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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


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…

Photos by Megan Leigh Barnard

M.R. Ease

Back in 2005, when Johel Woodliff’s squad of Marines was guarding a bridge in Iraq, you’d think their supply of MREs (Meals Ready-to-Eat) would be the last of their concerns. But you’d be wrong. “We’d…

Photo by Tommy Feisel

Westside Wonkaville

What could be more American than ice cream—or more Columbus than unexpected combinations like Blackberry and Cheese, Goat Milk Caramel, or Chocolate-Covered Strawberry Sponge Cake? Ricardo Sandoval is the Westside’s own Willy Wonka, and Dulce…

Photo by Allie Lehman

Keeping It Real

Taylor Riggs doesn’t shy away from labels. Yes, it’s true that her new cookbook is both gluten-free and paleo-friendly, but the blogger-turned-author has a much simpler mission for Real Food. Real Simple—one that reflects its…

Illustration by Anastasia Markova

Don’t Fear the Funk

It’s not for everyone. Sour, funky, with just that slight twinge of danger. Taking a bite of a fermented food can sometimes feel a little bit like choosing a restaurant without checking Yelp first—excitingly terrifying….

Photos by Catherine Murray

Vegetarian 365

It never fails—after nearly 20 years of being a vegetarian, photographer Catherine Murray still gets the same questions whenever she tells someone. Or, rather, the same seven immediate reactions: If you don’t eat meat, what…

Photos by Brian Kaiser

Restaurant: Quintessential

Columbus’ food scene changes as frequently as restaurants change their menus. What used to be a city largely known as a home for chain restaurants and strip mall one-offs is now seeing its food experiences…

Photo by Collins Laatsch

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: DogTap 96 Gender Rd.,…

Photos by Collins Laatsch

Glaze the Trail

“A donut challenge, you say? I once ate 33 Krispy Kremes in under 15 minutes,” boasted the bartender, polishing a pint glass while behind the bar at the AC Marriott hotel in Butler County, Ohio….

Photo by Megan Leigh Barnard

Shedding Expectations

“No restaurant. We told ourselves—‘no restaurant.’” Greg Lehman, along with his partner Dave Rigo, knew what they were doing. They didn’t know necessarily how to do it at first, but they had a plan. Watershed…

Photo by Megan Leigh Barnard

Carb-e Diem

Biscuits and gravy is such a stupid and delicious dish. It’s so ubiquitous with my wife and I, that the best thing that happens when we visit my family in Kentucky (including seeing my family),…

Photo by Megan Leigh Barnard

Beyond the Appetizer

For North Country, it’s not just charcuterie, it’s an art form. This family-owned business is invested in reshaping the Columbus charcuterie scene, one delicious hand-crafted slice of salami at a time. North Country Charcuterie is…

Hello, Dali!

Every now and again, something so fantastical comes across my radar and I just want to share it with the world. Such is the case with the Salvadore Dalî cookbook. I desperately wracked my brain…

Photo by Collins Laatsch

Urban Farms: Not Just for Summer

Driving the downtown raceway–I mean 4th Street–I always make note of this pocket of growth in between the houses that watch the over the traffic. Over the summer, an adorable sun-shaped shelter/lending library went in…

Photo by Tommy Feisel

Market Watch: Cauliflower

For most of my life, cauliflower has been the vegetable equivalent of beige. Always cast aside on veggie trays for the more popular broccoli, the crunchy carrot, and the weirdly sexy cherry tomato. Then, the…

Photo by Collins Laatsch

Great Balls of Comfort

Whole generations of Columbus natives first dipped their toes in Italian cuisine through experiencing the menus of the Moretti family. Homecoming dinners, first dates, family outings, the Moretti family has been ushering in a love…

Confections by mmelo; photo by Tommy Feisel

Desserts to Go

‘Tis the time of year when gifting becomes a sport– finding the perfect something, whether it’s bits and bobs to fit all the holidays peppering the December calendar, New Year’s host (or designated driver) gifts,…

Photo by Tommy Feisel

Generations: Dan Varga

Editor’s note: There is something magical about repeating the same kitchen motions as your mother, your grandmother, your great-grandfather. It could be stirring a darkening roux with the same wooden spoon mother’s loving hands used…

Forged by Fire

First, forget everything you know about barbecue. It’s not because you’re wrong—it’s because barbecue is more than you probably think. It’s not just having the talent and patience to let food cook low and slow….

Culinary Convenience

When the Rolling Stones sang about Mother’s Little Helper back in 1966, the shaggy-haired band was not-so-slyly referencing the popularity of Valium amongst the housewives of the day. Too bad the flustered moms of yesteryear…

Photo by Megan Leigh Barnard

Turkey Day, Everyday!

For whatever reasons, there are some ingredients that come stamped “Thanksgiving only.” And while the past few years have seen pumpkin spice bust out of that corral at the speed of basic light, we should…

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….

Photo by Maddie McGarvey

The Church on the Hill

In 1976, while America celebrated her 200th birthday, The Refectory (1092 Bethel Rd.) opened its doors. In the four decades between then and now, the restaurant, through an unflinching commitment to consistency and excellence, has…