Stock & Barrel | Winter 2022

BIG PICTURE

The recently-opened Granville craft brewery, The Lot Beer Co., offers brews, burgers and hot dogs, plus a whole host of vintage arcade games, Skee-Ball and more. Story, P. 22

BY ANDREW WHITE

PHOTO

COVER SECTION

Breakfast for dinner, breakfast for lunch and even breakfast for breakfast. In this issue, we take a deep dive into the wide world of how Columbus handles the most important meal of the day. Enjoy.

HOLIDAY COCKTAIL

WINNERS

A WHOLE LOT MORE

THE ACCIDENTAL CHEESECAKE ARTIST

How

OUT OF THE BOX

After launching from a shipping container in 2020, the central Ohio fried chicken chain OX-B’s is on a roll

COVER PHOTO BY SARAH PFIEFER

From the Editor

JACK MCLAUGHLIN Editor-In-Chief

The Poptart Problem

To this day, I can’t stand the sight of a S’mores Pop-Tart. When I was growing up, my pediatrician mom was a stickler for nutrition. She was firm across the board, with only one notable exception: breakfast.

To this day. I don’t remember her logic, but for breakfast, we were allowed to eat things like sugar-blasted cereal, leftover birthday cake, and—you guessed it—Pop-Tarts. I don’t remember her rationale behind this, but that’s not the point. What matters is the fact that, between second and fourth grades, I ate a S’mores Pop-Tart for breakfast nearly every single day.

At a certain point, I began actively disliking them, even though I would continue to have one even for a while after this. You know what they say: S’mores habits die hard. And while I had escaped my daily Pop-Tart, the effects of this followed me for a long time afterwards.

For years, it turned me off of breakfast. I would actively skip it, or eat something small and simple. This was at the start of the millennial brunch wave, and I remember feeling general confusion and even some resentment toward people proclaiming their intense love for breakfast and brunch.

After I got a job catering for a hotel when I was a teenager, things changed.

As an employee, I had full access to the food that was served for breakfast after guests had finished eating. I remember looking at a stack of waffles skeptically, but deciding to give them a shot anyway. Now, I had eaten waffles before this, but freshly-made, and with whip cream: It was something else, in the best way possible.

This got my foot in the door. Slowly, I dove back in, one egg, one hash brown at a time.

Today, I love it. I even totally understand the brunch craze. Where dinner can be a communal event, breakfast can also be equally bond-building among groups, and there’s something about it being at the start of the day–where you can either recap the events of the night before with friends, or look forward to the afternoon before you–that I love as well.

So here I stand, Columbus, a born-again breakfast fan. And this, as you might have guessed, is The Breakfast Issue, where we take a look at some of the best early morning eats, and historic diner seats, that our fair city has to offer.

Let’s dig in.

CALENDAR

Winter is here, Columbus! Check out ways to celebrate below, and keep an eye on 614now.com and our social media for more.

January 21, 5:30 p.m.

Location: Greater Columbus Convention Center

Saturdays from 9 a.m. until noon

Location: The Shops at Worthington Place

January 28, 7 p.m.

Location: COSI

SoupFest 2023

March 11

Location:

Columbus Beerfest

Worthington Winter Farmers Market

Historic Dale Valley Ballroom

Columbus Chocolate, Wine and Whiskey Festival

STAFF PICKS

By Stock & Barrel staff

Rise and shine, it’s breakfast time.

Since we’re digging into breakfast in this issue, we asked our staff about their favorite A.M. eats in central Ohio. Here’s what they had to say.

“A sour cream Old Fashioned from Resch’s and a McDonald’s Hash Brown. I’m on an all-carb diet.”

Jack McLaughlin Editor

“Leftover cold pizza. If I have to pick a breakfast food, I guess I’d say Eggs Benedict....with a meg-mosa of course.”

Meggin Weimerskirch Advertising Director

"French toast!"

Justynne Pride Marketing Director

“If I have nothing to do for the next 6 hours, hands down give me The Barnyard Buster from Tee Jaye’s. If I need to function, an omelet and a side of crispy bacon.”

Paul VanHorn Account Executive

“Katalina’s Pancake Balls…hands down, really just anything from Katalina’s.”

Bryce Patterson Creative Designer

“I start every morning with a delicious and nutritious (614) Lager. Crack that cold boy open around 8 a.m., it’ll keep ya full till lunch!”

Lizzy Saunders Brand Manager, (614) Beer

PRODUCTS WE'RE LOVING

↑

Nutr Machine, The Nutr Machine makes plant-based milks at the push of a button. You can now make delicious dairy-free milks fresh right at home in minutes. A sleek and compact machine to make a variety of milk recipes, and can be as simple as nuts and water.

↑

Wolf's Ridge, Daybreak, What more fitting beer to be featured in our breakfast issue than Wolf’s Ridge iconic—and award-winning—coffee cream ale. White Mocha Daybreak, a new variation on the popular brew, is available for a limited time as well.

↑

Columbus Food Adventures Gift Box, From Anthony Thomas to Bake Me Happy, these “care packages” from a Central Ohio foodie hub are full of some of the best treats available in Columbus. You can currently opt for the Columbus Classics Gift Box or the Farmers Market Box.

↑

Thunderkiss Coffee, Half Gallon, Why stop at a cup when you can opt for a half gallon of Thunderkiss? Described as strong coffee that’s steeped for 24 hours and roasted at its “highest point of sweetness,” Thunderkiss will even deliver if you’re within 20 miles of Columbus.

Did you know that (614) launched a new YouTube channel with some very shareable video content, including delicious food stories from Stock & Barrel? It’s true. We’re expanding our ever-growing content to include video across our web and magazine stories. Keep an eye out for more on our (614) Columbus account and on social media. In the meantime, check out the newest videos on our channel:

now playing...

Tasting Columbus: Ohio Brewing Company

Have you checked out our new TV show “Tasting Columbus?” Join OSU food scientist Matt Teegarden as he eats his way through Columbus’ food scene. Episodes drop the first of every month. Make sure to tune in at tastingcolumbus. com or scan the QR code here. →

Tasting Columbus: Missing Jimmys

Located at 55 S. High St. in Dublin, Missing Jimmy's is a new 15-tap bar featuring 70s-era antiques and vintage wood paneling throughout the space, all curated to playfully recall the era when Hoffa disappeared.

Buffalo Chicken Chowder

MEGGIN WEIMERSKIRCH Advertising Director

Here at (614) Magazine and Stock & Barrel, we take soup very seriously. So much so, that every year, we hold an office-wide showdown to uncover our favorite recipe for the year. This contest is no joke, it includes a rigorous grading rubric and even a playoff round, where the top three soups from the initial leg of the competition square off against each other.

This year, our Advertising Director Meggin Weimerskirch emerged as the 2022 (614) Soup Champion. She’s even graciously agreed to share her contest-winning recipe, so Stock & Barrel readers can recreate it on their own.

INGREDIENTS

-3 cups diced or shredded chicken breast (cooked beforehand)

-¼ cup Buffalo sauce (use your favorite brand)

-3 strips of bacon

-3 stalks of celery (finely chopped)

-1 large onion (finely chopped)

-1 large clove of garlic (minced)

-4 small potatoes (peeled and cubed)

-1 bunch, green onion

-3 cups chicken broth -1 tbsp. freshly ground black pepper

-3 tbsp. cornstarch

-2 cups half and half (in separate containers)

INSTRUCTIONS

1. Combine the chicken and hot sauce together in a bowl and toss until evenly coated. Set aside.

2. In a Dutch oven or large pot, cook the bacon strips, leaving behind approximately 2 tbsp. of grease in the pan. Cook the celery and onion until tender in the grease, add garlic and until to cook for 1-2 minutes.

3. Add the chicken broth, potatoes and pepper, and bring this liquid to a boil. Reduce heat to simmer and let cook until potatoes are tender (typically 25-30 minutes).

4. Combine cornstarch and one cup of half and half. Whisk together. Add this slowly to the soup, which should be brought to a boil again and stirred for 1-2 minutes, until thick and homoegenous.

5. Stir in chicken and remaining half and half, heat until hot and serve with bacon bits.

A recap of the annual (614) Holiday Cocktail Competition

Good cheer, love for thy fellow human, and plenty of festive booze. That’s what the holidays, or at least, the annual (614) Holiday Cocktail Competition, is all about.

Now a yearly staple, the event was held in late November, and set some of the greatest minds in Columbus mixology against each other. The results—as you might have already expected—were delicious. The winner of this year’s showdown? An original drink with an Olde-timey feel that comes from one of the City’s newer eateries: Brian Swanson’s Worthington Tavern.

Created by mixologists Kevin Thompson and Ryan Schumann, the Fred Astaire & Gin cocktail took home the evening’s top prize. If you wanted to recreate it for yourself over the long, cold Ohio winter, here’s how you can. →

Fred Astaire & Gin

1oz.Basil Hoyden Dark Rye 1 oz. Courvoisier VSOP Cognac 0.75 oz. Ginger Spiced Averna Amaro Infusion 0.75 oz. Lustau Rojo Vermut 3-4 dashes Reagan’s Orange Bitters

Enjoy over the holidays, and stay warm!

hen Bryan Ross was growing up in Granville, he had to take a road trip to Columbus to sate his arcade appetite for Galaga and NBA Jam.

Today, Ross runs The Lot Beer Co. in his hometown, a craft brewery and bar featuring pub fare and other comfort foods and, yes, vintage arcade games.

It’s not the first time in his career Ross has brought a quality beer experience to his hometown – he ran the popular Crews Cafe in Granville before moving on to BrewDog and Local Cantina. When The Lot owner Trent Beers decided to open up in the former Three Tigers Brewing space after that brewery moved across the street into a former fire station, he was recommended to Ross by Three Tigers co-owner Scott Wilkins.

Ross joined the team over the summer and The Lot opened in early November.

Ross said he and Beers worked together to develop the “not-overboard nostalgic” vibe at The Lot, drawing on experiences common to their childhoods. Music posters from the Beastie Boys and Run-D.M.C to Willie Nelson and the Grateful Dead adorn the walls. And, of course, video games, pinball and Skee-Ball. →

Story Design by Victoria Smith

By Jim Fischer / Photos by Andrew White

The Lot Beer Co. brings vintage arcade games, burgers to downtown Granville

“We’re both music people, so there’s a bit of homage to that,” Ross, who’s seen Phish 121 times in cities around the country since 1996, said. “But overall, we didn’t want to go cheesy-retro.”

The menu is approachablebut-not-obvious, focused on varying takes on burgers and hot dogs, many inspired by dining experiences Ross has had in his Phish travels.

For example, the Burlington Burger, which features white cheddar, bacon, caramelized onion and maple bourbon ketchup, is inspired by a 2014 trip to New York City to see the band, a trip that included a burger with maple bourbon ketchup.

“That put that flavor squarely on my radar and I was excited about adding that to our menu,” Ross said.

Nods to tastes reminiscent of Chicago, New Jersey, the Southwest, Pittsburgh, Cincinnati, among other places, dot the menu in hot dog or burger form. Each hot dog and burger is available in all-beef or veggie, as well.

Sides include waffle fries and tater tots, with corn on the cob and coleslaw also on the menu.

Appetizers include poutine, an increasingly-popular option that Ross brings from days living in Canada.

“The menu has some layers to it but we wanted to keep things simple,” Ross said. →

The Lot’s 12 taps will include 4-5 of its own brews, Ross said, with the rest focused on local and regional beers and the occasional far-flung option.

“I don’t want to not have a beer if it’s good just because it’s from, say, California,” Ross said.

In-house brews will feature a Goldeneye Cream Ale, Never Say Die West Coast IPA and the Underdawg heavy pale ale. To that foundation, The Lot will add seasonal beers, including

the Shadow Secretary Oatmeal Stout for winter.

The bar/brewery aspect of The Lot doesn’t keep a new generation of young people from playing the video games. Ross said there are days when the afternoon finds 14-yearolds at the consoles and, two-to-three hours later, 54-year olds at the same games.

You know Ross enjoys seeing that in his hometown, given he’d probably

have been among the kids playing Burger Time or Off Road Challenge himself.

“You love to see it. It speaks to the evolution of the town,” Ross said. “It’s been a hit so far. It’s cool to see this space, in just the little time we’ve been open, become sort of a pop culture hub in Granville.” ♦

To learn more, visit instagram.com/thelotbeerco

↑ Interior at The Lot Beer Co

↑ Wall Signage at The Lot Beer Co

↓ Matt Estep prepares cheesecake at the East Market

By Jack McLaughlin / Photos by Sarah Pfeifer

Story Design by Bryce Patterson

One evening in late 2014, when Matt Estep was serving as the Sous Chef at Gallo’s Kitchen on Olentangy River Road, he had a problem.

The eatery learned that the ice cream they would normally serve for dessert wasn't available, meaning a last-minute replacement dish was needed. And as customers had been asking about cheesecake, that’s what Estep decided to do.

There were a few issues in front of him, however. →

How this Columbus restaurant veteran took an unlikely route to an operation of his own: The Bearded Baker

First, he was by no means a cheesecake expert at the time. He noted then he had “only a little experience” from briefly filling in or watching others bake. Secondly, and more pressing, there was an equipment issue.

“We didn’t have a blender,” Estep recalled with a laugh. “I would have to heat liquid or anything that was going into the cream cheese and beat it all together, like a giant mixing bowl. This meant we could only make one or two cakes at a time”

His 11th-hour audible worked, and the cheesecakes became a hit at Gallo’s, where they’re still offered to his day. What’s more, it set Estep on a career path that would eventually lead to his very own Cheesecake concept: The Bearded Baker.

Estep worked for roughly three more years at Gallo’s, and had become the defacto cheesecake-maker for the eatery after that fateful evening in 2014.

“From then on I did desert until I left,” he said with a laugh. →

↑ Estep preparing cheesecake ↓

↑ Estep preparing cheesecake

After several stints at other Columbus eateries, COVID hit, leaving him—like so many other Ohians—with an excess of free time. This let the Columbus restaurant veteran to hone his cheesecake craft, and eventually launch the Bearded Baker, which was formally created in the summer of 2021.

The concept, he said, started out with mostly custom orders. At the time, Estep was working at The Woodbury, which meant The Bearded Baker held pick-ups out of the Downtown eatery.

“It was a symbiotic relationship, really. People would come in to get their orders from me, and then a lot of them would stay for dinner,” he said.

Most recently, after becoming an employee of The Butcher & Grocer in the East Market, Estep officially took over the bakery portion of The Butcher & Grocer’s East Market location in early December (the artisan butcher currently operates multiple stalls in the Olde Towne East food hall), giving The Bearded Baker a brick and mortar home for the first time ever.

The up-and-coming cheesecake concept offers a rotating variety of flavors at the East Market (out of their 50 total cake styles), with sales currently seeing an even split between retail and wholesaling to local restaurants.

Estep plans to hang new signage shortly, after stocking his own display case full of Bearded Baker originals, for the first time ever.

“It’s great to finally have full control of my products, not saying that I didn’t have control of my process before,” Estep said “It’s just an awesome feeling, and I’m ready for it.” ♦

To learn more, visit www.thebeardedbakerllc.com

By Jim Fischer Photos by Jordan Posner

Story Design by

While you spent your collegiate years chowing down an abundance of chicken wings, Andrew Shayko was developing a process to perfect them.

Shayko, one of the co-owners of OX-B’s, a chicken joint that first opened in a shipping container in Licking County, was also eating chicken wings while he was in college studying culinary arts at Ohio State. He was just simultaneously setting the stage for opening his own wingfocused restaurant at the same time.

In just over two and a half years, OX-B’s has opened four additional locations, including its newest inside BrewDog’s Short North taproom, which officially launched in November.

The first OX-B’s opened in Newark in the spring of 2020, in a shipping container and despite the onset of a global pandemic.

Indeed, Shayko said, the necessary focus on carryout food during the pandemic seemed to work to the advantage of the fledgling eatery.

“[Co-founder Joe Holbrook and I] had this idea in February of 2020. We had to decide whether to do it or shelve it, and we decided just to get it out there,” he said. “It worked great.

Our first location was in Newark, in a shipping container. No dining room, just carryout, so we could focus on getting the food right.” →

After launching from a shipping container in 2020, the central Ohio fried chicken chain OX-B’s is on a roll

Victoria Smith

That summer, Shayko said, they added two more shipping containers in other Licking County locales. Shayko, who had spent his career in management with Pizza Hut, was seeing his wing process paying off at a restaurant he co-owned.

Shayko said the wing flavors skew traditional, with a few outliers, including woodfire garlic, which was developed by an OXB’s employee.

“The idea was to take wings to the next level, starting with that secret recipe,” Shayko said. “We added some classic items, like waffle fries, cornbread, coleslaw, chili and mac & cheese, but really put some love into them. The white cheddar mac, for example – that takes some time to make.”

And since Holbrook is vegetarian, the menu includes tofu wings and other meatless options.

With much of OX-B’s identity connected to the shipping containers – even the restaurant’s name is just the letters in “box” rearranged – the team had some hesitation about moving into more traditional spaces.

“The shipping container is the billboard. People see that big Gary on the side, they know what to expect,” Shayko said. In case you were wondering, Gary is the name of the OX-B’s rooster logo, named for the childhood friend of Shayko’s who designed it. →

↓ Various Food at OX-B's

↑ Outdoor Signage at OX-B's

Maintaining its shipping containers in Newark and Lancaster, OX-B’s branched out to more traditional spaces, including a storefront in Reynoldsburg and, most recently, as the house kitchen for the Short North BrewDog at 1175 N. High St.

“It was just a great opportunity and great timing for us. We have a staffer who’s friends with members of the BrewDog team, and we’ve served at their festival at the Canal Winchester location before,” Shayko said. “We had been on the lookout for the right spot in Columbus, and we think our brands fit well together.”

Some menu items are only available at the Short North location, Shayko said, while signature items and OXB’s fast-casual vibe remain, shipping container or no.

With a planned sixth location in Westerville to open soon, OX-B’s is hoping to match its Licking County success in Franklin County.

“It’s been a wild ride,” Shayko said.

To learn more, visit OX-B.com

↑ Buckeye donuts

The Columbus Diner Primer

From south side drive-ins to Cuban classics, here’s your guide to diners in Columbus

By Jack McLaughlin

It’s hard to say what makes a good diner, but we can all agree that—when the timing is right—the diner experience can’t be beat.

We say experience because, while the food at all these Columbus spots could absolutely stand alone, the aspect of dining in is an integral part of diners, whether it’s an after-hours bite with friends or an early-morning breakfast to kick off the weekend.

Luckily for us, Columbus has no shortage of top-tier diners, from spots that are new and flashy to ones rich with history. We’re about to take you on a crash course of some of the top spots in the Columbus area, so hang on to your red vinyl stools while you still can. →

A Franklinton staple for more than 30 years, Tommy’s has a retro-fun interior with great food to match. As of early December, 2022, it’s the best diner in the state of Ohio, according to net Google review scores.

While Hilliard is a hike for some, Starliner is worth the drive. Not only has this eatery been serving up some of the best Cuban food in the area since 1995, it also features some truly immersive interior decor, including its iconic dining room mural.

While the real estate in German Village is not cheap, this eatery sure is. French Toast for under $2? A hamburger for $6? These and a whole lot more cheap eats can be found at the Thurman Avenue spot, which also features classic, redvinyl diner stools and booth seating.

If you didn’t know where to look, you would likely never find this unique spot. That’s because it’s located inside a hangar on the OSU Airport. Rife with airplane memorabilia, Jack and Benny’s was also named best breakfast in Ohio by “Ohio Magazine” in 2008.

Fun fact: The DK in this classic Grandview diner’s name stands for donut kitchen, since before it started offering breakfast or lunch, donuts were the main attraction. All three are offered today, including a wide variety of donuts that are still house-made.

Hamburger Inn

16 N. Sandusky St. (Delaware)

While Hamburger Inn is located in Delaware, you can bet dollars to diner donuts it’s worth the drive. Breakfast is great as well, but this Delaware eatery is also known for its late night diner fare, including burgers, fresh cut fries, and classic milkshakes.

Zorbas Diner

3415 E. Broad St.

This east side spot was opened in late 2021, but it already owns a place in the hearts of many Columbus-area foodies. Why? How about all-day breakfast, every day, in addition to Coneys, burgers and even a variety of pita sandwiches.

Hangover

This well-known breakfast spot first opened just south of OSU’s campus in 2007, and today it boasts two locations in Columbus, plus restaurants in Athens, Cincinnati and Perrysburg. One of the more contemporary examples on our list, the eatery offers the perfect balance of delicious food trends with tried-and-true breakfast stalwarts.

As its name implies, this Westerville-based eatery is family owned. A sizable breakfast menu features creative takes on old-school classics, with items like Churro, Cinnamon Roll, Cookies and Cream and even Buckeye Pancakes. These are served alongside savory breakfast staples and a variety of lunch options.

After working up from busboy to line cook at Tommy’s Diner in Franklinton, Albanian immigrant George Cela opened Beechwold Diner with his brother, Samir, in 2010, and this snug, no-frills Clitonville spot has served daily breakfast and lunch ever since. George’s Linworth Diner (also owned by George Cela) was opened on W. Dublin Granville Road nearly a decade later.

If Hangover Easy is one of the newest diners on our list, Chef-O-Nette is one of the oldest, having first opened in 1955. Serving breakfast, lunch and dinner, the unique Upper Arlington spot also boasts one of the country’s first drive-thru windows, which is still in operation.

Dan's Drive-In

1881 S. High St.

One look at Dan’s vintage marquee signage and striped awning, and you already know it’s a vintage diner you’re looking at. This south side staple is listed on the Columbus Register of Historic Places, and even boasts its own Wikipedia page. Did we mention the food is great as well?

Buckeye Donuts

1998 N. High St.

This iconic campus spot does a whole lot more than donuts, although you probably already knew that. In addition to its classic fritters and Maple Long Johns, Buckeye Donuts offers 24/7 breakfast (and gyros) all in its endearingly stripped-down dining room.

Your Guide to Brunching in Columbus

Brunch is a beautiful yet complicated thing, like sock hops in middle school or the state of California.

Since it occurs between breakfast and lunch, it naturally borrows from the best of both. And while it typically skews in favor of breakfast items, it technically pulls from two meals at the same time, which means a lot of options.

So how do you know where to start?

By Jack McLaughlin

Before you get lost in the Hollandaise sauce, we’re here to help, with a handy guide of go-to brunch items across a variety of A.M. meal categories. We’ve compiled 30 standout items from across Columbus to combat menu anxiety.

Dig in, Columbus, and have happy brunching.

Pancakes and Waffles

↓ Breakfast offerings from the mercury diner

Cup and Flying Saucer

Outer space meets throwback diner fare at the new culinary endeavor from A&R Collective

By Jack McLaughlin Photos by Jen Brown

Afuturistic, outer space-themed eatery that’s serving up old-school diner classics: It isn’t an oxymoron, it’s the newest venture from lauded Columbus restaurant group A&R Creative, and it’s called The Mercury Diner.

“Inside it will feel like you’re eating in 3022, but you’re really eating in 1922,” Managing Partner Justin Wotring, said with a laugh.

Located in the former home of The Crest on Parsons (another A&R Creative concept), the new eatery opened in November, and it’s already bringing fun diner fare with a twist alongside dynamic new energy to the Parsons Avenue corridor. →

According to Wotring, the seeds for the City’s newest–and one of its most unique–diners were sown when The Crest on Parsons shuttered several years ago. While the second iteration of the popular Clintonville eatery didn’t pan out at the intersection of Parsons Avenue and Livingston Avenue, A&R learned a lot more about what that corner needs in the process.

“There was a lot of daytime traffic from Nationwide Children’s Hospital, from German Village right around the corner, and we wanted to find a way to capitalize on that,” Wotring said.

Open at 8 a.m. every day except Monday and Tuesday, breakfast is a cornerstone of the new eatery.

Diners can grab a seat at one of Mercury’s plush red-orange booths while they dig into items that feel familiar but just new enough–while remaining delicious through and through.

French Toast Donut Holes served with strawberry sauce and vanilla pudding dip are a morning staple, as is the Classic Breakfast spread and the Egg N’ Cheese sandwich, which features a house-made English muffin, scrambled eggs, havarti, Mercury Sauce and maple sausage or bacon.

And like so many diners worth their weight, the new Parsons Avenue spot also ventures into lunch territory. Similar to its breakfast fare, these dishes are both simple and familiar, but still able to support a few contemporary flares.

The Patty Melt serves two smash patties topped with caramelized onions and peppers, havarti, Mercury Sauce and bacon on grilled brioche bread, and the Disco Fries–a unique take on the ever-popular north of the border speciality poutine–feature gravy, white cheddar cheese and chives.

Embracing the unusual architecture of its home, The Mercury Diner boasts a playful interior with plenty of rounded edges and quirky light fixtures. Taking on an atmosphere that’s both vintage and space-age at the same time, the spot feels a bit like it was plucked out of a lost episode of “The Jetsons,” and that’s a good thing.

But it isn’t just the interior of the new eatery that’s unique.

According to Wotring, the new diner concept plans host a number of after-dark pop ups and cook-off events, and it even boasts a small stage that he envisions opening up to local creatives and musicians. It will also act as a restaurant incubator for A&R employees with food dreams of their own, so the company can lend its own a helping hand.

“We have a lot of creative people working for us, a lot of people with ambition,” Wotring said, “And we wanted to give them a launching pad.”

To learn more, visit www.themercurydiner.com

↑ Interior of the Mercury Diner

What about Waffles?

From a Clintonville food truck to The East Market, Winston’s is making a waffle city out of Columbus

By Molly Hammond Photos by Jordy Middlebrooks

“Iwasn’t even a waffle guy before. One morning, I was at breakfast with my wife and said to myself, what about waffles?” That’s what local owner of Winston’s Coffee and Waffles, Steve Elshoff, said when asked about the ‘why’ behind the local favorite food truck.

Elshoff grew up working in the food industry and always knew he wanted to have a place of his own one day, though his path to ownership was unconventional. After high school, Elshoff made a career in Television Production and produced national programs in Chicago and New York City. The midwest spirit drew him back to Columbus where he produced a show called "Buckeye Classics" for Fox Sports. →

locally brewed, globally recognized, available statewide

Winston's offerings ↓ Winston's employees

Upon his return to Columbus, he grew increasingly interested in getting a start in the food industry but knew one thing for certain - he didn’t want to own a pizza place because of the late-night hours.

“I didn’t want to be up past midnight,” said Elshoff. “From that moment on, I started brainstorming what food I wanted to bring to the city. I knew it had to be unique in order to succeed.”

Elshoff knew that Columbus had a gap in the craft waffle scene, with a previously famous waffle shop leaving North Market just months prior. With that, Elshoff was off to the races creating new ideas on how to implement waffles into the Columbus food market and ways to transform a normal Belgian waffle into a delectable meal for meat lovers, sweet tooths and everyone in between.

Elshoff’s idea for Winston’s Waffles came right around the time that the entire world started to shut down due to the onset of COVID-19. When faced with the decision on whether or not to purchase a brick-and-mortar location, he decided on a food truck—a decision that stuck with the business well after the world opened back up.

In the heart of Clintonville, Winston’s Waffles sells this classic fare in three ways; Common style, Baron style and Crown Style. Each style appeals to different taste preferences in its own way. Whether you prefer a mountain of whipped cream or savory buffalo chicken, Winston’s is guaranteed to have a choice on the menu to fit every preference.

The first style, Common, uses a malted batter and is stuffed with creative toppings including cheese, sausage, bacon, veggies and more. The Crown style is for those sweet tooths out there, complete with caramelized pearl sugar and Reese’s peanut butter, Nutella, whipped cream— you name it. The third and most recent release is the Baron style waffle, where Winston’s slices a typical Belgian waffle in half and uses it as the bun for a breakfast sandwich-style dish.

Waffles aren’t the only thing Winston’s specializes in, as Elshoff and his family have been long-time lovers of Crimson Cup Coffee. The truck also serves Crimson Cup to a group of regulars every day and is equipped with a full espresso bar. →

COVID-19 took its toll on many restaurant owners in the past 3 years but it gave Winston’s Waffles something influential—its name.

Elshoff, a huge history buff, knew he didn’t want his name attached to the business from the very beginning.

“When brainstorming ideas for the company, the story of Winston Churchill was engraved in my mind,” Elshoff says. “Winston Churchill had this fearlessness about him when entering World War II and ultimately knew that the Allied Powers would overcome in the end. I saw that symbolism in the struggles we were facing as a community with COVID-19 and ultimately, decided on the name ‘Winston’s Waffles’ as a symbol of fearlessness and overcoming what was to come.”

One of Elshoff’s hopes in building the company was to find a partner that would be more than qualified to take it over one day. Katie Bolon, Chief Operating Officer and part owner of Winston’s Waffles, came from a Fortune 500 career with no prior food experience. Elshoff knew there was a story behind her resume and quickly learned that she was exactly who he wanted to do business with.

“The 614 is a place where dreamers can bring their dreams to life,” says Bolon. “It’s close-knit yet still a major city with amazing people and places. Steve was able to successfully bring his waffle concept to life here with the support of the community, fellow small business owners and local influencers and media outlets.”

Winston’s recently opened its second spot, located in the Historic Trolley District in Franklin Park Neighborhood. Elshoff says he still sees a brick-and-mortar store in the future and hopes to continue bringing the Columbus community together through food and coffee.

“I thought I needed 40 things to fall in place to make Winston’s happen. As it turns out, I actually needed 150 things to fall in place and every single one of them did because of the great people of Columbus helping out in every way. That’s what makes giving back to this community so special,” Elshoff said.

Next time someone asks the question “What’s for breakfast”, Winston’s Waffles is sure to make the foodie in

To learn more, visit www.winstonscoffeeandwaffles.com

↑ Winston's Waffles in the East Market

↑ Multiple offerings from Joya's

The Joya's of Cooking

The newest venture from Columbus all-star chef Avishar Barua, Joya’s, is an A.M. gem guiding diners into a world of new flavors

By Jack McLaughlin Photos by Leonardo Carrizo

Despite all the beautiful dinners served while he was Executive Chef of Service Bar, or the creative and flavor-packed entrees he crafted as a contestant on season 18 of “Top Chef,” Avishar Barua finds himself more often than not opting for earlier meals.

“Lunch is the meal that I eat when I’m able to sit down. For dinner, I’m usually working,” he said.

So it makes sense that, when he made the move from Executive Chef to restaurant owner and launched his own eatery earlier this year, it was breakfast and lunch that the restaurant featured.

“We wanted to tap into that vibe,” Barua said.

But that wasn’t the only inspiration behind Joya’s, his wholesome and quirky-cool new Worthington restaurant that’s billed as a “Bengali American daytime cafe.” →

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Avishar Barua with food from Joya's

↑ Multiple offerings from Joya's

Just like its energetic and charismatic owner, Joya’s draws inspiration from a variety of sources. One of those, Barua said, is people.

“When everyone started doing a lot of carryout food a few years ago, we realized that it lets you connect with guests on a different level. Dinner service can be like an exchange: You expect this, and it happens,” he said. “We like to interact with people, we like to be ourselves, and that’s what this format lets us do.”

In fact, minutes before Barua and I sat down to chat, he was catching up with a group of acquaintances who had stopped in for a bite. The Worthington spot carries an undeniably social energy, with few barriers between customer and staff.

“That’s why we keep the kitchen open,” Barua said. “I think it’s important to remember there are other human beings making this come together, not robots.” →

↓ Interior shot of Joya's

And while Joya’s interior charm is a selling point, the real attraction (no shocker here) is the food.

Its concise menu toes a delicate line, with dishes that are nostalgic and familiar (like the Cheesy Double Crunch that recalls the best parts of a hard-shell tacos, and its Crispy Chicken Manchurian Sandwich), but also boast enough culinary flare to feel like a truly original creation.

The best example–and Joya’s best-seller–is its Breakfast Sandwich.

The menu item is inspired by both his mother’s cooking and his time living in New York, much of which was fueled by the classic bodega breakfast sandwich: the bacon, egg and cheese.

In the Joya’s creation, soft scrambled eggs are topped with pepper jack cheese, pepper bacon, candied bacon, and a creamy herb chutney. For a bun, the sandwich opts for a “painstakingly fresh” poppy pav, an ultra-soft style of Indian potato roll, typically used in street food.

“I tried to find them around Columbus, but they were all too dry; they were all just a little bit off. So we had to make it ourselves,” Barua said with a grin. “It wasn’t the plan from the beginning, though.”

Joya’s bakes fresh pav two to three days a week, a process that involves creating something entirely homemade that retains the familiar appeal of the street food buns it’s inspired by.

“Our goal is actually to make it taste more processed than it is, but it turns out that’s really, really hard to do,” he said with a laugh. “You have to bake potatoes, then rice them, then make sure the moisture is just right. There’s a whole lot that goes into it.”

For the Joya’s team, it’s a labor-heavy process, but it’s one that’s worth the effort. Barua refers to the breakfast sandwich (and much of Joya’s menu) as “entryway” products, dishes that are approachable and well-known, but that contain just enough new flavors to encourage diners to branch out.

“What happens is someone says ‘This is a good breakfast sandwich, but it’s not just a breakfast sandwich,’” he said. “They see there’s chutney in it, so maybe next time they’ll try the Kati Rolls, or something similar with more of those flavors. And we love to see that.” ♦

To learn more, visit www.eatatjoyas.com

↑ Joya's Thai Tea

↑ Exterior of Joya's