The River Club Restaurant | 21 January 2011

679 W. Spring Street

Columbus, Ohio 43215

Miller-Stein Ranking

Our food experience | 4.4 Buckeyes

Quality | 4.5 Buckeyes

Cost | 4.0 Buckeyes

Character | 5.0 Buckeyes

Beverages | 4.0 Buckeyes

Service | 4.5 Buckeyes

We began with a basket of bread, which included white sourdough and a wheat raisin.

Miller:

Caesar Salad

Romaine Lettuce, Parmesan Reggiano, Caesar Dressing, Sun Dried Tomato Crostini

Pan Seared Escolar

Whipped Sweet Potatoes, Fennel Micro Greens Salad, Blood Orange Gastrique

Vanilla Cheesecake

Strawberry Glace, Whipped Cream

Stein:

Roasted Beet Chevre Cheese Salad

Roasted Red & Gold Beets, Baby Arugula, Toasted Pistachio Honey Infused Chevre Cheese

Center Cut Strip Steak Oscar

Parmesan Truffle Whipped Potato, Garlic Roasted Broccolini, Lump Crab Bearnaise

Chocolate Chip Bread Pudding

Rum Reduction, Chocolate Sauce, Whipped Cream

A few times a year Restaurant Week comes alive in Columbus. Some of the trendiest restaurants open their doors to diners interested in paying a little less for dinner. Restaurants that would normally be budget busters for locals agree to design a menu for an affordable price. When viewing the options for Restaurant Week, one can choose from a variety of prices and dining options. The cost per dinner prices range from $15 to $35 depending on the restaurant. In addition to providing tasty meals for less, Restaurant Week donates $5,000 from each Restaurant Week and has contributed $15,000 to date. Very important disclaimer – drinks are not included in the price.

Stein and I have tried to participate in the previous Restaurant Weeks taking advantage of the variety of affordable dinner options. This time around we chose The River Club, a normally pricey option, set a ways back from the business of the city across the river from downtown. The dining room gives the appearance the diners are hovering over the river while the downtown twinkles just beyond the wall of windows.

Upon arrival, Stein and I were greeted and we hung our coats up. A pianist serenaded us as we were escorted to our table, which was directly in front of a crackling fireplace; the warmth on our backs felt incredible considering the temperature outside was a chilly 4 degrees. To our left, the above-mentioned wall of windows with a picturesque view of downtown and to our right, a window into the kitchen where the chefs were hard at work.

Per usual, my interest was drawn to the wine menu. I selected a white zinfandel and Stein, the DD, went with a diet coke. Our bread arrived shortly after our drink and we dove right in. The bread was warm and helped carry us over to the next course. Our salads came shortly after we had our fill of the bread.

The caesar salad was likely one of the best I have had in a while. The leaves were fresh and the dressing was perfectly proportioned throughout the salad. It was toped with a slice of lightly toasted parmesan bread which was a tasty addition. Stein described his beet salad as having a sweet and mouth watering dressing atop an assortment of fresh green leaves accompanied by a flavorful beets.

The main course came out fresh from the kitchen and piping hot. The fish was wonderfully prepared and cooked elegantly. The pan seared fish laid atop and bed of creamy whipped sweet potatoes with mixed greens lightly draped over it. The fish was light and mild and didn’t overpower the other elements on the dish. Stein’s steak, cooked medium, also arrived fresh from the kitchen and was aside garlic mashed potatoes and steamed broccoli. Stein described the steak as “one of the tastiest and best prepared steaks I have ever eaten.” Stein isn’t a huge steak eater but thoroughly enjoyed his dish.

Our mouths watered as we admired the tables around us enjoying their desserts; luckily ours weren’t too far behind. The vanilla cheesecake was a small but filling portion. The raspberry glaze complemented the dish nicely and the cheesecake was moist and flavorful. Stein’s chocolate chip bread pudding came out steaming and can be described as mirroring the taste of a chocolate chip cookie in the form of a cake. Stein described the bread pudding as “really hitting the spot.”

I think “hitting the spot” is a good way to describe our experience at River Club. Our experience hit the spot in terms of putting to rest our curiosity of what would normally be an over our budget type of dining experience.  Stein and I whole-heartedly support Restaurant Week and look forward to the next rotation!