{"id":8349,"date":"2009-09-13T12:15:41","date_gmt":"2009-09-13T16:15:41","guid":{"rendered":"http:\/\/foodembrace.com\/?p=8349"},"modified":"2009-09-14T18:00:04","modified_gmt":"2009-09-14T22:00:04","slug":"restaurant-week-the-worthington-inn","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2009\/09\/restaurant-week-the-worthington-inn\/","title":{"rendered":"Restaurant Week: The Worthington Inn"},"content":{"rendered":"

\"The<\/a>Hi gang!\u00a0 Last Friday night Scott and I decided to head out to dinner and try one of the restaurants listed in Columbus’ Dine Originals Restaurant Week<\/a>.\u00a0 After pouring over the restaurants and menus, we chose to checkout The Worthington Inn<\/a>.<\/p>\n

For me personally, one of the criteria I looked for, aside from the Restaurant Week menu, was if the regular menu appealed to me.\u00a0 Did it offer things I would want and like to eat?\u00a0 The Worthington Inn offered a lot of things on their menu that sounded fantastic to me.\u00a0 Also what drew me in was the location and the building.\u00a0 The Worthington Inn restaurant is located inside an old historic building.\u00a0 Scott and I adore repurposed buildings!\u00a0 We much prefer something with history to it than something newly built.\u00a0 It’s just our preference.\u00a0 So to dine in what was first a home built in 1831 <\/a>was right up our alley.\u00a0 It didn’t take us long to realize The Worthington Inn was the perfect choice for a nice evening out.<\/p>\n

\"Worthington<\/a>I will also tell you that one of the other main reasons for choosing this restaurant is what they have stated on their menu.\u00a0 They proudly explain their choice for using local and quality vendors to supply the ingredients for their menu.\u00a0 As most of you know, eating and buying local is starting to become a huge deal for us.\u00a0 And while we are just getting started with this journey, finding restaurants who choose to use local ingredients and have no problem telling you where they get their supplies from is key for us.\u00a0 I want to know where the food I’m eating came from.\u00a0 As a consumer, knowledge is power.\u00a0 Ask questions and find out exactly what it is that you are paying for.<\/p>\n

We made reservations for 6pm and unfortunately we arrived a little bit late.\u00a0 This meant that I wasn’t able to take any pictures of the outside which bummed me out because the building is gorgeous! The website only gives you a glimpse of how large and beautiful this house actually is.\u00a0 With mulitple levels and tons of character, The Worthington Inn will keep you coming back just so you can see the house again.\u00a0 Even though we were late, we were seated right away.<\/p>\n

The inside of the Inn is exactly how you think the inside of an old 19th Century upper class home would look.\u00a0 There were multiple smaller rooms that had seating available.\u00a0 I loved this layout because it made the dining experience seem more intimate and cozy.\u00a0 We were seated against a wall in one of the smaller rooms not far from the lounge\/bar area.\u00a0 The tables had white table cloths and what seemed to me, to be sort of antique looking chairs and tables.<\/p>\n

\"Worthington<\/a>\"Worthington<\/a>I loved that the room we were in had a fireplace!\u00a0 I have no idea if it’s a working fireplace or not but it would be amazing if it is.\u00a0 I would come back in the winter just to have dinner next to the fire.\u00a0 It would be a very relaxing meal with a crackling fire, a glass of wine, and a great plate of food.<\/p>\n

\"Scott\"<\/a><\/p>\n

My date decided he was going to order the Restaurant Week meal and I decided I was going to go rogue and order off of the regular menu.\u00a0 First order of business was getting some wine!<\/p>\n

\"Me<\/a>I went with a lovely glass of Merlot (so nice, I had it twice).\u00a0 I don’t remember the vintner but know it was from Sonoma.<\/p>\n

\"Wine<\/a>Scott went with a Pinot Grigo (pictured behind my red) and he stuck with one glass.\u00a0 Lightweight.<\/p>\n

\"Cheeseplate<\/a>One thing I wanted to sample was their cheese plate.\u00a0 I love when restaurants have cheese plates offered as an appetizer.\u00a0 A cheese plate with a glass of wine feels so classy and elegant to me.\u00a0 Like you are doing something special and not just having dinner.\u00a0 I asked our server, Eric (who was very nice!), what cheese was being offered and they all sounded delicious so I ordered it for Scott and I to share.<\/p>\n

\"Endive<\/a>\"Endive<\/a>Before the cheese plate came out, our server brought us a little snack that was courtesy of the chef.\u00a0 It was an endive spear with apples, caramelized walnuts, and blue cheese.\u00a0 It wasn’t bad but there was a combo of flavors that didn’t seem to be pairing well together.\u00a0 I think the apple might have been a bit too tart and a sweet apple would have complimented the tangy cheese a little better.\u00a0 But it was a nice little starter to the cheese plate.<\/p>\n

\"Cheese<\/a>Doesn’t that look gorgeous?\u00a0 Going\u00a0 clockwise starting at 6 o’clock we have:<\/p>\n