Alumni-owned restaurants to try when you’re in town

From beloved chains to unique standalones, Ohio State boasts plenty of dining destinations owned by taste-makin’ alumni. If you’re in Central Ohio and looking for a great place to eat, we put together a menu of delectable options from Buckeye restaurateurs.

Small plates

Mushroom Toast | Asterisk Supper Club

You’ll find elevated comfort food like this starter—ricotta and goat cheese, wild mushrooms, burnt honey—at this Westerville restaurant, which feels like you’re eating inside a cute old library. Also offered: tea time and craft cocktails. If you want your own table, make a reservation. 

Location: 14 N. State St., Westerville
Restaurateur: Megan Ada ’06

Phuchka | Agni

This is a crunchy shell delicately cupping foie gras, apple and other delectable bits. You pour the tamarind-flavored pani in, pop it into your mouth and relish. Known for creative takes on Southeast Asian and Midwestern fare, Agni meals are built around a 14-course tasting menu. Pricey but unique and comfortable. 

Location: 716 S. High St. 
Restaurateur: Avishar Barua ’09, ’09

Entreés 

Karahi | Tandoori Grill

Your choice of chicken, goat or fish fired in a wok with tomato, ginger, chilies and spices. This unassuming eatery, Columbus’ first Pakistani restaurant, serves halal meats and a menu that makes it impossible to avoid getting stuffed. Our alumnus opened it after deciding a 9-to-5 in information tech wasn’t for him. 

Location: 808 Bethel Road
Restaurateur: Syed Abbas ’00

Old World Pepperoni | Flyers Pizza

Topping this customer favorite: provolone made in Wisconsin and zesty, locally made pepperoni that cup and char when cooked. Family-run and employee-owned, the chain celebrates 50 years this year. With pizzas, subs, wings, salads and a reputation for quality, there’s something for everyone. 

Multiple locations
Restaurateurs: Brothers Steve ’73, ’77 MA and Mark ’82 Ulrey

Mississippi Fried Fish | Modern Southern Table

Southern classics and comfort food are done to perfection here, and the fish is a star. Think crispy, cornmeal batter coating hot, juicy catfish or the pick of the week. (Order it fried hard if you like it crunchy.) Also shrimp and grits, fried chicken, gumbo, candied yams. Mmm. Menus vary by location. 

Multiple locations
Restaurateur: Sadaya “Daisy” Lewis ’02

Adobo Ribs | Bonifacio: Modern Filipino Cuisine

Baby back ribs braised, baked and seared until fall-off-the-bone tender. At 10 years in, Columbus’ first full-service Filipino restaurant keeps drawing crowds. A fun time to try it: Boodle Nights, when lush spreads are served on banana leaves and eaten communally. Expect to use your fingers. 

Location: 1577 King Ave. 
Restaurateur: Krizzia Yanga ’13

Signature Tonkotsu | Fukuryu Ramen

No restaurant list is complete without ramen, and this concept offers the flavor-loaded soups and a Japanese take on tapas. The tonkotsu (a rich pork bone broth) serves up silky noodles with pork belly and wood ear mushrooms. Not in the mood for noodles? Try the tofu or fried chicken. 

Multiple locations
Restaurateur: Jeff Tsao ’99, ’08 MBA

Barcelona Paella | Barcelona Restaurant and Bar

The most popular paella at this Columbus classic in German Village has a tomato saffron base with chicken, chorizo, shrimp, shellfish, peppers, peas and a whole lotta love. Specializing in tapas and sangria, too, Barcelona is inviting and upscale, and its patio is a favorite spot in the city. 

Location: 263 E. Whittier St. 
Restaurateur: Scott Heimlich ’97, ’99

Desserts

Rainbow Iced Sugar Cookie | Lion’s Cub Cookies

It’s a cookie—warmed sugar cookie base, thick vanilla icing, crispy outsides and “ooey-gooey” insides—but it’s so much more: a mouthwatering mound of goodness. Try it and you’ll see what can be created when a Buckeye’s engineering training is applied to his baking hobby. 

Multiple locations
Restaurateur: Bradley Kaplan ’14, ’19 MBA

Madagascar Vanilla & Mascarpone Cheesecake | Z Cucina di Spirito

Made in-house, the cheesecake has a soft, fresh texture that wins hearts and stomachs. At this upscale Italian and Mediterranean restaurant, they also make their own ricotta and mozzarella, pasta, sausage and breads. They offer cocktails and desserts that tempt you to order more than one. 

Multiple locations
Restaurateur: Richard Ziliak ’94

Blueberry Galette | Fox in the Snow

Crisp pie dough sprinkled with sugar crystals, folded into a hexagon and topped with cream cheese icing and fresh blueberries. It’s so yummy it can sell out, but more good news: cinnamon rolls, biscuits with jam, egg sandwiches. One of the best bakeries in town, every location is beautiful. 

Multiple locations
Restaurateur: Lauren Culley ’05