Third & Hollywood: Website
Interviewee: Darren Grieves, Executive Chef
Location: 1433 West Third Avenue, Columbus, OH 43212
Q | What are the most popular items on your menu? Why?
A | All winter, our Zin Braised Short Ribs were the standout. A true labor of love, we start off with almost a pound of Niman Ranch beef short ribs and take them through a three-day journey with a 24-hour braise until they reach tender perfection. We pair these rich and delicious short ribs with creamy mashed potatoes and lightly-glazed carrots (often local) of heirloom varieties. Our Seared Tuna and Chopped Vegetables is a year round favorite with our guests, but really shines as a beacon of spring. We start with sushi grade yellowfin tuna that we blacken and sear rare. This is complemented by a cornucopia of vegetables in our version of a Nicoise salad. Crisp green beans, briny Kalamata olives, fingerling potatoes, and a whole array of other seasonal vegetables topped with Mackenzie Creamery goat cheese and a caper dijon vinaigrette. The Cheddar Herb Biscuits seem almost essential to any experience here. Pillowy, cheesy, and delicious, there is no better way to start your meal here, except for possibly ordering the Pimiento Cheese Dip to pair with them.
Q | Are there any items NOT on your menu that are staff favorites (that you’d be willing to serve up to any customer who asked)?
A | We have a staff meal every day and this is often a platform for us to try out new dishes and ideas. We really value the feedback we are able to get from our entire team and use it to only put consistently delicious items on our menu.
Q | Your menu is upscale American and features what others have dubbed “glamburgers.” What makes the burgers so glamorous?!
A | I wouldn’t quite describe the Hollywood Burger as glamorous, but it is mouthwateringly delicious. We start with Niman Ranch Beef, grinded daily from a mix of chuck and brisket. We then season and sear this on an extremely hot plancha and let it cook in its own fat to intensify its flavor. This all yields a burger that is tender, juicy, buttery, rich and robust with beef flavor that almost compares to a ribeye. It is best prepared to a nice medium. We finish this in a very classic style with cheddar cheese on a rich brioche bun. Our Corn and Black Bean Burger is far from your ordinary veggie burger. We use organic black beans and rice for the base with roasted red peppers and other ingredients to give it a smoky southwestern flavor. It gets topped off with smoky gouda cheese and freshly-made guacamole. Bringing it all together is an elote-style dressing that is sweet, citrusy, and creamy, similar to the street food for which it is named.
Q | Seems like you have a special musical twist to your Sunday brunch! What are the details?
A | Live Jazz! Every Sunday from 11am to 2pm we have a jazz band playing in our cocktail area for brunch. Currently, we have the Louis Tsamous Trio.
Q | Why did you choose to decorate with tractor seats on one of your walls?
A | Our tractor seat installation is a collection of vintage cast iron tractor seats, presented as a symbol of the traditional methods of agriculture still embraced by many of the organic growers with whom we work.
Third & Hollywood is now accepting reservations and can accommodate private events and large groups in their private dining space, the Vintage Room!