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Midway on High, also known as Midway Bar and Restaurant or simply Midway, is a bar located in Columbus, Ohio, adjacent to the main campus of Ohio State University. Directly across the street from the Ohio Union , the High Street bar has been open since 2012 and since its opening has been owned by local firm A&R Creative.
From house wine to store-bought desserts, there are several menu items at restaurants that chefs reveal to be ripoffs in disguise. ... Oh, and the Volcano roll came with a heftier $7.25 price tag ...
The Other Paper was an alternative weekly news publication that served the Greater Columbus, Ohio area from 1990 to 2013.. It was distributed on Thursdays and was known for local news and features such as concert and movie reviews, classified ads, and personals, all with a distinctly irreverent, humorous style.
Rip Tydz Oceanfront Grille Sitting along the Boardwalk, the Myrtle Beach spot at 1210 N. Ocean Blvd. is part restaurant and part beach bar. Diners can eat oceanfront, which includes the rooftop bar.
FYR, the first-floor restaurant at the Columbus Hilton Downtown, 404 N. High St., has New Year’s Eve dining packages available. Some include admission to the party upstairs at the 28th-floor bar ...
Cameron Mitchell is president and founder of Cameron Mitchell Restaurants. He gained notoriety in the restaurant industry in 2008, when two of the company's concepts: Mitchell's/Columbus Fish Market and Mitchell's/Cameron's Steakhouse—a total of 22 units—sold to Ruth's Hospitality Group for $92 million.
Engine House No. 5 is a former Columbus Fire Department station in the German Village neighborhood of Columbus, Ohio. The building was constructed in 1894, designed in the Richardsonian Romanesque style by John Flynn. The station was decommissioned in 1968. From 1974 to 2002, the space was used for a restaurant and bar, also known as Engine ...
And some value at that: A lunchtime tasting menu with wine pairings at Le Bois Sans Feuilles will set you back over 500 euro, while the restaurant’s professorial sommelier drily explains his ...