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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:
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.
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Best Bites: Grandview Yard Columbus
Celebrate Hispanic Heritage Month at El Vaquero
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
football season in Columbus, and we’re bringing
spirit of tailgating to your glass!
Elevated Spirits: Craft Cocktails With a View
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.
From foodies to restauranteurs, Columbus culinary professionals weigh in on their favorite late night eats
O’Reilly’s Pub is my go-to spot for bar
Story Design by Andrew Thomas
Owner of The Buckeye Lady
DANNY PHILLIPS
Owner of Bobby Jo’s Pizza
I love the whole ambience of Press Grill at night, and quality bar food hits the spot every time.
I think my favorite late night spot will always be the Short North Tavern. The conversations are always interesting.
LISA BUI
JAMIE GEORGE
Owner of 6-1-Pho
Owner of ‘Pls, Rize Cafe; former exec. chef at Z Cucina
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.
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.
Semi-late night is Preston’s; I would crawl through a mile of LEGOs and broken glass for their Mala Chicken Sandwich.
OSCAR LEVYA
Bartender at The Lion
RAYMOND KIM
Owner of Little Cat Boba
SIZZLE PERRY
CEO of Mecca Beverage House
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.
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.
@romesick
@thateatsense
@6_1_pho
@eastontownctr
@rosedoughdonuts
@foodandstuffs614
@bellesbread
@tigerandlilyinspired
@biteswithbee
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
Jason 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. →
Design by Tori Smith
“We are the only mid- century 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.
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.”
From left, Jason and David Annecy, owners of Gay Fad Studios →
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.” ♦
← Gay Fad Studios offers retro, mid-century glassware at their store
ANCIENT
Story by Camille Witt
Photos by Benjamin Willis
Story Design by Tori Smith
The 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.”
“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
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.
An assortment of authentic Chinese cuisine from Kung Fu Noodle, including Dan Dan Noodles, Lanzhou Beef Noodle Soup, Bok Choy, and more →
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
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
more than 20 popular varieties of applies,
Lynd Fruit Farm grows
including the Autumn Crisp, which was co-created by Mitch Lynd ↓
The 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.
Lynd Fruit Farm offers “pick your own apples” at their orchards, plus an onsite market filled to the brim with fresh fruit and cider ↓
“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) ↓
Village Coney has remained a German Village staple, serving up satisfying lunches for the past 25 years
↑ Coneys, tots, and burgers are some of the crowd favorites at Village Coney
By Melinda Green
Nick 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
Order catering online. Pickerington, Ohio
Photos by Jen Brown Story Design by Liann Trahey
← Bradley Martensen opened the shop with his two sons, Nick and Brad, in 2001
Nick Martensen, coowner of Village Coney, has been slinging dogs for decades →
“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
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.
Where Moments Take Root
SHOP NOW
Shown above: Walnut dining table with hourglass legs
Classic bar-fare from Club 185 →
By
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. →
Jack McLaughlin and Sav McKee
Photos by Gabrielle Shamon Section Design by Meg Rhoads
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
Below, Restaurant Silla's Bibimbap; Right, Silla's 24-Hour Ramen and Curry Soup with red snapper →
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 →
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?
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.
From pizzas with international pizazz to slices served in a historic gay bar, here’s your guide to after-hour Columbus pies
← Halwani's Cheese Pizza and Tandoori Chicken Pizza, alongside a side of wings and Stromboli
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.
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.
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
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
Steak, black beans, rice, cheese, lettuce, sour cream, tomatoes, tortilla
Camaron Taco
Shrimp, cilantro, onion
Al Pastor Torta $12
Marinated pork, tomatoes, onion, avocado, mayo, beans & cheese
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.
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
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).
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.
Stuffed with meat, mozzarella sticks, and mac & cheese, these midnight stacks make turkey-on-wheat look tame
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? →
Fries
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 ...............................................................................................
2 hot dogs, chili, shredded cheese, onions, mustard, fries and mac and cheese wedges
ANA SHAWARMA
Kitchen Open ‘til 4 a.m. F–Sa
2864 N. High St.
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!
BUCKEYE DONUTS
Kitchen Open 24/7
1998 N. High St.
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.
SWENSON'S DRIVE-IN
Kitchen Open ‘til 1:30 a.m. F–Sa
Multiple Locations
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.
Endless sushi, egg rolls, hibachi, and noodles can be found at Tokyo
Grill Sushi & Hibachi Buffet, which opened last December ↓
