Restaurant Roundup: Grand Openings, New Menus & MoreApril 19, 2013 8:00 am Ayana Wilson
April 18 – Moe’s Southwest Grill
Moe’s Southwest Grill opened its doors on March 7th at 1305 West Lane Avenue in Upper Arlington, bringing their signature southwestern fare to Central Ohio. Yesterday, April 18th, Moe’s held their official grand opening at the new restaurant. Customers were treated to $2 burritos all day, and had the opportunity to spin Moe’s prize wheel for a chance to win coupons and prizes, including free burritos for one year for one lucky person. The store also offers a Moe Monday Special: any burrito with chips, salsa and a regular drink for $6. On Tuesdays, kids 12 and under eat free with the purchase of any adult meal. So check out Moe’s Southwest Grill if you haven’t already. For more information and promotions, visit www.facebook.com/MoesColumbus.
April 19th – Bossy Grrl Pin Up Joint
Opened since March 6th of this year, Bossy Grrl Pin Up Joint is slowly becoming the Columbus go-to venue for the best of rockabilly and burlesque, a seductive combination no one saw coming. Tonight, April 19th, Bossy Grrl makes it official with a wild, blow-out celebration to be DJed by Bitch Tablet that begins at 9pm and goes till the wee hours. Drink specials and scantily clad women are guaranteed on the night, as they are almost every night at the funky spot. Bossy Grrl is located at 2598 North High Street, and to follow the ever-growing list of performers turning it out at Bossy Grrl, follow them on facebook at www.facebook.com/bossygrrls.pinupjoint.
New Menus: Food & Drink
Holy Smoke BBQ
BBQ is the ultimate warm weather food, so in commemoration of that sentiment, Holy Smoke BBQ, with two locations in Central Ohio, has added some sun-friendly items to their menu. Among them, Smoked Carolina Style Pork and Grits, Carolina-style pork served on cheddar and smoked sausage grits with candied bacon and a spicy maple syrup to finish. And there are two sandwiches of note: the Carolina Burger, fresh ground pork topped with pulled pork and creamy coleslaw, and the Texas Burger, fresh ground beef topped with even more beef in the form of brisket, onion jam and house-made spicy bacon.
To accompany these new dishes, Holy Smoke has introduced a new drink menu exclusively using Watershed spirits. The Squirt Gun features the Four Peel Gin and Squirt soda; the Gin Fever, the Bourbon Barrel Gin and ginger beer. The Watershed Bourbon Smash is also quite refreshing, a blend of Bourbon and Southern Blend Green Tea garnished with mint and lemon. To view complete lists of both menus, visit www.facebook.com/HolySmokeBBQColumbus.
The popular Short North restaurant which opened in 2010 showcasing a menu of locally-sourced ingredients has recently updated its offerings to reflect a much more distinct international flair to the homey comfort meals for which they’re known. New to the menu is the Tuna Napoleon – an appetizer consisting of fresh Ahi tuna dressed with a sesame soy vinaigrette and fresh avocado, served with crispy wantons, a Chimichurri Steak Salad – flank steak, mixed greens, cucumbers, tomatoes, cranberries, and cabbage tossed in a zesty sweet and sour vinaigrette, and Sweet & Sour Salmon – a generous portion of fish glazed and pan-seared and served with a coconut rice cake and pineapple-dried apricot salsa, among other delectable items.
Their new drink menu includes a revitalized beer selection and fresh specialty cocktails. Of note is the Lovely ‘Rita, a concoction of Camarena silver tequila, ginger liqueur, and fresh citrus served on the rocks. Also appropriate for patio drinking this Spring is the Agave Cooler, a combination of Watershed vodka, pure agave nectar, pink grapefruit and lime juices, and fresh basil. During Happy Hour, Tuesday-Friday 4pm-6:30pm and all day Sunday, cocktails are only $5, so stop by and see what Hubbard Grille has to offer now. For more, visit www.facebook.com/HubbardGrille.
New Menus: Food
Bodega Columbus, located at 1044 North High Street, is known primarily for its Grilled Cheese Mondays, a hollowed, $1 tradition that brings the locals, and the not-so-locals, out in droves. But Grilled Cheese isn’t all they do, evidenced by the new menu the team introduced earlier this month. Chef Marcus Meacham, who’s always had a flair for the flavorful, wants you to stop in and try the Thai Tofu and Quinoa, a vegetarian dish of nut butter-marinated roasted tofu, quinoa pilaf and a carrot salad that meat-lovers can also get behind. Or maybe the Smoked Lobster Roll, a one-time special that’s now a full-time player: house-smoked lobster with vanilla butter on a hoagie roll. Simple. Perfect. Even wings get an update – you can now get them in pork (yes, pork wings) tossed in several palate-tingling sauces, including a fiery pomegranate, Dogfish Head 90 minute mango habanero, and honey bourbon. All of Chef Meacham’s dishes are reasonably priced, so stop by during the best Happy Hour in the city, have a half-priced craft beer, and a master-crafted plate of food. For a complete menu, visit www.columbusbodega.com.
From April 15th – 27th, The Refectory, one of Columbus’ premier eating establishments, is carrying a Tax Relief menu. The menu is a prix fixe, three-course offering designed to be easy on the wallet and heavy on taste. Taxpayers can choose from a selection including French Country Terrine or Seafood and Duck Egg Quiche for a starter, Braised Beef Short Rib or Duet of Rainbow Trout & Scottish Salmon, for an entrée, and Classic Crème Caramel or Crispy Chocolate Mousse for dessert among others. Each dinner costs only $29.13, so make your reservations today. For the complete Tax Relief Menu, visit www.therefectoryrestaurant.com.
New Menus: Drink
Basi Italia is the quiet Victorian Village hideaway that boasts some of the best food in the city. Known for their utilization of almost exclusively seasonal ingredients, Basi also takes the care to craft their drink menu as well. Headed by Phil Richardson, bartender and mixologist extraordinaire, the bar at Basi is now offering libations that not only fit the season, but will fit any taste as well. The Highland Smash is a tribute to the street the iconic restaurant has called home for the past decade. It’s a lighter-than-expected combination of Old Forrester bourbon, Grand Marnier, ginger, and berry preserves. Their new signature is the Basilare – your choice of vodka or gin, basil purée, muddled cucumber, dry vermouth, in-house made celery bitters, and lime. Basi Italia’s patio is now open, and they are always creating innovative dishes to accompany cutting-edge cocktails. To check out the latest aperitif offerings, follow https://www.facebook.com/pages/basi-Italia.
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