Angry Bear Kitchen – An Exciting Addition to Clintonville

| July 17, 2014 | 0 Comments
Inside Angry Bear Kitchen. Picture by Steve Stover.

Inside Angry Bear Kitchen. Picture by Steve Stover.

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.

Butter lettuce salad with onion rings and bleu cheese dressing. Picture by Steve Stover.

Butter lettuce salad with onion rings and bleu cheese dressing. Picture by Steve Stover.

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).

Dungeness crab with avocado mousse and charred peppers. Picture by Steve Stover.

Dungeness crab with avocado mousse and charred peppers. Picture by Steve Stover.

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.  I can’t wait to go back!

 

Angry Bear Kitchen

2653 North High Street (Clintonville, south of Dodridge)

Columbus, OH 43202

614-884-0639

www.angrybearkitchen.com

Hours

Tuesday through Thursday, 5:00pm-10pm
Friday and Saturday, 5pm-11pm
Sunday, 11am-2pm

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Category: Local Food, 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.