G. Michael’s Bistro & Bar celebrates summer barbecue season with a new seasonal menu. Chef David Tetzloff has crafted a collection of summer dishes centered on farm-fresh Ohio fruits and vegetables.
The German Village restaurant is committed to serving local, seasonal food, sourcing as much pork, beef, produce and dairy from Central Ohio growers and producers as possible—and the summer farmers’ market season offers the best opportunity to show off the region’s exceptional produce.
On the small plates menu, you’ll find Broiled Summer Street Cornwith basil pesto aioli, red peppers, Parmigiano-Reggiano and sweet Italian sausage, and Sausage Stuffed Quailwith wild rice salad, hot pepper jam and maple-blueberry vinaigrette. Summer soup and salad options include a Melon Gazpachowith mint-almond gremolata, a Cauliflower Saladwith chopped romaine, green beans, celery, feta and garlic croutons in a roast shallot dressing, and a Tomato Saladwith black beans, corn, cotija, onions, toasted quinoa and leaf lettuce in a lime-cilantro dressing.
The summer entrees list is filled with summertime standouts, like Broiled Allen Brothers Filetserved with summer succotash, buttermilk mashed potatoes and grilled shrimp with a Henry Bain sauce; and a Pork Tenderloinserved with Dr. Pepper pulled pork, country-style yellow squash and a grilled peach salad.
Summertime seafood options are plentiful, like the Alaskan Halibutwith sautéed spinach, German potato salad, whole grain mustard butter sauce and a tomato salad; and Pan-Seared Troutwith red pepper grits, sautéed spinach and a crawfish tail salad in a creole-tomato butter sauce.
Vegetarians can get in on the barbecue season fun with BBQ Tofu, served with braised local greens, a redskin potato, sweet onion and bell pepper sauté, peanut vinaigrette and pickled peppers.
G. Michael’s brand of low country cuisine is unique to Columbus. Chef Tetzloff studied culinary arts at Johnson & Wales University in Charleston, South Carolina and learned to cook at Charleston institution Slightly North of Broad. During that time he developed a deep appreciation for low country cuisine, with its seafood-rich dishes and Caribbean and African flavors.
G. Michael’s signature dish, Shrimp & Grits, is a standout low country favorite. Tetzloff’s masterpiece version is accented with country ham, Andouille sausage and stone-ground yellow grits.
G. Michael’s Bistro & Bar is located at 595 South Third Street in historic German Village. The restaurant opens daily at 4:30 p.m. For more information, call 614-464-0575 or visit gmichaelsbistroandbar.com