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Stock & Barrel

Fall 2018

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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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Stock & Barrel: Spring 2020

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When we went to press with the Spring issue may weeks ago, we were excited to share the stories of some of the great family restaurants in Columbus. Though we are now living in a different world, you can still read some uplifting stories and find new, deserving local businesses to support in these trying times. Your community thanks you!

In this issue:

  • No alcohol, no problems: rise of zero-proof cocktails
  • Nick Manos of Brewdog creating new line of nanobrews
  • Sarah's Beer Cheese soup recipe
  • Dumplings done right
  • The Beeline pays homage to OH's railways
  • The purely Columbus-based sandwich
  • Family Ties: multi-generational establishments
  • Plant-based soul food at this new pop-up
  • Brew Hop: three breweries, one night

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Winter 2020

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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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