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Restaurant Roundup: New Menus, Celebrations, and more

Lauren Sega Lauren Sega Restaurant Roundup: New Menus, Celebrations, and morePhotos via Facebook.
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Columbus always has many new restaurants, expansions, menu updates and other changes, it’s sometimes hard to keep up with everything. That’s why our Restaurant Roundup series was designed to keep you informed with the latest and greatest updates. Here’s what’s new in the local dining scene:

Tiger + Lily

The Downtown restaurant serving up Asian cuisine has launched a new brunch menu and a new expanded seasonal menu. For brunch, diners can find items like Hong Kong style egg waffles, Chinese Bing crepes, congee rice and “a couple dim sum favorites,” says co-owner Tom Chang. Their regular menu will get seasonal touches, featuring more ramen, more rice, and more appetizers, as well as some exclusive entrees for dinner.

They’ll also be expanding their dessert menu to offer more pastries and smoothes. A larger beverage and alcohol menu is on its way as well.

For more information, visit tigerandlilybistro.com

G. Michael’s Bistro & Bar

The German Village staple has debuted a spring menu, courtesy of Chef David Tetzloff. Featuring “low country flavors with a modern twist,” the menu has added new bites like fried frog legs with sun-dried tomato pesto and a white bean, arugula, and roasted fennel salad; a broiled bone marrow small plate with caper salad and toast; and a broiled sashimi-grade tuna entree served with corn pudding, sautéed spinach, scallion-chorizo butter sauce and shrimp salad.

More dishes include Ohio asparagus gratin, with shiitake mushrooms, gruyere, English peas and Vidalia onions; chopped liver with caramelized onion, pepper jam and an herbed buttermilk biscuit; a pan-roasted, cinnamon-dusted quail served with tabbouleh and a pomegranate vinaigrette; and pan-roasted octopus with black bean ragout and red chili sautéed spinach.

For more information, and to view the full menu, visit gmichaelsbistroandbar.com

Jenis Splendid Ice Cream & Land-Grant Brewing Company

The local ice cream company and craft brewery are teaming up for a third year to present Jeni’s Strawberry Jam, a celebration of Ohio’s short but sweet strawberry season. Hosted at Land-Grant’s Franklinton Taproom, the all-ages event will run from 12 to 10 p.m. on Saturday, June 2. It’ll feature food, brews, live local music, and strawberries harvested from Ohio farms, including Hirsch Fruit Farm in Chillicothe.

Hirsch Fruit Farm supplies strawberries specifically for Jeni’s signature flavor, Strawberry Buttermilk.

“Jeni’s has been a tremendous supporter of ours and has had a really positive impact on our family farm,” said Mike Hirsch, owner of the fourth-generation family farm, in a press release. “I don’t have to worry about fruit going to waste. I don’t have to spend countless time and resources making phones calls. And I can be more productive.”

As a partner, Land-Grant will launch a limited-edition beer: “a highly drinkable, hibiscus-infused, vibrant pink Pale Ale … brewed with hops that produce a strawberry flavor and raked over hibiscus petals.”

For more information, visit the event page on Facebook.


A second Donatos Pizza location will open at John Glenn International Airport on Tuesday, May 8. The airport opened its first Donatos location in Concourse A four years ago, inside the Southwest Airlines Terminal.

The new location will open in Concourse C, offering space for up to 39 diners. Along with their food menu of pizza, salads, wings, and subs, they’ll offer made-to-order breakfast, lunch and dinner, a Grab-n-Go counter with pizzas and sandwiches, as well as wine, cocktails, and 12 beer taps with domestic and local craft beers.

For more information, visit donatos.com


The Brewery District restaurant has debuted a new dinner menu. Chef Brian Wilson, previously of Cameron Mitchell Restaurants, Bob Evans Farms, and Red Lobster in Orlando, has developed a menu featuring “American regional cuisine reimagined.”

The new menu includes dishes such as southern honey-braised chicken thighs; a ginger-glazed duck served with duck confit fried rice, stir fry veggies, and topped with a sunny side up egg, duck cracklings and scallions; and a porcini-dusted sirloin strip steak with creamed leek and yukon gold potato au gratin and fresh asparagus.

New sharables include hot crab and shrimp dip and crawfish beignets with Tobasco cream.

For more information, visit copiouscolumbus.com.

For upcoming local food and dining events, CLICK HERE to visit our Events Calendar.

Have any restaurant developments to share with us? Share in the comments below, or shoot us an email at [email protected].


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