American comfort food arrives Downtown
The Columbus Dispatch wrote
American comfort food arrives Downtown
Thursday, September 27, 2007
By Jon Christensen
Columbus and Ohio memorabilia and photographs decorate the walls of the newest eatery Downtown, giving it more atmosphere than places that decorate with stuff from a warehouse full of instant “antiques.”
The Tip Top Kitchen and Cocktails is laid out like a pub, with several darkly wooded seating areas. This is one of an increasing number of places that marry full bars (a dozen draft beers, lots of cocktails) with full menus.
The menu here — unabashedly American — even has a section of “Ohio comfort entrees.”
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September 27th, 2007 at 3:22 pm
It’s about time the tip top had some coverage - any place where you can get a cheap “two wheel special” Pabst Blue Ribbon followed by a shot of Patrón Citrónge should have had coverage months ago.
September 27th, 2007 at 4:56 pm
just had lunch there again today. can’t miss the sweet potato or eggplant fries. they also have the biggest glasses for soft drinks i’ve ever seen.
September 27th, 2007 at 6:12 pm
Alive has done this.
And this.
And this.
September 27th, 2007 at 8:37 pm
I’ll need to make a note to try this place the next time I’m downtown :D
September 28th, 2007 at 10:30 am
+1 on the sweet potato fries.
Also, if you haven’t eaten in a couple of days, the reuben will cure all your ills.
September 28th, 2007 at 10:39 am
Have people been to Danny’s Deli?? Talk about a reuben, blouzers!!!- they make their own corned beef and pastrami
September 28th, 2007 at 11:30 am
Haven’t been to Danny’s, but maybe I should make an effort to change that …
October 2nd, 2007 at 5:35 pm
According to the Other Paper no one reads Alive
October 2nd, 2007 at 5:48 pm
Funny, we say the same thing about The Other Paper around here.
October 2nd, 2007 at 5:54 pm
Over at Columbus Underground we’re pretty all-inclusive.
8)
October 15th, 2009 at 8:04 pm
Down-home cuisine has some kick
Thursday, October 15, 2009
Jon Christensen
Tip Top Kitchen has a way of taking homespun food and giving it zip.
With green beans, for example, down-home restaurants usually get them from a can or, when they’re fresh or frozen, cook them to death.
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