I was visiting Columbus and a buddy recommended Windward. He cautioned that the wait can be…read morelengthy. Very lengthy. On a Friday night at 6:45PM our party of two was seated immediately at a 2-top. Larger parties were waiting. My buddy ordered the prime rib, his regular, and it was served as ordered - rare. I order the 6 oz. filet, medium rare. Excellent. The big win? They serve raw horseradish! The venue is from the 1970's and very well maintained. Will I return? Certainly.

We went back to find new owners Jodie & Randy have turned up the notch to make this place tops on…read moremy list. Service around the bar is "wait your turn!" With that said a group of four decided it was like a high school reunion time. They ignored the whole bar, which is hard to do. Sipped on their wine for over two hours. Meanwhile, food is absolutely amazing and was freshly baked. My Prime Rib sliced to perfection melted in my mouth and requested thinly sliced onion rings, they were hot and delicious. Sitting around the bar has you taken back to the olden days when the decor was new. Love this place, so will anyone who likes fresh fish.

I want to start this review by saying that our instructor for the macarons class was fantastic and…read moreaccounts for all four stars. Baking macarons is a tricky thing and Damaris did such a good job breaking down all the steps. She gave us lots of tips and tricks for our home baking, and you can see her passion for what she does. That said, I have been to several of the cooking schools in Columbus and this was my least favorite overall attendee experience. It was more expensive, yet very "basic" for lack of a better word. All of the cooking classes I have attended come with some kind of amenities - a welcome cocktail, wine bar, cheese and crackers, hot coffee/tea, etc. Something. This class was three hours long and there was nothing offered but water and iced tea (on a 20 degree day). We also did not receive any kind of information prior to the class, so parking was like solving a mystery (hint: the parking lot is behind the house down a side alleyway)

So first off I want to say I am glad my husband purchased me this gift. In theory cooking with tea…read moresounded like the coolest thing ever and it was a very thoughtful gift, but the actual experience was a bit lackluster. The Seasoned Farmhouse is a beautiful space, but the cooking class was just okay. I unfortunately didn't learn any new skills and the main reason for this review being so low is because my husband and I got food poisoning at the event. I felt sick as soon as I ate the food and didn't feel better until 24 hours later. I have lots of thoughts on why this happened, that I will explain later. Class + Recipes: The recipes we tried were good. It was a class all about learning how to cook with tea. We made Shaoxing Wine Tea-Poached Chicken with Scallion Oil, Sweet Tea-Brined Roast Chicken, Salad Greens with Golden Raisin Vinaigrette, Tea-Poached Eggs, Black Tea Poppy Seed Muffins, Earl Grey Tea Cake with Chopped Chocolate and Tea-Infused Cream Cheese Frosting and Roasted Yukon Potato Wedges with Aioli Sauce. The food tasted good and I appreciated the amount of thought that Chef Cindy Ramsey put into creating them. However, I was severely disappointed with the set-up of the class. I've been to 6 cooking classes at other locations and always was assigned to a specific station where each participant would make each dish and learn new cooking skills. This class was set-up where we were given a 20 minute lecture and then told to wash our hands and disperse to focus on different aspects of the meal. For instance I mixed the aioli sauce, iced the cake and teared lettuce leaves. Though we were told to wash our hands, we didn't wear gloves and this is what I believe caused my husband and I to get sick. Cons: Lack of cleanliness. During the demonstrations sometimes the chef would touch raw ingredients like eggs and chicken and would then touch other ingredients that would not be cooked. This leads to cross contamination and should have been avoided on the chefs behalf. In addition, because 10 different people peeled eggs, and various people touched ingredient components that would not be cooked I believe this also may be the cause of getting sick. As a science nerd let me share that we all have a different skin microbiome. Sometimes people carry more of one bacteria on their skin than others. Also depending on the length and cleanliness of finger nails, this also could cause unwanted bacteria on food that was prepared without being cooked. If these bacteria get into the ingredients, some people can get ill from them. Net: PLEASE HAVE ALL PARTICIPANTS WEAR GLOVES WHEN PREPARING FOOD, ESPECIALLY ITEMS THAT WILL NOT BE COOKED. I feel like the price of the class was not cheap and hopefully could cover the cost of gloves in the future. Based on this experience, I would not come here again and do not recommend it to someone who is looking for a more traditional style cooking class.

Ate in the bar area, the service was great as always…read more The Ginger Custard Salmon was cooked to perfection. Im so glad the dish is back on the menu. The General Manager stopped by my table to make sure the meal was to my satisfaction, which of course it was delicious. This is a great place to eat with great service.

I have been going here since it was owned by Cameron Mitchell. First it was sold to Ruth's Chris…read moreand then to Landry's, the current owner. The quality of food and service has really dropped. Went there for an annual and traditional holiday lunch with a friend--we've been doing this at least 30 years. I checked the menu online before I went so I could decide. A lunch menu was online. When my friend and I were seated, my friend commented that the prices had greatly increased. It was the dinner menu. When I asked our server whether they had discontinued the lunch menu I saw online--he said 'they must have forgotten to give it to us.' He returned with the lunch menu. I ordered the tilapia bianca. It was awful. The shrimp was steamed/broiled but the tilapia was fried. Who puts a buerre blanc sauce over fried fish and pasta? The pasta was lumped together under a third of the plate instead of under all of the food. I ate half, and boxed half because I didn't want my friend to think I was ungrateful, and threw the rest away when I got home. This was on a Friday at lunch time. Unlike when it was a Mitchell's restaurant and full on Fridays--there could not have been more than 8 other diners. I noticed that the host was still seating people with dinner menus. Due to a mix up a week earlier, I was unable to meet my friend and he stayed and ate. He told me they gave him the dinner menu that day too. I don't think they 'forget.' I think that business is slow because the quality of the food has declined, and so they make up the difference in the lunch sales drop off by hoping people won't notice that they've not been offered the lunch menu. I am unlikely to return.

We've gone several times and have always had good service and good food. We went tonight (Sunday)…read morearound 6pm and it was PACKED. Which is a good sign these days. Pretty loud and hard to hear, but that vibe is OK for a boil place to me. Only waited about 15 minutes. Two adults, two elementary kids. I like Lees of all the boil places because they have good options for non seafood people too. Both kids found wings, chicken fettuccini, etc. Started with the hushpuppies, about 12 smallish sized but a perfect starter for 4 people. Came with ketchup, I wish they would do a remoulade option. My wife and I split the duo (snow crab, shrimp) and I decided to add a LB of blue crab. Medium homemade juice sauce (always....it's sooo damn good). Snow crab was really good this time, snappy not bendy like some places. knuckles sweet and not overly briny. Perfectly cooked and came apart and out easily. Shrimp were just a tad overcooked but not much. Potatoes were perfect. We sub +1 tater for the egg. Corn is never good at these places. :) gotta do those fresh not frozen to get it right. The blue crab had good flavor. However, crazy overcooked which made getting meat out damn near impossible. Stringy instead of in chunks and stuck totally to the shell. I mostly gave up. My biggest complaint is they have ZERO typical utensils. No crackers/pickers/hammers/etc. I managed to cut myself trying to get into a snow crab large claw, and the lack of pickers made the blue crab impossible to eat. I'm bringing my own next time....serious. Finished with the fried oreos which were a perfect finish to the meal. 6 oreos for $6 was a great price.

Service was excellent! Server was on top of the drinks making sure everything was checked on…read more Ambiance is cute, it probably time for an update but cute for a seafood place. Food was good, my only complaint was the amount of sauce, they held back on the sauce I could've boughten the extra sauce but wasn't looking for it to be drenched, but looking for alittle more love in the boil, especially since it was a lot of food and I had to take some home and reheat it. Other than that a great place, nice people good food!

Great fresh Haddock, good options for fresh fish. Will visit again for fresh fish. A little off the…read moreroad so look for it. I passed it on this first try.

We have always gotten very good service and really fresh Seafood at Frank's. My mother introduced…read moreme to Frank's and we've gone back on many occasions.

We randomly picked a Wednesday for a date night. Much to our luck, it was OYSTER NIGHT! Let me tell…read moreyou we made the best of it. We ordered every item on the happy hour menu and then another dozen raw oysters and a half dozen others casino. We may have also gone up and down the cocktail menu. After our extended time we left full, and a little tipsy. Courtney (I think our server) was delightful and we cannot wait to ask for her again on our next visit.

Excellent food and good service. Hank's is an upscale restaurant that has a refined vibe without…read morebeing stuffy. We started with their raw oysters sampler. The oysters were pretty good given that this is Columbus, Ohio. The bread was delicious -- perfect crust and difficult to stop. For dinner I ordered the seabass while my wife got the swordfish. Both dishes were exceptional. The seabass was cooked perfectly with crispy skin served over a delicious sauce. We ended the dinner with key lime pie -- lemony and delicious. An excellent restaurant -- we will definitely return.

Top 5 restaurant in central Ohio. Well deserved. Nice menu, but your choices are limited. I was…read moresurprised, of the five entree choices, two were pork (we don't eat pork) and no chicken option. We settled on the steak and black cod, although we really did not want red meat. Our server Kelcie, who was 5* by the way, helped us in navigating all the intricacies to the ingredients. Lots of nuance to the menu. Our choices: lamb appetizer, black cod, sirloin, and chocolate mousse; each were tasty, presented well, and excellent dishes. The potato cake on the steak was very different and well done. Our Old Fashion had a nice taste. The place is very small and reservations are a must. The GM Michael came by and chatted us up...to thank us for coming, and glad they were able to accommodate our food needs. Nice touch. Excellent bathrooms. Thanks for that. Be prepared to spend $100 per person. Welcome to the Columbus culinary scene.

I was in town to celebrate my mother's 96 birthday and was out with my son and daughter in law…read more They highly recommended this unique restaurant and we were not disappointed. The small cozy atmosphere was a delight to enjoy a wonderful meal and conversation. The drinks were exceptionally great and since I'm coming from California, very affordable. The food was delicious, especially the braised beef croquets, chicken friend mushrooms, whipped ricotta, and sourdough. The pork collar and the tare squash were beautifully presented and tasted wonderful. I requested the sommelier to recommend a wine that would compliment our order and the Domaine de Ferrand Chateauneuf - du- Pape a fine French wine from the Rhone Valley was our selection. This was a beautiful bottle and fine selection. John, our server was the perfect gentlemen and server with great personality and full of customer service.

Just left Stone Bar & Kitchen! We had a wonderful experience. It was our first time to eat and…read moredrink at this establishment and we will return! Bella was our sever and recommended everything we tried! Can't wait to return!

Our family has been coming to Stone Bar & Kitchen since they first opened, and they have never…read moredisappointed us. The atmosphere is always fantastic and warm. The food is consistently amazing, with a menu that offers something for everyone. But what truly keeps us coming back is the incredible staff! Everyone is so friendly, welcoming, and always wears a smile. A special shout-out to Nisa, who is absolutely wonderful! Her service and the team's genuine hospitality make every visit feel special. If you are looking for top-tier food and even better service in the NW Columbus area, this is the place to be! We cannot recommend them enough.