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Tag Archives: Short North

Double Comfort Restaurant | Columbus, OH

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Double Comfort Restaurant (Facebook / @double_comfort / instagram: doublecomfort)
505 N. High St. (map it!)
Columbus, OH 43215
(614) 745-2183
Open Tues-Thurs, 11:30a-2p, 5:30-9p; Fri, 11a-11p; Sat, 9a-11p; Sun, 9a-2p (brunch served Sat & Sun, 9a-2p)
Accepts cash & credit/debit
Vegetarian/vegan/gluten free? Y/N/N
Kid-friendly? Y

Visited: Sunday, September 21, 2014 at 11:00 a.m.

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It’s pretty well documented that Columbus is in the midst of a fried chicken renaissance. We’ve been fans of Mya’s Fried Chicken from the get-go, and have found any excuse to visit Hot Chicken Takeover. We’re always ready to welcome a new fried chicken love into the fold, so hearing good things about Double Comfort opening in the old Knead space, we tracked down their Southern brunch one sunny Sunday.

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The space has been totally revamped and lightened up.

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Some of the focus walls and the bar are covered with reclaimed barn wood, imparting a lighter, natural feel. Very fitting for a restaurant serving rustic Southern dishes.

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The two big things to note about Double Comfort are a.) the focus on fried chicken, and b.) their mission of supporting local charities. With your purchase, Double Comfort donates directly to the charity – meal for meal. It rotates seasonally; currently they’re supporting Mid-Ohio Foodbank.

The brunch menu is divided into biscuits, southern traditions, waffles, eggs (“Before they hatch”), and salads.

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Amongst a busy and rather full brunch crowd, we began the proceedings with a pair of cocktails. First, the obligatory Bloody Mary – a little spicy and very drinkable. And then there was a new discovery: the sweet tea sour. Building on a bourbon base (my favorite starting point for a cocktail), the creamy and frothy sour mixes a sweet tea syrup with lemon juice and whipped egg white. The result is surprisingly mellow and sweet with a light foam, not my usual choice of cocktail but a smooth sipper to go with salty fried chicken.

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They were out of the mac and cheese waffle, so we ordered the cheddar waffle. It’s a large waffle quartered and sprinkled with the cheese. It comes with a pickled veggie mix called chow chow, like a sweet relish made from tomatoes, onions, cauliflower, etc. We put it on the side for our boys.

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From the biscuits menu we chose the fried green tomato biscuit. It’s a dense but soft biscuit loaded with goat cheese, greens, and very nicely breaded fried green tomatoes.

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The biscuits and sausage gravy was my personal favorite of the meals, and it really spoke to the comfort food angle of the restaurant. It’s a generous plate of two biscuits, soft fried potatoes, and a really rich bacon and sausage gravy. It was the perfect level of chunky and spicy for me.

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If you want to eat on the lighter end of things – even at a Southern fried chicken restaurant – you’ve got a couple salad options, like the farm salad with greens, pumpkin seeds, veggies, goat cheese, and a couple slices of fried green tomatoes. It’s covered in a chow chow vinaigrette. They leaned a little too much on the celery, which imparts a strong flavor and stands out with its crisp texture, but the salad is generously portioned.

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Of course, we can’t go to Double Comfort without trying their Memphis-style fried chicken, right?! I’m a sucker for a good chicken and waffle, so my eye was drawn to that on the menu. The deep-pocketed waffles were very good, although a little soggy by the time they reached us, but the crispy and moist fried chicken made up for it. The skin is fried evenly, with a crunchy and peppery seasoning. A very worthy stop on any Columbus fried chicken tour. The chicken and waffles were served with their Three Sins syrup: maple syrup + bourbon + coffee + bacon. I can get definitely behind that, although the resulting syrup packs a punch. It’s dense, rich, and very smoky. I applied it conservatively to my waffles and chicken.

Even though the restaurant was busy when we arrived, we still found a four-top quickly. The wait time for our food was a little long, but our server checked in with us pretty regularly. The food was spot-on for a Southern comfort brunch. Not that I know Southern food exceptionally well, but the meal certainly nailed the comfort side with big, hearty plates. Definitely worth a visit or two for brunch. I hope the restaurant continues to do well. Even if fried chicken isn’t exactly your thing, you should support Double Comfort for their community-focused mission.

Double Comfort on Urbanspoon

Philco Bar + Diner | Columbus, OH

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Philco Bar + Diner (Facebook / Instagram @philcobd)
747 N. High St. (map it!)
Columbus, OH 43215
(614) 299-9933
Open Mon-Thurs, 8a-11p; Fri, 8a-12a; Sat, 9a-12a; Sun, 9a-11p (bfast served all day)
Accepts cash & credit/debit
Vegetarian/vegan/gluten free? Y/N/N
Kid-friendly? Y

Visited: Thursday, May 22, 2014 at 9:00 a.m.

At the risk of sounding like one of the old folks, it amazes me how much Short North has changed in the twelve years we’ve lived in Columbus. We lived in the heart of Short North our first two years in town, and we’re just now approaching the status of “Back when I lived in Short North…” So, without further ado… back when I lived in Short North, we had Philip’s Coney Island. It was small, cheap, and basic. To be honest, though, we rarely visited. Sure, there were cheap hot dogs and fries, but it didn’t have the same draw as other neighborhood eateries like Press Grill, Mac’s, Betty’s.

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On pace with Short North’s development in recent years, the Philip’s Coney Island space was reborn of late as Philco Bar + Diner, led by the same team as The Rossi, Club 185, Little Palace, etc. The name itself is a nod to the previous life (Philip’s Coney -> Philco), and they’ve retained a sense of the old place, with booths, counter seats, and yes, coneys on the menu. But the revamp has made the space hipper and (in my opinion) a little more comfortable. Plus they’ve added a fine selection of beer and wine.

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The new space certainly feels much classier than the old, with green leather stools and booths, wine racks over the bar, and wood or stainless steel accents.

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There’s still some feeling of the old restaurant, though, where you can sit at the counter and eat hot dogs, with bottled ketchup and mustard on hand. The menu also includes revamped versions of French fries, coneys, and grilled cheese sandwiches.

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There are also your expected booths, which are big enough to fit probably eight people on busy Gallery Hop nights.

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The breakfast menu follows suit with rich, colorful, and sometimes deconstructed versions of diner classics. We split three dishes amongst the family, starting with the biscuits and red eye gravy. Ohio is more sausage gravy territory than red eye gravy, so you don’t see it too often here. Red eye gravy is more of a Southern dish, typically made with the day’s leftover coffee and the pan drippings from frying ham, bacon, or sausage. Our server made sure we understood which type of gravy we were getting, as previous customers have been surprised to receive a lighter and much sweeter gravy than a chunky, cream-based one.

Philco’s biscuits and gravy are dense and rich. The gravy, which leans more toward the sweet side, soaks into the biscuits, and it’s offset by smokey and salty andouille sausage, then topped with two eggs cooked to order (and sprinkled with paprika).

The portion sizes aren’t huge at Philco, but they make up for it by packing a punch.

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Our server recommended the fried egg tacos. Ironically, they don’t automatically come with fried eggs; you can have them cooked to order, so we asked for them scrambled. Again, the tacos aren’t huge, but they’re rich and filling. They’re topped with various salsas (red + black bean & corn), sour cream, and cheddar. And we added the chorizo. (Because when you have the option to add chorizo, you always do.)

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Finally, we chose the huevos rancheros, built on a base of open-face tortillas and eggs. It’s flavored with a verde salsa and a sprinkling of cotija (a white Mexican cheese). Big bonus for the crispy and flavorful grilled peppers and onions. And we added chorizo because, well, you know.

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Our breakfast dishes went three for three at Philco. Again, the portion size isn’t huge (which some might expect from the “diner” moniker), but they make up for it with big flavors in really colorful presentations. In my mind, this makes Philco an easy choice for breakfast in Short North.

(Also, I know weekends are busy and feature an expanded brunch menu, but don’t forget the value of quiet weekday breakfast, too. Philco opens at 8!)

Philco Bar + Diner on Urbanspoon

Photos: Brewing Beer at North High Brewing

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Where does a craft beer enthusiast go for his birthday? He brews some beer with friends! A couple weeks ago I gathered with a group of friends at North High Brewing to make our own batch. North High is Columbus’ first brew-on-premises shop, which means you can brew, ferment, and bottle beer under the guidance of experienced brewers.

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I’ve been to North High a number of times already – their bar has some great history behind it, which you can learn about on Columbus Brew Adventures downtown tour – but this was the first I’ve brewed there. The brewhouse is a separate room from the bar, with eight brew kettles centered around a chandelier with 21 bulbs symbolizing the 21st Amendment (the repeal of Prohibition).

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The process took about three hours total. We began by copying down the recipe, then heading into the brewhouse to be begin boiling water. North High lets you brew in 15 gallon batches; their system uses steam to heat the kettles, which speeds up the process.

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Another streamlining step is the use of extracts in brewing. Extracts are concentrated syrups that save on boiling time. North High uses primarily extracts, but not exclusively. We added about three pounds each of caramel malts and peat smoked malts.

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These were measured out…

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…and then milled right there are the brewery.

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We loaded the grains into muslin bags.

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And then these were steeped in the hot liquor (aka the hot water), much like tea.

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Then the extracts go in. On the right are the thirty pounds of amber malt extract. On the left is the five pounds of Ohio honey. The honey helps round out the big, malty body of the wee heavy. It gives the yeast something feed on during fermentation, and it just plain tastes good.

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Honey and extract into the tank!

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Throughout the boil we added pelletized Fuggle hops in small, calculated amounts. Fuggle is a sweeter English hop – appropriate for a Scottish style like the wee heavy.

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While you’re brewing, there’s down-time to check out the bar and order some food or drink.

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North High usually has about 10 of their beers on tap, plus a good selection of other breweries. They also run special brews like this one: their wee heavy on firkin with vanilla bean, cocoa nib, and bourbon-soaked oak chips.

By that point, brewing was done. The beer just had to cool and get filtered into the fermentation container. We’ll be coming back soon to bottle it.

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But the fun didn’t stop there! As it was dinner time, we hit up Marino’s Seafood Fish & Chips in Grandview (look for a separate post on that soon). It was lots of fried goodness.

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And then we rounded out the evening by hitting up Zauber Brewing just down the road. All in all, a great birthday celebration – especially getting to hang out with friends and make something together.

North High Brewing on Urbanspoon

Surly Girl Saloon | Columbus, OH

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Surly Girl Saloon (Facebook / @SurlyGirlSaloon)
1126 N. High St. (map it!)
Columbus, OH 43201
(614) 294-4900
Open daily 11a-2a (brunch served Sat & Sun, 11a-4p)
Accepts cash & credit/debit
Vegetarian/vegan/gluten free? Y/Y/N
Kid-friendly? Y

Visited: Sunday, July 14, 2013 at 12:30pm

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In many ways it’s really easy to write about Surly Girl Saloon, because I’m generally pre-disposed to liking Columbus Food League restaurants. Maybe they’re not the most cutting edge eateries in Columbus, but I don’t think they’re trying to be. CFL spots “understand their DNA,” to borrow a phrase from Alton Brown; they’re built around a certain theme and they run with it unabashedly: hot dogs for Dirty Frank’s, tiki lounge for Grass Skirt, Ohio comfort food for Tip Top, you get the picture.

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Surly Girl’s DNA is that of a kick-ass cowgirl bar. The name says it all: the old-timey title of saloon, and the reference to the surly girl. True that form, menu items have different surly names, and women-led breweries are highlighted on the beer menu.

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Over-the-top decorations, including an assortment of gaudy chandeliers, hearken back to the saloon and the rowdy music hall.

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Saturday and Sunday brunch take the appropriate tone, with spicy comfort foods backed up by an array of beers and cocktails, like a sassy and slightly spicy Bloody Mary.

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Or a very cool and simple mimosa.

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For my tastes, CFL restaurants always have a solid beer selection. I can easily find 5-6 things I’ll like, which makes places like Surly Girl an easy choice if you want drinks and food, even as late as 2 a.m. (which is not generally the case for me, but it’s nice knowing the option is there). At this brunch, I snagged a Jackie O’s (out of Athens, OH) IPA. Admittedly, a big IPA like this one doesn’t always play well with others on the palate, but it hit the spot.

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Like the rest of Surly Girl’s menu, the brunch menu focuses on pretty simple and likeable comfort food, all with a southwest-y kick. Case in point: the West of the Pecos nachos, an easy-to-demolish pile of nacho chips, cheese, eggs, veggies, sour cream, and salsa. Many of the CFL restaurants use a white cheese sauce that’s completely addictive.

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The southwest shells & cheese comes off the regular menu. Like the nachos, its base ingredients are pretty simple but very, very easy to like.

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I opted for the black bean huevos surlitos, the house version of huevos rancheros. It’s an open tortilla filled with black beans, veggies, eggs, avocado, ranchero sauce, plus I added the pulled pork. Overall, I liked it – the tortilla does get a little too crispy when it’s toasted, and I think the pulled pork is necessary – it really makes the dish. It comes with a side of well-seasoned potatoes and orange slices.

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And then we topped it off with The High Noon, a version of Surly Girl’s BLT&A sandwich (a BLT + avocado) with an egg. It’s a really tasty breakfast sandwich, also coming with a side of potatoes.

Surly Girl – like all of the CFL restaurants, I think – is a solid bet for brunch. They always have a reliable line-up of drinks, the menu has a little variety while staying true to their identity as a southwestern cowgirl bar, and the food itself is easy eating, especially if you’re catching up after a late night. Also, not many places will serve brunch until 4 p.m.!

Surly Girl Saloon on Urbanspoon

Mission Coffee Co. | Columbus, OH

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Mission Coffee Co.
(Facebook / @MissionColumbus)

11 Price Ave. (map it!)
Columbus, OH 43215
No phone
Open Mon-Sat, 7a-7p
Accepts cash & credit/debit

Visited: Saturday, July 27, 2013 at 12:30 p.m.

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When my wife and I first moved to Columbus over ten years ago, we lived in Short North. Back then (oh no, I’m already using phrases like that) there was one coffee shop in the neighborhood: The Coffee Table. We were fortunate to live across the street from it, and oh, it was glorious in the grungiest of ways. Our favorite barista, David, pulled a mean shot of espresso. Over the years, the neighborhood has transformed, the Coffee Table is gone, and a newer generation of shops has taken its place, shops like Cup O Joe, Impero, Travonna. Amongst this new generation are two shops that strike me as fairly similar: One Line Coffee and Mission Coffee. While wallowing in the nostalgia of the Coffee Table days, it’d be easy to pass off both of them as some of those trendier coffee places more on par with a cold art gallery than a cozy coffee shop.

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If that’s your initial impression, fine. I can kind of see why. Gone is the era of 1990’s coffee shops with ratty, mis-matched couches. Now is the era of sleeker gathering spaces that focus as much on the coffee-imbibing experience as much as the wireless, I’m-here-to-work mentality.

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Mission fits the bill in that it’s established in an old garage space on a side street in Short North. The big part of the front wall is clearly an old garage door converted into a permanent structure. There are wooden tables with heavy, industrial chairs. Bags of available coffee are lined up like gallery entries.

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One could level the accusation that shops like this breed a sort of coffee elitism. If your definition of a coffee shop is essentially a Starbucks drive-through, then I can see why. But what I’ve come to appreciate about places like Mission and One Line is their approachability. If you’re just willing to ask, you’ll find employees who are friendly and eager to explain the various preparations. They want you to love coffee as much as they do. Mission even has a display showcasing the different equipment: French presses, Chemex, V60s, and the like.

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Unlike some other coffee shops I’ve been to (not in Columbus), Mission has an actual menu on display, so you can scan the list of specialty and standard coffee preparations, as well as snacks.

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Ordering your drink sets the baristas in motion, and I’ve found that they don’t mind chatting about their craft.

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We stood there and talked while the barista made my V60 pour-over. The brew bar is situated so you can watch your coffee being made.

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If you’ve got the time and the interest, try one of these preparations. They serve straightforward brewed coffee, too – nothing wrong with that – but specialty shops like Mission offer specialties that help you really get to know different roasts. I myself enjoy their pour-overs: these are simple preparations that really unlock the innate flavors in the coffee.

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Their space offers room for gathering, studying, and working, too, so you can take advantage of it as a place to hole up for while.

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Short North is still a great place for coffee. Sure, the character has changed a bit. Maybe things are a little more polished than they used to be; it’s a microcosm of the neighborhood’s shift overall. But I’m okay with it, if it brings solid coffee options, places to hang out and work, and a chance to learn more about the coffee process overall.

Mission Coffee Co. on Urbanspoon

The Pearl | Columbus, OH

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The Pearl
(Facebook / @CMRColumbus)

641 N. High St. (map it!)
Columbus, OH 43215
(614) 227-0151
Open daily at 4p (open for brunch Sat & Sun starting at 10a)
Accepts cash & credit/debit
Vegetarian/vegan/gluten free? Y/N/N
Kid-friendly? Y (for brunch)

Visited: Sunday, May 26, 2013 at 10:00 a.m.

With the opening of a Cameron Mitchell restaurant, there’s always a lot of buzz in the food community, which puts a lot of pressure on the eatery, especially when the newest addition to the bunch is located in the center of Short North. Cameron Mitchell and his Columbus-based restaurant group maintain a small empire of restaurants across the country. He tends to offer restaurant concepts that are usually well-defined and well-patronized. These include local spots like Columbus Fish Market, Cap City Fine Diner, M at Miranova, Marcella’s, Martini, Molly Woo’s, and more. So it’s no surprise that The Pearl opened up to much ado this past February, with everyone weighing in on the menu, decor, service, and the broader trend of the gastropub.

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Part of the hubbub stemmed from the fact that The Pearl is the first new concept from Cameron Mitchell in about five years. It’s located in the space once occupied by the Burgundy Room, near the southern end of Short North. The space has been completely renovated and flipped around, with the bar moved to the opposite side of the restaurant. The decor combines a lot of natural wood accents (like a pub) with some highlights of green subway tile and leather seating.

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The bar area features a row of cab tables plus bar seating. Chalkboard menus list the latest beers on draft.

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Further back into the space, two dining rooms provide more table seating.

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Because of me and my focus, you know that Mrs. Bfast w/Nick and I visited The Pearl specifically seeking out their brunch. We were invited by the Cameron Mitchell group to check it out, so we gladly found some babysitting and actually sat and enjoyed a meal together, complete with grown-up conversation and without little hands picking the food off our plate. I had no idea a meal could be so relaxing! We started the relaxation with a Bloody Mary. The Pearl offers two types – mild and spicy. This is the mild version, but we sampled the spicy as well, and actually preferred that. I like a Bloody Mary with a little bite at the back of the throat. The drink is garnished with pickles (brined in-house) and pepperoni (also cured in-house), and it’s served with the trendy companion of a 7 oz bottle of Miller High Life. Our server said some folks drink the two separately, using the beer as a palate cleanser, while some add the beer to the Bloody Mary for a little bit of effervescence. We kept them separate.

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Our server Jesse was more than willing to talk us through the menu. From the get-go it was clear that he knew and loved the brunch, going above and beyond to suggest dishes and pairings. Some dishes in the top section of the brunch menu – Snacks – may require a little explanation. Tavern Fries and Good Old Fashioned Deviled Eggs are straightforward enough, but do you know what a Rollmop is? Or Devils on Horseback? Because I certainly didn’t. On Jessie’s suggestion we tried the rollmop first. A rollmop is a Scandinavian dish featuring a rolled pickled herring. The Pearl’s version is loosely rolled and covered in a sweet cream. The herring was tender and delicious, and while the cream was a little overwhelmingly sweet for my taste, it still complemented the salty pickle of the fish. We ordered the rollmop with the Pot-O-Pickles (in the background), a bowl of pickles prepared in-house: sweet, dill, mustard, curry, and hot. Nice combination with the sweet pickled herring.

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We enjoyed the rollmop and the pickles, but loved the Devils on Horseback even more. And what’s not to love? Dates wrapped in bacon. They’re soft and easy to cut, with the sticky sweetness of dates offset by a not-too-salty house-cured bacon. If our brunch dishes hadn’t continued arriving at such a quick pace, we would have ordered another plate of these.

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The Pearl is clearly all about presentation. While we were finishing the rollmops and devils on horseback, a skillet of jalepeno spoon bread arrived, all decked out on a branded wooden board (which flips over for serving deviled eggs) and served with an adorable dollop of sweet butter and honey. The spoon bread was moist without being mushy, although the jalapeno spice doesn’t stand out too much from the toasted corn bread.

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Part of The Pearl’s name and branding includes the oyster bar, so we knew – well before we visited – that we were going to have oysters. Mrs. Bfast w/Nick in particular loves oysters on the half shell. The menu lists three of them for $8, although our server pointed out that you can order any amount. We opted for two east coast and two west coast oysters, from Spinney Creek and Dabob, respectively. It’s funny that you can definitely taste the difference. The east coast in particular tasted more “familiar” to us, perhaps because we vacation more regularly on the Atlantic. The oysters are served with excellent house-made cocktail sauce and horseradish (made with a champagne vinaigrette).

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Now for the actual entrees. For me, brunch is synonymous with an eggs benedict, so chose the Tavern Benny, which turns out to be more like sausage gravy and biscuits than poached eggs with hollandaise. To be clear, there are poached eggs involved here: they’re just topping biscuits, house-made sausage, and smothered in gravy.

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It’s quite a dish: the gravy is very rich and not overly salted, which lets the eggs and the sausage patty stand out more.

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The Mrs. ordered the short rib poutine, because uh, it’s short rib poutine. For those who don’t know it, poutine is a Canadian dish that’s simply fries, cheese curds, and brown gravy. Now, add some short rib and a couple poached eggs, and baby, you’ve got a brunch on. I preferred this over the tavern benny, mostly because of the short ribs and the gravy. Although the cheese curds certainly don’t hurt.

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We finished the meal with a thin slice of brown sugar pie. It’s inspired by the Crack Pie at Momofuku Milk bar in NYC (although they can’t technically use the name), but there must be crack in this dish, too. It’s made with a crust of pressed oatmeal cookies, then filled with what is essentially a butter and brown sugar mixture and topped with a dollop of sweet cream. And it’s one of those dishes that I would eat endlessly if you kept putting slices in front of me.

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Your bill is brought out tucked in an old book, and you’re encouraged to write a note about your meal. Our server said that they use older books, including having used a first edition Great Gatsby – yikes!

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Opposite the bar-side of the restaurant is the oyster bar, with the menu above you…

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…and cases of fresh oysters on ice below.

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Next to that is the oyster preparation table.

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In addition to curing their own meats and pickles, The Pearl barrel-ages or infuses many of their own spirits. You can see the work-in-progress on the shelves along the back walls.

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I can’t speak to the lunch or dinner offerings, or whether the gastropub trend is played out already, but in terms of brunch, The Pearl well worth the visit, especially if you’re willing to let your server walk you through the menu. The menu incorporates the gastropub and oyster bar elements that define the restaurant, so it features a wide variety of dishes that you can’t get anywhere else in town.

(Disclosure: this meal was provided in part by the folks at Cameron Mitchell Restaurants. Opinions are my own.)

Special bonus! Cameron Mitchell Restaurants has provided a $50 giftcard to The Pearl for my readers. Enter the random drawing for it by commenting on this post by 11:59pm on Thursday, May 30. To enter, look over The Pearl’s brunch menu and leave a comment with the dish you’d most like to try.

The Pearl on Urbanspoon

Beyond Breakfast: Da Levee | Columbus, OH

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For a white kid who grew up in the Midwest, it’s surprising how much spicy cajun and creole cuisine feels like comfort food to me. We never made it growing up, I’ve never been to New Orleans, but as long as I can remember I’ve loved this style of food. I love the heavy load of spices. I love how it’s filling. And I’ve had some great examples, from Creole Kitchen in Columbus to the amazing Bourbon N Toulouse in Lexington, KY. But just as worthy is Columbus’ Da Levee.

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Da Levee has a small storefront in Short North, just north of Buttles Avenue, and in the winter months the warm food and atmosphere make me want to hole up there for hours. It’s probably good that we don’t live closer to Da Levee, because if we did I’d find myself justifying multiple visits per day.

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The specials rotate regularly, so it’s best to keep an eye on their Facebook page. The owner Justin Boehme is good about posting an image of the day’s menu, so it’s easy to find out what they’re slinging. The menu shifts between varieties of etouffee, chowder, red beans & rice, maque choux, gumbo, jambalaya, po boys, and burritos. I’ve never had a bad meal at Da Levee, but my personal favorite is the chili cheese etouffee with crawfish. Here’s a sampling of some of the other dishes we’ve enjoyed:

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Spinach and mushroom etouffee. A good etouffee is probably my favorite dish in the repertoire of creole/cajun food.

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Red beans and rice with sausage.

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Spinach and mushroom etouffee again. All entrees are served over rice, with a side of toasted bread that’s heavily buttered and seasoned. Perfect for scooping up bites.

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White chilikin’, aka white chicken chili.

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Two bonuses about ordering: you can pick small plates ($5), large plates ($7), or half-and-half plates ($8). This lets you adjust to your appetite, and it allows you to easy sample and share with a table full of friends. The second bonus is that many of these dishes are vegetarian and can be made vegan, so it’s an easy go-to with group of varying tastes and needs. Okay, I lied. There are three bonuses, the third of which is that this type of food blends flavors and spices so well. Most dishes are some version of a slow-cooked stew, so the meat, veggies, beans, and heavy dose of spices have time to combine. In single-digit temperatures like today’s, a plate of spicy hot meat and vegetables piled on rice sounds like a bit of home to me.

Aaaaaaaand… now that I’ve finished this post, I’m hungry and want to go there for lunch today.

Plan your own visit:
Da Levee
765-C N. High St. (map it!)
Columbus, OH 43215
dalevee.com
Also on Facebook and Twitter @DaLeveeCajun

You can sometimes catch Justin at the Da Levee Express food cart, or during late night hours out the backdoor of the restaurant at Backdoor Burritos, serving Fridays and Saturdays until 3 a.m.

Da Levee on Urbanspoon

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