Table Talk: Tanda na musamman ya tsara menu na Nomad a arewacin Columbus – Labarai – Labaran Al'umma Na Wannan Makon

Patrick Daly ya sayi tsarin tanda nasa da wuri kafin ya sami wurin sanya shi a cikin sabon Nomad Scorching Kitchen. & Ruhohi masu sanyi.

Bayan ziyarar da aka kai Spain don ƙarin koyawa game da murhun Josper da fasalinsu, Daly ya sami biyu. Yana son wuri ne kawai da zai sanya su da menu wanda ke kwatanta fasalin dafa abinci na musamman.

Daly, wanda kuma ya mallaki Atlas Tavern kusa da Polaris Trend Place, gano wani yanki kusa da 2050 Polaris Parkway a Columbus, a baya wurin Candy Carrot.

Nomad Scorching Kitchen & Cool ruhohi ya buɗe Aug. 28 kuma yana cin gajiyar tanderun garwashin, wanda ke da hannaye masu juyawa waɗanda ke raguwa kuma suna ɗaga gasa akan zafi. An jefar da ɗan ƙaramin katako a kan kwal don samar da abincin ɗanɗano mai hayaƙi.

Josper nasa daban-daban ma tanda ne da ake harba gawayi kuma yana amfani da katako don dandano. Zai yiwu ya kai ga yanayin zafi 1,000 matakan kuma fitar da zafi don faɗaɗawa ko ƙasa kaɗan.

Daly ya ambata yana dafa yawancin namansa da ganye a 500 ku 600 matakai.

Daly tana amfani da tanda don shirya miya na wagyu na abincin dare, abinci mafi tsada a $50, wanda aka yayyafa shi da man shanu mai hade da chimichurri kuma a yi shi da soya.

“Wagyu — wannan shine dalilin,” Ya ambaci na kurkusa marmara, m rage naman sa. “Steaks suna haskakawa a kan wannan tanda. Tanda ke da wuya rabin yaƙin. Kuna iya son samun wani muhimmin sashi.”

Wani abincin sa hannu shine saran naman alade tare da gasasshen peaches, andouille cheddar grits da gasasshen wake maras gogewa.

Amma ga abincin teku, steak tuna, Misali, filet ne wanda ba a saba gani ba tare da bourbon-ganga teriyaki tare da sanyin salatin noodle na sesame, kuma scallops da aka nannade prosciutto ana jefa su da linguine, Basil da tumatir ceri a cikin miya mai tsami mai tsami.

Yawancin shigarwa suna daraja $12 ku $25.

Ciki na Nomad, wacce kujeru 60 tare da COVID-19 coronavirus iyakoki na nisantar da jama'a a wurin, katako ne gabaɗaya tare da baƙar fata, glazed ebony tiles, kayan gyaran wuta na zamani da mashaya mai cikakken sabis.

“Mun san tare za mu tafi tare da bude kicin, don haka ba mu skimp a kan wani abu,” aka ambata Daly, wanda ke da abokai biyu a cikin kasuwancin, Marco Piazza da Greg Donofrio.

Daly ya ce ya sanya hannu kan yarjejeniyar a watan Disamba, wanda ya ba shi da shugaba John Bruno, a baya na Girbi Pizzeria, lokaci don aiwatar da menu.

Shirin shine don ƙara sabis na samarwa a cikin 'yan makonni masu zuwa, Daly ya ambata. Sa'o'in abincin rana kuma suna cikin aiki, Ya ambata.

Sa'o'i ne 4 ku 10 P.M. Talata ta hanyar Asabar da 4 ku 9 P.M. Lahadi. Gidan abincin yana rufe ranar Litinin.

Don ƙarin bayanai, suna 614-505-8466.

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Kamfanonin abinci na almara guda biyu da kayan abinci na zamani guda biyu sun haifar da kyakkyawan sakamako.

Schmidt's Sausage Haus und Restaurant da Graeter's Ice Cream sun hada karfi da karfe don samar da busassun kirim na baki-raspberry-chip ta hanyar Sept.. 30 a gidan cin abinci na Schmidt, 240 E. Kossuth St. a kauyen Jamus, da motocin abinci na gida guda uku.

Kirim mai tsami, wani ɓangare na kamfen ɗin tallan ɗanɗanon-da-wata mai gudana Schmidt, zai yi amfani da kayan aikin hannu na Graeter na blackberry puree da guntu-cakulan cakulan don sake ƙirƙirar ɗanɗanon ice cream da aka fi so a cikin kayan zaki..

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Kullu Mama ta bude a 730 S. Yawan St. in Columbus’ Gundumar Brewery.

Bibiyar zuwa wuri na musamman, 3335 N. Yawan St. in Clintonville, ya mamaye yankin da Jamhuriyar Kolache ta mamaye a baya, wanda ya mayar da wasu lungunan arewa da ke cikin Mai noman Rana, 702 S. Yawan St.

Perrie Wilkof, mai shi kuma uban kafa kamfani, Akace Kullu Mama tayi breakfast, Abincin rana da abincin dare, kuma yana da adadin sabbin na'urori na menu, tare da karamin tukunyar pies, tuna-noodle casserole, kale quesadilla, espresso da abubuwan sha masu alaƙa da espresso.

Kullu Mama ta bude 8 A.m. ku 4 P.M. Laraba da Alhamis da 9 A.m. ku 7:30 P.M. Juma'a, Asabar da Lahadi.

Don ƙarin bayanai, suna 614-826-0688.

gseman@thisweeknews.com

@Wannan Makon Gary