Knead to Know
"We care about the food we use in our dishes, just as the local farms we buy from care about the food they produce. We make everything from scratch – then serve it in a comforting and fun atmosphere. That's what we love about Knead and we think you will, too."
-- Krista & Rick Lopez
Chef Rick Lopez and his wife, Krista, have taken their longtime dedication to using only quality ingredients and returned to a neighborhood they love–Columbus' Short North. From his start with Chef Hubert Seifert and the Moretti family to his days at Tapatio, where he and Krista met, Rick has always recognized the value of using local ingredients. An early pioneer of central Ohio's locavore movement, Rick reaffirms this commitment with his newest restaurant–Knead. Thanks to Knead's proximity to the North Market, Rick takes full advantage of the market by frequently changing his menu to make best use of the market's freshest offerings.
Rick and Krista learned a lot as owners of Crescendo Pastaria, in Shawnee Hills, and the very popular Powell eatery, Trattoria La Tavola, for which Rick did all the cooking. They developed a loyal following of patrons who appreciated the good food and family atmosphere. At La Tavola, Rick and Krista honed their craft. They concentrated on using only the best ingredients. And, most important, they had a hand in every plate that left their kitchen.
Today, Knead captures that same comfortable feel, offering deliciously satisfying food made from scratch, using quality ingredients produced by local farmers. And once you've enjoyed a dinner salad that was still in the ground that morning…or tasted an egg brought fresh from the farm just hours earlier…you'll know what you've been missing.
Stop by for breakfast, lunch or dinner. Dinner served at your table features small, medium and large plates that are always inventive. Whenever you come in, say hi to Krista and Rick.
But don't bother asking them, "What's good today?" because the answer is, "It all is."
