What makes a great Italian restaurant? In this mouthwatering episode of Chefs in the City, the crew dives fork-first into Central Ohio’s incredible Italian food scene—from handmade pastas and house sauces to iconic family-run favorites and new culinary gems. They share their picks for the best bolognese, carbonara, happy hour bites, and stories about legendary chefs and long-standing local traditions. Whether you love red-sauce classics or high-end trattoria experiences, this episode will leave you craving carbs.

In this episode of Chefs in the City, the crew sits down with Rob Littleton, co-owner of Littleton’s Market in Upper Arlington, to discuss how a pandemic daydream turned into one of Columbus’ most exciting specialty food destinations. They dig into the story behind the market’s all-star team—including a James Beard-nominated pastry chef, the synergy between grocery, café, and culinary education, and how Littleton’s is redefining what it means to be a neighborhood gathering spot. From Ohio-sourced meats to French macarons, and from sip-and-stroll wine events to masterclasses on cheese and charcuterie, it’s clear this place is more than just a store—it’s an experience.

In this episode of Chefs in the City, we sit down with Donnie Austin, co-owner of Aardvark Wine & Beer, to talk about how he turned a love of wine—and a background in engineering—into one of Central Ohio’s most welcoming neighborhood wine destinations.

Donnie shares the story behind Aardvark's unique setup (including the "Dive Bar" built over an old swimming pool), his philosophy on affordable, family-owned wines, and how his shop is adapting to changing consumer tastes and looming import tariffs.We also dig into the rise of THC drinks, the evolving wine bar culture in Columbus, and why casual, family-friendly spaces matter. 

Plus, a look at how Aardvark is teaming up with local favorites like Ray Ray’s Hog Pit and Suburban Natural Foods to bring even more to the table. Whether you're a wine nerd, a casual sipper, or just love discovering cool local businesses, this is a conversation you’ll want to pour a glass and enjoy!

In this episode of Chefs in the City, we sit down with Chef Andrew Smith, a longtime fixture in the Columbus culinary scene and the creative force behind the upcoming Marion Village restaurant, Isla. From his time at spots like Rockmill Tavern and The Rossi to the wildly popular private supper clubs he launched at home, Andrew shares why he stepped away from the traditional restaurant grind—and what drew him back.

We dive into the philosophy behind Isla, how it grew out of his home dining experiences, and the ways he’s redesigning the restaurant model to center community, creativity, and control. Andrew talks about what guests can expect at Isla (hello, 8-course menus and “potato cloud” dreams), his vision for a low-stress kitchen, and why building a better food city starts with supporting each other.

If you’re passionate about chef-driven dining, food as connection, and new restaurant concepts with soul, this one’s for you.

In this episode of Chefs in the City, we’re joined by Bethia Woolf, co-founder of Columbus Food Adventures, a company that has helped shape how locals and visitors experience the Columbus food scene. Bethia shares how her passion for food, culture, and discovery led from blogging and taco truck maps to launching immersive, multi-neighborhood food tours.

We talk about the origins of the Alt Eats and Taco Truck tours, the evolution of Columbus’ diverse cuisine scene (now with over 70 represented cuisines!), and how Columbus Food Adventures continues to grow, with everything from foodie scavenger hunts and progressive dinners to a food newsletter and corporate team-building events. If you love food, local culture, and great stories, this episode is your roadmap to eating your way through Central Ohio.

Book a food tour here: https://www.columbusfoodadventures.com

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In this episode of Chefs in the City, Ann Fisher, Steve Stover, and Rich Tarapacki sit down with Patrick Allen, an independent wine importer specializing in small-production wineries from the South of France. Patrick shares how proposed tariffs could impact his business and the broader wine industry, and he dives into his exciting new partnerships with Columbus State’s Culinary Program. The group also talks about upcoming tastings, and Patrick gives us a preview of the exclusive wine tour he’ll be leading through Southern France. Whether you’re a wine enthusiast or just curious about how global issues affect local tables, this episode has something for you!

In this episode of Chefs in the City, we sit down with Joshua Wickham, Senior Director and Chairperson of the School of Hospitality Management and Culinary Arts at Columbus State Community College. We dive into the impact of Mitchell Hall, the latest updates in the program, and how Columbus State is shaping the next generation of chefs and hospitality professionals. From hands-on training to industry partnerships, find out how this program is fueling Columbus’ vibrant food scene. Tune in for an inspiring conversation about education, opportunity, and the future of food in Central Ohio!

In this episode of Chefs in the City, we sit down with Annie Pierce, co-owner of Lawbird, one of the top 20 semifinalists for the James Beard Award for Best Bar in the Nation. Annie shares the story behind Lawbird’s welcoming atmosphere, their top-tier non-alcoholic program, and the creativity behind their latest art-inspired cocktail menu. We also dive into the evolving Columbus bar scene, the importance of hospitality, and what it means to be recognized on a national stage. Plus, Annie gives us a sneak peek at their upcoming Japanese pop-up and their vision for the future of mixology. Cheers to a conversation you won’t want to miss!

In this episode of Chefs in the City, we sit down with James Beard semifinalist Dan Riesenberger, better known as Dan the Baker. From his early days selling loaves out of a basket at farmers' markets to running one of Columbus' most beloved bakeries, Dan shares his journey of mastering the art of breadmaking. We dive into the science behind sourdough, the magic of fermentation, and how each loaf carries the unique terroir of its environment. Plus, we discuss the evolution of Columbus’ dining scene, must-visit restaurants, and why baking is really just chemistry. Don’t miss this deep dive into the world of artisan bread!

In this episode of Chefs in the City, we sit down with Avishar Barua, 2025 James Beard Award semifinalist and the culinary visionary behind Agni and Joya’s in Columbus. Avishar shares his journey of creating unique dining experiences that blend his Bengali-American heritage with modern techniques while offering insight into his philosophy of empowering staff and embracing mistakes as part of the creative process. As part of our three-part series featuring Central Ohio’s James Beard semifinalists, this episode dives into how Avishar’s approach to food and restaurant culture is raising the bar for the local dining scene. Tune in for a deeper look at his culinary vision and what it means to be recognized by the prestigious James Beard Foundation.