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Food & Drink

Season’s Eatings — Autumn Menu Changes in Columbus

614now Staff



Written by Maureen Yoshizaki, Originally published in (614) Magazine

Wolf’s Ridge Brewing

215 N Fourth St.

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.

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.


1295 Grandview Ave.

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.

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

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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Food & Drink

Italian Lebanese hybrid restaurant coming to German Village

Regina Fox



What do you get when you cross Italian food with Lebanese fare? Bistrolino.

The new hybrid restaurant will take over the spot formerly occupied by Harvest Pizzeria at 495 S 4th St. in German Village. A December open date is expected.

Columbus Business First reports Bistrolino is owned by Samer Chedid and Francesco Todisco, who worked together at Aladdin's Eatery. As immigrants, Chedid will bring is Lebanon roots to the concept, while Todisco will contribute his Italian influence.

Todisco told Columbus Business First the menu will be small, offering single-serving baking dishes including zucchini parmesan, braciola, and a Lebanese flatbread called man'oushe.

Keep an eye on Bistrolino's Facebook for updates.

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Food & Drink

Taft’s on Draft: Cinci Brewporium opens first Columbus location in Franklinton

Linda Lee Baird



After hearing all the hype about Cincinnati’s up-and-coming Over the Rhine neighborhood a few years back, I went to see it for myself. The first stop was Taft’s Ale House, a gigantic brewery inside of a church originally built in 1850, fully renovated for guests’ reveling pleasure. After spending the next few hours sampling beverages and snacking on beer cheese pretzels, I was inclined to believe the neighborhood hype. Did I fully explore OTR that night? I don’t actually remember. But I’m certain that I had a great time at Taft’s. So when I found out that Taft’s was coming to Columbus, the news sounded even sweeter than their Maverick Chocolate Porter.

Taft’s Brewpourium Columbus spans nearly 6,000 square feet in the Gravity development, including over 2,000 square feet of patio space. Like the development itself, Taft’s is building an artistic theme into its new offering. “Our actual design is going to be kind of focused on ‘80s/‘90s pop art,” said David Kassling, Managing Partner for Taft’s Brewing Company. “Being that Franklinton definitely has its art roots, we think that’s a great way to ingrain ourself in the community.”

Kassling said that the word brewpourium literally means the place where the brew is poured. That they’ve chosen to make “brewpourium” part of their name tells you everything you need to know about what Taft’s wants to be known for: its carefully crafted suds. The brewpourium will have at least 10 taps serving Taft’s original varieties, including its signature Gavel Banger IPA, which was voted best beer in Cincinnati last March by the city’s residents.

Taft’s will offer a full food menu as well. Kassling is particularly proud to introduce New Haven-style pizza to Columbus. “We’re recreating a style that doesn’t exist anywhere else in Ohio,” he said. (The style is also known as apizza, which is pronounced "a piece," as in, I’d like a piece of that crisp coal-red cheesy goodness right now, please.) Kassling describes it as a cross between New York and Neapolitan style. Taft’s version features our and tomatoes imported from Italy.

Rounding out the menu is another ‘90s-inspired treat, this time in dessert form. Remember Dunkaroos, those cookies that came in a package with icing designed for dipping, perhaps consumed while you watched episodes of Saved By the Bell? Taft’s will serve up Taftaroos, its unique take on the snack.

Kassling plans to use the brewpourium’s large space to offer patrons activities beyond food and drink. The stage will be open for games of darts when not in use for performances. On the floor, guests will find shufflepuck and Killer Queen, an arcade game utilizing 8-bit graphics in line with the old-school theme. Video game fans will also find gaming stations inlaid in the bar, with several retro options to choose from.

With three Cincinnati locations in operation, Kassling is not new to the business. Even so, expanding to Columbus marks a milestone, and one he wasn’t always seeking to meet. “We didn’t necessarily look at this as we needed to expand to a new city or we needed to expand to Columbus,” he said.

But when the opportunity to join the Gravity Project presented itself, Kassling said it proved too good to pass up. “We’re really excited, not only because of the nature of the building being so modern and unique, not just to Columbus, but to anywhere. But also the shape of our space is funky, and that led to different ideas in what we wanted to do with our build out.”

Kassling acknowledged that in coming to Columbus, Taft’s is joining a few of our communities: the community of Franklinton, to be sure, but also the well-established community of independent breweries operating across the city. An installation built into Taft’s countertop will pay homage to this fact, incorporating crushed cans and packaging from breweries like Seventh Son, Land-Grant, and North High. “It’s gonna be totally an art piece,” he said.

Rather than focusing on the potentially competitive aspect of the brewing scene, Kassling emphasized the camaraderie and common goals within the industry. “At the end of the day, craft beer is a great way to bring people together,” he said. “And at the end of the day, we’re all preaching community and good times.”

While Taft’s new location may not be in a church, Kassling’s words are the type of preaching that I can get behind.

Taft’s Brewpourium Columbus is located at 440 W Broad St. in the Gravity project. For more details about Taft’s, visit

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Food & Drink

New “relaxed” wine house now open in Dublin

614now Staff



Next time you're in Dublin, make sure to stop and smell the rosé at the city's newest wine bar. Coast Wine House recently opened at 75 S High St., offering a contemporary wine bar + bottle shop inspired by a blend of the spirit of coastal California and traditional wine country cafés, markets, and bodegas, according to the website.

Coast assures they don't take themselves too seriously "in contrast to the conventional wine world," describes the website.

"The mood is decidedly relaxed. The wine is pleasantly chilled," Coast says.

The wine bar is run by Dustin Snow, who his wife, Molly, believes brings a "warm and relaxed" feel to Coast.

"A visit to our house is by no means fancy, but Dustin makes it special, because he genuinely wants to make you feel at home," she wrote on Instagram. "And since Coast is an extension of our home you will have this same warm and relaxed experience."

Coast is open Wednesday and Thursday from 12pm- 9pm, Friday and Saturday from 12pm- 10pm, and closed Sunday through Tuesday. To learn more visit

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