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Restaurant Roundup: News from Preston’s, Watershed, Hills Market and more

Lauren Sega Lauren Sega Restaurant Roundup: News from Preston’s, Watershed, Hills Market and more
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Columbus has so many new restaurants, expansions, menu updates and other changes, sometimes it’s 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:

Preston’s & Watershed Enter the Blended Burger Project

The James Beard Foundation’s Blended Burger Project has hit Columbus, challenging a handful of local chefs to make a mushroom-beef combo burger that’s healthier, more sustainable, and tasty. Matt Heaggans and Catie Randazzo of Preston’s: A Burger Joint, as well as Watershed Chef Jack Moore, are offering up their versions to be judged this August. They’re available to the public now through the end of July.

Preston’s’ burger uses mushrooms from Tiger Mushroom Farms, a family-run operation in central Ohio founded by 10-year-old Te’Lario Watkins II. They harvest a variety of organic oyster and shiitake mushrooms, which make up about a quarter of the new Preston’s burger, reducing its calories, fat and sodium.

Jack Moore’s “Smash Style” burger assembles two beef patties blended with king oyster mushrooms, caramelized fennel, chili crisp aioli and Taleggio whiz.

The Blended Burger Project is a nationwide challenge that diners can participate in by voting for their preferred burger. In August, the burgers will go before a panel of judges that include TV personality Andrew Zimmern, StarChefs.com CEO Antoinette Bruno, and Good Housekeeping Culinary Director Susan Westmoreland.

To vote for your favorite burger, visit jamesbeard.org/blendedburgerproject.

Hills Market Downtown

The market is hosting a salmon roast on Saturday, June 30, to benefit the Friends of Hubbard Mastery School. From 11 a.m. to 3 p.m., guests can get in on the 500 pounds of fresh salmon they’ll be serving sandwich-style. It comes with a side of coleslaw.

The Winchester Steel Company steel drum band will play a live performance, and beer and wine will be available as well. Those interested can RSVP and be simultaneously entered to win a $100 Hills gift card.

For more information, visit downtownsalmonroast.eventbrite.com.


Cincinnati-based brewing company Rhinegeist is turning five this month, and they’ll celebrate with a party on Saturday, June 23 at their hometown brewery in Cincinnati’s Over the Rhine district.

In five years, the company has grown from five employees to more than 300 and brewed more than 183,000 barrels of beer. They’ve expanded distribution to Kentucky, Indiana, Massachusetts and Pennsylvania, and started a self-distribution model in Ohio. They also launched a Cidergeist cider program and opened a rooftop bar.

The celebration will include a Museum of Rhinegeist History, an outdoor dunk tank, a slip-n-slide and face-painting, as well as treats by Italian ice cream shop Dojo Gelato.

For more information, visit their event page on Facebook.

Wild Turkey

The Kentucky distillery is launching the Russell’s Reserve Barrel Program on Friday, June 15, bringing some exclusive products to the Ohio market. For the program, Master Distiller Eddie Russell has handpicked eight Ohio Private Selection bourbons that are now for sale at seven agencies across the state, including in Cleveland, Columbus, Dayton and Cincinnati.

In Columbus, bourbon-drinkers can head to Chateau Wine & Spirits at 2131 Polaris Parkway for Ohio Private Selection #3, which was aged 10 years and five months; or they can head to Weiland’s Market at 3600 Indianola Ave. for Ohio Private Selections #4 and #5, aged 10 years and five months and 10 years and four months, respectively.

Each bottle is labeled “Ohio Private Selection,” and they include the barrel number, warehouse, floor and length of time each barrel was aged.

For more information, visit wildturkeybourbon.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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