Dining

Drink: Gahanna’s Kindred Artisan Ales goes all out on sour beer

Don’t let the name turn you off. A sour beer is not spoiled.

Short Order: Singing Valter's praises

Valter’s at the Maennerchor proudly celebrates German fare.

A Columbus chef embraces root-to-green cooking

“The farmers are growing this product, and putting their heart and soul into the field, and I would hate for them to know that we throw their beet greens away or we throw stems away that are completely edible. We kind of owe it to them.” –Chef Seth Lassak, Wolf’s Ridge Brewing

After Hours: Megan Ada of Asterisk

Megan Ada, a 15-year veteran of the restaurant industry, recently opened Asterisk Supper Club in Westerville.

Restaurant Review: Akai Hana

After 30 years, Akai Hana continues to write the book on sushi in Columbus.

Beer of the month: North High Brewing’s Pale Ale

North High’s pale ale recently took a silver medal at the World Beer Cup.

Drink: Soul Bar beckons locals and travelers alike

In the States, hotel bars and restaurants get a bad rap. They’re thought of as cookie-cutter, unoriginal and unreliable for little more than a whiskey neat. Soul Bar is the exception.

Dining: Chef Seth Lassak embraces root-to-green cooking as a challenge and a necessity

Root-to-green cooking, the concept of using the entire vegetable from bottom to top, is an old idea. But with about 40 percent of food produced in the United States going to waste, according to the Natural Resources Defense Council, the concept is reemerging and sparking new ideas in the kitchen.

Beer of the Month: MacLenny’s Scottish Ale by Barley’s

There’s a reason this brew has staying power.

2016 Tastemakers: Tyler Minnis, Daniel Scalzo and Jarod Norris

2016 Tastemakers: Seth Laufman, Jeff Davis and Perrie Wilkof