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Stock & Barrel

Spring 2018

614Now

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With Spring comes patio season, the first sprouts from the garden emerge and menus across the city enter their warmer weather transformation. Like Spring weather, this issue presents a delicious, yet unpredictable mix…

  • Full steam ahead: seafood boils wash up on Cbus shores
  • Farm-raised veggies straight to your front door
  • Wine tastings don’t have to be snooty
  • The vision behind Katalina’s
  • The search for Johnny Marzetti
  • Old school/new school in GV/Brewery District
  • Hit the highway for IPA this Spring
  • Strip mall surprise: Italian flavor in Reynoldsburg
  • Your guide to long-lost but beloved fast-food chains

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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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