The Crest
Barrel Aged Bee’s Knees – Barrel aged Gin, Lemon Juice, Spent Lemon Oleo, Honey Syrup, Thyme
Venison Osso Buco – Apple, Pumpkin, Pawpaw, Jus, Herbed Polenta
Pierogi – Butternut Squash, Sweet Corn, Huitlacoche, Pickled Mustard, Red Eye Gravy, Sage
Goat Cheese Balls – Blackberry Jam, Honey, Lemon Curd
Sweet Corn Dip – Sweet Corn Chow-Chow, Tomme, Lucky Penny Chevre, Sweet Pepper Relish, Parm, Cilantro, Crostini
Duck & Dumplings – Roast Beet and Blueberry Puree, Cured Duck Egg Yolk, Smoked Honey, Demi Glace, Lemon
Buttermilk Pie – Cantaloupe, Graham Cracker, Steel cut Oats, Cream Cheese
Featuring the cooking of Chef Jon Gruseck The Crest promises Modern Appalachian Fare utilizing local products available per the season or preserved by fermentation inside elegant confines just a few minutes from The Ohio State University campus.
At one time a Dive Bar, later The Crest Gastropub and now a proper Restaurant under A&R Creative Restaurant Group, The Crest seeks to create traditional dishes using heritage breeds and Seeds, foraging and waste-free cooking.
Owned by Justin Wotring, though the menu relies entirely on Gruseck’s Appalachian upbringing and Eastern European roots, plates reference ideas uncommon outside the region such as Pierogis that change seasonally, September 2022’s iteration unfortunately far too astringent with an abundance of Mustard overwhelming Squash or Corn Smut.
Surrounded by large windows, the space itself wrapping natural colors around a U-shaped bar, service feels rushed and uninformed from the moment Cocktails are offered, though a “Barrel Aged Bee’s Knees” goes quite well with fried Goat Cheese served crisp and melty alongside Blackberry Jam plus Lemon Curd.
Recently updated for fall, Rabbit and Walleye giving way to Venison wrapped but over-roasted and almost uncuttable with the provided knife, Polenta beneath was barely room temperature while “Duck & Dumplings” was also poorly prepared with most of its moisture gone and the anticipated Noodles more like Falafel.
Skipping the Burger, though in retrospect that likely would have been better, Corn Dip fared well thanks to assertive Relish even though the extra $2 Bread was unnecessary while Gruseck’s Buttermilk Pie thankfully left a good taste in the mouth thanks to indulgent Custard atop a Crust that eats almost like soft Granola.
www.thecrest614.com