When you stay at The Westin Columbus in Columbus, you'll be in the business district and minutes from Ohio Theater and COSI. This 4-star hotel is within close proximity of Ohio Statehouse and Palace Theatre.
Make yourself at home in one of the 188 guestrooms featuring minibars and LCD televisions. Your room comes with a pillowtop bed. High-definition televisions with cable programming provide entertainment, while wireless Internet access (surcharge) keeps you connected. Bathrooms have designer toiletries and hair dryers.
Rec, Spa, Premium Amenities
Take advantage of recreation opportunities such as a fitness facility, or other amenities including wireless Internet access (surcharge) and a concierge desk.
Enjoy a meal at a restaurant, or stay in and take advantage of the hotel's 24-hour room service. At the end of the day, relax with your favorite drink at a bar/lounge.
Business, Other Amenities
Featured amenities include a business center, business services, and express check-in. Event facilities at this hotel consist of conference/meeting rooms, small meeting rooms, and a ballroom. Parking (subject to charges) is available onsite.
Sunlight pours in through the glass-enclosed patio at Olesia's Place, splashing across the dark wood tables and brown leather chairs before trickling into the bar area tucked farther inside. Stationed next to the fireplace against a stone wall, a statue of an armor-clad knight guards the threshold between the bar and patio, protecting the plates of Ukrainian-American cuisine as servers carry them to tables. Included among that cuisine, a variety of Ukrainian specialties makes up the lunch and dinner menus, including stuffed cabbage packed with beef, rice, and onions and pierogi stuffed with slow-braised short ribs. In another nod to the homeland, an extensive selection of drinks featuring martinis and other cocktails harks back to the Black Sea's tides of licorice liqueur.
In addition to 28 beers on tap with a variety of craft brews, Tap House Grill Cincinnati's menu has appetizing options for every step of the meal. Diners can start off with one of ten appetizers, including the Porkopolis Nacho, a unique concoction of Saratoga chips and pulled pork, smothered in beer cheese sauce, pico de gallo, and sour cream. For entrees, cooks might cover grilled chicken in a goat-cheese citrus sauce, build burgers to customers' personal specifications, serve up stuffed subs, or toss delicious salads or pasta dishes. Finally, meals end on a sweet note with desserts such as the cheesecake of the day. Tap House Grill Cincinnati also entertains with live music Friday and Saturday nights and a four hour Happy Hour from 3 p.m. to 7 p.m. every weekday night.
Since its founding in 1983, Magic Wok’s open-style kitchens have entertained onlookers and delighted taste buds with meals cooked-to-order in the establishment’s namesake pan. Founder Sutas Pipatjarasgit’s guiding principle–that all dishes must be freshly made–empowers diners to customize each menu item to their personal tastes, dropping disliked vegetables from stir fries or adding extra meat to hearty bowls of noodles. Seven locations around Ohio and one in southeastern Michigan make acquisition of Magic Wok’s fast, fresh fare an easy task for mall-goers, students at the University of Toledo, or hungry octopi with very long arms.
The chefs at Tres Potrillos are perfectly in tune with the dozens of Mexican dishes that have been enjoyed for generations. They pile pork, shrimp, and chorizo into big and extrabig burritos, top enchiladas with fresh green tomatillo sauce, and craft specialty tacos with wheat tortillas and avocado-cilantro sauce made in-house. If you're in the mood for steak, they've got it cooked with Jalisco-style sauce, grilled up with chicken, or buried in shrimp and melted cheese. To wash down feasts and to help you break the ice with all those balloon animals that show up for Kids Night Thursdays, the bartenders hand out daiquiris, sangria, margaritas, and Coronas.
At Tlaquepaque, the only thing more vibrant than dishes adorned with multicolored bell peppers and miniature mountains of salsa is the lively decor. While diners settle themselves at booths emblazoned with celestial paintings or upon chairs decorated with carvings of peacocks, the kitchen staff envelopes meat or seafood in chimichangas, braises carnitas, and prepares other Mexican classics. On the outdoor patio, the wait staff ferries shrimp quesadillas and chalupas to tables against the backdrop of a three-tiered fountain that lights up by night, illuminating a trio of stone frogs and the Marshalls, an unconventional-yet-loveable family of pennies.