Durangos

Durangos seemed to take forever to open. The inconvenient sign announcing the restaurant preceded its opening by 8 months. The business concept mirrors Chipotle with a Tex Mex spin, and the added bonus of delivery to Grandview, Upper Arlington and the Short North should help keep the place on people's radar.

There are plenty of vegetarian options on the menu. All of the beans are vegetarian, as is the cilantro lime rice. There are burritos, tacos, salads, enchiladas, salads, rice dishes and the requisite chips and dips.

A burrito is good, sure. It is a fine delivery device to carry rice, jicama, nopales, red pepper, beans, lettuce, tomato onion and guacamole to your mouth. But the delivery becomes better when the burrito is deep fried. It achieves perfection when it is drowned in red enchilada sauce.

Guacamole has a nice essence of citrus. It's a great add-on with tortilla chips for $2.45.

The laid back crew grows their own cilantro at the restaurant. The vibe is friendly.

Prices with delivery included match or are slightly lower than Chipotle. It's a fun carry out or delivery option if you can't stand the line at Chipotle.

Panzera's Pizza

Panzera's Pizza has been keeping Grandview satisfied for a half century plus. The shop serves classic thin crust like many others in the area that's simply better than most of them.

The crust is a soft pocket in the middle blanketed by by a crisp exterior. Pizzas were served with a nice amount of browning from the oven, including the toppings.

Toppings include most of the old school classics. The shop sells beer and wine. There is a limited amount of dining spaces. Panzera's delivers.

The veggie pizza was covered with mushrooms, green peppers, onions and banana peppers. It's pretty traditional, The diced white onions might not be for everyone.

There are plenty of outstanding pizza options in the Grandview/5th-by-Northwest/Upper Arlington area. Panzera's stands out if you're in the mood for a simple thin crust pie.

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.

La Tavola

La Tavola resurrects an old name run by area favorite Rick Lopez. Lopez had a hand in Columbus' original haute Mexican outpost Tapatio, the old Polynesian-themed Kahiki and the fast-casual and (temporarily) closed Knead. La Tavola was open from 1999 to the late 2000s in Powell and Dublin. The new restaurant is on 1st Avenue in Grandview.

House made and seasonal items make up the backbone of the menu. There are not a tremendous number of vegetarian items on the menu. There is a vegan pizza. The server checked with the kitchen on specific vegetarian concerns. 

The space is open, and the decor is warm and inviting. The ironic wall paper also doubles as the background on the restaurant website. 

The pasta was magnificent. The strozzapretti, a loose, eggless pasta twirled into a tight, lengthy s-shape, was bathed in kale pesto, mushroom, green beans, yellow pepper and shallots.

The bar had a small but well chosen selection of draft beer. There are also sodas from Boylan's and Grown Up, as well as Brioso coffee.

Desserts are prepared by Krista Lopez. There is bound to be something to like on the list of Italian sweets which go from tiramisu to gelato and semifreddo.

Halwani Cuisine

Halwani Cuisine is a pizza shop along the Grandview strip. Shawn Halwani's restaurant makes thin crust and hand tossed pizzas, and the menu is pork-free for kosher/halal diners.

The restaurant has pizza, stromboli, sandwiches and standard pizza kitchen sides. The hand tossed crust is still relatively thin with hints of garlic in the dough. The thin crust is cut tavern style and is cracker thin.

Meatless specialty pizzas include the Margarita, Napoletana, vegetarian, Greek and white pizza. Topping are fresh and plentiful.

The Margarita pizza had classic toppings including fresh tomato and basil. The basil was slightly overdone, and it would have been improved if it were added later in the process. Despite the minor flaw, the pizza was excellent.

Halwani Cuisine is reasonably priced. The majority of business is delivery and take out. It is a good change-of-pace pizza option in an increasingly more competitive marketplace in the Grandview/Upper Arlington area.

Jie's Good Tasting

Jie's Good Tasting is tucked into a shopping plaza on Grandview Avenue. The space briefly housed a few other restaurants. The unassuming restaurant turns out formidable house-made dumplings that are a can't-miss attraction.  

The small kitchen produces a large number of vegetarian dishes. While the entrees are mostly standard issue (the vegetarian ma po tofu and Sichuan tofu are standouts from a list that for the most part can be found at almost every other restaurant in the country), the appetizers more than make up for the shortcomings of some of the main courses.

The tender veggie dumplings contain a delicious filling, and they soak up any sauce introduced to them. The filling was Chinese cabbage, mushroom and tofu with delicate seasonings influenced by cilantro. An order of 16 can feed a small army. 

Pulled from the inauthentic West Coast United States Polynesian vault, the tofu rangoon is still a sinfully addictive bite. The sweet and sour sauce had visible pieces of orange peel in it, and the creamy center fleshed out the citrus base of the dip.

The ma po tofu was golden fried, and served in a brown sauce with a slow-burning spice. The carrots and pea added little to the dish.

Service in the dining room can be uneven at times. There is no alcohol license. Take-out runs smoothly. Prices are inexpensive.

Nong's Hunan Express

Nong's Hunan Express is a Chinese/Thai spot that serves dishes that are much more exciting than its utilitarian setting. There is seating for about 12 inside the restaurant, which shares a plaza with a medical practice. The majority of business seems to be take-out, though there is typically a small but regular crowd eating in the restaurant.

The menu has a huge cache of Chinese and Thai vegetarian dishes made with a nice variety of fresh vegetables. Both cuisines are prepared in an authentic manner.

The vegatable egg roll, spring roll and fried tofu are meatless starters. The eggroll is stuffed with cabbage, carrots and mushrooms, and green onions, and it had a nice peppery essence. 

The Thai vegetarian dishes are all made without fish sauce. There are a variety of curries and different noodle entrees. Chinese items include the typical Sichuan, garlic and kung pao tofu preparations, as well as other stir fried vegetable classics.

There was a panoply of veggies in the phad pedt tofu. Fried cubes of tofu sit in a coconut hot yellow curry with basil, water chestnuts, carrots, baby corn, mushrooms, green and white onions, carrots, celery and green peppers. It is a collection of crunchy texture and spicy citrus flavors that marry perfectly on the plate.

With so many vegetarian options, diners could mix it up at Nong's and never order the same thing twice. It's a nice option that neighbors shouldn't just drive past. 

Red Hook Grill

Red Hook Grill is located in Grandview Heights in the space that held the excellent but business-poor Bistro 86. It presents an American take on Caribbean fare with a variety of vegetarian and vegan dishes.

The space in Red Hook Grill is more skillfully utilized than it was previously. The small bar offers a number of happy hour specials. 

The majority of the meatless items that don't contain cheese are vegan - almost 70 percent of the items. Starters include tortilla chips with guacamole and salsa, a cheese plate, garlic hummus, vegan potato skins, pita pizza, salads and sides like fries, beans and cole slaw. 

The potato skins were atrocious. The broccoli was thawed straight out of the freezer, the vegan cheese didn't melt in any appreciable way and the "cream" was a pasty white gum that added nothing to the criminally underseasoned bar food.

The tofu kebab plate was piled high with Mediterranean delights. While the tofu might have benefited from some additional char, the dish was tasty, and it was a great value.

The black bean veggie burger looked really nice. It was beans, oats, carrots, onions, peppers and cilantro.

Though some of the items I sampled were badly prepared, service at Red Hook was very good. The secret may be finding the best items on the menu and sticking with them while saving a few bucks at happy hour.

Grandad's Pizza

Grandad's Pizza is a shop with two locations. The one in Grandview Heights is located on West 3rd Avenue next to a bar. The box boldly advertises that they deliver both beer and pizza if you're in a real time crunch and need both beer and thin crust pizza.

The pizza style is traditional in central Ohio. The cracker-thin crust is liberally dusted with cornmeal, giving the pie a sweet base to deliver toppings.

There are a standard variety of toppings. The sauce is light and sweet with a hint of garlic and basil.

The veggie pizza comes topped with tomatoes, green peppers, onions and mushrooms. The crispy crust adds a nice textural contrast to the weighty vegetables.

Overall, Grandad's is pretty middle of the road in terms of quality. It isn't great, but it carries a reasonable price. It's a decent pizza that isn't worth going out of the way to obtain.

Z Cucina di Spirito

Z Cucina in Grandview features traditional and old fashioned Italian fare with Mediterranean accents. It has a nice focus on local, seasonal ingredients, and the bar churns out great cocktails that keep it busy.

The kitchen of Chef Jamie George makes their own mozzarella, which adds so much to every dish it is used in. There is a great variety of vegetarian dishes on the menu. Other dishes can be also be modified for vegetarians. There is also gluten free pasta available.

The mozzarella is delicate and creamy, an unctuous vehicle to convey flavors in the classic Caprese salad. The simple ingredients are amplified by the great house-made cheese.

The eggplant Parmesan was also excellent. The slices of eggplant were tender, with a crispy breading. It was liberally topped with cheese, pesto and a bright Pomodoro sauce.

Hearty root vegetables dominated the fall seasonal offerings. Not every vegetable paired elegantly with Gorgonzola, which was in heavy use in dishes, and used with a bit of a heavy hand.

Desserts are excellent. There is a nice after dinner drinks list.

Bibibop

Bibibop in Grandview Heights brings the fast-casual approach to Korean food. Much in the model of Chipotle, diners pick a format (bowl, salad or rolled sandwich) and have the staff behind the counter fill it up with their choice of fresh produce, sauces and toppings.

Charley Shin, the founder of Bibibop, is also involved with other restaurants like Charley's. There is little similarity between the sandwich chain and Bibibop.

The decor at Bibibop is fun. There is seating for about 50 inside the restaurant, and like other fast-casual eateries, service is efficient. 

The veggies behind the counter were of exceptional quality. Ingredients include white or purple rice, noodles, lettuce, carrots, cucumbers, corn and jalepeño, daikon and a delicious mildly spiced organic tofu. There are three different sauces, all of which are vegetarian. The bowl is a sort of Westernized take on classic bibimbop.

The edamame were fairly ordinary. The soybeans lacked salt. Other than this minor shortcoming, the overall experience was great. 

Savelli's

The Arlington/Grandview/Campus corridor has become quite the place for pizza over the last few years. Old standbys like Adriatico's, Tommy's and Hound Dog's have welcomed newcomers like Bono, Dewey's and Meister's to the neighborhood. Add Savelli's New York Style Pizza to the list of great places to grab a slice.

The place is tucked next to an apartment complex office and the neighborhood pub 14 Twenty Bar and Grill. The quality of the pizza belies the modest exterior and the off-the-beaten-path location.

The star attraction is the floppy New York thin crust pizza, available as a full pizza or by the slice. Prices are inexpensive: a slice of cheese is $2.25, and a whole eight-slice large pie starts at $14.

The pizza is an old family recipe, although the shop has been open in its location for about a year. The crust is soft and buttery, and the sauce is bright and refreshing. The dried herbs dusting the cheese add a punch of flavor. The toppings are high quality. While the pizza is somewhat underwhelming in terms of overall appearance, the flavor more than overcomes these limitations. 

The veggie pizza is topped with thinly sliced green peppers, excellent canned mushrooms and white onions. It is superior to the Margarita pizza, which lacked delicacy because of overcooked basil that should have been added when the pizza came out of the oven. It overpowered everything else on an otherwise well-made pie.  

One or two slices is a reasonable portion, although two people can put quite a dent into one 16-inch pie. 

The side salad is fairly average, a rudimentary iceberg, tomato and onion number with croutons and cheese.

There is a small, dark dining room in the restaurant with a take-out counter. Savelli's also delivers.

Pizza from Meister's Bar

Hidden in the pizza paradise that is the Grandview/Upper Arlington/Columbus area, the pizza from Meister's Bar is an admirable take on Chicago style deep dish pie. The 16-inch deep dish is big enough to feed four people, some most likely entering a coma upon finishing a third slice.

The thin-crust pie is not particularly authentic to the Windy City area. It lacks the liberal cornmeal dusting that is common in Chicago thin pizza. It is a more traditional tavern cut pizza that is common in much of Ohio.  It's worth a try if somebody is too delicate for the deep dish. However, deep dish pizza is the star attraction.

The deep dish pies were served with variable levels of toasted crust. The first visit had golden edges, while subsequent pizzas were served with well-done edges. The overall difference was mostly cosmetic, although the texture of the browned crust made it a little tough to chew.

The bar has a decent selection of beers and is a sports bar humming with activity during Ohio State games. It sometimes gets hectic, especially during big football games.

Overall, Meister's offers a solid version of Chicago deep dish pizza. If I were ranking non-chain deep dish pizza in central Ohio, I would rank Wholly Joe's near Polaris best, Meister's (a.k.a. Pi Pizza) second, Tristano's third and Fabian's dead last. B.J.'s brewhouse, a chain out of California, offers a close take on Chicago thin crust pizza, but B.J.'s deep dish has more in common with Pizza Hut than Lou Malnati's. While the Meister's deep dish doesn't claim the local Chi-Town Crown, it is almost as good as what you'd get in the City of Big Shoulders.

Spagio

Spagio is a standout casual cafe on the Grandview strip. Chef Hubert Seifert captains the capable kitchen, which turns out excellent fare with plenty of options for vegetarian diners.

The menu at Spagio typically has two or three meatless starters, an entree and a couple of wood-fired pizzas. The special menu on Valentine's Day was no exception. The staff capably addresses dining concerns, and delivers service evenly with flair.

Seifert has worked all over the globe, including stints in France working for Pierre Troisgros in Lyon, the royal family in Spain and a luxury hotel in Brazil. His international experience shows in his menu.

The tart flambe was prepared in the wood-burning oven. The thin crust was topped with garlic and goat cheese along with roasted bell peppers and onions. The tart was a delicate base that dissolved in the mouth, delivering great vegetable flavor tempered by the acidity of goat cheese crumbles.

The wood-fired vegetables, including zucchini, squash, tomatoes, mushrooms, carrots and peppers, are served with a bright yogurt dipping sauce. Each veggie takes on a different character when roasted, and it makes healthy eating quite a mouth-watering experience.

The vegetable Napoleon was a vegan preparation. Thinly sliced layers of eggplant, zucchini, mushrooms and bell peppers are composed atop a roasted red pepper coulis with asparagus and sauteed spinach. It almost looked to good to eat.

The wine list at Spagio pairs well with the menu. It is fairly priced. Cocktails are fun and somewhat expensive.

While the artful cuisine at Spagio makes it seem like a white tablecloth establishment, the boisterous dining room makes it comfortably casual.

Local Cantina

Local Cantina operates on the Grandview strip, preparing stylized interpretations of taco truck fare paired with beer, margaritas and other cocktails. The concept is reminiscent of Big Star in Chicago - a kitschy dive bar replete with inexpensive Mexican dishes.

The decor echoes this ethos. The walls are adorned with Mexican knick knacks and mustache artwork. 

Bar patrons and tables are sated by the endless self-serve well of chips and salsa on the floor.   While bottomless tortilla chips and roasted tomatillo salsa are tempting, my inner mysophobe thinks that this could become a breeding ground for germs during flu season. Consider this a warning for hypochondriacs.

The margaritas are made in a variety of formulations. Most are very good, but the drinks with agave nectar are overly sweet and lack finesse. The beer selection is good enough to keep craft enthusiasts as well as the Miller/Bud crowd happy.

The other appetizer dips are excellent. The guacamole has a great flavor with layers of lime, garlic and cilantro. The queso looks bland, but actually has a spicy base that lingers perfectly. The bottomless chips come in handy with these appetizers.

There are two vegetarian tacos on the menu at Local Cantina. The refried beans are vegetarian, and they are the base of a soft taco that also has cheese and the typical veggies. The rajas taco is a Central Mexican classic made with roasted poblano peppers, onions, cream and spices. The tacos pick up a richness that supports the smoky peppers. 

Dessert was a deep-fried chocolate chip cookie that failed on every level. The texture was tough to the point of being inedible. 

Service was uneven on multiple visits. Orders were delivered at inexact intervals, making it seem as if courses should be ordered in steps rather than all at once. Servers were not knowledgeable about vegetarian dining options, but also did not hesitate to ask the kitchen when requested.

DiBella's Original Subs

DiBella's Original Subs is a small regional sandwich chain that has recently opened two locations in central Ohio. The menu consists of fairly standard sub shop fare that is elevated by fresh baked bread and a nice variety of sandwich toppings.

Dibella's offers cheesesteaks, which takes me back to the first vegetarian sandwich I ever ate. A vegetarian co-worker of mine in the mid-1990s used to order the vegetarian sandwich from Steak Escape. In retrospect, I probably wouldn't find the Steak Escape sandwich quite as good as I did in high school. That notwithstanding, the addition of better bread and additional toppings at DiBella's adds another wrinkle to a type of sandwich I recall fondly.

There are three sizes of sandwich at DiBella's. The large is more than a foot long, served on multigrain, sesame, everything or plain white bread. Toppings like roasted red peppers add a nice punch to a sub. Subs can be ordered hot or cold.

The multigrain bread has a good flavor. I can't say no to veggies, so my sandwich had just about every veggie behind the counter.

Prices at DiBella's are reasonable. The veggie sandwich is about a dollar more than Subway's footlong Veggie Delight with superior ingredients on every level. It's definitely worth a try.    

Yogi Perogi

Yogi Perogi is a Grandview restaurant specializing in the famous Polish dumpling. The pierogi at Yogi Perogi are given an international spin by owner John Wagner. The space is small; though mostly designed for take-out, there is seating for about 12 inside.

Pierogi flavors include the classic potato and cheddar, mushroom and Swiss cheese, and spinach and feta cheese. They can be ordered individually or in frozen three-packs to make at home. The pierogi on the menu are vegetarian but not vegan. There is a vegan pierogi that can be requested that does not appear on the menu. There are also salads and sometimes vegetarian soup.

The pan fried pierogi pick up a perfect texture that is delicate while being both light and crisp. The potato and cheese filling has black pepper accents. 

The spinach and feta cheese had a bright green color and a bright taste. It paired great with tzatziki sauce.

The mushroom and Swiss pierogi were earthy, and the kraut, common in Polish fare, gives the dish a more German character.

It might be worthwhile to bench the Mr. & Mrs. T's pierogi that have been festering in the back of your freezer and replace them with a pile of pierogi from Yogi Perogi. Between Hania's, Sophie's, Babushka's and Yogi, the area has been inundated with pierogi over the last few years, and these are good enough to stand out from the pack.

Third and Hollywood

Third and Hollywood is the high-end upgrade of the Northstar Cafe concept in Grandview. The menu is very accommodating to vegetarians much like Northstar.

The kitchen is open to the dining room. The dining room is accented with brick and dark wood.

Almost all of the side dishes and starters on the lunch menu are vegetarian, and many of the dinner starters are as well. Choices include cheddar biscuits, guacamole, grilled artichokes, a mixed green salad, a green bean salad, fries and a variety of vegetable sides.

The cheddar biscuits are absolutely divine. They are drenched in butter with flecks of cheese littered about the pillowy biscuit. They come in orders of three and six, and they would make a delicious meal by themselves.

The green bean salad came in a light dressing with roasted potatoes, herbs and cheese. It was an understated and delicate use of fresh ingredients.

The Mexican vegetable plate had black beans and rice, a pile of corn-spiked guacamole and grilled multicolored peppers topped with crumbled queso blanco. The dish was flavorful, running from smokey to savory to creamy. The peppers were soft and well cooked, and the cheese crumbles sweetened them up even more.

Third and Hollywood has a veggie burger. Like Northstar Cafe, it's on the expensive side ($14). While some people find these prices to be excessive for a veggie patty, considering the quality of the Northstar burger, it's probably worth a shot.

The bar at Third and Hollywood has a great selection of wine, beer and cocktails. The dessert menu is pecan pie, lemon tart and after dinner drinks.

Third and Hollywood

Jason's Deli

Jason's is a fast-casual deli chain that started in Texas. There are currently two locations in Central Ohio in Dublin and Grandview. I visited the Grandview Yard store.

Jason's Deli specializes in New Orleans favorites like the po' boy and the muffaletta, although it also makes wraps, paninis and other sandwich types. There is a huge salad bar, and the kitchen prepares a wide variety of soups, salads and pasta dishes. The menu has extensive vegetarian options, and Jason's Deli offers a complete gluten-free menu as well.

The Grandview location is large, with extensive indoor and outdoor seating. Like Noodles & Company and Pei Wei, orders are placed at the counter and served at a table with a number clipped to it.

As an avid devotee of Gulf Coast cuisine, my order was decided before I walked in the door: the veggie muffaletta

The veggaletta is made on thick, crusty sesame seed-encrusted bread. Thick slices of portobello mushrooms, tomatoes, spinach, red and yellow peppers and red onions are piled on the melted provolone and olive salad-laden bread. The mushrooms were cooked with a hint of red wine, and had great flavor. The sandwich was on the dry side, and the olive salad could have been served in a larger proportion to offset the moisture lost to the toasted bread. Another solid option might be to add guacamole to the sandwich, although that would get you shot in New Orleans.

The sandwich had good ingredients and a great appearance. It's composition needs to be tinkered with in order to be more successful.

The vegetarian French onion soup was rich and savory. Beef broth is replaced with a mushroom broth, and the soup crock is crowned with melted Swiss cheese. The soup is delightful, and it's a great example of how judicious substitution of ingredients when making vegetarian versions of non-vegetarian dishes can create fantastic results.

Other vegetarian items on the menu include three soups, the spinach veggie wrap, a portobello wrap, a build-your-own sandwich, a mushroom pasta dish and assorted sides like chips and salsa, steamed veggies and a hummus platter. A large percentage of salad bar items are labeled organic.

Prices at Jason's seem slightly high, although there is plenty of vegetarian variety on the menu. Overall, it's a safe bet for vegetarians and health-conscious diners, but it doesn't jump off the page.

Jason's Deli

Luck Brothers Coffee House

Luck Brothers is an independent coffee roaster in Grandview. While the atmosphere is Spartan, the complexity of the coffee more than offsets the minimalistic interior.

The staff at Luck Brothers does a tremendous job of roasting the beans to get subtle layers of flavor in every drop. They are helpful in selecting coffees based upon a drinker's preferences.

I sampled a full city roast Ethiopian harrar coffee. It has an intoxicating aroma of chocolate, and the flavor profile is mildly tannic with hints of wine and purple fruit.

The most interesting coffee for sale at Luck Brothers this week is the Hacienda la Esmeralda Special Reserve. This is a single grower, single estate coffee from Panama that is sold at auction. I sampled this coffee for the first time in Chicago three years ago. It is an amazing cup of Joe. While the 10-ounce bags were sold out, there was still enough coffee left to offer $12 cups of coffee this past Saturday.

Food at Luck Brothers is fairly limited. There is an assortment of pastries, including Der Dutchman doughnuts. They also stock Snowville Creamery milk for discerning palates to temper their coffee.

Luck Brothers