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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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Restaurant RIP: Kahiki Supper Club

Mike Thomas

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No look at our city's most-missed eateries would be complete without mention of Kahiki Supper Club, the Polynesian restaurant that will live on forever in our childhood memories.

Perhaps best remembered for its over-the-top tropical dining room, a night out at Kahiki was nothing short of an experience. Riding the "Tiki" boom of the mid-20th century, Kahiki opened its doors in 1961, and survived until 2000 when the business finally closed. Sadly, the iconic building was demolished that same year.

While the Kahiki brand lives on in a line of freezer-aisle selections at the grocery store, nothing will ever match our memories of the real thing.

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Restaurant RIP: Mama’s Pasta and Brew

Mike Thomas

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The march of progress waits for no one—not even beloved hole-in-the wall eateries. A longtime campus favorite, Mama's Pasta and Brew fell victim to the Campus Partner's wrecking ball in 2018.

Kids today will never know the joy of sneaking into the alley for a pint and a plate of pasta between classes. The campus experience just won't be the same without Mama's.

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Restaurant RIP: Marzetti’s Restaurant

Mike Thomas

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Like the cheesesteak to Philly or the deep-dish pizza of Chicago, Columbus has its own signature dish: Johnny Marzetti. While the dish's origins are tangled up in myth stretching back generations, it's safe to assume that this noodly, meaty casserole first appeared at the eatery bearing its name: Marzetti's Restaurant.

In 1896, Teresa Marzetti arrived in Columbus from Florence, Italy and opened a small restaurant. Though the final iteration of this iconic Italian restaurant closed in 1972, the brand lives on through Teresa's other big claim to fame: Marzetti's salad dressing, which is available in stores nationwide.

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