October 20, 2022 - Best of OSU

Taste comes first

natural Kitchen

Barrio Tacos celebrates one month since opening, employees give insight into menu items

MOLLY GOHEEN Arts & Life Producer goheen.29@osu.edu

As Barrio Tacos’ 16th location celebrat ed its first month open at Ohio State with its build-your-own style menu and a variety of margarita flavors, employees reflected on how to create guests’ personalized or ders.

Located at 1870 N. High St. and with plans to expand its hours to lunch Monday through Friday, Barrio Tacos’s fast-casu al environment has brought students and guests in to create their tacos or bowls since opening in September. Cecilia Rocafort, a fourth-year in aerospace engineering and shift leader at Barrio, said the affordable price and ability to customize your meal based on allergies and preferences makes Barrio a great choice for students.

“Tacos, if you don’t add anything that has an extra price, are just $3.50 apiece.

If you get two of them, they fill you up because of the toppings you can add,” Ro cafort said. “We’re also fast, so it’s very convenient, especially for college students. If you’re in classes and don’t want to get food from the dining halls, you can come to Barrio.”

To maintain its accessibility, Barrio ac cepts BuckID from students and offers menu options for those who have allergies or are vegetarian, Jorja Fralick, Columbus Barrio operating market partner, said.

“People who have strict dietary needs, they can build their taco or their bowl, so they can ensure that they’re only having ingre dients on their taco that they selected,” Fralick said. “What makes it nice is all the allergens are listed right on the menu.”

Among the allergies, Barrio acknowledges gluten intolerance by ensuring it has glu ten-free taco shell and tortilla chip options, Fralick said.

“Gluten allergies are a big thing,” Fralick said. “We will also do, which isn’t typical ly on the menu, nachos. For someone that has a gluten allergy, it’s a big seller. We can put toppings on tortilla chips because we have specifically gluten-free fryers where we fry those chips. It’s the only thing that touches those fryers.”

Aside from Barrio’s array of meat op tions — including Coca-Cola marinated steak that steeps over 24 hours, overnight braised short rib and pork, fresh seafood cooked daily — Barrio has a selection of vegetarian options for non-meat eaters with its gochujang, barbecue or sweet Thai chili tofu, Fralick said.

“Those are huge sellers, and people ab solutely love the tofu,” Fralick said. “It’s a great substitute. Maybe you don’t want meat but still want a little extra protein in your bowl or taco.”

For guests 21 and over, Barrio offers unique margaritas and cocktails that are

COURTESY OF BARRIO TACOS’ COLUMBUS PARTNER JASON BEUDERT After a month of service, Barrio Tacos’ 16th location has used its convenient location to attract Ohio State students.

customizable, like the tacos. Rocafort said Barrio uses el Jimador and Triple sec as its tequila for the margaritas but can also be subbed for higher-grade tequila.

Fralick said each flavor is made with fresh fruit puree, not juice, and rim options include a chili lime salt, smoked sea salt, ginger, sugar and other seasonal rims. With varied flavors, Rocafort said the margarita flight is one of the most popular orders, as guests can try multiple flavors in small portions.

“You can get a flight where you get a paddle that has three smaller portions of margaritas and different flavors of mar garitas and rims. You can get some frozen or some on the rocks. And that way you don’t have to drink three in one sitting,” Rocafort said.

Barrio also prioritizes unique flavors in its cocktails by infusing its tequila. Fralick said bartenders will soak real pineapple or jalapeños in the tequila for 24-48 hours to create infused tequila cocktails — such as the “Hot Mezz Exprezz” that has jalepeño-infused el Jimador Blanco, Crey ente mezcal, fresh lime juice, pineapple juice, jalapenos, lime wheel and chili-lime salt.

Fralick said Barrio is also known for its

selection of queso, guacamoles and salsas that stray away from the usual. Rocafort said you can order the “Tres Amigos,” which comes with three dips to try on one tray.

Barrio Tacos welcomes seasonal menu items — such as a monthly taco or bowl, special margarita or a unique dip. Monthly specials are listed on the menu at each ta ble, Jason Beudert, chief executive officer of Barrio, said.

October’s special taco is called “Kind of A Big Dill” and features a flour tortilla, breaded pickle chips, pulled pork, chihua hua cheese, pickle de gallo and dill pickle aioli. Barrio will also feature the “That’s My Jam Guac” and the “Grim Reaper Queso” along with a new margarita called “Let’s Get (Apple) Sauced” this month.

“We’re all super grateful to be here and finally be open and to be able to serve the kids that we’ve been marketing to for so long,” Fralick said. “They’ve received us well with the food truck and in the ‘Shoe, so we’re just lucky to be here.”

Barrio Tacos is open Monday through Thursday 3 p.m. to 1 a.m., Fridays 3 p.m. to 2 a.m., Saturdays 11:30-2 a.m. and Sundays 11:30-1 a.m. with happy hour Monday through Friday 3-6 p.m.

‘Don’t cry because it’s over, smile because it happened’: losing Lucky’s and other campus gems

PHOEBE HELMS Arts & Life Editor helms.121@osu.edu

Since closing in July 2021, Ohio State has been unable to fill the four-leaf-cloversized hole in South Campus’s heart that was once Lucky’s Stout House.

The establishment, formerly located at 1475 N. High St., announced its closing via Instagram post, where the well-known Dr. Seuss quote was used as advice for those who were upset by the news, reminding pa trons to “smile because it happened.” Since then, development for a new apartment complex began by real estate investment team Avenue Partners.

Ed Gaughan, the former owner of Lucky’s, said he has operated and owned businesses in Columbus since 1994. He said he owned The O Patio & Pub as well as Sloopy’s Bar & Grill on South Campus, and after losing bars he owned on South Campus, he decid ed to buy Lucky’s in 2009.

“South Campus used to always be basically the nightlife for Ohio State students, which now it’s North Campus,” Gaughan said. “So, I got it because it had a great building, had a great patio and a nice big back park ing lot, and I liked the location. The area just had its own character to it.”

Gaughan said he initially opened Lucky’s with the intention of keeping it a tradition al Irish bar. However, as students began to show more interest in the business, his plans for Lucky’s started to change, he said.

“We initially started to be just a strictly Irish bar and have Irish bands and stuff like that. Then we slowly morphed into just being all things Ohio State and Irish,” Gaughan said. “We had a DJ once a week, daily specials and just be part of the com munity of students.”

Gaughan said he has owned 12 bars on Ohio State’s campus, and he has seen how the campus demographics have shifted over nearly 30 years.

“If you talk to someone who’s older, like me or others, they would say it’s losing a little bit of its character because of gen trification. I mean, it’s gonna be cleaner, it’ll look nicer, hopefully it’s going to be safer,” Gaughan said. “That being said, what you’re seeing is all brand new stuff So, you’re not seeing the 80-year-old buildings, the house, a restaurant, a bar, a clothing store, that kind of stuff.”

Operating as a minority partner in the apartment development on the land that was formerly Lucky’s, Gaughan said he hopes to keep the spirit of Lucky’s alive in some ways.

“Part of the discussion with them was incorporating some of Lucky’s back into the core,” Gaughan said.

Since Lucky’s closed in 2021, Gaughan’s newest project has been The O on Lane, a bar and grill located at 352 W. Lane Ave. He said the lessons he learned from Lucky’s have played a large role in shap ing what he wants business at The O on Lane to look like.

“The idea is not to look at being a success ful business, but create an institution that, like we were saying with Lucky’s, made it voted the ‘Best Deceased Business,’ that’s because of relationships,” Gaughan said. “And not only with who owns the place, but with the staff, the people you hire, the people they hire, how they operate and how they treat people.”

Cortney O’Neal, a 2019 Ohio State graduate and former bartender at Lucky’s, is now one of the managers at The O on Lane. She said in her time at Ohio State, she experienced many heartbreaks watch ing her favorite bars and businesses close.

“We’ve seen Too’s die, Chumley’s twice, Ugly Tuna, a few others. It’s unfortu nate because they’re all staple bars that everyone loves,” O’Neal said. “You get used to working there and getting to know everybody, and then you don’t really have a choice, it’s just bought out.”

Nick Schantz, a 2021 graduate and former Lucky’s manager, said he also sees

how developed the off-campus area has become.

“I feel like Ohio State was always kind of known as having an old school kind of college town a little bit in terms of seeing how the bars were. Now, it’s basically just the Short North is like extended all the way into campus and everything’s just super developed,” Schantz said. “So, for kids that are a bit younger, they never saw it, but for us to see that change, it’s a little disheartening I think, for sure.”

Despite losing Lucky’s, Schantz said the outpouring of support from those who loved Lucky’s was so great that employees decided to make T-shirts as a keepsake to remember the bar.

“We had like a week’s notice from when Lucky’s got the okay to close. So, it was all kind of last minute,” Schantz said. “That was super cool to see the regu lars and all the people that really loved Lucky’s buy shirts and stuff like that.”

O’Neal said The O on Lane also hopes to maintain some of Lucky’s traditions, such as popular deals like Power Hour. He and Gaughan said they hope students who miss what Lucky’s had to offer will come to experience it in a different way at The O on Lane.

“The O on Lane is a little bit different because it’s not central campus, and we have a bit of an older crowd. But it’s still great, football games are great,” O’Neal said. “We’re right across from the stadium basically. And we’re picking up now, doing more events with Greek Life and companies and such for game days and for private parties.”

Lucky’s is dearly missed by Ohio State students, but Gaughan said he is grateful for the support he and Lucky’s received.

“When you really see the passion in your relationship you’ve made when you close sometimes, because there’s more of an outpouring of sentiment,” Gaughan said. “That part’s been great to see.”

MACKENZIE SHANKLIN | LANTERN FILE PHOTO

Lucky’s Stout House, which closed July 2021, will be replaced by apartments but remains in the hearts of Ohio State students.

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The secret is in the sauce for longtime campus favorite Adriatico’s

BRETT PRICE Asst. Arts & Life Editor price.1422@osu.edu

Adriatico’s New York Style Pizza has long served the Ohio State community and all who take a walk down Neil Avenue on any given day.

Located in the heart of South Campus at 1618 Neil Ave., Adriatico’s lively atmo sphere, array of famous pizzas and other dishes have cemented it as a staple of Ohio State’s food scene, so it’s no wonder it was voted as the best pizza by The Lantern readers in 2022. Jameson Wagner, restau rant and social media manager at Adriati co’s, said consistency has been the key to success on campus.

“We have the exact same product we had 30 to 40 years ago. We have a lot of the same employees that have been here. I’ve been here 17 years, and I know guys who’ve been here 10 years longer than that,” Wagner said. “We have the same owner; he’s very hands-on in making sure that this place stays what we’ve built and can always improve in whatever ways we can find.”

Wagner said Adriatico’s has been off to a strong start this school year, particular ly citing the increase of primetime home football games as a big help in attracting customers.

“The Notre Dame game this year, that was a big game and a super busy day for us,” Wagner said. “A couple of these home games already this year were huge sales days for us that we’ve never had before, so we’re really fortunate to be able to bounce back after the last few years of the pandem ic.”

With its proximity to campus and popu larity among the community, Ohio State students make up a large majority of Adri atico’s employees, and Wagner said the pipeline dates back to when he was a stu dent at Ohio State.

“That’s a big pool of people that we get our employees from, a ton of our employees are students at Ohio State, just like it’s

always been, just like I was when I was at Ohio State,” Wagner said. “We want to be able to provide people that are putting themselves through school with an oppor tunity to earn a good pay.”

Maya Beining, a fourth-year in marketing and server at Adriatico’s, said between the flexible schedule and tight-knit communi ty, it was an easy decision to work at Adri atico’s, especially since she was introduced to the restaurant at a young age.

“My dad went to school here, and he al ways loved Adriatico’s at the old location,” Beining said. “I just love all of the people here. They’re really great about working around your school schedule. Every time you work, you get a free meal, so that’s re ally nice being a student, I don’t have to worry as much about trying to hurry up and make food.”

Previously located at 265 W. 11th Ave.,

and having been a campus favorite for over three decades, Wagner said meeting and serving alums and other members of the Ohio State community over the years con tinues to be a driving factor for Adriatico’s.

“It’s a good, mutually beneficial relation ship we have with everyone and campus and people making sure we can still thrive as a business,” Wagner said. “You get these game days, we get a ton of people saying ‘Hey, I went to school here 20 years ago, it was my favorite place, and it’s just as good, still everything I remember.’ That, I think, is a huge part of what we do.”

It’s not just Adriatico’s reputation and a tight-knit staff that make it the campus treasure it’s become, as the New York-style pizza restaurant has famously served its “Zoni,” wings, pastas and countless other dishes. However, when it comes to slinging pies, Wagner said the sauce is what sepa rates Adriatico’s from the rest, along with

the use of fresh ingredients.

“Our sauce flavor is unique, I don’t think I’ve tasted it anywhere else. We really put an emphasis on freshness and just quality of ingredients,” Wagner said. “We shred our own cheese everyday, we make all our own dough everyday, and again, we make sure that’s consistent. We put a lot of time and effort in making sure we want to be a place that not only puts out a good product, but does it the right way.”

Wagner said Adriatico’s will continue to maintain its consistency, atmosphere and appreciation for Ohio State.

“This is the only Adriatico’s in Columbus,” Wagner said. “We’re the place you have to go to if you want to get our pizza, and if you come here, you know you’re gonna get the pizza you had years ago.”

CASEY SMITH | LTV SPORTS PRODUCER

Adriatico’s, on the corner of West 10th and Neil avenues, has been a staple for the Ohio State community for years.

‘Fox in the Fall’: Local co ee shop makes college students feel welcome during fall semester

GRACE DEROLPH Lantern reporter derolph.9@osu.edu

As the leaves start changing, the co starts brewing.

With three locations in and around Colum bus, the rush of autumnal coffee drinkers is a familiar sight for local coffee shop Fox in the Snow.

Fox in the Snow, currently open weekdays from 7 a.m. to 3 p.m. and weekends and holidays from 8 a.m. to 3 p.m., is a rus tic-style cafe known for its pastries, coffee beverages and comfortable atmosphere.

Although coffee shops are traditionally popular places to study, Chloe Mehan, cafe manager for all three Fox in the Snow locations, said the coffee shop allows stu dents to relax and recharge.

“With a lack of wifi and outlets, there’s no pressure to study or work,” Mehan said. “You can meet with friends, enjoy a nice beverage and some decadent food and just be present in that moment.”

Mehan said she has noticed a distinctly younger crowd at the Italian Village loca tion of Fox in the Snow — the closest to Ohio State’s campus — than at its other locations, which she said she appreciates.

“Fox in the Snow offers college students a place to gather. We’ve seen so many first dates, families, meetings and friends,” Me han said. “The coffee and pastries are great, but they’re a lead-in to so much more. In my opinion, the foundation of Fox in the Snow has always been about fostering per sonal connections and community.”

For its first time, Fox in the Snow has brought a pumpkin spice latte into its fall specials, along with an apple crostata, a type of apple pie. Mehan said she believes these two flavors will become popular among Ohio State students.

“I think definitely when the weather starts to cool down, people start looking for a hot beverage and a cozy place to hang out, so I think the two definitely correlate,” Mehan said.

Wyatt Smith, a barista at the Italian Village location and longtime Fox in the Snow em ployee, said he is continually amazed by the work done at Fox in the Snow, and it shows through the business’s popularity.

“I tell some of the customers and some of the staff sometimes I can’t believe just the raw scale that we turn out, especially on weekends, with how many uniquely firsttime customers we get who travel seeming ly unreachable distances to come,” Smith said. “I’ve worked here about four-and-ahalf years [at the Italian Village location], nine consecutively [at Fox in the Snow],

and I was here when there was still just one shop. The product and what we do every day is almost automated when you have a good staff.”

Despite its early hours, Fox in the Snow often sees lines wrapping around the build ing. However, Smith said he tries not to let the volume of customers overwhelm him.

“It’s really just trying to turn and burn and not really being bogged down by just the line out the door,” Smith said.

Along with fall specials, the cafe’s menu includes an extensive list of coffee drinks — including lattes and cappuccinos as well as tea options — such as chai tea lattes and hot tea beverages — according to its website. To go along with a drink, the menu has a variety of pastries — including

scones, biscuits, tarts and cakes.

Although the food and drinks entice cus tomers, Mehan said she hopes Fox in the Snow is able to provide an experience that keeps them coming back.

“We focus on super-quality customer ser vice and aesthetics,” Mehan said. “People love coming to a shop where they feel wel come and where it’s a nice environment to be in.”

RIS TWIGG | LANTERN FILE PHOTO

Fox in the Snow is one of the most popular cafes in Columbus with artisan-style drinks and a variety of fresh pasteries and other treats.

JOIN

The method to the madness: What goes on behind the scenes of Newport Music Hall

EMMA WOZNIAK Lantern reporter wozniak.82@osu.edu

Whether it’s rappers like Yeat or ac claimed indie rock bands like The Shins, live music finds an audience on college campuses — and Newport Music Hall is no exception. But, few audience members are aware of what occurs before showtime.

Artists don’t just appear on the Newport stage with all of the necessary equipment for their set and a sold out show — months of preparation and hundreds of people are required to make just one concert run smoothly, Roger Phelps, general manager of Newport Music Hall, said. Booking per formers for the Newport stage is the first step.

“If a band is touring, and they begin their routing process, it’s their agent’s job to route them through the U.S., North Amer ica, or wherever they’re touring; and, typically, they’ll reach out to cities that the artist has a known fan base for, and there’s a ton of analytics that go into that,” Phelps said. “But, if it’s a hot artist, you know, that’s kind of when we reach out to them and say, ‘Hey, we’d love to have you.’”

Phelps said booking performers is a mutually beneficial relationship between the talent buyers — representatives of Newport — and the artists’ agents. The thousands of college students within walk ing distance of the venue make Newport a desirable location, he said.

“We’ve been doing this for a really long time,” Marissa McClellan, marketing director for PromoWest Productions, said. “Scott [Stieneker], our owner, has been booking shows since 1984 in Columbus, so there really isn’t an agency relationship that we have not made yet.”

Phelps said the average show is booked four to five months in advance, but it may vary depending on the artist. Yeat who performed a sold out show at Newport in April, had a slightly quicker turn around, he said.

“He popped off relatively quickly in the music industry’s terms, you know, TikTok and social media really helps artists kind of blow up out of nowhere,” Phelps said. “So, that was one that wasn’t planned a year ahead because he wasn’t really, you know, booking Newport-type venues a year before he came here.”

Other artists, McClellan said, may be booked as early as a year in advance — presenting its own challenges.

“People’s attention spans are very short, and you only have a certain window to grab their attention,” McClellan said. “Announcing the on-sale period is the big time, and then like 10 days leading up to the show is the other big time,

to hit sales. So for me, ideally, a show would be booked and announced and on sale three to four months in advance of the date. If you do, you know, six-plus months, people forget.”

Once talent is booked and announced, Phelps said the next step in concert planning is a process called “advancing the show,” which he does around a month before the show.

“If I know what shows are happening in November, for example, I’m working on those shows right now. And that’s reach ing out to the tour saying ‘Hey, these are all the specs of our venue, here’s what we have to offer, here’s what lighting we have, here’s what sound techs we have. What do you guys have and what do you need?’”

Advertising is ongoing throughout plan ning, McClellan said, but is emphasized particularly during the “maintenance peri od” — the few months before showtime.

“There’s coordination between managers and agents, with marketing to see, you know, if the show isn’t doing as well, how do we push it? What can we do creative ly?” McClellan said. “My marketing managers are street teaming with interns and setting up contests at record stores and different things like that.”

There are numerous pieces to the show-producing puzzle that could go haywire or change at any moment, Phelps said, and it’s up to Newport to ensure that the show runs smoothly.

“In a lot of ways, it’s a thankless job, and I have no qualms with that at all,” Phelps said. “I like being in the background and ensuring that the patrons don’t have to think about that stuff. All they’re there to do is enjoy the show.”

ABBY FRICKE DESIGN EDITOR

Ethyl & Tank captivates the attention of Ohio State students and Columbus natives

PEARL CAREY Lantern reporter carey.521@osu.edu

Ethyl & Tank, a hub for late-night fun and early-morning brunch dates, has be come a staple for the Ohio State commu nity due to its close proximity to campus, complete with its iconic iridescent sign hanging over 19 E. 13th Ave.

Opened in 2014, the popular hub known as “Ethyl” among Ohio State students, was renovated in 2020. The two-story bar, complete with a coffee bar, DJ setup and game room, offers four separate menus — including lunch and dinner, coffee, brunch and specials.

One of Ethyl’s managers, Jared Munch, said Ethyl attributes its fast track to success

among Ohio State students to its staff and comfortable atmosphere.

“I think what makes us a great place is that everybody always comes back to see our staff,” Munch said. “Like, how we’re all doing to hang out, to get to know each other. I think that’s really what makes it such a great place is all because of the staff, just providing good experiences.”

Because of its commitment to providing a relaxed atmosphere, Ethyl offers custom ers a unique experience with its larger portion sizes and cheaper prices, Munch said.

“The food’s a big hit here,” Munch said. “Our chef, Gabriel [Zarate], serves food like he’s trying to feed his family. He wants to make sure you’re full, so the pric es are fair and the food is great here.”

Although Ethyl pulls its crowd primarily from Ohio State, Kevin Alfred, another Ethyl & Tank manager, said the bar’s proximity to other hot spots on campus have made it a great place to stop in for non-Ohio State students as well.

“We don’t just appeal to students,” Alfred said. “We have Newport right next door, so it’s a great place for people to come in before shows, get some food, maybe grab a couple drinks. It’s really just, I think, the perfect place for any sort of person to come in and just find what they want to do here.”

Due to the bar’s constant influx of Ohio State students, Ethyl makes sure to give back to its loyal customers by collaborat ing with student organizations.

“On Saturdays, we always do big game day events,” Alfred said. “We host the OSU poker club, they come in on Tues days monthly. We provide food and drink to them, as well as a private area to play poker off campus.”

After years of providing a familiar, cozy environment to on-and-off campus indi viduals alike, Ethyl still tries to switch things up when necessary, Munch said.

Munch said the bar’s 2020 renovation changed the campus hotspot to reflect a commitment to higher standards, demon strated by its addition of a new coffee

menu and increased affordability.

“There, of course, are tweaks we make here and there,” Munch said. “That’s why we do well, we hold ourselves to a higher standard.”

Ethyl may be best known for the bar’s iconic 32-ounce “tanks,” or large mugs, which are purchased on Thursday nights for $5, Alfred said. Ethyl also hosts a hap py hour Tuesday through Sunday nights from 4-7 p.m., giving 50 percent off wells, mix drinks made with lower-tier alcohol, and draft beers as well as 25 percent off of specialty cocktails.

“Since we’ve started, our tanks have al ways been a huge hit,” Alfred said.

Another deal Ethyl has is on Tuesday nights, where customers can get a free taco with a purchase of a Corona bev erage, according to the Ethyl & Tank website.

Regardless of the drinks or the discounts, Ethyl’s real charm rests in its inclusive and supportive atmosphere, Munch said.

“We definitely do love each other and care about each other so much. And like, we also treat our customers the way that obvi ously we would like to be treated,” Munch said. “We make sure that, you know, you’re never gonna be left out here.”

MACKENZIE SHANKLIN | LANTERN FILE PHOTO

The popular hub known as “Ethyl” among Ohio State students was renovated in 2020.

Vibrant atmosphere and diverse oferings make the North Market one of Columbus’ oldest gems

BRETT PRICE Asst. Arts & Life Editor price.1422@osu.edu

Whether it’s a busy football Saturday or a calm Sunday afternoon, the downtown North Market provides a sense of peace and uniqueness for Columbus to share.

North Market, established in 1876, has seen as much change as one could imagine in its over 140 years of existence, but has remained a staple for residents and tourists to enjoy this Columbus market. With over 30 independent vendors providing an array of fresh and authentic services to custom ers, the market allows locally owned in dependent businesses to thrive, Meghan Brouillette, director of communications and marketing at North Market, said.

“I think it’s important for communities to have a market no matter where the com munity is located,” Brouillette said. “Co lumbus specifically, it’s preserving history, and it’s providing opportunities for small businesses.”

With its diversity in food offerings, Britta ny Baum, owner of Brezel, a gourmet pret zel company specializing in hand-rolled Bavarian-style pretzels, said North Market helped her journey in transforming a pas sion into a business.

“We started going to farmers markets and quickly realized that we couldn’t make enough pretzels; every time we’d bring them, they’d sell out,” Baum said. “We just realized there was potential to have a brick and mortar or an actual place where people could come in.”

After being accepted as a North Market merchant in 2011, Baum said the opportu nity allowed for Brezel to expand its menu — which now holds over 40 flavors — and get acclimated to a larger work space.

“When we first started, we were kneading the dough by hand, so we really went from hobby to business in a matter of years, and

it almost seemed overnight once the North Market said ‘Hey, you’re in,’” Baum said. “The funny thing is, the very first day we opened was the very first day that we scaled up our dough and figured out how to make everything in large quan tities, like we had no idea,” Baum said.

Baum said she enjoys working alongside her fellow merchants at North Market, and they all often inspire each other.

Brezel recently did a collaboration with Stauf’s Coffee Roasters for National Coffee Day and released its limited “Dark Chocolate & Espresso” pretzel.

“We’ve built such a good relationship over time, it really feels like a little neighborhood in there,” Baum said. “It’s just great to be able to walk down around

the corner, get some inspiration, chat with someone and get some new ideas.”

The opportunities provided by North Market do not end at its daily operations, as the nonprofit holds a range of events meant to give back to the community. Brouillette said the Apron Gala, North Market’s signature fundraiser, is her favorite event. According to North Mar ket’s website, funds from the Apron Gala support the businesses within the market and the building itself.

“The Apron Gala is really cool; I think we’re really proud of it,” Brouillette said. “Our merchants are showcasing their creativity on display because we ask the merchants to make small bites so that party guests can go around and try a lot

of different kinds of foods during the evening. So, you’re strolling and eating and drinking, and there’s entertainment, it’s really fun.”

Brouillette said the market will continue to evolve and cater to the community with a large selection of offerings hard to find elsewhere.

“We’re here, and we’re here for you to visit, and we have something to offer for everyone,” Brouillette said. “If there’s students that are away from home, and they’re missing some kind of comforting food item or something that’s hard to find, chances are they would still be able to find it at the market.”

MACKENZIE SHANKLIN LANTERN FILE PHOTO

The North Market is located downtown near Ohio State’s campus and is constantly expanding in order to entertain students.

HangOverEasy: an ‘egg-cellent’ rebrand allows for continuous ‘egg-spansion’

McCrary attributes the restaurant’s popu larity, in part, to its commitment to home made and fresh ingredients.

“We are a scratch kitchen, which means that we don’t take anything out of a bag and serve it,” McCrary said. “Obviously there are some things that come out of the bag, but for the most part we prepare everything from scratch and everything’s fresh.”

HangOverEasy has one other Columbus location as well as locations in Cincinna ti and Athens, Ohio. A fifth location will open in Perrysburg, Ohio, Nov. 8, Mc Crary said.

“Next year we would like to open up in possibly one or two locations,” McCrary said. “We want to continue to expand.”

Kert Royster, general manager of Hang OverEasy, said the restaurant is more than just the food it serves; it’s a positive dining experience with a team-oriented staff, he said.

“I mean, you can get breakfast food just about anywhere, but I really do think that it’s the type of service that we give here,” Royster said. “Again, we have a very team-environment staff, very team-orient ed, we’re really just here to just give our guests the best possible experience.”

Royster began working at HangOverEasy in July 2021 and said what makes the restaurant stand out is its environment.

PHOEBE HELMS

HangOverEasy’s clever name, home made food and service-oriented staff have contributed to the diner’s popularity and growth.

Established originally as Nick’s Diner in 2002, HangOverEasy has history on Ohio State’s South Campus at 1646 Neil Ave.

The restaurant has made a name for itself for serving a variety of breakfast foods, which make it a staple for game days, homecoming and special events around the university.

Despite its current popularity, HangOver Easy almost came to an end, as its owners considered closing Nick’s Diner before what it is now known as, in 2007. Renam ing the restaurant was the push it needed to become a favored breakfast location near

Ohio State, Scott McCrary, an operating partner of HangOverEasy, said.

“Over the past decade, decade and a half, we’ve slowly become a breakfast staple for the university,” McCrary said. “And es pecially for homecoming, or even just the new classes coming in versus the old class es leaving, it’s almost like that knowledge passed down.”

“The opportunities have just been endless. And then I just love all of our vibes that we have here,” Royster said. “It’s just, I have a really good, strong team. Everyone here, we just work really well together.”

Royster said HangOverEasy’s legacy is to be found in its continued expansion in order to give the widest variety of patrons the opportunity to enjoy their food.

“We just keep growing. We’re about to open our fifth location up,” Royster said. “I just want it to be a place of endless op portunities for my staff and also just being able to carry on the hangover.”

SARAH UPTON LANTERN FILE PHOTO

HangOverEasy’s Neil Avenue location makes it the perfect place for Ohio State students looking for a hearty breakfast or brunch.

Wrestling: Sasso stepping up as mentor, sharing wisdom with Buckeyes

ROBBIE MACKINNON Lantern reporter mackinnon.25@osu.edu

Pressure to succeed is something Sam my Sasso dealt with for the majority of his career, but it isn’t noticeable by his record on the mat.

The redshirt senior wrestler capped off his 25-4 redshirt junior campaign with a sec ond place finish at the Big Ten Champi onships last season, earning him the most votes for best male athlete by readers of The Lantern. Despite his dominance, Sasso said he was surprised to receive the recog nition due to the abundance of athletes at Ohio State.

“When you’re at Ohio State, everyone is good, in every sport.” Sasso said. “It helps elevate your game when you’re around so many elite-level athletes.”

The Nazareth, Pennsylvania, native, ar rived in Columbus as a top-five recruit in the nation, posting a record of 135-3 in his final three high school seasons.

Despite his high-ranking status, Sasso said he knew support from Buckeye fans was something he still had to earn.

“I found that out quick: If you want this, you have to go get it,” Sasso said. “Just get ting to campus as a high recruit, you won’t get that love immediately.”

Sasso had to wait his turn to receive such love, redshirting his first season in 201819, as former three-time All-American Mi cah Jordan wrestled in the same 149-pound weight class.

However, that did not stop Sasso from be coming a force on the mat, as he posted a 19-2 record and earned the United World Wrestling Junior Freestyle National Cham pionship in April 2019.

“I was always ready to go in my true-fresh man year. You just have to have the mind set that ‘Something is going to happen, and I have to compete,’” Sasso said. “It was a tough room. I had to fight, and I took my lumps. But by the time the season came around, I knew I was ready to go if I had to.”

Sasso became a finalist in the Big Ten Tournament in each of the next three sea sons, earning the conference crown in the 2020-21 season. He reached the NCAA Tournament in each campaign, advancing to the 149-pound national championship in the 2020-21 season and earning fifth place last season to bring his career record to 658.

Now as Sasso takes on a leadership role as a redshirt senior, he said he’s looking to use his experience to guide the young wrestlers on the roster.

“I was always ready to go in my true-fresh man year. You just have to have the mind set that ‘Something is going to happen, and I have to compete,’” Sasso said. “It was a tough room. I had to fight, and I took my lumps. But by the time the season came around, I knew I was ready to go if I had to.”

Sasso became a finalist in the Big Ten Tournament in each of the next three sea sons, earning the conference crown in the 2020-21 season. He reached the NCAA Tournament in each campaign, advancing to the 149-pound national championship in the 2020-21 season and earning fifth place last season to bring his career record to 658.

Now as Sasso takes on a leadership role as a redshirt senior, he said he’s looking to use his experience to guide the young wrestlers on the roster.

The Buckeyes open up the season with a tournament at Michigan State, where all wrestlers, regardless of redshirt status, are able to compete. Sasso said he sees this op portunity for fans to get introduced to the new, younger Buckeyes as well as for the athletes to gain experience similar to what he had as a freshman.

“Basically everyone is going to be compet ing,” Sasso said. “It’ll be your first time to get a good look at these Buckeyes, some of these younger guys. Some fans who are eager to see these young freshmen, you’ll be able to watch them.”

MACKENZIE SHANKLIN LANTERN

FILE PHOTO

Ohio State then-redshirt sophomore Sammy Sasso takes down a Rutgers wrestler during the Ohio State-Rutgers match on Jan. 24, 2021 Ohio State won 19-14.

THE BEST OF THE BESTS

Football: Stroud dedicates season to late Haskins

JACOB BENGE Sports Editor benge.30@osu.edu

This season means more than most to third-year quarterback C.J. Stroud.

As No. 2 Ohio State plays to return to the Big Ten Championship game, and Stroud paves his way back potentially to the Heisman Trophy ceremony, the Buckeye signal-caller said he writes the name of late quarterback Dwayne Haskins on his wristband before each game.

“I know that I was rooting him on when he was still playing,” Stroud said. “I know that he roots me on now.”

Haskins was killed when hit by a dump truck in April, and an autopsy revealed he was legally drunk when he died.

Stroud said he writes “L.L.D.H.7,” which he said stands for “Long Live Dwayne Haskins 7,” and commemorates his out ings to Haskins.

“I haven’t forgotten about him. I don’t know if anybody else has, but he’s here,” Stroud said. “He walks in the spirit with me.”

Haskins guided the Buckeyes to the con ference title game during his Heisman-fi nalist 2018 season, breaking 28 program records and seven Big Ten milestones — including single-season highs of 4,831 passing yards and 50 touchdowns.

Head coach Ryan Day said with Stroud’s “open heart” and consideration for others, his influence “carries over to your team.”

“His stats are really good and naturally he’s playing at a high level, but that’s not what he’s focused on,” Day said. “I think all the guys on the team have embraced that and certainly his leadership has been felt.”

Stroud said he’s someone who does “know how it is to lose somebody close,” adding he also pens the name of his late cousin, Sam House, who introduced him to

football, on his wristband.

“I just try to honor people like that because I don’t like forgetting people, be cause when he was here everybody loved him, so why not still love him,” Stroud said.

Stroud earned “Best Football Player” through The Lantern’s Best of OSU vote.

He currently leads the Football Bowl Sub division with a 207.57 passing efficiency and his 24 passing touchdowns is tied for most in the country as well.

Ohio State opened the season with six-consecutive wins, racing ahead to col lege football’s top-scoring offense behind an average of 48.8 points and more than 543 yards per game. Ranking among con

tenders for a spot in the College Football Playoff, Stroud said the Buckeyes have more to show on the field.

“I don’t really think we have a limit,” Stroud said. “I think we got to press this bye week and make sure that we continue to get better, and hopefully they come along.”

ZACHARY RILLEY PHOTO EDITOR

Ohio State third-year quarterback C.J. Stroud (7) has dedicated the 2022-23 season to former Ohio State quarterback Dwayne Haskins, who passed away in a car accident in April.

Women’s Ice Hockey: Jaques leads on and of the ice

BRETT PRICE Asst. Arts & Life Editor price.1422@osu.edu

Growing up in Toronto, Sophie Jaques never pictured herself playing Division I ice hockey in the U.S., much less hoisting the NCAA national championship trophy in April as the 2022 Western Collegiate Hockey Association Defender of the Year.

Yet, that’s where then-senior Jaques found herself after a prolific 2021-22 season, and she was faced with a decision after gradu ating magna cum laude in civil engineering the following month.

Where the driving factor for most to return might have been in the chance to repeat a national championship run, Jaques had just made history off the ice as well, becoming Ohio State’s first Arthur Ashe Jr. Sport Scholar of the Year for excellence in aca demics, athletics and service. It was clear to Jaques her motivation came from both on the ice and in the classroom, as she pur sues a master’s in civil engineering.

“Here at Ohio State, the great opportunities to pursue a master’s, I’m on a fellowship in my graduate program, which is getting the best of both worlds athletically and ac ademically,” Jaques said. “It’s an opportu nity that I couldn’t pass up.”

While Jaques tallied 59 points — the sec ond-highest single-season total by any de fensemen in NCAA history — and helped lead the Buckeyes to the program’s first national championship, she found her time being spent off the ice as well.

Jaques is a volunteer with the 2nd & 7 foundation in Columbus, a nonprofit ded icated to promoting reading by providing free books and positive role models to kids in need while encouraging young athletes of the community to pay it forward, ac cording to its website.

“2nd & 7th is a really great program for helping underprivileged youth. Getting knowledge out there and just sharing the opportunities out there at the collegiate lev-

el,” Jaques said. “Keeping kids in school, and I think that’s the goal with the program is seeing what a day is like as a student-ath lete and the opportunities that university provides you.”

In addition to volunteering in Columbus’ surrounding communities, Jaques also served as the co-vice president of SHER OS, a student organization dedicated to providing a safe space where female stu dent-athletes can learn and develop the skills to help them lead successful lives in the future, according to its website. Jaques currently serves as their treasurer leader.

“Building the Black community and mak ing sure it’s a safe space here on campus as well as trying to inspire youth to pick up sports that may have historically been predominantly white, so just sharing that knowledge and experience,” Jaques said.

Head coach Nadine Muzerall said it’s been rewarding to watch Jaques grow since step ping into the program as a freshman in 2018.

“To see her progress into this leader, not just because she’s good, but just because of who she is, and she always does the right thing when people aren’t watching,” Mu zerall said. “To see her develop over the years has been truly and selfishly reward ing.”

Muzerall said she remembers a time before Jaques was a highly touted recruit and a young player still finding her bearings en tering Ohio State athletics.

“Not as highly recruited as some would think when she was in high school, never made a U18, never made a Canadian na tional team — she came in here very qui et,” Muzerall said. “To look at this kid that was underrated, undervalued and to be the best defensive player in the whole country, she’s put in a lot of effort and time.”

Despite being underrecruited, Jaques im pact on the ice was felt almost immediately in her freshman campaign with the

Buckeyes, leading all Ohio State rookies in points, assists and goals, finishing sixth overall on the team for the season.

Jaques play on the ice only progressed with each season, and, despite leading the team in points, has proven to be the furthest thing from selfish, as she led the Buckeyes with 38 assists and blocked a team-high 44 shots in their championship run.

Muzerall said Jaques’ success on and off the ice over the years is a testament to the work she puts in when nobody is watching.

“Her work ethic in practice, her work ethic away from practice, in the classroom and in the community, I mean people just want to follow,” Muzerall said. “I think it’s very powerful the way she just holds herself.”

Upon her return to Ohio State this season, Jaques found early success, logging three goals and two assists over the span of four games.

Jaques said she is grateful for the accom plishments, but is focused on playing out her last season at Ohio State.

“From not even making the national tour nament my freshman year to winning the national championship my senior year, I think the growth here has been unbeliev able,” Jaques said. “Just the amount of great people that have come through this program that I have developed relation ships with has been amazing.”

ZACHARY RILLEY PHOTO EDITOR

Ohio State graduate defenseman Sophie Jaques (18) became Ohio State’s first Arthur Ashe Jr. Sport Scholar of the Year for excellence in academics, athletics and service.