Opening of the Italian restaurant Novella Osteria in Powell

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After 10 years spent cutting his teeth in New York City, chef Matthew Phelan has returned home to found his own restaurant.

Phelan opened Novella Osteria, a rustic Italian restaurant, at 170 W. Olentangy St. in Powell.

“I want to be a neighborhood restaurant,” said Phelan, who grew up in Dublin. “I want to be completely authentic. The food speaks for itself – it’s simple, it’s rustic, it’s really, really about technique. It is very important for me.

For starters, Phelan makes all the pasta by hand, except for the spaghetti. An example: fall squash cappellacci, a folded noodle hat style that looks like tortellini.

The squid ink “chitarra”, an instrument used to finely cut pasta, is mixed with prawns, prosciutto and chili peppers and sprinkled with breadcrumbs.

“For me, pasta is all about good technique,” ​​said Phelan. “For me, it’s about creating flavors. That’s the whole story. “

Phelan is a former student of the late Luce Enoteca, who was also at Powell. While studying at Ohio State University for a degree in communications, he said he decided he “wasn’t a guy sitting at a desk.”

So he packed his cutlery and headed to the Culinary Institute of America before working for respected restaurateurs such as Daniel Boulud and serving as a culinary assistant to Geoffrey Zakarian, a Food Network personality and restaurant owner.

Phelan said he was drawn to New York’s vibrant Italian cuisine and decided to stick with this style of cooking.

“When I left Ohio 10 years ago the restaurant scene was good,” he said of Columbus. “People I would call gourmets are a little more informed now. “

Those looking for dishes outside the noodle range can opt for a flank steak with barley risotto with wild mushrooms, half a boneless chicken served piccata style, a farro salad or a number of ‘side dishes or appetizers.

There is a special every day of the week when the restaurant is open, including lobster fra diavolo with bucatini.

Entrances are $ 16 to $ 28.

Novella Osteria, part of a new development east of Sawmill Parkway, offers a laid-back vibe and designer flourishes that indicate a well-worn establishment.

“I want the place to look like it’s been here for 100 years,” he said, “but also to feel like it’s home.”

Hours of operation are 4 p.m. to 10 p.m. Tuesday to Sunday, closed Monday. For more information, call 614-389-6698.

Clean Plate Club

Clean Eatz replaced Sweet Carrot at 7571 Sawmill Road.

The restaurant is known for its individual dishes available for catering as well as personalized meal plans available to take out. New menus come out every Thursday.

This is the second location for franchisee Casey Schroeder, whose original store is in the Graceland Mall.

The meals, Schroeder said, are healthy and balanced, but there are plenty of meat options, not all vegan and vegetarian.

“Our main thing is healthy, convenient and affordable,” he said.

Clean Eatz also has a huge selection of frozen meals, which are served in microwave-safe containers, he said.

New Panera

The local 40th Panera Bread opens December 1 at 6120 Sawmill Road.

Owned by Covelli Enterprises, the local franchisee of Panera Bread, the newly built cafe has drive-thru, as well as pick-up, delivery and an outdoor patio, which helps anyone looking for service. socially distant meal. Online ordering is available at Panerabread.com.

The building measures 4,244 square feet and has 60 seats in a socially distanced format (if not 92) and 30 on the terrace (if not 34).

The restaurant replaces a Panera which closed nearby at 2750 Martin Road.

Dispatch Restaurant reporter Gary Seman Jr. can be reached at [email protected]


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