The diminutive coffee shop is a throwback to a simpler time.
Craig O’Herron is a black-belt martial artist who recently opened his craft beer business, Sideswipe Brewing, at 2419 Scioto Harper Drive, just west of Franklinton. It is a 1,500 square-foot nanobrewery which produces 150 gallons of premium brew at a time on a double-batch system.
Phil Liesenfeld likes to keep things simple and also show off his cooking skills.
Many ThisWeek staffers think it deserves a higher level of praise.
The full-bodied Napa Valley wine delivers enticing aromas and layered flavors, Wine Wisdom columnist Roger Gentile says.
Quinn Fallon’s Little Rock has plenty of craft beer, a guitar-neck bar and laidback entertainment.
Recipe: Chicken paprikash with homemade spaetzle, courtesy of Dan Varga of Explorers Club.
Wolf’s Ridge will have plenty of taps and a beer-oriented menu.
Recipe: Caribbean spice-rubbed salmon, courtesy of Jeff Bentley of Liberty Tavern.
The 2011 Fattori “Runcaris” Soave Classico is snappy, food friendly, Wine Wisdom columnist Roger Gentile says.
After nearly 30 years in business, Taj Mahal in the University District has closed.
Bar Exam columnist Joseph “Jeb” Bernert says the German Village destination reaches soaring heights in mixology.
Miller’s Columbus Ale House is bringing its expansive beer selection and menu to 1201 Olentangy River Road.
Recipe: A modern interpretation of the Caprese salad.
Cabela’s in Polaris offers more than 35 flavors daily.
The single-vineyard wine is an immense bargain, Wine Wisdom columnist Roger Gentile says.
Recipe: Chorizo sloppy joe’s, courtesy of Connor O’Neill of Hubbard Grille.
Luce Nuovo has a rustic menu with many upscale touches.
Recipe: Chocolate cream cupcake with butter cream icing, courtesy of Kathleen Murchison of Kathleen's Cafe.
Recipe: Citrus-bronzed shrimp, courtesy of Troy Bellot of Passport Café.
Two Caterers has begun construction on the former Hoster Brewing Co. building with the hopes of opening in mid-August.
After a one-year break, Yerba Buena makes its way back to Indianola Avenue.
The ’12 Tarima Blanco uses the rare merseguera grap, Wine Wisdom columnist Roger Gentile says.
Part of the cruciferous family, it has a powerhouse lineup of nutrients, Calorie Countess Jennifer Burton says.
The Plate specializes in simple, farm-to-fork cuisine.
The 2012 Tarima Blanco contains the rare merseguera grape.
Recipe: Barbecue ribs, courtesy of Stan Riley of Holy Smoke BBQ.
Dec 05, 2013 | Currently: 62° Overcast