Sunday, September 19 2021

For 20 years, the CBC restaurant has offered a lively atmosphere, craft beer and generous portions.

Located in a somewhat obscure spot in the Brewery District, the restaurant prides itself on scratchy cuisine, said Doug Griggs, restaurant co-owner with Mike Campbell.

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“We’re doing whatever we can,” said Griggs, “whatever makes sense to do.”

This includes jalapeño cornbread croutons for the Pulled Chicken Salad ($ 12.99), a lunchtime favorite that has plenty going on: crisp romaine and field green lettuce, sweet corn, pickled olives, dates. , grilled pine nuts, diced roma tomatoes, green onions and goat cheese, all seasoned with a sherry vinaigrette.

Also among the lighter choices is the tuna tostada ($ 11.95) – pan-seared ahi tuna, avocado mousse, pineapple relish, charred poblano sauce, and micro cilantro – all built on a fried won ton serving from nacho.

“I think it’s all about the ahi tuna,” Griggs said. “It’s good tuna.

Some diners like to dive into a big meal, like the ‘nervous pig’ sandwich ($ 12.50), with smoked pulled pork, roast pork belly, thick Kentucky bacon, a tangy cider salad and gravy. chipotle barbecue.

“It’s just a big, delicious sandwich,” he said.

The jambalaya ($ 18.95) will test even the biggest appetites. The dish includes tiger shrimp, salmon and roast chicken, and brown rice – not white – in a spicy tomato sauce. The plate is garnished with andouille and fresh spinach which melt in the dish.

“It’s just tasty,” Griggs said. “It just works together.”

Griggs notes that the CBC restaurant and the Columbus Brewing Company – which were once adjacent to each other – have always been separate entities. The brewery has since moved to the West Side and the space has been replaced by Commonhouse Ales.

Yet beer is still a big part of the CBC scene and, at times, the menu.

The Pecan Crusted Chicken ($ 17.95) is served with herb mashed potatoes, sweet corn, and beer and honey mustard.

“I think it reminds people when they were kids of eating chicken fillets with honey mustard, except now everything is fancy and cooked,” said Griggs, who, along with Campbell, also owns the Milestone 229. Downtown.

For dessert, the Strawberry Shortcake ($ 6.50), served in a pint glass, includes layers of moist cake, macerated strawberries, vanilla ice cream, and whipped cream.

“If you eat it slowly enough,” said Griggs, “this stuff starts to melt together and it’s really good.”

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