Enjoy discovery at Latitude 41, experience Thanksgiving Day with Columbus’ hottest new destination restaurant, Chef Dean James Max and Chef Tony Miller will delight you with an incredible array of dishes featuring their signature fresh, local ingredients prepared in exciting ways, including: Seafood Cocktail Ice Sculpture, Chef Tossed Caesar Salad Station, Chef-Carved Natural Free Range Turkey, Natural Prime Rib and Honey Baked Ham, Chestnut and Exotic Mushroom Cornbread Stuffing and a tantalizing selection of Black Strap Molasses and Cinnamon Baked Sweet Potatoes.

Thursday, November 22nd:
Choose from 3 reservation times:
11am
1pm
3pm
Pricing per person: $48 for adults, $15 children 4-10, children 3 and under eat free.

Celebrate with us and make Latitude 41 your new holiday tradition!

Call 614-233-7541 or click here for reservations www.latitude41restaurant.com

Thinking of having a holiday party this holiday season? Contact our staff about booking your holiday event with Latitude 41 @ www.latitude41restaurant.com.

Whether a corporate party or just getting a group of your closest friends together Latitude 41 is definitely a culinary experience that lasts a lifetime!

This is a recipe that I love to make as the weather starts to turn and flu season arrives. The broth is extraordinarily easy to make and the ginger is a great natural remedy for nausea and even recommended during pregnancy. The sriracha chili sauce is excellent for opening sinuses. Until next time. Enjoy!

A great time was has by myself and everyone involved with the Organic Chef Showdown hosted by Wild Oats and The Ohio Ecological Food and Farm Association.

Come visit us at Latitude 41 for some of our upcoming tasting menus and the start of our cooking classes. Contact us at (614) 233-7541 to make your reservation today!

Congratulations to the entire staff of Latitude 41 on being included on the "Top 20 Restaurants" lists of both the Columbus Dispatch and Columbus Monthly! Thanks to everyone involved for their dedication and hardwork. Here's to looking forward to more great things to come.

In our latest podcast from the Wayweed Farms in Springfield, Ohio, Chef Tony Miller and Chef Dean Jame Max has come to your rescue in this month's recipe! Chef Dean shows you how to make Latitude 41's Prosciutto and Melon Salad. If you think it sounds tasty, just wait until you SEE IT!

Celebrate the season of summer with a night of romance…live the dream of life in beautiful surroundings, inspired by creative food and voluptuous wine. You enter another world the moment you step inside the lobby of The Columbus, A Renaissance Hotel…a world designed for all of your senses…a world to be shared with someone special. Your destinctive and stylish room will be graced with a bottle of Seduction wine and two glasses…dinner for two ($100 gift certificate) will be waiting for you at the breathtaking Latitude 41 Restaurant…an evening of romance and joy. Memories and dreams…of your life together.

To entice and excite your palette as he takes you on a culinary journey with our “Chef’s Selection Menu” which features the chef’s choice of our finest, hand picked produce and meats from our daily deliveries of fresh, local and organic ingredients. Reservation and participation of the entire table is required. Acquiesce, and allow yourself to be taken on a journey of sights, aromas, flavors and enjoy an experience in food unlike anything you’ve ever had before. Pricing per person $65 for five courses and $95 per person with wine pairings.

O'Brien Cellars started as a romantic dream 20 years ago when Barb and I came to Napa Valley on our third date. She said "I dream of owning land in Napa Valley someday". I thought "I dream of marrying you". I decided that if I could get her to marry me, then I would figure out a way to buy her land in Napa Valley.

Dean James Max is true third generation 'foodie'. His grandfather, a chef at an upstate New York resort went on to open and operate a quaint bed and breakfast in Cape May. His father grew up on a farm in New Jersey and started his own farm on the Eastern Shore of Virginia. Max recalls tending his own pepper patch as a small child and enjoying the bounty of the Chesapeake Bay.

It may be that he inherited his chef genes from his grandfather, but his youth was spent in farm coveralls rather than chef's whites.

At the restaurant we feature as many different organic and natural ingredients as we can find. Places like Trader Joe’s or a local farmer’s market will generally have natural beef that can be cut to your specifics. They will generally have an organic polenta available at places like these. The braise that we feature has a very Moroccan spice influence that will most certainly leave your family or guests with a lasting impression.