As printed in the Columbus Dispatch, September 2003, Dining Guide.
                                              - by Jon Christensen

Shaw's Restaurant & Inn: Shaw's Restaurant is the ground floor of a 1950s-vintage hotel that's been made more like an Inn, with adjoining rooms combined into getaway suites.

The wood paneled-dining rooms have tall ceilings and a stately air. The menu reflects the diversity of the patronage. The left side is all-American and never changes. It doesn't have to, listing hand-cut steaks and chops done over a high-temperature chargrill (the apple-wood smoked pork chops are particularly compelling if you can handle a 1-pound chop), and the seafood is either broiled or fried.

The right side of the menu is a daily-changing list that explores different American and foreign regions week by week - rotating in a few favorites a few at a time.

Seasonal explorations include soft-shell crab week and, immediately following New Year's Eve, three weeks' worth of spa menus featuring low-calorie and low-fat food.

The wine list has great depth of California cabernets, chardonnays and merlots. Shaw's is one of the few restaurants that will lay down wines to age.

Serving breakfast, lunch and dinner daily.