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What’s Hot: Columbus, Ohio

Banana Bean Cafe

340 Greenlawn Ave. (614) 443-2262. http://bananabeancafe.com .Seats: 99.Cuisine: “Floribbean.”Specialties: cedar-kissed pork tenderloin with sweet bolo ham, Ementhal cheese, Dijon mustard, dill pickle slices and pressed pan Cubano; shellfish and grits with lobster claw, scallops, shrimp and blistered spinach over goat cheese grits with lobster butter sauce; sweet tea-brined wild king salmon with chilled hoppin’ John, cider-wilted arugula and roasted-red-pepper honey.Main courses: $16-$32.Chef: Kevin Caskey.Owner: Robin Emerick.

Barrio

185 N. High St. (614) 220-9141. www.barriotapas.com .Seats: 130.Cuisine: Spanish and Latin American.Specialties: paella with Calispara rice, shrimp, chorizo, scallops and mussels; scallop ceviche with Serrano peppers, mint and grapefruit served with plantain chips, popcorn and chayote; pumpkin seed-crusted tuna seared on a plancha and served with braised plantains, cilantro purée and mango chutney.Main courses: $19-$27.Chef: Bradley Balch.Owner: Jeff Mathes.

The Lost Shepherd

345 W. Olentangy St., Powell, Ohio. (614) 792-5678. www.thelostshepherd.com .Seats: 90.Cuisine: American with Italian accents.Specialties: salmon niçoise salad; pan-roasted walleye served over roasted-red-pepper risotto cake; skillet-roasted filet with red-skinned, white and blue potato hash.Main courses: $8-$16.Chef: Chris Newton.Owner: Jon White.

Montgomery Inn

4565 W. Dublin-Granville Road, Dublin, Ohio. (614) 791-7427. www.montgomeryinn.com .Seats: 250, plus 75 on patio.Cuisine: barbecue.Specialties: breaded, fried Gulf shrimp with sweet-plum and hot-mustard sauces; blackened-scallop salad with spinach, cabbage and lettuce, topped with warm bacon dressing and crumbled blue cheese; barbecued pork loin back ribs.Main courses: $10-$33.Chef: John Beck.Corporate chef: Scott Garman.Owners: The Gregory family.

Vittoria

10241 Sawmill Parkway, Powell, Ohio. (614) 791-8100. www.vittoriacolumbus.com .Seats: 160 in dining rooms, 40 on patio, 35 in bar and cocktail area.Cuisine: upscale Italian, focusing on Abruzzo.Specialties: veal Sorrentina, scaloppine topped with lump crab and a sauce of mascarpone and Fontina cheeses, served with asparagus and roasted potatoes; classic cioppino; lamb chops al Vito—Australian rack with pesto sauce.Main courses: $13-$30.Chef: Nicola Bedalli.Owners: Vince Romanelli and Marty Savko.

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