on restaurants | Fried Seafood Featured at New Shrimp Hut in Whitehall – Entertainment – The Columbus Dispatch

Harold Ray recently returned to a profession he thought he’d put in his rearview mirror 10 years ago. After closing his restaurant in 2005, he turned to the banking world, which turned out to be much less stable than he thought. The victim of a massive dismissal by Chase last year, he turned to his family.

Harold Ray recently returned to a profession he thought he had put in his rearview mirror 10 years ago.

After closing a restaurant in 2005, he turned to the banking world, which turned out to be much less stable than he thought. The victim of a massive layoff from JPMorgan Chase & Co. last year, he turned to his family.

It was impactful; you couldn’t find a job ?? Ray said. ?? So the kids said, ?? Daddy, do something you can do. ??????

And he did.

A few weeks ago, Ray opened the Shrimp Hut in Whitehall. He was very familiar with the product, having operated a shrimp shack ?? who moved once ?? for 13 years in Toledo.

The restaurant has its roots in Indianapolis, where it was founded in 1973 by Dell Flemingser.

Harold Ray’s family got into the business when his son, Kerry, married Flemingser’s daughter, Darlene. They own three Shrimp Hut stores in the state capital of Indiana.

The recipes are close to the original but have changed over the years, said Ray.

Fried seafood is the order of the day at the Shrimp Hut, which is a take-out operation at 61 S. Hamilton Road, in a well-worn strip center near E. Broad Street. The interior, in light blue and white colors, is decorated with nautical bric-a-brac and panels with inspiring messages.

The menu options include shrimp (of course), sea perch, walleye, and catfish, which are served as sandwiches, dinners, and combined platters. The homemade blended dough gives items just the right crunch, Ray said.

Customers also have their pick of more difficult-to-find dishes in central Ohio: frog legs, breaded oysters, and clam strips. The whiting turned out to be a top customer favorite, perhaps because of the gargantuan portion.

?? You could buy a sandwich and feed two people, ?? Ray said.

All sandwiches are priced at $ 10 or less, and dinners ?? served with fries, coleslaw and hush puppies ?? are $ 13 or less. Shrimp platters are more expensive, depending on the number and size of shellfish ordered.

Among the sides are southern classics, such as mac ?? n ?? cheese, collard greens, fried okra and fried green tomatoes.

Ray’s wife Juanita makes all the desserts from scratch: chess pie, sweet potato pie, and peach cobbler, to name a few. She also makes okra with seafood and spaghetti with meat sauce, which come on the side.

Ray said he could make some adjustments to the menu, but seafood will remain the priority.

?? You know that Jesus fed the people fish, ?? he said. “I am not saying that I am Jesus, but I am part of his people. “

Shrimp Hut is open 11 a.m. to 9 p.m. Monday through Wednesday, 11 a.m. to 10 p.m. Thursday, and 11 a.m. to 11 p.m. Friday and Saturday.

For more information, call 614-866-6400.

Opening of Valter’s plans

The highly anticipated Valter ?? s at the Maennerchor is set to open on January 19 in the Brewery District.

Valter Veliu, co-owner of Jimmy V ?? s in the Brewery District, rents the Dutch House, 976 S. High St., where the Columbus Maennerchor meets.

Veliu said his menu will have a decidedly German flavor, featuring dishes such as cutlets, bratwurst, pork chops and Hamburg leek soup.

The plan is to be open for lunch and dinner Monday through Friday, and brunch and dinner on Saturday and Sunday.

Guests do not need to be members of the Maennerchor, who is Columbus ?? the oldest German singing society, dating from 1848. However, special discounts will be given to those who join the Maennerchor, whose choirs will continue to perform at the Dutch House.

Valter ?? s will have a full liquor license.

Hi haggis

Smokehouse Brewing Co.’s annual Robert Burns dinner, which is known to turn a little blue as the night progresses, is scheduled for January 23.

The 17th annual event, an ode to 18th century Scottish poet Robert Burns, who wrote Auld Lang Syne, will feature single malt scotch, specially crafted Robert Burns Scottish Export Ale, a four course meal and recitations of Burns ?? work, which can be tender and rude, said Lenny Kolada, owner of The Smokehouse, 1130 Dublin Rd.

Not to be overlooked is the haggis, a salty pudding made from offal, oats and light seasonings cooked in animal casing. Kolada, who is a fan of the dish, said the inside looks like crumbled sausage.

?? If we hadn’t had a haggis for our Robert Burns dinner, I don’t think we would be selling a lot of tickets, ?? Kolada said.

It is the subject of a solemn presentation, scrolls through the restaurant for all to see.

?? Actually that’s one of my favorite things of the night, just the look on the faces of people who don’t know what’s going on, ?? Kolada said.

Tickets cost $ 60 each. Although there is no deadline to buy, only 66 tickets are available and the event often sells out. Tickets are available online at smokehousebrewing.com or at the restaurant, 1130 Dublin Road.

Christmas meal option

For the 25th consecutive year, Block ?? s Bagels on the East Side will be open on Christmas Day.

The restaurant will serve bagels, eggs, omelets, challah French toast, freshly brewed coffee and more from 7 a.m. to 3 p.m. at 3415 E. Broad St. near Bexley.

Block’s other location in the McNaughten Center will be closed, owner Steve Block said.

Blocking auctions

Paul Delphia will be auctioning items from Rigsby ?? s Kitchen starting at 1 p.m. Sunday.

Merchandise will include full kitchen equipment, bar items and storefront items.

The auction will take place at the old restaurant, 698 N. High St. in Short North.

Dispatch Restaurant Columnist Gary Seman Jr. can be reached at [email protected]


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