Earlier this year I was introduced to Brian Swanson, the owner of Swanson Hospitality, which owns not only Bodega, but Balboa (check that out HERE), the newly renovated Grandview Cafe, and Hadleys. I’ve only been to Balboa, and now Bodega, and lemme tell you what, brunch at Bodega is WHERE. IT’S AT. Holy amazing.
Swanson Hospitality Knows How it’s Done
Brian and Courtney run all four, and their hospitality is amazing. I’ve not yet had the chance to check out Hadley’s, or Grandview Cafe, but will definitely be making it into both before the summer is out.
While there is an executive chef at Swanson, who to my understanding, oversees the menus (and kitchens) of all four, each individual place has it’s own heads chef.
At Bodega, that’s chef Theo Moore.
Theo works the kitchen with Richard Facktor and Brandon Shields, and the trio runs the line like a well oiled machine.
They graciously allowed me to hang out with them for a little bit and watch their line in action.
It was FUN. Listening to the banter between them, the bawdy jokes, and watching their hands fly over thier stations, *almost* enough to make me want to get back into it. Almost.
But let’s get back to the food.
It. Is. SO. GOOD.
Rarely do I leave a restaurant with the flavors still fresh on my tongue and be planning in my head when I’ll be able to get back again. It was that good. One of my favorite things about going out with the crew from Columbus Food Bloggers is that we get to try a far larger array of dishes than I would ever be able to eat my way through in a sitting myself.
Plus, restaurants tend to raise an eyebrow if you order one of everything, take a few bites of all of it, and then ask for the check.
Enter Chicken and Waffles, My New Favorite Brunch Food
I have become a HUGE fan of chicken and waffles as of late, and that aallllll started with the chicken and waffles from Bodega. As I’m writing this, Jeff and I made plans to head into Bodega for brunch on Saturday, because I need these in my life.
My other favorite from that day, the Texas Temptress, flank steak & a fried egg over a potato cake with bacon braised onions, queso fresco, and a a roasted poblano aioli. It’s not bad to order two brunch dishes is it? Cause that’s definitely my plan.