First Look: Calabash, Opening at Intro in Ohio City on Friday, Nov. 13

Since arriving at Intro in Ohio City, chef and restaurateur Daniel del Prado has relaunched Jaja, the property’s flagship restaurant, and unveiled the all-new Olive Room, a cocktail bar that connects to that dramatic upstairs dining room.

Next up for del Prado is the launch of Calabash, which has taken shape in the former Edda coffee shop space. Unlike Jaja and Olive Room, which are tucked away on the second level of the complex, Calabash occupies a prominent street-level position. To make better use of that prime address, one that he believes will better serve the needs and desires of the neighborhood, del Prado swapped the coffee shop concept for an all-day wine bar.

“There is great coffee on the menu, but this is not a coffee shop – it’s a wine bar with food,” del Prado explains.

While there is no shortage of coffee shops in the area, del Prado saw a need for an attractive place that serves breakfast and brunch every day of the week. At 4 p.m., Calabash switches over to its wine bar menu, which is packed with flavorful plates and platters that pair well with cocktails and wine. The room really shines at night, adds del Prado, when the lights are low, the candles are flickering, and the Ohio City streetscape reaches right up to the glass.

The breakfast and brunch menu, which runs from 8 a.m. until 2 p.m. daily, is filled with boldly flavored items with Mediterranean and Middle Eastern flourishes. A smoked salmon bagel is topped with labneh, charred-onion yogurt and za’atar; avocado toast comes with a fried egg, feta and green goddess dressing; french toast is garnished with cardamom anglais, sumac syrup and mascarpone. There is also a lamb burger with green zhug, a fried chicken pita with tzatziki, and curried chicken salad on a croissant with mint and lemon.

Calabash might be a wine lover’s new favorite place. There are approximately 30 wines, all of which are available by the glass and bottle. These are hand-picked gems that hail from Spain, France, Italy, Argentina, United States and elsewhere, designed to pair well with the spice-forward cuisine. There are also cocktails and mocktails.

Happy hour might kick off with a mezze platter, loaded with pita and seasonal dips and spreads like hummus, baba and carrot tahini. Piquillo peppers are stuffed with goat cheese and sauced with garlic-paprika butter. Salmon is roasted, topped with salsa fresca and mojo verde and paired with avocado puree. Chicken thighs get a Moroccan preparation with pomegranate, saffron rice and Marcona almonds.

With respect to design changes, the goal was to transition the space from a café to an all-day wine bar. The coffee- and retail-focused counter has been converted to a marble-topped bar. There are new tables and banquettes in the dining room. Del Prado says that he is still waiting for the last shipment of interior décor items that will finish off the space.

After Calabash opens to the public this week, the team will shift its attention to the former Le Burger/Pioneer space, which currently is idle. Come spring, that spacious footprint off the plaza will be converted to two new concepts, one of which will feature a wood-fired oven for Neapolitan-style pizza.