SERVICE INDUSTRY STARS

In a rapidly growing Columbus food and drink scene, the city’s service industry creatives are fast becoming a new class of local celebrities. Over the next few pages, enjoy a snapshot of some of Columbus’ top bar and resturant pros. Dig in and drink up.

Megan Ada, Joshua Cook

By Melissa Braithwaite / Photos by James D DeCamp

Ampersand Supper Club is the latest concept from award-winning local restaurateur Megan Ada (Asterisk Supper Club, Sunny Street Cafe Westerville) and Executive Chef Joshua Cook, who are taking Columbus ramen by storm.

Ampersand’s best-selling Tonkotsu Ramen features rich pork bone broth (slowcooked for 30 hours), braised pork chashu, local mushrooms, crispy broccolini, pickled ginger, nori and black garlic oil.

Ada frequently hears from diners who are blown away by their egg rolls as well. “A lot of love is put into our pork: searing, braising, charring,” she said. “There’s not a lot of filler like cabbage. Our egg rolls are filled with delicious, juicy, fatty pork.” Stop in for Ampersand’s famous $14 lunch special, with choice of an appetizer and a ramen or rice bowl. Dinner features noodle and rice bowls, as well as small plates like pork buns and vegetable gyoza, with a full slate of interesting cocktails on the side.

Ampersand is also home to one of the coolest tables in the entire Short North, the Tatami Room, which can be reserved and provides a chic, non-traditional Japanese dining space.

To see a menu, visit ampersandsupperclub.com

↑ Ampersand Asian Supper Club’s Steamed buns with Chashu pork, Achara slaw, sesame chili mayo and scallions

↑ Ampersand Asian Supper Club’s Vegetable Gyoza with kimchi, micro cilantro, chili strands and sweet chili-ginger dipping sauce

Steve Riska

By Melissa Braithwaite / Photos by James D DeCamp

With deliberately mismatched glasses, plates and more—many of which were donated by real patrons as relics of their grandparents—the quirky-chic Westerville spot Asterisk Supper Club is the perfect backdrop for a magical evening drink. Or a few.

Lauded Bar Manager Steven Riska, whose drinks were voted the fan favorite at this year’s (614) Holiday Cocktail Contest, oversees all bar service at the visuallycaptivating spot.

So belly up to Asterisk’s gorgeous 1890 Brunswick bar–that was featured in Western films in its previous life–and enjoy a classic cocktail or a handcrafted specialty cocktail, such as a Blushing Blonde, Transcontinental, or Have a Bite. From the thoughtful menu to the stocked floor-to-ceiling bookshelves, elegant fixtures and the quirky touches, it’s clear that every detail was poured over with love.

Owner Mega Ada noted her mother designed the space, which is known for its ambiance. “Her goal was to make it a place you will never forget,” Ada says. “And she certainly succeeded.”

Learn more at asterisksupperclub.com

↓ Asterisk Supper Club’s, Trans Continental

↓ Asterisk Supper Club’s, Blushing Blonde

Elliot Cunniff

By Laura Hennigan / Photos by Allison Grimes

The long-standing German Village eatery Lindey’s is excited to announce a new addition to their team: Culinary Director Elliot Cunniff. Hailing from New York, Cunniff brings his vast experience, which includes stints with renowned chefs Daniel Boulud and David Burke.

After opening restaurants and hotels all over the country, from Dever to Dallas, Cunniff has landed at the iconic German Village institution.

Specializing in the refined, modern American cuisine Lindey’s is known for, Cunniff’s repertoire runs deep and features a special blend of talents that keep him (and his team) sharp and steady. He easily jumps from barista to bartender, leader to coach, then back to chef.

“I have a lot of respect for the history and tradition of Lindey’s,” Cunniff shared. “I’m looking forward to collaborating with the team, building on what is already in place, and pushing the envelope a little bit.”

Signature Dishes

Tagliatelle: house made butternut tagliatelle with crimini mushrooms, butternut squash, swiss chard and brown butter

Rotisserie Chicken: herb roasted half chicken served with buttermilk chive mashed potatoes and broccolini.

Tartare: ahi tuna, ginger ponzu, avocado, garlic, chive and rice chips

Drinks: Yoshimi Dreams and the Irish coffee

↑ Tartare ↑ Tagliatelle

The Pit BBQ Grille

By Jack McLaughlin / Photos provided by the PIT BBQ Grille

Have you ever wanted to combine your love for the Buckeyes with your love for some quality barbecue? If so, we’ve got just the place for you: The Pit BBQ Grille.

Launched by a group of friends—Bryant Browning, Chimdi Chekwa, Mike Johnson and D’Andre Martin—two of whom (Browning and Chekwa) are former OSU and NFL players, The Pit BBQ Grille aims to bring the barbecue cuisine you know and love, with a Cleveland-style twist.

As Browning, Johnson and Martin all grew up together in northeast Ohio, their eatery offers some of the classics they ate, such as the Polish Boy (All Beef Polish Sausage topped with Fresh-cut Fries, Pit Slaw and w/ Pit Sauce), rib tips, brisket and more. The Pit also offers interesting new takes on the style with items like their Pit Bowl (your choice of meat served on a brioche bun with Mildred's Mac and Cheese, Pit Slaw, and Pit Sauce).

Chewka, who hails from Louisiana, adds his own unique Southern flair to the dishes as well, making a pit stop at The Pit an experience you just can’t find anywhere else.

Signature Dishes

Bryant's Pick - The Polish Boy: All Beef Polish Sausage topped with Fresh-cut Fries, Pit Slaw and w/ Pit Sauce

Chimdi's Pick - The Pit Bowl: Choice of meat, on brioche bun, Mildred's Mac and Cheese, Coleslaw and Pit sauce

Mike's Pick - The Pit Fries: Fresh cut fries topped with choice of meat, cheddar cheese and Pit Sauce.

D'Andre's Pick - Pit BBQ Grille Sides: Carmen's Candied Yams, Cornbread, CeCe's greens, Mildred's Mac and Cheese, Pit slaw and Big Baby Baked Beans.

To learn more, visit www.thepitcolumbus.com

↑ The Pit Fries

Aaron Mercier, Matty Howes

By Jack McLaughlin / Photos by James D DeCamp

Watershed Kitchen + Bar is establishing a new era. While longtime Executive Chef Jack Moore has left to follow his entrepreneurial dream, he passed down the reins to protégé Aaron Mercier, who has taken over duties as top chef. Matty Howes now serves as Executive Sous Chef.

The popular Grandview-area eatery, which you may also know for its distillery, aims to elevate and redefine honest Midwestern food, reflecting the diverse talents of both its team and the community it’s part of. Watershed crafts a dynamic menu that changes alongside the seasons as well.

Their story, which you’re invited to become a part of, begins with award-winning distilled spirits, and ends with a redefined dining experience.

Signature Dishes

Broccolini: Swainway mushrooms, front axle spring onions, black bean sauce and rice tots

Smoked and Stuffed Squash: Gluten-free and vegan for our acquired palates consisting of beet & quinoa stuffing, beluga lentils and butternut salad

Braised Short Rib: Robuchon potatoes, pea puree, tallow-glazed carrots, finished with pea tendrils

Bourcino Cheesecake: Coupled with candied walnuts, banana chips and finished with a Bourcino chocolate sauce

↑ Tagliatelle