Connect with us

Food & Drink

Sip and Save

What if I told you there was a place you could go where you could try as many different types of wine as you wanted, and have it served to you by fancy robots from Italy? A place with delicious food, local beer on tap, and friendly hosts to introduce you to wines—both old favorites [...]
Jeni Ruisch

Published

on

What if I told you there was a place you could go where you could try as many different types of wine as you wanted, and have it served to you by fancy robots from Italy?

A place with delicious food, local beer on tap, and friendly hosts to introduce you to wines—both old favorites and new.

It’s not a classy fever dream, folks.

It’s called Tastings, and it’s a new way to experience wine in The Short North.

Ross Bailey, Chief Operating Officer at Tastings, grew up in Indianapolis, and opened the original Tastings with his father. They had seen a new development in wine technology and were taken by what it could mean for the industry and experience of wine.

When you enter Tastings, these futuristic machines are the first thing you’ll notice. Huge black and brushed stainless steel behemoths of streamlined Italian design, they’re ringed with bottles of wine and small display screens. Using Nitrogen pressure and a series of tubes, the machines allow customers to dispense two-, four-, or six-ounce pours from any of the 70-plus bottles on offer, without oxidizing the wine selections.

“Oxygen is a wine’s worst enemy,” Bailey said. “Usually when you open a bottle, it’s a ticking time bomb. You have two, three, four days before it starts to get oxidized. These are all still sealed, and preserved with food-grade nitrogen. It keeps the wine preserved, so you’re not sitting there wondering, ‘How long has this wine been open? Is it still good?’ The software tells us all of that.”

The large, round machines sitting on the floor of the restaurant, like mountain islands of spirits, are lined with reds. The refrigerated cabinet dispensers against the wall keep the whites at a slightly chilled temperature.

Guests can sit at a table and get service if they prefer a sit-down experience, or they can peruse the floor of the restaurant, get some appetizers, and mingle. When you arrive, get a tastings card. This is the ticket to paradise. Fill the card with any amount of dough that you want, and—like a boozy little hummingbird—visit the various bottles displayed on the service stations to taste samples or whole glasses of wine. The service style is flexible, and the wine hosts work on a tip pool system, so you’re free to roam. And experiment.

Which turns out to be mutually beneficial for customer and owner.

“As a restaurant owner, you don’t want to open a $100 bottle of wine and hope that you’ll sell four glasses, so those are generally just [offered] by the bottle. And usually anything you can get by the glass is a much lower price point. Here, we can have wines that are over $100, but we have a lot of people that are like, ‘Yeah, I’ll spend $15 or $20 on a taste because I’ll never buy this bottle at a restaurant or in the grocery store.’ The beauty in the concept is, it allows us to really have a big by-the-glass list; which unless you have this technology, 74 wines by the glass is unheard of.”

And yes, there’s a full bar with spirits, and four local beers on tap for those who are tapped out on wine.

“We know not everybody wants to drink wine. There’s a lot of times I want to have a cocktail after work. We’re a wine bar first and foremost, but our cocktails and beers are always supplementing that other crowd that has had enough wine and doesn’t want any more, or just isn’t into wine.”

Tastings has a dynamic kitchen that is open late. You can get a bite here until half-past midnight on the weekends; build a cheese plate with over 20 options; or go for a filet or a flatbread.

Bailey, an Indiana University grad, originally moved to California with a plan to head to law school. He soon found himself captaining a boat off Catalina Island, and cycling up and down the California coast, camping at wineries. Back home in Indiana, Bailey started up his first Tastings to rave reviews, and soon started scouting the region for a second location.

“We’ve had family here and in Cincinnati, so we’ve been here a couple times and we were always looking for other markets near Indianapolis, similar to Indianapolis. And we looked at a lot of cities. Columbus is awesome… it takes you by surprise. The city itself is amazing, easy to navigate. The more time we spent over here before we even started to look at properties, [the] more it became where we wanted to spend our time. We had traveled over here enough with friends and family that we fell in love with Columbus.”

That love and his business undertaking has Bailey in Columbus three to four nights a week, staying in hotels and tending to his fledgling business.

“We are family-owned; we aren’t a huge chain that has a ton of capital to dump into this for executive chefs, and research and development, so a lot of it has been us experimenting and flying by the seat of our pants—doing what we love.”

And who wouldn’t love cheese plates and endless wine options?

Tastings – A Wine Experience

958 N High St

tastingsbar.com

Continue Reading

Food & Drink

Tea Time: Spritz puts new twist on bubbly beverage craze

Mitch Hooper

Published

on

It’s Friday night and you and your friends are at the bar. While everyone else is sipping back glasses of wine, cocktails, and beer, it’s your turn to be the designated driver of the night. We all take our rounds, and these rounds are usually a reminder that being out at the bars sober while everyone else is working on getting intoxicated just feels off. As your friends reach for their glasses to toast in celebration, you might take a sip of your ice water, or just wait to get the nod to round up the crew and go home. However, Kathyrn Dougherty is hoping to change this all-too-common situation with her line of non- alcoholic sparkling teas called Spritz.

Spritz is a new beverage hitting the markets based out of Dublin, Ohio. In a world where grocery stores offer seemingly endless options of sparkling waters and flavors, it was really only a matter of time until the trend took to tea. But, unlike the famous La Croix and Bubly on the market, Spritz is much less carbonated, giving it a lighter mouthfeel. They’ve even coined a phrase for it: softly sparkling. Combine that with flavors such as green tea with pomegranate, lemon, and peach, and Spritz might quickly become both your mid-day pick-me-up as well as that refreshing drink you enjoy in between a night of cocktails.

The idea for Spritz comes from Dougherty’s background in health and fitness. A few years ago, she and her friends were training for an Ironman competition. These competitions are not for the light of heart, as they feature 2.4-mile swim, a 112- mile bicycle ride, and a 26.22-mile marathon in this exact order. It goes without saying that training for and competing in this leaves little room for hangovers. As Dougherty and her friends would hang out more after workouts, they noticed they were craving a more sophisticated drink that wouldn’t cause a splitting headache the next day. Thus, an idea was born.

It started simple for Dougherty. At the time, she was (and still is) a big fan of sparkling waters. She also had grown a heavy affinity towards Teavana, a tea provider now owned by Starbucks. After scrubbing used Gatorade bottles with disinfectants and cleaners in her very own kitchen, Dougherty and her step-daughter began the process of brewing what would eventually become the basis for Spritz. While she no longer uses Teavana for her tea blends, she still holds a special spot for them in her heart.

Fast forward to present day and Dougherty is ready to release Spritz to the public in December. The first iteration of the teas will be hibiscus with dragonfruit, guava, and mango with no caffeine. Dougherty said this tea is great for unwinding after a long day, or simply treating yourself after a good stretch at a yoga class. The zero calorie, zero carbs, and gluten-free drink is both vegan and keto friendly so it fits essentially any diet. And while the idea for Spritz began during a time of looking for an alternative to alcohol, the drink maintains its fitness roots as Dougherty works to get the drinks in places such as PAI Yoga and Friendship Fitness in Dublin.

“I want something I can grab and say, ‘Hey, I get a treat now,” Dougherty explained. “But, it’s not going to be something I feel bad about.”

Spritz also serves a second purpose, and it’s something Dougherty feels is very important to the brand of the business. It’s women’s empowerment, and through channels such as hiring more women at proper pay rates to close the pay gap, or promoting other women business leaders through their hashtag #FemaleFounderFridays on Facebook, she hopes to change a few practices within the industry. In her mind, the best way to do so is to lead by example.

From her team being comprised of women, to working out of the space at Haven Collective—a woman-owned and -operated co-working office—Dougherty is very much walking her talk. Add in the fact that 1% of all sales this year will be donated to charities and nonprofits that empower women, and it’s clear that she is just as much invested in uplifting women as she is with concocting delicious beverages.

“For some people, [women’s empowerment] means being a stay-at-home mom and having 10 kids—that’s wonderful. I will celebrate that that’s your path in life and that’s amazing,” Dougherty said. “If you’re a woman who doesn’t want to be married and doesn’t want to have children, that’s amazing. Go do that. My number one thing here is that women can feel like they can choose the path that’s right for them and not apologize for being too ambitious, or ‘not ambitious enough.’”

Keep up with Spritz on their Facebook page at facebook. com/SpritzBev or visit the website at spritzbev.com.

Continue Reading

Food & Drink

Sweet News: Macaron pop-up opens in Short North

Regina Fox

Published

on

We've adopted many things from the French—kissing, press, bread—but perhaps the sweetest is the macaron. Cincinnati's Macaron Bar recently opened a pop-up location in the Short North at 668 N High St., just in time for the holiday season.

The bakery offers "a premium texture and flavor experience enhanced by our vibrant, cosmopolitan stores," according to its Facebook bio.

Several core flavors are available in the Short North, as well as 3-5 seasonal selections. All the macarons are gluten free. Macaron Bar also offers pour over coffees and loose leaf teas.

Macaron Bar is open Tuesday through Thursday from noon- 7pm, Friday from noon- 9pm, Saturday from noon- 10pm, Sunday from noon- 6pm, and closed on Monday. Visit macaron-bar.com for more information.

Continue Reading

Food & Drink

Strip Mall Surprise: North Columbus Vietnamese restaurant is a tasteful treasure

Aaron Wetli

Published

on

Welcome back to Strip Mall Surprise, where we highlight locally-owned restaurants and bars that just happen to be located in a, wait for it, Strip Mall.

Let’s warm up with a big bowl of Pho, along with many other Vietnamese delights, in one of Columbus’ best kept secrets: Huong Vietnamese Restaurant.

Pho

Nestled away in the southwest corner of Northland, Huong Vietnamese Restaurant is an unassuming haunt that has kept neighborhood residents swimming in Pho since 2008.

Upon entering, you will discover a quaint and cozy dining area containing a seasonal holiday display and a television paying VCR tapes of 1980’s MTV Christmas videos. Yes, you read that last sentence correctly. If the Boys 2 Men and Kenny Rogers "Oh Holy Night" collaboration doesn’t warm your soul, the Pho will.

Served in a bowl the size of a football helmet, the Pho is piping hot, rich and flavorful. You can order beef, chicken, shrimp, or noodles only, and could be split between two adults (I said could, NOT should).

Noodle bowl

If you are in a hurry, Huong offers three different options for carry out Pho: eating at home, eating at work, or eating in the car. Each option is prepared differently for the different environments the Pho will be consumed in. How neighborly is that?

If you aren’t in the mood for Pho (weirdo), the Canh Ga will certainly warm you up as well. Deeply seasoned, but not breaded, these fried chicken drums are crunchy and juicy, come with a Sweet and Sour Chili dipping sauce. They rival ANY fried chicken in Columbus and are guaranteed to warm you up on a cold day.

Fried chicken drumsticks

A menu item to definitely consider splitting, for no other reason than saving room for other delicious treats, is the FOOTLONG Banh Mi sandwich. Choose between chicken, pork, and beef options, enjoy the toasted bun and accompanying small army of cilantro, jalapeño, carrots, and cucumbers. Just be warned that finishing the sandwich in one sitting is a one-way ticket to a food coma.

Banh Mi sandwich

As for the less well known Vietnamese fare, Huong also offers Crepes (I suggest the shrimp), assorted rice dishes (get the pork chop and fried egg), and rice vermicelli salads with choice of proteins and peanut sauces, as well as a concise but versatile selection of vegan options.

Huong Vietnamese is a funky, fun, and festive holiday destination that doesn’t break the bank unless, of course, it becomes your new obsession. You have been warned.

Huong Vietnamese Restaurant is closed on Tuesdays, does not serve alcohol, and is located at 1270 Morse Road.

Continue Reading

No mo’ FOMO

Missing out sucks. That's why our daily email is so important. You'll be up-to-date on the latest happenings and things to do in Cbus + be the first to snag our daily giveaways

Shop Now!

The Magazines

X