What's in, what's out: Winter dining trends

Staff Writer
Columbus Monthly

In: Beignets

Fried chicken isn't the only dish making its way up north. These pillow-y fried balls of dough are showing up on breakfast and dessert menus all over town, including beignets with mango at Explorers Club. Out: Doughnuts

In: Lighter Sides

Chefs, like Owen Maass at Bel Lago, are shying away from classic meat-and-potatoes combinations, choosing instead to double up on veggies, add fruit or explore new starches. Bel Lago's wood-roasted pork chop comes with kale and roasted apple. Out: Potatoes

In: Cocktail Flights

Head to The Barn at Rocky Fork Creek, and you can sample three styles of Manhattans, each made with a different spirit. Denmark on High also offers a flight with samples of classic cocktails. Out: commiting to one drink

In: Coffee On Tap

Tap lines aren't just for beer and wine anymore. Crimson Cup Coffee now serves two styles of coffee pushed through nitrogen tap lines for caffeine with a little effervescence. Out: Drip coffee