The Crusher, Cabernet Sauvignon, Clarksburg, California | $7.50
Whitehaven, Sauvignon Blanc, Marlborough, New Zealand | $12.00
Founders Centennial IBA
Lobster “Mac & Cheese” | $15.00
orechiette, mascarpone, truffle oil, parmesan tuile
Tomato Mozzarella Flatebread | $8.00
pomodoro, smoked mozzarella, basil
Pig Lovers Flatbread | $8.00
Mushroom Risotto | $15.00
Chicken Pesto Panini | $7.00
roasted peppers, fresh mozzarella, sourdough
Wilted Spinach | $3.50
feta and walnuts
Spinach Salad | $8.00
A couple of our very good friends, the Barcomb duo, suggested a night out and requested Stein and I pick to the location. We had heard great things about Latitude 41, a fun restaurant in downtown Columbus that serves local ingredients, seasonal vegetables and fruits and naturally raised meats.
Stein and I arrived a bit early and had no trouble parking because the restaurant is attached to the Columbus Renaissance Hotel and if you’re server validates your ticket, parking is only $3.00, a bargain for downtown Columbus!
We entered through the hotel and found our way to the restaurant area. Stein and I made a reservation, but soon realized we didn’t really need one, we were the only ones there. We were a bit on the early side (for dinner) at 6:00 pm, but both a bit surprised at the lack of diners.
The staff was very friendly and the atmosphere of the restaurant was nice, the decor was on the modern side, but it was still welcoming and comfortable. A nice touch was the purse hooks, which our server offered to us so our bags didn’t have to sit on the ground.
The Barcomb duo arrived soon after we sat down. After we took a few minutes to catch up, we decided on the Lobster Mac and Cheese for the table to start with; a great choice! It was fantastic, the sauce was rich and creamy and the noodles were cooked perfectly. The lobster was fantastic; it tasted so fresh.
B. Barcomb and I decided to each enjoy a glass of wine; Barcomb went with the Crusher Cabernet which she described as smooth with no bite. I went with the Whitehaven Sauvignon Blanc which had a delicious sweetness and wasn’t tart at all. K. Barcomb decided to try a beer, he chose the Founder Centennial IBA, which he really enjoyed. Stein stuck with water and we all had a chance to enjoy our drinks and catch up before we ordered. Our server was very attentive and sensitive to the fact that we wanted to take our time and enjoy each other’s company.
We soon decided on what we wanted and were looking forward to trying the local and seasonal specialties that the chef would prepare. K. Barcomb went with the Pig Lovers Flatbread (yes, that’s really what it’s called). K Barcomb explained that the flatbread was enjoyable and had a sweet glaze but noted that the meat was extremely smoky and the smoke flavor didn’t dissipate much throughout the dinner. B. Barcomb settled on the Tomato Mozzarella Flatbread, which she also enjoyed noting that the crust was thin and crisp and really enjoyed the basil that sat atop the flatbread.
Stein went with the spinach salad to start, which came with a very tasty vinaigrette dressing and walnuts scatted inside the salad. For dinner, without knowing the true size of the “small portion” of the Wild Mushroom Risotto, thought it would be enough. Unfortunately, the portion was e extremely small and really only had about five bites of risotto. The risotto, although small portion wise, was very tasty; it had a light but creamy texture. I went with the Chicken Pesto Panini and the Wilted Spinach. The Panini came out piping hot, which was nice and the spinach, although a bit on the cool side, was delicious, very hearty. The flavor of the pesto complimented the chicken well and the Panini was toasted well, and didn’t get that ‘wet’ feeling, which often can happen in a Panini.
Overall, we really enjoyed our experience at Latitude 41. It was wonderful to catch up with the Barcomb duo and nice to have a quiet restaurant to enjoy a delicious dinner. The prices were a bit on the high side, but we knew what we were getting into after checking out the menu online before visiting.
No comments:
Post a Comment