Stock & Barrel | Summer 2024

SUMMER SPIRITS

This summer, elevate your cocktail game by ditching the mundane rum & Coke and opting for something more exciting, like a rum cocktail infused with pineapple and the smoky essence of hickory-smoked ham instead COVER PHOTO BY

KAHIKI DREAMING

Huli Huli Tiki Lounge pays homage to Columbus’ tiki lineage with artifacts of the former Kahiki Supper Club, all while carving out a niche for itself

APARTMENT PARTY

Hillcrest Supper Club founder Joey Lyons is serving up a truly must-try tasting menu, and he’s doing it from a Columbus apartment

COLD TREATS, CALIENTE EATS

The owners of Casa Jalisco are bringing authentic Mexican ice cream, savory snacks, and much more to Hilliard

64

SNACK ATTACK: OUTRAGEOUS ALCOHOL

(614) editor Jack McLaughlin and the Stock & Barrel team sample Ohio vodkas of all varieties

From the Editor

JACK MCLAUGHLIN Editor-In-Chief

That's the Spirit

Alcohol, to me, is a whole lot like Pokémon.

While I do typically feel an uncontrollable urge to yell “Gotta catch ‘em all!” whenever I drink too much, this actually isn’t the reason for the comparison. Instead, it has to do with variety.

We’re living in the midst of the craft explosion, of the local maker, of the era where every city has a plethora of craft breweries, distillers, wine-makers and more.

Because of this, we’re facing an almost inconceivably huge level of variety in our options for libations. It’s reached a level that most wouldn’t have thought even possible in the not-so-distant past.

Personally, I’m a craft beer guy, but the idea holds true for any sort of drink you’re into. If you look back 20, 30 years ago, grocery stores’ beer selections were almost comically scarce: They had sections for domestic and imported beers. The former being a handful of light lagers we all know too well, the latter being mostly European light lagers.

Today, the shelves of even gas stations are adorned with a rainbow of craft cans spanning styles most have never even heard of, from the tried and true IPA to the salty and tart gose, and even the smoky umami of a Rauchbeir.

As someone who loves beer, walking into a grocery store with a solid local selection, or a specialty bottle shop, recalls that same rush I got—you guessed it—when I would put that little blue Pokémon cartridge into my Gameboy.

For me (we’re talking Pokémon now) it was always about being able to experience all of them: from weird, hypnotic butterflies to giant pterodactyls, there was an entire world to explore, and limitless possibilities within it.

Beer—especially craft beer—lights up the same small corner of my brain: I want to try it all. There are more than 400 breweries in Ohio alone, and each one does things a little, or a lot, differently.

Look at Columbus. We have breweries like Gemüt Biergarten, dedicated to traditional European styles—a bright, refreshing helles or a sweet and toasty Vienna lager—alongside Hoof Hearted, leading craft beer’s charge into the world of indulgent and off-the-wall adjuncts. We’re talking milkshake IPAs and a 14% ABV stout with coffee, vanilla and maple syrup.

In fact, even within the same style of beer, say, an American pale ale, you can have everything from the reliable yet subdued Sierra Nevada Pale Ale, or Jackie O’s Who Cooks For You? A hazy smear of dry-hopping that explode in aroma when beer meets glass.

Ultimately, too, I think there’s real value to diving in like this, in the idea of going headfirst into a whole world of new and exciting, sometimes even frightening, options.

Every single one of the beer styles I love today, I was at one point hesitant to try. Newness—even in something small like beer, wine, liquor, cocktails or whatever you’re into—is inherently uncomfortable. And it’s also an opportunity in disguise, to push your boundaries, and your perspective. To see more of the world, whichever crazy corner of it you want to explore.

So let’s pour a glass of something we’ve never tried. We’ll—responsibly, of course—raise a glass to that.

CALENDAR

Summer is here, Columbus! Check out ways to celebrate below, and keep an eye on 614now.com and our social media for more.

The Columbus Food Truck Festival (13th annual)

July 12-13, 11-10pm | Free Admission

Location: The Scioto Peninsula

Presented by: Columbus Food Truck and Cart Festival

Jazz and Ribs Fest

July 19-21, Starts daily at 11 am | Free Admission

Location: Downtown Riverfront on the Scioto Mile

Presented by: Columbus Recreation and Parks Department

July 24-Aug 4 | $10+ | Location: Ohio State Fairgrounds

Presented By: Ohio State Fair

Tomato Festival

Aug 8-9, 4-10pm; Aug 10, 11-10pm | Free Admission

Location: Huber Park in Reynoldsburg

Presented by: The City of Reynoldsburg

The Ohio State Fair

STAFF PICKS

By Stock & Barrel staff

As our Summer 2024 issue revolves around Columbus cocktails, we thought it only made sense to ask our staff about their favorite local libations. Here’s what they said.

“High Bank Whiskey War.”

Paul VanHorn Sales Manager

“I almost don't want to share, because I love that there's always an open bar seat waiting for me, but an extra, extra dirty martini at Barcelona's incredible happy hour, paired with a little bowl of their Marcona almonds.”

Sav McKee Assistant Editor

“Literally anything on the Huli Huli Tiki Lounge menu.”

Atlas Biro Creative Designer

“Maker's Mark Smoked Old Fashioned at Hyde Park Cap–delicious–but it needs to be chilly outside. Also–Aperol Spritz from Speck!”

Meggin

Weimerskirch Sales Director

“Mine would have to be a Rhinegeist Juicy Truth out of Cincy. Smooth Hazy IPA with lower ABV compared to all the rest.”

Wyatt Krupp Account Executive

“I'm a craft beer nerd, and there's nothing better than drinking a Märzen on Gemüt's patio in early fall.”

Jack McLaughlin Editor

PRODUCTS WE'RE LOVING

↑ (614) Vodka

In partnership with High Bank Distillery Co., (614) Vodka is a clean and crisp spirit that can remain a consistent favorite during the unpredictable summer season. Distilled from corn and Ohio apples, the collaboration stands as a subtly sweet reminder that “There’s no taste like home.” Get your bottle at any High Bank Distillery location or central Ohio liquor store.

↑

Penn & Beech |

Gin & Tonic Candle

Bright, zesty and fresh—Penn & Beech combines all the best parts of a classic G&T in an 8oz, candle-sized package. However, if the gin-based cocktail isn’t the scent for you, Penn and Beech — located in The Short North—has a wide variety of pre-made candles, or allows guest to curate and pour a candle of their own.

↑ Dafuque |

Blueberry Raspberry Ale

A quickly growing Columbus favorite, Dafuque Beer is known for its unique, flavorful brews, and their blueberry raspberry ale is just that and more. Tart, yet fruity, this ale provides the perfect sweetness to pair with a warm summer night. Want to try a taste for yourself? Grab yours at a nearby bar such as Standard Hall or Hey Hey Bar & Grille.

↑ Simple Times Mixers | Cherry Limeade

With dark sweet cherries and fresh limes, this cocktail mixer offers an elevated twist on a summer favorite. Whether you’re enjoying an afternoon drink for yourself, or impressing your peers with your new-found mixology skills, we’re confident this refreshing flavor is sure to become a staple in any mixer line-up. Grab a bottle at your local grocery store or online.

Did you know that (614) has a YouTube channel with some very shareable video content, including delicious food stories from Stock & Barrel? It’s true. We've expanded 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:

• Snack Attack: The 21+ Edition

This 21+ edition features 4 locally made vodkas that we are eager to share! Plus, 614 Vodka makes its debut appearance. Scan the QR code to watch.

• An All American Diner with a Delicious "Secret"

The All American Jenny's Diner sports one not so well kept secret. It's a menu full of mouthwateringly delicious food! Traditional breakfast never tasted so good! Scan the QR code to watch.

• Tasting Columbus: Parable Cafe

Parable has some truly delicious coffee (and let's not sleep on those incredible alcoholic beverages), but it's the community that really shines. Scan the QR code to watch.

• Indulge In The Irresistible Flavors Of Cinco De Mayo Cuisine

With a menu loaded up with authentic and delicious entrees and drinks, there are no wrong choices. Scan the QR code to watch.

# EAT 614

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.

WHAT'S YOUR RECIPE?

“Carbone”

Spicy Sausage Rigatoni Vodka (Serves 3-4)

CHEF WAYNE LEWIS

Owner of 614 Media Group and semi-finalist on Season 13 of Fox’s MasterChef with Gordon Ramsay

I am obsessed with Sunday dinners. Gather family, stir up some memorable food, a glass of wine and a relaxing Sunday vibe. It’s a recipe for starting your week on a high note.

Though I didn’t grow up with a Sunday dinner tradition, we did eat lots of pasta around our house. So that’s the inspiration behind this spicy and decadent but simple dish that plays off of the famous NYC eatery, Carbone, and their often copycatted Spicy Rigatoni Vodka.

I’m a true spice-head, so adjust the heat level accordingly by going +/- on the Calabrian chiles. You can find them in any major grocery store, but if not, substitute with crushed red peppers. Mangia!

INGREDIENTS

12oz Rigatoni #50 or other large shelled pasta

12oz Spicy or sweet Italian sausage

1C Onion, finely diced

4c Garlic, grated

1/2tsp Black pepper, fresh cracked

2-3T Calabrian chili peppers, chopped

6oz Tomato paste

1/4C Vodka

1tsp Sugar

1C Heavy cream

3/4C Parmesan, grated + more for topping

3T Butter

1C Pasta water

Salt to taste

Chopped parsley, garnish

INSTRUCTIONS

• Crumble and brown sausage in large, heavy pan. Remove and set aside, leaving a few TBSP of the grease to sautee the onions in

• Boil pasta in salted water. Remove pasta to bowl when al dente, reserving pasta water

• In large pan over VERY LOW heat, add onion, slowly sautee (no color!) for 4-5 minutes. Add a little EVOO if needed. Add cracked pepper, salt and garlic, sautee 1 min.

• Add vodka and simmer 1-2 min until mostly evaporated

• Add chiles, tomato paste and cream, whisk together well, cook 2-3 min until paste darkens

• Add heavy cream, butter and sugar, reduce 2-3 min whisking to combine

• Add pasta water and cheese, then whisk for 1 min. Check now for salt and adjust if needed. Remember, you still have some salt with the pasta coming!

• Add cooked pasta, toss well to combine. Return sausage to pan, combine well

• Garnish with more cheese and parsley!

PILSNER POWER PILSNER POWER

Light and drinkable with

just enough

hop bite to keep things interesting, these Ohio Pilsners are primed for summer

By Jack McLaughlin

by Sarah Pfeifer Story Design by Bryce Patterson

From the kettle sour to the low-proof IPA, summer beer trends come and go constantly. While many of these styles are still great to reach for in the warmer months, this year, we’re feeling a little more traditional. We’re reaching for a Pilsner.

Light-bodied and easy drinking, Pilsners are complemented by just a touch of hop bite (usually, but not always, from more mild European varieties), resulting in a refreshing beer that works on the boat, at the BBQ, and everywhere in between.

We’ve profiled a handful of great Ohio options that are available locally and in cans, so you won’t be wanting for variety, and can find each beer without much difficulty. →

Pilsner, Immigrant Son Brewery Co.

4.5% ABV

The lightest option on our list, this Cleveland beer comes in nearly a full percentage point lower in ABV than the other featured beers, with an exceedingly light body to match. If easy drinking and refreshing are at the top of your list–this one clocks in at only 14 international bitterness units as well—then you may want to reach for this Pils.

If you like this, try: Turntable Pils, Great Lakes Brewing Co.

bonifacio614 com FOR CATERING ORDER EMAIL: stephanie@hirayahospitality co 614-914-8115

tuesday friday: 4pm to 6pm BOODLE NIGHTS

Photos

Pool Party Land-Grant Brewing Co.

5.4% ABV

Remember all that stuff we said about milder European hops? Throw that out the window for this beer. What sets Pool Party apart is its use of “Southern Hemisphere” (typically a synonym for those coming from New Zealand) hops, including Wakatu and Motueka. If you want a local option with hops that are bolder and more citrus-forward, this is the Pils for you.

If you like this, try: Regional Snacks, Hoof Hearted (brewed seasonally)

Twelve Paladins Alsatian Pilsner

North High Brewing Co. x Gemut

Biergarten

5.4% ABV

If you’re into traditional European styles like Pilsner and don’t often reach for Gemüt, you’re doing it wrong. They’ve recently collaborated with another of our favorite local breweries, North High, to create a German-style Pilsner that’s just as great to drink as the can art is to look at (it’s seriously cool). You may even notice that the label reflects the stained glass windows inside Gemüt’s Olde Towne East Space.

If you like this, try: Papa Dodo’s, Hoof Hearted

Royal Pilsner

Dafuque Beer Co.

5% ABV

Fresh off taking home the top prize in the Ohio Brewers Association’s Mystery Beer Date for their Tripel Belgian, this new Columbus nanobrewery has a Germanstyle Pilsner ready to go for the summer months as well. The brewery officially opened earlier this year (brewing in a production space on Frebis Avenue), and while they don’t boast a brick and mortar taproom just yet, you can order their beer (including the Royal Pilsner) at dafuquebeer.com.

If you like this, try: Pils, Columbus Brewing Co.

House Beer

Land-Grant Brewing Co.

4.6% ABV

Ok, we know. This one isn’t technically a Pilsner, but it hit a lot of the same notes: a crisp, refreshing summer beer that’s pretty darn easy to drink. It relies on Pilsner malts for its light body, but it does boast fewer IBUs (14) than all but one beer on our list, meaning if hops aren’t your thing, this may be a summer brew for you to check out. Once a taproom exclusive, House Beer is now available in cans year-round.

If you like this, try: (614) Lager, Wolf’s Ridge Brewing Co.

Powell’s Huli Huli Tiki Lounge pays homage to Columbus’ tiki lineage with artifacts of the former Kahiki Supper Club, all while carving out a niche for itself

Kahiki Dreaming

By Melinda Green / Photos by Aaron Massey / Section Design by Atlas Biro

↑ Huli Huli Tiki Lounge Patio

OPEN OPEN

Let’s face it. Columbus has a collective chip on its shoulder over the demise of the legendary Kahiki Supper Club. It doesn’t matter that it’s been almost a quarter century since the giant ship-shaped restaurant on East Broad Street was torn down. We had one of the best, most theatrical, Polynesian and tiki restaurants in the nation, and we just might mourn it forever.

But Huli Huli Tiki Lounge, in downtown Powell, not only gives a glimpse of what the Kahiki was; it shares some of the artifacts and recipes that put Columbus on the map for tiki and Polynesian dining—while letting its own, modern, ebullient personality take center stage.

“We'll never be them,” Huli Huli’s General Manager Rick Ryan said. “We won't, but I can bring in pieces and a feel. We'll never experience the gong. We'll never experience the fireplace. We'll never experience that hugeness and the beauty of it.”

He continued, “But you know what? [People can say] ‘I can bring my kids here, I can bring my friends here, and I can point to this canoe, and I can tell a story in an ambiance that is transportive. I can walk into the back, and there is this huge Moai guardian that is greeting me, and I can bring my kids over here and take a picture next to that, and it will be the same as I did when I was a kid. You know, I can bring my kids in to have their birthday here, and they'll have a fun drink that they'll remember.’”

Above Huli Huli’s bar is one of the wooden canoes that used to hang from the Kahiki’s ceiling. And yes, outside, behind the patio, is the steel skeleton of one of the huge, imposing Moai torches that guarded the restaurant’s grand entrance.

“Interestingly enough, Phil Keynes, who did the original sculpture—his son is actually helping me with the restoration,” Ryan said. “We just did a restoration fundraiser for it, which is still going. We have a GoFundme, and we are getting ready to start conversations with the city. Then we'll start getting into the process of restoring it back to its former glory.”

Whether or not the Moai will have fire again is up to the City of Powell; of course, Ryan and everyone who remembers the Kahiki are hoping the answer can be yes. →

DOWNTOWN

locally brewed, globally recognized, available statewide

Huli Huli has also been gifted recipes from the Kahiki, like the beloved Smoking Eruption cocktail, red and fruity, garnished with orchid and dry ice. Next to that stand classic, modern, and seasonal offerings like a very respectable Mai Tai, Firewalk in Fiji, and the Sugarcane Sling.

Oh, and you might even find Dole Whip in your drink.

But Huli Huli takes its bar program very seriously. Ryan estimates that the staff makes 90% of the liqueurs and syrups for their cocktails, “even standard things like Curaçaos.” Among their creations are an authentic pomegranate grenadine, fresh banana nectar, a custom-blended spice liqueur, and kumquat cordial.

“It is a production,” he admitted. “But it adds to the cocktail, I think.” This goes well beyond a couple hours of prep work; the bar staff are busy all week long, developing and producing these specialty items.

And then there are the 40-ish types of rum on the bar shelf. “We dig for the rums that are available to us in Ohio, which is not as much as we would like, but what we do grab, they're fantastic,” Ryan said. “They range in all the different styles of rum that are out there. We truly wanted to make sure that even people that aren't necessarily attached to tiki but love rum have their place as well.”

Huli Huli has 20 to 30 cocktails on the menu at any given time, including an entire line of tropical, exotic, non-alcoholic drinks. There’s even a kids’ cocktail menu (also non-alcoholic, of course!), with drinks like the Shipwreck Sharky and Funky Monkey.

The Great American Beer Festival trademark, world beer cup trademark, and all related marks are owned by

↓ Rosa Exótica, from Huli Huli Tiki Lounge

The key to these popular non-alcoholic concoctions? “Balance,” Ryan said, “and don't make it an afterthought. I think a lot of people will say, ‘Oh, I gotta throw a non-alc together. Let me grab three whatever.’ A good [non-alcoholic cocktail] can actually be sometimes even trickier because you need to pull so many different flavors out and present it in a way that it's like, ‘Yes, you are thought of.’ It's not ‘Here's your Sprite. Have a good day.’”

When it comes to food, appetizers are often the most popular. The Bang Bang Broccoli (tempura battered broccoli in bang bang sauce) and Tiki Fries (topped with pork, pineapple salsa, and spicy-smoky tiki fry seasoning) are favorites. Lobster rolls and Hawaiian plates usually win out among the entrées.

Huli Huli’s property is comparatively small, and it’s often packed. “Oh, my gosh, the space that I wish we had, and we don't,” Ryan said. “We can't go underneath. We can't go above. This is it. But I love the intimacy of it, you know. We're kind of that hybrid between tiki bar and Polynesian supper club.”

He went on to describe the lines that formed on weekend mornings. “I had people waiting outside just to sit on the patio,” he continued. “They're like, ‘Are you open yet? Can we come in? Is it time now? Is it time?’ And I'm just like, ‘Let me at least take my house coat off first and get my hair out of the rollers before I get you in.’ It's always, always a great response. And it's because of that response that I always push more. What are we doing next?” →

↑ Various dishes from Huli Huli Tiki Lounge

Well, next (or, really, right now), they’re strengthening the supper-club angle with the limited-hours Tapu Room— elevated dining experience, brand new cocktails, and a slower pace. It even has its own secret menu.

“We are truly considered a destination spot. Probably close to 70 percent of our clientele is within a five mile radius of downtown Columbus,” Ryan noted. “I've got people from across the country coming to visit. I had this one lady that lived in San Diego, a flight attendant, purposefully took a 24 hour layover to come here. To come here. And I'm like, how do I not try to deliver that every single time? Because if they're willing to make that kind of journey, surely we can provide something worth making the journey for.”

It’s hard to be sad in this cheerful environment. “No, you shouldn't be. And if you are, you should probably go be sad somewhere else,” Ryan said, laughing.

“We have this conversation with many people that say when you go to a tiki place, you don't expect good food,” he continued. “Or when you go to a Hawaiian place, you don't expect good tiki drinks. But we have this match of delivering on all cylinders, and I always want to keep that.”

“That's why I love that surprise factor from people,” he explained. “They're like, ‘We didn't expect the food to be this good. I'm like, ‘Surprise!’ That's awesome. And I just smile as I walk away.” ♦

"If they're willing to make that kind of journey, surely we can provide something worth making the journey for"

↓ Smoking Eruption, from Huli Huli Tiki Lounge

A new a.m. eatery from the creators of Agave & Rye brings

By Chris Alexis

A little bit of crazy has opened in Grandview.

Loco Social, a new eatery, has taken over a chunk of space from Agave & Rye at 1295 Grandview Ave. EPIC Brands, owned by veteran restaurateur Yavonne Sarber, is behind the mold-breaking new brunch spot.

“When we opened Agave & Rye there in Grandview a couple of years ago, we knew that we wanted to do something special with the additional space that we ended up getting Loco in,” Sarber said of the new offering, which opened May 29.

“The location in general is 9,000 square feet between Agave and Loco,” she continued. “Taking 3,000 square feet for Loco gave us a great opportunity to do something we felt the community would embrace.”

Everything about the new eatery, from the menu to the design, was created with the community in mind.

“It was not made to scale anywhere else,” she said. “It was made for Grandview in particular.”

Loco Social is designed to compliment what’s already in place, not create competition.

“Stauf’s is such a valuable asset and gathering space for the community,” she said of one of the city's most popular coffee hangouts. “We didn't want to do anything that would say we're trying to compete with it, which we're not. We emphasized boba tea versus coffee. We do have some great coffee, but it's limited.”

Photos by Jen Brown Story Design by Bryce Patterson

Their menu features stuffed French toast, egg sandwiches, croissants, cupcakes, jar cakes, and a wide selection of delightful drinks. Patrons can choose from 15 boba flavors, along with frappes and fresh-pressed juice.

There are also beverages of the adult variety, with a Tiki bar featuring 48 rums.

“It has a handful of really delicious Tiki-inspired cocktails and the really fun glasses that fit into the vibe that's going on there—which has a relaxing, Hawaiian, Japanese, Tiki feel. All cocktails will have a two-ounce pour. It's a little bit different than I think we find in most locations. And we're going to be able to spike your bobas.”

And yes, she’s aware that “loco” means “crazy.”

“It's an inside joke within our brand,” she said. “If you've noticed, we tend not to fit into the mold of anything. And instead of taking it personally, we embrace it. We all have a little bit of crazy,” she said with warmth and humor.

Sarber said Loco’s Katrina White is “one of the best pastry chefs I’ve ever worked with, and I’ve worked with quite a few fantastic ones.”

“She has got such a talent, including interning with Thomas Keller, which anybody that loves pastries, their ears would perk up the minute mine did when she told me that,” Sarber said.

“So not only will we have house made pastries, croissants, desserts, and all that yumminess, but we're also making all of our bread,” she added. “So our French toast, sandwiches, baguettes, and egg sandwiches, are also housemade.”

Customer service is also a priority. They have the resources to get people their orders promptly.

↑ Interior of Loco Social

↓ Loco Social's Open-Face Toast

↓ A variety of drinks from Loco Social

“We seat 100 people, and you'll be given a little fun table marker with a pop culture reference on it that identifies you with a table number, and we will bring your food and beverage to wherever you are,” she said.

All menu items are also made fresh daily, with nothing being pulled from a freezer. Charcuterie meats and cheeses are hand-sliced, and all the pastries are hand-made. The ambiance is also designed to delight patrons.

“Once you walk in, the ceilings are exposed, making it lighter,” she said. “The restaurant has two ceiling windows; there are no windows along the perimeter and back walls. We aimed to create an open space with light, tranquil silver-blue ceilings, dark wood accents, and gilded gold ductwork. The walls are lush green with a faux living wall and a beautiful mural.”

The space also features original, framed artwork.

“I would call it more on the maximalist side, but in a chill way. Not pretentious,” she said, adding that the space features about 50 living plants.

The patio is open daily from 7:00 a.m. to 11:00 a.m. as a social space. It seats 30 people.

“After 11:00 a.m., we will share the patio with Agave,” she said. “And I think that community loves that. They love sitting out on Grandview Avenue and speaking to their neighbors. We love watching the energy on Grandview Avenue.”

Another aspect of focus? Affordability. It’s a crucial aspect as many Americans grapple with the tenuous economy.

“We want the community to feel welcome—without pressure to spend a certain amount or stay for only a certain time,” she said. “You can get that outlet everywhere with the strongest WiFi we can get. If you want to sit and work and have a homemade stuffed croissant and a bubble tea or a Tiki, you can do that.” ♦

↑ Interior of Loco Social

The owners of

are bringing authentic Mexican ice cream, savory snacks, and much more to

Casa Jalisco

Hilliard

By Chris Alexis / Story Design by Tori Smith ↓ Photo by

lenty of people find themselves with a hankering for Mexican food. We’re talking burritos, tacos, quesadillas, and the like. But how many times have people considered Mexican ice cream?

As we head into the summer months and the sun flexes its heat, more and more people are pouring into Jalisco Mexican Ice Cream, located at 5300 Westpointe Plaza.

It’s the latest offering from Susana Morales and Pablo Lopez, owners of the ever-popular Casa Jalisco, a Mexican eatery in Hilliard. And while it’s new (having just opened on April 19), it’s also existed for several years.

The concept was born in 2021 while Morales was enjoying an extended stay in Mexico, taking a vacation in her home country. She was born in Guadalajara but immigrated to the United States in 1998 at age 15. During the trip, she took some classes on how to make ice cream.

She loved it so much she decided to open a small shop. And it was going well. But there was just one problem:

She couldn’t stay south of the border forever.

“I had to come back over here because I have my restaurant with Pablo, Casa Jalisco,” she said.

As she returned to the United States, her ice cream equipment stayed behind. As time went on, Morales and Lopez focused on Casa Jalisco, their Mexican restaurant.

The ice cream shop, Paleteria Jalisco, was left in the cold. For a while. But Morales never forgot about it. And eventually, she decided to unthaw the concept and bring it stateside.

↑ Susy Morales, co-owner of Jalisco Mexican Ice Cream Photo by NV Gay

↓ Photo by Aaron Massey

↑ (From Left) Axel Jimenez, Susy Morales, Trino Morales, co-owners of Jalisco Mexican Ice Cream

Photo by Aaron Massey

↑ Photo by Aaron Massey

↑ Photo by Aaron Massey

↑ Photo by NV Gay

↓ Photo by NV Gay

↓ Photo by NV Gay

She approached Lopez about it.

“I talked to him and I said, ‘Why shouldn't I bring my equipment from Mexico and start an ice cream shop over here? I know how to do it. I know all the recipes,’” she said.

His response was pretty straightforward: “Good idea!”

The menu includes various flavors of ice cream, milkshakes, banana splits, Tostilocos (a Mexican snack mix), coconut cream, mini pancakes, ice pops, and more.

Fruit plays a big role.

“When I was little, my dad had a big fruit market that I loved,” Morales recalled fondly. “We make popsicles with a mix of fruits I know, focusing on freshness. We can try to use fresh fruit for everything and then use all kinds of fruits for everyone. Some like mango, others prefer strawberry or kiwi.”

There’s also coffee for those looking for a little boost of caffeine.

“We have espresso, American coffee, Mexican coffee. And then we have a variety of crepes, and all kinds of goodies that you can enjoy with coffee, too,” she said.

Not only do culinary offerings pop with color but so does the shop itself.

“You feel the colors,” she said, referring to the vibrant decorations that bring the heart of Mexico into the experience.

“As soon as you walk in there, you’re going to feel the atmosphere,” Morales said. “Even the smell of the flavors. Most of the people who have been there keep coming back. We’ve only been open for a few weeks and people keep coming back to try all the flavors.”

The flavors are enhanced because everything is fresh. Morales and Lopez don’t outsource anything.

“We make everything in there,” she said. “We have our popsicle machine to make the popsicles. We have our ice cream machine, too. So we make everything in there. Even the waffle cones we make in there. We make waffle bowls, too.” To learn

SPIRITS SPIRITS SUMMER

Some of the coolest places, neighborhood by neighborhood, to clink your craft cocktails together

By Sav McKee

Life’s too short to settle for a rum & Coke when Columbus is brimming with cocktails that taste like a stroll through an English garden, a midnight elote snack from a Mexican street food cart after a night out with friends, or even popping open a tin of caviar.

While there’s certainly a time & place for just a vodka & soda or gin & tonic, this summer beckons us to slow down, sip, and truly savor the allure of the craft

cocktail. After all, that’s the essence of the craft cocktail scene – transforming a simple drink into a celebration of leisure, creativity, and community.

So, we’ve curated a guide to some of the city’s coolest spots for summer sipping, neighborhood by neighborhood and area by area, ensuring you know exactly where to enjoy a more sophisticated sensory experience that lingers long after your glass is empty.

Cheers, Columbus! →

Section Design by Atlas Biro

Central Central

Downtown | Short North | Victorian Village | University District

Parable

149

S. High St.

One of the best coffee shops in Columbus also happens to be one of the best spots to grab a cocktail.

Boasting a seasoned team of bartenders and a repertoire of house-made ingredients, each drink here is as stunning as it is delicious. Whether you’re unwinding with a martini during Sunday jazz night, expanding your palate at a vermouth & sherry tasting, or savoring a Peruna (their take on a mezcal negroni) while soaking in the Downtown scene from their patio, this spot offers a pretty extraordinary experience.

The Citizens Trust

11 W. Gay St.

Whoever said Downtown was dead clearly hasn’t spent a Saturday night at this historic bank-turnedupscale-cocktail-lounge. The bar oozes style with its high ceilings, low lighting, and velvet seating, plus of course a cocktail menu that’s as unique as the setting, featuring ingredients like cookie dust, pistachio-washed vodka, and even Dijon mustard. Pro tip: don’t miss their Saturday happy hour from 7-9 p.m., where you can indulge in discounted classics like martinis and French 75s.

The Alibi Bourbon & Cocktail Lounge

843 N. High St.

This Prohibition-style bar serves some of the most colorful, beautifully garnished cocktails in the city, all in gorgeous glasses. While their extensive cocktail list might seem intimidating at first glance – with ingredients like slivovitz, amontillado, and benedictine – you can’t go wrong with any of their concoctions. Every single drink here is a delight, both for your taste buds and eyes.

↑ Photo courtesy of Cheyn Roux

The Bottle Shop

237 King Ave.

Don’t let the name fool you – this bar happens to serve some incredible bottles of natural wine at their adjacent market, but their cocktails next door are a showstopper, too. If you’re up to trying libations with sugar snap peas and fennel, or curry leaf and cumin, surrounded by eclectic furniture and vintage film projected on the wall, or perhaps under the twinkling lights on the patio, this is the spot for you.

A CASE OF THE MONDAYS:

June 3, 7 pm - The Wizard of Oz

June 10, 7 pm - Hedwig and the Angry Inch

June 17, 7 pm - Hairspray (2007)

June 24, 7 pm - Little Shop of Horrors (1986)

TUESDAY FILM PARLOR:

Coming in June - Vertigo

VOICES:

June 12, 7 pm - Milk

NOT QUITE MIDNIGHT:

June 1, 9:30 pm - The Craft

June 8, 9:45 pm - The Room

June 15, 9:30 pm - The Hunger

June 29, 9:30 pm - Butcher, Baker, Nightmare Maker

For tickets, and to receive our newsletter, visit www.drexel.net linktr.ee/drexeltheatre

Denmark on High

463 N. High St., 2nd Floor

This is the place that taught me not to judge a book by its cover. Or in this case, a craft cocktail bar by its location (second floor building in the Short North, right above a burger restaurant). Every drink here is thoughtfully curated, and after a decade of serving cocktail deep-cuts, you’d think they’d run out of ideas. Somehow, season after season, their drinks only get better and more unique. If you’re feeling adventurous, try the Champagne Wishes, garnished with mango caviar, or the Truffle Shuffle, infused with Dashi Mushroom and topped with truffles.

Lumin Sky Bar

517 Park St.

Come for the Downtown views, stay for the Gringo Taco Night cocktail that tastes just like a cup of elote from a Mexican street food stand. Located on the rooftop of the AC Hotel Columbus, this swanky bar definitely isn’t what you’d find in your usual hotel lobby. The patio, which is perfect for sipping on a Watermelon Rhubarb Mule (Wheatley vodka, fresh squeezed watermelon juice, rhubarb liqueur, lime juice, & ginger beer), is illuminated by candle-lit tables, an enormous, cozy fireplace, and of course, the stunning Columbus skyline.

↑ Photo by Emma Mortello

Ginger Rabbit Jazz Lounge

17 Buttles Ave.

A good jazz number can make any drink taste good, but in this case, sometimes the cocktails at this jazz lounge can steal the show (and that says a lot, since the shows at Ginger Rabbit are excellent). Although they offer impeccable housemade, original craft cocktails, truly their classics are where it’s at. An old fashioned here, paired with the melodies of pianos and saxophones, transport you to a different city, country, or decade, really – but the best part is that it’s all right here in Columbus, right now.

↑ Photo by Aaron Massey

North North

Clintonville | Worthington Delaware | Powell

Understory

2571 Neil Ave.

Nestled on the grounds of the historic Open Air School, Understory exudes an old-school ambiance paired with a refreshing, modern cocktail menu. Their options aren’t extensive by any means – but each cocktail is meticulously crafted. With Curio founder Travis Owens calling the shots (get it?), quality over quantity reigns supreme here. Delight in reimagined classics, like gimlets made with pineapple or green tea-infused highballs, or explore their more creative features, which might include cocktails imbued with sandalwood and carrot.

↑ Travis Owens, Understory Beverage Director, Photo by Heidi Oliver

Worthington Tavern

671 High St., Worthington

Pairing your burger and fries with an ale is so last summer. I mean, you can do that here too, but why not opt for something like the Disco Pineapple, blended with bee pollen simple syrup and Disco Dust? This neighborhood restaurant & bar is anything but your usual watering hole – the cocktails here take the word “tavern” to an entirely new level.

Columbus Makes Art

Huli Huli Tiki Bar

When you think of tiki drinks, you probably picture something very strong served in a parrot cup with palm leaf garnishes. And you’re absolutely correct. Fortunately, central Ohio touts a gorgeous, authentic tiki bar that features a vast menu of vintage-inspired tiki cocktails, reminiscent of the former Kahiki Club. The majority of their syrups are house-made here and go perfectly with their 40 different rums. It’s absolutely one of the coolest places to chill out in the Columbus area.

↑ Photo by Aaron Massey

Adelaide’s Gin Joint

2333 N. High St.

This gin-forward, Prohibition-themed jazz bar brings you back to a time where absinthe, vermouth, and chartreuse ruled the cocktail scene. Their no-frills house & classic cocktails prove that sometimes, less is definitely more, and that there’s something undeniably sexy about sipping on a Last Word while a jazz trio woos the crowd.

Rosebud’s

15 E. Winter St., Delaware

There’s a reason their motto is, “A dive bar, but make it bougie.” Just like any other dive bar, they don’t really focus on new concoctions. Instead, they offer their own “bougie” twist on the tried & true classics. Their negronis have hints of coconut and cocoa, their cosmopolitans are infused with saffron, and their old fashioneds are enhanced with chai spices. And it’s all so good.

South South

German Village | Brewery District

Lindey's

169 E. Beck St.

Amazing patio: check. Historically significant: check. Chic new cocktails from one of the city’s best behind the bar: check and check. Oscar Leyva–who took home the top spot at (614)’s Spring Cocktail Contest this year for the Japanese-inspired Haru No Hi–is leaning into both classic New York spots and his native Mexico to bring exciting new drinks to the heart of the Midwest.

↑ Photo by Aaron Massey

Antiques on High

714 S. High St.

This mid-century inspired gem initially gained fame for its sour beers, but its cocktail program has quickly become a local sensation, too. Don’t be deterred by the weekend crowds – the wait at the bar is worth it. Enjoy a frozen Miami Vice out on the patio on a hot summer day (they’re open at noon on Sat + Sun!), or the Perfect Blue, with blueberry Planteray Rum, St. George Nola Coffee Liqueur, Pasubio, and sweet vermouth, ideal for sipping next to one of the two fireplaces inside on a cozy night out.

Law Bird

740 S. High St.

Whether you’re looking for an intimate date night spot, a casual happy hour with friends, or somewhere to enjoy an exceptionally crafted cocktail solo, Lawbird always delivers. Their rotating, seasonal menus offer some of the most creative drinks you can find in the Buckeye State. Take, for example, the Disco Snax, which is like a peanut butter & jelly sandwich in liquid form. This summer, their new Disco Galaxy-themed menu promises groovy cocktails that are out of this world.

Chapman’s Eat Market

739 S. 3rd St.

It’s no surprise that one of the New York Times’ Top 50 Restaurants of 2021 also boasts an exceptional cocktail program. Chef BJ Lieberman may have been a James Beard semifinalist, but their creative drinks, which somehow pair perfectly with each dish, should receive accolades too. The Zac Saffron, with Watershed Four Peel Gin, saffron, turmeric, Campari, Casoni, Amaro Nonino & bitters is an excellent companion to their Bánh Xèo, which is Chapman’s take on a turmeric pancake. And the Shhh is Bananas, with its sesame notes, harmonizes seamlessly with the General Tso’s Cauliflower. Every sip here is its own culinary journey, too.

684 S. High St.

Alex Chien and David Yee, the beverage directors at one of the hottest spots in town right now, know a thing or two about what makes a great cocktail, considering they both made a serious push in Bombay Sapphire’s Most Imaginative Bartender competition (Chien was a finalist in 2016, and Yee was a regional finalist in 2020). Using Japanese whiskeys, sakes, and yuzu, both Chien and Yee pay homage to their cultural backgrounds and global travels, all at an unbeatable value, too.

677 Parsons Ave.

There’s something to be said for cocktails that look exquisite and even taste better. Their cocktail menu, much like their food, celebrates fresh produce and herbs, culminating in creations like the Mango Chipotle Daiquiri. Take your time here, sipping your drink leisurely under the twinkling patio lights or inside the candle-lit restaurant amidst the lush tropical greenery. It’s the perfect escape. Cobra

Comune

↑ Photo by Jen Brown

West West

Upper Arlington | Grandview High Bank Distillery Co.

1051 Goodale Blvd.

When you make liquor that's been featured in Forbes and Food & Wine, in addition to winning the best blended whiskey in America from the San Francisco World Spirits Competition for a mindboggling three years in a row (a feat that’s never happened before), you don’t really need to add any other pretentious ingredients to your cocktails. Sit back & let the house-made spirits shine through.

I Like It Like That

945 King Ave.

They’re the new kid on the block, but definitely one to look out for in the craft cocktail neighborhood. The curated cocktail bar opened inside of Natalie’s Grandview in March, and ever since, it’s become a hotspot for chic yet funky libations, with ingredients so complex that the menu is accompanied by a glossary. If you’re interested in trying unconventional, savory drinks, they feature some made with peanut orgeat, habanero pepper, sesame, and even umami brine. For those with a sweet tooth, try something under the “Botanicals & Blooms” section on the menu, like the “If You Like ‘Pink Tulips, 1926,’” featuring mezcal, coconut, citrus, mint, and a carbonic wine float.

→ Photo by Aaron Massey

Echo Spirits

985 W. 6th Ave.

Very few places in the city, let alone in the entire nation, can match the innovating cocktail experience that awaits at Echo Spirits. With elixirs masterfully infused with Bazooka Bubble Gum, rock candy, and even hickorysmoked ham, and some unexpectedly inspired by soup and the memories of an old man’s cigarette, you’re bound to be left with an experience that you’ve definitely never had before in Columbus.

The Avenue

1307 Grandview Ave. | 94 N. High St., Dublin

If you want to feel like the coolest, most mysterious version of yourself, take a seat at the bar here and order a Tom Collins. The timeless black & white checkered floor, dark wooden accents, and red leather seats definitely help set the mood, but the bartenders all seem to somehow know how to make the absolute perfect classic cocktail, too. Don’t come here expecting something fruit forward & colorful – these drinks are for a more sophisticated palate – for those who prefer vintage over contemporary, and for those who don’t shy away from vermouth & bitters.

↑ Photo courtesy of Zach Wilke

East East

Olde Towne East | Bexley

Switch

212 Kelton Ave.

Blink, and you might miss the unassuming black door hidden in plain sight on the lower level patio of East Market. This hidden gem transports you to a cozy, exposed brick speakeasy with an extremely rare selection of bourbons. You might just enjoy the best Manhattan you’ve ever had at this clandestine spot.

The Oracle

1159 Oak St.

Their drinks are every bit as eclectic as their decor. This craft cocktail haven, located in a former OTE home, almost gives you speakeasy vibes with their dark wood bar, vintage glassware, and a small backroom, where DJs around town play curated vinyl sets. One of their best kept secrets is their tiki drinks! Even if you don’t see it on the menu, ask for a Necromancer or House Corpse Reviver.

The Top Steakhouse

2891 E. Main St.

It may seem odd frequenting a 1950s steakhouse for some of the best cocktails around, but when you step foot inside, you’ll realize exactly why you wouldn’t go anywhere else for an extra dirty martini or whiskey sour. The bar area boasts plenty of seating, and if you’re lucky, you can snag a spot right in front of the live pianist. The establishment hasn’t changed much since they opened in 1955, and that’s the best part – they’ve been making the same cocktails for almost 70 years, showing that sometimes, precision & consistency never goes out of style.

↑ Photo by Heidi Oliver

Hillcrest Supper Club founder Joey Lyons is serving up a truly must-try tasting menu, and he’s doing it from a Columbus apartment

By Chris Alexis / Photos by Tyler Jamison / Story Design by Tori Smith

The sweet aroma of a home-made dinner wafting through the air. Magnetic conversations that plant the seeds of new relationships. The breakout of laughter. A new experience: Welcome to Hillcrest.

And it’s all taking place in a Columbus apartment.

Hillcrest Supper Club is a service from Joey Lyons, where he brings dinner to you or invites you into his beautiful apartment in German Village. And we’re not talking about just any dinner. This is exquisite cuisine, presented across multiple courses.

It all started when Lyons bid farewell to his hometown of Columbus in 2017 and ventured to Oregon.

“I just needed to change up my life,” Lyons said about his decision to swap the Buckeye State for the Beaver State. Before long, he was employing his photography skills to create professional images of food and cocktails for clients.

But then 2020 rolled around, and the world stepped into the pandemic. And we all know what happened to restaurants and other culinary organizations.

“All my clients fizzled because of COVID,” he said. “Just everything shut down. Nobody could go anywhere.”

Then he came across MÄS, a nominee for the prestigious James Beard Awards. And this wasn’t a typical restaurant experience.

“They did a dinner at my house, and I was like, ‘Wow, I could also sell food out of my house,’” he said. “There were no restaurants. Nobody was going anywhere. Nobody was doing anything.”

This was a path to explore that could circumvent the shutdowns. Inspired, he began his own supper club.

“It was more like a social club,” Lyons said. “It would be a bunch of our friends coming together. I served up dinner and it was really fun. The first one I did was 10 courses, which was ambitious.”

He would go on to serve 20 dinners. But he soon ran into a brick wall.

“It's been a weird past few years for the economy,” he said. “It forced me to leave there. The prices started skyrocketing out West. After COVID hit, it was just like groceries were three to four times as much money. And gas was almost at $9 a gallon at one point.”

Returning to Columbus in April 2023, he found himself missing creating those intimate dining experiences for people. He knew one thing: working in professional kitchens for unlivable wages wasn't going to fulfill him.

“I was just like, ‘I'm going to start my own project again here in Ohio,’ which has its challenges because out West I'm surrounded by natural beauty and seafood. It's just full of ingredients,” he said. “That's where caviar, and rockfish, and halibut, and salmon, and Dungeness crab, and truffle... all that stuff is just there.”

And so, while Ohio has its many advantages, he would have to be thoughtful about sourcing his ingredients.

There is one thing he did bring back home with him from Oregon: the name “Hillcrest.”

“Hillcrest is a road in Medford, Oregon,” he said. “It's a very luxurious area full of vineyards and beautiful rolling hills and good food. There was Hillcrest Vineyard, then Hillcrest Barbecue and all that.”

So, to honor his beloved time out West, he launched Hillcrest Supper Club here in Columbus, and it’s still in its early stages. In fact, there’s no website. To connect with Lyons, you’ll need to go to his Instagram page, which you can find under “HillcrestSupperClub.”

And, being Instagram, you’ll see a splendid array of mouthwatering, creative delicacies. Anyone who decides to take a peek will be equally impressed with the entrepreneur’s photography skills.

“I set up a diffusing light, and I have a really big, expensive camera," he said. "I'll just run one of the plates out and take some photos real quick and then just continue service.”

As for the food itself, here’s an interesting fact: Lyons rarely serves dairy products.

“Through my experiences, there's lots of people that can't do dairy, or there's vegans or just different people that just can't have it,” he explained. “And then they wouldn't buy the tickets. And then for food cost, to make a version with dairy and then a version without dairy, it doesn't make any sense.”

“I think it's a lot more impressive if you can create a good dish without using a bunch of dairy products,” he added. “I’ve always been impressed by Comune and their ability to execute this fantastically. It opens the door for people who have a hard time finding a place to eat because of their diets.”

One of his favorite dishes is smoked trout roe, an everything pea relish, wild botanicals, and served in a rice tartlet, resembling a mini version of gravlax.

Another notable dish involved altering the chemical state of pectin and fruit and infusing it with seaweed to create vegan fish, such as nigiri and crudo. This method allowed the creation of vegan versions of traditionally non-vegan dishes, like grilled fish or salmon.

Lyons enjoys seafood and often includes it in dinners, reflecting his personal tastes. Of course, his aim is to create dishes that are approachable for everyone, even those who typically do not enjoy seafood.

“I try to have a seafood, and then a white meat and a red meat,” he said. “And I try to feature a lot of vegetables,” he added.

He keeps it simple, avoiding distributors to the best of his ability. Instead, he sources ingredients through personal efforts, either foraging himself or relying on friends with greenhouses who supply farmers' markets. He prefers to hand-pick his ingredients directly from farms.

When it comes to meat, he ensures he obtains it straight from the farmer, avoiding any intermediaries. He believes in going directly to the source for everything he needs. He also has a contact in Oregon who helps provide the necessary ingredients.

Of course, it’s harder to procure seafood directly, especially when you’re inland here in Ohio.

Lyons revealed he might rely on a coastal manager or, alternatively, Tensuke Market, which boasts an excellent seafood program and highquality products.

He typically offers seven courses but noted there are some “secret ones” peppered in.

“I just keep the treats coming in,” he said. “I'll do a little palate cleanser in there. Sometimes it starts out with something extra, depending on what's going on with my prep. I try to create a small bite to say, ‘Hey, welcome in.’ It goes with a little glass of champagne that I pour for everybody. It's just a fun little party.”

And parties like these aren’t quick affairs. They’re meant to bring people in connection, usually around 10 at a time, sharing not only food but fun and impactful conversations. The shortest dinner Lyons has pulled off clocked in at two hours.

“But then people are welcome to stay and hang out because mostly what I am selling is an experience, an evening of entertainment and hospitality,” he said.

And that’s all it’s meant to be, a meaningful evening of connection and conversation with less than a dozen guests around you eating a variety of incredible food.

Curious? Find Hillcrest Supper Club on Instagram. Shoot over a DM, and you’re on your way to a magnificent evening.

↓ Joey Lyons, Owner of Hillcrest Supper Club

From

Columbus to Cuyahoga Falls, here are six Ohio wineries to explore this summer

By Laura Hennigan Story Design by Tori Smith

After carefully selecting a bottle of vino, you make your way onto an expansive deck overlooking acres of vines, and sit back and savor that first sip while watching the sunset. Is this Napa Valley? No, it’s still Ohio, but you’re visiting one of the many hidden gems scattered across the state.

It turns out that Ohio plays host to over 200 wineries who handcraft their own varietals, often using grapes and other fruits that they have grown themselves. Each location offers a unique experience, from patios situated on Lake Erie, to funky urban spaces, to renovated churches in small towns. There is truly an option for everyone, even novices who are still figuring out which wines they prefer. And summer is the perfect time to explore a few of our favorites, no matter where your travel plans take you.

Wyandotte Winery

4640 Wyandotte Dr., Columbus

Situated in a quiet neighborhood near Blendon Woods Metro Park, Wyandotte is the OG winery in central Ohio, having been around since 1977. The original owner, Floyd Jones, built a cottage that could serve as both a winery and a home for his family. The production facility is housed in the cellar and the first floor is designated for the shop and tasting room. Wyandotte crafts a variety of wines, several of which pay homage to Ohio landmarks, including the Statehouse Cabernet Merlot blend, Tower City Cabernet Sauvignon and Santa Maria Delaware semi-sweet.

Sarah’s Vineyard

1204 W. Steels Corners Rd., Cuyahoga Falls

Tucked inside Cuyahoga Valley National Park, Sarah’s Vineyard offers a relaxed, rustic atmosphere just down the road from Blossom Music Center. The winery opened in 2007 and is highlighted by a large tasting room that was built from a hand-hewn 1840s barn frame. It has since added a loft area, pavilion and deck, where visitors can view the vines that grow nine varieties of grapes, including Vidal, Seyval, Frontenac, Cabernet Franc, Chambourcin, Traminette, Cayuga, Niagara, and Rubiana. These are used to craft their selection of wines, from American Red Table to sweet Sangria, all of which go perfectly with their wood-fired pizzas.

Good Vibes Winery

2 S. State St., Westerville

When strolling through Uptown Westerville, be sure to make a stop at Good Vibes Winery, which boasts over 20 handcrafted wines that are made on-site. They source grapes from all over the world to produce their varieties, each of which is named after a famous song. White lovers should plan to sample the Pretty Woman Riesling, Satisfaction Viognier or Superstition Chardonnay Blend, while fans of red will enjoy the Slow Ride Shiraz, Lady in Red Cabernet Sauvignon or Let It Be Bordeaux Blend. All are available by the tasting, flight, glass or bottle, and can be paired with snacks like gourmet popcorn or warm bread with olive oil.

Gideon Owen Wine Company

3845 E. Wine Cellar Rd., Port Clinton

The site that houses the Gideon Owen Wine Company has a long and storied history, having first been established as the Catawba Island Wine Company back in 1870. It then changed hands and names several times before being sold and rebranded in 2020. In 2022, the business began crafting wines on-site again, utilizing the lower cellar and adjacent wine barn as production areas. Guests can sample one of Gideon Owen’s own varieties, or choose from one of the dozens of other wines available. There is ample seating inside, but a spot on the spacious patio promises plenty of lake views.

M Cellars Winery

6193 S. River Rd. W., Geneva

After opting for a glass or a flight, visitors who make their way to a table on the back deck of M Cellars might feel as though they have momentarily transported themselves to California. Rolling fields of grapevines stretch as far as the eye can see, each one growing the grapes used to produce the boutique winery’s varietals, including Riesling, Chardonnay, Pinot Gris, Gruner Veltliner, Pinot Noir, Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot. Wines are produced and bottled on-site, using state-of-the-art European equipment to ensure quality and maximize the flavor profiles.

South River Vineyard

6062 S. River Rd. W., Geneva

Built in a century-old church, South River Vineyard offers a peaceful environment for enjoying one of their excellent and creatively named wines. While traditional options like Chardonnay and Pinot Noir are available, we recommend branching out and trying a glass of one of the blends, which include Creation, Trinity, Exodus and Karma. No food is served at South River, so pack a picnic and enjoy your meal al fresco in one of the many outdoor spaces, including a veranda, pavilion with fireplace and rooftop patio. You can also follow a path that leads to their sister property, Red Eagle Distillery, which serves house-made spirits and cocktails.

↑ Saignée Rosé Wine from M Cellars

SIP INTO SUMMER

snack attack SNACK ATTACK! Outrageous Alcohol

(614) editor Jack McLaughlin and the Stock & Barrel team sample Ohio vodkas of all varieties

By

As our Summer 2024 issue of Stock & Barrel is dedicated to finding some of Columbus’ coolest cocktail spots, it only makes sense that our “Snack Attack” segment has subbed out snacks for a handful of Ohio vodkas.

And yes, we’re aware that vodka is not food. Using our brand-new vodka created by Highbank Distillery Co. as a control, we progress from the least to most unusual drinks on our docket, ending with a pizza-infused spirit from a local distillery. Buckle up, Columbus. And whoever you are, wherever you are reading this, please drink responsibly. →

Jack McLaughlin / Photos by Sarah Pfeifer Story Design by Bryce Patterson

614 VODKA

HIGH BANK DISTILLERY CO.

Created by the fine folks at High Bank Distillery Co., we’re using this recently-released spirit–billed as “Ohio’s house vodka”–as a control for some of the more off-the-wall varieties you’ll see further down the page. And it’s a pretty darn good control, if I do say so myself.

Coming in at 40% ABV, 614 Vodka is clean, crisp and smooth. Distilled from corn and Ohio apples, the latter leaves a hint of fruitiness that not only makes the new vodka a bit more unique, but invites its use in any number of fruit-forward cocktails, and more.

If you don’t feel like making one yourself, High Bank Distillery Co. is offering a variety of cocktails (on their brunch menu) using 614 Vodka.

HEART OF GLASS

TOLEDO SPIRITS CO.

The only non-Columbus vodka on our list is a strawberry-flavored drink from Toledo Spirits Co. And did we mention the bottle is, like, really cool? Since fruited vodkas aren’t necessarily the craziest thing ever, Heart of Glass was next up after 614 Vodka.

But this one isn’t like most fruit-flavored vodkas. According to the distillery, their flavoring process “treats a flavored vodka like gin and incorporates the whole strawberry.” And it’s apparent. While we were getting a whole lot of sweet, strong strawberry aromas on the nose, this offers the dynamic taste of a real strawberry in place of its clearlyartificial substitute.

FEATURES MONTANA INSPIRED INGREDIENTS INCLUDING HUCKLEBERRIES, GROUND BISON, TROUT, ELK & FRESH SAGE.

MIKEY’S LATE NIGHT SLICE PIZZA PIE’CHUGA

451 SPIRITS

Speaking of drinks that shine in the right context, 451 Spirits’ PIE’Chuga (pronounced Pie CHEW-ga) is one that—among Columbus booze veterans–at least, likely needs no introduction.

According to 451 founder and owner Chad Kessler, this pizzainfused vodka (yes, you read that correctly), was inspired by a unique version of mezcal called Pechuga, which suspends a chicken breast in the neck of the still, rendering chicken flavor into the drink.

He’s doing something similar, just with vodka, and pizza from Mikey’s Late Night Slice.

As you can imagine, this lends itself to some unique flavors. While most people tend to opt for it as a Bloody Mary base, Kessler also created a pineapple pizza-themed cocktail using PIE’Chuga, Plantation Pineapple Rum, lemon juice, lime juice and chili-pineapple-agave syrup.

HONEY VANILLA BEAN

While I continue to accidentally call this brand OVO, Drake had nothing to do with the production of this vodka. Instead, OYO, a subset of Columbus’ Middle West Spirits, is behind this one. And it’s definitely interesting.

The flavors themselves are great. In fact, the spirit earned 91 points, an “exceptional” score from tastings.com, a Gold Medal from the Beverage Tasting Institute and a Gold Medal from the National Honey Board Spirits Competition.

My only hangup with these flavors is a mental one, and this falls mostly on me, but my brain keeps going back to Yankee Candles. Either way, if you find the right drink, this one’s a winner, too.

OYO

BEST SERVED OUTDOORS