For More Than 30 Years, Spagio Anchors Grandview Avenue Dining

| February 18, 2014 | 0 Comments
Photo by Steve Stover.

Photo by Steve Stover.

Lively.  Great for a Group. Something for Everyone. Top Notch Food. Good Value. Dependable and Consistent.

All of these terms describe Spagio European and Pacific Rim Cuisine, located in the heart of Grandview for more than 30 years.  Chef Hubert Seifert and wife Helga make Spagio a “home away from home” for many Northwest Columbus residents.

Spagio feels like a neighborhood bistro, with a lively bar scene and many regulars.  The large windows and pleasant patio on Grandview Avenue offers great people watching.

The extensive menu offers a wide range of choices, which makes Spagio great for a group, with popular choices for everyone from kids and seniors. There are plenty of vegetarian, vegan, and gluten free options.

Appetizers ($11 – $13 include tarte flambee (bacon, goat cheese, and caramelized onion pizza) and wood fired vegetables. Soups and salads ($7 – $16 for the entree Salade Nicoise) include the signature lobster bisque and refreshing chopped salad.  Wood-fired pizzas, among the first in Columbus, range from $11 – 15, including the signature smoked duck-hoisin pizza.  Among the dinner entrees ($16.50 – $29, with six under $20), popular items include Mama Seifert’s meat loaf, osso bucco, porchetta, and Lake Erie walleye. Pasta dishes range from  $14 – 18.

On Sundays, Spagio features brunch and at dinner an oven roasted half chicken entree for only $9.95, plus special wine prices.  On Wednesday and Thursday, prime rib is only $19.

At lunch, favorites include the crab and avocado salad and the decadent crab mac and cheese.

Next door, Spagio Wine Lounge, a retail wine store, serves selected items from the Spagio menu.

Spagio
1295 Grandview Avenue
624.486.1114
Closed Monday
www.spagio.com

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Category: Restaurants, Cafes, Bars

About the Author ()

Steve Stover is passionate about food. He has taught cooking with Rich Terapak for more than 31 years, and has reviewed restaurants and judged cooking for more than 25 years. He currently teaches cooking at the Franklin Park Conservatory after stints at La Belle Pomme at Lazarus, Columbus State, Sur la Table, and Faire la Cuisine. In addition, he frequently cooks for charity events and speaks to community groups all over Central Ohio. Steve had a weekly restaurant and food commentary program 610 WTVN AM radio from 1996 to 2008. From 1992 to 2004, Steve was the Ohio editor for Zagat Survey, edited five Zagat Survey Ohio editions, and was a contributing editor for several editions of Zagat Survey America’s Top Restaurants. Steve is currently a contributor to Edible Columbus magazine, and a regular guest on WOSU’s Allsides with Ann Fisher. In "real life," Steve retired in January 2012 as the Legislative Counsel for the Ohio State Bar Association, and is involved in numerous community activities.