Farmer Lee Jones’ The Chef’s Garden
Lee Jones and his family grow specialty ingredients for restaurants in all 50 states and a dozen countries. Here’s how they launched their groundbreaking business.
Drelyse African Restaurant, Columbus
Restaurateur Lisa Bannerman’s capital-city spot serves the authentic dishes she grew up with in Ghana. READ MORE >>
Speakeasy Ramen, Springfield
Housed in a former neighborhood bar, this small restaurant’s Japanese-inspired menu draws diners from near and far. READ MORE >>
Fowl & Fodder, Toledo
Chef Aaron Lawson’s Midwest roots meet southern influences and global flavors at this restaurant along Adams Street. READ MORE >>