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Almond Crusted Chicken Wrap
Kale and Roasted Beet Salad.
Fowl and Fodder Restaurant and Juice Bar
Address: 7408 W. Central Ave., Sylvania Township.
Phone: 419-690-2490.
Category: Casual.
Menu: American.
Hours: Juice Bar (and breakfast items to begin in
October) 7 a.m. to 8 p.m. Monday through Saturday.
Lunch and Dinner 11 a.m. to 8 p.m. Monday through
Saturday.
Wheelchair access: Yes.
Average Price: $-$$
Credit Cards: AE, Dis, MC, V.
Web site: fowlandfodder.com.
RESTAURANT REVIEW
Farm-to-table fare livens up Sylvania scene
9/25/2014
BILL OF FARE
At Fowl and Fodder a sandwich is not just a sandwich. Under the watchful eye of
owner Scott Bowman — the creative mind on the cooking line — ingredients that fill
its sandwiches, soups, and salads get an extra dose of tender loving care.
When folks walk into the casual eatery located at 7408 W. Central Ave. in Sylvania
Township they are greeted by its staff, which includes Bowman, who can provide a
step-by-step overview of pretty much each ingredients’ life, from the farm to table.
Bowman is thoughtful in sourcing ingredients from area family farms that treat
chickens, pigs, and cows (all grass fed) humanely.
MENU: Fowl and Fodder
RELATED CONTENT: Click to see more of The Blade's restaurant reviews
He told us the chickens were true free range, living life outside on a pasture picking
on fresh greens. He purchases organic fruits and vegetables when possible, or selects
harvests that are minimally treated with chemicals. The restaurant’s website lists its
local vendors.
Bowman’s enthusiasm in food is reflected in the lively end results. Before we sat
down for dinner on a Saturday night, we refreshed in the juice bar. No frozen
ingredients here.
You can custom order your fresh juices, but we recommend choosing one of the
combinations ($4 to $5) that have been tested and proved to tastefully marry greens
and fruits together. The Carrot, Apple, Ginger had zing; Pear, Pineapple, Kale was
sweet; and Tomato, Chili, Carrot, Orange delivered a Bloody-Maryesque buzz. I chose
to spruce up a cool cucumber juice with celery by adding lemon and a touch of ginger.
Now onto the good stuff. I started off with a cup of Roasted Tomato Soup ($3). Thick
enough to eat with a fork, yet creamy. It had a welcomed touch of honey.
When I peeked into the restaurant’s open kitchen I saw Bowman open a can of Pabst
Blue Ribbon Beer while he was brewing another batch of the hearty Beer Cheese Soup
($5 a bowl). The cheesy soup’s secret ingredient is jalapenos, which are roasted and
peeled; a little bit of the burnt skin is intentionally left on for a charred flavor. For the
carnivorous customer, meat ingredients that serve as the basis for Duck Confit Tacos,
($11), Cuban Style Panini (with pork $10), Pork Confit Tacos ($10) and more, are
cooked slowly in its own fat, à la confit, preserving the meat in its own succulent
juices. Each receives a healthy dose of an in-house topping that complements the juicy
meat.
