Food and Drink - The LocaL

Local “Chicken Lady” Creates Award-Winning Recipes

Posted on March 2, 2022March 2, 2022 by Editor - the Local

Here in the South, Southern Comfort food is an art form, and local food expert Melinda Newton has created some tasty masterpieces. Known around these parts as “The Chicken Lady,” and for good reason. Her first experiences with food, and especially, chicken, began in the iconic Minnie’s restaurant, which was opened by Melinda’s grandmother “Minnie” in 1986. In 1991, Melinda’s mother, Rose, became the manager of Minnie’s, and in 1999, Melinda decided to join the…

From Bare Roots to The Food Mill: It’s About Healthier Meals for a Healthier Community

Posted on May 18, 2021May 18, 2021 by Editor - the Local

Bare Roots Café’s distinctive blend of healthy, locally-sourced produce and carefully curated menu items returns to the historic Bibb City area as The Food Mill (3781 2nd Ave). Beautifully reimagined, the café is now also part of UGrow, Inc., a non-profit that works to fight food insecurity. Director Olivia Amos shares the restaurant’s mission to “connect Columbus residents to locally sourced food by building a collaborative culture where food is medicine.” Along with partner organizations…

Cajun comfort in the heart of Columbus: Café le Rue celebrates ten years serving cajun classics

Posted on July 31, 2019July 31, 2019 by Tom Ingram

When it comes to cajun, nothing in Columbus compares to Café le Rue.

The Mint Julep: A Not So Southern, Southern Cocktail

Posted on June 28, 2019June 28, 2019 by Tom Ingram

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.

T-Bones Steakhouse & Grill

Posted on June 26, 2019June 26, 2019 by Tom Ingram

Whether you enjoy one of their burgers, steaks or sandwiches, everything is no-funny-business good, every time you go.

We talked Food Trucks with Angie Ortiz, and found – She’s Woke as Truck

Posted on January 14, 2019January 14, 2019 by Tom Ingram

I’ve tried everything on the menu, including the elotes (corn on the cob), and it nearly made me cry tears of joy.

11th and Bay: bringing true southern hospitality back to Columbus

Posted on January 5, 2019June 29, 2019 by Tom Ingram

“I thought I was going to have a panic attack,” Michael recalls. “I thought being off Broadway was the biggest mistake of my life.”

Bourbon Cocktails: Beyond the Tried and True

Posted on November 21, 2018June 29, 2019 by Tom Ingram

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…

Pasafest: first annual music and arts festival expands the legacy of St. EOM with a day of celebration

Posted on November 9, 2018 by Tom Ingram

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…

Start Your Own Story: the bar at Epic is the perfect place to begin a love affair with one of Columbus’ premier restaurants

Posted on September 13, 2018September 2, 2024 by Tom Ingram

“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…

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