Advertorial: A New Milestone

Meet Milestone 229’s new Executive Chef Steve Vogelsang, and the brand-new menu he’s rolled out at the Downtown eatery

More than a decade ago, Columbus restaurant veteran Steve Vogelsang came aboard the Milestone 229 staff as a line cook. After several other stints with Milestone 229 and ten years later, he was tapped as the Downtown restaurant’s new Executive Chef in January, and he brought a new, exciting menu along with him.

According to Vogelsang, he returned to Milestone 229 as Executive Chef not only because of its reputation as a top-tier

Columbus restaurant, but also, he noted, because of the people behind Milestone 229 as well.

“It always has to do with the people, the cooks, the managers, at a restaurant, and the people here are great. All of them,” he said.

As a nod to this, when the restaurant officially rolled out its overhauled brunch, lunch and dinner menus in early May, it wasn’t just his name that appeared on

the bottom of it: The name of all the other chefs at Milestone 229 were printed alongside his.

“I did it because I don’t take full credit for creating the menu, I don’t think many executive chefs can. I have my dishes and my sous chef has his, but everyone has a part in it too,” Vogelsang said.

The menu was more than just a longer list of names the new Executive Chef left on the Milestone 229 menus, however. He left his mark on them as well.

While Milestone 229's lunch menu saw the fewest changes (but did benefit from the addition of a handful of sandwiches and switching some of the eatery’s pizza options), Vogelsang said its brunch and dinner menus saw large-scale adjustments that retain the restaurant’s chic character while presenting options that are new and exciting for diners.

Vogelsang’s goal with the restaurant’s new dinner menu was to lean even more into Milestone 229’s seafood plates, and to keep protein options as varied as possible.

Making up the new dinner menu are items like the Togarashi Tuna (with soba noodles, charred bok choy, red cabbage, grilled shishito peppers, carrots, miso dressing and gochujang aioli) and Lobster Ravioli (with corn saute, lobster sherry sauce and butter-poached claw meat).

There are still plenty of non-seafood proteins for dinner patrons as well, Vogelsang said. For the first time in his tenure, MIlestone 229 is offering multiple varieties of steak, including one of Vogelsang’s favorite dishes, the Hangar Steak, which is marinated for at least 24 hours before being served alongside a black bean puree, Spanish dirty rice and chimichurri.

For brunch, diners can dig into reimagined Eggs Benedict (Milestone 229 now offers a whopping four different options, including Smoked Pulled Pork, Smoked Salmon, Traditional and Crabcake), or the Island Waffle (with seasonal fruit, guava chiffon, pistachios and coconut whipped cream) if they’re favoring something sweet.

While Shrimp and Grits has been on the restaurant’s menu before, Vogelsang and company worked to reimagine the dish, which now features much larger shrimp served with andouille, trinity vegetables and smoked tomato on a bed of gruyere grits.

“The whole menu, really, is different. We wanted to change things up, so we rolled out about 100 new items over three months. And everything is spot on,” Vogelsang said.

Taste these dishes for yourself at Milestone 229 229 Civic Center Dr., Columbus, Ohio 43215 614.427.0276 milestone229.com