High Bank Distillery has been open a little less than a year and they are already setting the bar quite high. You may have heard of them through their recent campaign to keep Columbus Blue Jackets’ star player, Artemi Panarin, in Columbus by offering him free vodka for life. #StayThirstyPanarin However, after this first year, they will be known for more than their love of hockey and Columbus, but also for their “elevated, casual” menu.
Burrata & Jam made with a green tomato rhubarb jam, strawberries, Benton’s country ham, and grilled sourdough. Dinner and brunch menu only, $16.
Pineapple Chili Margarita made with pineapple arbol jam, bourbon barrel explosion, ancho reyes chile liqueur, fresh lime juice, and Mexican spiced rim, $11.
High Bank’s spring/summer food and cocktail menu is the perfect combination of unique and classic. Standard dishes and cocktails are given a creative twist, resulting in a tasty experience. The craft cocktails are light and presented beautifully. Using local ingredients, they succeed in creating a fresh, seasonal menu. Cocktail prices range from $9-$13 and food ranges from $7-$38.
Carpaccio with shaved eye of round, watercress & cabbage slaw, radish, crispy lotus root, and ponzu vinaigrette. Dinner menu only, $11.
High Bank Dog with a cornmeal battered Wagyu beef dog, grilled sweet corn, pico de gallo, feta, arbol mayo, and Flamin’ Hot Cheeto dust. Dinner menu only, $10.
BBQ Chips & Dip with yukon chips, BBQ spice, and dill pickle dip, $7.
Sticky chicken wings served with your choice of wing sauce – gochujang, crystal glaze, whiskey BBQ, or white BBQ, $12. Blistered shishitos made with pickled peppers, house kimchi, roasted peanuts, ponzu vinaigrette, and cilantro, $10. The drink is the Hibiscus Rhubarb G&T, $10.
Fish Tacos with Lake Erie perch covered in Ritz cracker dust, with cabbage slaw, pico de gallo, and arbol mayo, $14.
Spirit of Columbus made with Statehouse gin, fresh lemon, Luxardo maraschino liqueur, Crème De Violette, and butterfly pea flower ice, $13.
Cubano made with carnitas, Nueske’s ham, pickles, swiss cheese, and spicy mustard, $15.
Chicken Sandwich made with chicken breast, Crystal glaze, lettuce, tomato, red onion, pickles, and ranch mayo on a Lucky Cat brioche bun. Can be served fried or grilled, $15.
Peach Julep with bourbon, Peche De Vigne, mint, dry vermouth, fresh lemon, and bitters, $12.
Tuna Bowl with flash marinated tuna, house kimchi, edamame, watercress, pineapple, cucumber, and avocado over sushi rice with ponzu vinaigrette, $18.
The BBQ Chicken is grilled Amish chicken with white BBQ sauce and grilled corn salad served with mozzarella & heirloom tomatoes and a scallion pesto. Dinner menu only, $20.
Cauliflower Steak with curry roasted cauliflower, Carolina Gold Rice, pickled peppers, charred onions, baby spinach, baba ganoush, and vegan tatziki. Dinner menu only, $17.
The Piggy Bank is the donation cocktail, proceeds from this cocktail are donated to a different charity each month. It is made with Whiskey War, honey syrup, thyme, bitters, and fresh lemon juice, $13
Pan Seared Salmon made with Sixty South Salmon, whipped feta, local honey, toasted pistachio, grilled asparagus, and sugar snap peas. Dinner menu only, $23
Steak Frites made with Kansas City Strip, bearnaise butter, arugula salad, truffled frites, and fry sauce. Dinner menu only, $38.
Elderflower Sazerac is made with Whiskey War, elderflower liqueur, Peychaud’s bitters, absinthe rinse, and lemon peel, $12.
Key Lime Pie with whipped cream and graham cracker crumble, $8.
Capital Gimlet made with Statehouse Gin, Domain De Canton, fresh lime, simple syrup, and Branca Menta rinse, $12.
Disclosure: This experience was provided by High Bank Distillery at no cost to the writer.