Outdoor spots to EAT, DRINK, and LINGER
all summer long
SEASON Patio
NAPA Kitchen & Bar
Brassica
Bareburger
Mitchell’s Ocean Club
From the Editor
JACK MCLAUGHLIN Editor-In-Chief
Out in the Open
When I’m alone, I eat inside.
Maybe this is just me, but I never eat outside by myself. I am very far from logical and regimented in my day-to-day life, but when it comes to solo meals, I may accidentally be setting world records for efficiency left and right: Eating while walking. Eating while driving (carefully). Eating while working. Eating as I write this now.
But when my parents take the trip to Columbus from Northern Michigan, or I have friends in town, or it’s a nice evening and my kids aren’t feeling particularly destructive, I’ll throw efficiency out the window and we’ll eat outside.
The decision—for me, at least—to dine outside has almost nothing to do with restaurant location or cuisine types. It has to do with people.
It’s very easy to think about food as just food, but like anything that means anything to anyone, it doesn’t exist in a vacuum.
Outdoor dining–whether it’s grilling burgers behind my house with my daughters or grabbing a table (and several beers) at Gemüt on a busy evening when my family is in town–is an experience. It’s dynamic, it’s highly personal, and it’s about much more than just eating because we need to.
With another Ohio summer upon us, we’re dedicating this issue of Stock & Barrel to the city’s outdoor dining scene.
While the food always matters—and we’ve compiled some of our favorite restaurants around Columbus in our outdoor dining section—we encourage all of you to keep this in mind this season. Whether you’re out to a Sunday morning brunch with friends or an upscale evening dinner, dining outside is an intentional act. It’s an act of foregoing what’s fast and easy for the sake of connection; it’s about letting the food fall out of the focal point for a minute while you focus on the people around the table, not just the plates resting on it.
CALENDAR
From tomatoes and food trucks to jazz and ribs, see what events Columbus is serving up this summer:
Jazz & Rib Fest
July 24–26
The Scioto Mile Free Admission
Tomato Festival
August 13-15
Huber Park in Reynoldsburg Free Admission
Food
August 14–15
Franklin County Fairgrounds
$5-$15
Festival Latino
August 22-23
Columbus Commons & Ohio Theatre Free Admission
Columbus
Truck Festival
HOT PLATES
If Instagram is good for anything, it’s taking beautiful photos of someone’s dinner. Shamelessly leaning into that ethos, we’ve rounded up the best Columbus-centric social media food photos we could find.
@redsenasianstreetfood
PRODUCTS
WE'RE LOVING
Floura Daily Fiber Bars
Brought to you by Jeni Britton—the flavor queen of Jeni’s Ice Creams. Floura Daily Fiber bars are sustainably made with tons of natural fiber. They’re the most concentrated and diverse fiber bar on the market! Find them at Littleton’s Market, Charmy’s Market, or online.
Reusable non-paper towels
Lauren Alexander Designs
Women-owned and handmade in Columbus, Ohio, we’re loving reusable (not paper) towels by Lauren Alexander Designs. They’re 100% cotton, washable, and come in so many colors and patterns
You can find them at The Dublin Market.
Guatemalan roasted coffee Spokes Cafe
Guatemalan coffee, roasted in Central Ohio. Located inside The Ohio Taproom Tuesday through Friday from 8:00 a.m. to 2:30 p.m. and Saturdays from 8:00 a.m. to 4:30 p.m.
The owner, Roland, is serving up specialty roasts, and you can pick up a bag of beans to enjoy at home. Find them in Grandview at 1291 W. 3rd Ave.
Every-Ting Sauce
Southern Ting
Vegetarian, gluten-free, multi-purpose sauce with a fusion of Caribbean and Southern flavors. Great as a marinade, a glaze, a salad dressing— food is just a vehicle to get more of this sauce into your meal. Find them at Weiland’s Market, Littleton’s, The Hungarian Butcher, or the Worthington and Dublin farmers markets.
CHEF’S PICKS
Local restaurant owners dish out their top picks for outdoor dining in Columbus
By Jack McLaughlin
Design by Abby Nocera
With warmer weather landing in Central Ohio, it means two things for local foodies: soft serve and eating outside. While we can’t help you on the first one in this issue, we did ask a handful of local chefs and restaurant owners to let us know where their favorite local spot for outdoor dining is.
BISMARK AKOMEAH
Co-owner, The Nine
“My favorite outdoor space is the Commons at Understory. It makes you feel like you’re a part of nature, if that makes sense.”
ALYSSA LITZINGER
Owner, Coffee + Cone at the Mallway
“Lupo. I love how it feels tucked away and relaxed while still having an upscale atmosphere. The outdoor space has a really cozy, intimate vibe that makes it easy to sit for hours over tapas and drinks, especially on a nice summer night.”
ROBERT DELLIQUADRI
Owner, Meatball Mafia
“I hate dining outside. Bugs buzzing around, wind blowing napkins off the table. It’s hot. Give me AC and a bar seat any day. Drives my wife nuts because she loves a good patio.”
SHANIKA SHEPPARD
CEO and Co-founder, Marlow’s Cheesesteaks
“I love dining at Lindey’s—the patio has such a chill, laid-back vibe that makes it easy to relax and enjoy the atmosphere. And hands down, they have some of the best calamari in the city.”
LYDIA CHAMBERS
Co-owner, Little Ladies Soft Serve
“Henmick Farm & Brewery is a favorite spot for our family because it’s not too far from where we live and our kiddos can run around outside while we drink old fashioned. Plus, we get to see food truck friends there!”
The owner of Meatball Mafia and Missing Jimmy’s dishes on why prices at your favorite restaurants keep rising
By Robert DelliQuadri
Photos by Aaron Massey Story Design by Andrew Thomas
Running a food service operation can be a rewarding profession. It can also be a giant pain in the a$$. This pain in the posterior is acceptable when you’re making money but quickly shifts to an existential struggle when the bottom line doesn’t pay the bills. Hollywood depictions like Chef and The Bear give us entertaining displays of success and struggle but don’t offer the public a true appreciation for a real problem in the industry: Food costs keep rising.
They don’t all rise at once (except for 2022, which saw broad and dramatic increases in most ingredients and materials). Typically, there’s some event that causes a core product to jump in price. Wildfires and drought in California caused tomato product prices to explode, for example.
My current headache is beef prices, which I’ve been told are caused by an increase in demand. I’m going to go ahead and share the price increase blame with the consolidation of beef processors. Currently the top four companies (Tyson Foods, JBS USA, Cargill Meat Solutions, National Beef Packing Company) produce 85% of beef sold in the United States. Once prices jump, they rarely come down a meaningful amount. Eggs are an exception, and are now the cheapest I’ve ever seen in 11 years of operation. Unfortunately, we aren’t an egg-driven business.
While writing this article, I dove into my archives. I wanted to see how much some of my core products have risen in the last four years. The results? Worse than I thought.
For context, for a food operation to survive (let alone thrive), the rule of thumb is 20-25% margin on products sold. That means if an item costs $1 in ingredients to prepare, you must sell it for $4-$5. Some items can be lower or higher margin for a variety of reasons. Certain things take more labor to prepare, while others are known as “loss leaders,” meaning the business doesn’t make as much on a product, for the sake of getting more customers in the door. The average U.S. food service operation has a gross margin of 3-9% after all expenses are paid. In other words, $100 in sales leaves a business with $3 to $9 in profit. Yes, you read that correctly. →
“Hollywood depictions like Chef and The Bear give us entertaining displays of success and struggle but don’t offer the public a true appreciation for a real problem in the industry: Food costs keep rising.”
So let’s get into how my core ingredients costs have risen in the last 5 years:
Pizza sauce base +24.2% (wildfire/drought)
Meatball sauce base +51.7% (wildfire/drought)
Dough +42% (flour price increase)
Oil +23.5% (beats me)
Locally made sub buns +21.7% (flour price increase)
Custom pizza box +66.9% (Holy Sh*t!)
Beef +57.6% (demand/corporate misbehavior)
The truth? Many of your favorite local businesses are struggling to find balance with how much margin they can lose and keep going. How much can they raise prices to address the loss in margin before customers get upset? Which core products can they find cheaper somewhere else without sacrificing quality, or is it time to sacrifice quality for price? There are few levers to pull. Looking at the cost increases above, here are some real consumer-facing prices. My beef prices are up 57.6%. To maintain appropriate margins based on just this, I should raise my meatball sub price. And not just a little.
Appropriate margin says a $10 meatball sub should cost $15.76! If I take into account the increase in the sub bun and sauces used, the final price would be more like $17.20! And that’s just the food. This doesn’t include the price increases in the sandwich wrap, to-go bags, and labor. That extra $7.20 would do wonders for my business. Even if I lost customers because of the dramatic price increase, I’d be in a better spot.
So why haven’t I raised my meatball prices since 2020? In short, price paralysis. I’m fearful of you, the customer. One of the reasons I was asked to write this article is to give you a better understanding of why we do or do not raise prices. Me? I don’t want people saying my prices are ridiculous and leaving poor reviews. That’s surely a way to sink a local business. I don’t have the scale of a chain, who can throw their weight around with suppliers and demand much better prices. We handmake meatballs every single day. My staff and I shop at the same Kroger you do. We are also painfully aware of how prices have increased. Our dollars don’t stretch as far as they used to, the same as yours.
So how does this work out for Meatball Mafia and Missing Jimmy’s? I know I have to raise prices on some of our products. I’ll try to balance the price increases with other value items that hopefully appeal to a range of customers. I’ll definitely take a hit for my attempt at righting course, but what choice do small businesses have? Remember, we think about you more than you think about us. Our entire world revolves around you, but if we want to continue handmaking those meatballs every day… Menu updates coming soon. ♦
Visit Meatball Mafia in Hilliard’s Center Street Market and Missing Jimmy’s at 55 S. High St. in Dublin.
← Meatball Mafia’s Hilliard storefront
Pizza prepared at Missing Jimmy’s.
Photo by Sarah Pfeifer ↓
FEED T H E YEAST
Tapped once again as a James Beard Award semifinalist, Dan Riesenberger has cemented his namesake spot Dan the Baker as a Columbus food scene cornerstone
Dan Riesenberger, better known as Dan the Baker, was not at all expecting his first James Beard Award nomination, let alone becoming a semifinalist in back-to-back years.
“I don’t necessarily seek that kind of recognition— awards and that kind of thing—but it was an incredibly cool feeling to be recognized,” he said.
Dan the Baker was first nominated by the James Beard Foundation in the Outstanding Bakery category in 2025 before earning the same accolade again in 2026. Despite all the surprise, Riesenberger seemed to be even more delighted the second time around.
“The first time you feel like it’s a fluke, and the second time you’re like, ‘Maybe they really do see something in us,’” he said.
To Riesenberger, Dan the Baker’s success can be attributed to his passion for excellent food and execution, curating the best eating experiences possible. He’s driven by the best ingredients and rare, high-quality flavors and textures above all else. →
Dan the Baker offers more than 150 varieties of bread
By Kristen Paige Photos by Aaron Massey
Story Design by Julie Friedman
the
has now expanded its offerings to include bowls, sandwiches, and more
“Having that recognition kind of validates that approach so much that it puts the wind in your sails.”
Dan
Baker
“Having that recognition kind of validates that approach so much that it puts the wind in your sails,” Riesenberger said.
Much has happened since Dan the Baker’s first James Beard Award semifinalist honor. In the midst of the initial buzz the new accolade gave them, they were a month away from their move to a new, larger facility, located at 1042 Ridge St. There was palpable excitement around the bakery, and the nomination helped carry them over to the new space. A year later and another semifinalist nomination in the books, they continue to reach new heights, staying busy and making Columbus proud. The local support is there—and likely in a line out the door, too.
“It’s a very inspirational feeling. We’re the only [Columbus] nod this year, as far as James Beard goes. It’s a big deal,” Riesenberger said. “To be that person is humbling in a way I would have never thought that’s our path. It’s really remarkable, and it’s a very rare group to be in, and I feel incredibly fortunate to be among them,” he continued.
If you’re all too familiar with the success of Dan the Baker, then you might be excited to learn of a new, savory menu overhaul featuring three new rice bowls: Macro, Ahi Tuna Poke, and Gallo Pinto. And if you haven’t yet tried Dan the Baker, Riesenberger recommends the croissants first. His favorite cookie is the toffee chocolate chip, and he also says the steak and the Italian sandwiches are a highlight.
“It’s kind of hard to not choose the favorite because there are so many,” Riesenberger said.
In other words, it’s hard to go wrong. In all the baking and cooking, the same quality ingredients are taken into consideration. Even espresso fans will appreciate the organic beans from San Francisco that transform into a rich, delicious shot. During your visit to Dan the Baker, be sure to engage with the staff to learn more about the product lineup and why they’re worth the extra few bucks.
“There are so many specialty and rare items; you want to be able to have the crew convey and impart the knowledge to the customer on why this is so special,” said Riesenberger.
And speaking of specialty items, Riesenberger is one of the few bakers who have dared to conquer what he and other industry professionals call the “Everest of baking,” more formally known as “panettone”. The traditional Italian sweet bread is considered the pinnacle of difficulty among bakers, due to its delicate dough. →
← Riesenberger folding olives into a dough
“It’s a very ethereal texture. Very light but also incredibly rich, almost like a croissant and brioche and cake all got together with gelato,” Riesenberger explained.
Panettone requires lievito madre, an Italian sourdough starter that must be fed four times a day and up to four days ahead of the bake. The dough itself is also quite sensitive to temperature and other ingredients that may be added. It needs the perfect hydration level to get its signature height.
“We’re this new era of panettone— this modern aesthetic,” Riesenberger reflected. “The flavors are actually amazing, and the textures are amazing, and you’re like, ‘What is this incredible hundred-dollar loaf?’”
Panettone is just one of more than 150 breads they’ve baked over the years. Keeping the bread diverse is important to Riesenberger, but more than anything, he wants Dan the Baker to be a place people look forward to visiting. Whether you’re there to pick up your favorite pastries or something you’ve never tried before, let alone heard of, he wants your experience to be the same as his award-winning breads: one of a kind. ♦
Learn more at dan-the-baker.com, or visit the shop at 1042 Ridge St.
“We’re this new era of panettone—this modern aesthetic.”
Rare bread, matcha, and difficult-to-make items like panettone (middle photo) round out Dan the Baker’s increasingly-eclectic menu ↓
The PAWPAW PICKER’S Guide
What you need to know about foraging for the nation’s largest native tree-born fruit, and why you’ll never find it in a grocery store
By Jonathan Keilholz Story Design by Julie Friedman
Alot of us are feeling the urge to touch grass—or pawpaws. It’s the second largest edible fruit native to North America (other than squash), tastes somewhere between a banana and mango, and is incredibly elusive.
At the end of every summer, the fruit develops a cult following across the state, especially around the annual Ohio Pawpaw Festival near Athens. But longtime foragers say you don’t have to drive to Southeast Ohio to find them.
James Mann, who runs local outdoor survival skills school Spicebush Woodcraft and teaches pawpaw foraging classes, said the fruit can often be found surprisingly close to Columbus.
“I’ve seen people walking along the Olentangy Trail with them in strollers,” Mann said. →
“Everyone says they love nature, but they don’t really know it until they get up close and personal.”
Pawpaws contain large seeds and soft flesh
WHY ARE THEY SO ELUSIVE?
Pawpaws spoil incredibly fast, which is why you rarely see them in grocery stores. Fully ripe pawpaws only last about two to three days at room temperature before becoming overripe, mushy, and unappealing.
“They don’t stay ripe for long,” Mann said. “People trap ethylene gas to keep bananas ripe. People are working on some processes like that for pawpaws.”
HOW TO SPOT A PAWPAW TREE
Pawpaw trees typically grow in clusters and can range from small saplings to trees about 15 to 30 feet tall. Their leaves are one of the easiest giveaways: long, drooping, and tropical looking, often stretching up to a foot long.
The fruit itself usually appears in late summer and early fall. In Ohio, the season ranges from late August until midOctober. Pawpaws grow green at first and soften as they ripen, eventually turning slightly yellow or brownish. Most are about the size of a potato or small mango. Another clue? The smell. Ripe pawpaws often give off a sweet, fruity aroma once they fall to the ground.
WHERE PAWPAWS GROW
Pawpaws thrive in moist woodland areas, especially near creeks, riverbanks, and shaded bottomlands. They’re commonly found in southeastern Ohio, but foragers say Central Ohio has plenty of hidden patches as well.
You can find the fruit along the Olentangy Trail, in Goodale Park, and in or around Antrim Park. While pawpaws are plentiful in Columbus & Franklin County Metro Parks (and many parks offer guided pawpaw tours), foraging for the fruit within Metro Parks is forbidden.
Experts recommend foraging responsibly and only taking what you’ll use. Since pawpaws bruise easily and have a short shelf life, they’re rarely found in grocery stores, making wild foraging one of the best ways to try them fresh.
HOW TO KNOW THEY’RE RIPE
Unlike apples or peaches, pawpaws are usually best when they’ve naturally fallen from the tree. A ripe pawpaw should feel soft—similar to an avocado—and have a fragrant smell.
If it’s rock hard, it probably needs more time.
Once opened, the fruit contains large, dark seeds surrounded by soft, yellow flesh often used in desserts, breads, jams, and cocktails. ♦
Check with the Columbus & Franklin County Metro Parks social media pages to learn when their 2026 Pawpaw Hikes will take place.
TWIST WITH A
When Mouton unexpectedly closed, the mind behind the popular spot created a new Franklinton bar with a flair
for far-out flavors
By David Shaw | Photos by Tommy Feisel | Story Design by Andrew Thomas
The Columbus cocktail scene took a hit in 2024 when longtime High Street bar Mouton shuttered after the building’s landlord decided to consolidate the bar’s space with a neighbor to attract a larger tenant. Mouton manager and bartender Theo Lentz had started the process of assuming ownership of the bar, plans that were heartbreakingly scrapped when Mouton’s lease was not renewed.
Suddenly forced to shift gears, Lentz embarked on a cross-Columbus pop-up cocktail circuit, hosting events at Makers Social, Idea Foundry, Agni, and elsewhere. Each event added fresh interest and hype to the next, ultimately creating an untenable dynamic of short windows of business requiring an ever-increasing amount of work. Lentz shifted once again, this time investigating brick-and-mortar locations to provide their inventive cocktails with a fixed home, fittingly named The Shapeshifter.
“That was really devastating,” said Lentz of Mouton’s demise. “I started doing pop-ups around town, and that’s kind of where the Shapeshifter name and theme came from because each of my pop-ups had a different theme. The idea was essentially just that the theme would shapeshift, and I wanted to be able to continue to do that in a brick-and-mortar space.”
The Shapeshifter’s structure, impossible to miss thanks to a fresh mural by local artist Sam Rietenbach, most recently served as an event space and art gallery but was originally a car garage, an ideal layout to serve as a blank slate of sorts to provide backdrop to Lentz’s rotating themes. When Lentz took ownership of the building, located at 129 McDowell St., they referred to the state of the space as “bare bones,” requiring removing a pair of interior walls and largely rebuilding the interior from scratch. →
“I fell in love with this building just because it had that industrial feel,” said Lentz, who noted The Shapeshifter is expected to open sometime this summer. “I was also really excited to be a part of the Franklinton art community.”
Inspired by their culinary background, Lentz’s cocktails have long explored savory flavor profiles—their Eat Cheese and Sin-themed event thoroughly proved such explorations. After the success of an espresso martini featuring mezcal and blue cheese during their time at Mouton, Lentz concocted a drink menu that integrated cheese into every offering. Other past event themes included Christmas in July, Waffle House, and Tea Party.
“I would say the fan-favorite pop-up was definitely Eat Cheese and Sin,” said Lentz. “The pop-ups just got honestly bigger than I could handle, and I kind of had to just take a step back from that as I was focusing on getting (The Shapeshifter) open.”
Particularly striking from Lentz’s themed pop-up stint is a Thanksgiving-inspired cocktail that does well to capture the inventiveness they brought to those events, an inventiveness at the heart of what The Shapeshifter is intended to represent. Described by Lentz as green bean casserole in a cocktail, the drink incorporated exotically conceived ingredients like green bean juice and cream of mushroom-flavored whiskey.
“My favorite movie is Willy Wonka & the Chocolate Factory, and there’s the scene where he creates the piece of bubble gum and it changes flavors, but it’s based off of a Thanksgiving dinner,” said Lentz. “So that was my inspiration behind that cocktail.”
The bar’s early drink menu will include what Lentz refers to as a “greatest hits” lineup of past Mouton favorites, creating a familiar introduction to their work while preserving past themes for potential future rotations. Likely up next? A summer barbecue picnic theme, which is right on time. →
Theo Lentz, The Shapeshifter owner →
“THE IDEA WAS ESSENTIALLY JUST THAT THE THEME WOULD SHAPESHIFT, AND I WANTED TO BE ABLE TO CONTINUE TO DO THAT IN A BRICKAND-MORTAR SPACE.”
As a nod to the arts community that has long thrived in Franklinton, The Shapeshifter will display local artwork that will rotate on a monthly basis. During the neighborhood’s monthly Franklinton Friday celebrations, Lentz intends to invite the artist on display at that time to interact with customers and offer specific pieces for sale.
The build-out of The Shapeshifter has not been without difficulty. Lentz purchased the space back in 2024 after Mouton shut down, but structual updates and a long permitting process
pushed the bar’s opening date into summer of 2026. Though there is no kitchen on-site at The Shapeshifter, small bites like dips and charcuterie will be available to accompany a particular theme’s drink lineup, be it Thanksgiving, summer picnics, or a whole lot of cheese. ♦
To stay up to date on The Shapeshifter’s opening, follow them on Instagram @shapeshifter_cbus.
↑ The Franklinton bar sports a new mural from artist Sam Rietenbach
↑ Lentz is known for creating savory cocktails with unusual culinary ingredients
PRO TIPS FOR PORK CUTS
Use this guide as a reference for key benefits, simple recipes and culinary pro tips for the most popular pork cuts.
Pair with Convenience
Utilize pre-cut vegetables, canned fruit, frozen vegetables and microwavable whole grains.
Buy More, Save More
Purchase a whole pork loin and cut into your own chops to save money.
Freeze for Later
Freeze half or the leftover pork loin roast for up to 3-6 months to thaw and reheat for a quick and easy meal.
Cook Once, Eat Twice
Slow cook pork in broth, once fully cooked, split in half to use for two separate meals.
Examples: pulled pork sandwiches
next day.
ground pork cabbage, bell pepper, carrots
soy sauce, sesame oil, garlic, ginger
sauté
pork chop green beans, pineapple and juice
maple syrup air fry
pork loin roast jalapenos, pickled red onion, pineapple
pork tenderloin corn, onions, sweet potatoes
BBQ sauce slow cook
PLANNING FOR PORK
• Take inventory of the foods you already have at home before you plan out meals.
• Lean on sheet pan and one pot meals for less clean up.
• Utilize convenient options such as pre-cut produce, frozen steamer vegetables and microwavable grains as a quick side or ingredient.
• Purchase 1-2 fruits and vegetables each to utilize in snacks and meals throughout the week.
• Cook once, eat twice—when preparing pork, make enough to last several meals.
• Purchase a whole pork loin and cut into several sets of pork chops and loin roasts to save money.
2.5 5.7 Pork tenderloin is just as lean as boneless skinless chicken breast.
MILLION CHILDREN MILLION ADULTS
meet potassium recommendations daily when pork is on the plate. Pork helps consumers consume more plants!
145° F with 3 min rest is the safe internal cooking temperature for whole muscle cuts of pork such as chops, roasts and loins.
3 oz
Rich in: thiamin, riboflavin, niacin, vitamin B6, vitamin B12, selenium, zinc.
Both lean and high fat pork fat can be described as kokumi, a Japanese word to describe “rich taste” or “delicious.” serving of pork flavor nuances
110 pork.org/nutrition
Good source of: choline, pantothenic acid, phosphorus.
BEER BARREL PIZZA & GRILL
JACKIE HEAPHY
BEER BARREL BABY BACK RIBS
INGREDIENTS
5 racks of ribs per sheet tray
2 tbsp Beer Barrel Spice Blend per rack
2 cups water
2 tbsp butter
2-4 oz barbecue sauce of choice (2 oz per half rack; 4 oz per full rack)
INSTRUCTIONS
1. Preheat oven to 350°F
2. Lay thawed racks membraneside down on a sheet tray
3. Rub Beer Barrel Spice Blend into each side per rack
4. Add water to tray
5. Cover with plastic wrap then foil, pressing tightly
6. Place ribs in preheated oven and cook for 3 hours
7. Cool, then cut each rack in half
8. Brush butter on plastic wrap, lay half rack membrane-side up, brush again, wrap tightly and store
9. To serve, brush barbecue sauce evenly over both sides. Finish in oven until caramelized and warmed through
INGREDIENTS
1/2 cup extra virgin olive oil
4 links of Grandpa’s Sausage, casing removed
1 cup yellow onion, diced
4 oz cremini mushrooms, sliced
1 cup roasted red peppers, sliced
2 tbsp garlic, minced
2 tbsp basil, chiffonade
2 tsp kosher salt
1 lb rigatoni
INSTRUCTIONS
1. Bring a pot of well salted water to a boil and start to cook the rigatoni; stir to avoid clumping. Once al dente, strain and set aside
2. In a large saucepot, add 2 tbsp of the oil and brown the sausage. Be sure to break the sausage up and stir frequently
3. Once browned, add in the onion and mushroom
4. Cook for 3-5 minutes until the mushrooms are soft and the onions are translucent
5. Add the garlic and cook for 1-2 minutes until the garlic is fragrant
6. Add the roasted red peppers and the remaining oil and cook until the peppers are hot
7. Stir in the pasta and basil and season with salt
8. Place into a serving dish and enjoy!
EDDIE’S
SAUSAGE PASTA
101 CRAFT KITCHEN
LAZARO BERTIZ
CREOLE PORK CHOP
INGREDIENTS
Pork Chop
1 pork chop
1 tbsp Spanish paprika
2/3 tsp garlic powder
2/3 tsp onion powder
2/3 tsp oregano
1/4 tsp thyme
1/4 tsp ground black pepper
1/4 tsp white pepper
1 tsp kosher salt
Pinch of cayenne
Creole
Remoulade
1 tbsp Calabrian chili peppers
1/4 cup mayonnaise
3 tbsp Dijon mustard
1/2 tbsp apple cider vinegar
1 tsp Creole seasoning (from the pork chop)
1 1/4 tsp horseradish
1/3 tsp tabasco sauce
2/3 tsp chopped garlic
2/3 tsp sugar
INSTRUCTIONS
1. Preheat the oven to 400°F
2. Mix the seasonings for the pork chop, set aside 1 tsp for the remoulade
3. Season both sides of the pork chop with the seasoning mix
4. Sear the pork chop well on both sides before putting it in the oven
5. Place in the oven to cook to an internal temperature of 150°F, approximately 15-20 minutes
6. While the pork chop is cooking mix together the creole remoulade ingredients
7. Allow your pork chop to rest for a couple minutes
8. Pour the remoulade on top of your pork chop
INGREDIENTS
8 oz JT’s 12-hour sauce
8 oz pizza cheese blend
4 oz pepperoni, cupped
5 oz hand-pulled Italian sausage
2.5 oz bacon, cooked & crumbled
5 oz ham off bone
12 oz pizza dough of choice
INSTRUCTIONS
1. Stretch dough to 14-inch round
2. Spread sauce evenly, leaving ½-inch border
3. Layer cheese blend over sauce
4. Distribute pepperoni, sausage, bacon, and ham evenly
5. Bake at 485°F for 8 minutes until crust is golden and cheese is bubbly
6. Slice and serve immediately
JT’S PIZZA & PUB
PAUL EDDY
LOCAL CANTINA
THE BOSS HOG
INGREDIENTS
Carnitas
7 1/2 lbs boneless pork butt
3/4 tbsp ground black pepper
3/4 cup vegetable oil
1 1/4 lbs yellow onions
1 tbsp minced garlic
1/4 lb fresh jalapeño peppers
1 fresh orange
2 tbsp kosher salt
2 tbsp crushed red pepper
INSTRUCTIONS
1. Trim fat cap and cut pork into 1 inch cubes
2. In large mixing bowl season pork cubes with salt and pepper
3. Get large Rondeau hot on medium heat and start cooking your pork for 10 minutes. stirring often until liquid starts to release
4. Strain the liquid and reserve for later
5. Cook for another 10 minutes on medium heat for another round of liquid and strain
6. Transfer all meat, reserved liquid and all remaining ingredients to hotel pan. Cover with foil and roast 45 minutes-1 hour until tender
INGREDIENTS
Jalapeño Cheddar Biscuits
1 cup flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
Pinch of sugar
3 tbsp cold butter
1/2 cup shredded cheddar
1-2 tbsp jalapeño, minced
1/2 cup cold buttermilk
Chorizo Gravy
2-3 oz fresh chorizo
1 tbsp butter
1 tbsp flour
3/4 cup warm heavy cream
Pinch of salt and pepper
INSTRUCTIONS
Jalapeño Cheddar Biscuits
1. Heat oven to 425°F
2. Mix flour, baking powder, baking soda, kosher salt, and a pinch of sugar
3. Cut cold butter until pea-size. Fold in shredded cheddar and minced jalapeño
4. Stir in cold buttermilk just until shaggy
5. Pat to 3/4-inch thick, fold once, pat again, cut 2 biscuits
6. Bake 12–15 minutes until deep golden
7. Split and keep warm
Assembly
Chorizo Gravy
8. In a small pan over medium heat, brown fresh chorizo until fully cooked and crumbly
9. Add butter if the pan looks dry
10. Stir in flour and cook for 60 seconds
11. Gradually whisk in warm heavy cream until smooth
12. Simmer 2–3 minutes until thick and glossy; season with black pepper and a pinch of salt (go easy—chorizo is salty)
13. Add a dash of hot sauce or lime if you want it louder
14. Cook 2 eggs over easy in a nonstick pan with a touch of oil or butter
15. Biscuits cut-side up, spoon on chorizo gravy, top with eggs
16. Finish with sliced scallions and extra cheddar and pickled jalapeño
NOT YOUR MOTHER’S
GRANDVIEW CAFE
ADRIAN GORDILLO
BLT BENEDICT
INGREDIENTS
2 poached eggs
2 slices cooked applewood bacon
2 sliced green tomatoes
1 oz arugula
1 slice country wheat bread
Hot Hollandaise
2 egg yolks
1 tbs water
150 grams melted butter
1 tbs hot cayenne sauce
Fried Green
Tomatoes
1/2 cup buttermilk
1/2 cup liquid egg
1 cup cornstarch
1 cup yellow cornmeal
INSTRUCTIONS
1. Toast the country wheat bread, slice in half
2. Cut the green tomatoes into 1/4 inch slices
3. Mix the buttermilk and liquid egg together
4. Submerge the green tomato slices in the egg/buttermilk wash, then in the cornstarch, then the wash again, and finally the cornmeal
5. Fry your coated green tomatoes in oil at 350°F for 3 minutes
6. For the hollandaise sauce, set a heat safe bowl on top of a sauce pan of boiling water then slowly pour the melted butter and hot sauce into bowl with egg yolks while whisking together
7. Poach 2 eggs in boiling water seasoned with salt, black pepper, and white vinegar
8. Top the country wheat bread with bacon, arugula, green tomatoes, then the hollandaise
9. Garnish with parsley
INGREDIENTS
Braised Pork Belly
7 oz pork belly strip
2 tbsp Lebanese
7 spice (for meat)
1/2 cup braised greens (2 bunches)
4 oz salted steak fries
2 tbsp glaze
1/2 cup brown sugar
2 tbsp honey
1 1/2 tsp apple cider vinegar
2 tbsp butter
1 small onion, sliced
2 cloves garlic, minced
1 cup consommé (birria broth)
1 lime salt & pepper to taste
INSTRUCTIONS
Pork Belly
1. Cut, score, & season pork belly
2. Preheat oven to 350°F
3. Sear fat cap until golden brown
4. Transfer to oven, roast for ten minutes, glazing before and after
5. Finish meat on the grill until an internal temp of 150°F is reached, rotating and glazing each side
6. Rest pork belly, and slice
Glaze
7. Combine the brown sugar, 2 tsp Lebanese 7 spice, honey, and apple cider vinegar
Greens
8. Braise greens with the butter, onion, garlic, consommé, juice of 1 lime, salt and pepper to taste
To Serve
9. Serve with steak fries and braised greens
BACON
STEAK
& TANK
SLURPING TURTLE
TADASHI NAGURA
HAKATA TONKOTSU
RAMEN
INGREDIENTS
Chashu Pork Belly
1 lb pork belly
2 cups water
1 cup soy sauce
1/2 cup sugar
garlic ginger scallions
Tonkotsu Broth
8 lb pork bone
garlic, ginger, scallions, onion, carrots, and bonito flakes
Shoyu Base
1 cup soy sauce
1/2 cup sake
1/2 cup mirin
your preferred noodle
INSTRUCTIONS
1. Boil pork bone for 12 hours, add vegetables for 2 hours. Use 14 oz pork stock and add 2 oz shoyu base
2. Boil pork belly for 1 1/2 hours with water and sake
3. Take out pork and marinade with pork marinade sauce over night
4. Cook our house made ramen for 1 minute 15 seconds add tonkotsu broth and pork belly
INGREDIENTS
1 oz oil
4 oz ground pork
1/4 tsp minced garlic
1/4 tsp minced ginger
1/2 oz fried rice sauce
1 oz chicken stock
1 oz basil sauce
2 oz tahini sauce
1 oz LGM Chili Crisp
2 oz kimchi
2 oz bok choy
2 oz carrots
2 oz scallions
2 oz onions
8 oz udon noodles (cooked)
peanuts, cilantro, and sesame seeds to taste
INSTRUCTIONS
1. Heat oil in wok until hot
2. Add ground pork, cook until brown
3. Add garlic and ginger, then deglaze wok with chicken stock and fried rice sauce
4. Add kimchi, bok choy, carrots, scallions, onions, cook for 1 minute
5. Add basil sauce, LGM, tahini sauce, and noodles and mix well until completely combined 1-2 minutes
6. Serve in bowl with crushed peanuts, LGM, cilantro, scallions, and sesame seeds
DAN DAN NOODLES
BENDI WOK N BAR KEVIN REGISTER
ROOH COLUMBUS YASH KISHINCHAND
ROOH
EGG SANDWICH
INGREDIENTS
Rooh Custard Egg Patty (makes a sheet)
10-12 whole eggs
2 oz heavy cream
2 oz milk
1/4 tsp salt
Sandwich
Rooh Custard Egg Patty
thick cut applewood smoked bacon brioche bun
potato salli
American cheese
Indian spicy mayonnaise cilantro
INSTRUCTIONS
Rooh Custard Egg Patty
1. Combine eggs, cream, milk, and salt in blender and mix until combined
2. Strain mixture through sieve to remove bubbles
3. Pour into a 6 x 10 oven safe baking dish, place inside a water bath, and cover with foil
4. Bake eggs at 325°F in water bath covered for 30-45 minutes until egg is set with slight jiggle, let cool completely and slice
Sandwich Assembly
1. Toast brioche bun
2. Spread spicy mayo on both sides, egg patty with American cheese melted on top, potato salli, and 2 strips of bacon
3. Garnish with cilantro to finish
INGREDIENTS
20 Hungarian peppers
1 1/4 lb DiRosso pork sausage
1 cup ricotta
1/4 cup mascarpone
1/4 cup finely chopped parsley
1/4 cup minced garlic
1/8 cup chile flake
1/2 tbs salt
1 tsp black pepper
INSTRUCTIONS
1. Top and core Hungarian peppers, place on sheet tray and place in 400°F oven for 5 minutes to soften the peppers.
2. In a large pan brown the sausage. Once fully cooked, place in a bowl to let cool, add in all ingredients and mix well
3. Put into piping bags and fill peppers with approximately 2 oz each
4. In cast iron or sauce pan place your favorite marinara sauce to cover the bottom, then place the stuffed peppers in a row. Cover with more marinara, top with Parmesan and shredded mozzarella cheese
5. Place in 400°F oven for 10 minutes and enjoy
HUNGARIAN
STUFFED PEPPERS
OSTERIA PIZZERIA
SARAH RANKIN
T O B O U J E E . FROM BASIC
D I S C O V E R M O R E
SEASON Patio T
By
here’s winter, there’s fall. There’s spring and summer. And then there’s every foodie’s favorite season: patio season.
It doesn’t have a definitive start or end date, but you know it when you feel it: When you step outside under a cloudless Ohio sky while a light breeze blows your hair, that’s patio season.
Since we’re in the thick of patio season now, we’ve put together a guide to some of our favorite outdoor food and drink spots in Columbus, whether that means patios for dining, for drinking, or rooftop options offering a little bit of both. Let’s enjoy the season while we can, because like the summer itself, it won’t be around long. →
Jack McLaughlin, Mary McCarthy, and Maggie Valentine
Section Design by Andrew Thomas
← (From left) Lindey’s Roasted Chicken, Korean Fried Chicken, and Buratta (bottom right). Photo by Tyler Jamison Creative; Food styling by Bridget Henry
Lindey’s
Nearly half a million votes don’t lie. In case you’re wondering, that’s the number of votes from (614) Magazine readers that make up our annual ColumBEST poll, the same poll that named Lindey’s the city’s best dining patio. It isn’t hard to see why. While the eatery—which has served Columbus for 45 years since opening in 1981—has a buttonedup interior, perfect for a celebration or impressive date night, its outdoor patio feels elegant and timeless. And we mean timeless literally. Outside of the casual-cool music selection, the vintage
German Village brick and winding natural ivy could be placed in 1926 just as easily as 2026.
“After all these years, I think it still feels like a beautifully kept secret. Like you just sat down in the French quarter or some European city,” general manager Todd Cumbow said. “You don’t feel like you’re in Columbus, Ohio.”
Or, as the kids say, Lindey’s patio is a vibe. It’s a vibe, though, with some of the best food and service in the city, from its famous Lobster Bisque to Steak Frites and Crème Brûlée.
169 E. Beck St.
Lindey’s Compressed Watermelon Salad (left), Buratta (right) and Chopped Salad (bottom). Photo by Tyler Jamison Creative; Food styling by Bridget Henry ↓
It wasn’t just Best Dining Patio for Lindey’s in 2026’s ColumBEST poll, either. The German Village hotspot positively cleaned up at this year’s voting, taking the following awards:
Best Splurge Restaurant, Best Date-Night Restaurant, Best German Village Restaurant, Best Dining Patio. Oh, and Best Overall Restaurant as well. →
The Patio at Lindey’s. Photo by Emma Mortellaro ↓
YOUR NEXT OBSESSION.
The Boat House
For five long, post-pandemic years, The Boat House—the restaurant portion of it, at least—remained closed.
The Confluence Park space operated as a wedding venue during this time, and a busy one at that, but one of the city’s premier outdoor dining spaces was missed.
Until it finally reopened last summer.
The space was slated to open sooner, but a plumbing issue forced a full-scale renovation in 2023.
While a reopening was likely just a matter of time at this point, once another prominent waterfront restaurant closed its doors in late 2024, public demand for the restaurant to open back up skyrocketed, according to Boat House general manager Edward
“The phone really started blowing up after Milestone 229 closed, because there really wasn’t a ‘view restaurant,’” he said (614) Magazine last year.
Located at the western edge of Downtown Columbus, The Boat House patio sits at a truly unique spot that overlooks the confluence of the Scioto River and Olentangy River, with plenty of skyline views in the background as well.
Hitting the mark between classy and come-as-you-are, it offers approachable seafood with a culinary twist in the form of Caviar Chips and Dip, Lobster Mac & Cheese, and MisoMarinated Chilean Sea Bass.
Add a wide variety of nautical-themed cocktails that are heavily discounted during their “Golden Hour,” and you’ve got a spot Columbus would have wait five more years for.
from the Boat House.
Barcelona
263 E. Whittier St.
It’s no coincidence that the patios for Barcelona and Lindey’s are widely considered as two of the city’s hottest dining spots and located approximately half a mile apart.
What’s the common denominator? If you said, “German Village,” you’d be right. Now, both of these spots do their own things, and do them particularly well, but the two patios also have a penchant for letting the natural magic of the German Village neighborhood shine.
Barcelona, which is located just north of Schiller Park, leans into the area’s historical appeal through a cloistered patio space with chic lighting and lush vegetation.
According to its website, Barcelona is described as an “authentic global dining experience…Inspired by seaside sangria and a walk on the Ramblas, Barcelona is a culinary fusion of metropolitan chic & Old World European charm.”
Especially considering Barcelona’s focus on serving shareable, tapas-inspired plates, it’s not hard to see how an afternoon or evening on the long-standing eatery’s patio could feel as much like coastal Spain as it does Central Ohio.
“Barcelona’s patio is one of German Village’s best-kept secrets, tucked just beyond the street where ivy-covered walls, soft lighting, and lush greenery create an intimate garden setting,” owner Scott Heimlich said. “Warm, inviting, and quietly transportive, the space feels like a hidden escape in the heart of the city.”
Barcelona’s Langosta Paella with a refreshing Montegave.
Photo by Jen Brown ↓
J. Liu of Dublin
50 W. Bridge St. (Dublin)
A stone’s throw from the iconic Dublin Link bridge, J. Liu’s flagship location is bringing diners Italian and Asian fusion with a historical backdrop.
Located in Historic Dublin, the eatery leans into its backdrop with a unique open-air patio that’s loved by diners throughout Central Ohio.
Anchored by a massive pergola and beautified with a slew of hanging baskets, nearby hedges, and other greenery, the J. Liu patio space feels both anachronistic and contemporary all at once.
Abutting Market Street, diners are eye-level with the lively energy of Historic Dublin, and just a short walk from popular spots like Fox in the Snow, Dublin Village Tavern, and Missing Jimmy’s. In the warmer months, patrons can take an easy stroll over to Riverside Crossing Park to take in the idyllic sights or simply grab some after-dinner exercise.
J. Liu, which operates a second location in Worthington, offers a surprising mix of Italian and Asian entrees, with everything from sushi, poke, and pad Thai to Chicken Parmesan and Pasta Diavolo sharing space on the same menu.
Alqueria
While Lindey’s and Barcelona highlight the brick-lined streets of German Village, Alqueria does the same with Columbus’ bustling University District.
And speaking of Barcelona, Alqueria is owned and operated by executive chefs Jacob Hough and Patrick Marker, who spent nearly a decade at the German Village hotspot before setting their sights on a place of their own.
Located in front of the eatery, Alqueria’s open-air patio allows guests to take in the energy along King Avenue while still providing a neat barrier from the outside world, with a chic black coat of paint and numerous, vibrant planters. Its location in a unique, 100 year-old building brings the atmosphere home.
“Our patio is a cozy, welcoming space designed for everyone to relax, connect, and feel at home—with charming details, comfortable seating, and an inclusive atmosphere that celebrates all guests,” Hough said.
Technically titled Alqueria Farmhouse Kitchen, the eatery offers rustic, farm-to-table fare, known for its fried chicken, Farm House Burger, plus a drink menu full of craft cocktails and more than 30 different whiskies to try.
247 King Ave.
Dynamite Roll from J. Liu of Dublin.
Photo by Evan Frere ↓
Alqueria’s Brussel Sprouts (top) and Burrata & Roasted Pickled Beets. Photo by Jen Brown ↓
Cafe Istanbul
As the cool breeze hits you while you’re seated at a natural wood tabletop overlooking the water below, you may need to pinch yourself. You are, in fact, not seated at a breezy Mediterranean cafe: You’re in Dublin, Ohio.
You can credit Cafe Istanbul’s menu for part of this, as the longstanding brand, which opened its first location in 2001, helped popularize Turkish cuisine throughout Central Ohio. The other part is the patio, located at Cafe Istanbul’s Dublin restaurant overlooking the Scioto River.
Outside of riverfront views, what makes the eatery’s patio so unique is its massive veranda, which provides a roof with retractable segments for days when the weather’s ideal, and open-air windows offering sweeping views of the Scioto.
In addition, the unique Dublin space, which opened in 2012, offers natural wooden tabletops, a “living wall” for backdrop greenery, and tasteful photos of international travel.
Diner favorites—which can also be grabbed at the brand’s Easton storefront—include Steak and Chicken Kebabs, Babaganoush, Baklava, and more. ♦
↑ (From bottom) Cafe Istanbul’s Cheese Pide, Appetizer sampler, and Greek Salad. Photo by Evan Frere
Drinks Jackie O’s On Fourth
Nestled in the heart of Columbus, Jackie O’s On Fourth is indisputably one of the city’s go-to outdoor patios—they even won Best Drinking Patio in our 2026 ColumBEST reader poll.
Part brewery, part all-day hangout, Jackie O’s brings Athensbrewed craft beer into the heart of Downtown Columbus. The patio is the perfect escape; it’s multi-level, smoke-friendly, and built for late nights. The outdoor space has plenty of room, shaded seating, fire pits, and not one but two outdoor bars designed to keep the flow moving even on the busiest nights.
It’s a slice of Appalachia right in the heart of Downtown Columbus.
171 N. 4th St.
Jackie O’s On Fourth guests gather on its rooftop patio. Photo by Aaron Massey ↓
As bar lead Mario puts it, the appeal is as much about the atmosphere as it is the beer. “It’s a big community that’s got a sustainable and environmentally friendly attitude. The patio is HUGE, there’s shelter from the sun, a second floor, fire pits, and two bars outside to enjoy. It’s a great place to chill, and there’s always good music. Dogs are welcome—it’s just a great place!” he said.
That laid-back, community-first energy is exactly what sets Jackie O’s apart and keeps regulars coming back time and again. With brews coming from Athens, it’s a slice of Appalachia right in the heart of Downtown Columbus. →
Mystic Mama, Jackie O’s flagship IPA ↓
Understory
Patrons gather on Understory’s wooded patio for dinner and drinks. Photo courtesy of Understory ↓
To call Understory a hidden gem would be an understatement. Despite being located in the heart of the Old North neighborhood, it literally feels hidden—the patio is tucked in the back of the building and overlooks the wooded Olentangy Trail.
Understory is located inside the former Open Air School. Just minutes from Ohio State’s campus corridor and the Olentangy Trail, the restaurant somehow manages to feel completely removed from the surrounding city—more secluded woodland escape than urban dining destination.
The patio is the centerpiece. Shaded by towering greenery and surrounded by oversized planters, the space feels like you’re sitting in the middle of Hocking Hills rather than Columbus.
The restaurant is tucked in the lower level of the building, with massive windows and a walk-out set of French doors that lead right to the patio. The layered landscaping gives a sense of privacy that’s rare this close to the city center.
The space is dog-friendly—perfect for a fireside chat, live music, birdwatching, or just enjoying a 614 Lager in the shade. The menu is limited, seasonal, and seriously delicious. A sistersite for Wolf’s Ridge Brewing, Understory has custom-made oak foeders for on-site brewing. It’s the kind of secluded spot that balances exclusivity with community. It’s a popular local spot for events (weddings and receptions aren’t uncommon there), or more casual evenings spent playing cards with friends.
2571 Neil Ave.
Seventh Son
1101 N. 4th St.
Located in Italian Village, Seventh Son Brewing Co. is the kind of patio that gives you FOMO when you drive past. Bordering the Short North and Victorian Village, Seventh Son is the meeting point for the multi-neighborhood friend group.
The “assistant manager,” a cat named Horatio, is usually around to monitor the patio and ensure that everyone is having a good time (except mice). Horatio is the inspiration for the Assistant Manager golden ale, but don’t offer to share with him— he is a cat.
Although Seventh Son has a second floor with plenty of seating, the patio is where you want to be. Packed with picnic tables, string lights, and a lively atmosphere, the outdoor space feels equal parts neighborhood hangout and weekend destination. Garage doors open directly onto the patio from the taproom, blending the industrial interior with the energy of 4th Street.
Since opening in 2013, Seventh Son has built a cult following through their lineup of beers brewed on-site; there’s always a healthy mix of menu staples and rotating seasonal releases.
If you weren’t already planning to stop in soon, there’s also regularly rotating food trucks, vintage pop-ups, and tons of community events that keep the patio buzzing well beyond happy hour.
↑ A pair of Seventh Son standards on its Italian Village patio, including The Scientist (in green) and its namesake brew, Seventh Son. Photo courtesy of Seventh Son
CITRUS SURF, LUNA WOLF, AND CREAMSICLE ARE AVAILABLE NOW ON DRAFT AND IN CANS IN THE WOLF’S RIDGE DINING ROOM, TAPROOM, ...AND WHEREVER GREAT BEER IS SOLD!
Land-Grant Brewing Co.
Located just south of Downtown in the Franklinton neighborhood, Land-Grant Brewing Company is one of Columbus’ most popular outdoor spots. The beer garden is a whopping 9,000 square feet with plenty of seating, food trucks, and outdoor games.
Surrounded by the arts district energy of Franklinton and minutes from attractions like COSI, the Scioto Mile, and Downtown’s riverfront, Land-Grant sits at the center of one of Columbus’ most exciting areas.
The patio is where you want to be. It’s built like a community yard—long picnic tables, gravel paths, lawn games, and rotating
food trucks. In warmer months, it becomes a full-scale outdoor campus, buzzing with everything from weekend markets to live music and watch parties.
Inside, the taproom spills directly out into the huge patio through garage doors, with enough TVs to watch Love Island and the Buckeyes.
With an ever-changing array of food trucks, pickleball games, cornhole, pop-up events, and a steady flow of neighborhood activity, Land-Grant has become a Franklinton staple. More than a traditional brewery pitstop, it’s a true outdoor gathering space at the center of an evolving neighborhood.
424 W. Town St.
Land-Grant’s massive patio space covers 9,000 square feet. Photo courtesy of Land-Grant Brewing Co. ↓
Gemüt Biergarten
Tucked away just south of Broad Street in Olde Towne East, you’ll find a slice of Deutschland right here in Columbus. Gemüt Biergarten blends traditional German-style biergarten culture with the creative, community-driven spirit of the East Side.
The space is all about enjoying cold drinks and hot food in good company, preferably on a beautiful patio. That culture is alive and well in Olde Towne East.
Located inside a remodeled firehouse (originally built in 1896) Gemüt is the type of bar where you can set up camp for the entire evening with a board game and a beer flight. The inside is full of warm wood, exposed brick, massive stained-glass windows, and communal tables.
The real star, however, is the massive patio and garden. Lined with communal tables, string lights, and plenty of greenery, the patio is breezy in the summer and warmed in the winter.
Food is plentiful and, like the drinks, very German. Bratwurst, giant Bavarian pretzels, crispy schnitzel, kraut of all varieties, and house-made sausages abound. And the beer is as local as it gets. Gemüt brews many of its lagers and specialty pours on-site, steps away from the sprawling patio. They frequently arrange chill DJs, guided craft nights, trivia (weekly on Wednesdays), and tabletop game nights. ♦
Sun-Thurs 6am-11pm Fri-Sat 6am-1am
620 NORTH HIGH STREET SOULATTHEJOSEPH.COM @SOULATTHEJOSEPH
734 Oak St.
↑ A crisp Gemüt lager paired with a hot pretzel.
Photo by Jen Brown
VASO
Deemed the Best Rooftop Bar in Ohio by Foodie.com, VASO offers an unforgettable outdoor experience. Enjoy breathtaking views of Bridge Park with a group of friends while sipping on uniquely crafted cocktails.
Located above AC Hotel Dublin, VASO curated its atmosphere with the Spanish tradition of shareables, from latenight memories around the fire pits to high-energy brunches complete with a DJ set.
VASO guests are encouraged to gather close around the
tables, peruse the menu, and split plates, enjoying intimate moments on the rooftop. The tapas-style dishes are seasonally crafted by Executive Chef David M. Belknap and feature Spanish and Mediterranean cuisine.
Behind the bar, the drink menu features innovative cocktails and a vast selection of premium spirits and wines complementing the range of flavors the menu has to offer. Try their signature sparkling sangria while picking from assorted charcuterie boards, and bask in the city’s sunset.
6540 Riverside Dr. (Dublin)
VASO’s Korean Fried Chicken, Chana Masala Hummus, Gazpacho Deviled Eggs and Green Goddess Panzanella. Photo by Evan Frere ↓
VASO regularly hosts private dinings, wine tastings, live performances, and more. Guests can rent out the cabana tables for large group events or parties. The rooftop is no stranger to parties full of lip-syncing drag queens and full patio rentals, creating a seamless space for entertainment. →
Goodale Station
Getting married has never looked better. Since its opening in 2019, Goodale Station has built a reputation for hosting weddings, reunions, and other special events. Located in Downtown Columbus on the top floor of The Canopy by Hilton, the stunning city view is surely not one to miss.
With a seasonal menu curated by Chef Jonathan Olson, the dishes feature global influences on Midwest favorites. All menu items include local ingredients from Ohio farmers and artisans which capture hometown nostalgia with contemporary flourish.
Some house favorites include Korean-style Short Rib Gnocchi and Chicken Al Pastor topped with pineapple poblano salsa and crispy plantains.
Goodale also offers half-priced wine on Wednesdays and extended Thursday happy hour, allowing guests to take advantage of the cocktail menu and spend some time with the unique concoctions. Among the 2026 spring bartender’s picks was the Bae Breeze, a (614) Spring Cocktail Competition winner.
From 12 stories up, Goodale Station calls to guests below, encouraging great expectations of the modern restaurant with a Midwestern twist and perfectly encapsulating the feeling of being in Downtown Columbus.
77 E. Nationwide Blvd.
(From left to right) Tip of the Tongue, She’s Blushing, Squidward’s Tiki Island. Photo by Jen Brown ↓
Brass Eye
Brass Eye, located in The Junto Hotel, features panoramic views fit for a founding father, literally. The rooftop’s name is derived from Benjamin Franklin’s The Drinker’s Dictionary, a collection of slang terms for being drunk, including “brass-eyed.”
Franklin’s dictionary motif travels throughout the entire tone of this established bar. Brass Eye, open since June 2023, is inspired by the notion of having fun and not taking life too seriously.
The circular rooftop spot is easily accessible to those dining inside and out. The area also features sizeable fireplaces and comfortable seating options for gatherings after work or a summer celebration.
The weekly events Brass Eye hosts make an average date night seem dull. On the weekends, experience upbeat brunches, midday eats, and cocktails accompanied by rotating DJs. Grab your girlfriends midweek and pick up “Girl Dinner,” a petite three-course meal to savor while sitting in the sun.
Brass Eye’s menu offers a few surf and turf options and small plates for patrons to share. Start off by dipping roasted veggies and sourdough in Manchengo fondue, then pick a main such as the crispy cod served with a lemon aioli, or the Brass Smash & Fries, a classic burger on a challah bun. Cap off the night with a house-favorite cocktail for a perfect ending to a perfect evening.
77 Belle St.
Mezcal Old Fashioned and Espresso Martini.
Photo courtesy of Brass Eye ↓
Astra Rooftop
517 Park St.
Only having been opened for a little under a year, Astra Rooftop has already made its mark among Columbus’ memorable rooftop patios. Nights are lit up from flaming shots (literally), like The Flaming Tomahawk, an Astra signature.
Taking over the former Lumin Sky Bar at the western boundary of the Short North and sitting above the AC Hotel Columbus, Astra Rooftop is not exempt from perfect golden hour views of the city’s skyline.
The bohemian-esque style of the space creates a tropical and free-spirited feel for those who want to experience Columbus through a tourist’s perspective.
Take two hours out of your weekday and book a table for Astra’s happy hour. While enjoying half-priced cocktails, have a moment on the rooftop patio snapping photos in front of the gorgeous view. Come dressed up or casual; Astra welcomes all, whether you’re there for a romantic date night or a lively group gathering.
While the patio seating is first come first served, the indoor seating area is surrounded by glass walls so the views can attract guests from any point of the room.
“The overall playfulness of the rooftop allows guests to leave their stress at the door and engage in community comfort.”
Astra guests snap a selfie while enjoying a Hugo Spirtz.
Photo courtest of Astra Rooftop ↓
Stories on High
Open to the public since 2023, Stories on High rightfully earns its name, not just by delivering storybook-worthy evenings, but literally towering 28 stories over High Street as well. Located in the Hilton Columbus Downtown, guests can enjoy the tallest rooftop restaurant and lounge the city has to offer.
The 360-degree view of the city are captured via two terraces and an indoor glass lounge area. Stories on High produces a sophisticated atmosphere perfect for intimate gatherings or a romantic date night.
“The restaurant reflects a deep pride in the local community.”
404 N. High St.
(From left ) Strawberry Baddie, Don’t Peach About It, Passion Star Martini, Pink Polo Club.
Photo by Steven Rankins ↓
Shishito peppers and edamame topped with lime and togarashi, with a side of spicy Kewpie mayo.
General manager Bill Hardgrove has a passion for the arts, and it shines through at Stories. The rooftop features original artwork from Central Ohio artists, who are regularly highlighted in the Hilton’s local art and culinary tour.
“The restaurant reflects a deep pride in the local community. It’s that creativity that continues to shape Columbus into a nationally recognized destination, and we’re thrilled to be part of it,” said CJ Amadi, director of outlets at Hilton Columbus Downtown. ♦
Photo by Steven Rankins ↓
Best of the Rest
11 additional outdoor drinking and dining spaces
One of the bad things about the Columbus food scene is the sheer number of quality spots to try. Why is this bad? Well, it’s really not, except for the fact that at least a handful of quality outdoor spaces will be left off anyone’s list. We rounded up 11 more of our favorites here. →
↑ Seared Sea Scallops from Hank’s Downtown Columbus location. Photo by Jen Brown
Open BTL
Delaware’s first-ever rooftop patio focuses on good wine that’s still accessible
HillGarten
Entirely outdoor space with German-inspired bites and communal vibes
[‘plas]
Hank’s Seafood Restaurant
SOUR POWER
How an inside joke between siblings became Columbus’ first-ever pickle lemonade brand
By Laura Jones
Photos by Aaron Massey Story Design by Abby Nocera
Last summer, when pickle lemonade was trending hard on social media, a few local entrepreneurs got an idea. Why not create their own unique take on the sweet and sour treat? After all, they knew just the “pickle” that could pull it off.
Their journey really began 20 years ago when Jack Volpi sketched a green Minions-like creature he affectionately called “Mr. Pickles.” At the time, Mr. Pickles was nothing more than an inside joke between Volpi and his sister, Rita. But when Rita and her husband, Eric Brembeck, purchased Studio 35, a Clintonville movie theater, Mr. Pickles became their mascot.
A version of him stares out from the ticket booth and looks down from atop a seating area near the bar. Then there’s the preshow reel called Mr. Pickles Wild Ride. It has spawned a rabid fan base singing his jingle together before films. In short, the little guy grew to be a kind of hometown hero. So why not make him his own drink?
“We started experimenting with the basics in our kitchen and refining it with other people weighing in,” Rita said. “We took some pickle brine, some lemon juice. And I’ve always liked a little bit of carbonation in my lemonade, so we tried sparkling water. That’s how it came to life.” →
COLUMBUS’S #1 PATIO DINING EXPERIENCE
(From left) Eric Brembeck, Jack Volpi, and Rita Volpi, Mr. Pickles Dillicious Lemonade founders ↓
THE DRINK OF THE YEAR
Patrons can purchase Mr. Pickles Lemonade and a Mr. Pickles plushie, with a Mr. Pickles Dillicious Popcorn on the way soon ↓
The trio followed up with some taste tests on National Pickle Day, trying out various levels of brine. After homing in on just the right recipe—balanced, with not too much pickle or sweetness—they partnered with John Lynch at Rambling House Soda to order their first 1,000 cans.
Originally, distribution was localized to the cinemas Rita and Eric own, which include the Grandview Theater and Drafthouse in addition to Studio 35. They also made the drink available at participating stores, at farmers markets, and online. So far, the trio has sold Mr. Pickles Dillicious Lemonade, in its bright yellow cans, as far away as California. The online store also offers gift packs, beanies, and of course, a Mr. Pickles “cuddler,” because he’s so darn cute.
But how does his trademark blend taste?
As Rita described, it’s a perfect tweener mix, with different flavor profiles emerging based on how it’s served. Slushies, available at the theater, bring out a slightly sweeter brain freeze, while over ice, the carbonation lifts the soda quality, and is why the team calls Mr. Pickles Lemonade the “perfect mixer.” One of the best ways to guzzle it is straight from the can, where you get that golden middle ground: pickle, but without the pucker.
And because brine is associated with health, Jack points out the running club that meets at Studio 35 and chugs the pickle lemonade for recovery after a run. There is at least the feeling of doing something a bit healthier than downing your average pop. The uniqueness of that pickle flavor, too, makes you want to go back in for more. Highly drinkable, unique, and with the delightful Mr. Pickles smiling at you from the can, Jack calls it “the drink of the year.”
If it’s mixing you want, their website offers recipes for margaritas and martinis, although Eric says he loves it best with just a little “great tequila.” Pair that with their soon-to-be-offered Mr. Pickles Dillicious Popcorn, along with some other products the trio is dreaming up, and you’ll see why Mr. Pickles isn’t just cute, he’s downright “dillicious.” ♦
Check out Mr. Pickles Lemonade at mrpicklesindustries.com where you can also search for stores carrying it near you. Or stop in to Studio 35 and try a lemonade or pickle popcorn along with your favorite flick.
Matt Mahoney visits Ohio’s first Buc-ee’s to see if the Texas-based rest stop mecca lives up to the hype
CULINARY UNDERCOVER
By Matt Mahoney
Photos by Jen Brown Story Design by Levi Gaidos
Matt Mahoney outside Ohio’s first Buc-ee’s with the brand’s classic 5-gallon bucket in tow →
I. I SAW THE SIGN
As far as I have been able to gather, the signage begins some 184 miles away with a billboard in Wheeling, West Virginia, reading “SIGNS POINT TO BEAVER NUGGETS.”
Another can be found 137 miles away in Cambridge, Ohio, emblazoned with the text “THE BEGINNING OF A BEAUTIFUL FRIENDSHIP.” There’s a chance you may have seen one of these signs yourself around the Columbus area, with the signature beaver displayed above their company logo. BUC-EE’S. Maybe you’ve heard of it?
Buc-ee’s has joined Chick-fil-A as one of the premier food stops with origins in the American South boasting a name that may be difficult to pronounce if you’ve never heard someone say it before.
Prior to this year, as there were no Buc-ee’s in Ohio, I had previously never had the opportunity to see if it lived up to the hype.
Perhaps you may have heard some of this hype, which I’ve seen focused on both the barbecue and the bathrooms. But is there any truth to it? Barreling down I-70 toward Huber Heights, I resolved to find out for myself.
II. LIKE BABYLON RISING FROM THE DESERT
You can’t see much from the highway, but once you make the turn from the off-ramp, it materializes like Babylon rising from the desert. This place is enormous, easily the biggest gas station/travel center I have ever laid eyes on. In terms of footprint, it’s less like a Wawa, more like a Walmart. I park and make my way inside, unprepared for the majesty that lies beyond the threshold of the doors.
In what becomes one of my few strikes against Buc-ee’s, my attention is first drawn to the carving station in the middle of the interior, where the famous barbecue is served. Every time a fresh serving of brisket is brought out, all the employees are required to chant in unison the phrase “fresh brisket on the board,” and they aren’t exactly shy about it either. While this might have been charming the first time I heard it, after hearing it every few minutes throughout my visit, I have to think that something like that “Hot Now” sign from Krispy Kreme would be more appropriate.
Beyond the central barbecue station, I continue to find entire walls covered with dozens of different flavors of beef jerky, nuts and other snack mixes, and enough drinkselections to hydrate, caffeinate, and intoxicate all of Montgomery County. I’m also not sure what the relationship between beloved country icon Dolly Parton and Buc-ee’s is, but based on the number of shirts bearing her likeness, I would have to think there’s something going on there. →
IV. BECOMING A BEAVER BELIEVER
III. BEST BATHROOMS IN THE BUCKEYE STATE
And the bathrooms, oh yes the bathrooms. One thing you may not know about me is that—as a model of efficiency —I have turned my body into a virtually zero-waste machine, making use of every nutrient and calorie I ingest. As such, I do not have use for bathrooms.
With that being said, I understand some of you do make use of these things from time to time, so on my way out I popped in to check things out. As I was told, the bathroom was in fact spotlessly clean,
↑ Matt Mahoney, intoxicated by the aroma of a Beaver Nugget-scented candle
The staff was lovely, and the premises spotless, but we’ve got to talk about where Buc-ee’s really punches above its weight: the food. I gathered a selection of the best Buc-ee’s has to offer, and here’s what I found:
THREE MEAT SANDWICH
Again, we value efficiency here, and so rather than opting for three separate sandwiches to sample the barbecue, I instead purchased the Three Meat Sandwich, essentially a mountain of sliced smoked turkey, smoked sausage, and chopped brisket. It’s unfortunate that three different animals had to die to provide me with this sandwich, but this thing is delicious.
TEXAS CHEESESTEAK BURRITO
People go nuts about this one online, and after taking a few bites, I can certainly see why. Picture your normal Philly with steak, cheese, peppers, and onions and then transmogrify the form factor into a burrito. This just may be my favorite bite of the day.
SAUSAGE ON A STICK
The name says it all when it comes to this utilitarian treat. Great for one-hand snacking when you really need to get back on the road.
BEAVER NUGGETS
I bought these on a lead from some kids, and they did not disappoint. Beaver Nuggets are a sort of corn-pop treat coated in caramelized sugar. Simple, but incredibly addictive.
BUC-EE’S FUDGE
As if the nuggets weren’t enough, I also opted for a few flavors of Buc-ee’s famous fudge as an indulgence. Chocolate peanut butter, key lime pie, salted caramel, cookies and cream, the options are nearly endless. It’s decadent, and a bit heavy, but this fudge is an absolute killer for a few quick sweet bites when you need it.
If you’ve got an excuse to be in the Dayton area, I highly recommend giving Buc-ee’s a try. I’m hoping to find myself out in that direction soon, although maybe that’s just the budding Beaver Nugget addiction talking. A hot meal and a clean bathroom can be hard to come by on a long journey, and so, if you do pass one anywhere out there, I’d recommend checking things out. Maybe then you too can become a Beaver Believer. ♦
ridiculously so for a business with Buc-ee’s level of traffic. Those who enjoy a degree of privacy may appreciate the stalls, which resemble individual rooms. No peeking through the cracks or under the door to ascertain if a stall is in use either, as they have a light outside that you can activate to indicate occupancy. Likewise, those who make use of urinals will find themselves enjoying a superior degree of privacy, with floor-to-ceiling walls in front and on both sides.
↑ Matt Mahoney digging into Buc-ee’s Beaver Chips
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