Uber + 614 Magazine Restaurant Week

July 20, 2015

Uber + 614 Magazine Restaurant Week

Michael

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Attention Columbus culinary aficionados: Restaurant Week, presented by (614) Magazine, descends upon the city today! Local chefs will showcase their skills with three-course menus that are bound to suit every palette and price range, and with the convenience of Uber, feel free to leave the keys at home and enjoy a night on the town.

This year, $5,000 of proceeds will benefit Mid-Ohio Foodbank on behalf of participating restaurants, sponsors, and diners. We’ve teamed up with (614) Magazine to donate $1 of every ride taken with promo code CBUSRW1 to Mid-Ohio Foodbank from July 20th to July 25th*. Every dollar donated enables the Mid-Ohio Foodbank to distribute $11 worth of groceries to those in need. To date, Restaurant Week has provided over $715,000 worth of groceries to thousands of hungry Ohioans across the central and eastern region.

HOW TO DONATE

Enter code CBUSRW1 in the ‘promotions’ section of your Uber app between Monday, July 20, 2015 and Saturday, July 25, 2015.
$1 of every ride requested and taken with the promo code will be donated by Uber to Mid-Ohio Foodbank*.

To celebrate Restaurant Week’s 13th year, we spent the day with the chefs of two of our favorite local spots to get a taste of a day-in-the-life during one of their busiest weeks.

The Market Italian Village took the neighborhood by storm when they opened in Summer 2014. We love this European-style bodega and restaurant, and their commitment to using fresh and local ingredients in their dishes. We spent the afternoon with Head Chef John Fuller while he sourced ingredients at The Market’s local farm, where volunteer farmers grow tomatoes, radishes, and eggplants to name a few. This Restaurant Week, our must-try is the paella, which will be featured on the three-course menu.

Another favorite of ours is Wolf’s Ridge Brewing, which has been crafting head-turning dishes and signature brews since September 2013. We love their seasonal menus and variety of beers on tap – 20 to be exact. Executive Chef Seth Lassak is most excited for the Tomahawk Chop, which is sure to be a crowd pleaser. We’re planning on pairing this dish with a glass of Gold Standard, WRB’s very own Helles Lager.