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Stock & Barrel

Fall 2017

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If ever there were a Stock & Barrel cover we would have liked to eat, it was this one. Crafted by Megan Anderson of Short North Piece of Cake, this sushi inspired cake masterpiece was one for the ages. But inside continues our mission to explore the Cbus food/drink scene from top to bottom and inside and out. Enjoy!

  • More than 30 breweries, here are the best to hang out at
  • With James Watt, Brew Dog founder
  • Top bartender: Annie Williams Pierce
  • Reflections from the city’s most well-known bartenders
  • The magic of IV hangover recovery
  • Columbus’ classic kitsch
  • The city’s top apps
  • Recipes even the worst cooks can master
  • Magic 8 ball: the most interesting buffets
  • Inside: urban farmers markets
  • Hot damn! An adventure in extreme spiciness
  • In search of… deep fried ice cream
  • The offal truth: weird local dishes to challenge your palate

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BBQ got its deep hooks into me when I had a business in Austin, TX – you know, the home of dry rub, beef and sausage. I’ve indulged on pulled pork in NC topped with slaw and drenched in vinegar sauce and the savory of Memphis-style ribs to the sweetness of Kansas City. Columbus has its own mix of styles, like so many other cuisines that find a home in our midwest oasis.

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Fall 2019

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The leaves are changing and football is on the TV, which can only mean one thing: Fall is here. Don't fret over the loss of another Summer—the staff of Stock & Barrel are here with plenty of tips to make the most of those cozy autumn days. Throw on a scarf, pour yourself a pumpkin-spiced coffee beverage, and cozy up with this digital copy of the Fall 2019 issue.

In this issue:

  • The Royal Fern
  • Season's Drinking
  • Orange You Glad its Wine
  • Seltzer Season
  • Sprouting About Town
  • Let's Get This Bread
  • The Fall Crawl
  • Off The Charcuterie
  • Where's the Beef?
  • In the Market for Change
  • In a Veggie Van Down By The River!
  • Local Haunts
  • And a Bottle of Rum

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Summer 2019

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Summer is filled with graduations, weddings, and festivals. They’re all filled with fun and spectacle and purpose. But, isn’t creating a moment of magic with a blanket, a perfectly-built charcuterie board, and a glistening arrangement of sliced fruit a grand enough occasion unto itself? Don't put your dream picnic on hold until you have a "reason" to have one. And as you flip though the gorgeous images of this issue that capture the delights of summer fare at its most optimal, allow inspiration to take over and next, put a plan in place.

This summer, don’t let anyone steal your moment. Go out of your way, and take a picnic all by yourself if you have to. We won’t tell anyone.

In this issue:

  • Beer and Tarot
  • Bourbon by the Barrel
  • Return of Hilltop Lager
  • Hot Days, Cold Brews
  • Cocktail Cool Off
  • The Art of a Picnic
  • We're Talkin' Tacos
  • The Most Seasonal Meal of the Day
  • Off-The-Eaten Menu
  • Frozen Roadside Delights
  • Summer Sidekicks
  • Food Truckin'
  • A Little Bit of Everything at Blystone Farm

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Stock & Barrel

Spring 2019

614now Staff

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We welcome our first ever Guest Editor Christina Basham to help us peak behind every nook and cranny of the hospitality scene. If you see her out and about, she's a fan of all things Agave ;)

  • Newest brews on Parsons
  • Where there's smoke there's fire
  • Shaking up the classic cocktail
  • Inside the (wine) bottle with Collin Minnis
  • I'll have a draft... cocktail, please
  • Artists leaving their bold marks on beer cans everywhere
  • Food collaborations we'd love to see
  • List: tiny diners and hidden gems
  • Gallo's Kitchen: Geauxing off the beaten path
  • Ready, set, eat! Pre-prepped meal companies explode
  • Local 'Chain Makers': Brassica, Fox in the Snow, Harvest
  • Are you nuts!? Inside the Krema Nut Company
  • Farm to Family: at Bluescreek Farm Meats
  • Recreational culinary classes to supper clubs

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