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Pie Palette

Bobby Silver and business partner Faith Pierce maintain a fierce commitment to the art of the pie, not only contributing elevated flavors to the traditional dish but also offering inventive marketing tools and creative expression out of their shop in Olde Towne East. So, as we celebrate all things pizza, we had to take a [...]



Bobby Silver and business partner Faith Pierce maintain a fierce commitment to the art of the pie, not only contributing elevated flavors to the traditional dish but also offering inventive marketing toOlive in a Van prizzaols and creative expression out of their shop in Olde Towne East.

So, as we celebrate all things pizza, we had to take a moment to check in with Silver, a CCAD-trained artist who has been creating brilliant chalk drawings for each of the shop’s monthly specialty pies. All give props to pop and international culture alike—from Chris Farley to Frida Kahlo.

“I love to draw and show work. All I care about is that I get to draw and make a living with my art. This has given me the opportunity to do so,” Silver said. “So making pizza art does not lessen the significance of making and showing art. If anything, it has given it more meaning to me as we help support an entire growing community here in Olde Towne East and Columbus, both culturally and as a business. Besides, what is more important than pizza?”

Well, perhaps nothing. But we did want to get the backstory on some of Silver’s favorite specialties:

The Latin Lover

“Not sure we have ever beaten this one. It’s seasonal, a summer pie. It has 12 ingredients, and the large comes with a full avocado on it. We also get special permission each year from Carlos of El Arepazo to use their famous cilantro sauce, which if you have ever tried is a little taste of heaven. I have drawn different drawings for it, but my favorite drawing for it was one of Frida Kahlo. We want a diverse cultural experience. It is Pizza Americana. So the way we view it is that any cuisine is free game, much like the concept of America being a giant melting pot of every flavor. All are welcome, theoretically. Seemingly endless combinations. We recognize that it is easy to make things funny or kitsch when looking for pizza inspiration. However, sometimes the inspiration comes from a much more genuine admiration of cultural icons. It is paying tribute to [a] true person, a true artist who had a huge cultural effect on the world. Like Frida. It is nice to help expose these drawings, ideas, and representation to people who either appreciate these icons, or for those who may not know about them to learn. We love the idea that it could serve also as a learning experience.”

The Big Trouble in Little China

“I don’t know, I got in way over my head. Too much detail and was not broad enough for the medium. I was just trying to impress a friend who put me up to it. Truth be told…it was unfinished the whole time it was up. [laughs] Who cares though, when you can eat crab rangoon pizza!”

The Wu-Pie


“Marcus Meacham’s Wu-Pie was maybe the most apropos—36 ingredients to represent the 36 chambers of Wu-Tang. Need I say more? Complete with a dash of Hennessy and a sprinkle of hemp seeds. It was basically Korean BBQ Pizza. The bomb! I drew all of the main figures in the Wu-Tang Clan—even Killa Priest, who I met and got drunk with on tour at SXSW. Apparently the year before, the whole clan showed up there with Bill Murray, and they literally took over every place they walked into. Wish I had been there that year.” [laughs]

The Yellow Brick crew is always trying to elevate the game, including plans for an upstairs bar called Super Arcade Awesome. For more, visit or

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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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