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Invitation Only: Roys Avenue Supper Club features exclusive dinner meet-ups

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Though it doesn’t require the same ritualistic initiation as Eyes Wide Shut, Roys Avenue Supperclub, a private monthly tasting hosted at the home of Columbus chef Andrew Smith, is an affair where both indulgence and experience come together. For Smith, experience is something he often mentions when speaking about his creations.

After attending culinary school in Portland, Oregon, Smith relocated to Columbus in 2010, crafting meals at The Rossi for five years, and partially opening Rockmill Tavern along with the now-defunct Salt & Pine. Recently returning to The Rossi to manage quality control, Smith spontaneously began Roys Avenue Supperclub with the aid of his wife, Devoney Mills.

“It’s really fun being able to put an elaborate dinner together and pull that off with her help, because there’s no way I’d be able to do any of it without her,” Smith says of his partnership with Mills. “It’s very underground, word-of-mouth. We do have an Instagram page, but that’s the extent of it.”

The Instagram page for Roys Supperclub is a detailed visual portal into dishes featured at past and upcoming dinners, along with the curation of menus each month. At a glance, viewers can find a whipped dollop of white chocolate ice cream, dusted by toasted buckwheat and glazed with bay oil, along with a thumb- sized short rib, sprinkled with molasses, garlic lemon and macadamia. Just as you begin to salivate, a nine-course menu may catch your eye, one specifically made with a certain bird in mind.

“One of the things with that dinner is, we wanted to showcase duck in a way that most people aren’t used to eating it. Just because we were using duck, it doesn’t mean that that was the focal point of each dish,” Smith says. “We wanted to be able to highlight a specific ingredient with the duck instead of highlighting the duck with another ingredient. We tried to utilize everything, from the liver, to the fat, to the skin, to the legs, to the breasts, everything was a part of it.”

Constantly forward-thinking, Smith and Mills assess their relationships with other food resources, utilizing the farm-to-table method, and updating guests on what they’ll be served prior to arrival. It’s a build up of communication that eventually leads to the execution of both nourishment and connectivity.

“Menus are generally written three to four weeks out, and they’re definitely inspired by as many local farmers or people who are raising whatever animal we use,” Smith says. “I think that’s where the biggest part of where we get our ingredients is trying to work with people who can provide the highest quality that we can find locally.”

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Held in Smith and Mills’ home, Roys Avenue Supperclub allows not only room for the enjoyment of culinary arts, but the conjuring of discussions between guests who may have been previously unfamiliar.

“The two of us, we have a lot of acquaintances and people that we’re more than comfortable having in our home. Keeping it word-of-mouth and small, it allows us to really provide a comfortable atmosphere for people who want to come and participate in our club,” Smith says. “If someone were to just come in randomly, our home is very inviting and it’s a very chill, laid-back atmosphere. We have people that leave the dinner at the end of the night and they didn’t know anybody else there and they feel like they’ve just had dinner with people they’ve known forever.”

Thoughtfully garnishing dishes that are able to be savored within a few bites, Smith also foresees eventually holding a fully-vegetarian or pescatarian dinner.

With menus being presented in invitation form, for now, the minds behind Roys Avenue Supperclub are only taking allergies into consideration, not wanting to restrict their creativity.

“I really feel like my approach to food, I would like to say, changes as I change. I think that I’ve learned more about the term ‘less is more’ than I ever thought I knew,” Smith says. “The more we do these dinners, the more we’re able to accomplish that in a more efficient way than before. I don’t know if that makes sense or not, but I think we’re getting better and faster with coming up with ideas, because we don’t have any restraints. My wife and I love each other very much, so it really helps in the situation. It provides a really amazing thought process between the two of us.”

More experimental than practical, Smith prides Roys Avenue Supperclub for its innovation and reliability, transforming the dinner table into a meeting place where ideas are interwoven. “We’re trying to provide an experience that is unique to Columbus, not for us, but for the guests. We want them to leave feeling like they’ve had a different experience, like it’s something they’re not used

to having in their city,” Andrew says. “We want them to have made friends with people that were there, we want them to talk about food and keep that conversation going, and hopefully it can spark some creativity in them.”

To see the latest creations from Andrew Smith, visit roys_ave_supperclub on Instagram.

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Food & Drink

Too Good To Eat: SuperChef’s stuffed Scriddle Pancakes

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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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5 reasons to look forward to North Market Bridge Park, new merchants announced

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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Game Day Destination: Urban Meyer’s Pint House offers food, fun, and football

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Head coach, decorated collegiate champion, and the reason Jim Harbaugh probably can’t sleep at night; these are just a few of the many hats former Ohio State head coach Urban Meyer wears. Though Meyer has stepped down as head coach of the Buckeyes’ football team, his tenure with the program has grown roots in the Columbus area. And now that Meyer is fully into his life after football, he’s added the hat of restaurateur to his repertoire.

Now open in Dublin Bridge Park is Urban Meyer’s Pint House—a joint venture between the former Buckeye coach and Corso Ventures. According to Justin Kintz, Corso’s Marketing Director, the restaurant will riff off the concept of Corso’s Short North Pint House with Meyer calling some of the shots just like he did on the sidelines with the Bucks.

“It’s still a pint house, a great place to come and watch the game, we just gave it a Dublin twist,” Kintz said.

This Dublin twist and location comes from Meyer himself as he and his family currently call the suburb their home. The restaurant’s interior matches this Dublin description as it features a simple and approachable setup that still manages to feel quietly chic. Multicolored wood paneling on the walls gives way to strings of simple but tasteful exposed bulbs across the ceiling, as rows of high definition TVs line the walls, playing sports.

The new eatery’s menu contains the expected (and solidly crafted) slate of sandwiches and pizzas one would expect from a sports pub, but with an elevated twinge. One of the Pint House’s featured dinner entrees is linguine with clams which is a borrowed recipe from its sister restaurant, Forno Kitchen + Bar. Kintz explained that Meyer had become somewhat of a regular at the Short North bar and restaurant.

“Urban loves Forno, and his favorite thing there is the linguine with clams,” said Kintz, “So he brought it over.”

The dish is made up of littleneck clams on linguine with Roma tomatoes, white wine, garlic, and lemon, and is available for $19. Other dinner entrees include salmon, petit filet, house battered buttermilk chicken tenders, and Pasta Forno, a rigatoni dish in vodka sauce.

Another menu item borrowed from Forno is their arancini appetizer. The fried risotto balls with Fontina cheese and San Marzano sauce, are now also a favorite appetizer at the Urban Meyer Pint House as well.

“It’s the best-selling item there,” said Kintz.

While the eatery serves lunch and dinner currently, they will soon be rolling out a brunch menu of their own as well. Additionally, each Wednesday the restaurant will feature a special of beer-broiled chicken, fries, and beer for $10, with drinks coming from a rotating series of breweries that is scheduled to change bi-weekly.

Take one look at the restaurant’s name though, and you should know that it isn't just known for its eats. In fact, it’s in the establishment’s libations that patrons will find the most direct nod to the former Buckeyes football coach. 

In a collaboration with the Columbus-based Land-Grant Brewing Company, the pint house worked to create its very own beer in tribute to Meyer. 7-0 Ale is a 5% ABV Kolsch-style Ale that’s light-bodied, crisp, and easy drinking. The beer is available in both cans and on tap.

It’s name, 7-0 Ale, is a figure that appears frequently throughout the taphouse, one that diehard Buckeyes fan will likely catch. It references Meyer’s perfect 7-0 record in tilts with the rival Michigan Wolverines during his seven seasons in Columbus.

Additionally, the pint house features over 20 $7 craft pours alongside a list of canned and bottled beers and ciders for $4.50 and $5.

And beer isn’t the only thing on the drink menu either. In addition to a litany of champagne and wines with both glass and bottle prices, a menu of fun cocktails are available for purchase.

According to Lintz, the Frosé cocktail at Forno (made up of frozen rosé wine, Absolut Grapefruit, fresh strawberries, and lemon) has become a favorite of Meyer’s wife, Shelley Mather Meyer, so much so that it’s been given space on the menu at Urban Meyer’s Pint House, referred to as Shelley’s Frosé. Beside a list of signature and custom cocktails, the restaurant offers the Monster Mule, a 96-ounce Moscow Mule; a jumbo martini that serves four; and Shelley’s Punch Bowl, a mixture of Belvedere, Lustau rose vermouth, lemon, hibiscus tea, Peychaud’s, raspberry, and cava, served out of a giant flamingo vessel.

The restaurant, located at 6632 Longshore Dr. in Dublin, is Monday through Thursday from 3 pm until closing, Friday and Saturday from 11 p.m. until 2 a.m., and on Sunday from 11 a.m. until close.

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