Columbus restaurants

When asked how she became owner of Hilliard’s Cuban-inspired Starliner Diner, Molly Mahoney’s answer is short and sweet – serendipity! Having started out working at the diner as a server years ago, a change in management resulted in Molly stepping up to take over. She hasn’t looked back since! Keeping the core menu the same, Molly put her focus on sourcing local ingredients and suppliers, staffing the restaurant with the right people, and managing an ever-changing list of daily specials. “The menu is modeled after a Cuban restaurant in California that no longer exists,” Molly explains. “26 years ago, when we first started, [Cuban breakfast] was a very unique concept. No one here was doing huevos rancheros or chiliquiles.” Its popularity has erupted since, but Starliner Diner still holds the reins, having won several awards including Best Breakfast in Columbus, Best Hangover Breakfast in Columbus, and Best Diner in Columbus, as voted on by the readers of Columbus Monthly, Columbus Alive, and 614 Columbus.

Late 2018, Columbus’s celebrated shopping center, Easton, announced a $500 million expansion in honor of their 20-year anniversary. The first establishment, Forbidden Root Restaurant & Brewery, opened just in time for the 2019 holiday season, and has been the talk of the town ever since. The second of its kind, with a flagship location in Chicago’s West Town neighborhood, Forbidden Root is known for its botanical themed beers and elevated pub cuisine. Running the Columbus kitchen is Executive Chef Paul Yow. A veteran in the Columbus food scene, Paul brings years of experience to the table, ensuring Forbidden Root will be a beautiful blend of the original concept and the best of what Columbus has to offer. Paul confirms, “When I saw the menu from Forbidden Root in Chicago, I was blown away…I knew I had to be part of it.”

Columbus foodies know that Skillet is a must-stop destination in the city’s German Village. Chef Kevin Caskey, wife Angela, son Patrick, and daughter in law Cece have created a comfort food paradise featuring Ohio’s finest ingredients. With a continuously rotating menu, driven by local, seasonal products, Skillet brings awareness and admiration to Ohio’s farmers and cheese makers.

With a degree in Chemistry and Environmental Studies from Michigan State University, followed by a career as a chef on the west coast, the path that led Michael Koenig to become Executive Chef at Tucci’s in Dublin, OH was anything but traditional. When asked about his early days in the culinary industry, Michael reminisces “I ended up in San Francisco in the late nineties. What a great city to be a chef in.” Referring to his time working under the acclaimed chefs Gary Danko and Michael Mina, Michael explains that California taught him so much, so quickly, especially the importance of quality ingredients - a core value prominent today in his work at Tucci’s. However, that’s not the only place his inspiration comes from. Growing up in a half-Lebanese, half-German household in the Midwest, Michael also draws his cooking style from Mediterranean cuisine. “It’s a style of cooking that allows the ingredients to really shine,” Michael explains. Last but not least, seasonal ingredients also play an important role in his cooking. “I love incorporating seasonal ingredients into my daily specials,” Michael proclaims. “I try to get seasonal produce as soon as it appears on the market.” He especially enjoys foraging.