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From the Editor

Last month, I ate small-batch beef jerky. You have questions, I assume. I do, too. Freely consuming such a thing leads one to question plenty about themselves and their purchases. What constitutes a small batch? Who made this? Is there a “jerkmaster” somewhere in Tennessee? Is his name Tenderloin Williams? Is there a jerky trail? [...]



Last month, I ate small-batch beef jerky.

You have questions, I assume. I do, too. Freely consuming such a thing leads one to question plenty about themselves and their purchases.

What constitutes a small batch? Who made this? Is there a “jerkmaster” somewhere in Tennessee? Is his name Tenderloin Williams? Is there a jerky trail? Have I jumped the shark? Could I eat a shark? What pairs well with shark? Artisanal lemonade?

That’s just a delightful little peek inside my head and my stomach—but it also illuminates the odd life and diet of a food and drink magazine editor.

I’m not sure if you picture our kind’s elbows atop a perfectly laundered white tablecloth, waiting with iPhone and notepad in hand while a team of servants uncovers multiple serving dishes of sterling culinary elegance. What you should be conjuring is a fascinating hodgepodge of high-end cuisine and low-brow junk, all predicated by crazy deadlines, a journalist’s wage, and of course, extremely questionable choices.

Which is why when people ask me for insight into dining and drinking in Columbus, I briefly freeze with panic—that small-batch jerky lingering on my brain’s breath. The truth: I can help guide you to some really amazing places, and into the care of some equally amazing chefs and bartenders. Another truth: I eat and drink some really weird shit. I wish I could say that jerky topped the list, but it’s honestly but a footnote in my strange dietary story.

Last month, as a result of ordering several Dill Dews—a charmingly named shot combo at Little Rock Bar consisting of Tullamore Dew and pickle juice—I became addicted to the briny sidecar. Before I knew it, I was ordering a pickle juice back with just about anything. (Note: I will order any item that comes with two things and is under $5; and pickle juice is also the second-best pairing with CBC’s Bodhi—other than a pillow).

I end up always choosing the food Frankenstein. At Double Comfort, the bourbon-maple syrup and fried chicken over johnnycakes went nicely with $2 cans of Hudy Light and was a telling prelude to the beef tongue poutine and chicharones with anchovy-chili aioli I had at Angry Bear Kitchen. (Note: “aioli” is Latin for “It’s cool to order mayo at a fancy restaurant now.”)

As I write this, I am enjoying tacos al pastor, courtesy of Stock & Barrel contributor Kim Leddy, along with goldfish crackers and a diet Mountain Dew, courtesy of the office snack bar and the convenient stores of Speedway.

I’m actually sort of proud, now that I’m thinking about it. Isn’t that the fun part about food and drink? Seeing what combinations you can find along the spectrum? It’s like fashion—if you can put together a good look with a shirt that costs $0.75, well then it’s 10 times more satisfying.  Just think of it as another definition of “sustainable” food. In fact, this month I was convinced I had the next great restaurant concept for Columbus: a nonprofit restaurant that specializes in re-imagining your leftovers.

Call it Scrap City. Put it in the new North Market. Rick Wolfe, I’ll be waiting on your call.

I’m sorry, but that’s a damn goldmine. (Am I boasting? Yes, a little—but this is also cheaper than a patent.)

Stock & Barrel, as always, is about discovery—and about getting a little weird with it, whether it’s Lara Yazvac-Pipia’s pilgrimage for international junk food or a man after my own stomach, Kevin J. Elliott, who’s willing to squeal about the secret sauce he’s used to elevate frozen pizzas and breakfast sandwiches. Isidora Díaz Fernández and Avishar Barua offer up a tasty recipe that literally uses scraps as ingredients. But you’ll have to discover your own combinations within these pages—especially because, thanks to me, Little Rock is all out of pickle juice.


Travis Hoewischer, Editor-in-Chief

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Food & Drink

Clintonville Brunch Crawl: We dare you to squeeze all 3 stops into 1 day




Clintonville is lovely this time of year, especially when you make three separate stops for brunch. 

Whether the weather is gracing the charming little burgh with a healthy dose of vitamin D or giving it a couple spins around the Lazy Susan that is Ohio’s climate, a trifecta of morning food destinations is sure to keep your mood afloat.

BLunch  • 2973 N High St.

Yes, we know that Columbus now is home to a Drunch AND a BLunch.

Snicker all ya want—if you do, you’d be missing out on one of the culinary scene’s welcome newcomers—a half-day cafe that carries the comforts of a First Watch, but with the sophisticated execution of Tasi or Katalina’s.

The White Family has decades of hospitality under their belt—the family owned Galena’s Mudflats until recently, and dad Jeff has been running the OSU Faculty Club for the past 20 years.

Those two were training grounds for son Jeff, once a young, eager dishwasher and now head chef for the White’s new “daylight eatery and bar.” Mom Jane, despite her own admission that in the family’s tavern-running days breakfast didn’t get served until halfway through afternoon, now relishes an intimate spot where people can maintain their own balance between booze and breakfast.

A full-bar at brunch is a rarity in the peculiar little burg, and positioned near Lineage, Old Skool, and Condado, BLunch could be the perfect starting point for a casual Clintonville crawl.

Then again, you may not have another stop after Chef Jeff gets done with ya. He and the White family have concepted a bennies-and-batter focused menu, where you’ll be sure to come back after a healthy amount of indecision. Me? I’ve been dreaming about the Bananas Foster pancakes (topped with ice cream) and the huevos rancheros over masa cake for weeks. – Travis Hoewischer


Dough Mama • 3335 N High St.

Dough Mama is the top of my list for my favorite breakfast joint. I love so much about this place.

The atmosphere is super chill, laid back, and inviting. The food is so so good. I would call it comfort food with an extra sprinkle of love and thought.

From pie to salad, it’s all good.

They use a variety of local and seasonal ingredients and support some of my favorite local delicacies with Dan the Baker bread and Thunderkiss coffee … YUM! They also have a variety of vegan and gluten-free options.

I am smitten with the Gluten-Free Lemon Poppy muffin. This place is my go to for a yummy drippy egg, roasted potatoes, salad, a sweet treat and a perfect cup of coffee.


My husband loves Grammie’s Sammie and a piece of Maple Bourbon Pecan Pie. I somehow manage to splurge here and feel really really good about it.

Their menu has some great staples but they also always have specials that look and are amazing.

Right now they serve both lunch and breakfast during the day and I’ve heard it through the grapevine that they will soon be open in the evening and serving dinner. I cannot wait to see what delicious dishes they create for that menu. – Jana Rock

Baba’s • 2515 Summit St.

Baba’s is my go-to breakfast spot in Columbus. You can grab a breakfast sandwich on their homemade griddle muffins (aka little pillows of heaven), order a rack of ribs, or in the spirit of Alabama Worley, have a slice of perfect pie and a cup of Thunderkiss coffee.

Their delicious baked goods are made in house, they smoke all of their own meats and their produce and coffee are all sourced locally, though their espresso will send you to the moon.

The service is fast, their team is super-friendly and there are never any pretentious vibes in the super chill atmosphere they have created on the corner of Hudson and Summit.

They’ve made a beautiful impact in their short existence in the SoHud neighborhood, fostering local artistic connections and bringing beautiful new mural art that rotates different artist from the community throughout the year. Don’t forget to grab one of their perfect cinnamon rolls for later. — Vanessa Jean Speckman

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Food & Drink

Harvest Pizzeria sowing last seeds in German Village




Eight years ago, Harvest Pizzeria cropped up in a small space in German Village. Today, the local pizza chain announced the closure of its flagship location.

Harvest Pizzeria German Village will open its doors for the final time on Saturday, April 27th.

“Despite the success of Harvest in German Village and our strong ties to the neighborhood, the owner of the property will not honor our renewal of the lease,” wrote founder Chris Crader in an email. “…the landlord’s demands for a new lease at a higher rate would not allow our little pizzeria to remain viable.


Crader added that he is proud of the strides Harvest German Village has made over the years, and thankful for the community that’s supported it. He hopes they can return to the neighborhood when the right spot presents itself.

As far as the employees go, Crader wrote that with the success of the other locations, the German Village workers will be able to join a team at another restaurant.

“Harvest sincerely thanks all of its loyal supporters and we hope to see you at our other locations soon,” wrote Crader.

This news follows the announcement of the Grandview Harvest closing back in February. Read more here.

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Food & Drink

Crawfish boils claw their way into Columbus Saturday

Mike Thomas



What’s the deal with crawfish boils? Sure, they’re delicious, but as a true land-lubbing midwesterner, my knowledge of this particular culinary phenomenon is fairly lacking.

That said, I definitely can’t tell you why there are multiple crawfish boils going down this Saturday. Best not to overthink it—just enjoy the experience!

Pecan Penny’s |113 East Main Street
Saturday at 4 PM – 7 PM

Sponsored by Brewdog, downtown BBQ joint Pecan Penny’s is kicking off patio season with an all-you-can-eat Crawfish boil, complete with giveaways and a DJ.


Rehab Tavern | 456 W Town St
2 PM – 6 PM

Rehab’s own 4/20 crawfish boil kicks off at 2:00. Your $15.75 entrance fee will net you a pint of beer in addition to all-you-can-eat crawfish and fixins’!

Can’t make either of these, or want to try the boil experience before committing to a large-scale event? Check out Kai’s Crab Boil or Boiling Seafood Crawfish—both on Bethel Road —for first-rate seafood experiences you won’t soon forget.

Why are there two crawfish boils on the same day? Why are there two crawfish restaurants on the same road? We may never know, and honestly, who cares? Crawfish is the bomb! Just put on your bib and get crackin’!

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