The Bottom Line
Pros
- Some of the best beef in Columbus and Central Ohio.
- Excellent and extensive wine selection and a state liquor store.
- Delicious pre-cooked meals available to take home.
- Friendly, knowledgeable staff.
Cons
- On Saturdays the place is packed.
- Not open on Sundays. This is only a problem because of con #1.
- There are only a few checkout lanes.
- It's a little more expensive than the chains.
Description
- Address: 3600 Indianola Ave. Columbus
- Hours: M-F: 7 a.m. - 6 p.m.; Sat: 8 a.m. - 5 p.m.
- Phone: (614) 267-9878
- Fax: (614)267-9273
Guide Review - Weiland's Gourmet Market
The produce is just-picked crisp, that crusty loaf of bread was baked here early this morning, and strangers waiting at the meat counter are thrilled to share their marinade recipes with you. Welcome to Weiland's Gourmet Market.
Weiland's owner, John Williams, has been part of the Clintonville community a long time. He started his grocery business more than four decades ago in a 1200 square-foot storefront just a few blocks away from today's store. There, Williams concentrated on what Weiland's is known for throughout Central Ohio: Top-notch, aged, handcut beef. Weiland's still processes and grinds all its beef in-house.
Williams added store-cooked meals to the aisles in the 1970s. "I was working, my wife was working, and I knew that we needed something like this," Williams explains. The selection has grown from a few simple dishes to aisles filled with everything from sloppy Joes to wild mushroom risotto.
In 2001, Williams bought the current location with some misgivings. His original customers had aged, and he feared "that the next generation would just want junk food." He needn't have worried. "There's a group of people in their late 20s, early 30s who are very interested in the quality of what they buy," he says.
The move made room for some serious wines and cheeses. In addition to usual gourmet cheeses, Weiland's has a nice line of artisan cheeses made in Ohio. The wine selection is large and sometimes surprising. Taste a few during mini-wine tastings on Saturdays, or during more involved tastings on the last Thursday of every month. Speak to staff to reserve your spot.
John Williams is clear about why Weiland's has been successful. "Find out what people want," he says, "and then give it to them. It's simple. Well," he looks down and smiles, "giving it to them isn't always simple. But the idea is."