Written by: Steve Stover
Date: February 6, 2015
Cameron Mitchell is a busy guy, with five new restaurants in the last year or so. The exciting Guild House may be one of the strongest openings ever! We visited The Guild House on the third night it was open, and every dish exceeded expectations.
The Guild House is located in The Joseph, a new hotel in the Short North adjacent to the Pizzuti complex of hotel, offices, and the Pizzuti Collection, a modern art museum. the explains the breakfast, lunch, and dinner. Valet parking is available.
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.
We had a great table for four in the bar, with views of the entire scene. Andrea Hoover, the bar manager, suggested the signature cocktail for two served in glass portholes with seasonal infusions, which develop at the tables: aged rum, simple syrup, local artisan bitters, and citrus (very cool) ($20). We also enjoyed the Botanist gin, rosemary, and fresh lemon ($10). With dinner, we shared a 2012 Justin Cabernet Sauvignon, well priced at $45.
We started by sharing three outstanding dishes: Blue Point oysters, Tabasco granita, apple cider mignonette ($12); ahi tuna ribbons with avocado, radish, yuzu sesame dressing ($15); and hamachi (flown in daily from Hawaii), ruby grapefruit, masago red curry vinaigrette ($16).
We also shared the prime rib cap with Point Reyes blue cheese and mustard vinaigrette ($13); duck pate with sourdough toast ($12); stuffed poblano with rock shrimp, roasted corn, goat cheese, and tomatillo lime dressing ($13); braised pork barbecdue bao buns ($8); pork cheeks, tomato gravy with spaghetti squash ($14); house-made agnolotti pasta with braised beef, mushrooms, and truffle jus ($17); excellent scallops with English peas, and parsnip purée ($29); and chicken roulade with celery root purée, romanesco sauce, wild mushrooms, and sliced truffles ($21).
From the dessert menu (all $7) we tasted the lemon cheesecake and the decadent chocolate brownie cherry sundae.
Kudos to Executive Corporate Chef Brian Hinshaw and Guild House Executive Chef John Paul Iacobucci on an outstanding start. We can hardly wait to return.
The Guild House
624 North High Street (Short North)
Columbus, OH 43215
Breakfast, lunch, and dinner seven days a week