From Tradition to Table

Photo By Tommy Feisel

Deep-Fried Ice Cream

In my sad-sustenance universe, deep-fried food is the ultimate. It is cuisine par excellence. It makes the non-edible edible. I truly believe a magical layer of light flaky crust will coat everything in heaven. But…

Happier Meal

It is a period of rebellion. The world has changed and the champions of heat and flavor have gone awry. Legions of kale-touting, gluten-hating, calorie crushing soldiers have descended into our food system, bringing with…

App Hop

I have a confession to make: I love food, and more specifically, dining out. I know, big surprise seeing as how I make a good portion of my living photographing food, beverages, and restaurants. But…

Competitive Veg

Food fads come and go, but eating a plant-based diet has been around for almost all of history—dating back to 580 BC. That’s real “vintage.” Eating a plant-based or semi-plant-based diet offers many health benefits,…

By Megan Leigh Barnard

Upscale Ahi

Location is everything in real estate, especially in the restaurant business. But when your new restaurant happens to be the former home of a favorite neighborhood haunt, preserving the legacy of that location adds another…

Simple Done Right

For the residents of German Village, the decades-old Easy Street Cafe filled a niche—somewhere between the (relatively) upscale environment of Barcelona and the visitor’s guide dive vibe of The Thurman Cafe, there was Easy Street….

Photo By Brian Kaiser

Fresh Tastes

Numerous new bars, breweries, or restaurants opened up in the last year, signifying a legitimate boom for the Columbus food & drink industry.These are just a few of the standouts:   Trillium 2333 N High…

By Pixie Bretney

Word of Mouth

You read all the fancy restaurant reviews you want—with some so precious they’ll spend 400 words alone just on the “ambiance.” But sometimes, it really just comes down to what’s on the plate, as far…

By Brian Kaiser

Grab & Go

Brunch has finally come of age. Formerly a middle meal for the well-heeled, breakfast’s boozy big brother has given late-risers of every economic strata an acceptable excuse to sleep a little longer while still maintaining…

Momo Ghar, By Collins Laatsch

Go for the Dough

Handmade Tibetan-style dumplings and “Witchy Woman” by The Eagles may not be the most obvious pairing. Yet sitting at the counter at Momo Ghar, watching these dumplings deftly tucked and folded a mere foot away…

Time Hop

You’re riding in your ’53 Corvette, top down, two of your closest friends riding along. You pull up to your favorite diner, order the fizziest root beer float on the menu, and twirl the blonde…

Photo by Megan Leigh Barnard

Root Remedy

Do you remember back in the ’80s when they used to use the term “health” food? Yes, we had pushed ourselves to such depraved depths from an eating standpoint, that they had to re-brand food—you…

By Collins Laatsch

A Chip-Ton

Five years ago, Brian Thornton had a food truck and a few bagfuls of potato chips. Now, that same truck merely serves as the vessel for what has become his full-time vocation and passion. When…

By Tommy Feisel

Fry For All

For those enlightened few who know French fries are more than just a sidekick to burgers or a vehicle for Heinz’s red sauce (which are very, very important roles of their own, of course), I…

By Tommy Feisel

Beyond Pho

Creative collaboration is what Columbus does best. Case in point: Beyond Pho, a dining experience conceptualized and executed by pop-up-restaurant organizers  Here to Disrupt, Vietnamese restaurant Tốt Vietnamnoms, and the digital Columbus-based publication, Wonderfilled Magazine….

By Brian Kaiser

Ça c’est Bon!

Right now, you can snag a direct flight from Columbus to New Orleans for less than $200. It’s a pretty damn good deal. But, if you’re just hankering for little taste of Cajun and Creole…

By Tommy Feisel

Cowtown Downtown

Downtown has a butcher shop. This isn’t breaking news. It’s literally been there 60 years. You had no idea? Sounds about right. Meat Packers Outlet isn’t on a main drag, but it’s right around the…

Photos by Collins Laatsch

Tops and Tales

When I was sent on assignment to Columbus landmark steakhouse The Top, I had no idea that my editor was figuratively handing me a ticket to a time machine. Naively, I thought I’d stop by…

Photos by Megan Leigh Barnard

Italian-Ate

Forno actually started out as just an idea for a simple, great pizza place in the Short North. From there, like so many toppings, the team at Corso Ventures started piling up the extras. The…

Photo by Megan Leigh Barnard

Fresh Tastes

Numerous new bars, breweries, or restaurants opened up in the last year, signifying a legitimate boom for the Columbus food & drink industry. These are just a few of the standouts: Cosecha Cochina 987 N…

Photo: Megan Leigh Barnard

Yes and Nose

In a culture brimming with a constant flow of information, “alternative facts” and content, the slower-paced, analog-inspired way of living has started to resurface—a statement against the ever-present hustle of 21st century life. Case in…

Over the Mountain

“What’s a pierogi?” “…” We at (614) Magazine realize that our discerning foodie readers would scoff at such a question, but my delivery driver asked this in earnest while dropping off a baker’s dozen from…

Plates without Borders

Pop-Up Perú’s mission to think outside the taco Sit down, relax. I’m going to tell a story. When you think of the quintessential Peruvian dish, as seamlessly blended into American cuisine as spaghetti or fried…

Poutine @ Blind Lady by Julian Foglietti

Brunch Battle!

Ya’ll remember when “brunch” was basically just picking around the last of the buffet trays before the greasy spoon shut down for the afternoon? Okay, well, we know brunch isn’t that new. But considering that…

Photos by Andrew Spear

East Meets West

Finding the best places isn’t about keeping your eyes open, it’s about knowing where to look in the first place. So, the next time you’re cruising on 315 toward Downtown, remember this piece, and remember…

Photos by Megan Leigh Barnard

The King of Gyros

The oldest of four brothers, Yanni Chalkias wasn’t the first in his family to find his way into the restaurant business, but he was one of the youngest. Having immigrated to Cleveland from Greece just…

Photo by Tommy Feisel

Tradish

Pizza is probably our most prolific and pervasive ethnic fare. But “pizza pie” hasn’t always been as American as apple pie. It was originally dismissed as immigrant food—and before the 1950s, Columbus was one of…

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