South Campus Gateway, LLC.

Up a Creek?

Did you get a bottle of Pappy Van Winkle this year? Maybe the 15-year-old? The 20? The 23?! They usually release them around late October, did you see any at the stores? Neither did I….

Photo by Megan Leigh Barnard

Dough Show

What is there to write about pizza that hasn’t been said before? Pizza—even sub-par, frozen grocery store pizza—is still pizza, and carries with it the inherent “goodness” that the foodstuff has had from its inception….

Highball and Low-Brow

Welcome to your one definitive costume guide for Highball Halloween, the Short North party you’ve been waiting for all year. This year, the celebration will take place on Friday October 21st and Saturday the 22nd,…

101 on 451: Absinthe

There has always been an interesting relationship between the producers who distill spirits and the bartenders who sell them to the public. Between them, you will find a veritable army of distributors, representatives, marketing agencies,…

Spice World

This year I’ve decided to make a lifestyle change. In the past I have had an unhealthy relationship with worn out boring jokes about white girls in Ugg boots drinking Pumpkin Spice Lattes. The jokes…

Photo by Megan Leigh Barnard

The Upper Room

To say that the Short North Parlor Room “went a different direction” would be the understatement of the year. Gone from the former Surly Girl space: the faded wallpaper peeking out between hundreds of ornately…

Bar Bet: Issue 8

Ever stump a bartender? Maybe… but not here in Columbus. Throughout the year, our sister publication (614) Magazine hosts various challenges from one bartender to the next utilizing a variety of oddball ingredients. Much to…

Photo by Chris Casella

Cocktail Garden

Your “I Wish I was in Brooklyn” Pinterest board is overflowing with recipes promising mysterious craft cocktails that nod back to the naughty days of Prohibition, in addition to being stacked with dashing drinks that…

No Forks Given

Within the pages of Stock & Barrel, our exploration of the world of food and drink most often takes the form of reviews, recipes, essays, and sometimes even prose, but what we don’t always get…

Nooze: March

Over in Franklinton things are going just swimmingly for Land Grant Brewing Co., now in its second year of operation, so it seems fitting that they would release the second addition to their (life) aquatic…

Photo by Chris Casella

Roll Call

Time for a weird confession from my past: I was a lunch lady. Pardon the gendered title, but in the interest of effective written communication, I felt it necessary. Lunch guy or lunch person doesn’t…

Photos by Chris Casella

Bar Bet

Bartenders, while a friendly bunch, can sometimes be a bit competitive. Each season, as new menus roll out across town, there is a bit of cocktail envy that inevitably takes place. With a seemingly endless…

Photos by Chris Casella

Bar Bet: Avocado

Bartenders, while a friendly bunch, can sometimes be a bit competitive. Each season, as new menus roll out across town, there is a bit of cocktail envy that inevitably takes place. With a seemingly endless…

Photo by Chris Casella

Adam Roelle

If you’ve had even a passing interest in spirits or cocktails over the last five years or so—Adam Roelle is likely a name you’re already familiar with. In one way or another, he has been…

Frozen in Time

Cocktail trends, like any trend in the food or drink world, are fleeting, ever changing, and contagious. They may come and go quickly, or stick around for a bit, shifting slowly in a barely perceptible…

Photo by Chris Casella

Altered Ales

One of the toughest jobs for any craft brewery is maintaining the delicate balance of new and exciting beers for your diehard fans, collectors, and craft fanatics—and also a more profitable, easier to sell stable…

Photos by Chris Casella

Bar Bet: Mushroom

Bartenders, while a friendly bunch, can sometimes be a bit competitive. Each season, as new menus roll out across town, there is a bit of cocktail envy that inevitably takes place. With a seemingly endless…

Photo by Nick Fancher

Shear Innovation

On my first visit to Holy Moses, the conversation revolves around music. Relay Recording owner Jon Fintel is sitting in the chair getting a cut from Justin Perkins, the owner of the shop and a…

Photos by Chris Casella

Bar Bet: Mustard

While writing for a local magazine may not afford me the unique opportunities that a national publication may provide, I have had my fair share of adventures, and encounters while doing my job. I don’t…

Photo by Megan Leigh Barnard

Elemental

If 90 percent of taste is rooted in our sense of smell, one would assume that the remaining 10 percent is made up exclusively of the actual flavors picked up by your tastebuds. One might…

Photo by Chris Casella

Drink Pink

There is no such thing as a girly drink. With all our gender sensitivity and awareness these days, you’d think this would be second nature, but the idea still persists in the world of beer…

Photos b y Chris Casella

Bar Bet: Aloe Vera

Bartenders, while a friendly bunch, can sometimes be a bit competitive. Each season, as new menus roll out across town, there is a bit of cocktail envy that inevitably takes place. With a seemingly endless…

Photo by Chris Casella

The Big Payback

With thousands of campaigns spread out over multiple platforms, crowdfunding is now a ubiquitous aspect of our online lives. Our timelines, walls, and feeds are plastered with links to the latest project that just needs…

Photo by Chris Casella

Bar Bet

Bartenders, while a friendly bunch, can sometimes be a bit competitive. Each season, as new menus roll out across town, there is a bit of cocktail envy that inevitably takes place. With a seemingly endless…

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