Category: Cuisine (page 3 of 7)

A Candidate’s Dining Guide to Columbus

Originally published in the October 2019 issue of (614) Magazine

Photo by J.R. McMillan

Columbus is used to letting folks know what we think, particularly when it comes to what we eat. Increasingly rare are restaurants that don’t first test new recipes and menus here before rolling them out across the country.

Our enviable intersection of demographics and popular culture take on additional significance every four years when the race for the White House heats up and inevitably stops in Central Ohio. Our state remains a reliable political bellwether of who is most likely to become the next president, or stay so. No republican has ever won without Ohio, starting with Abraham Lincoln. And we’ve only been wrong once since before WWII, picking Nixon over Kennedy. (No one’s perfect.)

But the race arrived a little earlier this time, with a dozen entourages and enumerable news crews all angling for a breakout moment. The Democratic Party Primary Debate in Westerville at Otterbein University wasn’t scheduled there because they have a big auditorium and ample parking. Every campaign knows Ohio doesn’t just predict the next president. It sometimes decides it.

So it would be a shame for all of these candidates and a growing gaggle of political pundits to come all this way and miss out on a great meal with the everyday denizens who are in all likelihood going to determine the direction of the country for the next four years.

Here’s a short list of suggestions for presidential hopefuls who might like to grab a memorable bite, shake some hands, sincerely listen, and maybe even seal the deal.

Tommy’s Diner | 914 W Broad Street

This Westside, working-class breakfast and lunch counter has no shortage of options or opinions. Elected officials are as easy to find here as fried eggs. Even the New York Times sent a reporter in camp out in a booth all day in 2016 to take the temperature of voter frustration from across the political spectrum. If you want to impress the regulars, order the Big Breakfast—over-easy, pick your pig, and ask for a waffle instead of hotcakes or French Toast. Cut back on the extra carbs by sharing your home fries with your handler.

Ray Ray’s Hot Pit | 2619 N High Street

Nationally known and proudly homegrown, this smoldering standard in the Old North neighborhood attracts even the academics with its gritty authenticity. There are few metaphors for democracy more fitting than standing in line talking politics at a food truck waiting for smoked meat off the bone or on a bun. Can’t decide? Try everything with a Meatsweats box of brisket, pulled pork, jerk chicken, dry rubbed ribs, and a hot link. Wash it all down with a cold Cheerwine. It might score you some poll points in the Carolinas.

Dulce Vida Ice Cream Factory | 2400 Home Acre Drive

Legit Mexican frozen confections have been a hit with more than local Latinos since their second location opened in Westerville. It’s a gathering place for families with origins around the globe drawn together by something sweet, a language everyone speaks with ease. Don’t be the candidate who orders plain old chocolate for fear of offending some key constituency. Go bold with Blackberry and Cheese or Goat Milk Caramel. And if it’s been a trying day on the campaign trail, add a scoop of Almond Tequila. We won’t judge

Momo Ghar | 1265 Morse Road

The original hotspot for Himalayan home cooking, nothing quite beats the seasonal chill like a big bowl of delicate dumplings, secretly served at your local international grocery. The Northeast side of the city’s growing immigrant community spans several continents, with recent arrivals from Asia, Africa, and the Middle East joining generations who preceded them. Petite pockets of chicken and pork are outstanding, swimming in a small sea of spicy sauce. But vegetable dumplings and gluten-free lentil cakes could inspire some crossover appeal

Stauf’s Coffee Roasters | 1334 Neil Avenue

Anchored in Grandview for 30 years, Stauf’s latest location in a recently renovated church just south of Ohio State’s campus is both a departure for the brand and a reminder of why they’ve stayed ahead of the corporate coffee curve. Millennials could be the largest voting bloc in 2020, so their support is essential and concerns impossible to ignore. Don’t risk a social media fiasco by botching the order of a convoluted caffeinated concoction. No need to be a hero here. Just get a large regular in a mug—black. Done.

The third Democratic Party Primary Debate, hosted by CNN and the New York Times, will air live at 8PM from Otterbein University in Westerville, Ohio

North Market Grows up

Originally published in the October 2019 issue of (614) Magazine

On a long enough timeline, everything this side of the Atlantic seems shiny and new by relative comparison. Public markets elsewhere in the world mostly measure their history in centuries instead of decades. And even their more recent descendants, like London’s Camden Market, feature more than 1,000 vendors and top 100,000 visitors on an average weekend.

But is authenticity lost in all that bustle? Can you really claim to be local if you practically require your own zip code?

That’s the inherent challenge in preserving and expanding any public market, keeping things literally and figuratively fresh without losing the culture and community that customers have come to expect. And that’s why planning for the new North Market Tower has generated both anticipation and apprehension in a neighborhood that’s seen a lot of change lately, not all of it welcome.

“I grew up in Columbus until I was 18, so I remember the Quonset hut. When I moved back, we were in this building. I started coming here a lot just like when I was a kid,” recalled Rick Harrison Wolfe, Executive Director of the North Market since 2013. Despite zero nonprofit experience, it was his vision of the future that earned him the position from among more than 400 applicants for the role. “Expansion wasn’t part of my presentation, but it was already on my mind. The more I considered the space and the experience, I knew there were opportunities that could only come with growth, and there was nowhere to go but up.”

Wolfe’s résumé is revealing and rolling, following a career in fashion that took him from Chicago to San Francisco and Los Angeles before heading back to Columbus. Upon returning to his hometown, and a brief reinvention in the local food truck scene, his retail insights and close to the bricks work ethic comfortably converged in the food-centric destination constantly adapting to new trends and tastes.

“When you look back to the original market of the late 1800s, it’s where people came for provisions, for everything. The North Market at the turn of the century had a quiltmaker and a blacksmith. It reflected the role of public markets of the era,” he explained. “I think we need to think about the other types of retail we can bring in. I love that we focus on food, and complements for food. It says on our door that we’re, ‘local, fresh, authentic.’ There are a lot of businesses in Columbus that are local, fresh, and authentic that aren’t just food.”

Beyond the expansion of vendor space, the mix of offices, residences, and a hotel—with parking to support all of them—is enough public space to present and restore enumerable opportunities. A vital public market requires ongoing change, but that constant churn can be unnerving for patrons and prospective tenants. When square footage is always scarce, something has to go to make room for something new. Space that became home to a highly-popular purveyor of poultry used to serve as a quirky catering and event location. I actually have friends who were married there, and now when folks see their wedding photos, everyone asks why they decided to exchange vows at Hot Chicken Takeover. Wolfe knew capacity and critical mass would always be at odds without a radical solution that created both.

“Density and flexibility, having people who live and work in North Market Tower, is crucial for our merchants and our future. You have to evolve to remain relevant,” he noted, explaining that earlier designs have changed, but still reflect the original priorities. “Projects like these always evolve, and should, just like the market itself. A rendering is just a rendering until it’s a reality.”

Wolfe’s earlier career has also had a more subtle hand in the growth of the North Market, particularly the travel it afforded and his experiences with public markets in the US and abroad. California-inspired elements from Oxbow Public Market in Napa and Grand Central Market in Los Angeles, which has seen a similar resurgence in recent years, have been given a Midwest makeover that suits Central Ohio.

“I used to travel to Barcelona twice a year, which has one of the strongest public market systems in the world. With 35 markets, anywhere in Barcelona is only a 15-minute walk from the nearest public market,” he explained. “I’ve been to Borough Market in London, which is more than 1000-years-old, and it’s still where you get the best taste of the city.”

In fact, the North Market is for many visitors their first taste of our city as well, conveniently located across the street from the Greater Columbus Convention Center. Recent attendees from the American Society of Association Executives selected Columbus for their annual conference for several reasons. But the Short North, and the North Market in particular, make quite a first impression on guests from across the country. It’s why Joe DeLoss, founder of Hot Chicken Takeover, calls the North Market, “the front door to Columbus.”
Those fond memories may mean millions. Experience Columbus predicts if even a fraction of those organizations represented by ASAE bring their own conferences to Central Ohio, it could create half a billion dollars in local economic impact over the next decade.

“Deals like this between the city and developers are always a negotiation. But Columbus included us in those conversations. We were always in the room, and that doesn’t happen everywhere,” he explained. “You’re going to laugh when I say I got more than I wanted in this project, but it’s true.”

Though talk of the North Market Tower seemed to go silent for nearly a year after it was formally announced, much of that was to accommodate the mandate that the market remain open for the duration of construction. Ongoing development throughout the Short North—from streetscape, sidewalks, and parking improvements—have had their share of fierce critics and retail casualties. The current plan includes 28 stories and a budget approaching $200 million. Even amid a project this complex, Wolfe remains committed to an orderly transition instead of avoidable disruption.

“The cost and construction of the building we’re in right now wasn’t a safe bet at the time either. It was a long shot. There isn’t a public market project like this anywhere in the world, and there hasn’t been an expansion of a public in the US this big in the past 50 years,” Wolfe noted. “But when you look at projects like the riverfront now, people ask why we didn’t do this years ago. I hope when this project is complete and people see and experience the evolution, they say the same about the North Market.” ▩

For details on the North Market’s ongoing expansion, visit northmarket.com

Gluten-Free Goodness

Originally published in the October 2019 issue of (614) Magazine

Photo by Brian Kaiser

Stacie Skinner doesn’t look like a superhero, but to parents whose kids have food allergies, she’s only missing a mask and a cape. With a secret identity as astute as Bruce Banner and mild-mannered as Peter Parker, her background in retail planning and food industry R&D revealed a hidden superpower.

No one was making really good gluten-free waffles. (Well, she was, but no one knew it yet.)

“I wanted to have my own business, and I knew it would be gluten-free, to accommodate some of the allergies that affected my family,” Skinner explained, whose own childhood memories of cooking with her mother in Lopaus Point, Maine inspired more than just the name of her company. “I thought local farmers markets would be a great place to try out my recipes. But when I started, it was mostly cookies and breads.”

Families with food allergies have to travel a little differently than those who don’t. You can’t just eat anywhere along the way. This writer also happens to have two kids who have issues with both wheat and milk. Before the proliferation of gluten-free and dairy-free options at the average grocery or restaurant, we had to bring all of our food with us. We didn’t simply pack for the weekend. We had to pack like we were going to the Moon.

Skinner’s breakfast staple epiphany similarly came during a family vacation, staying in a hotel room with a kitchen, as many food allergy families often do. Even if you plan to prepare most meals yourself, you can’t pack everything—particularly a waffle iron. 

“I bought a box of frozen gluten-free waffles for my son to have while we were there. But when he made them, he held them up to the light and they were so thin, he could see through them,” she recalled. “Then when he ate one, he said they were “disgusting” and asked, ‘Why don’t you sell your waffles?’”

Every superhero has an origin, and it doesn’t have to be as dramatic as gamma rays or a radioactive spider. Skinner followed her son’s suggestion and decided to try selling her waffles at the farmers market, which for aspiring food entrepreneurs is often their first and most effective focus group.

“My other baked goods were selling well, but they weren’t as unique. There were plenty of gluten-free products on the market that were sweet, but not necessarily wholesome,” she noted. “So I decided to let everything else go to focus exclusively on the waffles.”

Ketchup wasn’t Henry Heinz’s first foray into condiments either. His humble start was actually selling horseradish. But something simple and sweet soon proved more popular and profitable.

“I knew the waffles would be a meal component, and hopefully a snack. I felt like they needed to be made with better ingredients that were nutrient dense,” Skinner revealed. “A lot of gluten-free products are simple starches, sugar, and something to bind them together. I wanted these to be more.”

Soon Banana Flax led to additional flavors, like Wild Blueberry, Chocolate Chip, and yes, Pumpkin Spice. A vegan version is among the most frequent requests, and already in the works. Free from most major allergens, raving fans and demand quickly grew beyond just gluten-free customers and local groceries.

“Retailers are used to products that have a crazy shelf life—like two years for some frozen foods. I don’t understand why anyone would have six delicious waffles in their freezer for two years,” she chided. “It’s why partnerships became essential, and I was lucky to have a supportive, local community of fellow makers to guide me.”

That’s when the collaborative culture that binds Columbus became baked into Lopaus Point. Instead of the cutthroat culture common between competitors in most cities, Skinner actually found mentorship among established gluten-free businesses, offering advice and insights on how to grow smarter, not faster. Bake Me Happy, which has their own gluten-free bakery, even sells her waffles. How’s that for an endorsement?

“Just because you’re avoiding an allergen, it doesn’t mean there’s a compromise in your tastes,” she explained. “We think this is the product people deserve, and small makers help create these new markets and can often right the wrongs of big companies whose early attempts fall short.”

Starting a specialty food company in Columbus also happened to be its own happy accident. Skinner’s earlier career brought her from Boston. But after meeting her future husband here and time spent away from Central Ohio, it wasn’t our test market credibility that convinced them to return. It just felt like home.

“Our kids were getting old enough and almost ready to start school, so we moved back to Columbus. It was the only place we both had in common, even though we had no family ties here,” she recalled. “We loved it so much and knew it was where we wanted to raise a family.”

Still very much a local brand, Lopaus Point recently launched a mail-order option for folks beyond the Midwest and East Coast reach of their grocery distribution. Skinner discovered many of her customers not only order for themselves, but as gifts—for someone who may have just been diagnosed with an allergy to college students who still struggle with dining hall fare. There’s even a subscription program. Automatically getting a big box of waffles in the mail every month might be the best thing since Netflix.

Staffing also sets Lopaus Point apart. Their first kitchen was a shared space that worked with Franklin County to provide opportunities for adults with developmental disabilities that too often limit employment options. Now nearly a quarter of her staff have similar challenges, working in roles from preparation to packaging. It was the final ingredient Skinner realized she was missing.

“I knew my company had to be bigger than just a product, and our special needs staff are an integral part of our entire operation,” she explained. “We’re not just serving customers whose dietary needs are often overlooked. It’s also about providing opportunities for people in our community whose potential is overlooked as well. At Lopaus Point, we want everyone to feel included.” ▩

Lopaus Point waffles are available at retailers throughout Central Ohio. For locations and online orders nationwide, visit lopauspoint.com

The Rise of Ghost Kitchens

Originally published in the October 2019 issue of (614) Magazine

When Chris Baggott returns from a run to the ClusterTruck kitchen, he’s almost always late, and his fellow drivers don’t mind letting him know it. Tight delivery times aren’t just an expectation for the fledgling food service. It’s part of the brand, serving fresh fare to waiting patrons often in less time than the average restaurant.

So what’s ClusterTruck’s trick to providing such a wide range of high-quality cuisine at a record pace? There’s no restaurant, and their slowest delivery driver, Chris Baggott, is also the CEO.

“I don’t go out as much as I used to, just to keep my hands in it. But when I get back minutes later than our more experienced drivers, they laugh at me,” Baggott confessed. “If you’ve been doing this for a year, you’re good at it. You know which corner or which door, a little shortcut here and there. Faster delivery is what makes our business work.”

Quietly creeping into the local culinary scene between the flood of innovative eateries and a fleet of food trucks are so-called “ghost kitchens.” They’re restaurants without the restaurant, focusing exclusively on delivery without the hassle and overhead of running a retail establishment. Homegrown concepts like Food Fort Columbus and 1400 Food Lab help industry entrepreneurs prepare meals with all of the precision of their retail rivals. Kitchen United, which already operates locations in Pasadena and Chicago, is scheduled to open their latest facility in Grandview Yard this year as the next phase of an ambitious nationwide expansion. For those struggling to find and afford suitable space, it’s the culinary equivalent of co-working and part of an already $100 million food delivery industry.

But ClusterTruck remains the original, unapologetic disruptor. Operating out of an inconspicuous warehouse near downtown Columbus, it relies on its own dedicated delivery team instead of contract food couriers to serve their hungry customers.

“There’s a broken model in third-party food delivery, from delays that affect quality to low courier morale. If you look at Yelp, a lot of the negative reviews are really criticisms of the delivery process,” he explained. “When I first looked at this market, the restaurants weren’t happy, the customers weren’t happy, and the drivers weren’t happy. So we deconstructed it and built a system that serves all of its constituents.”

That approach may sound a little wonky for a phantom food truck operator. But Baggott didn’t work his way into the restaurant business busing tables. His former life as a software creator proved both profitable and liberating, with earlier endeavors snapped up by Salesforce and Oracle for handsome sums. Along the way, he got back to basics, exploring his growing passion for sustainable agriculture, going as far as starting his own grocery store, then founding three farm-to-table restaurants from scratch. Baggott is as much a chameleon as an iconoclast, as comfortable in a conference room as a chicken coop. Even with dirt under his fingernails, the gears of an engineer are always turning.

“Let’s say the customer is five minutes away from the kitchen, and I have 30 minutes to get the order there. Our software manages our drivers, so we may not start making your food immediately,” Baggott noted. “Our driver may be able to make another delivery before your order is ready. We’ll start making your order when the driver is five minutes away. That way, you get your order on time, and fresh from the kitchen.”

Comfort food is evolving by definition. From hearty carbs to sophisticated salads, “comfort” is now more a measure of how food makes you feel, not an arbitrary attribute that’s the same for everyone. Meeting that ever-expanding expectation is also an edge for such hyper-efficient eateries.

“Ghost kitchens can iterate and innovate. We recently launched a gyro in Indianapolis. We also launched a protein bowl with hummus we make in house,” Baggott recalled. “That’s when we realized we already have pita, tahini, and chickpeas—we should make a falafel. Now, we’re testing recipes to launch a falafel.”

Not all revelations are as obvious or unemotional. Some menu items have also gone away when they didn’t make the cut, including their take on Johnny Marzetti. The Columbus customer base continues to grow, as are operations in Denver, Kansas City, and the original location in Indianapolis. But ClusterTruck locations in Cleveland and Minneapolis were temporarily suspended.

“Dropping Johnny Marzetti was heartbreaking for me because we already had all of the ingredients. I loved it, but it just didn’t sell. But a big advantage we have over a brick-and-mortar restaurant is access to data. A traditional restaurant may launch a new menu item and sell 500 the first day,” he explained. “But they can’t see who orders it again, or worse, who ordered it and never came back. All of those transactions are anonymous. We see everything, order rates and reorder rates. We don’t just know what sells, we know how it impacts overall customer experience.”

ClusterTruck launched a tofu kimchi burrito that initially sold very well, but then seemed to taper off. They dropped it, but once they dug into the data, they discovered existing customers returned, but customers whose first order was the ill-fated burrito didn’t. Their online menu has since become more adaptive, featuring items with higher rates of reorder for new customers, something typical restaurants just can’t do, and an insight they probably would have missed.

“One of the challenges with Cleveland and Minneapolis was building the brand. We were great at building kitchens and software, but frankly, we weren’t great at marketing because what we do is so different,” he noted. “We haven’t abandoned those cities, we’re just refining our marketing before we reopen. It’s one of the advantages third-party food delivery services like Grubhub and DoorDash have. They’re just adding a new service to an existing restaurant. We have to introduce a whole new brand.”

The funny thing about brands is that they aren’t how you view your company, it’s how others view you. And that’s also an inherent challenge for restaurants minus retail, even as the market for prepared foods booms. Catering is key for most ghost kitchens, and ClusterTruck tapped into it early, making group orders easier for folks with restrictive and selective diets, even offering access through the popular office collaboration platform Slack. Now about a third of sales come from group orders. But every new business needs a little luck and a leap of faith. Fast, free delivery still came down to customers meeting couriers at the curb, a hunch that paid off.

“That’s our entire business model, and the one thing we couldn’t know for certain before we launched if customers would be willing to do. It’s why our drivers get four to six, even eight deliveries an hour, instead of just one or two,” Baggott explained. “We’ve had more than a million deliveries and I can count on one hand the number of complaints we’ve had about having to meet the driver. When it comes to quality, every efficiency matters. It’s why customers are as much a part of our success as our staff and our software. They come to us, online and outside, and that’s what makes ClusterTruck work.” ▩

For menus and ordering, visit clustertruck.com

Steak House Nostalgia

Originally published in the September 2019 issue of (614) Magazine

Columbus is famous for a lot of culinary firsts, but rarely one of the last.

York Steak House was once the prototype for red meat with a regal motif. While the rest of the restaurant industry was trying to sell commodity steak cafeteria style with strained western metaphors, York was quietly building a kingdom of castle-inspired eateries.

Founded in Columbus and topping out at 200 locations nationwide, when the mall craze collapsed and tastes changed, York’s fortunes fell. But the very last one has survived and thrived for more than half a century on West Broad Street by remaining largely unchanged thanks to the steady, perhaps stubborn, strategy still championed by owner Jay Bettin, who turned an abandoned outpost of a dying empire into a nostalgic dining destination.

“What made them really successful in the 70s and 80s was that they were in shopping malls. Folks used to go out on Friday night, do some shopping, see a movie, and eat at York,” recalled Bettin. “We were one of only ten locations that was freestanding, so when malls started to suffer, it didn’t hit us the same way. But you could still see it coming.”

Much like the latest season of Stranger Things, there was always something dark and sinister beneath the slick façade of the shopping mall. When Northland, Eastland, and Westland opened in the 60s, they soon sucked shoppers away from local businesses. Then when City Center opened downtown just as the mall phenomenon was fading, there was a retail reckoning for the once bustling suburban satellites.

“We were originally part of a buyout. A guy was buying 25 York locations and planned to turn them into Bonanza franchises. I was general manager here and asked him if he would sell me just this one and he could keep the rest,” Bettin explained. “But then Ponderosa bought Bonanza and his deal fell through. Suddenly, mine was the only one left.”

Jay Bettin isn’t trying to give Jeff Ruby a run for his money, even with an enviable head start. Nor is he chasing the latest trends. You won’t find free wifi or a convoluted allergen-friendly menu. There isn’t a rack of fixed-gear bicycles or hipsters taking pictures of their food as it grows cold either. Point of fact, the last time I was there for lunch, I was the only one among more than 40 patrons shamefully pecking on a smartphone.

“Even though we were a chain, we always ran it like a local business. We know our regulars by name, and they often know each other,” Bettin noted. “We went back to what made York great in the beginning — quality food and quick service in a clean restaurant. We kept it simple.”

Simple is a deceptive understatement. Bettin reconsidered every item on the menu and element of the experience, from ingredients to presentation. The location was among the first Yorks to add a salad bar, to fend off competitors who had already done the same. And by salad, he means “salad”, not some bloated buffet with heat lamps and entrees that have been out there for hours.

“We don’t claim to have the biggest salad bar in Columbus, but I guarantee everything on it is cut fresh here and isn’t pre-chopped and poured out of a bag,” he revealed. ”Most family-priced steakhouses were focusing more on the buffet than their dinner. It’s hard to do both well.”

York Steak House started as a family restaurant that became a family business. Bettin credits his wife with subtle updates to the interior that still preserve the original aesthetic. Their three kids grew up in the restaurant, and all worked there. Their daughter still puts in a few hours a week despite a career elsewhere. Then there’s Jon Bettin, who works side-by-side with his father, poised to continue the York legacy.

“People come here for the atmosphere, because it brings back childhood memories. When my son Jon was about five, we used to come in the morning and he’d ride his scooter around the dining room,” Bettin recalled. “He’s kind enough to let me feel like I still know everything and I’m in charge. But he’s also smart enough to know he can change things that need to be changed. We share that understanding.”

Sirloin tips are still the number one seller. Even without adding mushrooms or grilled onions, they beat any backyard steak and are surely superior to a few more famous filets at twice the price. And with chicken, seafood, and pasta also on the menu, you could eat at York several times a week, and many do. There aren’t many restaurants where you can walk in with a group of eight people and get seated immediately, much less order in minutes and be out the door again in an hour.

“I don’t have the overhead of a corporate office. It keeps our prices low. My clientele is a little older and I’m obviously not going after the bar crowd.” he chided. “Our meat isn’t marinated or over-seasoned and all of our steaks are cooked to order. For the money, you’re never going to find a better steak.”

Bettin’s early experience working in a bakery also shows in the dessert options. While the industry average suggests about five percent of patrons order dessert, York consistently finds closer to a third of its customers like to grab a slice at the beginning of the line, instead of ordering it at the end of the meal like most restaurants.

“Our peanut butter chocolate cream pie is one of our best,” Bettin admitted. “The fudge cake has been a standard from the start, but now we bake it in house. It’s even better than it was 40 years ago.”

Hollywood Casino gave the business a little boost when things were starting to slow down. Bettin credits name recognition and nostalgia, but he’s also amused that folks come from far and wide to drop a few hundred bucks down the block, but still stop by York. The license plates in his parking lot reveal cars from neighboring states, but also from Texas to Florida, Missouri to Massachusetts.

“Our parking lot is in the back, so folks are sometimes surprised we’re still open. People tell us they planned their vacation route to come here. It’s humbling that folks will go that far out of their way to eat at our restaurant,” Bettin confessed. “We’ve always been a destination. When people leave their homes, they know they’re going to York Steak House. But now, we don’t always know just how far they traveled to get here.”

York Steak House is located at 4220 W Broad, and is also the only location to ever have a website: york-steakhouse.com

Inside the Moai

Originally published in the August 2019 issue of (614) Magazine

Photo by Kyle Asperger

The unexpected closing of the Grass Skirt Tiki Room later this month isn’t the first time local tiki fans have been broken-hearted.

When the Kahiki sadly shuttered its doors nearly two decades ago, it wasn’t just the end of an era in Columbus. It was the largest restaurant of its kind in the country, and nothing matching its quirky architectural grandeur has been seen since.

Faithful fans still seek coveted collectables, scouring thrift stores and flea markets for rare finds. But there’s also a secret sect of tiki enthusiasts hiding in plain sight, quietly curating vintage kitsch while anonymously funding worthy causes from coast to coast. They call themselves the Fraternal Order of Moai and even their members remain a mystery.

“When the Kahiki finally closed, many of us were in shock that it was actually gone. But for me, something kind of snapped,” confessed Matt “Kuku Ahu” Thatcher, one of the founders of the obscure order who prefers to go by his Moai moniker. “People wanted to hold onto a piece of the Kahiki by building their own basement tiki bars. But there were three of us who were less interested in finding the artifacts than the people who shared this same strange obsession.”

Nostalgia often comes at a premium price. One of those old Kahiki menus on eBay will set you back more than any entrée did back in the day, and a matchbook might cost you more than a carton of smokes. Even a ceramic tiki tumbler is more expensive than any drink it ever held. For committed collectors, these aren’t just treasures and trinkets. They’re art from a bygone age.

“We thought there might be a dozen of us, enough to get together for backyard luaus,” he chided. “I joked that maybe we should make it a real club with fezzes, like the Shriners. It sounded crazy, but the idea stuck.”

Before Facebook, there wasn’t a turnkey solution to easily locate a group of like-minded strangers. It was an internet scavenger hunt for people who didn’t know they were lost. So Ahu created an online forum and invited a few fellow fanatics, hoping to pull together enough folks to preserve the past before it faded away.

“We didn’t expect so many to immediately gravitate to the group. We set out to create something local, but we started getting interest from Dayton — then Wisconsin,” Ahu recalled. “There were already several online tiki forums. But we weren’t trying to become another group of experts, though we are a bunch of hardcore tiki aficionados. Our goal was always to build an order.”

The Fraternal Order of Moai is organized much like independent islands scattered across the vast Pacific, each with unique customs and rituals rooted in a common ancient culture. Individual groups each choose a cause or charity at the local level, but the Moai still operate as a self-described “pirate democracy” with elections and major decisions all coming down to a vote among the entire membership.

What seemed silly at the time has become something of a movement with ten chapters nationwide and at-large members worldwide. Some chapters were started by folks with Columbus ties. Others emerged independently, inspired by the capital city’s quiet tiki revival.

“Our group is secretive and selective, but our events are open to everyone,” Ahu explained. “People who come regularly, regardless of whether they’re members or not, become family we look forward to seeing just as much as we do each other.”

Their enigmatic membership is more than a secret handshake. “Tourist” is the tongue-in-cheek terminology for active attendees who are still outside the order. Those who think they’re worthy must earn the support of existing Moai and pass a series of challenges, which are also secret. Akin to the Shriners, the Moose Lodge, and similar animal orders, questions of character are answered through a process outlined on their website, coyly branded the “Port of the Initiate”.

The most obvious evidence of the Moai’s influence is also hiding in plain sight, surrounding unsuspecting guests at the Grass Skirt Tiki Room. When Columbus Food League decided downtown was overdue for a tiny tropical oasis, the Moai were early and eager to offer their insights and assistance. Members carved and cast much of the bar’s décor themselves, nearly every mask and lamp that makes the contemporary tiki bar feel older and more authentic than its seven-year history otherwise suggests. Ahu even admits he may have had a hand in developing the cocktail menu. (He’s a modest Moai.)

“Tiki bars that survive and succeed stick to certain archetypes and avoid mixing metaphors. Those that don’t tend to go under,” Ahu explained. “There are still a few classic supper clubs for the purists and Chinese restaurants that subsequently became tiki bars, so-called ‘fortune cookie tiki’. But the Southern California, flotsam and jetsam, tiki bars with layers of personality and lots of locals tend to stay around.”

The most iconic contribution to the Grass Skirt is undeniably the giant concrete monkey fountain named George, which used to grace the entrance of the Kahiki. With support from the Moai, and literally a last minute commitment of additional funds from the bar, George was saved from the same demise as fellow monuments from the fabled restaurant.

“We knew if we didn’t get him, he’d either end up in a private collection instead of the public eye, or rotting in a field,” he noted. Point of fact, the enormous Easter Island statues ended up essentially abandoned, while a short search on YouTube reveals the fate of the famous fireplace still sitting outdoors under a tarp. “After the auction, we went to pick him up at Kahiki frozen foods and realized they’d actually constructed the building around him. They offered to cut him into four pieces to remove him, but the auction said pickup was outside. You wouldn’t let someone cut a Corvette into four pieces if you were told you could pick it up in the parking lot?”

Somehow George ended up outside for pickup as promised. The Moai don’t know how he got there or if walls or windows were removed to do it. It seems even George has his secrets.

Aside from “Tiki Tuesdays”, the only time local members really surface publicly is once a year in August for the annual Hula Hop, a charity event that raises money for Cure CMD, an organization that funds efforts to treat congenital muscular dystrophy, and serves as an annual call to prospective members, some of whom aren’t even old enough to remember the authentic longhouse that used to be off East Broad Street.

“We didn’t think we could pull off an all-day tiki event in Columbus when we started, so it was a ‘Hot Rod Hula Hop’, with classic cars and we brought in all of the decorations to turn a regular bar into a tiki bar,” Ahu explained. “But now with the Grass Skirt, it’s become just the ‘Hula Hop’ with five live bands, vendors, and food trucks. Instead of selling tickets or charging a cover, folks come for free, buy drinks and make donations directly. People know where their money goes.”

The Fraternal Order of Moai, whose exact ranks remain unknown, has funded several studies and drug trials through Cure CMD. But recognition and notoriety were never the goal. 

“It was a cockamamie idea that started out as performance art, but it turned into something more,” Ahu admitted. “Now we’re a registered nonprofit and pretty darned legit. Tiki bars are popping up across the country, even in Europe. But in Columbus, even after the Kahiki closed, they never really went away.” ▩

The 2019 Hula Hop is August 10 at the Grass Skirt Tiki Room, 105 N Grant Avenue.

For details on the event and the Fraternal Order of Moai, visit fraternalorderofmoai.org

Very Veggie Brunch: Savory and Sweet Without the Meat

Originally published in the July 2019 issue of (614) Magazine

For the uninitiated omnivore, vegan and vegetarian options may seem scarce, even in a city as innovative and inviting as Columbus when it comes to inclusive cuisine. Long gone are the heyday of hippie joints with lean offerings long on salads, yet still short on something you could sink your teeth into—not that the stereotype was ever entirely accurate.

Though there is certainly far more fare from which to choose than there was a generation ago, veteran vegans and vegetarians may reluctantly admit midday meals and evening eats have always been easier to accommodate than traditional morning menus. And anything a little later, maybe with a little liquor, is almost impossible to find. Even Oddfellows’ unambiguous “Classy as F*ck Brunch Buffet” couldn’t last forever. Woodhouse Vegan’s Monday/Tuesday pop-up persists, though with any luck their new digs in Italian Village will revive the tradition.

Brunch is more than breakfast’s big brother. It’s at least as much a social imperative as a search for sustenance. Be it boozy or just bougie, the leisure class case for more conscientious consumption still remains somewhat shaky. Brunch is about familiar comfort foods, and requires rousing a gaggle of friends whose idea of weekend decadence may not be implicitly plant forward.

But this is when sneaky vegans and vegetarians can show the skeptics exactly where Columbus secretly shines, with approachable spots and unassuming options that might just change the minds of many who can’t imagine brunch beyond bacon.

Alchemy Kitchen | 1439 Grandview Avenue | alchemyjuicecafe.com

The more robust sibling of the Parsons Avenue café, the Grandview location offers an expanded menu with holistic nutrition that makes it far more than just another juice bar. (But seriously, if you don’t order a smoothie, you’re missing out.)

Toasts are tempting, especially the Baconana, topped with almond butter, banana, coconut bacon, smoked sea salt, and maple on whole wheat. But the standout here is still the Mexican Shakshuka, a twist on the Mediterranean staple with sunny-side eggs in a spiced pepper and tomato sauce, black beans, avocado, Bulgarian feta, pickled chilies and red onions, cilantro, and a slab of farm toast.

The Angry Baker | 891 Oak Street | theangrybaker.com

This Olde Towne East eatery has inspired two offshoots in the Short North and Upper Arlington. But the atmosphere of the original is still a strong draw with scratch-made breads and pastries that are all vegan by design.

Go for the Brioche French Toast Sandwich stuffed with eggs and swiss with a side of maple syrup for dipping—or the Fork & Knife Burrito, filled with potatoes, avocado, black beans, and mozzarella then baked and topped with two eggs, salsa verde, sriracha, and green onions. Make either vegetarian choice vegan with seitan and cashew mozz instead. Be sure to grab something sweet to go.

Blunch | 2973 N High Street | blunchcolumbus.com

Perfectly blurring the line between breakfast and lunch was always the point at this High Street haunt just south of Weber. With a generous mix of vegetarian selections, there’s plenty here to keep everyone happy—including a drink menu from bloody to bubbly with a solid slate of local craft brews.

The Veggie Benedict with sautéed vegetables on a panko-crusted portabella with poached eggs and roasted red pepper-cashew sauce is the vegetarian spin on a morning mainstay. For something less savory, you can’t go wrong with a Pancake Flight of sautéed bananas foster, blueberry lemon ricotta, and sweet potato with toasted marshmallows.

Little Eater | 4215 N. High Street | littleeater.com

“Produce inspired” is more than just a mantra for this quaint Clintonville location now with a sister shop in the North Market. Bright, white, subway tiles are as synonymous with the brand as the seasonal selection of locally sourced ingredients.

Start with the Spinach & Leek Frittata, with an unexpected balance of dill, turmeric, and feta—or the Mushroom Quiche with shallots and Gruyère. For something with some crunch, try any of their toasts, from Avocado Toasted Seed Mix with olive oil and sea salt on a slice of Lucky Cat bread to Pistachio Nut Butter with strawberry-citrus jam on a Matija Breads ciabatta.

Portia’s Café | 4428 Indianola Avenue | portiascafe.com

Once coupled with the beloved Clintonville Community Market, this Indianola outpost is adding a second location later this year in a familiar space, the same spot as the old Whole World Natural Restaurant and Bakery off High Street, a neighborhood standard for nearly four decades.

The Garden Breakfast Wrap with tofu eggs, “cheeze,” “sawsage,” tomato, lettuce, and mayo on a gluten-free tortilla is a meal you can hold in one hand. But don’t skip a side of their Rosemary Herbed Home Fries. If sweet is more your speed, their waffles are unmatched with toppings ranging from banana and blueberry to chocolate chip and coconut, as well as seasonal surprises. ▩

Four-Star Farm Stand

Originally published in the Summer 2019 issue of Stock & Barrel

Photo by Zane Osler

Have you ever ordered a steak that was so spectacular, you wished you could ask the chef to carve off a couple more and wrap them up for the road?

That probably wasn’t what Joe and Jane Blystone had in mind when their fourth-generation farm started processing their own meat on-site more than a decade ago. But that’s kind of how it worked out. Their butcher shop and bakery soon led to a taproom, which inspired a bona fide farm-to-table restaurant. With a crafted collection of better beers and an enviable selection of elevated fare, Blystone Farm has evolved from a destination into a gathering place that lures more than just the locals.

Despite the burgeoning business, Blystone is still small where it matters most, treating guests and staff more like family, and attracting top talent like Tyler Toles as executive chef.

“We’re not very big on titles around here. Joe is just good at putting the right people in the right position,” admitted Toles, whose experience in better-known kitchens in Columbus didn’t dissuade him from stepping outside his culinary school comfort zone to run a four-star farm stand. “We talked as we walked around the farm, and I admired what Joe was trying to do at Blystone. So he invited me to become part of the family.”

What once was a commercial sheep farm has become a passion project. Joe’s hands-on approach to operations combined with Jane’s coffee shop and bakery background also made the couple perfect business partners.

“He’s so much more than a boss. Joe is everyone’s dad, but he still feeds the cows everyday,” Toles chided. “Jane is a pastry chef and beer connoisseur, but if we’re short-staffed, she’s out in front waiting on customers. It’s just part of the culture here at Blystone.”

Lunch and dinner daily with breakfast on the weekend sounds pretty typical, until you take your first bite. Even something as simple as a sandwich seems entirely original when it’s hand-pressed Wagyu beef smothered in fried onions and gooey Gouda—or a house blend patty topped with four strips of bacon, two slices of cheddar, and a fried egg, rightly called “The Whole Dang Farm.”

“A lot of people love our pasta, especially our mac and cheese. We start with semolina and durum flour and eggs, every shell is hand cut. The sauce is heavy cream and shredded cheddar,” he noted. “I’m from a fine dining background, so coming to Blystone was a bit of a culture shock—somewhere people appreciate real mac and cheese more than I’ve ever had guests appreciate foie gras or beluga caviar.”

Vanilla pancakes, scratch-made biscuits and gravy, and breakfast hash made from bacon ends instead of corned beef are surely standouts. But the star of the menu is still the steak.

“We dry-age our steaks in-house so we’re able to offer them at a price point where a 20-ounce ribeye will cost you $45. If you order that same steak in some locations in Columbus, you’re going to pay at least $170,” explained Toles. “American Wagyu is also hard to find at our prices. We work with farms like ours to meet our demand, so we don’t really have a middleman.”

As tempting as every confection is on the bakery side, the butcher shop offers an equally enticing case for carnivores. From flat irons and filets to short ribs and sliders, all the way up to a whole Wagyu brisket for $158. Those stocking up for a backyard soiree will find plenty of entry-level options as well, from those same hand-pressed patties to buck-a-brat specials.

“We don’t raise chickens here, but we work with four local farms because every chicken tastes different and we only want the best,” he revealed, preferring to feature local purveyors and products that make more sense to source instead. “We can’t supply everything ourselves, so we find folks who do it better than we could. Quality determines our partnerships, not price.”

The livestock and crops aren’t the only offerings from Blystone Farm that are organic. So is the marketing—limited to word of mouth, Facebook posts with preparation suggestions from their butcher shop, and Hank, one of their cattle dogs, whose popular pic wearing a cowboy hat earned him his own Instagram account.

Asked about the exact inspiration of each expansion, Toles explained it was the butcher shop that unexpectedly led to the taproom, then the restaurant, because customers wanted to stay, sit out on the patio, and have a beer and a bite to eat.

“Our taps are more seasonal. Right now, we have a lot of pilsners and goses, but during the cooler months Jane features more porters and stouts,” he noted. “Exclusivity also brings folks in. Kinda Fuzzy by Jackie O’s is kind of hard to get in this market, 3 Floyds is rare to find and we feature them regularly.”

One of the first events Toles undertook was a beer dinner in collaboration with Jackie O’s. The event sold out and everyone raved about it. Joe told Toles, “We should really do more of this. We’re pretty good at it.” Not long after, Toles pulled into work one day and noticed Joe clearing ground, so he walked up and asked what was going on.

“‘I’m building an event center,’ said Joe. It was that simple,” Toles recalled. “Joe built it personally in less than a year. He had some help with the brick and the electrical, but other than that, it was all him. The design, the details, down to the staining of the concrete.”

The Barn, a nearly 4,000 square-foot event space, is key to their expanding scope. A petting zoo is in the works and fundraising for the new Blystone Agricultural Community is underway, a nonprofit with an emphasis on education and experiences for future farmers. “Beards & Brews” and a “Wagyu Cookout” are already scheduled for this summer to get the program started.

“Columbus is urban, and Canal Winchester is definitely growing. But we’re still a farming community,” Toles explained. “Joe wants to encourage the next generation of family farms by giving city kids who may not consider farming the opportunity to raise livestock. We have almost a hundred acres out here. If I know one thing for certain, as long as Joe has land and can keep building, Blystone is going to keep growing.” ▩

For details on all that Blystone Farm has to offer, including menus and special events, visit blystonefarm.com

Coastal Comfort Food

Originally published in the May 2019 issue of (614) Magazine

Photo by Brian Kaiser

If not for the rhythmic roar of an occasional COTA bus breaking like waves against the shore, you might just mistake the sounds of the Short North for a Southern California boardwalk. But if the seaside inspired shutters and coastal decor of its most recent restaurant don’t suspend your disbelief, the menu and milieu surely will.

Cameron Mitchell’s newest venture, Del Mar SoCal Kitchen, is the casual counterpoint to Ocean Prime (or what we locals know better as the original Ocean Club). Though the dinner-only destination is more than a “finer diner,” with an emphasis on intimacy, dominated by two-tops complemented with low-lit alcoves for more amorous couples and conversations.

The weekend before any restaurant launch is often a soft open, the culinary equivalent of a dress rehearsal for a forgiving audience. But unlike the average opening night, this evening was actually a tale of two Camerons. To my left was the insatiable restaurateur introducing a table of friends to his latest collection of curated cuisine, and at my own table, the irrepressible Cameron Fontana and his wife Katie. Familiar faces for sure, but we were otherwise strangers who just happened to be seated together.

Columbus is just big enough for folks to share the same orbit without ever intersecting. Though they didn’t know it at the time, my wife and I also happened to be house shopping a couple of years back, even looking at some of the same homes, including one featured on their appearance on HGTV’s House Hunters. Fontana also fell short of finishing a comically proportioned local pizza challenge, as well as having been born in Osaka the same year I’d spent a summer in Japan as an exchange student.

Cameron moved to California as a kid, decades before television became his calling and Columbus his adopted hometown. Meanwhile, Katie hails from Pickerington, yet her influence as a fitness and dance instructor reaches well beyond Central Ohio. The unanticipated rapport made them the perfect two-person test market for that other Cameron’s Midwest twist on coastal comfort food.

Never mind the awkwardness of new acquaintances. Exploring the menu immediately became a group effort, with each course pushing geographic and culinary boundaries. Though billed as a “SoCal” establishment, opening options like the curry clams, with heirloom tomato and Thai coconut, to the chilled octopus, served on ice with pickled cucumber, tobiko roe, and a citrus vinaigrette, cast a wider net with Pacific Rim credibility.

Cameron was cool with shells, scales, even suction cups. But Katie confessed she isn’t always so keen on seafood. It’s a common conundrum among couples when one comes from the coast and the other is a little more local, another coincidence my wife and I share with the Fontanas. It’s not that seafood is inherently more sophisticated, just more scarce. The farther you grow up from saltwater, the more likely you are to eat off the hoof than off the hook.

Accordingly, Katie ordered the more reliable angus ribeye, flanked by a spinach salad of smoked bacon, pickled turnips, and ricotta salata, while Cameron was tempted by the almost obligatory fish tacos, breaded in a Baja style Tecate beer batter with bright pico de gallo and a sweet potato chimichurri. The halibut had my name on it, with Marona almonds and golden raisins atop a citrus chili relish. But everyone was also eyeing the swordfish, which we agreed to split—along with everything else.

And this is where Del Mar really raises the bar, offering equally enviable alternatives to their signature fare. At most seafood restaurants, if it doesn’t have fins, it probably plays second fiddle. The ribeye was seasoned and seared to steakhouse standards. The tacos were on target with a tempura texture offering yet another nod to California’s Asian influences. The halibut was delicate and decadent, and exactly what you’d expect from a plate I later learned every chef has to personally approve before it leaves the kitchen.

But the swordfish was sumptuous and as satisfying as any cut of steak, balanced with a refreshing Brussels sprout and sliced apple slaw with orange-mustard vinaigrette and a creamy sweet potato puree waiting to be discovered on the bottom of every bite. If there’s a single entree that epitomizes Del Mar’s earnest appeal to Midwestern palates, this may be it—and Katie is among its early converts.

Del Mar’s desserts are deceptively understated. Easily overlooked are the coconut sorbet served on the half shell and the Hawaiian shaved ice with the punch of pineapple. Order both and share for an experience akin to a deconstructed piña colada. For something more citrusy and unexpected, the olive oil cake is like eating an orange creamsicle with a fork, and so moist it cuts without leaving a crumb.

Dinner could end right there or extend upstairs to Lincoln Social Rooftop, an equally intimate perch accessible only by private elevator. Despite the polished appointments and urban overlook that stretches from downtown to the University District, the low seating around a cozy campfire still carries a little of the beach vibe into the exclusive cocktail lounge.

Despite its shine, California cuisine often gets as much shade, with petite and pretentious presentation rubbing the working class the wrong way. Steve Martin’s sardonic Shakespearean satire L.A. Story summed it up succinctly with one silly line — “Gee, I’m done already and I don’t remember eating.”

Not so with Del Mar SoCal Kitchen. Each plate is portioned with purpose—generous, but never garish—featuring flavors that reveal a refined appreciation for beloved regional ingredients. Those Brussels sprouts and sweet potato headline a recurring cast of Midwest favorites rarely found in deep-sea delicacies. The recipes are ocean-inspired, but undeniably Ohio in origin. If Alice Waters were to suddenly set up shop in the Short North, her execution would likely look shockingly similar. 

Columbus is still a meat and potatoes town better known for beer and beards than seafood for certain. But the thoughtful and affordable opulence of Del Mar SoCal Kitchen proves we’re more than just another inland culinary imitator. We’re not simply an emerging market. We’re evolving into a city that defines its own identity—sure to acknowledge influences, but unapologetic as innovators deserving our own overdue moment in the sun. ▩

For reservations and details on Cameron Mitchell’s latest endeavor, visit delmarcolumbus.com

Tiny Diners

Originally published in Spring 2019 issue of Stock & Barrel

Somewhere between East Coast delicatessens and West Coast cafés is the culinary intersection of utility and community. Though the Midwest didn’t exactly invent the diner, it has arguably perfected it. But defining a diner isn’t as easy as it seems.

Tommy’s urban appeal and Nancy’s down-home feel are two sides of the same coin. Cap City and Starliner both push the envelope with avant-garde offerings, while Hang Over Easy and Chef-O-Nette certainly deserve a nod. But none really meet the standard for tiny diners, the neighborhood haunts only the locals seem to know.

Despite our critically-acclaimed restaurant scene, the classic diner is working class by design. Most offer open kitchens and open seating without a sous chef or sommelier in sight. Better still if there’s a guy with a gallery of tattoos behind the grill and the coffee is strong enough to stand up a spoon. Breakfast hours are essential; breakfast anytime is understood.

There’s an implicit social compact to rubbing elbows with strangers at tightly-grouped tables or a crowded counter, with enough knickknacks and nostalgia so that even regulars find something new every time. Off-the-menu specials and predictable patrons the staff know by name are all part of the charm.

Unfortunately, that social scene is also what may make these esoteric eateries intimidating for the uninitiated. So here’s an insider’s guide to some of the city’s best tiny diners and the plates that make them great.

BREAKFAST

George’s Beechwold Diner | 4408 Indianola Ave. 

Dinky diner meets neighborhood dive on the edge of Clintonville. The steak and eggs and biscuits and gravy are both solid. If you can’t decide, you can’t go wrong with the garbage omelet, which varies from visit to visit, but includes every meat, cheese, and veggie on the menu.

Jack & Benny’s Barnstormer | 2160 W Case Rd., Dublin

Hidden gem is an understatement for a joint tucked away in the back of a hanger at the recently remodeled OSU Airport. Try the legendary Gut Buster at least once—layers of egg, cheese, sausage, bacon, ham, and hash browns with a potato pancake and peppered gravy for good measure.

Stav’s Diner | 2932 E. Broad St., Bexley

Skip the standard French toast and substitute challah bread instead for something unexpected. Buttery pancakes with fresh blueberries are always in season. Don’t be afraid to get creative. Order the gyro omelet with feta, then add spinach and tomato for even more Mediterranean flavors.

Louie’s Daybreak Diner | 1168 E Weber Rd. 

This Linden destination offers all the standard breakfast fare with some signature standouts, like their famous Panhandler, or a personal favorite, the Philly Omelet. Sliced roast beef and Swiss with mushrooms, peppers and onions is like a cheesesteak wrapped in an egg instead of a bun.

LUNCH

German Village Coffee Shop | 193 Thurman Ave. 

Don’t let the name fool you. The patty melt is superb, covered in grilled onions, Swiss and American cheese, and Thousand Island on rye—as is the Monte Christa, the comfort food cousin of the classic club sandwich with egg-battered bread stuffed with hot turkey, ham and cheese.

Delaney’s Diner | 5916 Westerville Rd., Westerville

With a new name, more tables, and a few menu holdovers, you’ll still find the best corned beef hash in Columbus, carved into huge chunks, served with grilled red potatoes and onions, and eggs to order. Crispy country fried steak smothered in sausage gravy also remains a reliable staple.

Jack’s Downtown Diner | 52 E Lynn St.

Hard to find, even in the heart of downtown, is a time capsule of the prototypical American diner. You could shoot a period picture at Jack’s and not have to change a thing. It’s already perfect. Order the meatloaf sandwich on sourdough with a side of hash browns, just to mix it up.

Grill & Skillet | 2924 E Main St., Bexley

Nothing says nostalgia like grilled liver and onions with homemade mashed potatoes, or a thick-sliced, fried bologna sandwich—not even the checkerboard floors. But don’t overlook the weekend specials, like peanut butter and banana French toast, salmon patties with Hollandaise, or their killer kielbasa and eggs.

DINNER

3 Brothers Diner | 3090 Southwest Blvd., Grove City

The three brothers from Oaxaca helped establish the style of another local diner before opening their own. Try their namesake omelet, with bacon, ham, plantains, and Monterey Jack covered in chili sauce and sour cream—or their signature scramble with poblanos, onions, corn, and zucchini, topped with Jack and queso fresco.

Westerville Grill | 59 S State St., Westerville

On the south end of Uptown, evening hours are often the exception when it comes to diners. Don’t miss the smothered chicken, grilled with peppers, onions, mushrooms, and melted cheddar with a side of mashed potatoes, or the weekend-only prime rib, slow-roasted and served with au jus.

Philco Diner + Bar | 747 N High Street, Columbus

The only entry on the list where all-day breakfast meets beer and cocktails, this upscale Short North pit stop offers a modern twist on every recipe. Seriously consider the coffee-braised pot roast, served with butternut squash, red potatoes, poblanos, and goat cheese, with rosemary onion rings.

Fitzy’s Old Fashioned Diner | 1487 Schrock Rd. 

It’s never too late or too early at Fitzy’s, the only 24-hour diner on our list. Go for the breaded and fried, sliced pork tenderloin, served as an entrée, on a sandwich, or with your eggs—or keep it simple with the Fitzer: eggs your way, home fries, and a biscuit all covered in sausage gravy. ▩