About Us

Raves and Reviews

"Top Ten fine dining."
Jon Christensen, 

- The Columbus Dispatch

"Earns four stars for it's good cooking, done with
vigorous seasoning and proper techniques."

- Columbus Monthly Magazine

"The salmon was as fresh as I've ever had in Columbus."

- John Marshall, Columbus Monthly Magazine

"Top Ten Fine Dining Restaurant."

- The Grumpy Gourmet, The Columbus Dispatch

Voted in Top Ten Best New Restaurants

- Columbus Monthly, August 1999 and February 2000

"Best New Restaurant"

- CitySearch.com

"High Excellent Award 2001"

- Zagot

Our Chef

Chef David Tetzloff received his B.A. in English from Miami University in 1994. In 1996 he received an A.D.S. in Culinary Arts from Johnson and Wales University in Charleston, SC. Chef David began working in restaurants while still a student at Miami. He was the General Manager of Skipper's Pub in Oxford and in Athens, Ohio. He moved to Charleston in August of 1995 to pursue a culinary degree, while there he was selected with four others to help with Beard-Nominated Chef, Louis Ostee's cookbook project. In May of 1996 following the cookbook, he went to work for Chef Frank Lee at "Slightly North of Broad", (a prominent restaurant in Charleston's Low Country Cuisine). He was promoted to Sous Chef in June of 1997 and began to work at "Slightly Up the Creek", a sister restaurant of "Slightly North of Broad", located in Mt. Pleasant, SC. He then became the Chef de Cuisine at "Slightly Up the Creek" in May of 1998. Chef Tetzloff returned to Columbus in October of 1999 to be the Sous Chef of G. Michael's and was promoted to Executive Chef in June of 2000.