DinnerLab Review - Columbus - September 11th

About DinnerLab

DinnerLab is one of the coolest supper clubs you can ever be a part of. You buy tickets to attend a singular and original event in which a great chef will cook you a 5 course tasting menu in a fun one of a kind location. Every dinner is one of a kind and so much fun.


Each event is setup in a new location in town and they don’t tell you until the night before.

For this event they hosted in The Open Door Art Studio. It’s located in Grandview, Ohio and is dedicated to providing art education and services to individuals with developmental disabilities.

It was a wonderful location and one of the most inspiring dinners yet held.


The chef tasked for the dinner was Chef Jonathan Olson who is currently working at The Black Creek Bistro here in Columbus, Ohio.


The theme for the dinner was “90 Mile Dinner”. It was a concept exploration of food and drink found within a 90 mile radius of Columbus, Ohio.

First Course

Late summer Vegetables

celery root soubise | puffed rice | truffled ponzu vinaigrette

I enjoyed the refreshing taste of the vegetables in the vinaigrette. It was a nice mix of savory flavors.

Second Course

Watershed Bourbon-Soaked Trout

shaved fennel salad | pickled & pressed cantaloupe | toasted brioche | bourbon aioli

I didn’t exactly get the cantaloupe but the trout was wonderful when paired with the bourbon aioli.

Third Course

Swainway Cedar Roasted Mushrooms

creamy Shagbark grits | charred corn & sprouts | tomato coulis

I didn’t enjoy this course very much. I’m not a fan of mushroom so it was hard to enjoy the grits.

Fourth Course

Braised Sattleberk Pork

pommes aligot | cauliflower & currant succotash | boquerones vinaigrette

Pork is always delicious and this was perfectly braised and paired well with the pommes aligot which is basically a cheesy potatoes.

Fifth Course

Vanilla Sponge Cake

lavender blueberries | late harvest raspberries | sugared almonds | Brothers Drake sabayon

What a wonderful ending to a fine meal. The light sponge cake with fresh fruit tasted great.

Final Thoughts

I really enjoyed the location and the chance to be introduced to this art studio.

The food was good and the conversations we had with others at the table were fun.

For more information and to sign up check out DinnerLab.com!

Alan P. Barber
Software Developer, Computer Scientist, Scrum Master, & Crohn’s Disease Fighter

I specialize in Software Development with a focus on Architecture and Design.

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