Spoon Mob

On this week's restaurant review, Ray talks about Dan Riesenberger's Dan The Baker Toast Bar. Ray recaps chef owner Dan Riesenberger aka Dan The Baker's career that started out at Northstar cafe before transitioning to farmers markets and later his spot on Ridge Street. Then Ray talks about Toast Bar and breaks down some of the breads and pastries available on the weekends. For more on chef Dan Riesenberger and Dan The Baker Toast Bar, visit spoonmob.com/danriesenberger. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).

On this week's restaurant review, Ray talks about one of Columbus's premier bakery's, Fox In The Snow. Ray talks about owners Lauren Culley and Jeff Excell's careers, how the two first met, the idea and concept for the bakery, the meaning behind the name, it's expansion, and gives some background on some of his favorite items before recommending one thing you must try. For more on chef Lauren Culley and Fox In The Snow, visit spoonmob.com/laurenculley. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).

On this week's restaurant review, Ray talks about The Market Italian Village and its chef Tyler Minnis. Ray gives insight into chef Tyler Minnis's career, how he changed the restaurant, No Menu Monday's, and remembers some of his favorite dishes at The Market. For more on chef Tyler Minnis and The Market Italian Village, visit spoonmob.com/tylerminnis. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).

On this week's restaurant review, Ray recaps his most recent trip to Speck Italian Eatery which is now run by executive chef Olivia Hamann. Ray gives as much insight into her background as he can before talking about the restaurants covid set up and breaking down the dishes, including the long sought after squid ink pasta. For more on chef Olivia Hamann and Speck Italian Eatery, visit spoonmob.com/oliviahamann. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).

On this week's restaurant review, Ray talks about Columbus's own Ray Ray's Hog Pit. Ray recaps chef owner James "Ray Ray" Andersons career which started at a German restaurant before opening and closing a few different restaurants of his own. Then he launched the Ray Ray's food cart before expanding into what is now four locations with a brick and mortar restaurant forthcoming. Ray then gives his take on the Hog Pit's offerings, highlighting the Sunday brisket, dry rubbed wings, and hot link sandwich. For more on chef James Anderson and Ray Ray's Hog Pit, visit spoonmob.com/jamesanderson. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).

On this week's restaurant review, Ray talks about Ghostwriter Public House, a gem of a new restaurant in the Columbus Ohio suburb of Johnstown Ohio. Ray talks about chef Brett Fife's career, his nine year stay at Lindey's, how the Blankemeyer's convinced him to be the chef of their Crow Works Furniture backed restaurant, and all of Ghostwriter's design elements before breaking down his first visit. For more on chef Brett Fife and Ghostwriter Public House, visit spoonmob.com/brettfife. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).

On this week's restaurant review, Ray talks about the recent special menu "A Journey Through Vietnam" at Chapman's Eat Market that was inspired by chef Matt Larkin living in the country for almost seven years. For more on chef BJ Lieberman, chef Matt Larkin and the "A Journey Through Vietnam" menu at Chapman's Eat Market, visit spoonmob.com/bjlieberman or spoonmob.com/mattlarkin. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).

On this episode of Spoon Mob's Chefs & Guests podcast series, Ray talks with Veritas owner/executive chef Josh Dalton about getting his start cooking in Columbus, eventually buying 1808 American Bistro, opening Veritas Tavern, moving Veritas downtown, opening The Citizens Trust, partnering with Edwards Companies, opening Speck Italian Eatery, navigating covid, Birdhouse, the upcoming French restaurant, the wine shop Accent, what's next for all of it, Top Chef, the James Beard Awards, Michelin stars, and memorable restaurant experiences before answering the "burning grill" questions! For more on chef Josh Dalton and all his restaurants, visit spoonmob.com/joshdalton and follow him on Instagram @veritas614, @speck_italian, @1808bistro, @baratthebistro, @thecitizenstrust & @accentwine. Visit veritasrestaurant.com, speckrestaurant.com, 1808americanrbistro.com, thecitizenstrust.com & accent.wine for menu details, reservations, online ordering, and wine delivery. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.

On this weeks episode of Parts Now Known Ray and Ben recap the Vietnam episode but first make apologies for teasing an appearance by former President Barack Obama which actually happens on the Hanoi episode a few seasons down the road. Once that's done the guys talk about Vietnamese food, the Vietnam War, Dead Set On Life with Matty Matheson, the COVID vaccine rollout in Ohio, and Tenet before going through the categories, updating the episode rankings, and giving an update on what's to come with the Chefs & Guests series. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).

On this week's restaurant review podcast, Ray talks about his two most recent trips to Veritas in Columbus Ohio to try some of the French Supper Club dishes and the Valentine's Day Weekend menu. For more on chef Josh Dalton and Veritas, visit spoonmob.com/joshdalton. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).

On this weeks episode of Parts Now Known Ray and Ben talk about Paraguay, more specifically everything they didn't know about the South American Country. While the episode itself is interesting the guys find that there's not a whole lot to talk about in this episode and deviate into topics like US accents, Nazi Germany, and Ben's upcoming surgery before checking off the categories, updating the episode rankings, and previewing next weeks episode on Vietnam that features an appearance by former President Barrack Obama. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).

On this week's restaurant review, Ray talks about the third dine in menu at Chapman's Eat Market in German Village and the special Valentine's Day dinner menu. For more on chef BJ Lieberman and Chapman's Eat Market visit spoonmob.com/bjlieberman. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).

On this episode of Spoon Mob's Chefs & Guests podcast series, Ray talks with executive chef, founder, and owner of Denver, Colorado's Fruition, Fruition Farms Creamery, Mercantile Dining & Provision, Fudmill, and Chook Charcoal Chicken restaurants chef Alex Seidel. Ray and Alex talk about how he got started cooking, BS'ing his way into running his first kitchen, why he chose to go to culinary school in Portland Oregon, moving to Vail and running Sweet Basil, jumping on the opportunity to buy and own a restaurant of his own, all the work that went into opening Fruition, buying a farm, opening Mercantile, starting Fudmill, finally winning a James Beard Award, the thought process behind Chook, combating covid from a restaurant perspective, reopening restaurants, hiring during a pandemic, picking up pottery, and what's next for all of his businesses before answering the "burning grill" questions! For more on chef Alex Seidel and all his restaurants, visit spoonmob.com/alexseidel and follow him on Instagram @bigseidel, @claydustcooks, @fruitionrestaurant, @fruitionfarmscreamery, @mercantiledenver, @fudmill, & @chookchicken. Visit fruitionrestaurant.com, fruitionfarmscreamery.com, mercantiledenver.com, fudmill.com, & chookchicken.com for menu details, reservations, and online ordering. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.

We're back but The Bronx episode will likely be one of our five least favorite episodes of the series. Despite that we turn water in to wine by covering Barron Ambrosia, debating whoppers vs dave's double, the Desus scenes, some facts about The Bronx, and debut a new segment called "A Grain of Salt with Ben" along with checking off the categories and updating the episode rankings. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).

On this week's epic restaurant review pod, Ray talks about one of, if not, the most important restaurant ever in the U.S., Thomas Keller's The French Laundry. Ray explains why The French Laundry is so important to the culinary industry at large, Keller's upbringing at the hand of his mother, bouncing between the northeast and Florida in the summer and winter seasons, staging in France, his three failed attempts at owning his own restaurant, moving out to the west coast, fundraising to buy The French Laundry, the restaurants word of mouth success that translated into every culinary accolade and award imaginable, expansion, mentoring the U.S. culinary olympic team, self promotion and marketing, reflecting on the passing of his father, expansion and contraction of the restaurant group, and who might take succeed Keller when he passes. Then Ray provided background on current chef de cuisine David Breeden before recounting his experience at the restaurant, explaining why he liked dining at Per Se in New York City better, the disapointment of being seated under an A/C vent, and teases a future story involving Katie during their dinner. For more on chef David Breeden and The French Laundry visit spoonmob.com/davidbreeden. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).