While Alex’s Bistro looks about the same, the changes in the kitchen signal a significant upgrade, including some fresh new spins on classic French bistro fare, a style of cuisine that is sadly lacking in the Columbus Restaurant scene.
Tricia Wheeler is the founder of The Seasoned Farmhouse, a new cooking school in Clintonville. She is also Editor-In-Chief of Edible Columbus, a quarterly food magazine focusing on Central Ohio. She will join All Sides Weekend: Chefs in the City at 11 a.m. on 89.7 NPR News.
A new food tour service is spotlighting many local independent breweries and tap rooms that have popped up around the city over the last year.
Phil Richardson, bartender at Basi Italia, will join All Sides Weekend: Chefs in the City at 11 a.m. on 89.7 NPR News.
New downtown micro brewery places just as much emphasis on the food as their beer.
Flatiron Bar and Diner has a new menu featuring new signature burgers, crab and corn cake with spicy ancho chile mayo and other sandwiches in addition to its familiar barbecue, Cajun, and Creole items.
Since all of Buckeye Nation is kicking off a new year with the start of OSU football it seems only appropriate to take the opportunity to have some Buckeye grub in a place baring the name â€Buckeye Hall of Fame Grill.â€ I revisited the spot that I had not sampled for some time and can [...]