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Bites & Sips: Happy Hour, Brunch, Ice Cream, Cauliflower & More Food News

Susan Post Susan Post Bites & Sips: Happy Hour, Brunch, Ice Cream, Cauliflower & More Food News
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Chomp and gulp might be a more appropriate title for this edition of Bites & Sips! The latest roundup is packed with tidbits of news from the world of drinking and dining in Central Ohio – from new bars, moves, and collaborations, to brunch, cauliflower pizza crust and ice cream for breakfast! Grab a snack and plot what to eat and drink!

Pocket Bar Opening in the Short North

The recently-shuttered Eugene’s Canteen has found its replacement. Pocket Bar will make its debut at 765 N. High St. soon

Imbibing will be the focus at Pocket Bar. Patrons can count on a weekday happy hour from 3 – 7 p.m. offering $2 off cocktails and draft beer. Weekends are for pitchers, with $10 Bud Light or Shock Top pitchers from 11 a.m. – 3 p.m.

Pocket Bar will be open from 3 p.m. – 12 a.m. Monday through Thursday, 3 p.m. – 1 a.m. on Friday, 11 a.m. – 1 a.m. Saturday, and 11 a.m. – 12 a.m. Sunday.

For more information, visit pocketbarshortnorth.com.

C. Krueger’s Makes Moves in the Short North

After debuting in the Short North at 17 E. Brickel St. in October 2018, C. Krueger’s has made the move to High Street. The cookies and confections can now be found at 749 N. High St.

The bakery is open from 11 a.m. – 5 p.m. Monday, 10 a.m. – 6 p.m. Tuesday to Thursday, 10 a.m – 8 p.m. Friday and Saturday and 10 a.m. – 5 p.m. Sunday.

For more information, visit ckruegers.com.

Brunch at VASO

Dublin’s VASO will debut its brunch menu starting this Saturday, February 1. Available on Saturdays and Sundays, entrées run the gamut of savory to sweet with options like the Spanish Frittata with potatoes, caramelized onion, egg, manchego cheese and garlic aioli, or the PB & J Stuffed French Toast with brioche stuffed with peanut butter and strawberry preserves and dusted with powdered sugar.

VASO’s brunch will be available from 10 a.m. – 2 p.m. at 6540 Riverside Dr.

For more information, visit vasodublin.com.

Cheers at ROOH

It’s now happy hour at ROOH from 4 – 6 p.m. weekdays. The menu includes a lineup of drinks and small bites, like the Chickpea and Peanut Masala with green mango, cilantro, potato and ROOH masala, and the Chicken 65 with peanut chutney, podi masala and lemon sour cream. Wash it down with beer and wine specials, or happy-hour-exclusive cocktails.

ROOH is located at 685 N. High St. in the Short North.

For more information, visit roohcolumbus.com.

Cauliflower Crust at Donatos

Pizza chain Donatos is joining the plant-based trend. Columbus’ own has debuted three new Cauliflower Crust Signature Pizzas. With 30% fewer carbs than the original thin crust, Donatos is topping the pies with another new ingredient – savory, plant-based sausage.

The three new pizzas include the Cauliflower Bruschetta, Cauliflower Garden and Cauliflower Heat. Customers can also create their own pies with the 10-inch cauliflower crust and plant-based sausage. The new ingredients are available at all Donatos locations.

For more information, visit donatos.com.

Condado & Seventh Son Team Up

Tacos and beers (or hard seltzers) are colliding in a partnership between locals Condado Tacos and Seventh Son. Seventh Son Brewmaster Colin Vent and Condado Beverage Director Dustin Knell have created a Kitty Paw Seltzer with lime and guava, named Tacocat, and an Assistant Manager Beer (golden ale) with key lime and a hint of vanilla.

The new brews will be tapped this week at a special event at Seventh Son on Thursday, January 30 from 7 – 10 p.m.

Exclusive to the taco chain, the Tacocat Kitty Paw will be available at Condados throughout Ohio, while Columbus Condado imbibers only will have access to the Key Lime Assistant Manager.  

For more information, visit seventhsonbrewing.com and condadotacos.com.

Ice Cream for Breakfast Day

A holiday we can call get behind, Saturday, February 1 is Ice Cream For Breakfast Day. Jeni’s will celebrate with a lineup of flavors and specials fitting of the special occasion.

The ice cream maker will debut a breakfast staple in ice cream form with Skillet Cinnamon Roll featuring dark caramel, cream cheese, pastry and plenty of cinnamon.

Select scoop shops will also be serving up Coffee Floats – locally roasted hot coffee with a scoop of Jeni’s ice cream.

Scoop shops will open early at 8 a.m. and from then until noon, 100% of profits will be donated to DoSomething.org.

For more information, visit jenis.com.

Alchemy Launching Meal Prep

Alchemy is taking its cafe and kitchen to your doorstep. The brand will launch a Meal Prep menu on Thursday, February 13. Offering chef-inspired and dietitian-crafted options, Alchemy’s Meal Prep includes breakfast, lunch, dinner and snacks. Price points will range from $11-$15 with meals available for home delivery or pickup at local businesses and gyms.

For more information, visit alchemymealprep.com.

Crest Introduces Burger Night

Tuesdays are now (veggie) burger night at The Crest Clintonville, 2855 Indianola Ave. For $5, diners can score a chef-created veggie burger with fries. The current burger is served barbecue style with kohlrabi and daikon slaw, Carolina gold BBQ glaze, cheddar, white sesame BBQ sauce, crispy onion and a brioche bun.

Burger night runs from 3 – 10 p.m. For an additional $5, patrons can wash it down with a Crest Pantry pickleback Jameson shot with a Narragansett tall boy.

For more information, visit thecrestgastropub.com.

The Market Debuts Winter Menu

The Market Italian Village has rolled out its seasonal menu featuring new dishes for brunch and dinner.

Diners can find dishes like Sweet Potato Ravioli with bacon, red eye gravy, pickled mustard, Brussels, and maple walnut ameritti or the Whole Chicken Fried Trout featuring sauce tonnato, frisee, winter giardiniera and capers. For brunch there are seasonal eats like the Winter Hash with duck confit, squash, root veg, redskins, BBQ spice, green goddess, pecan mulberry crunch and sunny egg. To satisfy the sweet tooth, a Panna Cotta with  buttermilk, grapefruit curd, graham and fruity pebble crunch is now available.

The Market is located at 1022 Summit St.

For more information, visit themarketiv.com.

Way Down Yonder Adding Drinks

Things are getting boozy at Way Down Yonder. The New Orleans-style restaurant just got its liquor license, meaning  New Orleans daiquiris, signature cocktails, beer and more are making their way to the menu. Follow their Facebook Page for a date drinks will debut.

Way Down Yonder is located at 3847 S. High St.

For more information, visit waydwnyonder.com.

Ray Ray‘s & Fetty’s Street Food Collab

For one very tasty weekend in February, Ray Ray’s Hog Pit and Fetty’s Street Food will team up to offer “Fetty’s Sai Oua,” a scratch-made Thai sausage served on jasmine rice with pickled cucumbers.

The sausage has its own launch party at Land Grant, 424 W. Town St., on Thursday, February 6 from 5-8 p.m. The special will be available through the weekend (February 7 – 9) at both Ray Ray’s Ace of Cups location, 2619 N. High St., and Land-Grant.

For more information, visit rayrayshogpit.com.

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