This is the third in a series of restaurant posts in honor of Restaurant Week Columbus - come back ever day through July 23 for more great food info!
It's the peak of summer, and lots of restaurants in Columbus take full advantage of the top-quality local produce coming in. Not many take the commitment to local food as far as Black Creek Bistro on Parsons Ave. The restaurant started as an offshoot from the owner's farm in Canal Winchester - and has been a lynchpin of the Columbus fine dining scene since 2007. With such a short supply chain, the chef can chose and grow the exact varieties he wants to complete each dish perfectly.
The space is rustic and refined at the same time. Comfortable church pews serve as seating along a wall, and the space is cozy without feeling cramped. Local art (for sale) decorates the walls. You might see the chef walk through the dining room checking on diners, wearing tall boots and a cowboy hat - it's that kind of friendly place.
Black Creek Bistro's Restaurant Week menu shows the restaurant's roots as an offshoot of the Black Creek Farm - first and second courses are big on seasonal vegetables, like zucchini with white bean puree and a tomato salad with bacon vinaigrette. The peach and jalapeno glazed chicken sounds like July on a plate, to me. One of the real strong points of Black Creek Bistro is the desserts - and your Restaurant Week menu includes a sweet treat as well. Desserts are all imagined and made daily by pastry chef Michelle. There's no telling what you might be choosing from, but you can be sure it will be delicious!
Have you been to Black Creek Bistro? Is there a menu item you're still dreaming about? The chocolate pudding haunts my wife's dreams.
Black Creek Bistro is just one of several restaurants participating in Restaurant Week (July 23-28.) Prix fixe menus range from $15-$35 a person, and a portion of the proceeds from Restaurant Week Columbus benefits the MidOhio Foodbank. For a full list or participating restaurants, visit http://restaurantweekcolumbus.com/.