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Dragonfly neo-v cuisine, well known for putting Columbus on the map for fine vegetarian and vegan dining is opening a petite street food based counter next door to the restaurant ON THE FLY. The menu will feature global street food fare like empanadas, falafel, griddle cakes, philly ‘cheese’ steaks, noodle salads, seseame rolls, and rowdy burgers.
The menu will reflect Dragonfly’s commitment to using local ingredients some grown in the Dragonfly kitchen garden, like the chili peppers used for the ON THE FLY hot sauce, but the pricing will be very affordable with mostly everything on the menu UNDER $8. There will be limited seating and counter service. All menu items will be very much grab and go. Wine, beer, and other beverages will be offered like mango green tea iced tea and low tech cafe cubano shots.
ON THE FLY will open on Wednesday November 19 at 10am. ON THE FLY will initially serve limited hours Tuesday thru Saturday 10am -3pm and then 5pm until 7pm. Eventually ON THE FLY will be open continually from 10am -7pm Tuesday – Saturday.
Everyone is invited to come down for the unofficial opening. There will be plenty of samples and special pricing for the first week. ON THE FLY will also feature patrons favorite street food dishes from their native cities or country’s or from their travels around the globe.
Is the cheese imaginary?
also the steaks…
also your ideas about good food, Dragonfly is a nationally recognized restaurant veg or not, and there are plenty of chefs taking poetic license with the menu, so get over it and check it out
Wow, buddy. No need to get so touchy. It’s a legitimate question – a vegan restaurant advertising a cheese steak – neither of the keynote ingredients is vegan. Maybe some insight on how they’ve created a vegan substitute would be a better response then chastizing other people. You have a lot to learn here.
just stating the obvious. being that the original philly steak sauce is cheeze whiz which is also a cheese substitute than the vegetable version is just a legit. the steak is in the eye of the beholder, like swordfish steak or tuna steak. so even steak is an open term.
i believe it is that the touchy one is not me. seems as soon as folks see a vegetarian restaurant using meaty terms they get a little weird about it even though other restaurants take many liberties with there menus but then not a peep from the audience :D
Apparently you haven’t been around long enough to have seen the love that Rad Dog has consistently gotten for their vegan chili dogs on C/U.
It’s not that I wouldn’t eat a vegan philly steak…i just wouldn’t want to eat it with you.
Thanks Core, couldn’t have put it better myself.
(RadDog rocks BTW)
Ok, ok. Let’s not make this a debate about vegetarian/vegan/meat/whatever. It sounds like there was a bit of misunderstanding in terms of tone. That’s all.
On with the show!
:D
Make that three of us. Bye Fly, we hardly knew ye…
Is the cheese imaginary?
also the steaks…
also your ideas about good food, Dragonfly is a nationally recognized restaurant veg or not, and there are plenty of chefs taking poetic license with the menu, so get over it and check it out
Wow, buddy. No need to get so touchy. It’s a legitimate question – a vegan restaurant advertising a cheese steak – neither of the keynote ingredients is vegan. Maybe some insight on how they’ve created a vegan substitute would be a better response then chastizing other people. You have a lot to learn here.
just stating the obvious. being that the original philly steak sauce is cheeze whiz which is also a cheese substitute than the vegetable version is just a legit. the steak is in the eye of the beholder, like swordfish steak or tuna steak. so even steak is an open term.
i believe it is that the touchy one is not me. seems as soon as folks see a vegetarian restaurant using meaty terms they get a little weird about it even though other restaurants take many liberties with there menus but then not a peep from the audience :D
Apparently you haven’t been around long enough to have seen the love that Rad Dog has consistently gotten for their vegan chili dogs on C/U.
It’s not that I wouldn’t eat a vegan philly steak…i just wouldn’t want to eat it with you.
I’m sorry to hear that. I’m an excellent conversationalist and and expert on fine food and horticulture. I’m talking about real and relevant issues with regard to food and perception of it.
i believe it is that the touchy one is not me. seems as soon as folks see a vegetarian restaurant using meaty terms they get a little weird about it even though other restaurants take many liberties with there menus but then not a peep from the audience :D
I’m not so sure that all of that is obvious, actually. The cheesesteak dates back to the 1930s, but Cheez Whiz didn’t appear on the scene until 1953. And “steak” does mean more than just beef, but if we go by Merriam-Webster it only extends as far as
1 a: a slice of meat cut from a fleshy part of a beef carcass b: a similar slice of a specified meat other than beef (ham steak) c: a cross-section slice of a large fish (swordfish steak) 2: ground beef prepared for cooking or for serving in the manner of a steak (hamburger steak)
– none of which would end up on the plate at Dragonfly, which, it seems to me, makes the question “what is the ‘steak’ made of?” a reasonable one. I’m willing to accept a vegetarian restaurant calling a bed of chopped mushrooms (or whatever) the “steak” in a “cheese steak” — they can call it a foie gras-stuffed Kobe beef burger, for all I care, to be totally honest. And if it’s good, I’ll eat it. I don’t object to the nomenclature at all — just to the conclusion that people who enquire about the discrepancy between the standard usage and the neo-usage of such terms are automatically devoid of good taste when it comes to food. It seems much more likely, to me anyway, that they’re just garden-variety pedants.
i believe it is that the touchy one is not me. seems as soon as folks see a vegetarian restaurant using meaty terms they get a little weird about it even though other restaurants take many liberties with there menus but then not a peep from the audience :D
I’m not so sure that all of that is obvious, actually. The cheesesteak dates back to the 1930s, but Cheez Whiz didn’t appear on the scene until 1953. And “steak” does mean more than just beef, but if we go by Merriam-Webster it only extends as far as
1 a: a slice of meat cut from a fleshy part of a beef carcass b: a similar slice of a specified meat other than beef (ham steak) c: a cross-section slice of a large fish (swordfish steak) 2: ground beef prepared for cooking or for serving in the manner of a steak (hamburger steak)
– none of which would end up on the plate at Dragonfly, which, it seems to me, makes the question “what is the ‘steak’ made of?” a reasonable one. I’m willing to accept a vegetarian restaurant calling a bed of chopped mushrooms (or whatever) the “steak” in a “cheese steak” — they can call it a foie gras-stuffed Kobe beef burger, for all I care, to be totally honest. And if it’s good, I’ll eat it. I don’t object to the nomenclature at all — just to the conclusion that people who enquire about the discrepancy between the standard usage and the neo-usage of such terms are automatically devoid of good taste when it comes to food. It seems much more likely, to me anyway, that they’re just garden-variety pedants.
well, i think that’s well researched and i appreciate an intelligent approach to this question. food is a sensitive issue and great food is frequently misunderstood, especially in this dining culture. our aim is to inform and evolve the environment.
let’s take molecular gastronomy as an example. the dragonfly approach is more like that. it’s not about a vegan chili dog. the dragonfly approach is more like a technology and as that it is frequently misunderstood.
you guys can debate it till you’re blue but the fact remains that it’s being recognized by publications like ADBUSTERS as a revolutionary business and new food grid model. dragonfly is creating fine cuisine, growing their own ingredients in a state of the art kitchen garden, and now trying to offer that approach at super reasonable prices. but what do we get here on C/U. ‘Haw Haw’ where’s the cheese and steak in that philly steak. it’s like being in a culinary elementary school playground.
Do you represent Dragonfly? You really don’t know your audience here at all given some of the generalizations you just made, and you certainly won’t win any new fans with your air of superiority.
I don’t need a side of condescension with my “evolved” vegan food. I’ll pass, thanks.
Can you clarify – do you work at/own Dragonfly? If you’re the owner, Wow – you just lost a customer. I’m obviously not good enough to eat at your restaurant anymore. God forbid I question your culinary magic. If you work there, you should probably not be posting on behalf of the restaurant without permission from the owner. If you’re neither owner or worker – yikes.
It almost seems like this is the first time you have ever interacted with “Web 2.0.” Like you went to a seminar last week and felt empowered to start an effective online strategy and everything would be awesome. You got an extremely mild couple of heckles/jokes which foiled your plan for a totally positive roll out. Things in your head got a little out of control, and you ended up alienating more people than you enticed.
Why don’t you try to start over. This time, try not to ridicule people who disagree with you.
This is a great thread. I hope mike74 chimes in!
Is this ON THE FLY cheesesteak dive going to be located in DFNV or another location. Will it be open past 11?
you guys can debate it till you’re blue but the fact remains that it’s being recognized by publications like ADBUSTERS as a revolutionary business and new food grid model. dragonfly is creating fine cuisine, growing their own ingredients in a state of the art kitchen garden, and now trying to offer that approach at super reasonable prices. but what do we get here on C/U. ‘Haw Haw’ where’s the cheese and steak in that philly steak. it’s like being in a culinary elementary school playground.
In going with the elementary school theme, perhaps it’s time for a time out. I think perhaps you’re reading more into that comment than was really there, perhaps because it’s what you’ve come to expect? I don’t know. But take a peek at this thread, started (and contributed to heavily) by the same poster. I think you’ll find that, although the dialogue isn’t up to a chef’s level of sophistication, it’s not elementary either. Indeed, your contributions on that thread would be more than welcome — we home chefs are always looking for new ideas.
Sounds exciting. The new B Hamptons is across the street and all of this is near 5th and High and the Garden District.
you guys can debate it till you’re blue but the fact remains that it’s being recognized by publications like ADBUSTERS as a revolutionary business and new food grid model. dragonfly is creating fine cuisine, growing their own ingredients in a state of the art kitchen garden, and now trying to offer that approach at super reasonable prices. but what do we get here on C/U. ‘Haw Haw’ where’s the cheese and steak in that philly steak. it’s like being in a culinary elementary school playground.
In going with the elementary school theme, perhaps it’s time for a time out. I think perhaps you’re reading more into that comment than was really there, perhaps because it’s what you’ve come to expect? I don’t know. But take a peek at this thread, started (and contributed to heavily) by the same poster. I think you’ll find that, although the dialogue isn’t up to a chef’s level of sophistication, it’s not elementary either. Indeed, your contributions on that thread would be more than welcome — we home chefs are always looking for new ideas.
my first suggestion would be to hunt for your animal food, perhaps that’s too weird these days but it’s really the way to kill and consume animals.
I called one of the vegetarians at work about this and she was terribly excited(used to live on King near it)and was going to pass it on.
Is this ON THE FLY cheesesteak dive going to be located in DFNV or another location. Will it be open past 11?
I LOVE U!!! ON THE FLY CHEESESTEAK DIVE IS LOCATED NEXT DOOR TO DRAGONFLY
I appreciate the advice, but it seems awfully inefficient. If you had to start with the raw material for everything you do — cut down the trees for your house, blow the glass for your bottles — you’d give up all the benefits of specialization and comparative advantage. Moreover, from the point of view of culinary quality it’s far from ideal: the kinds of animals one could reasonably expect to hunt in central Ohio can hardly compare in flavor to the ones that are gently raised under controlled conditions by local farmers like those at Blues Creek and Flying J who are skilled at the art of animal husbandry.
Unless you mean that everyone should have to look an animal in the eye if they’re going to eat it, in which case hunting might not be necessary — one could simply go to the farm. I think Two Silos Farm’s “Meet Your Meat” program offers this opportunity.
But I apologize — I’ve given in to my tendency to digress. I don’t mean to detract from the original point of the thread, which had nothing to do with any of this. Sorry to have gotten off track.
I appreciate the advice, but it seems awfully inefficient. If you had to start with the raw material for everything you do — cut down the trees for your house, blow the glass for your bottles — you’d give up all the benefits of specialization and comparative advantage. Moreover, from the point of view of culinary quality it’s far from ideal: the kinds of animals one could reasonably expect to hunt in central Ohio can hardly compare in flavor to the ones that are gently raised under controlled conditions by local farmers like those at Blues Creek and Flying J who are skilled at the art of animal husbandry.
Unless you mean that everyone should have to look an animal in the eye if they’re going to eat it, in which case hunting might not be necessary — one could simply go to the farm. I think Two Silos Farm’s “Meet Your Meat” program offers this opportunity.
you should take responsibility for the kill. otherwise you should access and prepare the other food ingredients available. culinary quality ultimately depends on soil fertility both for animals and plants. whatever foods you choose to consume within the generalizations of today’s food production culture require an understanding on how to develop and maintain superior humus. without this consideration all conversation of plant or animal diets is mute.
Is this ON THE FLY cheesesteak dive going to be located in DFNV or another location. Will it be open past 11?
I LOVE U!!! ON THE FLY CHEESESTEAK DIVE IS LOCATED NEXT DOOR TO DRAGONFLY
Thanks! Anything to help out the Peach District!
Saweet.
I second the sadness I have that the taco truck is closed for the winter. Still Tamales avail fri-sunday inside in the blue cooler…
The Peach District’s main drag just keeps getting better. I’ve only been here for over a month!
This is fantastic news, I’m excited. I was just thinking about how much I love Dragonfly but can’t afford to eat there as often as I would like.