Winter 2020
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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