Restaurant Guide 2018 - Signatures

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the city’s finest dining pros dish on themselves and the items that set their menus apart.

Photos by Jodi Miller

RESTAURANT GUIDE 2018 Columbus monthly

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2018

JAKUB HARTLIEB eXeCUtiVe soUs CheF, FiNAl CUt steAK & seAFood WHAT IS YOUR STYLE AS A CHEf? My style reflects my inspirations, translated into delicious food, rooted in classic techniques but presented in a modern way.

WHAT IS YOUR fAVORITE UNEXPECTED INGREDIENT? Yuzu zest and juice—it’s a Japanese hybrid citrus that’s worth checking out.

WHAT SEASONAL INGREDIENTS DO YOU LOOK fORWARD TO? I love wild mushrooms, currants and gooseberries.

I used to forage for all of these in Europe where I grew up; they bring me a lot of joy and fond memories.

WHAT WOULD BE YOUR ALTERNATIVE CAREER CHOICE? Adventure/ travel photographer—like the swim-with-thewhales-and-fly-over-volcanoes type WHAT ARE YOUR fAVORITE COOKBOOKS? “The Wizards Cookbook” by Ronny Emborg, “Momofuku” by David Chang and Peter Meehan, and “On Food and Cooking: The Science and Lore of the Kitchen” by Harold McGee are at the top, but there are so many more!

fINAL CUT STEAK & SEAfOOD 200 Georgesville Road (inside the Hollywood Casino Columbus) Columbus, OH 43228 614-308-4540 hollywoodcolumbus.com/ dining/final%20cut

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HONEY COMPRESSED MELON WITH YUZU AND CUCUMBER Compressed honeydew melon, yuzu, textures of cucumber and basil

RESTAURANT GUIDE 2018 Columbus monthly

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Maxwell avon eXeCUtiVe CheF, the WhitNey hoUse WHAT IS YOUR STYLE AS A CHEf? I enjoy cooking with fresh, local, quality ingredients that I put together in a different, creative way using classic cooking techniques.

WHAT INSPIRES YOU? I usually draw my inspiration from the seasons and the weather. It just makes sense to me to cook according to what is available during that season and what would taste good in the rain or shine.

WHAT SEASONAL INGREDIENT DO YOU LOOK fORWARD TO? I always look forward to tomato season. There is nothing better than an heirloom tomato with a sprinkle of flake salt and a drizzle of extra-virgin olive oil.

WHAT DINING TRENDS DO YOU EXPECT TO SEE IN 2018? Smaller and simpler plates. People are eating lighter and healthier, and they’re keeping their food simple and clean. I expect even some of the larger chains to latch on to the idea of “simple is better.”

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Columbus monthly RESTAURANT GUIDE 2018

THE WHITNEY HOUSE 666 High St. Worthington, OH 43085 614-396-7846 thewhitneyhouserestaurant.com

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QUAIL ÉTOUffÉE The duo of semi-boneless quail have a light crawfish stuffing with celery, peppers, spinach and bread crumbs. The quails are pan-roasted and basted to achieve a crispy skin and moist, flavorful meat. The duo is served atop dirty rice and braised green beans, then smothered with our Cajun pepper sauce.

RESTAURANT GUIDE 2018 Columbus monthly

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2018

RICHARD BLONDIN eXeCUtiVe CheF, reFeCtory WHAT IS YOUR STYLE AS A CHEf? French nouvelle/classic WHERE DID YOU GET YOUR START IN THE INDUSTRY? Delta Restaurant in Lyon, France fROM WHERE DO YOU DRAW YOUR INSPIRATION? Nature: When I walk my dog, I look around and watch nature.

Color and textures are very important, and the things that go together in nature should go together on the plate.

WHAT IS YOUR ESSENTIAL PIECE Of COOKING EQUIPMENT? A “spoonula” spatula WHAT SEASONAL INGREDIENTS DO YOU LOOK fORWARD TO? Pumpkins, game, wild mushrooms, chestnuts and apricots WHAT IS YOUR ALL-TIME fAVORITE RESTAURANT? L’Auberge du Pont de Collonges (also known as Paul Bocuse) in Lyon, France WHAT IS YOUR fAVORITE COOKBOOK? “4 Seasons at Table Nº 5: Le Meurice, Paris” by Yannick Alléno and Kazuko Masui WHO IS YOUR fAVORITE CHEf? The late Jean Banchet of Chicago Chef Richard Blondin and owner Kamal Boulos

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WHAT WOULD BE YOUR ALTERNATIVE CAREER CHOICE? Soccer

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REfECTORY 1092 Bethel Road Columbus, OH 43220 614-451-9774 refectory.com

LOBSTER COURT BOUILLON Maine lobster poached in court bouillon broth, chilled and served with stuffed kumato, three caviars, carrot lace and champagne and wild herb vinaigrette RESTAURANT GUIDE 2018 Columbus monthly

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NANCY BUTCHER Co-oWNer, NUtCrACKer FAMily restAUrANt WHAT IS YOUR STYLE AS A CHEf? As an owner-operator of an authentic, ’50s-style family diner—alongside my husband, Steve—I need to be very hands-on. I take pride in being very close to my guests.

WHERE DID YOU GET YOUR START IN THE INDUSTRY? I worked for Burger Chef nearly 35 years ago in a small community in Cincinnati. I liked the challenge and the fast pace.

NUTCRACKER fAMILY RESTAURANT 63 E. Broad St. Pataskala, OH 43062 740-964-0056 nutcrackerpataskala.com

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fROM WHERE DO YOU DRAW YOUR INSPIRATION? We are very lucky to have a working orchard, Lynd’s Fruit Farm, just four miles north of us. I make lots of dishes using fresh peaches, blackberries, apples and pears, and we offer corn on the cob and fried green tomatoes all picking season.

WHO IS YOUR fAVORITE CHEf? I was lucky to meet chef Amanda Freitag.

She is so down-to-earth and has a handle on the simpler side of dish preparation for individual operators.

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CHOCOLATE SNICKERS COOKIE PIE My signature dessert won the 2016 General Mills Neighborhood to Nation contest’s dessert category: A chocolate cookie with a cake mix base and Snickers pieces, which is baked in a pie crust. Servers top it with Johnson’s vanilla ice cream, caramel and chocolate sauces, more Snickers pieces and whipped cream.

RESTAURANT GUIDE 2018 Columbus monthly

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DAVID DAY GeNerAl MANAGer/ CheF, liNeAGe breWiNG WHAT IS YOUR STYLE AS A CHEf? Never cut corners. My goal is to provide guests with the best ingredients, handled with care.

WHERE DID YOU GET YOUR START IN THE INDUSTRY? In 1996, I was a busboy for an upscale Italian seafood restaurant in my hometown of Akron. I fell in love with the work, people and guests from day one. fROM WHERE DO YOU DRAW YOUR INSPIRATION? I’ve lived and traveled all over the world and am continuously inspired by everyday life, travel, work, research and dreams. I also strive to keep pace with our brewery, which always has new and interesting beer styles.

WHAT SEASONAL INGREDIENTS DO YOU LOOK fORWARD TO? In the spring, asparagus. In the summer, Ohio sweet corn—it’s the best in the world. In the fall, apples.

WHAT IS YOUR fAVORITE COOKBOOK? A late-1970s “Betty Crocker Cookbook” with hand-written notes and recipes from my late mother, Suzanne. I love you, Mom.

LINEAGE BREWING 2971 N. High St. Columbus, OH 43202 614-461-3622 lineagebrew.com

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Columbus monthly RESTAURANT GUIDE 2018

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HAND PIES Inspired by Colombian empanadas, Lineage Brewing’s hand pies are a butter-based pie dough filled with homemade ingredients, folded over, brushed with egg wash and baked to order. Our seasonal offerings are inspired by cultures around the world, focus on local ingredients and complement our beers.

RESTAURANT GUIDE 2018 Columbus monthly

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PATRICK HIBBLER heAd CheF, the breW brothers At eldorAdo sCioto doWNs WHAT IS YOUR STYLE AS A CHEf? I’m trained in traditional French cuisine and have a huge love for barbecue, primitivestyle cooking and curing meats. fROM WHERE DO YOU DRAW YOUR INSPIRATION? I draw inspiration from my family and the outdoors. I love taking my wife and kids out to gather seasonal ingredients, like morels or ramps.

WHAT IS YOUR fAVORITE UNEXPECTED INGREDIENT? Pink curing salt (not Himalayan salt), which I use to make bacon, or a ham or duck prosciutto. Nothing beats cutting into something that has been curing for weeks or months.

WHICH SEASONAL INGREDIENTS DO YOU LOOK fORWARD TO? I would have to say wild ramps. When collecting them, you know spring is right around the corner.

WHAT ARE YOUR EXTRACURRICULAR ACTIVITIES? I am a hunter and fisherman. I love being able to take something from field to table.

THE BREW BROTHERS AT ELDORADO SCIOTO DOWNS 6000 S. High St. Columbus, OH 43207 614-295-4700 sciotodowns.com/venue/ restaurants/brew-brothers

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Columbus monthly RESTAURANT GUIDE 2018

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BURNT ENDS Brisket smoked with our signature rub for 24 hours, then cooled and cut into small pieces. We toss it in more of our signature rub and cook it in our house-made barbecue sauce. We then plate to order and top with scallions.

RESTAURANT GUIDE 2018 Columbus monthly

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THAD KITTRELL oWNer-CheF 101 beer KitCheN WHAT IS YOUR STYLE AS A CHEf? At 101 we call it “rustic”—unrefined, simple, comfortable.

WHERE DID YOU GET YOUR START IN THE INDUSTRY? Washing dishes at Shoney’s when I was 15 years old. It is the most important job in my kitchen; I had no idea I was starting at the top! fROM WHERE DO YOU DRAW YOUR INSPIRATION? My family. With four little ones, 101BK had to be family-friendly.

The tater tots were created in my own kitchen with my kids’ help—they love the pork croutons! They are my inspiration.

WHICH SEASONAL INGREDIENTS DO YOU LOOK fORWARD TO? Heirloom tomatoes—they were all over our menu this summer; simply delicious.

WHAT IS YOUR fAVORITE COOKBOOK? “Baking with Julia: Savor the Joys of Baking with America’s Best Bakers,” by Dorie Greenspan. I got to cook for Julia Child once; what an honor.

101 BEER KITCHEN Locations in Dublin, Gahanna and Westerville 101beerkitchen.com

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Columbus monthly RESTAURANT GUIDE 2018

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HOUSEMADE LOADED TATER TOTS Shredded potatoes with pork croutons, cheddar cheese, green onions and sriracha cream

RESTAURANT GUIDE 2018 Columbus monthly

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JEN MARLATT and SANGEETA LAKHANI oWNers, the tAble WHAT IS YOUR STYLE AS A CHEf/BARTENDER? Creating a globally diverse menu using seasonal bounty —SL Offering classic cocktails with a twist and a unique wine list —JM HOW DID YOU GET YOUR STARTS IN THE INDUSTRY? We both started as students at the Columbus College of Art and Design. Then we traveled, explored and decided to bring new flavors to Columbus. —JM WHAT INSPIRES YOU? Everything! It’s just a matter of being open to it. —SL WHAT IS ESSENTIAL TO THE TABLE? Passion and the madness to chase our dreams! —JM WHAT EXCITES YOU ABOUT THE COLUMBUS DINING SCENE? Simply that we have a “dining scene.” Due to the large international community that calls Columbus home, we have many amazing ethnic restaurants that are true hidden gems. We hope to see more diversity in concepts and flavors as the scene develops. —SL

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Chef/co-owner Sangeeta Lakhani and bartender/co-owner Jen Marlatt

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SQUASH RIBBONS This dish is a perfect example of who we are: Seasonal squash, pesto, pickled onions and fresh tomatoes, which we change with the season to roasted or sun-dried. It is a vegetarian dish that can be made vegan, or you always have the option of adding shrimp or scallops.

THE TABLE 21 E. Fifth Ave., Ste. 101 Columbus, OH 43201 614-291-4555 thetablecolumbus.com

RESTAURANT GUIDE 2018 Columbus monthly

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MARCUS ANDREW MEACHAM eXeCUtiVe CheF, lAtitUde 41 WHICH SEASONAL INGREDIENTS DO YOU LOOK fORWARD TO? Squash blossoms, ramps and morels WHAT WOULD BE YOUR ALTERNATIVE CAREER CHOICE? Television host … on Food Network!

WHAT ARE YOUR fAVORITE COOKBOOKS? “Smoke and Pickles: Recipes and Stories from a New Southern Kitchen” by Edward Lee and “The Encyclopedia of Cajun & Creole Cuisine” by John D. Folse WHO IS YOUR INSPIRATION? My brothers, Jeff and Joel, and sisters, Genevieve and Bethany; my parents, Jim and Pamela; my daughter, Jasmyn; and my fiancé, Jenna

LATITUDE 41 50 N. Third St. (inside the Renaissance Columbus Downtown Hotel) Columbus, OH 43215 614-233-7541 latitude41restaurant.com

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WHAT EXCITES YOU ABOUT THE COLUMBUS DINING SCENE? The fact that a majority of the people I know in the industry push the boundaries on taste, flavor and style. I just hope that one day the little guys will get the support of the big shots.

WHAT DINING TREND DO YOU EXPECT TO SEE IN 2018? Food that elevates the mind

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CHICKEN-fRIED LOBSTER WITH SAVORY WILD RICE WAffLES Topped with OYO bourbon barrel-aged maple syrup, brown butter, crushed blackberries and torn basil, this dish is the result of the “fear of missing out” and a joke gone right. It pays homage to a classic while insulting it at the same time. It is the definition of elegance and comfort.

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