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LA CHATELAINE
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An American and a Frenchman walk into a restaurant — to rate FrenchAmerican food.
CRAFT BEER
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Tired of Natty? Elevate your taste buds in a Columbus craft brewery.
FOOD EXCHANGE
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Exchange students congregate and bond over shared food from their home countries.
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Year 138, Issue No. 43
BEST OF BRUNCH The Lantern Brunch Squad pick its favorites from Forno Kitchen + Bar in the Short North.
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Italian-born owner of Aracri Pizzeria brings traditional and authentic pizza to The Gateway.
WING-OFF Who makes the best chicken wing in the campus area? Read The Lantern’s in-depth analysis, conclusions and reasoning.
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Getting crafty: Local breweries offer patrons wide assortment of beers EDWARD SUTELAN Editor-in-Chief sutelan.1@osu.edu Ah yes, it’s a sound and a taste with which we’re all so familiar. The pop of the cap, the escape of the air and the refreshing, smooth taste of a Natural Light. Wait, some people don’t like tasting slightly hoppy water? That’s weird. Or maybe not. While some enjoy beers for tailgating and partying, others enjoy sitting down and enjoying a citrusy IPA, a heavy stout or perhaps even channeling their inner medieval selves by having a nice mead. Fortunately for those on the prowl for that ambrosial amber ale or that piquant pilsner, Columbus has quite the variety of local breweries for those lovers of lager. The Short North is chock full of craft breweries well within reach for students, while others such as Lineage Brewing might be worth the Uber up the road. So put that Natty back in the fridge, order that Lyft and stop reading this if you’re a freshman (unless you’re just doing some studying for the future). It’s time to head out to some breweries. Lineage Brewing — 2971 N. High St. The farthest brewery from campus, Lineage offers guests an ever-changing array of beers with a solid mix of food. With a variety of IPAs, stouts, pale ales and several European-style drinks always on tap, Lineage meets the needs of any beer-lover who walks in the door. I personally was a fan of the Billingsworth, an English golden ale with an even more British name, that wasn’t too strong and had a subtle citrusy taste to it. Spaceman #6 is an IPA that you can’t go wrong with either. The atmosphere is laid-back, with no televisions, a relatively small indoor space and a smaller patio outside. All of the drinks are brewed just behind the bar in view of all the patrons. It’s a little bit out of the way for Ohio State students, but it’s worth the trek up north. Seventh Son Brewing Co. — 1101 N. 4th St. There might not be a better place to hang out during the summer than Seventh Son Brewing Co. With plenty of outdoor seating in the form of picnic tables, a food truck just outside and a wide range of ales, stouts and other assorted beverages, Seventh Son is a perfect brewery just to relax with some friends at the end of the week.
Most of the options to drink here are a bit on the stronger side, but are reasonably priced. If you’re looking for a reliable flagship beer, you can’t go wrong with the Seventh Son, an American Strong ale. Before October ends, be sure to try Brother Jon, a Belgian blond ale with a nice blend of fruit and bread flavors. BrewDog Short North — 1175 N. High St. You thought this list was limited to American breweries? Not quite. BrewDog has its roots in Scotland where it was founded in 2007, and the location has since opened up four locations in Columbus — including a hotel called the Doghouse. As a Scottish company now located in central Ohio, BrewDog offers a pleasant mix of beers with a more American flavor than those that originate in the United Kingdom. Punk IPA and Elvis Juice (another IPA) are my two favorites, but Clown King is a solid barleywine with a nice caramel flavor to it. Guests can choose to sit either at various tables and barstools across the bar or heading out back into the beer garden. North High Brewing — 1288 N. High St. Just a block south of a Kroger Ohio State students know and love, North High Brewing offers patrons a different sort of atmosphere than some of the aforementioned breweries. This has more of a sports-bar feel with the quality ales of a brewing company and televisions playing the biggest games of the day. The brewery offers a couple of year-round beers such as an IPA or a hefeweizen, but also mixes it up with a wide variety of newly prepared drinks. If you’re heading in soon, I recommend trying the Mr. Fahrenheit, a New England IPA, before it runs out. Brothers Drake Meadery — 26 E. 5th Ave. Feel like ordering a nice, autumnal mead without being put in a stockade by a blue-suited, Bud Light knight? Head right around the corner of North High over to Brothers Drake for a flavorful glass of the honey-based brews. Brothers Drake offers homebrewed meads with just about any flavor, ranging from apple pie to ginger verve to PB&J. The personal favorite of this reporter is the Cyser, which has a nice green apple taste to it. Though the space is a bit limited in terms of seating, guests often get to enjoy a local band or event coming on the stage just off to the side of the bar, making for a unique drinking experience. Never had a mead? Be sure to schedule a tasting tour and sample some of the brewery’s offerings.
Lineage Brewing
Brothers Drake Meadery North High Brewing
BrewDog Short North
Seventh Son Brewing Co.
Home is where the heart - or bubble tea - is MICHAEL LEE Engagement Editor lee.7240@osu.edu Growing up, I had to go back to Taiwan to get good bubble tea — a black milk tea drink with tapioca pearls. Now, there are a few new bubble tea drink shops around campus as well as some that are a little older, so I tried some out (for the sake of journalism, of course) to see which ones were great, and which ones were … not. The Process To be as fair as possible, I tried to get the same order at each place — a traditional black milk tea with bubbles, regular size, no ice for less dilution and the “normal” amount of sugar option because most shops allow you to adjust the specific amount. I mainly focused on a few things: the sweetness of the tea, the taste of the bubbles and what I call the “Q” factor — what Taiwanese people say to describe the chewiness and bounciness of food. 4. Crane Cafe, Hagerty Hall: “Honey and Vanilla Bubble Tea,” $4.25 I don’t even know why I try. I wanted to get a campus option, but my order of “Honey and Vanilla Bubble Tea” — one of two options Crane Cafe offered and the
closest to my original order — was not good. The only upside: with Dining Dollars, it’s the cheapest out of the bunch at $2.76. First of all, Crane Cafe uses coconut milk. It just makes it taste off. Not only is this not like anything I’ve ever had, but it was really light in tea flavor, almost as if I was just drinking a-little-bit-sweetened coconut milk with a bit of honey. The “Q” factor of the bubbles was not actually that bad. They had a good chew to them, but really tasted like nothing. Overall, just don’t. 3. Bubbles, North Market, 59 Spruce St.: “Black Milk Tea with Bubbles,” $4.25 I’m going to keep this short but not very sweet, mainly because that’s what the drink was like. It really just tasted like wa-
tered-down tea. Despite having the same brown sugar flavor as the next bubble tea on the list, they weren’t very “Q,” as they didn’t have much of a bounce to them and almost had a gelatinous texture. Overall, the drink was very light and fresh and I wouldn’t really recommend it for people unless they were already at North Market and wanted bubble tea. 2. ViVi Bubble Tea, 2408 N. High St.: “ViVi Milk Tea with Bubbles,” $3.76 The drink itself was fairly sweet. I didn’t taste a ton of tea flavor, but it wasn’t to the point where it felt like I was drinking straight milk. The bubbles were not very sweet but still had a little bit of the molasses flavor it tends to have on its own, as if you were biting into a piece of al dente pasta: a soft, sticky chew until you get to the center where there’s a bit of a bite. Overall, the drink wasn’t too heavy, as I was able to drink it without feeling too stuffed right after eating a full meal. I would definitely recommend ViVi to those
who want a general taste of what the common bubble tea is like despite being a little far from campus. 1. Chatime, 2060 N. High St.: “Chatime Milk Tea with Bubbles,” $4.25 The drink was actually pretty sweet, which I prefer. The milk tea was very creamy but still had a little bit of tea flavor, which was perfect. The bubbles were very soft, but not quite gelatinous. It had a little bit of a bounce, but still a little gooey and could bite through on first try with enough effort. The tapioca pearls really felt like they carried the milk tea flavor, and a combination of the tea and bubbles left a bit of a smoky aftertaste. Chatime is the closest off-campus bubble tea shop so distance-wise, I would highly recommend it for those looking to try bubble tea for the first time or students wishing to fulfill a craving. PHOTOS BY MICHAEL LEE
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Exchange students socialize at snack hours TRISTAN RELET-WERKMEISTER Lantern reporter relet-werkmeister.1@osu.edu Exchange students — nondegree-seeking students — gather around the food of each other’s country about once or twice a month at the Office of International Affairs. For the third academic year in a row, the OIA has organized snack hours for the current 55 undergraduate exchange students, coming from international Ohio State partner universities around the world. The main objective is to encourage exchange students to socialize among themselves and learn a bit more about each other’s culture. “Food is a great conversation starter, and serving food at an event always boosts attendance,” Caroline Omolesky, program officer for sponsored programs and academic liaison, said in an email. Marco Castaldi, a third-year Italian exchange student in mechanical engineering, organized the latest snack hour, in which he cooked three different types of pasta dishes and a conglomerate of mozzarella, tomato sauce, garlic and onions. For Castaldi, sharing food allows people to share their ideas, opinions and talk about their lives.
These events are intended to be an opportunity for exchange students to hang out and destress, Omolesky said. It also pushes people to try food they might have never tried, said Juliette Rosset, a French thirdyear in international studies. “Sharing food is a sign of hospitality, friendliness and respect in all cultures around the world,” Rosset said. At snack hours, students present the food they brought by explaining how it is important in their country, how it is made and the occasions when it is usually eaten. The students also create slideshow presentations to illustrate their explanations, with music played to immerse students in cultural ambiance, for about an hour. Students are free to pick what they want to serve and eventually prepare a dish to share. “It’s fun to see how personal the dishes often are,” Omolesky said. “Students frequently use parents’ and grandparents’ recipes, and make specialties of their hometown or region.” Exchange students can choose the date and time they want to organize the snack hour for their country. With the help of OIA, the students purchase the necessary items with an allocated budget of $75 for
COURTESY OF CAROLINE OMOLESKY
Exchange students at the German-themed snack hour at the Office of International Affairs on Sept. 27. each country. tion. The food is bought either in regular On average, 20 to 25 students attend grocery shops or in international markets, snack hours and most of them are enrolled where students are more likely to find im- in the College of Arts and Sciences. ported items. Exchange partners — degree-seeking Students are not obligated to cook a full student partners — are encouraged to parmeal and usually buy preprepared food or ticipate in the process and help planning, small snacks. The one requirement is that shopping and cooking, if need be. they must serve at least one vegetarian op-
La Chatelaine — An excellent bakery inside a basic restaurant ISABEL HALL Lantern reporter hall.2220@osu.edu
TRISTAN RELET-WERKMEISTER Lantern reporter relet-werkmeister.1@osu.edu Located on a pretty average American avenue is La Chatelaine, a French bakery and restaurant. From the outside, the façade seems to be faithful decor of a traditional restaurant in the French countryside. Once we pushed the barrier of the terrace, a boy set the tone by turning toward us and saying “Bonjour” (Hello) with a strong American accent. As a French and American duo, we decided to try La Chatelaine to get a transatlantic perspective on the restaurant. Here are our opinions of the food we had. Isabel (American): Spaghetti à La Gigi, Pommes Frites & Fresh Herbs and Mille-feuille ($21.85) As someone who only has knowledge of French culture through stereotypical American portrayals, this restaurant was my first experience of the French lifestyle. The restaurant legitimately felt French to me. There were French flags, most of the writing was in French and what sounded like French music was playing. As a college student on a budget, the high-priced menu items stuck out to me. I considered a chicken dish, but ultimately decided to go with “Spaghetti à La Gigi,” a cheaper option that claimed to have Gigi’s “homemade specialty sauce.” While ordering, I was given the option of soup or salad with my meal. I decided to go with the tomato basil soup. It had a comparable taste to any other soup I’ve had at a restaurant, but the croutons and cheese given on the side for the soup were delicious. Next, we were served pommes
frites & herbs — these were just French fries covered in herbs, with ketchup and an herb sauce as dipping options. I didn’t care for the herb sauce, for I felt the combination of herb fries and herb sauce was overwhelming. My spaghetti looked just like any other spaghetti I’ve had, and the taste confirmed my thoughts. The so-called special homemade sauce was just marinara with meat. The meal was of average taste with a high price tag. I got thirsty during my meal, but there was no designated place to get water. I eventually went to the counter and was given a small glass and told to serve myself at the soda fountain. It was annoying to keep getting up and walking to the fountain to get water — I would’ve preferred being given a pitcher at the table. I couldn’t go to a French restaurant without trying a French dessert, so I settled on Mille-feuille after being told it was a traditional pastry. The pastry was definitely the highlight of the meal: It was filling, tasty and everything my sweet tooth could ever dream of in a dessert. Overall, I would probably not return to the restaurant for dinner, as I can find comparable quality for a cheaper price at other places. However, I do plan on going back to try more of the pastries and some coffee, too. Tristan (French): Bassa Meunière, Pommes Frites & Fresh Herbs and Mille-feuille ($24.60) Inside, the restaurant is fairly truthful to a traditional French house with beams on the ceiling, stone walls and wooden chairs and tables. The employees dressed in striped T-shirts, matching the international cliché of French people, but I felt that nothing justified pushing this stereotype to the extreme. We made the mistake to sit next to one of the speakers playing al-
TRISTAN RELET-WERKMEISTER | LANTERN REPORTER
La Chatelaine is a French bakery and bistro located at 627 High St, Columbus, OH. leged French music, which turned out to be an accordion playlist. The overall service was confusing. It might be a minor detail, but France is not a buffet culture, the customer is king and should not leave his chair once. This awkward mix of cafeteria and proper restaurant without indications was disconcerting. On a side note, the soda machine is one of the rare elements that betray the French atmosphere, since these devices are banned in France to prevent obesity. After a few minutes of reflection, I went for a salad for starters but did not get a chance to try the “Chicken Provençal,” as they were out of chicken. I went for a “Bassa Meunière” instead, and we split a “Pommes Frites & Fresh Herbs.” The salad was basic but good, made with iceberg, arugula and a few croutons. We then got our french fries as a kind of appetizer,
TRISTAN RELET-WERKMEISTER | LANTERN REPORTER
Bakery items line the shelves inside La Chatelaine. which was nice but not amazing. The herbs on the fries were quite confusing as it is not a French thing to do, even though it was nice to try. The main course itself was disappointing: the green beans were undercooked to the point that they were crunchy, almost raw. However, the fish was perfectly cooked but too greasy, just like the potatoes that came with it.
For dessert, I went for a “Millefeuille” (Napoleon), one of the most traditional French pastries. The slice was big and the pastry extremely good. Overall, La Chatelaine is an overpriced but very good French bakery. Its restaurant is OK but not worth its prices, even though the decor truthfully mimics the inside of a traditional French house in the countryside.
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Thursday, October 18, 2018 | The Lantern | 5
Brunch Squad Review: Forno KAYLIN HYNES Copy Chief hynes.39@osu.edu
CHASE RAY Arts & Life Editor relet-werkmeister.1@osu.edu SYDNEY RIDDLE Assistant Arts & Life Editor riddle.136@osu.edu On Sunday, the self-titled Lantern Brunch Squad headed to Forno Kitchen + Bar, located at 721 N. High St. The trendy restaurant is known for its happy hour deals and contemporary cuisine on the dinner and weekend brunch menus. To make this fair, we all opted to pick a different menu item and one brunch entree we agreed to share, but we all ended up trying everything and picking our favorites. Everything we tried: Breakfast Pizza ($14), French Toast ($11), Biscuits + Gravy ($11), Avocado Bruschetta ($9) Kaylin’s Pick: Breakfast Pizza ($14) To preface my review, I must say I am a habitual bruncher. However, I am usually a diner-style girl, opting for greasy hash browns, cheesy eggs and stale coffee. Forno is the opposite of that, situated in the Short North with a trendy vibe and contemporary style, but with reasonably priced options ranging from $10 to $16. When we arrived at
Forno, we were sat immediately thanks to a 12:45 p.m. reservation, which I highly recommend because it gets busy. With so many delicious-sounding options, I eventually settled on the breakfast pizza — wow. The pizza had four eggs (which were slightly runny), crispy brussel sprouts, melty fontina cheese and bits of pancetta. The dough — made in-house every day — was cooked to perfection in the restaurant’s custom stone-fired oven and was crispy, yet soft on the inside. While most places have a basic breakfast pizza with cheddar cheese, scrambled eggs
“I don’t discriminate when it comes to brunch.” SYDNEY RIDDLE Assistant Arts & Life Editor
and sausage, Forno has found a way to make an original, flavorful pizza with creative ingredients. Even after trying three other (great) options, the breakfast pizza was the clear winner for me. Chase’s Pick: Biscuits + Gravy ($11) Unlike Kaylin and Sydney, I’m not a habitual bruncher, but I was born and raised in the South, so comfort food combos such as
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chicken and waffles, biscuits and gravy and shrimp and grits are right up my alley. With that being said, getting this kind of food from somewhere in the Midwest had me skeptical, but I’m happy to say that Forno impressed me. The biscuit was the perfect size and taste — not too small, but still full of flavor, and just flaky enough to melt in your mouth. I’m usually not a fan of fried eggs, but the one placed underneath the biscuit was perfect. The yolk was slightly runny but not cooked too hard, and it was perfectly seasoned with pepper and scallions. And the sausage — I take my breakfast meats very seriously, but sausage is the top choice for me, and if you cook it the wrong way, I’ll notice immediately. But again, Forno exceeded expectations. The sausage was cooked to perfection and it complemented the gravy beautifully. All in all, this was a top 3 all-time biscuits-and-gravy experience for me, and the mimosas were fire. It’s safe to say we all left the Short North very satisfied. Sydney’s Pick: Everything I never had Forno brunch before. It’s usually booked up far in advance and people like to camp out once they get there due to the fabulous mimosa deals. Kaylin, Chase and I were lucky enough to get a reservation. The atmosphere was classy and I felt fancy and important in this upscale eatery.
CHASE RAY | ARTS & LIFE EDITOR
French toast plated with fruit at Forno Kitchen + Bar. Needless to say, we balled out. Now, before I go any further, you must know: Breakfast food is my favorite genre of food. I love all of it at any time. Day or night, put it on my plate and I‘ll eat it — except grits, grits are gross. Although it’s not breakfast, brunch holds a special place in my heart for two reasons: It has all the same meals as breakfast and it allows me to sleep in. That being said, it’s impossible for me to decide what my absolute favorite dish was. The three of us split a breakfast pizza, biscuits and gravy, avocado bruschetta and French toast. How do people
expect me to choose? The brioche made for the perfect French toast, the syrup was heavenly and the fruit on top was fresh. The biscuits were fluffy, the sunny-sideup egg was a sight to behold and the gravy took me on a spiritual journey. The pizza was an explosion of taste. The bruschetta was piled high with chunky and creamy avocado, the sprinkling of the goat cheese was divine and the pickled shallots and grape tomatoes added the perfect burst of flavor. I feel like I’d be betraying my favorite meal by singling out one specific dish. I don’t discriminate when it comes to brunch.
MAC AND CHEESE at Ohio State
AMANDA PARRISH Assistant Campus Editor parrish.272@osu.edu For a dish as seemingly simple as macaroni and cheese, there are definitely ones superior to others. As a mac and cheese enthusiast, I decided to test five different restaurants around the campus area to determine which one has the best pasta and cheese combo: Noodles & Company, Panera Bread, Melt Bar and Grilled, Sweet Carrot and Rusty Bucket Restaurant and Tavern. And to determine which is the best, I not only judged by taste, but also price, serving size and proximity to campus. Many of the restaurants I went to had the option to add toppings such as bacon or pulled pork, but I decided to stick to the basics and focus on the noodles and cheese. Here are the rankings for the top spots to find your mac and cheese fix. No. 5 — Panera Bread Panera’s mac and cheese is the most diverse when it comes to its choice of noodles and cheese, using only white cheeses coated over pasta shells, so going to Panera for the cheesy pasta might be a nice deviation from the traditional cheddar flavor. With two convenient campus locations on Lane
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Wisconsin mac and cheese is featured at Noodles & Company on High Street in Columbus, OH. Avenue and the corner of North High Street and 11th Avenue, its convenience factor is hard to beat. And with Panera delivery, you can have it brought right to you. However, it’s pricey for what you get. The large size mac and cheese is just under $10 and a baguette is included, but this surely is not worth $9.29. The flavor is a nice mix-up, but it is not anything special. With other restaurants having better-tasting choices, you’re better off going somewhere else for your mac and cheese cravings. No. 4 — Melt Bar & Grilled This mac and cheese comes in typical Melt fash-
ion: in a grilled cheese sandwich. The “Mighty Mac” with creamy noodles grilled between two toasted pieces of bread will definitely fill you up. The mac is extra cheesy and uses traditional yellow cheeses, with American cheese making it even more comparable to a typical grilled cheese. Melt is located in the Short North, but with UberEats as a delivery option, you don’t even have to travel to get it, but there is a $3.49 delivery fee. The full-size sandwich costs $13 and comes with fries, but if you are looking for the cheaper option, the half size costs $9.75. So, Melt is a great alter-
native to just getting a bowl of the pasta, but it’ll hurt your bank account a bit more than the other five if you choose the whole size and get it delivered. But you can’t really go wrong with choosing Melt, right? No. 3 — Rusty Bucket Restaurant and Tavern This mac is the fanciest of them all. Rusty Bucket’s “Macaroni ‘n Cheese” is Swiss and American cheese melted with Blue Moon white ale over elbow macaroni. If that didn’t make your mouth water, it is also topped with bread crumbs and oven-baked until golden brown. The taste surely competes with the No. 2 spot. but I can’t help but pre-
fer standard yellow cheeses in my mac and cheese. Though the closest Rusty Bucket is located in Clintonville, DoorDash will deliver for free, so you don’t have to drive or ride the COTA. The meal costs $12.29 for the pasta and a slice of garlic bread. Even though the plate is more than enough to satisfy your mac and cheese craving, it is a bit on the pricier side, but in this case you are surely getting what you pay for. No. 2 — Sweet Carrot Sweet Carrot’s macaroni and cheese tops the list for the best-tasting pasta. The pasta is typical elbow macaroni with a mixture of yellow cheeses covering each noodle. The cheese
is extra creamy and oven-baked. The serving size might be small for some, so big eaters might need to get something else to go along with it, but the $6 is definitely worth it. The restaurant is located on West Fifth Avenue, so it’s not as convenient to get to without driving or taking the COTA, but it’s definitely worth the trip. DoorDash delivers for free, so the farther location doesn’t have to stop you from enjoying this oven-baked mac. No. 1 — Noodles & Company Noodles’ “Wisconsin Mac & Cheese” is a blend of cheddar and jack cheeses and cream over elbow macaroni noodles. This dish is a simple classic that is hard to beat, and the diversity of cheeses makes the dish better than your typical athome box option. While this one was not necessarily the best-tasting of the five, this option has many more perks. The location is hard to beat, sitting at the corner of High Street and Lane Avenue. And for under $6, you have a meal that fills you up and might even allow for leftovers. Between its classic taste, cheap pricing and on-campus location, Noodles clearly topped the list.
6 | The Lantern | Thursday, October 18, 2018
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If you haven’t been to Trader Joe’s yet, let me tell you why you’re wrong RACHEL BULES Managing Editor for Content bules.7@osu.edu I did not discover the magical and cost-efficient wonders of Trader Joe’s until this year, and now I am completely smitten. It’s a little off the beaten path from Ohio State’s campus: There’s a store in Dublin and a store at Easton, so it’s about a 20-minute drive either way. However, the drive is so completely worth it for the money you save and the amazing products exclusively sold at Trader Joe’s. If you don’t want to make the drive, Amazon retails a wide range of its products online. Its stores have all the elemental groceries you would find at Kroger or Aldi, but Trader Joe’s differentiates itself by carrying outside-the-norm merchandise that makes cooking fun and interesting. These are just a few favorite Trader Joe’s-brand products that I wholeheartedly endorse because the tastes and prices keep me trekking back for more. Disclaimer: No one is paying me to say this stuff, but I am open to any offers. Everything but the Bagel Sesame Seasoning Blend I have to start with this product, because it is what got me to check out Trader Joe’s in the first place. I was seeing it all over Instagram food accounts because there is literally no food item that this seasoning cannot improve. It’s exactly what it sounds like: all of the seasoning that goes on an Everything bagel, sans the bagel. It’s in Trader Joe’s spice aisle and only costs $1.99. I am not being dramatic when I say
that I am a different person now than I was before I started putting this stuff on literally everything. My favorite way to eat it is to sprinkle it on my over-easy eggs and on top of my toast for breakfast. Caramel Stroopwafel Wafers OK, I don’t know how many of you have ever been to Holland and enjoyed a nice street waffle, but let me tell you — the Dutch know their way around a good breakfast pastry. Trader Joe’s imports this foreign delicacy into your kitchen for a cool $2.79 per bag. It requires all of my self control to not inhale 20 at once. I’m not joking. I literally have to take the recommended serving size of four mini-waffles out of the bag, reseal the bag, put it away in my cupboard and then retreat to a different part of my apartment to eat my ration or else I worry I would eat the whole bag. Made in small disks the size of a half-dollar, the piece of waffle encases a layer of caramel and every bite is chewy and amazing. My favorite way to eat them is to dip them in coffee. French Vanilla Cold Brew Coffee Speaking of coffee, I buy my favorite coffee here. I usually steer clear of canned cold brew because I prefer my coffee black, and I find that most canned coffee is too sugary and light beige in color for my preferences. However, Trader Joe’s makes it perfectly. It’s 100 percent Arabica coffee with a little bit of milk, sugar and vanilla added in, bringing an 8 oz. serving to only 60 calories. You can also buy the same flavor of grounds in a 14 oz. bag (which I do) for only $6.99. My favorite way to enjoy the cold brew is
in a tall glass over ice, with exactly four stroopwafel wafers to dip in it. Squid Ink Spaghetti This pasta is so fun — and so cheap. A 12 oz. bag of this pitchblack spaghetti contains six servings and costs $1.99. I don’t really notice much of a difference in taste from regular spaghetti, but apparently the squid ink gives it a saltier, briny flavor, which makes it a perfect side dish for seafood. My favorite way to prepare this spaghetti is with butter, pepper and lemon juice alongside some roasted veggies and a cut of baked salmon. Then, I take a picture of it and Snapchat it to my friends and they inevitably ask me why I eat such bizarre food. Honeycrisp Apple Cider I feel like you can just read the name of this product and inherently understand how amazing it is. Honeycrisp apples are the best kind of apples (I will not entertain any disagreements with this assertion) and apple cider is the best kind of autumnal beverage (miss me with your pumpkin spice nonsense). It comes in a 64 oz. jug for $2.99, so this purchase is a no-brainer. Also, it’s 100 percent juice so there are no extra preservatives or whatever else is apparently bad for you. My favorite way to consume this delicious beverage is by chugging it. Tabouli This Mediterranean salad is not unique to Trader Joe’s, but I love the way they pre-
package it so that I don’t have to make it myself. Tabouli is basically just a bunch of parsley with some mint, tomato, onion, salt and lemon juice. A two-serving container is $2.99, and my favorite way to eat it is by mixing it in with Israeli couscous and feta cheese and splitting it into tupperware containers so it’s an easy meal to grab for the next few days. Two-Buck Chuck If you have stuck with me this far, thank you. I am about to reward you with a valuable piece of Trader Joe’s information. I was shocked to discover that on top of being an amazing grocery store for food, this place also kills it in the alcohol department. It sounds too good to be true, but I promise it’s a reality. Trader Joe’s has a huge beer and wine selection, and many of its own brands of specific items are much cheaper than the equivalents you can find in other grocery store beer aisles. For example, I prefer Trader Joe’s brand and flavor of spiked seltzer (pomegranate, if you were wondering) to White Claw; not only for taste, but a 6-pack at Trader Joe’s costs $5.99, while a 6-pack of White Claws at many other campus-area locations costs between $8 and $9. And if you love wine like I do, Trader Joe’s has an incredible selection that fits every budget. I would like to specifically pay homage to its Charles Shaw brand, affectionately known as “Two-Buck Chuck,” which sells several types of wine for prices between $2 and $4. Is it the highest-quality wine you are ever going to drink in your life? Well, hopefully not. But in the current college phase of my life, I’ll take six bottles, please.
Puzzles
Across
Answer Key for Oct. 16:
Across 1. Chic 5. Atbat 10. Baa 13. Hugo 14. Berle 15. Boll 16. Alou 17. Spams 18. Asis 19. Argo 21. Instance 23. Amid 25. Eva
26. Sprat 28. Codename 33. Due 34. Regal 36. Sawed 37. ESPN 39. Miner 41. Sari 42. Laser 44. Fogroup 46. Ire 47. Initiate 49. Tasty
51. Tot 52. Chum 53. Meltorme 57. Logs 60. Bide 61. Niece 63. Kops 65. Bags 66. Email 67. Egos 68. SSE 69. Sells 70. Rots
Down 1. Cha 2. Hula 3. Igor 4. Cougar 5. Abs 6. Tepid 7. Bran 8. Alms 9. Tested 10. Bosc 11. Alie 12. ALS 15. Bananas
20. Omar 22. Aves 24. Item 26. Susan 27. Pepsi 28. Canoe 29. Oleg 30. Await 31. Merry 32. Edie 33. Deli 35. Gift 38. Nettles 40. Ruth
43. Riot 45. Paul 48. Atones 50. Smoker 52. Cecil 53. Mias 54. Edge 55. Rime 56. Meal 58. Gogo 59. Spot 60. BBS 62. Els 64. SSS
1. Neighbor of Oahu 5. One of TV’s Cartwrights 9. Talented 13. Absorbed by 14. Peruvian natives 16. Membership charges 17. Med. sch. course 18. Hard to chew 19. Levin & Gershwin 20. Upright column 22. Out of control 24. Singer McEntire 26. Chit 27. Cosmetic kit staple 31. Sentra maker 35. Group of 8 36. Singer Mercer 39. ____ carte (2 wds.) 40. Twofold
41. Large snake 42. Pass over 43. Bobble the ball 44. Furbelow 46. Singer Lawrence 47. Sarcastic writing 49. Husbands & wives 51. Crooner Torme 52. Dress’s belt 53. Church rite 56. Large artery 60. Chip’s pal 61. Twisting pattern 63. Like a desert 65. ____ and void 66. Sheik’s wives 67. “Nautilus” captain 68. Irving & Carter 69. Ring outcomes (abbr.) 70. Student’s ordeal
Down
1. Soccer great Hamm 2. Jillian et al. 3. Provo’s state 4. Very small quantity 5. Successful batter 6. Lennon’s widow Yoko 7. Diving device 8. Poultry seasoning 9. Parisian farewells 10. Actor Raymond 11. Plumber’s concern 12. Curvy letter 15. Place of worship 20. Campus gp. 23. Make unclean 25. Disney movie deer 27. Styles 28. High-end Honda 29. From ____ to finish 30. Animation unit
32. Old-fashioned oath, with 33-Down 33. See 22-Down 34. Neck areas 37. “You’ve got mail” co. 38. Model airplane wood 42. R followers 44. Fuss 45. Thoroughly enjoy 46. District in London 48. Drives forward 50. Biblical hymns 52. Self-satisfied grin 53. Writer L. Frank 54. Pact Partner 55. Hit hard 57. Storm about 58. Oak, e.g. 59. Intentions 60. “CSI” evidence 62. Early brand of car 64. Morse code symbol
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Thursday, October 18, 2018 | The Lantern | 7
Get your thing on ZACH VARDA Campus Editor varda.6@osu.edu WYATT CROSHER Assistant Sports Editor crosher.1@osu.edu JAKE RAHE Managing Editor for Multimedia rahe.21@osu.edu It is hard to go wrong with wings, but if you want the best Columbus has to offer around campus — we got you covered. Our rankings were broken down into two categories: texture and sauce. With these rankings, we decided our own personal overall rankings. From our overall rankings, we assigned points from one to five and combined the points for the overall score, with a perfect score being 15 points and a tiebreaker decided by the composite scores for texture and sauce being combined. Side note: We did bone-in wings only. Boneless wings are basically chicken nuggets with sauce, and we only go for real wings around here. 5. Wings and More (4/15) While I personally voted this wing as having the best texture — it placed third in composite rankings for texture — these wings could never, in good conscious, be recommended.
A wing that brings a good crisp exterior to the table and does an amazing job of delivering moist chicken on the inside is completely betrayed by the utter confusion of the sauces. Both the buffalo sauce and the mango habanero tasted nothing like the names they were assigned, but instead tasted like sauces from the worst of the worst cut-rate Chinese restaurants. If you’re going to go here, it better be for the “and More,” because the Oreo cake that we ordered to make the delivery minimum was actually passable. -Zach Varda 4. Woody’s (6/15) I’m just going to start with one word: contextualize. Is Woody’s anything compared with the big names in chicken wings? No. The chicken was subpar to every place near campus, and it even got cold within 10 minutes of purchase. But it has to be noted that this is the only on-campus location on the list, and for food in the Union, it is one of your better options. The crispiness isn’t there and the flavors aren’t enough to make it matter, especially for only having three options. But for a spot that will take dining dollars in exchange for wings, you can’t get too mad at Woody’s for being a bottom-tier wing spot. -Wyatt Crosher 3. Roosters (11/15) (via tiebreaker) Roosters wings come down to one thing: breading. If you like breading on your wing, then this is going to be for you. The breading adds an extra kick of flavor that makes up for not having the best chicken on this list. The sauces offered here are also done well with the garlic sauce well received by all the writers.
Simply put, if you do not like a breaded wing, then pass on Roosters. As for sauce, the wings are on the light side. So if you are someone who likes a well-lathered wing, be sure to order them extra wet. -Zach Varda 2. Buffalo Wild Wings (11/15) (via tiebreaker) Barely clawing at the second spot on the podium is the biggest name in the wing business, and it is that big for good reason. When Buffalo Wild Wings hits, it is glorious. Their buffalo sauce was arguably my favorite, and the Asian Zing remains a top-tier sauce of any location. The sauces were my No. 1 for a reason, but the chicken wasn’t quite at the same level as the best wing location around campus. Still, the sauces remain my favorite, and Buffalo Wild Wings continues to live up to its legacy. -Wyatt Crosher 1. Wings Over Columbus (14/15) These wings definitely live up to the name, being a wing over everything else Columbus has to offer. The crispness and meat are both top quality. The sauces and seasoning options offer great variety in flavor and are not too soggy. Of what we tried, the buffalo wing at Wings Over is a classic with a nice, spicy bite. The cajun-blackened flavor we tried was its “special” wing and was a dry rub that had a nice depth in flavor that kept the wing crispy. Order these wings “well done” for the best Wings Over has to offer. Overall, Wings Over was our best in texture and sauce, so it was the obvious choice for the top wing on our list. -Jake Rahe
Texture
Sauce
Overall
1. Wings and More 2. Roosters 3. Wings Over
1. Wings Over 2. Roosters 3. BW3
1. Roosters 2. Wings Over 3. BW3
1. Wings Over 2. Roosters 3. BW3
1. BW3 2. Wings Over 3. Roosters
1. Wings Over 2. BW3 3. Roosters
1. Wings Over 2. BW3 3.Wings and More
1. Wings Over 2.BW3 3. Roosters
1. Wings Over 2. BW3 3. Roosters
1. Wings Over (13) 2. Roosters (10) 3. Wings and More (10)
1. Wings Over (14) 2. BW3 (12) 3. Roosters (10)
1. Wings Over (14) 2. BW3 (11) 3. Roosters (11)
HIGH STREET FROM 8
COURTNEY VOISARD | LANTERN REPORTER
A colorful and spicy breakfast quesadilla plated with sunny-side-up eggs at Hangover Easy in Columbus. QUESADILLA FROM 8
extra effort to hang string lights on its patio. The restaurant is close to campus, has decently priced margaritas and offers a create-your-own quesadilla menu. Honestly, I don’t know what could be better than that. You can choose from a few proteins such as steak, chicken or al pastor. The grilled chicken quesadilla with onion, peppers and tomatoes had a delicious, authentic flavor.
State’s campus in 1975. The restaurant moved from the corner of 11th Avenue and High Street to a new location across from the Ohio Union in 2000, due to a request from Campus Partners, according to Makkas. Campus Partners assisted Makkas in his restaurant’s relocation. “Campus Partners helped me out to move. They were making new buildings down there,” Makkas said. “I think they were very nice to me. When I opened up this [new location], I would say they covered about 80 percent of the cost and then I put another 20 percent on top.” Makkas views the additions being made by Campus Partners positively. “The more [restaurants] come, the better it is for everyone,” he said. “One day they eat a gyro, the next day they’re going to go to Bibibop. If they come here with Bibibop, I don’t say anything. People want variety.” Apollo’s Greek Kitchen is less than 2 blocks from the heart of Campus Partners’ 15th and High development plan to create a “University Square.” Buckeye Donuts is located between Woodruff Avenue and 18th Avenues. Like Apollo’s, the restaurant is right in the center of campus revitalization. “It seems like there has been construction for the past 10 years. It’s like the weather. We just expect it. It’s just been nonstop,” Barouxis said. “We’re still busy, but we would have been even more. Maybe once it’s done we’ll get some
JACK WESTERHEIDE | MANAGING EDITOR FOR DESIGN
A donut and coffee from Buckeye Donuts on High Street in Columbus.
more customers, but right now it’s just tiring.” Buckeye Donuts first opened in 1969 and has remained in its original location since. Barouxis is determined to maintain his business in a transforming environment. “I’ve been here since I was a kid. There was always a lot of mom-and-pop businesses here,” Barouxis said. “I’m not talking 30 or 40 years ago, I’m talking 15 years ago. Now, it’s probably 90 percent chains. It’s frustrating, but you’ve got to be tough to have a family-owned business for 50 years. No one is going to touch us.”
8 | The Lantern | Thursday, October 18, 2018
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Back to basics: Aracri Pizzeria brings homestyle pizza to High Street KAYCIE GOLIC Lantern reporter golic.3@osu.edu There’s no such thing as too much pizza, right? Owned by Palmo and Deanne Aracri, Aracri Pizzeria opened in October, becoming the newest pizza place to open in The Gateway — University District, replacing former chain restaurant PizzaRev. “We do homemade, easy, tra-
ditional [and] make it by hand on an 800-degree stone,” Palmo Aracri said. “It’s a simple pizza. It’s a lot of work to make the simple product.” While there are numerous pizza options in Columbus, Palmo Aracri believes his business excels in its ability to make pizza by the slice. That way, students can be in and out quickly if they are in a rush or if they only need a quick bite and not a whole pie. “You can be in and out of our
place in five minutes, you just have to pick your toppings and let us cook the East-Coast style pizza,” Palmo Aracri said. The Aracris have been in the pizza-making business for 35 years. Born in Italy and working in family-owned pizza restaurants since he was 16 years old, Palmo Aracri has always been in love with pizza. While Aracri Pizzeria is new to High Street, Palmo Aracri and his wife are not new to the Columbus
area. They have been the owners of Cafe Napolitana for 28 years, a popular restaurant located in downtown Columbus. The Aracris have built their businesses on simplicity, tradition and authenticity. Palmo Aracri said he promises to bring tradition to the Ohio State community by sticking with what he knows best. “While we understand times have changed, if it’s not broken, don’t fix it,” Deanne Aracri said. “Our recipe is going to be the same today, tomorrow and the next day.” Using a recipe that has been passed down for years, the couple makes a pizza dough consisting of only six ingredients. It is made in-house throughout the day to ensure freshness. “Nothing is outsourced,”
CASEY CASCALDO | PHOTO EDITOR
Prescott Huston, a second-year in moving image production, moves pizza from a plate to the oven at Aracri Pizzeria during his shift on Oct. 16.
AMAL SAEED | ASSISTANT PHOTO EDITOR
Aracri Pizzeria is a new restaurant on High Street in Columbus.
Deanne Aracri said. “Using quality ingredients is what it’s all about. It’s very simple. There are no added preservatives.” Firmly believing their pizza speaks for itself, the Aracris have been going so far as to give out free samples for people to experience the simplicity and freshness for themselves. “In just this past week, I have noticed several of the people who have tried our product have come back,” Palmo Aracri said. “We can’t afford to be on TV advertising, so we like to let people try it and 99 percent of the time, it’s positive feedback.” Aside from quality pizza, Deanne Aracri said she believes her husband’s authenticity plays a key role as well. “He’s true to himself, true to his clientele [and] figures out what is best for them,” Deanne Aracri said. “He cares about the product, he cares about his staff and has even become good friends with some of his clients.” A website will soon be available for more information regarding the menu and will offer a delivery option as well. Aracri Pizzeria is located next to Five Guys on High Street. It is open 11 a.m. to 11 p.m. Monday through Thursday and from 11 a.m. to 3 a.m. Friday through Saturday.
A case for these ‘dillas Campus classics survive COURTNEY VOISARD Lantern reporter voisard.19@osu.edu There are many niche restaurants popping up around Columbus, but my heart will always belong to Mexican food. I am a creature of habit and quesadillas are my go-to. I am always that friend who is down for Mexican food and after eating it so much, I have compiled this completely opinionated list for you: the best places near campus to grab a quesadilla. You can stuff just about anything in a cheese quesadilla, and it has many variations. In the food world, originality is sought after, and this Mexican dish has restaurants creatively putting their own spins on the classic. Local Cantina Local Cantina on North High Street has an old pub vibe to it, and all the homage to Ohio on the walls made me feel right at home. I always notice some sort of new and interesting relic on the walls when I eat at Local Cantina, and that kind of atmosphere is why I love going back. Its menu offers several quesadillas, but the Ron Burgundy, a black bean corn salsa quesadilla, is lighter in volume and doesn’t contain meat. Served with lettuce, pico de gallo and sour cream on the side, the Ron Burgundy is a good choice for vegetarians or people who just want a lighter meal. Hangover Easy If you are a morning person, Hangover Easy on Neil Avenue gives you great food to wake up to. Its boozy breakfast drinks, on-point playlists and mellow atmosphere make it a great spot for students to ease back into reality after a Saturday night out. They also serve a colorful and fresh breakfast quesadilla, perfect for someone
who needs a kick in the morning. It is a grilled flour tortilla that is stuffed with blackened chicken, cheddar cheese and black beans, topped with fresh pico de gallo, queso, sour cream and plated with two sunny-side-up eggs. The quesadilla had the perfect amount of spice to liven me up, or maybe it was the two cups o f
High Street revitalization SETH SHANLEY Lantern reporter shanley.15@osu.edu While chain restaurants continue to pop up along High Street, two classics remain:
For Apollo’s Greek Kitchen Owner Ilias Makkas, he came to the United States to study business at Ohio State. After the death of his father, he worked to support himself and his family. Saving up money, he opened his restaurant in 1975 and Apollo’s Greek Kitchen has been open ever since. Campus Partners, Ohio State’s urban development division, is performing construction that has brought and will continue to bring a number of restaurants to the east side of High Street’s campus section by the early 2020s, according to Campus Partners’ website. Apollo’s Greek Kitchen and Buckeye Donuts are two of the few remaining family-owned restaurants around campus. Both businesses were established over 40 years ago.
“It seems like there has been construction for the past 10 years. It’s like the weather. We just expect it. It’s just been nonstop.” B u ckdark eye Doroast nuts and coffee. Apollo’s Greek Cazuela’s Kitchen. Grill When Jimmy BaE PH OTO EID Cazuela’s on North rouxis was 13 years old, he ER H ILLUS TRATION BY JACK WEST High Street has just the type spent every weekend cleaning his of ambiance that lures me in. There is just grandpa’s restaurant. Each time, he earned something about a place that gives the $5 for his work. Now, he’s the third-generation owner of Buckeye Donuts. QUESADILLA CONTINUES ON 7
JIMMY BAROUXIS Owner of Buckeye Donuts
“All of us work here. That’s my wife and my son there,” Makkas said as he pointed at the two employees. “I worked all the time and we had no babysitter. I sometimes would sleep on the pool table we used to have.” Apollo’s Greek Kitchen opened on Ohio HIGH STREET CONTINUES ON 7