Clintonville is lovely this time of year, especially when you make three separate stops for brunch.
Whether the weather is gracing the charming little burgh with a healthy dose of vitamin D or giving it a couple spins around the Lazy Susan that is Ohio’s climate, a trifecta of morning food destinations is sure to keep your mood afloat.
BLunch • 2973 N High St.
Yes, we know that Columbus now is home to a Drunch AND a BLunch.
Snicker all ya want—if you do, you’d be missing out on one of the culinary scene’s welcome newcomers—a half-day cafe that carries the comforts of a First Watch, but with the sophisticated execution of Tasi or Katalina’s.
The White Family has decades of hospitality under their belt—the family owned Galena’s Mudflats until recently, and dad Jeff has been running the OSU Faculty Club for the past 20 years.
Those two were training grounds for son Jeff, once a young, eager dishwasher and now head chef for the White’s new “daylight eatery and bar.” Mom Jane, despite her own admission that in the family’s tavern-running days breakfast didn’t get served until halfway through afternoon, now relishes an intimate spot where people can maintain their own balance between booze and breakfast.
A full-bar at brunch is a rarity in the peculiar little burg, and positioned near Lineage, Old Skool, and Condado, BLunch could be the perfect starting point for a casual Clintonville crawl.
Then again, you may not have another stop after Chef Jeff gets done with ya. He and the White family have concepted a bennies-and-batter focused menu, where you’ll be sure to come back after a healthy amount of indecision. Me? I’ve been dreaming about the Bananas Foster pancakes (topped with ice cream) and the huevos rancheros over masa cake for weeks. – Travis Hoewischer
Dough Mama • 3335 N High St.
Dough Mama is the top of my list for my favorite breakfast joint. I love so much about this place.
The atmosphere is super chill, laid back, and inviting. The food is so so good. I would call it comfort food with an extra sprinkle of love and thought.
From pie to salad, it’s all good.
They use a variety of local and seasonal ingredients and support some of my favorite local delicacies with Dan the Baker bread and Thunderkiss coffee … YUM! They also have a variety of vegan and gluten-free options.
I am smitten with the Gluten-Free Lemon Poppy muffin. This place is my go to for a yummy drippy egg, roasted potatoes, salad, a sweet treat and a perfect cup of coffee.
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My husband loves Grammie’s Sammie and a piece of Maple Bourbon Pecan Pie. I somehow manage to splurge here and feel really really good about it.
Their menu has some great staples but they also always have specials that look and are amazing.
Right now they serve both lunch and breakfast during the day and I’ve heard it through the grapevine that they will soon be open in the evening and serving dinner. I cannot wait to see what delicious dishes they create for that menu. – Jana Rock
Baba’s • 2515 Summit St.
Baba’s is my go-to breakfast spot in Columbus. You can grab a breakfast sandwich on their homemade griddle muffins (aka little pillows of heaven), order a rack of ribs, or in the spirit of Alabama Worley, have a slice of perfect pie and a cup of Thunderkiss coffee.
Their delicious baked goods are made in house, they smoke all of their own meats and their produce and coffee are all sourced locally, though their espresso will send you to the moon.
The service is fast, their team is super-friendly and there are never any pretentious vibes in the super chill atmosphere they have created on the corner of Hudson and Summit.
They’ve made a beautiful impact in their short existence in the SoHud neighborhood, fostering local artistic connections and bringing beautiful new mural art that rotates different artist from the community throughout the year. Don’t forget to grab one of their perfect cinnamon rolls for later. — Vanessa Jean Speckman
Once again, Taco Bell has surprised us all by adding alcohol to their drink menu. Upon hearing that the Taco Bell Cantina at 1525 N. High St. obtained its liquor license, my expectations were very ambivalent. Am I going to walk in and see a full bar with a separate area to order food, a la Plaza? Or are they going for something like Chipotle with bottles of beer and fresh margaritas available to order at the register?
Taco Bell’s drink menu turns out to be a similar, cheaper version of Chipotle’s drink menu. Instead of bottled Coronas and Patron margaritas, Taco Bell offers beers on tap and the option to add rum, vodka, or tequila to your freeze. All of the freeze flavors are available to make alcoholic––including the holy grail of Taco Bell beverages, the Baja Blast.
In keeping with Taco Bell tradition, the prices for the drinks are fairly cheap. You can get a 16-ounce Bud Light for $3, Corona for $4, and Thirsty Dog or Lost Coast for $5. However, the real treat here is the alcoholic freeze, which is only $5. The key to enjoying one of these boozy Baja Blast freezes is to keep mixing it and drink it fast. Otherwise, the alcohol you have mixed in will all go to the bottom.
The numerous televisions on the wall and high-top tables with stools to sit at create an atmosphere that could loosely pass as a casual bar. The real potential of this Taco Bell drink menu lies in its ability to transform your pre- gaming on your way to Short North bars. It’s a great quick stop before the rest of the night, or a way to bring it to a close with one last drink.
I’m not so confident that this new drink menu will go well in hours just before the south campus hotspot closes at 4am, but I can only imagine the level of intoxication that will be reached by some individuals. It’s no secret that Taco Bell is caviar to anyone under the influence. As long as the one security guard on duty can handle his own, you can bet we’ll be back for drinks at Taco Bell Cantina.
I remember the smell of Wonder Bread being voted one of the best aromas in Columbus in some sort of poll. Obviously, these responders had never been to the Krema Nut Company. When I enter the Krema retail space and headquarters on West Goodale in Grandview Heights, the irresistible aroma of roasted nuts and popcorn hits me like a circus and movie theater rolled into one. I know I’m not going to leave here without something in my hand.
The Krema Nut Company was founded in 1898 by Benton Black. The building was located at Second and High Streets, and primarily ground spices. However, Black also discovered the practicality and marketability of grinding peanuts into a paste, creating a protein supplement for people who were unable to chew other types of food. (Adequate dentistry was still in development.) The company moved to its present location in the mid 1920s, and while it started roasting the peanut butter, the product is still decidedly “old-school.”
“We do it all natural, so there’s no sugar, no salt, no hydrogenated oils. We use the number one fancy-grade Spanish peanut, dry roast it, take the skin off, take the heart out [the bitter part of the nut] and grind it. So
it’s real simple,” explains Brian Giunta, Krema’s Senior Vice President.
Roasted nuts led to candies in the 1990s. Krema’s signature confections include Cashew Crunch, a handmade toffee; Buckeye Crunch, a caramel corn coated in peanut butter and chocolate; and Pecan Turtles—as well as chocolate-coated nuts, pretzels, and raisins.
Giunta’s family bought Krema Nut in 1991, when he was a teenager. He knew he enjoyed business, but didn’t know where to channel that interest, and began discussing his plans with with his parents and others. “That was right when the internet was starting to really kind of pop.”
Guinta recalls his father being interviewed by Business First about the company’s website, one of the first in Columbus. “There’s a picture of my dad holding a big scoop of nuts out front talking about the internet, if it was going to take off.”
Inspired, Giunta joined the Krema team after college, and has played a role in preserving its traditions, but also carrying the company forward as his parents work towards full retirement.
“I came on in 2000, and so I started from the bottom and worked my way up. Every single job in this place, I’ve done,” Giunta says. “[Taking over the company] is awesome, but it’s a lot of weight on the shoulders.”
As he moves around the space, it doesn’t seem there isn’t a job that Giunta can’t or won’t do, from taking calls to running equipment to helping behind the register. Today’s task is to make Hot and Spicy Peanut Butter, a natural peanut butter with a bit of cayenne pepper, a perfect addition to a cheese and cracker platter. (Giunta especially enjoys this treat with saltines.)
Giunta takes me back into Krema’s production area, occupied by old but well-built machinery, and the simplicity of the process becomes clear.
“Our grinder is very small. It’s low output. We do small batches. We make peanut butter every week. It would probably make much more sense to do a month’s worth, put it on a skid and put it in a warehouse and let it be. But that’s not us. We want it to always be fresh. Same thing with the oil roasting. We do it every week. So again, it would make more sense to just roast for a couple days and fill up all of our inventory. But that’s not us. So it’s like Groundhog Day every week.”
And there’s no fooling around. After master roaster Doug Vorhies loads the spicy peanuts (yes, just peanuts) into the grinder, he sits down to collect the thick, smooth butter in pre-labeled glass jars and hands it
off to to be immediately (yes, immediately) sealed, locking in the freshness as promised.
“I can burn 300 pounds in a matter of seconds if I don’t pay attention to what I’m doing,” said Vorhies, who has been roasting and grinding peanuts at Krema for a decade. “When I get the peanuts in, I look at the lot number and see if that’s changed. Or you feel the weight of the bag and sometimes they’re a little bit looser because the moisture has evaporated out so the nut would tend to shrink down.”
Although visitors aren’t allowed in the production area, much of the process is still visible through the retail store windows. Krema’s retail space is split between its store, which carries its nut, popcorn, and candy products, and its cafe, which offers a dozen gourmet nut butter sandwiches. The Krema Special, an upgraded PB and J, is a top favorite. The Classic Old Timer, a sandwich of crunchy peanut butter, strawberry preserves, and sliced strawberries, is a close second. Ice cream and milkshakes are available, care of Johnson’s Old-Fashioned Ice Cream in Bexley.
“We have a nice relationship with them where they’ll use our peanut butter […] and we’ll use their ice cream for our milkshakes and sundaes,” said Giunta. “They do a great job over there.”
I give into the sensory overload and my undeniable hunger and try a Peanut Butter Apple Cheesecake sandwich, an absolute tribute to the comfort childhood with a grown-up taste. There’s hardly a way to not get sticky eating this treat, but I don’t really mind. Peanut butter always seems to hit the spot.
As I’m leaving, Giunta notices a stray nut on the floor. It would be easy to leave it and let it be swept up later during a dedicated cleaning time. But instead, Giunta picks it up and discards it, lest it be crushed underfoot. It seems to be exemplary of his sense of pride and drive for quality and customer satisfaction that’s summed up in a simple mantra.
“I just want everything to be perfect.”
The Krema Nut Company is located at 1000 W Goodale Ave.
For product information and to order online, visit krema.com.
On an unusually warm September day, a few of us (614) staffers made the journey over to Olde Towne East to pay Columbus' newest brewery a visit.
Gemüt Biergarten, located at 734 Oak St., opened to the public on August 22 and offers guests a cultural drinking and dining experience in a setting just as unique.
The Firehouse, formerly known as the Columbus Music Hall, is a grand and beautiful structure, one that owners Kyle Hofmeister, Rob Camstra, Nick Guyton, and Chelsea Rennie were careful to maintain during the renovation process. The original brick walls remain throughout the brewery and beerhall, but new and stunningly beautiful stain glass windows were installed behind the bar to greet customers upon arrival and illustrate the different Gemüt brews.
Speaking of beers, I went with the Alfheim Hefeweizen which was bright and, much to my delight, not too fruit forward. The dark and toasty Woden’s Hunt Dunkel and the crisp Helheim Helles are also debut beers at Gemüt with a couple kolschs, a marzen, and a pilsner hitting taps soon.
Inspired by European cuisine, the food menu offers a variety of German sausages, Schnitzel, along with several appetizers and large plates. Sunday brunch specials are also offered—keep an eye on Gemüt's Facebook for updates.
With our beers in hand and our minds on the amazing Gemüt grub, we made our way out of the biergarten. The path to the patio took us past the pristine brewery where we got an up-close-and-personal look at the magic behind the malts.
We emerged onto a stone and brick plaza covered in picnic tables and partially covered by an upscale pergola. In the far corner, a fun-sized tables and chairs sit next to a Little Free Library—the perfect place for the tots to hang while the adults have their fun. A cute wooden gazebo populates another corner of the biergarten next to the al fresco bar.
As a resident of the Olde Towne East neighborhood, I've driven by Gemüt Biergarten in the evening many times to see the patio illuminated by dozens of Edison bulb string lights and wished I was there. And now that I finally got a chance to patronize the place, I wish I never would've left.
Take a virtual tour of Nosh in the gallery below! Note: use the left/right arrows in the upper-left corner to navigate between images.