Take the 40-minute trip north to the city of Delaware to visit Speck, where chef Josh Dalton serves joyfully nontraditional twists on Italian dishes (think: confit chicken wings and balsamic glazed Iberico ribs). Start the meal off with sfincione (Sicilian pizza) with rich olive oil and flaky sea salt, or the humboldt fog toast layered with browned butter, radicchio, and sage. Then feast on octopus and grilled branzino, and end with the budino featuring amaretto and macadamia.

Those who claim obeisance to the art of coffee brewing should pay their respects to the expert baristas at Qamaria Yemeni Coffee Co., who utilize beans sourced directly from Yemen to instantly transport visitors. Fragrant aromatics emerge from coffee drinks like mufawaar, which is boiled with cardamom, and juban, which is prepared with cardamom, cinnamon, and ginger, as staff diligently work with traditional cezve pots (also known as ibriks) on the stove. Peruse the pastry case for items like delicate honeycomb bread, rose milk cakes, and flakey filo fingers, before grabbing a seat on a bright red knitted cushion to enjoy your coffee.

With all the dark wood, ornate chandeliers, and floor-to-ceiling bookshelves piled high with literary classics, stepping inside the Asterisk Supper Club is like being transported back in time. Succumb to the sultry yet sweet atmosphere and cozy up to one of the marble tables. Eclectic with a flair for sophistication, Asterisk stays true to its name as a supper club centered around a social dining experience, including a menu for high tea featuring tea sandwiches and sweet delicacies. Come back during supper time to try the pork chops and scallops.

Located in a strip mall, chef Wycliff Nduati’s restaurant offers a gateway to the sights, sounds, and aromas of Kenya. The karanga ng’ombe embodies the essence of beef stew, nyama choma is an ode to street food in the form of grilled goat, and the stewy karanga mbuzi is rich in flavor and tradition. If you don’t know what to order, just ask Nduati himself.

Columbus’s own celebrity chef Avishar Barua is at the helm of this small counter spot. An alum of Top Chef and Service Bar, the chef performs an ode to his Bengali American heritage, combining influences from Asia, American fast food, and his own roots. Crowds line up for the crispy kati roll featuring lamb and maple chaat yogurt in a freshly baked paratha, the twice-fried crispy chicken sandwich slathered in sticky Manchurian glaze, and the signature spiced nitro chai. Check out the daily specials, which might include the signature twist on a Scotch egg, a spiced up Rice Krispie treat, and a rotation of cookies and other treats.

Lisa Bannerman has served exciting Ghanaian food for more than 10 years, introducing plenty of locals to the colorful traditions and flavors of her home country. Dining in Drelyse feels like a big family reunion. Laughter fills the restaurant, mingling with the voices of aunties and uncles reminiscing and sharing news, as savory aromas waft from the kitchen in comforting clouds. Then your order hits the table: peanut butter goat soup with rice balls, fried fish and banku (made with a fermented mix of corn and cassava dough), waakye (rice and beans) with goat stew, and jollof rice (spiced long-grain rice made with tomatoes and onions) with turkey tail. For the full experience, get your hands dirty and forego the utensils. You’ll be licking your fingers and slurping from the bowl anyway.

Originally opened under the name Phuong Hoang (“phoenix”), this family-owned restaurant has served traditional Vietnamese cuisine in Columbus since 2005. Casual, welcoming, and homey, Huong feels more like a family gathering than a formal restaurant. The extensive menu includes bun bo hue with spicy lemongrass soup; banh bot loc filled with pork, shrimp, and fried onions; and banh xeo do bien flavored with coconut milk and served with fish sauce. Huong is especially versatile at customizing carryout meals for different dining situations, packing meals to be reheated in the microwave or consumed immediately.

Tucked away in the Japanese marketplace located on Kenny Centre Mall, Belle’s Bread is a family-owned and -operated, French-inspired Japanese bakery. Takashi Takenaka opened the business after immigrating from Japan in 1972, and he pays homage to childhood treats with his red bean roll, frank roll, and curry and boiled egg doughnuts. The bear-shaped strawberry cream bun is all over social media, but the best-kept secret is the Mont Blanc roll with its layers of delicate, airy sweet cream and chestnuts.

Parked on a corner of High Street, Los Agavez Taqueria offers a range of Mexican street food. There are a bunch of different tacos, tortas, and huaraches, but most people come by the food truck for the tangy, sweet birria, which is layered with a thick helping of cheese on crispy, stew-battered tortillas.

Spice, flavor, and culture are at the forefront of Chuan Jiang Hao Zi, a Chinese restaurant specializing in traditional Szechuan fare. The extensive menu includes dishes not often seen in Columbus, such as pig ear with chili oil, fried spicy intestines, Chengdu spicy boiled roast duck, and boiled pork tripe and beef aorta. For those feeling less audacious, the flavorful mapo tofu, salt and pepper shrimp, stir-fried chile pork ribs, and chili oil wontons may align more to your tastes. But don’t let all the chili oil on the menu fool you; there’s more to Chuan Jiang Hao Zi than spice. The restaurant also serves dim sum and an extensive series of tea lattes and cappuccinos.

A cornerstone of Ohio State Buckeye culture, 24-hour Buckeye Donuts has catered to students around the clock since 1969. Menu classics include vanilla and chocolate Long Johns, apple fritters, and cake doughnuts — though it’s worth considering the red velvet cake doughnut with cream cheese and the Buckeye doughnut, covered in rich chocolate and stuffed with peanut butter. The gyros deserve an honorable mention as well. Whether you stop in after an early morning run or for a late night snack, Buckeye Donuts will be there for your carbohydrate needs.

Operating as a family business since 2009, Mazah remains a Grandview staple for eats and sweets of the Mediterranean. Chef and owner Maggie Ailabouni impresses with her baba ghanoush served with fresh pita and extra-virgin olive oil; creamy tzatziki mixed with garlic and mint; shish tawook soaked in a garlic lemon marinade and served with a side of garlic sauce; and char-grilled kefta kebab topped with tomatoes. For dessert, get the kenafi, syrupy sweet and layered with cheese, or the baklava, which is flaky, crispy, and flavored with honey in all the right ways.

CRMD challenges Columbus with wild, unconventional, and unapologetic takes on ice cream. The menu is packed with nostalgic flavor combinations like Fruity Pebbles and cereal milk, plus twists on classics such as cookies and CRMD (cookies and cream — but purple). Pro tip: Order your scoops in an egg waffle cone, aka a puffle cone.

A meal at La Tavola is like visiting nonna’s house, where you can feel the warmth of the hearth as you’re wined and dined. But chef Rick Lopez of Lupo also inserts a few bells and whistles in his old world Italian cuisine: stracciatella served with crisp sea salt and basil, al pastor pizza featuring marinated pork shoulder and mozzarella di búfala, mushroom truffle fettuccine tossed with sauteed shallots. You’ll find yourself visiting again and again.

Located in the Short North Arts District, Alibi is a self-described Prohibition-style bar, but the drinks are anything but staid and the decorations anything but dreary. The bar prides itself on its ability to concoct cocktails catered to every visitor, and the menu is organized visually to direct patrons to the perfect drink based on alcohol level and flavor. If you prefer something approachable and sweet, go for the Cuffing Season, with its combination of coffee liqueur and cinnamon sugar. But if your tastes lean toward spirited and bitter, try the Mile High Club with Angel’s Envy whiskey and Amaro Montenegro.

Momo Ghar is a casual spot to enjoy the tastes of Nepal and Tibet. Originally tucked inside international grocery store Saraga, the restaurant found its current home among the bustling sights and sounds of the historic North Market. Diners squeeze in for juicy, well-stuffed momos, but chef and owner Phuntso Lama has also earned a massive following for her Kathmandu-style jhol momo served in a bath of spicy broth, juicy pan-fried kothey, and Newari Kathmandu-style chicken choila served with roasted beaten rice.

Originating as a humble food truck located in Franklinton, Ray Ray’s has made a name for itself as one of Columbus’s top destinations for soulful, old-fashioned barbecue. The team has expanded into a permanent location in Granville, where they offer meat-and-three-style meals, alongside several additional trucks around the city. Head for the original location and order the meat sampler — which includes smoked brisket, pulled pork, jerk chicken, dry-rubbed ribs, and hot links — to see everything Ray Ray’s has to offer. Get ready for the meat sweats.

Mikey’s maintains an iron grip on Columbus’s late night pizza scene with slices as big as your head and unique pies in flavors like the Spicy-Ass Pepperoni, seasoned with Sriracha and chile flakes. Look out for pizza-of-the-week flavors, like the collaboration with Hot Chicken Takeover featuring Nashville hot chicken and pickles. Dip any slice into the shop’s Unicorn Sauce (made from a secret recipe) and admire the decorations featuring the wild mascot, Pizzaface. If you visit the High Street location, be on the lookout for the speakeasy hidden inside.

The sweetheart of German Village, Pistacia Vera is home to a vast selection of pastries, sweets, and drinks reminiscent of a French cafe. The delicate macarons, croissants, and pan au chocolat are fan favorites, but the real treat is the bombe, which is rich, smooth, and covered in chocolate. Order up a warm Valrhona mocha or pistachio latte to go with your treats, and grab a seat by the window to enjoy the moment.

Plank’s Cafe and Pizzeria is a down-to-earth watering hole, which has been serving locals (and curious visitors) since 1939. Throughout the years, the restaurant has built an integral place for itself in the community. Venture in during the wee hours of the morning and you’ll find yourself surrounded by local health care workers getting off their shifts, but visit mid-afternoon and you’ll find a more lively crowd of regulars and cheering sports fans. The pizzas arrive on slightly sweetened crusts, covered in generous layers of sweet tomato sauce.

Bringing a bit of the Czech Republic to the hearts and stomachs of Ohioans, Kolache Republic is a neighborhood staple in German Village for its eponymous pastries. Somewhere between a classic yeast doughnut and a Danish, each kolache is filled with ingredients like blueberry cheese, sweet cheese, and sausage with egg and cheese, among others. Visit in November for the popular Thanksgiving kolache filled with juicy roasted turkey and house-made stuffing, served with a side of cranberry sauce and gravy.

Dishes emerge from the flames of a wood-fired grill at Agni, another restaurant from the mind of Avishar Barua. In contrast to the chef’s lively Joya’s, Agni leans toward a dark and moody atmosphere for nighttime dining. The menu changes with the seasons, but the current six-course tasting menu features lots of fun surprises, like a French onion chaat served with onsen egg, lamb shoulder packed with Sichuan Kashmiri oil, and rohan duck adobo. Aside from the tasting menu, you can order a la carte from the bar menu.