Stock & Barrel | Fall 2025

IS ALREADY IN THE BOX A family of four spends up to $2,000 a year on food they never eat. Get recipes to repurpose your leftovers.

Get started at SaveMoreThanFood.org/FreshTakes

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LATE NIGHT EATS From Korean BBQ to seriously stuffed sandwiches, our cover package features five local eateries that don’t stop serving until midnight or (much) later

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NOT JUST A FAD

NOT FAR FROM THE TREE

How a Columbus couple brought a mid-century glassware business back to life after 60 years

After more than 100 years and six eras of family-owned farming, Lynd Fruit Farm looks toward the next generation

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THE ANCIENT WAY COVER PHOTO BY GABRIELLE SHAMON COVER DESIGN BY MEG RHOADS FOOD COURTESY OF CLUB 185

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Kung Fu Noodle’s dedication to 2,000 yearold noodle-making techniques earned them a spot on Yelp’s Top 100 Restaurants list

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QUARTER-CENTURY OF CONEYS Village Coney has remained a German Village staple, serving up satisfying lunches for the past 25 years

CONTENTS

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BUFFETS ARE BACK From hibachi to German and even old-fashioned Amish fare, buffets are making a plate-stuffing return throughout Central Ohio restaurants

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SHEETZ EATZ Stock & Barrel’s Matt Mahoney offers a comprehensive culinary review of Sheetz’s massive menu

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From the Editor PUBLISHER Wayne T. Lewis CHIEF EXECUTIVE OFFICER Lindsay Press

J AC K M C L AU G H L I N Editor-In-Chief

Midnight Snack Since I can remember, I've been waiting for the sun to go down.

Even as a kid, I loved the nighttime far more than the day. I’ve tried to analyze it. Maybe it’s the emptiness and stillness of the night I love. Or it’s the quiet mystery that comes with the dark.

The reality of it is, I don’t have a convincing answer. But I do know the night is magic.

I’m not thinking about twilight, though. When I think of nighttime, I think 2 a.m. I think empty thoroughfares and stoplights set to blinking yellow. I think of the flickering glare of a made-for-TV movie illuminating a totally dark room.

Truly, there’s a magic to doing anything in the middle of the night, mostly for its weirdness and difference. And when I think late night, after-dark culinary adventures are one of the first things that come to mind.

Maybe it’s because you’re often with friends (and sometimes inebriated), but late night dining feels like its own strange adventure every time. Whether that’s packing seven people in a sedan and heading to your favorite late-night pizzeria, or tucking away into the booth of an all-night diner until it’s just you, a few friends, and a stranger sipping coffee on a barstool seat.

This issue of Stock & Barrel seeks to honor the experience and adventure of late-night dining, while providing you with some of our favorite local spots–and maybe even the blueprint for your after-dark dining escapade. Dig in.

EDITOR-IN-CHIEF Jack McLaughlin ASSOCIATE EDITOR Sav McKee CONTRIBUTING PHOTOGRAPHERS Gabrielle Shamon, Polly Sellers, Benjamin Willis, Jen Brown, Emma Mortellaro, Heidi Oliver CONTRIBUTING WRITERS Sav McKee, Jack McLaughlin, Matt Mahoney, Melinda Green, Camille Witt, John M. Clark, Laura Hennigan CREATIVE COORDINATOR Andrew Thomas CREATIVE DESIGNERS Tori Smith Meg Rhoads Liann Trahey MARKETING MANAGER Emma Mortellaro EVENT COORDINATOR Jessica McDonough SOCIAL MEDIA MANAGER Zoe King ADVERTISING DIRECTOR Meggin Weimerskirch SENIOR ACCOUNT EXECUTIVE Mindy Wilhite Anna Gerhard ACCOUNT EXECUTIVE Meghan Chapman

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(614) Magazine 458 E Main St., Columbus, OH 43215 Office: (614) 488-4400 | Fax: (614) 488-4402 Email submissions to: editor@614now.com www.614now.com ©Copyright 2023 by Lewis & Clark Media LLC. Reproduction of any content, in whole or in part, without written consent of publisher is strictly prohibited. Stock & Barrel Magazine is not responsible for return of unsolicited materials, manuscripts, or photographs. "Stock & Barrel" is a registered Trademark of Lewis & Clark Media, LLC

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CALENDAR Fall has arrived in Columbus. That means beer steins and pumpkin-spice everything, sure, but it also means plenty of fun fall food events. Check out a few of our favorites:

MUSIC IS LIVE Taste of Downtown Sept. 20 at 55 E. State St. $44+

IN COLUMBUS!

Columbus Italian Festival Oct. 10-12 at St. John the Baptist Church $12 online/$15 at the door

Land-Grant Brewing Co.’s Oktoberfest Oct. 11 at 424 W. Town St. $11-$33

Circleville Pumpkin Show Oct. 15-18 in Downtown Circleville Free

ColumbusMakesArt.com is a project of:

Search ColumbusMakesArt.com/Events for upcoming shows 614NOW.COM

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STAFF RECIPE ROCHESTER GARBAGE PLATE WAY N E L E W I S Publisher, (614) Media Group and MasterChef Semi-finalist When it comes to late night eats, nothing soothes the spirit quite like a greasy cheeseburger. No sane person wants charcuterie at 1 a.m. It’s in this spirit the iconic Garbage Plate was born in my hometown of Rochester, NY. The city’s signature dish got its origins way back in 1918 at a joint called Nick Tahou Hots where it has evolved over time and spawned imitation plates that can be found at virtually every diner and burger joint in town.

Imagine…a layer of crispy, fried hashbrowns with a heaping scoop of creamy macaroni salad sitting alongside, topped with two smashburger-style cheeseburgers and drowned in a spicy meat sauce. Sprinkle some freshly chopped onions, a squirt of mustard and/or ketchup, some chopped pickles, and you’re got the perfect belly-busting heap of carbs, protein and fat.

You won’t find anything like this in Columbus, so if you want to experience the soulsatisfying indulgence of this late-night masterpiece, you’ll have to break out the griddle. And trust me, your guests will thank you!

INGREDIENTS 2 tbsp vegetable oil

2 cloves garlic, minced

2 tsp paprika

½ lb 80/20 ground beef

3 cups water

2 tsp allspice

1 bag O’Brien-style frozen hash browns

2 tbsp tomato paste

1 tsp cinnamon

2 tbsp brown sugar

1 tsp cumin

2 tsp black pepper

1 tsp cayenne pepper

1 container store-bought mac salad

2 tsp salt

1 cup finely chopped onion 2 tsp chili powder

INSTRUCTIONS •

In a large pot, brown beef, add onion halfway through cooking, and add garlic when beef is nearly finished browning

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Add remaining ingredients (besides hash browns and mac salad), to pot, mix well and bring to simmer

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Using immersion blender, grind mixture until beef is fine but not soupy

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Simmer 30 min

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Air fry hash browns until crispy

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Assemble layers in this order: home fries and mac salad, 2 cheeseburgers, meat sauce, chopped onions, chopped pickles, ketchup and/or mustard

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Enjoy!

PRODUCTS WE'RE LOVING

Homemade Apple Cider, Lynd Fruit Farm You can argue whether apple cider is best hot or cold, but there’s one thing we’re all certain about—it’s the most delicious when it’s pressed locally right here in Central Ohio.

Grab some of this local cider by the gallon or half at Lynd Fruit Farm’s market, which is located out in Pataskala at 9399 Morse Rd. SW. 10

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Sriracha Maple Spice, Perry Spices Not quite ready to let go of summer’s heat but still want a taste of fall?

Perry’s Spice has you covered with a bold, fiery rub balanced by just the right touch of maple sweetness, all without preservatives, MSG, or gluten.

Check out their next pop-ups by following @perry.spices on Instagram, or buy some seasoning online.

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Rubino's Pizza T-Shirt, Homage If you’ve ever taken a nighttime drive down East Main Street in Bexley, you’ve seen the sign. Rubino’s Pizza’s neon marquee is one of the most iconic landmarks in the Columbus culinary scene, and now you can pay Homage–from Homage–to this classic Central Ohio pizzeria with this commemorative t-shirt.

Chai Tea in a Bottle, Jennings Java Nothing says autumn quite like a chai tea. Stock up at Jennings Java’s new Merion Village storefront, where they’re brewing and bottling it on-site for some of the freshest, creamiest chai-and-milk blend you’ll find around town!

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61 4 VI D E O Did you know that (614) has a YouTube channel with some very shareable video content, including delicious food stories from Stock & Barrel? It’s true. We've expanded 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:

Best Bites: Grandview Yard Columbus Welcome to Grandview Yard—one of Columbus, Ohio’s hottest dining destinations! In this fast-paced food tour, we’re checking out three must-try restaurants.

Celebrate Hispanic Heritage Month at El Vaquero From authentic favorites like the savory Chile Relleno to refreshing draft beers, we’re honoring tradition with dishes and drinks that bring the true flavors of Mexico to your table.

Tailgate Cocktail with Jack Daniel’s Tennessee Blackberry It’s football season in Columbus, and we’re bringing the spirit of tailgating to your glass!

Elevated Spirits: Craft Cocktails With a View Perched high above the city streets rests one of the cities most unique bars with the best view in Columbus. Stories on High offers an eclectic mix of cocktails that perfectly compliment the delicious menu and incredible views.

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From foodies to restauranteurs, Columbus culinary professionals weigh in on their favorite late night eats Story Design by Andrew Thomas

O’Reilly’s Pub is my go-to spot for bar food—the best in town, hands down. Their pepper burger is one of my favorites, rolled in peppercorns and topped with crispy bacon and provolone. And you can’t beat their good old-fashioned potato skins—simple, classic, and always excellent.

ALICIA HINDMAN Owner of The Buckeye Lady

Without a doubt, a Sicilian Style Crust Pizza from Adriaticos. Although, if I’m not in the neighborhood, Roosters is ALWAYS the move.

DANNY PHILLIPS Owner of Bobby Jo’s Pizza

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I love the whole ambience of Press Grill at night, and quality bar food hits the spot every time.

LISA BUI Owner of 6-1-Pho

I think my favorite late night spot will always be the Short North Tavern. The conversations are always interesting.

JAMIE GEORGE Owner of ‘Pls, Rize Cafe; former exec. chef at Z Cucina

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My favorite late night spot is one of two food trucks: Elma and Joe’s or G’s Flavorhouse.

G’s has these Swai Nuggets that are my absolute favorite—ask for them The Sizzle Way and he’ll hook it up. At Elma and Joe’s, I get whatever they have as the special; they’re always serving up soul food platters.

SIZZLE PERRY CEO of Mecca Beverage House

One of my favorite late night spots is Halal Munchies in Old North Columbus. It has the best chicken and lamb platters with rice, as well as excellent gyros. I usually get one with a side of their seasoned fries, which are some of my favorite fries I’ve had.

OSCAR LEVYA Bartender at The Lion

Semi-late night is Preston’s; I would crawl through a mile of LEGOs and broken glass for their Mala Chicken Sandwich.

RAYMOND KIM Owner of Little Cat Boba

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OHIO'S WINERIES

Less than 30 minutes from Hocking Hills, Rhonemus Cellars offers world-class wine and locally-focused cuisine in a destination that’s as inviting as it is

breathtaking.

1151 George Rd NE, Lancaster, Ohio 43130 • Rhonemuscellars.com

#EAT614 It’s difficult for us here at Stock & Barrel to catch it all.

That’s where you come in: while you’re out there capturing the city, you might as well slide some of your best shots our way. Use the hashtag #Eat614 on Instagram to put your photos on our radar.

@doctorwich

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@cbusfoodie614

@eatgooodfriends

@cm_westerville

@club_185

@romesick

@thateatsense

@6_1_pho

@eastontownctr

@rosedoughdonuts

@foodandstuffs614

@tigerandlilyinspired

@bellesbread

@biteswithbee

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Not Just a Fran Taylor started a business hand-painting glassware in the post-Depression era, and a new duo resurrected it →

How a Columbus couple brought a mid-century glassware business back to life after 60 years

By John M. Clark | Photos by Jen Brown Story Design by Tori Smith

J

ason Annecy never planned to spend his days designing glassware. His husband David certainly had no intention to run a small glassware business. All they wanted was to find a nice home in a smaller town within driving distance of their jobs in Columbus…and take vacations. So much for planning ahead.

The two moved to Lancaster in 2016 and promptly set out to learn more about the quaint Ohio town, including its rich history in glass production. As a side project, Jason, a graphics artist, began painting a few murals. Four years later, local leaders asked him to create a colorful, new mural for a neglected, downtown alley. The result was a bright blue wall with MidCentury Modern decorative touches and the distinctive logo of a long-forgotten local glassware studio.

“I had given them several options, including one that included the logo, the colors and the design elements of the old glassware company. No one on our committee knew much about it. But they liked the look, and that’s what we painted.” Eager to know more, the couple discovered a local historian who presented them with stacks of printed stories that had been preserved by a Gay Fad collector—an elderly woman who also owned 6,000 pieces of the original glassware.

A passing interest soon became an obsession.

“Donna McGrady was about 89 when we learned of her,” David said. “She had moved from Lancaster in the early 2000s, after spending 35 years collecting and documenting everything she could on Gay Fad.” Her collection told the story of Fran Taylor, a young Detroit housewife who had studied art and decided to create modern housewares. In 1938, with $30 to invest, she started a business hand-painting tin wastebaskets, which she sold through area department stores. → 614NOW.COM

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From left, Jason and David Annecy, owners of Gay Fad Studios →

“ We are the only midcentury glass business to ever come back.”

With World War II approaching, tin became difficult to obtain. So, Fran switched her focus to hand-painted glassware and moved to Lancaster to be close to suppliers like Anchor Hocking, Hazel Atlas and Columbus-based Federal Glass. In the post-Depression era, people were eager to be happy, or “gay,” again. Thus, Fran named her new company Gay Fad Studios.

The designs, many of which were created in-house by a woman named Bill Butcher, were colorful and whimsical. Fran and Bill concentrated on producing coordinating glassware, barware and housewares. As she had done in Detroit, Fran championed women workers and provided them with amenities like an onsite day care center and bus transportation for them and their children.

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Gay Fad gained a worldwide reputation for its beautiful designs, and business boomed … until 1962. “Fran agreed to give executives of a glass company a tour of her factory,” David said. “Someone on that tour stole a year’s worth of new, handdrawn designs.” It was a devastating blow. She also was facing a divorce and an extended strike by her workers. That’s when Fran decided to close the doors on her beloved Gay Fad. A year later, a car accident left her with a traumatic brain injury. She was placed in care and died 34 years later.

Reading Donna McGrady’s collection of stories about Fran and Gay Fad set Jason and David to thinking about the possibilities. The vacant bank building on whose outer wall Jason had painted the mural was available for lease. Perhaps they could do a “pop-up” there, selling a few pieces of glass with new designs that honored Fran’s legacy. They thought back to the time they had met Fran’s daughter, Stephanie, as they were starting work on their mural and looking to learn more about the business.

“She brought Fran to life for us,” Jason said. “The things Fran talked about, the music she listened to and all of the little snippets. We became passionate about her story, and we were compelled to save her forgotten history. We knew exactly what we had to do.”

← Gay Fad Studios offers retro, mid-century glassware at their store

Stephanie Taylor gave the men permission to use the original Gay Fad name and glass designs. Jason created an updated logo and began drawing mid-century designs that would resonate with modern consumers. They also secured a lease on the old bank building. The couple found a source for the glassware “blanks” in Toledo and a company near Lancaster to do the screen-printing.

In 2022, 60 years after the closing of Gay Fad, Jason and David resurrected the once-beloved company.

The grand opening was a huge success, with locals falling in love with what they had done. “People were gobsmacked,” David said.

Added Jason, “People came in crying, sobbing and grabbing our hands. They were so happy to see the return of an important piece of Lancaster’s history.”

Over the next two years, the couple felt secure enough in their new venture to leave their jobs in Columbus and concentrate on their new business. A serendipitous Facebook encounter with a fan of the original Gay Fad provided important advice on the types of designs the public might want to buy. Next came their first visit to the huge Palm Springs Modernism retail market, where they gained even more exposure.

In 2023, Jason and David opened a Gay Fad Museum in a previously unused portion of their store, stocking it with original pieces they had bought from their friend, Donna McGrady, who has since passed away, and acquired through auctions, online shops and donations. Last year, the “new” Gay Fad hosted Lancaster’s first “Bottoms Up – A Mid-Century Barware Show,” drawing 17,000 fans to their studio and surrounding businesses. The June 2025 show was even bigger.

The Annecys are quite proud of their achievements and rightfully so. “We are the only mid-century glass business to ever come back,” Jason said. “I’d say the thing we had going for us was perseverance.

We were determined to preserve the legacy that Fran Taylor built in this town and to continue her mission to lift spirits through Mid-Century glass on a national scale.” ♦ Visit Gay Fad Studios at 137 W. Main St. in Lancaster to freshen up your bar cart.

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AUTUMN ON TAP Five readily-available Columbus craft beers to cozy up to this fall

By Jack McLaughlin | Story Design by Tori Smith

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N SKULL SESS%IO ABV VIENNA LAGER | 5.2

I

’m going to be frank: summer is cool and all, but fall is really where it’s at. Sweater weather, Halloween and–of course– the best beer of the year. Autumn is flooded with ambers and browns, the beers that boast a touch of hops with a robust sweetness to boot. Did we mention all of these seasonal sippers can be easily sourced from your local bottle shop or grocery store?

NO CT ER RA BR EW IN G CO .

ER FOLIAGE FIN5.5D % ABV PUMPKIN SPICE ALE |

Foliage Finder is the one and only pumpkin beer on our list, sure, but it’s not just a pumpkin beer. This Nocterra seasonal (which features a riff on the theme of pumpkin spice every year) is a Pumpkin Spice Latte Ale with a hint of coffee for 2025. Regardless of where you stand on PSL, this is a seasonal sipper you don’t want to miss.

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A nod to one of OSU’s most beloved football traditions, this LandGrant classic features toasty European malt with a touch of Mt. Hood hops for a lager that leans into seasonal flavors without sacrificing drinkability. If there was a beer for a Buckeyes pregame on a crisp fall afternoon, this is the one.

RO CK MI LL BR EW ERY

FESTBIER

FESTBIER (LIGHT AMBER LAG ER)

| 5.7% ABV

While Oktoberfest may technically be over, in our books, Oktoberfest and festbier season extends all throughout the fall. Rockmill brewer Quinn Bartlett described this seasonal brew as an “amber-hued lager that is rich with toasty malt character and a touch of caramel sweetness.” Grab one for yourself at Rockmillfest Sept. 20-21.

NO RT H HI GH BR EW IN G

TAPPER

MAPLE BROWN ALE | 5.3%

ABV

Formerly Tree Tapper, the name on this North High staple has been shortened to match the brewery’s rebrand, but it’s still the same great—and surprisingly easy-drinking, at under 6% ABV— brown ale with a sweet twist that holds up as well in fall as it does in winter.

SE VE NT H SO N BR EW IN G

CO .

DECORATIVE6.8%GABVOURD BROWN ALE |

We said Foliage Finder was the only pumpkin beer on this list, and technically we aren’t lying. This local fall favorite is brewed every year from roasted butternut squash, which combines with a host of autumnal spices–including garam masala–for a rich, toasty and complex tribute to fall.

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Chef Xie hand-pulling noodles using a complex method dating back to China's Tang Dynasty →

The

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Kung Fu Noodle’s dedication to 2,000 year-old noodle-making techniques earned them a spot on Yelp’s Top 100 Restaurants list Story by Camille Witt Photos by Benjamin Willis Story Design by Tori Smith

ENT Way

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An assortment of authentic Chinese cuisine from Kung Fu Noodle, including Dan Dan Noodles, Lanzhou Beef Noodle Soup, Bok Choy, and more →

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he Bethel Road corridor has long been Columbus’ go-to destination for exceptional Asian cuisine. Pad Thai; a steaming bowl of pho; impossibly crispy Korean fried chicken—the area has it covered.

Now, one of its standout spots has earned national recognition. Yelp added Kung Fu Noodle to its list of Top 100 Restaurants in 2024, thanks to their handpulled noodle techniques that date back over 2,000 years to China’s Tang Dynasty.

What makes these hard-earned noodles so exceptional? Owner Dennis Zhang said it’s leaning into tradition and serving these Chinese dishes exactly the way they’d be served in their country of origin. “I just feel like the U.S. deserves the truth,” he emphasized. “Chinese food isn’t like the Americanized Chinese restaurants they’re familiar with. The flavor is bold, and we’re trying to preserve that and share it with other people from other cultures. It’s exciting when customers tell us that our restaurant is creating what they’ve tasted in China.”

His dedication to this ancient art runs deeper than business—it’s personal, connecting back to Dennis’ youth. “The first time I saw someone handpull noodles was in my childhood,” he smiled nostalgically. “I remember in my hometown, we would eat them in the morning for breakfast.

Many people’s morning routine was waking up, getting dressed, and stepping out to get noodles. I remember my parents taking me to restaurants and watching them pull the noodles.”

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“I just feel like the U.S. deserves the truth. Chinese food isn’t like the Americanized Chinese restaurants they’re familiar with. The flavor is bold, and we’re trying to preserve that and share it with other people from other cultures.”

The process of making noodles with this level of integrity is no easy feat. “You have to have the feeling for the perfect timing to be able to pull the noodles,” Dennis explained. “You have to really master when, and how, to make the dough pull. It’s like an art.

You can do it scientifically, but it’s a living culture that needs a human’s touch and involvement. It’s not something that could be mastered by machines.”

The best way to taste the difference is to pick up a pair of chopsticks and dive into a bowl yourself.

The restaurant brings flavors from Lanzhou, China, to its menu, with its most popular dish being its Classic Lanzhou Beef Noodle Soup. Those who love pho will find this soup familiar, with the most notable differences being a flavorsome chicken broth as the base rather than beef broth, and of course, delicious

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hand-pulled noodles instead of vermicelli. Green garlic is sprinkled on top, resulting in an aromatic, herbal, comforting bowl of soup that tastes like it could cure any ailment. “The soup is the soul,” Dennis put it simply.

If the soup is the soul, the noodles are the heart of every dish they’re incorporated into at Kung Fu Noodle. The texture is soft yet chewy, bouncy, and highly slurpable. “We make our noodles to order, so you can request different shapes too,” Dennis added. As you pull them from the bowl with your chopsticks, the noodles seem to stretch infinitely.

It’s impossible to tell where one noodle begins and ends, creating a mesmerizing carb tangle you’ll thoroughly enjoy unraveling. Those who love spicy food will enjoy the Dan Dan Noodles.

The savory noodles are active participants, soaking up all of the deep flavors of sesame paste, ground pork, and garlic sauce that cling to the noodles, with an addictive amount of heat that builds as you eat.

While hand-pulled noodles may be the star of the show, the menu also boasts other delicious supporting acts, including plump soup dumplings, spicy wontons with tonguenumbing Sichuan peppercorns, and lamb skewers that you’ll notice at nearly every patron's table in the restaurant.

A surprising hero on the menu? The chicken fried rice. “The recipe we use is actually the same way my grandma cooked my fried rice back in the day,” Dennis reflected. “I think the key is the rice; we use high-quality jasmine rice. It’s more expensive, but it’s worth the investment; it really stands out.”

It's not just the food that stands out at Kung Fu Noodle, but also the way they treat their employees. “Once we have a new crew member or a chef coming in, we try to make them feel at home and treat them like family. We provide housing options. We physically rent a house for employees so they don’t have to worry about rent or living expenses.”

For Dennis, success is less about recognition or profit, and more about the philosophy of treating people like family, honoring tradition, and sharing authentic flavors. It’s that very mindset that made their Bethel Road restaurant a nationally recognized destination that celebrates Chinese cuisine, one perfectly pulled noodle at a time. ♦ Stop by Kung Fu Noodle at 5225 Godown Rd. for a bowl of slurp-worthy hand-pulled noodles.

← The Dan Dan Noodles, and every noodle dish at Kung Fu, are made-toorder using home-made, hand-pulled noodles

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After more than 100 years and six eras of family-owned farming, Lynd Fruit Farm looks toward the seventh next generation

By Jack McLaughlin Photos by Emma Mortellaro Story Design by Andrew Thomas

Lynd Fruit Farm grows more than 20 popular varieties of applies, including the Autumn Crisp, which was co-created by Mitch Lynd ↓

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Lynd Fruit Farm offers “pick your own apples” at their orchards, plus an onsite market filled to the brim with fresh fruit and cider ↓

T

he spring of 1997 was cold.

So cold, in fact, that Lynd Fruit Farm—which has operated since the Lynd family purchased an 80-acre plot of land on Morse Road in 1919–lost its entire crop for the year.

“It was a frosty springtime, so there was no crop that year,” co-owner Andy Lynd said. “My dad got his real estate license. My uncle drove a truck. Everyone had to find something else to do to make up for that lost income.”

He recalled this story as one of the many lessons he and sister (and fellow co-owner) Debbie Lynd hope to pass down to the orchard’s slate of new owners: son Noah Lynd, son-in-law Cody Wilcox, cousin Brian Lynd and nephew Alex Patton. Technically, these four currently own a small share of the farm together, but they're preparing to become the family's seventh generation of owners outright. While it’s easy to think that Andy Lynd never once wavered from his path as a sixth-generation orchard owner, and believed from an early age that his profession was more of a calling than a career, that wouldn’t be the truth.

Lynd enjoyed his childhood growing up around and working in the orchards, he didn’t always see it as future as well.

“You know, I never really grew up thinking I was going to take over the farm until I started working,” recalled Lynd, who attended OSU and secured a job at Bank Ohio out of college, before eventually returning to take over the farm in 1988. “I liked the bank, I really did, but I realized at the end of the day, I’d rather work for myself, for my own company.”

And that company has always started with apples.

Lynd Fruit Farm stands today on 450 acres and produces everything from sweet corn and late-summer peaches to asian pears and tart cherries, but apples are the cornerstone.

The orchard offers more than 20 popular varieties, in addition to some less common heritage options. In fact, Andy Lynd’s father, Mitch, helped create the now beloved Autumn Crisp apple, a massively popular cultivar which today is grown and sold around the world.

The popular international variety was created after Mitch and Indiana farmer Ed Fackler launched the Midwest Apple Improvement Association. The group currently has over 1,100 members and continues to research and cultivate fruit for Midwestern farmers.a Today, Andy and Debbie Lynd are focused on not just growing fruit, but also the best way to bring in the farm's new guard.

For Andy Lynd, live learning is the quickest, and surest, path to success for Lynd’s next generation.

“One of the ways we can be successful is to throw them into the fire, so to speak,” he said. “Getting them to walk beside us to learn what we do and why we do it.”

According to Noah Lynd, this learning started smallscale, but soon expanded in scope.

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“Now that we have a good handle on the handson and day-to-day, we’re slowly transitioning into the management part of the business,” he said. “My dad and Debbie have been really good about allowing us to start taking the reins, they’re loosening up and starting to let us do a little bit of that steering.”

For Andy, the process also involves sprinkling in important lessons when they’re applicable.

He recalled a situation in 2007 (similar to the freeze from a decade before) when a cold spring resulted in a “heavy loss” of produce. As you do when you’re tasked with teaching, you find lessons in difficulty. At the time, the farm was a wholesale operation. Due to the poor harvest in 2007, the family was forced to pack everything into bushels and sell it in their farm market, and this is how they learned they could thrive as a retail operation.

For Lynd’s new ownership, it’s ultimately a labor of love. Few families can say they’ve worked at something across six generations, and that’s something they take lightly. So no matter how hot the fire they’re thrown into, or how cold the spring, they’re in it for the long haul.

“There’s a family aspect to the farm, and it’s beyond family in terms of blood. It’s the employees, too, seeing how the farm is its own big family, and it’s such a big part of this community,” Noah Lynd said. “I’m glad just to be a part of it.”♦

Pick your own apples at Lynd Fruit Farm, located at 9399 Morse Rd. SW in Pataskala. Visit lyndfruitfarm.com to view the schedule and learn more about the orchard.

Lynd Fruit Farm co-owners Andy Lynd (right) and Debbie Lynd (center), with next generation owners Brian Lynd (back right) and Alex Patton (left) ↓

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d a German e in a m re s a h ey Village Con ple, serving up satisfying Village sta 25 years st a p e th r fo s lunche

↑ Coneys, tots, and burgers are some of the crowd favorites at Village Coney

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By Melinda Green Photos by Jen Brown Story Design by Liann Trahey

N

ick Martensen has cooked a lot of coney dogs. Like, a lot of coney dogs.

As co-owner of Village Coney on the south edge of Schumacher Place, he’s fed a devoted lunchtime crowd for the past 24 years. While the menu is more than just dogs, it’s the coneys that bring most of his regulars back over and over. And now, as Village Coney starts its 25th year, you can imagine he might be turning out more of them than ever.

“It's cool to say, ‘Wow, we've been here a quarter of a century.’ Yeah, it's pretty wild,” Martensen said. “I've been doing the cooking for 25 years. I have fun. I enjoy it. It's a good community over here, that's for sure.”

Martensen, his father Bradley, and his brother Brad opened the shop in August 2001.

“My dad [had] sold his business that he had before. He was trying to figure out something to do, and he always wanted to have a little coney shop. My sister happened to just live, like, two blocks down the road, and she saw this place was available. So we contacted the landlord and redid the place, and then we opened,” Martensen recalled.

In the beginning, the brothers were in college, and the family kept the shop open until 9:00 p.m. Nick worked the lunch shift and took evening classes, while Brad took daytime classes and worked evenings. But the shop didn’t do much business at night, while the lunches grew busier and busier. Eventually, they decided to stick with lunch only.

His brother moved out of state around 15 years ago. Today, Nick and Bradley run the shop along with their cashier, John.

A lot has changed in 25 years, Martensen said. “A lot of the neighborhood has changed, that's for sure.

A lot of development in the neighborhood, lots of redoing properties.

Everything seems to be getting better and better, you know, so that's good to see.” →

Order catering online. Pickerington, Ohio

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Nick Martensen, coowner of Village Coney, has been slinging dogs for decades →

← Bradley Martensen opened the shop with his two sons, Nick and Brad, in 2001

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“I'VE BEEN DOING THE COOKING FOR 25 YEARS. I HAVE FUN. I ENJOY IT. IT'S A GOOD COMMUNITY OVER HERE, THAT'S FOR SURE.” The menu has changed. It’s grown from coneys and a few other items into a menu with several options, including various sausages and dogs, burgers, fried sandwiches, salads, even spaghetti and chicken parmesan—plus crunchy cole slaw with house-made dressing.

“What else has changed? Well, obviously customers have changed,” Martensen continued.

“We've always prided ourselves on our regulars, but people will come and go, they leave the neighborhood, you know, they pass. But regulars have always been a good part of the coney shop for sure.”

Martensen says probably 80% of Village Coney’s customers are regulars. “We're here six days a week. I'm constantly seeing the same faces every day because I'm always here.”

Those faces include not only neighborhood residents, but also a plethora of tradesmen and construction workers, all dropping by the tiny shop to grab a quick, hearty lunch and a soda before rushing back to work. The three tables are often empty while the line wraps around to the door.

But as for an anniversary celebration, Martensen is going to leave that to his customers. “[I’m] just gonna enjoy it,” he said. “Enjoy that we're still here. You know, it’s fun. I'm still working with my dad. I live in the neighborhood. I enjoy being a business in the neighborhood and serving the neighbors.”

“Right now, I'm going to keep on doing what I'm doing best,” he emphasized.

And for now, maybe even for another quarter century, Village Coney is going to continue the course, doing what it does best—serving a lot of coney dogs to a lot of people. ♦ Stop into Village Coney for a hearty lunch at 418 E. Whittier St. from 11 a.m. - 3:30 p.m. every day besides Sundays.

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Where Moments Take Root Created Hardwood’s American-made solid wood furniture, crafted from domestically sourced materials, transform homes with unique grains and lasting charm. Perfect for cozy dining or lively gatherings, these durable pieces blend into any décor, fostering connection and cherished memories.

3475 N High Street Columbus, OH 43214 | (833) 326-6493 | CreatedHardwood.com

SHOP NOW

Shown above: Walnut dining table with hourglass legs

Classic bar-fare from Club 185 →

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By Jack McLaughlin and Sav McKee Photos by Gabrielle Shamon Section Design by Meg Rhoads

here’s just something about late night dining—and late night dining spots—that we can’t get enough of. Sure, you can stop by your favorite steakhouse for a birthday dinner at 5 p.m., but the vibes of a 2 a.m. food run to one of the only still-open spots (in our book, at least) can’t be topped.

In our fall cover section, we wait for the sun to go down, so we can head out to some of the city’s absolute finest after-dark dining options, including everything from pan-Asian and pizza to sandwiches, tacos, and–of course–classic bar fare. →

Below, Restaurant Silla's Bibimbap; Right, Silla's 24-Hour Ramen and Curry Soup with red snapper →

Whether it’s Korean fare mixed with karaoke or Chinese BBQ served by the skewer, these pan-Asian eateries offer culinary flair & fusion, late into the night

Silla's Dukbokki features chewy rice noodles in a spicy, savory sauce →

Silla's Shrimp Kkanpoong features crispy fried shrimp in a spicy garlic sauce with vegetables →

17 ARROWS CRAFT KITCHEN + BAR

17ARROWS.COM

YOUR COLUMBUS DINING DESTINATION. Elevated dishes. Craft cocktails.

Unforgettable atmosphere.

8700 Lyra Drive, Columbus, OH 43240 (614) 885-1600

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KITCHEN OPEN ‘TIL 2 A.M. F–SA 1802 W. HENDERSON RD. nyone who knows Columbus food— and plenty of those who don’t—can tell you the Northwest Side of Columbus is likely the best the city has to offer in terms of high-quality Asian eateries.

Restaurant Silla, which is located just several blocks south of Bethel Road at 1802 W. Henderson Rd., does not buck this trend.

Owner Moon Chung describes Silla as the “largest Korean restaurant in Columbus,” and it’s difficult to argue with her. Silla’s truly massive menu offers everything from Bibimbop and Katsu to a full Korean BBQ menu, and this also includes exotic options like Spicy Pork Feet or a soup made of beef intestines and a spicy vegetable broth. Japanese favorites can also be found on Silla’s seemingly-endless menu.

According to Chung, the eatery’s most popular items are its Beef Bulgogi BBQ and Spicy Chicken BBQ. What’s more, the restaurant’s neon welcome sign—which burns bright until 2 a.m. on weekends and 1 a.m. on weeknights—and daily karaoke (which runs until midnight) serves up the kind of atmosphere that only your favorite late-night restaurant can. Did we mention Silla offers a sushi and sake happy hour five nights a week, and it’s the only place we know of in Central Ohio serving late-night rolls?

Beef Bulgogi BBQ ...................................................................................... $28 Thinly-sliced beef and vegetables in a spicy sauce

Hot Stone Bibimbap ................................................................................. $22 A medley of vegetables mixed with rice and sesame oil, topped with a fried egg

Pork Katsu .................................................................................................. $22 Breaded and fried pork cutlet

Spicy Ramen ............................................................................................... $18 A spicy scratch-made broth that cooks for 24 hours before serving

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ZHU SHI FU BARBECUE Kitchen open ‘til 12 a.m.

2515 Summit St. This SoHud eatery opened just over a year ago, and has been serving up latenight Chinese BBQ in a unique SoHud space ever since. The restaurant, which is open until Midnight Tuesday-Sunday (it’s closed Mondays) offers a huge number of customizable skewers that can be purchased by-the-piece.

COBRA Kitchen open ‘til 1:45 a.m.

684 S. High St. Perceptive Brewery District diners will notice Cobra’s slogan—"a good night bar"—on its High Street marquee sign. And it’s not wrong. While drinks may steal the show for some, you absolutely can’t sleep on its menu of creative Asian fusion dishes, including Koji Popcorn Chicken, Ezzo Pizza Dumplings and Sake Pomodoro.

(Note: Cobra’s full food menu is served until midnight; its late night menu is offered until 1:45 a.m.)

EASTERN BAY Kitchen Open ‘til 1 a.m. T–Su 2055 Riverside Dr. (Upper Arlington) For more than two decades, Eastern Bay has served as Upper Arlington’s go-to spot for late night Chinese favorites and more. And sure, you can reach for something familiar like General Tso’s or Sesame Chicken, but Eastern Bay’s massive menu goes much deeper, offering authentic Korean and Chinese dishes, with specialities from Huan, Sichuan and Northeastern China.

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From pizzas with international pizazz to slices served in a historic gay bar, here’s your guide to after-hour Columbus pies

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← Halwani's Cheese Pizza and Tandoori Chicken Pizza, alongside a side of wings and Stromboli

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KITCHEN OPEN ‘TIL 5 A.M. T–SU 1453 Ida Ave.

outh Africa. Shanghai. Greece and India.

Halwani’s Pizza & Stromboli—whose original eatery in the Grandview area stays open until 5 a.m. six days a week—offers exotic specialty pizzas featuring flavors inspired by each one of these international destinations.

And if you’re not up for one of their eight international pies, Halwani’s can more than hold its own with traditional options, as the eatery took first place in the 2022 Fifth by Northwest Pizza Crawl. As its name suggests, the menu of the late-night concept is also bolstered by a number of speciality strombolis (10 in total), including options like Philly Steak and Buffalo Chicken.

For fifteen years, Halwani’s—behind owner and namesake Shawn Halwani—has served up unique fusion pizza, strombolis and more from its original Grandview-area storefront, which is located at 1453 Ida Ave. This served as the brand’s only outpost for more than a dozen years until Halwani’s opened two new locations in 2024—one in Hilliard (5425 Roberts Rd.) and the other in Dublin (5837 Sawmill Rd.), although those two new locations close around midnight.

Halwani’s Supreme Pizza ................................................................... $15.99 Classic pie topped with tons of meat and veggies

Tandoori Chicken Pizza ...................................................................... $16.99 Spicy hot sauce and chicken topped with cumin seeds, garlic, ginger, onion, jalapeno and cheese

Shawarma Pizza .................................................................................. $16.99 Lamb, beef, onion, pickles, parsley, provolone and mozzarella, topped tahini sauce

Italian Stromboli ................................................................................... $11.99 Filled with pepperoni, ham, salami, provolone and mozzarella cheese

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MIKEY'S LATE NIGHT SLICE Kitchen open ‘til 2:30 a.m. (at select pizzerias) Multiple Locations Come on, it’s in the name. Mikey's has established itself as the poster child of nontraditional Columbus pizza, as its slew of local eateries (serving pie by-the-slice) regularly create pizzas out of Thanksgiving ingredients, mac and cheese plus Ray Ray’s ribs, and many, many more options.

You also have to try the Unicorn Sauce.

ADRIATICO’S NEW YORK STYLE PIZZA Kitchen Open ‘til 12:30 a.m. F–Sa 1618 Neil Ave. Adriatico’s, which has existed now for nearly 40 years, is THE late-night pizza spot for THE Ohio State University (see what we did there?). And we’re not throwing that title around flippantly, either.

The New York-inspired pizzeria does serve a thin crust option, but is likely better known for its thick, square slices.

SLAMMERS Kitchen Open ‘til 2 a.m. F–Sa 202 E. Long St. The city’s oldest gay bar and one of the country’s oldest lesbian bars (which was opened by Marcia Riley in 1993), Slammers also just so happens to have some of the best pizza in The Arch City.

And while New York-style pies have reigned supreme in this section so far, Slammers serves the thin, crispy and square cut pizza that the Columbus-style was named after.

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You can grab street tacos, burritos, quesadillas, and loaded nachos from Taco Nice until 4 a.m. on the weekends →

Burritos the size of your forearm and nachos buried in toppings, these midnight fiestas will make you forget about breakfast altogether

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KITCHEN OPEN ‘TIL 4 A.M. F–SA 832 W. Broad St.

hile plenty of Mexican food trucks keep the lights on late, few sit-down spots stay open past midnight.

Taco Nice is the rare exception, serving specialty tacos and micheladas until 4 a.m. on weekends.

The restaurant prides itself on scratchmade dishes, high-quality ingredients, and recipes you won’t find elsewhere at that hour.

Beyond the expected fajitas, quesadillas, and chips with guac, Taco Nice surprises with oysters, tortas, and ceviche—a lineup almost unheard of this late at night.

Many of their Street Tacos—including options stuffed with slow-cooked brisket, al pastor and more—start at just $3.50 each.

That's cheaper than a Gordita or Chalupa, so this time, skip the long line at Taco Bell and head out to Columbus’ West Side.

Chorizo Nachos .......................................................................................... $13 Chorizo, black beans, lettuce, tomato, sour cream & cheese dip

Steak Burrito ............................................................................................... $11 Steak, black beans, rice, cheese, lettuce, sour cream, tomatoes, tortilla

Camaron Taco ........................................................................................ $3.50 Shrimp, cilantro, onion

Al Pastor Torta ........................................................................................... $12 Marinated pork, tomatoes, onion, avocado, mayo, beans & cheese

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EXOTIC LATIN GRILL Kitchen Open ‘til 3 a.m.

355 E. Hudson St. Every single evening, the food truck parked on Hudson St. reliably serves authentic street tacos and Latin cuisine until 3:00 in the morning, rain or shine. If you’ve already had too many beers for the evening, refresh with their famous 20 oz. Agua de Horchata y Tamarindo paired with any of their 30 food items, ranging from Mexican favorites to Cuban deep cuts. If you’re feeling adventurous on your late-night adventure, try the Tilapia or the Columbian Hot Dog. Keep in mind, this popular spot operates on a cash-only basis.

CAZUELA'S Kitchen Open ‘til 2 a.m. F–Sa 2321 N. High St. | 1542 N. High St. For some, the night starts at midnight. If that’s you, get your evening going with a pitcher of margaritas and a Mucho Macho Burrito at Cazuela’s. One of their best kept secrets is a happy hour from 10 p.m.–11p.m., which is one of the latest in the city, with late night specials like half off selected appetizers and cheap jumbo drinks. ¡Salud!

TAQUERÍA DON PEDRO Kitchen Open ‘til 3 a.m. F–Su 6136 Busch Blvd.

This one is for the weekend warriors only. This family-run taco truck may only be open from 8 p.m.–3 a.m. Friday through Sunday, but during those hours, they’re serving up some of the hottest food in town—quite literally—their homemade salsa isn’t for the weak. Choose from $3.00 street tacos or gigantic $10 burritos, or even huge, authentic tortas and pambazos.

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After a night out, the craving is universal: salty fries, a dripping burger, and wings you’ll need extra napkins for

← Club 185 serves pizzas, appetizers, and their famous cheeseburger, plus cocktails and more, all until midnight, every night

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KITCHEN OPEN ‘TIL 12 A.M. 185 E. Livingston Ave. t would be selling this German Village-area staple short to call it a “dive bar,” though it leans into the role with $2.25 domestics and $3.25 wells at weekday happy hour. But the exposed brick, mid-century-inspired lighting, a playlist that slides from Frank Ocean to MGMT, and a menu anchored by one of Columbus’ favorite double cheeseburgers puts it in a different league than your average watering hole.

First opened in 1954 as a neighborhood speakeasy, Club 185 has always been a come-as-you-are spot—whether that means rolling in straight from the office in a suit, repping OSU sweats, or stopping by after a wedding still dressed to the nines.

It’s where you come for an engagement celebration or after a breakup; you can bring your date here, or your family who’s visiting from out of town. The menu matches that inclusive spirit.

Since 2000, everything has been made from scratch, drawing on family recipes and housemade ingredients. Sure, you can keep it classic with cheese curds, quesadillas, or pizza, but you can just as easily sit down to a meatloaf dinner, a Cuban Sandwich, or Fish Tacos—all served until midnight.

Grab a booth with friends or post up solo with a Lonestar and a game on TV. Whether you’re here for a quick drink or a long night, Club 185 always makes room for you (and trust us when we say you should always make room for Club 185).

Pigs in a Blanket......................................................................................... $10 Order of 10 (prepared fresh!)

Local Fried Cheese Curds ........................................................................ $12 Blue Jacket Dairy cheese curds w/ honey mustard

King Kiser Pizza .......................................................................................... $17 Pepperoni, mushrooms, red onions, roasted Roma tomatoes, & giardiniera hot pepper mix

Poppy’s Meatloaf Dinner ................................................................... $14.50 w/ mashed potatoes & green beans

Fried Bologna Sandwich ............................................................................ $9 bologna, mustard, sweet pickles, & onion on a grilled bun

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PRESS GRILL Kitchen Open ‘til 1 a.m.

741 N. High St. This Short North bar and grill has lived through many eras, each with its own loyal following. Once known as the neighborhood’s go-to “24/7 bar,” it no longer keeps roundthe-clock hours—but the kitchen still turns out American comfort classics until 1 a.m. every single night. Whether it’s a Shrimp Po’ Boy, a Grilled Havarti Sandwich, or even a NY strip steak, it’s the kind of late-night bite worth staying up for.

OLDE TOWNE TAVERN Kitchen Open ‘til 1 a.m.

889 Oak St. Olde Towne East has plenty of gems, but the charming corner tavern with a fireplace out back and mile-high nachos served late into the night might be its crown jewel. Known as much for its food as its drinks, the bar offers an unexpected late-night lineup: beet sliders, build-your-own baked potatoes, soft pretzels, Brier Hill pizza, and more. And while there’s no fryer in sight, their oven-baked specialties make fried food a distant memory.

THE BLUE DANUBE Kitchen Open ‘til 2 a.m. F–Sa 2439 N. High St. If you haven’t heard, The “Dube” is back. After seven years dark, one of Columbus’ most beloved bars is once again serving late-night grub to hungry college students—and anyone else craving to relive their college nights with a 1 a.m. gyro and a side of chicken fingers.

Save room for dessert—their housemade Burnt Basque Cheesecake is a sweet finish to your night.

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Stuffed with meat, mozzarella sticks, and mac & cheese, these midnight stacks make turkey-on-wheat look tame

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← The Skinny Boy Platter, Fat Bitch, BBQ wings, and Fat Cat from PJ's

KITCHEN OPEN ‘TIL 3:30 A.M. TH–SA 15 Frambes Ave.

his might be the only time you can say “Fat Bitch” or “Fat Slut” and walk away with a sandwich instead of a slap. They’re two of the infamous handhelds at PJ’s Sandwiches, a campus hotspot that has built its reputation on late-night indulgence (and vulgar sandwich names).

A decade ago, PJ’s was named the #1 Best College Sandwich Shop by Total Frat Move, but in no way is it only for drunk college students. If you happen to be craving a sinful sandwich at 3 a.m. that’s loaded with items you’d only find next to each other at a buffet, you can get PJ’s delivered right to your door, or make the trek out to Frambes to yourself.

The bestseller, the Fat Bitch, is piled with Buffalo chicken tenders, beer fries, mac & cheese wedges, mozzarella sticks, all smothered in ranch. The Fat Fatty ups the ante with grilled ham, cheesesteak, salami, bacon, mozzarella sticks, mac & cheese wedges, fried ravioli, and a heavy pour of house sauce. But if those don’t get your stomach grumbling, there are literally dozens of other sandwiches to choose from (Fat Caveman, Fat Mystery, Fat Barnyard, among others).

And if you’re not in the mood for a “Fat” specialty, PJ’s still serves up wings, popcorn chicken, and full platters—so you can get your fix of tenders, fries, and mac & cheese, just not in sandwich form— but what’s the fun in that? →

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High Fries ................................................................................................. $6.99 Nacho cheese, bacon bits and High Sauce (ranch, ketchup and hot sauce)

Chicken Caesar Salad Wrap ............................................................... $9.49 Grilled chicken, lettuce, tomato, and Caesar dressing all wrapped up

Skinny Boy Platter .................................................................................... $15

Chicken tenders, mac and cheese wedges, mozzarella sticks, french fries, high sauce, honey mustard

Fat Coney ................................................................................................ $11.99 2 hot dogs, chili, shredded cheese, onions, mustard, fries and mac and cheese wedges

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ANA SHAWARMA

BUCKEYE DONUTS

SWENSON'S DRIVE-IN

Kitchen Open ‘til 4 a.m. F–Sa

Kitchen Open 24/7

Kitchen Open ‘til 1:30 a.m. F–Sa

2864 N. High St.

1998 N. High St.

Multiple Locations

While street food carts are technically supposed to be off the streets by 3 a.m. these days, there’s still a spot open on the weekends where you can get a 4 a.m. Philly Cheesesteak. AnA Shawarma, operating out of the popular High Street Kitchens, is the perfect spot to order late night sandwiches like Smashburgers, Chopped Cheese, and Chicken Sandwiches. Plus, the entire menu is 100% halal!

Yes, we’re featuring a donut spot on a feature about sandwiches—but hear us out. The North High Street Buckeye Donuts location is open 24/7, and along with nine different gyro options, they serve juicy breakfast sandwiches all night, and morning, long. They offer sides like Jalapeño Poppers and Fried Mushrooms…but we won’t judge you if you pair a Kielbasa, Egg & Cheese Sandwich with a Chocolate Long John.

Craving a gourmet burger, fries, and a milkshake without having to step inside a restaurant or pay for that extra delivery fee? Swenson’s allows you to (responsibly) drive-up, order, and have the food delivered right to your car door.

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Endless sushi, egg rolls, hibachi, and noodles can be found at Tokyo Grill Sushi & Hibachi Buffet, which opened last December ↓

BUF FETS

ARE BACK! From hibachi to German and even oldfashioned Amish fare, buffets are making a plate-stuffing return throughout Central Ohio restaurants

By Laura Hennigan Photo by Heidi Oliver

O

Design by Liann Trahey

nce dismissed as an option reserved for the early bird dinner set or passengers on cruise ships, the iconic buffet is enjoying a surprising resurgence in popularity. With everyone feeling the pinch of rising food prices, diners are on the lookout for options that offer the most bang for their buck, and buffets fit the bill. “In this economy, people are looking for a good value when they go out to eat,” said Marika Olesh, a manager at Der Dutchman in Plain City.

“Buffets allow you to stretch your dollar further because you aren’t stuck with just one meal. You can sample as many items as you like and there is much more variety to choose from.”

And it’s not just Ponderosa or the Golden Corral we’re talking about, either. Today’s buffets are catering to many different cuisines, tastes and dietary preferences. Columbus has a diverse offering, ranging from classic comfort food to artfully plated sushi. No matter what you are in the mood for, there’s something for everyone at buffets in the (614). →

Asian Star Lunch buffet: $12.99 Dinner buffet: $15.99 (Mon-Thurs) $16.99 (Fri-Sun)

Star, ever yone at Asian There’s something for t has ffe bu e Th . ple sburg sta a longtime Reynold d cold bars, staples at the hot an traditional Chinese egg rolls, tizer station featuring along with an appe lings. rimp and fried dump wontons, tempura sh 2770 Brice Rd.

Another lunch-only buffet option is Amu l India, offering an expansive array of selections from 11a.m. to 2:30 p.m. daily. Eat your fill of samosas, curries, biryanis, tandoori specialties, pani puri and vegetarian options.

Amul india Lunch buffet: $16.99 (weekdays) $17.99 (weekends)

5871 Sawmill Rd.

Der Dutchman Breakfast: $13.99 Lunch & Dinner: $18.9 9

The OG of Central Oh io buffets is still going strong, serving up breakfast, lunch and dinner Mond ay through Saturday. The Amish kitchen cooking menu is known for its crispy chicken, buttery biscui ts, extensive side dishes, salad bar and, of cours e, desserts.

445 Jefferson Ave.,

which der cravings at El Rodeo, Satisfy your south of the bor ed lud Inc day from 11am - 2pm. offers a lunch buffet every n, cke chi f, , along with ground bee are a salad and salsa bar s. illa tort t sof beans and hard and pork, rice, black and pinto 2808 Stelzer Rd.

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El rodeo Lunch buffet: per person .99 $8

Plain City

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17.9 uffet: $ Lunch b uffet: $25.99 B Dinner

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CULINARY UNDERCOVER

SHEETZ EATZ

Stock & Barrel’s Matt Mahoney offers a comprehensive culinary review of Sheetz’s massive menu

By Matt Mahoney Photos by Polly Sellers Story Design by Andrew Thomas

C

olumbus offers its fair share of latenight dining spots, but sometimes when it’s late, you’re broke, and you need something quick, those red and white signs seem to call hungry travelers in from afar like a beacon. I’m talking about Sheetz.

Perhaps you’ve filled up at one before; maybe you’ve even gone inside to use the restroom; but if you’ve never taken the time to explore the wonders that await within their signature touchscreen ordering kiosks, then don’t you dare turn the page.

When Sheetz first landed in Central Ohio in 2021, the area was on fire for more. The Altoona, Pennsylvania-based convenience store chain became famous— as it has around the country—as a spot that offers gas station food that’s made to order, and, for the most part, really good.

The following is a deep dive into some of Sheetz’s greatest culinary hits, so to speak, offered by yours truly. Following in the footsteps of the Michelin Guide, I will be providing each item with a score of 1-3 stars based on how much I enjoyed it.

CORN DOG BITEZ I understand these are a favorite among the Sheetz faithful, and for good reason. The outer shell provides a satisfying, crunchy sheath for the little wieners awaiting within. I had mine accompanied by the only sane condiment choice here: a classic yellow mustard. I imagine these make for good car food too—I can see myself popping down a few of these bad boys every few miles as I cruise on a warm summer day with the windows down.

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ITALIAN SAUSAGE While I am not Italian myself, my Slovak/German/ Irish ancestry means that stuffed meat tubes are a staple in my culinary rotation. Because of this, I was particularly stoked to try the Italian Sausage. After one bite I knew we were working with something special.

Do yourself a favor and saddle up with a real sausage sandwich like the one I enjoyed here.

TACOS Along with the sausage sandwich, the tacos were the most pleasant surprise of my evening. I’ve seen signs advertising six of them for $6. From this, I truthfully wasn’t expecting much, and was surprised when I took a bite and discovered a world of flavor and crunch. Picture a Jack-In-The-Box taco if you’re familiar (minus the E. coli of course), topped with the traditional lettuce and tomato and supreme’d with the addition of sour cream and pico de gallo. These might have been my favorite bite of the day.

CHICKEN BACON RANCH PIZZA This pizza appears confused in style, employing the square shape and topping distribution of a Detroit Pizza with the thin-crust of a Chicago Tavern-style (or what some might call Columbus-style). Unfortunately, the crust was a bit limp for what I was expecting from such a thin crust, and with the ranch dressing that stars in this dish failing to register on my scale, I quickly moved onto the next dish.

CHEESECAKE SHAKE Moving onto dessert, we have the Cheesecake Shake. Off-white in color and topped with whipped cream and some sort of magical cheesecake dust, the shake was a bit thin for my liking, but otherwise rich in creamy milkshake flavor, and overall satisfying. If you’re looking for a late-night treat, this might be a solid option.

There are a dozen Sheetz around Central Ohio. Visit Sheetz.com to find one near you.

SPECIAL ADVERTISING SECTION

(614) PIZZA TRAIL

BEXLEY

2376 E. MAIN ST

BREWERY DISTRICT

940 S. FRONT ST

CLINTONVILLE

2285 N. HIGH ST

DUBLIN

45 N. HIGH ST

COLUMBUS

574 GEORGESVILLE RD.

EmeliosPizza @emeliosrestaurant_614 614-279-7900

wwwharvestpizzeria.com

LINWORTH

EASTON

2390 W DUBLIN GRANVILLE RD.

WORTHINGTON

845 GOODALE BLVD.

www.piesandpints.net

12066 SYCAMORE TR ACE—COMING SOON!

4205 WEAVERTON LN. 7227 N. HIGH ST.

GRANDVIEW HEIGHTS JEROME VILL AGE

jtspizzacolumbus.com

Elevate Your Next Occasion at Cut132 with a Complementary Sparkling Wine Toast. *Applicable 12/1/2025 — 1/10/2026

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