The Mint Julep: A Not So Southern, Southern Cocktail
Here in the south, bourbon is the most common spirit used; but throughout the drink’s storied history any, and I mean any, type of alcohol has sufficed.
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T-Bones Steakhouse & Grill
Whether you enjoy one of their burgers, steaks or sandwiches, everything is no-funny-business good, every time you go.
Read MoreWe talked Food Trucks with Angie Ortiz, and found – She’s Woke as Truck
I’ve tried everything on the menu, including the elotes (corn on the cob), and it nearly made me cry tears of joy.
Read More11th and Bay: bringing true southern hospitality back to Columbus
“I thought I was going to have a panic attack,” Michael recalls. “I thought being off Broadway was the biggest mistake of my life.”
Read MoreBourbon Cocktails: Beyond the Tried and True
As you have probably noticed, over the past two months I have been talking a lot about bourbon. So far I have written about the current bourbon craze—what started it, and the effects of the increased demand for bourbon. In the most recent article I addressed several traditional bourbon cocktails, including the Mint Julep, the Old Fashioned, and the Manhattan. This month I will explore several craft cocktails that are a twist on some of…
Read MorePasafest: first annual music and arts festival expands the legacy of St. EOM with a day of celebration
On Nov. 10, long-time admirers and first-time visitors alike will enter a new phase in the life of Pasaquan, Eddie Owens Martin’s outsider art environment in Buena Vista, Ga., at the first Pasafest, a music and art festival combining the southeast’s best outsider art with some of our areas most interesting music in a one-day, fun-for-the-whole family celebration of all things beautiful and exuberant. When Eddie Owens Martin returned home to Buena Vista, Ga. to…
Read MoreStart Your Own Story: the bar at Epic is the perfect place to begin a love affair with one of Columbus’ premier restaurants
“A lot of people don’t seem to know you can come in and just enjoy the bar,” Adam Icard explained one Monday evening at Epic Restaurant (1201 Front Avenue, Columbus) where he works. This is Adam’s story: Adam has spent most of his restaurant career behind a grill, but over the past year has transitioned to baking and pastry work. He compares baking, now his primary passion, to chemistry, and enjoys the challenge of experimenting…
Read MoreStepping out from under the umbrella: a few fresh takes on rum
When most of us think of rum, we think of sipping something tropical, fruity, exotic, and usually garnished with a paper umbrella. But there is more to rum than just a beachy, fruity frozen sipper. Because Aug. 16 is designated as National Rum Day, I felt it was time to revisit my rum shelf on the bar and see what I could come up with besides the standards—daiquiris, pina coladas, or cuba libre. If you like scotch…
Read MoreRestaurant Week 2018: through local partnerships, nonprofit Giving Kitchen provides emergency assistance to restaurant workers in times of crisis
Juliana Cowart was working in the service industry when she learned she needed surgery. What she could not predict was how the doctors, when they went in for exploratory surgery, would need to correct a hernia and remove her appendix. Abdominal surgery is complicated and often dangerous. Juliana’s situation, unfortunately, is not uncommon. Her full recovery time was supposed to be six weeks, but there were complications. The complications were not medical. First, to prepare…
Read MoreThe Wicked Hen: Midtown’s dining destination keeps getting better
In some ways, not much has changed—except for a beautifully remodeled dining room, new menu options and live music, Wicked Hen (1350 13th Street, Columbus) remains, as it was last year when we first wrote about it, Midtown’s premier destination restaurant. But that’s why Wicked Hen still sets the bar, and a high bar at that: from atmosphere to delectable fare, The Wicked Hen team, unwilling to rest on past success, is always looking to…
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