Fans of battered appetizers will appreciate Mudflats' expansive selection. Dunk fried pickle chips into vats of ranch ($5.49), or try the potato skins ($6.99), full loaded with melted cheddar, crispy bacon, and sour cream. For those preferring a lighter bite, opt for a signature salad such as the Sunburst ($9.99), a fresh and fruity favorite with baby spinach, fruit, feta, red onion, nut brittle, and homemade cinnamon Tabasco vinaigrette. You'll also find a sizable list of sandwiches and burgers.
Q2 Bistro's menu of Cantonese-inspired dishes features family-developed recipes as well as flavor combinations hand-me-downed from the master chefs of China. Wake up your taste buds with spicy salty calamari ($6.95) and walnut shrimp ($6.95), or put a crabby tummy growl to rest with an appetizer platter of two crab rangoons, two spring rolls, and two egg rolls ($7.50). After taking down these edible opponents one at a time with flying forks of fury, entrust your taste buds to the man in charge by trying a chef specialty such as the Mongolian trio (tiger shrimp, beef, and chicken sautéed with white and green onions in a spicy Mongolian sauce, $11.25) or spicy pineapple fried rice ($10.55). Q2 also boasts a wide selection of signature rice pots, including the hoisin duo with tofu (tender slices of beef and chicken sautéed with tofu, broccoli, mushrooms, water chestnuts, and bamboo shoots, $10.95), goncho beef with green beans (wok-flashed beef stir fry with green beans, $10.75), and eggplant with minced pork (served in a spicy Szechwan sauce, $10.55). For a more traditional standby, opt for a plate of kong pao chicken, beef, pork, or shrimp ($8.95–$9.95).
Tony Klausing traces his interest in winemaking back to watching his father prepare 1-gallon batches in the basement, where the inexperienced vintner would mix ingredients in the only method afforded to him: trial and error. Later, when Tony went on to open his own winery with the skills he learned, he decided to give it a name from a classic song, and landed on a shortened version of “Good Vibrations.” Now that he’s perfected his winemaking process, his wines bear the names of other favorite songs, acting like a mix tape that declares his crush on the craft.
Tony shares his ardor with the visitors to his storefront, where they’re greeted in a room with exposed brick and wood accents. The tasting bar encompasses a selection of more than 20 vintages, each of which pairs readily with available cheese plates. Clients can even charter the winery to produce wines of their own design that also bear custom labels.
Sturdy, huge, and basking in the warmth of candles suspended overhead, the community table inside Mia Cucina's Powell outpost is an apt metaphor for the community that frequents the restaurant. At both locations, a sense of hospitality vies with the aromas of house sauces to charm those who walk through the doors. Children—who dine gratis on Mondays and Wednesdays—peruse a specialized menu with mazes and games, absorbing trivia about Italy's climate, its inventions, and the volcanoes that spew marinara sauce. Adults scan their own menu, which embraces Italian staples along with more updated plates, from chicken parmesan to pesto-rubbed mahi-mahi fillets.
When they aren't browsing the cuisine, their eyes might linger on the shelves of the floating bar, where wine bottles and glasses levitate over the counter instead of bogarting the chairs. The surrounding wall mimics gray stonework, adding a rustic cellar ambiance to the setting, though the white cloths draped over each table bespeak modern sophistication. The murmur of conversations between families, friends, and couples pervades the genial space, where Mia Cucina insists "everyone's Italian."
Dough flips through the air, releasing a cumulonimbus of flour as it lands softly in the hands of chef David Zadnik, who crafts the crucial ingredient each day with help from local ingredients and family recipes. The heritage of the eatery doesn?t just shine through in culinary formulas; the walls at both locations shimmer with old family photos from David's basement and glossy sports memorabilia. Strains of Frank Sinatra spread out smoothly behind conversations in dining rooms dappled with warm wood accents, occasionally spilling out to an outdoor patio or across the Westerville location's outdoor bocce-ball court. Guests sit down for pastas, sandwiches, and suds from Great Lakes Brewery and Peroni, often unaware that these tables held a victory dinner for pugilist Buster Douglas when he returned from defeating Mike Tyson in Japan, but before he picked up his victory dry cleaning.
Every morning, Rita's Italian Ice's dessert-makers show up to work and start smashing fruit to bits. They extract the juices, natural sugars, and sweet flesh of each to infuse into their freshly-made italian ices. The ices pair well with custards and creams for mixed treats, or serve as refreshingly cool treats on their own. The staff even take small groups on behind-the-scenes tours of their kitchens, teaching the secrets to freezing mango juice into a silky-smooth texture or milking a banana.