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Behind the Line: Barcelona

(Editor’s Note: Stock & Barrel and (614) Magazine devote plenty of ink to the people with their name at the top of the menu. This is the second in a recurring series of the integral employees in the culinary trenches—the guys and gals behind the guy or gal) It seems like hundreds of new restaurants have opened [...]



(Editor’s Note: Stock & Barrel and (614) Magazine devote plenty of ink to the people with their name at the top of the menu. This is the second in a recurring series of the integral employees in the culinary trenches—the guys and gals behind the guy or gal)

It seems like hundreds of new restaurants have opened their doors in Columbus the past few years, meaning that some of the classic stars of the city’s culinary scene have increased competition. Many of those newcomers hope to emulate much of what has been delivered at the corner of Whittier and Jaeger in German Village.

While High Street has seen an overflow of seen-and-be-seen places popping up in the city’s new culinary explosion, it’s still considered prime seating at Barcelona’s first-come, first-serve, quad-like patio, where patrons can have a quick drink, or feast on the restaurant’s famous paella, the crown jewel of Scott Heimlich’s vision: fusing metropolitan chic with Old World dining.

Photo by Megan Leigh Barnard

Photo by Megan Leigh Barnard

But it’s not just a summertime joint. This winter, you can slink into the corner of the substantial bar for one of the best tapas happy hours in the city, surrounded by the cozy dining room, which has 100 years of history in its original exposed brick and tin ceilings.

In the past two years, Executive Chef Jacob Hough has expanded Barcelona’s communal dining attitude, hosting cooking classes in which he opens the menu to patrons—not afraid to teach them how to make that paella right in their own kitchens.

Barcelona is about sharing tastes—and credit—which is why Stock & Barrel is going Behind the Line to meet the team that carries that vision to reality each and every day:

David Underwood, 25
Chef Apprentice

Experience Five years, spanning many different concepts, including Eddie George’s Bar and Grill, Heinen’s Fine Food, Darista Dips, and Sidecar Global Catering

Underwood is the understudy of the group but by no means a rookie. His diverse experience both on the line and in the catering/commercial arena make him a flexible asset at Barcelona, where he trains new staff, assists with inventory and ordering, and also makes inventive sauces and creates daily specials.

“David is quiet but extremely dynamic,” Hough said. “He can switch stations flawlessly and produce food beautifully.”

Todd Elder, 25
Sous Chef
Psychology Neuroscience at OSU

Experience Six years, with many restaurants linked to the Barcelona family, including Hae Paul’s, Sí Señor!, and Sidecar Global Catering.

Elder is on board for menu development, cost, and inventory, but he also keeps the kitchen flowing as chief expediter—the crucial steward between the front and back of the house. That doesn’t keep him from also being creative.

“Todd has a passion for food that is always sparking his curiosity of pairing new flavors and trying cutting-edge techniques,” Hough said.


Stephanie Kincaid, 32
Pastry Chef
Columbus Culinary Institute

Experience 10 years producing pastries for several locations around the city, most notably for the Barcelona family of companies and Shaw’s Inn.

Savory food soaks up a lot of the Barcelona ink, which is a shame considering the world-class and world-inspired desserts that spin from the hands of Kincaid. In addition to concepting dishes and baking bread for lunch and dinner service, house-made desserts like Tarta De Queso and Tres Leches Cake are worth saving room for. Such sweetness goes well with Kincaid, according to Hough.

“Stephanie is definitely the mom of the kitchen,” he said. “She is always sweet and constantly continues to push limits on traditional desserts and techniques.”


Jaime Perez, 28
Sous Chef
Culinary Arts, Columbus State

Experience 13 years around Columbus, including Sí Señor! and Sidebar 122

Perez’s daily duties consist of overseeing and maintaining training standards, concepting daily specials, as well as menu development and equipment maintenance. He also adds balance to any culinary team with his level-headedness and1 innovation.“Jaime is laidback, even when the heat is on. He brings to the kitchen a distinct Peruvian flare that drives his culinary creativity,” Hough said.


Patrick Marker, 36
Sous Chef
Associate’s degree in Culinary Arts and Sciences

Experience 20 years along the eastern seaboard, including Charley’s Crab Hilton, Hennery’s Market in Charleston, and Cypress Club at Hilton Head South Carolina

The ability to make great cuisine is often directly proportional to the quality and efficiency of your materials—which is why Marker is invaluable. He is involved in lunch menu development and ordering, in which he specializes in cost management, going so far as to constantly refine research on new dining trends and portioning. “Patrick’s ability to control food cost and labor are unparalleled. If your numbers are out of control—he’s your man.”


Photos by Megan Leigh Barnard

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Food & Drink

You’ll like Buckeye Donut’s newest treat a la lot




Columbus’ favorite donut shop will be rolling out [literally] a brand new treat just in time for the annual Columbus Food Truck Festival.

We think you’ll like it a la lot.

Ice cream and donuts will converge in perfect harmony for Buckeye Donuts Apple Fritter A La Mode! That’s right, a cool scoop of vanilla ice cream will rest on top of the fan favorite sweet and fruity fried pastry, all drizzled in sticky caramel. You might need a napkin (or sleeve) for this one.


This special goodie will be available Friday and Saturday from 11:00 AM- 11:00 PM only at the Columbus Food Truck Festival on the Scioto Mile.

Click here for our advise about how to optimize your experience at the foodie fest.

BEHOLD! The newest member of the Buckeye Donuts Family: Apple Fritter A La Mode! 🍩🍦Get your hands on this bad boy…

Posted by Buckeye Donuts on Thursday, August 15, 2019
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Food & Drink

Rossi or Ratssi? Rodents force closure at Short North restaurant




Someone is getting assigned to some “Charlie Work” after The Rossi Bar and Kitchen was served a red sticker by the Columbus Public Health Department.

The Short North restaurants was issued an emergency order yesterday because of “rodent activity in the basement prep area.” Reportedly, inspectors discovered dead rats in traps and excessive rat feces in the bowels of the 895 N. High St. building.


Rossi will remain closed until the facility is cleaned, holes in the basement are repaired, and the rats are under control, according to a post from Tom Sussi, a local licensed and insured Private Investigator.

Sussi added that sources informed him that employees are not being paid on time.

Rats!The rodents forced a popular Short North restaurant to shut its doors.The Columbus Public Health Department…

Posted by Tom Sussi on Thursday, August 15, 2019

In an Instagram post, Rossi announced it’d be closed “for the next few days due to emergency repair.”

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Food & Drink

Fried, Smothered, & Loaded: Vegetarian Junk Food

Mitch Hooper



Whenever the words “vegetarian” or “vegan” are thrown around, people’s defense walls go up as they instantly imagine bland salads or unseasoned tofu. Since both diets have become wildly popular trends in the world of eating, they are often associated with exclusive, healthy, clean, natural, raw, whatever…eating.

As a vegetarian, I’m here to tell you that’s bullshit. Sure, we vegetarians eat our share of salads, and occasionally tofu is substituted for chicken on our health-conscious dishes, but that’s not the full picture of our plates. Whether it’s loading up on carb-heavy sides, covering things in cheese (or vegan “cheese”), or living off the appetizer menu; living a plant-based diet can be just as much fun and games as any other fare – and here are a few dishes from around Columbus to prove it.

AM Philly

Angry Baker Olde Towne East | 891 Oak St.

Angry Baker has found a way to cover things in cheese and still please the vegans. The AM Philly comes loaded with sauteed mushrooms, onions, and peppers with tofu scramble atop a fresh and soft hoagie bun. To keep it in true “cheese/steak” form, they top the entire masterpiece with vegan cheddar cheese and a little vegan mayo. The sandwich is every bit as flavorful as a regular Philly, plus it’s just as messy to eat. I recommend a few squirts of Sriracha on it, but then again, I recommend that on everything

Buffalo Mac

Woodhouse Vegan Pop-up | 1038 N High St.

Keeping it cheesy, but plant-based, comes from the vegan pop-up at Oddfellows with the Buffalo Mac. The entree is relatively simple, but that just means more chances to really focus on flavor. The Beyond Meat “chicken” strips are marinated in buffalo sauce to really pack a punch and then is topped with more buffalo sauce and dairy-free ranch dressing with a bed of dairy-free mac and “cheese” to dig into. It’s finished off with some raw red onion and scallions to fully recreate that buffalo-style experience. Keep an eye out for Woodhouse’s first brick-and-mortar location setting up shop in the Italian Village.

Fried Cauliflower 

Hadley’s Bar + Kitchen | 260 S Fourth St.

Cauliflower is the new favorite vegetable amongst dieters for being low-carb. It’s inviting to a variety of flavors, and it can be used in many creative ways. At Hadley’s, the fried cauliflower resembles the bar-style boneless wings you might be craving since ditching meat. It’s the little things you miss as a plant-eater (like dipping sauces). So finding a place that offers three different sauce options—Dr. Pepper barbeque, house hot, and General Tso’s—is quite a gratifying moment. Dunk these addicting suckers into Hadley’s house-made ranch or bleu cheese and you’ll be fighting your carnivorous friends off as they ask to try a bite.


Parma, Italy

Melt | 4206 Worth Ave. & 840 N High St.

Usually Melt’s sheer amount of dairy usage is enough to scare off any vegan within a 10-mile radius, but that all changed once Melt added an entire menu dedicated to vegan options. There are tons of options to choose from, but the Parma, Italy might take the caloric crown when it comes to plant-based indulgence. The sandwich features vegan chicken (or fried tofu) smothered in basil marinara with roasted garlic and vegan mozzarella cheese all in between two crusty pieces of garlic toast. It might not hurt to park a little further away from Melt just to burn a few extra calories on the way to and from devouring way too much food. 

The Joe Vegan Sloppy Sandwich

Lineage Brewing | 2971 N High St.

“Have some more sloppy joes! I made ‘em extra sloppy for you!” If that scene from Billy Madison still haunts you any time you go to break out some Manwich from the cupboard, put that canned sauce down and go to Lineage. Immediately order a beer to wash away the memory of the lunch lady, and then snag the Joe Vegan sloppy sandwich off the menu. It’s a hearty combination of lentils and kidney beans in the iconic sloppy joe sauce, and it’s topped with raw onion and your choice of vegan cheese sauce or cheddar cheese. Throw in a side of potato chips and it’s like being a teenager all over again except this time you didn’t have to steal your dad’s beer.

Vegan Barbeque Jackfruit

Alchemy | 625 Parsons Ave. 

& 1439 Grandview Ave. 

Jackfruit is a delicate fruit that tastes almost nothing like fruit. It’s a great vessel for sauces and flavorings, but if it’s not cooked properly, it can turn into a mushy mess. Thankfully, Alchemy has perfected this process with their vegan take on a classic barbeque pulled pork sandwich. The jackfruit is tender, but stays in form on the roll. For added texture and taste, the sandwich is served on a crunchy ciabatta roll with carrot cabbage slaw in an herbed cashew cream.

Brussel Sprouts

Barrel On High | 1120 N High St.

Don’t turn your nose up on Brussel sprouts, these green brain-looking vegetables are great for absorbing flavor and they have that “meaty” taste. At Barrel on High, these Brussels are oven-roasted and tossed into a Thai chili sauce making them potentially your new favorite thing. While the Thai chili brussel sprouts are worth tripling up on and calling it a dinner, might I point you in the direction of the Impossible Burger as well. The Impossible Burger has grown to fame because it resembles every aspect of meat while remaining plant-based, and Barrel’s straight-up approach of making an American classic go vegan will have you double checking the menu to make sure it’s not actually beef.

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