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Spring special
DeepWood debuted its spring menu in late March, and executive chef Brian Pawlak says the seasonal lobster dish already is a popular item. He says it’s a one-and-a-half pound lobster that is removed from its shell. “We poach it in butter to warm it back up,” he adds. The main course is served with black and white gnocchi, sautéed garlic chalets, a white wine sauce and spring peas. It also comes with a saffron-citrus sauce. “We’re one of the only places in town that serves fresh lobster,” says Pawlak. The lobster, which hails from Maine, is $42 and available through June.
Openings
Coyote Jane’s Santa Fe Saloon, 1542 S. High St., is expected to open Memorial Day weekend, says co-owner Robin Emrick, who also is the chef and co-owner at Banana Bean Café. She says the concept is “Santa Fe cuisine gone wild.” Emrick and three other chefs will create cuisines from Guatemala, Peru and Puerto Rico. The restaurant seats 88 and prices will range from $3 to $18. Emrick says Coyote Jane’s will be open for brunch, lunch and, eventually, dinner.
The Junto Club opened in mid April in Granville in the former Wine Cache spot, says James Housteau, who owns the restaurant and the attached Short Story Brasserie. The name is inspired by Benjamin Franklin, who met with a group of peers at a tavern Friday nights to discuss social issues. “I wanted to create a space that is socially conscious,” says Housteau, who would like to see book clubs or organizations use the location. All food items, including antipasto, soups and salads, will be under $10, and there’s a full bar. The space, which seats 40 inside and 12 on the patio, is open 11 am to midnight Tuesday through Saturday.
Da Levee, 765-C N. High St. (in the former Planet Smoothie spot), opened in mid March, says owner Justin Boehme. The menu is inspired by Cajun-style cuisine, and it changes daily. Items offered may include jambalaya, Cajun burritos, spinach, vegan succotash and mushroom étouffée. Every dish is served over a bed of rice; full plates are $6 and a half portion is $4.50. Da Levee is open for lunch and dinner Monday through Saturday and lunch only on Sunday.
Tina and Randy Corbin planned to have reopened the Little Palace, 240 S. Fourth St., by mid April. (They also own Bar 185, the Rossi and Granville’s Del Mar.) The food will be casual American, such as New York-style pizza, burgers, sandwiches and light appetizers. The place, which also has a full bar, seats 75 and is open daily from 11 am to 2:30 am.
News bites
Tucci’s Wood-Fired Bistro in Dublin has had a major facelift, says owner Craig Barnum. There’s new carpet, wood floors and artwork, as well as Italian wine dispensers. The revised menu, which Barnum says debuts in May, will offer several natural organic meat options. “It’s more expensive, but it’s healthier,” he says.
Frozen yogurt is making quite an appearance in Columbus. In the last several months, three new shops have opened. There’s Red Mango, 1866 N. High St.; Yagööt, 3998 Gramercy St. at Easton Town Center, and Menchie’s, 7545 Sawmill Rd. The latter two opened recently, and Red Mango debuted late last summer. “I love frozen yogurt. There was no good place in Columbus, and, clearly, other people had the same thought. It’s coincidental it’s happening at the same time,” says Sandra Lees of Menchie’s.
A new era
Ohio State University unveiled the newly renovated $118 million Ohio Union in late March, which, among other amenities, offers casual dining options, including Woody’s, named, of course, after legendary football coach Woody Hayes. It offers classic pub fare, such as pizza, salads and various appetizer-style dips. Roger Garland, the Union’s executive chef, also says all of the beer and wine is from Ohio, including the Elevator and Columbus Brewing Company. Even though Woody’s is located on campus, it’s not just for students. “A lot of faculty, staff and alumni who are interested in seeing the new building have stopped by,” Garland says. The cafe is open Sunday through Friday 11 am to midnight and till 1 am on Saturday.
