Soulshine puts own spin on tavern fare
Some entrepreneurs struggle with naming their restaurant.
Skillfully defining a particular style, food and ambience in one or two words can be the source of endless frustration.
Andrew and Shanda Arthurs didn’t have that problem: “Soulshine,” an Allman Brothers Band song from 1994, clicked with the couple and seemed to capture the vibe of their restaurant, Soulshine Tavern & Kitchen at 266 E. Main St. in New Albany.
“We just thought that was in line with what we wanted
to create,” Andrew Arthurs said.
Soulshine has a wide-ranging menu of tavern standards such as burgers and chicken sandwiches with some neo-classical influences. For example, the deviled eggs filled with chipotle bacon is easily the best seller in the restaurant’s first two months in business.
Chicken wings are grilled then flash fried for a light crunch and served with one of five house-mixed sauces.
There are a few Southern touches: baked andouille-and-chicken mac and cheese, fried chicken and waffles, cheddar cornbread and a fried shrimp po’ boy.
Only a few of the entrees exceed $20, such as the sirloin drizzled with chimichurri sauce and served with fries and broccoli slaw ($22).
Chef Josh Truex, who trained locally at the Culinary Institute at Bradford School, recommends the cornmeal-crusted walleye and his take on the Cuban sandwich.
“The philosophy behind the menu is we wanted something simple and good,” Truex said. “We wanted something for everybody.”
At the beginning of August, Soulshine will begin serving brunch on Saturdays and Sundays. Look for shrimp and grits, among other choices, on that menu.
Soulshine takes over the former Ella Restaurant + Bar site.
Andrew Arthurs said the changes made were cosmetic touch-ups done on the interior. The space has an open floor plan, with mostly grays and blues, giving it an understated mood. The 3,100-square-foot restaurant seats 105 inside with additional seating on the patio.
Soulshine has a full bar with a full line of craft cocktails, wines and nine craft beers on tap and many more by the bottle.
Current hours of operation are 11 a.m. to 10 p.m. Monday through Wednesday, 11 a.m. to 11 p.m. Thursday through Saturday and closed Sunday. For more information, call 614-450-1298.
Ranchero relocates
Ranchero Kitchen, specializing in Salvadoran cuisine, has opened in the former Classic Bistro location at 984 Morse Road.
Ranchero Kitchen is one of the few Columbus restaurants that serves pupusas — thick, handmade corn tortillas often stuffed with cheese and pork, chicken or other items.
Breakfast is served all day at the Northlandarea restaurant, which seats 70. Also among the choices are soups, tacos, quesadillas and carne asada. The most expensive item is $14, owner Aleyda Rodriguez said.
The restaurant, open daily, got its start 3½ years ago inside of Saraga, 1265 Morse Road.
Pending: pasta, pizza
Pasta Villa is expected to open in six weeks, right about the time Ohio State University students arrive for the fall semester.
The restaurant is located at 2475 N. High St. in the University District.
Chef and owner Ataur Chowdhury, who trained in Manhattan, said the menu will feature classic, homemade Italian dishes: lasagna, spaghetti with meatballs, chicken Marsala, stromboli and pizza, each made with homemade dough.