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The Kahiki restaurant was built from July 1960 to early 1961. It opened its doors in February 1961. [3] In 1975, designer Coburn Morgan drew up plans for an expansion to the restaurant, including a treehouse dining space and museum. Around this time, plans were also drawn for a smaller tiki restaurant that could be replicated for a Kahiki ...
The Columbia Larrimer Building is a historic building in Downtown Columbus, Ohio.It was listed on the National Register of Historic Places in 1983. The building is significant for its storefront design and craftsmanship, along with the front interior installed by the Bott Brothers when they moved their bar there in 1905.
[13] [14] The arts center moved to the new Cultural Arts Center in Downtown Columbus in 1978. [15] [16] In 1980, an architect and restaurateurs attempted to purchase the building and renovate it to house "Fat Tuesday", a New Orleans or Bourbon Street-style French bistro. [17] In 1985, developer John Ogden purchased the building.
171–191 South High Street is a pair of historic buildings in Downtown Columbus, Ohio.The commercial structures have seen a wide variety of retail and service uses through the 20th century, including shoe stores, groceries, opticians, hatters, jewelers, a liquor store, and a car dealership.
The calendar that hangs on a kitchen wall in the old Ho Toy restaurant is still flipped to December 2022, the second-to-last of approximately 768 months the Downtown mainstay was in business.. The ...
The station was decommissioned in 1968. From 1974 to 2002, the space was used for a restaurant and bar, also known as Engine House No. 5. In 2004, the building was converted for office use, and today is the Columbus branch of Big Red Rooster, a marketing company.
Guy Fieri's Trattoria is the latest of 18 concepts and nearly 100 restaurants bearing the celebrity chef's name. They serve barbecue, sandwiches, tacos, chicken, burgers and other dishes, largely ...
Marzetti's became a local favorite especially among Ohio State University students, and grew to become a four star restaurant. Customers particularly enjoyed Teresa's Johnny Marzetti, a pasta dish named for her brother-in-law, as well as her homemade salad dressings. By 1955, Marzetti's upstairs kitchen of the restaurant became a full-scale ...