Columbus, Georgia, is earning national attention as one of the South’s most compelling up-and-coming food cities, thanks to a dynamic group of chefs, restaurateurs and culinary innovators who are reshaping the region’s dining expectations.

From elevated mill-town heritage cuisine and innovative riverfront fine dining to bold, experimental concepts launched by a new generation of talent, Columbus now offers a richness and variety typically associated with much larger Southern cities.

“Columbus is experiencing a true culinary renaissance,” said Ashley Woitena, President & CEO of VisitColumbusGA. “Our chefs—from seasoned masters to rising stars—are creating dishes that honor Southern roots while daring to reinterpret them. Travel writers are starting to notice, but honestly, this momentum has been building for years.”

Where Columbus’ Culinary Identity Was Forged

Jamie Keating | EPIC Restaurant

Widely considered the city’s premier fine-dining authority, Chef Jamie Keating delivers meticulously crafted, French-inspired cuisine with a Southern lens. His restaurant, EPIC (1201 Front Avenue, Suite E), is a showcase for technical precision and elegant plating—earning statewide acclaim and attracting diners from across Georgia and Alabama. Keating’s influence extends beyond his kitchen as a mentor and champion for local culinary education.

Mark Jones | Restaurateur & Culinary Pillar

As the owner and creative mind behind several successful Columbus restaurants, Mark Jones has shaped the city’s palate for more than a decade. His restaurants excel at refined comfort cooking rooted in hospitality, setting a standard for quality that paved the way for the next wave of ambitious chefs.

• The Black Cow (115 12th Street)—A steakhouse and seafood restaurant known locally as an Uptown favorite.
• Plucked Up Chicken & Biscuits (1208 1st Avenue)—A beloved breakfast and lunch spot specializing in chicken & biscuits with Southern flair. 

Uptown Life Group: The City’s Culinary Heartbeat

The Uptown Life Group has transformed Uptown into a walkable dining district with three of Columbus’ most consistently celebrated restaurants:

• Mabella’s Italian Steakhouse (14 West 11th Street)—Handcrafted pastas, signature steaks and a warm underground atmosphere.
• The Loft (1032 Broadway)—A culinary-and-culture anchor known for inventive American fare and live entertainment.
• Saltcellar (1039 1st Avenue)—Elevated Gulf Coast cuisine and upscale cocktails with a Southern coastal sensibility.

Mike & Heather Harrell | 11th & Bay Southern Table & New York Butcher Shoppe & Wine Bar

Set in a rustic-modern space inside an old cotton warehouse on Bay Avenue, Mike and Heather Harrell have been the dynamic duo that crafted 11th & Bay Southern Table (1050 Bay Avenue). It has become a cornerstone of Columbus dining—pairing warm, unpretentious Southern hospitality with locally minded sourcing and a menu that balances craveable classics with creative seasonal additions. 

That same chef-driven energy is expanding beyond Uptown: New York Butcher Shoppe & Wine Bar recently opened in North Columbus (8186 Veterans Parkway), blending a premium butcher counter (Certified Angus Beef and more) with a sit-down wine bar and lunch-and-dinner menus—a new option for travelers and locals seeking market-to-table dining experiences.

Historic Spaces Shaping Modern Southern Dining

Mike Patterson (Manager) | The Millhouse Kitchen + Bar at City Mills Hotel

Set inside a restored 19th-century textile mill on the Chattahoochee River, The Millhouse Kitchen + Bar (1801 1st Avenue) blends historic architecture with contemporary Southern cooking. With chefs —and General Manager Mike Patterson—known for their commitment to regional farms and hyper-seasonal ingredients, The Millhouse highlights the sensory experience of Columbus dining: a fusion of heritage and innovation, framed by the river that built the city.

“Dining at The Millhouse feels like stepping into Columbus’ past and future at the same time,” Woitena said. “It’s one of the most atmospheric meals you can have in the region.”

Renata Martoni and Matthew Lapides (Owners) | The Goetchius House

A crown jewel of Columbus’ historic hospitality scene, The Goetchius House (405 Broadway) has been meticulously restored by Renata Martoni and Matthew Lapides, and reimagined as one of the city’s premier private dining and special-event destinations. Once the stately home of a prominent Columbus family, the property now serves as a culinary showplace featuring dining opportunities, chef-led dinners, elevated events and collaborations with leading local talent. A new recent addition has been a café with bakery, café and market.

With its elegant architecture, inviting verandas and refined gathering spaces, the Goetchius House bridges old-world Southern charm with Columbus’ rising culinary sophistication.

“The Goetchius House embodies what makes Columbus special,” said Woitena. “It’s historic, it’s gracious, and it is now a stage where our chefs can shine in unforgettable ways.”

The New Wave: Columbus’ Culinary Vanguard

Miles Greathouse (Owner) and Chef Cassidy | Nonic Restaurant & Rooftop Bar

A cornerstone of Columbus’ craft food-and-beer scene, Nonic Restaurant and Rooftop Bar (207 13th Street) pairs a thoughtfully curated tap list with a chef-driven menu that elevates gastropub fare into something distinctly Southern and locally rooted. Known for its relaxed atmosphere and commitment to quality ingredients, Nonic has become a favorite gathering place for both visitors and locals looking to experience Columbus’ culinary culture in a casual yet creative setting.

Hudson Terrell | Animal Farm & Gabagool

Leading the city’s youthful food movement, Hudson Terrell is redefining what modern Southern cooking can look like. His restaurants include:

• Animal Farm (105 12th Street)—A hyper-seasonal, chef-driven restaurant with inventive plates and progressive technique.
• Gabagool (1232 Broadway)—An Italian American-inspired sandwich shop elevated with house-cured meats, fresh focaccia, and fine-dining sensibilities.

Terrell’s work signals the future of Columbus cuisine—bold, narrative-driven and committed to local sourcing.

“Hudson represents the next era of culinary leadership here,” Woitena added. “He’s doing what great young chefs do: he’s challenging expectations and elevating everyday food into something unforgettable.”

Cesar Bautista | Bodega 1205 

A stylish café, wine bar and neighborhood gathering spot, Bodega 1205 brings a global, urban sensibility to Columbus’ dining scene. Under the leadership of owner Cesar Bautista, Bodega blends Latin influences, European café culture, and Southern hospitality into a menu of elevated sandwiches, small plates, and craft cocktails. It has quickly become a favorite for relaxed yet thoughtfully executed dining.

Chef/Owner Mari Fuqua | Hudson’s at Main

Located outside the downtown core, Hudson’s (6298 Veterans Parkway Suite 7A) is a destination-worthy neighborhood restaurant led by Chef/Owner Mari Fuqua, whose cooking emphasizes refined comfort and Southern technique. The menu balances familiarity and finesse, delivering dishes that feel both comforting and elevated, with a loyal following drawn to its consistency and warmth.

A Culinary Destination Defined by Its People

Together, these chefs and restaurateurs are shaping a culinary identity that is distinctly Columbus—rooted in Southern hospitality, informed by history and energized by innovation. From riverfront dining rooms and restored historic spaces to neighborhood favorites and chef-driven newcomers, Columbus’ food scene reflects a city confident in its voice and generous in its welcome.

“What makes Columbus special is that this growth feels authentic,” Woitena said. “Our chefs are cooking from the heart, telling their own stories, and inviting visitors to experience the city one plate at a time.”

For travelers seeking a Southern destination where food is inseparable from culture, community and place, Columbus is no longer a hidden gem—it’s a table worth pulling up to.

Sidebar:

Top Dishes to Try in Columbus, Georgia

EPIC—Chef Jamie Keating

• EPIC Tasting Menu

A multicourse journey blending French technique with Southern ingredients; seasonal, artistic, and plated like sculpture.

Mabella’s Italian Steakhouse

• Black & White Pasta

Ribbon pasta, perfectly balanced cream sauce, and black pepper heat—one of Uptown’s most iconic comfort-classic dishes.

Saltcellar

• Gulf Redfish with Brown Butter Citrus Sauce

A refined take on coastal Southern cuisine with rich aromatics and bright acidity.

The Loft

• Bourbon-Glazed Pork Chop

Thick-cut, smoky-sweet, and deeply flavorful—a local favorite.

11th and Bay Southern Table & Bar—Chef/Owner Mike & Heather Harrell

• Shrimp & Grits

Creamy, peppery, deeply Southern—one of the city’s most iconic plates.

The Millhouse at City Mills Hotel

• Cast-Iron Cornbread & Seasonal Entrées

A menu shaped by local farms, served in one of the most atmospheric dining rooms in Georgia.

The Goetchius House

• Chef-Led Private Dinner Menus

Menus rotate by event, often featuring local meats, heirloom produce, and elevated interpretations of heritage dishes. A must for travelers seeking intimate, story-driven dining.

Animal Farm—Hudson Terrell

• Rotating Seasonal Small Plates

Examples: house-made ricotta with charred citrus; smoked duck with sorghum glaze; heirloom vegetable crudo. Expect surprises.

Gabagool—Hudson Terrell

• The Gabagool Sandwich

House-cured meats, provolone, tangy peppers and fresh focaccia. A cult favorite among locals.

Nonic Restaurant & Rooftop Bar—Miles Greathouse (Owner) and Chef Cassidy Lewis

• Crispy Brussels & Pork Belly

Charred, smoky, and sweet—perfect with a rotating tap selection.

Bodega 1205—Cesar Bautista

• The Bodega Cubano

Slow-roasted pork, house pickles, melted Swiss—Columbus’ best Cuban-style sandwich.

Hudson’s at Main—Chef/Owner Mari Fuqua

• Buttermilk-Fried Chicken with Hot Honey Drizzle

Crisp, tender, and beautifully layered with sweet heat.

New York Butcher Shoppe & Wine Bar

• Prime Rib Sandwich

Tender, rich, and perfectly cooked—quickly becoming a neighborhood favorite.