Farm to table dining is more than just a fad in Columbus! Many area restaurants make use of the abundant farmland around central Ohio to draw high quality meats, grains, cheeses, vegetables, fruits, and so much more. If you’re up for exploring how Columbus does farm-to-table, start with these eateries.
The menu at Skillet is driven by the seasons and by availability of ingredients from the area. Regular diners know to expect menu rotation at Skillet, but they know they can trust whatever father and son chefs Kevin and Patrick Caskey craft from local suppliers.
The Table encourages you to “fork responsibly,” and they do their part to help you. Meats, cheeses, vegetables, fruits are all sourced locally, and every bit – nose to tail – is used. They even bake breads in house and cure their own meats.
Black Creek Bistro originated as an extension of the owner’s farm. It continually wows diners with specials like cheese plates from North Market’s Curds & Whey, seasonal duck gnocchi, Ohio ribeye, balsamic-glazed Ohio chicken, and many more.
Located in the Renaissance Hotel downtown, Latitude 41 often flies under the radar. From small plates to rustic pizzas to full tasting menus, Latitude 41’s chefs showcase Ohio meats, cheeses, and more.
Katalina’s is the quirky neighborhood cafe that excels at using area ingredients for breakfast and lunch: Shagbark Seed & Mill chips, North Market Spices, Fowler’s Mill flour, and more.
“Local tastes better!” says Harvest Pizzeria. With locations in Clintonville, Bexley and Dublin, Harvest delights visitors with small plates, salads, and pizzas, built on the goodness from area farms.
Many of the spirits produced in Columbus use all Ohio ingredients, too. Middle West Spirits sources Ohio red winter wheat for their signature OYO vodka, for instance, while Watershed Distillery draws on Ohio ingredients for their spirits. Brothers Drake uses all Ohio honey to craft their meads.