There’s big news for springtime at The Irish Pub & Grill, a popular spot at 8009 Hills and Dales Road NW in Jackson Township. A new all-weather patio with seating for 50 to 60 people has a projected March opening.
One of my great joys during the pandemic has been ordering takeout food. In addition to the fact that it gets me out of the house for a minute, I think I enjoy it so much because restaurant food wasn’t something I brought home often (or really ever) before the world shut down. The whole experience feels like a big luxury for me.
North Canton has a delicious new restaurant in its premium downtown spot, and I am crossing all my fingers that it is wildly successful so I can enjoy it for years to come. The Howlin Bird opened in December at 123 S Main Street, where Main Street Grille used to be.
I love to cook, but I don’t do it consistently—especially not when I’m busy. For as many times as I’ve whipped up a quick chili and cornbread dinner, I’ve also thrown a bag of animal crackers in my purse and called it a meal.
The name is Ed’s Smokehouse, but Liz Hampton, Ed’s older sister, is running the show these days. “It’s the same thing, same menu, cooked the same way—nothing’s changed,” Hampton said about the restaurant that’s been in business six years at 1009 McKinley Avenue NW in Canton.
Downtown Louisville is not a place I go frequently, but the food at Scratch Steakhouse and Lounge is so good that might change. What the interior of the steakhouse lacks in ambiance, it makes up for in big flavors.
In late September, Heather Reamy opened a little drive-up bakery on an alley in downtown Canton. Despite the offbeat location, Little Flour Baking Co. was an instant hit. On many days, Reamy sells out her entire inventory of muffins, scones, éclairs, cookies, danishes, brownies, cupcakes and other sweet temptations in an ever-rotating array of flavors.
The holidays are over, and if your refrigerator looks anything like mine, you probably have at least one extra block of cream cheese, too many eggs and a few mismatched bottles of craft beer. Great news—I found a recipe for you and your leftovers. This month’s Test Kitchen adventure is pumpkin beer pretzels with chipotle queso, courtesy of Instagram sensation Half Baked Harvest.
During last year’s lockdown, I walked a lot of miles—like, a lot—on the Ohio and Erie Canal Towpath Trail. And on days when I would get really hungry during my hike, I would gaze longingly at Bocca Grande Italian Steakhouse as I re-entered Jackson Township and I would remember all the times I had heard how delicious the food was.