The latest updates from the bar and restaurant scenes

The Columbus Urban League of Young Professionals' Black Restaurant Week is underway and runs through Saturday, June 23. Seeking to raise awareness of minority-owned businesses, CULYP Black Restaurant Week features special deals at Creole Kitchen, J Hot Fish, The Pit BBQ Grille and other participating restaurants. Learn more at culyp.org/culyp-black-restaurant-week.

Mikey's Late Night Slice is now open in the old Yankee Trader building at 457 N. High St. Still in its soft-opening phase, the new location carries Mikey's familiar menu of pizza, starters, “rabbit food” (salads), cocktails and beer. Owner Mikey Sorboro's latest spot also features a basement bar (you enter through a secret door in the walk-in cooler) called the Sacred Palm Room that's available for private parties.

Legacy Smokehouse holds the grand opening of itsfirst standalone brick-and-mortar location beginning at 11 a.m. Saturday, June 23, at 340 Greenlawn Ave. Legacy got its start last year as a food trailer serving Central Texas barbecue, expanding quickly to include this location across from Berliner Sports Park, a stall in the Short North Food Hall and an upcoming restaurant in Hilliard.

Eden Burger is in the midst of unveiling changes to the organic and plant-based fast food restaurant, which closed in May to revamp its operations, menu and space. Located at 1437 N. High St., the burger, fries and shakes spot will hold its second soft reopening 5-10 p.m. Friday-Sunday. With a tech industry mindset to “fail fast and iterate,” co-founder Chad Goodwin said the decision to revamp was prompted by a desire to run the business more in line with its core values, meaning faster and more affordable. Recipes have been slimmed down to feature fewer ingredients and prices have been cut. “I think a lot more restaurants are set in stone, but we have such a culture of change,” Goodwin said.

Preston's Burgers and Watershed Kitchen & Bar are participating in the James Beard Foundation's annual Blended Burger Project, which encourages chefs to think about sustainability in their kitchens. The contest challenges participating chefs from around the country to create a burger that blends protein with at least 25 percent mushrooms. Five contest winners will receive an invitation to cook their blended burgers at the James Beard House in New York City. You can vote for your favorite burger at jamesbeard.org/blendedburgerproject.

The Half Pint is now open in Old Worthington at 671 High St. The burgers-and-beers restaurant replaces Harold's American Grille. Half Pint also has locations in the Arena District and Marysville.

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