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Charcuterie Coming Soon to The Short North

Walker Evans Walker Evans Charcuterie Coming Soon to The Short North
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While the Short North has long been known as an arts district, a restaurant district and a shopping district, it’s the northern end of the neighborhood that is quickly becoming an artisan production district with with mead, vodka and whiskey made on site at Brothers Drake and Middle West Spirits. The Table hopes to balance that out next year when they open their doors to sell house-made cheeses and cured meats in their charcuterie/restaurant located at 21 East Fifth Avenue.

The Table is the brainchild of the well-rounded partnership between Sang Lankhani, Jennifer Marlatt and Christen Corey. Lankhani is co-owner of Bodega and wields dual degrees in culinary arts from CSCC and arts from CCAD. Marlatt is another CCAD grad with a degree in design with restaurant experience from Rigsby’s, Basi and Haiku. And Corey is the former Head of Research and Development at Jeni’s who has also served as pastry chef at Rigsby’s, helped to open Tasi Cafe and holds a Zoology degree from OSU specializing in beekeeping.

“Charcuterie has been an interest for all of us for a long while,” explains Corey. “But it really came to light over dinner two years ago when we remarked on our frustrations of the lack of a ‘Butcher, Baker and Candlestick Maker’ here in Columbus.”

The Table will sell baked goods and breads paired with cured meats, pickles, jams and pungent handmade cheeses.

“We’ll round it out with a balanced cocktail, gracious wine or handcrafted beer,” adds Corey.

The trio of ladies have hired Donte Allen who will serve as Head Butcher and Cheese Monger at The Table, crafting cured meats and cheeses for retail and wholesale. Eventually, the basement below this new Short North restaurant will become home to a teaching kitchen space where Allen, Corey and others will host classes and events.

“We are so excited about this building and its location, as it was suggested to us by our good friend Ryan Lang at Middle West Spirits,” said Corey. “The first time the three of us looked at it, we knew we had found our home.”

The Table is slated for opening in early 2013, though a grand opening date has not yet been announced.

More information can be found online at www.facebook.com/TheTable.ForkResponsibly.

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  • surber17

    This sounds amazing!! I can already see local restaurants using their products

  • I’m really excited about this for so many reasons.

  • beersie1

    This sounds fantastic. Love seeing businesses beginning to creep up 5th/ off of High!

  • mrsgeedeck

    OMG! So happy! This place can’t open soon enough.

  • MHJ

    I wonder who the namesake of The Haller Building was. This is great news for the, um, north Short North. The area continues to grow in a wonderful way!

  • davidhunegnaw

    Just when I thought the Short North had it all…

    Fantastic idea, Congrats.

  • tfeisel

    If you’re into Charcuterie or want to learn more about it, Chef Polcyn and Michael Ruhlman, co-authors of the new book, Salumi, will be in Columbus this Sunday the 18th at Due Amici on Gay St. for a special dinner (along with Due Amici’s Chef Mike Black)

    This is Polcyn and Ruhlman’s second book on Charcuterie. Chef Polcyn is the authority on Charcuterie in the US, and Ruhlman recently won a James Beard award for his book Ruhlman’s Twenty.

    You can make reservations by calling Due Amici at 614.224.9373

  • James

    It’s really amazing to go back and look at google maps of the corner. The images are from 2009. What a transformation and with this new addition, even more so.

  • mrsgeedeck

    @tfeisel Didn’t realize Ruhlman was going to be at Due Amici for this event. Husband and I are still thinking it over, I’m sure the food will be delicious, but we don’t really need two cookbooks, I wish they offered a “pair” ticket.

  • @mrsgeedeck,

    Yes, I just confirmed both chefs will be there. Call to RSVP and Due Amici will give you a second discounted ticket without the book.

    I’ll send you an email too.

  • jpizzow

    I moved literally across the street on High from this place so I guess there will be some artisan cheeses and fresh meat in my future. I really cannot wait for OSU and the SN to finally bridge this gap.

  • Any updates on this ? What’s the keep back? I walk by it all the time when I’m walking to Kroger and just wandering if tis is going to happen or not

  • They post construction photos on Facebook from time to time, but I’ve not heard anything concrete recently.

  • heresthecasey

    Their facebook page has posted ongoing and recent updates. Looks like construction is coming along, although no opening date is set,


    ETA: Walker beat me to it! ;)

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