The cooks at Zero's Pizza don't take shortcuts when preparing their cheesy pies. That means they knead their dough from scratch, and they'd never think of seasoning garlic butter with dried garlic powder—instead, they use whole cloves of freshly roasted garlic. Their sauce doesn't contain any preservatives or artificial ingredients, like in their custom, three-cheese blend. Pizza isn't their only specialty, though. Diners can also order salads, made with romaine lettuce rather than iceberg, hero sandwiches and indulgent sides, such as beer-battered french fries smothered in bacon, cheddar cheese, and sour cream.
A spirited place for grub, brews, pool, and live music, The Pub in Gahanna has a little something for everyone. Browse the menu for bar-friendly edibles ranging from pizzas to saucy wings, or sit back and enjoy live music three to four nights a week. TVs broadcast live sporting events across the bar.
Painted with numbers and flanked by windows with blue shutters, the doors that line the interior of Mykonos Taverna resemble a charming view that one might stumble upon while visiting the restaurant’s eponymous Greek island. Owner and chef Christos Poulias wanted to give his guests an authentic experience, so he designed the interior of his restaurant to resemble an actual street in Mykonos. The effort to re-create the atmosphere of the island was so earnest that most of the decorations were packed up and, with Poseidon’s consent, shipped over from Mykonos itself.
The decor is not the only thing imported from Greece; a trunk of ancient family recipes made its way into Mykonos Taverna’s kitchen, and the chefs promptly revamped each dish to suit the restaurant’s modern, upscale feel. Among these are chicken souvlaki, gyros, spanakopita, and a recipe for lamb shanks directly from Athens. On Friday and Saturday nights, professional belly dancers complete the experience as they swivel their torsos, pop their hips left and right, and flash their legs through skirts made of warm pita.
At Medallen's Gyros & More, chefs with a devout love of Greek cuisine dish out classics such as gyros and Greek salads. Delectable blends of beef and lamb fill out pitas packed with veggies and signature tzatziki. Meanwhile, sandwiches pile combinations such as ham and cheese or vegetables atop soft breads, and housemade soups—including vegetable lentil and chicken lemon—make friends with salads and side orders of stuffed dolmades.
Johnson’s on Market Street provides a place for New Albany denizens to come together over a sinful scoop of ice cream or a slice of warm, fresh-baked pie. The shop is modeled after the original Johnson’s Real Ice Cream in Bexley, a local community fixture for 60 years. Besides supplying more than 30 flavors of ice cream, sherbet, sorbet, and frozen yogurt, the New Albany off-shoot traffics in all types of baked goods, including cake pops, cupcakes, brownies, and pies. Many flavors follow the changing seasons, including autumn’s pumpkin milk shakes or April’s W2-flavored turnovers. Visitors can nibble and nosh on the tables and chairs arranged on the store’s red-brick patio.