Fado Pub & Kitchen, a contemporary reinvention of the classic Irish pub, has opened in Bridge Park West in Dublin.
The restaurant, which along with Fado Irish Pub in Easton Town Center is part of a small chain based in Atlanta, is a departure from the emblematic public house, a leisurely haunt where locals recount the day's events over a Jameson with a Guinness chaser.
The new Fado keeps up with its fashionable contemporaries with an outside-meets-inside layout at the front of the space, followed by towering ceilings, a bright, open dining room, stylish bar with a marble countertop, murals and paintings of historic Dublin, Ireland, and multicolored brick accents.
The 5,700-square-foot space seats 200.
"What we're trying to bring is the new-school Dublin pub to Dublin, Ohio," said Ian Montgomery, managing partner of the new Fado.
The food has been adjusted to stateside tastes, with such dishes as roasted beet hummus, beer-battered fish tacos and avocado toast.
The more Celtic-flair fare includes the fish and chips with north Atlantic cod; shepherd's pie, made with ground beef and topped with a layer of potatoes; and a pork chop served with black pudding (blood sausage), a hash of sage and green apples, charred broccoli and a cider jus.
The menu is rounded out by burgers, sandwiches and salads.
"We didn't want to over-complicate the food," Montgomery said. "We wanted to make traditional food, maybe with a little twist on some things, but not complicated."
Aside from two local craft options, the on-tap choices are mostly European with a rose and white-wine sangria also represented. (Yes, Guinness, is offered.)
Montgomery said the whiskey choices -- Irish whiskeys, Scotch and bourbons -- are top-notch.
The Dublin Fado is different from Fado Irish Pub in Easton, which opened 19 years ago.
"I didn't think it made sense to copy that over here," Montgomery said of the original central Ohio location.
Montgomery said he likes the Bridge Park setup: condos, lots of restaurants and other retail, a hotel, plenty of parking -- and more attractions on the way.
"I don't go (to downtown Columbus) that often," he said. "It's too much of a hassle. But it gives people out here a chance to go downtown and not go downtown."
Kitchen hours are 11 a.m. to 10 p.m. Monday through Wednesday, 11 a.m. to midnight Thursday and Friday, 1 p.m. to midnight Saturday (plus brunch, 9 a.m. to 3 p.m.), and 1 to 10 p.m. Sunday (and brunch, 9 a.m. to 3 p.m.). Appetizers are served for an hour each night after the kitchen closes.
For more information, call 614-408-1500.
Preston's: A Burger Joint has expanded once again, but Challah has bid adieu to the central Ohio food scene.
Preston's is now open for dinner daily at Woodlands Tavern, 1200 W. Third Ave. in Columbus. It follows other Columbus locations at Woodlands Backyard, 668 Grandview Ave., and Eugene's Canteen, 765 N. High St. A Preston's food truck also serves Wednesdays and Sundays at Seventh Son Brewing Co., 1101 N. Fourth St. in Columbus.
Preston's is a pop-up restaurant from chefs Matt Heaggans and Catie Randazzo, who also are partnering on Ambrose & Eve, opening in Columbus' Brewery District later this year. Heaggans and Randazzo founded Preston's a year ago.
Meanwhile, Randazzo had operated Challah food truck, a reinvention of Jewish comfort food, since 2013.
Fusian once again has partnered with a food company to create a unique sushi roll.
While supplies last, customers can get a Maine-style sushi roll with sustainably sourced lobster from Luke's Lobster Seafood Co.
The roll contains lobster, celery and pickled fennel topped with mayo, parsley and crushed salt-and-vinegar potato chips. Every purchase includes housemade blueberry lemonade, a tribute to Maine's state fruit, the blueberry. The roll will be available exclusively online at fusian.com for in-store pickup.