Eating Lunch at Baba’s Kitchen
Posted by cmh gourmand on April 21, 2017
Even though I am late to the show, I’m happy to announce that Baba’s Kitchen is open. Please note it has been open since November of 2016. The eatery had what some would call a soft opening in November, I would call it a stealth opening. Because breakfast is not my bag (luckily you have Breakfast with Nick for his a.m. perspective on Baba’s) I have just been going for lunch since January.
I have a LONG history with the owners Dan and Caroline (see the links below for a few chapters of that relationship).
I have delayed writing about the place until I felt there would not be anything new to add to the story. However, I have come to appreciate that Baba’s will always be a work in progress which is how Dan approaches his craft. There is always something new or different to try, always something that can be perfected more and Dan and Caroline work hard to respond to the needs of their regular customers so the result is constant evolution. During the short period of time since they opened I have seen the hours change, the table set up (changed from one large communal table being replaced by several smartly house crafted tables for two). Elements that have not changed since opening day: a passion for fresh food and ingredients, a nod to their grandparents in some classic baked good recipes and some killer smoked meats.
It has been a long time coming. I have checked in with Dan constantly as he and Caroline put sweat, tears and in Dan’s case, blood (several times I am sure), building out this dream over at least two years. The original building was lost at the last minute, funding fell through, construction needed to be deconstructed then reconstructed and much more. The outcome is a place that really reflects the character and spirit of the couple.
The menu is simple: a few breakfast times, a handful of lunch items and often a daily special. There are typically three to five types of baked goods available to supplement your meal or to enjoy later. The baked goods move pretty quickly but if anything is left at the end of one day, it is offered at 1/2 price the next day. If you see any, grab them, they are well worth the discounted price.
Although Dan is a meat focused fella, the kind that likes to butcher and parcel all of the meat he uses himself, there is always a vegetarian / vegan offering available reflecting the dietary direction of many of his SoHud / Old North Columbus neighbors. These dishes are good on their own, but as a bonus, any of them can be “upgraded” by piling meat on top – even the soups.
The house made bread is a fusion of a muffin and bun works well in breakfast sandwiches. It is the perfect consistency for a grilled cheese and makes a fine a burger bun. A frequent lunch special is three smoked ribs with some of the best French fries you will find in town. While the menu and the space is small, there is a much to enjoy. I encourage you to drop in to enjoy good food made by great people.
Due to all of the changes made to lanes on Summit, parking can seem a little confusing to people unfamiliar with the area, but there is a good amount of street parking nearby. You can also park in the lot just north of the restaurant – just look for the shell of That Food Truck and more days than not the Baba’s Porch Trailer.