Shovel food instead of snow; Head to Uptown for Restaurant Week

If you’ve built up an appetite from all that snow shoveling Sunday, or a burning desire to get out of the house after being stuck at home for the winter storm, you’re in luck: It’s Restaurant Week in Central Ohio.

Just as the snow stops you can, “Enjoy 3-course meals for a fraction of the cost at some of Columbus’ best restaurants all week long,” courtesy of the area-wide event staged by 614 Magazine and 614now.com.

You won’t have to go far, either. Three Uptown restaurants are participating, including two of its newest – Ampersand Asian Summer Club, Asterisk Supper Club, and High Bank Distillery.

Here’s a rundown of their Restaurant Week bargain offerings. See the slideshow below for images of the several of the dishes.

AMPERSAND ASIAN SUPPER CLUB, 32 W. COLLEGE AVE.
$30 per diner (beverage, tax and tip not included)

1ST COURSE (choose one):

• SPAM & PICKLE STEAM BUN
  Crispy delicious Spam on a pillow-like steam bun. With delicious house pickles and spicy mustard
• POBLANO CRAB RANGOONS
  This delicate version of rangoons will be filled with a mixture of charred corn & goat cheese Sriacha Cream
• NORI FRIES
  Crispy thin fries tossed in nori, salt and white pepper. Spicy chili mayo.

2ND COURSE (choose one):

• ZARZUELA STYLE RAMEN
  Rich Saffron-tomato dashi broth, calamari, shrimp. octopus & Patagonia scallops.
• JEREMY TSO’S CHICKEN RICE BOWL
  Chef Jeremy’s twist on a classic! Medium level spicy sauce. Karaage, green beans, carrots and rice.
• MISO GLAZED SALMON RICE BOWL
  Seared salmon glazed with miso yuso glaze, green beans & togarashi roasted carrots.

3RD COURSE (choose one):

• VEGAN CHOCOLATE TORTE
  Smooth chocolate torte, raspberry sauce.
• MATCHA CHEESECAKE
  Green tea vibes! Honeydew gastrique.

ASTERISK SUPPER CLUB, 14 N. STATE ST.
$35 per diner (beverage, tax and tip not included)

1st Course (choose one):

• JAMBALAYA (GF)
  A hearty Louisiana classic made with seasoned rice simmered in a rich blend of spices, tomatoes, and the “holy trinity” of onions, celery, and bell peppers. Finished with chicken, andouille sausage, shrimp, and bold Creole flavor.
• GUMBO
  A slow simmered Cajun stew built on a deep, dark roux, loaded with savory chicken, andouille sausage and crab meat, vegetables, and traditional spices, served over warm rice.
• MUFFULETTA FRITTERS
  Golden fritters inspired by the famous New Orleans sandwich. filled with chopped cured meats, cheese, and olive salad for a tangy, savory bite.

2nd course (choose one):

• SHRIMP PO’ BOY
  Crispy fried shrimp piled onto a soft French roll and dressed with fresh lettuce. tomato. and creamy remoulade sauce for a true New Orleans street food favorite.
• BOUDIN SAUSAGE ON A ROLL
  Traditional Cajun boudin sausage made with seasoned pork and rice, served warm on a soft roll for a flavorful and comforting classic.
• CRAWFISH ETOUFFEE (GF)
  Tender crawfish tails smothered in a rich, buttery sauce made with onions, celery, bell peppers, and Cajun spices. Served over steamed rice.

3rd Course (choose one):

• BEIGNETS
  Light, pillowy squares of fried dough, dusted generously with powderod sugar and served warm in classic New Orleans style.
• BREAD PUDDING WITH WHISKEY SAUCE
  A comforting Southern dessert made with custard, soaked bread baked until golden, topped with a smooth, buttery whiskey sauce for a warm and indulgent finish.
• BANANAS FOSTER (GF)
  Sliced bananas sauteed in a rich brown sugar and butter sauce with warm spices, finished with a splash of whiskey and served over creamy vanilla ice cream.

HIGH BANK DISTILLERY CO., 29 S. STATE ST.
$35 per diner (beverage, tax and tip not included)

1st Course (choose one):

• PEPPERONI PIZZA ROLLS
  Crushed tomato sauce, pepperoni, mozzarella, provolone, fresh basil, spicy ranch dressing.
• APPLE AND SWEET POTATO SALAD
  Mixed greens, red onion, granny smith apples, feta, dijon vinaigrette, crispy sweet potatoes.
• CRAB RANGOON DIP
  Lump crab, cream cheese, mozzarella, crispy wonton, sweet chili sauce.

2nd Course (choose one):

• FISH AND CHIPS
  Beer battered white fish, crystal remoulade, red pepper slaw, lemon, fresh parsley.
• PESTO PASTA
  Fresh linguine, basil, roasted roma tomatoes, pine nuts, parmesan, bread crumbs.
• FRENCH ONION BURGER
  Brioche bun, smash patty, caramelized onion, gruyere, crispy onion straws, smoked garlic aioli, beef au jus.

3rd Course (choose one):

• MILK AND COOKIES
  Chocolate chip cookies, sea salt, creme anglaise.
• APPLE TART
  Granny smith apple, puff pastry, caramel (a la mode +$2).

More choices nearby

Several other Westerville-area restaurants are participating in Restaurant Week 614 as well, including 101 Craft Kitchen, Bru Burger, Eddie Merlot’s, Marcella’s Polaris, Polaris Grill, and Rusty Bucket,

For the full list of participating restaurants and their discounted Restaurant Week offerings, visit Eat614.com.