Founded in 1947 as a poker hall for traveling tycoons, The Clarmont became a steakhouse when it fell out of fashion to use grilled beef slabs as chips. Since then, the Columbus institution has added seafood and fresh fish offerings to its sumptuous menu. The culinary fireworks begin at dinner with the always-goes-fast prime rib of beef ($19.59), seasoned and roasted on-site each day, or The Clarmont's 50-year standby: 12 ounces of filet mignon ($30.99), which you can top with fresh mushrooms ($2.99), drizzle with port demi-glace ($2.95), and side with french-fried onion rings ($4.79/full order), among other things. Beyond the beef, discriminating diners can branch out into lamb osso bucco ($23.99), Long Island duckling in a bing cherry glaze ($21.99), or potato-encrusted salmon in an orange horseradish beurre blanc ($19.99). A wine menu featuring 17 by-the-glass options, such as Italian Al Verdi Pinot Grigio ($5.25), and more than 100 bottle options are available to pair with delectable dishes, as well as lubricate conversation that's been desiccated by too many office anecdotes.
Two Fish Bistro is the yang to the yin of Red, a sushi bar in the same building also owned by the Daeoh group. While Red draws out the essence of raw seafood, Two Fish unleashes the flavors of its flame-kissed counterpart to craft a menu that 614 calls "concise and approachable." To introduce diners to their distinct flavor parings, Two Fish's chefs assemble mini fish tacos from housemade crispy flour chips, sautéed whitefish, and garlic-parmesan aioli. Their entrees draw on wild-caught seafood purchased fresh daily, such as the specialty tuna, a walnut-crusted, medium-rare cut that perches on a pillow of fluffy wasabi mashed potatoes with a maple-butter reduction and treats diners to the satisfying crunch of a charred-scallion garnish. To accent its colorful, carefully plated cuisine, Two Fish keeps its interior sleek and simple. Several enormous windows marry form and function, bathing the square wooden tables and mixed wood walls in natural sunlight or the unnatural glow of bioluminescent snowflakes. Three flat-screen TVs watch over a gray stone bar, surrounded on all sides by minimalist low-rise chairs.
Cuisine Type: American, vegetarian, vegan, gluten-friendly
Handicap Accessible: Yes
Number of Tables: 12-16
Parking: Parking lot
Most popular offering: Jambalaya
Alcohol: Full bar
Outdoor Seating: No
Pro Tip: We enjoy catering to the needs of our guests.
What made you want to work with food? When did you first develop that passion?
I've been involved in the food service industry all of my adult life. I enjoy preparing and serving [food for] my guests, friends, and family.
What is one of your most popular offerings? How is it prepared?
It's hard to pick one dish that is the most popular item. We make a great jambalaya?it is a slow-cooked meal filled with shredded pork, Andouille sausage, tomatoes, and shrimp, served over rice. Our most popular sandwich is the black bean burger?it's prepared from scratch. It's a spicy blend of black beans, carrots, onion, oats, and cilantro.
In your own words, how would you describe your menu?
A friendly menu for a variety of diners. We enjoy accommodating the needs of our guests.
At Ugly Tuna Saloona, college students and locals alike gather for live music, fresh seafood and pub fare, and an extensive menu of frosty beers and fruity cocktails. Acoustic troubadors and live DJs serenade crowds on the expansive dance floor, while plates of fish n' chips, burgers, and spicy hot wings quell hunger pangs. Potent tropical cocktails and margaritas delight guests with fun presentation?served in containers such as a 64-ounce fishbowl replete with fake sharks and microcosmic hurricanes.
At Shoku, morsels of succulent beef, marinated chicken, and ocean-fresh seafood fill out feasts of Japanese noodles and sushi or dishes inspired by national favorites of Asian nations including Korea, China, and Thailand. Broth-soaked udon noodles jostle for attention with plates of pad thai, pan-fried pot stickers, and bowls of sizzling beef bulgogi. Guests take a seat inside to watch a master chef deftly carve seafood at the sushi table, or they can lounge under umbrellas at the outdoor seating to watch the passing foot traffic and hourly soapbox derbies along Grandview Avenue.
Guests at Royal Ginger Asian Fusion Bistro can select from a staggering variety of flavorful meat- and seafood-laden dishes on the restaurant's sprawling menu. Diners can dive through reefs of egg rolls to spear a steamed or pan-roasted Chilean sea bass ($20.99) or cut up grilled filet mignon and shrimp ($22.99) into pieces small enough to inhale. The japanese eggplant garlic sauce or thai red curry sauce can be paired with meat ($13.99) or prawns ($16.99), or it can be easily veganized with tofu ($13.99) at the swoosh of a magic fennel wand.