When I announced the end of my travel sabbatical, I said that I wanted to explore my hometown.
I have to admit that between my trips to Maine, Seattle, Portland, and St. Louis, and working a full-time office job again, there is not a whole lot of time left for exploring new things in Columbus and around Ohio.
The one thing I can do is check out the new restaurants that have opened in Columbus since I took off in 2010. I do not eat out much, but when I do, I make it an opportunity to explore my hometown.
Although there are many incredible foods in Latin America, one thing they do very poorly is pizza.
Yes, the doughy, cheesy fugazzetta of Buenos Aires is great for a hangover, but it’s not quality food in any way. For another example of nasty pizza, check out this post about salchicha pizza in Mendoza.
I think we have the best pizza in the world in the US.
Yes, that is because we stole all the good ideas from around the world and made up some more of our own. There is so much variety from styles of crust to toppings.
First of all, I love their adorable, cozy red-brick home in the adorable, cozy German Village.
Harvest Pizzeria does more than pizza.
Warm Ricotta w/ crostini, lavender honey, balsamic vinegar
I cannot wait to go back and try the Proscuiutto and the Caprese small plates.
Harvest Craft Beer
My favorite local brewery Elevator has created the Harvest Pale Ale for the restaurant, and it is just as high quality as their other brews.
And how cute that they serve it in a mason jar.
The pizza is the star.
Goat Cheese w/ sorpressata, basil, cherry tomato
Cafayate still has the best goat cheese I’ve ever had, but Ohio makes some pretty damn good goat cheese too.
Ohio Double Bacon w/ fresh mozzarella, roasted red pepper, aleppo pepper, oregano
The crust is perfect thanks to the stone oven and the fact that the dough is made fresh in-house. You can even get gluten-free crust.
The ingredients are fresh and delicious because they are sourced from within Ohio.
I am thrilled to see more and more local restaurants embracing the farm-to-table philosophy.