Restaurant Roundup: Spring Things
Spring is in session, along with a new batch of restaurant news from around the city.
Hoof Hearted Brewery and Kitchen has extended their hours for spring. Hours of operation are now 3 p.m. – midnight on Wednesday, 3 p.m. – 2 a.m. Thursday and Friday, 11 a.m. – 2 a.m. Saturday, and 11 a.m. – midnight on Sunday. In addition to new hours, they’re also serving a full weekend brunch 11 a.m. – 3 p.m. on Saturday and Sunday. The menu include breakfast pie, shrimp and polenta with poached egg, inventive breakfast pastries, and more.
Fast-casual health food chain freshii has opened in Dublin’s Avery Place. The 6745 Avery-Muirfield Drive location is open from 10:45 a.m. – 9 p.m. daily.
Build-your-own ice cream parlor Cookie Dough Creamery opened in Worthington earlier this month, serving ice cream, cakes, and homemade edible cookie dough. The parlor sets itself apart by abstaining from a weigh-and-pay model, charging instead by cup size.
Little Rock Bar opened their new late-night Steam Kitchen, featuring a short list of sandwich and burger-based steam buns.
Block’s Bagel’s announced that after 29 years at their E. Broad store, they’ll be shifting gears and moving closer to Bexley. The last day at the old location will be April 3.
Powell-based Menya Noodle House has opened new digs in Dublin, expanding from a weekend-only ramen stop to full-time restaurant.
A third Ted’s Montana Grill opened in Easton Gateway, next door to Nordstrom Rack.
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