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Photos: Check out High Street’s newest dive bar

614now Staff



Update: After two-ish months of renovation, Barrel on High will reopen today under a new moniker.

Fours on High will hold its grand opening today at 4:00 PM. The rebranded establishment at 1120 N. High St. bodes a new bar, a live entertainment schedule, and a “divier” vibe.

See photos of the new and improved bar below!

Visit for more information.

Well the day is finally here. We are so proud of what we have done in this location and we know you will be TOO. Now go…

Posted by Fours On High on Thursday, August 1, 2019

06/06/2019: If Thr3es didn’t fill the void in your heart left when Toos was demolished, maybe Fours will be the ticket. After almost five years of owning and operating Barrel on High in the Short North, Scott Ellsworth will be rebranding the bar as a “divier” version of the whiskey, bourbon, and spirits hangout.


Ellsworth and his team will knock out walls, add another bar, and host live entertainment at the 1120 N. High St. establishment and reopening as Fours On High.

“We had been looking on campus for a space for Fours, because campus is our safe place,” said Ellsworth. “We started noticing how many students were coming down to Paulie Gees, Food Hall, Standard, Bristol, Bodega, Oddfellows and other spots in our now bustling neighborhood, where we once felt like we were on an island by ourselves. We were spending all this time looking for a place on High St. and here it was slapping me in the face.”

The staff will remain the same, including chef Chris East who will “come up with another killer menu,” promises Ellsworth.

“We are all excited to be staying in the Short North and having our busses bring college kids to a part of town some may not have been yet,” said Ellsworth. “Looking forward to you loving Fours On High!”

Barrel’s last day will be June 15 with renovations beginning June 16. The hope is to reopen as Fours by the middle to end of July.

Scroll down for a Q&A with Ellsworth by TJ Neer from our sister publication 1870 Magazine.

First and foremost: Is there any end to the numbered bars that you can think of? What if we get to Ten’s on High? Would you stop at 69’s? I hope you’d stop at 69, that’d be a reallynice number to stop on.

SE: I obviously hope the numbers keep going on long after I’m dead and gone and my grand kids are opening 69’s. But I’d have also been just as happy if I had just Toos til the day I died and they ran that. Obviously that wasn’t in the cards so I had to adjust. On the positive side I’ve gotten to hire so many more awesome people because our brand is growing. Some haven’t lasted as long as others, but every single person in my staff, past and present always hold a spot in my heart and are always welcome home, because that’s what our brand is about…Family! 

Seriously though, we’ve seen a ton of success in the past from Too’s and now we’re seeing Three’s as one of campus’ most loved places. Do you anticipate the same level of love and loyalty with Fours?

I absolutely think so and that’s why we decided to redo Barrel to more of our brand that has done us so well in the past 12 years on high street. You have to believe in it to be successful. People love us because we’re real. My bars don’t have employee manuals, training books or shit like that. You’re hired based on your authenticity. We don’t want to turn you into a robot. We want you for being you and I think we all can see it’s working. People like to overthink shit and I’m glad they do. If a white trash kid from Parma can become successful by simply using basic common sense, anyone can do it. You just have to believe in yourself that much more than the person next to you.

What kind of environment can patrons expect at Four’s? Will it be virtually the same as Barrel? Will it be more like Three’s? Having just won 1870’s best campus bar for 2019, we know you know how to make a bar environment pop, we just want to know what to expect when we pull up to Four’s for the first time.

We’ve slowly been changing barrel over time and now we decided to finally rip the bandaid off and go all in. Our goal is to make it like what we know, Toos and Thr3es. You’ll definitely feel our brand when you roll in. You’ll even see jon white playing there some nights, which will in turn add some new faces to Thr3es love music thing. The thing I’m most proud of is my partners that I’m bringing along with me. My chef (Chris East) that I’ve had since day one at Barrel. My two Toos door guys (Andrew Savage and Sam McNaughten) turned bartenders will also be partners, along with my partners at Thr3es, Jon white and Aaron Thompson. I take pride in loyalty and I’m not afraid to share the experience of ownership with those that have been by my side. I’m sure 5s, 6s and 7s will be filled will staff who don’t even realize they’ll be owners one day. Empowering kids to see more in themselves than they ever saw and giving them confidence to do non traditional shit is worth more than any number in my bank account. 

I recently turned 21, so this is actually the most important question: What date can I expect Four’s to open up? (Also will there be Tidal Waves at Four’s?)

We’re closing barrel on June 15th and we’ll be in there on the 16th ripping shit apart. We’re hoping to have the major stuff done within a month and be back open taking your money by mid July. 

We’ve noticed, especially over the past few years, that lots of students are venturing further into the Short North to go to bars (Food Hall, Standard Hall) as opposed to sticking close to campus. Do you think Four’s is trying to capitalize on the growing number of students venturing to the Short North, or is it aimed at a different audience entirely (maybe YoPros instead of engineering students?).

I don’t think, I know we’re capitalizing on it. We’ve been looking over the past year for a bar to put Fours on campus and we realized that we already have one just a few blocks south of it. We just need to rehab it inside and rename it so it’s easier to cross promote with thr3es. We noticed how much the Thr3es bus was venturing to Barrels hood, so this is a no brainer. As far as customers, we play that just like Toos and Thr3es, we don’t give a shit who you are, you’re welcome with open arms into our bars. We have some loyal regulars at Barrel and I don’t see us losing them. Our brand is less about aesthetics and more about the staff, owners and musicians in it that make everyone feel like family when they come through the door. Yes tidal waves will be at Fours, but we’ll also keep Barrels beloved shot wheel. We did a lot of great things at Barrel and we’re very proud of that fact. We just decided Fours made the most sense, plus it’s literally on high and fourth. 

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Food & Drink

Italian Lebanese hybrid restaurant coming to German Village

Regina Fox



What do you get when you cross Italian food with Lebanese fare? Bistrolino.

The new hybrid restaurant will take over the spot formerly occupied by Harvest Pizzeria at 495 S 4th St. in German Village. A December open date is expected.

Columbus Business First reports Bistrolino is owned by Samer Chedid and Francesco Todisco, who worked together at Aladdin's Eatery. As immigrants, Chedid will bring is Lebanon roots to the concept, while Todisco will contribute his Italian influence.

Todisco told Columbus Business First the menu will be small, offering single-serving baking dishes including zucchini parmesan, braciola, and a Lebanese flatbread called man'oushe.

Keep an eye on Bistrolino's Facebook for updates.

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Food & Drink

Taft’s on Draft: Cinci Brewporium opens first Columbus location in Franklinton

Linda Lee Baird



After hearing all the hype about Cincinnati’s up-and-coming Over the Rhine neighborhood a few years back, I went to see it for myself. The first stop was Taft’s Ale House, a gigantic brewery inside of a church originally built in 1850, fully renovated for guests’ reveling pleasure. After spending the next few hours sampling beverages and snacking on beer cheese pretzels, I was inclined to believe the neighborhood hype. Did I fully explore OTR that night? I don’t actually remember. But I’m certain that I had a great time at Taft’s. So when I found out that Taft’s was coming to Columbus, the news sounded even sweeter than their Maverick Chocolate Porter.

Taft’s Brewpourium Columbus spans nearly 6,000 square feet in the Gravity development, including over 2,000 square feet of patio space. Like the development itself, Taft’s is building an artistic theme into its new offering. “Our actual design is going to be kind of focused on ‘80s/‘90s pop art,” said David Kassling, Managing Partner for Taft’s Brewing Company. “Being that Franklinton definitely has its art roots, we think that’s a great way to ingrain ourself in the community.”

Kassling said that the word brewpourium literally means the place where the brew is poured. That they’ve chosen to make “brewpourium” part of their name tells you everything you need to know about what Taft’s wants to be known for: its carefully crafted suds. The brewpourium will have at least 10 taps serving Taft’s original varieties, including its signature Gavel Banger IPA, which was voted best beer in Cincinnati last March by the city’s residents.

Taft’s will offer a full food menu as well. Kassling is particularly proud to introduce New Haven-style pizza to Columbus. “We’re recreating a style that doesn’t exist anywhere else in Ohio,” he said. (The style is also known as apizza, which is pronounced "a piece," as in, I’d like a piece of that crisp coal-red cheesy goodness right now, please.) Kassling describes it as a cross between New York and Neapolitan style. Taft’s version features our and tomatoes imported from Italy.

Rounding out the menu is another ‘90s-inspired treat, this time in dessert form. Remember Dunkaroos, those cookies that came in a package with icing designed for dipping, perhaps consumed while you watched episodes of Saved By the Bell? Taft’s will serve up Taftaroos, its unique take on the snack.

Kassling plans to use the brewpourium’s large space to offer patrons activities beyond food and drink. The stage will be open for games of darts when not in use for performances. On the floor, guests will find shufflepuck and Killer Queen, an arcade game utilizing 8-bit graphics in line with the old-school theme. Video game fans will also find gaming stations inlaid in the bar, with several retro options to choose from.

With three Cincinnati locations in operation, Kassling is not new to the business. Even so, expanding to Columbus marks a milestone, and one he wasn’t always seeking to meet. “We didn’t necessarily look at this as we needed to expand to a new city or we needed to expand to Columbus,” he said.

But when the opportunity to join the Gravity Project presented itself, Kassling said it proved too good to pass up. “We’re really excited, not only because of the nature of the building being so modern and unique, not just to Columbus, but to anywhere. But also the shape of our space is funky, and that led to different ideas in what we wanted to do with our build out.”

Kassling acknowledged that in coming to Columbus, Taft’s is joining a few of our communities: the community of Franklinton, to be sure, but also the well-established community of independent breweries operating across the city. An installation built into Taft’s countertop will pay homage to this fact, incorporating crushed cans and packaging from breweries like Seventh Son, Land-Grant, and North High. “It’s gonna be totally an art piece,” he said.

Rather than focusing on the potentially competitive aspect of the brewing scene, Kassling emphasized the camaraderie and common goals within the industry. “At the end of the day, craft beer is a great way to bring people together,” he said. “And at the end of the day, we’re all preaching community and good times.”

While Taft’s new location may not be in a church, Kassling’s words are the type of preaching that I can get behind.

Taft’s Brewpourium Columbus is located at 440 W Broad St. in the Gravity project. For more details about Taft’s, visit

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Food & Drink

New “relaxed” wine house now open in Dublin

614now Staff



Next time you're in Dublin, make sure to stop and smell the rosé at the city's newest wine bar. Coast Wine House recently opened at 75 S High St., offering a contemporary wine bar + bottle shop inspired by a blend of the spirit of coastal California and traditional wine country cafés, markets, and bodegas, according to the website.

Coast assures they don't take themselves too seriously "in contrast to the conventional wine world," describes the website.

"The mood is decidedly relaxed. The wine is pleasantly chilled," Coast says.

The wine bar is run by Dustin Snow, who his wife, Molly, believes brings a "warm and relaxed" feel to Coast.

"A visit to our house is by no means fancy, but Dustin makes it special, because he genuinely wants to make you feel at home," she wrote on Instagram. "And since Coast is an extension of our home you will have this same warm and relaxed experience."

Coast is open Wednesday and Thursday from 12pm- 9pm, Friday and Saturday from 12pm- 10pm, and closed Sunday through Tuesday. To learn more visit

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