Wednesday, 22 January 2014
Restaurant Recap: Knead
Having passed it countless times over the years in my case, Brianne and I made our way to Knead (505 N High St) earlier this month to check out the offerings of this "modern diner featuring locally sourced food in Columbus," owned by Chef Rick Lopez and his wife, Krista.
As it was yet another cold evening in central Ohio, Brianne got a Hot Dicken's Cider, Ohio apple cider served warm with a zippy serving of Bulleit bourbon. Also from the drink menu, I got the Tapatio Margarita for $3, which was part of the regular happy hour drink offerings: Tuesday-Friday, 5-7pm; 1/2 off all beers and house red/white; $3 for margaritas and well drinks.
For a starter, I got the Brussels sprouts, fried and tossed with garlic, honey, and golden balsamic, and made even more decadent with house made bacon. They had a slight acidity to them complemented first by the sweetness from the honey and balsamic.
Next up (before our typical dessert adventure over at Jeni's), Brianne got a delicious hamburger to her liking and I got one of Knead's best sellers (and happy hour food options: 1/2 off all starters, including the Brussels sprouts, along with $5 off Cuban-OHs, Knead A Burgers, and Vegan Reubens): the Mother Clucker. Sweet from the toasted challah bun and honey, fried and succulent buttermilk Gerber chicken is sandwiched with house cured bacon (no end to nature's candy), aged cheddar cheese and Great Lakes greens. To finish it all off, there's an edible heat kick that comes from roasted poblano chile and garlic aioli. Adding to this flavour profile, and of final note, I'll include here that we tried out the hand cut potatoes (fried in peanut oil) with Knead's house made fennel ketchup, which is reminiscent of a cross between marinara and romesco.
Have you been to Knead? What should I try next? Sign on and comment below!