Why not just bring the restaurant to you? From mobile bars and coffee carts to private dinner parties and even at-home hibachi shows, we’ve found a handful of local ways to bring the restaurant home
KICKING THE BUCKET
How a group of Columbus coffee pros turned inventors redefined cold brew with a device that can make it in minutes
THE BREAD BOX
This small bakery serves up a hundred fresh sourdough loaves every week–all from a quaint neighborhood shed
NOT GOVERNED BY REASON
An inside look at Annie Pierce's cocktail bar Law Bird and their nomination for the James Beard Outstanding Bar Award
SUGAR & SPICE
And everything nice; diving into the growing trend of sweet & savory combinations gone wild
UNDERCOVER CULINARY
We’ve pinned down one of Columbus’ best kept secrets: its bowling-alley-pizza scene
BEHIND THE LINE
Meet three cooks at Chapman’s Eat Market and uncover the people behind your favorite food
From the Editor
JACK MCLAUGHLIN Editor-In-Chief
Have Your Cake and Eat it Too
For most of my life, dining out has always been about the experience, blending high-quality cuisine with the social aspect of, you know, going out.
And the whole going out thing, for me, is complicated. Whether I’m willing to admit it or we’re not, the social experience is, for me at least, a bit of a charade. While I’m not saying this is the focus–it’s more of a something always lingering in the background–socializing in new places with new people is always performative, and I struggle with the thought of constantly feeling like I have to be impressive, know the right thing to say, or have the perfect joke tucked away.
It’s a weight.
So, especially if we’re talking about dining, what’s the solution? Just don’t dine out. What I mean by that, is this: round up a few close friends, or your family, or whomever, and stay in. Especially in a burgeoning food city like Columbus, the opportunities to have top-tier chefs and dining experiences come to you–to your actual home, office, wherever–are plentiful, and growing by the day.
Our Spring 2025 issue of Stock & Barrel is dedicated to this idea, to the concept of bringing restaurant-quality experiences to your home. Our cover section is full of local ways to take professional-tier coffee, cocktails, even hibachi out of the restaurant, and put them where it is you want them to be.
This isn’t to say dining out is dead–far from it, in fact– it’s just always nice to have options. Really, it’s about having your cake and eating it too. Especially if that cake is prepared, and served to you, in your very own kitchen.
PUBLISHER
Wayne T. Lewis
CHIEF EXECUTIVE OFFICER
Lindsay Press
EDITOR-IN-CHIEF
Jack McLaughlin
ASSOCIATE EDITOR
Sav McKee
CONTRIBUTING PHOTOGRAPHERS
Aaron Massey, Jen Brown, Jordan Posner, Emma Mortellaro, Even Frere, Hannah Anthony
CONTRIBUTING WRITERS
Grace Day, Jordan Abbruzzese, Melinda Green, Laura Hennigan, Lindsey Escaja, Alex Lewis, Sav McKee, Jack McLaughlin
CREATIVE COORDINATOR
Andrew Thomas
CREATIVE DESIGNERS
Bryce Patterson
Tori Smith
Meg Rhoads
VIDEO PRODUCER / EDITOR
Austin Black
MARKETING MANAGER
Emma Mortellaro
SOCIAL MEDIA MANAGER
Zoe King
ADVERTISING DIRECTOR
Meggin Weimerskirch
SENIOR ACCOUNT EXECUTIVE
Mindy Wilhite
Paul VanHorn
ACCOUNT EXECUTIVE
Anna Gerhard
Meghan Chapman
BRAND MANAGER, 614 LAGER
EVENTS COORDINATOR
Lizzy Saunders
CALENDAR
Wine & Wanderlust
March 18, 7-10PM, $79
Location: Cooper’s Hawk Winery & Restaurant
Columbus Taco Fest
May 24-25, Free admission
Location: Goodale Park
Chicken & Beer Festival
June 7, 10AM-8PM, Free admission
Location: Dodge Park
Columbus Cigar Fest
June 12, 6-10PM, Free admission
Location: Leather & Oak
STAFF PICKS
By Stock & Barrel staff
What's Cookin'?
Dining out is fun of course, but there’s nothing like putting on your favorite oil-stained apron and dancing in the kitchen while your signature sauce is simmering. We asked our staff of self-proclaimed foodies what their signature dish to make at home would be, and surprisingly, it wasn’t Kraft Mac & Cheese.
Focaccia. Nothing beats a homemade foccaccia fresh out of the oven.
Meg Rhoads Creative Designer
Stovepop popcorn is the most underrated snack that exists. On God.
Jack McLaughlin Editor in Chief
As a recently reborn carnivore, I’ve been really getting into herby, seasoned steaks.
Austin Black
Reborn
Carnivore,
Video Producer & Editor
Crispy tofu!
Sav McKee
NOT a Reborn Carnivore, Associate Editor
Literally anything pasta related. Sausage gravy & biscuits on a weekend morning is also unbeatable.
Anna Gerhard Account Executive
My Italian great grandmother’s sauce recipe! My mom and I still make it, and we freeze it so we always have it on hand.
Lizzy Saunders Events Coordinator & Brand Manager for (614) Lager
Krema Nut Company
Hot & Spicy Peanut Butter
Your fav PB, but now with a kick!
Use this spicy spread from a local Columbus company to give your PB&J a zing, or to add some sweet notes to your homemade Pad Thai. Or, eat it straight by the jar. We don’t judge. Find it at their Goodale Blvd. storefront or online.
PRODUCTS WE'RE LOVING
Erde Orange Wine at Parable Cafe
Sure, you’ve had wine, but have you had vino coming from grapes grown in rocky clay and limestone soil, then hand-harvested and fermented & aged on the grape skins in oak? This Chardonnay and Sauv Blanc blend is rare, but Parable offers bottles of it at their Downtown café, plus more incredible natural wines to choose from.
Black Radish Creamery
Handcrafted Artisan Cheeses
Grab some seasonally curated, always cut-to-order cheeses at the Black Radish booth at North Market Downtown or at their farmstand in Alexandria, OH. The local farm and cheese shop offers lux cheeses for any occasion, including options made with raw cow’s milk and pasteurized cow’s milk.
BrootLegg Cold Brewed Espresso Concentrate
Strong enough for a week’s worth of drinks, this versatile concentrate covers it all –iced or hot lattes, coffee, and even espresso martinis. Did we mention it’s brewed from the world’s only tech that makes this cold brew in minutes, with less water, less beans, and no single-use filters? Order this concentrate online, or find some at local bars and markets, like Littleton’s.
614 VIDEO
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:
Lucky Libations: St. Patrick's Day Sipping at Fado Irish Pub Fado Irish Pub embraces its roots and immerses you in the spirit of Ireland and, with Slane Irish Whiskey, this cocktail today is as Irish as it gets. Scan the QR code to watch.
We Tried Columbus' Newest Hot Sauce Challenge Sav and Jack dive into the week's top stories, including a list of Chicken Wing related updates, a Hot Sauce challenge, and a Columbus
killer. Scan the QR code to watch.
The Local Market Making A Big Impact Grocery stores are hardly most peoples' favorite place. Littleton's is challenging that idea by making a communal style market. Scan the QR code to watch.
serial
Chapman's Eat Market | Tasting Columbus Chapman's Eat Market is a New York Times rated Top 50 Restaurants in America. Scan the QR code to watch.
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 X or Instagram to put your photos on our radar.
@ohiofoodlover
@club185
@vegfoodie614
@flyerspizza
@chop5saladbowls
@fukuryuramen
@alexa_eats
↑ Revolutionary cold brew made by BrootLegg in minutes
How a group of Columbus coffee pros turned inventors redefined cold brew with a device that can make it in minutes
By Jordan Abbruzzese
It all started in a basement. Well really, it all started with a bet. But we’ll get there in a second.
Chances are, if you have had cold brew from Brioso Coffee, Two Tigers Coffee, or even Pistacia Vera, you were drinking a beverage provided by BrootLegg Extracts. Located in a warehouse facility at 1281 South Front Street in Merion Village, BrootLegg has been revolutionizing the way cold brew is made for coffee shops and restaurants all over the city.
And sure, they have a garage door painted by popular Columbus artist Dillon Beck, and are providing services to some of the coolest spots, but you probably do not know much about the guys behind the Broot. Until now.
Eight years ago, Willy Kramer was working as a barista at the former Luck Bros' Coffee shop in Grandview when Colin Giacalone walked in. After chatting, Willy asked Colin if he’d like a “dank” cup of coffee as a bet that he couldn’t sell coffee using the word “dank” (it was 2017 afterall), and Colin said yes. Willy won the bet for five bucks, and the two instantly became friends.
After working around the coffee business, Willy and Colin quickly realized how inefficient the process behind making cold brew was. Most coffee shops make the drink by taking a giant bucket, filling it with five pounds of coffee and five gallons of water with a disposable paper filter, then letting it sit overnight. As you can imagine, this is a manual and time-consuming process that puts the coffee at risk and in the way. →
Photos by Aaron Massey Story Design by Bryce Patterson
“I was working as a barista and was surrounded by 12 buckets of cold brew one night, and noticed there was an espresso machine that cost as much as a car,” Willy recalled. “Why couldn't there be something like that for cold brew?”
So they took it to the basement in 2018. Willy, with a background in welding, and Colin with his chemical engineer knowledge, got to work figuring out how to use high pressure to make cold brew better and quicker. In 2019, the duo brought Willy’s longtime friend Chadwick Carter, a software engineer, down to see the setup.
“I instantly saw how I could help automate the machine instead of turning the valves by hand,” Chadwick said. “I was like, ‘Please, let me help you!’”
The group looks fondly on the basement days, surrounded by hanging wires, machine parts, and Willy’s welding tools. The space was small, so they literally worked back to back, dedicated to making the machine as efficient as possible.
In 2021, a prototype was ready. Leveraging their existing relationship with Jeff Davis and Haley Henderson of Brioso Coffee on E. Long St., they installed the machine and began beta testing. For the next two years, the three balanced their full time jobs with late nights and full Saturdays at Brioso. Finally, in 2022, the product was ready. The team had officially brought Jeff on board, secured funding, and received a patent.
↓ From left: Willy Kramer, Connor Koon, Chadwick Carter, and Colin Giacalone
← Willy Kramer uses his background in welding to create the Brootlegg device
BrootLegg had figured out how to make cold brew in an entirely new way, no buckets needed. Instead of waiting overnight, cold brew could be made in minutes, with less water and no single-use filters. The brewing method uses up to 50% less beans per cup, and can create gallons of cold brew at a time. BrootLegg Extracts currently has the only tech in the world making this possible.
Originally operating as PressFlow, the group adopted the name BrootLegg Extracts as a creative nod to the Prohibition Era. In 2023, they officially moved into the Merion Village warehouse, with plans to sell cold brew exclusively from their machine and further develop their technology.
The warehouse sits at 5,000 square feet, holding shelves lined with equipment and coffee beans, and a 300 square foot refrigerator the team acquired secondhand from a community center. Like everything else in their journey, they disassembled, moved, and reassembled the massive fridge themselves. To the left, the original prototype sits atop their production area, a reminder of their early experiments. The current machines are up and running, as cold brew is quickly produced in a gorgeous, deep brown color.
Currently, BrootLegg works with almost 60 coffee shops and restaurants throughout Central Ohio, providing both cold brew and cold brew extract to make espresso martinis and other specialty drinks.
Now, BrootLegg is officially two years in business, but is a venture that is eight years in the making. Moving forward, the company is currently in the middle of a push to industrialize the machine.
“Everything I have done so far has been on a small credit card sized computer,” Chadwick said. “I am moving things to an industrial computer, upgrading to more robust parts, and we're developing a new valve board.”
At the end of the day, the team is happy to see Columbus embrace cold brew in a more elevated way. As the guys laughed and joked with one another, they poured me a sample. It was clear that they felt nothing but gratitude and excitement for the journey ahead.
“We truly made something better than any of us could have expected,” Willy smiled. Colin added, “We dream of a future where this is the only way that people make cold brew. By Brootleggin’ it.” ♦
Learn more about BrootLegg Extracts by visiting brootlegg.com and following the team on Instagram at @brootlegg.
Law Bird co-owner Annie Pierce makes a cocktail →
Annie Pierce, co-owner of the James Beard nominated cocktail bar Law Bird, explains that the pillars of her business rest on creativity, passion, and a little bit of absurdity
By Melinda Green
The iconic neon side hanging inside Law Bird that glows the words, “Not Governed by Reason” is a motto rather than just a decoration.
Annie and Luke Pierce have made their weird (in Annie's words), yet approachable, cocktail lounge one of the city’s favorite destination bars. Now, they’ve been nominated for one of the most prestigious awards in the country.
“We’re just kind of riding the wave of the long list nomination,” Annie said of Law Bird’s 2025 James Beard Award semi-finalist nomination for Outstanding Bar.
While the term "long-listed" sounds a bit lackluster, it’s really not, Annie explained—unlike most of the other award categories, the Outstanding Bar category doesn’t have regions attached to it. That means that the long list of 20 contenders covers the entire nation, which is perhaps akin to the other categories’ Semifinalist designation. On April 2, the field will be narrowed further.
Being one of the top twenty bars in the nation by one of the top awards in the nation? It’s already an exciting prospect. “Oh, it's outrageous. I mean, it's just—yeah, it's fantastic,” Annie said.
“To be a place that is long-listed by James Beard—you know, you have to make those lists,” she explained. “You have to demonstrate your passion, but also your commitment to your community and your team. I always tell our staff ‘We serve people, not cocktails.’ And, so, getting long-listed is kind of like that coming to life, other people seeing that that's what we do, and that’s very emotional for us.”
The nomination creates a potential trifecta for Columbus, with Dan the Baker and Chef Avishar Barua nominated in other categories.
Law Bird is no stranger to recognition; it was named one of USA TODAY's Bars of the Year in 2024, and Annie was the winner of the 11th Annual USBG Most Imaginative Bartender Competition in 2017 (of which she said, “That was the one that I was too stubborn to stop doing until I won.”).
In an industry where cocktails often seem to be getting crazier and more abstract than ever, Annie banks on both creativity and quality.
“[Creativity is] very authentic to us,” Annie said. “That's just kind of what we've always done. I think one of the things that we do, and honestly, one of the things that the Midwest does better than a lot of other places, is balance a cocktail better than anybody's business.”
She continued, “Our thing at Lawbird is weird, but good. It's not weird for weird sake. It's weird and it needs to still be good.” →
Photos by Jen Brown Story Design by Tori Smith
After years of planning to have a small “family” of bars and other ventures, the Pierces are excited to focus on Law Bird for the time being.
“I think right now we're really coming into ourselves,” Annie said. “You know, our trajectory was quite messed up. We didn't have a global pandemic in our year one business plan. We opened four months and one week before shutdown, so that was a lot.”
“Right now, I think that this iteration of ourselves is really coming into our own,” she explained. “We've leveled up with what our physical menus look like and with what we're offering. Our team is continuing to get better and better. We’re continuing to push ourselves. I think it's bigger than the sum of its parts at this point.”
Among the 2025 highlights so far is their Menu of Modern Art, ending in late March, complete with a must-see menu design and world-class art-inspired cocktails. In April, the bar will be filled with cherry blossom festival vibes and Japanese flavors with the return of their popular Sakura City Pop pop-up. And in May…well, that menu is still a secret, but Annie’s sly smile means it will be just as big and creative as everything else.
In addition, she and Luke have found a new passion, teaching history and tasting classes. The program has grown to eight classes a month in the past year.
“Those are just so fun,” she said. “It's a thing we get to do together. We don't get to spend too much time together at the bar, so teaching the classes together is fabulous. We've met some fabulous customers and developed great relationships. And all of this turns into staff training as well. So it's all very multi-purposed, but it's just been a really great way to meet people and continue to be a voice in our community.”
Some of the class topics include New Orleans style cocktails, chartreuse and Génépy, non-alcoholic & low proof cocktails, the Ten Commandments of a Martini, and much more. The ideas always change, and the energy has been building.
It’s not hard to see why Law Bird was nominated for this award, given the dedication that shines through in everything the Pierces do.
“It's truly hard to put into words,” Annie said. “[Luke and I] have been talking about it, on and off, since we found out.”
She explained, “You know, when we opened Law Bird, we really wanted it to be a place that celebrated not just what we do, but the people who do it as well. In our industry, we're told so often, ‘Oh, you're replaceable,’ or whatever. And that never sat well with us; that has never been a part of what we wanted to do.”
Watching their own work pay off in so many different ways is a great honor—and Columbus will be cheering Law Bird on every step of the way.
↓ Annie garnishing a cocktail
“OUR THING AT LAWBIRD IS WEIRD, BUT GOOD. IT'S NOT WEIRD FOR WEIRD SAKE. IT'S WEIRD
AND
Order catering online. Pickerington, Ohio
Cocktails being mixed at Law Bird ↓
THE BREAD BOX
This small bakery serves up a hundred fresh sourdough loaves every week–all from a quaint neighborhood shed
By
Callie Luthman couldn’t believe her success. It was her first farmers market, and she had sold 50 loaves of sourdough in one hour. The next weekend, she doubled her batch, making over 100 loaves of bread. Again, she sold out. That’s when she knew her baking venture was becoming more than just a side hustle.
“I really didn’t have the dream of owning a bakery. I’m not one of those girls who has wanted a bakery since five years old baking with my grandma,” Callie said. “I wasn’t great at baking or really interested in it growing up. But sourdough in particular struck my interest.”
In 2024, she officially launched her microbakery, When I Rise Baking Co., out of her home kitchen in the Hilliard community. According to Callie, there is a movement of microbakeries across the country.
But what is a microbakery, exactly? In most cases, a microbakery is a small, at-home baking operation where a person or a couple will bake and sell goods to their communities. It’s called “micro” because the business is typically small with an intimate client-base. However, with the growing popularity of sourdough and homemade baked bread, some microbakeries are quickly blossoming into larger operations.
Initially, Callie was interested in baking sourdough for the nutritional value. She was instantly hooked.
“My husband said I lived and breathed sourdough for months,” Callie laughed. “I was baking so much so often just to master my
skill that I had a surplus of bread to say the least. I was giving it to friends and family, and people asked if I was going to make it into a business.”
At the time, Callie was primarily staying at home with her two young children until they got older. She decided to pursue When I Rise as a side hustle, but it quickly took off into a full-time job.
“It has been such a blessing,” reflected Callie. “I have met so many people and so many small businesses. It grew into something I did not expect.”
Callie’s mission is sharing healthy bread to nourish both people’s bodies and their souls, as a firm believer that food is nourishing in many ways. She focuses on baking bread with high quality ingredients, and prays over each loaf before she sends it off or delivers it. Operating her business with a “servant’s attitude” is essential to her core business values.
At the beginning of her venture, Callie was doing porch pick-up orders only, like many microbakeries. But with her recent popularity, the porch pick-ups were no longer feasible. Callie decided to think outside the box.
“This is when my vision for the bread box really came to life,” Callie said. “The bread box is a pick-up station that is a much larger space that can fit a majority of the orders at one time. I had a vision of it being at a place in town that was way more convenient for customers, where people could pick up their bread on their way home from work or after a walk around town.”
Jordan Abbruzzese | Photos by Jen Brown Story Design by Tori Smith
↓ When I Rise owner Callie Luthman braids sourdough before baking
“PEOPLE HAVE COMPARED TRYING TO GET THE BREAD ON MY WEBSITE TO TRYING TO BUY CONCERT TICKETS.”
Callie sat down with her friends at Coffee Connections of Hilliard, at 4400 Main St., asking if they knew of any space willing to accommodate her bread box idea. Sharon, one of the owners, asked, “What about right here?”
From there, the bread box was born. It is the size of a very small shed, painted a cheery sea foam green with white trim and a full-sized door on the front. Every Tuesday evening at 9:00 p.m., Callie drops her menu on her website. She typically bakes 60-100 loaves per week, and every Tuesday, they completely sell out within five minutes.
“People have compared trying to get the bread on my website to trying to buy concert tickets,” Callie laughed. “It has become such a high demand. I long to make enough and have a commercial kitchen where I can bake enough for people who want it.”
After orders are placed, customers can visit the bread box at Coffee Connections the following Tuesday from 3:00 - 6:00 p.m. to pick up their orders. Callie’s website automatically sends customers a text message with a code to unlock the box and pick up their bread. Her customers can also receive a dollar off coffee if they go into Coffee Connections.
Beyond the coffee shop, When I Rise can also be found at Kuhlwein’s Farm Market in Hilliard and at various Columbus farmers markets. Callie noted that both Bears Bagels of Hilliard, and Nate and Sharon from Coffee Connections have generously helped her grow through their support and mentorship.
“I have a lot to look forward to,” Callie reflected. “It was an unexpected blessing, so I didn’t imagine where it would be today. I’m hopeful for the future.”
Luthman hopes to open up a brick and mortar in the next two years where people can come in at any time to pick up their bread. Until then, she will continue baking at home and posting her menu drop on a weekly basis, while connecting with regulars, new customers, and other small businesses in Columbus. ♦
When I Rise owner Callie Luthman shows off her small-batch sourdough bread ↓
Sugar
And everything nice—from cookies made with hot sauce, to pudding boasting bacon, we dive into the growing trend of sweet & savory combinations gone wild
By Grace Day
Story Design by Meg Rhoads
Over the past few years, we’ve seen the rise of unusual flavor combinations when it comes to desserts.
Jeni’s Splendid Ice Cream loyalists will probably remember the limited runs of Goat Cheese & Cherries Ice Cream. Columbus has also been home to Rose Dough Donuts’ iconic pizza and barbecue donuts, as well as peanut butter and jelly rice krispies from Bite This by Annie. Local pastry chefs and dessert companies are getting their names noticed in a competitive market by creating unique mashups, with many of them turning to an unlikely savory flavor for uniqueness.
Savory desserts certainly aren’t exclusive to Columbus— sweet institutions are collaborating with unexpected food brands all over the country. Milk Bar teamed up with Taco Bell to debut a new churro early this year. Ore-Ida and GoodPop brought a Fudge n’ Vanilla French Fry Pop to grocery store freezers last summer. Are these food trends that will eventually be laid to rest alongside cronuts and rainbow bagels? Or can savory and sweet be as timeless as carrot cake? If you seek the answer, here are the most intriguing savory desserts in town. Give them a try next time you’re craving something not-so-sweet.
Frank's Cookie
CHERYL'S x FRANK’S REDHOT
The latest and greatest food collaboration is with famed hot sauce brand Frank’s RedHot and Columbus’ own Cheryl’s Cookies. While the cookie company has teamed up with brands in the past, none have produced such an interesting cookie as this. The limited edition cookie is a red sugar cookie base with Frank’s RedHot flavoring, topped with bright orange cream cheese frosting. Cheryl’s featured a Dill Pickle cookie last year, and rolled out a Ranch Potato Chip cookie even more recently, if you’re feeling particularly brave.
Everything Bagel Ice Cream
JENI'S SPLENDID ICE CREAMS
You can’t do a savory dessert roundup and leave Jeni’s off the list. Jeni’s always seems to be debuting a new flavor, perhaps originating in a fever dream. The polarizing sweet treat features cream cheese ice cream laced with a sesame, poppy seed, onion, and garlic streusel that, according to the brand, “deftly tiptoes that balance between savory
Skyline Chili Ice Cream
The ultimate Ohio collaboration— something so elusive you’re lucky to find a pint in the grocery store. This limited edition doesn’t feature actual chili, but the spice base for Cincinnati’s famed meat sauce. Flavored with cinnamon, allspice, and nutmeg, the ice cream also features oyster crackers swirled throughout.
SavoryBread Pudding
DOUGH MAMA
Traditionally oozing flavors of vanilla and cinnamon, this one isn’t your grandmother’s bread pudding. Clintonville’s Dough Mama makes theirs with a base of cheddar scallion biscuits, accompanied by bacon, caramelized onion, rosemary, and cream cheese.
GRAETER'S x SKYLINE CHILI
Curry Donut
BELLE'S BREAD
A traditional Japanese confection, these donuts are stuffed with a flavorful, savory curry, and encased in donut dough before getting deep fried. It’s not every day you come across a donut full of curry spices, but Belle’s Bread is famed for their baked goods, so there’s no way this isn’t delicious.
Brown Butter Sage Croissant
THREE BITES BAKERY
Known for delicious pastries inspired by global flavors, Three Bites Bakery has a handful of savory forward items, all of which sound scrumptious. Their Brown Butter Sage Croissant is filled with sweet potato and perfectly balances sweet and savory.
Take-
Mobile Mixology
These three traveling cocktail bars bring the party to you
By Lindsey Escaja
Photos by Aaron Massey
Crisp sparkling wine from the Sip Social mobile bar; photo courtesy of Sip Social Columbus →
Who needs a crowded bar when the best drinks in town can come straight to you? From vintage carts to decked-out trailers, Columbus’ mobile bars are shaking things up—literally. Whether you’re craving a craft cocktail with a smoky twist, a bubbly spritz served in style, or a fully customized bar experience, these rolling party-starters bring all that and more to your backyard bash, corporate happy hour, or even wedding. One thing’s for sure: the best seat at the bar is wherever you want it to be.
Sip Social
This sleek mobile bar is where polished aesthetics meet laid-back charm. “Our cart is designed to bring a touch of sophistication while keeping things light, inviting, and fun,” founder Jen Phillips explained. “We’re here to elevate the moment, not overcomplicate it.”
With a look that’s equal parts premium and playful, Sip Social seamlessly blends into any setting—from high-end corporate soirées to backyard bashes.
If this cart had a signature sip, it’d be The Sip & Social Spritz: a sparkling mix of Prosecco, elderflower, and citrus. Because, much like this stylish mobile bar itself, good taste is never predictable. →
Visit sipsocialco.com for more information.
← Blueberry Bourbon Smash from the mobile bar Iron & Oak
Iron & Oak
Longtime friends Jeremiah Payne and Scott Pohlman founded the business, and their bond was built on hard work, home projects, and a shared love for a well-earned drink. That same mix of grit and warmth now fuels every event they serve.
“We’ve always felt such happiness hosting and creating spaces where people can have a good time and feel welcomed,” Pohlman shared. “After working side by side on everything from home builds to painting businesses, which would always lead to having a drink at the end of a long day, launching a mobile bar felt like the perfect way to bring that same energy to celebrations.”
Inspired by the durability of iron and the hospitality symbol of an oak tree, their mobile bar is designed to evoke the cozy atmosphere of a cocktail lounge. “We want every guest to feel like they’ve pulled up a seat at their favorite bar,” Payne added. Their signature pour? “We’d call it the I & O,” Pohlman said. “A bold blend of bourbon, coffee liqueur, cold brew, and maple syrup, infused with oak smoke for five minutes before serving.”
With an unwavering focus on quality and connection, Iron & Oak’s goal is to make every guest feel welcome, valued, and ready to raise a glass.
← Brent and Jamie Rapavy of AlcoHaul
AlcoHaul
With a name like AlcoHaul, you know the moment their stylish mobile bar rolls in, the party is on. “We bring the party wherever we go,” said co-owner Jamie Rapavy. “Our bartenders bring personality, energy, and a little bit of engagement, making every guest interaction part of the experience.” From giant yard games to cotton candy machines and themed cocktail setups, every detail is designed to keep the good times rolling.
Founded by a husband-and-wife duo with deep roots in the hospitality industry, AlcoHaul was born from a love of events and a little vacation inspiration. “My husband actually came up with the name while we were drinking at a cool bar,” Jamie shared. But their expertise runs deeper than a clever name—after decades of experience in weddings, country clubs, and events, they saw an opportunity to create a fully customizable bar experience that’s not just seamless and stylish, but downright different and fun.
If AlcoHaul had a signature drink, it’d be a toss-up between the Haul or Nothing Mule—a bold twist on a Moscow Mule with chili-infused honey—or The AlcoHauler, a tequila, passionfruit, and Tajínrimmed concoction. ♦
Home Cook
The renowned chef Alana Shock may have closed her local farm-to-table restaurant, but now she’s bringing her culinary skills to your table
By Jordan Abbruzzese
sources all of her ingredients from Central Ohio farmers and locallyowned markets before finalizing her menu for you
Photos by Aaron Massey
← Alana Shock
Picture this: A cozy evening with dim lights and flickering candles. A record softly spins in the background. A chef brings out a multi-course meal curated for you and your closest friends. And you don’t even need to leave the comfort of your own home.
Meet Alana Shock, owner of Alana’s Food & Wine, a Columbusbased personal chef who has decades of experience cooking gourmet meals.
“I have been a chef for more than 30 years,” Alana said. “I did my apprenticeship at Gourmet Market as a pastry chef, which later became SPAGIO. I was the chef at a place called David’s on Main in the early ‘90s, then I left to cook for Emeril Lagasse in New Orleans.”
Alana’s fast-paced food journey only picked up momentum from there. After spending time in New Orleans, she left to work as a corporate chef at Lettuce Entertain You in Chicago before eventually returning to Columbus to open her own restaurant. →
“THEY JUST TELL ME...WHAT THEY LIKE AND DON’T LIKE, AND NOBODY GETS A MENU. IT’S ALWAYS A SURPRISE.”
“I had quit my fancy corporate job in Chicago and started doing small private dinners in peoples' homes. I got so busy that I needed to find a space,” recalled Alana.
“I rented the space that was my restaurant for almost 18 years, called Alana’s. It was in-between Clintonville and The Ohio State University.”
training chefs in Belize, that is. No big deal.
Alana’s was a farm-to-table eatery with a seasonal menu, offering different dishes with an accompanying wine tasting menu every single day. While focusing on the restaurant with her husband (and the restaurant’s sommelier) Kevin Bertschi, Alana scaled back on private dining experiences. When Alana made the decision to close her restaurant in May of 2017, she returned to providing clients custom dinner experiences in their homes with Alana’s Food & Wine. After spending some time cooking on Kelley’s Island and
experiences. When Alana made the decision to close her restaurant in May of 2017, she returned to providing clients custom dinner experiences in their homes with Alana’s Food & Wine. After spending some time cooking on Kelley’s Island and
Alana’s Food & Wine focuses on intimate dinner parties of 6-10 people. Currently, she has a list of 50 clients in Columbus, many of whom were long time patrons of her restaurant. Beyond Columbus, Alana also has clients in Sandusky, where she owns a local wine shop with her husband.
Columbus, Alana also has clients in Sandusky, where she owns a local wine shop with her husband.
Some months are busier than others.
Some months are busier than others.
During the holiday rush around Christmas
“'Looney Tunes.'” Outside of major holidays, she remains booked at an average of three client dinners per week. Some of her clients even book her out six months in advance to guarantee a spot on her calendar, while other couples dine with Alana twice a month for regularly scheduled date nights.
During the holiday rush around Christmas and New Year’s Eve, Alana is (in her words) “'Looney Tunes.'” Outside of major holidays, she remains booked at an average of three client dinners per week. Some of her clients even book her out six months in advance to guarantee a spot on her calendar, while other couples dine with Alana twice a month for regularly scheduled date nights.
If you’re planning to get a coveted spot on Alana’s roster, know that your entire
If you’re planning to get a coveted spot on Alana’s roster, know that your entire
dinner will be a surprise. Often, Alana doesn’t even know what she is cooking until 48 hours before she enters your kitchen.
dinner will be a surprise. Often, Alana doesn’t even know what she is cooking until 48 hours before she enters your kitchen.
“They just tell me what they eat and what they like and don’t like, and nobody gets a menu. It’s always a surprise,” Alana explained. She will get food allergies and preferences ahead of time, and is experienced in cooking for a variety of diets, from vegan to gluten free.
“They just tell me what they eat and what they like and don’t like, and nobody gets a menu. It’s always a surprise,” Alana explained. She will get food allergies and preferences ahead of time, and is experienced in cooking for a variety of diets, from vegan to gluten free.
Alana sources all of her ingredients from Central Ohio farmers and locallyowned markets before finalizing her menu. She will then arrive at your home and use your dishes, utensils, and pots and pans to create the meal, making the prep as simple and personable as possible.
Alana sources all of her ingredients from Central Ohio farmers and locallyowned markets before finalizing her menu. She will then arrive at your home and use your dishes, utensils, and pots and pans to create the meal, making the prep as simple and personable as possible.
“The format I usually do is 3-5 hors d'oeuvres to start, an amuse-bouche, a small course–usually a salad–then an entree, and dessert,” said Alana.
“The format I usually do is 3-5 hors d'oeuvres to start, an amuse-bouche, a small course–usually a salad–then an entree, and dessert,” said Alana.
Alana Shock focuses on cooking for intimate dinner parties at your home, complete with hors d'oeuvres, an amuse-bouche, a small course, entree, and dessert
In addition to her dinners in Columbus, Alana is actively renovating her Sandusky winery, Sandusky Wine Merchant, with an hors d'oeuvres kitchen to eventually serve small plates. Alana’s philosophy of sourcing local ingredients extends to the Sandusky farming community as well, as she expands her client base to Northern Ohio. In Columbus, especially throughout the Clintonville and Grandview neighborhoods, her loyal clients have built the foundation of her personal chef business.
To book Alana’s services, new clients can send her an email for pricing, details, and dates they’re interested in scheduling. Beyond date nights and special gatherings, Alana also regularly cooks for clients holding business dinners, where creating a menu that agrees with everyone’s needs is easier than coordinating with a restaurant.
Ultimately, with Alana’s laid-back, creative vibe and expertise, her business quickly spreads by word of mouth. And once you’ve invited Alana into your home, you’re bound to do so again. ♦
Inquiries about Alana's Food & Wine can be made at alanas.com, or email alanasfoodandwine@gmail.com to contact Alana directly.
← Alana Shock, founder & owner of Alana's Food & Wine
Caffè di Casa
← A Ravello's barista crafts latte art
Columbus espresso concept Ravello’s brings bold and exotic flavors
Ohio households
By Laura Hennigan
Max Antonyuk and his brother-in-law, Stephen Semchishin, were enjoying a pool day early last summer when the conversation turned to starting a business. Both had thought about venturing out before, but weren’t sure what type of endeavor they would want to pursue. Antonyuk, whose sister, Esther, is married to Semchishin, said they quickly realized that a mobile coffee cart would be a great option. “I loved coffee before starting Ravello’s, and we brought our friends into this passion as well. I’ve always had a dream to have a coffee shop and this idea to start a mobile cart was a very approachable way to do that.”
Inspired by their travels to Italy, the group, which also includes Antonyuk’s wife Alina, decided to name the business Ravello’s, after a resort town on the Amalfi Coast that they had visited. Everything from the branding design to the coffee machine they use is Italian-themed, paying homage to the county’s culture and its beloved hot beverages. “We bring a high-quality, espresso-based experience right to you,” said Antonyuk. “We are a coffee shop on wheels and we really take the time to give everyone the best drink experience we can.” →
Photos by Jordan Posner
While no one in the group had any professional cafe experience before starting the business, they were all enthusiastic home baristas, which inspired the idea for Ravello’s. “We saw an opportunity and felt like it was a concept that we understood and could be successful at,” said Antonyuk. This also includes their love for the use of latte art, the technique used to produce shapes or figures on the foam of a drink. “I’ve been practicing latte art for awhile, and we actually have a group chat just to share our latte art growth and tips,” he continued. “Adding the art to the products on our coffee cart shows the intentionality and care we put into every cup we serve.”
Ravello’s uses these details to stand out from the competition, bringing a signature coffee experience to businesses, weddings, corporate events and other special occasions, even right to your home. Expanding beyond the standard drip coffee or cold brew offerings, the cart sources its beans locally from Royal Flamingo, an award-winning, single origin Columbus coffee roaster. “Instead of taking your whole team out for coffee, we bring the coffee shop experience right to you,” said Antonyuk. “It’s an amazing way to treat your staff or celebrate a big event.” Pricing for the mobile coffee cart is customized based on the length of time, the number of people and how many baristas will be needed. In addition to espresso-based drinks, Ravello’s also offers hot chocolate, matcha, chai and more.
“ADDING THE ART TO THE PRODUCTS ON OUR COFFEE CART SHOWS THE INTENTIONALITY AND CARE WE PUT INTO EVERY CUP WE SERVE.”
← Ravello's Iced Oat Milk Latte
The cart has been gaining quite a following as it travels to pop-ups around the city, making frequent stops at The Daily Bar and the Dublin Market, and sharing hand-crafted drinks with coffee enthusiasts.
“Coffee isn’t meant to be injected into your system as quickly as possible,” said Antonyuk. “It's meant to be enjoyed and savored. Our intentionality and our passion is for the craft of good coffee. We deeply value creating a great product for our customers and we want people to think of us as their favorite coffee experience.” ♦
Visit ravellos.coffee to book the coffee concept for your next private event.
↑ Ravello's owners Max Antonyuk and Stephen Semchishin create custom drinks
Hibachi at
Home
By Jack McLaughlin
From flying eggs to the blaze of an onion volcano, there’s no denying the art and showmanship on display in a live Hibachi cooking. Maybe this is just me, but sometimes, I want the energy and entertainment of dine-out hibachi in the comfort of my home. Because let’s be real, something about snagging a soaring shrimp with your mouth in front of strangers is an acquired taste.
The good news is this: plenty of local and regional concepts bring Hibachi to your door here in Central Ohio. So whether it’s for a private party, office event, or anything else, here are four concepts that let you bring hibachi home.
Daruma
Featured on the Cover
These four local hibachi restaurants are bringing onion volcanoes and shrimp tosses to your own dining room acquired for a private party, office event, or anything else, here are four soon, and
For more than a decade, Daruma has served as a go-to hibachi and sushi spot for Central Ohio residents, and soon, their flair and finesse could be headed to your home as well. According to owners Ladda and Roger Abbadano, Daruma plans to bring their full hibachi show to private events in and around Columbus.“Our goal is to bring the full hibachi experience to your home,” Ladda
Let's Hibachi
Seattle. San Francisco. Denver. Beginning this April, you can add Columbus to this list as well. According to Let’s Hibachi owner Stefan FangerHolm, his popular national home hibachi concept—which brings a chef, food and a fiery show to your home—will officially open in Central Ohio. It operates today in more than 35 cities
Also located in Columbus, Koto Hibachi
Catering pulls from a pool of refined Hibachi chefs with experience in cooking everywhere from Central Ohio backyards to basement birthday parties. And while Koto is located here in The Arch City, it serves the entirety of the Buckeye state, from Akron to Adams County.
We’ve pinned down one of Columbus’ best kept secrets: its bowling-alley-pizza scene
By Sav McKee | Photos by Evan Frere | Story Design by Tori Smith
Maybe it’s the bowling alley atmosphere – pins crashing, disco music blasting, the lingering smell of cigarette smoke trapped in the neon-printed carpet from the ‘80s – that makes it easy to romanticize the greasy squares I’m shoveling into my mouth in between turns, but I stand by the fact that the bowling alley pizza scene in Columbus is one of the city’s best-kept secrets.
While I’m not a bowling pro, I am a pizza aficionado, and I’m here to let you in on these bowling joints that have that nostalgic, glossy, gooey pizza that’s best shared with friends and a pint of beer. And the best part of it all – after two gutter balls in a row, you can just blame the pizza grease on your fingers. Works every time.
SequoiaLanes
5501
SANDALWOOD BLVD.
At The Bowler’s Grille, you’ll find thin-crust pizza cut in squares, oozing with cheese, right on a piece of cardboard. The sauce is on the sweeter side, with plenty of it, and the way the cupped pepperonis hold the oil, glistening under the neon lights of a late-nite bowl, could be considered art. Everyone is eyeing the last piece, but wanting to be polite to not take it, so they resort to shyly picking the extra cheese off the cardboard that fell off the squares and have since hardened –I’m sure you know exactly what I’m talking about, as we’ve all been in that situation.
WayneWebb's
3224 S. HIGH ST.
This crispy thin crust, extra cheesy, loaded, seasoned to perfection za is made in-house at the bowling alley restaurant, Tristan’s Pizza + Wings. They boast that they’re “not your average bowling alley restaurant” and they’re absolutely right – Tristan’s not only offers Columbus-style pizza with a homemade sauce, but also buffalo wings, beer battered whitefish sandwiches, and cowboy burgers. Many south-siders grab Tristan’s for takeout or dine-in at the bar without even picking up a ball.
Lanes
Gahanna
BEST EVER HAD
Columbus chefs, restaurant
f you want to know the answer to a question, it makes sense to just go to the source. So that’s exactly what we did. In our recurring series, Best I Ever Had, we ask a variety of individuals in the Columbus food scene–from local chefs, to restaurant owners and prominent internet foodies–what their favorite local food item in a certain category is. This time around, it’s anything with a sweet and savory flavor profile. So from Hot Honey Pizza to General Tso’s Cauliflower, here’s what everyone said.
Day with our kiddos. Donna’s Delicious Dozen donuts and then we get takeout from Habibi Grill.
signature family from Habibi and it feeds all five Hummus is amazing and the Beef Shawarma is chef’s kiss. From Donna’s, we get the Honey Blue, the Raspberry Beret, and of course Strawberry Cheesecake. Crazy combo, but don’t knock it until you try it.
Sam Strange Owner of The Cheesecake Girl
House’s Waffle Cut Up with sausage and syrup–like pigs in a blanket for breakfast.
Mango Chicken from Hoyo’s Kitchen or the Jon Patton Owner of Fit Fresh
Anthony O’Connell
@614feast
D’Andre Martin
two, but it's from the same place: Chapman's Eat Market.
The first is General Tso’s Cauliflower, and The Final Boss Chapman’s Whole-Fried Branzino (a whole branzino fish dredged, fried and topped with rice, bok choy and XO sauce).
The ‘Perfecto’ Pizza from
↑ Radiatori a la Vodka, Citrus Salad, Beef Tenderloin with Bravas Potatoes and more; photo courtesy of Photo courtesy of Chapman's eat market & Jordan Posner
Meet three cooks at Chapman’s Eat Market and uncover the people behind your favorite food
By Alex Lewis
Photos by Hannah Anthony Story Design by Bryce Patterson
Art doesn’t always imitate life. In recent years, television and movie depictions of working at restaurants have given us an overly romantic view of the industry (Netflix’s Chef’s Table) or one that associates working in kitchens with toxic behaviors and anxiety (FX’s The Bear). While some restaurants are closer to these representations than others, we went behind the line at Chapman’s Eat Market, one of Columbus’ most lauded restaurants, to provide another glimpse into this world.
↓ Muscles in a Lobster Saffron Broth, with Roasted Poblano Aioli and house-made Milk Bread; photo courtesy of Chapman's
↓ The Chappy Burger with Beef-fat Fries; photo courtesy of Chapman's
Bill Hoffman
A.M. Prep Cook
After getting forced out of his job repairing windows at a hardware shop in Omaha, Nebraska, Bill Hoffman, who was 20 years old at the time, stumbled upon a sushi bar in Downtown Omaha that was hiring. “I never even had sushi before having it [there],” said Hoffman, who is now 32. “I didn't really care about cooking. I was just looking for a job.”
Much of Hoffman’s career since then has been as a sushi chef. After two years working in Omaha, he moved to Austin, Texas and got hired at Austin’s oldest sushi bar, DK Sushi & Seoul Korean Restaurant. Later, Hoffman and his wife moved to Dallas where he began working at Uchi with James Beard Award-winning Chef Tyson Cole.
When Bill and his wife had their son, Hoffman became a stay-athome dad. After enough pressure from his parents, Bill and his family moved to Columbus where he started working again. His first gig was at Pistacia Vera in German Village. After two years working there, Bill
got the call to help open Hiraeth, a wood-fired concept kitchen under the same ownership as Chapman’s and Ginger Rabbit Jazz Lounge.
Later transitioning to Chapman’s, Hoffman now spends his days preparing ingredients for evening service as an A.M. prep cook. “It's like a whole orchestra of things I'm doing in the morning,” Bill shared. “It's a lot of fun.”
Hoffman’s schedule, which resembles a typical nine-to-five, still allows him to spend ample time with his son, who is on the autism spectrum. In addition to playing with his child and making dinner for his family, Bill enjoys his evenings completing orders for his knifesharpening business, Old Knives’ Tale.
Bill is an advocate for restaurants like Chapman’s. “Support the places that are good that don't have [financial] backing, that don't have a cushion to fall on,” advised Hoffman. “Support your local, interesting places. Help them out and help [the Columbus food scene] expand.”
↑ Boudin Fritters; photo courtesy of Chapman's Eat Market
EleanorWarner
Westerville native spent most of her career as a teacher in Taiwan and Korea before becoming a cook. “I went to Chapman's because it was one of the best restaurants in Columbus,” said Warner. “For me, it was on the top of the list, so I had to work there.”
While teaching abroad, Warner used baking to relieve stress. Many homes in Asia do not have conventional ovens, so she baked treats in a tiny toaster oven and shared them with her coworkers to enjoy. Eventually, Warner’s school purchased a larger oven for her so she could bake with her students.
Six months into the COVID-19 pandemic, Warner decided to move back to Columbus and pursue cooking full-time. She made bento boxes at Tensuke Market before joining the team at Chapman’s. While still learning the ropes, Warner has been able to transition from prep cook to line cook and pull inspiration from her baking days to introduce new desserts at Chapman’s, including a cantaloupe milk jelly inspired by her Japanese grandmother.
In Warner’s experience, being a line cook is more stressful than being a prep cook. As the former, Warner is responsible for completing the dishes the prep cooks started earlier in the day. “It's fun, but also there’s some pressure to make sure everything is good,” she said.
Whereas prep cooks come in the morning and stay until before the restaurant opens, line cooks begin their shifts before open and work until sometimes 11 P.M. or midnight. Therefore, she doesn’t have time for much else outside of Chapman’s. That’s why she deeply appreciates the camaraderie she’s found with her coworkers in the kitchen.
“We all just care for each other,” Warner smiled. “It doesn't matter what your past was or what you've done. We all come from different backgrounds. And if it weren't for this industry, we probably wouldn't know each other.” →
Ghazi Alfadhli
P.M. Line Cook
Ghazi Alfadhli, 30, lived in Saudi Arabia for the first 19 years of his life. Born in 1995, he didn’t move to the United States until 2014. While studying industrial engineering at Ohio University, Alfadhli got gastritis, which he describes as the “worst time in my life.” Losing weight, going in and out of the emergency room, and even moving back to Saudi Arabia to get treated, Alfadhli didn’t find relief until he switched career paths.
“I went to the ER and they were like, ‘You've been here a lot. Like, too many times. And we can’t diagnose anything. It might be stress,’” recalled Alfadhli. “I'm like, ‘What am I stressed about?’ And then I realized that I really hated what I was doing. That was the moment it clicked. And I was like, ‘I'm gonna do something that I love,’ and I've always loved cooking.”
While Alfadhli’s parents discouraged him from cooking growing up, Ghazi loved Emeril Lagasse. Even as Alfadhli got older, he admired renowned chefs like Ferran Adrià and René Redzepi. Upon transferring to Columbus State Community College and enrolling in the school’s culinary program, Ghazi completed his program requirements (4,000 hours of restaurant work) at the Guild House in Short North.
With dreams of launching his own restaurant one day, Alfadhli joined the team at Agni and later moved to Chapman’s for a new challenge. As a line cook, Ghazi enjoys the space he’s given to learn and experiment. “As line cooks, we can come up with anything we want,” shared Alfadhli. “If it's good enough, it's gonna go on the menu.”
Drawing from his Indian-Arab roots, Alfadhli helped introduce Suji ka Halwa, a semolina dessert that’s also eaten for breakfast in Pakistan, to the menu—along with a spiced yogurt sauce paired with pita crisps and baked eggplant steaks. While the hours and frequent turnover can be challenging, Alfadhli stays committed to the love that saved his life.
“I can find motivation wherever I look [at Chapman’s], so I'm happy,” he declared. ♦ Visit eatchapmans.com to experience what these chefs are cooking up in the kitchen.
we can come up with anything we want. If it's good enough, it's gonna go on the menu.
↑ Spinach & Frisee Salad Lyonnaisse; photo courtesy of Chapman's Eat Market & Jordan Posner
