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Oh My Nosh: New High Street eatery is a downtown trendsetter

Mike Thomas

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As the longest continuously-running road in Columbus at 13.5 miles, it’s no wonder that High Street is the mainline for eats in the 614. From fast-casual on campus to the latest trendy rooftop joints in the Short North, the character of High Street dining is as varied as the neighborhoods it connects.

Then there’s downtown. While Columbus is a few years into the trendy return to urban dwelling, the city is still light years away from the thriving downtown nightlife found in many comparable metro areas. This is not to say that there aren’t a few quality places to grab a bite on High downtown; what’s there is good, but spread thin. With more people flocking to the convenience of an urban lifestyle, there’s plenty of room for more.

Giving people a new, versatile option in the reinvigorated downtown is the goal of the team behind newcomers Nosh on High.

“We were approached by Columbus Downtown Development Corporation when they were looking for someone to take over the old Mojo Lounge spot, and thought we’d be the right people to do that,” explains Nosh co-owner Kevin Jones, whose team includes a who’s who of seasoned industry professionals from such favorites as Milestone 229.

Photos: Brian Kaiser

One such talent is executive chef Benjamin Kershaw, who most recently served as sous chef at Milestone and is a 17- year veteran of the culinary arts.

Specializing in small plates, Kershaw’s menu is inspired by world travels, but tailored to a Midwestern palate. Handhelds such as the Duck BLT or the Philly Dip sandwich—which combines the best aspects of a Philly cheesesteak and a classic French dip—offer elevated takes on familiar favorites. Appetites of all sizes will find something to enjoy at Nosh, thanks to an extensive list of entree offerings from both land and sea.

While it’s easy to make a satisfying meal out of a visit to Nosh, Kershaw’s creativity shines through on the restaurant’s extensive list of sharables. Similar to tapas, diners would do well to order a few items from this section of the menu to share with friends (or scarf down selfishly). Nosh’s version of tater tots, for example, will leave you wondering how you ever did without cauliflower in the lunchroom staple.

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Nosh’s beverage program is headed up by general manager Rusty Scarberry, Jr. Though it wouldn’t be Columbus dining without a curated draft beer lineup, a selection of off-the-beaten-path wines are central to the restaurant’s offerings. In another tip of the hat to Nosh’s upscale-yet-approachable vibe, cocktails are a point of focus. With a cocktail lineup designed to meet the evolving tastes of clientele, Nosh is poised for success with the after-work and late-night crowds.

As for the space itself, the environs at Nosh sport the same elevated, eclectic air as the food and drink. With a spacious patio, a plant-filled dining room set off by gallery-quality lighting fixtures, and a welcoming bar, the restaurant seems equally fit for a serene lunch or a fancy night out. For larger groups, a magnificently appointed banquet area, complete with a longtable worthy of a medieval dining hall, offers a dining experience like no other.

Nosh is not the first eatery to plant a flag in this stretch of downtown. While some establishments have been embraced as part of the fabric of the reinvigorated city core, many others have fallen by the wayside. Still, Jones feels confident that the time is right for a concept like Nosh.

“I feel that it’s the right time to put something like this down here. Other restaurants have tried, and they might have been just a little early with the development,” says Jones. “With all of the new apartments and condos moving downtown, people are looking for more options. There are nine condo developments within a quarter mile of this restaurant, and that was one of the things that really attracted us.”

Without much nightlife to speak of, many downtown restaurants depend heavily on lunch traffic. For some assurance of success in the current climate, fast casual fare is usually the safe bet. But for a real downtown dining scene to catch fire, the first step will be giving people somewhere to go. Taking the leap into full-service, Nosh on High could be the trendsetter in redefining the downtown food scene as we know it.

Nosh on High is located at 149 S High St. Visit noshonhigh.com for a menu and hours.

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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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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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