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Photos by Megan Leigh Barnard

Not Just Cupcakes

I like small things—microscopic paintings, mini tchotchkes, small spidery handwritten poetry notes that I can tuck into my wallet. And certainly, there is a childish awwww factor involved, but it’s also the idea of being able…

Photo by Megan Leigh Barnard

Strip Mall Surprise

For adventurous eaters, Columbus holds its own when it comes to top-notch food trucks slinging what’s next in curbside cuisine. But in the waning days of winter, shivering on the sidewalk isn’t the only option…

Pie Palette

Bobby Silver and business partner Faith Pierce maintain a fierce commitment to the art of the pie, not only contributing elevated flavors to the traditional dish but also offering inventive marketing tools and creative expression…

True Confection

I suppose Ohio isn’t much known for its chocolate—other than that key ingredient in Game Day Buckeyes—but that’s all starting to change thanks to four new companies getting in the game: fincaChocolate Dan Hankle’s tale…

Photo by Chris Casella

Co-Op Catch-Up

When I was a kid, my mother sold alfalfa sprouts up and down the state of Vermont from the back of her yellow Suburu. Sprouts that she grew herself in the underground sprout house that…

Photo by Chris Casella

Rook Cook

In the world of kitchens, there are myriad stereotypes—the unshaven veteran whose bark makes the line stand up pencil-straight; the young slingers who are making money for band van gas; the stoner dishwashers who giggle…

Good Grub, On the Go

The term “fast-casual dining” might seem like an oxymoron—or even an underhanded attempt by restaurateurs at letting their customers know that their business is a notch above McDonalds—while still cheaper than Hyde Park. But the…

Photo by Chris Casella

DeliciOSU

There ain’t a thing wrong with loving any long-standing joint universally admired and constantly sought after; even if it is a beautiful dish of saturated life-shortener. Everybody loves that shit, and no one should be…

Photo by Megan Leigh Barnard

Toque & Dagger

In another life, I would be a spy. Sneaking around, knowing everyone’s secrets, plotting and planning, all that seductive subterfuge adding a current of danger to the daily routine. Sadly, I am in this life…

Foodwire

Del Sroufe, Columbus’s resident vegan celebrity chef and the author of Better Than Vegan, is opening up the creative cookery floodgates to share his green genius with the world. Through the Wellness Forum, Sroufe is…

Photo by Megan Leigh Barnard

Tempered Temperance

Westerville was once a stronghold for the dreaded temperance movement, a misguided effort to rid the world of anything that brought people joy. Though the primary focus was alcohol, and other substances that induce a…

Photo by Megan Leigh Barnard

Foodwire

While the weather might not be heating up, the food scene certainly is. In this at-time bleak February, what better way to beat back the chill than spend time soaking up the warmth and good…

Photo by Megan Leigh Barnard

Dinner & A Show

“All day we’ve got three salmon, two pot pie, two hamburguesa…” “One trout sells this ticket! Let’s move!” “Everybody should be helping!!” Sauté pans clang against the gas stove burners. Stacks of plates rattle against…

Photo by Megan Leigh Barnard

Muy Bien

Friday night, 6:30 p.m.—prime time for any restaurant. For a brand new addition that sits about 50 yards from Nationwide Arena, half an hour before a Blue Jackets game is tantamount to DEFCON 1. Yet…

Acre

Fresh Tastes

A multitude of new bars, breweries, and restaurants opened up in the last year, signifying a legitimate boom for the Columbus food and drink industry. These are just a few of the standouts: 1  …

Photo by Jodi Miller

Pop Goes the Menu

From infrequent seasonal events and festivals to word-of-mouth happenings, pop-up eateries have become the edible whack-a-mole of the local scene. Originally, pop-ups were simply kitchen takeovers for brief periods of time—unemployed cooks giving the dream…

Photo by Megan Leigh Barnard

International Comfort

The United States is a culinary mash-up of influences from various immigrant groups, indigenous peoples, and new-fangled food concoctions. Ask five different people what our national dish is and you’ll get five different answers: hot…

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