NOWAVAILABLE
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Michigan-based Savvy Sliders has entered the Columbus market, and brought its signature burgers and fries along with it. For the full story, go to p. 56.
PHOTO BY ANDREW WHITE
BIG PICTURE
ALL AMERICAN EATS
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After nearly 30 years, Al’s Delicious Popcorn continues to make its mark on the Buckeye State, one kernel at a time
Check out what’s wild, wonderful and delicious in the mountainous home of WVU
This unique regional pizza style you’ve probably never heard of is slowly making its way into Columbus
CULINARY MORGANTOWN,GETAWAYS:WEST VIRGINIA
Summer dining doesn’t mean you’re relegated to anything you can suck through a straw. In this season’s cover section, we’ve rounded up an entire meal’s worth of eats designed to cool you down.
A SLICE OF OHIO
COVER PHOTO BY SARAH PFEIFER CONTENTS
BAKING IT HAPPEN
POPPING OUT!
How one family-owned Italian bakery has quietly been a cornerstone of Columbus breads, buns and sweets for half a century
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The smash burger. The Juicy Lucy. Whatever weird steamed version Connecticut has going on.
From the Editor
The hamburger is America’s culinary touchstone. Every state has its own iteration, and every person has their own favorite as well.
So take a bite Columbus, and welcome to American (M)eats.
In this issue of Stock & Barrel, with colder weather coming on and tailgate season kicking into full swing, we want to highlight not only the deliciousness of Columbus burgers and hot dogs, but also what they stand for.
JACK MCLAUGHLIN Editor-In-Chief
You can’t ever separate food from the culture it’s made in, and that’s honestly part of the fun, how what we prepare represents, in some oblique way, shape or form, who we are.
You can grab a $50 burger from Gordon Ramsey the same way you can grab a $2 fast food one. In Columbus, you can find hamburgers in elite-level eateries just as easily as you can find them at an unassuming bar. And oftentimes, it’s the little guys doing it better.
doesn’t necessarily give the advantage to the Michelinstarred chef or the million-dollar kitchen setup.
(614) Magazine 458 E Main St., Columbus, OH 43215 Office: (614) 488-4400 | Fax: (614) 488-4402 Email submissions to: www.614now.comeditor@614now.comCreatedby PUBLISHER Wayne T. Lewis CHIEF EXECUTIVE OFFICER Lindsay Press EDITOR-IN-CHIEF Jack McLaughlin COPY EDITOR Sarah Sole CONTRIBUTING PHOTOGRAPHERS Aaron Massey, Sarah Pfeifer, Jordan Middlebrooks, Leonardo Carrizo, Andrew White CONTRIBUTING WRITERS Jack McLaughlin, Melinda Green, Sarah Sole, Jim Fischer, Ray’Anthony Bruster Laura Hennigan, Ellyn Briggs CREATIVE DESIGNERS Bryce VictoriaPattersonSmith FREELANCE DESIGNER Paul Barton VIDEO PRODUCER / EDITOR Austin Black DIRECTOR OF MARKETING Justynne Pride MARKETING COORDINATOR Julia Attanasio ADVERTISING DIRECTOR Meggin Weimerskirch SENIOR ACCOUNT EXECUTIVE Mindy Wilhite ACCOUNT EXECUTIVE Paul VanHorn BRAND MANAGER, 614 LAGER Lizzy Saunders Questions about advertising? Scan here!
This universality carries over into where they’re prepared, too: literally everywhere.
Without getting into the politics of our country, there’s something so fundamentally American about the hamburger, about the way it’s not only so widely available, but the way it levels the playing field and
So…we meat again
So whether you like your burgers tripled up and thick, or as thin as can be; whether you prefer them rare or of the black bean variety, we want to celebrate burgers and the way they stand for what we like, and who we are.
614NOW.COM FALL 2022 13 CALENDAR From pizza to pumpkins, this fall is packed with delicious food-related events all around Columbus. We’ve put together some of our favorites so you don’t go hungry. Columbus Fall Brew Festival October Location:1Huntington Park Burger & Beer Week October Location:17-22Columbus, OH The Hot Chocolate Run Nov. 20 Circleville Pumpkin Show October Location:19-23Circleville
Beer gods and rock gods unite. Brewdog has partnered with one of the very best bands in the metal world – Lamb of God – to bring you the world’s first non-alcoholic beer collaboration. Proudly brewed and canned in their Columbus Ohio brewery, meet Ghost Walker.
STAFF PICKS
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By Stock & Barrel staff
↑ Black Cap Hot Sauce
get every topping the restaurant offers except for mushrooms, because I’m mildly allergic. And sometimes I even get mushrooms too.
Jack McLaughlin Editor
PRODUCTS WE'RE LOVING
My burger would be American cheese, onion, PICKLES, tomato, lettuce and mayo- and much like Mindy—Pickles!!!! Every now and then I'll stray and do Swiss and shrooms with A1
Meggin Weimerskirch Advertising Director
Jennings Java Chai Oat Latte
Pickles, lettuce, pickles, tomato, and did I say pickles??
↑
Lindsay Press CEO
Mindy Wilhite Senior Account ExecutiveBryce Patterson Creative Designer
Maple Infused Creamed Honey Maple infused honey is perfect for your morning toast or in your coffee. We also love to drizzle it on top of vanilla ice cream. Customers also love to spread it on pancakes or waffles.
Paul VanHorn Account Executive
My preference: Lettuce, tomato, pickles and cheddar cheese.
Fermented, unfiltered, probiotic, vegan, all around badass hot sauce that's mild on heat and WILD on flavor
↑
Say cheese(burgers)!
Since we’re digging into some of the best burgers Columbus has to offer in our fall issue of Stock & Barrel, we asked the 614 staff how they like their burgers. Here’s what they said:Iusually
Some people don’t like tomatoes but I feel no burger is complete without them – I will die on this hill.
You’ve had everything else in a can, so why not your morning coffee? This flavorful pick-me-up is a great way to enjoy a quality coffee, hassle-free
LAMB OF GOD X BREWDOG
My perfectly topped burger is a cheeseburger with lettuce, tomato, pickle, mayo and ketchup.
↑
now playing...
Tasting Columbus: Icarus Sandwich Shop
now playing...
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:
“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. →
Have you checked out our new TV show
PRES S PLAY 614 VIDEO
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Tasting Columbus: Ohio Brewing Company
Big, bold, beautiful, and the stuff of myth turned reality, Icarus is creating some truly incredible sandwiches! From the creators of Fox in the Snow, Icarus' philosophy is to serve up the biggest, most beautiful sandwiches and send your taste buds high into the sky. →
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.
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chocolatecafecolumbus@homeonhallmark@6_1_pho@citytavern.columbus@ohiofoodlover
@
614NOW.COM FALL 2022 17 @@onehailofacookiebreakfastwithnick@fcbus_d.eats@columbusgrub@modacbus@corelifeeatery_lennox@twoclawswesterville@cbusfoodfanatics@localcantina
Inspired by “Predator” and driven by perfection, Matt Rivera crafts customs knives from his Bexley home studio
By Ray’Anthony Bruster / Photos by Jordan Middlebrooks / Story Design by Paul Barton
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↓ Matt Rivera posing with homemade knives
So he sought out a class to learn more about the craft. In the fall of 2019, Rivera took a course with Josh Scott-Knives, a professional knife maker who lived in Ohio.
The class was only the beginning. Rivera continues to educate himself using the internet and now makes knives more regularly. Today, It takes him almost a week to craft a single knife. The forging process would take two to three days with more free time, he said, noting he hasn’t committed to knifemaking full-time. Yet.
“They always had cool knives,” he said. “I don't know any kind of fighting styles. And I don’t go hunting. I’ve always liked knives. I don’t know why. I like to make things, and eventually I decided I wanted to learn how to make knives.”
K
“He did a whole course on the style of knife making called stock removal, which is mostly what I do. Where you’re using a grinder most of the time instead of a hammer and anvil,” Rivera explained. “So that really got me into knife making.”
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nives have always been a point of interest for 39 year-old Bexley resident Matt Rivera. But if you ask him why, you’re not going to get a pretentious statement about craftsmanship or platitudes concerning the inherent worth of DIY. You’re going to get the truth.
And the truth, according to Rivera, stems in part from his love for action movies like “Predator” and “Rambo.”
The forging process for Rivera’s knives →
← Rivera’s knives in action
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"I've always liked knives. I don’t know why. I like to make things, and eventually I decided I wanted to learn how to make knives."
“I want to get into kitchen knives because that’s definitely something that’s more recognizable. More people know what a kitchen knife is more than other custom knives,” he explained.Inthenext
five years, Rivera says the goal is to be a full-time knife maker. He’s made a couple of sales to family and friends but not enough to quit his day job.
But being an independent contractor has its benefits. Rivera said he likes to stay flexible so he can make time for projects. He usually works alone in his two-car garage that he’s converted into a “Thestudio.home forge, I actually built that in 2020. Right at the beginning of the lockdown of COVID. Before that I was using a blowtorch inside of a cinder block just to create a little heat area. So that pushed me even further; having the right setup,” Rivera added.
To learn more, https://www.etsy.com/shop/mattrivera/?etsrc=sdtvisit:
Rivera makes custom knives, but he plans to expand into different styles in the near future. Especially kitchen knives.
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Currently,quickly.”
His knives vary in size and depending on the knife the price will vary too. Rivera also makes holders for the knives so the customer can keep it sharp, but keep it safe, as well.
Rivera said there are several different steps to the knife making process, and he enjoys the entire process.
“I like grinding the actual shape of the knife,” said Rivera while picking up a small pocket to demonstrate its rough edges. “So when I’m grinding down to the final shape… it’s easier and you see more of a difference within just a few minutes. So that’s kind of like one of those satisfying stages where you see your results fairly
(20WESTERVILLES.STATEST.UNITKWESTERVILLE,OH43081614)800-6422 www.dicarlospizza.com BEXLEY2376E.MAIN DUBLINCLINTONVILLEBREWERYST.DISTRICT940S.FRONTST.2285N.HIGHST.45N.HIGHST. www.harvestpizzeria.com SPECIAL ADVERTISING SECTION ( 614 ) PIZZA TRAIL 415FRANKLINTONW.RICHST. / (614) 372-5983 www.yellowbrickpizza.com EAST MARKET 212 KELTON AVE / (614)725-5482 SHORT NORTH 674 N HIGH ST, COLUMBUS, OH 43215 ( 380 ) 210-0197 @pieofthetigerofficial
Story Design by Bryce Patterson
I
→
By Sarah Sole / Photos by Leonardo Carrizo
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"We follow a good recipe, and we don’t really try to change much,” said Marco Auddino, who as vice president manages daily operations.
↓ Finished baked goods in Auddino’s production facility
How one family-owned Italian bakery has quietly been a cornerstone of Columbus breads, buns and sweets for half a century
t’s been over 50 years since the Auddino family first began baking bread out of a small 500-squarefoot space on Cleveland Avenue. Two locations later, new generations of the family are managing a product that remains largely the same.
↓Baking in progress at the Auddino’s facility↑
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Marco’s parents, Michele and Rosa Auddino, opened the bakery with Marco’s uncle, Tony Cordi. The family immigrated from Italy; Michele and Rosa both lived in the Calabria region and grew up in the same neighborhood.
In addition to selling directly to customers, Auddino’s delivers sub buns, hamburger buns, brioche, kaiser rolls, and small dinner rolls to about 300 customers a day. Seven routes run through the Columbus area going as far as Dayton.
Though the business enjoys a steady following, the family had to work hard to get here.“Blood, sweat, and tears, seven days a week,” Marco said.
Once the two got older, Rosa went to the U.S., while Michele moved to Germany to learn how to become a master baker. After moving to Canada, Michele eventually moved to the U.S., where he reconnected with Rosa. The two got married, and Rosa, who was a seamstress with Lazarus, used her $500 check to open the bakery.
Since founding Auddino’s Italian Bakery in 1968, the family has steadily worked for decades to build the business it now has today. And while many Columbus residents make patronages to the storefront at 1490 Clara St. for sweet treats and breads, they’re also getting a taste of Auddino’s time-honored tradition at restaurants, mom and pop pizza shops, and eateries across the central Ohio area, including many of your favorite burger buns.
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SEVENANDBLOOD,SWEAT,TEARS,DAYSAWEEK...
Thebox.dough is held there for 12 to 24 hours in a big cooler before it’s ready to bake.“That’s how we get our good flavor,” Marco said. “It takes a long time to make a good, quality product.”
Baking in progress ↑
To learn more, follow Auddino’s Italian Bakery on Facebook
The business is still very much a family affair. Marco’s brothers, Roy and Dante, work at the bakery, as do their children. Marco’s cousin Vince moved into Tony Cordi’s role, now serving as general manager.Though generations of the family have now moved in to take charge of daily operations, the baking itself hasn’t changed. A majority of the equipment is sourced from Italy. The key though, is the proof
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After they grew out of their small space, the family moved the bakery to a larger location on Cleveland Avenue, and in 1991 moved to their current space, a 20,000-square-foot facility. Michele still serves as the owner, while Rosa runs the storefront with Marco’s daughter, Brooke.
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↑
↑
Baking in progress
Mike Auddino beside a spread of finished goods
By Jack McLaughlin / Photos by Sarah Pfeifer / Story Design by Paul Barton
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These spooky seasonal beers are what we’re reaching for to get in the mood for Halloween
BrewDog x Lamb of God, Ghost Walker N/A Seventh DecorativeSon,Gourd (6.8% ABV)
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And it just so happens that I am one of those people.
As a craft beer nerd and a stalwart fanboy of the Columbus brewing scene, the month or two before Oct. 31 just so happens to be my favorite time of the year to indulge in a drink or two. And Halloween beers are the reason why. So keep those pumpkin carving knives ready, and fluff out your favorite old pillowcases for trick or treating, here are our goto seasonal brews for the fall!
or some people, Halloween is a lifestyle, not just a holiday. They spend the entire month of October watching scary movies, diving into local ghost lore and even draping their houses in spider webs and mummy wrap.
Wolf's Ridge, Slice
While more than 1,000 pounds of pumpkin are used to brew it, the smooth, sweet malt body is the star of the show in this craft beer. The addition of cinnamon, ginger and vanilla round everything out and create the classic fall flavors we’re after this time of year.
F
BrewDog has paired up with longtime metal fixture Lamb of God for this unique non-alcoholic (technically, it’s less than 0.5% ABV) IPA riff. It’s billed as the world’s first alcohol-free collaboration beer, so grab some while you can!
(6.5% ABV)
Another pumpkin beer? Not so fast. Seventh Son throws us a refreshing fall curveball with this fan favorite. Decorative Gourd is brewed with butternut squash instead, which leads to flavors that are unique among seasonal beers, but still in that same familiar ballpark.
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Ale (7.3% ABV) Pump’kinOuterbelt,the Brakes (6.9% ABV) While this one isn’t local to Columbus, it’s Ohiobrewed, and widely available in the Arch City. Created with real pumpkin, cinnamon, nutmeg and ginger, Masthead’s house pumpkin ale is a fall seasonal that won’t let you down. Fairfield County’s largest craft brewery is quietly turning out solid beers in spades, and this autumnal ale is no exception. Another brew that opts for butternut squash, this amber-colored beer also includes a unique blend of spices, such as cinnamon, clove and allspice. Sip SPOoK Y, Columbus!
HayrideMasthead,Pumpkin
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After nearly 30 years, Al’s Delicious Popcorn continues to make its mark on the Buckeye State, one kernel at a time
By Ellyn Briggs / Photos by Andrew White
Story Design by Victoria Smith
Three new locations have popped up under Jan and Scott’s leadership; a retail-only stall at Hilliard’s Center Street Market, a full-service kitchen and storeroom in Cincinnati’s Over-the-Rhine neighborhood, and a “hybrid shop” in Pickerington that sells both freshly popped and prebagged options. The latter opened in August 2022 inside the former home of Fat Baby’s Popcorn, making it their newest location.
The Bairds accepted. They’ve been running—and growing—Al’s Delicious Popcorn ever since.
That’s how she and her husband Scott Baird became owneroperators of Al’s Delicious Popcorn.
The long-standing Columbus snack shop, formerly known as The Popcorn Outlet, was started by Al Voelkel in 1985. Voelkel ran the Bethel Road store until his passing in 2004, when Jan’s cousin, Sharon Schrock, purchased the business and renamed it in his honor.
In 2018, Jan and Scott—both winding down successful corporate careers—were ready to take on a new challenge and be closer to family. Upon hearing this, Sharon offered to sell the shop to them.
Al’s is also the official gourmet popcorn sponsor of the Cincinnati Reds.
↑ Al's Delicious Popcorn, assorted flavors
“We want to make the highest quality popcorn, and we want every customer who walks in our doors to be welcomed like they’re family,” said Jan. “That’s really what drives our approach to the business.” →
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“We decided we wanted to get back to Ohio,” said Jan Baird.
But more than anything, their focus lies on making a daily impact through the “universal magic” of popcorn.
The Bairds cite a “culture of support” for small businesses among the Central Ohio community as a primary reason Al’s has been able to thrive, even amid the pandemic and other economic challenges.
For more information, visit alspopcorn.com
“Anyone can go into the grocery store and get their popcorn, but they still chose to come out for us. It’s so wonderful,” Jan remarked.
↓ Packaging Al's Delicious Popcorn
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Their testing process, which takes approximately six months from flavor idea to finished product, is vigorous. Multiple rounds of feedback and refinement are involved, first among Al’s employees and then later with real customers.Some fan favorites include White Chocolate Strawberry, Chicago Style, and Vanilla Butter Nut. Those with more daring palettes can look to flavors like Pizza, Dill Pickle, Jalapeno Beer Cheese, or Peanut Butter and Jelly. A Pumpkin Soup popcorn is also in the works for a fall rollout.Inaddition to their brick-and-mortar shops, Al’s offers catering services and sells both wholesale and directto-consumer online. They ship to popcorn enthusiasts worldwide—even as far away as Phuket, Thailand.
↓ Al's Delicious Popcorn, on store shelves
But there is still lots more yummy fun to be had right here at home; the Bethel Road and Cincinnati locations each offer free twice-weekly kitchen tours and tastings.
“We’re carrying on the belief that Al [Voelkel] had about sharing the business with the community,” Baird said.Tours begin with a short educational video, followed by a behind-the-scenes look at Al’s popcorn chefs’ work and the final bagging process—which is still done by hand. And if you take the tour here in Columbus, you might run into one of Jan and Scott’s children—Megan, Alexa, Greyson, or Sophie—all of whom have played “critical roles” in helping to grow the business in recent years.“It’s been such a joy to be able to spend time together in this way,” Jan said. “And I think our employees feel the same. They’re truly an extension of our family.”
This strategy calls for constant innovation, particularly when it comes to popping practices and flavor offerings. Al’s currently produces more than 100 different flavors, but the Bairds are always on the lookout for new ideas to test—both from the professional flavorist they hired and via customer suggestions.
When they’re not in stores, the Al’s team can be found at various food or charity events around the city, including the Columbus Zoo’s ‘Zoofari,’ where they give away 2,000 bags of popcorn each year.
Looking ahead, the family hopes to one day expand the operation beyond Ohio. They’re currently evaluating different locations and models to do so.
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↓ Al's Delicious Popcorn,
↑ Jan and Scott Baird, owner-operators of Al’s Delicious Popcorn.
on store shelves
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Story Design by Victoria Smith
This unique regional pizza style you’ve probably never heard of is slowly making its way into Columbus
By Sarah Sole / Photos by Aaron Massey
↑ Briar Hill Pizza, at Meatball Mafia
issing Jimmy’s is the second Columbus-area business venture for brothers Robert and Vinnie DelliQuadri. It’s also the first spot in Dublin that now offers a style of pizza that’s still relatively hard to find in Columbus.
Made with a bready dough, Briar Hill pizza features red sauce, peppers, and romano cheese. It’s become increasingly available three hours southwest of its birthplace, as more Youngstown natives have relocated to Columbus and featured it on their menus here.
in box
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“It’s just the quintessential Youngstown pizza,” Robert DelliQuadri said.
↑ Briar Hill Pizza
M
The DelliQuadris, who are Youngstown natives, first launched their Meatball Mafia food truck here in 2016. In 2020, they grew their concept into a brick and mortar location at 5354 Center St. in Hilliard. But when they designed their signature meatball-centric menu, the brothers made sure to include Briar Hill pizza, a tradition unique to the Northeast Ohio region they once called home.
↑ Making Briar Hill Pizza
From Youngstown, Borgata Pizza Cafe owner Ed Bisconti has taught his staff now to make Briar Hill pizza. While the pizza isn’t on the regular menu, customers can order it by request. Bisconti also featured it as a special at the Budd Dairy location during Lent this past spring.
The Tavern recently celebrated its 10th anniversary this past June, and the Briar Hill has proved it has staying power.
“It’s very, very popular,” Burns said.
During the depression, residents used government-issued flour to make their weekly bread. Any leftover dough was used to make pizza in outdoor brick ovens that neighbors shared. Residents canned their own sauce, including what they could grow in their gardens—peppers and tomatoes. Those with enough money added romano cheese.
As the decades passed the tradition stuck, until it was picked up by area pizzerias.
To learn
Kevin Burns and Brad Hobbs—who own Olde Towne Tavern with Hobbs’ wife, Krista Sparks—are Youngstown natives who grew up eating cold Briar Hill pizza leftovers right out of the fridge. When the trio opened their tavern in June of 2012, the pizza was included on the menu along with other Youngstown favorites such as Wedding Soup and Monkey Salad.“It’s always been there,” Burns said.
more, visit themeatballmafia.com
The pizza can also be found at Wizard of Za, the creation of former owner and Youngstown native Spencer Saylor.
Though pizza shops in the Northeastern Ohio area began selling Briar Hill-style pizza in the 1970s, the tradition originated during the Great Depression. DelliQuadri said the pizza came out of the Briar Hill neighborhood, the first Italian neighborhood in Youngstown that was settled in the late 1800s.
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“You needed a cheese you could keep in your basement,” DelliQuadri said.
↓ Ringside Cafe's Ali
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Tailgates and sweater weather signal burger and hot dog season, to which we’ve officially arrived. Our cover section this issue takes a look at some of the best Columbus burgers you need to eat, how Columbus quietly became a hot dog hub, and a new slider concept you may not have heard of yet, but you will soon. So grab a bun, and if anyone asks whether or not you want a hamburger or a hot dog, the correct answer is both. Welcome to All American Meats. →
Colder weather has arrived, so let’s get ready to take a bite out of the best local burgers and hot dogs around. It’s burger season, Columbus.
Section Design by Bryce Patterson
FALL 2022 614NOW.COM44 ↓ Northstar Cafe's Northstar Burger
By Sarah Sole / Photos by Sarah Pfeifer
MULTIPLE59NORTHSTARPRESTON’SSPRUCEST.LOCATIONS
A North Market staple, this beef patty powerhouse offers four different iterations of the classic burger, each delivered slathered in cheese. Our personal favorite? the Spicy boi, featuring Sambal jam, pimento cheese, shaved onion, and house pickle.
One of the bigger bragging points of the Columbus food scene is the burger. Like pizza and chicken wings, burgers can easily become a hot-button topic. So we proceed with care here in sharing six of our favorite spots for burgers that will blow your socks off. →
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If not executed well, the veggie burger can easily fade into forgettable territory. Not so for the Northstar Burger, which features one of the best iterations of plant-based patties you can find in the city. Made with organic black beans, brown rice, and beets, the burger is a hit with herbivores and omnivores alike.
With cold weather and football season right around the corner, we’re digging into six quintessential Columbus Burgers that you can’t afford to miss
FALL 2022 614NOW.COM46 This unassuming yet beloved bar is a sure bet for a burger that won’t break the bank. Don’t skip this diamond in the rough. This downtown spot was formerly known as Pat & Gracie’s, but don’t let the name change fool you; their burgers are as big and delicious as ever. JOHNNIE’S TAVERN MATT & TONY’S 3503 TRABUE RD. 340 E. GAY ST.
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← Ringside Cafe's Ali
FALL 2022 614NOW.COM48 ↓ Thurman Cafe's Thurminator
614NOW.COM FALL 2022 49 Can you even call this a burger list without including this behemoth? Featuring not one but two 12-ounce burger patties, the Thurmanator is a test of any self-respecting foodie’s mettle. If you’re going it alone, proceed at your own risk. Part of the fabric of Columbus since 1897, Ringside Cafe’s burgers feature 100% Angus beef and a whole lot of heart. And with names like the “Ali” and “Oscar de La Hoya,” you can be sure they also pack a punch. THE THURMAN CAFE RINGSIDE CAFE 183 THURMAN AVE. 19 N. PEARL ST.
By Jim Fischer
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Gone are the days of soggy buns and gray meat: Columbus has embraced the gourmet hot dog, and we’re all about it
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↓ Photo by Leonardo Carrizo
Dining in Columbus has gone to the dogs. And also the coneys, franks, wieners and sausages.That crisp “snap” you’re hearing around Columbus is folks biting into gourmet hot dogs, as a growing number of shops are offering fresh, elevated takes on the traditional stadium and backyard cookout favorite. →
Newer entries into the market, including Junkyard Dogs in Linworth and Weenie Wonder in Dublin’s Bridge Park have joined established shops including the godfather of the Columbus gourmet dog scene, Dirty Frank’s Hot Dog Palace on Downtown’s South Fourth Street
Consensusstrip. among shop operators is that customers appreciate both the nostalgic simplicity of the hot dog and the care each shop takes in elevating the flavors and the experience.“There’s a lot of nostalgia that comes with the hot dog. People equate them with fun times,” Weenie Wonder general manager Brandon Mauldin said.
H o u r
That next level is a blend of curated flavor combinations plus the option for the customer to create their own gourmet dog, a staple of fast-casual dining.
At Junkyard Dogs, those curated tastes include regionally-inspired dogs including The Chicago (yellow mustard, relish, onion, tomato, sport peppers, pickle) and The Detroiter (house-made coney sauce, onion, yellow mustard) to unique takes like The Elvis (bacon, barbecue sauce, cheddars cheese, onion) and Bisconti’s personal favorite, The Chili Cheesy Onion.
H a p p y
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THERE’S A LOT OF NOSTALGIA THAT COMES WITH THE HOT DOG. PEOPLE EQUATE THEM WITH FUN TIMES
“It’s exciting to see,” Dirty Frank’s co-owner Miriam Ailabouni said. “People are rediscovering their love for one of America’s iconic foods while at the same time we’re taking it to another level.”
Tuesday Friday 4pm 6pm Cocktail and two courses for $20 1/2 off Wine Pours and Bottles $1 off Imported Beers $3 well drinks $3 off cocktails $5 Draft Beers 1577 King Ave Columbus, OH 43212 614 914 8115
with them,” Ed Bisconti, co-owner of Junkyard Dogs, said. “You can add ingredients to suit your palate, or you can try something that we’ve worked hard to create that offers that balance of flavors.”
“Hot dogs are a clean slate – you can do anything
At Weenie Wonder, signature options include the Wingdinger with buffalo sauce and bleu cheese, the Southwest with pico and Ranch Doritos, and the Dumpster, with a jojo (potato wedge), coney sauce, cheddar cheese, mac & cheese and the shops’ Wonder Sauce.
“We grill the onions and melt the cheese over them on the grill so the cheese gets this crispy crust,” Bisconti said. “It’s just a great blend of different textures and tastes.”
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Photo by Leonardo Carrizo
↓ Photo by Leonardo Carrizo
↓
“Our team members all have their favorites and are happy to make recommendations,” Mauldin said. “The signature dogs are carefully designed and they’re all inspired by (owner) Troy (Allen).”
“I love all of those things together,” Ailabouni said of the dog that pays tribute to the shop’s former West Broad Street location.
Dirty Frank’s menu includes combos for Columbus sports teams (the CBJ Dog features cheese sauce, bacon bit and jalapenos, for example), the Picnic Table (baked beans, coleslaw, relish, crushed potato chips), the Ohioana (corn relish, celery salt, optional sriracha mustard) and Ailaboini’s favorite, the Westside Bestside, with bar cheese, brown mustard, pretzel bites and cheddar cheese.
Ailabouni, Bisconti and Mauldin each made it clear that what makes these hot dogs “gourmet” isn’t just the unique topping combinations. Before you add high quality ingredients, great dogs, they said, start with, well, great dogs.
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Bisconti said his team sampled more than 50 different dogs before settling on three different dogs from Cleveland, Michigan and New Jersey. Junkyard also offers bratwurst and Italian
Weenie Wonder’s base is a beef and pork dog from Michigan’s Koegel Meats, Mauldin said.
Ailabouni explained the final piece that elevates a hot dog to a “gourmet” dining experience.
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Photo by Jen Brown
Dirty Frank’s starts with a Vienna beef dog and an Alpha Baking poppy seed bun, both from Chicago, Ailabouni said. Polish sausage, bratwurst and veggie dogs are also options.
“Theysausage.all have that ‘snap’ when you bite into them that really helps make the hot dog eating experience,” he said.
“‘Gourmet’ comes with the care we put into it,” she said. “The flavors and ingredients are important, of course, but we also elevate with service, ambiance and care that go into making it ‘gourmet.’”
↑ Photos by Jen Brown ↓
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t’s the best-kept secret in local fast food. Savvy Sliders, located on West Broad Street near the border of Franklinton and the Hilltop, has been open for eight months, although not many people know about it. A lot of the people who drive by on a daily basis do just that – drive by, according to cofranchisee Asjath “A.J.” Jabeer.
Because these aren’t just sliders; they’re good sliders. The meat is tender; the vegetables crisp, and they haven’t had time to bask under a heat lamp. Yes, the price is a little higher, but these sandwiches feel more like real food than fast food.
With a new store opening soon, quality control and customer service at the West Broad location have come to the forefront, and it shows. That new store, on North High Street near Frambes Avenue off campus, is slated to open in early September. →
I
By Melinda Green / Photos by Andrew White
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An jointMichiganexplosively-popularbasedburgeris planting its flag—and its delicious sliders—in Arch City soil
“Oftentimes, people are hesitant to try new things; they don’t know what a Savvy Slider is,” he said. “But almost every person who’s tried our food, I’ve seen once or twice a week since.”
↓ A variety of Savvy Sliders’ burgers and sides
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Not convinced? On West Broad, there’s the full Happy’s Pizza menu, as well. “You can get rib tips, slabs, calzones, the menu here is crazy,” Jabeer said. “We’ve got wings, we’ve got catfish. People stare at the menu for a long time.” And, if that’s not what you’re in the mood for, grab a generous helping of fresh banana pudding or a lactose-free custard shake.
“The biggest thing we try to focus on is the quality of the food,” Jabeer said. “All our food is fresh, quality, and made to order. Honestly, I’ve tried every single slider on the menu, and I’ve never been disappointed.”SavvySliders is a fairly new offshoot of Happy’s Pizza, which boasts 60 stores, mostly across Michigan and Ohio. Franchisees can choose one, the other, or both brands, depending on the store’s location and Columbuscompetition.waschosen as the first Savvy location in Ohio, because of the stellar performance of Ali Bazzi’s Happy’s Pizza franchise in Whitehall. “When you introduce a new concept, you want to give it to someone you can trust. You know they’re gonna do it right,” Jabeer said. Bazzi is co-franchisee of the West Broad and campus Savvy Sliders stores.
THE BIGGEST THING WE TRY TO FOCUS ON IS THE QUALITY OF THE FOOD... ALL OUR FOOD IS FRESH, QUALITY, AND MADE TO ORDER
Box #7 is probably the most popular meal, offering two sliders of the diner’s choice with a side. Savvy’s also has a hand-breaded chicken tender box, similar to Raising Cane’s, although Jabeer maintains that Savvy’s garlic toast beats anyone else’s. The crunchy, seasoned breading and succulent chicken are a delightful experience.
Eventually, they’ll phase in the breakfast menu, with items like tater tots, egg, and cheese on brioche or fried chicken on a biscuit.
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The West Broad store is a co-brand location, with stacks of Happy’s Pizza boxes in the dining room and stacks of Savvy Sliders boxes making their way out the door with hungry customers.
↓ More Savvy Sliders offerings More Savvy Sliders offerings ↑
“Everybody gets the same service. We want everyone to feel welcome. Other stores don’t do that, and we want to be different,” Jabeer said.
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Savvy Sliders is open later than most fast-food chains, and the campus location plans to be open well past midnight so students can get a substantial late-night snack.
They were friends before going into business together, and, to Jabeer, that’s critical. “We’re like brothers,” he said. “If ever there’s a customer service situation, you know it’s gonna get taken care of the right way. You can talk openly, because it’s somebody you can trust. You’re building your futures together.“And we all have other stuff going on, so even if I have something to do, I know somebody has my back.”What kind of stuff? In Jabeer’s case, he has a detailing shop in Newark and is also a communications student at The Ohio State University. His family immigrated from Sri Lanka. “We really started from the bottom,” he admitted. “I wanted to do something where my family could be taken care of.”
But back to those sliders. The beef is juicy and tender, and you’ll wish you had bought one more. Not a meat eater? The falafel burger is flavorful, richly textured, and topped with crisp, pickled jalapenos.Thefive co-franchisees in the West Broad partnership focus on customer service, even ensuring that one is always on the premises to help with any situations or questions that arise.
For the moment, he said, “it’s about managing my time properly and having discipline. Right now, it’s Savvy’s and school. Everything else is a distraction.”Therestaurant currently averages 150-200 orders a day. But, being just a few minutes’ drive from downtown and the trendy part of Franklinton, and in an area rich with regrowth, the West Broad location is poised to gain a wider audience.
So next time you think about stopping by one of the old standards for a meal, think again. Savvy Sliders won’t be a secret for long—and that’s a good thing.
To learn more, visit www.savvysliders.com
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elcome
And
Story Design by Victoria Smith By Laura Hennigan
Check out what’s wild, wonderful and delicious in the mountainous home of WVU
614NOW.COM FALL 2022 63 ↓ Morgantown, West Virginia
W to Morgantown, a friendly, walkable city situated on the Monongahela River near the Pennsylvania state line and home to West Virginia University. Made up of an eclectic blend of charming eateries, cultural arts, outdoor activities and sports, Morgantown offers something for everyone. at just over three hours from Columbus, a weekend getaway to Mountaineer Country is the ideal spot for some autumn exploring.
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Lunchskiing.means handmade pierogies, overstuffed sandwiches and craft beer flights at the Iron Horse Tavern. In the mood for something more adventurous? Grab a Bento box or sushi at the cozy neighborhood Yama Japanese Restaurant.
After fueling up, the rest of your morning can be spent exploring the Mon River Rail-Trail, over 17 miles of wooded river valley trail that’s ideal for walking, running, biking and crosscountry
Occupy the afternoon hours with a visit to the West Virginia Botanic Garden, providing an oasis from the city with 85 acres of wetlands, meadows, cultivated gardens, and hemlock forest. Stroll the historic downtown business district with buildings like the Historic Metropolitan Theater that have been in place since the turn-of-the-century, and meander through the quaint shops on Main St.
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Start your evening in the revitalized Wharf District and enjoy dinner on the river at Table 9, which celebrates each season with an everevolving menu of locally sourced dishes. If an Italian meal is striking your fancy, try the steak and portobello ravioli or chicken marsala at Oliverio's Ristorante On The Wharf →
↑ Burger at Table 9, courtesy Table 9
↓ Coffee at Zeke's, courtesy Zeke's Breakfast and Bakes
Early risers can enjoy breakfast tacos, along with waffles, potatoes and biscuits, at Zeke’s Breakfast and Bakes on High St. If you’re eating on the go, make a stop at the Blue Moose Café for signature fresh roasted coffee drinks and takeaway bites like bagels and coffee cake.
614NOW.COM FALL 2022 65 Dublin Gahanna Westerville $4 Off Growlers $3 Off Drafts $2 Off Wine/Sangria $1 Off Cocktails Happy Hour Monday-Friday | 3pm-6pm 101BeerKitchen.com ↓ Dish at Table 9, courtesy Table 9 ↓ Burger at Iron Horse Tavern, courtesy Iron Horse Tavern ↓ Entrees at Oliverio's, courtesy Oliverio's
↑ Burger at Morgantown Brewing Company, courtesy Morgantown Brewing
When visiting during the warmer months, be sure to check out the scheduled evening concerts featured at the Ruby Amphitheater in Hazel Ruby McQuain Park. National and local acts perform here regularly, offering diverse musical experiences.
To learn more, visit morgantownwv.gov
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Wind down your evening in the taproom of the Morgantown Brewing Company, serving up aptly named brews like The Dark Internet and Technicolor Tripel. Or end the night with a pop-culture inspired cocktail (we recommend a Danny Tanner and an As You Wish) at Tin 202.
↑ Drink at Morgantown Brewing Company, courtesy Morgantown Brewing
↓ Drink at Morgantown Brewing Company, courtesy Morgantown Brewing
