New Menus
De Novo Bistro & Bar
De Novo Bistro & Bar, under the direction of new Executive Chef, Chuck Solt, has created and launched a new winter menu that balances high-end technique with accessible flavors. The appetizers have not changed so much, but look for Corn Chowder and Wild Boar Sliders to grace the Hot Small Plate Menu, while a Cheddar Cheese Crusted Pork Cutlet joins the Sandwich lineup. New entrée items include a Tuna au Poivre Salad, Venison Bolognese, and for the vegetarians, a Vegetarian Spaghetti & Meatballs, with mushroom and potato “meatballs”, replacing the Vegetarian Paella. De Novo Bistro & Bar is located at 201 South High Street. They are open Monday-Thursday, 10:30am – 10pm (11pm on Friday) and Saturday, 9am – 11pm, and Sunday, 9am – 10pm. For more info, visit www.denovobistro.com.
Bebe at Hey Hey Bar & Grill
Chef Matthew Heaggans, the chef behind Swoop Food truck, and who, since August, has run the kitchen at the Hey Hey Bar & Grill, is gearing up for some significant changes in the near future. The first of these is rebranding the kitchen at the Hey Hey as Bebe, serving small plates full of the flavor and flair for which Chef Heaggans is known. Diners can try Poutine, with confit potato, bacon gravy, and cheese curds, Grilled Pimento Cheese Empanadas, and Pot Roast in a red wine glaze. Chef Heaggans is celebrating his Southern roots with this new menu, but customers will still be able to have their favorite Yak Attack Burger and Sauerkraut Balls as well. Bebe at Hey Hey Bar & Grill is located at 361 East Whittier Street, and is open Wednesday-Saturday, 5pm – 10pm. For more info, visit www.swoopfood.com/bebe.
New Events
Grilled Cheese Challenge
For the second year in a row, The Cheesy Truck wants you to enter its Annual Grilled Cheese Challenge, where customers have a chance to win a free sandwich every week in 2014, as well as bragging rights throughout the grilled cheese world. It’s easy to participate: sandwich-makers post their original recipes either on The Cheesy Truck’s new website, www.thecheesytruck.com, by January 31st. During the month of February, The Cheesy Truck will create and sample all the entries and determine a winner by month’s end. Winners will be announced on their website, facebook page, and via twitter on March 1st. The winner of the Grilled Cheese Challenge will also have their sandwich featured at certain events around the city, so go on and try your luck for the love of the cheese.
Five Chefs – Five Course Dinner
It’s an enticing occasion when two or three talented chefs get together to create a meal. When five of them do so, something special is surely in store. On January 23, five chefs from across Ohio’s landscape of fine dining will collaborate to compose an evening filled with witty food and complimentary wine. Chefs Dean James Max and Michael Koenig of Latitude 41 will be part of the culinary team, which also includes Chef Sven Lindemann of Renaissance Columbus, and Executive Chef Jeffrey Jarrett and Sous Chef Daniel Hawrylak of Cleveland’s AMP 150. Chef Jarrett will kick the evening off with a small plate of Foie Gras, Sweet Potato, and Bacon Quiche Marmalade, while Chef Koenig will prepare the main course – Roasted Beef Tenderloin. Sous Chef Hawrylak will serve a Goat Cheese Thyme Panna Cotta to round out the dinner, which costs $55 per person, including cocktail and wine. The event will be held at Latitude 41, 50 North Third Street, so to make a reservation, visit www.latitude41restaurant.com.
Weekly Prix Fixe Menu
Prix Fixe menus are markedly popular for holidays because it’s convenient and usually cost-effective at a time when splurging is common. But a prix fixe menu is also a great option for weekly dining, especially on a Monday, when the weekend hangover is very much real for a lot of us. G. Michael’s Bistro & Bar, located at 595 South Third Street, offers a $30, 3-course menu every Monday for guests who want to eat out well, but who don’t want to break the bank before the week’s even half way through. Diners will be able to choose a small plate, salad, or soup to start, an entrée, and a dessert to end the meal. Dishes like Sautéed Brussels Sprouts with ricotta salata, Pork Tenederloin in a Dijon herberd cream sauce, Shrimp and Grits, and Caramel Foam with sea salt and Oreo crumbs are potentially available for consumption. For a look at the weekly offerings, visit www.gmichaelsbistroandbar.com.
