New Restaurants In Columbus: Winter 2019

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Hello my lovely locals, this one’s for you!

With major districts like Easton, Bridge Park, and Franklinton completing parts of their expansion projects there are tons of new restaurants that have opened up in the last month or are opening by the end of 2019. Finding this information online can be difficult so I wanted to compile it all in one place for you!


Downtown/Short North

Nosh On High

What it is: “American tapas are our bread and butter (we have that too!), but we also have larger plates including the juiciest sirloin in town, ahi tuna, and Texas sheet cake that you won’t want to share.”

When it opened: about 2 months ago but already getting lots of attention in the Columbus food scene.

What I want to try: The popper mac (jalepeno and cream cheese? yes please!)

Fireproof Short North

What it is: “Fireproof is a unique concept that artfully blends the modern tapas restaurant with a chic cocktail and wine lounge into one, offering a dynamic, fine dining experience with the superior quality. Fireproof distinguishes itself by emphasizing the social experience and taking a vibe-driven approach to fine dining. The restaurant will be an infectious, high-energy atmosphere and the sleek environment is designed to encourage guests to interact and mingle. Ultimately, Fireproof aims to define the modern dining experience complete with incredible food, world-class service and the perfect ambiance.”

When it opened: 3 months ago

What I want to try: The Squash Noodles (mixed summer squash, carrot, roasted garlic, mix cherry tomatoes)

Vine & Forge

What it is: “From small plates to shareable items. Less knife and fork. Mix of Craveable and Classics. Sophisticated dishes that are easy to eat.” Located inside of the Crowne Plaza downtown.

When it opened: October 10th

What I want to try: Chicken lettuce wrap (savory vegetables, regionalbibblettuce, soy ginger reduction)


What it is: “Wood Fired Modern American Sharables from James Beard Award Winning Chef Jonathon Sawyer”

When it opened: first weekend of October

What I want to try: so I actually ended up here on opening weekend but only got drinks (which were great!) but I want to head back soon to try their food menu, specifically brick chicken (half bird, boneless, cucumber, mashed potato, demi )



Sono Wood Fired

What it is: “Sono Wood Fired is an authentic Tuscany-influenced Italian cuisine featuring house made pasta’s, hand-crafted wood-fired pizza, antipasti and an inviting wine bar.  Seasonal flavors of fresh ingredients set the tone in the welcoming rustic décor.  This concept is set for the true Italian food and pizza connoisseurs, and since our opening we have received 4 Michelin Recommendations that simply reinforce our focus on quality and thoughtful preparation of our food, wine selection and hand crafted cocktails.”

When it opened: opening soon! Check out their website for information on their Chicago location!

What I want to try: calabrese pizza (spicy ‘nduja, calabrian chilies, pickled red onions,fior di latte)

Forbidden Root Restaurant & Brewery

What it is: “My approach to the food at Forbidden Root mirrors that of my friends Nick and Phil in the brewery. The idea of taking something ordinary and exposing it as extraordinary. Approachable but inventive, comforting but refined. Good food to me is food that makes you happy. I pride myself on using the best ingredients available and employing the best techniques to bring extraordinary food to our guests that they will truly enjoy. ”

– Executive Chef Daniel Sherron

When it opened: opening late November – I’m so excited! Follow them on Facebook for the announcement of the official date.

What I want to try:  Farro & Avocado Salad (Romaine, Watermelon Radish, Smoked Fennel Vin)




What it is: “Our mission is to create a new standard of wellness by providing functional nutrition that improves your quality of life. Choose cafe favorites with organic, Non-GMO vegan, paleo-friendly and gluten-free options. Dine in or carry out.”

When it opened: 3 months ago

What I want to try: Well I have tried the Wakin Bacon breakfast sandwich and it was awesome! Can’t wait to try out the lunch/dinner bowls.

Urban Meyer’s Pint House

What it is: ” The bar offers a wide range of craft beer options as well as an extensive menu featuring customer favorites from Corso Ventures’ locations, Blakeman said.

Featured dishes include white and margherita pizza from Forno Kitchen + Bar, the stuffed avocado from Goody Boy Diner and wings from Standard Hall, according to the restaurant menu.

The 8,500-square-foot restaurant is twice the size of the Short North Pint House, Blakeman said. The ample room allows for a dining space, bar, patio and private event space and dining area named the 7-0 Room to commemorate Meyer’s famous record over the University of Michigan.”

When it opened: September 27th

What I want to try: I tried the Grilled Chicken Sandwich was was good but I want to try a pizza next time! Such a fun spot for game days.


Brewery District

Matt & Tony’s Wood Fired Kitchen

What it is: “We believe that there is a need Downtown for prime steaks and great seafood at a reasonable price,” says Co-Owner Matt Rootes. “We’re committing to excellent food and service in a relaxed and fun atmosphere with plenty of free parking available.”

Matt & Tony’s will serve up lunch and dinner, with most menu items clocking in at under $20. The lunch menu is populated with salads, sandwiches, and a handful of signature specialities. Dinner time eats include salads, wood grilled steaks, a list of fresh fish and seafood and a more robust offering of signature dishes, featuring ribs to veal parmesan and fried chicken.

When it opened: September 16th

What I want to try: Deviled Egg Toast and Chimichurri Burger


Old Towne East

Gemut Biergarten

What it is: “As for the eats, there’s a heavy focus on German-style food courtesy of Chef Adam Yoho. There will be a limited menu to start, featuring snacks, shared plates, wurst and schnitzel. Gemüt diners will find dishes like Flammkuchen, an Alsatian flatbread with creme fraiche, caramelized onion, arugula, cambozola and gruyere, and, putting a twist on a classic, Duck Schnitzel with duck skin cracklins and brandied cherries (an early favorite among the staff). Rennie looked to a family-favorite recipe for the Kebapi, a Macedonian hand-rolled sausage with paprika cabbage salat.

When the full menu rolls out, it will feature more wursts and schnitzels, and a few large plate options like a double-boned pork chop.”

When it opened: August 23rd

What I want to try: Paprika Schnitzel (chicken, paprika gravy, pickled peppers)



Please tell me all about new restaurants you have tried or want to try in Columbus!



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