Stock & Barrel Spring 2021 by 614mediagroup

27 a (614) magazine

H OT & F R E S H

ALL THE PIZZA AND BEER INSIDE: SPRING BEER ROUND-UP, PIZZA MARCH MADNESS & EAT THIS, DRINK THAT.

Spring 2021 614NOW.COM

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BIG PICTURE Crooked Can Manager Megan Fry pulls a High Stepper IPA at The Crooked Can Brewery in Hilliard. The brewery is the cornerstone of the Center Street Market, which also houses Meatball Mafia, The Cheesecake Girl, and other popular fares. PHOTO BY JAMES D. DECAMP

CONTENTS 40

HOT & FRESH Columbus, welcome to your mini-primer for the pizza scene here in Central Ohio! We start with the foundation—crust and sauce. From thin crust to savory sauce and everything in between, we give you the lowdown on the various pizza bases that build your ultimate pie. We also dip into the gourmet side of the house while checking out the newest in Vegan delights. Finally, what would Spring be without a bracket challenge? We leave you with the Pizza Madness bracket to go out and try our reader's favorites from 2020's ColumBEST. No matter which way you slice it, Columbus is mad for pizza. Enjoy!

THE BOLD & BEAUTIFUL

FROM SEED

All the ways you can enjoy the bold flavor of bell peppers.

Eclectic business offers natural and homegrown products right here in Columbus.

SPRING INTO BEER

ARACRI PIZZA

A short list of the best beers for Spring.

Campus pizza joint hangs on to hope as its shop keeps going during the pandemic.

DRINK THIS EAT THAT

FOOD FIGHT

We pair dishes with drinks in this food mix & match article.

Former MMA fighter serves up slices not fists these days.

COVER PHOTO BY LEONARD OCARRIZO

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From the Editor

PUBLISHER Wayne T. Lewis

STEPHANIE WEST Editor-In-Chief

CHIEF EXECUTIVE OFFICER Lindsay Press

No, for reals, the 614 beer IS good

VP OF CONTENT/EDITOR IN CHIEF Stephanie West ASST. / DIGITAL EDITOR Sarah Sole 614 CAMPUS EDITOR Caroline Cunningham

Look, I get it. Everyone is always weary of the “new beer on the block.” So when you see our newly released 614 beer out and about this Spring, I’m sure you’re gonna give it the side-eye treatment and a touch of “Wait, what?” And then you’re going to wonder: “Is it any good?” Well, since this Spring issue of Stock & Barrel is all about pizza and beer, I wanted to do my due diligence of taste testing for you and giving you the unfiltered truth about this light, Midwestern lager crafted in partnership with Wolf’s Ridge Brewery. Because the truth is—I don’t really like beer. Some beers; but mostly, I order wine or a cocktail. Occasionally, when the right beer comes along, I’ll give it a whirl on the dance floor. So, my approach to the 614 blend was with a wary eye.

We’ve got some great beers for Spring that should be on your must-try list—including ours, as well as a super fun Pizza Madness bracket for you to go out and try some great pizza voted on by our 2020 ColumBEST reader poll. Also: See an MMA fighter who joined with his family to make some great pizza here in Central Ohio.

CONTRIBUTING PHOTOGRAPHERS Leonardo Carrizo, James D. DeCamp

CONTRIBUTORS Jaelani Turner-Williams Jack Mclaughlin Melinda Green

Oh, and you should definitely try my Hot Buffalo Chicken Dip under “What’s Your Recipe”—appetizers for a pizza dinner with beer are a must! It’s time to grab a slice of pizza pie and try some new beers, Columbus. And this issue will tell you just where to do that and more.

I checked out the can—a basic blue, white and silver color scheme with minimal text—just the 614 name. OK, approachable, I thought, as I cracked the seal with a quick flick of the tab and took a whiff of the light aroma. Hmmmm, I thought wiggling my nose at the crispness— delightful. I quickly took a sip and let it sit a second before it tumbled joyfully down the back of my throat. My taste buds danced for a moment as I waited for the dreaded heavy aftertaste—nope, nothing. Just a surprising, light, delicious tasting beer that I felt I could drink all night with ease. It’s good, folks. And I mean, really good. It genuinely is a beer that I would order and enjoy with dinner, at a bar with friends, or at home relaxing after work. It’s light, refreshing, surprising, and it makes me proud that we’re the ones that put it together with Wolf’s Ridge—because, WOW. Delicious. Throughout this issue of Stock & Barrel, you’re going to see A LOT of pizza and beer. We’ve got the different types of crust, sauces, and some gourmet ones you HAVE to try.

Bon appetit!

Sarah Sole

Lindsey Escaja DESIGN TEAM MANAGER Paul Barton SENIOR CREATIVE DESIGNER Justin Remotap GRAPHIC DESIGNER Jaime North VIDEO PRODUCER/EDITOR Maddy Van Buren DIRECTOR OF MARKETING Jayci Haase ADVERTISING DIRECTOR Meggin Weimerskirch SENIOR ACCOUNT EXECUTIVE Nikki Harris ACCOUNT EXECUTIVE Mindy Wilhite

(614) MAGAZINE 458 E Main St., Columbus, OH 43215 Office: (614) 488-4400 Fax: (614) 488-4402 Email submissions to: editor@614now.com www.614columbus.com

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STAFF PICKS B y S to c k & B a r re l sta f f

What beer + pizza would you recommend?

The Pizza & Beer issue of Stock & Barrel is here and so we, of course, had to ask our staffers—what beer, pizza, or pizza-beer pairing would you recommend for our readers? Pizza Fresca NY style and a (614) beer!

I think we were all kind of sleeping on high school lunch rectangle pizza. It low key slaps.

Nikki Harris

Justin Remotap

Senior Creative Designer

Senior Account Executive I am so excited about Meatball Mafia's Brier Hill pizza.

Not a big beer drinker but I can say White Claw goes great with any pizza, any time.

Jaime North

Sarah Sole

Graphic Designer

Asst./Digital Editor

I’m not gonna lie—the new 614 beer actually IS really, really good. Like, for reals. You should try it. With literally any pizza you eat.

Stephanie West

VP of Content / Editor-in-Chief

PRODUCTS WE'RE LOVING

↑ Small-Batch Artisan Cheeses, from Black Radish Creamery, are definitely a must. You can't make pizza without cheese and these are made with high-quality locally-sourced milk.

↑ Original Family Recipe Pizza Sauce, available at Carfagna's. For over 80 years Carfagna’s has been the standout in the local Italian food scene, so pick up this homemade–and famous–sauce.

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↑ American Metalcraft Pizza Stone, available at Wasserstrom.com, is ideal where hearth baking is not possible. You can get that coveted pizza oven crust right at home in your own not-pizza-specific oven.

↑ (614) Midwestern Lager, available at 614beer.com and around town, is "actually really good" according to 613 out of 614 taste-testers. An easydrinker for your stellar pizzas.

Press Play

Did you know that (614) launched a new YouTube channel with some very shareable video content, including delicious food stories from Stock & Barrel? It’s true. We’re expanding our ever-growing content to include video across our web and magazine stories. Keep an eye out for more on our (614) Columbus account and on social media. In the meantime, check out the newest videos on our channel:

now playing...

Tasting Columbus Have you checked out our new TV show “Tasting Columbus?” Join OSU food scientist Matt Teegarden as he eats his way through Columbus’ food scene. Episodes drop the first of every month. Make sure to tune in at tastingcolumbus. com or scan the QR code here. → now playing...

Meet our Host! If you’ve watched our new TV show “Tasting Columbus,” then you’ve already spent some time with our host and OSU food scientist Matt Teegarden. Wanna know about him and the show? Scan the QR code here. →

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WHAT 'S YOUR RECIPE? Hot Buffalo Chicken Dip STEPHANIE WEST

VP of Content / Editor-in-Chief VP of Content / Editor-in-Chief Stephanie West gives us the recipe for a great pre-pizza appetizer— Hot Buffalo Chicken Dip YUM SCALE

♥♥♥♥♥♥♥♥♥♥

"My cousin, Trish (who low key looks like Britney Spears), was the first to bring this to a family reunion. Now I bring it when she can’t and the whole family loves it. It’s basically the same wherever you go—but my trick? I use one of those grocery store roasted chickens instead of the canned chicken...YUM."

INGREDIENTS 1 grocery store roasted chicken 2 packages 8-ounce cream cheese

1 c Ranch dressing 1 1/2 c shredded cheddar cheese

1 c hot sauce or buffalo sauce (your choice)

INSTRUCTIONS

Put everything EXCEPT ½ cup cheddar cheese into the slow cooker. Leave on low heat for 1-2 hours (until it’s heated through and blended together). Remove from the slow cooker and place into decorative bowl. Top with the remaining ½ cup of shredded cheese and let melt. Serve with vegetable sticks, chips—whatever you want to dip! ENJOY!

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#EAT614 It’s difficult for us here at Stock & Barrel to catch it all. That’s where you come in: while you’re out there capturing the city, you might as well slide some of your best shots our way. Use the hashtag #Eat614 on twitter or instagram to put your photos on our radar.

@its_ginaaa3

Patio Season is Back! Enjoy Delicious BBQ & More, Safely on Two Large Open-Air Patios in the Heart of Downtown Cbus!

www

113 East Main St. (614) 826-0750 www.PecanPennys.com 16

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@pintroomdublin

@its_ginaaa3

@smallcakescbus

@ritzyscolumbus

@bristolrepublic

@calipinoh

@dongfoodie

@centralohiopizaaauthority

@archcitytavern

@happypanda007

@hudson29upperarlington

@pierogi_mountain

@chocolatecafecolumbus

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BOLD & THE BEAUTIFUL the

Give your dish some drama with these bell pepper-centric recipes By Melissa Braithwaite

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rightly colored with a smooth skin and satisfying crunch, bell peppers can make a meal unforgettable—both as the star of the meal or as a supporting player. These nutritional powerhouses are packed with antioxidants, vitamins and minerals; in fact, one mediumsized bell pepper provides 169% of the recommended daily intake of Vitamin C, making it one of the richest dietary sources of the immune-boosting vitamin. Although bell peppers are in fact fruits and taste great raw, they shine when roasted, sauteed, or grilled. Cooking the peppers brings out their sweetness and smokiness and adds great color, flavor, and texture to any dish. While bell peppers make a sweet, fresh addition to salad, pizza,flatbreads, stir-fries, and sandwiches, they shine when placed in the spotlight. Let’s explore some recipes and local dishes that make the bell pepper the star of the show. →

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RECIPES Baked Eggs in Pepper Boats

↑ 3 bell peppers (any color) 6 eggs ½ an onion, finely chopped handful of kale, finely chopped olive oil fresh herbs of choice (we like basil) Preheat the oven to 350 degrees. Halve the peppers and remove the ribs and seeds. Rub some olive oil all over the pepper. Stuff the pepper with the chopped kale and onions, creating a hollow for the egg. Carefully break the egg into a small ramekin and slowly pour into each pepper. Repeat until each pepper is filled, but take care not to overfill. Season with salt and pepper and bake for 12-15 minutes or until the eggs set to your liking. Garnish with freshly chopped herbs.

PEPPERS TO PONDER Spicy Salted Pepper (with tofu, shrimp, or chicken wings) Ying’s Teahouse & Yum-Yum | 4312 N. High St.

A Chef’s Specialty, Ying’s elevates the green pepper by sauteeing it in a special blend of garlic and salt. Regardless of what proteins the peppers accompany, their sweetness shines in this pungent, savory dish.

Rice Bell GF, DF, V Oil & Thyme | 2910 Hayden Road

These classic stuffed peppers are a tasty and healthy way to enjoy bell peppers. Stuffed with rice, tomatoes, onion, garlic, pepper, salt, parsley, herbs, and spices, they are the ultimate comfort food when you are craving something warm, fresh, and nourishing. 20

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Roasted Red Pepper & Feta Dip GF

↑ 2 red bell peppers 8 ounces feta cheese ¼ teaspoon salt 2 tsp. lemon juice 3 tbsp. extra virgin olive oil Begin by roasting the red peppers in the oven at 450 degrees, turning the peppers every 20 minutes for about an hour until the outside of the peppers are blackened and blistered. Cool the peppers on the counter before handling them. Prepare the peppers by pulling out the stems and removing the seeds of the pepper. Break up the cheese into small pieces and place it in a food processor. Add the pieces of pepper to the food processor and pulse until liquified. Add salt and lemon juice and pulse a few times. Drizzle in the oil and pulse a few more times. Serve with pita or fresh crudites.

Peppers shine when roasted, sauteed, or grilled.

Loaded Fajita Pierogi Skillet Pirate Pierogi | 1282 Essex Ave

Everyone knows that bell peppers are an essential part of a great fajita. This pierogi skillet takes the idea of a fajita and applies it (to delicious effect) to the Polish staple food. This dish includes five pierogies coated in southwest-style seasoning and topped with chicken, onion, green peppers, tomatoes, cheddar cheese, and sour cream—Definitely not health food, but supremely delicious. ♦ 614NOW.COM

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03 ↓

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Celebrate the warmer weather with these choice brews By Jack McLaughlin / Photo by James D. DeCamp

or the first time in a long time, the cold outside is almost bearable. Your car and your driveway and your sidewalks aren’t encased in a block of ice. Simply put: Spring is on the way. And what better way to kick off the (long-awaited) season of warmth and regrowth with some of the best local brews around? We’ve compiled a list of beers—some new releases; others old favorites—that we feel pair best with the spring.

So take a seat on the porch and crack a can with us. The weather’s finally good enough again. →

05 ↓

↑ 06*

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Sybarite with cherries Pretentious Barrel House–While technically not a new release, this beer took home a silver medal in the 2020 Ohio Craft Brewers Cup, held in December of last year. So we wanted to show a little love where it’s due. Described as a “delicious, tart slice of cherry pie,” this one lives up to its billing. A sour red ale with notes of oak and citrus, the addition of cherry makes this expertlycrafted brew truly pop.

Buzzsaw Blond Buzzsaw–These brand-new, eastside beermakers are proud to serve as the city’s only Belgian-focused brewery, and it’s clear to see why: They’re really, really good at it. One of their early flagships, Buzzsaw Blond, is handled with aplomb. Clean and bright, this beer tactfully blends coriander, wheat, and notes of Belgian yeast that are present but not overpowering. And if you can find it, be sure to check out Peitrchor, a seasonal spring saison from Buzzsaw.

Habituale Saucy Brew Works–This Clevelandbased Brewery opened its first Columbus taproom late last year in the city’s Harrison West neighborhood, but they’ve been a fixture in central Ohio beer for longer than this. One of the reasons: their easy-drinking Kölsch. Habituale is light, crisp, and highly refreshing, a perfect compliment for those first days of Spring weather.

Irish Lager Parsons North–Even if St. Patrick’s day is over, this new release from Parsons North is worth a sip. Or 10. An amber lager made from six different malt varieties and two different UK hops, this beer, according to head brewer Seth Draeger, is a nod to traditional brews in the style and his own Irish ancestry. It’s light enough to be easy-drinking while still boasting real depth and complexity from an eclectic malt bill. 24

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Boat Show Yellow Springs Brewing–Sometimes, you find a beer that perfectly mirrors the season you’re in. For Spring, that beer is Boat Show. This bright, west-coast IPA packs wonderful fruitforward flavors balanced nicely by a crisp hop bitterness. And while its 7% ABV is nothing to scoff at, this beer still manages to remain deceptively light and highly drinkable.

(614) Lager Wolf’s Ridge x (614)–We did a thing. And we’re darn proud of it. (614) Magazine launched a collaboration effort with Wolf’s Ridge brewing in the form of a light (4.2% ABV) Midwestern lager, and it really is something to write home about. Crisp. Clean. Delicate. Drinkable. Thanks to a dry-hopping with Huell Melon hops, this one boasts all the bright flavor and nuance craft beer consumers are after, with the easygoing drinkability everyone really wants. *(614) Beer is a product of (614) Media Group, which produces and publishes Stock & Barrel.

Runcible Spoon Little Fish–While this one is native to Athens, it’s slated to hit Columbus bottle shops (in bottle format) this spring. And trust us, you don’t want to miss it. Even though Little Fish might not put out the largest volume of beer in Ohio, when they brew a sour ale or a saison, people listen (and drink). Sharp and effervescent, Runcible Spoon is a mixed fermentation saison brewed with quinces, resulting in a warm-weather winner that’s just as interesting as it is drinkable. ♦

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↓ High Stepper from Crooked Can

↑ Brier Hill with hot peppers from Meatball Mafia

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The quest for the top pizza and drink pairings in Ohio’s capital city By Lindsey Escaja + Jack McLaughlin Photos by James D. DeCamp

eer and pizza have a long-standing relationship that few are willing to disrupt. Some may flirt with a glass of wine, but only the rare, daring imbiber chooses to sip a cocktail alongside a slice. But enjoying a mixed drink with pizza is not something to fear—you just have to make sure the flavors of your drink go well with the toppings of your choice. Below are eight foolproof pairings featuring creative cocktails and bold brews to take your taste buds on an unforgettable ride.

01 Aperol Spritz from Coast House Wines with the Clintonvillian at Goremade Fresh food just tastes better, especially wood-fired pizza that's farm-to-table from locally sourced businesses. The unique, bittersweet taste and orange accents of the Aperol won’t interfere with the taste of this pizza pie. Instead, the subtle secret mix of herbs and roots makes these two the perfectly balanced combination, bringing out the surprising flavors of smoked salt and truffle oil in the Clintonvillian.

02 Statehouse from Wyandott Winery with the Bianco at Natalie’s Coal Fired Pizza The old-world, New York-style pizza made in a unique, high-temperature, coal-fired oven can be paired with nothing less than a glass (or bottle) of fine wine. A blend of Cabernet and Merlot, Statehouse’s bold taste and hint of oak is the go-to for any white pizza. →

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03 Red Square Martini from The Bottle Shop with Mootz from Paulie Gee’s Although Paulie Gee’s started in Brooklyn, we are thankful that they chose Columbus as their next city to open up shop. You can really taste the quality of the ingredients both Paulie Gee’s and The Bottle Shop use, and that isn’t the only reason why these two pair well together. The Red Square Martini’s fresh Horseradish-infused Russian Vodka and cracked pepper highlights the garlic in the pizza for one perfect pairing.

04 City Park Manhattan from Lawbird with Tristano’s Chicago Style Pizza at Yellow Brick Get your Chicago-style pizza craving fulfilled without having to travel far. Sink your teeth into not one, but two layers of thicc, buttery, flaky pizza dough with mountains of mozzarella melted between them. While New York City and Chicago might be dueling for the title of best pizza, the fight was never about their cocktails. Insert the City Park Manhattan from Lawbird, with black walnut bitters and cherry to bring out the flavor of this pizza’s rich, chunky tomato sauce.

05 Ill Mannered: West Coast Amber Ale with Planks: Turkey Tom The pilsner and the New York slice are about as hand-in-glove as beer and pizza pairings go. Always crisp and highly drinkable, pilsners are a lighter option that allows the classic cheese pizza to take center stage. This pils is buffered by an addition of Michigan-grown Crystal Hops to give it a balanced, subtle bitterness that cuts through the heaviness of the cheese and plays nicely with the slight char Borgata gives its crusts.

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06 Land Grant/Little Fish: Field to Fjord with Borgata Pizza Cafe: Cheese Pizza The pilsner and the New York slice are about as hand-in-glove as beer and pizza pairings go. Always crisp and highly drinkable, pilsners are a lighter option that allows the classic cheese pizza to take center stage. This pils is buffered by an addition of Michigan-grown Crystal Hops to give it a balanced, subtle bitterness that cuts through the heaviness of the cheese and plays nicely with the slight char Borgata gives its crusts.

07 Crooked Can: High Stepper with Meatball Mafia: Brier Hill Pizza (with hot peppers) Perhaps the best-kept secret about IPAs (and other hop-forward beers) is just how well they pair with spicy foods. And while this classic Brier Hill-style pie from Meatball Mafia offers more of a subtle heat, High Stepper accentuates the spiciness that is present and blends nicely with the flavors of this ulta-savory pizza. An upside to this pairing: Both spots are located within Hilliard’s Center Street Market, making it a one-stop combo.

08 Middle West Spirits: Dark Pumpernickel Rye Whiskey with Grandad’s: Pepperoni Pizza It doesn’t get much more straightforward than this one: A traditional Columbusstyle pizza (thin crust, square-cut) meets a true, Columbus-made whiskey. While any whiskey will make for a nice pairing, the addition of rye in this Middle West creation imparts spicy notes and a drier taste, both of which work exceptionally well with the robust flavor of the pepperoni. ♦

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Foraged & Sown reconnects Columbus to the natural world By Jack McLaughlin / Photos by Leonardo Carrizo

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hink of a farm. Any farm. What probably comes to mind is an idyllic expanse of field, dotted with cornstalks, perhaps soybeans. Or maybe it’s a wooded patch of apple trees you picture in some remote, pastoral corner of the world. → ↑ Kate Hodges (L), Founder & Karli Leffel (R), Partner

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↑ Foraged & Sown offers 100% organic blends, teas, and preserves

↑ The first salt introduced in 2015, and it holds strong as the customer favorite even today. Foraged & Sown mixes 100% organic salts and herbs for these everyday blends.

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What probably doesn’t come to mind, though, is an unassuming home in the Columbus neighborhood of Linden. But that’s exactly where Foraged & Sown—an all-natural farm store and one of the most fascinating businesses in Columbus—first began. “It started in the yard of my house, believe it or not,” founder Kate Hodges said. “The front is probably 24 by 30 feet, and the back is 24 by 15. That was it for growing space at first.” For reference, this equates to 1,080 square feet, or less than 1/40th of an acre. But the fact that Hodges was able to grow her business in spite of this shouldn’t really come as a surprise, since she’s always been good about making the most of what she’s given. For example: The foraging classes she used to teach at Wild Goose Creative were designed to show students how and where to harvest useful plants from a semiurban environment, ones that get overlooked daily. “When you don’t treat your lawn, all sorts of weeds grow, but most people don’t know that a lot of them are edible, like dead-nettle, henbit, chickweed, and cress,” she said. Utilizing her knowledge of foraging and relying on the little land she had use of (which has grown to include much larger patches of land since), Foraged & Sown blossomed in Columbus. 614NOW.COM

Hodges got some help along the way as well. While she founded the company herself, she now operates alongside three other business partners, Holly DeLong, Jane Larsen, and Karli Leffel. Today, Foraged & Sown offers an eclectic list of natural and mostly home-grown products that are sold both at local farmers markets and a sleek online store. This includes fruit preserves (sour cherry, apricot, and concord grape jelly), dried herbs, and a full slate of herbal teas. Their most popular tea blend, Mystic, is an easy-sipping blend that includes tulsi basil and fragrant rose petal. Another blend, the light and fruit-forward Ambrosial, features many of the fascinating herbs they grow, such as lemon verbena, mojito mint, tulsi basil, and the eyecatching pineapple sage. “You don’t always see sage in tea, but like the name suggests it smells like fruit; it smells just like pineapple,” said Leffel, who regularly offers handson assistance in the field and greenhouse. Other flagship products include a fine line of herbal salt blends. With options like Lemon Spicebush, which combines artisan salt with a hint of lemon preserve and the unique, peppery tang of the spicebush berry, these seasonings add an original blast of flavor to any meal. →

" When you don’t treat your lawn, all sorts of weeds grow, but most people don’t know that a lot of them are edible, like deadnettle, henbit, chickweed, and cress. "

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↓ Fruit & Herb Preserves

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↑ Karli Leffel (L) & Kate Hodges (R)

And while Hodges’ Linden backyard (which now features a pair of greenhouses and her basement to “start” seedlings during the colder months) is still in use, the Columbus company has moved on to other pastures. Literally. Foraged & Sown is the proud new owner of 3.5 farmland acres purchased from Rock Dove Farm in West Jefferson. “It helps us so much,” Hodges said. “We’re still scaling but you can expect a lot more output in the coming years.” While it was a taxing process (their FSAguaranteed loan was difficult to obtain due to the nature of the business), the move at long last affords Foraged & Sown a little elbow room. It allows them to step outside of that crowded Linden backyard and—like so many of the young plants Hodges has carefully coaxed out of the Earth—grow upwards. ♦ Learn more at www.foragedandsown.com

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SPECIAL ADVERTISING SECTION

(614) PIZZA TRAIL

OLDE TOWNE EAST

892 OAK ST. / (614) 725-5482

FRANKLINTON

EASTON

4205 WEAVERTON LN.

WORTHINGTON

415 W. RICH ST. / (614) 372-5983

7227 N. HIGH ST.

www.yellowbrickpizza.com

www.piesandpints.net

BEXLEY

2376 E. MAIN ST.

BREWERY DISTRICT 940 S. FRONT ST.

ORDER ONLINE

45 N. HIGH ST.

pickup • curbside • delivery Available at MACKENZIERIVERPIZZA.COM or within our RIVER REWARDS™ app

www.harvestpizzeria.com

Visit our locations in Polaris & Pickerington

CLINTONVILLE 2285 N. HIGH ST.

DUBLIN

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(614) PIZZA TRAIL

COLUMBUS

1179 JAEGER ST. (614) 372-5028

895 N. HIGH STREET (614) 525-0624

www.midcitygarage.com

www.rossikitchenandbar.com

COLUMBUS

5701 PARKVILLE ST.

WORTHINGTON

POWELL

2285 W. DUBLIN GRANVILLE RD.

6013 GLICK RD. (614) 766-1900

1086 N. FOURTH ST.

www.bogeyinn.com

BUDD DAIRY FOOD HALL

www.borgatapizzacafe.com

Columbus, welcome to your mini-primer for the pizza scene here in Central Ohio! We start with the foundation—crust and sauce. From thin crust to savory sauce and everything in between, we give you the lowdown on the various pizza bases that build your ultimate pie. We also dip into the gourmet side of the house while checking out the newest in Vegan delights. Finally, what would Spring be without a bracket challenge? We leave you with the Pizza Madness bracket to go out and try our reader's favorites from 2020's ColumBEST. No matter which way you slice it, Columbus is mad for pizza. Enjoy! → By Stephanie West / Illustrations by Justin Remotap

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Clutch Handheld

Yellowbird

www.clutchhandhelds.com 1400 Dublin Road, Columbus, Ohio

www.yellowbirdfs.com (740) 263-6933 13246 Wooster Rd, Mount Vernon, Ohio

Breakfast

Located off of Dublin Road minutes to Downtown Columbus, Clutch is your destination for inspired breakfast handhelds. We aim to bring flavorful classic and fun breakfast dishes to your hands. To experience the love we put in our food order online for pickup and delivery, it’s that easy. So clutch!

The Yellowbird Foodshed is a multi-farm online grocery experience dedicated to building a sustainable food system for the metropolitan area of Columbus, OH. We partner with small-scale, sustainable farmers and producers in order to provide a convenient way to access fresh, local food. We believe in providing source-identified food raised without the use of harsh chemicals in an effort to enhance the health of the community and support the local economy. Through our year-round online grocery store, members of the community can enjoy weekly ordering that is filled with good food grown close to home. It is time we start asking, Who grew your food? Learn about our weekly produce boxes, 1000+ a la carte grocery items, home delivery, and more at yellowbirdfs.com.

Everest Cuisine

Slinky s Cakery

www. everestcuisinecolumbus.com (614) 601-6004 652 High Street, Worthington, Ohio

www.slinkyscakery.com (614) 725-6366 Columbus, Ohio

Everest Cuisine provides a unique opportunity for a memorable visit for excellent Nepali, Tibetan and Indian food & comfort. Cuisines prepared to their perfection by highly professional chefs will compel each mind to make their visits more frequent. Bar with its multiple brands and served with smiling faces will further enhance its grace.

Slinky's Cakery is a home bakery based out of Westerville run by a girl (Emma) with a passion for baking; you dream it, I make it — cakes, cupcakes and more! I am best known for my swiss meringue buttercream!

Open for dine-in, carry-out, & catering.

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A guide to Columbus’ best foundations for pizza By Jack McLaughlin / Illustrations by Justin Remotap

More than anything else, Columbus pizza is defined by its crust. Sure, square-cut pieces and a mildly sweet sauce are important components of the Cbus style, but first and foremost, it’s a kind of pie that features a thin, crispy crust.But as with any serious food city, you can find pizza here representing nearly every popular variety. From New York-style slices and crispy Sicilian pies to Chicago-style deep dish pizza, there’s a crust style for every pizza patron in the (614). From thin to thick, we’ve put together a list of Columbus pizza spots showcasing all the different, delicious crusts the city has to offer. → 614NOW.COM

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THICK ← 01

Adriatico's Sicilian-style pizza

MIDDLE ↑ 02

Classic New Yorkstyle at Borgata Pizza Cafe

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Rubino's "paper thin" crust

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THIN

Even though Columbus is known for its thin, crispy, tavernstyle pizza, the city’s bountiful food scene offers top-tier examples for lovers of all crust sizes. So if it’s a thicker pie you're after, look no further than Adriatico’s. Their robust Sicilian-style pizzas are regularly some of the most sought-after meals in the campus area. And while deep-dish pizza is unquestionably a Chicago staple, that doesn’t mean restaurants outside of the Windy City can’t whip up some truly great examples. Yellow Brick Pizza is one of those restaurants. Their deep dish pizza comes with the sauce on top, supported by a crust that’s rich, flaky, and—you guessed it—absolutely massive.

People seem to talk about pizza in extremes: either thick or thin. We’d like to remind you that there’s (pizza-shaped) beauty in the middle road as well. When we think medium thickness, the first thing that comes to mind is a New York-style slice. One of the city’s favorite spots for this is Borgata Pizza Cafe. This North Columbus eatery cooks their pizzas at over 700 degrees in an imported oven to establish the bubbling and charred crust that’s become an earmark of the style. The square-shaped pies from DiCarlo’s in Hilliard are an example of another interesting regional style, known as Ohio Valley Pizza. While they resemble Sicilan pan pizza, DiCarlo’s crusts are a bit slimmer than what you might expect, striking a nice balance between thick and thin. True to the Ohio Valley style, these pies are also topped with an extra handful of cold mozzarella cheese after they come out of the oven.

Perhaps the thinnest crust in all of Columbus also belongs to one of its most iconic eateries: Rubino’s, whose antique neon signage lights up the Bexley night sky like a beacon. Since the mid 1950’s Rubino’s has been serving up true Columbus-style pies on truly paper-thin crusts. Almost exactly the same age as their eastside counterpart, Tommy’s Pizza is something of a Cbus institution in its own right, offering pizza with their signature cracker-thin crust since 1952. And while Tommy’s crusts are thin, this doesn’t mean everything else has to be, as the eatery is well-known for its generous distribution of toppings. ♦

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hile sauce rarely gets the same amount of love as dough or cheese and toppings, it’s the heartbeat of any pizza. The sauce is where a chef has the most room to make a pie their own and hone its flavor profile. From sweet to white to wild, let’s get lost in the sauce while we check out just a few of Columbus’ tasty styles.

01 →

According to Jim Ellison, author of Columbus Pizza: A Slice of American History, a slightly sweet sauce is an integral component of traditional Columbus-style pizza. The sweetest example among these Columbusstyle pies? That one goes to the longstanding, familyowned Plank’s Cafe & Pizzeria on Parsons Ave. Bexley Pizza Plus is an option to explore if a thicker pie with sweet sauce is your thing.

While many Columbus-style sauces serve up a relatively close balance between sweet and savory, if sweet just isn’t your thing, it’s likely that another regional variant is. Brier Hill Pizza is a style named for 02 → the Youngstown neighborhood where it was created, and is defined by its savory, bell pepper-forward “Sunday Sauce''. Stop by The Old Towne Tavern or Meatball Mafia to experience decadent Brier Hill Pizza here in Columbus.

SWEET

SAVORY

Ironically, one of the pioneers of Columbus Pizza, Jimmy Massey, hated tomatoes. While he made a mean red sauce, this meant Massey ate white pizza 03 → when cooking for himself. And if you want to be like Jimmy, some notable Columbus white pizzas come from The Pizza House as well as Borgata Pizza Cafe, which serves up New York style pie.

WHITE

With all this talk about style and region, guess what? There really are no rules. Some of the wildest, most indulgent Columbus pies come from spots like Mikey’s Late Night Slice, where red sauce is 04 → swapped for things like ranch dressing or (around Thanksgiving) even cranberry sauce. And for some inventive sauce options with a gourmet flair, Figlio’s is calling your name, with pies that feature an olive oil base, chipotle tomato sauce, and almond pesto. ♦

EVERYTHING IN BETWEEN

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By Jack McLaughlin Illustrations by Justin Remotap

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↓ Italian oven used by GoreMade Pizza in Italian Village

CRAFTING

PIZZA

A deep dive into the gourmet side of Columbus’ pie scene By Jack McLaughlin Photos by Leonardo Carrizo

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efore Figlio came to Grandview in 1991, gourmet, wood-fired pizza was a food trend still confined to the coasts. Laurie and Peter Daniels, founders of Figlio, decided to change that. “Prior to the early 2000s, Columbus was about 10 years behind places like New York and LA with food trends,” said Jim Ellison, author of Columbus Pizza: A Slice of History. “Gourmet wood-fired pizza started in California in the 80s, but it was Figlio in the early 90s that really brought it to Columbus.” Figlio may have started the gourmet pizza craze here, but Columbus is now host to a variety of gourmet pizza outfits that approach their pies creatively and with an emphasis on quality, local ingredients. While Nick Gore, who opened GoreMade Pizza in Italian Village in 2016, doesn’t technically consider his pies to be gourmet (although we sure do), he →

I'M A BIG BELIEVER IN ‘YOU ARE WHAT YOU EAT’. I LOOK AT FOOD AS A WAY TO BETTER YOUR LIFE AND YOUR COMMUNITY. ↑ Margherita Pizza from Harvest Pizza

believes that wood-fired ovens are indispensable tools in the creation of quality pizza. “I think of them as the engine,” he said. “And part of the way we’re imparting flavor has to do with how rapidly things cook. This means the ingredients that you put on top get cooked, but they don’t dry out.” But gourmet quality certainly doesn’t stop with the oven. Daniels believes gourmet is a mindset, a different way of approaching food altogether. “Gourmet pizza, for us, is really just a canvas. We want to take the foods we truly enjoy eating and convert them into pizzas.” This idea is brought to life in their roasted pistachio and goat cheese pizza (which also contains asparagus, red bell peppers, and honey). “After spending some time in France, we would see the locals drizzle honey onto their goat cheese. So that’s what we did on a pizza,” Daniels said. And like all great dishes, gourmet pizza has to begin with top-notch ingredients. As its name suggests, Harvest Pizzeria considers ingredient quality and sourcing essential to its operation. When its first location launched in 2011, Harvest founder Chris Crader made a point to personally ensure the quality of his ingredients, and would even forage his own. As Harvest has scaled, Crader makes sure to work closely with every farm involved. And while it’s not him doing the picking anymore, the eatery still relies on foraged items as well, such as mushrooms. The foraged finds are featured in one of their most beloved pies, simply known as Mushroom

Pizza, featuring a seasonal variety of nearby Athens County mushrooms. While choosing local purveyors offers premium quality, the practice also gives Columbus pizza-makers the ability to support their communities, an ethos that has become tied to gourmet food. “We care very much, not just about the product we put out but about how we take care of our staff and our sources,” Crader said. “I'm a big believer in ‘you are what you eat’. I look at food as a way to better your life and your community.” And he’s not alone. GoreMade also supports not only a handful of local farmers (including Three Creeks Produce and Front Axle Farm), but Columbus businesses as well, sourcing meats from Grandview’s Butcher & Grocer and seasonings from North Market spices. One of Crader’s most beloved pies, Under a Sun That Has Seen it All Before (which is made as a chef’s special and not on the formal menu), puts all of these on display. It features a seasonal butternut squash sauce, pepperoni, bacon, caramelized onion, feta, peppadew, and red onion, topped with a balsamic reduction. “It’s about using the resources around us and being productive and supportive of the network of the food we have, and making sure that what we're spending our money on, we want there to be more of,” Gore said. “I wanted to make sure that was the premise when I was creating a business. If we couldn’t use food as a medium to showcase local, sustainable things, and to create with what’s in front of us, I wouldn’t have opened one at all.” ♦

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↑ Chef's choice pizza from GoreMade Pizza

↑ Bourbon Barbeque Chicken from Figlio

↑ Mushroom Pizza from Harvest Pizza

↑ Clintonvillain from GoreMade Pizza

↑ Roasted Pistachio and Goat Cheese from Figlio

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WHERE IT ALL VEGAN Pizza shop brings 'mom and pop' style to animal-free pizza pies By Jaelani Turner-Williams Photos by Leonardo Carrizo Illustrations by Justin Remotap

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lthough Brentnell Avenue is seldom brought up in conversation as a dining hotspot, the quaint neighborhood is home to a new pizza experience—Ben’s Vegan Frisbees. Founded this past June by Virgil Bennett Jr. and his wife, Patricia, Ben’s Vegan Pizza, started in-house, is named for Virgil’s childhood moniker, ‘Ben.’ His venture was inspired by watching his parents cook regularly as a child, and he and his wife’s more recent transition to veganism. The name, however, has less to do with dietary choices. Virgil’s son thought his father’s menu staple should be named ‘frisbee,’ since Virgil’s likeness flips a pizza like a frisbee on the brand’s cartoon logo. “We have a lot of vegan pizza here in the city of Columbus, but going vegan, you kind of want that mom and pop taste from back when you were younger,” Virgil said. “We created our own [pizza] and my wife was like, ‘I think we need to put this on the market,’ and it just took off from there.” In two different variants, the ‘All the Way Frisbee’ is loaded with vegan cheese, banana peppers, onions, vegan Italian sausage, mushrooms, and green peppers, while the

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‘Vegan Frisbee’ is minimalist with only vegan cheese and sausage. Perfectly crisp on the outside, every bite of a square-cut frisbee is succulently doughy and carefully well-seasoned. After scheduling a pre-order appointment, pickup for Ben’s Vegan Frisbee is virtually no-touch, as Virgil safely hand-delivers orders to customers’ vehicles upon arrival. The ‘frisbee’ isn’t the only option that the menu boasts. The Beanshooter Italian Sub has also won over patrons’ taste buds for its tangy vegan Italian dressing, deli-sliced Tofurky, tomato, onion, banana peppers, and vegan mozzarella. For Virgil, the sandwich isn’t just an alternative

to traditional meaty Italian submarines, it’s also a tribute to his departed father. “My dad passed away in 2005. Before I was born, [he used to be in] a CB club and they would have cabarets. They would travel from state to state to different CB clubs, and a lot of people around the country had different CB handles,” Virgil said. “My dad’s CB name was ‘Beanshooter,’ so in memory of him, I named the vegan Italian sub ‘Beanshooter.’” Diagnosed with Crohn’s disease four years ago, Virgil credits his ‘cold turkey’ shift to plant-based eating to doing intensive research after his diagnosis. With

↑ Virgil prepares his "frisbees" in house

"THE VEGAN COMMUNITY REALLY SHOWED UP, & THEY STILL DO TO THIS DAY." 614NOW.COM

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WHEN I COOK & WATCH OTHER PEOPLE EAT & ENJOY IT, THAT'S WHAT MAKES ME HAPPY.

an alternative to traditional meaty Italian submarines, it’s also a tribute to his departed father. “My dad passed away in 2005. Before I was born, [he used to be in] a CB club and they would have cabarets. They would travel from state to state to different CB clubs, and a lot of people around the country had different CB handles,” Virgil said. “My dad’s CB name was ‘Beanshooter,’ so in memory of him, I named the vegan Italian sub ‘Beanshooter.’” Diagnosed with Crohn’s disease four years ago, Virgil credits his ‘cold turkey’ shift to plant-based eating to doing intensive research after his diagnosis. With Patricia’s support, Virgil was confident about his dietary changes and received the correct treatment to mitigate the nearly unbearable pain and fatigue of Crohn’s disease. “I was once 320 pounds, but I lost a lot of weight. My wife was like, ‘Hey, something's wrong.’ Being a man, I was like, ‘I'll be alright,’ but as far as making a lifestyle change, getting rid of meat and dairy helped out tremendously—a 180-degree turn—I [now] have energy and motivation,” he said.

↓ Virgil Bennett Jr., Co-Founder

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↑ Vegan Sausage Pizza

Adapting to veganism by visiting local restaurants prior to the launch of Ben’s Vegan Frisbees, Virgil also got chummy with a part-owner of a beloved Clintonville outfit, known for its pop culture twist on vegan deli options. With various recipes under his belt—like seasonal soups, chili, and lasagnas—Virgil said he’s looking to add a food truck or storefront location to supply on-demand dishes. Eyeing an eventual spot on High Street or closer to his Brentnell neighborhood, Virgil commended some of his dedicated Ben’s Vegan Frisbees supporters for visiting from as far as 40 minutes away— and some of these dedicated customers weren’t even initially vegan. “I still have the same people from day one who come and get a pizza maybe twice a month. What got me was the vegan community coming out to show support and placing massive orders,” he said. “The vegan community really showed up, and they still do to this day.” With glowing reviews from customers who have given Virgil the encouragement to continue his traditional ‘frisbee’ recipe, he aims to change the eating habits and the mindsets of those who are unacquainted with veganism. “Hopefully Ben’s Vegan Frisbees does change the game,” he said. “I'm not trying to be the richest person out there; I just want to do what makes me happy. When I cook and watch other people eat and enjoy it, that's what makes me happy.” ♦ For more, follow Ben on Instagram @bensveganfrisbees

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Take the Tastiest Bracket Challenge in Columbus

YOUR FAVORITE COLUMBUS PIZZA!

By Sarah Sole / Illustrations by Justin Remotap

olumbus, we know you’re passionate about your pizza. That’s why we wanted to give you a chance to pick your favorite pies with our Pizza Bracket Challenge. We picked our pizzas using guidance from the most discerning of palates—yours, of course. Our selections come from the 2020 ColumBEST Awards, in which we polled Columbus for the top foods, drinks, entertainment, and more that our city has to offer. So, don’t be shy. Take the bracket challenge, and show us which pizza place reigns supreme in your house. Show us a picture of your finished bracket via social media, and you could even win a prize! Who will participate in the showdown? Let’s see which slice comes out on top. ♦

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MARCELLA’S WINNER

WINNER

GIUSEPPE’S RITROVO

HARVEST PIZZERIA

WINNER

MILESTONE 229 WINNER WINNER

BEER BARREL PIZZA

DEWEY’S PIZZA

NATALIE’S COAL-FIRED PIZZA WINNER

WINNER

HOUNDDOG’S

YELLOW BRICK PIZZA

WINNER

TOMMY’S PIZZA WINNER WINNER

ADRIATICO’S NEW YORK STYLE PIZZA

MIKEY’S LATE NIGHT SLICE

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← Veggie Pizza from Aracri Pizzeria

Palmo Aracri serves up New York-style pizza with a side of hope for Columbus By Jack McLaughlin / Photos By Leonardo Carrizo

dorning one of the brick walls of Aracri Pizzeria is a nearly life-sized painting of Brutus the Buckeye donning graduation cap and gown and hitting the dab, all while clutching a diploma. An oversized COVID particle attempts to hide beneath his right foot, but Brutus is ready to stomp it out. According to owner Palmo Aracri, the painting is a nod to all his OSU customers who had their graduation ceremonies robbed from them last year due to COVID. And while the mural—with its quirky campus charm—was created first for his student clientele, it also feels like a message intended for his employees, himself, and anyone who will listen: This was an immensely difficult year, but we’re on the other side of it now. Aracri Pizzeria seems to have channeled some of Brutus’ strength. The shop, which is going on its third year as a campus pizza spot, has done just fine in terms of sales, and managed to stay open throughout the pandemic. But while Aracri’s other pizzeria, Cafe Nepolatina, has suffered challenges, he refuses to give up hope on his pizzeria, or the downtown his business calls home. Cafe Nepolatina has served up classic New York-style pies for nearly 30 years, but the string of protests that erupted this past June in Columbus following the death of George Floyd at the hands of a Minneapolis police officer forced Aracri to shutter his pizzeria multiple times.→

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“When things got intense, they shut down the street, and we would have to close,” Aracri said. “We physically boarded up the store four different times this summer. I remember hearing the helicopters for days at a time.” In any other year, this loss of business would be harmful, but every dollar missed during COVID, according to Aracri, carries with it the sharp sting of desperation. “We were able to get by last summer using DoorDash, Grubhub, Uber Eats. But it was dicey,” he said. “When you're a small business owner, your dayto-day is your paycheck, so having to close; it was very worrisome.”→ ↓ Palmo Aracri making pizzas

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↑ Palmo Aracri making pizza

" ...Downtown is not the Short North, it's not Nationwide, it's the vicinity of Broad and High, and that’s where we are. " 614NOW.COM

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↑ Palmo Aracri displaying pizzas

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↓ Palmo Aracri making pizza in an Italian oven

" There are pizza makers and pizzaiolas. And I'm a pizzaiola. " Plus, Palmo said, Cafe Nepolatina’s downtown location puts them in a unique situation. “I don’t think a lot of people realize: Downtown is not the Short North, it's not Nationwide, it's the vicinity of Broad and High, and that’s where we are,” Palmo said. “I used to do 80 to 90 percent lunch sales—we weren't even open in the evenings because we didn’t have to be. There used to be Wendy’s, McDonald’s down here too, butthey’re gone now.” But despite COVID, the lull in downtown restaurant traffic, and protest-related closures, Aracri ultimately sees positive things ahead for Cafe Nepolatina. For Aracri Pizzeria. For Columbus.

For starters, he knows people still love pizza, and he’s confident in his own. After moving to the U.S. from Italy at a young age, Aracri began making New York-style pizza, and has done so for over 40 years now. Why not Columbus-style pies? He relocated to New Orleans with his brother at the age of 17. The restaurant he took a job at, run by family friends, made New York-style pizza, and that’s what he learned. “There are pizza makers and pizzaiolas,” he said. “And I’m a pizzaiola.” And Aracri works daily to keep this tradition alive, crafting everything, including his dough, from scratch. His eateries also serve up an array of mouth-watering pastas, calzones, strombolis, and more. Aracri also has a sense about him that big things are coming for the downtown area, and not just in relation to his restaurants. “I think people are really itching to get out; you see it all the time now. I’ve had some customers back for lunch that I hadn’t seen all summer, and they all said they’re glad to be back downtown,” he said. “I’m very optimistic that there’s going to be a renaissance here. You know, my lease is coming up shortly, and for a while I was contemplating moving, but I’ve been here for 30 years. My heart tells me to stay downtown.”♦

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← [L to R] Brothers Luke Zachrich & Colby Zachrich at their family-owned Mellow Mushroom in Polaris

Luke Zachrich’s journey from the octagon to pizza. By Jack McLaughlin / Photos by Leonardo Carrizo

uke Zachrich could probably get you into a supine armbar just as easily as he could make you a pizza. He has professional experience doing both. Not many would predict pizza could be part of a UFC fighter’s career trajectory, but that’s exactly what happened after Luke stepped away from fighting due to injury and ended up helping his brother, Colby Zachrich, with a Mellow Mushroom franchise. After Luke jumped on board, the business became a bonafide family affair, with their parents relocating to Columbus from South Carolina, and 64

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their sister moving to the area as well. “The entire family was scattered around, and funny enough, this brought us back together,” Colby said. But before pizza, before martial arts, Luke was a football player. A Division-I college football scholarship recipient, Luke decided NCAA football wasn’t for him not long into his college career. It took stepping away from his first sporting love, football, to connect Luke with his second love: mixed martial arts. “I just wanted to do something to get me back in shape,” Luke said. “I met a guy who did submission

grappling and was having a ton of fun doing it. I just never looked back.” And although he had no previous MMA training, Luke parlayed his introduction to the sport into multiple professional fights at the UFC level, and even an appearance on the hit TV series The Ultimate Fighter in 2008. But then, as it so often does, the injury bug struck, and Luke stepped away from fighting later the same year. “After multiple injuries, multiple operations, it really does take a toll on you,” he said. “I think I would’ve stuck around longer if it wasn’t for that. I mean, I was never going to be a top-five-in-theworld guy, but I was a solid fighter.” From this point, it was out of the frying pan and into the, well, pizza oven. While Luke was off grappling in an octagon across the country, his brother Colby (the two were born only 16 months apart) was living out a different kind of dream—one that involved pizza. Because, for however long both brothers can remember, Colby had a love for one specific pizza restaurant: Mellow Mushroom. →

← Kosmic Karma Pizza

→ Mighty Meaty Pizza

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← Bruschetta appetizer

" If you can be successful in athletics you can be successful anywhere."

← Meatball appetizer

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“When I was a kid, my family would always go to Hilton Head, and we would go to the same Mellow Mushroom,” Colby said. “Every single time. Every single time we went to Hilton Head he would get that pizza,” Luke recalled with a chuckle. “He was obsessed with it.” So, naturally, when a franchise in Columbus became available in 2009, Colby did what seemed to be written in the stars for him: he became a franchisee. Colby later opened a second location in Dublin in 2011. And who did he tap into the ring to help him out? You guessed it, his older brother Luke. According to the former MMA fighter, many of the skills that made him a professional athlete also helped in his managerial role. “If you can be successful in athletics you can be successful anywhere,” Luke said. “You have to have a very good work ethic, very dialed in to your approach and strategic with your time.” Instead of spending four to six hours per day lifting weights or hitting the elliptical, Luke spent his time overseeing pizza ovens and menu changes. While he did jump back into the UFC ring for a period following his work at Mellow Mushroom (he tried his hand at boxing for a short stint as well), Luke knows, like his body regularly tells him, that his fighting days are behind him. But he’s made peace with that, and has a 14-4 UFC lifetime record to show for it. Luke remains a regular presence around Mellow Mushroom, offering a hand when he can, or stopping—like his parents often do—just to say hey, even though his day job is as a sales manager for Zimmer Biomet, a global orthopedics company. “It really is a family restaurant,” he said. “And I couldn’t ever totally leave it.” ♦