Westies Gastropub

Westies Gastropub is a sleek spot on the south side of the Brewery District. It's a great place to catch a game with large high-def TVs lining the walls, and the kitchen turns out tasty comfort food classics that pair well with craft beer and cocktails.

Its location is a bit south of some people's normal Columbus travel radius. Hopefully they ignore the address, because plenty of great restaurants are found outside of the more high profile neighborhoods.

The restaurant focuses on local, organic ingredients. The bar has a great selection of local brews.

The menu has vegetarian starters, salads, sandwiches and pizzas. Some items, such as the potato and cheddar pierogi, can be prepared in a vegetarian manner by request. 

The grilled portabella mushroom, served on a grilled brioche bun, is prepared like a veggie burger. It is topped with pepperjack cheese, lettuce, tomato and chipotle mayo. The smoke flavors were nice, though the texture was slightly gummy.

Other vegetarian entrees include the grilled cheese and tomato sandwich and the vegetarian delight, which is grilled tofu with carrots, edamame, onions, brussel sprouts, slaw and arugula with a quinoa side salad. 

Brazenhead

Brazenhead is an Irish pub with an American menu of comfort food classics. Burgers, sandwiches, fried appetizers, soups and salads are paired with large-production craft beers and a few local taps.

The atmosphere is typical of an Irish American establishment. The bar is busy at happy hour. Bands play inside the bar area as well as on the patio some evenings.

There are multiple choices for vegetarian starters. Options include warm soft pretzel sticks, hummus, Greek fries, house-made potato chips and chili glazed cheese balls. The onion rings and pickles are breaded with Guinness, which contains isinglass, a fish gelatin. This is your vegetarian warning.

The pretzels are an addictive snack that can be eaten by the sackful. Though sometimes a little greasy, the piping hot starter tastes better with mustard and best with beer cheese dip.

The chips, which come standard with entrees as well as alone as an appetizer, are golden brown and delicate yet crispy. The subtle garlic dip adds creaminess and layers of flavor.

The vegan burger is a deconstructed take on the traditional veggie patty, made from eggplant, mushrooms, grains and onions. It is served on a brioche bun, topped with lettuce, tomato, sprouts, sliced avocado, balsamic vinegar and mustard.

The grilled cheese is slathered in Cabot cheddar pimento cheese and walnut pesto, with sprouts and pears making up the difference. The sandwich is served on nine grain bread.

The Sycamore

The Sycamore in German Village is the first new concept from the folks behind the popular Harvest Pizzeria. They turned the former Sycamore Cafe, a grungy dive bar in the heart of the neighborhood, into a stylish hang-out with a killer kitchen.

Rather than pizzas, The Sycamore offers pub fare that pairs nicely with the classic cocktails and reasonably interesting wine and beer lists. There is a small selection of vegetarian items on the menu, but most of the options are delicious.

The veggie burger, in particular, was a standout. The patty was quinoa, chickpeas, carrots and greens, topped with grilled mushrooms and onions with white cheddar, lettuce, tomato, mustard and house-cured spicy pickles with a subtle bite. The patty crumbles easily, but it delivers layers of flavor. The garlic and herb-tossed fries are great, and the malt vinegar aioli adds a rich, sweet accent to them.

The guacamole, on the other hand, added little to the Mexican staple. The chips were greasy, and the dip needed more avocado and cilantro and less radish and tomato.

Other vegetarian menu items include papas rajas and wild mushroom tacos and a mixed grilled vegetable plate.

The wine list skews heavily toward the New World. There are excellent beers by the bottle and on draft with a number of local choices.

Michael Mina Pub 1842

Pub 1842 is Michael Mina's pub, located in the MGM Grand The District shops. The San Francisco chef with a global empire makes classic bar fare here with modern twists and a few Mediterranean accents. The bar has a decent selection of beer and great cocktails to enjoy with the burger-centric menu.

The restaurant is named for the year pilsner was first brewed. The grill is a sight to behold, lowered by a pulley system over a roaring flame. The atmosphere is sports bar with a refined spin.

The hummus is served with grilled pita and about any fresh or pickled vegetable imaginable. It had great roasted garlic notes.

The falafel burger is speared with pepperoncini and pickles and dressed in tzatziki sauce. The house fries are fried in duck fat, but vegetarian fries are available by request.

Arch City Tavern

Arch City Tavern is the latest addition to the burgeoning gastropub scene in central Ohio. It makes great use of the space, which is decorated with Columbus' signature arches as well as a black and white pencil illustration of the Short North from days gone by. 

The food and drinks from Arch City show a great deal of careful craftsmanship. There isn't really a clunker on the menu by partners Komi Memushaj and Xhevair Brakaj.

The kitchen produces a few vegetarian starters, pizzas and a portabella sandwich. The bar serves a great selection of taps including options from Great Lakes, Bell's, Dogfish Head, Columbus Brewing, Four String and 21st Amendment, as well as artful cocktails that explode with flavor. The Kerr Street Mule, a modified Moscow Mule, is made with Watershed vodka, Roake ginger syrup (a simple syrup made by a bartender in downtown Columbus), fresh lime and nutmeg. 

The fries are treated with truffle oil and parmesan, served with two different aioli, one a rich, spicy chili dip and the other a slightly bitter fresh watercress aioli with a minty finish. The potatoes look great wrapped up like Belgian frites.

The Bibb salad consists of Bibb lettuce, beets, sliced almonds, artichokes and apples. It is dressed with a Green Goddess dressing. The crunchy and crispy ingredients give the salad a perfect texture. 

The portabella sandwich is topped with roasted red peppers, goat cheese, griddled onions and arugula. The mushroom was soft and meaty with one side cooked well enough to give it a delightful crunch. The bun stands up well to the wet ingredients.

With so many gastropubs opening up in the area in the past year, places have to do a lot to stand out. Arch City Tavern definitely rises above the fray.

101 Beer Kitchen

101 Beer Kitchen is one of the latest concepts launched carrying the gastropub banner. The focus is on craft beer and comfort food made from local ingredients. 

The cavernous space hidden in a modern Dublin strip mall used to be a Hoggy's. The space is open and well appointed.

Diners can take a growler home of one of the 20 drafts. The brews are tasty, but might benefit from adding one or two more local handles. There is also an army of bottles. The sample prices encourage trying a variety of brews.

The menu has vegetarian starters, salads, sandwiches and entrees. The pizzas looked excellent. Most of the appetizers are a pretty natural pair with a cold brew. Pretzels and fried cheese, obviously, greatly augment the hedonistic properties of fermented beverages.

The fried cheese curds were lightly breaded with a hint of cornmeal. They were addictive. The soft pretzels, served with a beer cheese dip, had a pronounced caraway note. While they were well made, they pale in comparison to the pretzels from Matt the Miller's, which has two locations close to 101 Beer Kitchen.

The vegan burger patty was made with black beans, sweet potato and onions, topped with a vegan jalepeño cream, spinach and tomato and served on a whole grain bun.The beet chips were light and added a sweet, crispy contrast to the burger. 

The salted caramel pot de creme is a perfectly balanced yin and yang of sweet and salty. The salt crystals also added a delightful crunch to the dish.

Happy hour specials combined with appetizers make 101 Beer Kitchen an attractive draw. Service was even paced and friendly. The growler filled with water at each table is a cool way to keep water glasses full while reminding you of beer.

Hopleaf

Hopleaf has been a world class beer bar in the Andersonville neighborhood of Chicago for years. Around 2004, Hopleaf expanded and opened a kitchen featuring Belgian bistro fare.

The gastropub specializes in Belgian classics like frites, which allows the dishes to be paired with Hopleaf's stock of Belgian brews. The dinner menu is surprisingly vegetarian friendly.

The frites are served in an ample portion with a side of aioli. The fries are well seasoned, and would be a great accompaniment to beer if served hot. The frites came out cold because of the busy kitchen and a lack of communication with the service staff.

The roasted cauliflower was prepared with glazed baby carrots, turmeric butter, golden raisin walnut sage pesto and a currant gastric. The cauliflower had layers of smoky flavor, and the pesto was a delightful combination of herbal accents contrasted by bright dried fruit.

The staff capably addressed vegetarian dining concerns. Overall, Hopleaf is a great place to sample a wide variety of great beers, and the kitchen adds another reason to check Andersonville's most happening watering hole.