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“Chef David Tetzloff, who has been at the helm almost from the beginning (since June 2000), wants the experience to be “approachable and comfortable,” and it is. These days, he and sous chef Andrew Duncan are dishing out a menu that runs the gamut of dishes from the American Gulf and Carolina coasts to the soul food of the South and New Orleans. That means, of course, there’s no stinting on seasoning or fats; this is rich food. But rich or not, the G. Michael’s take on this big slice of American regional cooking is reliable.”

-Columbus Monthly

“I actually enjoyed a chance to let my food settle between courses – too often one is bombarded with one course after another without even a chance to breathe or loosen belt in between.”

-Columbus Underground