Written by: Steve Stover
Date: March 28, 2017

Cosecha Cocina in Columbus' Italian Village takes shape in an old old dairy barn.

Cosecha Cocina in Columbus’ Italian Village is located in an old old dairy barn. Photo: Steve Stover

Cosecha Cocina, a new Mexican concept from Chris Crader of Grow Restaurants, is bringing excitement to Italian Village. The restaurant group already operates Harvest Pizzeria and The Sycamore as well as the recently closed Salt and Pine.

Cosecha, pronounced “co-say-chuh” which means “harvest” in Spanish, is located at 987 N. Fourth St. in Italian Village. The restaurant is set in an old dairy barn, and the decor is unique and attractive, very open, with brick walls, high ceilings with dramatic lighting and lots of wood. There is also a garage door opening onto a patio area.

We visited for lunch just a week after the soft opening, and the place was buzzing. The staff was extremely welcoming and helpful.

The bar menu includes margaritas, made with fresh, house-made juices, plus an array of other cocktails, 11 beers, Mezcal service, a nice Spanish wine list and nonalcoholic drinks, including house horchata or “rice milk.”

My buddy started with the excellent margarita ($10), while I opted for a Pacifico lager ($5).

We started with the Shagbark chips with very fresh guacamole ($7) and Shagbark chips and yummy Queso Oaxaca, jack cheese, chorizo with a hint of cinnamon ($7). The flavorful pork posole verde (heritage pork laden, tomatillos, hominy)($8) was mostly pork, and could have used more hominy.

Shagbark chips and Queso Oaxaca, jack cheese, chorizo with a hint of cinnamon at Cosecha Cocina.

Shagbark chips and Queso Oaxaca, jack cheese, chorizo with a hint of cinnamon at Cosecha Cocina. Photo: Steve Stover

The pork posole verde at Cosecha Cocina.

The pork posole verde at Cosecha Cocina. Photo: Steve Stover

We also liked the tacos with pork carnitas, pickled pineapple ($4 each), chorizo, roasted pecans, pickled veg and sweet potato ($4), and fried cod, miso tempura, avocado and chipotle slaw ($5). We also could not resist the beef short rib torta with chipotle aioili, queso fresca, onions and pickled veggies on a custom bun with chips & salsa ($12), or the wonderful esquites, a Mexican sweet corn salad, ($4) and lime pickled cucumbers ($3).

A pork carnitas tacos with pickled pineapple at Cosecha Cocina.

A pork carnitas tacos with pickled pineapple at Cosecha Cocina. Photo: Steve Stover

The beef short rib torta sandwich at Cosecha Cocina.

The beef short rib torta sandwich at Cosecha Cocina. Photo: Steve Stover

Everything was delicious, and full flavored. We were too full to try the great looking tres leches cake for dessert.

The dinner menu includes six starters ($4 to $8); seven tacos ($8 to $14 for two); four enchiladas and tamales ($4 to $6), six small plates ($8 to $13); and three sides ($3 to $4).

We were very impressed with Cosecha Cocina, especially when it had been open just a week. We cannot wait to go back.

Cosecha Cocina
987 N. Fourth St. in Italian Village
614-369-1129
cosechacocina.com

Hours
Monday-Thursday: 11am–11pm
Friday-Saturday: 11am–12am
Sunday: Closed