793 N. High Street
Columbus OH, 43215
http://www.hubbardgrille.com/
Miller-Stein Ranking
Our food experience | 4.6 Buckeyes
Quality | 5.0 Buckeyes
Cost | 4.0 Buckeyes
Character | 5.0 Buckeyes
Beverages | 5.0 Buckeyes
Service | 4.0 Buckeyes
AGAVE COOLER | 10
Watershed Gin, Pure Agave, fresh squeezed grapefruit and lime juices, fresh basil
ARUGULA SALAD | 5.5
Organic arugula & mixed greens, tossed in a poppy seed vinaigrette, dried cherries, goat cheese and crispy shallots
GRILLED VEGGIE | 10
Thinly sliced grilled zucchini, yellow squash, portabella mushroom, bell pepper, tomato, red onion, herbed goat cheese spread, brioche, fries
SCOTTISH SALMON | 19
Pan-roasted filet with local butternut squash purée, sautéed spinach, chive oil
GRILLED CHEESE | 9
Ohio Artisan cheese, creamy cup of five-tomato soup as your side
Hubbard Grille
Our neighbors and good friends, the Algie-Measelle duo, invited us to join them for dinner. Algie, one of our neighbors, had asked her Dad to visit her and we all wanted to take him to a unique Columbus hot spot. We ended up selecting Hubbard Grill in the Short North.
True to form, we struggled to find a parking spot in the Short North for about 15 minutes. The Short North was hosting Gallery Hop, which is put together every first Saturday of the month. Gallery Hop allows local stores stay open a bit longer than normal and attract Columbus-ites and tourists from all around. Several of the wine bistros along High Street are open for wine tastings and give generous pours.
After finding a parking spot Stein and I met up with the Algie-Measelle duo and Algie’s Dad at the restaurant. We were greeted right away by our waiter who wanted to take our drink orders. Algie’s eye was immediately caught by a mixed drink, the agave cooler. It consisted of Watershed Gin, Pure Agave, fresh squeezed grapefruit, lime juices, & fresh basil. Algie had spent most of her last quarter of her first year as an MBA on a marketing project involving Watershed Gin, so she was thrilled to see a brand she had worked so hard to market on a local menu. Algie described the drink as “incredible.” She explained that the basil was a very unique element and she would have never thought to mix it with gin. She also explained that the flavors were so potent and intriguing, even after the sip “new flavors were developed during the aftertaste.” After her excellent review Stein decided he would also like to enjoy the agave cooler. Measelle went with a local beer, Algie Dad went with a white wine while I stuck with water. Stein, Measelle and Algie’s Dad all enjoyed their beverages.
We took several minutes to review the menu and all ordered. Stein and I decided we would share a meal. We started off with an arugula salad which had organic arugula & mixed greens, tossed in a poppy seed vinaigrette, dried cherries, goat cheese and crispy shallots. The salad was incredibly fresh and the sweet dried cherries blended will with the strong tones of the goat cheese. The dressing was distributed perfectly and didn’t overwhelm the salad. Both Stein and I were pleased with how fresh the lettuce was that we wanted to experiment with more veggies on the menu. We decided to go with the veggie sandwich, which is comprised of thinly sliced grilled zucchini, yellow squash, portabella mushroom, bell pepper, tomato, red onion, herbed goat cheese spread, brioche, and was accompanied by shoestring fries. We were a bit nervous that the sandwich would be soggy because of the moistness of the veggies, but it wasn’t at all. The veggies were grilled to perfection and, while still being packed full of flavor, didn’t cause the dish to be soggy. The shoestring fries were great; thin, crisp with a hint of salt, they melded well with the sandwich.
After much internal debate, both Measelle and Algie’s Dad ordered the Scottish salmon, which included pan-roasted filet with local butternut squash purée, sautéed spinach, and chive oil. They both ordered the dish medium well in hopes to have the fish cooked and warmed all the way through. Both Measelle and Algie’s Dad agreed that the fish was fresh and the bed of spinach and squash purée were perfect combinations. The fish was tender and full of flavor and was from the mouths of both, “quite satisfying.”
Algie went with the grilled cheese, which is described as Ohio Artisan cheese, creamy cup of five-tomato soup as your side. This wasn’t just any old grilled cheese. The bread triangles were made with a multi-grain wheat bread packed with flavors from the seeds. Algie really enjoyed the classic tomato soup with her grilled cheese. The soup was creamy and tasted crisp and was a fresh twist on the traditional grilled cheese and tomato soup. Algie was very satisfied.
Our waiter checked in several times throughout the meal to make sure we were having a pleasant meal. One, somewhat frustrating, aspect of the evening was the “rush” style of eating. The individuals clearing plates off tables appeared the instant you’ve taken your last bite, sometimes even before you’d swallow. The restaurant was packed both because of Gallery Hop and because it was a weekend, but that’s never an excuse to rush your diners. Other than the pushiness of the table clearers, we found it hard to gripe about our experience. The Short North location along with the modern dining style of the restaurant makes Hubbard Grille and great Columbus restaurant for the Arts District diners and diners from all around Ohio.
Miller-Stein, Algie-Measelle and Algie’s Dad all give Hubbard Grille high marks and recommend checking out this fun, energetic, and delicious Columbus hot spot.
