Our weekly roundup of bites and bevvies we can’t stop thinking about

Story by The Editors

Welcome to Cravings, our weekly roundup of stuff we cooked, ate, drank, ogled, read about—basically anything we love and want to share with you. We hope it opens a few doors for you to new restaurants, recipes, websites and other ways of embracing and experiencing the Columbus food and drink scene.


Find someone in your life who loves neither flowers nor bread. Go ahead—we’ll wait. Oh, doesn’t exist? That’s correct. And Tricia Wheeler (The Seasoned Farmhouse) and Sarah Lagrotteria, co-owners of Flowers & Bread in Clintonville, know you can’t resist. Head to the back of the cafe space (you might enter through the long floral studio, furnished with stainless steel counters; just go up the ramp and into the cafe) to order bread, soup, espresso or coffee, or choose a sandwich and a bouquet of flowers from the grab-and-go refrigerator. The place is a bit laissez-faire—chalk it up to just-opened jitters—but that’s instantly forgiven when the prize is a soft, yeasty roll studded with cherries and smeared with salty butter.


Si Senor‘s new Grandview location is finally open for biz, so I grabbed lunch to-go. I went with my standby from the Downtown space: the avocado salad with chicken and a side of fried plantains for dessert. Those plantains are dangerous, folks. They’re warm and caramelized and incredibly indulgent. I figure the salad evens things out. They don’t scrimp on the avocado, which is heaped on greens, thinly sliced tomato and red onion. The dressing, a creamy roasted red pepper vinaigrette, gives it color and, I believe, a mustardy bite. I added grilled chicken, which didn’t do much more than provide a little protein, but that’s often the case. Can you tell I’m trying to will warmer weather by eating like it’s summer?


You can spot the Ohioan from a mile away: she’s the girl with bare legs and a sudden willingness to walk a half-mile or more for lunch simply because the thermostat finally hit 65 degrees. (I’m not judging; I’m that girl.) Such was the case on Thursday, when my work crew and I headed to the Short North for some grub. We landed at Bakersfield—one of the few spots that didn’t have a long wait, shockingly—where I passed on my usual 3-taco order and ordered, instead, a tostada with short rib and a fried egg to boot. (And some veg, because life’s all about balance.) It was delicious—the crunch of the shell, the tenderness of the meat, the indulgence of the egg—but, for the record, not an order that makes for post-lunch productivity.


My husband always wants a sandwich. A good deli (ideally with a Cuban slathered in mustard and pickles) is all he needs to be happy. This is how we ended up at charmingly old-school Smith’s Deli in Clintonville, and how I happened upon their turkey bacon sandwich, which I am still craving a week later. Actually, it’s really the house-made croissant I want again. It’s less fluffy and flaky, like you’d get at a bakery; this croissant is more soft and buttery, as if it married brioche. It’s the exact not-too-crumbly bread you want sandwiching what’s inside: honey-roasted turkey, crisp bacon, lettuce, tomato and a heavy hand of mayo. Oh, and be sure to grab a chocolate chip, caramel pecan cookie on your way out.