eat & drink

Pizza review: Dare to Enter the 36 Chambers of Yellow Brick’s Wu-Pie

A wild collaboration between Yellow Brick Pizza and the pizza’s creator, Chef Marcus Meacham (of Kraft House No. 5, and formerly of Bodega), the Wu-Pie pays respect to Wu-Tang Clan’s 36 chambers of “enlightenment” by using 36 pizza ingredients.
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Restaurant review: The Carvery slices up quick, cheap and great scratch-made lunches downtown

I didn’t expect to hear “Kick Out the Jams,” MC5’s proto-punk anthem from 1969, cranked up when I entered a sleek new Downtown lunch spot recently. Turns out that smart and terrific, six-week-old sandwich shop was full of surprises.
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Foodwire: News you can chew, featuring Columbus Coffee Trail, Sweetwater Brewing, Mozart's and more

Celebrate International Coffee Day by taking part in Columbus' first coffee...
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Staff Pick: 49th Annual Oktoberfest

Full disclosure: Despite the obvious Scottish connotations of my last name, I come from a long line of proud Germans. (My mother is a Haas, and, as family lore goes, her great-great grandfather was a German brewer.)
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Grub crawl: A tour of Columbus taverns raising the bar on pub food

Once upon a time, writing a story about Columbus bar food was easy. Just round up the usual suspects serving the usual greasy kid’s stuff that wobbly people mindlessly chew to soak up the hooch, and you’re done. There really weren’t a ton of handmade — let alone interesting or distinct — tavern-y nibbles out there. My, how times have changed.
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Dining (with)out: Where to eat and drink on a special diet

I’m a gluten-free vegetarian and my girlfriend is vegan. Though we are admittedly homebodies, we both love food and enjoy the occasional night on the town with friends.
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Bar profile: Spacebar hits the right key

When Spacebar owner Ben DeRolph took over at 2590 N. High St., the task to transform the dive-y North Campus rock joint into a sophisticated music venue seemed as ambitious as putting a man on the moon for the first time. But after a long and grinding remodel, DeRolph’s vision is almost complete. With a brand new sound system, an eye-popping new look and a wildly successful launch weekend, Spacebar is finally off the ground.
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Food made with booze

Few things beat an expert pairing of liquor and fine fare, and a few Columbus purveyors are cutting out the middle man. Expertly cooking the libations directly into the dish allows both food fanatics and liquor lovers to double down on the alcohol intake — though, obvs, it won’t get you drunk; we’re not talking jello shots here — while enjoying some delicious nosh. Whether it's a sweet treat or a beer-brushed burger, chowing on booze-fueled fare is better than ever.
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Wine: A classic classic

Light. Straightforward. Balanced.
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Restaurant review: Gallo’s Tap Room new menu solidifies sports-bar’s all-star status

When Gallo’s Tap Room opened a decade ago, its rock-and-roll attitude, lengthy beer list and ahead-of-the-curve pub grub separated it from a pack of generic sports bars. Gallo’s near-instant success meant near-constant crowds and an overtaxed cooking staff valiantly operating in a tiny alcove of a makeshift kitchen.
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Downtown Abbey: On a Friday; topics discussed: Whitney Houston, bachelorette parties, Tae Kwon Do, REO Speedwagon

I’ve been told on several occasions that “nothing good happens after midnight.” After a Friday night at Damn Girl, followed by an enlightening experience at a local dive, I have reason to believe the best stuff happens exclusively after the clock strikes 12 a.m.
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Beer me: Five tiny Columbus taprooms to try

A roundup of local breweries and their small, charming taprooms
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Pizza review: Dare to Enter the 36 Chambers of Yellow Brick’s Wu-Pie

A wild collaboration between Yellow Brick Pizza and the pizza’s creator, Chef Marcus Meacham (of Kraft House No. 5, and formerly of Bodega), the Wu-Pie pays respect to Wu-Tang Clan’s 36 chambers of “enlightenment” by using 36 pizza ingredients.
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Happy hour review: Hey Hey Bar and Grill is a neighborhood hangout with delicious pub grub

After a tough day at work, a familiar face and stiff drink can be the perfect prescription to take the edge off. If you want to avoid the networking crowd and just belly-up to a bar filled with friendly people, fair prices and amazing food, Hey Hey Bar & Grill in German Village has what you need. This no-frills neighborhood hangout, with the added bonus of gastropub-worthy fare, will have you loosening your belt buckle as well as your tie.
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Distilled: Amaro Averna is a perfect option for fall cocktails

Fall in the Midwest — fire on the trees — is my favorite time of year. The weather is perfect, the trees look almost as beautiful as the-one-you-love’s smile, Calvin Johnson (aka Megatron, aka Don Mega) is busy embarrassing foes — his outing against the Panthers aside — and meaty, flavorful cocktails are back. No more of those watered-down vodka/gin drinks.
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Restaurant review: Semi-upscale Firebirds flies along a mainstream of proven favorites

Glancing at its food and drink menus, I wondered if Firebirds Wood Fired Grill had been imported from 1994 instead of North Carolina. After a few meals, I began to understand why the Charlotte-based chain has rapidly expanded to 30-plus links.
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STAFF PICK: Celebrate Oktoberfest a little early at Grandview’s Zauber

Hold on to your lederhosen, Oktoberfest is here. Well, actually, the big, official Columbus Oktoberfest is still a week away, but don’t let that get in the way of drinking some fine German-style/Oktoberfest beers this weekend.
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Bar profile: Cray specializes in infused liquors and sliders in former Wonder Bread building space

Crystal Parks comes from a long line of talented cooks, but it was her love of infused liquor that inspired her to open Cray Eatery and Drinkery (697 N. Fourth St.). Situated in the Wonder Bread building, Cray Eatery and Drinkery brings a plethora of housemade infused liquors and a slew of tasty small plates to the Italian Village in a grown-up sports bar atmosphere.
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Wine: Still summer sippin’

Looks like cran-apple juice. (OK, that was supposed to be flattering.)
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Restaurant Review: Till’s "Taqueria Thursday" tacos don’t disappoint

Till has to be the most versatile restaurant in town. That’s why I believe the remainder of its title — “Dynamic Fare” — describes an ideology/aesthetic instead of a cuisine style. And that’s why Till is willing to tackle any kind of cooking — vegan, meaty, American comfort, Mediterranean, Asian, Jewish, you-name-it — so long as Till can do it in its inimitably own beautiful and from-scratch way. I know what you’re thinking now: Yeah, but what about tacos?
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