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Food & Drink

Truckin’ Tuesdays: A Food Highlight of Ninja Bowl

614now Staff

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Originally in 614 Magazine, written by Kim Leddy

Nothing brings hordes of hungry people downtown like the Columbus Food Truck Festival. From its debut five years ago, the eatery-on-wheels celebration has grown into one of the biggest events of the summer. The convoy of trucks from all around the Midwest will set up in the Columbus Commons August 12th and 13th.

Each year is also an opportunity to try out new trucks as they pull up to the bumper of old favorites. Three we’re excited about this year are all locally-grown: and this week we’re talking about Ninja Bowl.

 

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Ninja Bowl has been rolling around the city since the turn of the year and will pull up to the Columbus Food Truck Festival with all bowl menu for meat lovers and veggie folks alike. Add some edamame, harumaki, and gyoza, and you have a passport to Japanese street food. Run by husband and wife, Andre and Amanda Setiawan, you can’t miss their colorful truck wrap making its way across the city.

What inspired Ninja Bowl? My daughter inspired us to open Ninja Bowl because she loves Japanese food. When we watch the The Great Food Truck Race, she is always asking how we can win the prize. And with a food truck, we make our own schedule so we can have family time.

When did you start cooking? I learned to cook since I was little to help my aunt open a restaurant. I got to the United States at the end 1994 and I worked at a Japanese restaurant in New York City and became a head chef in 2004 cooking traditional Japanese, Asian fusion, Japanese fusion, and sushi. In 2012, we moved to Ohio; I was still passionate about cooking. And then I decided to open my food truck to bring my Japanese kitchen on the street.

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Are these your own recipes? Our recipes come from my experience working as a chef, and then I alter them in my way to fit in Ohio taste and, of course, to fit in the food truck world.

What’s the best and worst thing about running a food truck? The best thing about owning the food truck is that we can introduce ourselves to clients through food we sell; it is like having the kitchen on the street and it is pretty cool. The hardest thing is moving everyday—I mean, it’s like moving your kitchen everyday.

What’s Ninja Bowl’s signature dish? Our special dish, is our signature/best seller, is the chicken bowl—our special babekyu chicken on the bed of white rice, served with sautéed fresh vegetables and drizzled with our signature teriyaki sauce.

Follow Ninja Bowl on Facebook to keep track of their whereabouts. 

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Food & Drink

Beloved local burger joint opening Downtown location, more neighborhoods soon

Regina Fox

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In a very small amount of time, Preston’s: A Burger Joint by chef Matthew Heaggans and chef Catie Randazzo's went from a cultish pop-up to the home of many peoples' favorite burger.

With the help of a newly-created hospitality group, Heaggans and Randazzo will be expanding Preston's into more neighborhoods.

"We know Columbus wants to eat more Preston’s burgers and we want to make that dream a reality," said Reed Woogerd, CEO of Muse Hospitality.

The flagship location for the Preston’s expansion will be at 15 W. Cherry St. in Downtown. More locations throughout Columbus are planned with hopes of tapping into the Cleveland and Cincinnati markets, as well.

"We want Preston’s to be Ohio’s burger," said Woogerd.

Click here to read more about the smash burger

Matt Heaggans and Catie Randazzo are two of the most respected chefs in the restaurant scene. Together and individually, they have created some of Columbus’ most beloved concepts, including the most recent: Ambrose & Eve (which will operate under the Muse Hospitality umbrella).

Randazzo is the creator of Challah food truck, featuring the chicken sandwich with the biggest cult following in the city. Challah is no longer operating as a food truck, but recently was featured as a pop-up menu at Ambrose & Eve and could see a full brick and mortar comeback as the group expands.

Heaggans and Randazzo created Preston’s: A Burger Joint that has been racking up the accolades, including best burger in Columbus. Currently you can find Preston’s operating as a food truck, at Woodland’s Tavern and Woodland’s Backyard.

With around 70 years collective experience in the industry, Muse Hospitality's mission is to continue to guide and push the elevation of the Columbus food scene and culture.

Letha Pugh's Bake Me Happy will continue to operate independently, but will be bringing a gluten-free edge to the Muse concept.

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Biz + Dev

Columbus’ newest rooftop bar is now open

614now Staff

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UPDATE: Goodale Station officially opened on Thursday, Oct. 17. on the 12th floor of the Canopy by Hilton Columbus Downtown Hotel at 77 E. Nationwide Blvd.

The sprawling new concept features indoor and outdoor seating for up to 200 guests, and is open daily for dinner and drinks at 4:00 pm.

"Our menus are driven by the local bounty of Ohio and the Midwest to produce creative New American Cuisine,” Goodale Station Executive Chef Tripp Maudlin said in a statement. “Working with local farmers and artisans allows for the inspiration and creativity in the kitchen.”

Signature items for Goodale Station include Oysters, Pork Belly, Scallops and Ohio Wagyu New York Strip. The cocktail menu features classic and unique offerings such as "The Loose Cannon" (Rittenhouse rye whiskey, Plantation pineapple rum, banana and Elemakule Tiki Bitters) and "The Fancy Nancy" (Watershed chamomile vodka, Lillet Blanc, lemon juice, yuzu and St. Germain) and includes “Multiples” that serve 3-6 drinks per decanter.

Can't wait to experience everything this new rooftop destination has to offer? Check out this gallery to see what wonders await at Goodale Station!

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Short North's newest place to eat, stay, and play will open tomorrow. The 13-story, $50 million, 167-room Canopy by Hilton will hold its grand opening on July 30 at 77 E. Nationwide Blvd, featuring two dining options and a rooftop lounge.

Central Market House restaurant on the ground floor will act as the hotel's main food provider with breakfast, lunch, and dinner. The menu will feature a flexitarian (semi-vegetarian) menu of local and healthy options.

A dedicated elevator will take guests to Goodale Station, which offers stunning views of Downtown Columbus, the Short North, and Goodale Park. Goodale Station will feature a Southern-inspired menu for dinner and small plates along with craft cocktails open each day at 4:00 PM.

The Central Market House is named after Central Market which served as the central economic center of Columbus from 1850 until 1966, while Goodale Station pays tribute to Dr. Lincoln Goodale, one of Columbus’ founding fathers.

Other features of the Canopy hotel include:

  • Three deluxe and flexible meeting spaces offering a total of 1,850 square feet of space
  • Transfer Lounge with lockers and private showers for guests who arrive early
  • The Retreat, for guests seeking a quiet space
  • Complimentary Canopy Bikes which guests can use to explore the Short North
  • Rooftop state of the art fitness center

The Columbus location is one of only six other Canopy hotel in the United States.

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Food & Drink

New Polaris restaurant brings local focus to unique dining experience

Mike Thomas

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Sagas Restaurant Group—the group behind Atlas Tavern—is opening a new concept at 2050 Polaris Parkway in the Spring of 2020.

To help set itself apart from other dining options in the area, this yet-to-be-named concept will utilize novel pieces of restaurant equipment unique to the Columbus market: a Josper oven and Basque grill from Spain.

Imported from Spain's Basque region, the hardwood grill will be one of only 100 in North America. This machine combines the best aspects of an oven and a grill, and is 100% fueled by charcoal and hardwoods. With superior temperature control versus other charcoal grills, the Basque grill can generate temperatures from 450 degrees all the way up to 900 degrees, creating amazing seared charcoal flavor while retaining optimum moisture. 

According to a statement, this new concept will offer "approachable, upscale food at the best possible value," utilizing the best sourced ingredients. Menu items such as oak barrel teriyaki New York strip, lemon rosemary short ribs, wood grilled peach goat cheese and arugula salad, and charcoal roasted chicken with lemon confit are already being teased.

Above all, the developers hope this concept will bring a much needed local focus to Polaris.

"We believe one aspect the Polaris area is still missing out on is the local Columbus culture," a representative said via a prepared statement. "While Downtown, Easton or Bridge Park are all great destinations, the North Side population deserves to have an option for non-chain, locally sourced, and well-designed restaurants without having to drive out of the way or commit to an entire evening out."

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