When it starts to scorch here in Columbus, nothing sounds more refreshing than a popsicle or a frozen lemonade—especially if it’s been spiked with booze.
You get to cool off and work up a buzz!
What’s not to love?
From boozed out milkshakes to iconic orange creamsicles, here’s how Columbus stays cool with frozen boozy concoctions.
These treats will have you sent back to your childhood of chasing down the ice cream truck man, and they’ll have you a little tipsy, too.
Milkshakes are such a classic summer staple. Our grandparents’ parents drank ‘em on special occasions. Our grandparents shared them over burgers at a diner. And our parents have continued the tradition. Now it’s time for a new tradition, and that’s milkshakes with liquor.
Hadley’s is growing as a brunch spot, but let’s not forget about their boozed up milkshakes for $10 a pop. The flavors rotate throughout the year—the Oreo bonanza will have you thinking you’ve been doing milkshakes wrong you’re entire life—and the shakes are huuuuuge so bring your best drinking buddy and ask for two straws.
Moving to the Short North and into Standard Hall, the little brother milkshake cocktail is perfect for you coffee lovers out there. It’s got vodka, a scoop of vanilla ice cream, and Thunderkiss coffee for $9 a drink.
Need we say more?
Popsicles are one of the summertime treat essentials. Sure, to some it’s just a mixture of sugar, water, and food coloring that has been frozen.
But at Pint House and Standard Hall, they know it’s more than that.
Pint House truly channels your nostalgia with its orange creamsicle push pop, and knows how to hit on your love for Ohio State with the buckeye push pop, both at $6 a piece.
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The buckeye push pop is great for die-hard fans, but the orange creamsicle is a must try.
And while Pint House keeps it old school with hints of new flair, Standard Hall is really flipping the frozen cocktail idea on its head.
Everyone loves strawberry daiquiris and who doesn’t love pina coladas (and getting caught in the rain!)? Standard took those iconic flavors and made popsicles out of them. They are dangerously delicious, and a buck cheaper ($5) than their counterparts at Pint House.
The alcohol flavor is almost completely masked by the strong flavors of mixers and juices so don’t be surprised if you find yourself eating one after another…or if you walk away a little too tipsy.
In a time where slushies are common and can be found at any gas station on any corner, Dirty Frank’s Hot Dog Palace dares to be different.
Frank’s has two different kinds of slushies on tap and he’ll let you throw in your choice of whiskey, rum, gin, vodka or tequila in any of their signature flavors.
The safe betters will probably go with the Cowboy Curtis—RC cola mixed with a cherry slushie—and add rum, but the true adventurers will try the Hot Rod Slush—Monin habanero-lime syrup swirled into a lime slush—with some tequila.
But if you really want your spiked slushies to pack a punch, head over to Oddfellows. They’ve got three flavors spinning in the old-school slushie machines, but you’ve gotta try the wildberry mule.
A little (ok, a lot) of Kettle One Vodka with wildberry puree, fresh ginger, lime juice, and simple syrup. You don’t have know what half that means, just know to order it.
Though you won’t catch a buzz off this, Jeni’s Frosé Sorbet can at least give you the facade of trying some liquor. It’s everything you love about Jeni’s frozen treats—smooth, creamy, tasty—combined with everything you haven’t legally enjoyed yet—liquor!
It’s $12 to scoop a pint (this is a double entendre to anyone woke), so grab a friend to half the pint and the price.
Like dough itself, one of the most compelling aspects
of food is the way its meaning can be stretched and changed
completely depending on the person you talk to. Or the country
in which they live. Or whether or not they’ve eaten recently.
For some it’s about sustenance, and flavor, and fun. For some, even though it’s about sourdough bread, it’s about faith.
Dan the Baker | 1028 Ridge St.
While skittering around his production kitchen crafting several of
nearly 1,000 country sourdough loaves he will make this week alone, Dan
Riesenberger’s energy visibly changes when I ask him to talk about his
sourdough bread. His face catches the light.
“It’s my meditation,” says Riesenberger, more commonly referred to as
Dan the Baker. “It’s something that I believe in so viscerally, and that’s why
it feels like it’s a part of me. I’m not a religious person at all, but making
sourdough bread becomes a spiritual experience. It nurtures people. It
nourishes people. It’s a beautiful thing.”
What sets these loaves apart, according to Riesenberger, are his ingredients. Utilizing cultured French butter to laminate his dough, along with fresh and local ingredients makes a world of difference.
His country sourdough loaves, the baker’s biggest seller, feature a
surprisingly dark—almost black in some places—crust with a prominent
score running across the top. This crust creates a wonderful contrast with
the light bread inside that features a very open crumb structure and classic
Flowers & Bread | 3870 N High St.
While Clintonville’s young bakery Flowers & Bread may lack some of
the name recognition of Dan the Baker or Omega, this isn’t due to lack of
quality from the North Side establishment. In fact, the eatery was recently
recognized by USA Today as one of the top ten artisanal bakeries in North
America, hoisting them up along the ranks of San Francisco’s explosively
And for good reason. According to baker Felix O’Connor, the
sourdough at Flowers & Bread is imbued with one particular ingredient
that’s indispensable to any good bread: care.
Not only is the dough left to proof in their fridge for upwards of 20 hours (when the bread is started at 3:00 a.m. daily), a step critical to the development of that particular sourdough flavor, the bakery’s starter is looked after with the attention one might give to an infant.
“We’re always taking care of our starter, we’re feeding daily, sometimes
even every few hours. To do so, we mix the original starter with equal parts
our and water,” says O’Connor. “It’s almost like a little pet.”
O’Connor’s bread is immediately visually distinct from others’ due to
the presence of one small but pleasant addition, that of culinary art.
Using razors, the baking team at Flowers & Bread scored winding rows of ferns vertically into the bread, which featured a perfectly middle of the road, not too dark and not too light crust. Keeping with the sourdough standard, the loaf does see some larger holes, but keeps a tighter crumb structure than many loaves.
Omega Artisan Baking, North Market | 59 Spruce St.
While Riesenberger displays the youthful ambition and exuberance of a super-talented young artisan, Amy Lozier, the owner of Omega, comes off just as passionate, except her energy has settled into an equally impressive calm and confidence that only experience can afford.
Omega opened in the Columbus North Market in 2003, and since then,
owner and head baker Lozier has been striking a delicate balance between
staying true to her baking style (such as a wonderful rustic French loaf with
a nearly blackened crust) while still making the loaves her customers love.
“When we first starting making it our sourdough looked a lot like Dan the Baker’s, with the harder crust and an open crumb structure,” says Lozier. “But our customers really wanted to use our sourdough for sandwiches, so we listened to them. It’s too hard to eat one with tuna falling through all those holes.”
After constant customer feedback, Omega listened, and began making a variant perfect for sandwiches from an English sourdough recipe, one that opts for a softer crust and a less intense sour tang (which comes from the presence of lactic and acetic acid in sourdough starters). Most important to Omega patrons though, the style creates a much finer, almost pillowy, texture in the bread, and a tighter crumb structure that doesn’t allow for noticeable holes.
Laughlin’s Bakery | 15 E 2nd Ave.
Jonas Laughlin could have been a professional singer, but now his
symphonies come fresh out of the oven.
The owner of Laughlin's bakery was training to become an opera
singer, when unforeseen damage to his vocal cords caused him to end this
Instead, he followed another passion, one we’re all thankful for: baking. “At first, baking was therapeutic for me, and then it just became something more and more serious,” he says.
Laughlin’s is actually best known for its French baguette, a customer favorite combining a crispy exterior with an open, soft white bread that flies off the shelves. “This was actually a really big deal for us,” says Laughlin, noting that it took years to perfect the recipe.
In addition to his baguette, though, the bakery also offers what is likely the most unique sourdough on our fall list. The Italian Village establishment crafts a sourdough loaf with a beautifully dark exterior, riven with lighter scoring and one single, dramatic vertical slash.
But what makes this bread stand out the most is what’s inside. Featuring a small-to-medium-sized crumb structure with modest but clearly visible holes, the bread has a distinct tan. This is because it’s a whole wheat sourdough, something most bakeries don’t take on, but Laughlin felt the grains added a fullness and complexity to the sourdough’s flavor that pushed it in a new direction.
And it really does work. The firm crust imparts a satisfying crunch, but the grains are the star of the show. They’re present, but subtle, leaving a trace of rich, earthy, nuttiness with every bite.
Lucky Cat Bakery | 3825 Columbus Rd., Granville
I’m a dog person, but last Saturday morning at the Clintonville Farmer’s
Market, I would have professed my love for cats, and it wouldn’t have been
For one cat in particular. The Lucky Cat.
The feline-christened bakery has been serving Granville for nearly a
decade, and its sourdough batard is one of the standouts on its menu.
From the jump, Lucky Cat’s owner and baker Andrew Semler seems to be tapped into the science of bread making. “Our batard is fully mixed by hand, where some others use mixers,” said owner Andrew Semler. “When you use a mixer, air is incorporated. Not only will oxygen bleach the bread to an extent, it also removes some flavor from the our used as well.”
He goes on to note that Lucky Cat opts for a “stiffer” starter with their sourdough, meaning the dough will have less water content. In terms of flavor, a stiff starter will yield more acetic acid in the final product (versus a more liquid starter that creates more lactic acid). Every loaf of sourdough contains both types of bacteria and acid, but the acetic offers a bit more of that punchy, vinegar-like tang, whereas lactic acid produces a sourness akin to yogurt.
In addition to the acetic twang of the Lucky Cat’s batard, Semler deliberately shoots for a middle-of-the-road crumb structure and a lighter than average crust. This offers less crunch, but according to the baker, this makes the bread easier to reheat for toast and other culinary purposes, and fans of soft and supple bread will no doubt be pleased.
Columbus is used to letting folks know what we think, particularly when it comes to what we eat. Increasingly rare are restaurants that don’t first test their new recipes and menus here before rolling them out across the country.
Our enviable intersection of demographics and popular culture take on additional significance every four years when the race for the White House heats up and inevitably stops in Central Ohio. Our state remains a reliable political bellwether of who is most likely to become the next president, or stay so. No Republican has ever won without Ohio, starting with Abraham Lincoln. And we’ve only been wrong once since before WWII, picking Nixon over Kennedy. (No one’s perfect.)
But the race arrived a little earlier this time, with a dozen entourages and enumerable news crews all angling for a breakout moment. The Democratic Party Primary Debate in Westerville at Otterbein University wasn’t scheduled there because they have a big auditorium and ample parking. Every campaign knows Ohio doesn’t just predict the next president. It sometimes decides it.
So it would be a shame for all of these candidates and a growing gaggle of political pundits to come all this way and miss out on a great meal with the everyday denizens who are in all likelihood going to determine the direction of the country for the next four years.
Here’s a short list of suggestions for presidential hopefuls who might like to grab a memorable bite, shake some hands, sincerely listen, and maybe even seal the deal.
Tommy's Diner | 914 W. Broad St.
This Westside, working-class breakfast and lunch counter has no shortage of options or opinions. Elected officials are as easy to find here as fried eggs. Even the New York Times sent a reporter to camp out in a booth all day in 2016 to take the temperature of voter frustration from across the political spectrum. If you want to impress the locals, order the Big Breakfast—over-easy, pick your pig, and ask for a waffle instead of hotcakes or French Toast. Cut back on the extra carbs by sharing your home fries with your handler.
Ray Ray's Hot Pit | 2619 N. High St.
Nationally known and proudly homegrown, this smoldering standard in the Old North neighborhood attracts even the academics with its gritty authenticity. There are few metaphors for democracy more fitting than standing in line talking politics at a food truck waiting for smoked meat off the bone or on a bun. Can’t decide? Try everything with a Meatsweats box of brisket, pulled pork, jerk chicken, dry rubbed ribs, and a hot link. Wash it all down with a cold Cheerwine. It might score you some poll points in the Carolinas.
Dulce Vida Ice Cream Factory | 2400 Home Acre Dr.
Legit Mexican frozen confections have been a hit with more than local Latinos since their second location opened in Westerville. It’s a gathering place for families with origins around the globe drawn together by something sweet, a language everyone speaks with ease. Don’t be the candidate who orders plain old chocolate for fear of offending some key constituency. Go bold with Blackberry and Cheese or Goat Milk Caramel. And if it’s been a trying day on the campaign trail, add a scoop of Almond Tequila. We won’t judge.
Momo Ghar | 1265 Morse Rd.
The original hotspot for Himalayan home cooking, nothing quite beats the seasonal chill like a big bowl of delicate dumplings, secretly served at your local international grocery. The Northeast side of the city’s growing immigrant community spans several continents, with recent arrivals from Asia, Africa, and the Middle East joining generations who preceded them. Petite pockets of chicken and pork are outstanding, swimming in a small sea of spicy sauce. But vegetable dumplings and gluten-free lentil cakes could inspire some crossover appeal.
Stauf's Coffee Roasters | 1334 Neil Ave.
Anchored in Grandview for 30 years, Stauf’s latest location in a recently renovated church just south of Ohio State’s campus is both a departure for the brand, but a reminder of why they’ve stayed ahead of the corporate coffee curve. Millennials could be the largest voting bloc in 2020, so their support is essential and concerns impossible to ignore. Don’t risk a social media fiasco by botching the order of a convoluted caffeinated concoction. No need to be a hero here. Just get a large regular in a mug—black. Done.
The third Democratic Party Primary Debate, hosted by CNN and the New York Times, will air live at 8PM from Otterbein University in Westerville, Ohio.
It goes without saying that Ohio State overtakes any conversation regarding Columbus-area colleges and universities. And for good reason: it’s a large, historic school offering fantastic academic, social, and athletic opportunities. With this being said, it’s time for us to take a look around a bit more, and notice the exceptional programs offered by smaller Columbus colleges.
For the last 40 years, Columbus State Community College has offered its students the ability to major in culinary programs, and now it boasts hospitality management, hotel and event planning, and dietetics degrees to its students as well.
Its recently completed Mitchell Hall, named for Columbus restaurateur Cameron Mitchell, will house labs, classrooms, and even a full-service restaurant and café and bakery for these programs. The program size will double to accommodate 1,500 students, pushing the creativity and quality of potential new Columbus chefs and restaurateurs to the next level.
“We plan to be regionally competitive. Before this, we never marketed for specific programs,” said Joshua Wickham, Director of Operations for the College of Hospitality Management and Culinary Arts at Columbus State. “We’ve always had our recruiters who recruited for the college—not specific programs. We’re changing that now. We’ve actually hired a full-time recruiter, and all she does is recruit for our hospitality programs.”
But all of this didn’t happen overnight. Mitchell Hall, which was opened to the public for tours for the first time on August 13 of this year, has been five years in the making. The project broke ground in April of 2018. “It’s taken almost 18 months to complete— from a parking lot to this,” Wickham said.
And it also didn’t happen for free. According to Wickham, the
building cost a total of roughly $34 million. Public funding came
from Columbus State itself, with additional funds from the state
of Ohio. Private philanthropy will provide $10 million of support,
much of it from corporate sponsorship, including Bundy Baking
Solutions, the namesake of the school’s Bundy Baking Lab.
According to Wickham, nearly 75% of the private funding has
already been secured, which Mitchell spearheaded with a $2.5
million gift from Cameron Mitchell Restaurants.
Housed within Mitchell Hall’s 80,000 square feet and its three stories are large, sleek classrooms; a culinary, mixology, and baking lab; plus a fully-functional café and bakery and a restaurant that will be open to the public, yet run by Columbus State students.
Each program is eight weeks long, and alternates between classroom sessions, lab work, and most interestingly, a four-hour work shift in either the college’s restaurant or café and bakery. This, Wickham insists, is not just the best way to learn about culinary work; it’s the only way. “You have to touch it, definitely. You just have to touch it,” he said. “You can’t just talk theory. You need to feel the heat of the kitchen, the pressure of the customers. That’s what gives us our edge and will allow us to provide that level of education.”
While the bakery will craft its own bread and sell fresh soups and other small items, the Columbus State restaurant, Degrees, will operate on an entirely different scale. The 50-seat eatery will be entirely student-run (as the bakery will be), and gives students a wholly unique chance to experience their craft live, and with the safety off.
And Wickham’s previous use of the word pressure rings even more
true, as Degrees features an open kitchen separated from diners by a single
sheet of transparent glass, making sure those studying the culinary arts are
well equipped for the high-stress environments they will likely encounter
in the real world.
“It’s a different experience when you’re back there cooking and you have a bunch of people sitting right there,” said Wickham.
And while students will take important vocational lessons away from the establishment, Columbus residents shouldn’t write it off as an educational gimmick. With a kitchen featuring a litany of brand-new, state-of-the-art machines and cooking implements, Degrees plans to o er approachable food that is still loaded with flavor and personality.
Although the menu hadn’t been released publicly at the time of press, Wickham says it will feature hearty contemporary American cuisine, with signature sandwiches and flatbreads to boot. In addition to food, the location boasts a full-service bar selling liquor, wine, and beer to customers after 5:00 p.m.
The restaurant will open to the public at the end of October (while the bakery, called Blend, opens in late September), and will serve Monday through Friday from 11:00 a.m. until 2:00 p.m. for lunch, and from 5:00 p.m. until 9:00 p.m. for dinner.
Mitchell Hall sits along the east side of Cleveland Avenue on the
Columbus State Community College campus.