Wednesday wasn’t a good day. It was terrible weather, hot and humid. The sort of weather that makes you yearn for winter. We had plans to visit Old Gold since last week. The last time we were at Metazoa the bar tender gave us each wooden coins good for a one meat upgrade, so we could pay for 1 meat and get 2. Nothing better than bargain BBQ. Of course when we got there we realized that they had expired. Sad me. Fortunately the lady in charge allowed for us to use them. So I was able to get a two meat plate with 2 sides for $14.
I uncovered my side dishes. Coleslaw and Ranchero beans to take a couple of pictures. Unfortunately I was so busy running my mouth I forgot and started eating. Here is the shot I took after I had eaten half my brisket.
Not very appetizing is it? Well as for the taste the sides definitely could stand some improvement. The beans tasted like canned beans with a bit of meat and a whole lot of cumin. I could not eat them all. The cole slaw was supposed to be a vinegar slaw but it too came up short. The predominant flavor was raw cabbage. The brisket was excellent. Thick slices of some of the most tender brisket I have eaten. It did not have a great smoke flavor but the texture made up for it. The pulled pork was pretty good especially with their mustard style Carolina sauce. It really made the meat stand out. As for their traditional red sauce I wasn’t a fan. Once again, too much cumin. Another thing I did not get was the amount of onion they included in their basic cold set. I don’t think a few half slices is enough.
So should you be at Metazoa and decide to eat I don’t think you can go wrong with the pulled pork or brisket. The ribs and sausage may be good as well, my guess would be they are. These folks just need to work on the accompaniments.
This is definitely an historic site. It has been a functioning ice cream parlor since 1900 and it definitely has that old time air about it. From the carved fretwork to the hardwood cabinetry and the marble soda syrup dispenser.
The space is airy with high ceilings and filled with natural light. From the shiny hardwood floors to the pressed tin ceiling you can’t help but feel the history of the place.
Well as charming as the space is we were there to have lunch. Fran; Pat’s wife went with us and she is a Sloppy Joe junkie like me. On their menu is a Gom sandwich, which is their version of a Sloppy Joe. You can get it with or without cheese, they come grilled on white bread. That is what we ordered.
It was really a very nice sandwich. If you like Sloppy Joes then I think you would like this. It is tighter than most Joes and the flavor is mild compared to some but it definitely has that tangy sweetness common to “loose meat” sandwiches. Since this is above all an ice cream parlor that makes its own ice cream some form of frozen confection was required. Fran decided on a Root Beer Soda.
Boy when that glass hit that hard wood floor it went every where. As quickly as they got on the clean up you can tell they had been there before. They even replaced his Malt. For Free. Very nice gesture.
Since I had water with my lunch I was ready for some Ice Cream. I ordered a 2 scoop Sundae with hot fudge. My O My it was delicious.
I ordered a Mint Chocolate Chip and a Raspberry Chocolate Chip. The Mint was very good but the Raspberry was incredible. A true raspberry taste in an ice cream. If anything would make me drive for an hour that might be it. They put the hot fudge sauce in the bottom of the dish and built the sundae on top. They also supplied a small boat with more for the top.
As formidable as the task was I was still able to clean the bowl.
I sincerely hope people have an opportunity to visit. They have a small museum of antique soda fountains in the dining room adjacent to the one we ate in. I took several pictures but they were really of poor quality. The rooms may have had a lot of sunlight but it was too diffused for my camera to get some good shots. I am including a link to their website. Listen to their sample of mechanical music. That played in the dining area. Continuously. This “modern” ear thought less would be better. Thankfully as more people came in the normal conversation took the edge off.
So we had a splendid time in Columbus. We had plans on dropping by Zwanzigz for a beer but we were all too full to even consider it. Imagine that. Too full for a beer.
How is that for a name for a restaurant? No faux humility for them. Pat told me about this place and how could I pass up a joint called most delicious.
I don’t think Pat’s BT was cut and pounded in house, I believe it was brought in already breaded. It appeared to be a solid piece of meat and the consumer liked it so it probably doesn’t matter.
I decided that I needed a burger and I opted for a Most Delicious burger. That would be their standard half pounder with ham and bacon. Oddly enough I don’t believe it had any cheese. It came with a usual cold set and a spicy mayo. It was sloppy but good.
I especially liked the bacon. It was thick and crisp and just greasy enough to bring an added layer of flavor to the sandwich. What I didn’t get was the ham. It was nicely done; thinly sliced with a slight char but I don’t get the connection. It reminded me of a time , long ago, when stuffed burgers were in vogue. I had good success with various combinations so I offered one stuffed with chopped ham and Swiss cheese. “We put the ham in hamburger”. Boy that went over like the proverbial lead balloon.
I think I ordered it for the bacon. I wonder how it would be with an egg on top. Regardless the burger was pretty good the way it was.
This place doesn’t have any media presence yet so there is no menu to show. Just be assured they probably will have something you want to eat and it will be nicely prepared at a reasonable price. I think our sandwiches were under $10 each.
This fancy chandelier is in the center of the dining room. I don’t think the new tenants brought it in so it came from Shoney’s or Lucky 8 buffet. In either event it certainly adds a bit of Bling to the joint.
I have been wanting to try this place for a while. One of those times when Pat was gone I went there but they were closed for a remodel. Pat is hardly ever interested in eating something different but some times he surprises me.
Pupusas are thick tortillas stuffed with various other food items. This place offers several different varieties along with tamales and tacos.
Pat ordered a steak and cheese and a chicken and cheese pupusa. All of the pupusas come with a cup of pickled cabbage. We also had a basket of chips with different salsas.
I ordered 2 pupusas, a pork and cheese and a loroco and cheese. I also got a tongue taco and a chicken tamale. More food than I was able to eat so I was able to take them home for an evening snack.
My pupusas were excellent. Large and hearty. Loroco is an herb used in some parts of Latin America. The pupusa I ordered was made with a cheese with the bud chopped up in it. So the actual flavor of the herb was minimal regardless they were very tasty and went really well with the slaw.
That large dolma looking object is my tamale. They use banana leaves instead of corn husks. This was the biggest tamale I think I have ever had. I probably should have unwrapped it to photograph but I was more concentrated on eating. It was pretty good. It did have a thicker “shell” than some tamales I have had but it wasn’t a deal breaker to me. As for the taco it was ideal for me. Two soft corn torts with a lot of meat and topped only with cilantro and onion.
I really liked this joint. It is small but nicely appointed and the food is very good and more than reasonably priced. The total cost for our feast was $18, and for a Bonus Pat tried something he never thought he would try.
Pat has been out of town and I’ve been loafing. I have stayed in doors more than usual because the weather has been lousy. Well Pat is back and the weather has slightly improved so we ventured out. Actually this post is from Friday 6/21. Since we moved our lunch to Friday that week we opted for carry out food and a visit to a brewery. I have had my eye on this joint for a while but it is carryout only. We have done a carryout joint before and went to a park to eat. Well a beer hall is better than any park I can think of
Pat was correct when he said that this joint offers tremendous value. His pulled pork sandwich was $6 and came with a side and a drink. The sandwich was huge. I would estimate it was more than 8 ounces of meat. For me I opted for a small tip lunch for $8 which came with side and a drink.
I was really pleased by my tips. I ordered them with the combo sauce which was a mix of sweet and spicy. The tips were meaty and abundant. That little go box was filled with BBQ. I ordered a side of greens but didn’t get a shot of them. The greens were very good, almost too salty but good and the liquor was excellent. I really like this little BBQ joint. The folks running it are very nice and professional. They run a tight little joint with good food and prices.
After we got our food we went to Metazoa on South College Ave. They don’t have a kitchen but they do have a food truck nearly always around. It is Old Gold BBQ and I hear it is pretty good stuff. So we may have to go back for a bite.
This post is long over do. I found this place a few months ago and have been several times. Pat and I came her for pie after we ate at Upland. They offer both sweet and savory pies and I have sampled both, however I don’t have pictures of them all.
This my latest slice from yesterday, a Bourbon chocolate pecan pie. I had forgotten how well Bourbon and Chocolate go together especially a dark chocolate. The innate smokiness and sweetness of the liquor coupled with the slight bitterness of the Chocolate makes for a delicious union. Add all of the above to the normal lusciousness of a pecan pie and you get an amazing hunk of pie. The bakers use leaf lard from Smoking Goose so you can imagine the flakiness of the crust.
This place offers savory pies as well as sweet. The pie slices are $5, galettes are $6. A 9 inch sweet pie is $25. They offer savory pies in two sizes 6 inch for $10 to $11 and 9 inch for $35.
Their beef and mushroom pie was the first savory offering I tried and it was excellent. It was easily as good cold as hot. Possibly better. I also tried a 6 inch sausage and gravy and a 6 inch meatball and mozzarella. The fillings on the later two were good just not as good as their beef and mushroom.
So if you like pie now you know where you can get your fix. If for some reason you are on the fence about pie get to the Pie Co. I think that will get you off that fence.
This joint has only been open since March. Pat learned of it from a teller at his bank. As you can see it isn’t that big and there was already a line at 11:30.
Their special on Wednesday was a Rib Tip dinner with 2 sides for $9.95. So that is what we both ordered but with different sides.
I ordered my special with greens and mac and cheese. I know I said I wasn’t going to order mac and cheese out any more but the pan they had on the steam table just looked so inviting and the weather was so rainy I could not resist. All of the portions were healthy.
The tips were really very good. Most of the pieces were plump and tender with a thin layer of fat that helped keep them moist in the cooking process and with a very nice flavor of smoke. A few of the pieces were very lean so they ended up a bit on the tough side. Still edible just a bit chewy. The greens were outstanding. The liquor had a nice peppery finish to it. As for the mac and cheese it was pretty good. Nice and cheesy and I got to it during the sweet part of the day. Before the constant heat on the steam table started working on it.
So for a new joint they really seem to have their act together. I am with Pat. I would like to return for some ribs and pulled pork and of course Brisket. They have so many good things to try. Here is a link to their website. https://pullupgrill.com/daily-menu
This is a Vegan restaurant. I am neither Vegan or Vegetarian. I am a Carnivore. I don’t judge anyone’s food choices. When I go to any meatless joint I merely critique the taste of the food and its preparation. Whether it is BBQ, burgers or Vegan skill can always be appreciated.
The building used to be a gas station and the new guy did an outstanding job in the construction of the new space. The owner has been Vegan for 10 years and his background is in catering. This day he got off on a wrong foot with me though. One of my pet peeves about a joint is having your whole menu ready by the time you open. Pat wanted the Lasagne for $14.50 but the owner told us he needed 20 minutes more to finish it so Pat had to order something else. He opted for the Seitan Rueben for $ 9.50 with the Bistro sauce on the side. Bistro is their horseradish and vegan mayo which replaces the traditional 1000 Island dressing.
All of the sandwiches come with a basic round corn chips. For an upcharge of $2,50 you can get a different side. For my sandwich I opted for the Submarine sandwich for $9.50. It consists of “beef” Seitan, peppers and pickled onion. I also got fried Brussels sprouts.
Honestly I had an issue with the sandwich. I could only detect 2 small pieces of pepper and no pickled onion. Subsequently the sandwich was pretty bland. Hopefully that was just a miscue. I took half the sandwich home and a little salad mustard improved the taste a great deal. The sprouts were pretty good. Crisp with a touch of Balsamic vinegar. If I am in the area I will go back. I really want to try his Lasagne. Zucchini “noodles”, Seitan in red sauce and cashew ricotta sounds pretty good.
You may remember the 2 reviews of Liter House. One solo and one a few months later with Pat. Well this is the long anticipated Beer Garden and BBQ joint built on the back of the Liter House. It is a large space with an upstairs bar and the menu is all about smoked meats.
They serve the food on a paper lined school lunch tray and give you paper plates to plate your food.
Pat ordered from the combo section of the menu. One meat 2 sides for $13.95 I am afraid I did not do a very good job highlighting his brisket in the picture. I did what I could with cropping the picture but the only thing that really shows well are his sides.
I had to try their ribs so I went to the From the Smoker section where they sell their meats by the quarter pound. I don’t usually think of ribs by the pound but by the bones so I had to guess one pound would be approximately one half rack. That was 14 bucks and I splurged on Pat’s dime and ordered a side of Collards for $4.
Wow. As someone younger might say. These ribs are Fire. Tender and a great smoky flavor. They had a beautiful smoke ring. I really should have taken a picture. Both meats are placed on top of a slice of white bread. I used mine to sop up the liquor from the greens. Not as good as corn bread but it worked. As for the greens they were very tasty, not as much meat as I am accustomed to ( a few pieces of bacon) but they had a deep flavor with a nice vinegar tang in the broth.
All of the smoked meats are served without sauce. They offer 3 sauces. A sweet sauce, a mustard sauce and a “hot” sauce; which tasted like a combo of steak sauce and a Louisiana hot sauce.
This place is the coolest of all Sahm’s spots. Well to me it is. You get Liter House and Big Lug beer plus some of the best BBQ in the city. Be advised they have a special board inside which features the Special of the day plus the veggie, soup and fish of the day. Just in case you don’t want BBQ. I can certainly see myself going back. Trust me though it won’t be on a bike.
Flat 12 is the brewery that housed Hoagies and Hops. It was independent from the brewery. As I understand Turn 3 is an adjunct to the brewery. They have only been open for about one month and they are taking it slow with 4 items only. Curiously all of their food is breakfast oriented.
The only thing I really wanted to try was the dish the joint was named after, and I was dubious of that. I couldn’t develop much enthusiasm for a “battered” chicken breast. As it turns out the chicken was coated with a “waffle breading” and I was more than happy with the results.
The chicken breast was beautifully crisp, plump and moist and the waffle was as good as any I have had. They only have Sriracha in-house. That is an excellent hot sauce I am just accustomed to a more Louisiana type sauce with its vinegar tang. They serve 2 solos of syrup but ask for their Sriracha and honey blend they are experimenting with. It works really well.
So I went in skeptical but left a believer. Looking forward to seeing this joint grow. They have exciting times ahead.
One last thing about their waffles. They use Flat 12 Cream Ale to mix the batter. Batter Up.