Joya's

Joya's works a narrow room in Old Worthington and a short counter-order menu into something that punches well above its size. This is Bengali American cooking from the chef behind Agni, and the format stays disciplined: a handful of breakfast and lunch dishes, done with precision instead of sprawl. The breakfast sandwich, bacon and cheesy eggs cut with herb chutney, earns its reputation. So does the kati roll, egg and lamb folded into griddle-fried paratha, and the fried rice loaded with crispy chicken.

The drinks matter too. Milk chai and rose water jaggery mochas aren't afterthoughts bolted onto a food menu; they're built with the same care as the plates.

Seating is tight, weekends push the room, and the sidewalk spots fill fast. None of that dents the case. A restaurant this small doesn't need square footage when the food is doing the talking.

Columbus Monthly has taken notice locally, national recognition lists have followed, and a James Beard Best Chef semifinalist nod for the Great Lakes region confirms what the plates already argue. Joya's earns its crowd.