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Find out which Columbus restaurant made Yelp’s list of the top 100 eateries in the country

Find out which Columbus restaurant made Yelp’s list of the top 100 eateries in the country

Yelp’s annual list of the top 100 restaurants in the United States was released this week, and the bustling Central Ohio food scene received even more accoldaes.

One eatery from Columbus proper was featured on the list, and another spot in nearby Mount Vernon found a place in the top 100 as well. A total of four total Ohio eateries were featured on the list.

The Refectory was the only eatery located within the city of Columbus that made the cut, clocking in at number 45. 

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“This classic French restaurant, housed in a charming former church, has a reputation as the place to go for fine dining in Columbus,” Yelp’s entry for The Refectory reads. “Chef Richard Blondin, a native of Lyon, France, who studied under Paul Bocuse, creates dishes such as a French country terrine with artichoke and pistachio, or filet mignon in cardamom sauce. The menu changes seasonally, and meals can be ordered individually or as a 5-course tasting menu.”

The other Central Ohio spot that made the list this year was Mount Vernon’s The Alcove Restaurant & Lounge

“For a roaring good time in an elegant, renovated eatery, look no further than The Alcove. Established in 1910, this cozy Mount Vernon steakhouse is the ideal place to kick back with a handcrafted drink, prime cut, and entertaining dinner theater,” Yelp wrote about the traditional American eatery. “Sultry wood-paneled walls, coffered ceilings dotted with crystal chandeliers, and white tablecloths bedecked with fine china set the stage for one-act plays paired with foie gras, oysters, lobster mac ’n’ cheese, and a variety of beef cuts.”

Two other Ohio eateries made the list as well, including The Sleepy Rooster in Chagrin Falls at number 41 and Fireside Pizza in Cincinnati, which took the number 67 spot.

If you like this, read: See which Columbus eatery was named a top 50 restaurant in the country by the New York Times

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