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Stock & Barrel

Fall 2018

614Now

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Boy do we love our burgers. From cheap and quick to gourmet, fancy-pants $20 hunks of greasy ground goodness. It seems new burger joints are opening weekly so we decided it was time to take a closer look – close enough to get grease on our chin and cheese in our beard. Enjoy the journey of this season’s Stock & Barrel…

  • Brew Dog: a new stay-away-from-home
  • Keeping the Tiki flames alive
  • Craft class: the future of 3 local brewers
  • App Hop: high falutin’
  • Matt Miner lands produce biz in North Market
  • Whole hog: bacon and education
  • Blue collar burgers 101
  • White Castle in the Sky
  • The little Clintonville Corner that could
  • What’s new and hopping this season

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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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Winter 2020

614now Staff

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Columbus is home to countless restaurants where standard Midwestern fare doesn’t factor into the menu. In addition to an explosion of international restaurants across the city, Columbus chefs are reimagining traditional meals in unique and exciting ways: serving up food you thought you knew, until they remake it as new.

In this issue of Stock & Barrel, we’re celebrating chefs with bold visions that find ways to push the boundaries of their meals and our taste buds, and somehow leave us wanting more at the end. David Belknap, the Executive Chef at Vaso—one of many restaurants in the city that offers dishes you can’t find anywhere else—was gracious enough to serve as a guest editor this month, helping us sort through some of the city’s most innovative and delicious offerings.

In this issue:

  • THE HOLIDAY 12-PACK
  • BREWING UP
  • CLASSY, NOT COSTLY
  • DEEP STEEP
  • WINTER WARMERS
  • HOW TO ENTERTAIN YOUR IN-LAWS
  • FRY FOR ALL
  • ROUND PIE, SQUARE SLICES
  • COLUMBUS' CREATIVE KITCHENS
  • ENA'S THROUGH THE YEARS
  • SIMPLE SOLUTIONS

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Fall 2019

614now Staff

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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

614now Staff

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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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