February 1, 2013 Cover Story

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February 1, 2013

How Columbus Gets Down

As temperatures drop across Ohio, we’re bringing the heat with 920 perspectives (gathered both online and in person at bars, workplaces, and events around the city) on one of...

January 21, 2013

Fork in the Road

“You wanna try some oven-fried tofu?” Del Sroufe asked me. Tofu! My nemesis. “Okay,” I reply, imagining tasteless nothing of nothingness. “It tastes just like my...

In Season

January Celebrate the breaking of New Year’s resolutions with a tour of Columbus’ oldest joints to have a tipple. The Columbus Landmarks Original Historic Tavern Tour once...

The Heroic Journey

Tapping into the memory app that is our multi-circuited brain, there’s a link to high school English, and, buried further down in that cerebral rabbit hole, is the trope of...

Bistro-nomical

A great hotel provides an oasis in the vast desert of life, whether indulging in a weekend staycation or pampering the palate at the on-site restaurant. From the doorman to the...

Food Ink

Getting a tattoo is a rite of passage for many, including those in the gastronomic world. In kitchens across the country, getting inked has become a way to swear allegiance to...1

At-Home Chef: Explorers Club

The smell hits you before you even finish parking the car. Faintly spicy, deeply woody, and pushing all sorts of caveman instinctual hunger buttons, the just-out-the-back-door...

Table Talk

Dustin Meadows The Funny Bone’s 2012 Funniest Person in Columbus Cheap: The best bang for your buck is Mikey’s Late Night Slice. Anytime I’m at the Woodlands Tavern...

Tastemaker: George Tanchevski

Background: Family restaurants, Hyatt Hotels Corporation Education: The Ohio State University, Hotel and Restaurant Management Hometown: Mansfield Quote: “You’re only as...

At-Home Chef: 101 Beer Kitchen

“There are two reasons I’ve chosen this dish,” explains chef Thad Kittrell as he meticulously seals his freshly made dumplings with a fork. “One, I felt with this...

Just Desserts

L’appat Patisserie Café 1159 Oak St. (614) 252-682 “L’appat’s concept is simple,” Didier Alapini, owner of L’appat Patisserie Café in Olde Towne East, tells me...

Off The Eaten Path

Short of free, everyone knows the most satisfying meal is one that a diner feels they’ve discovered in the most unlikely of spots. Some of our favorite dishes started with a...

La Vida Local

Tucked away in a Grandview Heights shopping plaza, the windows of Local Cantina boast bad service … and mustaches. On patrons, on staff faces, as well as on stickers and...

A Feast for the Eyes

Close your eyes and imagine a restaurant where a freshly sliced Brandywine tomato arrives on your plate just hours after being picked from the vine, and while enjoying the meal,...

The Meat Science

Ron Cramer threatens to duct tape Cierra Jordan to a chair to keep her quiet. Across the room, a bloody, watery mixture drips from a formerly bleached white plastic tabletop...

At-Home Chef: T Murrays

To hell with the coconut; let’s put a little lime in our chop. Chef Christine Remley of T. Murray’s Bar and Kitchen takes the common chop and sparks it up for summer with...

At-Home Chef: M at Miranova

By Kimberly Stolz Life is busy, indeed. Between working and hitting the town to sample the wonders of Columbus, we don’t always have the time nor the energy to spend hours...

Breakfast with Nick

Food City contributor Nicholas Dekker is a man with a lot on his plate; he holds a legitimate job teaching theatre at Ohio State, he’s a husband and a father, he smokes a...

Tastemaker: Angela Theado

Background: Everything from Bob Evans server to grill chef at Alana’s Education: Columbus State Culinary Program Hometown: Columbus Favorite Bob Evans order: The Rise and...

Tastemaker: Erik Till

Background: Kitchens coast to coast; chef/operating partner, The Chesler Group Education: Kent State University, Applied Chemistry Hometown: Avon Lake, by way of Cranford,...

Tastemaker: Dan Riesenberger

Background: Trader Joe’s, Northstar, Brioso Education: Self-taught Hometown: Bexley Favorite: We just started doing Danish dough and bear claws and that’s my new obsession...1