Midwest Living Review
The locavore movement has spawned a multitude of restaurants that take their farm-to-table menus seriously. What separates Knead from the rest of the pack is the eatery's light-hearted approach to locally sourced fare. It's not that chef/owner Rick Lopez and his wife, Krista, are cavalier about using the freshest possible ingredients. A huge Ohio map showing their suppliers' whereabouts is proof of the couple's commitment to eating -- and cooking -- local. They just have lots of fun at Knead, a casual little restaurant with a sleek, retro diner decor and a whimsical menu that includes items like Jinkies, a tongue-in-cheek version of the supermarket snack consisting of olive oil sponge cake filled with lemon curd. Knead is located in Short North arts district of Columbus, and that hip urban neighborhood is the perfect setting for an imaginative restaurant whose name was inspired by the owners' hands-on, make-it-from-scratch style of cooking. Breads are baked in-house, fries are hand-cut, sausage is homemade, and every dish presents a creative taste of the bounty of Ohio. What to order? For brunch, try the Egg McJunkin, a sandwich made from cage-free Ohio organic eggs and house-cured bacon ($7), while a favorite dinner choice is Ohio "Calamari," which consists of local pork loin accompanied by homemade aioli ($9). And for a unique sandwich anytime, you can't go wrong with Knead's classic Motherclucker, a buttermilk-battered chicken breast served with roasted poblano chiles and melted Amish jack cheese ($8).