Taste of Belgium follows an authentic family recipe to make its waffles out of thick dough and coarse Belgian beet sugar. A specialized cast-iron press then crushes the dough into its distinctive waffle shape and caramelizes the sugar in the process. This gives the waffle a rich vanilla flavor and a delightful sweetness that doesn't require syrup. As such, you can eat waffles on the go without plates, forks, or Catholic guilt.
La Poste chef, Dave Taylor, has crafted a menu of inventive dishes served with unconventional and delicious sides, as well as myriad quality wines. As in epistolary matters, the menu at La Poste is divided into Postage, Salutation, Body, and Postscript. Fritter away the premeal wait with a "postage" choice of ricotta fritters adorned with candied orange, bathed in black-truffle oil, and served with baby arugula ($7). Hungrier diners can upgrade to the succulent sausage in brioche, served with bacon, frisee, and brown butter ($10), with the option of delivery confirmation from a contented stomach. Amid the trellised windows and casual-but-tasteful arrangements of the restaurant, a glass of pinot noir from Gerard Bertrand ($9) sets off a plate of grilled salmon served with a smoked-paprika ratatouille and simmered in a buerre-rouge sauce ($18).
At It’s Just Crepes, you’re encouraged to eat with your hands. That’s because every crepe on the menu is folded into what Soapbox Cincinnati calls "a convenient to-go style," eliminating the need for knives, forks, or tiny plate-side catapults. Instead, diners bite straight into the golden-brown bundles, which are stuffed with fillings both savory and sweet. The smoky BLT, for instance, oozes with pepperjack cheese and chipotle mayo, while sweet crepes pack in classic flavors such as Nutella, strawberries, and brown sugar. Utensils can come in handy, however, when attacking one of the eatery’s fresh salads, which meld fresh spinach, chopped romaine, and other greens with diced veggies, cheese, dried fruit, and slices of meats.
Co-owner Keven Paizannoglou founded the first It’s Just Crepes with his wife and partner, Karrah, after realizing how much he missed the crepes he’d enjoyed in his native Greece. Now, more than 20 employees serve up the delectable treats from three trendy dining spots decorated with blue and orange hues and contemporary white furnishings.
According to a Columbus Alive article, Holy Smoke Barbecue owner Stan Riley is so dedicated to cooking his meats over freshly chopped wood that he has been known to haul tree trunks to the back of his restaurant and take an axe to them right there. He then puts the wood into his outside smokers. He told the magazine that the freshness of the wood was important because it determined the flavor of the smoked meats?the fresher the wood was, the more potent the flavor.
These flavorful meats include hand-carved brisket that has been in the smoker for more than 15 hours, St. Louis?style spare ribs, and smoked chicken. Signature sauces, such as spicy chipotle barbecue and sweet and smokey barbecue, finish them off. Customers can dine in a newly remodeled space complete with a full seating area and a bar.
Since 1985, Alex's Bistro on Reed has charmed diners with its seasonal take on American and European classics. These days, under the leadership of German-born and -trained chef Daniel Kern, the bistro's menu narrows its focus to French and Italian flavors. Using natural meats and sustainable seafood, Daniel pairs 8-ounce filet mignons with blue cheese potatoes and crowns risotto with a full pound of Maine lobster. Both dishes, like a bulk of Daniel's menu, are gluten free, and several other courses can be prepared without gluten. Whether gluten free or full, all feasts unfold within a spacious dining room rendered intimate with soft, romantic lighting.
In a petite 56-seat eatery, the chefs at Café St. Tropez cull fresh ingredients to craft the classic French sandwiches, pastries, and eats that populate the menu. Early risers can replace lingering memories of wailing alarm clocks with the sensations of a Very Berry crepe, a warm amalgamation of seasonal berries and mascarpone sprinkled with vanilla-infused sugar. In the St. Tropez caprese, tomatoes and avocado huddle next to fresh mozzarella as sourdough or wheat toast or a croissant soaks up garlic-infused olive oil like a teddy bear soaks up the sleep-mumbled poetry of children.