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It’s not Delivery, it’s GoreMade

Americans have an interesting relationship with pizza—our connection serving as a catalyst for communal bonding and friendship. Hell, pizza even has it’s own style of party. Pizza is a reason in itself to hang out —a microcosm of cheesehounds existing and munching together in gluttonous congruence. “Pizza is a social experience,” said Nick Gore, founder [...]
Danny Hamen



Americans have an interesting relationship with pizza—our connection serving as a catalyst for communal bonding and friendship. Hell, pizza even has it’s own style of party. Pizza is a reason in itself to hang out —a microcosm of cheesehounds existing and munching together in gluttonous congruence.

“Pizza is a social experience,” said Nick Gore, founder of GoreMade Pizza, a Columbus-based, stone oven-style pizza catering service. “It’s a big pie—everyone reaches their hand in and gets a slice. It’s very communal; it’s a very social thing that people can connect with as a group, and that is at the heart of what I am trying to do with my life. I want to supply something people can gather around.”

Gore’s passion for community initially manifested itself as a collective drum circle that he created, where he would gather the public and jam out rhythmic beats in a ceremonious bustle. Then he had a pizza epiphany.

“Pizza Sunday was a thing at my house where my wife and I would have some people over,” he said. “Then I eventually thought, ‘Why don’t I make the pie myself?’ As my wife started inviting people over, soon I was serving for five, and then 10, and the next thing I knew, I thought, ‘Why don’t I turn this into a business?’”

What separates GoreMade Pizza other pizza catering services is that he uses a genuine stone pizza oven for events, which is mobile if you can believe it, so he can prepare your pizzas on the scene. His menu is continuously changing, dependent on the quality and availability of ingredients he finds in local farmers’ markets—from Clintonville to Westerville to New Albany. Not to mention a couple of backdoor mushroom deals from Swainway Farms. “Swainway’s mushrooms are a magical thing,” Gore said.IMG_2533

There’s a little bit of mysticism in Gore and his pizza story, too. It’s hard to have a guy lugging a monstrous pizza oven around and not have him enjoy a special relationship to the food. Gore can talk pizza for hours and isn’t afraid to be colorful in his prose.

“The first time I tried a wood-fired pizza, I sh*t my pants,” he laughed. “When I found [an oven] for sale, I had exactly enough money—down to the penny—in my savings account to buy one, and so I did. I am not the cheapest around, but you cannot get a more loved pizza. Nobody goes to three different farmers’ markets to make your pie. I don’t know how I do it. It is actually pretty crazy. But I know why I do it: I do it because it is romantic.”

Gore’s romanticism is also what keeps him fascinated with his customers; he likes to get to know the person behind each slice—to find out what feeds their creativity and curiosity.

“I get off on what people want,” Gore said. “I want to meet that person who wants double bacon and corn. Who are they? I want to know them.”

The subtle nuances of getting a pizza just right may as well be rocket science. From the flaky texture of the dough to the quality of the toppings, it’s not easy to make a perfect pie.

“If you have never made dough, it is alive,” Gore said. “You are cultivating a living organism in a floury paste using time, temperature, and leaven to create something far more delicious than the sum of its parts,” he said.

For 15 bucks a head, and a $150 flat fee, you can have GoreMade Pizzas made from scratch at your next event. Gore’s unique and affectionate approach to freshly prepared pies is a sure wood-fired way to capture a pizz-a your heart. 

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Food & Drink

Slice into our top picks for National Pizza Party Day!

Mike Thomas



May 17 is National Pizza Party Day—a celebration that is near and dear to our hearts at (614). And what better day of the week for an office pizza party than Friday?

To help you and your gang decide which pie(s) to go with on this momentous occasion, take a look at this roundup of some of our most primo pizza content. Bone apple teeth!

The best pizza in C-Bus according to Columbest Voters

The results for Columbest 2019 were announced in the May issue of (614) Magazine, with Harvest Pizzeria taking the top spot in the “best gourmet pizza” category, and Mikey’s Late Night winning “best traditional.”

26,000+ Columbest voters can’t be wrong. Let these hometown heroes provide the pie for a pizza party you won’t soon forget!

Pizza – Columbus Style

Did you know Columbus has its own distinct style? Edge to edge toppings, crispy crust, cut pub-style – these are some indications that you’re dining on Columbus’ own signature ‘za. Not sure what we’re talking about? Refer to this list to see what we mean.


In Pizza We Trust

Need to grab a pie on the go? Look no further than a Pizza ATM conveniently located at OSU campus. Fair warning, since reporting on this a few months ago, we haven’t been back to see if this still exists. Something tells us this was either too weird of an idea to last, or too brilliant to ever die.

C-Bus pizza on the big stage

At this point, our fair city is no stranger to coverage in national publications – and our pizza is no exception. Earlier this year, food blog Rave Reviews included Columbus’ own Rubino’s and Mikey’s Late Night Slice on their Pizza Road Trip roundup of the best pies in the nation.

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Hey, @fussbucket… Nice #BINOS! #SausagePizza

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Deep dish (if you must…)

Is deep dish more your thing? We (I) think there’s something wrong with you, but that shouldn’t stop you from enjoying the sauce-on-top monstrosity you crave. Check out our top picks for the “best” deep-dish style pizzas in town.

Celebrating National Pizza Party Day? Of course you are! Let us know your pizza of choice in the comments.

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Food & Drink

Outerbelt Brewing: small town, huge brewery

Mike Thomas



With no end in sight for the craft beer boom, upstart breweries are leaving the city behind for the wide open spaces of the suburbs.

According to a report from Drink Up Columbus, Outerbelt Brewing will be the latest to toss their hat into the central Ohio Craft Beer ring when they open their doors in less than a month.

Located in a former Lowes hardware location at 3560 Dolson Ct. near Carroll, Ohio, Outerbelt Brewing is not far from Lancaster.


Outerbelt is scheduled to open to the public on either June 8 or June 15, depending on construction deadlines. The new brewery will occupy about 25,000 square feet, with about 5,600 square feet set aside for a taproom. Plans also include a spacious 2,000 square foot patio.

Upon opening, Outerbelt plans to offer 10 beers on tap, as well as cold brew coffee.

Look for Outerbelt this Friday, May 18 at the Columbus Craft Beer Week kickoff party at Giant Eagle Market District, where some of their beer will be available to try. Outerbelt Beer will also be on hand Saturday at the Six One Pour Ohio Beer Festival at COSI.

To view pictures and to learn more about Outerbelt, check out the full story at Drink Up Columbus.

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Food & Drink

4 brewers talk past, present future of C-bus beer scene

Mike Thomas



With the rise of craft beer, celebrations of America’s most popular alcoholic beverage are nearly as plentiful as the varieties of suds found on supermarket shelves.

Whether it’s a day set aside in honor of a given style (IPA day is observed Aug. 2) or a pseudo-holiday cash grab from a major international brewery, (Arthur’s Day is not a thing, Guinness) beer fans have plenty of occasions throughout the year to toast their favorite drink.

In honor of Columbus Craft Beer Week (May 17-25), (614) spoke to Columbus brewers Colin Vent at Seventh Son Brewing, Dan Shaffer at Land-Grant, Craig O’Herron at Sideswipe Brewing, and Chris Davison, at Wolf’s Ridge Brewing in order to explore the beginnings of brew in the capital city, where it stands today, and what the future might hold.

(614): When you think of Columbus beer history, what comes to mind?

Vent: The recent history is pretty young. We were 7th or 8th six years ago, and now there’s over 50. Barley’s, Smoke House, Elevator, Columbus Brewing Company—those were around for 10 or 15 years, then all of the sudden, Four String, us, North High, and soon thereafter Land Grant popped up, and from there it’s just been crazy. Obviously all of Columbus [beer] history goes back hundreds of years; there used to be major production. Hoster was one of the largest breweries in the country.

Shaffer: I think of Barley’s, CBC, the people that were there at the beginning. We’re all standing on their shoulders. Obviously it’s all come a very long way. I’m trying to think of what the first craft beer I had in Columbus was. It was probably a CBC IPA.

(614): What are some prevailing trends that you see happening with beer in Columbus today?

O’Herron: I feel like we’ve gotten over a lot of the recent trends. We saw a lot of the New England IPAs, and then Brut IPAs to a lesser extent. I don’t know if there’s a trend that’s happening right this moment, but I’m sure we’ll see something new and wacky come around.

Davison: The national trend has been IPA, IPA, IPA, and I think Columbus is a microcosm of that. Ohio is an IPA state, and Columbus is an IPA city even more so than some other cities in the state. We’ve got a lot of the top-tier IPA breweries right now, a lot of people making really good IPA. I think that’s going to continue to rise, and I think we’re going to continue to see more styles [of IPA].

(614): What does the future hold for Columbus Beer? Have we reached a saturation point on how many breweries the city can sustain?

Vent: I don’t know that Columbus could take another 10 or 20 Land Grants and Seventh Sons, but I think it could take another 10 or 20 [breweries] that just want to have an awesome neighborhood brewpub. As many breweries as an area can sustain, that’s what there will be.


Davison: I think it all comes down to what those breweries are trying to accomplish. Trying to be a production brewery that’s distributing cans across the entire state is going to get harder and harder, not that some won’t continue to grow and do that. I think there’s a ton of room for local brewpubs that don’t even want to sell their beer outside of their own bar. Every bar in this city could theoretically brew its own beer, and there’s no reason the city can’t sustain 500 breweries that are tiny like that.

Shaffer: Obviously people are gravitating towards local. I think it’s really cool that every neighborhood, instead of a watering hole, can have a local brewery. I think we’ll probably see more sours, probably more specialization. IPA’s aren’t going anywhere—there will be more IPA variants. When there is this much competition, you can’t afford to be a generic beer brewery anymore. There has to be something you’re passionate about, whether it’s Belgian or English styles, or pilsners, high-gravity stouts—whatever. There’s got to be something that you can say “this is what we’re all about.”

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