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From Neighborhood To Table

On Parsons Avenue, there’s a new guilt-free way to enjoy your next meal. Preserving the idea of connecting over food and repurposing the globe at a grassroots level, Comune savors the necessity of a plant-based fix while promoting the revitalization of community. “If you get into our message, [vegan and vegetarianism] is there, but we’re [...]
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On Parsons Avenue, there’s a new guilt-free way to enjoy your next meal. Preserving the idea of connecting over food and repurposing the globe at a grassroots level, Comune savors the necessity of a plant-based fix while promoting the revitalization of community.

“If you get into our message, [vegan and vegetarianism] is there, but we’re very purposely not preachy. We make great food here; it just happens to not have meat in it,” says Comune co-owner Brook Maikut. “It’s the idea of making it inclusive versus exclusive. Everyone has different reasons. The reason why we don’t go into that is because I don’t like it when anyone beats their message over my head. I do appreciate when someone lives the lifestyle accordingly and sets an example. That’s what Comune wants to do.”

In the mellow digs of Comune, the walls are pure-white concrete with shrubbery hanging overhead. Servers whip up house-made cocktails at an ample wooden bar. The second floor boasts a stark black scenery with a lone table that can be reserved for close seating to the kitchen, and a multitude of recipe and health books are placed precisely above. Guests can settle at long tables in the main dining area and expect to become chummy with their neighbor, even if it’s a total stranger. Of course, the idea of neighborly gratitude isn’t new for Maikut, as the restaurant’s staff has rubbed shoulders with healthy infrastructures just around the way.

“Whether it’s Local Matters or the food bank down the street, we’re just trying to get our feet really grounded,” Maikut says. “If we do have eggs and cheese, we try to keep it local, sustainable, not having chickens that are being slaughtered afterwards. [I wanted] to get more involved with the earth essentially, and the way I was looking to do that creatively was through food. So it made sense to come up with an idea that mixed the two. The goal is to partner, get the word out, and invite the whole neighborhood in.”

Having a flood of guests hasn’t been uncommon during Comune’s soft opening earlier this fall, as vegetarians, vegans and meat-eaters alike have raved over the restaurant’s global-influenced niche. Rather than arriving with an acquired taste, guests have relished in the spicy Japanese-inspired richness of the Dan Dan Noodle Bowl, a soft serving of the delectable Chocolate Avocado Cake and the mustard-tinted curry blend of the Coconut-Squash Soup. One staple dish has even been given a rave compliment from under the sea.

“Someone came in last week and called the tempura eggplant sandwich the best fish sandwich they’ve ever had,” says Maikut. “They’re a huge fish advocate and they’d eaten them all over the country, and he was like, ‘This is my favorite one.’ ”
Despite oceanic comparisons, Maikut and fellow co-owner Joe Galati capitalized on their past travels on land when they originally designed Comune. “When Joe and I were concepting the the whole thing. A lot of my travels to Scandinavia were popping up. Design-wise we are very Scandinavian: minimalist, but a lot of texture and warm elements to keep it cozy,” Maikut says.

“There’s a lot of different ways, like compost programs, that we’re doing to cut down on [our] carbon footprint, in general. Restaurants are notorious for being very wasteful,”

Comune strives to make an imprint on sustainability—an environmentally-progressive initiative that the staff embraces from inside out.

“There’s a lot of different ways, like compost programs, that we’re doing to cut down on [our] carbon footprint, in general. Restaurants are notorious for being very wasteful,” Maikut says. “If we run out of something tomorrow night, that’s just how it’s gonna be. I appreciate more when I go to a restaurant and they’re like, ‘Oh, we’re actually out of that,’ [rather] than it being an unlimited supply, which is weird.”

With green renewability pressing ahead, Comune still wants to be recognized for crafting meals with wellness in mind.

“Every one of these dishes can stand on its own and you will not be like, ‘Oh, it’s really missing something.’ No way, not a chance,” Maikut says. “ ‘Very intentional’ is what we’re trying to do here. The attention to detail and the amount of love we’ve given, it’s worthwhile when
people notice it.”

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Food & Drink

See what “big changes” are coming to The Market Italian Village

Regina Fox

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Fans of The Market Italian Village certainly aren't enjoying this temporary closure while it undergoes renovations, but the restaurant promises the wait will be worth it.

The neighborhood restaurant recently announced in a release "big changes" coming to the space to create more "experienced-based dining."

"We’ve teamed up with incredible designers, architects, and artists to give our space a beautiful update and we can’t keep our mouths shut about it any longer!" wrote The Market Italian Village on Facebook.

The Market is currently closed and will reopen to guests the weekend after Thanksgiving with two very special additions:

  • Columbus’ FIRST chef's table - A unique experience to get up close and personal with one of the city’s most unique chefs, Tyler Minnis. The reservation-based tasting counter seats four and will face toward the kitchen, giving guests direct access to Chef Tyler throughout the dining experience as he creates a four-course tasting menu. Available for $50-60 per person on Thursdays, Fridays and Saturdays.
  • Community Table Seating - Perfect for group dining, this intimate booth is reservations-only for large parties, seating up to 16 guests. Those seated at the community table will order from a pre-set family-style menu, pre-determined by Chef Tyler on a monthly basis.

The post went on to say the restaurant "just scratched the surface" of its announcements.

https://www.facebook.com/MarketItalianVillage/posts/2719875781402957:0

The Market Italian Village is located at 1022 Summit St. Keep an eye on their Facebook page for updates.

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Food & Drink

Too Good To Eat: SuperChef’s stuffed Scriddle Pancakes

@findyourfork

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Pancake my eyes off you, sweet cakes, cause no one stacks up to you.

Feast your eyes on the thickest thiccest pancakes that Columbus has to offer. SuperChef Ohio serves up these jumbo stacks of comfort in style, by combining the culinary flavors of savory and sweet—essentially, the best of both worlds.

https://www.instagram.com/p/BuRtmUYAMhu/?igshid=19h0q3u82h40e

Stuffed to the brim with scrambled eggs, deliciously sweet candied bacon, and house-made sausage all covered up in warm maple syrup, these cakes are not to be missed.

Picture this: four of the thiccest, fluffiest, and softest pancakes stacked one on top of each other with hot maple syrup cascading down the sides.

Grab that knife in your hand and take that first slice down all four pancakes all at once. Watch as the warmth from the layered cakes is released, and along with it all the combined flavors of sweet and salty bacon and sausage.

Shove a generous helping of the cakes into your mouth and close your eyes. Feel instantly comforted by the penultimate flavors of breakfast all in one bite.

Take a big swig of coffee (or milk, whatever suits you) and prepare for another bite of breakfast dream come true. Fancy yourself a one-stop-shop for all your breakfast needs? SuperChef Ohio has got you covered.

SuperChefs has locations in Downtown and Gahanna. Visit mysuperchefs.com for more information.

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Food & Drink

5 tasty merchants announced for North Market Dublin

Regina Fox

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You now have five more reasons to be excited for Dublin's North Market with its recent announcement of merchants. North Market veterans and newbies alike are coming together for the first phase of committed businesses for the Bridge Park public market.

Momo Ghar, Dough Mama, Market Bar, Coastal Local Seafood, and The Dublin Farmer's Daughter will occupy five of the 19 stalls.

“Like we have done for 143 years at our downtown location, we are successfully curating the best-in-class fresh meats, seafood, bakery, and produce categories for the Bridge Park facility that will provide a unique experience for visitors,” said North Market Executive Director Rick Harrison Wolfe.

In case you're not hip to the dynamite dumplings, Momo Ghar will be opening a third location inside North Market Bridge Park. As Food & Wine so affectionately wrote, “Once you try this food, you will never have any problem finding your way back here.”

Dough Mama is yet another Central Ohio favorite, serving "stick-to-your-bones" comfort food with a twist, according to the website. Guests can enjoy homemade biscuits, sandwiches, soups, desserts, pastries, and more.

Market Bar will be quenching the adult thirsts of North Market Bridge Park goers with a variety of craft beer and fine wines to go. This concept is owned by Pete Volker and Wayne Lin.

Central Ohio seafood distributor Ian Holmes, owner of Coastal Local Seafood, will bring his expertise to the North Market Bridge Park merchant community. Upon opening their first retail shop at North Market Bridge Park, Coastal Local Seafood will be able to provide the same wonderful seafood ingredients for home chefs and will also serve on-site menu items such as lobster rolls and crab cakes. Dublin residents and guests can look forward to enjoying fresh oysters at the New England-themed raw bar.

The Dublin Farmer's Daughter is a new concept from the owners of Copia Farm, partners Caitlin Bergman and Dan McLeod. This venture will focus on the highest quality ingredients sourced from our farm and other local farms said Bergman in a release.

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