Eat Right: 10 Dishes for the Adventurous Eater
It can be easy to stick with the familiar when dining out at restaurants. Next time you’re tempted to say “I’ll have the chicken,” try venturing outside your comfort zone with one of these dishes featuring less-popular (but more flavorful) proteins from local chefs.
263 E. Whittier St., Columbus, OH 43206
Try Chef Jacob Hough’s Pato con Cabra al Vino small plate, a smoked duck breast appetizer with wine goat cheese, cranberry gastrique and horseradish pickles, served with crackers.
Black Creek Bistro
51 Parsons Ave., Columbus, OH 43215
Not ready to venture beyond chicken quite yet? First step: seek out something other than the ubiquitous chicken breast. Such as the Fried Chicken Liver starter from Chef Erik Till’s newly revamped Black Creek Bistro menu. It’s served with pickled cherries and a gorgonzola dolce cheese.
67 E. Gay St., Columbus, OH 43215
Lamb lovers will adore the New Zealand Lamb Chops from Due Amici’s starters menu. They’re served with mascarpone polenta and a jam made with toasted peppers and roasted grapes.
G. Michael’s Bistro & Bar
595 S. Third St., Columbus, OH 43215
Chef David Tetzloff often features wild game on his seasonal menus. Currently you’ll find Pan-seared Elk Loin served with bacon-mashed potatoes, honey-blue cheese braised Belgian endive, spicy leek-red wine reduction and grilled apple-mushroom duxelle.
819 Mohawk St., Columbus, OH 43206
The Mohawk Turtle Soup has been a Mohawk tradition for over 70 years. Turns out, turtle soup tastes awfully similar to beef soup!
The Refectory Restaurant & Bistro
1092 Bethel Rd., Columbus, OH 43220
Chef Richard Blondin’s menu offers many opportunities to try something new, from a Venison Terrine to a slow-braised rabbit hors d’oeuvre. For an entrée try the “Sous Vide” Texas Antelope, wrapped with speck ham and finished with fennel pollen essence, tarragon butter and black garlic bordelaise.
401 E. Whittier St., Columbus, OH 43206
You’ll often spot Quail on a Mudflap on Chef Kevin Caskey’s daily brunch menus. A country fried, pickle-brined Ohio raised quail is served atop a Shagbark cornmeal waffle with two sunny quail eggs and foie gras maple syrup.
Watershed Kitchen and Bar
1145 Chesapeake Ave., Columbus, OH 43212
Sweetbreads are a lovely name for a rich type of organ meat, and Watershed Kitchen and Bar offers a fun take on them. Chef Jack Moore’s sweetbreads are corned then fried, served on whole grain mustard aioli with a side of pickled red cabbage.
649 High St., Worthington, OH 43085
You’ll have to move past any preconceived notions of eating raw meat, but you’ll be rewarded with the Inn’s glorious Wagyu Beef Carpaccio. Here, the thinly sliced delicacy is made with the highest-quality meat and served with parmesan reggiano, crispy mushrooms and arugula with focaccia.
1368 Grandview Ave., Columbus, OH 43212
Z Cucina has an outstanding Smoked Duck entrée right now, with blueberry jam, goat cheese risotto “grits” and seared spring vegetables. While you’re at it, start with the chef-crafted Italian duck salumi from the small plates menu.
Dine Originals Columbus celebrates, supports and promotes the culinary diversity that locally owned and operated member restaurants contribute to the identity and culture of our city. The nonprofit group is committed to strengthening the local economy and enriching the community through education and charitable partnerships.
A limited quantity of Dine Originals restaurant gift certificates are sold at 30% off face value each quarter. They can be purchased at doc.instagift.com/discount-sale.
For more information, visit www.dineoriginalscolumbus.com.