The South Village Grille, George Tanchevski's much-anticipated replacement of the iconic Easy Street Cafe at 197 Thurman Ave. in German Village, offers plenty of familiar tavern-style fare: chicken wings, pizza, sandwiches and steak.
Tanchevski calls his latest addition to the Columbus dining scene a local gathering spot, with enough styles of cuisine and pricing to appeal to almost everybody.
"We don't want to come across as sophisticated," he said. "We want to be seen as a neighborhood place."
Even so, foodies might very well appreciate chef Josh Wiest's stylish brushstrokes given to nearly every plate on the menu.
The chicken wings, for example, are salt-and-sugar cured, cooked confit-style in duck fat, glazed with a smoky chipotle sauce and finished with a grilled-peach salsa.
The burger, made of ground short-rib meat, gets a topping of bacon, white cheddar, traditional garnishes and a spicy red-pepper jam.
Prices for sandwiches and entrees are $12 to $36; the latter is for a filet mignon plated with twice-cooked fingerling potatoes and served with bearnaise compound butter.
The other steak choice is a chargrilled hanger cut, covered with chimichurri sauce and sided with house-cut fries.
South Village Grille, part of Tanchevski's local restaurant chain that includes Local Cantina and Old Skool, opened on Memorial Day in the Thurman Avenue spot where Easy Street had spent 23 years before closing in February.
Tanchevski said he didn't have a clear concept in mind, but he was familiar with the space because he lived down the road from Easy Street many years ago.
"I was sorry to hear they were closing," Tanchevski said, "but I liked the opportunity it gave to us to do what we're doing here."
The eight taps at the restaurant largely are dedicated to craft beers. Tanchevski said he paid particular attention to the wine list, which has more than 60 labels, and a slew of signature cocktails are made with homemade syrups and fresh-squeezed juices.
The interior, which seats about 50, boasts thick wooden tabletops, a marble bar and a custom-made wine rack and back bar.
A recently introduced brunch menu, offered from 9 a.m. to 3 p.m. Saturdays and Sundays, includes steak and eggs, chicken and grits, a croque madame and buttermilk pancakes. All dishes cost $12 to $16.
Kitchen hours are 4 to 10 p.m. Mondays through Thursdays, 4 to 11 p.m. Fridays, 9 a.m. to 11 p.m. Saturdays and 9 a.m. to 10 p.m. Sundays. For more information, call 614-826-0491.
Buns & Brews is moving to an emerging section of south Columbus.
The hot-dog destination, set to open in July, has taken over the former Whitt's End Saloon at 970 Parsons Ave. in the Eisen development.
Kevin Hightower, managing partner of the restaurant, said its former location in the Short North had a few disadvantages, such as lack of nearby on-street parking and a small kitchen, which couldn't accommodate all the orders.
Hightower owns the restaurant with his brother and chef, William, and a silent partnership, under the name K&H SOGS Group.
The new storefront has a separate kitchen, which should speed up service, Hightower said.
Buns & Brews will continue to serve quarter-pound, 100 percent Angus beef dogs steamed, rolled on the flat-top grill and served on pretzel, wheat, poppy-seed or split-top buns.
Texas-based Fuzzy's Taco Shop is set to open this fall in the former Japanese Steak House, 479 N. High St., near the North Market in Columbus.
Fuzzy's is known for its signature Baja tacos, served in a soft or crispy shell with a choice of protein, including chicken, brisket, ground beef, pork, veggies and grilled and tempura fish.
Other menu items include burrito bowls, jumbo burritos, salads, enchiladas and fajitas.
Founded in 2003 in Fort Worth, Fuzzy's has more than 100 locations nationwide, including a restaurant in Toledo.