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    Two Truths Cocktail Bar Adds Late Night Menu

    Two Truths, the Short North cocktail bar that opened in May, has added a food menu. The kitchen supplies bar patrons with “sharables” and “handhelds,” items that general manager Adam Singh believes elevate expectations for late night bar food.

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    “We want it to be stunning,” Singh says as their dish of fried green tomatoes with lima bean salad, goat cheese and green onions hits the table. “Just different than the regular bar food that you see around here.”

    Breakfast sandwiches, including their “Autumn Burns” that combines rolled oat and pumpkin cinnamon bread, spicy chorizo, apple butter aioli, arugula, and havarti cheese can be found on the menu, as well as risotto balls, a lobster quesadilla, and more. It’s short in size, a move that sous chef Andrew Fisher said aims for quality over quantity.

    “We just kind of want to maximize what you’re tasting and make sure that it’s pure and not muddled in a million other things on the menu,” Fisher said. “There’s not a lot going on back there that we didn’t make from scratch.”

    Singh said they’ve pulled from Denmark owner Garry White’s playbook as well, creating a bar-kitchen synergy by building and using the same ingredients for their cocktails and food dishes.

    “[Guests] come in expecting a little more than just your average meal, just because you’re coming in and getting more than your average cocktail,” said head chef Derick Smith. “You always leave here with a little bit more than what you came with, and we want to have that exact same feeling with the food portion.”

    The Two Truths kitchen is out in the open, lacks a hood and runs on electric, which at first was a limitation for the cooking crew. After a couple weeks of use, though, they’ve come to see it as an asset contributing to the overall atmosphere. Guests can watch as their meals are cooked, ask questions, and get to know the staff members.

    The kitchen is open until midnight. Two Truths is open five days a week, from 6 p.m. to 12 a.m. on Tuesday and Wednesday, 6 p.m. to 1 a.m. on Thursday, and 5 p.m. to 2 a.m. on Friday and Saturday.

    For more information, visit Two Truths’ Facebook page.

    The team. Left to right: Head Chef Derick Smith, Sous Chef Andrew Fisher, Sous Chef Trey Jackson, Bar Manager Mike Schaaf, and General Manager Adam Singh.

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    Lauren Sega
    Lauren Segahttps://columbusunderground.com
    Lauren Sega is the former Associate Editor for Columbus Underground and a current freelance writer for CU. She covers political issues on the local and state levels, as well as local food and restaurant news. She grew up near Cleveland, graduated from Ohio University's Scripps School of Journalism, and loves running, traveling and hiking.
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