Openings, closings and other Columbus food news
A second Sweet Carrot location opened yesterday at 2050 Polaris Pkwy. Owner Angela Petro’s eatery specializes in comfort foods like mac ’n’ cheese and brisket-smothered corn cakes. Her first Sweet Carrot location opened in 2015 inside the former Rife’s Market in Grandview.
Hot Mikey's Takeover, a limited-edition pizza collaboration between Mikey's Late Night Slice and Hot Chicken Takeover, returns March 5-11. Tickets are on sale for a sneak peek event Wednesday, Feb. 28, at Mikey’s Downtown location, 268 S. Fourth St.; two time slots are available, 5-7 p.m. and 7-9 p.m. For $25 attendees will receive all-you-can-eat Hot Mikey's Takeover pizza and North High Brewing drink tickets. For every dollar spent on Hot Mikey's Takeover pizza, a diaper will be donated to a family in need through the Columbus Diaper Bank.
Cheesemonger Kent Rand of Weiland’s Market will conduct the first of five cheese classes this year on Thursday, Feb. 22, at 3600 Indianola Ave. The class, titled “The Winter Blues,” will explore the many variations of blue cheese and begins at 6:30 p.m. Tickets are $39; call 614-267-9878 to reserve a spot.
Cheryl’s Cookies will hold its Annual Bake Sale 8 a.m.-3 p.m. on Saturday at the Ohio Expo Center, Lausche Building. The sale will offer up to 75 percent off individually wrapped cookies, gift boxes and more.
Kai’s Crab Boil, which allows customers to customize their own shellfish boils, opened last month at 839 Bethel Rd.
Beer of the Month: Platform Beer Co.’s High Brow Barista
Style: Coffee Rye Pale Ale
Most coffee-infused beers are darker stouts or porters, but the ever-experimenting Platform Beer Co. has produced a pale ale that’s transformed with the introduction of rye malts and “dry beaning,” in which coffee beans (from Cleveland’s Phoenix Coffee Co.) are added during fermentation. The beer smells strongly of java, and while the flavor profile begins with a sweet punch of hops, it blooms with the rye’s spicy touch and finishes with the pleasing bitterness of a cup of coffee. —Nicholas Dekker
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