(614) November | 2024 by 614mediagroup

BIG PICTURE

Three of the six members of Columbus band Cellar Dwellar (from left: vocalist Kade Weinmann, guitarist

Paris Goode and drummer Nico Linik) pose for a photo. Story on p. 23.

Photo by Taylor Dorrell

Clintonville • Grandview

Easton • Powell

Opening Volley

JACK MCLAUGHLIN Editor-In-Chief

Homeward Bound

I have struggled for all of my adult life to feel at home. No matter where I am.

Maybe this is a global human thing that for some reason no one talks about, or maybe it’s just me, but when I think about the word “home,” I think about where I grew up on the South Side of Chicago with my parents, my sisters, and all 20-something of my first cousins.

Logically, I know better, as no one in my immediate family still lives there and—more importantly—I don’t want to live there. Chicago was always too big, too busy, too sleek and sharp and fast for me.

The irony is, even when I’ve visited The Windy City as it is now, I don’t feel like I’m home, which implies to me that the idea of home I’m hung up on is something rooted in time, not space, and— unfortunately for me—in a time that’s now long gone.

Before I go further, I want to clarify a few things. It’s not that I don’t have an appreciation for the other places I’ve lived, in fact, I think it’s the opposite. Richmond, Virginia Madison, Wisconsin Bellaire, Michigan

Before moving to Columbus, I’d lived in all these cities, and I’d loved each one fiercely. And uniquely. I’m still overcome sometimes thinking about standing on the Robert Lee Bridge watching the James River at sunset; diving into Lake Mendota on a hazy college summer evening; or the smell of the cedars wet with dew on a quiet morning in Northern Michigan.

But still, even when I lived in these cities, I knew each of them was just a waystation.

With you, Columbus, something is different. I won’t lie—even if I want to here, even if it would make this more compelling—and say there’s something inherently better about you, that you have some intangible “it” factor that every other city I’ve lived in didn’t have. That wouldn’t be true.

What is true, is that you’re an incredible city with your own ineffable magic, and I love you for it. For electric game day mornings, for trips to the zoo with my family, for afternoons climbing with Tyler and Jon, for TAT, Resch’s, Marlow’s and so much more.

What you also are, is the place both of my daughters were born, and the place I lucked into a job doing something I truly love, day in and day out. It wasn’t overnight, but I slowly realized that you started to feel like a home to me. Not the same home from my childhood that I’ve been searching for, the one that no longer exists, but a place I could call home, something I haven’t been able to do for every other city I’ve lived as an adult.

One day, I realized that I no longer felt like I was moving toward the next phase in my life–the same peregrine perspective I’ve had since I was a teenager–but instead, I felt like I had arrived. Arrived at a home in you, Columbus. And I’m here to stay.

� STAFF PICKS

Our staff picks

We’ve read countless love letters dedicated to Columbus from you all, but now, it’s our turn to show some love to the city we admire most. So, we wrote our own versions, just way shorter. Here’s to you, Columbus!

You've given me everything I've ever wanted: an affordable neighborhood where I can still walk to coffee shops and cocktail bars, incredible job opportunities, amazing friends, a perfect husband, and the cutest dogs imaginable.

— Sav McKee, Assistant Editor

Being born and raised in this incredible city has led to so much opportunity. Having traveled all over the country, Columbus is truly such a unique place with incredible diversity in the people, food, entertainment, and more.

— Austin Black, Video Producer & Editor

I think “The Only Place” lyrics by Best Coast sums it up best: "This is the only place for me." (You just have to picture Alum Creek in place of the ocean and Hocking Hills for the mountains?)

— Lindsay Press, Chief Executive Officer

You signal change for me. Columbus is where I moved to chase my career dreams and where I stay to live them – where I got married, where I got divorced, and where I’ll marry again. Where I had my first child and where I'll have my next. Never change, Columbus (just keep changing me).

— Andrew Thomas, Creative Coordinator

Oh Columbus, full of spirit with a dash of big city life, and a rich history to boot. I’m thankful for all the lovely folks who I’ve shared Arch City with, and I’m proud you’re my homeland, even if your potholes ruined the wheels of my first car.

— Atlas Biro, Creative Designer

ON the WEB

Do you check your news and entertainment updates on 614now.com? You should. Every day we’re posting Columbus’ top news, entertainment, and sports stories from throughout central Ohio. Check out all the Columbus news online, including the new ones below at 614now.com and subscribe to our daily email!

→ Thousands of central Ohio residents voted on the best pizza in town; here are the results

When the Pizza Connoisseurs of Columbus posts the anticipated “Pizza Shop of the Year,” we all keep a close eye on the results. And the results are in.

→ After years of anticipation, new “urban winery” announces opening date

Since at least the fall of 2022, a pair of Hilliard locals have been planning to open a nearly 5,000 square foot “urban winery” in Old Hilliard.

→ ‘Grand Theft Hamlet’ is coming to Columbus

While the worlds of Shakespeare and the hit video game series “Grand Theft Auto” don’t often intersect, when they do, it’s a sight to be seen.

#AsSeenInColumbus

@shaken.bartending

@eatplaycbus

@_tenaciousspaces_ @blackthorneparlor

@whatshouldwedotoday_cbus

PRES S PLAY

614 VIDEO

@redresscolumbus

Did you know that (614) has a YouTube channel with some very shareable video content? It’s true. Keep an eye out for more on our (614) Columbus account and on social media. In the meantime, scan the QR code to check out our newest videos.

• Canna-business in Ohio: The Green Room #6

Nick Gore, the owner and namesake of GoreMade Pizza in Columbus, stops by The Green Room to talk cannabis and business in Ohio.

• Where There's Smoke: Sip & Stay #1

Our new video series, Sip & Stay, features local bartenders creating craft cocktails inspired by unique locations throughout the Columbus area.

FULLY IMMERSED IN THE HOCKING HILLS

With multiple Scandinavian-inspired villas across more than 40 picturesque acres, Hugga In the Hills offers an upscale escape just an hour from Columbus

By Jack

Story Design by Atlas Biro

McLaughlin

↑ Photo by Logan Detty

It’s no secret the Hocking Hills is home to a plethora of rental options, but there are as few as unique and purposeful as one of the area’s newest— Hugga In the Hills.

Derived from the 16th-century Norwegian word for “to embrace” or “to hug,” the new Hocking Hills destination borrows not only its name, but its architecture from northern Europe. Each of Hugga’s four unique villas are inspired by traditional Scandinavian barn construction.

The properties—which are equipped with everything from smart refrigerators and EV chargers to on-site saunas and hot tubs—form a group of four total villas, each named for the geographical features surrounding them. They include:

• Villa Prairie, offering breathtaking views of Hugga’s natural grassland (2 bedrooms, 2.5 bathrooms, sleeps 6)

• Villa Creek, named for its proximity to a seasonal creek that runs through the area (2 bedrooms, 2 bathrooms, sleeps 5)

• Villa Pine, immersed in a stand of tall pine trees, (2 bedrooms, 2 bathrooms, sleeps 5)

• Villa Rock, situated along one of the area’s namesake sloping hillsides (2 bedrooms, 2 bathrooms, 2 bunk beds, sleeps 6)

Created by local real estate group OLIO Development Group, partner and concept lead Brian Gunnoe said every aspect of the concept was

crafted with intention, using data systems and GIS mapping to determine what the rental space looked like, what it was offering and what it wasn’t offering.

“Really, what we did was apply our development philosophy to hospitality in the Hocking Hills,” Gunnoe said. “There was a lot of research, we basically mapped over 1,900 cabin rentals in the area, looking at sizes, amenities, and really wrapping our heads around the data.”

Gunnoe and his team envisioned the Hugga brand as a creator of unique experiences, going beyond merely offering a place to stay. The design and layout of the villas and property supports this vision perfectly.

At Villa Pine and Creek, Hugga developed what they refer to as a deconstructed villa—four separate buildings linked by a spacious deck. This design allows visitors to immerse themselves in nature as they move between their bedroom units (Rest & Refresh)

their sauna, hot tub, fire pit, or the living room and kitchen (Eat & Play). Here, guests can experience nature with all their senses, enjoying sunny days, snowy days and settling in on rainy days.

Hugga’s commitment to the experiential goes beyond layout plans as well. While each of the villas are distinct and separate, they’re all united across the destination’s 42-acre plot of land by multiple hiking trails. The trails wind through the property’s numerous landscapes at Hugga, which range from sweeping prairies and forested hillside to seasonal creeks and lush wildflower fields.

Hugga understands the importance of the property and its wildlife habitat, and consulted with the Ohio DNR to gain insights into effective forestry and wildlife management practices. As stewards of the land, enhancing the environment is one of Hugga In the Hills' core brand values. To support local wildlife and enrich guests’ experience, you’ll find birdhouses, owl houses, and bat houses throughout the property.

While you can get lost in the Hugga In the Hills property itself, the destination is located centrally in the Hocking Hills area, a mere two miles from Cedar Falls and just four miles from Old Man’s Cave, meaning that no matter the type of experience you’re yearning for, Hugga has it. ♦

↑ Photo by NV Gay

↑ Photo by Logan Detty

The surprisingly-scandalous story of how the original recipe for buckeye candies was allegedly stolen and distributed

By John M. Clark

Story Design by Bryce Patterson

Life is full of happy, little accidents. Like the chance discovery of insulin to treat diabetes back in 1921. Or a misplaced blob of paint in the 1970s that would become one of artist Bob Ross’ “happy” trees or clouds. Or the time 40 years ago when Gail Tabor didn’t get quite enough chocolate coating on her holiday peanut butter balls, causing them to look more like a product of Ohio’s ubiquitous buckeye tree. This great moment in Ohio State history happened in December 1964. Gail lived in Columbus and worked as a reporter for the Citizen-Journal newspaper while her husband Steve pursued a PhD in business at Ohio State. That Christmas, Gail’s mother brought the couple some small peanut butter balls she’d made. Mom encouraged Gail to finish the treats by dipping them with toothpicks into melted chocolate. Unfortunately, the chocolate wasn’t deep enough to allow the balls to be fully submerged, and each treat came out with a small, exposed area of peanut butter. Holding the bite-sized candy by its toothpick “dipping stick,” she turned to Steve. “Hey, it looks like a Buckeye!” he exclaimed. And so, the sweets were christened. This happened to come at an excellent time for marketing, as the university was about to roll out Brutus Buckeye as their new sports mascot. But Gail seemed content to make Buckeyes as holiday gifts for friends and relatives, giving up any chance to patent and mass-produce them. And she started making batches right away. Folks were enamored by the delicious reminders of their favorite, hometown sports teams. →

“I wanted to be the only one in the world to have the secret of making candy lovers happy.”

The “inventor” of the Buckeye Candy Gail Tabor ↓

↓ Gail Tabor (left), with actress Jane Mansfield

Sadly, Gail, who died in 2012, did not provide details as to which brand of butter to buy; whether to sift the sugar or what kind of chocolate to use.

And most important, what to do with that little hole that’s left once you remove the toothpick? Patch over it? Or leave it as it is (for authenticity)? Perhaps, in true Big Ten style, she wanted to leave us with a couple of option plays. ♦

↑ Paris Goode, guitar

↑ Jayci Kaufman, bass

↑ Kade Weinmann, vocals

↑ Adi Mars, guitar

↑ Nico Linik, drums

↑ Jesse Lung, saxophone

THEY’RE A SIX PIECE ROCK BAND...CITING

A LAUNDRY LIST OF DIFFERENT BANDS AND GENRES AS THEIR INSPIRATION.

“On the wall they had letters that [spelled out] f*ck the Supreme Court,” Kade Weinmann, the lead singer of Cellar Dwellar reminisced about a recent show. The Cellar’s front yard was covered in 20-somethings holding PBRs as a volatile mix of political convictions and regular house show tomfoolery permeated the humid air. It was likely the excessive crowds, however, not the political humidity that led to the venue eventually being shut down by the landlord. As I chatted with members of the band, I realized it was an ambiance that’s not foreign to Cellar Dwellar.

Kade Weinmann is a talented young visionary with curly hair, a septum ring, and a kindness which is not out of place in the heart of America. With their insurgent appearance and uncompromising creativity, they look and act exactly like the lead singer of a band, which in fact they are. Weinmann first met drummer Nico Linik in their late teens after responding to a Craigslist ad titled “drummer looking for somebody to jam with.”

“My mom took a picture of their license plate just in case,” Linik clarified, hoping to communicate that the teenage Craigslist meetup was met with a responsible degree of suspicion.

After Weinmann put out some music during the pandemic, the two linked back up and formed Cellar Dwellar.

The name Cellar Dwellar isn’t connected to the house venue

The Cellar, nor the controversial local church, Dwell, although they’ve had run-ins with both. Instead, it was the nickname of a family cat that never left the basement and is believed to have died, perhaps even starved to death down there. The spelling, however, (using an “a” in Dwellar) was a far less morbid choice, selected as a matter of symmetry. They’re a six piece rock band, a sextet, mixing a variety of genres from prog rock to jazz, evading decisive compartmentalization and citing a laundry list of different bands and genres as their inspiration. →

"THE ORIGINAL IDEA KIND OF CAME FROM A JOKE...LIKE, WHAT IF WE DID LIKE A CELLAR DWELLAR VERSUS DWELL SHOW?"

As I sat with three of the Dwellars behind a cafe in the city’s cultural nucleus (the Old North), we bonded over a mutual appreciation of local venues, Radiohead, and our Ohio forefathers: Hanif Abdurraqib, Twenty One Pilots, and The Zygotes. Abdurraqib has made his mark on younger creatives in the city, especially Weinmann, who met the writer in the high school Mosiac program—on the album In the Shape of a Swan, Abdurraqib read one of Weinmann’s poems about their baby sister who passed away. “Whatever you do, I want the Zygotes mentioned in this article if possible,” Weinmann pleaded to the choir (I require no coaxing for a Zygotes plug). “Their music and Simon Kingston's solo stuff helped me through 2023,” they confessed of the Dayton band that ended tragically with the early passing of their lead singer, Simon Kingston. “The Zygotes just have this magic to them.”

And just as diverse as their inspiration are some of the band’s anecdotes.

In August, 2022, Cellar Dwellar played a fundraiser show for leavingdwell.com. The flier for the show was the Kool-Aid man between the text, “NO CULTS IN CBUS.” Dwell, formerly Xenos, has been accused by former members as being a cult.

“The original idea kind of came from a joke… we were just like, what if we did like a Cellar Dwellar versus Dwell show?” Weinmann reflected. But the reasoning took a more serious turn after the band learned that members of Dwell had, on occasion, used Cellar Dwellar shows as recruitment opportunities. At the show, former members of Dwell gave testimonies of their experiences in the church between acts.

With their new album, In the Shape of a Swan, and a show opening for The Jesus Lizard at the Newport December 6, Cellar Dwellar is, at least for the moment, standing down from any confrontations with religious organizations, although their career as a successful musical act from the Arch City is on the come-up. ♦

Cocktail Guide

Pancakes & Presents

2 oz. Hornitos Reposado, fat-washed with European Butter

3 /4 oz. Citrus Juice (Equal parts lemon and lime)

3 /4 oz. Pancake Syrup

Shake and double strain into a coupe glass. Garnish with an orange slice and silver dollar pancake.

“Bartender Fun Fact

Though I'm no native to Columbus, I am so attached to its history and culture. Every building has a story. I've been surprised to find out how many are much older than they appear and are even older than the history books say. I love connecting this history with images and discovering strange old stories–all right here in Columbus.

Mike Feist, Soul at The Joseph Beth Doonan, Milestone 229

Bartender Fun Fact

I play musical saw and washtub bass for the band Back Doorthy!

Sumie

Rachel Esposito, Veritas

1 1/2 oz. Toki Whiskey

1 barspoon St. George Spiced Pear

1/4 oz. Pear Nectar

1/4 oz. Asian Pear and Rice Juice

Add all ingredients into an edible painted Collins glass. Top with club soda.

Bartender Fun Fact

I'm an illustrator who loves Mae West!

“ ” ”

Autumn Sun

Alisha Kaplan, Speck

1 oz. Espresso infused Roku Gin

1/2 oz. Campari

1/4 oz. Simple Syrup

5 oz. Fluffy Blood Orange Juice

Fluffy Blood Orange Juice Recipe: Peel and juice a blood orange with centrifugal juicer.

Infuse 2 espresso beans in 1 bottle of Roku Gin at room temperature for 4 hours, strain. In Collins glass add first 3 ingredients. Add the fluffy blood orange juice to the glass and fill with ice. Garnish with a blood orange peel.

Bartender Fun Fact

I'm a lover of metal and Peewee Herman.

The Blessing

Jacob P. Lotts, The Roosevelt Room Bar

1 1/2 oz. Basil Hayden Dark Rye

1/2 oz. Campari

1/2 oz. Sweet Vermouth

3 /4 oz. Cinnamon Spice Syrup Serve over orange and cinnamon stick ice cube.

Bartender Fun Fact

I'm an avid golfer and sand volleyball player.

Travis Owens, Understory

1 1/2 oz. Jim Beam Black

1/2 oz. Jelinek Pear Brandy

1/2 oz. Braulio Amaro

3 /4 oz. St. George Spiced Pear

3 /4 oz. Bonal

6 Drops of Cardamom Bitters

1/2 tsp. Demerara

Compressed Pears (Fontbonne) Rock (1 cube of ice)

As Above, So below

Melanie Walker, Goodale Station

1 1/2 oz. Basil Hayden Bourbon

1/2 oz. Lemon Juice

1/2 oz. Justino's Fanal Madeira

3 /4 oz. Apple Butter Sage Syrup

1 dash Angostura Bitters

Mix all ingredients in ice filled shaker, then strain into champagne flute. Garnish with fresh sage leaf.

Bartender Fun Fact

I enjoy howling at the moon in my spare time.

This Sleighs “

Line a chilled double old fashioned glass with thinly sliced Seckel Pear slices and add a large ice cube.

Combine all ingredients in a mixing vessel, add ice, stir until well chilled–strain over prepared glass.

Bartender Fun Fact

I have a Bachelor's degree in Plant Pathology and a Bachelor's degree in Audio Engineering...I'm a Beverage Director.

“ ” ”

Fortunado bros “ ”

Ethan Anderson, Stories on High

1 3 /4 oz. Knob Creek Bourbon

3 /4 oz. Grappa

1/4 oz. Allspice Dram

1/2 oz. Pistachio & Peppermint Syrup

1 oz. Espresso

3 dashes Walnut Bitters

Pistachio & Peppermint Syrup Recipe:

1/4 qt. Pistachios

500 mL Simple Syrup

15 drops Peppermint Extract

Chop up pistachios in blender with half (250 mL) of the simple syrup. Add the rest of the simple syrup and let sit overnight in fridge. Strain the next day and add the peppermint extract. Store in an airtight container.

Bartender Fun Fact

The best day for me is with my daughter; Eating pizza and taking her to a punk rock gig.

The Devil's in the rye

Ari Stewart, The Bottle Shop

2 oz. Roasted Walnut Oil and Bacon

fat-washed Knob Creek Rye

3 /4 oz. Amaro Montenegro

1/2 oz. Candied Walnut, Date, and Molasses Syrup

3 dashes The Bitter Gay Aromatic Bitters

Express an orange peel and discard

Bartender Fun Fact

“ ”

When I was 14, I started working my first job in the industry. The first chef I worked for ended up becoming a family friend, still working alongside my family today. When she got married two years ago, she asked me if I would be willing to be the minister at her wedding. So I took a week off from college to fly out, get ordained, and officiate a wedding!

Tristan's Spiced Solstice

Tristan Huck, Union Cafe

1 1/2 oz. Maker's Mark 46

2 oz. Apple Cider

2 oz. Carbernet Sauvignon

3 dashes Bitters

1 tsp. Sugar

1 oz. Cherry Juice

1/2 oz. Simple Syrup

1 Lime Slice

1 Orange Slice

1 Cherry

Muddle all ingredients (except Cabernet) in a shaker.

Shake and then pour over ice in a wine glass. Top with Cabernet and garnish with orange and cherry.

Bartender Fun Fact

“ ”I'm an artist and draw caricatures! I've been drawing for about 11 years now. Also, I've worked all over the place, including various amusement parks and festivals in Ohio.

KÓsmos

Dane Koch, Lincoln Social

2 oz. Haku Japanese Craft Vodka, infused with Pomegranate and Crenberry

1/2 oz. Limoncello

1/2 oz. Simple Syrup

1/2 oz. Milk Syrup

1/4 oz. Lemon Juice

Mix in shaker with ice and strain into coupe glass. Garnish with fresh rosemary.

Bartender Fun Fact

I love cooking for my wife and three daughters!

The Butcher

Reece Wilson, Butcher and Rose

2 oz. Wagyu fat-washed Maker's Mark

1/2 oz. Demerara Syrup

12 drops Angostura Bitters

12 drops Smoked Cinnamon Bitters

Mix in shaker and pour into rocks glass with large ice cube.

Bartender Fun Fact

I was in the Coast Guard for six years.

”

Ryan Murray, Antiques on High

1 oz. Knob Creek Rye

1 oz. Cruzan Dark Aged Rum

1 oz. Heavy Cream

1 oz. Pasteurized Egg White

1/2 oz. Toasted Oat Syrup

Toasted Oat Syrup Recipe:

1 part Oats

3 parts Water

2 parts Sugar

Dry toast oats in a pan. Add sugar and water, stir until dissolved. Oat

Bartender Fun Fact

I'm a tropical plant enthusiast with over 100 plants in my collection.

Helpful How-To's

Fat-Washing Alcohol

Fat-washing is a technique used to infuse alcohol with rich, savory flavors from fats. This process involves combining a spirit with a fat source, such as bacon, butter, or coconut oil. The result is a complex, aromatic liquor that adds depth to cocktails.

Steps to Fat-Wash Spirits

Start by heating the fat until it is a liquid. Then mix in the spirit of choice in a jar or container.

Next, let the mixture sit at room temperature for several hours, allowing the alcohol to absorb the flavors from the fat.

After the infusion has sat for a few hours, put it in the freezer. The fats will solidify and rise to the top for easy removal.

Once the fat is removed, strain with a cheesecloth or coffee filter to remove any remaining impurities.

Custom Simple Syrups

Custom simple syrups are versatile sweeteners tailored to enhance the flavors of cocktails and other beverages. Infusing classic simple syrups with various ingredients can create unique flavor profiles that elevate dinks.

Steps to Make Custom Simple Syrups

Start by heating equal parts water and sugar in a saucepan.

While heating the mixture, add ingredients like herbs, spices, fruits, etc.

Gently simmer for about 5-10 minutes, then remove from heat and let the mixture steep until it is room temperature.

Once cooled, strain out solids with a cheesecloth or coffee filter. Put the remaining syrup into an airtight container and store in the fridge.

Holly Jolly

Kelsey Grimes, Tucci's

2 oz. Maker's Mark

1 1/2 - 2 oz. Apple Cider

1/2 oz. Sweet & Sour Mix

Garnish with Cinnamon Stick

Shaken, served in a Highball glass with a large ice cube. Topped with Luxardo Cherry Syrup.

Sowing Seeds

Cheech Kinsway, Market Bar

1 oz. Maker's Mark, fat-washed with Toasted Sesame Oil

1/2 oz. Echo Spirits Spiced Rum

3 /4 oz. Banane du Brésil

1/2 oz. Orange Juice

1/2 oz. Yuzu Juice

1/2 oz. Demerara Syrup

2 drops Saline

Shaken, served over ice. Cinnamon stick to garnish.

“

Bartender Fun Fact

My favorite food is caviar.

“

Bartender Fun Fact

By day, I'm a bartender. By night, I'm an artist, illustrator, and costume designer.

” ”

Don your Docs & Adorn Your Crocs #2

Genevieve Johnson & Lindsay Koontz, I Like It Like That

1 1/2 oz. Maker's Mark

1/2 oz. Cassis Liquor

1/2 oz. Spice Trinity Syrup

1/2 oz. Cranberry Juice

3 /4 oz. Grapefruit Juice

1/4 oz. Lemon Juice

3 dashes Trinity Bitters

Add all ingredients to shaker. Shake and strain into a coupe glass.

“Bartender Fun Fact

Genevieve: My hair used to be pin straight. Then one day I cut it all off and it grew back curly.

Lindsay: I ironically love Youngstown, Ohio.

”

1 oz. Maker's Mark 46

1 oz. Spiced Rum

1 oz. Holiday Spice infused Almond Milk

3 /4 oz. Orgeat

1 Whole Egg

Dry shake all ingredients for 10-15 seconds. Add ice and shake again to chill. Enjoy on the rocks or served up. Garnish with grated nutmeg.

“Bartender Fun Fact

Before exploring the cocktail industry, I worked as a butcher and use my culinary skills to develop unique libations. I also am very passionate about the music industry and am a very frequent concert-goer!

Kevin Rathbone, VASO Rooftop Lounge

Kayla LeRoy, Cobra

1 oz. Olive Oil washed Roku Gin

3 /4 oz. Fennel Cordial

3 /4 oz. Grapefruit Juice

1/4 oz. Lemon Juice

1 oz. Lambrusco

Have Yourself a Merry Little Cocktail

Oscar Leyva, Lindey's

1 1/2 oz. Chai Tea infused Basil Hayden

1/4 oz. Licor 43

1/4 oz. Crème de Banane

1 1/2 oz. Homemade Spiced Horchata

Served over ice. Topped with Angostura, Cocoa, and Mole bitter blend. Garnished with Smoked Cinnamon, Pineapple Fronds, and Dehydrated Banana Chip.

Bartender Fun Fact

“ ”

Halloween and Christmas are my two favorite holidays! I love watching seasonal movies and my favorite are My Bloody Valentine (1981), and Dr. Seuss' The Grinch (2000)!

Build in shaker, shake with large ice cube. Double strain into chilled coupe. Garnish with a Parmesan Crisp. Repeat

Bartender Fun Fact

“ ”

I got my motorcycle endorsement in 2021.

Pizza’s New Era

From chic cocktail bars to some of the city’s best breweries, Columbus is embracing new pizza pop-ups in a big way

By Jordan Abbruzzese

There is something alluring about the exclusivity of a pop-up that makes you want to drop all your plans. You don't want to lose a chance to get that certain t-shirt or specialty cuisine before it sells out. Consequently, if you miss the pop-up, you may have to wait weeks or more until you can catch the next one – constantly refreshing Instagram for the new date.

In Columbus, the pizza pop-up trend is no exception. Some of our favorite bars and

breweries are now the homes of these elusive pizza pop-ups that everyone is talking about. And while you can only find this delicious pizza on certain dates, that’s actually the best part. It gives us something to look forward to every month.

We talked to major players in the local pop-up scene about why this concept is working so well, and how the community behind the pizza makes it all possible. →

Photos by Evan Frere Story Design by Bryce Patterson

↑The Prosciutto and Pepper from The Pizza Box at Antiques on High

Proud Mary Pizza

Dan Dover has been cooking since he was nine years old. His grandma showed him around the kitchen when he was young, instilling a sense of community through food.

“My grandma always had people over at her house,” Dover remembered. “I really like to entertain, and want to make sure people are having a good time.”

He is a self-described “serial-hobbyist” who has dabbled in leatherwork, apparel collaborations, grilling, and professional social media management. His current realm and source of joy? Making pizza.

Dover is not new to the pop-up culture. He has done many throughout his 18 years in the retail industry, even partnering with Columbus-based apparel company Homage. Because of this experience, he understands how to scale and market his business. And if he works with a location that already has the proper licensing and coding to sell food, it’s much easier than pursuing a food truck or brick and mortar restaurant.

Proud Mary Pizza, named for Dover’s grandmother, is a pizza pop-up touring through Columbus and collaborating with different locations, such as Antiques on High, Derive Brewing Company in Clintonville, and Hoof Hearted on 5th Ave. Dover concentrates on seasonal ingredients to create his pies, and is currently working on a butternut squash pizza for fall.

Overall, Dover is excited to see how the realm of popups grows in a place like Columbus where the service community is strong.

“One of the biggest things with Columbus in general is if you’re looking for help you can definitely find it,” Dover said. “And if I can help, I will always give it.” ♦

↑ The Wolf Pep at Wolf Pizza, photo courtesy of Wolf Pizza

Wolf Pizza at Law Bird

Dillon Beck is an artist and muralist. Paul Balzer is a data analyst and pizza fanatic. Annie Williams Pierce and Luke Pierce are the founders of Law Bird cocktail bar, who have proclaimed that “service and hospitality is our love language.” And together, they have created Wolf Pizza, a Halloween-inspired pizza pop-up that debuted throughout October at Law Bird.

Visitors to the week-long Wolf Pizza pop-up were greeted by a lifesized animatronic werewolf dressed like Guy Fieri. They could enjoy a custom-curated arcade set-up, and loads of limited edition wolf-themed merch. The Wolf Pizza pop-up felt like a “misremembered nightmare of Chuck E. Cheese,” they said, and that was the goal.

The concept started in 2023 when Annie and Luke began hosting more hangouts at their place. One day, Luke asked friends Dillon and Paul to help out cooking pizza. By the end of the night, they were already joking about different pizza concepts.

“We can’t have a hobby without a small business plan that goes with it,” Annie joked.

“But we had so much fun when Luke asked us over!” Dillon recalled. “I was like, ‘Me? The art person? Are you sure you want us cooking?’” he laughed.

Luke and Annie have seen other bars completely transform for pop-ups and wanted to bring that experience to Law Bird.

“Delivering a new and exciting experience in a familiar space is really powerful. It resonates with people and it mobilizes our core clientele,” Luke explained.

A pizza pop-up is a lot of work. It’s essentially opening up a restaurant for one night, or one week, only. “But it’s relatively low stakes,” explained Annie.

“You’re not signing a lease for a new restaurant.”

“The novelty factor is also real,” Paul said. “Life gets mundane.”

The pop-up offered many options, including Green Eggs and Ham (with quail egg), Mexican Meatball Pizza, and Bologna, Onion, and Pickle pizza. Paired with the food offerings were special pop-up cocktails, like a Banana Negroni and the “Wolf Cola,” which came with a custom designed koozie, by Dillon.

The team hopes that Wolf Pizza can continue, so they can create more fun experiences while fostering a sense of community.

They get the pop-up scene, and what it means to Columbus. Afterall, their motto is:

“With great pizza, comes great responsibility.” ♦ Check

The Pizza Box at Antiques on High

When I asked Collin Castore, an one of the founder of Seventh Son and Antiques on High, why their new pizza venture is called “The Pizza Box,” he laughed. “The trailer is shaped like a box,” he responded simply. This sense of humor and logic is what has made Seventh Son so successful since the beginning.

The Pizza Box is gearing up to be a fixture at Antiques on High, a sister brewery to Seventh Son Brewing, making it something like a permanent pop-up. For over a year, Castore has been working with TJ Gibbs from Paulie Gee’s Short North, who is serving as a consultant for the venture.

“We’ve never had a chance to have our food and drinks exist in the same ecosystem,” Castore explained. “It will be fun to be able to do different specials for people.”

The trailer is a perfect opportunity that will allow them to roll out the concept while not losing any beer-brewing

space. This ramp-up also lets other local food trucks continue business at Antiques on High.

Collaborating with neighbors is a key part of their pop-up plan. In addition to six different types of pizza, sandwiches, salads, and desserts, The Pizza Box is partnering with Avishar Barua, of Agni and Joya’s fame, to offer an arancini appetizer.

To Castore, the spirit of the pop-up is collaboration and community.

“We get a great feeling making beer that people enjoy. We are looking forward to creating that same feeling with food.” ♦

Check out @thepizzabox_cbus on Instagram for upcoming pop-up dates.

↑The Ezzo Pepperoni at Pizza Box

A New Leaf

Class of 2022 OSU grad

Gardenia Gomez couldn’t find traditional matcha in Columbus— so she decided to make it herself

in a now-thriving campus concept

By Melinda Green

Gardenia Gomez has a passion for matcha, and she’s turned that passion into a thriving café just north of the Ohio State campus.

On any given weekday afternoon, Matcha Me is bubbling with energy, a constant flow of students and neighbors passing through the door. It’s a tiny space, bright and refreshing like the drinks passed across the counter.

Time has flown since their June 27 opening. Gomez recalled, “Everybody was like, ‘Open in the summer, so you guys can get used to it, because’ —yeah. When the students came back, it was pretty hectic. But I feel like now we're in cruise. Like, we've got it all down.”

Gomez graduated from Ohio State in December 2022 with a degree in microbiology. She got a great job right out of college, but in the back of her mind, her real desire was to open up her own business.

“I thought a restaurant or a café,” she said. “I loved research, but I really enjoy food as well. When I travel, I love going to restaurants. I love the meticulous process of it.”

She admitted though, “I just wasn't sure where I was going.”

“I've always liked matcha, the process of making matcha,” Gomez explained. “I was traveling last year, and I would always look for matcha pieces when I’d go to, like, New York or California, because I couldn't really find it anywhere in Columbus. That's the first thing that I would do, is go grab matcha. And one time, during my travels, I was like, ‘I really like matcha. Columbus doesn't have a matcha café that does it the traditional way.’”

At that moment, she knew what direction she wanted to take. →

Photos by Jen Brown Story Design by Bryce Patterson

“The hardest process was looking for a space, especially since it was my first business,” she recalled. “I think a lot of landlords thought I was very young to open a business, so they were a little bit hesitant. It was very difficult.”

Eventually she settled on a space and took on renovations, staffing, hiring, and sourcing all of the products. Her research skills became her best asset in getting the business started—especially because she doesn’t speak Japanese and has never been to Japan.

“We did days and days of taste testing,” she recalled. “There was a lot of Google Translate, a lot of phone calls with translators and emails back and forth. We ordered from different tea farms. We wanted to get it straight from Japan, so we ordered a lot of samples and did a bunch of trial and error with different milks and flavors.”

Eventually, her team chose a tea farm in Kyoto as the supplier. Their tea has the quality, color, and flavor profile that makes Matcha Me’s beverages top-notch.

“We wanted to get it straight from Japan, so we ordered a lot of samples and did a bunch of trial and error with different milks and flavors.”

Unlike other cafés that use instant matcha powder or premade syrups, Matcha Me sifts the milled leaves to remove clumps and whisks them in 80-degree-Celsius water with a traditional chasen matcha whisk. “We find that when you make it using the traditional method, you're able to froth it better, and you're able to get the nuttiness and the earthiness. The flavors develop better,” Gomez explained.

Not only do the flavors develop better, but the process and the resulting beverages are definitely Instagram-worthy. Many customers post videos of their drinks being prepared. And it’s a great vantage point to smell the earthiness of the tea as it’s whisked. It’s all part of the experience.

The most popular drinks during the summer were the vibrant red, pink and green Strawberry Matcha Latte, full of fresh strawberry purée, and the Einspanner, a lodengreen matcha laced with vanilla syrup and topped with vanilla whipped cream.

↓ Matcha drinks from Matcha Me

↑ Matcha Me owner Gardenia Gomez

But now, as summer gives way to fall, spice flavors like the Chai Matcha Latte and the Pumpkin Cream Matcha Latte are growing in popularity.

As for the Pumpkin Cream, “We actually took inspiration from a customer who recommended pumpkin with matcha,” Gomez said. “We ended up trying it. We loved it. It's a different combination, but it works really well.”

And if matcha’s not your thing (and this matcha might make you reconsider), Matcha Me also serves espresso drinks.

Now that the café is up and running, Gomez is looking forward to visiting her suppliers in Japan next year. And looking back over the process so far, she noted, “The biggest thing I’ve learned is that you can learn anything.”

She explained, “I have not worked in food service. The first time I pulled an espresso shot was on our machine. My family was very supportive, but they didn't have much experience in a café or opening this type of business. But even if we don't have direct resources, we have the internet at our fingertips. At the beginning, I was very scared to reach out to café owners or business owners. But after reaching out and speaking to them, they were so kind and gave me guidance.”

And she definitely knows where she’s going from here. “I think that a lot of people are scared of matcha because a lot of times, cafés are just, like, an afterthought,” she noted. “They’ll focus on coffee and espresso, and they'll be like, ‘I guess we'll just add matcha to the menu.’” But after just a few short months, Matcha Me is turning over a new leaf, and is already changing up that game in Columbus. ♦

Cameron Mitchell Restaurants’ new Downtown steakhouse balances convention with contemporary flair; rusticity with refinement

By Chris Alexis Photos by Jen Brown Story by Bryce Patterson

Cameron Mitchell Restaurants (CMR) has returned to Downtown Columbus with a new statement restaurant. One of CMR’s newest eateries, Butcher & Rose, is bringing quality cuts to the heart of Columbus, in a space that provides a fresh new take on the classic steakhouse concept.

A Twist on Tradition

Laurie Kniess, the restaurant’s general manager, said, “Cameron’s been wanting to do a steakhouse for a while, and the opportunity came to bring something unique to Downtown. We’re taking those traditional elements of a steakhouse you know and love, and adding a playful, modern flair.”

She called it a “paradoxical union”: blending the craft and strength of a traditional steakhouse with creativity and surprise.

The combination is reflected in the restaurant’s name, with “Butcher” representing the hearty, high-quality cuts of steak, and “Rose” symbolizing beauty and elegance. You can enjoy a hearty Wagyu Strip Steak while seated in pink chairs, and views of flowers wrapping around chandeliers adjacent to paintings of stampeding bulls. The restaurant is both powerful and yet refined.

“When we created this concept, we focused on attention to the details of the guest experience that go an extra step than what you would usually expect,” Kniess said. “You’ll have to dine with us to experience some of our signature surprises & delights!”

She said the staff are trained to anticipate the needs of the guest, taking thoughtful steps of service that make each experience feel personal. →

↑ Shrimp and Alaskan King Crab Legs from Butcher & Rose

↓ Steak from Butcher & Rose

“Our team incorporates subtle, unique touches from plateware to garnishes and unexpected service presentations that are unlike any other in Columbus, Ohio,” she said.

Culinary Highlights

When it comes to the menu, Kniess put a spotlight on Beef Wellington.

“It is a tender 6 oz filet, wrapped in mushroom duxelles, and served in a buttery puff pastry—a sensory experience in itself as it comes with a cloche on top that is removed tableside,” she said. “It’s something you really can’t get anywhere else in Columbus.”

Another menu highlight is the Butcher’s Edition, featuring unique cuts sourced from all over the world, including Japanese A5 and Australian Wagyu. The steaks are broiled to perfection at 1200 degrees, and finished with Maldon sea salt and beef tallow to enhance their natural flavors. “We don’t want to hide the incredible flavor of the meat,” Kniess said.

Making Downtown a Destination

Butcher & Rose not only focuses on delivering an exquisite steakhouse experience but also contributes to the revitalization of Downtown Columbus.

“We want to make Downtown a destination again,” Kniess said.

While the Short North has become a hotspot for food and drink, Butcher & Rose is set up to be an enticing attraction to an area ready for renewal.

When thinking of Downtown destinations, many dread the potential parking conundrum. But Butcher & Rose offers a stress-free way to stash your ride. “We offer valet parking on South Lazelle Street, right at our front door,” she said. “It really sets the tone for the elevated experience we want to provide.”

Not Just For Dinner

Finally, those behind Butcher & Rose don’t want it to be known for dinner alone. Full lunch service is available from Monday through Friday, 11:30 a.m. to 3:00 p.m.

No matter which meal diners choose to enjoy at the new restaurant, the mission remains the same.

“Our team delivers world-class, genuine hospitality to all of our guests, showcasing the unparalleled experience that is Butcher & Rose,” she said. “The menu is full of dishes that will surprise and delight you, and our robust wine list of over 2,000 bottles in-house is complemented by the support of our inhouse sommelier. Cameron once said that our show-stopping dessert program is the best CMR has ever done.” ♦

“I

SAVORY SIPS

EVERYTH I NG BAGEL MARTI N I

I NGRED I ENTS: I NSTRUCT I ONS:

1 tbsp everything bagel spice

3 oz (614) Vodka

½ oz dry vermouth

1 oz olive juice

1 tsp of simple syrup

3 cream cheese or bleu

cheese-stuffed olives for garnish

1 sprig of rosemary for garnish

1. In a shaker, add vodka, olive juice, and ice; shake for 45 seconds

2. Place everything bagel spice on a plate

3. Add simple syrup to the rim of the glass using a small brush or napkin

4. Roll chilled glasses in everything bagel spice

5. Add a splash of vermouth to each glass, coating the entire inside of the glass; discard the rest of the liquid

6. Add the vodka & olive juice mixture to the glass

7. Garnish with 3 cream-cheese or bleu cheese stuffed olives skewered onto a rosemary sprig

With spicy chicken broth bases and potato concoctions, sink your teeth into five savory twists on classic cocktails that will impress your holiday guests this fall

By Sav McKee

by Emma Mortellaro Story Design by Atlas Biro

Forget the lemondrops and watermelon mules. It’s officially the season of everything bagels, sweet & sour chicken, spicy pumpkin, potatoes, figs, and thyme—all in cocktail form, of course.

Whether you want to wow your guests with something unexpected, or you’re searching for a twist on your favorite classics, we’ve made five savory cocktails that will do both.

So, let’s get our sip on. Or should we say dig in?! →

Photos

F I G & THYME F I ZZ

I NGRED I ENTS: I NSTRUCT I ONS:

2 oz gin

1 oz simple syrup

Juice of ½ lime

3 figs

10 thyme sprigs

1. In a shaker, add 3 chopped figs, 5 thyme sprigs, and lime juice, then muddle

2. Add ice and gin, then stir

3. Strain the liquid into a coupe glass

4. Top with tonic water

5. Garnish with remaining thyme sprigs

LATKE SOUR

I NGRED I ENTS:

1 oz egg whites

¾ oz lemon juice

1 oz potato syrup (recipe below)

1.5 oz apple brandy

Bowl or cup of potato chips on side

For the potato syrup:

1 cup grated potato

2 cups water

1/2 cup granulated sugar

SWEET & SOUR CH I CKEN TODDY

I NGRED I ENTS:

3 oz chicken broth

¾ oz pineapple juice

¾ oz lime juice, freshly squeezed

1 dash Sriracha

1 ½ oz gin

1 star anise pod as garnish

I NSTRUCT I ONS:

1. In a small pot on the stove, combine the chicken broth, pineapple juice, lime juice, and Sriracha over medium heat

2. Once the liquid starts to steam, remove from heat, then add gin

3. Pour the heated cocktail into a Toddy glass

4. Garnish with a star anise pod

I NSTRUCT I ONS:

1. Combine grated potato with water and bring to a boil

2. Keep on medium-high heat until the water has reduced by half

3. Reserve the liquid and strain out the grated potato as much as possible

4. Add sugar and stir until fully dissolved

5. Combine all the rest of the ingredients in a shaker and shake without ice until frothy

6. Add ice, then shake more

7. Strain the drink into a coupe glass

8. Serve with potato chips

SP I CY BOURBON PUMPK I N SMASH

I NGRED I ENTS (MAKES 6):

3 tbsp spiced pumpkin syrup (recipe below)

2 oz bourbon or whiskey

1 tbsp orange juice

1-2 dashes of orange bitters

1 splash of ginger beer to top it off Cinnamon sticks for garnish

For the pumpkin syrup:

½ cup maple syrup

¹/₃ cup water

¹/₃ cup pumpkin puree

½ tsp pumpkin pie spice

1 tsp vanilla extract

1 pinch of sea salt

I NSTRUCT I ONS:

1. Combine all ingredients of the pumpkin syrup recipe into a sauce pot

2. Boil ingredients for 5 minutes, then remove from heat and let cool

3. In a cocktail shaker, combine 3 tbsp of pumpkin syrup, bourbon or whiskey, orange juice, and orange bitters. Add ice and shake

4. Strain into cocktail glass and top with ginger beer and cinnamon sticks

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