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Food & Drink

Backyard BBQ recipes from the publisher of (614) Magazine




As the publisher of (614) Media Group, and as the mind behind events such as (614) Restaurant Week, you’d think I go out to eat an awful lot. But, the truth is I spend far more time in my own kitchen. I love it there—a space where my natural instincts to experiment and tweak come to life. This is especially true when it comes to side dishes.

While I skew toward the simplicity of salt, pepper and a great sear on a quality piece of meat, side dishes are where I can really explore the sweet, salty, tangy and savory angles that make for the perfectly balanced meal.

Since we’re in the heart of barbecue and grilling season (my favorite season) here are a few zesty sides I’d like to share. I’ve been making/ tweaking these for many years. I hope you enjoy!

New World Slaw

Coleslaw is a tricky thing. Some prefer the bite of vinegar; others like it creamy. This recipe combines the best of both worlds. As you’ll see in my recipes, I try to do as much from scratch as possible/practical. You can substitute bagged slaw rather than risk your fingertips on the mandolin— just make sure it’s sliced angel-hair style.

Photos: Brian Kaiser

1 Medium green cabbage
1⁄2 Red onion
1 TBSP Kosher salt
3⁄4 CUP Sour cream
1⁄4 CUP Mayonnaise
1⁄4 CUP Cider vinegar
1⁄4 CUP Rice vinegar, unseasoned
1 TBSP White vinegar
3 TSP Black pepper, coarse
3 TSP Ground mustard
1 TSP Celery Seed
1 TSP Sugar (dissolve in vinegar)

PREP: Notch out cabbage stalk and cut into quarters. Using a mandolin set to fine (safely!) shred cabbage angel hair style. Do the same with the 1/2 onion. Whisk all ingredients together in a large bowl until well blended then add the cabbage and onion. Toss to combine. Refrigerate for at least 6 hours.


Espresso BBQ Sauce

1 1⁄2 CUP Ketchup
1⁄2 CUP White vinegar
1⁄2 CUP Cider vinegar
1⁄4 CUP Dark soy sauce
3 TBSP Fresh espresso (one serving)
1 TBSP Garlic powder
1 TBSP Onion powder
1⁄4 CUP Dark brown sugar
1⁄4 CUP Beef stock

PREP: Mix ingredients into medium saucepan. Simmer over low heat until slightly reduced. 10 min.

Coffee Rub

1.5 CUP Dark Brown sugar
3⁄4 CUP Kosher salt
1 CUP Finely ground espresso
1⁄4 CUP Black pepper medium grind
1⁄4 CUP Garlic powder
1 TBSP Cinnamon
1⁄2 TBSP Cumin
1 TBSP Cayenne

Diabolico Baked Beans

These beans require some work, but believe me, they will be the star of the “side show.” The secret is in the homemade espresso sauce and coffee rub. They add an undeniable uniqueness to the typical flavor profile of baked beans. This recipe is pretty middle- of-the-road, heat-wise, so feel free to spice it up or down with more hot peppers.

5 Strips bacon cut into 1⁄2 inch squares
1 Small Onion, diced
1 Small Green pepper, diced
1 Jalapeno, diced with seeds
2 Habaneros diced, no seeds
55oz Bush’s Original baked beans (drained)
3⁄4 CUP Light brown sugar
1⁄2 CUP Ketchup
1⁄2 CUP Espresso BBQ sauce (see recipe above)
1⁄2 CUP BBQ sauce (Sweet Baby Ray’s)
1 TBSP Ground Mustard
3⁄4 CUP Beef stock
1 1⁄2 TBSP Coffee Rub (see recipe above)
1 LB Chopped brisket

PREP: Sautee bacon 3⁄4 way to crisp. Add onions, peppers and sautee. Combine all ingredients into cast iron pot. Stovetop simmer for 30 min OR smoke for 1 hour

German Kartoffelsalat

There are so many regional variations on German potato salad that I would hesitate to label any of them as “authentic.” Nonetheless, this hearty, tangy recipe makes the perfect side for sweet meats such as ribs and pulled pork. Best served around room temperature and always better the next day!

5 LBS Yukon Gold potatoes (one bag)
1 Small red onion, finely chopped (about 1 cup)
8 Bacon strips cut into 1⁄4 squares
2 TBSP Reserved bacon fat
1 TBSP Dill
1⁄4 CUP Fresh parsley, chopped
1⁄4 CUP Chicken stock
1.5 TSP Sugar
2 TSP Kosher salt
1 1⁄2 TSP Fresh cracked pepper
3⁄4 CUP Red wine vinegar
1⁄4 CUP Japanese rice vinegar
3⁄4 CUP Vegetable oil

PREP: Fry bacon to a slight crisp, drain and set aside bacon grease. Peel and dice potatoes into 1⁄2-3⁄4 inch chunks. Boil until fork can pierce through easily. (but not mushy). Drain and let cool. Sprinkle salt & pepper over warm potatoes in large mixing bowl. Pour vinegars over potatoes and let sit for a few minutes. Add bacon, onion, dill, sugar, chicken stock, bacon fat. Mix well. Add vegetable oil and toss to blend. Potatoes should have a nice sheen. Add and mix fresh parsley. Refrigerate at least 12 hours. Take out 1 hour before serving to get it closer to room temp.

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Food & Drink

10 Restaurant Week destinations for date night out




Sometimes just getting out of the house is the priority. Other times, getting out of the house without the kids is the priority. When that time strikes, get the sitter on lock and hit the town.

Restaurant Week July 15-20 is the perfect time to reconnect with your significant other without breaking the bank. Here are our top 10 picks for date night out during Restaurant Week!

South Village Grille | 197 Thurman Ave, Columbus

South Village Grille is a romantic little spot tucked in a happening strip of Thurman Avenue. During Restaurant Week, indulge in oysters (aphrodisiac), scallops, and even pork chops. Round out your night out with beignets.

Wolf’s Ridge Brewing | 215 N 4th St, Columbus

You may have been to the taproom out back, but have you dined in the front? It’s a beautiful space where beautiful food is served, like lamb racks and Black Forest Chocolate Cake.

Trillium Kitchen & Patio | 2333 N High St, Columbus

Trillium is a modern kitchen with a splendid patio, often times hosting live entertainment! Wine and dine your loved one with Trillium’s diverse wine list, tasty Restaurant Week menu, and romantic digs.

The Keep Kitchen & Liquor Bar | 50 West Broad Street Mezzanine Level, Columbus

With the watermelon salad in the first course, BBQ chicken in the second, and strawberry shortcake for the third, this summer-time menu will be the perfect seasonal date. And the dark wood ambiance will make you want to cozy up close to your date.


The Boat House at Confluence Park | 679 W Spring St, Columbus

Suggested wine pairings with every course during Restaurant Week will help direct you and your lover down a path of sensuality. And if you’re lucky enough to get seated by the fireplace, the heat will turn up even more, literally.

M at Miranova | 2 Miranova Pl, Columbus

M recently underwent a stunning remodeling that is sure to wow your date. The menu features both surf and turf, so your taste buds will be wowed, as well.

Asterisk | 14 N State St, Westerville

This intimate supper club will really encourage you to relight the flame between you and your significant other. And with familiar favorites like ravioli, meatloaf, and chicken pot pie, you’ll go back to your roots and remember why you feel in love in the first place.

Lindey’s | 169 E Beck St, Columbus

We know it’s hot outside, but Lindey’s patio is worth the sauna experience. This restaurant is the epitome of romance and can be yours to experience for just $35 during Restaurant Week.

Spagio | 1295 Grandview Ave, Columbus

Spagio is the perfect spot for a nice dinner and, with a window on Grandview Avenue, people watching. Let the conversations flow over seafood, pastas, and prime cuts of steak during Restaurant Week.

The Market Italian Village | 1022 Summit St, Columbus

For a fun, light-hearted date with lots of character, this is your destination. Exceptional quality, outstanding service, and approachable atmosphere: The Market Italian Village.

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Food & Drink

Newly-remodeled M at Miranova has the most unique cocktails ever

Laura Dachenbach



After a quick spring break, M at Miranova is back and open to the public with a new look, shedding its old browns and bronzes for pops of purple and elegant, cooling grays. The 18-year-old fine dining establishment is ready to show off a beautiful wooden floor, its terrace with spectacular views of the river and the city, its lounge made for an evening of small bites, an almost complete menu change, and its new line of seasonal signature cocktails.

Two Ships (Photos by Brian Kaiser)

Developed by award-winning bartender Cris Dehlavi and the beverage team, the line showcases the classic flavors of summer: coconut, pineapple, lemon, and rum.

M at Miranova aims to welcome all, and the line covers a spectrum of tastes. There’s something for everyone at your table, from the light, refreshing oral mix to the heavier, spirits-forward drink, all with an emphasis on superb and fun presentation.

“Gone are the days of the plain old glass,” said Dehlavi from behind the bar, bringing forth her concoctions.

Magic Elixer

The appropriately-named Magic Elixir, a beautiful balance of spirits and flavors, comes to your table as a blue liquid (thanks to butter y pea tea) poured over ice and garnished with flowers. Your server will add a vial of lemon tableside and ask you to stir as chemistry turns the drink a beautiful lavender. Botanist gin and an aloe vera liqueur give the drink a taste as sophisticated and surprising as its presentation.

“There’s nothing like the look on somebody’s face when you put something down in front of them like that,” said Dehlavi.


The AHA!, a simple and refreshing drink combines a California Brut sparkling with pineapple and coconut flavors, and comes served in light- bulb shaped glassware, a nod to its moment of creative inspiration.

“We really wanted a low-proof cocktail, and kept playing with different ideas. Nothing was working,” said Dehlavi. “My daughter loves coconut water and she had coconut water in the fridge one day and I had a swig of it […] and I thought, ‘What about pineapple liqueur, coconut water, and bubbles?’ and it worked.”


Ordered solo, the Two Ships combines Don Pancho rum, amaro, banana, and bitters over whiskey rocks. Ordered for two (or as a taster for four), the drink comes in a globe suspended on a wooden stand containing a blown glass ship and a bit of dry ice for effect.

The creamy You’ve Met Your Matcha and the rich Great Vieux round out the summer line. Your server will snap a Polaroid of the latter, but each of the drinks plays to an audience of Instagrammers, so your own phone is welcome, too. After all, it’s an experience—an impressive, yet accessible array of cocktails, and Dehlavi notes a few are already starting to become favorites.

You’ve Met Your Matcha

“I think presentation is super-important,” said Dehlavi. “We take a real culinary approach to our cocktails. Just like a culinary approach to food, you can put a piece of salmon on a plate with some asparagus and there it is, or you can make it gorgeous. And we always think about that with cocktails, too.”

M at Miranova is at 2 Miranova Pl. To book a reservation, visit

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Food & Drink

Get an insanely delicious dessert + a laugh at comedy bake shop coming soon




Soon, you’ll be able to get some sweet comedy and even sweeter desserts in Old North. High on Sugar will be open in the space formerly occupied by Buffalo Exchange at 2643 N. High St. sometime in September.

The menu will feature inventive indulgences like shakes piles high with different cakes, ice creams, and toppings—all built your way.


Entertainment will be offered daily, along with free WiFi and comfortable seating options. More details on the comedy component to surface closer to the open date.

Want to help make sure this sugar train stays on the tracks? Check out High on Sugar’s GoFundMe campaign here.

Learn more about the comedy bake shop here.

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