Amuse Bouche
July 25th, 2008 by Amber
Amuse Bouche: little bites to amuse the mouth, to build excitement for the meal to come
Each guest within the Deepwood dining room is welcomed with an amuse bouche. It is to be a seemingly simple token of our appreciation for the opportunities to host you as our guest as well as a playful gesture to tickle appetites and build anticipation for the meal to follow. A little morsel, one bite, smaller than a hors d’oeuvres.
DeepWood invites you to lunch
July 9th, 2008 by Amber
Tuesday through Friday
11:00 am to 3:00pm
Starting Tuesday, July 22nd
See our lunch menu below the cut!
Thank you Columbus Alive!!
June 30th, 2008 by Amber
“Don’t reinvent the wheel; make it spin faster,” writes DeepWood owner and chef Brian Pawlak (formerly of Z Cucina) on DeepWood’s blog-loaded website. Pawlak and partner Amber Herron have followed that advice by elevating the conventional into something flirting with brilliance.
Thank you, Columbus Alive, for the review! Read it here: Already in Deep
Grand Opening
June 16th, 2008 by Amber
proudly opens its doors
Grand Opening: Monday, June 23rd
We look forward to hosting you as our guests!
Reservations: 614-221-5602 or deepwoodrestaurant@gmail.com
(menu below the cut or download it here.)
Enduring friendships
June 3rd, 2008 by Amber
The dinner table has always been for me, as for many, a place to come together with others. Though the tables and chairs have yet to be put into place, the place settings yet to be laid or a meal yet to be served, the restaurant as a place to meet truly brought Connecticut and Ohio together this weekend.
The Rising
May 28th, 2008 by Amber
The Rising is one of Brian’s favorite songs. Bruce Springsteen often plays in the kitchen while Brian works during the day; this past week it was not only the soundtrack, but our kitchen theme song. Recipe testing began for the dessert menu on Wednesday with such items as blueberry brioche bread pudding, chimay spice cake, a Baskin Robbins palette of ice creams and our proposed signature item — a chocolate souffle — attempted.
10 Things I Learned in the Kitchen
May 23rd, 2008 by brian
The things I’ve learned in the kitchen are things that I take to my every day life as well. Here are the top 10 things I’ve learned since starting my restaurant career. more…
“When one door closes, another one opens.”
May 16th, 2008 by Amber
It is almost one year to date that Abbracci, the restaurant to first define 511 North High Street, closed its doors for business. In honor of the spirit and the people of Abbracci, the opening of the door to a new restaurant is to be a respectful tribute to what once was and a celebration of what is to be. The opening of the DeepWood door is symbolized on this one-year date by the literal installation of our new oak door. It will invite guests into the space in a new location as well; the front door will now rest on the corner of High and Swan streets.
more…
School Days
May 11th, 2008 by brian
I visited the three major east coast culinary schools: Culinary Institute of America in Hyde Park, New York; Johnson and Wales in Providence Rhode Island; and the New England Culinary Institute (NECI). I chose NECI for the seven to one student to teacher ratio and the fact that it was the least known of the tree. I figured there would be only a few cooks before me that could have ruined the reputation of the school.
Begin at the Beginning
May 7th, 2008 by Amber
Brian and I have been telling the same story for the past six years; and although we do not usually speak the same words, we have always understood the other’s voice and language. more…
My kitchen brigade
April 29th, 2008 by brian
What is it about working in a kitchen that is so addictive? It could be the adrenaline of serving two hundred plus people and never getting a send back. It could be the danger in playing with knives and fire for a living. (To date: one second-degree burn and about two thousand stitches not to mention countless other times when stitches were necessary but I was too busy to leave.) But for me the strongest motivation has always been my brigade.
