Restaurant openings, closings and more local food and drink news

Openings and Announcements

An American tapas restaurant called Nosh on High is set to open at 11 a.m. Thursday, Sept. 5, at149 S. High St., formerly home to Cup O Joe Downtown. The new restaurant is the work of industry veterans Mike Campbell and Kevin Jones, formerly of Milestone 229. The restaurant’s executive chef is Benjamin Kershaw and its general manager is Rusty Scarberry. Located across from Columbus Commons, Nosh will be open for lunch and dinner service.

American Nut Co. opened this week inside the North Market. The business, owned by Lisa Robitaille, specializes in Bavarian-style pecans, almonds, cashews, walnuts and other nuts, with sweet and savory seasonings.

Now in its sixth year, Wolf’s Ridge Brewing is adding a production facility: the former Four String Brewing site at 660 N. Hague Ave. Four String shuttered suddenly last October, leaving a 30-barrel brewing system, 120-barrel fermenters and canning line, which Wolf’s Ridge plans to use, according to the Akron Beacon Journal. The brewery, owned by father-and-son team Alan and Bob Szuter, has been operating at capacity from its Downtown facility for a while now; the new production space will allow Wolf’s Ridge to add cans to its offerings. 


Nick and Celeste Nolan of Laurel Valley Creamery in Southeast Ohio will be featured in the nationally broadcast PBS documentary series POV on Monday, Sept. 2, at 10 p.m. Laurel Valley’s cheeses are a favorite of many Central Ohio restaurants and markets. Read more about the documentary “Farmsteaders” in our Q&A with Celeste Nolan here.

A pop-up dinner series called Sushi-Pop, featuring the talents of chef Kevin Wang and former Curio owner Travis Owens, takes place Sept. 4-7 at Vaso in Dublin’s Bridge Park. The omakase-style dinner will feature sashimi, sushi and other courses paired with Japanese-inspired cocktails created by Owens. Vaso is located at the top of the AC Hotel Dublin at 6540 Riverside Dr. Tickets can be purchased at

Chef Dan Kraus of Baba’s is teaming up with chef Andrew Smith (formerly Rockmill Tavern and The Rossi) on a pop-up dinner series called Back Door Dinner Supper Club. The first installment takes place from 6 to 9 p.m. Monday, Sept. 2, at Baba’s, 2515 Summit St. 


Trillium Kitchen & Patio announced on social media today that it will close permanently at 2333 N. High St., previously the home to Alana’s Food & Wine. The Old North restaurant’s last day of business will be Saturday, Aug. 31. Chef Bradley Balch, the former head chef at The Sycamore, and general manager Michael Kulikowski opened the restaurant two years ago, and it was named a Best New Restaurant by Columbus Monthly in 2018. Balch is known for his farm-to-table approach, with Trillium counting Swainway Urban Farm, Laurel Valley Creamery and Covey Rise Farms among its Ohio purveyors.

The Warehouse Café announced on its website that it has closed temporarily after a flood in the building at 243 N. Fifth St. According to the announcement, the 20-year-old business plans to rebuild and reopen in the same location. Warehouse Café is the sister restaurant of Café Illyria on State Street.

Other News

BrewDog’s DogHouse Hotel and Brewery is among the world’s greatest places to stay, according to TIME magazine’s annual list. The Canal Winchester beer hotel rubs shoulders on the list with the likes of the InterContinental Shanghai Wonderland and the Ecoventura Theory yacht in the Galapagos Islands—not bad. You can read about my night in the DogHouse here.


Beer of the Month

Somewhere in Particular Brewing Deflate Gate

Style: New England IPA

ABV: 6.5%

Somewhere in Particular makes its home behind the historic Henderson House on the Northwest Side. Its offerings include Deflate Gate, a New England IPA available on draft and in four-packs of 16-ounce cans. The style is distinguished from its West Coast counterparts with sweeter, more citrusy hop profiles and hazy appearances. Head brewer Pat Sullivan’s entry relies on a blend of Citra, Amarillo and Columbus hops. It’s appropriately hazy and balances a touch of sweet and sour with mild hop bitterness.

—Nicholas Dekker




Like what you’re reading? Sign up now for Copy & Taste, our new dining e-newsletter, and to get other top reads from Columbus Monthly in your inbox. We also hope you’ll subscribe to Columbus Monthly magazine.