La Dolce Vita Ristorante & Lounge | November 25, 2011

740 South B Street, Heritage Square
Oxnard, CA 93030

http://www.theldv.com/

 

Miller-Stein Ranking

Our food experience | 4.4 Buckeyes

Quality | 4.5 Buckeyes

Cost | 4.25 Buckeyes

Character | 4.75 Buckeyes

Beverages | 4.0 Buckeyes

Service | 4.5 Buckeyes

 

Gnocchi con Pollo | $11.95
Italian potato dumplings with chicken, squash, leek and peppers in a roasted garlic cream sauce

Seared Ahi | $13.95
Sesame seared and served with citrus vinaigrette atop mixed greenswith green onion, sesame seeds and sliced almonds

Grilled Vegetable | $10.00
Assorted vegetables grilled then marinated in our balsamic dressing topped with provolone cheese and melted

Stein and I spent Thanksgiving in Southern California with his family this year and decided we needed to try a new restaurant in Oxnard (a small town just North of LA).

We settled on an Italian restaurant that received rave reviews from the locals. Since we were in California, we asked Fishman (Miller’s friend) and Ruiz (Fishman’s boyfriend) both of whom reside in LA, to join us.

La Dolce Vita is located in downtown historic Heritage Square in Oxnard and is tucked away in a cozy historic-style house. From the moment we arrived we felt welcome; a great comforting feeling.

When we arrived, other than the Fishman-Ruiz duo, we were the only people there. Since we were there for lunch, we didn’t anticipate there being much of a crowd. Fishman and Ruiz were already enjoying white wine which they remarked was quite tasty and enjoyable.

We were greeted by our waiter who was very friendly and he brought Stein and me water with lemon. Our waiter was quick to return to take out order and brought warm, freshly baked bread, which was wonderful. The bread came with a tomato type salsa which went well with the warmth of the bread.

Stein and I ordered the same thing, not on purpose, the grilled vegetable sandwich. The sandwich was wonderfully seasoned with all types of vegetables including very tender flavorful mushrooms. The vegetables were grilled to perfection and still had a bit of the much needed crunch. The balsamic dressing that accompanied the vegetables was a perfect match. The side salad that came with the sandwich was fantastic, spinach leaves and cabbage, also marinated in the balsamic was a great addition to the meal.

Fishman went with the gnocchi which she really enjoyed. The plate of pasta was more than she was anticipating for a lunch portion but was fond of the fact that she could take home leftovers. Fishman really enjoyed the fresh garlic cream sauce that coated the pasta saying that the sauce had a smooth yet rich texture and was not overwhelming thick, like many cream sauces. Fishman also appreciated the fresh vegetables that were mixed into her dish.

Ruiz went with the seared ahi salad. Ruiz mentioned that he has always appreciated a well done ahi. When the salad arrived, we noticed it was also a very generous portion for a lunch size. Unsure whether there was enough dressing for his salad, Ruiz asked for additional dressing. The waiter brought out what seemed to be the same house made balsamic dressing from the other dishes. The salad was originally coated with a citrus vinaigrette and Ruiz was thrilled he had asked for the additional dressing. The balsamic has a molasses like consistency and added the perfect amount of sweetness to the seared ahi which was breaded with sesame seeds. Both dressings melded surprising well together.

Stein and I chatted with the Fishman-Ruiz duo for a bit and enjoyed the quiet atmosphere of the cozy Italian den.

Between the reasonable prices, warm atmosphere, and fantastic the service, we were thrilled we had selected La Dolce Vita. If you find yourself in Oxnard we whole heartedly recommend stopping in La Dolce Vita for a quick bite.

Vittoria Ristorante & Bar | September 16, 2011

10241 Sawmill Parkway

Powel, Ohio 43065

http://www.vittoriacolumbus.com

Miller-Stein Ranking

Our food experience | 4.85 Buckeyes

Quality | 5.0 Buckeyes

Cost | 4.25 Buckeyes

Character | 5.0 Buckeyes

Beverages | 5.0 Buckeyes

Service | 5.0 Buckeyes

Fried Calmari | 8.95

Bruschetta | 8.95

Vittoria Antipasto | 11.95

Chianti Classico

Chianti Ruffino

Pinot Noir

Sauvignon Blanc

Chicken Piccata | 21.95/24.95

Chicken Caprese | 17.95

Chilean Sea Bass | 27.95

The Vittoria Filet |28.95

Risotto Milanese | 27.95

Broiled Salmon | 23.95

The Stein’s came into town for a week so we couldn’t pass up the opportunity to join the Stein and Miller families for a great meal. After reading some great reviews, we decided to go with Vittoria, an Italian, American up-scale restaurant tucked in the heart of Powell, Ohio.

After making a reservation on Open Table for 7:30, we all eagerly awaited our dinner adventure.

Stein and I arrived first, informed the host our party arrived and waited for our table to be ready and our families to arrive. Within ten minutes, our parents and Stein’s brother arrived and we were swept away to our table.

Upon entering the main room of restaurant, we were greeted by candles lighting the room with a pleasant glow, a fireplace on either side of the room and white tablecloths delicately draped over the tables. The mood was set with a guitarist playing calming music as we took our seats.

Our server, Carlo, a New York native with a great attitude, quickly welcomed us. We ordered appetizers and drinks and prepared for a great meal. We decided on the fried calamari, bruschetta, and an antipasto dish. The appetizers came out quickly and didn’t last long. Dad Miller described the calamari as light and crisp and really enjoyed that it didn’t have the “heaviness” to it that typical calamari has. The bruschetta was also a crowd pleaser with a sweet balsamic reduction drizzled over the top. The antipasto was also enjoyable with the spread of cheeses, olives and meats all very fresh.

The wine list was very nice; a good number of choices, with a range of prices,  without being overwhelming.  The list featured Italian wines, but not to the exclusion of some good domestic wine choices. The choices for wine by the glass were more extensive than you usually see, and the four of us that ordered wine opted to order by the glass.  The wine was served promptly, and the portion sizes were good, and larger than you often receive.  Dad Miller and Mom Stein ordered Chianti, although Mom Stein chose the Classico, and Dad Miller picked the Superiore.  They quizzed Carlo on the difference between the two and, impressively, he knew that the difference related to Italian wine processing and aging rules. Both Chiantis were very good, with the Classico having the “bigger” flavor.  Stein’s Brother opted for the Pinot Noir which he enjoyed. I went for my favorite, the Sauvignon Blanc, which was crisp and refreshing.  All in all, the wines were an excellent accompaniment to our meals.

 

Once we devoured the appetizers we were quick to order our main courses. Dad and Mom Stein went with the chicken piccata, Stein’s Brother selected the chicken caprese, and Stein went with the Chilean sea bass. On the Miller side, Mom Miller decided on the filet, Dad Miller went with the risotto and I selected the salmon.

Mom and Dad Stein really enjoyed their chicken piccata explaining that the lemon flavor from the sauté mixed with the wine gave the dish a lot of fresh sweet flavor. Mom Stein is usually cautious about Alfredo sauce but was pleasantly surprised, it was less of the typical drenching of sauce and was well intergraded into the noodles with a cheesy flavor.

Stein’s brother also likes his chicken caprese and loved the freshness of the garlic tomatoes and roasted red peppers.

Stein’s Chilean sea bass was also a favorite. No stranger to sea bass, the Stein’s expectations were high, but he really enjoyed not only the display but also the mildness of the fish with the accompanying fresh vegetables. Stein was also very pleased and intrigued by the walnut sauce that covered the fish, which also covered the scrumptious small asparagus.

Mom Miller’s filet was also enjoyed. Choosing a medium well style of cooking, the filet came out perfectly cooked; it was juicy and full of rich flavor. The asparagus was thin and cooked to perfection and the roasted red skin potatoes were warm and also cook wonderfully.

Dad Miller’s Risotto Milanese was nothing short of phenomenal; the risotto was prepared perfectly, and the seafood was abundant and tasty.

I also really loved my salmon, which was prepared by broiling. The creaminess of the salmon was very unexpected but was superb. One annoyance is when the fish isn’t deboned, but this salmon was bone free and I was able to easily enjoy it. The seasonal zucchini and yellow squash that was a substituted for the asparagus was also well prepared; it was moist and still contained the fresh crisp flavors.

The manager of the restaurant treated our party like royalty. We were checked-up on several times and John, the manager was very thorough making sure everyone in the room was enjoying their dining experience.

After we had finished dinner we were surprised with a treat from the chef. We were treated to limoncello, a dessert drink. Everyone at the table really enjoyed the drink; it had a milky like quality and has a fantastic sweetness to it. John, the manager explained that the wife of the owner of the restaurant makes this particular dessert drink in a very unique way; the drink takes about a month to ferment and develop the heavenly sweet taste.

Last but not least we decided to order to pieces of chocolate cake for the table. The cake was described as delicious; it was thick and moist. The icing was a fudgy and accompanied the cake well.

Overall we had a wonderful dinner. From the exquisite service to the delightful meals the night could not have gone any better. Two wonderful families, soon to be one, coming together and enjoying great food - what could be better? We questioned each other at the end of the night asking if we would each come back and between the seven of us, I heard “yes,” “absolutely,” “most definitely.” Safe to say we’ll be back!

Basil Short North | August 27, 2011

1124 N High St

Columbus, OH 43201

http://www.basilshortnorth.com/

Miller-Stein Ranking

Our food experience | 4.32 Buckeyes

Quality | 4.5 Buckeyes

Cost | 4.2 Buckeyes

Character | 4.5 Buckeyes

Beverages | 4.2 Buckeyes

Service | 4.2 Buckeyes

EGG ROLLS (Two) | $4.50

Crispy spring roll wrappers stuffed with ground chicken, vermicelli noodles, carrots and bean sprouts, served with sweet & sour sauce

SWEET POTATO FRIES | $4.50

Thin cut sweet potato deep fried in batter until golden brown; served with Thai dipping sauce.

CRAB CREAM CHEESE WON TONS (Six)| $6

Crispy wonton wrapper stuffed with a mixture of crab and cream cheese. Served with sweet & sour sauce.

CRISPY CHICKEN TOAST | $6

Ground chicken, egg and green onions layered on a toasted baguette; deep fried until golden and served with sweet Thai sauce.

CASHEW CHICKEN

Sliced chicken, cashews, bell peppers, dry chili and onions, stir-fried in Chinese wine.

PAD THAI | $9.50

Thin rice noodles, egg, bean sprouts, crushed peanuts, green onions and your choice of meat or tofu in a tasty Thai sauce.

NOODLE KEE MOW | $9.50

Soft wide rice noodles (crispy add $1), onions, tomatoes, Thai basil and bean sprouts in a tasty sauce.

Short North Adventure With The Chavan-Surovjak Duo

Our good friends Chavan and Surovjak asked if we were interested in meeting them for dinner. Never turning down an opportunity for a great meal, Stein and I were in. We threw around a couple of ideas but ended up deciding on Basil, a Thai restaurant in the Short North.

Luckily we decided to eat early, so parking was easy as pie, we metered right outside the restaurant and headed in. Upon entering we waited for a few moments while the hostess seated the large family ahead of us. Once we were greeted, we were quickly escorted to our table. The ambiance was excellent, the lights were dim, the mood very inviting and warm. A large bar takes up about a fourth of the restaurant and the remaining area is dedicated to seating; booths and tables.

Chavan and Surovjak arrived right after we arrived and we took a few moments to catch up. We were greeted by our waiter who took our drink order. Chavan was hoping for a glass of sweet red wine, but her first selection and second selection were sold out, so she ended up going with a recommendation from the waiter, sauvignon blanc mixed with sprite. Surovjak and Stein both went with a 312. I decided to go with my usual, a glass of sauvignon blanc.

Our drinks arrived in a timely manner and we ordered several tapas to share for our appetizers. We went with egg rolls, sweet potato fried, won tons with cream cheese and crab, crispy chicken toast and cashew chicken. The appetizers arrived quickly, which was great because we were starving. Admittedly we were a little shocked that everything we ordered was deep fried in a thick batter; I think we should have read the descriptions more carefully. We weren’t too fazed because we dug right in. The egg rolls were probably our favorite; they were crunchy on the outside and full of fresh flavor on the inside. Also very delicious were the fried sweet potato fries, they were accompanied by a sweet vinegar sauce which once dipped on the sauce, has a powerful and delicious salty taste. The won tons were also fantastic, once you get passed the outer layer of fried dough the inner pocket is creamy and soft; who would have thought of cream cheese and crab… delicious! The crispy chicken toast was another deep and thick fried dish. The flavor was good but the fried aspect was a bit overwhelming. The cashew chicken was also great, the cashews were lightly seared and the peppers were extremely fresh.

After we finished up our appetizers we didn’t wait long before ordering dinner. Chavan ordered the noodles and was very satisfied. Chavan said the flavors all melded together nicely and that the fresh vegetables mixed with the Thia sauce was a great combo. Surovjak went with noodles and steak, which was delicious. The meat was tender and juicy and the rice that came with it gave the meal substance. The dish wasn’t too spicy and allowed for a lot of flavors to stand out. Stein decided to go with the noodle Kee Mow which is prepared with a thicker noodle. Per usual, Stein went with one of the hottest levels of spice and wasn’t disappointed. The tasty sauce didn’t shame its name; the sauce gave the dish the spice and life it needed to be considered “delicious.” I went with the traditional Pad Thai which also didn’t disappoint. The sauce was sweet and the crunch from the vegetables made for a fun experience. There was plenty of food left over by the end of dinner because we had had so many appetizers. With plenty of leftover we were all full, satisfied and pleased with how our dinner was prepared and cooked.

We weren’t too shocked by the prices, Basil is a nicer restaurant and we were able to get our drinks during happy hour, a discounted rate. All of the prices were clearly labeled on the menu so when our check arrived we weren’t too taken aback.

Our server was very attentive throughout the night and wasn’t overwhelmed by the fact that the restaurant got very crowded as the night went on. We sat for a while and enjoyed the company of the Chavan-Surovjak duo. With great ambiance, good service and fantastic food, it’s safe to say both the Miller-Stein and Chavan-Surovjak duos would recommend Basil to other and would visit again!

The Brown Bag Deli| August 7, 2011

898 Mohawk St

Columbus, Ohio 43206

http://www.thebrownbaggv.com

Miller-Stein Ranking

Our food experience | 3.4 Buckeyes

Quality | 4.0 Buckeyes

Cost | 4.0 Buckeyes

Character | 4.5 Buckeyes

Beverages | 2.0 Buckeyes

Service | 2.5 Buckeyes

Number One On Ten | 
$6.75

Turkey, baby swiss, coleslaw & Russian Dressing on nine-grain bread

The Cuban | 

$6.99

Smoked ham, Swiss cheese, mustard, mayo, and dill pickles on grilled cibatta bread

The Village Addiction |

$7.25

Smoked turkey and Havarti with cranberry mayo grilled on sourdough bread

Stein’s Birthday Lunch

Stein and I apologize for the lack of blogs but between work, wedding planning and social gatherings we’ve been super busy. Not to worry, we’re back! Our most recent adventure took us to German Village in Columbus. Brown Bag Deli is located in the heart of German Village and is one of Stein’s favorite delis. Stein’s brother, who was joining us for Stein’s birthday lunch and I had never been so were looking forward to trying something new.

We didn’t have any trouble finding a spot to park and parked along the street right outside the deli. The first thing we noticed upon entering the restaurant, no air-conditioning. It was about 87 degrees that day and the few ceiling fans weren’t making it much cooler. We examined the menu written on chalkboards on the walls, decided what we wanted and ordered at the counter. The deli only has drinks by the can, or plastic container so no refills.

Stein’s brother ordered #5, The Cuban, which was smoked ham, swiss cheese, mustard, mayo, and dill pickles on grilled cibatta bread with a bag of Cape Cod kettle cooked sour cream and onion chips. Stein’s brother enjoyed the variety of flavors that made up his sandwich and liked the fact that the sandwich was grilled, which helped meld all of the flavors together. The large bag of chips complimented the sandwich well and Stein’s brother was only able to finish about ¾ of his lunch.

Stein went with the #7, The Village Addiction, which is made up of smoked turkey and havarti with cranberry mayo grilled on sourdough bread. Stein’s sandwich was also heated which helped the flavors mix together well. Stein especially enjoyed the cranberry mayo dressing on the sandwich explaining that it added sweetness to the other elements of the dish. Each sandwich came with a pickle, which is quite typical of delis, but it was a nice touch.

I went with the #1, The Number One on Ten, which is turkey, baby swiss, coleslaw & Russian Dressing on nine-grain bread. Like all the other sandwiches, the grilled aspect was excellent. The coleslaw and Russian dressing was a new and unique taste for me. Typically coleslaw has always been a side dish, but adding it into every bite of the sandwich was great, two made into one! Stein and I shared a bag of Cape Cod kettle cooked salt and vinegar chips, which was plenty big for the both of us.

The restaurant was managed by people who busily work to maintain the relaxing feel of the restaurant. Picnic style tables with benches add to the character of the deli allowing for a feel of family style eating. There is also a small dining area outside for those that enjoy the outdoor eating environment.

Although we were quite hot while dining the food more than made up for the temperature debacle. A fun spot for lunch, the Miller-Stein duo and Stein’s brother recommend Brown Bag Deli for a fun afternoon out in German Village.

mk the Restaurant | June 17, 2011

868 North Franklin Street

Chicago, IL 60610-3114

http://mkchicago.com/index.swf

Miller-Stein Ranking

Our food experience | 5.0 Buckeyes

Quality | 5.0 Buckeyes

Cost | 5.0 Buckeyes

Character | 5.0 Buckeyes

Beverages | 5.0 Buckeyes

Service | 5.0 Buckeyes

A Spring tasting menu | 54

Artichoke

Chilled artichoke soup, manila clams, lemon, raineri olive oil, parsley

Asparagus

Roast purpule asparagus, morel mushrooms, parmigiano-reggiano

Walleye

Grilled lake erie wallere pike, fava beans, baby leeks sorrel, fennel vinaigrette

Ricotta & apricot

Nono’s ricotta cheesecake, caramelized apricots, pistachio coulis, apricot granita

French fries and truffle sauce

MK Restaurant in Chicago

The Proposal Night

We’re sorry for the lack of pictures; Stein and I were concerned that the restaurant would frown upon us taking pictures. We were also just too wrapped up in the excitement of the evening!

Stein confessed to planning every minute of the night he proposed. He began by selecting a Chicago native favorite.  MK Restaurant, located a short walk from the hustle and bustle of Michigan Avenue, the outside of MK doesn’t do the restaurant justice. When you walk inside, you’re shocked; the glass vaulted ceiling, pristine white table clothes and fabulous china catch you off-guard.

We were greeted by the friendliest host and hostess we’d ever come in contact with and were shown to our beautiful table. We were promptly approached by our server who was ready to tend to our every need. Stein had read online that the service at MK was like no other; the attention they pay to the diners and the care they take when taking your order and delivering food was phenomenal.

Stein started with water and then decided to get a glass of wine. After selecting a pinot grigio it was my turn. I selected sparkling water and a glass of sauvignon blanc. Both glasses of wine were served in a large glass with generous portions (plenty for the entire meal).

Stein was particularly attracted to the Spring Tasting Menu, a pre-selected variety of menu options. After reading the description, we were both sold, we both went with it.

The first course was a small piece of salmon on a lightly toasted piece of bread with a sauce and cheese. It was a perfect way to start the meal, it got our taste buds ready for the magic we were about to encounter.

The soup was the first substantial item on the menu. An artichoke based purée with a sprinkling of cheese on top served chilled was a great way to officially start the meal. The base was creamy, but not too thick and tasted great. A variety of bread was also brought out at this time which complimented the soup well.

The next course was an asparagus and mushroom salad. Like we’ve written about previously, asparagus is very difficult to cook correctly. MK’s asparagus and mushrooms, however, were incredible. The perfectly cooked vegetables were marinated in a sauce that was very unique that blended perfectly with the vegetables. Stein and I both made sure to clean our plates.

The next course was the main course; grilled walleye was brought to us on a bead of sautéed baby spinach marinated in another delicious sauce. The walleye was small and manageable and didn’t have the extreme fishy taste I often fear. It was a very mild fish that tasted very fresh. Stein would never forgive me if I forgot to mention the French fries. MK is popular for its French fries with among other things, so we had to try them. The fries lived up to our expectations, sprinkled with seasoning and fresh herbs, the fries were served with a creamy truffle sauce that has a mayonnaise type consistency and taste – very delicious!

Next up was the dessert, which we were thrilled to try. A cheesecake-like pound cake served with grilled pears and apricots with a citrus sauce. Just reading the description was mouth-watering and the first bite and all bites to come were better than we imagined. The light a fluffy cake mixed with the warmed fruit was excellent.

I’m not sure if it was the excitement of the night, excellent food, great service or ambiance, but this was one of the best, if not the best dining experiences the Miller-Stein duo has ever had. A night ending with a sunset horse and carriage ride along lake Michigan with the most incredible person by your side… how could I ask for anything more? Well, the surprises weren’t done yet... Stein planned the most magical day and proposed!!

What will happen to the name of the blog you ask? Well we’d like to leave that up to our readers! Do we:

1.     Leave it the same, stick with the classics

2.     Change to Dine with Stein & Stein

3.     Change to Dine with the Stein’s

4.     Change to Dine with Stein squared

Don’t worry readers, you have time!

SPAGIO | June 9, 2011

1295 Grandview Avenue

Columbus, OH 43212

http://www.spagio.com/

Miller-Stein Ranking

Our food experience | 4.18 Buckeyes

Quality | 4.6 Buckeyes

Cost | 3.5 Buckeyes

Character | 4.5 Buckeyes

Beverages | 4.0 Buckeyes

Service | 4.5 Buckeyes

Bruschetta Pizza | $14

extra virgin olive oil, roasted garlic, diced tomatoes, Parma prosciutto, mozzarella cheese, & fresh basil                 

Vegetable Pizza Roll | $13

spinach & bell peppers roasted in garlic, artichokes, asparagus, mozzarella & cheddar cheeses finished with roasted red pepper sauce                 

North Atlantic Lobster-filled Ravioli | $17

served with fresh Parisian carrots, sugar snap peas, tomatoes, & a light beurre blanc sauce

Grilled Chicken & Spinach-Filled Ravioli | $14

served with Parisian carrots, sugar snap peas, tomatoes, & creamy pesto sauce, topped with shaved Parmesan Reggiano & fresh herbs

Dinner with the Walsh-Yauk Duo

Always up for a dinner adventure with great friends, our companions, Walsh and Yauk asked us if we’d like to try a spot we had often walked by, peered in the windows of and wondered about.

Spagio is a hard to miss Italian restaurant in the heart of Grandview. Along the main drag, Spagio has a great view of the beauty of the town. Known for their wood fired pizzas, Spagio is always suggested to those looking for an authentic, fresh and full of hearty flavor pizza.

We decided to plan our dinner on the early side to avoid the crowds and ensure a parking spot in Grandview. After finding a parking spot fairly quickly we walked over to Spagio and were seated immediately upon arriving. Our hostess was gracious and showed us to our table. Walsh and Yauk arrived just a few minutes later and we ordered drinks.

Yauk went with an intriguing looking drink with actual herbs infused for added favor. Yauk explained that the drink was strong, but full of fantastic and interesting flavors. Walsh decided to go with the sangria which she really enjoyed. The fruit added to the drink was a nice touch and the flavors were very “summer-like” Walsh explained. Stein went with his usual, diet coke and I decided to stick with water.

After contemplating our dinner choices we were each finally able to come to a decision for our meals.  We all had a chance to catch up and chat while we awaited our dinner. We didn’t have to wait too long and our dinners were arriving.  One thing we noticed right off the bat was the portion sized. Some meals seemed to look like they would be more “filling” than others.

Yauk went with the North Atlantic Lobster-filled Ravioli - served with fresh Parisian carrots, sugar snap peas, tomatoes, & a light beurre blanc sauce. A little unsure of the portion size, Yauk dove in with an open mind. Yauk explained that the sauce was rich and creamy and was pleasantly surprised to see that the dish encompassed real meat. Yauk thoroughly enjoyed his ravioli alongside his drink, a great combination!

Walsh decided on Grilled Chicken & Spinach-Filled Ravioli. A bit overwhelmed by the amount of food on her plate, she didn’t let that discourage her. Walsh explained that the dish was well cooked and prepared well. The components of the meal were fresh and hit the spot.

Stein went with the Bruschetta Pizza.  Stein is always looking to try something new, never afraid of intriguing sounding items on the menu. Per usual, Stein was not disappointed by choosing something new; he really liked the Bruschetta Pizza and stated that is was better than he was anticipating.

I, on the other hand, played it safe. I decided to select the Vegetable Pizza Roll - spinach & bell peppers roasted in garlic, artichokes, asparagus, mozzarella & cheddar cheeses finished with roasted red pepper sauce. I opted out of the variety of three cheeses and just went with the mozzarella, which I did not regret. The one cheese was plenty and the veggies tasted garden fresh, which is always exciting. There’s not much worse than old flavorless veggies and Spagio has exceeded my veggie “snob” expectations.

Overall, the service at Spagio was excellent. The meal was a bit pricier than we thought before dining there. The prices are clearly labeled on the menu, though. It’s hard to find a great tasting, authentic feeling and comfortable socially Italian restaurant in Columbus, but I think the Walsh-Yauk duo along with the Miller-Stein duo found just that.

We highly recommend Spagio for a great dining experience with fantastic friends, family or a date!