The 1400 Food Lab is firing on all cylinders.
Better make that burners.
The food-service incubator has added Sunday suppers, additional cooking classes and ticketed events -- both pop-ups and formal dinners -- at the 16,000-square-foot facility, 1400 Dublin Road in Columbus near Marble Cliff.
"We call ourselves a food-experience center," general manager Karen Chrestay said.
Recent events at the facility include a tutorial on how to make Chinese soup dumplings with Helen Jiao of Helen's Asian Kitchen in Northland and the Odd Bits & Offal dinner that showcased nine dishes prepared by present and former clients of the Food Lab using mostly Ohio ingredients and a mixologist who paired crafted cocktails with every dish. (For the uninitiated, offal parts are those often overlooked by today's diners, illustrated by the menu that included such dishes as pork-tongue tacos and cheek-meat empanadas, spiced lamb-neck stew, braised oxtail, confit of pigtail and bone-marrow creme brulee.)
The Food Lab's push forward started last year when the facility, founded in 2014, was purchased by Kitchen Mgmt Group. Improvements have included the acquisition of a liquor license and a revamped, upscale dining setting that can seat up to 56, Chrestay said.
Registered clients now rent licensed kitchen space by the hour, she said. Part of that cost includes cold and dry storage and equipment.
"We feel like this group of chefs is the next big wave, the up-and-coming of Columbus, in our opinion," she said. "These are people you're going to see a lot."
At 3:30 p.m. every Thursday, the venue is open to tours to welcome fledgling or established food-service professionals, from food-truck owners to those looking to bottle their own sauces.
"Everybody has an idea for a food business, Chrestay said.
For most events, registration is required and admission is charged.
Information is available at 1400foodlab.com or by calling 614-636-3164.
Another shop offering rolled ice cream has opened in northwest Columbus.
Wali Dessert, 1440 Bethel Road in the Bethel Center, has five flavors of rolled ice cream -- made from a liquid mixture that is poured on a cold slab and, as it freezes, rolled into small "logs" -- but that's not all.
Owner David Ye said fresh is the byword at Wali, where an open kitchen provides customers an opportunity to see food and drinks being made and fresh fruit, which accompanies many of the items, being cut per order.
"Customers can see it's better," Ye said.
The menu includes fresh juices, milk tea, bubble tea, smoothies and a few other less common treats, such as drinks covered with a tangy liquid cream cheese.
The dessert section has an Asian flair, with mango puree with rice balls and ice cream as a prime example.
Homemade crepes, stacked 15 high and interspersed with cake icing, also are among the top choices. One version features a dusting of matcha powder. Menu items are priced $4.75 to $7.95.