- May 24, 2010 8:58 pm at 8:58 pm #81844
MercuriusParticipantMay 24, 2010 11:42 pm at 11:42 pm #374307
So aside from that one page … what’s Mouton?May 25, 2010 12:21 am at 12:21 am #374308
MercuriusParticipantMay 25, 2010 12:23 am at 12:23 am #374309
(That’s “w00t” au francais.) ;-)May 25, 2010 12:47 am at 12:47 am #374310
I stopped in the other day and the space looks amazing! Yusef was hoping to be open by tomorrow, but I hadn’t heard if that’s official. He may have a few more final details to wrap up, but it sounds like he’s ready to be open any minute now. ;)May 25, 2010 11:56 am at 11:56 am #374311
A loaf of bread, a jug of wine and thou. Now add artisan cheeses and gourmet cured meats, and you have the core menu offered by Mouton, which is expected to open sometime next week in the former Ohio Art League space at 954 N. High St.
Owner Yusef Riazi is betting that Columbus palates will be won over with Mouton’s combination of artisan foods paired with light and bright European wines.
“It’s not tapas or appetizers,” Riazi said. “This is a very specific vision that revolves around beautiful breads, cheeses and cured meats.
“Anywhere you go in Europe, this is how people eat,” he said. “They sit down with meat, bread, cheese and a carafe of wine.”
Some of the meats – which include pancetta, prosciutto, and salami – will come from gourmet producers such as Fra’Mani in Berkeley, Calif., and La Quercia in Norwalk, Iowa. Selections from Niman Ranch of Alameda, Calif., which supplies natural meats to Chipotle, probably will be on the menu as well.
The cheese will come from closer to home.
“There will always be an Ohio cheese on the menu,” Riazi said. As for the rest, “I’m drawing a line across Wisconsin, and all of the cheese will come from east of there, all the way over to Vermont. They’re doing wonderful cheeses in this area.”
The bread will be made by a local baker using fresh, seasonal ingredients, and the menu will grow and change in response to customer feedback.May 25, 2010 12:21 pm at 12:21 pm #374312
Just read the comments about the story and some people think of that area as ‘sketchy’ and that this place will be in the ‘Obit file’ within a few months! LOL!May 25, 2010 12:26 pm at 12:26 pm #374313May 25, 2010 12:42 pm at 12:42 pm #374314
columbusguy20 wrote >>
Just read the comments about the story and some people think of that area as ‘sketchy’ and that this place will be in the ‘Obit file’ within a few months! LOL!
A European store with bread, cheese and wine……. there’s a good chance I’ll keep this business running on my patronage alone :)May 25, 2010 12:46 pm at 12:46 pm #374315
He seems like a guy with a great head on his shoulders…I can’t imagine it not working.May 25, 2010 12:52 pm at 12:52 pm #374316
crsimp01 wrote >>
He seems like a guy with a great head on his shoulders…I can’t imagine it not working.
It’ll work fine. Dispatch commenters are a bunch of mouth-breathing morons. I can’t wait for this to open.May 25, 2010 12:55 pm at 12:55 pm #374317
I’ve been walking by every chance I get to watch the progress – can’t wait for the opening!June 3, 2010 1:53 pm at 1:53 pm #374318
I know it was only scheduled to open on Tuesday but has anyone been yet? Is it open? If so, I am hoping to walk down tonight.June 3, 2010 1:57 pm at 1:57 pm #374319
I’m so glad CU & threads like this exist to remind me of such things. Totally forgot. Think I may try to go by this week.June 3, 2010 2:14 pm at 2:14 pm #374320
Not open yet. Think he’s aiming for this weekend.
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