Written by: Nick Houser
Date: November 1, 2019
James Beard Award-winning chef Jonathon Sawyer has opened an exciting, new Short North restaurant, See Saw, which he describes as “Greenhouse Tavern goes to college.” Sawyer is referring to his flagship Greenhouse Tavern in Cleveland. Bon Appetit named the “French and seasonably-inspired gastropub” Best New Restaurant in the U.S. in 2009.
See Saw features inventive, vegetable-forward, farm-to-table small plates and live-fire cooking with wood and charcoal. With its relaxed and convivial atmosphere and friendly staff, See Saw is an apt workshop for Sawyer, who won the 2010 Food and Wine Magazine Best New Chef Award and the 2015 James Beard Award for Best Chef Great Lakes.
The new eatery seats 200 in three areas: a large and airy, light-filled first-floor dining room with windows that open to the street; a second-floor venue for private parties and VIP events; and a covered rooftop bar.
The menu, which will continue to evolve, opens with five sections: chips and dips and breads, including Sawyer’s signature wood-fired pita bread with an edible tallow candle; salads; items to share with the table; entrees; and a single dessert.
Over the course of three visits, we tasted most of the 30-item menu. Our favorites included sea scallop crudo with tiger milk, peppers, and a shot of Mezcal with lime ($16), wood-fired Padron peppers ($9), Shagbark Farms corn tortilla chips with Tecate queso ($5), an old-school Caesar ($10), and the delicious “serious fried chicken” (boneless half-bird) ($18). The wood-fired Ohio grass-fed burger deluxe with sharp cheddar, secret sauce, and onions ($13) and the pommes frites with rosemary and garlic aioli ($7) were also excellent.
Other favorites included Sawyer’s aforementioned pita bread with edible (tallow) candle ($4) and a Little Gem chopped salad with ranch dressing, tomato, scallion and a soy egg ($13). Sides of note included beet jerky with glitter ($7); wood-fired cauliflower with hot giardiniera, an Italian style relish of pickled vegetables ($10), wood-fired avocado toast with citrus ($9) and “bang-bang” tempura rock shrimp with yuzu sauce ($11). Whew!
We could barely squeeze in the “Milk & Cookie,” a pecan-bourbon chip cookie with horchata, a grain-based beverage ($7).
906 N. High St.
Columbus, OH 43201
Closed Monday & Tuesday
Wednesday to Friday: 4 – 10 p.m.
Saturday: 11 a.m. – 10 p.m.
Sunday: 11 a.m. – 9 p.m.
Happy hour Wednesday & Thursday: 4 – 6 p.m.