Quick Trip to Columbus, Ohio

I go to New York every few months to visit family and friends. I almost always fly, but my friend Lynn suggest she drive back with me and spend some time in Illinois.

I had recently received an invite to check out the new Hotel LeVeque in Columbus, Ohio, and decided it was a perfect place to stop.

Hotel LeVeque, part of the Marriott Autograph Collection, was opened in the Leveque Lincoln Tower in downtown Columbus.

The history of the 100-year-old building has been preserved, and even improved since the opening added additional artwork to the marbled historic building.

We arrived late in the evening. The hotel does not have a full restaurant open yet, but we decided to check out The Keep Liquor Bar.

It’s a very welcoming area, with leather couches and soft lighting. It has delicate touches with go perfectly with the hotel’s décor.

They don’t have a full menu, but the bar menu was inviting. 

We decided to share the Watermelon Goat Cheese Arugula Salad, a cheese charcuterie plate, and burrata with tomatoes.

The dishes were all fresh and delicious, and went perfectly with a glass of Sauvion Vouvray from Loire, a very light white wine with just a hint of sweetness.

We were pretty tired and headed up to our room at Hotel LeVeque right after we ate. It was quite luxurious, but also equipped with modern touches, such as the outlets by the bed and the television ready to sync with our cell phones for live streaming.

The beds were also extremely comfortable and we slept quite well, with a “starry night display” on the ceiling.

In the morning, we enjoyed the hotel’s European style breakfast buffet, which included eggs, pastries, bagels, oatmeal, and fresh fruit.

We took some time to look around before heading over to Bicentennial Park and lunch at Milestone 229.

The park has an open, modern feel, with plenty of fountains for kids to cool off on hot days. It was especially hot when we were there and a few grownups were also enjoying the chance to cool off.

The drink menus at Milestone 229 was very interesting and included a lot of local spirits, wine, and beer.

It seemed like a relaxing day to enjoy one before lunch and two caught my eye:

Royal Peach, with Crown Royal Vanilla , peach syrup, and Peach Schnapps, and 229 Cosmo, a blend of Pineapple Infused Finlandia Vodka, Cointreau (Use code DRIZLYFIVE to save $5 with these links at Drizly liquor delivery) , cranberry juice, and lime.

The warm pretzel bread with house made whole grain butter was a perfect starter with the cocktails.

For an entrée, I had Try the Baked Vegetable Croquette with Baba Ghanoush.

It sounded unique and wonderful, and it was.

Lynn had the roasted chicken with side of macaroni and cheese, which she really enjoyed.

After lunch, we hit the road and headed to one of my favorite stores, the Eddie Bauer Warehouse. 

I happen to come across this place about 10 years ago and I always stop when I am in Columbus.

The bargains are unbelievable, with specials every day, in addition to the 30-50% off on everything, every day.

On this day, the deal was $12.99 for all dresses, which originally cost up to $100.

Lynn bought me a couple of birthday presents, as well as a few things for herself, and we hit the road. 

We had a bought six hours to go before we were in Champaign. 

A Day Filled with Columbus Food and Spirits

After my morning tasting and exploring the North Market, I met Amy Weirick, who works with Experience Columbus. She put together a full day and it started at The Candle Lab in the city’s Short North section. We had time to mix our favorite fragrances into a candle (I choose hot chocolate and marshmallow), and do a little downtown shopping before heading off to lunch.

We ate in the German Village, one of the many diverse neighborhoods in this Ohio city. Among the Cobblestone streets and brick houses was Lindey’s, a popular restaurant that was filled to the brim on this weekday. Amy ordered the Tuna Tartar, a favorite of hers, and I enjoyed a Spinach Quiche, that was very good with a hint of bacon.

We stayed in the area a bit longer to head over to Pistacia Vera, which means true pistachio in Latin. You will find some pistachio items here, but the focus is all French. Like my favorite stops in Paris, there are macaroons that melt in your mouth, airy croissants and a selection of tasty treats. (In a tribute to the neighborhood, they even have a German Chocolate Cake.)

Anne Fletcher, who owns the dessert boutique with baker husband Spencer, took us through the kitchen, where the smells of sweets permeated the air and we saw the fine ingredients from around the world.

I will definitely have to make a trip back there someday to also sample their brunch treats, such as Baked Eggs with cream and Parmigiano-Reggiano cheese in a tomato fondue.

We left the Columbus food scene for a while to tour some of the top spirits made in city, beginning with Watershed Distillery. Greg Lehman, who started the distillery with partner   Dave Rigo in 2010, took me through what goes into their vodka and gin.

As a gin drinker, I’m very familiar with the benefit of herbs in spirits, but the attention to that detail is one of the things that makes the Watershed Gin so good. It includes juniper, cinnamon, allspice, citrus peels, lemon, lime, orange and coriander, and all of those herbs are front and center for you to see before you taste.

The Watershed Vodka is made from only corn and distilled four times to 80 proof. I found it to be smooth and sweet, and I loved the unusual profile. I also love how they have utilized this space to delicately produce these spirits in small batches, keeping tight control on the quality.

The next stop was Middle West Spirits, where Ryan Lang was ready to tell us all about his spirits and how they built this fairly large facility “for production and to educate people.” Tours are encouraged as much as the tastings because the process is an important part of the Middle West products made by Ryan and partner Brady Konya.

A lot of detail goes into the making of the Oyo spirits with top-notch equipment, local ingredients, and lots of direction by this micro distillery’s owners. The Oyo Vodka is unfiltered and goes through 34 distillations.

The Honey Vanilla Bean is very light, with an opening mouthful of wildflower and a vanilla finish. While you don’t really taste the honey, Ryan says that’s what brings out the floral notes.

The can’t miss spirit here is the Oyo Stone Fruit Vodka, a start of cherries and apricot which bursts into just about every fruit you’ve ever tasted, and ends with a bit of a nutty flavor. The Whiskey is made from red winter wheat and is full of caramel and vanilla, without tasting as potent as its 80 proof.

Our final spirits stop was very different than the previous two. Brother’s Drake Meadery is more of a bar than a distillery with a tasting room, but it actually serves all those purposes. Mead is made from honey and is referred to as more wine than spirit.  Since 2007, the brothers Drake have used hundreds of different honeys and local ingredients to put together a collection of meads that is rather impressive.

While I’m not usually a big fan of mead, I did find a few that I really enjoyed. The Bergamot Blue is blueberry and takes advantage of the fruit’s slightly tart flavor to keep the sweetness down. The Apple Pie is very cider-like and quite good. The Pillow Talk uses lavender for an interesting flavor that is rather smooth and not very sweet.

From the meadery we went to the eatery, and one of the most well-known in Columbus, Ohio. I had heard nothing but praise for Basi Italia and I couldn’t wait to taste the creations of Chef John Dornback. We got to hear all about the ingredients (and love) found in these walls by the chef’s wife and co-partner, Trish, who joined us for dinner.

Trish and John had met in Cleveland and were married in 2002. A year later they began Basi Italia and the raves just kept coming. I was impressed from the start with the Gorgonzola/Parmesan Biscotti. We then nibbled on a scrumptious Duck Flatbread with caramelized fig-onion jam, fresh spinach and fontina cheese, as well as a yummy Zucchini Pronto, with toasted almonds and pecorino cheese.

A La Massa Sangiovese was perfect to get me in the Italiano mood, and the Fennel & Root Vegetable Cream Soup was excellent. Everyone's food looked delicious, but I had no problem with what I ordered.

My main course of Sweet Potato Gnocchi with roasted mushrooms and arugula in pesto was a great mix of flavors and I barely had room for the chocolate filled dessert (but I was really glad I squeezed in a taste).

The dinner was my final experience in Columbus – at least for this trip. I was happily surprised to find out about all the interesting food and drinks this city has added in the years since I had been there. I’m sure it won’t be another four years until I go back.

First Tastes of Columbus

It had been a few years since I spent any time in Columbus, Ohio. I had come each November to cover a tennis tournament every year, but never got to spend much time downtown. Since then, I had heard the city had welcomed a new food and drink scene and I was anxious to check it out.

After I left Rockmill Brewery, I went straight to the Hampton Inn and Suites Downtown to check in. I was met there by Scott Peacock, Public Relations Manager for Experience Columbus.  Scott took me to M at Miranova, one of Cameron Mitchell’s restaurants, which is known for its drinks as much as its food.

We started the evening at the bar trying out some of those famous cocktails made by Cris Dehlavi, a mixologist extraordinaire who has brought her award winning skills to this restaurant for nearly a decade. Scott and I were joined by another local celebrity, Angela An. The local morning news anchor has an interest in food and drinks that brought her and her husband to develop Food Hop, a series of culinary and beverage tours.

Cris did not let us down when it came to mixing it up behind the bar. Her creations were both tasty and beautiful and included Black Orchid, with Belvedere Black Raspberry, St. Germain Elderflower, white cranberry and lemon juice, served over a frozen black orchid.

There was also Marquee, with Belvedere Cytrus, Cointreau Noir, agave nectar, blood orange puree and lemon juice, and a citrus-free creation made just for me with hibisucus syrup, Plymouth Gin, ginger liqueur and Veuve Clicquot Champagne (so many of my favorite liquids!).

We talked about the big foodie movement in Columbus and how the distilleries have joined in as we sampled a few of the appetizers at M. Scott and Angela raved about the Butter Poached King Crab while I relished the Kobe Beef Mini Burgers with Monterey jack cheese, caramelized onions and sea salt fries. It was the first meat I had in weeks and I was starting to appreciate it even more know that I was eating mostly vegetarian.

Angela had to get home (morning anchors have early morning wake-ups) and Scott and I continued to talk about all there was to do, see and eat in Columbus, where Cameron Mitchell is just one of the restaurateurs bringing in interesting eateries. For dinner we shared the Beer Short Ribs with glazed carrots and celery root puree, and the Veal Mignon, a braised veal cheek with an asiago crepe and shitake mushroom sauce. Both were great, but the Macaroni & Cheese with Tillamook cheddar and black truffles was phenomenal.

The dessert menu looked as good as the main one and it took a while before we narrowed it down to the Root Beer Float with warm chocolate chip cookies, root beer granite and chocolate syrup, and the Apple Pie, with warm apples, almond crumble, Apple Jack ice cream and cider caramel. They were perfect choices and we were both stuffed when we left.

Scott dropped me off at the hotel and I got a good night’s sleep. After the wonderful meal the night before I was in no rush for breakfast and took my time walking over to the North Market, located just behind to Hampton Inn in the Short North area. I was quite impressed with the selection of cheese, meats, fish, poultry, chocolates, breads, kitchen items and more. I learned a bit about the evolution of markets throughout Columbus in the early 20^th century, leading to this one now.

I wandered for a while, trying to decide what to try. The scent of waffles at Taste of Belgium beckoned me and I watched them turn one of the balls of dough into a delectable treat. Then there was Jeni’s Splendid Ice Cream, where treats like Goat Cheese with Cognac Figs have garnered them a reputation even out of the Midwest.   Before I left I also tasted one of the Bavarian pretzels at Brezel, and picked up a loaf of Sourdough bread (my daughter’s favorite) to .bring to New York with me from Omega Artisan Baking

In addition to everything you find in the 35 stalls, there is a Farmer’s Market here outside in the spring and cooking classes upstairs. The Columbus Dispatch also films a weekly segment from here.

I had to leave North Market because I had a full day ahead of me with lots of eating and drinking. I was excited to be visiting some of Columbus’ distilleries, but first I was heading over to meet my organizer for this trip, Amy Weirick, to make some candles.