The Sycamore Brings New Neighborhood Gathering Place To German Village

| April 1, 2014 | 0 Comments
The Sycamore feels like a comfortable local tavern  with a decor that is "vintage German Village." Photo: Steve Stover

The Sycamore feels like a comfortable local tavern with a decor that is “vintage German Village.” Photo: Steve Stover

The Sycamore, a younger sibling of Chris Crader’s Harvest Pizzeria, is a great addition to German Village.

Located at Sycamore and Sixth Streets, The Sycamore’s stated mission includes being “a neighborhood gathering place…organic and local as often as possible… (and serving) the highest-quality free range, hormone free proteins,” and it succeeds in all of those goals.

The Sycamore feels like a comfortable local tavern from the time you enter and are greeted by the friendly staff. The decor is “vintage German Village,” with brick walls, wood, and a tin ceiling.

Our group enjoyed the 2012 Orin Swift The Prisoner, a zinfandel blend ($55); 2012 Sinister Hand, a Rhone-style blend from Washington ($38), and 2012 Cline Cashmere, a California Rhone-style blend ($32), all priced well below most Columbus restaurant mark-ups. There are several local beers on tap, and a small but solid selection of bottled beers. And there are cocktails!

Harold's BBQ Amish chicken, smashed redskin potatoes, and caramelized Brussels sprouts. Photo: Steve Stover

Harold’s BBQ Amish chicken, smashed redskin potatoes, and caramelized Brussels sprouts. Photo: Steve Stover

We shared the OSA guacamole, with white corn chips ($7), among the best in town; braised Ohio beef cheeks, poutine style, with house fries, chive gravy, and cheese curds, on grilled sourdough ($12); Harold’s BBQ Amish chicken, smashed redskin potatoes, and caramelized Brussels sprouts ($19); Homestead Farms Ohio trout: olive oil poached prawns, blistered haricots verts, and petit fingering potatoes ($23); and braised lamb shank, roasted parsnip puree, kale, and spiced molasses jus ($23) (my favorite, and a very lage portion); and for dessert, the special red velvet cake with Johnson’s red velvet ice cream.

The braised lamb shank, roasted parsnip puree, kale, and spiced molasses jus. Photo Steve Stover

The braised lamb shank, roasted parsnip puree, kale, and spiced molasses jus. Photo Steve Stover

The menu includes six small plates ($7 to $11); four soups and salad ($6 to $9); four tacos ($9 to $11); seven sandwiches ($10 to $18 for the lobster roll, including fries); five large plates ($19 to $33 for the dry aged ribeye); and three desserts (all $8). There are several daily specials.

The fresh house cut fries at The Sycamore in Columbus' German Village. Photo: Steve Stover

The fresh house cut fries at The Sycamore in Columbus’ German Village. Photo: Steve Stover

The Sycamore offers large portions of creative, well-prepared American cuisine, mostly locally sources, and good value prices.

The Sycamore
262 E Sycamore St, 43206
614-754-1460
www.thesycamoregv.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.