CMH Gourmand

Culinary Discovery & Misadventures in the Ice Cream Capital of the World (Columbus)

Archive for the ‘restaurants’ Category

Arepazo (Tres) Tapas Bar & Grille

Posted by cmh gourmand on September 29, 2014

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The opening of (El) Arepazo is of interest for at least three reasons. First – the authentic Venezuelan and South American themed menu is amazing. Second, owners Carlos and Carolina Gutierrez have a great story of rising from rags to (someday) riches in Columbus. Third, this new location in the Brewery District (their third) may mark the tipping point for the third renaissance of the Brewery District.

I wrote about the couple in the early days of CMH Gourmand when they had just one location located in Pearl Alley. The couple were early adopters of the alley as an area to grow a community and it certainly has changed a lot since they opened there in 2005.

Their next move was to go mobile, which I detailed in this post from 2011. They opened a second location in Gahanna shortly after and they just sold the trailer a few weeks ago. The Brewery District location debuted at the end of August and is drawing in some good foot traffic is a short amount of time.

The Brewery District location is distinctly different from its sister restaurants. There is a lot of space inside and a nicely sized patio on the outside. There is a small takeaway / grab and go counter where you can score some of their addictive cilantro sauce, a dessert or some small dishes to go. Another corner has a pool table for those that would like to linger on between meals of cocktails. The bar space is ample with plenty of room to spread out while exploring the world of latino cocktails such as Mojitos and Caipirinhas. Unique to this space is a larger party room with an extensive wine rack which the couple plans to stock deeply with South American wines. All of the aesthetics aside, they did a great job to create a fun space to enjoy a wonderful menu.

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As for the Brewery District here is a quick history. The area supported six breweries in its heyday, the age of the beer barons on the 1890’s. Prohibition marked the official end of the prosperity of the area although the area started to decline in the early aughts due to a combination of increased competition from Cincinnati and out-of-state breweries, the Anti Saloon League, labor strikes, the “drying of Ohio” as well as grain rationing and anti-German sentiments during World War I.

The second renaissance of the area was in the 1990’s when the Hoster Brewing Company Brewpub was the place to eat and drink and a string of bars led by Gibby’s, Victory’s and Hi Beck Tavern drew the masses to the city’s south side. The opening of the Arena District and Easton caused an entertainment ADHD which drew visitors away from the area and closed many businesses that had once thrived.

This third renaissance officially (according to me) started this year. While Columbus Brewing Company Restaurant, Shadowbox and World of Beer have held their own and kept people in the area, a burst of new blood entered this year starting with Brick (and American Kitchen) in the former Handke’s location and now El Arepazo. Some other spots including Kolache Republic have popped up on the High Street border of the Brewery District and German Village. The addition of the Cbus Circulator (a free bus which travels between The Short North, Downtown and the Brewery District) is bringing in more people to explore the area.

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History lesson concluded I’ll now set the table with a sampling of the food and drink available. Not content with just one Cerviche, Arepazo offers five or more made fresh everyday including Ohio Cerviche made with Walleye and Ohio Sweet Corn. In the cocktail department, the staff behind the bar know what they are doing whether mixing a Mojito, Margarita or Caipirinha. Mix in some Sangrias, Mimosas and Pineapple infusions to the lineup and you won’t find it hard to opt for an alcohol inspired siesta some afternoon. Since this location is designed for more than just dinner, the menu also offers small plates / tapas for those that are looking to linger around for people watching or to hop from place to place in the Brewery District. (What may be) Mayan inspired murals will keep an eye on you while you look over the menu trying to decide what to order. The two Arepazo standbys – Empanadas (consider this a stuffed, fried dumpling) and Arepa (the namesake corn cake which inspired the name of the restaurant) are well represented. You can see my Arepa sandwich below.

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It is easy to decide to head to the German Village / Brewery District El Arepazo location. You are supporting a local business while eating a great meal and fueling the rebirth of the Brewery District.

Arepazo Tapas Bar Grille on Urbanspoon

Posted in cocktails, restaurants, wine | Tagged: | 3 Comments »

Double Time It to Double Comfort

Posted by cmh gourmand on September 24, 2014

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Chicken is hot! The last year saw the rise of the Hot Chicken Takeover and other special chicken creations. In spite of this recent uptick in what has historically been a foul attitude to supporting progressive approaches to poultry, finding good chicken has never been easy. Doing a little Wiki-research I found a morsel of history which indicated regular chicken eating is a relatively new dining choice. KFC did not really take off until the 1960’s. While Columbus does boast the infamous Chicken Corner / Chicken District even this chicken churning center has taken some hits over the last couple years. One business burned down, another went out of business and nearby Woody and Jo’s shuttered its bullet ridden shutters. Yes, if you are a chicken lover it has not always been an easy time to fill your need to feed.

Well Double Comfort is here to help. This restaurant has a little bit if a twist that is noteworthy. Double Comfort gives a portion of their proceeds to local food pantries. The space also has a little challenge. Double Comfort took over the former space occupied by Knead. Knead, not unlike chicken, struggled to be fully embraced. Something about this high traffic section of High Street seems to not draw the foot traffic neighbors just a black away can count on.

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On the plus side, Double Comfort has two things going for it. One is owner Mary Lyski. She lived in Memphis, a city that does chicken right, for a decade. Wanting to get the taste of southern style fried chicken right she spent two years tweaking a recipe. Then she teamed up with Ben Walters from North Market Spices to get the special herbs and spices right. The second plus, and in my eyes the biggest, is Chef Dan Varga. Chef Dan has been one of my local favorites. He did amazing food at Explorer’s Club. I came to know him through the restaurant, helping him launch a food cart for the restaurant and gave him a strong endorsement by having him cater my wedding. Dan has worked hard to get the other dishes on the menu dead on good. At Explorer’s Club he excelled at figuring out the nuances of ethnic cuisines and putting menus together that would have made anyone from the country of origin proud. At Double Comfort Dan gets to cook from recipes inspired by his own rural roots. And he gets to pickle vegetables to perfection. While Fried Chicken is the focus, there are plenty of other Southern favorites to enjoy. One of the guys in the kitchen has been frying chicken for over 40 years.

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So is the fried chicken good? Yes, yes it is. The breading is neither too thick or too thin with just the right amount of seasoning. The meat is juicy and tender and cooked to perfection. Double Comfort is the total package for southern fried favorites and your meal supports efforts to make sure someone else than needs a meal gets one. That is a double treat.

Double Comfort on Urbanspoon

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Leftovers: Truck to Table

Posted by cmh gourmand on September 14, 2014

I’ve been writing for 614 Magazine sporadically for the last year and more frequently for their new Food and Beverage quarterly Stock and Barrel. I had pitched an idea to the editor about writing about many of our food truckers that are making the jump to Brick and Mortar restaurant spaces. When I pitched the concept they already had it in development but I was asked if they could use Truck to Table as part of the headline and I was happy to do it.

The photos were taken but the story did not develop as planned so I was contacted and asked if I could do it in 48 hours. I was up for the task since I know the subject matter well and because I have a kitchen renovation to help pay for. The article was to focus on food but I had some challenges. One site was undergoing a menu change, another was closed due to a power outage and the third I did not have time to visit. So, I opted to write “big” (going way over word count) to write the stories of the guys behind the food and hoped that the editor could condense into something useable. He did….a lot of condensing. So you can do an compare and contrast by reading this final cut for print -> HERE and the original draft with sidebars, below.


Truck to Table

Zach James
Truck – Paddy Wagon
Table – Jailhouse Rock at Little Rock

In August 2010 Zach James was a student at OSU that liked to hang out at Dick’s Den. He formed a fast friend/mentorship with JP Potter of Fusion Café one of the first food trucks in the city, which often served at James’ watering hole.

James was looking for a challenge and wanted to push his boundaries after a series of food service jobs. Potter revealed his mobile food secrets: how to get started, navigate regulations, etc. and James was a quick study. The original concept for his truck Paddywagon was a burger based menu. His original beat was a mission to dispel the roach coach myth. James learned a lot about branding in his early days which led to two big changes. James changed the wrap on his truck and shifted his focus from burgers to brisket. The first time he sold out all of his brisket was the moment the deputy shifted to thinking like a Sheriff. He knew he was ready to grow out the business and stake his claim on a permanent spot.

One dark night, while sharing beers with Daniel McCarthy (Tatoheads) at St. James Tavern, James was approached by a regular customer who told him about a new bar opening down 4th Street. The bar was looking to partner with a truck so James decided to commit to the new spot for the duration. That bar was Little Rock. After seeing how good food meant good business, owner Quinn Fallon asked James to look at a small space in the bar to see if James could do anything with it. The nook in the back had a walk in cooler, a mop sink and 150 square feet to work with. After plotting out 20-30 configurations James finally found one that was more arresting than the others. Then looking at the layout and what equipment he could shimmy in, he decided a hot dog menu was the best way to get the most out of the little space. Initial response was hot with many regulars working their way through the entire menu in a few visits, To keep customers coming back new items are integrating into the menu as specials and becoming regular items when they resonate with fans but hot dogs remain at the core of the kitchen. Since the space is small like a prison cell and to stay on the with the Paddywagon theme, James dubbed the space the Jailhouse. The operation has also taken a cue from Late Night Slice with some signature (and very, very tasty) sauces available to slather on whatever fills your plate. The Jailhouse recently added Sophie’s Pierogi’s (a truck turned cart) pierogi to the menu to mix things even up more.

What James has learned in his drive from truck to rock and roll dive is that Jailhouse serves as an anchor to consistently connect with his customers. In his experience, even his biggest fans are not going to invest time to find him online and then drive 30 minutes to eat at a different (random) location. Having Paddy Wagon inspired food at the Jailhouse gives James and his customers the consistency both have waited for. Menu items come with names inspired by the Paddy wagon law enforcement motif and the Rock and Roll vibe of Little Rock. James has also moved to Italian Village so he can be a part of the community he is helping to grow. In the meantime the truck rolls during the day and the Jailhouse rocks at night.

Matthew Heaggans
Truck – Swoop
Table – The Hey Hey, operating pop-up eatery Bebe
Table 2 – Swoop Take Over at Ace of Cups.

Forget professional objectivity, Matt Heaggans is my favorite chef to watch in action. In the kitchen he swoops into an action with the mental intensity of an Olympic athlete. A series of serendipitous events seem to be adding more ingredients and experiences to the recipe that may make Heaggans the next big thing.

A few years ago, Heaggans, a Columbus native was practicing his craft (he might say, getting schooled) in a French restaurant in DC. What he learned in that kitchen, “there was no way I would learn it all”. That did and still does serve as his daily inspiration to continue to learn and strive for the best quality in his craft. As he was pondering on what his next life lesson would be, a friend from Columbus contacted him for advice on starting a food truck. Heaggans offered to advice on finding and equipping a truck, consulted on a menu and volunteered to spend two weeks to help train the staff to execute the food he conjured up. While this was in process, his mother had an accident and then needed extra help at home, which was an excuse for fate to nudge Heaggans back home. The offer to help turned into an unexpected business venture and Heaggan’s was back in student mode again.
He figured out early on – to be a sustainable food truck business he needed to change the food he was serving. He “had to adjust to dishes that were tailored to shorter prep time, quicker turn around and tight work space of a truck. His style demands fresh food – which means he had to serve almost everything created earlier that day by the end of the day. A fresh food menu takes a lot of prep, space and forethought but along that path somehow his signature dish became tater tots.

According to Heaggans, “most cooks are in the kitchen to learn, and grow so the natural progression is to keep growing by expanding the business or the menu”. In the fall of 2013, when the opportunity of the Hey Hey popped up (passed to him by Angela Theado of The Coop) he was ready to have a little more elbow room in a slightly bigger kitchen.. He expected everyone would flock his way right away but the customer rush started with a trickle instead of a stampede. So he had an opportunity to spend more time with his customers, which at the Hey Hey is a very diverse clientel – a little bit of everything– every class and palate He had to create a menu that will connect with people with at any level. It was a lesson in adaptation.

This summer another opportunity presented itself. This one passed along by another food truck peer, Jamie Anderson of Ray Ray’s Hog Pit. Anderson has a good gig set up next to Ace of Cups but the spot needed food the days that Ray Ray’s is not there and it needs a wider range of food and longer hours that Ray Ray’s could do sustainably. So Heaggans and Anderson agreed to pursuing menus that don’t step on others toes. Now Ace of Cups can offer food when its doors are open so owner Marcy Mays does not need to close the doors from exhaustion of running a bar and kitchen. So what is Heaggans lesson from the Swoop Ace of Cups Take Over? Delegation. He can’t be in three places at the same time but he can set the standards for the menus for all of his locations, make the sauces used on all menus and check on the other two when he is not cooking up a new creation at the Hey Hey. While the food at the Hey Hey leans towards comfort foods, the menu at the Ace of Cups plays out as classic bar food for sharing between beers or bands.

Daniel McCarthy
Truck: Tatoheads
Table: Public House

You can blame PBS for the interesting path which drove Daniel McCarthy to the food business. One might even say he entered it out of necessity. His single mother always worked so he had a choice of TV dinners or to make something that he wanted. Public Television was a constant so he grew up with the Frugal Gourmet and Julia Child instructing him in the background. As a teenager he would cut school and make everyone food when they snuck over to his home. As he got older he took a concept of Malcolm Galdwell’s which is one needs 10,000 hours doing something to be skilled at it so he decided at that point in his life, the only thing he had done for close to 10,000 hours was cooking, so he would make cooking as his livelihood.

When I spoke with Daniel McCarthy (I call him Tater) he has just spent the day reconfiguring all of the tables at the Public House (formerly Hall and Al’s). He had also been training staff and fine-tuning some mechanical concerns with his Tatoheads truck. It was well after 9 pm on a weeknight. McCarthy was tired. Running two businesses will take a lot out of a fella but this summer has been a busier that usual. After getting an 11th hour loan he was able to secure the capital he needed to take over the reins of Hal and Al’s but that also meant he had to move to a new house, open a new restaurant and change the home base for his food truck in ten days….during peak food truck season. Luckily, McCarthy is no stranger to a rapid life changes.

In late 2009, the native Chicagoan was given the opportunity to pursue his two passions. His girlfriend was moving to Columbus to go back to school, so he decided to chase her to the capital city. He also decided it was time to make a living by opening a restaurant. That deal fell through but while visiting Columbus he saw the Late Night Slice Truck in action so he decided, “I can do my thing without a restaurant”. McCarthy moved to Columbus in April 2010, bought the truck that May and opened for business on the September 3rd OSU home game that year. He learned a lot in a truck that reached 140 degrees inside. His first three outings were “dismal”. Then he decided he would stay at the same spot until he broke even for the day….that took 16 hours. After a few months he “figured out the trick to the food truck business…work, work, work”. The next step in his transition from truck to table occurred while he was working on a collaborative restaurant project that fell through at the last moment. While disappointed that the endeavor did not launch, he did walk away with an established team, a finished business plan and an extended network of supporters. One was the owner of Hal and Al’s who was looking for the right person to take over the Parsons Ave tavern, a spot that is as much about the community it serves as the food it plates. Having heard of McCarthy’s struggles and frequently experiencing McCarthy’s passion for his menu and desire to grow out his business, it was time for destiny to knock at Daniel’s door.

What McCarty learned in his transition from truck to table was the never-ending need to constantly change the business to accommodate what he learned on a daily basis and how to reconfigure the design and equipment in his truck kitchen to work best with the menu he wanted to execute. While Tatoheads has won the hearts and minds of the TatoNation through fries, McCarthy is excited to have the elbow room to flex his cooking muscles and show the public a diversity of menu he has wanted to do for years. In the process, Public House also become home base for the Tatoheads truck so he can prep menus for both concepts from one kitchen. His girlfriend will be using her horticulture skills from college to create and expand a community garden for the restaurant and the neighborhood. McCarthy has planted his roots on Parsons Ave. by moving his household there as well and he plans to grow with the community as the business blooms.

The original concept of Tatoheads was to have a rotating menu but McCarthy could not run with that concept because the fries were so popular. Now with Public House he plans to add dishes like Shepards Pie, Chicken and Potato Pot Pie and more. He is also excited to have the space to do catering, events and parties. He is even more excited about growing a new business in an area where he feels his business can make a difference in the community. Maybe patrons will be watching PBS instead of NFL at Public House?


Sidebars

Table To Truck (Restaurants that have gone mobile)

White Castle – two food trucks
Donatos – One food trailer
Cuco’s – one food truck
Pizza Cottage – one food truck
Schmidt’s – two food trucks
Giant Eagle – Market Place Food Truck
Explorer’s Club – food truck
Los Jalapenos – Tortillas Food Truck
Costello’s (closed) – now the Cilantro Food Truck
Yabos Tacos – one Truck

More Truck or Cart to Table
Skyward Grille – from multiple carts to brick and mortar base of operations and restaurant
Late Night Slice – went from Shack, to Truck to over 8 locations across town
That Food Truck – Dan Kraus is working on a concept in Italian Village

Posted in FooderHero, Leftovers, Mobile Food, restaurants | Tagged: , , , , , , , , | Leave a Comment »

Back to the Basics: Villa Nova

Posted by cmh gourmand on September 1, 2014

Oddly, I’ve never written much about Villa Nova. I checked the Gourmand archives and found this post about “Big Beers” in their bar back in 2006. And a brief mention, while I was exploring the pizza options of Clintonville. For a restaurant that could best be described as a powerhouse of North Columbus that is a major oversight on my part.

For many years, Villa Nova was one of few restaurant options between Clintonville and Worthington. Frank and Donna Colleli started the place in 1978, converting a bar into a restaurant with a bar. As you can see from my linked post above – the bar business never suffered. The family had also operated Franco’s Pizza just down the street (another area icon). The place quickly became a cash cow so Frank sold the business and moved to Florida in 1986. His son John, convinced his Frank come home and buy back the restaurant in 1998. The restaurant has never looked back since then. It is still a family affair with three generations working in the front or back of the house everyday. As for popularity, you can see the parking lot full of cars seven days a week. In fact, the original lot was so full, Villa Nova eventually bought the lot and building next door (Just Pies) and turned it into a large lot just for the overflow traffic.

The formula is, and has always been simple. Offer Italian American Fare that is quick to serve and at a low to medium price point with no surprises. The food is basic, filling and comforting in large portions. Proximity to a large residential neighborhood and a retirement community don’t hurt business either. Of note, should you drop in is the extensive collection of pressure gauges and brass kettles numbering in the 100’s. One of the things that keeps people coming back are the daily specials. One special, which I believe has been a Sunday mainstay for 20 plus years. This was once a 1-4 times a month ritual for me. The only thing that has changed is a very slight change in price the meal is now $10.95 instead of the $8.95 of the early aughts.

I’ll walk you through the Sunday Spaghetti Special.

The special includes: your choice of soup either Italian Wedding or the soup of the day, a basket of bread sticks and a salad with your choice of dressing (I’d suggest the house Italian).

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Then you receive a plate of spaghetti with one meatball and one Italian sausage served with plenty of thick, rich sauce on long, thick noodles.

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And then your meal is topped off with a cup of Spumoni ice cream.

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Villa Nova Ristorante on Urbanspoon

Posted in bar, pizza, restaurants | Tagged: | 1 Comment »

What’s New at Smokehouse Brewing?

Posted by cmh gourmand on May 7, 2014

Smokehouse Brewing

So what’s new at Smokehouse Brewing? Well a lot. But I suppose I should backtrack a bit. Smokehouse Brewing is the new name for Barley’s Smokehouse and Brewpub. First, I should caution you not to panic. The Smokehouse Brewing of today is largely the same as the Barley’s Smokehouse and Brewpub of last week. The owner is the same, so are the staff, so are the brewers and the beer. And what may alleve the most panic….so are the wings. The wings are still brined, smoked and grilled before they are served to you. So now that I have made things a bit more clear and reduced the likelihood of an anxiety attack, let me go back, back in time to the origins of Smokehouse Brewing.

The building has a long history in Columbus dining. It was once Jack Bowman’s Suburban Steakhouse home of the nation’s first salad bar (although a few other places debate this). Then it was a B.J. Salvi’s…oh, Pasta Salvi, how I miss you. In 1997 (or 1998 depending on a few interpretations of various things) Barley’s Smokehouse and Brewpub was born. Most of you know of Barley’s Ale House #1 located downtown. And 95% of those folks that know, know that Barley’s Smokehouse and Brewpub was connected to Barley’s by ownership until 2012. Smokehouse Brewing is still owned by Lenny Kolada. Angelo Signorino Jr. is still the head brewer in the house. While the name change was announced a few weeks ago, today, May 7th, is the day that Smokehouse Brewing decided to go big and stay home with a new menu. Many menu favorites of the last 15+ years are still on the menu but if you are a regular afraid of change, I encourage you to take the plunge into these new selections. If you have never visited, this is your opportunity to see what a brewpub can deliver (this is not a fish and chips joint).

I visited on the first day and as a rule, I never write about a first visit or a new menu. It’s not fair to anyone, but I’m OK breaking my rules in this case. With the assistance of Mrs. Gourmand, we tried out three of the new menu items. First on the list, Smoked Bahn Mi. As a disclaimer, the Bahn Mi is a favorite sandwich of mine so my standards are unrealistically high. As an additional disclaimer and sidenote, my favorite Bahn Mi’s are at Mi Li and Indochine and my favorite Bahn Mi inspired sandwich is the Bahn Meanie by Green Meanie. Those three are stiff competition for any contender. Smokehouse Brewing’s spin on the Bahn Mi involves: a thick pile of smoked ham, ample roasted pork, pickled vegetables (mostly onions), a light slathering of sweet chili sriracha aioli, shredded carrots and jalapeno, a dash of cilantro and mint on a Dan the Baker Baguette. If that sounds good, let me assure you it also tastes good.

Bahn Mi

Next on the table, the Greek Lamb Burger. To begin, I must admit that I made a rookie mistake with the new menu. I did not look at the add on’s for the burgers. While it was not needed, I wish I had asked for Double Smoked Thick Cut Bacon on this burger. The lamb burger was simple which made it simply good – the ground lamb was well seasoned, cooked just enough and served with tzatziki sauce and crumbled Feta cheese. The burger was skewered with a toothpick impaling two of the house made pickles on top of the bun. Good Burger but some bacon….and a fried egg and maybe something else…..might have made it even better.

Lamb Burger

Finally, under the subheading of Traditional Barbecue: Smoked Pork Barbacoa Three Way. This includes: pork shank on Asian slaw, pork belly swimming in honey chipotle BBQ sauce, pulled pork butt on a bed of lettuce (makes a convenient wrap on the fly) and with my serving, I had baked beans and cole slaw (while the menu says grilled asparagus and barley risotto). I think the substitution was an error on my part for not reading the menu in detail combined with my server working hard to give me what she believed I wanted. I’m glad I made an error because I really enjoyed both the cole slaw and the baked beans. I’m frequently disappointed by both so I am happy to report both sides were among the best of their style I have tried in town. As for each single part of the three way, as a Kansas City BBQ Society Certified BBQ judge I’d say they were each executed well. I first encountered the pork shank as a tasty snack prepared by our local Manbeque Chapter at a beer event in February. It made an impression on me as well as Lenny who was at the event as well. I am a proud convert to the pork shank. I will be eating that again and again. The pork was perfectly prepared and with the bone retained it adds to the flavor and makes it very easy to eat like a lollipop. The pork belly was neither cooked too much or too little, a tough balance for some. As for the pulled pork butt – it was well done but I would have enjoyed it more served in the barbacoa style I’m more accustomed to with some more spice and juices mixed with the meat. I’m a Butt man what can I say.

Barbacoa

All in all for day one and based on only three brand new menu items, I’d say Smokehouse Brewing is well on the way to defining (and maybe refining) their new name with this menu and truly making a new name/mark for themselves which will please regulars and converts alike.

Pork Shank

Barley's Smokehouse & Brewpub on Urbanspoon

Posted in BBQ, beer, restaurants, sandwiches | Tagged: | Leave a Comment »

Whoa: Moe’s Original Bar B Que exceeds expectations

Posted by cmh gourmand on April 21, 2014

It has been a long time since I felt I had a new discovery or that I had beaten to the scene the other online and offline choices you have for your culinary voyeurism. After a long dry spell, I have a scoop. The thrill of the chase is the ultimate reason why most food writers blog. That moment of discovery when you walk through the door and find that you have found something worth writing about and that you get to be that person that opens a door to a new adventure for someone else. So here we go with Moe’s.

Moe’s had a few things going against it. It is a BBQ joint. So many in central Ohio have tried but so few have succeeded at doing BBQ well. And by doing it well, I mean doing it right. BBQ joints frequently excite me at the beginning then quickly disappoint me at the end. The next challenge is the space. Moe’s is in a spot in downtown Granville has witnessed several concepts come and go. The one successful concept in the spot occupied by Moe’s was long ago a place called Brew’s Cafe. You may have heard of that place – everyone loves it and fills the place day after day after it moved down the street.

Business took me to Granville and one of the bonus’ of owning your own business is being able to pick where you meet and who you dine with. The original plan was to meet at Brew’s but while checking the hours of operation I found that a new BBQ place had just opened down the street. This changed the plan.

I hoped for the best but prepared my palette for the mediocre. It is not fair to visit a restaurant open less than 2 weeks and rate what they can or can’t do, but I was ready to give them the benefit of the doubt. I’m happy to report this rookie delivers.

The first sign of potential was the sign at the front door – see below.

thanksgiving sandwich

That’s right a Thanksgiving sandwich! Take the best food day of the year and compact it into a sandwich by using a simple bun as a base then adding smoked turkey, cornbread dressing, cranberry sauce and a drizzle of white BBQ sauce. I had to get this….but I was conflicted. I mean I can’t properly judge a BBQ place by a smoked Turkey Sandwich so I decided to go in-depth into the menu. Fortunately, Moe’s menu is set up to make grazing easy. So here is what else I ordered in half pint servings: baked beans, mac’n cheese, marinated cole slaw, potato salad, banana pudding, collard greens, skillet corn (relish) , Mississippi Mud Pie (Pudding), squash casserole, corn bread…..and a side of ribs.

Take a look at my spread below:

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Before I go into detail on the above let me share with you why some people consider me the devil. My lunch companion is working with a personal trainer and by ordering the same sandwich as I did – he had already broken all of the rules he with given for the day for calorie consumption. Then I had him help me try the sides. (Then later in the day I took him to wineries and a Moonshine Distillery). Maybe I am the devil, all I know is the devil in the details and Moe’s does the details right. I did offer to write a note to his trainer explaining that his client had no chance by hanging out with me.

The place looks and feels like a BBQ joint (or kind of like a BBQ themed Chipotle restaurant). There are rolls of paper towels on each table – all real BBQ places add that touch. The aesthetics are all rural, industrial and music themed. The furniture is sufficiently wooden, etc. Moe’s could be in North Carolina, Texas or ……Alabama. That’s right greenhorns, Alabama. There is an Alabama style of BBQ which I was schooled in several years ago by the Coop Dawg and O’Pa (might sound like a sitcom but they are real people). Moe’s does “Bama BBQ” as intended. Want a sandwich “Bama style”? Here is how you do it add: BBQ Sauce, White Sauce, slaw and pickles. White sauce uses Mayonnaise as the base instead or tomatoes and/or vinegar.

The owners go by the name Gallagher and they have bounced around BBQ country a bit but they missed Central Ohio and wanted to come home. The way for them to return was through owning and opening a BBQ restaurant. So taking stock of their different backgrounds the menu reflects their history by mixing several styles. The main dish BBQ entrees are Alabama style. The side dishes are inspired by the kitchens of North Carolina and the ribs are strictly St. Louis style. Regardless of what style you subscribe to the whole of the menu is greater than the sub of the parts, or the sides.

So back to the food. The Thanksgiving sandwich was exceptional. The turkey was perfectly smoked – just enough smoke in the meat to add flavor but not enough to dry out the turkey. As for the sides each one reflected the style one would expect at a picnic in North Carolina. My favorites were the Mac ‘n Cheese and the corn relish. Both were properly seasoned and flavored and if going up against other of their ilk they would have come in best of show. The mac in particular, had just enough sear and crunch caressing the cheese to make it just right for me.

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The slaw was a mix of long shards of cabbage and a sweet yet sour dressing. The banana pudding featured an out of the box vanilla wafer on top in a manner I would describe as old school. The St. Louis style ribs were true to the style, expertly rubbed and with meat that was tender and easy to pull from the bone. The cornbread had a corn muffin quality (which is how I prefer it) and paired perfectly with all of the sides and all of the sauces.

And about the sauces – there are several styles and levels of heat and all are made in-house. Also in the house – a great bar on the second floor and plenty of local beer including Buck’s from Newark and Homestead from Heath. There as a lot to like about this new kid on the main block of Granville and I look forward to the Gallagher’s growing their business and refining the menu to meet the meat needs of the community. I think this place is going to be a hit. And I was so glad to find a Bar B Que joint that did not disappoint.

Moe's Original Bar B Que on Urbanspoon

Posted in BBQ, Ohio, restaurants, Road Trip, sandwiches | Tagged: , | 1 Comment »

The Zen State – Brunch: Purple Chopstix; Athens, Ohio

Posted by cmh gourmand on April 4, 2014

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Over the last few years, I may have gotten a bit cocky about my knowledge about eating in Athens – my North American Home away from Home. In fact, as you will read in a later post, I developed a very happy rut of a cycle of places that I visit over and over again. Until one day when Dr. Balbo, Medicine Woman mentioned “why didn’t you go to Purple Chopstix?” “Purple what the who?” Apparently it is the Bees Knees of downscale hippy dining in the locavore mecca of Athens. Not only had I never eaten there, I had never heard of it. On my recent Bachelor Sabbatical to Athens, I was determined to try out the place. Unfortunately, I started my journey of discovery in a non Zen like state. Purple Chopstix Sunday hours on their website indicated that were open to 1 p.m. and I was running late in picking up my companion for the trip, the vice president of marketing and creative endeavours for Ohio Pop. In theory, we did not have time to make it before closing, but I was focused on meeting my need to dine at this place. Thank goodness for the Nelsonville Bypass, light traffic and good weather because we made it a few minutes before 1 pm. I was happy to see that the proprietors had hand written on to the hours sign closed….1:30 pm which allowed me to not feel like a complete douchbag for coming just before the door shut.

Upon arrival, my companion was a bit skeptical about my choice of dining establishment for first lunch. He was very hungry to the point of pre-crankiness and by nature he is very focused on the appearances of things and design. The exterior of the place would best be described as unassuming. While I am a variant of hippy my companion is anything but and I think he experienced minor discomfort when we saw the sign below.

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So of course I banged the gong. We waited quite some times and the gong was not responded to so I barged into the room and asked the most hippy looking person if it was OK to seat ourselves. It turned out that person was a customer but a very pleasant young lady then took care of us and gave us her favorite table for two. You can see the table below, the booth we sat in reminded us of an old train car dining station. I am happy to report I could fit in. Looking out the window I saw a peaceful, babbling brook, many trees, some interpretive art and an odd assortment of eclectic items decorating the landscape including numerous block pavers (expect a post about that in Bricks of Ohio Blog soon). I knew the second I sat down I had found my new spot.

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However, Purple Chopstix only offers a buffet on Sundays and we were arriving at the end of service. Some of the dishes were already wiped out and the rest looked unassuming at best. I was concerned that my dining companion would be displeased but to the contrary after we loaded up on our first plate he was completely in a blissful state I rarely see him in unless we are both intoxicated. The first item he sampled was a mini crepe which was exquisitely well executed. My first bite was a curry dish with vegetables and tofu. We quickly devoured our first round of breakfast items, salads and biscuits and returned for more. While my dining companion enjoyed coffee, I went out the patio area to explore and check out the landscape. I was pleased to see there were a few patio tables for use in better weather. I was pleased indeed.

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I’d write more about the food but our friendly server shared that the buffet is different every week. We stared at the regular menu long and hard then made a verbal pact to come back in the future for three days in a row so we could explore the dinner menu in the depth it deserved. My colleague Jared from Nothing Better to Do, wrote a fine post on this spot a few years ago which I will share -> HERE. The next day we ran into our server again at Farmacy, where she also works and she once again served us well by helping us find the best place in town to restock our supply of spirits for the rest of my sabbatical. I look forward to writing about Purple Chopstix in-depth later this year. In the meantime – please share your experiences here and let me know what to order on day one.

Purple Chopstix on Urbanspoon

Posted in Athens, Locally Sourced, Ohio, restaurants, Road Trip | Tagged: | Leave a Comment »

First Bite: Froglegs at Rice Bowl Restaurant

Posted by cmh gourmand on February 17, 2014

I have eaten many interesting proteins in my time including but not limited to: yak, venison, quail, shark, kangaroo, ostrich, emu, alligator, ants, slugs (Australian Bush Tucker Tour), a fly (not on purpose) and so on. Considering the many Chinese restaurants I have dined at, it is mildly shocking that I’ve never sampled frog legs.

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I wrote about the Rice Bowl last November after my first trip there. Now that I have had a chance to work though much of their Americanized menu, I decided that I wanted to see how their traditional menu fared. I asked several of the servers and a few dishes were consistently suggested. Every staffer I spoke too strongly endorsed the frog legs. I was game for it. My order of 8 to 9 frog legs (I lost track) was more than I bargained for. While billed as an appetizer, it is easily a meal by itself. The legs are served on a deep bed of sautéed and strongly seasoned onions and fresh jalapeno peppers. The long-legged frog parts are meaty and much larger than I expected. They also tasted much better than I was prepared for. As for the flavor, the best approximation I could share would be 85% perfectly cooked and moist chicken blended with a bit of crawfish. The breading on the frog legs was the best I have encountered on any fried product in a very long time. The seasoning included a good amount of black pepper. For texture and taste the best example my palette could backdate in my memories was the KFC original recipe of my youth (not what exists now).

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If are looking to expand your bucket list of animal parts eaten, this is a an easy path to take. As for the mainstream menu items I tried (on my first Rice Bowl carry our order), the eggs rolls are still my favorite in town. They are served with a small amount of the house citrus / orange dressing. The sauce is so good. SO GOOD! I also tried the house lo mein, the noodles were clearly homemade and the mix of several meats and vegetables was generous.

So to update for those tracking my adventures. I have had four perfect visits to the Rice Bowl and my first frog legs were so good, I doubt I will find any better in town.

Posted in restaurants | Tagged: , , | Leave a Comment »

My Editorial about the Crest on WOSU’s Columbus Neighborhoods

Posted by cmh gourmand on February 9, 2014

I have been a huge fan of WOSU’s Columbus Neighborhoods since the series launched a few years ago. As a lover of Columbus and history, the series has been fun and informative. So when the Clintonville episode premiered I was glued to my seat absorbing every factoid and cherishing every minute of it.

As a writer and a person that creates content for a radio show, I understand the limits of time and space constraints to the daunting task of presenting every possible person, place and event in a community over the course of over two hundred years. So while a few segments ran a bit long on one subject or another, I say to each their own and kudos as well as a job well done on the episode.

With one exception.

The Crest Gastropub had a very long segment as part of the program. I’m no hater of the Crest but I was a bit irked that a business with barely a year in the community would warrant so much air time while our other long time food businesses were left out. Granted there was a 1/2 second frame with an image of Nancy’s but that was it. As for the Crest, it is a story about the future of Clintonville and I want the restaurant to thrive and succeed and continue to do better. However, I am more interested in the food businesses that have held the line for decades in our community which has been restaurant deprived since my earliest memories.

Again, there is no way all of what I will list could be presented in the few minutes that were devoted to the Crest, but I would have loved to have seen a montage or brief mention of each of these places instead as a tip of the hat to these small family businesses which have been the heart and soul of the Clintonville Community.

Villa Nova has been a gathering place for decades. The original owner came back to save the business from failure and since then it has never looked back. It has done so well that it could buy the parcel of land next door, knock down the original Just Pies location and pave it over with a parking lot to fill with customers to take their cars off the neighboring streets.

Just Pies original location is gone but what a great success story. The business has garnered national attention by just making pies.

Moving south down High Street the new Mozart’s in the old Beechwold Tavern space. The building has served as home to many businesses over the years. It was a hot spot in the 1930’s as a tavern and dance hall. It survived other less exciting purposes afterwards. It was vacant for a long time until Cord Camera picked it as a location but then they moved to the revitalized Graceland Shopping Center. The building was almost home to a national fast food chain but luckily Anand Saha from Mozart’s put all of his chips on the table to get the building first. He has restored the charm and character of the place and made it a true community treasure. The story of an immigrant who came to Columbus with little more than a dream and grew a business over twenty years that has done so much for the community is a more compelling story that the Crest.

Or how about the oldest vegetarian restaurant in Columbus, Whole World Bakery and Cafe? Nancy’s Home Cooking has been the unofficial Town Hall of Clintonville since the mid 1970’s, while it is not the same place in our hearts as when Cindy King was alive and Ed King was behind the grill, it still is a community icon with countless stories connected to it such as catering weddings, feeding the homeless, making special meals for firefighters and so on.

Weiland’s Market was just a meat market at the original location when I went there to pick up supplies while I worked for Knight’s Ice Cream in the 1980’s. It has since blossomed into one of the best gourmet markets in town and it revitalized a strip center which was on the downward spiral for years. Round all of this out with Dante’s Pizza and Gatto’s Pizza and you have over 200 years of food history in just a few businesses.

I’ll add a few more places in. Flippos, was a burger and shake restaurant named after long time TV personality Flippo the Clown. It was located on High Street, just a bit north of East North Broadway where Donatos is today. I used to go there after T-Ball games as a kid. The Marzetti’s plant on Indianola may be too industrial to be a sight for sore eyes, but the company has an incredible history in Columbus including a nationally known restaurant decades ago. And while Clintonville received a bad rap for being unwelcome to food trucks (not really true) the rise of mobile food owes some debt to a community which supported Ray Ray’s, Mya’s, The Coop, Boston Berts and others through the years.

It is not all about food, but there was a lot in Clintonville that was overlooked in favor of the new whippersnapper on the block. So for non food related memories I would have liked to see a mention of Clintonville Academy (since 1978 – guess who was in the first class of students there) and the original Columbus Zoo which has a few buildings and bridges still hidden away in Beechwold.

To repeat. Good Job WOSU Neighborhoods you did a fine job of compressing 200 years of history in less than 1 hour but I think you could have represented the history of our community better with a brief mention of a few of the businesses listed above and less time devoted to the Crest. Maybe there are some gems in an extended edition DVD that will come out in the future. If not, I hope you will have an opportunity to come back to Clintonville to profile more of the history that was missed out on. The would mean the world to the hearts of those of us who have lived our lives here and made it a true community.

Posted in Clintonville, culinary knowledge, restaurants | Tagged: , | 6 Comments »

Back to Crest Gastropub for Breakfast/Brunch

Posted by cmh gourmand on February 5, 2014

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It seems that there is a little bit of a love/hate relationship with Crest Gastropub. Some people love to hate it, other hate to love it and many people love the friction between those two groups and the rest. It does not seem that things have changed much since my last visit there. And as most of you know breakfast is my sixth favorite meal (Brunch is fifth, Snack time is fourth, Second Lunch is Third, then dinner and finally lunch). However, I had a $40 gift card taking up space in my wallet and I had not had any quality time with the Dining Duder in quite some time.

Taking a lesson from the duder, who frequents the Crest frequently, we opted to arrive at opening and watched the place fill to capacity in about twenty minutes. I did a little Crest research to prepare for my visit. I read then disregarded the Yelp reviews and took a look at any other recent articles to look for common themes. The only writer I have a good sense of palate for is G.A. Benton since our tastes seem to be consistently aligned so I reread what he had to say but popped through the door with an empty stomach and an open mind.

First we will analyse aesthetics of the place. It looks great. For brunch, it seems they feature live music instead of Muzak. The quality of the musicians was good but the volume was too loud (and not because I am too old). It was difficult to hear our server and occasionally our conversation. Neither the staff nor the musicians seemed to pick up on this. In my book, anything other than light background music is too much. The conversation with a meal and sometimes the quiet of a meal, is as important to me as the meal itself. I was sad to see the wood serving boards are still in use. They look worse for wear and still serve no practical purpose.

Service was fine, it met expectations but I have yet to visit and have expectations exceeded. As is often the case, the first two beers I tried to order were not available. Not a big deal if the Crest is going through beers that fast it is good for them and the craft beer community. I’m not sure how they can figure out a way to have their printed menus keep up with their beer sales.

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Now for the food. What I really wanted to try was the coconut quinoa porridge but this was not available. The duder ordered the Shagbark chili made with adzuki (hails from Japan) and black turtle beans, with cilantro and sour cream. The beans and the chips all come from Shagbark Seed and Mill in Athens. My pre entrée order was honey-glazed cheese balls which never disappoint. The great balls of cheese are made with fried Lucky Penny chevre goat cheese dipped in honey with slivered almonds and a scattering of micro-greens to mix with the leftover honey. My main was the Ohio bison burger with pancetta, house made boursin cheese, charred onions & mixed greens on a brioche bun. It is a fine burger with very good sweet potato fries. But not craveable. I will still take a burger from nearby O’Reilly’s over just about anything. The Dining Duder and I were both happy to see the Lebanese flavors of the chef and the Mediterranean / Middle Eastern traditions of the owners making more appearances on the menu so we shared the Mediterranean breakfast. This includes grilled halloumi, lebneh, olives & hard-boiled eggs with hummus & pita. Loved it for being simple and sophisticated at the same time. Halloumi is a cheese made with goat and sheep’s milk. Lebneh is a style of strained yogurt that is perfect for dipping and mixing with other foods.

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So decent food, good beer list and still some things to hammer out to move on to the next level but considering they have less than a year in the game, I think they are doing well. One final note, the house made hot sauce on each table is a great addition to the flavors on the plate and the feel of the place. I look forward to the summer and seeing what the Crest can do with their gardens.

Posted in breakfast, Clintonville, restaurants | Tagged: , , | 1 Comment »

 
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