Local eating: Alana's

Staff Writer
Columbus Alive

I've said it before and I'll say it again: Alana's was local long before local was cool. Toss in cheeky art (local, of course),a hipster soundtrack, a nifty patio andstunning wine deals - and serve all that locally sourced, daily-changing, world-beat cuisinewith a come-as-you-are, relaxed panache, and you have one of Columbus' top restaurants.

The goods: Tellingly, instead of providing a list of local ingredients, Alana simply sent me that evening's menu. It containedacornucopia of area-grownvegetables including zucchini, green beans, lettuces, tomatoes, cucumbers andshiitake mushrooms from: Toad Hill (Knox County), Wishwell (Bellefontaine) and Elizabeth Telling (Belmont County).

The menu also nudgingly mentioned harvesting herbs from "Olentangy Farms" (Alana's backyard), plus cheeses and dairy from Blue Jacket and Oakvale (London).

Eat this: A veggie-packed, nearly wholly localNicoise salad gilded with an Amish egg, followed by a lean Grilled Shiitake Satay entree (with food this good, who needs meat?), finishedwith a lively dessert (like a struesel pie, panna cotta or "buttermilk cake") brightened by local berries.


2333 N. High St., North Campus



Home grown