El Camino

238 S 4th St, Columbus, OH 43215
(614) 220-8877

Sometimes you just need a good taco, burrito and a splash of tequila. Downtown, right next to Dirty Franks, exists an essential Columbus restaurant- Little Palace. As an extension of Little Palace, is El Camino, a quite little watering whole with a decent vibe and small affordable menu. 

The room is dark, and dressed in dark colors highlighted by light wood tones. A heavy bar takes up most of the restaurant, with a few small tables occupying the far wall. Unfortunately due to darkness of the restaurant (and my hatred of using my flash in dark places) I have no pictures for this post. 

There was no wait to get into the next to empty room, a few fellows sat at the bar- obviously having had a drink or two. Brandon ordered a bloody mary that had quite a bit of beer in it, thin and spicy. I ordered a paloma; a lovely sweet mixture of jarritos and tequila- delicious in all accounts. 

We pigged out when it came for food, ordering chips with guac, burritos, gorditos, tacos, and a tostada. With the chips came guacamole and a small bowl of salsa, the salsa was far too watery and bland, clearly the guacamole was favored. Of all of the other options, the clear winner from the menu was the burrito: large and filling- the rice was great! All of the other options were fine, but strongly relied on the meat chosen to fill each. A rather generic selection of  bland shredded beef and equally drab pork, we favored the chorizo for its smokey heat. 

I'd love to go back to El Camino on a Tuesday night just to see if their fish selection is a better offering than their standard selection. I doubt that I'd find myself going downtown, specifically, for El Camino. However, if I was in the area, I wouldn't hesitate for a quick bite. I know for sure that next time I'm grabbing a pitcher of Paloma. 

Keep Eating,

JTFussy

Akai Hana

1173 Old Henderson Rd, Columbus, OH 43220
(614) 451-5411

When I need a sushi fix, I can't help but think about Akai Hana. Located a bit out of the way, up on Old Henderson Road, it's unlikely that you'll find fresher raw fish in the city. I've been to Akai Hana on several special occasions, from dates to watching friends leave town and have had a wonderful time with most all of my visits. Unfortunately my last visit was, less than spectacular on certain levels.

The particular day that we dined at this sushi house, was a very special day from Brandon and myself, I had made reservations two weeks in advance so that we could have a particularly pleasant experience. When we arrived, our reservations had been lost, and we were placed in line with quite a few groups waiting behind us. Greatly confused by the situation, we began looking up other potential dinner spots.Within 15 minutes or so, we were given the first available table, making up for us losing our initial spot.

We were quickly greeted by our waitress, yet were told that an order of sushi would take a bit longer due to the capacity of the restaurant. We ordered a bottle of wine, and decided to go for the sushi regardless of the wait. We had ordered a boat (a bit of a tradition for the two of us) as well as uni and their famed sweet potato roll. 

First to the table was our uni. We ordered two pieces, as it was the first time he had ever tried the baby poo looking blob, and I wasn't about to let him go alone (I like sea urchin). We both took a sampling of the sweet glob and I must report Brandon to not be in favor. Soon after came the sweet potato roll and our boat of assorted rolls.

The sweet potato roll has been a usual favorite of mine. It's slightly warm and well composed with slightly spicy beet spouts poking out for great contrast to the creamy spud. This time, the potato was slightly under-cooked, causing an off-putting mouth feel. Our boat was large and easily split by two people without getting any extra rolls.

Each fish offering was fresh, and every roll was bound tight. The only great complaints came from the squid piece and the salmon roe. The squid was rather tough and unpleasant, strongly flavored and far too chewy. The roe tasted as it should, but could have used more rice to offset the texture of the pea-sized pearls. I will note that almost every piece of sushi had an abundance of wasabi, this was not problem for me, but Brandon found it a bit off-putting. I've heard that this has been a recurring problem as of late across the board of Akai Hana, and Tensuki market.

Although I still hold Akai Hana as having some of the best sushi in town, my last experience has restarted my quest to find better sushi in town. I'd recommend going to Akai Hana for your next night out, but consider calling ahead and double checking the wasabi on your plate.

Keep Eating,

JTFussy

Old Bag of Nails

Oh Columbus, you are near and dear to me. I've grown so much over the time that I've spent here. Not all of my growth has been positive, as it often is, yet I feel that growth of any sort always brings you a skill or thought that will aid you.

As we go through our daily tasks, we are often overcome with stress. These outwardly pressures leak into our personal lives and can disrupt simple things (like timely calls home, or posting on your blog). While we grow and pass through these obstacles, it's important to stay yourself, and be as humble as you can. Columbus, though I've neglected to report back to you as often as I'd like; I still haven't stopped my pursuit of finding that next tasty morsel.

 It's been awhile since my last trip to Old Bag of Nails, but I must say that I was pleasantly surprised by my visit. After a long day at work, for both Brandon and myself, we decided go for a late dinner at a Columbus classic. Old Bag, is just that- and unpretentious bar that requires no real fuss. It was a perfect fit for the evening, even though I wouldn't say it's an "all occasion" place.

The hostess and our waitress were both pleasant and very candid. They joked around and when we showed true interest in how the day was going, we were told not only of the good, but confessed the usual server laments. Even with a very limited wine menu, we split a bottle and the waitress attempted and succeeded with the proper wine service.

Our first choice of appetizers were all sold out, but we opted four a soup and salad. The Clam chowder was tasty, heavy on the pepper but the clams weren't over cooked and chewy. The wedge salad was typical, but large and fresh.

We moved into the entrees, baskets of fried fishy goodness. Brandon got the fisherman's basket, a sampling of fried scallops, shrimp, and fish. All cooked perfectly enough, and delivered hot and crispy with a load of largely sliced actual steak fries (a bit large for classic adornment of malt vinegar, but tasty nonetheless).  I had the standard fish and chips, not adventurous at all, although nothing on the menu really is, close to the fisherman's basket, but with one point making it worth the selection- it's bottomless!

We finish out the meal with a few milkshakes, icy but with a homey feel that took me back to malt shops of my childhood. A simple stop, that warrants a trip if you've never been. If you have a craving for a few fillets and a pint- by all means stop by Old bag, but don't expect to be wowed by this cheeky bar.

http://www.oldbagofnails.com/

Keep Eating,
JTFussy

Wolf's Ridge

Address: 215 N 4th St, Columbus, OH 43215
Phone:(614) 429-3936

I'm sorry that I've been gone for the last couple weeks Columbus. I've just been needing to find a restaurant that may actually impress me. Sadly to say, my search has still turned up little more than a few overpriced plates. 

One of the recently opened contenders to my list of "to try" restaurants was Wolf's Ridge Brewing Company.Another addition to the microbreweries of Columbus, I had heard positive remarks about their food. With the encouragement of a dear friend, I made my way to the fourth street location. 

Sleek, and clean: the restaurant's interior had me expecting great things. A semi-ope kitchen is always a bit of a heart-warmer for me. Wooden table tops with candles in jars brought the atmosphere to a more level playing field with the other "hip" places of the city.  Like many other restaurants of this setup the restaurant was loud; not in the busy form of the word, but rather in the not able to hear yourself think.

On the table was a drink and food menu (full of typos) for each person, and an awfully redundant vegetarian menu. There was only on new offering on the special vegetarian menu, that wasn't located on the standard food menu. The drink menu clearly highlighted the beers brewed in house, and although solid, very little concern was given to the other options. I had a French 75, a tasty sparkling, gin, lemonade, and the wine that followed was tasty enough. 

For starting the meal, we ordered some curried pickled vegetables. Tasty, and highly acidic they were quite delightful. Although each option in the vegetable mix (cauliflower, carrots, peppers, and green beans) was satisfying, I would have preferred each option to have been pickled in it's own solution containing a different  spices for a more flavorful medley. 

Next we ventured to the realm of soup and salads. My kabocha squash came out with grace and beauty, but fell flat with flavor. minimally garnished, I felt as though the soup needed some spice or acid to fully bring the dish to the next level. The rest of the table ordered salads. Brandon's salad was beautiful, and tasted well for being under seasoned. Our friend Mark, had the herb and arugula salad. A healthy combination of greens, the dish was sporadically seasoned. Some bites were exceedingly salty, and other bits were-expected. 

As far as entrees went, Mark and I fought back and forth upon who would order what. Both the duck breast and stout braised venison sounded great to each of us. I ended up with the venison, and clearly I was the winner of the skirmish. The duck was fine, if small, but was served with cold mashed potatoes and a mushrooms that had no apparent vision. The venison on the other hand was warm all the way around, and seemed cohesive in thought. The beer reduction on the plate added bitter hop notes to heighten the gamy meat. For Brandon, scallops, three perfectly cooked pieces on a small bed of risotto, pooled by an intensely spicy curry sauce.

Although each item we ordered came out in a beautifully elegant stance, there were flaws to be found with every step forward. Everything was tasty enough and it was clear that the chefs do know what they are doing, but they need to work on balance. Between the noise and the prices I am not sure if I will be going back. Overall it was a wonderful time, and the waitress was quite nice, An interesting stop that may need some consideration.

Keep Eating,

JTFussy

Canal Junction Black Swamp Gouda

As the city is cloaked with such heavy snow, I found myself craving some gooey cheese nestled between some toasted bread. With all of these blasted grilled cheese restaurants opening up around town, I figured it may be helpful to remind everyone that preparing a grilled cheese takes about five minutes.

The key to a great grilled cheese, besides butter, is the quality of ingredients. When you set out to make a tasty sandwich, you need top quality bread (I'm using Dan the Baker's) and fantastic cheese. When I need a great local cheese, I either choose Laurel Valley Creamery or Canal Junction.

Due to it's greater availability, I often have some form of Canal Junction on hand. Their Headwater's Tome is a great hard cheese with a beautiful layer of ash settled right through the center. The Tome isn't anywhere near perfect for melting, but their Black Swamp Gouda poses a better option. Rich, nutty, and with a touch of funk, Black Swamp Gouda is a great choice for melting over a slice of bread to dunk into soup or just as a sandwich.

2 Tablespoons butter
1 onion, thinly sliced
1 teaspoon brandy
2 Tablespoons chicken stock
8 Slices Artisan Bread (choose Dan the Baker)
1/2 pound Canal Junction Black Swamp Gouda, sliced thinly

Preheat oven to 250
In a large saute pan melt the butter, over medium-low heat
Add the onions and caramelize over low heat until they are deep brown (about 35 minutes)
Add in the brandy and the stock
Continue to cook until the mixture looks mostly dry, and remove from heat
Arrange the slices of bread on a sheet tray
Layer the cheese evenly over top the bread and bake until the cheese has fully melted
Layer the onions across the bread and form the slices into sandwiches

Makes: 4 Sandwiches

Balance between the sweet onion and the mildly salty cheese creates a great grilled cheese that will remind you of a bowl of french onion soup.


Keep Eating,
JTFussy

Deviled Egg Salad

I bet it's happened to a great deal of us: You forget your grocery list at home and you pick up a carton of eggs you didn't really need. If you only eat one egg in the morning, or just on weekends, you probably wouldn't make it through that second pack before they went bad. 

When I find myself with an abundance of eggs, I often end up pickling them, or tossing one on a sandwich at every meal.  One quick way of using quite a few of the little stinkers, is egg salad. Probably not your thing if you aren't a fan of the shelled treasures, but egg salad is one of the southern staples I picked up along my travels. 

8 eggs (uncooked in the shell)

4 teaspoons squeezed prepared horseradish

1/3 cup mayonnaise

1/2 teaspoon hot sauce

1 teaspoon whole grain mustard

1/4 teaspoon celery seed

1 teaspoon sliced chives

1/2 teaspoon dill weed

1/4 teaspoon salt

Fill a medium bowl with ice and water

Place the eggs in a medium sauce pot

Fill the pan with room temperature water, covering the eggs by an inch

Bring the pan to a boil over high heat

Cook for eight minutes

Poor off the hot water and crack the eggs slightly

Place the cracked eggs into the ice water

After about three minutes the eggs will be cool and ready to peal

Remove all the shells and  four of the egg yolks, save the four extra whites

Dice the whole eggs and egg whites into about quarter inch pieces

Place the diced eggs and the remaining ingredients in a medium bowl

Stir together, breaking up the yolks, until the mixture is homogeneous

Serves 2-4  

Slightly spicy but ultra creamy egg salad, may not sound or initially look appealing, but it is a treat when smeared over a soft piece of bread with some crisp lettuce. I'd break out this treat when you have all those extra Easter eggs laying about in a few months, but really- why wait!

Keep Eating,

JTFussy

Pickled Iceberg

Iceberg lettuce, the awkward step child of the lettuce family. Once herald as the supreme lettuce, Iceberg has been shamed by the leafier greens. "Crunchy Water" is a general label slapped onto the heads of grassy water.



Crunchy and mild in flavor, iceberg lettuce has been practically demoted to the realm of condiment. Outside of a wedge salad swimming in thousand island dressing, iceberg's main place of use seems to be on top of tacos. So with a little inspiration from kimchi you can transform the lackluster head of roughage into a bit of a versatile condiment.

1 head thinly sliced iceberg lettuce (about 1 quart)
1 1/2 Teaspoon salt
1 Tablespoon Sambal chili garlic paste
1/2 tsp ground cardamom

1. In a clean bowl, toss all ingredients together
2. Let rest overnight
3. Stir again, and serve immediately or allow to rest for up to three days

A salty, slightly spiced, grassy flavor, this simple to throw together recipe is perfect for topping a lamb burger. It may sound a bit odd, pickling lettuce, but it consider it like sauerkraut/ kimchi/ acar jawa. It'd be an interesting addition to any taco bar or even mixed in to your normal leafy salad mix.

Keep Eating,

JTFussy

Food Memories

Every time you sit down for your daily sustenance you are presented with an opportunity to create a food memory. Anything around you can play into this memory, but ultimately the multi-sensory effect of eating, creates a strong reference point in your mind to associate with anything going on around you- be it positive or negative. Everyone has food memories: a first date, what you ate right after a surgery, or that time you first tried your favorite restaurant.

Some of my most prevalent food memories (involving dining out) are associated with a small little Chinese restaurant in Troy Ohio. Lee's Garden Restaurant would sit in a graveyard if not for the train tracks that almost cut through the place. As a young child, I loved the treat of going to Lee's. Everyone had a usual menu Item that they would  get every time, it was only recently that I began to break my limiting habit (my mother still gets her chicken fried rice!).

Recently I was in the area and heard of the restaurant's closing (or soon to be closing) and was so devastated of knowing that soon those food memories are all I'd have left. What was I expecting though? Lee was the chef here for my entire life! It is however, time to for Lee to retire. And from now on I'll be stuck with thoughts of past visits.

Times like when I told him I loved the baby corn in my father's dish, and Lee sent me out my very own bowl of tiny cobs. Or when he spoke with me on a holiday break from culinary school. Masochistic lessons of standing on broom handles to strengthen my arches, and business strategy are all I have. But at least I have them, thanks to him and his expertly crafted food.

Was it the best Chinese food? Perhaps not, but it will always be a special place in my mind. As we grow older it becomes more and more important to appreciate the memories of our past. Food memories are some of the strongest forms of these memories we can create. So it is critical to create memories worth having and sharing with others. I encourage you to go out or stay in, just create a food memory worth having. 

Keep Eating,

JTFussy