Some entrepreneurs struggle with naming their restaurant.
Defining a particular style, food and ambience in one or two words can be the source of endless frustration.
Andrew and Shanda Arthurs didn’t have that problem.
“Soulshine,” an Allman Brothers Band song from 1994, clicked with couple and seemed to capture the vibe of their restaurant, Soulshine Tavern & Kitchen at 266 E. Main St. in New Albany.
“We just thought that was in line with what we wanted to create,” Andrew Arthurs said.
Soulshine has a wide-ranging menu of tavern standards, such as burgers and chicken sandwiches, with some neo-classical influences. For example, the deviled eggs filled with chipotle bacon easily are the best seller in the restaurant’s first two months in business.
Soulshine’s chicken wings are grilled, then flash fried for a light crunch and served with one of five house-mixed sauces.
The restaurant also has a few Southern touches: baked andouille-and-chicken mac and cheese, fried chicken and waffles, cheddar cornbread and a fried-shrimp po’ boy.
A few entrees exceed $20, including the sirloin drizzled with chimichurri sauce and served with fries and broccoli slaw ($22).
Chef Josh Truex, who trained locally at the Columbus Culinary Institute at Bradford School, also recommends the cornmeal-crusted walleye and his take on the Cuban sandwich.
“The philosophy behind the menu is we wanted something simple and good,” Truex said. “We wanted something for everybody.”
At the beginning of August, Soulshine will begin serving brunch on Saturdays and Sundays. Look for shrimp and grits, among other choices, on that menu.
Soulshine replaces Ella Restaurant + Bar. The 3,100-square-foot restaurant seats 105 inside with more on the patio.
Andrew Arthurs said cosmetic touch-ups on the interior were completed when Soulshine moved in. The space has an open floor plan, with mostly grays and blues, giving it an understated mood.
Soulshine has a full bar with a full line of craft cocktails and wines, as well as nine craft beers on tap and many more by the bottle.
Hours of operation are 11 a.m. to 10 p.m. Mondays through Thursdays, 11 a.m. to 11 p.m. Fridays and Saturdays and closed Sundays. For more information, call 614-450-1298.
A restaurant concept has departed Saraga International Grocery for its own brick-and-mortar location.
Ranchero Kitchen, specializing in Salvadoran cuisine, has opened in the former Classic Bistro at 984 Morse Road in Columbus.
Ranchero Kitchen is one of a few Columbus restaurants that serve pupusas – thick, handmade corn tortillas often stuffed with cheese and pork, chicken or other items.
Other menu choices include soups, tacos, quesadillas and carne asada. The most expensive item is $14, owner Aleyda Rodriguez said
Breakfast is served all day at the Northland restaurant, which seats 70.
The restaurant, which is open daily, got its start 3 1/2 years ago inside Saraga, 1265 Morse Road.
Pasta Villa is expected to open in six weeks, right about the time Ohio State University students arrive for the fall semester.
The restaurant is at 2475 N. High St. in Columbus’ University District.
Chef and owner Ataur Chowdhury, who trained in the Manhattan borough of New York City, said the menu will feature classic, homemade Italian dishes: lasagna, spaghetti with meatballs, chicken Marsala, stromboli and pizza, the latter two with homemade dough.