While brick and mortar restaurants typically receive the lion’s share of attention, their fourwheeled counterparts, food trucks, are often turning out food that’s just as good, and a whole lot more convenient
LITTLE CAT, BIG FLAVOR
This new Downtown spot, inspired by the owner's roots in Korea and L.A., brings a flurry of novel drink options to the Midwest
RAISING SPIRITS
Middle West Spirits’ latest expansion makes it the largest distillery in not just Ohio–but one of the largest in the country
THE SAUCE BOSS
Former executive chef Jack Moore’s personal hot sauce recipe has now become a brand in its own right
THE GREAT COLUMBUS MILKSHAKE TOUR
We visited the city’s top milkshake spots for staying cool and sweet this summer
From the Editor
JACK MCLAUGHLIN Editor-In-Chief
The Joy of Food (Trucks)
As anyone who has tried them before will tell you, there are 100 reasons to love food trucks. Maybe, probably, even more than this.
I hear praise for the way they expose us to cuisines we might never before try, how they generate face-to-face interaction with owners and even for the catch-me-if-you-can, guerilla style of service, how they’re at a location for one day and one day only before moving to the next.
You were able to try it and tell your friends, or you weren’t.
These are all valid, and I appreciate all of them, but for me, the most interesting aspect about food truck culture is probably the most general one –how they represent the solution to a problem.
As a journalist covering food news, I’ve run into more talented chefs than I can count. But what happens when you know you can cook, and you know you have a gem of a concept, but you don’t have the capital to buy or lease a brick and mortar restaurant (or you’d like to test the waters before taking the plunge, so to speak)?
That’s when food trucks happen. They offer a unique, and necessary, intermediate in the restaurant world. A stepping stone. Grounds on which to prove yourself.
This is another reason why I love them. While there are plenty of Columbus food trucks that are content with their niche and have been in the game for decades, food trucks so often have that new concept energy about them, where you can feel the aura and excitement of a first-time business owner planting their roots into something they really love.
But at the end of the day, it doesn’t really matter why I love them, or why you do. There are more reasons to love food trucks than you can shake a freshlydusted churro or steaming lamb skewer at.
It’s summer in Columbus, and there are wheels on the ground. Lots of them. So let’s go hit the road.
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.
@hiltoncolumbus
@ohiofoodie614
@shawniekelley
@threebitesbakery
@chop5saladsbowls
@cbusadventures
@alexa__eats
@fukuryuramen
@thefoodreviewhq
STAFF RECIPE
SPICY SUMMER CARAMEL CORN
JACK MCLAUGHLIN Editor-in-Chief, Stock & Barrel
Summer has arrived in Central Ohio, and festival season isn’t far behind it. While I love the energy and excitement of a good state fair (particularly the Ohio State Fair, even though I’m from Illinois), what I think of first is the food. And popcorn of all varieties is on top of my list of favorite fair foods.
I can’t really cook anything else, but my popcorn recipes are, in the words of Randy Moss, “straight cash, homie.” Here’s how to make a summertime caramel corn that’s sweet, salty and even a little bit spicy.
NOTE: This recipe uses a Whirley-Pop. You can substitute for a large metal pot if needed.
INGREDIENTS
100g popcorn kernels (approx. ½ cup)
2 tbsp vegetable oil
50g crystalized caramel corn glaze ¼ tsp salt
A pinch of cayenne pepper
INSTRUCTIONS
• Add 100g (approximately ½ cup) popcorn kernels of any variety into your Whirley-Pop or large metal pot with the heat off
• Add 2 tbsp vegetable oil
• Add 50g of crystalized carmel corn glaze (any brand)
• Turn heat to Medium-High
• With heat on, stir Whirley-Pop every 10-20 seconds. If using pot, remove from heat and shake mixture regularly before popping begins
• Once corn is finished popping, immediately add ¼ tsp of salt and stir Whirley-Pop
• After salt, add cayenne pepper to test. Begin with a pinch and work up
• Enjoy!
PRODUCTS WE'RE LOVING
Ridiculously Good Salsa
For Vicki, family and joy are the most important aspects of life. Oh, and her secret salsa recipe, made with crisp, local vegetables, colorful herbs, and subtle spices. Find this local salsa brand made right here in Columbus at grocery stores like Whole Foods, Weiland’s Market, Giant Eagle, and The Hills.
Blueberry Lemonade Popsicles, Rime Time Pops
If you see a popsicle cart roaming the streets on a hot summer day, don’t pass it. Rime Time Pops was established in 2015 with a passion for healthy, local food, and a nostalgia for childhood treats. You can find their ice pop carts around the city’s biggest festivals and events, serving popsicles made from fresh, sweet local produce and specialty ingredients.
Stickers by Natterdoodle
One way to show others working at the coffee shop that you have a personality is by all of the stickers on your headphones and laptop. Luckily, a Columbus artist is here to make that happen. Natalie’s hand-designed, quirky stickers aim to bring a daily dose of fun and positivity to the world. You can find her at local markets, or order prints & stickers online at natterdoodle.com.
Eat a Peach Hard Cider, Mad Moon Craft Hard Cidery Succulent peaches are blended with this local cider to create the ultimate, semisweet summer treat. Mad Moon began their hard cider production back in 2014, crafting fresh-pressed, alcoholic apple cider crafted from locally grown apples, all brewed in small, unfiltered batches. Try a bottle for yourself at Lucky’s Market, Savor Growl, Fresh Thyme, and on tap at dozens of local restaurants and bars.
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:
The
Perfect Summer Party Margarita
One of the official drinks of the Kentucky Derby, the Horseshoe Margarita, featuring the best in the business at making margaritas. Sip & Stay travels to El Vaquero to showcase this truly special margarita that's easy to make at home and perfect for any occasion. Scan the QR code to watch.
The methods for making coldbrew coffee are time consuming: the process wastes a lot of beans and it's not exactly elegant. Brootlegg is changing the game. Scan the QR code to watch.
Elevated Spirits: Craft Cocktails With a View | Sip & Stay #7
Perched high above the city streets rests one of the city's most unique bars with the best view in Columbus. Stories on High offers an eclectic mix of cocktails that perfectly complement the delicious menu and incredible views. Scan the QR code to watch.
Beat the Heat with these Artisanal Cold Treats | Tasting Columbus Summer is heating up, and Jalisco's is one of the best places around to cool off and chill out! Try out their handmade, frozen treats. Scan the QR code to watch.
Kicking the Bucket: Columbus Coffee Pros Redefine Cold Brew
Chef
Picks
Columbus foodies and culinary pros weigh in on their favorite food trucks in the city
Story Design by Liann Trahey
Since the Summer issue of Stock & Barrel is dedicated to finding some of the city’s best food trucks, we’ve decided to ask the Columbus culinary community – whether that means chefs, restaurant owners or food-related content creators – to answer the question:
What’s your favorite Columbus food truck?
Ooooo…that is a hard one. I would say Dos Hermanos. My favorite is the Dos Hermanos Tacos with carnitas! owner of Donna’s Delicious Dozen Traci Lukemire
North High Brewing CEO; Co-founder of Parsons North Brewing Co. Nathan Klein
That’s a tough one. Currently though I’d say: Explorers Club - Gorilla Bowl. Street ThymeCajun Flame with Fries
Ray Ray’s Hog Pit. My order: Pulled Pork with no sauce, add EXXTRAAA red slaw.
owner and founder of Bite This by Annie Annie Dickman
I have two LB’s Golden Fried Chicken & Fish and Mcginnis' Grill
Dan Wyatt
@Ohiofoodie614
Wotring
I think hands down it’s Fetty’s Street Food. I had a barramundi sandwich from them that changed my life and I love everything they do!
Breakfast food truck: Biscuit Boss. Lunch/dinner food trucks: Ray Ray’s, Tito’s Asian Kitchen, and Island Noodles. Dessert food trucks: Chilljoy and Little Ladies Soft Serve.
Jessica Caton Diefenbach
@Munchybeak
Justin
↑ From left, Little Cat’s Hojicha Einspanner, Matcha Strawberry and Ube Latte, amongst offerings from Three Bites Bakery
The cat’s out of the bag—this new Downtown spot, inspired by owner Raymond Kim’s roots in Korea and L.A., bring a flurry of novel drinks options to the Midwest
Story by Camille Witt
Photography by Tyler Jamison
Story Design by Meg Rhoads
As you approach the corner of Broad and High, you’ll hear all the typical noises you’d expect of a sprawling city like Columbus. Cars honking, people zooming by on Veo bikes, and of course, construction. But as you step through the door of Little Cat at 12 E. Broad St., the noise quiets to the hum of friends catching up, the hiss of the espresso machine, and the clinking of cups against saucers.
Behind the counter of this boba and coffee shop oasis, you’ll find Raymond Kim whipping up some of the most delicious caffeinated treats in the entire city. His creations are inspired by both his upbringing in Los Angeles and his Korean roots, and a desire to help Columbus discover these flavors from a local’s perspective. “A lot of the menu is built around Korean cafe culture and things that you would find in both Korea and L.A.,” Kim shared.
Kim’s childhood memories influence more than just his menu – they also inspired the café's name. “I was this super precocious brat and I loved sweets growing up, particularly chocolate,” Kim laughed. “So my mom would stash whatever candy she would bring home on top of the refrigerator or really high up, and I had this habit of just climbing all over the appliances looking for it, and she likened the behavior to that of a stray cat just swiping away at all these treats, like a little cat.” Ironically, he’s allergic to cats but loves them so much, he’s adopted three. That same determination that had him scaling appliances would later drive him to pursue an entirely different dream.
“I’ve always had a fondness for coffee,” Kim expressed. He worked in coffee shops in undergrad, and while studying towards law school, he realized his passion was coffee, going on to defer law school to pursue his dreams of opening Little Cat. What started as a side project has grown into two locations: the first at East Market and the second, newest location Downtown, in collaboration with Three Bites Bakery owner, Isabella Bonello, whom he affectionately calls ‘Isa.’
We’re not just making pizza. We’re remixing tradition. Ancient fermentation mixed with modern flavors.
Healthy & delicious using hand-stretched, 100-year-old starter.
3200 Tremont Avenue, UpperArlington, OH 43221 (Bob Crane Community Center)
“A LOT OF THE MENU IS BUILT AROUND KOREAN CAFE CULTURE AND THINGS THAT YOU WOULD FIND IN BOTH KOREA AND L.A.”
← Little Cat’s Hojicha Einspanner with a treat from Three Bites Bakery
“I’ve always been a fan of Three Bites. Isa’s clearly so skilled at what she does,” Kim said of Bonello. The two had collaborated previously at the market space in a wholesale capacity and found they had synergy between their concepts and flavors.
“I love being in a shared space with Ray,” Bonella beamed. “I truly feel like we’re able to fill in where the other one may not be as strong, and we make a really great team.”
And if words aren’t enough, tasting is believing.
The Sujeonggwa Latte is inspired by a spiced tea punch Raymond’s mom would make growing up. “You’d enjoy it chilled as a dessert, so we made a syrup inspired by it. It works really well with the ginger and cinnamon," he said.
“Well” is an understatement. The latte is beautiful and complex. Spicy like a chai with the depth of delicious roasted coffee. Its milky texture goes down like butter and warms your belly with the confidence to go seize the day.
Get it with an Orange Cardamom Twist from Three Bites. The bitter notes in the coffee perfectly contrast the flaky, crisp pastry, which comes dusted with sugar that will have you licking your fingers and craving the next bite as soon as you swallow the one before. Its spicy notes from the cardamom and cinnamon echo the latte, and the bright orange citrus flavor brings out the coffee’s floral notes. (Basically, it’s a symphony of flavors that will make you feel like Remy in Ratatouille when he tries strawberries with cheese for the first time).
Of course, the matcha menu is not to be missed. The Matcha / Hojicha Einspanner is gorgeous, both visually and flavor-wise. Try it cold and expect to try matcha in a way you simply haven’t before. The bright green, earthy tea breaks through the thick, foamy cream top. Your taste buds get hit with the earthy notes of matcha, but then cardamom and orange blossom. The cream top rotates seasonally, so there’s always a reason to come try the latest and greatest or revisit an old favorite.
Mentally, the drink transports you somewhere else, which is an awfully tall order for a simple caffeine break, but Little Cat delivers on it. More than a coffee shop, Little Cat has become a gathering space for conversations and moments that help you escape the noise and that linger a little longer over flavors that truly ground you in the moment. ♦
WE’RE NOT 2AM PIZZA
Honest ingredients & bold flavors on a hand-stretched sourdough crust that’s been rising longer than your nephew’s TikTok career. This isn’t after-the-bars pizza—it’s real pizza, made right.
3200 Tremont Avenue, UpperArlington, OH 43221 (Bob Crane Community Center)
Visit Little Cat’s newest location for a caffeine break and pastries from Three Bites Bakery at 12 E. Broad St.
RAISING SPIRITS
Middle West Spirits’ latest expansion makes it the largest distillery in not just Ohio–but one of the largest grain-to-glass operations in the country
By
While the liquor and spirits industry has rich, historical roots in the South, Ohio is quickly making a name for itself as a distilling state. It’s here in Columbus that Central Pennsylvania native Rang Lang chose to build a thriving spirits business and raise his family.
Founded in 2007, Middle West Spirits is nearing 20 years of business in Columbus. The distillery is wellknown in our city, even co-launching Jeni’s popular Whiskey & Pecan Ice Cream flavor back in 2011. Today, they continue to make key acquisitions while facing booming growth.
While Middle West Spirits becomes one of the largest grain-to-glass distilleries in the country, they are staying true to core values that differentiate them from others in the business. From their inception, Middle West has prioritized green and sustainable initiatives, and running a grain-to-glass operation–a rarity for the industry.
“The very large and vast majority of distilleries of the United States, including many in Ohio, make little of their product and usually acquire it from a larger distillery, and blend it and package it,” said Lang, Middle West Spirits’ CEO. “Everything we put out we make from seed. We choose what we grow, how we manage it. We control everything down to the grain.”
Their processes remain meticulous and intentional, keeping transportation of their raw materials close to their facility, and recycling about 75 percent of their water with water reclamation systems within the company.
“It’s important to us to be as green as possible,” explained Lang, “by reducing transportation, reducing raw materials, and recycling.”
While the world of spirits has been traditionally dominated by Kentucky, Tennessee, and Texas, Ohio is now home to over 60 distilleries. Prior to prohibition, Ohio was a large producer of spirits, with a solid production history going back generations. In the past decade, Lang has seen Ohio pick up steam in this space, now recognized on a national scale.
After working for a large, multinational company as an engineer, Lang channeled his experience into a product he was passionate about: spirits. He came to Columbus with a business plan in mind alongside his former partner, as they traveled the United States and Europe to tour facilities and train. The two acquired →
Jordan Abbruzzese | Photos by Aaron Massey Story Design by Tori Smith
FEATURINGMONTANA INSPIREDINGREDIENTS
“WE KEEP WORKING ON INNOVATION AND BUILDING PROCESSES TO MAKE BETTER PRODUCTS
From left, Middle West CEO Ryan Lang alongside general manager Josh Daily in their
a loan from a bank to begin operations, and the business has continued to grow–increasing capacity five different times since starting in a 3,000 square foot facility.
“It has been a labor of love figuring out how to do this and do it a certain way,” reflected Lang. “We keep working on innovation and building processes to make better products every day. We honor traditions of the past because they’re there and they’re rich.”
The development over the years has primarily been from Middle West Spirits’ own brands, like the OYO Vodka lines and their gin. In the co-manufacturing space, the business has grown from working with five companies to 40 companies, while continuing to help brands go-to-market or develop from the ground up.
Recently, Middle West Spirits made a major move, adding Old Elk Distillery out of Colorado–a nationally recognized whiskey brand–to their portfolio.
“Old Elk is our first major acquisition,” explained Lang. “It ended up being the perfect marriage between the two brands. There is a lot to do to make sure things go smoothly, and we are in the process of that now. Our goal is to bring brands like Old Elk in and not change a thing. We don’t want to change the things that made them great. We want to help push the brand forward.”
Old Elk, a well-received and beloved brand, recently earned a Master Distiller/Master Blender of the Year Award in 2024–given to their esteemed Master Distiller, Greg Metze. According to Lang, their blending process is “second to none,” which compliments Middle West Spirits’ grain-to-glass approach. Lang and his team are taking care to manage the growth and acquisition, carefully working on logistics around the roll out, prioritizing taking care of their people, and planning for Old Elk folks to eventually join the Middle West operations in Columbus.
“The market right now is challenging,” said Lang. But this is nothing new to the industry. In general, there is a little bit of a level and reset with the insanity of COVID-19 when it comes to alcohol function and trends…The stabilization will happen–the alcohol category ebbs and flows all the time. Our goal is to build slowly, as we always have for the past 20 years.”
As Middle West Spirits manages their new acquisition and continues to grow, they’re expanding to a new facility located on Alum Creek Drive, on the city's East Side. The move supports Middle West Spirits as a ‘top 10 grain-toglass whiskey and spirits producer’ in the U.S., and sets the stage as they work to combine operations with Old Elk. While the new facility is not yet open to the public, customers will soon be welcomed for events and tours.
For Columbus and the spirits industry, Lang believes the future is bright.
“I think people underestimate Columbus. It’s the 14th largest city in the United States and it’s growing rapidly,” said Lang. “It’s diverse. People here support one another and businesses support one another. Getting time with the people who have “been there and done that” is not difficult in Columbus. It’s harder in Chicago, harder in New York. The city has been great to work with over time.” ♦
In its first year of operation, The Lion's beverage director Dustin Ross and bartender Oscar Leyva take home the top spot in (614)’s Spring Cocktail Contest
By Jack McLaughlin | Photos by Emma Mortellaro
OFFICIAL RESULTS
1ST PLACE:
Last September, The Lion opened its doors on E. Main Street as Bexley’s first-ever cocktail bar. And the concept has hit the ground running ever since, as just over six months after opening, The Lion–with beverage director Dustin Ross and bartender Oscar Leyva – won (614)’s Spring Cocktail Contest. The event, which was sponsored by Suntory Global Spirits, brought together nearly 20 of Columbus' best and brightest minds behind the bar. Ross and Leyva’s winning cocktail was titled Los Palominos, a citrus-forward tequila based drink perfect for the onset of warmer weather. What really put The Lion’s option over the edge, though, was its inclusion of a Mexican fruit jelly as a culinary pairing, and a palate cleanser to round out the experience.
↑ From left, The Lion's Beverage Director Dustin Ross and bartender Oscar Leyva at (614)’s Spring Cocktail Contest
MEXICAN FRUIT JELLY 01
Chamoy and watermelon fruit jelly covered in a mix of Tajin and Miguelito Sweet, sour and savory. Tastes of nostalgic Mexican candies. These were consumed before the cocktail as the “salt before a tequila shot,” according to Leyva.
02
LOS PALOMINOS
Tres Generaciones Blanco, acid adjusted white and ruby grapefruit cordial, and milk wash clarification, topped with a spritz of atomized white and ruby grapefruit oil.
PALATE CLEANSER 03
Served after cocktail. Made from liquid nitrogen flash frozen cocktail curds. Tasted like boozy grapefruit dipping dots.
BOSS THE S
After wowing diners at former executive chef hot sauce recipe in its own right
By Melinda Green
rom their work at Watershed to being the founders of Black Cap Hot Sauce, Jack and Nicki Moore have followed a passion to create something truly extraordinary.
For nearly 15 years, Jack was a chef, bouncing between Columbus and Cleveland, exercising his creativity.
“Working in chef driven restaurants, restaurants that allowed their chefs and cooks to have the autonomy to play with food a little bit, allowed me to dial in a hot sauce recipe that really pleases the masses,” he said. “It's not a crazy hot hot sauce. It was something that really complemented food.”
He brought that recipe from restaurant to restaurant, tweaking the profile a bit here and there. Eventually, when he became Executive Chef at Watershed Kitchen + Bar in 2016, his sauce became the house hot sauce.
Photos by Tyler Jamison Story Design by Tori Smith
← Black Cap's Jalapeño-Ramp Hot Sauce
Two years later, Jack began asking, “How do we make something that represents what I like to do, and get it in front of people who aren’t coming to the restaurant?”
“We knew, being at Watershed, that people raved about the hot sauce,” Jack continued. “So we started brainstorming the idea of what a brand would look like if we put that hot sauce in a bottle and sold it. What it would consist of with my time, the money it would take, and all that kind of stuff. It was very much just a back burner project 'cause I was running Watershed at that time. Nicki was the sales director there and very much had a ‘full time and then some’ on her plate as well.”
When Watershed closed for a year in 2020, the Moores now had all the time in the world to finish that project. Jack, and later Nicki, slowly transitioned out of Watershed over the next few years, while making hot sauce, labeling it by hand, and selling it at farmer’s markets. “It was very much grass roots,” Nicki noted.
And the customers ate it up. Literally.
Black Cap is, honestly, a mild heat. “Being in Ohio, there's not a ton of peppers that you can get year round that are local. The more limited purveyors you work with, the more limited catalog you have, as well,” Jack noted. Fresnos fit the bill and kept customers coming back for more.
“There's so much more complexity when you start getting into the different chilis like a red Fresno,” he continued. “You go from green, grassy, to this kind of fruity, almost sweetness that they get when they ripen. Fresnos carry those qualities all the time. So Fresnos were a good option to have a nice, very approachable sauce.”
What’s so special about an approachable hot sauce, anyway? Groceries, farmer’s markets, and specialty shops offer more varieties than any aficionado could possibly consume. But Black Cap really is in a special corner among hot sauces, because it’s…. well, it’s alive!
“I was always very passionate about fermentation as a whole, fermenting vegetables, working in restaurants that allowed the ability to play with fermentation,” Jack said. “The other thing that I was very interested in, or I guess it was almost like my party trick: I was the hot sauce guy. I was that guy that could eat the hottest of the hottest thing, and not break a sweat. So combining the two things that I love,
Nicki and Jack Moore, Black Cap co-founders and co-owners →
“I have a recipe dialed in, so that the brine is the body of our sauce. Our strategy is kind of a no waste [approach]: everything that's in that fermentor vessel is what creates our sauce.”
While most hot sauce producers ferment a “dry” mash of chili peppers and salt, and then cook it into a sauce, the Moores use a wet brine method, never heated, never artificially acidified. “Think sauerkraut,” Jack said. “This is the exact same message. Lacto fermentation.”
The Moores fill, empty, and refill about 45 fermenter vessels a month. Only fresh ingredients—including Fresno peppers, garlic, ginger, and lime zest—go into each six-gallon vessel, along with the brine. “I have a recipe dialed in, so that the brine is the body of our sauce,” Jack continued. “Our strategy is kind of a no waste [approach]: everything that's in that fermentor vessel is what creates our sauce.”
The vessels sit at room temperature for around 30 days, depending on ambient temperature and other factors; then, the sauce is blended twice, using chia seed as a natural thickener.
“The world of fermentation is so closely related to the health and wellness side of people's dietary livelihood," Jack explained. "I wanted to keep the label just as clean as possible, you know, wholesome foods. When you read the back of our label, every single thing on there, you can be like, ‘Yeah, that's all things that I might have in my fridge at home.’”
↑ Black Cap's original recipe Hot Sauce
business, while Jack focuses on the sauce. “We doubled our team when I joined Jack, and we were able to all of a sudden double our efforts and had the extra set of hands,” she said. “We signed up for a whole year's worth of farmers markets without ever really having committed to any of them before. It was like, ‘OK, we’ve got to get this into the hands of way more everyday people.’”
If you miss them at farmers markets, you can buy Black Cap at Giant Eagle Market District, The Hills Market, Lucky's Market, Weiland's Market, and Littleton's Market, with one catch: It’s in the fermented foods section, next to the kimchi and sauerkraut, kept nice and cool.
Or you could support their strategic partnerships with restaurants. In May, they appeared at all 22 Columbus Swenson’s locations on three menu items. Jack noted, “You don't necessarily go to buy the hot sauce. You might just be trying it on one of their menu items. But still, nonetheless, our restaurant partners are very good ways for brand awareness to be spread.”
While Black Cap has only one flagship sauce and plans to keep it that way, the Moores experiment with small, seasonal batches as well, like spring’s wildly popular jalapeno-ramp sauce. “The seasonal sauces are really reflective of the local food community that we have in Ohio,” Nicki said. And savvy customers know to ask what secret flavors might be hiding behind the counter.
“We always have a bunch of ideas, and then we have to remind ourselves we're only two people,” she continued. “Jack is certainly the chef mind and the face of the brand. And I love the ethos and his approach to the market. I always want him to be the face of the brand because you know, when you look at the bottle of hot sauce, it's got the backwards ball cap. It's very much like this is Chef Jack in a bottle.” ♦
Chocolate Café's The Cookie Monster milkshake. Photo by Sarah Pfeifer →
Moonbird Coffee Co.'s Key Lime Pie Matcha is the perfect companion to a Central Ohio summer
SeasonTis The
By Jack McLaughlin
Photos by Jordy Middlebrooks
Design by Liann Trahey
What’s more summer than literally drinking a leaf?
How about literally drinking a leaf mixed with a touch of key lime? Yeah. That’s what we thought.
In our new rotating series, ‘Tis the Season, we pick one seasonal Columbus dish or drink to highlight. Coming in hot (or technically cold) for the summer edition of Stock & Barrel is the Key Lime Pie Matcha from everyone’s favorite vintage coffee trailer, Moonbird Coffee Co.
Moonbird regulars last year, during the brand’s inaugural summer, will likely recall the Key Lime Matcha, which is making its triumphant return for 2025.
In case you missed the drink last year (which combines matcha, vanilla bean, milk, condensed coconut and key lime, all topped with a sprinkle of graham cracker crumble), it’s now back for the summer.
The seasonal offering—which will likely be around until Moonbird rolls out its fall menu, and its fall matcha, is coolly refreshing with a burst of balanced tropical flavor that’s offset by the earthy matcha.
If you want to grab one yourself this summer—or any other of the coffee truck’s special summer sips—you can find Moonbird parked at 1400 Holly Ave. Monday-Friday. ♦
Visit Moonbird's Instagram, @moodbirdcoffeeco, to stay updated on new flavors.
Matcha Vanilla Bean
Condensed Coconut Key Lime Graham Cracker Crumble Topping
FOOD
TRUCK
16 must-try Columbus food trucks heating up the streets this summer
By Jordan Abbruzzese, Sav McKee and Jack McLaughlin
It’s not just summer here in Central Ohio, it’s also food truck season.
While brick and mortar restaurants typically receive the lion’s share of attention, their four-wheeled counterparts, food trucks, are often turning out food that’s just as good, and a whole lot more convenient.
Trucks don’t require reservations, or a collared shirt to meet the dress code, and everything is to-go. They also offer a uniquely personable experience, where you almost always get face-to-face service or interaction with the concept’s owner.
Did we mention there are trucks for nearly every culinary niche imaginable? From African cuisine to egg rolls and elote, if a certain type of food exists, there’s a food truck for it.
Section
The Summer 2025 issue of Stock & Barrel takes a deep dive into the world of Columbus food trucks, eschewing some of the better-known spots like Ray Ray’s and Schmidt's (which are both fantastic), for some deep cuts that you can thank us later for. Because right now, you’ve got a food truck to catch.
Photos by Jen Brown, Evan Frere, Aaron Massey, Jordy Middlebrooks, Heidi Oliver, Sarah Pfeifer, Jordan Posner and Ty Willis
Design by Meg Rhoads
FRENZY
EGG ROLLS
BigMouthEggRolls.com
Sang Boley is proving that egg rolls can be the entire entree.
Born and raised in Vietnam, Sang moved to Ohio in 1973, sharing her expertise and lifelong passion of cooking homemade food for the past 50 years. After perfecting her unique recipes, she founded the food truck Big Mouth Egg Rolls in 2017.
These aren’t your typical egg rolls though. Each of them are hand-rolled by Sang herself, and they’re much larger than an average appetizer size of egg rolls. They’re stuffed with pork, seasoned cabbage, and fresh vegetables, and served with your choice of a dipping sauce. Sang has also mastered the art of the rangoon, offering a choice of a hand-folded cream cheese & scallion option, or ones with apple pie filling and drizzled with a homemade caramel sauce.
For the past seven years, it’s been a favorite at the annual Columbus Food Truck Festival, where you can catch them on Aug. 16-17. They’re also a staple at many community festivals, and you can check out their website, bigmoutheggrolls.com, to see their schedule.
BOOMING BANGING FOOD TRUCK
STREETFOODFINDER.COM/
THEBOOMINGBANGINGFT
We’ve all been here before: Considering food from one restaurant versus another, and not being able to decide if either is as good as it seems.
Customers of Columbus’ Booming Banging Food Truck luckily don’t have this problem.
Multiple times each week–shared with the concept’s nearly 15,000 Instagram followers–the truck posts fresh videos of diners digging into wings, smash burgers and more, capturing authentic reactions as each dish receives the stamp of approval, over and over again.
The Booming Banging Food Truck and owner “Ant” aren’t trying to reinvent the wheel, nor are they overcomplicating a good thing, offering a concise menu focusing on loaded fries, wings, smash burgers, fish, hot dogs and a small assortment of other items, some of which are rotating. And that’s because everything is done well. Really well.
But don’t take our word for it, go check out the video evidence from hundreds of happy customers on their Instagram (@theboomingbangingfoodtruck).
CREPES BUCKEYECREPES.COM
While most of us likely associate crepes with France, one Columbus food truck is flipping the script.
“We came from Russia, actually. In Russia we have the same things as crepes, and our recipes include all Russian ingredients, although we’ve adopted some French cooking techniques,” said Hassan Ganiev, the son of Zukhra Ganiev, who owns the Buckeye Crepes food truck.
You can find the Ganiev family slinging crepes all across Columbus, with both sweet and savory options.
The truck offers options like S'mores, Dulce de Leche, Honey, Gyro, veggie options and many more.
Don’t know where to start?
According to Hassan Ganiev, their Chicken Twist variety is the truck’s bestselling savory crepe, and its S’mores and O-H-I-O (a combination of their O-H and I-O flavors that features a strawberry banana mix alongside Nutella or peanut butter) options are its most popular sweet crepe.
Follow along with where Buckeye Crepes plans to be next at streetfoodfinder.com.
@ElCatrin
While cashing out your 401k to follow your dreams isn’t on everyone’s five year plan, the Elizarragas knew it was part of theirs.
Alex and Velda Elizarragas weren’t waiting for their retirement to start a new chapter. Instead, they quit their jobs and opened Comida El Catrin in 2017, where they first parked in front of a mechanic shop on Morse Road.
Due to their ever-growing popularity, now, you can find El Catrin at local breweries, at large events, festivals, and farmers markets, serving some of Columbus’ favorite tacos.
The Elizarragas offer authentic Mexican food with everything handmade and fresh upon order. Their street tacos may sound simple, with just your choice of meat, onions, and cilantro, but the flavors speak for themselves. They also offer burritos, bowls, and quesadillas, loaded with vegetables, cheeses, proteins (optional), and house-made sauces.
Find them all around town, almost every day of the week! Check out their Facebook to see where they’re going next.
THE ELOTE MAN
@TheEloteMan
o you know the Elote Man, the Elote Man, the Elote Man? (Please re-read this to the tune of “The Muffin Man,” please and thanks!)
Well, if you don’t, you’re about to.
While not necessarily considered a “food truck,” this roasted corn-centric business sells corn on the cob and in a cup via push cart/tent. You can choose from regular butter elote, or more exciting flavors infused with Hot Cheetos and Takis. We suggest The House Special, with chili, lime, mayonnaise, jalapeno popper Doritos, and Rico’s Liquid Cheese. If you’re not feeling corny, opt for some Chili Cheese Nachos and a Blue Raspberry Lemonade.
Many elote trucks in Mexico roast the corn right there on the spot, and so does The Elote Man. See for yourself at the Worthington Farmers Markets on Saturday mornings, and “parked” at the Clintonville Autozone on Saturday evenings, 4:30 p.m. until
“We think a coffee shop or truck can be for all ages, races, whatever; a place where younger members of the queer community can meet each other and people of all ages.”
The venture has a mission of being “A coffee truck for everyone,” serving coffee, tea, lattes, breakfast bites, and pastries–many options made vegetarian, vegan, and gluten free. Among their menu are standout items like lavender lemonade, matcha and chai lattes, homemade poptarts and gluten free donuts.
The Galaxy Coffee prioritizes working with other queer-owned and local businesses, with their name coming from the concept that gender is “more than a binary, more than a spectrum, and more like a whole galaxy of possibilities.”
All milks are free (so no upcharge for that oat milk) and in an effort to share resources and help others, visitors can also find a Community Jar, where the workers take their tips and make them available for anyone in need to use for drinks or food orders from the truck.
The coffee truck can be found most mornings at Virtue Vegan Salon, from 7:30 a.m.–2:00 p.m.
FAT KID BURGERS FATKIDBURGERSTRUCK.COM
It could be the outrageously groovy tie-dye painting on this food truck, or the burgers with names like Carbzilla and Notorious P.I.G., but this burger mobile will have you talking about it days after your visit.
Fat Kid Burgers is a veteran and family owned food truck that serves gourmet smash burgers, all made from scratch. It first opened in 2022, but when it went up for sale in 2024, restaurateurs (and huge fans of Fat Kid Burgers) Lisa and Jason Rosebrough couldn’t resist snagging the concept. Their other food trucks, Grilled Cheese Gangsters & Bada Bing Bada Wing, gained a sibling.
The over-the-top burgers all feature smash patties, and you can choose from burgers served on artisan buns, to toasted Texas Toast, and even on warm Krispy Cream Donuts. Pro tip: ask for extra house-made XXL sauce!
Follow Fat Kid Burgers on Facebook to see where they’re slinging some of the best smash burgers in town next.
HOG'S 'N' HUNNIES BBQ
@HOGSNHUNNIESBBQ
When the concept of Hogs’N’Hunnies BBQ food truck first came to fruition, it looked a bit different than it does today.
“The name was originally supposed to be my biker bar,” said owner Jason Tipton. “I was an owner/operator and truck driver for 20 years.”
In 2019, Tipton faced semi-truck issues with parts hard to secure. During that time, he hung out at a small winery in Canal Winchester where his wife was a partner. Since Tipton was often smoking hogs for graduations and other large parties, the couple decided to try a food truck business. They opened in the summer of 2022.
Today, Hogs’N’Hunnies serves up brisket, burgers, and fries, often selling upward of 24 locally-sourced briskets a week. The truck does its own homemade rubs and sauces, making the brisket “Texas-style.” Pulled pork, chicken, and desserts can also be found on the menu, along with homemade mac n’ cheese.
“I like being small. I like putting my heart into everything,” said Tipton. “My wife is the same way. She goes above and beyond. If a customer comes and it’s their birthday, she will go out of her way to make it something special.”
Hogs’N’Hunnies can be seen all over Columbus, notably at Grove City’s regular summertime Food Truck Fridays and at the Fortress Obetz. The truck is also available for private lunches and events.
LA BAIA ITALIAN FOOD
@LA_BAIA_ITALIAN_FOOD
There seem to be two ways to eat authentic Italian food: one would be across from your lover, sharing a tiramisu under candlelight. And the other would be grabbing a Neopolitan-style pizza, folding a piece in half, and getting back to your day.
La Baia Italian Food definitely offers the latter. The authentic Italian food truck features a variety of woodfired pizzas, along with lasagnas and paninis. Every sauce is handmade right there in the truck, influenced by the iconic culinary traditions of Italy, where the owners are from. Their tagline, “From Italy, With Love,” isn’t just a quirky way of saying they serve Italian – owners Anajd and Brisida Dokaj grew up in a small town right between Naples and Rome. The family moved here in 2014.
Although La Baia is relatively new to the Columbus food truck scene (2020), foodies around town are saying it serves some of the best pizza in the entire city. Try the Pizza Italia, with homemade sauce made from San Marzano tomatoes, plus pesto and fresh mozzarella. Although it sounds simple, sometimes the best things really are. And if you’re wanting to try something a little more gourmet, try the Pizza Diavola, loaded with Italian salami, crushed chili pepper, and basil. They post their schedule (and mouthwatering pictures of pizza) on their Instagram. Follow @la_baia_ italian_food to see what they’re all about.
LB'S GOLDEN FRIED FISH & CHICKEN
@L.B.FISH4U2CME
When it comes to fried foods, Lance Burgess doesn’t play around.
The owner of LB’s Golden Fried Fish & Chicken, Burgess’ prowess for frying chicken and fish didn’t start when his concept did (as a ghost kitchen in 2021, before hitting the road as food truck in 2023) – it’s been a part of his life for much longer.
In fact, the LB’s grew out of regular cookouts for family and friends that Burgess would hold, with guests raving about his food and insisting that he open his own eatery.
“People love my food. It’s good. It’s really good,” he said with a grin.
And he’s not lying. In addition to crispy, juicy fried chicken, LB’s serves pretty much everything under the ocean, including catfish, salmon, perch, walleye and many more. Add these to their famous fries, sides like baked beans, their Magnificent Mac and Cheese, cole slaw and green beans, and you end up with one of the heartiest meals on four wheels in Columbus.
And we didn’t even mention the sweet potato pies for dessert.
Follow along on their Facebook, as their weekly schedule often varies.
MORDISCO MORDISCO.US
When Caracas, Venezuelaborn Yohalex Medina moved to Columbus just before the pandemic, he said, “I knew I wanted to bring a taste of my home here.”
Three years later, he did. Medina, along with co-founder Angel Di Frisco, are on a mission to provide authentic Venezuelan food they’re proud of, all made with the highest quality products and ingredients possible. Plus, they adapt to the preferences of all of their customers, with vegan, vegetarian, or even gluten-free options available.
Guests can pull up to Mordisco Food Truck, parked right outside of Olentangy River Brewery, and enjoy breakfast options such as their number one seller Breakfast Burrito, loaded with scrambled eggs, bacon, tater tots, cheese, and avocado, with cilantro and spicy sauce on the side, or a Venezuelan Breakfast Bowl with shredded chicken or beef, scrambled eggs, sweet plantains topped with cheese, black beans, avocado, and two small arepas.
If you’re in the mood for lunch fare, Mordisco offers delicious appetizers, such as Tostones (fried green plantains topped with cheese, pico de gallo, and pink sauce), Tequeños (breaded cheese sticks served with cilantro sauce on the side), as well as a variety of Arepas (crispy yet fluffy cornmeal cakes that Medina and Di Fresco stuff with meats, vegetables, beans, cheese, and sauces). Their noteworthy bowls use meat or veggies as
a variety of other toppings, keeping you satisfied all day, and their empanadas pair perfectly with a light beer from the neighboring brewery.
Place an online order and check out Mordisco Food Truck’s menu at mordisco.us.
@TheSISIGExperience
While Columbus has a thriving international food scene, Philippines natives Farzanah Kalis and Roderick Asuncion realized that The Arch City was lacking in prominent Filipino options, outside of Bonifacio.
So they took action.
After living in the U.S. for 15 years, the married couple launched The Sisig Experience last summer, offering Columbus a taste of their native country.
Named after sisig, a Filipino dish that traditionally features pork, peppers, onion and a spicy, tangy sauce, the truck has partnered with Beer Zone, which is located at 4658 Kenny Rd., in order to offer the most authentic dining experience possible.
“We’re located next to Beer Zone because sisig is usually paired with beer in the Philippines," Kalis said. “Here, it’s pizza and beer. There, it’s sisig and beer.”
The truck purposefully offers a concise menu in order to focus on its namesake dish, and just a handful of other authentic Filipino offerings.
You can find The Sisig Experience outside of Beer Zone from 11 a.m.-8 p.m. TuesdaySaturday and 11 a.m.-2 p.m. Sunday.
SMOKED ON CHAI
SMOKEDONHIGH.COM/KOSHER
Pork may be a staple in the lineup of pitmasters across the country, but Columbus barbeque veteran Max McGarity does just fine without.
Why, you ask? Because he operates the City’s first kosher barbeque concept, Smoked on Chai.
Chai, which is the Hebrew word meaning “to life,” is pronounced like “High,” which plays off the name of McGarity’s long-standing (non-kosher) Brewery District barbeque spot, Smoked on High.
McGarity, a lifelong follower of Judaism, knew he was in position to bridge a gap in the city’s culinary scene, which can be lacking in kosher options despite a sizable Jewish community.
“They’ve been wanting this. There’s not kosher barbeque here, there’s not much of kosher anything,” he said.
While some dishes and techniques from Smoked on High remain in large part the same, pork products will be replaced by beef ribs, turkey and more smoked poultry, and sides like mac and cheese and cornbread are replaced with other options.
After the WTF trailer came Strawser’s, an oldschool candy and soda store with locations in Grove City and Circleville, and Conundrum Escape Rooms, also owned by the Strawser family. Together, the various ventures work together to keep Central Ohio creatively engaged and full of sweets. WTF followers can even join in on the fun to help name new floats, like voting to call the blue raspberry flavor “Smurf Blood.”
WTF can be spotted at events around Columbus and at The Ohio State University’s campus on select days. The trailer is available for rent for large parties, graduation celebrations or other events through strawsers.com.
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Secret Menu
SPOTLIGHT
Sexton’s Burger Bar pulls back the curtain on its off-menu Chicken , and how to order it
Have a seat and ask for the Chicken Burger.
Photo by Tyler Jamison →
Sexton's Burger Bar boasts old-school diner charm. Photo by Tyler Jamison
The top secret Chicken Burger, found at Sexton's Burger Bar.
Photo by Sarah Pfeifer
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WBy Jack McLaughlin Design by Liann Trahey
hen we think of Sexton’s Burger Bar, the Braxton Miller-backed spinoff concept from the owners of the hugely popular Sexton’s Pizza, we think of a thin and juicy beef-based smash burger.
But there’s more to Sexton’s Burger Bar, if you’re willing to hunt for it. Co-owner Joey Sexton recently introduced us to the concept’s Chicken Burger, and it does not disappoint.
According to Sexton, the true secret menu Chicken Burger contains two burger patties, the eatery’s Bar Sauce, red onions, pickles, American cheese, and–of course–a buttermilk hand-breaded chicken thigh.
And while this is the tried and true method, Sexton said there really isn’t a wrong way to order the item.
“It’s basically a chicken sandwich with a few burger patties, so you can add whatever you want to it,” he said.
Sexton’s Burger Bar has been in operation since the spring of 2024, but the Chicken Burger has only really been in the concept’s repertoire for a handful of weeks, with the off-menu item being a product of Burger Bar employees testing creations with different ingredients.
Sexton said they’ve promoted the item on online, and it’s been popular amongst some regular customers. Just don’t let this powerful secret fall into the wrong hands. We’re kidding. It should fall into everyone’s hands. Because it's really good.
Sexton’s Burger Bar is located at 921 E. Johnstown Rd., and is open 11:30 a.m.-9p.m. Tuesday-Saturday, and 12-8 p.m. on Sunday. The vintage Americana-inspired diner also offers burgers, chicken, fries, in addition to a menu of beer and wine, and even soft serve. ♦
Visit sextonsburgerbar.com to see their not-so-secret menu.
By Matt Mahoney
At The I I N N D R R I I V V E E-
UNDERCOVER CULINARY
Stock & Barrel’s Matt Mahoney discovers The Kevin Special, an unexpected snack combo that’s been a staple at the South Drive-In Theater for years.
Iʼve written previously about the endless entertainment one can find at the South Drive-In Theater’s regular flea markets held on Saturday and Sunday mornings, but this time, I’m flying by night.
And I’m hungry.
In preparation for my visit, I stumbled upon the Rules and Regulations section of the theater’s website. As concession sales comprise an essential element of any theater’s financial well-being, I was surprised to find that South Drive-In explicitly allows outside food. Shit, you can even bring a grill there and whip up a couple of hot dogs as long as your coals are out by showtime. While this might strike some as foolish, I’d like to see it as a subtle brag towards the quality of their grub.
Photos by Heidi Oliver
Story Design by Liann Trahey
A well-hidden snack secret from Columbus' South Side, The Kevin Special, tops a tub of theater popcorn with pickles
“Sure, you could bring in food from somewhere else,” they seem to be saying, “but why would you?”
I arrive at South Drive-In right as gates open, hoping to grab a quick bite before the crowd rolls in. To my surprise, there’s already a line forming outside the gate. I attempt to use my profile to gain entry, but find my prestige lacking, and so I fork over $12.50 (a bargain for two movies anyway) and make my way to the concession stand.
They’re not open quite yet, but I manage to weasel my way in the door, and after some coaxing, am able to gain an audience with Bryon (pronounced like Brian) Teagardner, one of the institution’s proprietors. Bryon has been working at the theater since he was 14. Although a bit soft-spoken, he waxes passionately about his craft.
“[Concession sales] are how theaters survive”, he observes, noting that theaters may only keep about 35% of ticket proceeds after (and that’s before taking care of overhead expenses). Concessions, on the other hand, offer much higher margins, incentivizing owners like Teagardner to maximize their dining options.
True to form, South Drive-In boasts a menu comparable to The Cheesecake Factory in its prodigiousness. They offer old standbys like popcorn and nachos, alongside regional favorites like shredded chicken and pork tenderloin sandwiches, plus pizza and loaded fries. While no alcohol is sold on the premises, the Drive-In offers Monster and hot coffee, which may come in handy if you are attempting to stay until the end of the second showing. →
Matt Mahoney considers snack options at the South Drive-In Theater ←
I fill my arms with whatever looks good, and am happily surprised to see a popcorn, nachos, large drink and order of fried pickles comes in at less than 20 bucks (AMC could never). It was then however, that the true beauty of dining at South Drive-In displayed itself to me. As I finish paying for my selection of snacks, I turn to see a man enjoying a cup of popcorn that he has topped with pickles. The man, who I am introduced to only as “Kevin,” ripples with some of the largest biceps on this side of Broad Street and an American Fighter t-shirt. He’s a chill dude, and happy to chat. We strike up a conversation, and I am soon introduced to the particulars of a bonafide delicacy.
This pattern of topping one’s popcorn with pickles has apparently been going strong in the South End for years, although Kevin also notes that his cup is still relatively incomplete without hot sauce and Sno-Caps to top it off. He even goes so far as to suggest that the massive size of his arms are a result of such a snack. You might call him a madman, but I think he might be onto something.
In the absence of a formal name, we decide upon “The Kevin Special.” Throwing caution to the wind, I decide to join Kevin and toss a few of the briny boys in with my popcorn. To my surprise, the cool pickles and warm popcorn combine for a salty crunch that is sure to tantalize. I give the Kevin Special my seal of approval, but if that’s not your thing, I’m sure you can find something worthwhile among the plethora of offerings.
Before I can finish my grub, rain starts to roll in, and while South Drive-In will stay open save for the nastiest of thunderstorms, I opt to head for my car with my bounty of bites and skedaddle. My popcorn is already soggy enough as it is.
Wet popcorn and all, I consider this outing a success. I’m a bit biased here as a lifelong drivein theater fan, but I’m happy to see the place still abuzz with my fellow Columbusites, even on an otherwise crummy day weather-wise. As my testimony here indicates, the pictures themselves are far from the only reason to visit South Drive-In, as delicious bites and shocking sights (or both in the case of pickles on popcorn) lie just around the corner. ♦
More Drive-In snack options include nachos and much, much more
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Matt Mahoney and Kevin, complete with pickle-topped popcorn ←
