Page 12 - Leisure Living Magazine Spring 2017

Chef Robby Lucas
Continued from page 11
franchised Toledo restaurant operation. Robby is a Certified Executive Chef with the American Culinary Federation (ACF). Wearing many hats, Lucas is the hands-on owner, manager and exec- utive chef of the new 70 seat business.
Chef Robby believes in “doing research to make good choices and buying responsibly” when selecting vendors for his completely remodeled “scratch kitchen” where food is prepared from start to finish. “I buy only Ohio ground beef and
our steaks are from Ohio grown cattle. Our pasta dough is crafted by hand in our kitchen.” He owns enough land that someday it may be used to grow many of the herbs and vegetables used in the kitchen. For now, area farmers supply him with their fresh produce.
With a simple mission statement of “serving delicious, affordable food that guests will want to return to week after week” Lucas and his team are kept busy. Robby explains, “Cole’s is a neigh- borhood bar serving really good food- not fine dining.”
For starters, sample flat iron skewers mari- nated in sesame oil and green onion served with spicy sour cream and tomato marmalade. Cole’s is one of the few area restaurants with a raw bar, oysters rule, but clams, prawns and mussels are served, too. Delicious kettle chowder with roast- ed root vegetables in a sherry cream sauce and crusty fresh bread is an appetite pleaser. Pair it with a mile high shaved apple and brie burger and your tummy will thank you. For heartier fare, try an entrée of salmon with asparagus and mush- rooms, or chicken with wild mushrooms and herbs. Both will keep you coming back for more.
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full menu & specials • 419-798-5356
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Meet Outstanding
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Planning For
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Fine Dining
At The Wine Vault
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Meet Chef Jamie Of
The Culinary Vegetable Institute
Enjoy Spring Birding
At Ottawa Wildlife Refuge
How To Prevent
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Years
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