COLUMBUS OFFERS VISITORS UNFORGETTABLE CULINARY EXPERIENCES

Ohio's capital city is fast becoming one of the nation's most notable culinary towns, with Columbus introducing travelers to a wide variety of one-of-a-kind gastronomic experiences and getaways. From fresh corn and wild mushroom risotto crafted by one of the nation's top chefs to artisan ice cream and killer barbecue, the Columbus dining scene is as varied as it is memorable. Whether the visitor is a gourmet aficionado or a fan of the greasy spoon, a number of Columbus food stories truly standout, including: ICE CREAM WARS: Columbus boasts a number of boutique ice cream artisans. Jeni Britton of Jeni's Fresh Ice Cream creates incredibly true flavors, combining unlikely ingredients such as wild blueberry and lavender, cocoa with curry or cayenne and even Roquefort ice cream to serve with a warm pear tart. At Denise's Homemade Ice Cream owners Denise and Stan Zafran have won many awards, including best in the US from MS CitySearch, for flavors like Coffee Oreo, Chai Tea, Tiramisu and Guinness Stout. Yes, Guinness. As in, the beer. Cincinnati transplant, Graeter's Ice Cream offers factory tours, a playground and rich French pot consistency with giant shards of top-shelf chocolate whipped into fresh flavors such as coconut, mint and raspberry. BBQ BONANZA: You may not think of Ohio when you think of Q, but the buckeye state is big on BBQ. A few local favorites include Hoggy's, City Barbecue and Pig Iron. All are distinctively different and fantastically flavorful. Unique side dishes are also worth writing about, from the deeply southern greens of City Barbecue, the sour-creamy mac & cheese at Hoggy's or the fried pickles and onion rings found at Pig Iron. THE BIG WINNER: Chef Hartmut Handke, Proprietor of one of Columbus's finest restaurants, Handke's Cuisine, is also one of America's most accomplished chefs, holding more culinary gold medals than any other US chef. He's also the only American ever to win the Gold Medal at Bocuse d'Or. His ever-changing menu focuses on locally produced meats, vegetables and herbs, featuring what's fresh and in season. A significant story in his own right, Handke is a favorite with foodies and writers alike. WORKS OF ART FROM THE OVEN: In 1991, Stan and Gigi Wielezynski moved to Columbus from France to bring the city authentic French breads baked in wood-fired ovens of their bakery restaurant, La Chatelaine. Today their breads are baked fresh daily according to traditions of the old masters and are among the best in the Midwest; so light and delicate they should be eaten the day they're baked. Napoleons, macaroons and tarts are unforgettable. Yet another incredible bakery, Mozart's Caf