DeepWood is a fantastic Columbus restaurant that caters to its vegetarian clientele with as much passion as it does to meat eaters on the other side of the aisle. Previously, I reviewed my lunch experience at DeepWood; this time, I will cover the even-more-spectacular vegetarian menu.
The menu consists of five vegetarian appetizers, two salads, a soup and five vegetarian entrees. Prices are noticeably more inexpensive than those on the general purpose menu.
The meal started with an amuse bouche, a breaded ball of saffron rice and soft white cheese. It was flavorful, with hints of saffron and basil combined with the bright, rich taste of cream.
Appetizer choices for the night included a fresh mozzarella trio, pretzel dumplings with honey mustard and fresh horseradish, avocado spring rolls, a portabella mushroom tart in a muscat reduction, a pea and parmesan dip, a currant and pecan salad with red and green lettuce, a beet salad and the soup of the day (I missed its description).
I chose the mozzarella trio, which consisted of a vine-ripened tomato and citrus crostini, shaved asparagus and mozzarella in a balsamic reduction and a Caprese preparation with a mozzarella slice, tomato and basil leaf in a light drizzle of olive oil. The trio ran the gamut from hot to cold, sweet to sour, and even bright to understated. The asparagus on melted cheese with hints of lemon was particularly great, although all three preparations were excellent.
The entree options were a portabella tian with roasted eggplant, peppers, wilted spinach and chick pea cake in an herb sauce, a lentil patty with spinach, carmelized onion bread and avocado ketchup with a grilled onion and and tomato salad, roasted pepper stuffed with white bean, currant, pine nuts, spinach and parmesan brulee in a minted sauce verte, soft poached eggs with asparagus, mushroom grits, manchego cheese and truffle oil, and house-made spaghetti with broccoli, white wine, garlic, chili flake and toasted bread crumbs.
The tian was a great contrast of earthy and fresh flavors. The chick pea cake was a crispy explosion of flavor. The herb sauce, mushrooms and eggplant ribbons provided great accents. The plating was striking. The dish was a winner.
The beverage menu at DeepWood is outstanding. Wine choices from the bottle and by the glass are a trip from Old World classics to New World favorites. The cocktail and beer selections are also fantastic.
The range of options on the vegetarian menu means that the staff should have no trouble offering a vegetarian degustation. No matter which way you approach the DeepWood experience, however, it's definitely worth the trip.