After Hours: Chef Anthony Schulz

Staff Writer
Columbus Monthly

Chef Anthony Schulz has spent more than eight years making local fare at Hocking Hills' Inn at Cedar Falls, but frequently finds himself in Columbus. The Lancaster resident heads northwest twice a week for work, Dine Originals events (the Inn is a longtime member of the local restaurant association) and to taste his way around Columbus during date nights with his wife. Read below to see where the chef eats.

Dive Bar: Bodega. I wouldn't necessarily call it a dive, more like a vibe bar. Yeah, vibe bar. I like to go on Thursday when they play throwback music. You can't beat a pitcher of mule for $10 or 40-plus beers on tap.

Upscale Bar: My wife and I were recently at Cameron Mitchell's Ocean Club and had some of the best cocktails we've had in a long time. The Passion Martini and the Black Orchid are definitely winners.

Special Occasion Restaurant: Barcelona. The food is on point every time. I always try the cured meats and cheeses. I love scallops, and they know how to prepare them.

Guilty Pleasure: Rockmill Brewery. I've been working with [brewer] Matthew [Barbee] since 2008. Recently we've been using his spent grains for bread-making out at the Inn. I love his story, his passion and obviously, the beer too. My favorite is probably the Cask Aged Dubbel. Any chance I get, we all go to the [Rockmill] farm. I buy a bottle to share with my wife, and the boys toss a football around down by the pond.

All-Time Favorite Meal: Due Amici. They had a wild boar feature that was beyond satisfaction. I remember it being fork-tender from being braised. The sauce was so smooth and rich, and the wine they recommended made it even better.