A rotating list things we’re loving or obsessing over or that we think are worth exploring right now: favorite tastes, stand-out dishes, good drinks, restaurants deserving a little love, new menus, anticipated openings, fun adventures. [Updated 6/2/17]
1. Hot Chicken Takeover coming to Clintonville
It opens today! We’re very excited to have them in the neighborhood.
2. Donuts for National Donut Day
It’s technically June 2, but isn’t every day National Donut Day?
3. Kyoto-style cold brew coffee
It’s a slow process and comes out super strong and super smooth. We make it at home regularly – you can find it at One Line Coffee, Crimson Cup, and Luck Bros.
4. Brunch at Rockmill Tavern
We had such a stellar experience there: great coffee and beer, terrific brunch dishes like French toast, egg in a biscuit, chilaquiles, fried chicken sandwiches. Read my review in the Columbus Dispatch!
5. The chef’s tasting menu at Wolf’s Ridge Brewing
Chef Seth Lassak and his crew have created a stunning tasting menu to pair with the house beers. (See the top photo.)
6. Condado Taco coming to Clintonville
Just announced! Coming to the La Patrona space, close to Lavash, Bonchon, Lineage Brewing. And their Easton location is now open!
7. Ropa Vieja at Plantain Cafe
I had the shredded beef dish several weeks ago and I’m still thinking about. Every time I go to Plantain Cafe, I wonder why we don’t get there more often.
8. Jhol momos at Momo Ghar
It’s a tiny stall inside Saraga International Market (which merits lots of exploration) serving Himalayan dumplings called momos. Start with the jhol momo in a spicy broth.
9. Cocktails and tacos at Cosecha
Cheers to Grow Restaurant’s (owners of Harvest Pizzeria) newest restaurant, the Mexican-themed Cosecha in Italian Village. We’ve enjoyed the tacos and tortas, and the cocktails are top notch. Look for the charcoal-darkened Los Muertos and the creamy Dude Abides (which really pulls the place together).
10. The Pork Yeero at Elia Athenian Grill
This new Greek fast casual opened recently downtown. Their meat is marinated, sliced thin and stacked on a spit, then shaved off for your meal. Very different than the ground gyro meat you see at most Greek restaurants.