Season’s Eatings — Autumn Menu Changes in Columbus
Written by Maureen Yoshizaki, Originally published in (614) Magazine
Wolf’s Ridge Brewing
215 N Fourth St.
wolfsridgebrewing.com
If you’ve had the pleasure of dining at Wolf’s Ridge (pictured), you know that this new American-style restaurant within the microbrewery is not only delicious, but under the careful direction of Executive Chef Seth Lassak, beautifully presented. Guests can look forward to new additions such as fried octopus with mole and roasted tomatoes, a beautifully seared duck breast with herbed gnocchi and butternut squash, bacon crusted halibut and sauerkraut silk, and a Tomahawk pork chop with fingerling potato hash and tobacco onions. Be sure to save room for a slice of Habanero cheesecake.
The Rossi Bar and Kitchen
895 N High St.
rossibarandkitchen.com
The Rossi has long been a Short North favorite for New York-style pizzas. Now under new management, and the talented knife of Executive Chef Matthew Heaggans, it’s beginning to branch out a bit creatively. (Don’t worry, the pizza and Yukon Gold fries aren’t going anywhere.) Though the last menu was just released in July, soon you can look forward to fall additions of foie gras potstickers, miso-brined pork loin sandwiches with pickled chili and shiso aioli, as well as Cochinita Pibil; a delicious, earthy, traditional Mexican slow-roasted pork shank served with shredded cabbage and tortillas. With Heaggans never hesitant to change gears, be sure to get in and try the current menu while it lasts.
Spagio
1295 Grandview Ave.
spagio.com
Their European and Pacific Rim cuisine has been an institution in Grandview Heights for 30 years, and Spagio has long been admired for its ever-changing and eclectic fine dining. Proprietor and chef Hubert Seifert and his wife Helga are German-born, and their fall menu reflects this said heritage. Regulars and new guests alike can look forward to pumpkin gnocchi with braised leeks; duck cassoulet; traditional Wienerschnitzel; crispy, pounded veal cutlets; and Norwegian salmon with riesling sauerkraut, mashed potatoes and vin beurre blanc. These dishes, along with Chef Seifert’s effusively warm hospitality, are always comforting in the coming chilly months.
The Sycamore
262 E Sycamore St.
thesycamoregv.com
Co-owner and chef Bradley Balch, along with restaurateur and Grow CEO Chris Crader (of Harvest Pizzeria, Salt & Pine) transformed this longtime neighborhood “dive bar” into a warm and inviting upscale German Village eatery. Known for their cocktails as well as their food, guests can sample Okinawa sweet potato chips with shishito peppers and white balsamic powder; pancetta-wrapped prawns over cheddar and scallion Shagbark grits; as well as a braised short rib BLT, made up of hickory barbecue rubbed ribs, smoked pancetta, pureed asparagus, heirloom tomato, and more. If you’re snacking at the bar during their happiest of hours, be sure to order the house fries—and anything else your extremely knowledgeable server/bartender or Sycamore manager Michael Vehlber recommends.
The Rockmill Tavern & Brewery
503 S Front St
www.rockmillbrewery.com
From the owners of the extremely popular Rockmill Brewery in Lancaster, this highly anticipated venture slated to open in the Brewery District will have Executive Chef Andrew Smith finalizing their inaugural menu. A few menu highlights will include marinated beets, branzino with sweet chilies and salsa verde; duck leg pot pie with fried kale; and seared hangar steak with pickled onion rings and black pepper gravy.
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