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Sidekick Spotlight: 5 of the best side dishes in Columbus

Mitch Hooper

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Whether it’s sports, entertainment, or cooking, no all-star anything is complete without its sidekick. What’s Batman without Robin? Who’s Michael Jordan without Scottie Pippen? And maybe the most important question, what’s a burger without fries?

I’m here to argue that a burger without fries is just a sad and lonely sandwich. The world is a better place with sides. Could you imagine Thanksgiving with no sides? It would be a nightmare. Thankfully, we don’t have to live in a world without entree sidekicks. These are just a few of the can’t-miss menu options here in Columbus.

Caramelized Brussels Sprouts

Philco Bar and Diner | 747 N High St.

Photo by Jamie Benjamin

If caramelized onions can make a $10 burger cost $15, it’s a damn steal that Philco’s side of caramelized brussels costs only $5. The dish truly lets the flavor of the vegetable do the heavy lifting as it’s minimally seasoned with salt and  pepper, and tossed in olive oil. But the caramelization process highlights the “meaty” flavor of the brussels while also providing for some crispy and crunchy leaves that fell off during the cooking process.

Sesame Stir Fry Snap Peas

Mitchell’s Ocean Club | 4002 Easton Station

A trip to Mitchell’s Ocean Club is typically on a special occasion—graduations, anniversaries, birthdays—and that usually means the focus is on a stellar seafood entrée, but making a meal out of a single item is no way to celebrate anything.

Nearly every side dish is elevated at Cameron Mitchell locations, but the sesame stir fry snap peas are perfect with everything from steaks to salmon. The simple side features fresh snap peas sauteed in a savory sesame sauce and topped with sesame seeds for the visual pop and textural crunch. The subtle sweetness of snap peas combined with the savory sauce creates for a perfect umami marriage.

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White Cheddar Grits

Hubbard Grille | 793 N High St.

Just because Columbus isn’t in the South doesn’t mean we can’t enjoy southern favorites here like grits. At Hubbard Grille, this Southern treat is on the menu with a slight spin which comes in the form of white cheddar. Anyone who has experienced a bad bowl of grits knows how off-putting they can be—for lack of better words, they become… gritty.

Luckily, the experience at Hubbard is nothing like that. The grits hold their texture without becoming too firm or too mushy, and white cheddar is a great cheese that won’t overpower the dish with too much cheese (if that’s even a thing?) while adding depth, richness, and creaminess.

Elote Mexican Corn Cob

Katalina’s | 1105 Pennsylvania Ave.

Katalina’s has seemingly stolen the city’s heart by way of pancake balls, but that’s not the only delicious dish they have tucked away on Pennsylvania Avenue. Whether you order it straight from the menu, or it comes with your order of breakfast tacos, the elote Mexican corn cob is quite literally dripping with flavor. The quartered corn cob is rolled in guajillo pepper from North Market Spices, smoked paprika, parmesan, and Sriracha-lime aioli. While it is just as messy to eat as you imagine, it’s worth all the stains you might risk on your shirt. 

Cowboy Caviar

Two Dollar Radio Headquarters | 1124 Parsons Ave.

Similarly to Katalina’s elote corn on the cob, you can snag the cowboy caviar from the regular menu, or as a side to your entrée. The important thing is that you order it. The vegan dish (caviar can be vegan, too) has a relatively simple ingredients list, but these ingredients combined together pack a real punch when it comes to flavor. The bean salsa is zesty and hearty and served with avocado to add some “fat” to your protein-packed dip as well as tortilla chips from Koki’s Tortillas in the Hilltop.

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Classy Trashy: Fast-food classics inspire upscale creations

Mike Thomas

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For better or worse, fast food is something of a Midwestern tradition (and who are we kidding—it’s probably for the worse). While often viewed as a guilty pleasure in today’s increasingly health- and fitness-minded society, fast food chains still dominate much of our landscape—not to mention our diets.

In many households, it’s the simple and easy option for busy working parents. For others, it’s the best you can do for the price. Unpretentious, easily-accessible, ready when you are—fast food remains a familiar touchstone for millions. 

When he opened Service Bar, Chef Avishar Barua wanted to bring that same approachability to the food on his menu. “We were trying to make dishes that I had a lot of experience with, but it’s hard to translate some of that experience into a dining room,” Barua remembers. “I grew up in the Midwest, and I know how hard it is to get my family to eat stuff.” 

This is where tinkering at Taco Bell some years before came in.

“When I found out about the Cheesy Gordita Crunch I thought that was the coolest thing in the world,” Barua explains. “That’s everything—every contrast you want, every flavor. I thought it would be really cool if you put it in a Doritos Locos shell.”

Photos: Brian Kaiser

The Dorito-infused gordita he conceived of that day became Baura’s go-to order when visiting the ostensibly-Mexican-themed fast-food chain. Later, it served as the inspiration for one of Service Bar’s most iconic menu items—the Cheesy Brisket Crunch.

“At face value, it seems like an upgraded version of the Taco Bell taco,” says Barua of Service Bar’s take on the fast-food standard.

Featuring house-smoked brisket, Barua’s creation mimics its fast-food counterpart with a South American-inspired sauce of serano and nora chiles, smoked cheddar from Middlefield Original Cheese co-op, and shredded iceberg lettuce—all in a hard shell made with Columbus’ own Koki’s Tortillas. To reproduce the Gordita’s signature outer shell, Barua looked to the traditional Bengali frybread of his youth—a staple in his mother’s cooking. 

“We’re trying to recreate that memory of biting into that super-crunchy taco, with all these things encapsulated from all these experiences into one very identifiable dish.”

Barua’s approach to cooking centers on creating points of entry through familiar presentations. In his kitchen, there is no clear distinction between high-end cuisine and lowbrow junk food. There is only good, and not good.

“People will always bring up ‘modern cooking’ or ‘fusion cooking’ —it’s just cooking, man,” says Barua. “You can just say, ‘I think this is food that I’d like to eat, and I want to make it and try to translate it.’ ” 

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This view is shared by A&R Creative Group head chef Tyler Minnis, who incorporates upscale twists on fast-food favorites on the menu at The Market Italian Village.

Chef Minnis has found that fast-food presentations can serve as useful points of access for patrons when it comes to some of the market’s more formidable offerings. 

“I think it’s an easier way to introduce certain ingredients to people that they might not normally be adventurous enough to try,” Minnis explains. “You might see something and say, ‘Oh, I know what that is, and I like it, so why not try the rest of it?’ ”

It was this approach that led to the creation of one of the standout items on the Market’s brunch menu. With a thick-cut slice of mortadella in place of the Canadian bacon and the funky goodness of taleggio replacing the usual slice of processed American, The Market McMuffin improves dramatically on its counterpart from the golden arches. 

In addition to making upscale ingredients accessible to the masses, Chef Minnis finds that fast-food twists help to keep the tone of the menu light. 

“Myself and my staff take this stuff very seriously, but at the same time, we try to have fun with it,” Minnis explains. “If not, there’s not really any reason to be cooking. You might as well do something else.”

For these chefs, dishes such as these constitute more than just a cheeky highbrow take on supposedly lowbrow food options. They are a valuable resource in encouraging diners to test the limits of their palates through forms they are already comfortable with. What’s more, these dishes represent an expression of one of the Midwest’s most authentic food traditions. 

“We were once classified by Anthony Bourdain, R-I-P, as a place that was a bunch of strip malls separated by Applebees,” chef Barua says. “That’s what he said about Columbus, Ohio. And you know what, maybe we are, but it’s cool. We can all identify with things here. We can all have memories, and we’re not pretentious assholes.” 

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New supper club opens in the Short North

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Short North now has galleries, bars, restaurants, apartments, businesses, and a supper club, literally. Ampersand Asian Supper Club is officially open in the Brunner Building at 936 N. High St.

The fast-casual restaurant offers Japanese dishes like Donburi rice bowls, nori fries, miso soup, pork chashu, and teriyaki chicken. Ampersand hangs its aprons on Ramen, though. At $18 a bowl, the ramen options range from Smokey Shoyu, to Miso, to Fungus Among Us.

See the full menu below:

The bar program offers Japanese spirits, whiskey, and vodka among others.

Ampersand is owned by Megan Ada, who is also behind Asterisk Supper Club and Sunny Street Café in Westerville.

Ampersand is open 11:00 AM – 10:00 PM Monday through Thursday, 11:00 AM – 11:00 PM Saturday and Sunday, and 11:00 AM – 9:00 PM Sunday. For more information, visit their Facebook page.

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Quiz: Which Columbus brewery are you?

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