Columbus Monthly / July 2010 / A family recipe

 Email  Print

A family recipe

Family recipe

One of the most popular sandwiches at Tasi Café, 680 N. Pearl St., is the open-faced Zoe tuna salad sandwich ($8), says owner Tasi Rigsby, who also owns Rigsby’s Kitchen with her husband, Kent. Rigsby says Italian tuna—packaged in olive oil—is used for the dish. Once the olive oil is drained, eggs, kosher relish, capers and a little cream cheese are added to the mix. “The cream cheese is kind of the secret,” she says, “but I’ve been making it for my kids forever.” The sandwich is on bâtard bread, and it’s served with housemade chips that are deep fried and topped with kosher salt. “If you’re going to eat chips, it’s the best kind to eat.”

—Taylor Swope

News bites

There’s a new chef in the kitchen at Lindey’s. Former executive chef Jon O’Carroll left in early May, and he’s been replaced by Brett Fife, formerly of Brio Tuscan Grille at Easton. Events coordinator Lincoln Workman says the parting with O’Carroll was mutual. He adds that they recently updated the menu with new, modern creations by Fife.

Eddie Merlot’s has a new lounge menu for its patio area, says general manager Vittorio Borgia. The menu, available from 5 to 6:30 pm Monday through Friday, offers appetizers, wine and a special cocktail list for $5.95 each. Items include flatbreads, meatballs and ahi tuna sliders. There’s also a “prime time” burger menu, which has reduced prices on signature items, including a foie gras stuffed Wagyu ($26.95) and a Thai barbecue chicken burger ($12.95). “The restaurant has always been about having value and a broad fan base,” says Borgia.

There’s a special menu offered at the Refectory on the first Friday of every month, says owner Kamal Boulos. The dinners, called First Fridays, are inspired by the cuisine of historic French chefs, and they are promoted exclusively through an e-newsletter. (Sign up at therefectoryrestaurant.com.) When making reservations, Boulos says diners should specify they are coming for the First Fridays dinner since the menu is not always available. “The nice thing is that the chef will often do things that are a bit different and really interesting. He enjoys getting creative,” says Boulos.

Saturday brunch is now being offered in addition to Sunday’s at both locations of Cap City Fine Diner (Gahanna and near Grandview), says Carolyn Delp, vice president of marketing and operating partner at Cameron Mitchell Restaurants. You’ll find baked French toast and steak and eggs, among other items. “The reason we did this is because our guests wanted it,” explains Delp. Brunch is from 11 am to 3 pm on Saturday and Sunday at both locations.

Openings

Bollywood Bistro, 2584 Bethel Rd., opened in early May. Owner Nick Sabherwal says popular items include chicken pakoras (five pieces of chicken battered in a chickpea mixture and deep fried) and a vegetable samosa (a crispy pastry stuffed with seasoned potatoes and green peas). Sabherwal says the restaurant, which seats up to 80, has a cinematic theme to coincide with Carriage Place Movies 12, which is located nearby. The bistro is open daily for lunch and dinner.

Park Creek Kitchen, 2124 Arlington Ave., is expected to be open by early July. Owner Jeff Headley says diners will find American comfort food on the menu, and he also mentions local produce and dairy products will be used in the Upper Arlington restaurant. There are 80 seats, including a patio, and it’s open for lunch and dinner Tuesday through Sunday. Headley says a restaurant has never been located at this site, so “it’s a nice little challenge. We’ll work to revitalize the city and do some great things here.”

New in town

Sobha Dhillon manages Aab India Restaurant, a new establishment in a familiar place, at 1470 Grandview Ave., in the former Thom’s on Grandview space. Dhillon’s father owns five Indian restaurants in Cincinnati, and the family decided to head north with their next venture. “I like this area—Grandview especially—and there aren’t many Indian restaurants here,” says Dhillon, adding that the family is hoping to open more locations throughout the city. The menu consists of traditional northern Indian cuisine; there’s a full bar and patio seating, and the restaurant is open every day.

—Taylor Swope