Lemongrass Fusion Bistro | February 14, 2011

641 North High St.

Columbus, OH

Miller-Stein Ranking

Our food experience | 4.52  Buckeyes

Quality | 4.7 Buckeyes

Cost | 4.4 Buckeyes

Character | 5.0 Buckeyes

Beverages | 4.0 Buckeyes

Service | 4.5 Buckeyes

West coast | 14


Grilled shrimp with fresh strawberries, avocado, cucumber, grape tomatoes, romaine lettuce and crispy noodles with lime vinaigrette

Sushi | California roll | 8

100% real crabmeat, and avocado

Pad-thai
 | tofu 12 
chicken 12

Rice noodles, snow peas, carrots, bean sprouts, and crushed peanuts 
stir-fried in a semi-spicy lime sauce

Chocolate Chocolate Chocolate | 7

Chocolate fudge cake topped dark bittersweet swiss chocolate mousse and finished with a sour cream chocolate ganache

Lemongrass opened six years ago in the Short North and offers a wide array of sushi rolls, sashimi and nigirl along with a variety of Pan-Asian cuisine.

Ah, Valentines Day, a day filled with flowers, kisses, love and for the Miller-Stein duo, good food. Stein surprised me and decided we should try something new. Stein had been to Lemongrass once before, but it was new for me.

Parking in the Short North, per usual was difficult. Directed to a lot with individual meters we got the last spot within a ½ mile of the restaurant. We arrived 7 minutes before out reservation and were seated early. A rose greeted us at our table as our stomachs growled. We were quick to order our drinks and our entire dinner. Stein was inspired to make our reservation at Lemongrass because they are known for excellent pad thai.

We made the executive decision to order the west coast salad knowing it would settle our tummies as we awaited our main course. The salad was unique and nothing like we have ever had before. The strawberries were a tasty touch and were juicy and ripe. The lime vinaigrette that topped the salad added a saltiness that added a delicious element to the salad.

Shortly following the salad was a California roll with real crab meat (oh yes, some places use artificial crab). This meat was excellent, a nice fishy taste added to the excellently rolled sushi.

Stein and I both went with the pad thai; I chose the tofu and Stein went with the chicken. While we waited for our main course, modern songs on a baby grand piano serenaded us. The pad thai came out piping hot and smelled delicious. We both dug right in and were immediately satisfied, the spiciness of the ingredients helped Stein and I guzzle our diet cokes, which were quickly replenished by our attentive waiter.

Dessert was easy, the description had me at the first chocolate; add two more and my mouth was watering. The dessert lived up to its name, it was sweet a melted in our mouths.

The restaurant had a retro yet modern feel to it, truly a fusion of designs. Stein got two thumbs up and a smile ear-to-ear for this selection and from now on, is in charge of Valentines Day dinner selection.

Jason’s Deli | February 7, 2011

775 Yard Street #190

Grandview Heights, OH 4321

Miller-Stein Ranking

Our food experience | 3.1 Buckeyes

Quality | 3.0 Buckeyes

Cost | 4.0 Buckeyes

Character | 4.0 Buckeyes

Beverages | 2.0 Buckeyes

Service | 2.5 Buckeyes

Chicago Club | 6.59

Herb foccacia with smoked turkey breast, bacon, provolone, smoked red pepper- cilantro aioli, organic spinach, roma tomatoes.

Build Your Own Sandwich - Side Salad with purchase | 3.99

Hot New York style pastrami on rye bread

Portobello Garden Pasta | 7.29

Bowtie pasta topped with grilled portobello mushrooms, oven roasted herb tomatoes, organic spinach, artichokes, asiago.

Club Lite | 6.59

Toasted whole grain wheat with low fat smoked turkey breast, low fat ham, swiss, low fat honey mustard, lettuce, tomato.

Chicken Club Wrapini | 6.59

Marinated chicken breast, bacon, swiss, cheddar, purple onions, roma tomatoes and fresh-made ranch dressing. Pressed between olive oil basted organic wheat wrap.

Jason's Deli was founded in Beaumont, Texas in 1976. The company offers standard deli style menu including traditional sandwiches such as Po’boys and muffalettas. Each deli has a salad bar and a daily soup selection.

Stein often told stories of an exceptional deli here in Columbus but I was convinced he raved about it simply because the restaurant shared his name. Turned out that the food was pretty delicious.

Be prepared, parking at this location is a bit of a pain; the deli is located in the heart of Grandview and like most hot spots in this small town, parking is a challenge. The restaurant is located beside an above ground-parking garage, but located next to the one of the few, if not the only gym in Grandview you may have to hunt for a spot.

The deli had a funky feel from the moment we walked through the door. Tall ceilings and exposed piping give the deli a new-age feel. Your experience begins the moment you enter; you shuffle along in a cafeteria style as you select what tickles your taste buds. After paying and exiting the line you’re confronted with a salad bar the size of a small island.

We were lucky to have Stein’s parents and brother with us for dinner; we found a table big enough for all of us and waited. Within 10 minutes our food was served to us. Stein went with the Chicago club and the endless salad bar. Stein described the sandwich as flavorful, fresh and added that the tomatoes were an excellent touch. Stein also thoroughly enjoyed the salad bar making sure to get a little bit of everything on his dish.

Stein’s Dad went with the “build your own” option selecting pastrami on rye. The portion size was extremely generous and filled the plate and was explained as being appetizing. Stein’s Dad also selected the salad option and made sure to get a nice variety of tasty options.

Stein’s Mom went with the portabella garden pasta and the salad bar. After getting a delectable salad full of her favorite veggies she began to wonder if another meal was even necessary. The salad got an excellent review but the pasta wasn’t anything spectacular; the flavors weren’t quite there.

Stein’s brother got the wrap and salad bar and after gathering his goodies from the salad bar thoroughly enjoyed the fresh ingredients that made up the wrap. Stein’s brother described the wrap as scrumptious.

Miller, daring to be different, (and knowing she could steal a nibble from Stein’s plate) opted to not get a salad and settled on the club. There seemed to be an extraordinarily large amount of meat on her sandwich, which was somewhat un-appetizing. After taking off about half of the meat Miller enjoyed the combination of ham and turkey melding with the lettuce and tomato.

After finishing dinner we were all informed that with each purchase diners get a free serving of soft serve chocolate, vanilla or swirl ice cream on a cone or in a cup. The ice cream was a tasty way to end this dining experience. Overall the dining experience was satisfying with most of the high marks coming from the fresh salad bar.

TASI café | February 5, 2011

680 North Pearl Street

Columbus, OH 43215

Miller-Stein Ranking

Our food experience | 4.2 Buckeyes

Quality | 5.0 Buckeyes

Cost | 4.0 Buckeyes

Character | 4.5 Buckeyes

Beverages | 4.0 Buckeyes

Service | 3.5 Buckeyes

Buttermilk Pancakes with Sweet and Spicy Bacon and Pure Maple Syrup |  7

Greek Scrambled Eggs with Zucchini, Tomato Feta, Toasted Sourdough |  6

Toasted Croissant Sandwich, Fried Egg, Canadian bacon, Swiss cheese |  7

Roasted Potatoes with Garlic and Rosemary |  3

Chocolate Croissant |  3.25

Stein’s parents were in town so we decided to take them to an exclusively Columbus and somewhat hidden dining spot. Getting to Tasi was somewhat difficult; tucked behind Jeni’s in the Short North, Tasi is a quant little restaurant with a “home-cooked” type atmosphere. We sent Stein’s brother ahead of time to scout out a table knowing very well that the seating space is limited. We arrived and waited in a short line and orded, paid and took our seats.

The table identification markers are different breeds of dogs leading us to assume that the owner is somewhat of a dog enthusiast. Our food arrived about 15 minutes post order and came out fresh from the kitchen.

Miller and Stein’s brother both went with the toasted croissant sandwich with fried egg, Canadian bacon and Swiss cheese. The fried egg oozed beautifully from the center of the sandwich and covered everything on the plate with a delicious egg base. The sandwich was the perfect combination of salty, crispy, soft and chewy. Safe to say, there was nothing left on her or Stein’s brothers plate.

Dad Stein decided on the buttermilk pancakes topped with sweet and spicy bacon. The pancakes were light and fluffy and with the pure maple syrup drizzled atop the stack the pancakes were truly delightful.

Mom Stein and Stein both went with the Greek scrambled eggs with zucchini, tomato feta and toasted sourdough. The dish was a genius mix of fresh eggs and perfectly cooked and seasoned veggies. Stein and his Mom both had no trouble finishing their dish either.

Mom and Dad Stein both enjoyed a cup of coffee and the table shared a warm, homemade, fresh chocolate croissant. The chocolate in the warm and lightly browned pastry melted on your mouth and left you wanting more.

Because the restaurant was booming our empty plates were scooped away from us making us feel as though the staff was hinting we skedaddle. We sat a bit longer and finally stood up only to immediately be asked if we were leaving and if the next group of people could score our table.

All around, breakfast was absolutely fantastic. Aside from the crowds and forceful exit our experience was quite pleasant and we highly recommend Tasi. As a side note, make sure your car is completely up-to-date sticker wise and you’ve fed the meter otherwise you’re sure to get a visit from the lovely Columbus ticket police, making your breakfast a little more expensive then you anticipated.

Third & Hollywood | January 26, 2011

1433 W Third Avenue

Grandview Heights

Miller-Stein Ranking

Our food experience | 4.5 Buckeyes

Quality | 5.0 Buckeyes

Cost | 4.0 Buckeyes

Character | 5.0 Buckeyes

Beverages | 4.5 Buckeyes

Service | 4.0 Buckeyes

Corn and Black Bean Burger | 14

Just made, topped with jack and guacamole

Roasted Chicken Sandwich | 15

Smoked provolone, roasted red pepper and arugula

Grilled Fish Sandwich | 16

Lettuce, tomato, red onion, and fresh herb aioli

Avocado and Chicken Caesar | 15

Roasted chicken, house made dressing and parmigiano

Created by the owners of Northstar Café, our next restaurant review is Third & Hollywood (named for the nearby street intersection). As with Northstar Café, Third & Hollywood sources the highest quality beef, pork, and poultry available, all raised humanely, using traditional methods without the use of antibiotics or growth hormones. Many of Third & Hollywood’s ingredients are locally grown, organic, or artisan produced.

We went to Third & Hollywood on a late Wednesday night with Stein’s brother and Miller’s unrelated sister. The evening began as we were escorted to our romantically lit booth and immediately greeted by our server who had a few great wine recommendations. After the drink selection we were offered an appetizer, which we declined primarily because we were ready for the main course. We have in the past, however, had the guacamole and cheese pimento dip, which is delectable.

Our booth was a comfortable temperature and we had a roaring fireplace in our peripherals, quite picturesque. After ordering dinner, we didn’t have to wait more then a 20-minute wait for our dinner. The presentation was impeccable and the plates were artfully decorated.

Miller ordered the corn and black bean burger with a side of mashed potatoes. The burger was full of flavor and was a nice blend of protein and vegetables. The homemade mashed potatoes were fresh and melted in your mouth.

Stein’s brother ordered the roasted chicken sandwich with the mashed potatoes. The chicken was cooked well and was accompanied by a slice of provolone. The sandwich was also decorated with red peppers, which added a fresh flavor to the dish. Stein’s brother also enjoyed the mashed potatoes and complimented the presentation.

Stein ordered the grilled fish sandwich with the fries. Stein thoroughly enjoyed his fish sandwich explaining that the fish was moist and the bun that was served was toasted nicely. The fries were seasoned with a tasty combination of spices.

Miller’s God-sister ordered an avocado and chicken salad. The bowl that the salad came in was two times what she had anticipated. She explained that the salad was fresh and the chicken that lay on top was juicy and full of flavor. The dressing, which she had on the side, was a nice accompaniment to the giant salad.

The service was consistently good throughout the entire dining experience and when the check arrived we weren’t too surprised at the somewhat higher than normal price tag associated with this meal. The prices were clearly labeled on the menu and gentlemen that they are; the Stein brothers generously treated the ladies to dinner.

We highly enjoyed our quiet, warm and tasty dinner experience at Third & Hollywood in Grandview and highly recommend the restaurant for a special dinner, anniversary or a date night where you’re trying to impress your date!

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!

Aab India Restaurant | 14 January 2011

1470 Grandview Avenue


Columbus, Ohio 43212

Miller-Stein Ranking

Our food experience | 4.3 Buckeyes

Quality | 4.5 Buckeyes

Cost | 4.5 Buckeyes

Character | 4.0 Buckeyes

Beverages | 4.0 Buckeyes

Service | 4.5 Buckeyes

Our Dinner

Aloo Choley |
 9.99

Chickpeas and potatoes prepared North Indian style 

Chicken Tikka Saag | 
11.99

Boneless marinated chicken cooked with spinach, cream and tomato sauce 

Nan 
| 2.69

Traditional Indian style bread 

Garlic Nan
 | 2.99

Garlic stuffed nan 

Our Experience

Aab India Restaurant offers its guests authentic cuisine from Northern India, famous for its savory “tandoori” oven dishes and exotic curries. Aab is a family owned business, which also operates five restaurants in Cincinnati. We tried Aab for the first time in the summer of 2010 and it has become our favorite Indian restaurant in Columbus. It seems recently we frequent this restaurant once a week and always leave content. Aab is fairly new to Columbus, however it seems to be quickly gaining popularity. We arrived at 7:30 on Friday night and were told we had a wait of twenty minutes. We waited at the bar for our table and ordered some drinks. Twenty minutes later, we were seated and Miller and I were starving so we ordered the first time the waiter came to our table. When ordering an entre for dinner from Aab there are some things you have to consider; first the entrees are served with a never ending bowl of Indian white rice and second after you place your order the waiter will as you what spice level you would like. Aab is gracious enough to ask you the spice level of your meal on a spectrum of one to six. One being the most tempered and six being the spiciest it can get. Miller ordered her usual, Aloo Choley, an Indian dish made with chickpeas and potatoes, with traditional Nan, Indian style bread, like the Mediterranean pita. Miller’s spice level was a two, which seems to be good for people who like a little bit of spice, but don’t enjoy the feeling of your mouth on fire. I ordered what seems to be my usual now, the Chicken Tikka Saag, boneless marinated chicken cooked with spinach, cream and tomato sauce with garlic Nan. I ordered my meal at a spice level of five, which seems about right for those of us that love spicy food. Overall, the Miller-Stein food experience was a 4.3 and we definitely recommend this restaurant for those of you with an appetite for authentic Indian food. 

Elevator Brewery and Draught House | 13 January 2011

161 N. High Street

Columbus, OH

Miller-Stein Ranking

Our food experience | 3.8 Buckeyes

Quality | 3.5 Buckeyes

Cost | 3.0 Buckeyes

Character | 4.5 Buckeyes

Beverages | 4.5 Buckeyes

Service | 3.5 Buckeyes

Our Dinner

Cajun Chicken Penne | 18.00

Blackened chicken, bell peppers, shallots, tomato, scallion, Parmesan, Cajun cream

Pulled Pork Sandwich | 9.00

Chipotle BBQ, topped with slaw, sesame brioche

Glass of White Zinfandel

Mogabi American Wheat | An American ale, brewed with white wheat and abundant amount of Amarillo hops to give it a citrusy finish.

Our Experience

Stein and I were invited to join his brother and a couple of friends at the Elevator restaurant in downtown Columbus this week for an early dinner and drinks. We arrived and were greeted by a swarm of bar guests enjoying the many options of beer, wine and mixed drinks. We were seated right away in the back section of the restaurant where we awaited our party. The server was attentive and more than willing to share her knowledge of the wide variety of beers.

The Elevator is widely known for its beer, and there sure was a lot to choose from. Stein’s brother and friends enjoyed the beer and Stein had water (DD). I, however, thought I would try my luck with a glass of wine: a white zinfandel. The wine was served in a large glass with a generous portion and was sweet and refreshing. The food menu had several options that struck my interest so I waited until the last moment to make my decision. I arrived at the Cajun chicken penne; if a restaurant can satisfy my Italian pallet it is usually a good sign. Stein selected the pulled pork sandwich with fresh hand-cut fries.

The food arrived within 20 minutes of our order and arrived nice and warm. I dug right into the pasta and was surprised at how flavorful the dish was. The cream sauce was perfect and the heat in the Cajun was not too hot, but just the right spice level. The chicken was tender and not overcooked – small manageable pieces. Stein also wasted no time admiring the presentation and dug right in. The pulled pork sandwich had a sweet barbeque flavor and was prepared nicely sitting inside a lightly toasted bun. Stein and I glanced at one another several times throughout the meal with the “I’m enjoying this” expression.

Our waitress checked back several times to make sure we were enjoying our dinner and refilled our drinks. We toyed with the idea of dessert but we were both so full from our generously large meals, so we passed. The thought of us passing on dessert is a shock, I know, especially since the Elevator’s dessert menu highlighted a crème brulee, one of Stein’s all time favorite desserts since he visited Tahiti and had specially made crème brulee with vanilla beans grown in Tahiti.

When the bill arrived we weren’t too shocked because the prices were very clear on the menu. I think when one dines at the Elevator, you pay more for the brew house in a big city ambiance than the food, but the prices weren’t too unreasonable. We escaped for under $40 and were both full and satisfied.