menus—meaning everything is made with at least 70 percent locally grown ingredients.

Crave’s event spotlights restaurants that are dedicated to sourcing from local farms every day—like Skillet and Black Creek Bistro—as well as matches up farmers (via advocacy group Local Matters) with restaurants who may have wanted to work with lo-cal producers but not yet formed those relationships.

For restaurants like Barcelona, where the chefs occasionally

work with Ohio farmers and owner Scott Heimlich even grows produce on his own farm, it’s been exciting to add a few new producers to their list of partners, Heim-lich said.

“It’s been fun and reinvigorating for us to rethink some of the things we’re do-ing. When you’re working with a big-scale grocer or produce supplier, you can get in ruts,” he said. “Working with the small

farms, there are some specialty items that may not be available to us regularly. But doing a small-scale menu for a limited time, it lets us do some fun things we can’t always do.”

Restaurants will incorporate wines from Ohio wineries like Firelands and spirits from distilleries like Buckeye Vodka to create Ohio-centric drink lists too.

Farm to Plate coincides with this year’s Local Matters’ Local Foods Week as well. The annual celebration the harvest of kicks off with an event Aug. 11 at The Hills Market in Worthington. Daytime educational programs will continue throughout the week.

Visit cravefarmtoplate.com for a full list of participating Farm to Plate restaurants and full menus.

Crave’s 10-day event celebrates locally grown ingredientsStory by: SHELLEy MANN Photos by: jODI MILLER

Crave’s Farm to Plate

Aug. 10-19PArticiPAting restAurAnts:

cravefarmtoplate.com

farm-fresh dining

P A I D A D V E R T I S E M E N T

Advocacy:The Ohio Restaurant Association is here to protect the interests of Ohio’s foodservice professionals and to improve the economic climate in which they operate their businesses. By representing members on a local,state and national level, through our relationship with the National Restaurant Association, the ORA is the onlystatewide foodservice trade association committed solely to furthering Ohio's restaurant industry.

Industry Information:As the state’s leading source of foodservice-related news and information, the ORA communicates the issues that matter most to restaurant professionals, such as workers’ compensation, regulatory changes, sustainability practices, human resource challenges,marketing and much more. Whether via our trade newsmagazine, our social media outreach or our weekly e-bulletin, the ORA provides our members with information that helps them operate effectively, efficiently and in compliance with the law.

Education:One of the fundamental responsibilities of the ORAis to offer educational opportunities to our members.Annually, the ORA offers a variety of educational seminars – both in-person and online – that give operators, owners and crew members the chance to improve their health and safety knowledge, to understand the state’s workers’ compensation system better and to work smarter rather than harder. Through our member-exclusive Restaurant Education Series, the ORA offers a vast array of education opportunities that will boost your hiring practices,reduce your risks of safety violations and much more.

Promotions & Marketing:The ORA understands that our members need a variety of resources to run their operations effectively. One of the ways the association supports members is by marketing their unique events, promotional opportunities, menu offerings and holiday specials directly to potential guests by working with more than 75 media outlets across the state to garner them placement in print, digital and television spots. Through the ORA’s Dining Guide, potential guests can find all of the ORA’s restaurants in one convenient, easy-to-use location. The ORA also highlights member achievements, philanthropic activities and community service projects via Facebook and Twitter.

Workforce Development through Ohio ProStart®:Through our support of the Ohio Restaurant AssociationEducation Foundation, the ORA is committed to furthering the foodservice workforce of tomorrow. More than 50 schools in Ohio are teaching Ohio ProStart’s culinary and management curriculum to students who are poised to become the leaders ofthe industry. The Ohio ProStart program hones the skills of these young people so restaurants can benefit from hiring trained, focused professionals who improve their operations on day one.

Thank You to Ohio Restaurant Association Members for Participating in Farm to Plate 2012

FOLLOW US ONFOLLOW US ON

To learn more about the ORA, visit us online at: www.ohiorestaurant.org or contact a Member Services Representative at (888) 282-9049.

the ORA is proud

to sponsor

Farm to Plate 2012.

participating restaurants

1808 american Bistro 29 E. Winter St., Delaware 740-417-4373 1808americanbistro.comHours: Open for lunch and dinner Monday-Friday, dinner Saturday; closed Sunday.Cuisine: Contemporary American

89 fish & grill89 E. Nationwide Blvd., Arena District, 614-586-4585 89fish.comHours: Open for lunch Monday-Friday, dinner daily.Cuisine: Seafood

aoi Blue Bar878 Bethel Rd., Northwest Side, 614-824-2664 aoibluebar.comHours: Open for lunch and dinner daily.Cuisine: Japanese & Sushi

Barcelona263 E. Whittier St., German Village, 614-443-3699 barcelonacolumbus.comHours: Open for lunch and dinner Monday-Friday, dinner Saturday-Sunday.Cuisine: Fine Dining

Barrel 442232 E. Main St., Bexley 614-824-1058, barrel44.comHours: Open for lunch and dinner daily.Cuisine: Contemporary American

Basi italia811 Highland St., Victorian Village, 614-294-7383 basi-italia.comHours: Open for dinner Tuesday-Saturday.Cuisine: Fine Dining

Big fat greek kuzina2816 Fishinger Rd., Upper Arlington, 614-457-4733 bestgreekusa.comHours: Open for lunch and dinner daily.Cuisine: Greek & Mediterranean

Black creek Bistro 51 Parsons Ave., Olde Towne East, 614-246-9662 blackcreekbistro.comHours: Open for lunch and dinner Monday-Friday, dinner Saturday; closed Sunday.Cuisine: Fine Dining

Blue agave496 Polaris Pkwy., Polaris 614-891-6011Hours: Open for lunch and dinner daily. Cuisine: Mexican

chile verde café4852 Sawmill Rd., Northwest Side, 614-442-6630 chileverdecafe.comHours: Open for lunch and dinner Monday-Saturday; closed Sunday.Cuisine: Mexican

commonwealth1437 N. High St., Campus 614-429-3195Hours: Open for lunch and dinner Monday-Saturday, dinner Sunday.Cuisine: Soup & Sandwiches

cuco’s 2162 Henderson Rd., Upper Arlington, 614-538-8701 cucostaqueria.comHours: Open for breakfast, lunch and dinner Monday-Saturday; closed Sunday.Cuisine: Mexican

deepwood511 N. High St., Short North 614-221-5602 deepwoodrestaurant.comHours: Open for lunch Tuesday-Friday, dinner Monday-Saturday; closed Sunday.Cuisine: Fine Dining

de no-vo Bistro201 S. High St., Downtown 614-222-8830 denovobistro.comHours: Open for breakfast, lunch and dinner daily, brunch Saturday-Sunday.Cuisine: Contemporary American

el vaquero3230 Olentangy River Rd., Campus, 614-261-0900elvaquerorestaurant.comHours: Open for lunch and dinner daily.Cuisine: Mexican

explorers cluB1586 S. High St., South Side 614-725-0155 explorersclubmv.comHours: Open for lunch and dinner Monday-Friday, brunch Saturday-Sunday.Cuisine: Latin & Caribbean

fisherman’s wharf1611 Polaris Pkwy., Polaris 614-431-1411 bestgreekusa.comHours: Open for dinner daily, lunch Friday-Sunday.Cuisine: Seafood

g. michael’s595 S. Third St., German Village, 614-464-0575 gmichaelsbistro.comHours: Open for dinner daily.Cuisine: Fine Dining

gallo’s kitchen 2820 Nottingham Rd., Upper Arlington, 614-754-8176 gallosfoodgroup.comHours: Open for dinner Monday-Saturday; closed Sunday. Cuisine: Italian

giorgio2941 N. High St., Clintonville 614-265-9020 giorgiodining.comHours: Open for dinner Tuesday-Saturday; closed Sunday-Monday.Cuisine: Italian

haiku800 N. High St., Short North 614-294-8168 haikushortnorth.comHours: Open for lunch and dinner Monday-Saturday, dinner Sunday.Cuisine: Japanese & Sushi

huBBard grille 793 N. High St., Short North 614-291-5000hubbardgrille.comHours: Open for dinner Tuesday-SundayCuisine: Contemporary American

l’antiBes772 N. High St., Short North 614-291-1666, lantibes.comHours: Open for dinner Tuesday-Saturday; closed Sunday-Monday.Cuisine: Fine Dining

latitude 4150 N. Third St., Downtown 614-233-7541 latitude41restaurant.comHours: Open for breakfast, lunch and dinner daily. Cuisine: Fine Dining

PROUD TO BE MADE IN OHIOPROUD TO BE MADE IN OHIO

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local roots15 E. Olentangy St., Powell 614-602-8060 localrootspowell.comHours: Open for lunch and dinner daily.Cuisine: Contemporary American

mary kelley’s 7148 Muirfield Dr., Dublin, 614-760-7041 marykelleys.comHours: Open for lunch and dinner Monday-Saturday; closed Sunday.Cuisine: Contemporary American

moJoe lounge600 N. High St., Short North614-225-1563mojoe-lounge.comHours: Open for breakfast, lunch and dinner Monday-Saturday; closed Sunday.Cuisine: Contemporary American

moretti’s of arlington2124 Tremont Ctr., Upper Arlington614-486-2333 morettisofarlington.comHours: Open for dinner Monday-Saturday; closed Sunday. Cuisine: Italian

nicola 4740 Reed Rd., Upper Arlington, 614-436-2426 nicolacolumbus.comHours: Open for lunch and dinner Monday-Friday, dinner Saturday; closed Sunday.Cuisine: Italian

pie’s gourmet pizza Bistro 7601 E. Main St., Reynoldsburg 614-863-5600 piesgourmet.comHours: Open for dinner Tuesday-Saturday; closed Sunday-Monday. Cuisine: Contemporary American

polaris grill1835 Polaris Pkwy., Polaris 614-431-5598polarisgrill.comHours: Open for lunch and dinner daily, brunch Sunday.Cuisine: Contemporary American

refectory 1092 Bethel Rd., Northwest Side 614-451-9774 therefectoryrestaurant.comHours: Open for dinner Monday-Saturday. Cuisine: Fine Dining

rigsBy’s kitchen698 N. High St., Short North 614-461-7888 rigsbyskitchen.comHours: Open for lunch and dinner Monday-Saturday; closed Sunday. Cuisine: Fine Dining

san-su1138 Bethel Rd., Northwest Side614-273-0188 sansubbq.comHours: Open for lunch, dinner and late night daily. Cuisine: Chinese & Asian

skillet410 E. Whittier St., German Village, 614-443-2266 skilletruf.comHours: Open for lunch Wednesday-Friday, brunch Saturday-Sunday; closed Monday-Tuesday.Cuisine: Contemporary American

t. murray’s 560 S. High St., German Village, 614-824-2301 tmurrays.comHours: Open for lunch and dinner Monday-Friday, late night Wednesday-Friday, dinner Saturday; closed Sunday.Cuisine: Contemporary American

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www.fi relandswinery.comSandusky, OH

OHIO TRADITION SINCE 1880

Available at:• Gentile’s, The Wine Sellers

• The Andersons• Huffman’s Market

• Whole Foods• Celebrate Local

• Earthfare• Clintonville Community Market

• Weiland’s Gourmet Market• The Barrel and the Bottle

• The Hills Market

PlateFarm

to

Proud Sponsor of Farm to Plate

tasi cafe680 N. Pearl St., Short North 614-222-0788, tasicafe.comHours: Open for breakfast and lunch Sunday-Thursday, breakfast, lunch and dinner Friday-Saturday. Cuisine: Contemporary American

till 247 King Ave., Victorian Village, 614-298-9986 tillfare.comHours: Open for lunch and dinner daily, brunch Saturday-Sunday.Cuisine: Contemporary American

the top steakhouse2891 E. Main St., Bexley 614-231-8238 thetopsteakhouse.comHours: Open for dinner daily.Cuisine: Steakhouse

tucci’s35 N. High St., Dublin 614-792-3466 tuccisbistro.comHours: Open for lunch Monday-Saturday, dinner daily.Cuisine: Italian

the worthington inn649 High Street, Worthington614-885-2600 worthingtoninn.com Hours: Open for lunch and dinner Monday-Saturday, brunch Sunday.Cuisine: Fine Dining

z cucina di spirito1368 Grandview Ave., Grandview, 614-486-9200 zcucina.comHours: Open for dinner Monday-Saturday; closed Sunday.Cuisine: Italian

straight shotOne local chef speaks on the pleasures of

working directly with local farms

Every night at Pie’s, a new restaurant housed in a century-old house in Reynoldsburg, you’ll find pizza topped with our house-made, chorizo-style pepperoni,

made with pork from Sweet Meadows Farm in Zanesville. We cure pork belly to make our own pancetta, we smoke

our own bacon. We even have a few ham legs curing for a prosciutto we plan to unveil in three years. It’s hard to wait that long for something so delicious, but it’s so worth it.

At Pie’s, we’re dedicated to developing relationships with farmers and reducing our carbon footprint by buying locally. More than 80 percent of our ingredients are sourced from local farms, and so our menu changes accordingly.

Right now, for instance, we get our strawberries and as-paragus from Schact Farm in Canal Winchester. Our cheeses come from Canal junction and Blue jacket dairy, and our honey comes from Honeyrun Farm. We buy our dairy from Snowville Creamery. Our coffee is roasted locally at Brioso.

We’ve gotten to know the great people behind all of these great products. These people have an inherent passion for what they do, and are proud to sell it to their friends—and that’s how we know it’s the best product to give to our guests.

By BILL FuGITT(Executive chef at Pie’s Gourmet Pizza Bistro)

The 2012 Farm to Plate Weekhighlights Columbus restaurants that serve produce, dairy, meats and more — fresh from area farms.

During the week, over 40 local restaurants will offer a special price-fixed menu with dishes containing at least 70% locally grown ingredients.

For more information and restaurant menus, visit CraveFarmToPlate.com.

Sponsored by

August 10-19

PlateFarm

to

Celebrating farm-fresh dining.

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L’Antibes772 N. HigH St., SHort NortH 614-291-1666lantibes.com

Blue Lump Crab Cake

Story By SHeLLey MaNN l PHoto By jodi MiLLer

aL FreSCoRestaurants have taken a hard hit during the past few years (thanks, recession!), but one upside has been the creative ways high-end spots are adapting—with, for example, happy hour discounts and lower-priced bistro menus. We especially love the approach at L’Antibes, where chef/owner Matt Litzinger has transformed the patio into a people-watching haven complete with affordable small plates that are just as beautiful as the classic French dishes served inside. Try this Blue Lump Crab Cake served with a whole-grain mustard beurre blanc.


“Gallo” means “rooster” in Italian, and that brash

bird symbolizes two things for Tommy Gallo: family pride and hard work.

Knowing that his father O.P. Gallo (of the famous Downtown clothing store) labored his entire life to establish the Gallo name, Tommy grinds away daily to preserve its reputation, obsessing over details that extend from sending bold flavors to diners to ensur-ing that the rooster logo for Gallo’s Kitchen exactly matched the ones sewn into the linings of suit jackets sold in his dad’s shop.

So when Tommy Gallo got a call from the Hoggy’s barbecue people last year with an offer for the Gallo’s Food Group to take over the original Hoggy’s store, he knew what he had to do: Lean his nose deeper into the grindstone.

Already juggling two distinct and busy restaurants, now he’d need to help cre-ate a BBQ place while also managing to keep the Tap Room (arguably the cool-est sports pub in town) and Gallo’s Kitchen (a terrific Ital-

ian/Creole eatery) chugging along.

Good thing Gallo wasn’t used to a bunch of cushy down time. Or, as he put it, “Anything less than an 80-hour work week and I don’t feel comfortable. I’ve been told working that much can make a man crazy—but I was crazy long before the restau-rant game.”

In between gulps of red wine, the chef who watches professional wrestling and once thought he’d become a cop bobs and weaves like a boxer when he talks. In fact with his shaved head and earrings, tough guy facial scruff and badass tats, he looks like he’d be equally at

home prowling a boxing ring wearing padded gloves and shiny shorts as he is in his chef’s whites and long apron.

Growing up in a proud Italian-American household in Upper Arlington where “life centered around food and Sunday dinner was a staple,” Gallo’s stylish home-cooking/haberdasher dad and baker grandfather (of Giantonio’s Bakery, which preceded Mozart’s in Clin-tonville) were highly influen-tial. Still, Tommy Gallo never imagined he’d ever become a cooking professional.

During college, though (where he majored in criminal justice), Gallo befriended a protege of New Orleans masters Paul Prudhomme and Emeril Lagasse. Surpris-ing himself, Gallo took up the toque and apprenticed under this Big Easy influence. But there was one missing ingredient: family.

This was added when brother Nick called one day—while on his honey-moon—informing Tommy that “I’ve got a bar!” Know-ing he’d be needed for the kitchen, Tommy Gallo, whose sense of duty is Marine-like, who has a tattoo on the back of his neck reading

New Gallo’s Pit BBQ in Linworth makes three successful restaurant concepts for owner Tommy Gallo Story by G.A. benton l PhotoS by teSSA berG

rulinG the rooSt

Anything less than an 80-hour work week and i don’t feel comfortable.

Tommy Gallo at his newest restaurant, Gallo’s Pit BBQ

guide reStAurAteur

Photo: jodi miller

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“Guided by honor/Protected by angels,” answered “I’m in.” Thus in 2004, both the Gallo’s Group (Tommy, Nick and a couple of cousins) and Gallo’s Tap Room were born.

Serving up a nightclubby atmosphere, an impressive selection of beers and food that goes above and beyond its genre, the Tap Room was an immediate success.

Gallo, who worked “all day, every day,” thrived on the wild, addictive energy and chaos that would some-

times break out around mid-night in a rockin’ bar full of sports-mad, hungry people.

He was looking to replicate this success with another Tap Room, but when a suitable second space became avail-able, Gallo wasn’t getting the same vibe. So he decided to venture more upscale and concentrate on cheffier rotat-ing specials popular at the Tap Room, many of which he’d developed during his apprenticing days.

This translated into Gallo’s

Kitchen and dishes such as steak with a game-changing homemade Worcestershire sauce and a wonderful ciop-pino-like Seafood Creole.

Tap Room specials—in this case brother Nick’s aro-matic and crisply “barked” ribs—once again were the basis for expansion when Gallo’s Pit BBQ opened in May. Another beer-friendly Gallo’s restaurant (about 80 are available), the sporty and patio-equipped GBQ quickly became a favorite neighbor-

hood hangout. So what’s next for the

veritable macho chef with a heart of gold who calls his staff “my kids” and says his “crowning achievement“ is not laying anyone off during the downturned economy? Though Gallo only hinted at his next project (“When we’re ready, you’ll see the best of the three restaurants come together”), I know one thing you can count on: it’s guaranteed to do a rooster proud.

Gallo’s tap room5019 olentAnGy river rd., northweSt Side614-457-2394 gallosfoodgroup.com

CrAve’S PiCkS: killer wings with scratch-made sauces, crispy fries, garlicky meatball panini and homemade soups and slaw.

tommy’S PiCk: veg head sandwich

Gallo’s kitchen2820 nottinGhAm rd., uPPer ArlinGton614-754-8176

CrAve’S PiCkS: Awesome fried oyster and walleye specials, a great Caesar Salad and Cavatelli bolognese.

tommy’S PiCk: Gallo’s house Pasta with “my pop’s marinara”

Gallo’s Pit bbQ2234 w. dublin-GrAnville rd., linworth614-396-6979

CrAve’S PiCkS: exceptional smoked chicken, addictive loaded hand Cut Fries, formidable brisket and great sides like zesty baked beans.

tommy’S PiCk: Collard greens. “they are the truth.”

guide reStAurAteur

Wings at Gallo’s Tap Room

Ribs, Sliders at Gallo’s Pit BBQ

Sausage at Gallo’s Kitchen

North 1930 E. Dublin-Granville Rd., 1 Mile East Of I-71

(614) 523-2008

SUNDAYBUFFET11am-8pm

All you can eat 4210 Stelzer Rd. • Columbus, OH

(614) 476-6088sakuraeaston.com

SAKURAJAPANESE STEAKHOUSE

Sunday-Thursday Dinner Specials.

Sunday:Filet & Shrimp $23.95

Monday:Chicken & Shrimp $19.95

Tuesday:Steak & Shrimp $20.95

Wednesday:Filet & Chicken $20.95

Thursday:Steak & Chicken $19.95

See our Facebook Page for more information

Hours 7:00 a.m - 11:00 p.m.“Seven days a week”

St. Patrick’s Day Party 17th of every month with live Irish music and traditional foodExpanded nightly small plate menu

Weekend Breakfastuntil 2:00 p.m.

Weekend Breakfastuntil 2:00 p.m.

guide

After more than a decade working as a chef in Cleve-land—her resume

includes stints at Flying Fig and Lucky’s—Sarah Carmean returned to Columbus to open Blu Olive with her father, Steve Carmean.

The father-daughter op-eration specializes in Italian and Mediterranean cuisines, allowing Sarah to show off her impressive background in farm-to-table cooking. Meanwhile, Steve, a graphic designer by background, put his skills to use creating the eye-catching graphics that adorn the vehicle.

Where to find it: Blu Olive is always on the move. You might spot them at Zauber Brewing one day, then at a farmers market or festival the next. Follow them on Facebook or Twitter to

see where they’ll be next.

What to get: You’ll typically find a couple different pasta options on the menu, all made with fresh, handcrafted noodles from Ohio City Pasta in Cleveland.

Garnering rave reviews is Sarah’s sublime beet-and-ricotta ravioli with poppy seed butter. Even people who swear they don’t like beets love it. Its color is vibrant, but the ricotta tones down the beets’ earthiness. A lovely sweetness combines with the crunch of the poppy seeds to reveal a flavor remi-niscent of sweet corn.

Expect to see different ravioli fillings as the seasons change, alongside comfort food-y pasta and meatballs and other seasonal variations.

Blu Olive also offers Italian sandwiches on Eleni-Chris-


street eats

Father-and-daughter team serves farm-to-table fare from a striking truckstory by bethia Woolf l Photos by tessa berg

blu streak

blu olive614-313-2229 facebook.com/

bluolive @blu_olive

tina focaccia. On a recent visit, Sarah made a notewor-thy soppressata sandwich adorned with an arugula and olive salad, pecorino and red onion.

on the side:Side salads here are deli-cious. A white bean salad with roasted tomato was refreshing on a hot day, and a mixed greens salad with thinly sliced fennel and a lemony dressing was citrusy without being acidic.

What to drink:Fittingly, this chic truck sells San Pellegrino Italian sodas in a range of flavors including blood orange, grapefruit and lemon.

Dessert!Sarah loves to make her own ice cream, and you’ll spot her latest creations on the truck’s menu. A mini float made with a scoop of vanilla and blood orange soda is a perfect sweet treat to end your food truck meal.

Bethia Woolf, owner of the tour company Columbus Food Adventures, blogs at streeteatscolumbus.com

guide road trip

f a l l 2 0 1 2 l C o l u m b u s C r a v e . C O M l 5 7

On BrOadwayPlayingA lively sipping and supping stroll along lovely Granville’s busiest road

Doggedly following 161 eastward from Colum-bus, the concrete jungle quickly recedes into

thickets of trees, pastures, fields and farms, and then—35 minutes later—a community defiantly clinging to its singular identity. Welcome to Gran-ville, where the small-town American dream is alive and well and living in a charmingly preserved, storybook-pretty university village.

Here, any modern show-bizzy connotations drummed up by the evocative name of Granville’s main thoroughfare—Broadway—immedi-ately melt away with a relaxing stroll past quaint storefronts.

Instead of theaters and glitz, this Broadway is rife with picturesque, awning-shaded small businesses inhabiting shoulder-to-shoulder, narrow two- and three-story brick edifices that mostly bear authentic Civil War-era vintages. In another

pleasant throwback, a steep major-ity of Granville’s often-quirky shops, pubs and restaurants are proud to be independently owned and operated.

No, rather than theater territory, I momentarily felt like Granville’s Broadway had led me to an old Preston Sturges or Frank Capra movie set. Heck, I half expected to see a young Henry Fonda or Jimmy Stewart among the numerous “al fresco-ing” kids, couples, friends and families (many with dogs in tow) leisurely enjoying dinner, drinks and other summertime treats on Broad-way’s handsome and communal patio-table-lined streetscape.

That’s not to say Granville’s stuck in a time warp. I learned this while merrily sipping, supping and am-bling down Broadway—and veering off it a bit, too.

My first pit stop was Brews Cafe. With “growler” lamps, 36 beers on

Story by G.a. benton l photoS by jodi miller

Chef’s Spring Salad at the

Granville Inn

guide road trip


tap and 150 to 200 bottled varieties stacked in cooler cases along one of Brews’ brick walls, this place—whose two-level-porch-hung, red exterior sorta recalls an Old West saloon—takes its name seriously.

Yet beer-centric as it is, except for an after-hours-y third floor (where bands oc-casionally play), the comfy-booth-laden Brews is full of dining families.

They’re digging fish tacos ($12), habanero-chipotle-glazed green chili bacon and goat cheese burgers ($12) and pretzel-rolled smoked turkey cheddar melts ($9). My companion and I eased our way into the evening by slamming refreshing tap-pours of Monk’s Cafe Flemish Sour Ale.

Literally feet away is thor-oughly cute Bella, special-izing in “Italian Comfort Food.” Past its rustic and

heavy wooden door is a fetching room where ceiling-hung drying herbs, floral tablecloths and the scent of a wood-burning pizza oven warmly greeted us.

We grazed on the namesake Bella pizza ($12—handmade dough, fennel-y sausage, fresh sage, shiitake mushrooms, banana pep-pers), savoring its attractively singed, crackly edged crust.

Reluctantly saving the brightly painted Day Y Noche Mexican restaurant and the totally hopping Broadway Pub for another day (so many fun-looking Granville places, so little time!), we veered half a block off Broadway to delightfully odd Taco Dan’s.

Sharing its funky “this old house” space with a vintage clothing store, at Taco Dan’s, patrons order goodies (we got margaritas and kitchen-sinker nachos with chorizo) and hang out on the porch like instant old buddies. If Taco Dan’s were a syndicated TV program, it’d be “The Andy Griffith Show” merged with “Northern Exposure.”

Idiosyncratic gave way to classic back on Broadway as we approached the gor-geous, stone-clad, English manor-like, nearly century-old Granville Inn. Eye-candy abounds, from its tree-shad-ed, immaculately manicured grounds to a stately but not stuffy dining room graced with hand-cut wood panel-ing, brass chandeliers and a giant hearth.

There are also lovely indoor and outdoor patios where an electric guitarist strummed in a sophisticated, Kenny Burrell-type style.

Since it was “Wine Wednesday,” we paired our delicious, local-ingredient-

rich dinner with great-priced, four-variety flights ($10). After a pure-tasting Roasted Yellow Pepper and Carrot Soup ($5), we marveled over the Chef’s Spring Salad ($8), whose pro-saic name didn’t prepare us for its stunning garden party flavors and presentation.

It was a trio of salads (an-ise-y and punchy razor-thin fennel and radish, delicate and heady edible flowers with herb greens plus a killer ensemble of mint, pine nuts, candied goat cheese and beet matchsticks) we won’t soon forget. Ditto for the Scallops Lavallee ($27)—four expertly seared beauties relaxing on a loose, buttery mushroom-sauced hash of lardons, asparagus and shiitakes.

Since it was a two-dessert

kind of night, after the Inn’s cheffed-up apple, walnut and beet carrot cake, we beat a path back up Broadway to Whit’s Frozen Custard, a continual-line-out-the-door local phenomenon.

One lick of Whit’s lush and silken Mint and (real) Dark Chocolate Chip ($2/heap-ing scoop) ice creamy treat immediately explained those steady lines. Because eating that delicious and old-fash-ioned stuff is like dunking your tongue into a cool and soothing cloud.

But it was time to head back to earth—and Co-lumbus. And time to plan a return trip to lovely old Granville.

Food critic G.A. Benton blogs at columbusalive.com

on broadwayGranville inn314 e. broadway, 740-587-3333

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The buzzing from the refrigerators within Sanfillipo’s East Fifth Avenue produce ter-

minal overpowers the micro-phone at a recent meeting of the Columbus Chapter of the American Culinary Federa-tion. While the space isn’t an ideal venue for a professional gathering, it’s the perfect place to do some culinary muckraking.

The fifth-generation produce company channels fresh fruits and vegetables from more than 12 Ohio counties to some of the best

restaurants in Columbus, including Alana’s, Rigsby’s and Sage.

But the Buckeye State cucumbers, green peppers and sweet corn don’t stop at these upscale eater-ies. Thanks to Sanfillipo’s shiny-shoed peddlers—and countless small farmers will-ing to deliver their bounty to kitchens and back docks—Ohio’s produce can be found at a bevy of eateries, and not just the ones with white tablecloths. Think High Beck, Spinelli’s, Aladdin’s, Adri-atico’s, even Tee Jaye’s.

Yes, you read that cor-rectly. Tee Jaye’s has been serving regional produce via Sanfillipo since before local food proselytizer Michael Pollan was old enough to drive. (We’ll save you the Google search: 40 years.)

Order the Monday special—corned beef and cabbage—and you’ll likely be eating cabbage from the Owl Creek Produce Auction in Waterford. And the stuffed green peppers? They’re lo-cal, too.

Don’t be surprised if you don’t see “grown in Ohio” on the menu. A short talk with Tim Pelletier, purchasing director for the nine-location chain, reveals that it’s quality in product, not marketing, that drives their produce purchases.

While many restaurants rely on wholesalers like Sanfillipo or DNO, Inc. to ar-range connections between their entrees and Ohio’s soil, others work directly with the farmer.

Bill and Donna Cackler of Cackler Family Farms in Dela-ware plant tomatoes every year for the El Vaquero res-taurant locations in Delaware and Polaris. From the begin-ning of July to the first frost of the season, the couple delivers beefsteak tomatoes to the Mexican restaurants. Slurp up salsa, support local farmers. Sounds great to us.

And there’s more than one tomato arrangement in Co-lumbus. It’s well-known in the Sanfillipo offices that Victor Esquivel, general manager at Thurman Cafe, loves Ohio tomatoes. The tomato on your next Thurman Burger likely started its life along the river in Racine at Gary Roush & Sons Produce.

Admiration for local produce extends beyond restaurants, too. Chef Ste-phen Demeter of Muirfield Village Golf Club (home to that little tournament you hear about every May) purchases organic selections from farmers’ market and CSA darlings Jaime Moore and Adam Welly of Wayward Seed Farm, as well as several other small growers.

“They are so passionate about what they do,” he said. “How could you not want to buy from them?”

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Chefs’ favorite knives have a story to tell

Spend any amount of time in a restaurant kitchen, and you begin to notice something. In the midst of total chaos, one detail is always in order—the chef’s knives.

At G. Michael’s, David Tetzloff’s knives sit orderly on a white linen napkin. Timothy Carter, executive sous chef at Mitchell’s Steakhouse Downtown, puts his away in a wooden box in his office.

And Columbus’ legendary chef Hartmut Handke (now retired) marks his knives with a thin strip of yellow tape around the handle. “Even if you are working in your own kitchen,” he explains, “you want to know where your knives are.”

I recently visited a few kitchens around the city where the knife is king.

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Carter favors this vegetable cleaver made by dexter-russell because it fits well in his large hands. “i got it because it’s a cleaver and it has a little more height to the blade,” he said. “So you aren’t hitting your knuckles on the table like you would with a French knife.”

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These all-purpose serrated Swiss Victorinox knives are so ubiquitous in Columbus kitchens, they’ve been dubbed by local chefs “The handke’s knife.”“This is one of the cheapest knives you can buy,” handke explained. “it’s a knife that is reasonably cheap, around $25.”When a Victorinox salesman visited local restaurant supply superstore Wassterstrom, the store sold 600 of them.“i always buy double and if i want to do somebody a favor, i give them a knife,” handke said. “but i also give them a band-aid with it in case they cut themselves.”

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bob burtonmeat cutter, WeiLand’S GOurmeT markeT

burton bought this German-made r.h. Forschner knife for $18—the first steak knife he purchased when he went to work at big bear in 1971 (at the age of 21). he’s retiring at the end of the year and has passed the knife on to a new employee at Weiland’s. “Let the tradition go on with it,” burton said. “Let it keep cutting meat.”

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TOOLSchefsChristopher SprengOwner/chef, C. WiLLiam’S biSTrO

Spreng purchased this kai knife for $160 and uses it for everything—cutting meat, cutting chicken, cutting vegetables. he sharpens it every week to keep its edge pristine.“i like the balance, how it feels in your hand. it has a nice, light tip but a heavy base,” Spreng said. “i use a rocking motion, so that’s why i like a lighter tip.”

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mai keeps this Chinese cleaver on hand at all times because it’s great for cutting through bones. While she prefers knives with a comfortable grip and models that are thin and precise, she’s not too particular: “i just like sharp knives,” she said.

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SnackSAdorably packaged deviled eggs and potato chips from Brown Bag Deli.

SideSAn assortment of deli salads from Brown Bag Deli. Our top picks: Fresh corn summer salad, confetti pasta salad and Brussels sprouts salad.

deSSertMini tarts from Pistacia Vera. The fresh berry and tarte au citron are divine.

drinkSBottle of C’est la Vie Syrah Rose from Hausfrau Haven.

Main courSeSandwiches to split from Katzinger’s Delicatessen. We love Lonny & Sonny’s Concoction (turkey, prosciutto and scallion cream cheese on rye), but choose from dozens of combos.

German VillageStart gathering picnic items at Katzinger’s and work your way down Third to Schiller Park

7 6 l C o l u m b u s C r a v e . C O M l F a L L 2 0 1 2

OuTDOORSseasonal

Picnicking is a snap when someone else does all the cooking. Here’s our guide to the city’s best grab-and-go food, with suggested menus based on where in town you’re planning to feast.STORy By ROBin DAViS l PHOTOS By WiLL SHiLL inG

Corn summer salad and spinach pasta salad from Brown Bag Deli

F a L L 2 0 1 2 l C o l u m b u s C r a v e . C O M l 7 7

SnackSBaguette from Omega Artisan Baking along with assorted olives from Firdous.

SideSAn assortment of seafood salads from The Fish Guys. Try lobster salad, shrimp salad and seaweed salad.

deSSertOne of the many decadent baklava treats from Firdous.

drinkSMint Ginger Limeade from Bubbles.

Main courSeOmega Artisan Baking’s Ham & Cheese sandwich, made with Bluescreek Farm ham, Swiss and Omega’s buttery croissants.

Short northPick up everything you need at the city’s best one-stop shop, north Market, and settle in at Goodale Park.


About our modelsLisa Edge and Erik Till own Commonwealth Sandwich Bar south of Campus—and their restaurant empire is about to triple in size.

The couple plans to open White Rabbit, a high-end restaurant serving seasonal, French-inspired new American cuisine, in October at 456 S. Front St. in the Brewery District (the former Tommy Keegans space). Till will return to his fine-dining roots as head chef.

And they’re also joining forces with Kenny Kim and Misako Ohba of Freshstreet to open Bincho Taqueria, an Asian-Mexican fusion joint at the corner of Sixth and High in the Short north. it’ll serve Korean tacos and burritos made with Freshstreet’s signature bincho yakitori—skewered meat cooked over traditional Japanese charcoal.

Edge and Till live in German Village, where they’re frequent customers at Brown Bag and Katzinger’s. —Shelley Mann

OuTDOORSseasonal

SnackS A wedge of Headwaters Tomme cheese from the Kokoborrego Cheese Company booth at Worthington Farmers Market along with a crusty loaf of bread from Hills Market.

deSSert Pick up a slice of pie and some decorated sugar cookies from Sassafras Bakery at the Worthington Farmers Market.

drinkSLocally produced Luna Kombucha or Kombu Tea from Hills Market.

Main courSe Made-to-order ham salad, chicken salad or tuna salad sandwiches from Hills Market.

SideS An assortment of deli salads from Hills Market. We like the macaroni salad, broccoli salad with raisins, potato salad and cole slaw.

WorthingtonGo early to the Olde Worthington Farmers Market on a Saturday, then head up to Hills Market to fill out your picnic basket.

Mini tarts from Pistacia Vera. At right, Phil’s Katzinger Club and Lonny & Sonny’s Concoction from Katzinger’s.

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The first time food writer Josh Ozersky traveled to Colum-bus, he intentionally

didn’t stay long enough to eat.

“I had been under the impression Columbus was a vacuum,” says the Time mag-azine and RachaelRay.com food columnist, who was in town researching the history of White Castle for his book “The Hamburger: A History.” “I thought it was a nightmare wasteland of chain, quick-service restaurants with no food scene to speak of. I had only the slightest hopes for a decent meal.”

Harsh words he would eat a few years later, returning in 2010 to appear at the Central Ohio Home & Garden Show. Ozersky was turned on to, as he describes it, the “vibrant, flowering food scene” by lo-cal public relations specialist Amy Weirick, who works with Experience Columbus to promote the city.

She showed him a few local highlights: Alana’s Food & Wine, Jeni’s Splendid Ice Creams (which he would later praise as one of the country’s best in a Time magazine blog) and Thurn’s Specialty Meats (a spot to which the meat-loving writer cannot

Suddenly our vibrant dining scene is the Midwest’s best-kept culinary secret, making headlines across the country (and for more than just ice cream). Here’s how the word got out. Story by beth StallingS l PhotoS by eric Wagner

hearD aboUt colUmbUS?

“i was blown away by how friendly everyone was. it was nice to go to a city and everyone was welcoming and very supportive.” brian SamUelS, boston food blogger

city toUriSm

Latitude 41’s Lobster Mac & Cheese

illustration: michaela SchUett

F a l l 2 0 1 2 l C o l u m b u s C r a v e . C O M l 8 1

wait to return). Ozersky’s a-ha moment

with dining in Columbus isn’t uncommon. Visiting writers and bloggers are repeatedly surprised by what they taste. That shock has turned into national press over the past year for local eateries, farms and distilleries.

Just a few mentions include National Geographic naming Columbus as one of its 10 great places for a fall trip in 2011, the Chicago Tribune twice touting Co-lumbus’ worldly cuisine late last year, and a Washington Post article calling Columbus a “new destination for food lovers” in January 2011.

The sudden love for eating here is more than happen-

stance. Catching the eye of the out-of-town media has been a marketing mission of Experience Columbus since 2009, when the local convention and visitor’s bureau launched its culinary tourism efforts, says director of tourism Kari Kauffman. It’s since blossomed into a mul-tifaceted approach of press releases, tours and social media marketing.

Early on, they saw the shift in culture happening. Visitors didn’t just want to eat while they explored a city—they wanted to experience the city through its food.

“We realized culinary is a great niche for us because we can support it, because it’s authentic to us,” Kauff-

man says. Columbus’ burgeoning food scene, with its ingrained farm-to-table culture, was poised for exposure.

Experience Columbus started simple, pushing stories of local chefs like Kent Rigsby and Cameron Mitch-ell to roughly 50 regional and national writers and editors in monthly releases. To tempt palates, quarterly product mailings followed, featuring local favorites like Jeni’s ice cream, Pistacia Vera macarons and, most recently, coffee.

“There was some inter-est,” Kauffman says, “but no immediate payoff.”

So instead, they brought writers to the story. Experi-

ence Columbus hosted its first food-specific familiariza-tion tour (known as a FAM) in 2010, inviting about a dozen food writers for a three-day Columbus culinary binge. The itinerary included eating at independent restaurants and food trucks, touring local farms, distilleries and brewer-ies—and, most importantly, meeting the creators behind them all, hearing their stories.

Stories such as that of Rockmill Brewery owner Matthew Barbee. A Colum-bus native, Barbee spent a decade in Los Angeles be-fore returning to discover a progressive food scene in his hometown. It inspired him to stay and open his Belgian-

Foodie itinerarymust-visit spots for visiting foodies

eatbreakfast at Skillet lunch at harvest Pizzeria Dinner at alana’s Food & Wine, basi italia or Kihachi Dessert at Pistacia Vera or Jeni’s

SiPbrews from rockmill brewerygin from Watershed Distillerycoffee at cafe brioso cocktails at curio

ShoPFor meat at thurn’s Specialty meatsFor everything else at north market

Experience Columbus feted writers atop the Renaissance Hotel as part of the Public Relations Society of America’s Travel and Tourism Conference

0 0 0 l C o l u m b u s C r a v e . C O M l F a l l 2 0 1 2

style microbrewery with a beer-is-like-wine mentality.

Barbee has hosted media from several Experience Co-lumbus tours at his Lancaster farm—so much so that he’s a bit overloaded, occasionally having to turn them down. But it’s a happy problem to have, he adds.

“Experience Columbus is doing wonderful things in terms of our exposure,” says Barbee, who’s been hearing from both local and national media over the past year. He was mentioned in Maxim’s 2011 holiday gift guide. Writ-ers from USA Today and Vibe both visited his brewery in early June.

The appeal, says Scott Peacock, Experience Colum-bus’ public relations man-ager, is artisan.

“We may not be known for whatever, fill in the space. But the thread that is com-ing out is artisan—whether it’s baked goods, coffee,” Peacock says. “Everyone has their own unique twist and it’s at a level above what [visi-tors] are used to seeing.”

With that in mind, FAM itineraries are crafted using suggestions from local food-ies in the know—writers, bloggers—who can speak to what is unique, up-and-coming and who has a great story to tell, says Peacock, who leads the tours.

To make tours more cred-ible and less of a sales-pitch they occasionally invite local editors and bloggers along to answer questions and give additional insight. The out-side expertise helps, Peacock says, because visitors can’t always trust that a tourism bureau will give an unbiased view of the city.

The feedback thus far, he says, has been one of surprise.

“Anytime we bring some-one through, it’s the same thing. They come in with no expectation at all, and they leave saying, ‘Wow, I had no idea,’ ” he says. “We have a good story here. We just need to tell it.”

Getting out of Columbus to tell those stories is another aspect of the marketing plan.

Once or twice a year, Peacock travels with the state board of tourism to New York, Wash-ington, D.C., or Des Moines, Iowa, to sit down with maga-zine and newspaper editors, build relationships, talk about articles they are working on, and share what’s new in Ohio.

“The last two placements [Columbus had] in National Geographic came out of the last meeting,” Peacock says.

Brian Samuels was dreading his fall trip to Columbus. The

Boston native had never been to Ohio, and he didn’t anticipate finding inspired dining in the middle of farm country.

“I was definitely sur-prised,” says Samuels, who’s since written nearly a dozen posts about Columbus on his blog A Thought for Food. A few of his favorites included breakfast at Skillet, pastries at Pistacia Vera, coffee at Brioso and gin from Water-shed Distillery (“I’m in love with that gin, and I’m not even a gin fan,” he says). “But what I really loved

about the city as a whole was the sense of community, the sense of pride for local busi-nesses and using local ingre-dients,” he recalls. He saw restaurants bragging about their local beer list, local spir-its in signature cocktails and dishes. It’s something the well-traveled food blogger and photographer says he hasn’t seen in other cities.

“That sense of local was really exciting,” Samuels says. “Even in Boston or New York, I really don’t find that sense of community.”

It’s the exact impression restaurant owners like Liz Lessner hope outsiders leave with—that the spirit here isn’t competitive, it’s collaborative.

caFFeine bUZZWhat is experience columbus pushing now as the next trending industry in columbus? coffee. “We did a coffee promotion earlier this year that got a massive amount of hits,” says public relations manager Scott Peacock. “trendwise, local artisan coffee is just scratching the surface here.” he also predicts a rise in the mixology scene—a great presence of well-crafted cocktails. “that is something people are willing to travel for.”

“We have a good story here. We just need to tell it.”Scott PeacocK, experience columbus

city toUriSm

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“A lot of us are re-ally proud to buy something made down the street,” says the Columbus Food League president. “We like to brag about each other. And I think we cheer each other on.”

Lessner actively uses social media, such as Twitter, to attract outsiders to her local eateries. When band The Darkness was in town for Rock on the Range, they en-couraged the group to visit

Dirty Frank’s to see a mural with their picture in it. And when musician Ben Folds is in town, he stops at Betty’s.

“He comes every time, Lessner says. “We’ll tweet him, and he tweets back.”

Experience Columbus is using similar tactics: ramping up social media efforts and inviting out-of-town foodies, such as Ozersky, to experi-ence the food scene while in town for an event. The hope is to also attract new events to the city, especially those that could bring bigwigs in the food world.

In June, the tourism bureau hosted one such convention, the annual Public Relations Society of America Travel & Tourism Conference (beating out Sonoma and Montreal for the spot), which brought in 30 writers and editors from pub-lications like Food Network Magazine and USA Today.

“We don’t know what will come out of that event,” admits Weirick, but, she adds, the people who came have long tentacles in the food industry. For example, the great experience Travel + Leisure’s wine editor, Bruce Schoenfeld, tweeted about (“OK, ready for this? Best Japanese meal I’ve had in a long, long, long time: Kihachi in Dublin, Ohio. Really. Really!”), could lead to something more. “Even when someone like that just tweets, he has such a huge following of the right people.”

That’s what happened with Chicago Tribune writer Bill Daley, who heard from a colleague that Columbus has a great Japanese scene. He called up Experience Colum-bus, and they worked with Columbus Food Adventures’ Bethia Woolf to create an

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cUrb aPPealanother reason out-of-towners may find columbus is a great town to grab a bite? the rising mobile dining scene, which Jim ellison, Food Fort coordinator and local food blogger, says rivals that of any city in the midwest.

“columbus is definitely in the top tier, especially in terms of sheer volume,” says ellison, adding the city has more than 100 options, not counting hot dog and gyro carts. “We have variety and some really high-end food that’s available.”it appears others are taking notice, too. this year, los guachos was praised in both every Day with rachael ray magazine and maxim. Food writer John t. edge gave kudos to columbus’ food truck scene in his “the truck Food cookbook.” and a documentary filmmaker was in town in June, selecting columbus as one of a handful of cities to feature because of its vibrant mobile food scene, ellison says.

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itinerary for Daley as he we was passing through town. That led to an article in No-vember 2011.

To find these conferences, Experience Columbus is turning to area pros. Local bloggers identified potential blogger conventions, such as the International Associa-tion of Culinary Professionals, and provided contacts for Experience Columbus to reach out to, says Hounds in the Kitchen blogger Rachel Tayse Baillieul. Peacock says they’ve also reached out to culinary pros about confer-ences they attend, looking to find a good fit to bring to Columbus.

Taking advantage of social media is Joe Vargo’s job at Experience Columbus. During the last FAM tour, the interactive marketing strate-gist watched Twitter come alive as bloggers ate their way through the city, using #cbusfoodscene in tweets. Over three days, more than 400 tweets caught atten-tion in Cincinnati, New York City, Los Angeles and even Vancouver.

Visitors can also follow the Columbus Food Scene Facebook page, where Vargo

posts articles and blogs from local food publications (the recent rise of which is anoth-er example of the flourishing food scene, he adds) and blogs about the food scene. Their Pinterest account is full of photos from area publica-tions of local food and drink.

“We have a really passion-ate group of local people who have a lot of say about food. So we want to harness that for the visitor,” Vargo says.

And starting in August, Experience Columbus will run its first culinary-focused advertising campaign. Ads will run in drivable cities, such as Cleveland, Pittsburgh and in West Virginia. Typically campaigns focus on popular topics, such as family fun. A website redesign will launch in the fall, adding stronger culinary presence featuring food itineraries.

“Experience Columbus has just been a boon,” Less-ner says. “We owe so much to Experience Columbus getting the word out. They get it. They have people who get it. They know what’s going on, they know what’s cool, and they know how to pass that message along.”

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Jeni’sentree


Each scoop of Jeni’s ice cream is a masterpiece, a small-scale work of art dreamed up by Jeni Britton Bauer and brought to life with lots

of help from lots of people.Help from Warren Taylor at Snowville

Creamery, first of all, whose unorthodox ap-proach to dairy finally gave Jeni’s ice cream the rich, velvety texture she’d lusted after for years. Help from any number of the two dozen small farmers she enlists to grow the fruits, vegetables and herbs used to flavor her treats.

Help from a lucky group of confidants who taste and tweak until each flavor is perfect. Not made-in-a-factory perfect, mind you. As Jeni herself says, “It’s not perfect—and that’s perfect.”

And help from the kitchen staff who lov-ingly makes each batch, hand-packing and hand-labeling every single pint.

We followed a pint of Jeni’s Sweet Corn & Black Raspberries—a flavor that just screams Ohio, right?—from a cow in Athens to a scoop shop in Clintonville.

Here’s a look at how the magic happens.

Journeysplendid

From Snowville Creamery in Athens to a Clintonville scoop shop, the story of how one Jeni’s ice cream flavor came to bestory by shelley Mann l Photos by Jodi Miller

0 0 0 l C o l u m b u s C r a v e . C O M l F a L L 2 0 1 2

Jeni’sentree

Jeni and i have common values. and that extends to dozens of other producers that she uses in her ice cream. both of us feel like we’re

public faces representing ideas way larger than ourselves. it’s important to us to support other like-minded businesses.” Warren taylor, snowville Creamery

F a L L 2 0 1 2 l C o l u m b u s C r a v e . C O M l 0 0 0

The Cowsall of Jeni’s flavors start with sweet cream from grass-fed cows at snowville Creamery, but it wasn’t always that way. When britton bauer first started making ice cream, she assumed it’d be easy to find dairy—she was in an agricultural state like ohio, after all, where black-and-white holsteins roam the hillsides right off major highways. not so.

“dairy was the biggest challenge in the beginning. you can’t just go buy milk and cream from one farm.” Jeni britton bauer, Jeni’s splendid ice Creams

Jeni’s splendid ice Creams worked with various small ohio dairies—intermittently buying regular old milk when they couldn’t find grass-pastured organic stuff—with the eventual goal of buying their own dairy. and then they found snowville.

Jeni’sentree


in athens, snowville’s Warren taylor is a self-described dairy revolutionary.

he gets milk directly from nearby dairy farms where Jersey and Guernsey cows graze freely in pastures and are fed grass.

and he processes it differently than other places, starting with raw milk and pasteurizing it very slowly to avoid overheating.

“once you overheat the milk,” britton bauer said, “you ruin the proteins.” and those milk proteins are what give Jeni’s ice cream the amazing texture getting rave reviews across the nation.

What snowville makes for Jeni’s is basically a sweet cream that’s a 50-50 mixture of whipping cream and concentrated milk taylor makes specially using a one-of-a-

kind, high-tech filtration system. that concentrated milk replaces the dry milk powder most ice cream companies use and makes for a much fresher-tasting product.

today, Jeni’s makes up one-third of snowville’s business.

“We’ve grown together, and we have every intention of continuing to grow to meet her demand,” Warren taylor, snowville Creamery

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Jeni’sentree


The Cornthe sweet corn of sweet Corn & black raspberries fame is grown in Circleville on rhoads Farm and delivered to Jeni’s through a partnership orchestrated by Mike hirsch of hirsch Fruit Farm.

“they have the perfect soil to grow sweet corn. at our farm in ross County, it’s all clay and rock.”Mike hirsCh, hirsch Fruit Farm

there are companies out there that go on about buying local. the definition of local to me and you is within 50 to 60 miles, or within your

quadrant of the state, or, at the very least, within your state. For some of these big grocers in the Midwest, to them, local means east of the Mississippi, or within a 1,000-mile radius, or a product of the u.s.a. Jeni’s has it right. they know what local means, and they do everything they can to buy local whenever possible.” Mike hirsCh, hirsch Fruit Farm

Jeni’sentree


because of Jeni’s reliance on small farms, they’re constantly facing production problems, whether it’s weather-related or logistical. britton bauer never gets flustered. “it’s a different way of looking at business, but that’s the only way we’ve ever done it,” she said.

in 2011, bad weather during growing season meant the strawberry crop wasn’t up to par.

“last year’s strawberries were awful, so we had to adjust the recipe for our roasted strawberry buttermilk. i still wasn’t happy with it, even though the new york times tried it and loved it.”Jeni britton bauer, Jeni’s splendid ice Creams

When she’s dreaming up new flavors, britton bauer tries to incorporate local ingredients whenever possible.

“i like to think about what is possible to grow here in ohio,” she said.

but when it’s not possible to use ohio-grown, britton bauer doesn’t balk at sourcing from other states, or even around the world. For her, it’s about quality of flavor. her askinosie dark Milk Chocolate, for example, uses chocolate from a small-batch, bean-to-bar chocolate manufacturer in springfield, Missouri.

“you can’t buy a lot of things these days direct. We can buy not only single-origin chocolate but single-farm chocolate,” britton bauer said. “We can support this farmer in the same way we can our ohio local farmers. and we’re keeping him able to do his dream, which is growing an amazing chocolate bar.”

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Jeni’sentree

hirsch Fruit Farm in Chillicothe grows the black raspberries used in sweet Corn & black raspberries. that’s where Jeni’s also sources strawberries, blackberries, peaches and other fruits.

the hirsches now plant extra berries to fill Jeni’s needs, and that has helped the farm avoid having to sell excess produce through a wholesale market, Mike hirsch said. “it’s made my life much easier,” he said.

the Jeni’s-hirsch relationship started with the strawberries, and it’s grown from there. hirsch said he tries to meet as many of Jeni’s odds-and-ends produce requests as he can, often asking around among his farming friends across the state.

The berries

back in the day, i’ll be honest, the farmers were not that excited to work with me. not only were they not giving me wholesale prices, they

weren’t giving me the best strawberries. We were going to pulverize them anyway.” Jeni britton bauer, Jeni’s splendid ice Creams


Jeni’sentree

Jeni’s more out-there produce requests?l beets, for beet Cake with black Walnutsl Cucumbers, for Cucumber sake sorbetl Pie pumpkins, for buttercup Pumpkin

hirsch says he got his foot in the door with Jeni’s in part because hirsch is one of the southernmost ohio farms that grows strawberries—and his grow a few weeks earlier than the ones at farms up north.

still, it’s not always early enough. it’s not that hirsch can’t keep up with demand, just that they can’t force strawberries to ripen ahead of schedule.

“by april when it starts to get warm, people want to start tasting those summery flavors. but none of that stuff is ready till June, so we have to figure something else out.”Jeni britton bauer, Jeni’s splendid ice Creams

last year, Jeni’s began working with a tennessee farmer, don henry, who grows strawberries, blackberries, peaches and other fruits at his nashville farm and has a growing season that starts three weeks before ours.

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Jeni’sentree

it’s always about quality. and when we know people and grow with them, we’re getting the best quality.” Jeni britton bauer, Jeni’s splendid ice Creams


Tasting notessweet Corn & black raspberries is one of Jeni’s late harvest flavors, hitting shelves in august. here’s a look at the upcoming limited-edition lineup:

yazoo sue with rosemary bar nutsa nut-lover’s dream flavor designed to celebrate the one-year anniversary of Jeni’s east nashville scoop shop. nashville-based yazoo brewing Co.’s beer named sue (a cherry wood-smoked porter) is paired with rosemary-toasted mixed nuts—almonds, cashews, peanuts and pecans.

sweet Corn & black raspberriessilky sweet corn (yes, corn!) ice cream spiked with a bit of honey and sea salt serves as the base for this late-summer favorite, which is laced with layers of tart, jammy black raspberries.

MelonJeni’s done melon sorbet—including disco Melon, last year’s noteworthy small-batch flavor made with an heirloom watermelon from Wayward seed Farm—but this cantaloupe flavor will be her first foray into melon-flavored ice cream.

and keep an eye out for…Flavors From earth: says Jeni: “We’re working with seventh son brewing Co. on a new sci-fi flavor for october. this is like the stuff we would send to Mars, if there were Martians, to tell them about earth. seventh son told me in passing they were eventually going to do root beer, so what we’re going to do is open a portal to the future and bring back their root beer extract. We’re going to collaborate with them before they’re even open.”

The kiTChenWhen Mike hirsch delivers a truckload of just-picked sweet corn to the Jeni’s production kitchen in Grandview, the work is far from over. kitchen staff still have to prep the corn by shucking it and cutting the kernels from the cob.

Jeni’sentree


The eaTingWe’re lucky here in Columbus to be able to eat Jeni’s ice creams on waffle cones, as part of sundaes, and in ice-cream-sandwich form at any of eight scoop shops around town.

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Blank Slate Brewing Company (Cincinnati)

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1 1 0 l C o l u m b u s C r a v e . C O M l f a l l 2 0 1 2

Beerdrink

Grown-up beers meet grown-up food on the drink lists at high-end restaurantsStory By j ill moorhead l PhotoS By jodi miller

the art of Craft BrewS

“There are a lot of great beers out there, and none of them are made by Coors.” My of-age booze connection was snarky as he delivered a 12-pack to my freshman dorm room. Everyone

starts somewhere on the path to drinking good beer; I started with Killian’s Irish Red.

I grew up, as did my taste buds. And it’s safe to say that our city’s beer palate is growing beyond the watered-down macro-lagers of our youth, as well. (Though, not unlike Kraft Dinner, those first beers have a special place in our hearts, don’t they?)

With five new breweries this year, three on the way and every beer bar so packed you can’t get a seat, the Capital City is a hopping (get it?) place to get your hops on. Several of Central Ohio’s best upscale restaurants are happy to contribute to the growing beer culture.

“Why would a restaurant that takes great efforts to source the best local ingredients for their meals be satisfied with a mediocre beer list?,” asks Julie Mulisano, food and beverage director at the Granville Inn.

When put that way, this “grown-up beers meet grown-up food” thing seems like a no-brainer.

Join us as we take a look at seven eateries that put as much effort into their beer menus as they do their wine, liquor and dinner menus. At these restaurants, you can have your beer, and eat your black truffle potato mousseline, too.

1808 american Bistro29 e. winter St., delaware

With 48 beers on draft and a website that’s updated daily with new selections, the Delaware eatery is not shy about its love affair with beer. Chef Josh Dalton is such an aficionado that he’s opened a sister restaurant two doors down. Vino Veritas Tavern is the bomber equivalent to 1808, serving 50 different

types of the 22-ounce beers.For Dalton, it’s not just a

numbers game. “Beers have a tremendous

amount of character once you get past the domestic lagers and pilsner,” he says. “You start getting into some of the IPAs with their bitterness, and the Belgians with their sweetness.”

exPert PiCk: Chef josh dalton recommends Bell’s oberon ale paired with the 48 hour Short rib.

deepwood511 n. high St., Short northNow that Colin Vent, the force behind DeepWood’s striking beer list, is a bona fide zymurgist at Seventh Son Brewing, the ultimate responsibility of keeping the Short North restaurant’s pint glasses full falls to owner Amber Herron and assistant front-of-house manager Nicole Eggert. “Colin’s the heart of the list,” says Eggert. “Amber and I are the brains.”

A new approach means the beer list has the same fluidity as the rest of the restaurant’s menus, with changes (newest additions include smoked beers and hefeweizens) based on sea-sonality and dialogue with patrons. Democracy in beer? God bless America!

exPert PiCk: assistant front-of-house manager nicole eggert recommends dogfish head 90 minute iPa paired with the lentil patty.

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l’antibes772 n. high St., Short north

When L’Antibes doubled its seating capacity by adding an urban patio last summer, the restaurant multiplied the number—and style—of libations as well. A new atmosphere for enjoying French fare brought on a younger clientele with new tastes.

“They’re into craft beers. And Belgians,” says Sam Ellis, server and wine steward at L’Antibes.

The largely European beer list is served by an attentive and professional waitstaff. Hops just got fancy.

exPert PiCk: wine steward Sam ellis recommends rogue Chipotle ale paired with Bluescreek farm mini lamb Burgers from the patio menu.

till dynamic fare247 king ave., viCtorian village

It’s not surprising that Till’s Magdiale Wolmark is as passionate and detailed about the beers he serves and the stories behind them as he is about every other aspect of his restaurant. This is the guy who drives out of state to meet his meat before it’s slaughtered.

Consider this incredibly good news for the beer geek looking to fall in love with obscure and food-friendly beers. Till’s tap, bottle and can lists are stocked with low-alcohol craft, indie and local beers—with a special nod to gypsy brewers, folks who make small batches using other brewery’s equipment.

exPert PiCk: owner magdiale wolmark recommends arcobrau Zwickl lager paired with the lamb burger with smoked goat cheese.

Spagio wine lounge1295 grandview ave., grandview

Don’t let the name fool you; the bistro-turned-carryout tucked next to Spagio fills its coolers with at least 150 beers, all available for on-site consumption or to-go.

The ability to try beer in singles rather than risk purchasing a six-pack of something you may not like makes this a haven for beer lovers. New additions to the small plates menu can help soak up the suds should you decide to try to tackle a beer cooler or two.

exPert PiCk: wine lounge manager olivia davis recommends goose island 312 Urban wheat ale paired with Sweet thai Chili Calamari.

granville inn314 e. Broadway, granville

Want to try all the beers? Granville Inn is the place to go, partially because they embrace the sample flight (the easy way to try as many beers as possible and still be able to walk without swaying). Craft beer lovers will adore the selection.

“[We carry] real products that are lovingly crafted with heritage and tradition,” Julie Mulisano says.

Whether they’re from nearby Newark or Lancaster or from across the pond, all the selections are made to honor the legacy of the

88-year-old inn, built as a cornerstone of the New England-style village.

exPert PiCk: food and bever-age manager julie mulisano recommends rockmill Brewery organic dubbel paired with a smoked pork chop.

rivage atlantique652 high St., worthington

Sixteen food-forward beers flow through the taps in The Back Room gastropub, at-tached to the back of Rivage Atlantique.

“We try to pair our food offerings with seasonal beer options,” says co-owner Bill

Cosgrove. There’s an emphasis on

seasonal; Rivage’s customers demand it. In the fall, they sell so much pumpkin beer they offer multiple varieties. Despite this, several taps are reserved for IPAs. Bartender Greg Longfellow admits he’s biased toward the style, but finds them great go-to beers that work well with the restaurant’s vast seafood selection.

exPert PiCk: Bartender greg longfellow recommends lagunitas iPa paired with yellowfin tuna.

Jill Moorhead blogs about food at itinerantfoodies.com

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Hilliard, OH 43026

Vietnamese Tuna Rolls, oysters and tacos at Rivage

1 1 4 l C o l u m b u s C r a v e . C O M l F a l l 2 0 1 2

There’s a rea-son why most restaurants list their non-

alcoholic beverages near the bottom of the menu: They’re just not very exciting.

At the Downtown Venezuelan restaurant El Arepazo and its new sister restaurant in Gahanna, Arepazo Tapas & Wine, the virgin drinks are just as thrilling as the flavorful fare.

The popular Down-town lunch spot touts its five juice options on a colorful chalk-board near the cash register (and even has a designated juice maker during peak hours!). The idea is to serve freshly made juices that match the food’s authenticity.

“It’s something we do back home—we drink a lot of natural juices,” co-owner Carlos Gutierrez explained of his native Venezuela. “Over there, the fruit is in the backyard. It’s very easy access. You get the fruit, you pick it up and you make juice. Every time we travel or we go back home,

we think about how great it would be to share that with our clientele.”

At the Gahanna lo-cation, bartenders mix each drink to order, blending frozen pulp with sugar and water to create a fruity, frothy drink. Each fla-vor can also be made “con leche”—mixed with whole milk to produce something more like a smoothie.

Of the five juices—mango, blackberry, passion fruit, guava and guanabana—the passion fruit and mango are the most popular, with overt tropical flavors. The guava and blackberry are sweet but subtle.

Guanabana, also known as soursop, is a quirky South American tree fruit with white pulp and a creaminess similar to coconut milk. Its slightly floral, sour flavor works best when mixed with milk.

Gutierrez particular-ly recommends pair-ing the Bandeja Paisa, a popular Colombian dish containing cho-rizo, chicharron and steak, with the passion fruit or guava juice.

drink juice

A new squeezeArepazo’s fresh fruit juices are an imported Venezuelan specialtystory by HeAtHer grossPHoto by jodi miller

los galapagos378 s. grener Ave., west side614-878-7770los galapagos is a grocery store and restaurant that serves ecuadorean and colombian food, and it offers juices similar to those at Arepazo. “that’s one of my favorite places to go eat on sunday, when we’re closed,” said Arepazo co-owner carlos gutierrez.

northstar cafemultiPle locAtions thenorthstarcafe.comnothing goes better with northstar’s

fresh, local ingredients than a squeezed-to-order glass of orange juice. or try the shooting star, made with orange juice, organic carrots, lemon and ginger.

Krazy monkey juicebar mobile truck614-440-9885Krazy monkey shares a partially solar-powered truck with earth’s crust Pizza. the mobile juice bar serves fresh-pressed juices made with carrots, lemons, celery and all sorts of healthful ingredients.

more fresh-squeezed drinksjuice FAst

el Arepazo47 n. PeArl st., downtown

Arepazo tapas & wine93 n. HigH st., gAHAnnAelarepazolatingrill.com

Serving Columbus since 1984

Westerville496 Polaris Parkway

614-891-6011www.blueagaveohio.com

Happy Hour Specials Every Day 4p-7pAppetizer & Drink Specials

New Albany9745 Johnstown Rd

614-855-9060

Fresh Guacamolemade table side! Patio Now Open!

Olde Mohawk Restaurant 819 Mohawk St. German Village 444.7204Open every day www.theoldmohawk.com

Open Sunday & Monday 11am - 10pm • Tuesday - Thursday 11am - 11pmFriday & Saturday 11am - 12am

THIS JUST IN -CROWDS ARE GATHERING

AT OLD MOHAWK FORHAPPY HOUR!

Happy Hour1/2 Price Appetizers • $1.50 Bud Lt & Yuengling Drafts

$1 Off All Drafts • $1 Off Liquor $1 Off Wine

Monday-Thursday Dinner Specials

menu PERFECT PAIRINGS

V ittoria is a great des-tination for traditional

Italian fare any night of the week. But on Mon-day nights the drink pairings are twice as nice: That’s when the Powell restaurant offers all bottles on its impressive wine list at half price.

The cozy bar, always popular with regulars,

really buzzes during these bargain binges (apps are also half-price at the bar). The spacious dining room, meanwhile, is a hit with large parties on vino night who share bottles and indulge in the menu’s comforting classics. (Meat lovers should not miss the sinfully thick lasagna.)

On my last visit I enjoyed the Veal Alla

Sorrentina ($29). The thin slices of tender veal, breaded and sauteed, were cov-ered with a rich, nutty cheese sauce and topped with big flakes of buttery crab meat.

To accompany this decadent dish, I rec-ommend light drinks and a dry wine to cut through the richness and bring out the sea-food’s sweetness.


CoCkTAIlSicilian Grapefruit Gimlet ($10)

This globe-trotting tipple is fruity without being too sweet. It’s also wonderfully thirst-quenching, almost like a light, citrusy sangria. (It’s probably good they don’t serve the gimlet in pitchers.) The drink’s bright, fresh flavors help the entree’s sea-worthy crab meat sing.

wINEVigne Regali Principessa Gavia ($11 glass/$42 bottle)

This Italian white is bright on the tongue with a dry, clean finish (and a real bargain on Monday at $21 a bottle). Imagine relaxing during a lazy, sunny afternoon on the Tuscan coast and you get the idea behind a chilled glass of Gavi.

BEERBirra Moretti ($4 bottle)

I’m a big fan of European-style lagers—brisk, refreshing and just a little bitter, with a lot more flavor than their too-smooth American counterparts. This Italian brew is also dry for a lager, with a nice tang that helped wash down the veal’s creamy cheese sauce.

SToRy By BRIAN l INDAMooD l PhoToS By AlySIA BuRToN

VEAl DEAl

Vittoria Ristorante10241 SAwMIll Pkwy., PowEll, 614-791-8100vittoriacolumbus.com

Always supporting local and buying local ingredients

SUBS AVAILABLE UNTIL CLOSE!

(614) 261-9355(((((61 ) 261111 93

590 OAKLAND PARK (IN CLINTONVILLE)

Reinvented Comfort FoodCasual Atmosphere

• $5 Happy Hour Specials• Patio • Private Event Space

• Free Parking

Open Lunch, Dinner & Late Night560 S. High St. • Columbus, OH 43215(614) 824-2301 • www.tmurrays.com

Mexican Food…It Is Not Just Tacos

and Burritos

Polaris/ Westerville 2127 Polaris Parkway

Across from Old Germain Ampitheatre(614) 547-0246

Worthington/ CampusView7475 Vantage Dr.

At Rt. 23 & I-270(614) 781-0751

www.elacapulcorestaurant.com

Combo Lunch OnlyBUY 1 MEAL &

2 SOFT DRINKS,GET 2ND MEAL FREE!

(of equal or lesser value)One coupon per family or table. Not valid on Carryout. Not valid with any other specials or discounts. Exp 11/1/2012

Perhaps it’s easier to recognize Mary Martineau than to pinpoint where ex-

actly you’ve seen her before. That’s because Martineau is a multitalented multi-tasker who’s active in many a Columbus scene—she’s a crafter, a vintage Vespa driver, a foodie and a Har-rison West and Short North enthusiast.

Another title she holds dear is her position as the North Market’s director of marketing.

“Food is a necessity for

survival,” Martineau said, “but it’s also a way that people make connections with one another, and that’s one of the things the North Market provides.”

Martineau’s been helping foster said connections since 2005. All those interests of hers have come in handy. She’s been integral in creat-ing some of the market’s most beloved festivals and events, like the Market to Market Ride, Artisan Sundays and Local Brews and Local Foods.

When she’s not zipping

around on her scooter from activity to activity, here’s where you might find her.

l What’s your go-to North Market lunch?

In no particular order: A No. 9 or banh mi from Lan Viet, stromboli from Sare-fino’s, Greek salad with sha-warma from Firdous, Clever Crow pizza, a Brezel pretzel, or any number of things from Kitchen Little—their chicken salad or BBQ chicken in the summer, and cassoulet or any of their noodle dishes when in need of warm com-fort food in the winter.

l You’re busy. Where do you go for a drink?

I love the patio at Caffe Apropos. I get a bottle of wine—a Hey Mambo or some California riesling—and a cheese plate.

l Where’s your favorite place to eat for a romantic night out?

Barcelona. My husband

and I celebrate our anniver-sary in May, my birthday is in June and both are perfect patio months. As far as I’m concerned, there’s no more perfect patio than Barce-lona’s.

It’s always impeccably


short ordersWhere Mary Martineau heads when she wants something specific.

Brunch: “Tip Top. I order some manner of a skillet with eggs, potatoes and sausage. Oh, and a mimosa.”

dessert: “I love anybody who can do a good creme brulee. I know it’s cliche according to the food world, but I don’t care. Barcelona always makes a good one.”

Farm-to-plate:“Hands down, Alana’s. She’s in North Market every single day. I also love Knead’s Motherclucker and the Urban Cowboy at Commonwealth.”

Mexican:“Junior’s Tacos off Fifth Avenue, Los Potosinos in the King-Lincoln District, and Los Guachos off Sullivant Avenue on the West Side.”

“I class it up at La Chatelaine. It’s as close to a classic Parisian cafe as you can get in Columbus, and I’ll take it.”

scene CLosIng tIMe

North Market’s marketing guru Mary Martineau hits hotspots on her Vespastory By JaCkIe Mantey l Photo By aLysIa Burton

sCoot over

Mary MartIneauAge: 42

Director of Marketing, north Market

59 sPruCe st., arena dIstrICt

Hometown: Cleveland

manicured with gorgeous greenery. Now that the stage is set, top all of that off with a glass—or two—of their signature sangria, a pan of paella and my adorable husband as company and we can pretend that we’re vacationing in Spain.

l Speaking of vacationing, do you have any restaurants that you like to visit to reminisce on trips abroad?

I have a love of Greek food. I have yet to find a place that does authentic souvlaki like you can get on the streets of Crete—we

have friends who live in Chania—so I settle for the amazing gyros and perfectly crispy fries at the Acropolis Gyro Palace in Clintonville.

We went to Quebec for my husband’s birthday a few years ago and had poutine at this artsy little diner. That makes it a must-order at Little Palace, where it comes decadently topped with short ribs.

I can class it up a little bit with La Chatelaine. That’s as close to a classic Parisian cafe as you can get in Co-lumbus and I’ll take it. They do a marvelous job.

Birthdays, Weddings, Baby

Showers and more!

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tinasyummies.comyummiestina s

791 E Long St & Garfi eld Ave.(Next to Lincoln Theatre)

614-887-6895

Famous for our Pollo al Carbón(Grilled Chicken just Fri & Sat)

Taqueria Mobil & Mexican Food

Mon-Sat: 11am-7pm

#1 in Columbus

Specials every day!

Simply Great Chinese Food277 E. Livingston Ave • German Village

614-224-1468 • happydragonlivingston.com

Happy Dragon

sweet!

Sidebar 122122 E. Main St., Downtown 614-228-9041sidebar122.com

Bruselina

Story By ShEllEy MannPhoto By alySia Burton

layEr cakESwanky Downtown spot Sidebar 122 gets lots of inspiration for its small plates from South American cuisine. Take this gorgeous dessert, bruselina, a beloved Peruvian treat. More like a custard than a cake, it’s got layers and layers of spongy mousse cake separated by a creamy butterscotch sauce. On top is fluffy vanilla whipped cream and crunchy toasted almonds. Paired with fresh fruit, it’s light and airy—but plenty decadent.

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Columbus Crave - Fall 2012

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