And on the other hand...some rocking good news...
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kristin31
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Location: Caught in the crossfire of childhood and stardom
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 Posted: 01/09/03 - 13:11 Post subject: And on the other hand...some rocking good news...
My boyfriend has been sweating bullets about the review of his restaurant. He's basically taken the place over and turned itt around from schlock food and service in about a year with the help of a new chef, etc.
Well,the review came out this morning,and he got four out of five stars. He's shooting for a top 10 slot in Columbus. So if you're ever here and you want to eat someplace excellent....here is the rview. Might even be able to swing a discount. Only thing they didn't mention were the incredible things the chef does with fresh catches...
Here it is if you are interested. http://www.dispatch.com/weekender/weekender.php?story=dispatch/news/features03/jan03/1578736.html
and if the link won't work...
Features > Weekender
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No Reservations
Lift a glass to fine food, beers at venerable Downtown locale
Thursday, January 9, 2003
Jon Christensen
THE COLUMBUS DISPATCH
JEFF HINCKLEY | DISPATCH
In foreground, sauted scallops in puff pastry; in back, grilled chicken linguine
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Elevator Brewing & Draught Haus
161 N. HIGH ST.
614-228-0500
11 a.m. to 10 p.m. Monday-Thursday, 11 a.m. to 11 p.m. Friday, 5 to 11 p.m. Saturday; lounge open until 2 a.m. Monday-Saturday; closed Sunday.
Rating: **** (out of five)
Value: ++++ (out of five)
Noise: * * * * * (out of five)
Ambience: authentic turn-of-the-century bar
Quick click: Hard work in the kitchen and the front of the house has made this a food destination as well as a great bar.
Recommended dishes: salads, fish 'n' chips, chipotle ribs, seafood linguine, seared scallops, chicken fricassee, malt creme brulee, Grand Marnier crepes
Smoking policy: smoke up front, dine in back
Reservations: accepted
Handicapped-accessibility: OK except for restrooms
This month marks the beginning of Todd Atcheson's second year as head chef at Elevator Brewing & Draught Haus. He and general manager Larry Tuten have been upgrading this great venue's culinary offerings -- a tedious process but one that's rewarding for the patrons.
Elevator Brewing is located in the original Bott Bros. bar, which later spent decades as the Clock. The impressively huge bar and the double-height ceilings have survived all those years, and the building is on the National Register of Historic Places.
Original artwork updates the decor in the nonsmoking rear of the space.
The restaurant's brewery is near Plain City and provides both an excellent assortment of beers and ingenious touches to certain menu items.
Thus, malt flavors the vinaigrette of the spinach salad ($4.50), tossed with walnuts, blue cheese, thinly sliced sweet onion and the Elevator trademark of apple-smoked bacon.
The romaine lettuce and housemade croutons in Elevator's Caesar ($3.95) are slathered with a rich, creamy Caesar dressing, flavored with grated parmesan, garlic and hints of anchovy.
There's better balance in the dressing on the mixed greens of the house salad ($4.50). It's a nicely blended vinaigrette with hints of maple. On top are bacon, crumbles of feta cheese, mild sliced onions and some gonzo pecans, lightly caramelized in-house with the inspired addition of cayenne pepper.
The fricassee of chicken breasts ($13.95) features boneless white meat and some vegetables (including peas and cubed carrots and potatoes) that are quickly sauteed, then finished with cream and wine.
Deft, fast sauteing also does the job with scallops ($17.95). They, too, are finished with cut asparagus in a cream sauce and are placed in a large cube of puff pastry. This plate also has two kinds of potato: quartered redskins in cream sauce, and mashed potatoes beneath the puff-pastry tower.
The well-executed grilled chicken linguine ($11.95) is an attractive pyramid of properly cooked pasta twirled with bacon and nice pieces of boneless chicken, smoked lightly in-house. Diced tomatoes and fresh thyme make welcome contributions. No cream, no cheese; just unimpeded flavors.
If chipotle-infused ribs are offered as a daily special ($17.95 full rack), give them a try. The leanly prepared rack is smoked and rubbed with chipotle barbecue sauce. The sauce is very light; the fall-off-the-bone (but not soft) pork can be tasted in its glory. Plenty of sauce is served on the side; a little goes a long way. Elevator's excellent Yukon Gold fries accompany.
A brewery influence is present in some desserts, including the creme brulee ($4), distinguished by the addition of porter-flavored malt.
Grand Marnier crepes ($4.95) are covered by berries and strawberries lightly sprinkled with the liqueur, but the real treat is the custard filling of the crepes and the two sauces -- berry and first-rate, malty caramel. The only minus is the use of frozen strawberries.
Until the promised overhaul of the wine list next month, stick with the beers.
The porter -- here called Coal Porter ($2.50) -- is dark brown, with fine, nutty malt flavor.
The stout (along with the dopplebock) is darkest of all, and eminently drinkable with red meats. Midway in color, the Bott Bros. ESB is an excellent combo of malty and bitter, and the Nut Brown Ale offers similar qualities with a bit more heft. For a refreshing, elegant and lighter beer, try the Hefe Wiezen.
The best way to begin is probably with the three-beer sampler ($1.75). The choices are presented in small wineglasses -- a nice touch that allows appreciation of aroma, color and flavor.
Jon Christensen is Dispatch restaurant reviewer.
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Laurie Ellen
Queenie
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Posted: 01/09/03 - 13:15 Post subject:
Hey, that is double-triple awesome!! I'm so glad he can heave that big sigh of relief and relax and enjoy it now.
Sounds like somewhere I'm gonna have to try out when I visit next!!
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airehead
Oompa Loofah
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Posted: 01/09/03 - 13:20 Post subject:
How awesome for both of you!!! Congrats!
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rolling rock
The Pinball
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Posted: 01/09/03 - 13:27 Post subject:
Congratulations to your B/F Kristin. sounds like he is really making his way in a very tough business.
that bar sounds exactly like the kind of place mr & I love to frequent. i really wish it were in our neighborhood. great atmosphere & food---how rare 
continued success to him 
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Cappy
Excelent
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Posted: 01/09/03 - 13:29 Post subject:
Great news Kristin. Hard work and dedication still mean something.
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Erstwhile Lurker
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Posted: 01/09/03 - 13:32 Post subject: Re: And on the other hand...some rocking good news...
| kristin31 wrote: | | Only thing they didn't mention were the incredible things the chef does with fresh catches... |
What you two do in the kitchen after the place closes is none of our business. 
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Sandy Cheeks
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Posted: 01/09/03 - 13:32 Post subject:
I would like the house salad to start, the chicken linguine, and the Grand Marnier crepes please.
Sounds delicious!
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coachmarkos
my boys could swim
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Posted: 01/09/03 - 14:01 Post subject:
Great News!
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runswithscissors
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Posted: 01/09/03 - 14:07 Post subject:
Any chance of relocating the restaurant to West Bend, WI?
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Morpheus99
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Posted: 01/09/03 - 17:46 Post subject:
Congrats Kristin and having eaten there (twice) found the food really good.
M
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Gogirlgo
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Posted: 01/09/03 - 17:54 Post subject:
That's great news, Kristin. I haven't been back to Clumpus since leaving in '96 but I still know people there and I'll be sure to recommend it.
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brethelm
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Posted: 01/09/03 - 17:56 Post subject:
That's awesome, Kristin! I'm jealous of your boyfriend's chef status, too. If I could do it again, I'd go to culinary school and become a chef, because I absolutely LOVE to cook.
er...I guess I misread. Is your boyfriend a chef? Anyhoo, he rocks!!!
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kristin31
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Location: Caught in the crossfire of childhood and stardom
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Posted: 01/09/03 - 18:04 Post subject:
Thanks, you guys. I'm in the proces of trying to drag his ass outta there to celebrate tonight! Looks like I'll be able to get in a decent length run beforehand....
Actually, while he is a chef, he is not the chef there, he's the general manager. That place is like his child. But he still cooks at home all of the time, so I'm not complaining.
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Sahara
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Posted: 01/09/03 - 18:20 Post subject:
Very cool!
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genie
Master of Prissface
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Posted: 01/09/03 - 18:26 Post subject:
| brethelm wrote: | That's awesome, Kristin! I'm jealous of your boyfriend's chef status, too. If I could do it again, I'd go to culinary school and become a chef, because I absolutely LOVE to cook.
Anyhoo, he rocks!!! |
BIG FAT 1 to BOTH!!! I can't wait to try it out next time I visit!!!
A banana and buttslaps to Larry!!!!  
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