Park Creek Kitchen is exactly a 3:57 minute walk from my sister's house in Upper Arlington. I know this because she told me to go up there on a reconaissance mission today--thanks, "Aunt B." Anyway, PCK just opened three days ago in the space of the former bare-bones, take-out operation Arlington Pizza & Meatball, and man is the difference dramatic!
PCK, which has a real chef (Johnson & Wales graduate Jeff Headley, who previously worked at Tucci's), is modern and stylish, with a nice little bar and green painted walls starkly contrasting with bright red, cloth-covered chairs. Plus, PCK's intriguing, smallish menu focuses on creative takes on American comfort favorites--with a farm-to-table and sustainability-type ethos.
Check out the exciting sandwiches I and some pals knocked back this afternoon. Above is the "We Three Pigs" (pork cutlet, crispy bacon & pulled pork)
Smoked chicken with a chunky radicchio-spiked slaw and vinegar and orange soda sauce
Southwest Burger, with a fried green tomato, homemade pickles, aged cheddar and quillija chili paste
It was even juicer than it looks!
Check out my First Bite write-up in the next Alive