The Lantern - October 25 2016

Tuesday, October 25, 2016

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@LanternArtsLife

Year 136, Issue No. 55

BUCKEYE BITES

Buckeye Donuts

p. 2

The High Street staple has been making doughnuts for 50 years and was named one of the most iconic college restaurants in America.

HANNAH HERNER Arts&Life Editor herner.12@osu.edu A daily caffeinated beverage, or four, is a routine for many students. And it might not be that bad for one’s health.

Mary Kay Pohlschneider, instructor of the caffeine science online course, said there are benefits to caffeine. It pushes adrenaline and increases heart rate, which helps with blood flow.

She cited the recommended limit as about 400 milligrams a day. According to the Mayo Clinic, a regular 8-ounce cup of coffee has 95 to 200 mg of caffeine, and a shot of espresso has 47 to 75 mg. Black tea has 14 to 70 mg, green tea has 24 to 45 mg and a can of Monster Energy drink has 160 mg.

As part of the class, students track their caffeine consumption for five days and try to abstain for two days. Pohlschneider said she was surprised by the number of students who say they do not consume caffeine, but CAFFEINE CONTINUES ON 3

Around the World

p. 4

From Chinese, to Greek and Italian, get the low-down on some of the best bites from around the world.

Mobile Eats

Best of p. 9

Campus-area food trucks offer run the culinary gamut and offer quickly-prepared foods for when you’re on the go.

Is caffeine that bad?

CAMERON CARR | LANTERN REPORTER

Janele Bayless, wellness coordinator for the Office of Student Life, recommended students consume no more than 300 milligrams of caffeine each day.

p. 12 The Columbus culinary scene offers a no shortage of options for brunch, lunch and dinner.

STAFF PICKS

Lantern staff and reporters give their takes on the best spots around Columbus for things like Mexican food, healthy food, coffee and date nights.

2 | Buckeye Bites | Tuesday, October 25, 2016

Things change, Buckeye Donuts remains the same OLIVIA BALCERZAK For The Lantern balcerzak.13@osu.edu

John Stefanek has been going to Buckeye Donuts every day since 1969.

“I saw this doughnut shop and I thought, ‘Oh, boy!’ and I’ve been coming here ever since,” Stefanek said. He sits in the same chair he first did 47 years ago.

Just like many alumni, Stefanek has watched campus evolve over the years.

As High Street renovates to fit modern consumer preferences, the restaurant, which has been family-owned for three generations, remains and serves the same doughnut recipe since its opening in 1969.

This month, the restaurant trade magazine QSR named the restaurant, located at 1998 N. High St., one of the top 10 most iconic college restaurants in America.

Set up like an old-fashioned diner, with black and white pictures decorating the flier-filled walls, the U-shaped stool setup of Buckeye Donuts is one that owner Jimmy Barouxis said invokes a unique sense of community different from the one-party-per table setup.

“When local bars and restaurants form a deep history on cam-

pus, they become a part of the experience and a rite of passage,” Aubre Andrus, author of the QSR article, said in an e-mail.

David Kellough, the University District’s unofficial resident historian, said he sees the value in traditions like Buckeye Donuts.

“On a football Saturday, you see alumni lined up outside with their young kids, introducing them to the place they used to go 10, 20 or 30 years ago,” Kellough said in an email. “It was something that mattered enough to them that they want to go back, and they want to share it.”

Former Ohio State football coach Woody Hayes was one of those alumni who frequented Buckeye Donuts.

“I didn’t know who the guy was,” said Toula Barouxis, mother of current owner Jimmy Barouxis and server at the time. “(He ordered a) peanut cake donut and coffee with cream three days a week.”

Once when Toula Barouxis was on her break, a regular customer who she only knew by face asked for her. Her husband later told her that she had been serving Woody Hayes.

Jimmy Barouxis said he has also seen his fair share of celebrities pass through Buckeye Donuts.

He is able to point to the exact

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STAFF PICK:

BEST DESSERT “Graeter’s and Jeni’s — These stores are so different, I think there are times I want each of them, and they can peacefully coexist. Can’t we all just get along?”

Jay Panandiker | Copy Chief | @JayPanandiker

“Chocoholique - No contest. They have wonderful cakes and pastries, great selection of chocolates and drinks, too.”

Alexa Mavrogianis | Photo Editor | @alexaalyse

OLIVIA BALCERZAK | FOR THE LANTERN

Jon Stefanek has been going to Buckeye Donuts daily since 1969. seats where celebrities, including Prince, have sat. More recent famous guests include members of the Black Keys and the Arctic Monkeys.

While many celebrities have walked through Buckeye Donuts’ doors over the years, Jimmy Barouxis said it is the restaurant’s history that matters.

“There’s this legacy of not just multiple generations of owners, but multiple generations of customers,” said Nicholas Dekker, OSU alumni and author of the blog, “Breakfast with Nick.”

Dekker has taken multiple people on restaurant tours and said he is sure to stop at Buckeye Donuts to appreciate the old-fashioned

“Cap City Fine Diner and Bar has a banana bread pudding that should be illegal.”

Regina Squeri | Assistant Arts&Life editor | @ginasqueri

“I dream of the strawberry cake at Belle’s Bread.”

Sallee Ann Ruibal | Editor in Chief | @salleeannruibal

“Buckeye Donuts — It’s in the name for goodness sakes!”

Nick Roll | Campus Editor | @_stopdropnroll_

“Graeter’s — Their whipped cream is an absolute ASSET to the already great ice cream.”

Mason Swires | Assistant Photo Editor | @MasonKnows

“Gigi’s Cupcakes — If the term ‘gourmet cupcakes’ needed a definition, Gigi’s would be that definition.”

Nick McWilliams | Sports Editor | @NickM_OSU

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CAFFEINE FROM 1

still take the course. However, most of them consume caffeine regularly.

“For the most part people said ‘Yeah, I consume a lot, but I’m okay with that,’” Pohlschneider said.

People can build up a tolerance to caffeine, but cannot technically get addicted to it, Pohlschneider said. Caffeine blocks adenosine receptors in the brain, which tell us we need to rest. With frequent caffeine consumption, the body creates more receptors over time, causing a need for more caffeine to achieve the same level of energy. While there are physical withdrawal effects, caffeine doesn’t light up the certain points on the brain to constitute a clinical definition of addiction, she said.

“Yes, we do have some physical addiction properties,” Pohlschneider said. “Anybody that drinks a lot of caffeine, and then stops, can DONUTS FROM 2

culture.

Jimmy Barouxis said he is proud of the history surrounding Buckeye Donuts. “(The stools are) the original stools from 1969,” Jimmy Barouxis said. “Millions have sat on these stools. All kinds of people.

All faces of life.”

However, he said remaining the same on a street that is constantly changing has not been easy.

While Jimmy Barouxis said the line stretched out the door in the 1970s, the switch that many people made from donuts to bagels in

Tuesday, October 25, 2016 | Buckeye Bites | 3

tell you about the headaches and grumpiness.”

Janele Bayless, registered dietitian and wellness coordinator for the Office of Student Life, said she recommends limiting caffeine intake to 200 to 300 milligrams a day. She said anything more than that can make students feel jittery and, depending on how late in the day they have it, have trouble sleeping well.

Pohlschneider said tea and coffee are better choices than soda, energy drinks or pills. Tea and coffee have antioxidants, while soda and energy drinks tend to have a high amount of sugar.

She sees caffeine pills as especially dangerous because a person could easily take too many without immediately recognizing the effects. Just like with shots of alcohol, it is easy to overdo it by taking too many in a short period of time, she said.

“Overall I think caffeine is not harmful, that everybody is going to act a little differently to it,” Pohlschneider said. “The biggest thing that I would tell people is, pay attention to the way your body reacts to it.”

Bayless said a more holistic approach is important to maintaining energy levels, like getting enough water and food throughout the day. Exercising can help boost energy levels and ensure a good night’s sleep, she said.

“It’s not that people can’t have a caffeinated drink, I would just recommend limiting the amount and making sure they’re looking at the holistic picture of health and well-being, of making sure they’re getting enough sleep and physical activity and nourishment,” she said.

the 1990s took significant business from Buckeye Donuts. Jimmy Barouxis said the addition of a kitchen and gyros to the menu in 2002 helped business rebound, and Buckeye Donuts has since been in a good place.

“The odds of this place making it from all of the ups and downs of everything, we are like the statistical anomaly,” Jimmy Barouxis said.

While Buckeye Donuts has received offers to be bought out by other companies — as recently as Oct. 19 — the family does not see

any sum of money worth trading for their legacy.

“In a way it’s like a museum,” he said. “We’re going to be the last business standing.”

STAFF PICK:

BEST COFFEE “Buckeye Donuts — Sorry was the question cheapest or best? My answer stands, regardless.”

Nick Roll | Campus Editor | @_stopdropnroll_

“Dunkin’ Donuts — Beat seasonal blends, flavors and doughnuts.”

Mason Swires | Assistant Photo Editor | @MasonKnows

“Coffee Underground — Great location, quiet enough to study and has lots of things to do when you’re with friends.”

Jose Lacar | Design Editor | @JL_Lacar

“When I want real coffee, Cup O Joe or Staufs. When I want to jump on a sugar and caffeine rollercoaster, Dunkin’ Donuts (affectionately referred to as Dunkies).”

Sallee Ann Ruibal | Editor in Chief | @salleeannruibal

“The Roosevelt — Great environment, you can hang out or do work. Also the proceeds go to a good cause!”

@hannah_herner

Alexa Mavrogianis | Photo Editor | @alexaalyse

“Kafe Kerouac — I don’t drink coffee, but this is my favorite coffee shop hangout spot.”

Cameron Carr | Lantern reporter

“Mission Coffee (in the Short North) — They roast their own coffee, have a ton of different types, and a giant garage door window they keep open on nice-weather days.”

Jay Panandiker | Copy Chief | @JayPanandiker

“I don’t drink coffee, but if I did I’d probably go to Fox In the Snow because I’m hipster trash and the fact that they have no Wi-Fi speaks to me.”

Hannah Herner | Arts&Life Editor | @hannah_herner

PLEASE

RECYCLE

The happiest hours around Columbus KATHLEEN SENGE Lantern reporter senge.1@osu.edu

Monday

Tuesday

Wednesday

Condado Tacos 1227 N. High St. and 132 S. High St.

Mad Mex | 1542 N. High St.

4th Street Bar & Grill | 1810 N. 4th St.

Happy hour is arguably the best thing to ever happen to college students. We love our food and alcohol and we hate spending money — because we don’t have it. Plenty of restaurants and bars around campus offer happy hours, making it possible for us to indulge despite our unstable financial situations.

Condado Tacos, a lively restaurant where guests can build their own tacos, offers half-price margaritas and $1-off tacos, which start at just $3, from 4 to 7 p.m.

Monday through Friday. The special only applies in the bar area of the restaurant.

Happy Hora at Mad Mex is every day from 4:30 to 6:30 p.m. All drafts and bone-in wings are half off along with $5 16-ounce and $3 12-ounce margaritas.

The restaurant also offers “Student Halfsies” Monday through Thursday from 2 to 4 p.m. and from 11 p.m. to 1 a.m.

Fourth Street has half-price drinks from 3 to 9 p.m. and half-price appetizers on Monday through Friday from 3 to 7 p.m.

On Wednesday, the bar has half-price appetizers until the bar closes at 2 a.m., and there also are $2 wells and $3 bombs.

The pub has a patio and plenty of TVs for showing sporting events.

Thursday

Friday

Saturday

Sunday

Ugly Tuna Saloona 1546 N. High St.

World of Beer | 1568 N. High St.

Cazuela’s Grill | 2247 N. High St.

Ethyl and Tank | 19 E. 13th Ave.

Located at the Gateway, World of Beer has an extended happy hour on Fridays.

From 11 a.m. to 8 p.m. Deals include $4 draft beer, $5 appetizers and $6 wine and cocktails. Happy hour is 3 to 8 p.m. Monday through Thursday. The restaurant is casual but serves high quality food and drinks.

From 2 to 6 p.m. and again from 10 to 11 p.m., Cazuela’s serves up half-price appetizers, large margaritas for $5.50 and flavored margaritas for $6.50. Cazuela’s festive patio makes it the perfect place to kick back and enjoy the afternoon. The deals are offered daily.

Weekend Brunch at Ethyl and Tank is from 8:00 a.m. to 2:00 p.m. every Saturday and Sunday. It includes an expanded breakfast menu and a self-serve BloodyMary bar. Starting at 2 p.m., pitchers and glasses of wine are 25 percent off and all other drinks are half off.

Happy hour is from 3 to 8 p.m. daily. Deals include $4 nachos and 50-cent wings, as well as deals on Budweiser and Bud Light drafts and well, or pitcher, drinks. Ugly Tuna Saloona is an upbeat bar with live music every night.

COURTESY OF TNS

4 | Buckeye Bites | Tuesday, October 25, 2016

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Authentic Chinese is hard to find, but worth a try YINI LIU Lantern reporter liu.4194@osu.edu When eating out, Chinese restaurants might be a good place to consider. Chinese food is many people’s favorite, but a lot of restaurants fail to provide authentic Chinese food. These restaurants modified the food to appeal to an American taste. If you are looking for real Chinese cuisine, here are two options that will cater to your needs.

Moy’s Chinese Restaurant 1994 N. High St. Moy’s is located right across from North Campus, and for those who prefer mild tastes, this is your place. Moy’s provides Cantonese cuisine, a well-known traditional type of food in Chinese history.

In a wide array of dishes, one of them that stands out is Char Siu, which is BBQ roast pork. Pickled by garlic and sweet malt and seasoned with soy sauce, salt, sugar and cooking liquor Char Siu has a taste that is sweet, tender and juicy.

Another standout is the Hong Kong-style wonton noodle soup.

Wontons look like dumplings and combine various filling ingredients in a thin wrapper. The fillings can be pork, chicken, shrimp, fish, mushrooms or vegetables. Topped with green onion and sesame oil, Wonton noodle soup is quite palatable and would be a good choice for dim sum or a midnight snack for work late.

STAFF PICK:

BEST ASIAN “Joy’s Village — Underground and authentic” Cameron Carr | Lantern reporter “Pho Asian Noodle — Don’t let the fact it’s definitely inside an old Taco Bell dissuade you, the General Tso chicken and Lo Mein are worth it.”

Jay Panandiker | Copy Chief | @JayPanandiker “Restaurant Silla on Henderson Road is a bit of a trip, but I can’t say I’ve had better Korean or Japanese food in Columbus for the price.”

Robert Scarpinito | Managing Editor for Design | @Pinoptimist “Joy’s Village — It’s super low-key, affordable, and a dope underground atmosphere.”

Jose Luis Lacar | Design Editor | @JL_Lacar

YINI LIU | LANTERN REPORTER

Chinese restaurants are common, but not all of them serve authentic dishes.

Other good choices would be roast duck, shrimp with scrambled egg and curry fish balls.

China Bistro 4052 Presidential Parkway, Powell, Ohio If you have a vehicle and can go farther from campus, China Bistro is a worthwhile choice. It is a small place with only three to four tables and is always booked and people need to reserve seating hours ahead to have a spot.

China Bistro provides authentic Northeastern Chinese food, a type of food that serves as a staple of Chinese food. Different from Cantonese food, northeastern food is simple and economical.

My first recommendation is the double-cooked pork slices, made from combined tenderloins and eggs. This classic dish has a long history and was created during

the Qing dynasty for kings to welcome foreign guests. With a taste of sour and sweet, double-cooked pork slices is crispy outside and tender inside.

Besides double cooked pork slices, fried eggplant, potato and green pepper is another a frequently ordered dish. This conventional, well-known Northeastern dish combines the most commonly grown vegetables in China. Simple and nutritious, fried eggplant, potato and green pepper is a perfect choice for vegetarians and a good option for an appetizer.

My other recommendations are the marinated ribs, which are braised spare ribs in brown sauce.

Braised pork with vermicelli and General Tso’s chicken would also be good to try.

Italian tradition lives on in cooking REGINA SQUERI Assistant Arts&Life Editor squeri.7@osu.edu In a small ranch house in a suburb of Cincinnati, my great-grandparents would have all their children and grandchildren for dinner every Sunday.

Now someone else lives in that house, and my great-grandmother’s garden is gone.

I never got to meet her, but I have a lot of stories from my dad. My great-grandmother, Laura Longinatti Squeri, immigrated from the province of Genoa in Northern Italy to Cincinnati where she met her husband in 1918. My dad would tell me about her amazing recipes and cooking, and how she made everything by hand. Her ravioli dish was one of her most memorable. “Nonna,” as her grandchildren called her, made and cured her own pasta, and then cut out and stuffed each individual ravioli piece. The entire process took two days.

A large portion of my childhood and adolescence was spent watching my relatives cook, and

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COURTESY OF REGINA SQUERI | ASSISTANT ARTS EDITOR

Antonio Delacave and Elizabetta Mormillio Delacave with baby Tony. Regina Squeri’s great-great-grandparents, who immigrated to the United States from the province of Genoa, Italy. The photo was taken in 1938. they were always happy to teach and explain what they were doing to me. My grandmother Joan has made some of the best meals of my life, and I am not just saying that because I’m biased. She once told me that when she got married she “didn’t even know how to boil water,” and that she learned everything she knows about cooking from her mother-in-law, my great-grandma Laura.

Food, as one can probably

guess, is greatly important to Italians. But it isn’t just food in general, it’s our food, our recipes that have been preserved and handed down for generations.

About 10 years ago, one of my cousins got married and, as a wedding gift, my grandmother and other relatives put together a notebook containing all of our family’s recipes. About 80 in total, a majority of these recipes span from more than a century ago to

“No. 1 Chinese (RIP) — I once took a girl on a date to No. 1; she had no business going on a date with me, but No. 1 was there to help me out.”

Nick Roll | Campus Editor | @_stopdropnroll_ “Tensuke Market has great udon and high-quality sashimi that I adore.”

Sallee Ann Ruibal | Editor in Chief | @SalleeAnnRuibal “Diaspora and its wonderful lunch specials.”

Regina Squeri | Assistant Arts&Life Editor | @ginasqueri “Panda Express — The chow mein noodles are stellar and the beef entrees are A1.”

Mason Swires | Assistant Photo Editor | @MasonKnows

my ancestors in Italy.

And now, without further ado, here are two recipes from that notebook.

Rosemary Garlic Chicken, my grandmother Joan’s recipe.

Ingredients for the marinade: ½ cup of olive oil, ½ cup of butter, 3 crushed cloves of garlic, teaspoon of crushed rosemary, and a few pinches of salt and pepper.

Mix marinade ingredients. Put 2 to 3 pounds of chicken pieces or quarters in a pan, cover with marinade. Saute chicken in pan until browned, then add ½ cup sherry wine, or dry white wine.

Cover pan and cook on low-medium for 20 to 30 minutes. Add more butter or wine as necessary.

Authentic Italian Meatballs, my great-grandmother Butler (Joan’s mother)’s recipe.

Ingredients: 3 lbs ground chuck, 3 eggs, 5 slices of grated 2-day-old Italian bread, teaspoon of garlic powder, ¼ cup of parmesan cheese (or more if you want), pinch of salt and pepper, and 1 tablespoon of parsley flakes.

Mix ingredients together in a bowl and form the meatballs.

Brown the meatballs in a skillet with olive oil. Once browned, drain olive oil from meatballs with a paper towel. Add meatballs to a pot of pasta sauce and simmer for 4 ½ to 5 hours, stirring occasionally.

Make sure to cook these recipes with people you love.

@ginasqueri

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6 | Buckeye Bites | Tuesday, October 25, 2016

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Guide to Greek grub

ELIZABETH TZAGOURNIS | LANTERN REPORTER

A traditional Greek dish of stuffed tomato, pastitsio and lemon potato.

ELIZABETH TZAGOURNIS Lantern reporter tzagournis.24@osu.edu I internally cringe while writing my headline and referring to the heavenly delight that is Greek food, as grub. Yet most students are only introduced to my country’s cuisine through the famous street meat outside Midway on High or Park Street Cantina. The enticing scent is enough to draw any college student out from the dark bars in their heavy state of intoxication.

However, as a Greek-American, I am here to strike some wisdom into the minds of all who still mispronounce gyro. PSA: it’s pronounced “yi-ro.”

The great thing about Greek food is that, no matter what, there really is something for everyone. For the vegetarians, we have the lovely tiropita and spanakopita. These filo-wrapped triangles are filled with feta cheese or spinach and are the perfect complement to a meal. Serve as an appetizer, side dish or have one as a snack. I promise, you will be coming back for more.

For the lasagna fans, the Greeks have something even better. Pastitsio is a creamy and cheesy baked pasta dish with beef and lamb and a special sauce called béchamel.

The combination is completely satisfying and guaranteed to keep you full. Lemon potatoes baked with fresh lemon juice are often served on the side, as is the case with

my recent pastitsio dish in Astoria, Queens, also know as New York City’s Greek town.

A traditional meal begins with a Greek salad that includes fresh cucumbers, tomatoes, green peppers, red onions, Kalamata olives and feta cheese. The dressing is always light and perfectly complements the salad. The combination of oregano, lemon juice, olive oil and pepper is part of what makes a salad a Greek salad.

Another well-loved dish that contains both fruit and meat is yemista. Yemista, stuffed tomatoes or peppers, is a flavorful and refreshing meal that offers a delicious blend of the tomato or pepper stuffed with either ground beef or lamb or rice and herbs.

The Mediterranean diet is one that includes a healthy balance of fruits and vegetables, along with meat dishes. Although Greek food may not always be the healthiest of options, my Papou (grandfather) always

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reminds me of the classic Mediterranean mentality: “everything in moderation.”

Fresh food that is well prepared should be indulged in and enjoyed, regardless of how healthy it is. One of the most cherished aspects of my trip to Greece was the local cuisine — natural, quality food that was both tasty and fully satisfying.

Ethnic food can put you outside your comfort zone, but I encourage anyone who has had a bite of a late-night gyro to venture into a Greek or Mediterranean restaurant and order something you have never tried or that I mentioned in this article. Trust me, your taste buds will thank you.

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STAFF PICK:

BEST PIZZA “Hounddog’s Three Degree Pizza blew me away the first time I had it. They’re a bit on the pricy side as far as pizza goes, but it’s nice to treat yourself once in a while.”

Robert Scarpinito | Managing Editor for Design | @Pinoptimist “Adriatico’s — Fast, cheap and a variety of things to order.”

Mason Swires | Assistant Photo Editor | @MasonKnows “Bono’s Pizza — Located in an out-of-the-way apartment complex situated between West Fifth Avenue and Fred Beekman Park, Bono’s is the best pizza you’ve never heard of.”

Nick Roll | Campus Editor | @_stopdropnroll_ “Adriatico’s — Can’t get much better than this. Order a Buckeye Pizza and you won’t be disappointed.”

Nick McWilliams | Sports Editor | @NickM_OSU

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8 | Buckeye Bites | Tuesday, October 25, 2016

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Microwave-ready French toast makes simple, filling breakfast LINDSEY CAPRITTA Lantern reporter capritta.3@osu.edu Breakfast is the most important meal of the day, but too often students are forced to go without a fulfilling breakfast. Luckily there is one treat that is quick, warm, filling and can be made with items you probably already have on hand. This French toast recipe can be made in mere minutes with only a mug and a microwave — perfect for students living in a residence hall.

Microwave-ready French toast 1-2 pieces of sliced bread Butter 1 egg 3 tablespoons milk Optional: Cinnamon Vanilla extract Syrup Take the bread and cut into cubes. Any type of bread will do. I used the wheat bread that I happened to have on hand.

Butter the inside of a mug and pile the bread in it.

In a separate cup add the egg and the milk. You can add in a dash of cinnamon or a drop of vanilla for flavor here. Stir the liquid mixture with a fork.

LINDSEY CAPRITTA | LANTERN REPORTER

Dorm French toast is microwaved for one minute.

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Pour the mixture over the bread. Let it sit for a moment so it can soak.

Put your mug in the microwave for one minute. If you need to cook it for longer, do so in increments of 10 seconds.

Apply syrup and enjoy!

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STAFF PICK:

BEST MEXICAN “El Vaquero — It’s across the Olentangy River but worth the drive. It’s my version of a vacation to Mexico.”

Nick Roll | Campus Editor | @_stopdropnroll_ “Condado — Best Taco Tuesdays and flavors for margaritas” Mason Swires | Assistant Photo Editor | @MasonKnows

“Cazuela’s — I love all Mexican, but nowhere else on campus combines such great food with such great atmosphere. Plus it’s nostalgic for me because it’s the first place I ever drank with my mom.”

Kathleen Senge | Lantern reporter “Abuelo’s — Might be a chain restaurant but it still is great food.”

Nick McWilliams | Sports Editor | @NickM_OSU “Los Guachos has the best, most authentic tacos.”

Sallee Ann Ruibal | Editor in Chief | @salleeannruibal “Balboa — It’s a bit of a drive from campus, but it has tacos, a patio and a giant statue of a cow (what else do you need?).”

Jay Panandiker | Copy Chief | @JayPanandiker “Mad Mex has the best quesadillas and the most festive atmosphere.”

Hannah Herner | Arts&Life Editor | @hannah_herner “Exotic Latino Grill — It’s more Colombian than Mexican, but $5 burritos that are better than Chipotle. It’s a gem.”

Cameron Carr | Lantern reporter

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Tuesday, October 25, 2016 | Buckeye Bites | 9

Food trucks offer grub on the go CAMERON CARR Lantern reporter carr.613@osu.edu To avoid long lines at Raising Cane’s, Chipotle or even the dining halls, a food truck could be the perfect change of pace.

Columbus hosts a number of food trucks that can be found Downtown, or at festivals and events. While many trucks favor those locations distant from campus, trucks set up shop nearby as well.

Tatoheads The Tatoheads food truck lives up to its name, serving up a potato-based menu.

The truck parks at 2598 N. High St. and is open Monday through Saturday from 6:30 p.m. to 2:30 a.m.

The location puts Tatoheads conveniently across the street from the Old North Arcade and within one block of music venues Ace of Cups and Spacebar.

Menu items include variations on potatoes, such as sweet potatoes and tater tots, with options including wraps and loaded potatoes.

Owner Daniel McCarthy cited “The Thing” as one of the most popular menu items. He described it as a combination of chorizo, mozzarella and potato in a deepfried tortilla.

“People are really digging ‘The Thing,’” McCarthy said.

Thyme and Change Thyme and Change directly reaches stu-

dents on campus. The truck parks near the corner of Neil Avenue and Annie and John Glenn Avenue on weekdays from 10:30 a.m. to 3 p.m. Monday through Friday.

Unlike local trucks, Thyme and Change accepts the Ohio State meal plan.

The menu changes each day of the week, varying between Southern BBQ, pierogis, Korean BBQ, gyros and hot dogs.

Kathy Grant, campus dining services operations manager, said customers appreciate the variety, but there are still menu favorites.

“Let me tell you, we sell a lot of grilled cheeses,” Grant said. “Nothing beats a grilled cheese.”

Al Tubasee Street At the corner of High and Hudson streets, Al Tubasee Street offers authentic Greek cuisine.

Owner Yaser Al Mubaslap runs the truck on his own. Al Mubaslap said he opens the truck around noon and closes around 3 a.m., but the hours serve as rough guidelines rather than strict rules.

The menu includes gyros, falafel, hummus and other Mediterranean and Greek items. Al Mubaslap said the hummus and falafel are two standout items.

He said the truck never moves to other locations to maintain consistency.

“Everybody knows I am here,” Al Mubaslap said. “I don’t want anyone to have to look for me.”

CAMERON CARR | LANTERN REPORTER

Nick Li, a third-year in chemistry, and Brett Fowler, a first-year in biochemistry, outside the Thyme and Change food truck.

Best delivery in Columbus SALLEE ANN RUIBAL Editor in Chief ruibal.1@osu.edu GrubHub, OrderUp and EatStreet These three are the standbys for any hankering one might have for popular off-campus eats such as Apollo’s, Chop Shop and Curry & Hurry. Delivery fees are consistent across the three delivery services for any given restaurant are consistent. An added benefit of OrderUp, however, is the ability to track the delivery progress, so one knows exactly when to set the table.

UberEats and Postmates UberEats and Postmates are almost a more premium delivery service, offering delivery from sit-down restaurants that previously weren’t part of the delivery scene.

This includes Short North restaurants such as Basil, Marcella’s and Northstar Cafe.

Pints of Jeni’s and Graeter’s ice cream can also be delivered straight to your door courtesy of these services. In addition, Postmates has a “general store,” which delivers student essentials such as pens, printer paper and cold medicine. UberEats was, however, much more enjoyable when Columbus was just a test market and the delivery fee was waived.

Tapingo Tapingo might be known more for pre-ordering or delivering on-campus eats such as

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Oxley’s by the Numbers or Sloopy’s Diner, but the app also offers delivery for a small selection of off-campus eateries such as Pita Pit and Cluck-A-Doodle-Doo. Amazon Prime Now Amazon’s delivery service doesn’t include restaurants in the Columbus area for now, but it will deliver groceries and other

household items — from vitamins to video games — within two hours. Amazon Prime, LLC has also submitted applications to the Division of Liquor Control, which will allow them to deliver beer and wine.

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10 | Buckeye Bites | Tuesday, October 25, 2016

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Alumnus brings a new taste to Columbus with Hai Poké food truck ADREIENNE SANTOS For the Lantern santos.124@osu.edu After earning a marketing degree at the Fisher College of Business in 2014, Nile Woodson put his knowledge to the test.

Throughout his undergrad years, Woodson worked as a server and soon realized had a passion for creating experiences that went beyond serving a good meal.

In the fall of 2015, Woodson started Hai Poké, a food truck that serves Hawaiian island-inspired street food, something he said Columbus has never seen before. The main dish served is poké, which is a raw fish bowl served over rice, similar to a sushi roll. Customers can choose from tofu, veggies, tuna or salmon to add to their bowl. Woodson said he wanted to keep the menu small, fresh and simple, with only nine items.

Woodson got the idea to bring poké to Columbus after spending some time in California, where he grew a liking to the dish. Once back in Columbus, he realized it

was something the city didn’t offer. With Columbus being such a growing city, owners Woodson and Mico Cordero said they wanted to educate the community and bring something new to the place they call home.

In the summer of 2015, Woodson sought help to get the business started up. He brought the idea to roomate and friend Cordero, who had originally intended to stay in Columbus for just a few months, but decided to stay and make Hai Poké a reality “It’s important for people to try new things, and poké is really delicious. It’s fresh and fast,” Woodson said. “We are committed to keeping Columbus on trend.”

“Hai” is a Japanese word for yes, so the literal meaning of the truck’s name is “Yes Poké!” The owners also said they wanted to stay true to their roots and incorporate the homonym for High Street into the name, the place where they lived and started the business.

The Hai Poké food truck can be found in locations all over the

city. The truck is parked at Zauber Brewery on Sundays, and stops at different locations at the Ohio State medical campus during lunch hours on weekdays. In addition to the food truck, Hai Poké is also known for its many kitchen takeovers. The dish is served during lunch hours downtown at Pure Pressed Juice, and for dinner at Odd Fellows in the Short North. The food truck’s location is regularly updated on its Twitter account.

In the truck’s year of business, Cordero said he’s learned a lot about running a business.

“I’ve learned that it is OK to ask questions and learn,” Cordero said. “Columbus is very supportive.”

The timeline for expanding the business includes the goal of a brick-and-mortar location by spring 2017 and a second location by the end of 2017.

“It’s really important to show people that we are committed to the vision,” Cordero said. “It’s so easy for people to question us because we are 25 (years old).”

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STAFF PICK:

BEST HEALTHY FOOD “I love Northstar and especially the veggie burger. I go there and imagine what it’s like to be 30 and have more disposable income.”

Hannah Herner | Arts&Life Editor | @hannah_herner “Northstar Café - It’s like the Whole Foods of Columbus restaurants, healthy with a price to match.”

Cameron Carr | Lantern reporter “Northstar Café - Can’t for sure say it’s super healthy, but the wraps taste good and look healthy and isn’t that what really matters.”

Jay Panandiker | Copy Chief | @JayPanandiker “Alchemy — everything they make is fresh.”

Alexa Mavrogianis | Photo Editor | @alexaalyse “Acre, ‘cause it’s Northstar on a budget.”

Sallee Ann Ruibal | Editor in Chief | @salleeannruibal “Acre Farm-To-Table - Fresh and tasty.”

Nick McWilliams | Sports Editor | @NickM_OSU “Giant Eagle Market District - They have a huge selection of healthy choices and a great salad bar.”

Mason Swires | Assistant Photo Editor | @MasonKnows “Buckeye Donuts — The falafel is vegetarian (as are the doughnuts).”

Nick Roll | Campus Editor | @_stopdropnroll_

MORE ON OUR WEBSITE COURTESY OF MICO CORDERO AND NILE WOODSON

The Hai Poké food truck in the Short North. The truck makes stops around campus and Columbus.

BRUNCH FROM 12

make a reservation, at least days in advance, if you want to eat at one of Columbus’ best craft breweries.

Wolf’s Ridge’s menu changes seasonally, but all options are decadent enough to make you forget the pretty substantial price tag. A former favorite was French VEGAN FROM 11

fect place for people with a sweet tooth. The business even delivers if the Clintonville location is too far for most students. My favorites include the Co-Operative Cherry Chocolate Chip Bar and carrot cupcake, generously iced with luscious “cream cheese” icing.

Condado Tacos 1227 N. High St. and 132 S. High St. Let’s taco ‘bout it. Be prepared for a dizzying array of possible combinations to customize tacos and margaritas to your liking.

The atmosphere has a personality unlike any eatery to appear in Columbus, where church pews are used for seating, sugar skulls

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toast topped with maple bacon ice cream. Currently on the menu is a coffee sponge cake topped with espresso ice cream. Seriously, you can’t go wrong.

On tap, the brunch star is Wolf’s Ridge’s Clear Sky Daybreak, a coffee and cream ale. The former

heavyweight brunch champ was their Clear Sky Cinnamon Toast Brunch. I miss that beer’s warm spice, but regular ol’ Daybreak, and all house beers, are still damn good. The restaurant also offers “beermosas” along with the classic mimosa.

All in all, there are plenty of great places to start eating and drinking no matter what time you wake up. After all, you can’t drink all day if you don’t start in the morning.

are painted on the walls and two dressed skeletons perch atop a bicycle in the corner of the restaurant.

For gluten free, vegan, vegetarian, dairy-free or carnivore diets, this place has the tools to create the ideal taco and margarita.

The taco ordering process is like a Scantron exam, in that you get a sheet with a pencil and you bubble in your choices. If this is intimidating, there are savory suggested selections.

The three vegan protein options include thick and meaty roasted portobello mushrooms, Thai chili tofu — which is drool-worthy enough to make a carnivore give

the vegetarian life a shot — and barbecued jackfruit, which has a fibrous texture that mimics pulled pork.

The tacos are downright criminally good. It took every ounce of self-restraint not to swan-dive into the kitchen and kiss the server square on the mouth with my pineapple salsa breath.

I’ve decided to have my paychecks deposited directly into my Condado Tacos savings account.

It’s that good.

Destination Donuts Inside North Market at 59 Spruce St. Destination Donuts makes me feel like Plankton trying to steal

the secret Krabby Patty recipe.

They’re huge, 3 inches tall, fried to golden perfection, with soft, fluffy interiors that make my eyes roll and everything around me disappear.

It’s difficult to pick just one doughnut, and eating a second or third is worth the sugar coma.

They sit behind the glass counter, drenched in sugar and icing, begging for attention. The vegan ones are denoted by a small “v” written on a piece of tape at the front of the pan.

In general, the doughnuts are dense, fluffy and breathtakingly tender, and new flavors emerge each week. Flavors include cook-

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After all, you can’t drink all day if you don’t start in the morning.

ies and cream, a doughnut dipped in ganache and covered in cookie crumbs; or apricot pistachio – dipped in sweet apricot glaze and covered in pulverized pistachios swimming in glaze; Blackberry Sage, Red Raspberry Hibiscus, and so on.

After eating one of these buzz-worthy bites, you’ll be saying, “TGIDD — Thank God it’s Doughnut Day.”

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Columbus offers plenty of vegan eats LAURIE HAMAME Lantern reporter hamame.3@osu.edu Vegans might be used to eating salad when out with friends, but in Columbus, there’s a whole world of options for animal-friendly food, and most have something great for omnivores as well.

The Angry Baker 891 Oak St. and 247 King Ave One could never be angry, or “hangry,” when surrounded by gorgeous baked goods, pumpkin French toast, porridge, or a vegan

curry burger stuffed with cilantro pesto, beets, and arugula.

This cozy, urban cafe at the corner of Oak and South 18th streets offers a full menu — including breakfast, lunch and dinner — along with the bakery, and a quaint cafe vibe. Three separate chalkboards communicate vegan, vegetarian and meat-lover offerings, and these erasable menus easily accommodate seasonal changes and ingredient availability.

Everything from their crumbly, flaky scones to their creamy mushroom gravy is made from scratch.

LAURIE HAMAME | LANTERN REPORTER

Destination Donuts offers a vegan-friendly menu which includes the chocolate strawberry doughnut.

Flavor is not sacrificed in my favorite dish, the Tex Mex Scramble, stuffed with tofu “scrambled eggs,” black beans, peppers, red onion and leafy greens. It’s served with a side of homemade salsa verde.

To satisfy a sweet tooth, try the rich and decadent chocolate brownie with a blueberry base (replacing eggs). You’ll never eat a regular brownie again.

Pattycake Bakery 3009 N. High St. I once asked Jennie Scheinbach, owner of Pattycake Bakery, if I could pay rent to live inside her pink-and-blue bakery.

After being greeted by a smiling cartoon cupcake, guests enter a treasure trove of pastries, all boasting a delectable secret — they’re all vegan.

Pattycake is one of the most precious gems of the Columbus vegan community. Their sticky buns, available only on Saturdays, are a true addiction, and their wide selection of perfectly presented pastries are so delicious that nonvegans won’t believe they’re free of eggs and milk. In fact, my mom believes that the entire shop is a lie, claiming, “There is no way these are vegan.”

Pattycake Bakery is the per-

Tuesday, October 25, 2016 | Buckeye Bites | 11

STAFF PICK:

BEST DATE NIGHT “Polaris — Grab a bite to eat at The Pub then get cheesecake at the Cheesecake Factory.”

Nick McWilliams | Sports Editor | @NickM_OSU

“Buckeye Donuts — It’s cheap, and always open (in case she has to reschedule five times before finally saying ‘Sure, fine.’)”

Nick Roll | Campus Editor | @_stopdropnroll_

“Marcella’s in the Short North — Met my ex’s parents there. That might not sound encouraging, but the food was really great!”

Kathleen Senge | Lantern reporter

“Brassica — It’s not too expensive, amazing food, nice enough for a nice date but casual enough for a more relaxed date.”

Sara Stacy | Lantern reporter

“Haiku Poetic Food and Art has a nice romantic atmosphere, good Pan-Asian dishes and even better sushi. It also is surprisingly affordable.”

Regina Squeri | Assistant Arts&Life Editor | @ginasqueri

“Marcella’s in the Short North — It has lots of food options and a great vibe.”

Jay Panandiker | Copy Chief | @JayPanandiker

“Basil — It’s intimate without being uncomfortable.”

Alexa Mavrogianis | Photo Editor | @alexaalyse

“Jeni’s Splendid Ice Creams — You can tell a lot about a person by what flavors they choose.”

Hannah Herner | Arts&Life Editor | @hannah_herner

VEGAN CONTINUES ON 10

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12 | Buckeye Bites | Tuesday, October 25, 2016

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Best brunches around Ohio State SALLEE ANN RUIBAL Editor in Chief ruibal.1@osu.edu No one has time to wake up early on the weekends. But everyone deserves the best meal of the day.

For that, we have brunch. Here are a couple of the best local places for that perfect midday meal.

Katalina’s 1105 Pennsylvania Ave. If no one has told you about Katalina’s yet, stop reading and go now. Right now.

Since I’m now preaching to the choir, you already know those pancake balls — crispy outside, fluffy inside with ooey gooey Nutella — are perfection. Paired with their signature sweet and spicy bacon, it’s a seesaw of great sweet and savory brunch flavors.

If you’re wanting a bit more of a strictly savory option, Katalina’s offers awesome pork, black bean, chorizo and breakfast tacos. Their huevos rancheros are another great, sloppy brunch indulgence — ask for a third egg for extra yolky goodness.

As far as drinks go, Katalina’s offers freshly-squeezed orange and blood orange juices and, occasionally, a super-refreshing watermelon juice. And, of course, you gotta have coffee.

Hangover Easy 1646 Neil Ave. Fresh juices for brunch are great and all, but, as a wise philosopher

on Pinterest once said, brunch without booze is just a sad, late breakfast. This is where Hang Over Easy and the rest of this list comes in.

Hangover Easy boasts a full bar, complete with local craft beers.

That’s when you know you’re in a good place. You also know you’re in a good place when the menu includes innuendo-filled dishes such as “Sloppy Seconds,” “Struggling To Get Up” and “Dirty Sanchez.”

But HOE doesn’t just talk the talk, they walk the walk with a good, stick-to-your-ribs brunch that fills you up to keep you going.

Ethyl & Tank and The Crest Gastropub 19 E. 13th Ave. and 2855 Indianola Ave. Ethyl & Tank might be a campus legend of sorts with its after class, late-night happy hours. But it might be less known that Ethyl has a cooler, more sophisticated older brother: The Crest Gastropub.

Both restaurants are owned by A&R Creative Group — which owns other local favorites, such as Fourth Street Bar & Grill and Midway on High as well as healthy hot spot Alchemy Juice. But Ethyl and The Crest do brunch the best.

Ethyl has a more simplistic brunch approach with classic eggs-and-toast breakfast platters, breakfast burritos and pancakes.

Dishes are usually served on metal trays. Again, The Crest is a

Can’t fail with a mimosa. notch above, with more generous servings of dishes such as quiche, eggs Benedict and steak and eggs.

Presentation is a step above too, with everything perfectly placed and with a nice sprinkling of fresh herbs. This air of sophistication must be why frequent clientele includes visiting parents.

What Ethyl has that The Crest doesn’t, however, is the Bloody Mary bar. During brunch hours, Ethyl has a spread of different mix-ins and toppings for patrons to add to their spiked tomato juice. Bartenders mix patrons’ desired juice and vodka combo — including spicy tomato juice and cucumber flavored vodka. But this is the most important step of customization. Some people like a lot of vodka, some don’t. So either be specific, almost to the point of pretentiously naggy with your server, or just get a mimosa. Can’t fail with a mimosa.

Oddfellow’s Liquor Bar 1038 N. High St. I know I just said you can’t fail with a mimosa, but Oddfellow’s goes galaxies beyond. For their weekend brunch, they offer cereal cocktails — vodka infused

SALLEE ANN RUIBAL | EDITOR IN CHIEF

Coffee and mimosas are a constant staple of brunches everywhere. almond milk topped with cereals such as Fruity Pebbles or Cinnamon Toast Crunch. Yeah, the cereal gets soggy, but it’s worth it for the experience of getting drunk from cereal.

As far as food goes, Oddfellow’s has a different all-you-caneat buffet theme every week, with favorites including Mexican and Southern spreads. If there’s

one thing that’s more enjoyable than day drinking, it’s an endless trough of good brunch food.

Wolf’s Ridge Brewing 215 N. 4th St. The first time I tried to go to Wolf’s Ridge for brunch, it was 11 a.m. The waitress very nonchalantly told me the next table would be available at 2 p.m. So basically, BRUNCH CONTINUES ON 10

Wings Over soars with BW3s scores with prices, atmosphere taste, menu, sauces MITCH HOOPER Engagement Editor hooper.102@osu.edu While Wings Over is technically a fastfood chain, this isn’t your typical drive-thru chicken restaurant.

Whether it’s been a long day of classes or an easy Sunday afternoon of watching football, most occasions can be improved with Wings Over chicken wings. Although Buffalo Wild Wings can offer a multitude of televisions and well-known sauces, Wings Over provides quality chicken at a reasonable price.

Compared to Buffalo Wild Wings’ boneless wings, Wings Over’s boneless wings are much larger — about the size of a chicken tender. Unlike Buffalo Wild Wings, Wings Over does not use processed chicken in their boneless wings and all of the wings are handmade, according to the Wings Over website. Usually the size of a boneless wing isn’t important, but when you think of the breading-to-chicken ratio, you are getting more chicken for your dollar going the Wings Over route.

Each of the wings come in different basket sizes, from the “DC-3,” which contains a half pound of boneless chicken wings to the “Zeppelin,” which contains six pounds of boneless chicken wings.

Wings Over offers five different styles of buffalo sauce –– each of them hotter than the last. Additionally, the restaurant offers seven different styles of barbecue sauce, three different styles of teriyaki, five different styles of dry rubs and five other sauces, including honey mustard and sweet chili.

You might be familiar with Buffalo Wild Wings’ famous sauces, like honey barbeque, parmesan garlic or their classic medium style buffalo sauce, but Wings Over can offer much more variety with their sauces.

While some people prefer the safety classic honey barbeque, I recommend taking a leap of faith and trying some of the variations of sauces from Wings Over, such as the spicy kickin’ barbecue or the mustard-based golden barbecue.

Admittedly, Buffalo Wild Wings provides a better atmosphere for eating wings as they offer dining room seating and bar seating with more than 45 televisions for all of your sports-watching needs. But, that isn’t to say Wings Over can’t compete. While eating in a restaurant is nice, you can’t beat the convenience of chicken wings being delivered to your door. Plus, who doesn’t love eating chicken wings on the comfort of your own couch?

@_MH16

KONNI LORENZ For The Lantern lorenz.131@osu.edu

I feel I can vouch for many college students, and a large percentage of people, by saying that I love wings. Watching a big football game — especially the Buckeyes — and enjoying some delicious bite-sized chicken with a group of friends is a great experience.

My main go-to wings place is Buffalo Wild Wings. Its wings never disappoint, and the environment is like no other. I recently tried Wings Over, and it was not comparable to Buffalo Wild Wings.

I prefer boneless wings over traditional.

Some people would go as far to say that is a disgrace, but for the people who would rather not get sticky and covered in sauce, boneless wings are the perfect alternative.

One of the things, among many others, that puts Buffalo Wild Wings above Wings Over for me is the crunchier batter used on the outside of the wings. I ordered boneless wings with honey barbeque sauce from Wings Over, the same order as I would get from Buffalo Wild Wings, and while Wings Over offered a good flavor, it doesn’t compare to the exceptional wings I’ve had at Buffalo Wild Wings.

Aside from the crunchiness, Buffalo Wild Wings also has better honey barbecue sauce. It also has specific days of the week when JOSE LUIS LACAR | DESIGN EDITOR its wings are significantly

My main go-to wings place is Buffalo Wild Wings. Its wings never disappoint, and the environment is like no other.

cheaper, which makes it fun to get a group of your friends together for 60-cent boneless wings on Thursdays.

I typically get a side along with my order of wings. Buffalo Wild Wings has delicious fries, potato wedges and many other side options to complete the meal. It also has assorted appetizers, salads if you’re looking for something a bit healthier, and desserts, if you’re not.

Buffalo Wild Wings restaurants have such a fun environment, their prices are very affordable — especially on Tuesday’s and Thursday’s — and the taste of their food is better than any other wing place I have been to.

Whenever I get to choose where to eat, Buffalo Wild Wings is my top pick.

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