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The Franklinton Tap Room Takes a Step Toward Opening

Walker Evans Walker Evans The Franklinton Tap Room Takes a Step Toward Opening

The Franklinton Tap Room is already seven years in the making, and construction has not even begun yet. This long-awaited Columbus Food League (CFL) bar-and-restaurant concept is a bit closer to becoming a reality though, as the Franklinton Development Association (FDA) just purchased the building at 937 West Broad Street, where the venue will eventually […]

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Dine Originals Turns 10 in a Big Way

Ayana Wilson Ayana Wilson Dine Originals Turns 10 in a Big Way

When Dine Originals was conceived a decade ago, it was with the intention of celebrating and promoting locally owned, operated, and sourced restaurants throughout Central Ohio.  The culinary diversity that was subsequently discovered propelled Dine Originals Restaurant Weeks into must-do events, and of them all, the ten-year anniversary is the can’t-miss. From March 11th-20th, Dine […]

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The making of a tiki bar – behind the scenes at Grass Skirt Tiki Room

Anne Evans Anne Evans The making of a tiki bar – behind the scenes at Grass Skirt Tiki Room

Grass Skirt Tiki Room has likely been one of the most highly anticipated bars to open in Columbus since the Kahiki. What is it that people just love about the Tiki culture? The tropical fantasies? The colorful drinks? The crazy tiki mugs? The romantic music? “Opening a tiki bar has been a longtime dream of […]

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Columbus Foodcast #44 – Tip Top Kitchen & Cocktails

 TheOtherZach

From The Columbus Foodcast: Jim and Zach sit down with Tim Lessner to talk Tip Top. This episode focuses on Tip Top’s community involvement, rooftop garden, booze selection, and new brunch menu. Head on over to CMH Gourmand for a full write up and more photos. Read More

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Restaurants trying to balance recycling with cost

Walker Evans Walker Evans

This Week News wrote Area restaurants trying to balance recycling efforts with cost Thursday, January 3, 2008 By Gary Seman Jr. Recycling is one of the biggest issues facing green-conscious restaurateurs. And even the staunchest environmentalists find themselves throwing out bottles, cardboard and plastic simply because the alternative is much more expensive or labor intensive. […]

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