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CS

CUISINE

Katalina’s

Signature dishes and an emphasis on local sourcing help the brunch offerings at Katalina’s stand out. The scent of Katalina’s popular Sweet ‘N’ Spicy Bacon, Mazatlan Slow-Roasted Pork-and-Egg Sandwich and piping-hot Pancake Balls wafts down the scenic streets of Harrison West every morning and unites brunch lovers into lines out the door. To keep the line entertained, Katalina’s offers chalk markers for guests to doodle on almost every surface in the café. The tiny space, once a gas station, boasts antique crates stuffed with Mexican sodas, rainbow enamel utensil holders, an expansive patio for al fresco brunching and graffiti from hundreds of happy customers. Customers willing to wait are rewarded with food they can’t get anywhere else: the bacon is lacquered with flavor, the pork is ethically sourced and beautifully tender, and the pancake balls ooze Nutella or local apple butter at the prodding of a fork.

Above: Katalina's Elote Cuban Cob Corn and Live Green Stoplight Salata Right: Katalina's Original Pancake Balls

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Owner Kathleen Day makes a point of serving brunch all day, every day. “Unlike breakfast, brunch can be a bit less hurried and relaxed,” Day says. “At Katalina’s, it’s come as you are; just come hungry.” Other unique options include biscuits and veggie sausage gravy, seasoned with North Market Spices sazon and served with two sunny-side up eggs; Southern brown betty biscuit balls, biscuit balls crammed with ham, apple butter and Amish cheddar; Mexican “French” toast, brioche toast made with cinnamon, nutmeg and Mexican chocolate; and breakfast tacos full of house-made chorizo, scrambled eggs, tomatillo, avocado, queso fresco, crema and pico de gallo. Katalina’s is open seven days a week, 8 a.m.-3 p.m. CS Celina Nader is a contributing writer. Feedback welcome at gbishop@cityscenemediagroup.com.

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cityscenecolumbus.com | July 2017

CityScene Magazine July 2017