Gallerie Bar & Bistro, an inspired French Bistro, is located on the cutting edge of the Short North Arts District and serves as the heart of the Hilton Columbus Downtown. We proudly embrace Ohio's rich agricultural heritage and remarkable craftsmanship by featuring items from local farmers and artisans who maintain sustainable practices in the creation their products. Join us in our beautiful bar, lounge, and private dining room to partake in unparalleled culinary delights, an extensive offering of wine and spirits, and gorgeous work by local artists.
In 2007, Jonathon moved back to his hometown to pursue his dream of opening his own restaurant. Before his dream was realized, chef Sawyer partnered with a local entrepreneur to open Bar Cento, a modern Roman enoteca in Cleveland’s Ohio City neighborhood. During his tenure as Chef and Partner, Bar Cento received many accolades, including Northern Ohio Live‘s Best New Restaurant, and brought Jonathon much personal attention, earning him the Rising Star Chef award from both Restaurant Hospitality and GAYOT.
Since those days Jonathon has opened two two restaurants in Cleveland, his flagship The Greenhouse Tavern, a French and seasonally inspired gastropub and Noodlecat, a mash-up noodlehouse focusing on local ingredients, sustainability, and the best ramen Cleveland has ever seen. Both restaurants are certified by the Green Restaurant Association, and The Greenhouse Tavern has earned many accolades including Best New Restaurants in the United States by Bon Appetit Magazine. Jonathon Sawyer was also honored as a recipient of Food & Wine Magazine’s Best New Chef award in 2010.
With the opening of Noodlecat also came the concept of Brick & Mortar Pop-ups, Cleveland’s first pop up restaurant group. The pop-up restaurants have become a huge hit and include guest chefs Lee Anne Wong, Jeff Michaud, Jason Roberts, Amanda Freitag and more. Chef Jonathon Sawyer has also made several national television appearances including Iron Chef America, Dinner Impossible, Unique Eats, and Best Thing I Ever Ate.
Chef Jonathon Sawyer started the Tavern Vinegar Company in 2011. He can often be found in the cellar of his century home where he ferments over 300 gallons of single origin and blended wine, beer and malt vinegars for the restaurants and for retail sale. Tavern Vinegar Co. is available on the Greenhouse Tavern website and in specialty shops around the country including Publican Quality Meats in Chicago, The Dredger’s Union in Cleveland, and Revival Market in Houston.
When Jonathon is not in the kitchen he is surrounded by his family, his wife Amelia, son Catcher, daughter Louisiana, dogs Potato and Vito, and chickens Acorn, Bunny, Ginger, Trout, Bear & Squid. Jonathon is a tireless supporter of the green movement, local agriculture, and sustainable businesses both in Northeast Ohio and around the country. Chef’s not done yet! A second Noodlecat location opened in Cleveland’s Historical West Side Market in April 2012, and a brand new concept, “Sawyer’s Street Frites,” is being launched at Cleveland Browns Stadium during the 2012-2013 football season.
Prior to joining The Townsend Hotel team, Chef Sayes most recently served as executive chef at the prestigious Atlanta Athletic Club in Johns Creek, Ga. Prior to that, he worked for The Ritz-Carlton Hotel Company at various property locations throughout the U.S., including Dearborn, Mich., Marina del Rey, Calif., New Orleans, La. and Buckhead, Ga.
A native of the metro Detroit area, Chef Sayes received his formal training at the Culinary Studies Institute located at Oakland Community College in Farmington Hills, Mich., and further honed his skills through cooking competitions and time working for some of the area’s top chefs. In August 2012, Chef Sayes became a Certified Executive Chef through the American Culinary Federation.
Chef Sayes takes pride in serving his guests only the finest quality products from his kitchen. He is an avid supporter of local farms and supporting sustainable practices. He focuses on regional cuisine rooted in French technique with approachable, unpretentious flavors.
When he’s not in the kitchen, Chef Sayes enjoys giving back to the community through teaching and mentoring opportunities.
“If I could, I’d run a shuttle bus straight down 23 and back to get people to come and try us,” said says Dalton on how Veritas has been attracting a crowd for a concept that would be a risky menu even embedded in the bustling Columbus food scene. “On the weekends I have noticed that a lot of our customers are coming from Columbus, but it’s hard to expect someone to come, have a few of our house cocktails, and then make that drive home.”
For now, Dalton – who has clocked endless hours in various kitchens across Columbus including Basi, Elevator, and the Burgundy Room – is content with the modest provisions and small audience he has to work with in Delaware. Going beyond the scratch-kitchen and tapas trend du jour with a menu that changes nearly daily, Veritas, in opposition to Dalton’s other restaurant, the 1808 American Bistro, has become an anything-goes Food Club for the chef and his devoted staff. Ultra-fresh sweetbreads unadorned, rabbit stew two-ways, or foie gras coupled with blood orange and hazelnut, wouldn’t fly at most small-town joints.
“The biggest misconception about what I’m doing up here is that it’s going to be scary or really expensive, and I think we are neither. We aren’t doing this for show,” commented Dalton on the early days of Veritas perplexing the people of Delaware. “But if you close your eyes and eat it, you’re going to be wowed by the flavor first and then you can look at it.”
A perfect example being the Potted Blue Cheese – a mix of blue and mascarpone served in a pull-top tin, accompanied by warm toast points, authentic chocolate tea biscuits, and an eye-dropper of port wine syrup. Served on a piece of black slate, it certainly appears as if Dalton is “doing it for show,” but it’s more interactive eating. Once the components are matched properly and those flavors coalesce, it becomes a functional and addictive starter.
Better yet are Dalton’s deftly crafted small plates, which usually consist of traditional dishes composed with that “playground” execution. His scallops, for instance, lightly grilled with puffed Spanish rice, are surrounded by a gauntlet of flavors, from fluid gels of jalapeño and cilantro to small mounds of powdered chorizo sausage. Truffle egg yolk, candied bacon, and onion marmalade accent a salad made from winter greens Dalton procures from local Amish markets. Even the house-made corned beef, not an easy recipe to perfect, is done so atop a puree of cabbage, corn, and garlic. While that sounds typical on paper, the taste and presentation are anything but.
In a balanced tandem, each plate is matched with an intricately mixed libation. Behind the bar, as in the kitchen, everything in your drink – from the falernum, the bitters, and even the tonic – is made in the tavern’s tiny space. The prohibition-era cocktails and kaleidoscopic menu is a testament to Dalton’s constant search for inspiration. He takes a progressive stance, and he takes it seriously, manifested in frequent trips to Chicago and New Orleans with his entire staff in tow, taking notes on new ideas and techniques. And while nothing about Veritas seems sketched out, it does feel like these noble experiments are just a precursor to Dalton’s next big move.
“I want to be in Columbus so bad I can taste it,” exclaims Dalton, like a undercard prize-fighter chomping for a shot at the title, “but it needs to be the right time and the right situation. When it presents itself, I’ll jump on it.” Chef Dalton, we are ready.
Senate known for its haute dogs, street-smart food, and artisan cocktails, and Abigail Street, a Mediterranean-inspired menu of small plates that lean on the vibrant flavors of his wife’s Jordanian heritage. Both restaurants have been featured multiple times in Cincinnati Magazine’s Top Ten Restaurants. In 2012 Wright was named Food & Wine Magazine’s “The People’s Best New Chef: Great Lakes,” and in 2013 starred in an episode of The Cooking Channel’s America’s Best Bites. He is currently working on his third restaurant concept in five years and is publishing his first cookbook, Senate: Street and Savory, due in the spring of 2014.
Danko began working as a line cook with Chef Jonathon Sawyer in 2009; he was young, eager, and ready to learn. Sawyer immediately recognized his talent and abilities and after two years of dedicated hard work, Danko began creating the dessert menus at The Greenhouse Tavern & Noodlecat. In 2012 Danko was one of two pastry chefs nationally recognized with an Eater.com Young Gun Award. Finding inspiration in art, music, food and fashion, Danko creates desserts that are traditional & trendy, fun & formal, and absolutely delicious.
Since Legume’s opening in 2007, Trevett has led a team of curious cooks exploring ways to minimize the restaurant’s reliance on commodity foods in a four-season climate by using old-fashioned methods of preservation such as fermentation, canning and drying. Last year these explorations led to the formation of the Legume Fermentation Company, which sells and distributes sauerkraut to several food co-ops and farmer’s markets in Pittsburgh.
Also in 2012, Trevett began a whole animal butchery program at Legume in order to expand the restaurant’s options for healthy meats. Being able to receive, process and age whole beef and pork has opened up many options for the restaurant to source high quality meat directly from Western PA farmers. In order to make use of the staggering amounts of beef and pork trim that results from using whole animals at Legume, Trevett and Sarah turned the bar next door into Butterjoint, a casual eatery that sells mostly hamburgers and sausages.
Trevett’s goal for 2013 was to source all meat and poultry for Legume and Butterjoint from Pennsylvania and neighboring Ohio farms. But after learning about the ubiquity of GMOs in the animal feed in his local foodshed, Trevett began taking this goal a step further by beginning the transition towards working with farmers using non-GMO feeds. Though this goal has not yet been fully realized, Trevett successfully convinced one of Legume’s chicken suppliers to use GMO-free feed, and in August began sourcing the majority of Legume’s beef from grass fed animals. He hopes to establish non-GMO fed sources of meat and poultry served in his restaurants by 2015. Trevett writes about this and other challenges in attempting to cook with natural, wholesome foods in the face of an industrialized food system in his Notes From the Kitchen blog.
My cooking travels have taken me through Europe for a gastronomic tour of flavors, technique and respect of quality. I have three chefs that have taught me a great deal about cooking professionally the first being Tim Hull Executive Chef of Jefferson Country Club. After that I moved on to New Albany Country Club and work for Christopher Bee and defined a simple elegance approach to cooking. I also spent two years working for Travis Kawasaki at Strada World Cuisine learning Asian flavors and sushi rolling techniques. Along the years of practice I have gained knowledge from many cooks, servers, dishwashers and front of the house managers. I have learned that each and every person that I have ever worked with is part of every plate I serve. My work as a chef is a collection of knowledge that is a product of many years of passionate learning and a vast array of people who in some way have shaped my work and passion for the business.
I am originally from New Castle, Pennsylvania, I was born there in 1976 and eventually moved to North Canton, Ohio in 1986 where I stayed though my high school years until moving to Columbus in the summer of 1996. Shortly after moving to Columbus I began working at Jefferson Country Club.
I have a Daughter who's name is Sage, hence the name of the restaurant, she is 11 years old and a major inspiration in my life. Her brilliant mind and bright eyes inspire me to excel everyday. As a father I feel such a huge responsibility to her future and hope that this project will be the beginning of a lucrative path of success to help her realize her dreams as I have with the opening of this restaurant.
My working relationship in "Sage American Bistro" was all made possible by my parents. They have made this dream possible and I am grateful for the opportunity to make this a reality. I am fortunate to also be working with an amazing team of people lead by our Operations Manager Nicki Lawson.
Currently, Matt is the Director of Education for Vintage Wine Distributor, and serves on the Board of Directors for the Court of Master Sommeliers where he has helped create and implement the new "Certified Sommelier" exam. As well, Matt is asked regularly to speak and lecture on a variety of beverage topics; helps coordinate and administer the Court of Master Sommelier exams; is a judge for the National Mondial Young Sommelier Competition; mentors numerous students trying to pass
the MS exam.