Till Dynamic Fare

Well Columbus, we've made it to Restaurant Week! Ok, I really shouldn't show that much enthusiasm because this seems to happen every other week come summer. But hey, there is one happening now! I was so excited to go out and try new places I had never been to, or menus from places I adore. After a fun filled weekend, shamefully, I forgot.

I should be given a serious time out for my heinous actions, I really should. But then again, am I the only one who didn't remember right away-doubtful. But I did remember in time, and as a result I pulled Brandon out into the freezing temperatures and we tried out Till. (Or is it Till V?- Who really knows what's going on with the logo)

Till is a quaint little spot that is open and inviting, with little sound deadening expect to hear a lot. The chic interior is stocked with earthen tableware and small tables large enough to accommodate two or four people, as well as a larger community table where we sat. There was no greeter, so when the bartender realized we were there, he OH SO GRACIOUSLY found us a seat.

Once sat though, we were taken care of by two lovely ladies- one of which seemed to be glued to a water pitcher (thank you [insert deity here]). A glass of wine and a perfect old fashion, took some time arriving to the table. Although the wine was fine, Brandon's Perfect Old Fashion was served up. As he reports, it was tasty, but he expected/wanted ice as is typical, and NOT in an up glass.


Sticking with restaurant week, we each pulled selections off of their three course tasting menu. Round one consisted of a grilled head cheese sandwich and tomato soup, as well as butternut squash tostadas. The Soup was fine, even if unbalanced, but the head cheese sandwich still puzzles me. If you are unfamiliar, head cheese is heavily gelatinized pork (typically from the head of the pig) with vegetables. This is often firm- think lunch meat. Heating up the gelatin naturally produced in the pork bones will cause the gelled liquid to revert into a soupy mass (think jello at the store). So when you heat it up and put it with bread you will have a messy soggy sandwich, and that is exactly what I had! Although the still-cold pork was tasty when mixed with the soup, I was perplexed how the shredded pork was head cheese and not any different from leftovers at a family reunion.

Brandon's tostada was pretty but lacked flavor and was a little confused as well. The crisp over-powered the squash, but was dressed up with a flavorful bean sauce and large clumps of goat cheese. We really didn't understand the goat cheese as it completely dominated the plate. When the dish was almost finished we found a lone beet quarter hanging out by itself, and found a glimmer of resolution in the off balance presentation.

As we finished, out came a lamb burger and chicken fried pig's tail. The burger was well cooked and delicious as normal. I've had it before, and there is no wonder why this small treat is a constant on the menu. The pig's tale was rich and delicious, high in fat and served with just tender enough grits and sweet soft brussels sprouts. The overall richness of the pig's tale was it's only drawback. A bit of spiciness would have brought the dish full circle and less down home.

Our final course was a french press pot of coffee with carrot cake and mud pie. The french press came out already pressed and far too weak with notes of hay and straw. The mugs, although rustic and cute, were out of place against the modern coffee service-ware. They also were slightly sharp on the lower half. And when the desserts finally made their way to the table we noticed great inconsistencies in the portions. The carrot cake has minimal, a sliver is being generous, and the mud pie seemed proportionate to my expectations. As we finished Brandon realized that the carrot cake was just big enough to complement the meal, though helping finish the mud pie was a nice addition. Each were tasty and were loaded with textures that kept you going back.



If you find time to make it out for restaurant week, Till could be a viable stop. The service has greatly improved since my first visit, but still needs a bit of thought. They have tasty food if you select wisely, but don't expect them to live up to their pretentious attitude across the board. Stick with the wine, or avoid the bar area in general.


Keep Eating,
JTFussy