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PrintSummer, Argentinian style
Da Levee, located in the Short North.
Michael A. Foley/Rycus Assoc.
Update
Knead, 505 N. High St., the latest creation from Rick and Krista Lopez, opened in early July. Their previous restaurants include Crescendo Pastaria and Trattoria La Tavola, both of which have closed. (It should also be noted that Knead is the duo’s first non-Italian venture.) “We’re calling ourselves an urban diner,” says Krista, adding, “We’re utilizing local and seasonal ingredients in comfort and classic dishes with a twist.”
Lopez says there will be blue plate specials, such as a cube steak with mushroom gravy and buttermilk mashed potatoes. (Ohio mushrooms will be used for the gravy.) The diner will be open Tuesday through Saturday for breakfast, lunch and dinner.
It’s also part-bakery, with a retail section at the front of the shop with cinnamon rolls, pastries and more, which is designed for guests “that just want to drop in and pick up a scone and a shot of espresso in the morning,” Lopez says.
Krista, who will run the front of the house, adds that her husband will be in the kitchen. “I think we’ve finally found our happy medium. It’s so exciting to be back,” she says.
—Taylor Swope
Summer, Argentinian style
If you are downtown and searching for a dish to share for two, you might consider the Barrio Mixed Grill at Barrio Tapas, located at Spring and High streets. Executive chef Josh Cook says the dish consists of a beef medallion, airline chicken breast, chorizo links, marinated lamb racks and three sauces: verde, chimichurri rojo and sherry wine.
Cook says Jeff Mathes, the owner of Barrio, asked him to create a menu that represented Argentinean summer living. “There are so many different plains and grazing grounds, and they’re known for their beef, so we had to throw that in,” he says. The mixed grill is available for $43.
—Taylor Swope
Openings
Before Spinelli’s Deli went by its name at 767 Neil Ave., owner Joe Spinelli operated a Manhattan’s Bagel shop in the same location. In 2002, it became the deli, and almost exactly eight years later, Spinelli and co-owner Bill Ward are opening a second location at 50 N. High St. in September. “I’ve always thought it would be cool to have a space downtown,” Spinelli says, adding that he and Ward hope to open a catering spot next year. “We run catering out of Neil Avenue right now, and it is chaos,” he says.
Tadka Indian Cuisine, 3535 W. Dublin-Granville Rd., opened in early June. “We focus on northwestern Indian cuisine. Our chefs are from a five-star hotel in India. We’re striving to be the authority on Indian cuisine,” says general manager Neil Shah. The dining room seats 95 and the bar seats 70. Shah says there’s a banquet hall for 200 and a patio that should be open by September with 75 additional seats.
News bites
There’s a new summer special at the Short Story Brasserie in Granville, says owner James Housteau. The summer bistro option is $19 per person, and it will run through at least August. The menu begins with the bistro salad, served with Dijon vinaigrette, and for the entree, diners have the choice of croque monsieur (a warm ham and cheese grilled sandwich), brick chicken or pasta carbonara. A glass of wine is served with each meal.
J. Gilbert’s Wood-Fired Steaks & Seafood began participating in a recycling program called ReCORK in late June, says manager Allison Kubal. The Crosswoods restaurant is available for people to drop off wine corks, which can be recycled into shoes and flooring. “It’s a really cool program that our corporate restaurant has rolled out,” says Kubal.
Inside look: Da Levee
Searching for places to review, I checked out Da Levee, 765-C N. High St. There’s no need for a full review; it’s simple, small, informal and somehow endearing. The menu is on a chalkboard listing what they offer at the moment with no prices. You order at the counter and pay, and before you’ve finished serving yourself a fountain drink, your order pops out at the nearby window. The plastic plate holds a decent portion of rice with whatever main dish (or two) you ordered on top. I opted for two (of course): a chicken dish and red beans cooked with thin slices of smoked sausage. Both were good. The bill came to about $9—cash, since they don’t take debit or credit cards. It’s more interesting than fast food, and nearly as fast and as cheap.
—John Champlin
