School Levy Update: Central Ohio voters pass 10 of 15 school issues

Reynoldsburg, South-Western are among losers
Wednesday, May 6, 2009 3:13 AM
By Jennifer Smith Richards
THE COLUMBUS DISPATCH

clipped from www.dispatch.com Many central Ohio school districts declared victory in yesterday's election despite the sputtering economy. Others blamed it as their property-tax requests failed. Three of Franklin County's six school-district issues passed. Two of those issues approved by voters -- in Canal Winchester and Groveport Madison schools -- were sought as emergency levies, which means they raise a certain dollar amount rather than raise taxes by a set millage. The other tax that passed was in Westerville. It was a permanent-improvements levy, which means voters could see specific projects that are to be completed with the money raised. Pickerington schools in Fairfield County and Newark schools in Licking County were among 10 central Ohio districts that declared victory last night. It was Newark's fifth attempt since fall 2007. There were 15 issues total in central Ohio.

Short North weathering the economic storm so far

Great article. Click on the link to read it all.

clipped from columbus.bizjournals.com Leigh-Ann Houchin is accomplishing something not many retailers can claim in this economy. Her shop is growing. She and business partner Kate Wessendorf are moving Undone LLC, their two-year-old lingerie and shoe boutique, from Grandview Heights to the Short North in Columbus, picking up additional selling space that will go toward a wider inventory and the addition of purses and perfumes. Houchin’s refrain is a familiar one along the strip of North High Street between downtown and Ohio State University. While the district has seen the economy and other factors drive its share of businesses out in the past year, unlike other retail trade areas it has seen empty storefronts quickly refill. Out went Urban Gardener, Columbus Leather Co. and Counter Culture, among others. In came Baker’s Acres Concrete Jungle, Mary’s Boutique and Go Figure.

Short North Parking and Valet Zones: The Battle Continues

Restaurants' valet zones to get second look
Permits that let some businesses bag city meters unfair, critics say

Monday, May 4, 2009 2:54 AM

By Mark Ferenchik
THE COLUMBUS DISPATCH

clipped from www.dispatch.com Looking for a parking meter near your favorite Short North or Downtown restaurant? Even if you find one, you might have to pay a valet to park your car. Sound crazy? Maybe, but as diners, restaurant owners and valet companies fight over the issue, the city is still talking about how to regulate these so-called valet zones. "We expect to see an updated policy this summer," said Mike Brown, the city's urban ventures coordinator. Officials held hearings on the issue two years ago, but nothing came of them. The last time the city updated its valet-zone policies was 18 years ago. Right now, the city issues permits to restaurants for valet zones. These permits, which cost $300 a year and must be renewed annually, allow restaurants to place bags over meters. In many cases, customers pay $5 for valet services. Click here to enlarge graphic" />

City shelves plan for two-way Summit St and 4th St --- Focus put instead on light rail for Downtown routes

My friend, Anna Soter, is quoted in the article. Click on the link for the entire article.

clipped from www.dispatch.com By Mark Ferenchik THE COLUMBUS DISPATCH It was supposed to be a key part of Weinland Park's traffic plan: converting 4th and Summit streets, two busy commuter routes between Clintonville and Downtown, from one-way to two-way streets. But now Columbus officials say they aren't going to address the issue when they release the plan next month. They say that's because officials are still pushing for a 13-mile light-rail line that could travel down parts of 4th and Summit as it connects Downtown to the Polaris area. Until light-rail is decided, the city is holding off on any two-way traffic discussion. "Citizens don't like us to spend money on something and come around a few years later to alter and change it. That's wasteful," said Mary Carran Webster, the city's assistant public service director. It doesn't matter to the Central Ohio Transit Authority whether the streets are one-way or two.

City shelves plan for two-way Summit St and 4th St --- Focus put instead on light rail for Downtown routes

My friend, Anna Soter, is quoted in the article. Click on the link for the entire article.

clipped from www.dispatch.com By Mark Ferenchik THE COLUMBUS DISPATCH It was supposed to be a key part of Weinland Park's traffic plan: converting 4th and Summit streets, two busy commuter routes between Clintonville and Downtown, from one-way to two-way streets. But now Columbus officials say they aren't going to address the issue when they release the plan next month. They say that's because officials are still pushing for a 13-mile light-rail line that could travel down parts of 4th and Summit as it connects Downtown to the Polaris area. Until light-rail is decided, the city is holding off on any two-way traffic discussion. "Citizens don't like us to spend money on something and come around a few years later to alter and change it. That's wasteful," said Mary Carran Webster, the city's assistant public service director. It doesn't matter to the Central Ohio Transit Authority whether the streets are one-way or two.

Top 20 Restaurants According to the Columbus Dispatch--Most are near the Downtown Area :-)

Mother's Day Dining
Restaurants flourish despite economy
Thursday, April 30, 2009 3:20 AM
By Jon Christensen
FOR THE COLUMBUS DISPATCH

The restaurant industry has faced a difficult past six months.

The ravages of the declining economy have prompted price reductions in several ways: new items at lower prices, more small-plate and half-serving options, and more fixed-price offerings.

Yet, amid such trying times, many central Ohio restaurants continue to thrive.

Semiannually, just before Mother's Day and in the fall, The Dispatch presents its list of Top 20 restaurants.

The latest version of the Top 20, abbreviated from the annual Dining Guide in September, reflects changes in the culinary scene.

The primary criterion for inclusion: quality of the food.

The value, surroundings and level of service are taken into consideration. So, too, are other factors, such as the reservation policy, noise level, menu variety and attention to detail (the quality of the bread, olive oil and butter, for example).

The "Top 10" restaurants represent the best of the best; the second 10 -- dubbed "The Next Tier" -- are also deserving of mention. Both are presented alphabetically.

THE TOP 10

BARCELONA RESTAURANT & BAR

263 E. Whittier St.,
German Village
614-443-3699

reservations recommended

www.barcelonacolumbus.com

The busy, noisy remodeled Victorian dining room and gorgeous smoke-free garden setting are well-served by a professional staff.

The kitchen has put Spanish dishes on the Columbus map, offering more diverse paellas than any other restaurant, outstanding seafood stew (zarzuela) and even Spanish desserts such as a half-pineapple with a caramelized coating and Catalan custard sauce.

The wine list has a large number of food-friendly choices, but be alert for high markups.

Serving lunch weekdays, dinner daily; off-street and valet parking.

DEEPWOOD

511 N. High St., Short North
614-221-5602
reservations recommended

www.deepwoodrestaurant.com

Two pleasantly divided areas, replete with various types of wood, create a comfortable and inviting atmosphere -- without a feeling of crowding or excess noise.

Its new American menu is full of pleasant twists, from first courses (beet salad with freshly and accurately cooked beets with Basque cheese) to myriad main dishes (fresh fish roasted over potato-and-cabbage hash as well as a duck breast with an accompanying cherry sauce that is a true complement and not an afterthought).

Desserts get plenty of attention, too -- including a macaroon baked into a serving dish and topped with berries and custard, and a dizzying variety of house-made ice creams and sorbets.

The wine list has many excellent selections, at prices lower than most others.

Serving lunch Tuesday through Friday, dinner Monday through

Saturday; on-street and valet parking.

DRAGONFLY NEO-V CUISINE

247 King Ave., Victorian Village
614-298-9986

reservations recommended

www.dragonflyneov.com

The signature of this restaurant is its vegan cuisine, prepared to the highest standards.

The seasonal menu, offering an amazing diversity of ingredients, includes more exotic mushrooms than any other restaurant (risotto topped with poached trumpet mushrooms, among others, or hon-shimeji mushrooms "calamari-style").

Chewy house-made gnocchi with a Provencal twist, house-made sorbets and ginger cake are among a truly eclectic collection of dishes made without meat, seafood, eggs or dairy products.

The interesting wine list favors organic and unsulfured wines.

During pleasant weather, consider the chef's table and other outdoor seating.

Serving brunch on Saturday, dinner Tuesday through Saturday; on-street parking.

HANDKE'S CUISINE

520 S. Front St.,
Brewery District
614-621-2500

reservations recommended

www.chefhandke.com

New owners Tim and Laurie Phalen have maintained the charm and character the restored brewery cellar.

Former owner Hartmut Handke's high standards as well as several of his specialties (buffalo loin, award-winning duck three ways) and the tradition of serving exotic mushrooms in a variety of presentations also remain.

For extra value, look for the fixed-price "light" menu and the five-course tasting menu. And eliminate the agony of choosing a dessert by ordering Handke's "symphony" of several desserts.

The wine list complements the high standards of the food but is expensive.

Serving dinner Monday through Saturday; on-street and valet parking.

KIHACHI JAPANESE RESTAURANT

2667 Federated Blvd.,
Northwest Side

614-764-9040


reservations recommended

Kihachi is no ordinary Japanese restaurant. The quest for fresh ingredients of the highest quality is evident in the appe-tizers and daily changing menu.

Written in Japanese, the menu is cheerfully translated by the two English-speaking servers.

The wine list is perfunctory and not representative of the food standards.

Serving dinner Monday through Saturday; ample parking.

LINDEY'S

169 E. Beck St., German Village
614-228-4343

reservations recommended

www.lindeys.com

Lindey's is weathering the economic storm with a bustle of business, from its vibrant bar on the main floor to the homey-but-elegant dining areas.

The menu favors seasonal produce, from the complimentary amuse-bouche (two kinds of melon tossed with arugula and olive oil) to entree specials (gently sauteed trout with fresh Broccolini).

Vegetarian dishes aren't neglected either (mushrooms and goat cheese oven-roasted in puff paste, accompanied by multi-flavored tomato ragout).

There are plenty of desserts to savor, too. (The tarte Tatin still has more apple than even the tallest pie.)

The wine list offers plenty of reasonably priced food-friendly selections.

Serving lunch and dinner daily, brunch Saturday and Sunday; limited on-street parking, valet parking.

THE REFECTORY RESTAURANT & BISTRO

1092 Bethel Rd., Northwest Side
614-451-9774

reservations strongly recommended

www.therefectoryrestaurant.com

The converted old brick church provides an upscale, romantic but not stiff setting; the well-staffed service is as accomplished as the classic French cooking; and the world-class wine cellar and wine list deserve special mention. (The list is not as expensive as most lesser ones.)

The menu is a wide-ranging collection prepared with classic techniques, featuring several game dishes. You can safely assume that everything is made there (for instance, the veal, rabbit sausage and lobster ravioli).

Desserts are also worthy of mention. Current standouts include frozen Chartreuse-pistachio souffle and house-made sorbets with fresh fruit.

Serving dinner Monday through Saturday; ample parking.

RIGSBY'S KITCHEN

698 N. High St., Short North
614-461-7888

reservations recommended

www.rigsbyskitchen.com

The dramatic black-and-white setting complements an equally dramatic Italian-staged menu. Courses begin with consistently excellent pastas (including house-made ravioli) and risottos (a farro risotto with freshly shelled peas and fava beans finished with sweet-tart saba -- unique in town).

Entrees of fresh fish and meats are prepared mostly in Mediterranean styles (natural pork pounded thin, cooked scaloppine-style and finished with a porcini-Marsala-juniper sauce).

A new dessert list is almost entirely house-made and includes budino, a type of butterscotch creme brulee.

The wide-ranging wine list includes some good buys.

Serving lunch and dinner Monday through Saturday; on-street and valet parking.

ROSENDALES

793 N. High St., Short North
614-298-1601

reservations recommended

www.rosendales.com

The high-energy, urban-chic setting boasts upscale cuisine that confidently modernizes old-time Americana while using cutting-edge cooking to create new dishes.

The dessert lineup is equally intense, recasting tapioca, creme brulee, carrot cake and other traditional dishes with a high-tech touch.

The large wine list is extremely well-chosen and food-friendly; its only handicap is a too-aggressive markup formula.

Note that Rosendales will be moved upstairs to a more intimate space sometime this spring; the lower level will be devoted to a new, lower-priced Rosendales Modern Bistro.

Meanwhile, the adjacent Details venture has an unusual lineup of small plates prepared with the most modern techniques in an upscale industrial setting.

Serving dinner Monday through Saturday; on-street and valet parking.

THE WORTHINGTON INN

649 High St., Worthington
614-885-2600

reservations recommended

www.worthingtoninn.com

Fresh ingredients find their way into more than the main courses. Thus, a salad might have slices of perfectly cooked and lightly marinated beets, olives (cured on-site) and real croutons; and the desserts include a stack of crepes with fresh, lightly cooked apples inside and butterscotch sauce on top.

In between, a tenderly cooked duck breast is intensely garnished (wild rice with cranberries, bacon and almonds; fresh brussels sprouts cooked with high-quality bacon); and a fillet of striped bass is sauteed on its skin side, giving its flesh a poached quality.

The wine list has been expanding, with commendable results; a few of the selections are relative bargains.

Serving lunch and dinner Monday through Saturday, brunch on Sunday; on-street and off-street parking.


THE NEXT TIER

BLACK CREEK BISTRO

53 Parsons Ave., Olde Towne East
614-246-9662

reservations recommended

www.blackcreekbistro.com

A salad with extremely fresh baby chard and beet greens, small plates that include barbecue-glazed lamb chops with mustard and soy sauce, and imaginative main dishes (exotic mushrooms stewed with potatoes, naturally raised chicken prepared confit-style) are typical of the farm-driven menu of the funky Downtown boite.

Among the desserts worthy of mention: coconut mousse on a house-baked cookie.

The small wine list covers a large range and is one of the less expensive ones around -- especially the reserve section, with all bottles priced at state minimums.

Serving lunch weekdays, dinner Monday through Saturday; on-street and valet parking.

HUNAN LION

2000 Bethel Rd., Northwest Side
614-459-3933

reservations recommended

The interior is elegant, well-lighted, spacious without seeming cavernous, quiet and well-maintained.

Superbly prepared Thai offerings are highlighted by the curry dishes -- green (think scallops and shrimp in a light but flavorful sauce), yellow and red (such as the duck breast with bamboo shoots) -- because of the commitment to preparing the complex of curry seasonings on-site, from scratch.

The Thai list is just one page of the large menu, which is devoted primarily to equally well-prepared Hunan, Szechwan and Cantonese dishes.

The wine list is comparatively large, with high markups.

Serving lunch and dinner daily; ample parking.

L'ANTIBES

772 N. High St., Short North
614-291-1666

reservations recommended

www.lantibes.com

Though under new ownership, the quiet, intimate L'Antibes has maintained its base of country French cooking, often with exquisite preparation (poached salmon on spinach and fennel-root puree).

The dessert-worthy choices include a chocolate-almond torte as well as a pear poached in gewurztraminer and napped with lemon yogurt.

The expanded wine list, unfortunately, includes selections at vastly inflated prices.

Serving dinner Tuesday through Saturday; on-street, off-street and, on weekends, valet parking.

LUCE ENOTECA

3499 Market St., Powell
740-881-4600

reservations recommended

www.luce-enoteca.com

The selection of small and large plates is flavorful and colorful. Consider daily specials (such as lightly grilled mahi-mahi over smoked cheese risotto with garnishes of pea puree and an intense tapenade) or menu regulars (chargrilled lamb chops over mushroom risotto with a reduction of pomegranate and balsamic vinegar).

The equally worthy dessert menu is best sampled via the tapas plate.

The varied wine list boasts what might be the most wallet-friendly prices (which are reduced even further on Wednesdays, when all bottles are discounted $5).

Serving lunch and dinner Tuesday through Saturday, dinner Sunday; ample parking.

M

2 Miranova Place,
Miranova Corporate Tower, Downtown

614-629-0000

reservations recommended

www.matmiranova.com

The menu features mostly updated American dishes and steaks, commendably showcasing heartland ingredients -- including elegantly sauteed Amish chicken served over Ohio-grown root vegetables; and veal loin with a classic meat-stock reduction, shiitake-flavored.

The elaborate decor has stood the test of time, with some of its lighting elements changing throughout the evening.

Coffee and doughnuts, a root-beer float and cake and ice cream are among the dessert offerings.

The wine list is huge, not cheap, with a wide range of the wine world.

Serving dinner Monday through Saturday; valet parking.

TUCCI'S WOOD-FIRED BISTRO

35 N. High St., Dublin
614-792-3466

reservations recommended

www.hdrestaurants.com

A revamped menu includes half-portions and value-priced entrees, such as wonderfully glazed roasted chicken.

The fare is served by a well-trained staff in the renovated decor of the unpretentious Old Dublin restaurant.

Wine accompaniments from the fairly large, California-centric list have become more expensive.

Serving dinner Monday through Saturday; on-street parking and valet service Tuesday through Saturday.

THE TOP STEAK HOUSE

2891 E. Main St., East Side
614-231-8238

reservations recommended

www.thetopsteakhouse.com

Patrons enter a 1950s steakhouse, complete with a piano bar and copper- and leather-topped regular bar.

Also maintained for more than a half-century: steaks priced as complete meals (no surcharges for potato, salad, vegetable). That means the best high-end red-meat values in town, with a quality that usually exceeds that of the more expensive chains.

Changes come slowly to the menu (why tinker?), with daily specials such as sauteed red snapper with hollandaise.

House-made desserts are being introduced (imaginative phyllo triangles with mascarpone filling, creme brulee).

The better-priced-than-most wine list continues to be expanded.

Serving dinner daily; off-street parking.

SCALI RISTORANTE

1903 Rt. 256, Reynoldsburg
614-759-7764

reservations recommended

www.scaliristorante.com

This is a true Italian family-run restaurant, with a large, printed Italian-American menu supplemented by daily inspirations (casarecce, named after the rustic pasta prepared with sausage, a touch of cream and wine; miniature manicotti filled with a mince of shrimp, whitefish and ricotta, napped by an olive-oil and grape-tomato broth; or porchetta, large pork chops slit and stuffed with a chop of parsley, prosciutto, rosemary and garlic, and the whole thing wrapped in prosciutto and grilled).

The well-chosen wine list is superior in its pricing.

Serving lunch Thursday and Friday, dinner Tuesday through Saturday; ample parking.

SPAGIO

1295 Grandview Ave.,
Grandview Heights

614-486-1114

reservations recommended

www.spagio.com

From rustic, flavorful offerings (several housemade pates, Alsatian flammekueche oven-roasted on a super-thin crust) to elegant creations (beet napoleon, scallops given a Tex-Mex twist), the kitchen presents dishes without excess fat, sugar or salt.

The moderately large wine list includes a nice number of food-friendly selections (though not at friendly markups), supplemented by a vast selection from the adjacent wine shop.

Serving lunch and dinner Tuesday through Sunday, brunch Saturday and Sunday; off-street and on-street parking.

Z CUCINA DI SPIRITO

1368 Grandview Ave.,
Grandview Heights area

614-486-9200

reservations accepted

www.zcucina.com

The only surviving business in the Grandview Heights-area block decimated by a winter fire, Z Cucina is going strong.

In its Italianate menu (sumptuously sauteed artichoke hearts to accompany darkly roasted lamb shank, a hearty risotto in a large portobello cap), Z Cucina maintains its tradition of varied accompaniments (endive roasted with olive oil, braised fennel, fricassee of baby vegetables) and offers specialties such as delicate yet chewy gnocchi.

The dessert list features a lavender-scented brioche baked with blueberries and moistened with zuppa inglese.

The nice wine selection is marred only by its pricing.

Serving dinner Monday through Saturday; on-street and valet parking weekends.

Link: http://www.dispatch.com/live/content/weekender/stories/2009/04/30/9A_MOM_20.ART_ART_04-30-09_T16_2KDMPPL.html?type=rss&cat=&sid=101&title=Restaurants+flourish+despite+economy

Columbus Being Considered For Possible CNN Gay Documentary

Stonewall Columbus thanks the over fifty members of our community who sent "coming out" stories for a possible future CNN documentary on gays in America. The stories received were fascinating, inspiring and poignant.

The producers of CNN are looking for individuals and families that they can chronicle through a journey over time. They are seeking stories from people who have not yet resolved all of their issues or who are just beginning to address them. CNN wants to follow these stories to capture the experience along the way.

Please write your story in 100 words or less and send it via email to Executive Director Karla Rothan at krothan@stonewallcolumbus.org. If you do not have access to the internet, please mail your story to Stonewall Columbus, P.O. Box 10814, Columbus, Ohio 43201 or drop it off at the Center on High at 1160 N. High Street, Columbus, OH 43201. All submissions must be written.