Intricate notes emanating from a nearby piano. Steam rising off a teacup as it sits on a delicate saucer. Signs of old-world elegance permeate every corner of Mozart's Bakery and Piano Cafe, and owners Anand and Doris Saha wouldn't have it any other way. The European-trained couple have been slinging their famed sugary delicacies in the Columbus area for more than 20 years, after honing their skills in some of Europe's best restaurants and hotels.
However, even their most frequent diners will be astounded by their new, expanded location in a formerly abandoned Beechwold restaurant. While guests still get to enjoy more than 80 European delicacies?some of which helped earned Columbus Monthly's Best Dessert in Best of Columbus 2014?they can now do so on a patio or in one of many rooms stocked with the aforementioned pianos. And even the menu has gotten a slight makeover, with an extensive breakfast selection of savory strudels, quiches, and omelets as well as lunch and dinner entrees including angus burgers, authentic schnitzel, beef stroganoff, and chicken paprikash. The Columbus Dispatch praised the latter for its "excellent sauce of sweet paprika, cream and chicken stock that tastes house-made."
But as proud as the Sahas are of their elegant, continental cuisine, they take just as much pride in helping the community. They were recently honored with the first Columbus Small Business Community Heroes Award from Direct Energy for their fund-raising contributions. The funds have gone toward aiding many different parts of the community, a few of which are a local food pantry, programs for senior citizens, and after-school activities for children.
It was 1978. A college dropout and a failed medical-school applicant had just brought together their combined life savings to rent an old gas station. Their plan was to resurrect the empty station and open their own restaurant. Their specialty: ice cream. So begins the story of legendary entrepreneurs Ben Cohen and Jerry Greenfield, who are better known across the globe as Ben & Jerry. Their small, old-fashioned ice-cream parlor eventually became a Burlington, Vermont favorite, and before long, shops popped up all over the U.S. and in 25 other countries. Their brand easily attracted customers––homemade ice cream churned from wholesome, natural ingredients and blended into creative flavors. Some of their popular scoops include Cherry Garcia, Chunky Monkey, and Coffee Caramel Buzz.
Since infusing their first rich and creamy batches of ice cream with natural chunks of fruit, nuts, candies, and cookies, Ben and Jerry have also operated with a commitment to improve the quality of life locally, nationally, and internationally. They practice sustainable food production and business practices that respect the earth and environment. Ben & Jerry’s cartons are made from FSC-certified paper, which comes from forests that are managed for the protection of wildlife, and waste from Ben & Jerry’s plants generates energy to power farms. The company works tirelessly to reduce its carbon emissions; it strongly encourages customers to eat their ice cream in the darkest dark.
When Ronn Teitelbaum opened the first Johnny Rockets location in 1986, his goal was to create a restaurant where people could escape the postmodern blues of everyday life and experience a taste of time-honored Americana. The name itself is a nod to this ideal?it combines the star of a classic American fable, Johnny Appleseed, and a classic car, Oldsmobile?s beefy Rocket 88. The chain now makes itself at home in America's cultural landmarks, including Yankee Stadium and the Flamingo Hotel.
During dinners at the famous burger joints, you?ll see signs of simpler times, starting with the cooks and servers. Dressed head to toe in white, including white paper hats, they look like they?ve fallen out of a wormhole from the 1950s ready to sling shakes and cook up some eats. Behind a stainless-steel bar lined with red leather stools they tend to their traditional diner fare, including burgers and melts with sides such as chili-cheese fries and onion rings. Riding sidecar to each meal is a collection of hand-dipped and hand-spun floats, shakes, and malts topped with whipped cream.
When Lori Jacobs and Dana Iliev first opened all-cupcake bakery Cake in a Cup, they spent more than six months experimenting with flavors; they tried at least one new recipe each day, according to The Blade. Those months of experimentation paid off in 2011 when Jacobs and Iliev won the top prize on an episode of Cupcake Wars on the Food Network Channel.
Their winning cupcake, which wowed judges with its notes of dark chocolate and stout beer and its inventive design, is representative of the creative flavors you'll find inside the bakery. Guinness Black & Tan, white chocolate mandarin, and savory-sweet Millionaire Bacon are a few regulars on the weekly cupcake roster.
There's nothing even slightly metaphorical about the name of Beau's on the River. With a glassed-in dining room jutting out over the rapids on pillars, it's about as literally on the water as a place can get without being a boat.
This sister restaurant to Beau's Grille opened only in May 2013, and while the views may be all new, the cooking has been a long time coming. Akron native and executive chef Billy Thurman started working in the restaurant business at age 14, and by age 25, he attained his first position as executive chef at The Twilight Cafe in Florida. Eventually, he moved back home to be closer to his mother and sisters, and he brought his wife, children, and 18 years of experience along with him.
Chef Thurman puts that experience to work in the kitchen at Beau's on the River, where he helps craft an expansive menu of inventive fine dining. He coats ahi tuna with coconut sticky rice and pairs grilled chicken with lime cream and corn salsa. And of course, as guests dine, floor-to-ceiling windows frame the majesty of the tumbling falls and the hungry phalanx of fish fighting against the currents for fallen crumbs.
A science lab calls to mind test tubes, bubbling flasks of chemicals, manically laughing men in white coats—but rarely ice cream. But that's exactly where Curt Jones, chairman and founder of Dippin' Dots, came upon the inspiration for the tiny flash-frozen beads of ice cream. A microbiologist, Jones spearheaded the flash-freezing process of cryogenic encapsulation, a method capable of trapping in flavor and freshness.
Beginning as a retail shop in Lexington, Kentucky, the ice cream quickly began to quell the tantrums of Fortune 500 CEOs all over the country. Having won numerous awards since he created a new way to enjoy an old treat, Jones stays true to Dippin' Dots roots, making the ice cream at the company headquarters in Paducah, Kentucky. New additions to the Dippin' Dots family include Dots 'n Cream, a treat similar to traditional ice cream.