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 Americaâ€™s Top Restaurants.
Steve is currently a contributor to Edible Columbus magazine, and a regular guest on WOSUâ€™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.
Steve Stover's Latest Posts
The Guild House boasts a lively bar and a beautiful dining room, with high ceilings, wood beams, wood tables, white leather banquettes, and murals. It has a big city feel, classy and luxurious, and a bustling atmosphere. However, with all of the action, it is still possible to have a quiet conversation at the table.
Looking for a comfortable, casual restaurant with friendly service and excellent food? Look no further than Kraft House #5 in quaint downtown Powell.
The food, service, and ambiance of the Worthington Inn are all excellent, and make it worthy of its reputation.
Hofbrauhaus is worth a visit, especially with a group, for substantial portions of basic German fare, but also for the beer, the atmosphere, and the fun.
Arepazo, Three Locations of Tapas, Bar, and Grille, located in the Brewery District, Downtown, and Gahanna.
With all of the wonderful food, in a lovely, peaceful setting, Tuula’s offers great European food. Chef owner Tulla Mallonen offers a lovely array, which changes daily, of made-from-scratch soups, sandwiches, quiches, and desserts that make a wonderful breakfast, lunch, tea-time, or carryout.
One of the hottest trends in Columbus is the growth of gastropubs. Gastropub? The best of two ideas: a bar, often a brewery, but with a real chef.