Alana’s
Food & Wine
614-294-6783
Winter Hours thru March 6th, 2007: Open for dinner Wednesday
through Saturday from 6:00pm.
Spring, Summer, Fall Hours: Open for dinner Tuesday
through Saturday from 6:00pm.
Parking in
rear of building.
Reservations preferred.
Visa, Mastercard,
American Express and Discover are accepted.
Degustations available Tuesday
through Thursday.
No separate checks.
Welcome to Alana’s Food
& Wine. I am Alana Shock (Chef/Proprietor) and this is my husband Kevin
Bertschi (Sommelier/Proprietor). Established in June
of 1999 in the space formerly known as A La Carte, Alana’s is
located three blocks north of The Ohio State University (Lane Avenue).
The Food
The "Food of Love"
is what I call bastardized French, along with many other international flavors.
The menu is very seasonal and changes weekly, sometimes daily depending on my
mood and what lovely things the local farmers have. Food and wine pairing is
our forte. More daring diners may want to try a degustation;
a tasting experience in which I prepare several small courses, each of which is
paired with wine chosen to compliment the dish (Please call for pricing
information and availability). Check out what’s cooking this week on the menu
(menu link would be cool).
Our inviting dining rooms
are big and colorful and exhibit local artists work and the patio has been
nominated for City’s Best "Outdoor Dining" for several years
now.
The Wine
The extensive wine list
(a link here would be cool too) has won an award for excellence from Wine
Spectator and is overseen by Kevin (Husband/Sommelier/Proprietor). The
wines on the list are served in hand-blown Reidel
crystal in the dining rooms and are sold at state minimum. A sommelier’s cellar
list is also available upon request.
Bio
My background briefly is garde manger and pastry chef at the Gourmet Market (Now
Spagio’s - Columbus, OH), executive chef at David’s
On Main (Columbus, OH), whatever it took at Emeril’s
(New Orleans, Louisiana), corporate chef at Lettuce Entertain You (Chicago,
Illinois) and now serving you here at my own restaurant. I am currently
studying for my sommeliers exam in September and I love the homework.
Private Parties
Private rooms are available
by pre-arranged reservations. I am not open for lunch (or Sundays and Mondays)
but would be delighted to be for groups of twenty or more. This is great for
business meetings, private gatherings and wine tastings
because no one is here but my staff and I.
Seasonal Goodies That Can
Be Found On The Menu
Spring
Morels and lots of other
fabulous fungus, fiddlehead ferns, rhubarb, spring peas, flowering watercress, mooseroons, ramps, soft shell crabs, organic lettuces,
Chinook King salmon and Copper River salmon, all of the baby veggies who’s
lives were taken before their time. Deep enlightened flavors swaying with the
weather.
Summer
Heirloom tomatoes from one
of our feature farmers Toad Hill and his designer chickens, zucchini,
squash, sweet peppers, cucumbers, organic lettuces, fabulous fruit salsas and
sauces (yes, I know salsa means sauce).
Fall
The peak of everything that
is local. My favorite. I can’t even begin to list.
Winter
Tubers
galore - prepared in a very innovative fashion. My husband, Kevin, doesn’t even like
to be in the same room with beets but he loves ours. Exquisitely
braised lamb and oxtails, smoking flavors, etc.