Last week, Crimson Cup Coffee released its newest cold- brew coffee on nitro tap, the Hopped Holiday Nitro. The coffee is based on a Guatemalan direct trade bean that's cold- brewed, dry-hopped with Oregon hops, and mixed with spices like cinnamon, clove, nutmeg, star anise and orange rind. Coffee specialist Brandon Bir adds lactose, a sugar typically used in milk stouts. The Holiday Hopped Nitro is on tap at Crimson Cup's Clintonville coffee house.

Last week, Crimson Cup Coffee released its newest cold- brew coffee on nitro tap, the Hopped Holiday Nitro. The coffee is based on a Guatemalan direct trade bean thatís cold- brewed, dry-hopped with Oregon hops, and mixed with spices like cinnamon, clove, nutmeg, star anise and orange rind. Coffee specialist Brandon Bir adds lactose, a sugar typically used in milk stouts. The Holiday Hopped Nitro is on tap at Crimson Cupís Clintonville coffee house.

Crimson Cup debuts Holiday Hopped Nitro coffee

Crimson Cup Coffee is giving you reason to keep drinking cold-brew coffee in the winter months. In October it debuted the first in a series of cold-brews served on a nitro tap, a dry-hopped version of its Ethiopian Sidamo Kellenso beans.

Last week, it released its newest nitro cold-brew creation, the Hopped Holiday Nitro. The coffee is based on a Guatemalan direct trade bean thatís cold-brewed, dry-hopped with Oregon hops, and mixed with cinnamon, clove, nutmeg, star anise and orange rind.

Crimson Cupís Coffee and Training Specialist Brandon Bir creates these unique coffees, and for the Hopped Holiday Nitro, heís also added lactose, a sugar typically used in milk stouts. Heís aiming for a coffee version of big and spicy Christmas ales.

The specialty coffees are served on nitro tap much like beer. The nitrogen bubble infusion imparts a smooth and creamy texture; itís sometimes used in beer dispensing as a substitute for traditional carbonation. Nitrogen bubbles are many times smaller than carbon dioxide bubbles.

The Holiday Hopped Nitro is available on tap at Crimson Cupís Clintonville coffee house.

Bibibop Asian Grillís fourth location opened this Wednesday Nov. 26 Easton. The fast-casual restaurant takes the place of Mojoe Lounge, on the second level of the Easton Station building. Bibibop features build-your-own versions of Korean bibimbap bowls with warm rice, meats, eggs and vegetables.

Speaking of Easton newcomers, Pies and Pints is opening its Easton location this week. The new restaurant at 160 Easton Town Center joins its existing spot in Worthington (and a future one in Short North). Pies and Pints features, as you might expect, craft beer and pizzas. Signature pizzas run the gamut from grape and gorgonzola to chipotle chicken, while the beer list tops 100 brews on tap and in bottles.

The Early Bird Food Truck has established regular open hours near Campus. The truck is an extension of Four & Twenty Bakeshop, and is parked at 2141 Indianola Ave. The truck is open 7-11 a.m. weekdays, and 4-10 p.m. Fridays and Saturdays, serving One Line coffee and beignet-style donuts.

Two food trucks are finding brick-and-mortar homes: Blu Olive is taking over the kitchen at Hey Hey Bar & Grille, and Mojo Tago is set up at 26 Grace Dr. in Powell. Blu Olive is serving its signature Italian-inspired dishes, while Mojo will operate as a carryout taqueria.

Souper Heroes returns to Woodlands Tavern from 6-8 p.m. Tuesday, Dec. 2. Volunteers bring homemade soups to share, while guests donate to support Mid-Ohio Food Bank.

Condado Tacos opened in the Short North on Tuesday, Nov. 25. Condado was created by Joe Kahn, most recently the restaurateur behind Barrio Tacos in Cleveland. It sports a Day of the Dead theme, and features custom-made tacos, margaritas and whiskey. Itís open at 1227 N. High St., former site of Circus Bar.

The Kona Grill at Easton is now open at 4087 New Bond St. The Pacific Rim-themed restaurant features sushi, craft cocktails and Asian fusion dishes.

Sunny Street Cafe has announced the addition of two more central Ohio locations, one in Blacklick and one in Upper Arlington. The restaurants join existing ones in Dublin, Westerville, Grove City and the Arena District.

Nicholas Dekker writes about breakfast at breakfastwithnick.com and authored the guidebook ďBreakfast With Nick: Columbus.Ē Heís a regular contributor to Columbus Crave, and leads breakfast tours for Columbus Food Adventures and brewery tours for Columbus Brew Adventures.