I was able to finally check out the new @highbankdistillery this week! Overall I had a good experience but there are definitely some pros and cons. At first I was blown away by how large the place is, way bigger then neighboring distillery restaurants @middlewestspirits and @watershedkitchenandbar However parking is weird. They don’t have a lot so you either park in residential Grandview streets or the Ohio Power Tool lot if it’s after 5:30PM. Inside I loved the high ceilings, bright garage door windows leading to the patio and the ability to see the distillery equipment. I didn’t love the abundance of fake succulents on every table. I would have rather seen them support awesome local businesses like @planthropy or @stumpplants. •
The shining qualities at High Banks were the service and the food. It’s not your typical bar food. Chef Todd Goodwin has been in Columbus awhile, previously the executive chef for the Nationwide Hotel and Conference Center in Dublin. I loved all the vegetarian and vegan options on the menu, however it’s something I would expect with one of the co-owners also being a co-owner of Zest. My biggest complaint would be the limited styles of cocktails. In our other local distilleries the cocktails SHINE, they’re amazing, and memorable... I can’t say the same for HighBanks. And not that they’re bad, they just lack creativeness. It’s as if almost every cocktail is based around the ‘sour’ cocktail style or add soda and make it a “fizz” this means the cocktails contains a base spirit, an acid (lemon or lime) and sweet (simple syrup).
I think their outstanding menu item is the Pineapple Split, a VEGAN ice cream served in a sliced whole pineapple with pistachio brittle, blackberries, basil, thyme, and pineapple jam. I know a few places have been trying to up their vegan dessert around Columbus but this is the winner in my book. #eatinginthe614 #cocktailswithhollen