South Village Grille in Columbus, OH shares a heritage with other reputable restaurants and bars in the community. We are proud to be part of the Local Bar, Local Cantina, and Old Skool BBQ family. Our restaurant is the fourth concept in line, and the ninth location for George Tanchevski’s company, which has been in business since 2011.
What sets us apart from the competition is that we are committed to providing our customers with upscale service in a casual, relaxed atmosphere. Our approach to Modern American cuisine is rooted in European cooking techniques, and we offer an extensive and affordable wine list to pair with our dishes. Our cocktails are one-of-a-kind, with a heavy focus on fresh preparation.
The city loves us, so - check us out for yourself!
Fresh cocktail program behind the bar (carrying a full bar)
Weekend brunch with a specially curated brunch cocktail menu
Our mission is to promote growth within ourselves and our community, as well as to craft a higher standard of food, drink, and service.
We have many work philosophies that help ensure our restaurant’s success. However, connecting with our guests and making work fun for our staff are our top priorities. These factors go hand in hand, and are crucial to our business.
Meet Our Executive Chef, Josh Wiest
Born in Florida, Josh moved to Columbus with his family at a young age. He started as a dishwasher in a campus cafeteria, and worked his way up the ladder. When he graduated from high school, he moved to New York to study at the French Culinary Institute in Manhattan.
After studying in Manhattan, Josh trained under Todd English at the Plaza Hotel in New York. He then moved back to Columbus to reconnect with the city’s growing food movement, as well as to continue his studies at G. Michael's Bistro. For Josh, the vibe of the city of Columbus cannot be found elsewhere.
Josh’s favorite protein to work with is duck, and his favorite dish to eat is fresh sushi. Josh became a chef because he believes that nothing is more satisfying than cooking a dish to perfection and having it savored by the community.
Meet our General Manager, Anna
Raised in Columbus, Ohio, Anna began her career in hospitality in New York City in 2004. Under the tutelage of Charles Masson at the historic La Grenouille, and Daniel Bouloud at this flagship, Restaurant Daniel, Anna fell in love with the finer points of service, food, and wine. Inspired by the grit and grace of Jean Adamson at Vinegar Hill House in Brooklyn, NY, Anna began a journey of experimental home-cooking, bar-keeping, and hosting. After moving to Boston, MA, she was fortunate to work with Chef Jason Bond, and alongside the inimitable Monica Higgins, learning the crafts of the “root-cellar” kitchen and flower-and-weed arrangements, and developing a deep excitement for peculiar ingredients.
At South Village, Anna aspires to expand her team’s and her own understanding of and appreciation for the bits and pieces that make a dinner whole, inviting, engaging, and memorable.
Frequently Asked Questions
Can I take the rest of the bottle of wine with me if it is not finished at dinner? Yes, you are welcome to do so.
Is your oyster selection fresh? Yes, our oysters are fresh. Our selection also changes on a daily basis.
Why is your restaurant named “South Village Grille?” The name was chosen because we are located at the southernmost point of German Village.
To make a reservation, call us today at 614-826-0491. You may also reach out to us for questions about our restaurant.