Referencing the tasty time-honored recipes of his grandmother, J. Gumbo's founder, Billy Fox Jr., designed a comforting menu of home-style sustenance. All dishes are prepared using only the freshest ingredients and zestiest spices available, as well as enough love to turn a wooden puppet into a real boy and a sock puppet into a foot. Dive fork first into a hearty bowl of jambalaya, bursting with tender chicken, sausage, and the ubiquitous "trinity" of Cajun cuisine: bell pepper, onion, and celery ($6.50). To deliciously deny the impending mitten season, wrap your hands around a voodoo-chicken po' boy sandwich, a belly-warming feast of spicy chicken and green onions atop french bread ($7.25). The menu is friendly to mild-mannered and thrill-seeking diners alike, with each entree item labeled according to heat––one hot-sauce bottle denotes mild, whereas three signifies a concentration of capsaicin powerful enough to send tongues rocketing to the sub-zero climes of Pluto in search of relief.
At Bistro on Lincoln Park, executive chef Pete Joyce employs formal education and experience to combine French, Italian, and Spanish highlights into refined cuisine that utilizes local and seasonal ingredients whenever possible. Impatient palates delve into the Ohio goat-cheese tasting, which pairs Lake Erie Creamery goat-milk cheeses with herbed flatbread, accouterments, and a pristine plate ($15). Slowly braised shanks of Colorado lamb tie together a dish of potato purée, black-olive oil, mint, and a basil reduction sauce ($19), and pheasant kiev tempts diners' decorum with a foie-gras- and parsley-butter-stuffed breast enshrined by a cauliflower purée and truffled petite green salad ($19). Post main-plate consumption, tongues can twist sweetly around house-made ice cream made with organic Ohio cream ($5) or pound cake, which whisks together almond cake, nougat sauce, hazelnut-honey buttercream, candied pistachios, and candied lemon zest into 1.814 kilograms of metric joy ($7).
A cake-decorating teacher has transformed a former party cake store into Cincinnati Cake and Candy Supplies, which sells an extensive inventory of cake and cupcake supplies to both local and international clients. Besides building its stock of bakeware and decorations, the store also hosts classes on candy making and special courses for children or pie-fearing birds.
The name Barry Bagels conceals the diversity of its menu. In addition to 16 bagel varieties, the staff churn out homemade soups, sandwiches, desserts, and coffee. The flagship Barry Bagels shop opened in Toledo in 1972—the company celebrated its 40th anniversary in 2012—and now shares its oven-mastery with three other Toledo-area locations as well as one in Ann Arbor, MI.
When stories of the famed 94th Aero Squadron began reaching American soil during World War I, many of them were about Eddie Rickenbacker. The Columbus native eventually became the most successful fighter ace in the war, earning several awards for his service, including a Medal of Honor.
From its spot between the runways of Port Columbus Airport, beneath the arriving and departing air traffic, 94th Aero Squadron Restaurant pays homage to the late Major Rickenbacker and his compatriots. The dining rooms are furnished just as they might have been a century ago—an early American flag hangs beneath knotted rafters, an antique fighter jet is parked in the backyard, and a fire roars in a stone fireplace, because that's where fires go. On Thursday nights, a 17-piece big band is a perfect complement to the vintage ambience, as are classic American dishes such as prime rib and Atlantic salmon served nightly.
With a name like Curries: The Flavor of India, you'd be forgiven for thinking this restaurant only specializes in one dish. But far from it. Curries celebrates the diversity of north and south Indian flavors to Indo-Chinese options. The culinary team stirs lamb into classic curry, cooks chicken in onion-and-tomato mixes, and serves hyderabadi dum biryani. Curries also sports myriad vegetarian options, from crispy veggies and baby corn doused in sichuan sauce to marinated cottage cheese roasted in a clay oven. Along with traditional tandoori breads, Curries's feasts can be accompanied with mango lassi and masala tea.