Stock & Barrel: Spring 2019

The description “chain restaurant� almost invariably evokes images of a large, corporatized, less-than-personal conglomerate serving once-frozen fare.

But how accurate is that description?

What happens when well-thoughtout local restaurants, deliberate in their restaurant design, careful in their menu planning, and finicky about the sourcing of their ingredients, expand their concepts throughout Columbus and perhaps beyond, individualizing their stores to their communities?

There may not be a word for that yet, but we can certainly recognize the phenomenon. Stock & Barrel takes a peek at the some of the restaurateurs who are measuring their success in quality and brining that vision to your plate.

P H OTO BY B RI AN KAI SER