Written by: Steve Stover
Date: January 8, 2015
The historic Worthington Inn has been a consistent top 10 restaurant for more than a decade, and reflects its motto: “Local – Fresh – Natural.”
Much of the Worthington Inn’s success is due to noted Executive Chef Tom Smith, a friendly, laid-back guy with a passion for local sourcing, seasonal menus, and made-from-scratch quality.
The Worthington Inn was built in 1831 and became an inn in 1852. Although updated, the inn still has a comfortable “country inn” feel, with casual dining in the tavern, and upscale dining in the small, cozy dining rooms.
We visited the Worthington Inn for a family dinner during the holidays; there were eight of us.
We enjoyed several wines from the well-selected wine list: 2010 Bonny Doon Le Cigare Volant, 2014 Kim Crawford Sauvignon Blanc, and 2007 Brandlin Cabernet Sauvignon (Napa).
My wife and I shared the Ploughman’s Platter: two cheeses, excellent duck rillettes, stuffed cherry pepper, olives, proscuitto di Parma, fig jam, and cherry chocolate walnut bread.
My wife had the special semolina crusted golden trout with fried egg, fingerling potatoes, and haricots vert. I enjoyed the wonderful Ohio beef short rib “pot au feu” with oxtail jus, roasted marrow bone, baby carrots, creamy polenta, orange gremolata, and toasted foccacia. We shared four desserts around the table: Buckeye torte and a flourless chocolate cake with almond butter frozen custard and chocolate ganache.
The menu includes five starters from $12 to $17; four soups and salad, from $7 to $9; eight entrees, from $21 to $38 (for twin filets); and six sides, from $5 to $7.
The Worthington Inn is open seven days a week, serving lunch, dinner, and weekend brunch. There are five private dining rooms and a wonderful grand ballroom; it can host private events form 10 to 100 guests.
The food, service, and ambiance of the Worthington Inn are all excellent, and make it worthy of its reputation.
The Worthington Inn
649 High Street
Worthington, OH 43085