WHERE THERE’S SMOKE

FYR, the new signature restaurant in the Downtown Hilton tower, is heating up the city with Latin-inspired cuisine, wood-fired fare

By Molly Hammond / Photos by Aaron Massey Story Design by Victoria Smith

"If you want to know me, try my food.” Executive Chef of FYR, Sebastian La Rocca, said when asked the inspiration behind his dishes. Located in the heart of Columbus inside of the brand new Hilton Columbus - Downtown hotel tower, FYR is a new eatery inspired by both his Latin American roots as well as the age-old tradition of live-fire cooking.

La Rocca brought a Latin American culinary flair to Central Ohio through his own recipes: dishes uniquely inspired by his travels and signature family recipes. Columbus has leveled up its dining game in recent years, with the Short North and Downtown becoming the hottest destinations for new restaurants. La Rocca saw an opportunity to step outside the box and create a unique experience for Columbus foodies, and that’s exactly what he’s done.

With the name FYR, La Rocca connects with his Argentinian roots, where woodfired cooking is foundational. “My people have been cooking over open fire since the beginning of time. It’s in my blood. It’s in my DNA. Creating food that attaches me to my roots and sharing those experiences with the people of Columbus is a blessing,” he said. “I always say, I am not a chef—I am a storyteller. When asked to bring that story to Columbus, it was something I knew I had to do. I love the city. I love the people. I love the Midwestern spirit.”

One FYR staple is its Grilled Bone Marrow, made with sea urchin, pangratto and herbs. Every ingredient at the restaurant is locally-sourced from nearby farms and bakeries. A common denominator in La Rocca’s cooking is his use of family recipes. From his grandmother’s “amazing pickles” and empanadas, to her delectable caramel flan, guests have the chance to experience authentic Latin American fares with an around-the-world twist.

“I think the most important quality of a great chef is the ability to elevate a single ingredient with few additional ingredients,” he said. "Cooking does not need to be complicated. Finding a few ingredients that work well together that ultimately better the original taste, is the key to a great dish.”

In La Rocca’s signature starter, the Wood-Oven Roasted Tomato, this element of his cooking shines through. The roasted tomato is served at room temperature and topped with goat cheese, charred onions and panela honey–just four ingredients.

Part of the reason Columbus was a no-brainer for La Rocca, the international chef said, was because of the Midwestern love for barbecue. La Rocca noted that he is inspired by the myriad of flavorful, unique barbecue dishes that Midwesterners have perfected, and he knew his cooking techniques would be welcomed with open arms.

FYR uses six different woodfired techniques to cook ingredients, including wood-fired grill, wood-fired oven, indirect heat, rescoldo, smoking and direct embers. Rescoldo is a method of cooking where ingredients are cooked under a blanket of hot embers, traditionally used in Latin American cooking, enhancing flavors with a smokey taste. One of the restaurant’s flagship dishes, cured duck breast, is cooked with three of the six wood cooking methods; indirect heat, smoking and direct ember cooking. All wood used at FYR is sourced locally from Arctic Hardwoods in Kingston, Ohio.

Food is not the only thing that FYR excels in—their signature cocktails have taken the Columbus craft cocktail scene by storm as well, serving up cultural takes on mixological classics; the old fashioned, gin & tonic and more.

Rustun Nichols, Beverage Director at FYR, says their Chef de Tornade is a town favorite. “The Chef de Tornade is a Latin American take on an old fashioned. Made with Reposado Tequila, Mezcal, Banana deu Bresil, agave syrup and cardamom bitters, the Chef de Tornade is named after the guy in the kitchen that can do everything–the relief chef.”

Nichols explained that high acidity and funkier tones were priorities when creating the cocktail menu. “We wanted our drinks to encourage people to have a bite to eat with it. Eating Latin American cuisine, you tend to see bitter, funkier flavors. We wanted our cocktails to reflect those same flavors while also making a great pairing with some of our signature dishes.”

FYR doesn’t stop with only food and drink–the restaurant excels at making guests feel transported from the moment they walk in the door. “As a chef, our job is to give an experience - not just a tasteful dish. For me, that includes everything from the moment you walk into a restaurant to the moment you leave. Service, food, ingredients, music, lighting and atmosphere all play into the making of a successful restaurant,” said La Rocca.

From the use of wood furniture to darker, romantic lighting, FYR gives guests a break from the classic Columbus brew house scene and offers a truly unique dining experience.

In true storytelling fashion, La Rocca and his employees can be found chatting up the guests about the inspiration behind certain dishes, drinks and the restaurant as a whole. They are all truly inspired by the story and find themselves relating to each one that La Rocca tells in his cooking. FYR is a culinary tale Columbus never knew it needed, but we are fortunate to read it. →

To learn more, visit www.fyrshortnorth.com

Winter BROWN-FORMAN COCKTAILS

Columbus bartenders shake up the holiday cocktail game this season

Looking for a great drink to spice up your gatherings this season? Look no further. Twelve bartenders, twelve unique cocktails, and twelve different spirits, there is something for everyone this winter!

49 Days - Ben Griest

1 oz Woodford Double Oak 1 oz Fig infused Averna 1 dash The Bitter Truth Lemon Bitters

Glass rinse with Absinthe

Serve in Double Old Fashioned Glass w/special ice cube

Spirit in the Night - Jesse Hubbard

2 oz Slane Irish Whiskey 0.5 oz Cranberry-Cashew Syrup 0.5 oz Roasted Pear infused Lillet Blanc 2 dashes Peychauds

Serve in Old Fashioned Glass over ice w/dehydrated pear slice & 2 fresh skewered cranberries for garnish

SPECIAL ADVERTISING SECTION SPONSORED BY BROWN-FORMAN

Caliente Toddy - Tyler Plymade

2 oz Herradura Reposado 0.5 oz Cointreau 0.5 oz Lemon Juice 1 oz Pineapple Tepache Syrup 4 oz hot water

Mix all ingredients, garnish mug w/ Tajin rim & clove spiked lemon slice

Santa's Sazerac - Garry White

1.5 oz Woodford Reserve Rye 0.5 oz Winter Amaro 0.25 oz Chai Syrup 4 dashes Peychaud's Peated Scotch spritz

Add all ingredients & ice to glass, stir & strain into Peated Scotch Spritzed glass

BROWN-FORMAN

Serenity Season - Jackson Ludin

1,75 oz Apricot infused BenRiach Single Malt Scotch 0.75 oz Banana Chip infused Cognac 0.5 oz Cream Sherry 1 bar spoon St. Elizabeth allspice Dram

Stirred w/ice & double strained with star anise garnish

Mule Tide - Rachel Feeney

1.5 oz Finlandia Vodka 1.5 oz Cranberry & Cinnamon infused simply syrup 0.25 oz Lime Juice

Build in copper mug over ice, top off with Ginger Beer, garnish rosemary sprig, blood orange slice & fresh cranberries

SPECIAL ADVERTISING SECTION SPONSORED BY BROWN-FORMAN

Spicy Pear Manhattan - Kyle Hayse

2 oz Coopers Craft 100 Bourbon 1 oz Spicy Pear Liquor 4 dashes Blackstrap Bitters

Build in a mixing glass over ice, stir Strain & serve in a coupe Garnish with 2 Luxardo cherries

Festivus - Samantha Rex

1.5 oz Fords Gin 0.5 oz Elderflower Liquor 0.75 oz house made cranberry juice 0.75 oz Orris Syrup 1 egg white

Build in shaker Dry shake 20x Add ice Shake additional 20x Strain in a coupe top w/Korbel Prosecco Garnish with gold luster dust & fresh cranberries

BROWN-FORMAN

Lynchburg Apple Pie - Josh Smith

2 oz Jack Daniels Bonded 0.5 oz Spiced Apple Syrup 2 dashes Toasted Almond Bitters Orange Squeeze

Build over ice, stir & garnish with an orange twist

Sticks by the Fire - Jordan Peoples

2 oz Jack Daniels Tennessee Fire 1 oz Coconut Cream Syrup 1 oz Cranberry cider reduction 0.5 oz Vanilla Liquor

Build over crushed ice Shake w/cranberries Garnish with cranberries & burnt cinnamon stick

SPECIAL ADVERTISING SECTION SPONSORED BY BROWN-FORMAN

That Cute Kid from Miracle on 34th Street - Ben Mooney

2 oz Old Forester 86 0.5 oz Ginger Infused Amaretto 0.5 oz Fresh Lemon Juice 0.25 oz Orgeat 0.5 Aquafaba

Build in shaker Dry shake 10x Add ice & shake 10x, strain & serve up in a coupe glass & garnish with twist of lemon

Tierras Altas - Aaron Fancey

2 oz GlenDronach 12 Year Scotch 0.5 oz French Apple Brandy 0.5 Honeyed black tea 2 dashes apple bitters 2 dashes black walnut bitters

Add all ingredients to a mixing glass. Add ice & stir. Serve neat in a sniffer.