Things We Love: Picks from Terry Afortiori
Terrance Afortiori began his path to becoming a bladesmith as a hunter. He would make the knives he used for skinning his kills, so when his friend, Kraft House No. 5’s executive chef Marcus Meacham, asked him to make him a knife for cooking, Afortiori thought, “I could do that.” Since making Meacham’s blades, Afortiori has gone on to sell knives all over Columbus. You can catch a glimpse of his work at Market Flea beginning in early summer, or email him at email@example.com.
OK, this sounds lame. How manly is it to make knives to Sia though? This woman is 40 years old, and she is killing it.
They are a bunch of little kids, but they are awesome. You can hear their EP on YouTube, and it’s self-titled. Being around music so much you can get passive to live shows, but they are a band I’m excited about.
This is my home; I started bartending here 10 years ago. I’ve seen it through all its major changes, and it’s still a great spot to chill. The people here are just good.
I wouldn’t go here for drinks or anything, but if you want to dress up, sit down and feel good about yourself, I love the Table. Jen Marlatt owns it, and she’s very talented.
Chef Marcus’ Kraft House No. 5
I owe everything to him; he is a really great talent. He’s creative but classic, and well experienced. At his new restaurant, I had a brunch of these bacon-loaded pancakes that were just awesome.
Knife maker, bartender, musician