The second location of The Crest will open tomorrow, Aug. 11, on Parsons Avenue. The 4,400-square-foot restaurant inside the Village Pointe building will feature a rooftop garden and two outdoor patio areas. Roughly half the menu, crafted by the culinary team of Julian Menaged, John Fuller and Justin Wotring, overlaps with items at The Crest in Clintonville. The rest is a fresh collection of French- and Mediterranean-inspired dishes.

The second location of The Crest will open tomorrow, Aug. 11, on Parsons Avenue. The 4,400-square-foot restaurant inside the Village Pointe building will feature a rooftop garden and two outdoor patio areas. Roughly half the menu, crafted by the culinary team of Julian Menaged, John Fuller and Justin Wotring, overlaps with items at The Crest in Clintonville. The rest is a fresh collection of French- and Mediterranean-inspired dishes.

We've got a first look at some of the dishes on the menu of share plates, burgers, salads and entrees below. While the restaurant will be open for lunch and dinner starting Tuesday, plans for a grand opening event on Aug. 29 are in the works.

In February, A&R Creative Group-the company behind restaurants including The Crest, The Market Italian Village, Fourth Street Bar and Alchemy, the healthy cafe counter also in the Village Pointe building-announced plans to open a second gastropub. The opening of a new-build is fresh territory for A&R, which has built a reputation on rehabbing rundown spaces. Their Italian Village brewpub, Hoof Hearted Kitchen, due to open in the fall, will also follow suit.

When I spoke with company president Ali Alshahal in the spring, he said the decision to open another version of the Crest instead of unveiling a new restaurant brand was motivated by the Parsons neighborhood. He hopes opening a restaurant with a known name will draw diners to the up-and-coming area.

Here, we share a sneak peek of part of The Crest on Parsons menu:

SNACKS

WOOD–FIRED LOUPISTOU ($6): a blend of olives imported from Southern France with cornichon and pearl onions marinated in basil and garlic olive oil, served with toasted baguette

SHANKLEESH ($8): a traditional Lebanese spread of feta, tomato, jalapeno, red onion, and parsley, served with crostini

HAND CUT OR SWEET POTATO FRIES ($4): truffle blend +1 +house blend +1

SAUTEED VEGETABLES ($4): a blend of cauliflower, broccoli, and carrots sauteed in olive oil, garlic, and white wine

CREST SIDE SALAD ($6): mixed greens, heirloom tomato, red onion, and cucumber tossed in a simple balsamic vinaigrette

SMALL PLATES

CHEESE AND CHARCUTERIE ($18): served with caper berries, cornichon, house-made onion marmalade, almonds, quince paste, whole grain mustard, and toasted baguette three meats: Spanish chorizo, gin and juice, and soppressata three cheeses: manchego, taleggio, and pecorino fantasia

CARAMELIZED HALLOUMI ($12): with farm fresh honey, honeycomb, and bee pollen

MAC AND CHEESE ($7): cavatappi mixed with sharp cheddar sauce, topped with bread crumbs and parmesan

SHRIMP AND GRITS ($13): organic Shagbark corn grits with pan-seared shrimp, topped with cajun sausage and tomato sauce

BÁNH MI PORK SLIDERS ($12): Daisyfield pork braised in an Asian rub, topped with cilantro and pickled carrots, radish, and onion

TACO TRIO ($12): Ohio Proud braised pork belly with roasted corn, onion, and lime, topped with chimichurri sauce; sauteed Lake Erie walleye topped with shaved radish, onion, and tomato with cilantro cream sauce; Ohio Proud marinated beef tips topped with shaved carrots, onion, and cilantro, topped with ancho chile salsa

CRISPY TOFU ($12): fried tofu with a stir-fry salad of carrot, snow peas, onion, jalapeno, and ginger vinaigrette

FISH CROQUETTES ($10): Lake Erie walleye, potato, and onion with spicy tartar sauce

SPICY THAI WINGS ($12): tempura-battered and served with thai chilies, green onion, and cilantro cream sauce

GENERAL TSO'S VEGETABLES ($12): tempura-battered broccoli, carrot, and cauliflower tossed in sweet and spicy sauce

ENTREES

only available after 4pm

SEARED RACK OF LAMB ($18): shiitake, asparagus, and fresh English pea salad with garlic soubise and toasted foccacia

PAN-FRIED TROUT ($17): salad of radish, carrot, fennel, and peppers topped with fried potato lace

WHOLE–ROASTED GAME HEN ($20): with a roasted vegetable medley of beet, carrot, potato, and turnips, topped with dark chicken gravy

PEPPERCORN CRUSTED FLANK ($18): Ohio Proud flank steak, herb and garlic compound butter, marble potatoes, and asparagus

BRICK DOUGH ASPARAGUS ($15): with cauliflower rice, wilted green, charred onions and a tomato curry sauce