The Leptologists Lunch at Gallerie Bar & Bistro

Paul: We've wanted to try the restaurant at the new Hilton, so let's walk over there today.
Candice: Can you drive me? It looks cold outside.
Paul: It is literally one block away. We'd park farther away than we are right now.
Candice: So?
Paul: <blank stare>
Candice: <equally blank stare>
Paul: <blank stare>
Candice: Okay, fine.  By the way, does this violate our rule of not reviewing chains?
Paul: I don't think so. It seems to be a unique restaurant run by a local executive chef, Bill Glover of Sage American Bistro. He's trying to make it more than just a hotel restaurant; he wants it to be a destination restaurant.
Candice: Sounds like it meets our criteria.  Alright, let's do this.  I'm not talking on the way there or waiting for you to catch up either.  It's head down/get there because I.do.not.like.walking.in.the.bitter.cold.
Paul: Yes, yes, we know...
Paul: Ah, nice and warm in here and this is such a beautiful and elegant dining area.

Dining Area

Candice: It is indeed.  I'm going to walk around and check it out. It's well done.  Hilton always gets it right. Have you noticed?  One fine enterprise, I must say.  If elegant, comfortable service is your thing, Hilton never fails.  Or, at least, they haven't failed me.  Let's see how the food is....
Paul: The restaurant is empty at 11:15. Kyle, our waiter appears quickly and settles us in.
Candice: He has a nice relaxed, knowledgeable attitude too.

Dining Area

Paul: What's your choice today?
Candice: I go with the Onion Soup, the Beet Salad, and the Tuna Nicoise.
Paul: I too get the Onion Soup, but choose the Flatiron Steak au Poivre instead.
Candice: Medium rare.
Paul: Of course.
Candice: The soup arrive quickly with  servings of brioche croutons on the side for us to drop in the soup.

Onion Soup

Paul: Kyle also provides an extra plate of croutons. Good service from Kyle today.
Candice: We should definitely focus on service this year.  So far, we're doing great on it.  As to the food - the soup is not overly salty and has a nice layer of flavor from the meat.
Paul: The meat in the soup is ox tail and forms a tangled heap at the bottom of the cup. The flavor is very nice.
Candice: There's enough salt from the cheese on the croutons too. The cheese is sweet, giving several layers of taste to this soup.  I like it.
Paul: The bowls are large too. This is a simple, yet effective combination of flavors.
Candice: Good ingredients put together simply. The chef has done well.
Paul: Here's your beet salad, another large portion.

Beet Salad

Candice: It's a combination of sweet arugula, roasted beets, and goat cheese, covered in a nice vinaigrette. It is fragrant, and the taste is... excellent. Try it.
Paul: Wow. I'm not a big salad fan, but the combination of flavors here is amazing.
Candice: It's nicely layered, pungent and sweet.  And, I like that I don't have to fight you anymore when it comes to getting you to try "green stuff."
Paul: People grow.  Your plate looks a bit like modern art once you've swept it clear.
Candice: It could go on the walls here: Beets Beaten, in Reds and Oranges.
Paul: We should have taken a picture.  The entrees arrive, but Kyle took your knife.

Tuna Nicoise

Candice: But, look - He arrives quickly with a new one.
Paul: That's good service.
Candice: Yep, well done, Kyle.  As to my entree - The salad greens are tart and tasty. The tuna is peppery, but light and the olive tapenade is of good quality. Try some tuna.
Paul: Oh, that's horrid! It tastes like lemon dish washing detergent!
Candice: No, it doesn't.
Paul: Yes, it does
Candice: Nu huh!
Paul: <blank stare>
Anyway...My steak is perfectly cooked and I use it to wash the flavor of that tuna from my mouth.

Steak au Poivre

Candice: Let me try some. Oh, it is good and the cognac sauce is light and pleasant.
Paul: This raspberry watercress salad is amazing. I don't like salads, but I love this.
Candice: My patience with your aversion to "green stuff" has finally paid off!  Pat me on the back, would ya?
Paul: <blank stare>
Paul: The potato hash is fabulous too! It's flavored with onions.
Candice: Tastes like hash browns.
Paul: I still won. You've taken three pieces of steak.
Candice: And, now a fourth.  I guess you did win. Which is not to say my tuna wasn't delicious.
Paul: To each his own is my reply to that one.  But, all in all, I have to say this was a good meal.
Candice: Worth the wait, worth the price, and worth coming back. The service was very, very good as well. Good job, Kyle.
Paul: The menu has a lot on it, even though it's just a lunch menu.
Candice: It's good to have a nice restaurant this close to work.
Paul: It is.  Back into the cold?
Candice: A sled next time?  I'll bring the wool and fleece blankies and you can pull?
Paul: <blank stare>

	Candice	Paul
Worth the Price?
Worth the Wait?
Worth Coming Back?

The Leptologists Eat at Manifesto

Paul: Today's destination is a short walk-
Candice: We're not walking anywhere in this weather! It's below zero with the wind chill.
Paul: It's only eight blocks.
Candice: Forget it. Bring the car around.
Paul: Fine. Today, we're driving the short distance to Manifesto Tuscan Grato & Scotch Bar.
Candice: It's located across from the State House in downtown Columbus.
Paul: It's right off an office building atrium and as we enter through the revolving door, we are hit with a wonderful smell.
Candice: The restaurant is decorated in quotes, including Ron Burgundy's famous quote about scotch.
Paul: It is a scotch bar. Also present on the walls are quotes from presidents and TV commercials alike.
Candice: The room is brightly light with its plate glass windows looking out at the State House. The dark wood is beautiful. Anthony, our server is right with us. I order tea.

Tea Selection

Paul: The menu is dense. There's lots to choose from.
Candice: For appetizers, I order the Tuscan Hummus Dip, the Antipasto for Two, and Chicken Saltimbocca.
Paul: Sounds good! I order the Spicy Tomato Bisque and the Baked Short Rib Cannelloni.
Candice: Anthony is excellent with his service. Water, both hot and cold, is right on time. The hummus and antipasto arrive quickly.
Paul: The hummus is a white cannellini bean puree, surrounded with flatbread crackers.

Tuscan Hummus

Candice: I've never had a white bean hummus before, but this is very fresh. The crackers have been sprinkled with balsamic vinegar.
Paul: The flavor of the hummus is slightly sweet and ends in a tangy spark. It's quite good.
Candice: On the platter, there are three cheeses, peppers, and Italian meats.

Antipasto for Two

Paul: We'll call them the cheeses blob cheese, square cheese, and purple cheese.
Candice: We'll ask Anthony when he comes back, you cheese connoisseur, you.
Paul: The blob cheese is pretty bland. But the rectangular cheese is very tasty. The purple cheese is fruity and also very good.
Candice: The salami is spicy, yet mellow. I love the peppers.
Paul: Anthony informs us that the cheeses are Mozzarella (blob), Provolone (rectangle), and a Port Derby (purple).
Candice: Anthony also informs us that Manifesto has been open just two months.
Paul: I think they have a good thing going for them. They have a nice location, nice decor, and so far a nice menu.
Candice: Don't jinx it!
Paul: Sorry! Here's my soup.

Spicy Tomato Bisque

Candice: Well?
Paul: This soup is very spicy. It has a deep, strong burn that seems a bit too strong.
Candice: Let me try. Yes, you're right. Not a good flavor.
Paul: The orzo on the bottom does counter the spice a little. Not a bad soup, but not great.
Candice: I tried the Black Vanilla tea first. It was very good. Anthony brought me more hot water and I tried the Berry tea next. It's milder than the first, but very good too. Ah, they've seated a couple too close to us, in an otherwise open restaurant. I don't care for that.
Paul: Here's the food.

Chicken Saltimbocco

Candice: Um...
Paul: What's wrong?
Candice: Smell this.
Paul: It smells a little funny. How does it taste?
Candice: You try it.
Paul: It's all right, but not great.
Candice: It smells like feet to me.
Paul: That's not good.
Candice: It is not. It is just not for me.
Paul: The Cannelloni is pretty good. I've never had beef in a cannelloni before. Here. Try it.

Beef Rib Cannelloni

Candice: You're right, it is good.
Paul: The sauce and cheese are well-proportioned and the beef is flavorful and not overcooked as I might have expected. The only issue is that the pasta is a little chewy.
Candice: Anthony is sufficiently contrite and asked if I want to return the chicken. I decide not to have another entree.
Paul: Have another bite of mine.
Candice: I will.
Paul: Anthony arrives with the bill and the chicken has been removed from the total.
Candice: Then he offers us a free dessert. Classy move.
Paul: We pick the Tiramisu.

Tiramisu

Candice: and, it's excellent.
Paul: They used real whipped cream.
Candice: It's light and creamy. The hint of coffee is perfectly balanced with the sweetness.
Paul: This made the meal.
Candice: Indeed. An otherwise excellent lunch except for the chicken.
Paul: How do you feel about that?... and the overall experience?
Candice: I think the dish was not to my taste.  I have limits, apparently. You didn't have the same adverse reaction to the smell as I did.
Paul: No, it didn't stop me from eating it, but it was no spectacular piece of chicken either.
Candice: How they handled it says a lot about their professionalism. I'm willing to give them a pass on that.
Paul: So, worth it?
Candice: Yes, the menu is broad enough that it's worth coming back again.
Paul: The price was on par with what we've seen elsewhere for this caliber of restaurant.
Candice: And the wait was nonexistent.
Paul: Anthony did a great job serving us.
Candice: Overall it was a good lunch.
Paul: Back into the cold!
Candice: Bring the car around, will you?
Paul: Uh, no. It's around the block.
Candice: Fine! But I'm complaining the whole way.
Paul:  With your gloved hands cupping your ears like a weirdo.
Candice:  Oh shush, kettle.  Walk in front of me, you big oaf, block the wind!

	Candice	Paul
Worth the Price?
Worth the Wait?
Worth Coming Back?