Bradley Balch, executive chef at Tucci's California Bistro, 35 N. High St. in Dublin, knows when he's found a good thing, which is why he's leaving the Hawaiian sunfish on the menu through the summer. "Sometimes if we find a dish, we'll keep it on if it's successful despite seasonal changes," explains Balch.
The Hawaiian sunfish ($22) is wood-fired and served alongside Meyer lemon risotto, an orange and beet salad with roasted corn sauce and a Chianti reduction.
The chef adds that the sunfish is a great dish for summer. "You have the fresh citrus of the orange that balances out the earthiness of the beets and fresh corn. We try to do contrasting flavors that eat well together."
Piada Italian Street Food is on the move. Owner Chris Doody says he expects to open four new locations of the fast-casual place in the next several months. (The original spot, 1315 W. Lane Ave., opened last year.) A shop in Gahanna, 4697 Morse Rd., and a Bexley stop, 2585 E. Main St., are expected to open in June. (The two additional locations-Easton and Dublin-will debut in the fall, says Doody.) "We are really excited about the response to Piada," he adds.
Dae Oh, who owns Shoku and Black Olive, has opened Two Fish Bistro at 721 N. High St. Once inside, you'll find Red, a sushi bar Oh says is separate from Two Fish. He adds that diners in both sections can order from the other's menu, which initially wasn't the case, "but the demand was so high we thought we would do it." The spaces are available for lunch and dinner daily, and there's a brunch until 2 pm on Sunday at both places.
Mary Morales and her husband, Anselmo, are planning to open Day y Noche, 134 E. Broadway in Granville, by the first week of June in the space that housed the now-closed Victoria's Parlour, she says. The husband-and-wife team have a combined 30 years experience in the restaurant industry, including working for Cameron Mitchell Restaurants at one time. The menu will include Mexican and American offerings. It will be open for breakfast, lunch and dinner Monday through Saturday and just breakfast and lunch on Sunday. "This is something I've wanted to do since I was a little girl. We've done a lot of work for a lot of other people, so we decided we wanted to do it for ourselves," says Morales.
Cibo, 4740 Reed Rd., is offering a special three-course menu for $20, says executive chef John Beck. The deal, which is available from 5 to 6 pm Monday through Friday, offers an appetizer, entree and dessert. The menu changes seasonally, and Beck says he expects this special, called Presto Cibo, to be ongoing. "We're not an expensive restaurant, but we're not cheap. The food is all made from scratch. We want folks to realize we're an everyday restaurant," he says.
Bravo! Cucina Italiana is featuring new menu items through July 10, says marketing manager Danielle Terreri. Items include grilled portobello mista, barbecue chicken flatbread, braised beef gnocchi and white chocolate and raspberry pudding. New wines also have been introduced to complement the additional menu items, says Terreri.
First Danny's, now Lexi's
Danny and Nicki Georges, who you might know from Danny's Deli downtown, have opened Lexi's on Third, 100 E. Broad St., a new concept they've named after their young daughter, says Danny. "I grew up in the restaurant business and I always enjoyed it, so I wanted to expand the Danny's name," he explains. (Danny's parents opened the first deli by the same name in Cleveland and he brought that brand to Columbus.) The idea behind Lexi's is simple, he says. "We always want to make things to order. We don't want to do pre-cooked burgers or pre-made salads. It's about being quick and giving customers good service."
Menu items include a breakfast pizza, a berry salad and the massive Lexi Tower sandwich, which Georges says includes nearly a pound of meat. While the inside seats 80, the patio accommodates 40 (for now). Selected wines and beers on draft are available. "It's going to be really neat, I think, since we're right across from the Statehouse."
Lexi's on Third is open Monday through Friday from 7 am to 8 pm, with a happy hour from 4 to 8 pm.