Angry Bear Kitchen is an exciting addition to Clintonville and to the Central Ohio restaurant scene.
Chef-Owner Tyler Minnis and his great team in the kitchen, with roots at Latitude 41, has settled in with a wonderful menu at 2653 North High Street in the former Sage space.
The farm to table menu is very creative, even daring at times; there were so many good choices, I was glad we had a group so that we could share many of the dishes on the menu. In fact, I ordered three small plates, so that I could taste more dishes from the menu of eight small plates and eight entrees, plus specials.
Our server, Brent, was very enthusiastic, and we appreciated the friendly, attentive service. The decor is pleasant, with brick walls, tin ceilings, and custom-made wood tables.
We enjoyed the 2010 Santa Duc Cotes du Rhone ($36) and 2008 Domaine de Nizas Rouge ($25) from the small, carefully selected, moderately prices wine list. We started with bread with whipped lardo, pepper jam, and honey brown butter ($4), though our guest noted the charge for bread; excellent salmon tartare with capers, dill and lemon ($8); butter lettuce salad, great onion rings, bleu cheese dressing ($8).
We also had Dungeness crab, avocado mousse, charred peppers ($12); pork rillette hand pie, mustard ice cream; my favorite, the new “bloody mary tenderloin tartar, tomato, olive caramel, bacon “powder,” brioche, and egg yolk ($11); chamurra spiced lamb skewers, tzatziki ($9); spicy fried sweetbreads ($10); grilled hanger steak, horseradish panna cotta, charred shiitake mushrooms, confit potato, bleu cheese sabayon ($24); and free-form vegetable lasagne with walnut pesto and ricotta ($17). Desserts are found on the chalk board; we loved the special preserved lemon pudding with warm beignets (donuts) and bittersweet chocolate ganache ($8).
Angry Bear Kitchen is off to a great start with excellent, creative food.Â I can’t wait to go back!
Angry Bear Kitchen
2653 North High Street (Clintonville, south of Dodridge)
Columbus, OH 43202
Tuesday through Thursday, 5:00pm-10pm
Friday and Saturday, 5pm-11pm