October 22 2015

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THURSDAY, OCTOBER 22, 2015 THELANTERN.COM

THE STUDENT VOICE OF THE OHIO STATE UNIVERSITY

Local Eats

Started from the bottom and still local: 3 essential spots in North Market

MUYAO SHEN | ASSISTANT PHOTO EDITOR

YEAR 135, ISSUE NO. 54 @THELANTERN

Jeni’s to hit shelves again soon HANNAH HERNER Lantern reporter herner.12@osu.edu Jeni’s fans will be able to get their hands on pints for the first time in six months.

After finding bacterial listeria in its ice cream twice this spring, Jeni Britton Bauer, founder of Jeni’s Splendid Ice Creams, said she hopes she will never have to confront a similar situation.

“It was the summer of solving problems, and actually, in a weird way, I felt like me and everybody on my team has been kind of training for it our whole lives,” she said. “And, hopefully, we’ll never have to use our training so deeply again.”

Jeni’s “Scoop Shops” have been open since June 20, but the company is just now in the process of redistributing pints to its vendors locally and across the country. Experience Leader Ryan Morgan said that pints will be available in local stores by the end of the month.

The online store will open on

TAYLOR FERRELL Assistant Arts&Life Editor ferrell.178@osu.edu From crazy, jam-packed football Saturdays to trying to get across town to meet up with friends, Columbus’ hustle and bustle city lifestyle can seem a bit much at times. Even if only for a little while, one can find serenity at the North Market — a safe haven and Columbus’ only remaining public market that offers a variety of fresh and authentic foods all housed in one place by locals.

The North Market was established in 1876 and has grown to include 35 vendors offering various kinds of locally inspired foods. The market works to highlight the diversity of the community by promoting local businesses, said Rick Wolfe, executive director for the North Market, in an email.

Hot Chicken Takeover, Pastaria, Little Eater and Produce and Provisions are among those 35. While these businesses all have their differences, all seem to have one thing in common: a strong work ethic to create great tasting food and a desire to remain local.

Hot Chicken Takeover put on its local cooking aprons in April 2014 after owner Jon Deloss had spent a few months experimenting and serving different kinds of chicken from his kitchen to friends and strangers, said Cam Williams, director of operations.

From its humble beginnings as a pop-up shop in Olde Towne East, Hot Chicken Takeover now resides on the second floor of the North Market.

Williams added that their history isn’t the only thing that makes Hot Chicken Takeover’s chicken different from the rest.

The love and devotion for quality chicken plays a big part.

MARKET CONTINUES ON 2

MUYAO SHEN | ASSISTANT PHOTO EDITOR

HANNAH HERNER | LANTERN REPORTER

Jeni’s Ice Cream offers a wide variety of uncommon flavors.

COURTESY OF RACHEL JOY BARANSI

(Top) North Market vendor Hot Chicken Takeover. (Middle) North Market vendor Little Eater Produce and Provisions.

(Bottom) Food from North Market vendor Little Eater.

Nov. 2 for the first time since the recall as well.

Bauer said the company lost 255 tons of ice cream and several weeks’ worth of business because of the incidents in the spring. The company ended up testing hundreds of batches of ice cream, which represented thousands of pints, and in the end it found listeria in two pints.

Bauer said she still doesn’t know the full extent of the losses.

“I don’t have a full number, and that’s partially because that’s how I think,” she said. “I sort of feel like that’s done, we’ve got to figure that JENI’S CONTINUES ON 2

2 | THE LANTERN | THURSDAY, OCTOBER 22, 2015

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LETTER FROM THE EDITOR

Digging into Buckeye Bites

M

y infatuation with food has become an ongoing joke in the newsroom. I am first in line for free donuts and consider any news regarding new restaurants on campus as breaking. I frequently recount stories from my time working as a North Market employee (they have really great donuts there, by the way). Whenever anyone brings up Chipotle, I pull a Kanye West and let them finish once I’m done saying Los Guachos has the best tacos al pastor of all time. Asking if anyone wants to get in on my Grub Hub order has become a catchphrase of sorts. Last semester, I wrote a piece evaluating the three big names in food delivery service on campus. Months of research, analysis of delivery times and a few too many beef lo meins went into that piece.

With this special edition of The Lantern, I let our reporters do most of the dishing. They profile Columbus landmarks and hidden gems. They let you know what they consider the best places in town to get certain cuisines. Staff members join them in sharing snippets of their favorite spots to go for sloppy late night food, the nicest places to take bae on a date and everything in between.

Food is something meant to be shared with those you love, so it is with great pleasure that I share this special edition with you. I hope it satisfies your craving, but if there’s any Columbus food coverage you think we missed, please let me know. We are always hungry for more.

Sallee Ann Ruibal Arts&Life Editor SALLEE ANN RUIBAL | ARTS&LIFE EDITOR

Arts&Life Editor Sallee Ann Ruibal at Kennedy Commons.

JENI’S FROM 1

out and we’ve just got to get back in the game. But it was not insignificant.”

Bauer said that the company now has a plan in place to prevent such a loss if something happens in regards to the safety of the company’s products again.

“I think there’s a lot of things

MARKET FROM 1

will be releasing the 2015 Holiday Collection of five flavors. Morgan said Jeni’s will be bringing back dark chocolate peppermint and pumpkin flavors, and the company is introducing a new churro flavor, as well as two more flavors to be announced.

Jeni’s is now in its 13th year of

MUYAO SHEN | ASSISTANT PHOTO EDITOR

A cone from Columbus based-ice cream vendor Jeni’s Ice Cream. really changing and shape-shifting in food safety right now, and we’re really excited about that,” she said.

“I think we were doing a pretty stellar job, actually, before, and I think we’re now at the top of the game when it comes to safety and that’s something I’m very proud of.”

Another thing Bauer said she is excited about is the new pint packaging, which will be made of paper and feature a new design for each season.

Morgan said that the company is “still in conversation” with Ohio State and does not have a timeline for when pints will be available on campus again.

Despite never having graduated from OSU, Bauer still considers it her alma mater. She said that one day in 1996, she was craving ice cream so much that she walked out of a figure drawing class and decided to go make it, and she never looked back.

Even with cold weather coming, the company hopes to keep customers interested in buying ice cream. By mid-November, Jeni’s

business, but Bauer insists that the mission statement has stayed the same since the beginning: “Make better ice creams and bring people together.”

In regards to the company’s legacy, Morgan thinks that everything that happened with listeria and the recall will become a positive thing.

“I think 10 years from now, when people are writing about our company and the dents that we made in the universe, the recall that we had this past April ... will be cited as the defining moments in the evolution into one of the next great American brands,” Morgan said.

With her name at the forefront of the company, Bauer realizes that everything that happens, good or bad, will have an effect on her reputation.

“It’s actually my reputation that I will have forever, and that I take very seriously,” she said. “Naming your company after yourself is actually the opposite of an ego thing to do. In a way it sort of keeps you responsible for everything that happens and that’s a good reminder.”

“What makes (our chicken) super special is that we put a lot of love into it,” Williams said. “It’s chicken that’s never frozen. It’s all Ohio-grown chicken that we get the day before we serve it.”

Williams described the love-devoted process as one that involves brining the chicken for 16 hours overnight, coating it with breading twice, frying it twice to make it extra crispy and serving it hot, further ensuring that the final product is fresh.

The community experience one has while eating at Hot Chicken Takeover also makes an impact.

“Right when you walk in you are greeted by one of our staff members and he or she tries to make them feel as welcome as possible either by introducing them to a regular or explaining the menu to them,” he said. “By the time they are sitting down, they have already met a couple of people, so it’s a community of people eating together elbow to elbow, and it happens to be really good food as well.”

Don Ziliak, owner of Pastaria, said he also tries to create this community-based experience by learning everyone’s first names and their specific order while also making sure that he has “something for everybody” to eat with options including 26 different raviolis and 19 sauces, along with choices of pasta, meatballs or chicken.

Ziliak said that one way he ensures that there is something for everyone is by creating sauces that include ingredients that are specific to certain ethnicities.

“It’s our twist on all kinds of stuff,” he said. “We have something we call ‘Italian sausage crio,’ which would be more like a cajun-type thing but we serve it over pasta. We do a chipotle cream sauce, which I don’t think you’re ever going to find in Italy. The chipotle is a smoked jalapeno pepper, so that’s got Mexican influences on that.”

Ziliak said that most of his concoctions originated from foods he

had tasted at other restaurants or conversations he heard between chefs or customers.

“Whatever flavors and combinations that I’ve tried at other restaurants throughout the years, we try to put our own spin on things and try to make something for everybody,” he said.

Cara Mangini — owner of Little Eater, a restaurant, and Little Eater Produce and Provisions, a grocery store — also implements feelings of community through produce-inspired foods for the current season.

Produce is supplied by local farm partners, such as Sunbeam Family Farm and Wayward Seed Farm.

“Right now we are moving into the heart of fall produce. So we are at the height of harvest, so our menu is now reflecting that,” she said. “We just got a 200-pound delivery of local and chemical-free cauliflower, so now we have a really beautiful roasted cauliflower sandwich.”

Mangini added that the vegetables are the center of the menu, showing that one can mix and match any seasonal vegetable with any of the menu items.

“You can either do multiple scoops of vegetables that will serve as a meal or you can pair

them with our farmers’ dishes or with a soup or with our sandwiches or with our zucchini,” she said.

“So each dish is really inspired by a vegetable that is currently in season and available to us locally.”

Mangini went on to add that Little Eater Produce and Provisions creates a place for local farm partners to sell their produce and deliver produce year-round.

“We are creating a space where we can actually sell that produce to people and hopefully inspire people to cook the same vegetables we’re using at the restaurant at home,” she said.

The goal for both Little Eater and Little Eater Produce and Provisions is to put vegetables at the center of people’s plates to honor the work of their farmers and and support the health of our community, Mangini said. The way that they do that is by making vegetables taste great and to create a visual experience for people, focusing on the community and the food they make.

Whether you’re looking for fresh chicken that’s served on the spot, homestyle pasta with some love from other countries, or dressedto-impress vegetables, the North Market has the best to offer.

MUYAO SHEN | ASSISTANT PHOTO EDITOR

North Market is a multi-level building featuring all types of food.

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BUCKEYE BITES

Burgers: How local favorites stack up SADE TAVAREZ Lantern reporter tavarez.4@osu.edu Buckeyes looking for a good, reasonably priced burger joint close to Ohio State’s campus can breathe easier, as this guide will ease the worries.

The Chop Shop The first stop is the Chop Shop, a gourmet burger restaurant located at 2159 N. High St. It pretty much makes everything on the menu from scratch and is careful about the food it serves its customers.

“The cows are grass fed, not pumped with hormones or antibiotics,” said Shawn Bannan, the general manager. “We also make a veggie burger from scratch, which is quinoa-based.” He added that the restaurant hand cuts its french fries and hand spins its milkshakes.

The most popular burger is the signature Chop Shop Cheeseburger. It’s a basic beef, lettuce and tomato with the Chop Shop sauce.

The food prices are on the cheaper side, with the most expensive thing on the menu being only $8. The menu also has the Build Your Own Burger option with free toppings.

Although Chop Shop only opened its doors this summer, students have embraced the gourmet burger joint and are the majority of the clients, Bannan said.

The Chop Shop also has free parking at the Little Bar, so students don’t have to worry about finding a parking spot or having to deal with parking meters.

Stack City Burger Bar Another new restaurant is the Stack City Burger Bar, located at 600 N. High St. It opened its doors on Aug. 8. The establishment has a sports bar atmosphere that makes anyone who goes there feel comfortable. ”It’s kind of like a casual place, very open to any kind of clientele; families, friends and anyone that wants to hang out and have a good time,” said manager Mary Dodson.

COURTESY OF THE CHOP SHOP

COURTESY OF BAREBURGER

The Chop Shop’s signature burger, The Chop Shop Burger.

Bareburger’s popular meal, The Supreme.

The food at Stack City is reasonably priced. The most expensive food on the menu only costs $11.

Its most popular burger is the Red, White and Blue burger, which has American cheese, lettuce, tomato, pickles, onion, ketchup and mayo.

There is also the option of making your burger a double and the

choice of adding bacon and a fried egg for a dollar extra each. It also serves burgers without the beef patty. One of the choices is the grass-fed lamb burger. Of course, there is always the veggie burger option.

Bareburger Probably the most sustainable

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BUCKEYE BITES

Winner, winner chicken wing dinner YUÈ WÚ Lantern reporter wu.1710@osu.edu Chicken wings can be your late-night guilty pleasure and can heal your stomach and soul. Everyone loves chicken wings.

As a chicken wings addict, my diverse experience inspires me to share my favorite places to have the best bird the city has to offer.

Wings Over Columbus Wings Over Columbus is my favorite place to have chicken wings. It’s open past midnight, and its delivery service adds a little spice to those sleepless nights during midterm and final weeks.

Patrick Daly, CEO of Wings Over, said that the restaurant’s boneless wings and chicken tenders are hand-breaded in its exclusive recipe breading and its traditional wings are steamed and rapidly cooled before being fried in order to give wings the crispiest skin the customer can possibly imagine.

Daly also recommended ordering dry rub sauces or getting the sauce on the side if customers want their wings to stay extra crispy even longer.

Customers can order up to 120 pieces of wings in one single order with their choices of sauces, including 18 flavors and five different buffalo-style sauces.

Only a couple of seats are available in the store, but the delivery service makes up for the tiny sitting area. After all, nowhere can be more comfortable to eat wings than your own couch.

Wings Over is located at 1315 W. Lane Ave. Buffalo Wild Wings The two-floor Buffalo Wild Wings building is, as its name indicates, the authentic place to release your mania of chicken wings. The three most popular sauces at Buffalo Wild Wings, according to manager Patrick West, are honey BBQ, medium and parmesan garlic.

Buffalo Wild Wings provides 17 wet sauces and five dry sauces. Customers can pick up to four sauces in one single large order that contains 20 pieces. The wide range of sauces covers most flavor preferences of students.

The environment of Buffalo Wild Wings is very sporty. Mounted TV screens allow customers to have a good time enjoying their food, friends and their favorite teams.

Buffalo Wild Wings is located at 2151 N. High St. Mark Pi’s Asian Diner The culture of chicken wings is international and is part of Chinese food as well. At Mark Pi’s Asian Diner, customers have the chance to taste wings cooked with Mark Pi’s six exclusive Chinese-style sauces.

Owner Tommy Ye said all chicken wings are salted before being frozen and fried so the inside of the wings is also flavored.

The signature sauce, as well as my favorite flavor, is salt and pepper. The salt and pepper slightly adds flavor to the wings without blocking their own fresh taste.

Ye also recommended the Mark Pi sauce, which has a citrus flavor, for people who do not have much experience with Chinese food.

Customers also can request that orders include chicken flats or drums exclusively The environment is clean and quiet.

Order a small dish of chicken wings with your Chinese entree next time, and you won’t regret it.

Mark Pi’s is located at 1610 N. High St.

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thelantern THE STUDENT VOICE OF THE OHIO STATE UNIVERSITY The Lantern is a student publication which is part of the School of Communication at The Ohio State University. It publishes issues Tuesday, Wednesday and Thursday, and online editions every day. The Lantern’s daily operations are funded through advertising and its academic pursuits are supported by the School of Communication. Advertising in the paper is sold largely by student account executives. Students also service the classified department and handle front office duties. The School of Communication is committed to the highest professional standards for the newspaper in order to guarantee the fullest educational benefits from The Lantern experience.

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and exotic place to eat would be Bareburger, located at 463 N. High St. This is the place to go to if students are looking to change up their burger choices.

“We do a lot of grass-fed, certified organic proteins,” said George Mathew, the owner of the restaurant. “We carry beef, bison, elk, wild boar, duck. We also have our traditional turkey and chicken. Everything is all-natural, but organic is definitely what we strive for.”

The two most popular burgers on the menu are The Supreme and El Matador. El Matador has bison meat while The Supreme sticks to traditional beef with onion rings inside and on top of the burger under the bun.

The menu prices are the most expensive on this list. The most pricey item is around $14, which can be expected with the exotic meat choices that the establishment has.

Bareburger has started delivery to the OSU campus through its website.

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BUCKEYE BITES

Local bars serving more than just good beer SAMANTHA HOLLINGSHEAD

Photo Editor hollingshead.34@osu.edu

With dozens of bars around campus, finding a spot that serves good beer isn’t hard. Finding one that also serves above-average food, instead of the typical “bar food,” can be a challenging task. While bars like Buffalo Wild Wings serve good food, this list stays away from corporate and chain bars and instead looks at locally owned and operated hotspots.

College campuses have been known to hold everything from smaller and more rustic bars to high-end and fancy ones, as well as everything in between. This list will feature one from each: small, medium and large bars that also offer good food.

Mama’s Pasta & Brew For those looking for a more home-cooked, hole-in-the-wall type of place, Mama’s Pasta & Brew serves up homestyle and authentic Italian cuisine. Mama’s offers up options such as subs, pizza and pasta. The bar, located in an alley at 23 Campus Place, was founded in 1977. But the building was home to other local favorites since the 1940s.

Gene Szaronas, an OSU graduate, took over the property and gave it the name it still holds today in 1977, according to the bar’s website. The menu he helped cre-

A variety of food from Ethyl & Tank on High Street. ate features many popular Italian dishes including homemade spaghetti and meatballs, more than 10 hot and cold subs, and the regulars’ favorite, lasagna.

Terry Fahy, the current owner of Mama’s, says that it is one of campus’s hidden gems. Fahy said that people feel right at home when they visit and that’s why it’s a favorite among its many regulars.

Fahy said that Mama’s is a place where guests make friends for life. He also said that customers get what they pay for while eating there.

“My favorite is the lasagna dinner or the Italian sub … the lasagna is a really good value for stu-

dents, it gets a salad and bread,” he said. “The Italian sub is probably one of the best subs in the city.”

Eddie George’s Grille While college students might tend to favor the smaller and older bars, those going out for a nice and more formal night can be found at Eddie George’s Grille, owned by the former OSU running back..

Opened in 2006, the bar and restaurant has been a hotspot for those looking to enjoy a good drink, good meal and good game.

The menu features everything from burgers, seafood, pork chops and even a prime steak. It also holds appetizers, smaller plates and desserts.

BUCKEYE BITES

Essential beers REGINA FOX Lantern reporter fox.1001@osu.edu College is a wonderful time for learning how to read supply-and-demand curves, do laundry, write a five-page paper in 30 minutes and, of course, how to develop a taste for beer at diverse campus bars.

Fourth Street Bar and Grill At Ohio State, there is a great variety of bars that cater to those seasoned with knowledge of craft beers and those who have no problem settling for an ice-cold domestic.

Fourth Street Bar and Grill is the best of both worlds.

“We have 58 taps and we cycle beer weekly,” said Kyle Butson, a manager at Fourth Street. “This is what makes us unique compared to many other campus bars.”

Among Bud Light and Shocktop, Butson says Elevator Big Vic is one of Fourth Street’s best sellers. This imperial wheat IPA powerhouse weighs in at 8.6 alcohol by volume. Big Vic is malty-tasting with sweet hints of fruits.

Also on draft right now is Abita Purple Haze, a wheat ale brewed in Los Angeles.

This one is comparable to Blue Moon with its fruity notes and easy drinkability.

Fourth Street offers specials every day of the week, including a five for $15 deal on import or craft beer buckets on Mondays and $2.50 import and craft bottles on Wednesdays.

Fourth Street is conveniently located at the corner of 16th Avenue and Fourth Street.

Students can get half off all drinks during the week between 3 and 9 p.m.

Too’s Spirits Under High Toward the southeast is a little place called Too’s Spirits Under High.

Too’s is located in the heart of the area being demolished in Campus Partners’ High Street renovation, but that has not slowed the morale of the employees.

If your night doesn’t call for a costly bar tab, Too’s is the dive for you.

On Tuesday nights, Too’s serves up $1 domestic bottled beer. This day has been adopted as “Toosday” by the bar staff and its dedicated social media followers.

And with your $1 beer comes a dose of live local music.

Too’s is closed on Mondays, Wednesdays and Sundays, but is open after 9 p.m. every other night for customers looking to spend some time in a dark, crowded basement while getting an affordable buzz.

World of Beer Just a short hike southward in the Gateway Film Center is World of Beer. WOB has 40 rotating taps and 500 beers in bottles and cans. It carries beers from several countries and are currently featuring four pumpkin ales, just in time for fall.

WOB serves more than 60 different kinds of beer. Ciders are among the most popular with females and IPAs with the males, said the Gateway WOB’s product manager Christina Coneff.

“We always try to keep four local brews on draft for the locals,” Coneff said.

One of WOB’s signature drinks is a fruity beer shot called the Red Monk shot. It is made with St. Bernardus Abt 12 and Lindemans Framboise.

WOB welcomes OSU students on Tuesdays for 25 percent off select draft beers.

These three bars are just a small peek inside the OSU bar scene, but a short stroll off campus is sure to satisfy students’ needs, whether their palate calls for Rolling Rock or Columbus Brewing Company.

ROBERT SCARPINITO | COPY CHIEF

Matt Zerebniak, the restaurant supervisor, said that the reason the menu is great is because it is chef-driven and took time developing in order to fit the market.

When asked what was his favorite, though, Zerebniak went with a bar favorite, nachos — towering nachos with chili, queso, lettuce, olives, pico de gallo, sour cream and jalapeños to be exact.

“It’s always filling, it’s always fun … people get amazed and gasp at it,” he said.

Zerebniak mentioned that those who stop in have a good chance at spotting popular OSU athletes — including the man himself, Eddie George.

Ethyl & Tank While the small bars and bigname spots can be very attractive, the middleman is sometimes the place to be. To those who prefer a good bar with great food that doesn’t sit in the middle of an alley or cost a shiny penny, Ethyl & Tank could be the place you are looking for.

The bar, which sits behind the popular Midway on High, has a full kitchen, a cafe serving coffee and bistro items and a happy hour popular among OSU students.

Assistant manager Ralph Cantore said the bar’s staff is focused on not just making their food look and taste good, but also making it different than others.

“We like to think of our food more as art… we serve a lot of things that not a lot of other places in Columbus have on their menu,” Cantore said.

The menu showcases quality appetizers, various selections of tacos and burgers, even chicken and waffles. One of the favorite items, according to Cantore, is the nachos as well. While nachos might be considered a typical bar food to some, these places are serving it better than others, making bar food more than just bar food.

Food is a necessary thing to remember when spending a night drinking. While a tasty drink can make a good night, a tasty meal can turn it into a great one.

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BUCKEYE BITES

It’s a wrap; best sushi in town LEAH MCCLURE Lantern reporter mcclure.607@osu.edu

Sushi is more than just rice-wrapped fish dunked in soy sauce. It’s an art form, and not everyone gets it right.

Fusian Fusian is one of the restaurants that does. The customized sushi roll experience can be found at its closest location on 11th Avenue, just east of North High Street. At Fusian, the fate of the roll is entirely in the customer’s hands, who creates their own sushi by going down the line and choosing each ingredient individually from the type of wrap to the toppings.

Danny Yeager, a Fusian employee and a third-year in criminology, was a fan before he became a member of the team.

“I think it’s really cool that you can customize your sushi roll and it’s made right in front of you,” he said.

Even though sushi is served at food-food-

level speeds and at inexpensive prices, Fusian doesn’t feel like a fast-food restaurant, Yeager said. He said this is because of the use of high-quality ingredients that have been prepared in-house.

“We make everything fresh, either that day or the day before,” he said.

Donned with signs with sayings like “do the right thing” and “call your mother,” the clean, well-lit and simple interior has a fresh feel.

Fusian strives to create a friendly and modern atmosphere where everyone will feel welcome.

“We want to build an environment that’s conducive to creating a relationship with our customers and bringing people back,” Yeager said.

The option to make meals gluten-free, vegan or vegetarian further exemplifies Fusian’s efforts to cater to all customers. Even those with food allergies can feel assured that, as Yaeger put it, “their face won’t explode” because separate mats are used for people with shellfish or avocado allergies.

The staff itself also sets Fusian apart from

other fast-food joints as well, Yeager said.

“All of us are pretty weird in one way or another,” he said.

Diaspora Diaspora is another restaurant that knows how to do sushi. Located on High Street near Lane Avenue, the Korean restaurant is very convenient for students living on North Campus.

Although it has a large and bountiful menu that offers an abundance of both traditional and original rolls, one of the standouts is the Crazy Boy roll, a deep fried California roll.

The California roll is an option that even sushi-novices can get down with, not to mention that everything tastes better deep-fried. The Crazy Boy is also served in an informal way.

Instead of the typical roll of bite-sized pieces, it’s cut down the center to make several sushi “boats.”

LEAH MCCLURE | LANTERN REPORTER Kooma Sushi A tuna roll from sushi vendor For those looking to make an event out of Fusian. eating sushi, Kooma Sushi, located in the Arena District on Vine Street, is the place. Sam Ko, the general manager, said the restaurant’s atmosphere is “hip” and “cozy,” adding that it’s “perfect for a first date.”

Kooma Sushi is definitely a restaurant where one could enjoy the setting as much as they enjoy the food. The food itself is always going to be made with fresh ingredients, Ko said.

“The freshness of our fish is something I pride myself on. I’m not above sending an order back if I think it’s sub-par,” he said Ko added that Kooma Sushi has a variety of rolls. One of the most popular and Ko’s personal favorite is the Tammy roll, which has yellowtail tuna, cucumber and salmon and is topped with white tuna.

In the sea of sushi offered in Columbus, it can be easy to feel overwhelmed by choice. Stick to places that offer fresh, high-quality ingredients, and everyone will be sure to find a place that appeals to their taste.

BUCKEYE BITES

Indian kicks it up a notch IAN BAILEY Lantern reporter bailey.615@osu.edu If Indian food is your flavor of the day, be glad to know that there are several options to sate your taste buds’ needs. The University District north of Lane Avenue is home to many establishments with different dining styles, both in-house and carry out, that cater to those looking for the Indian styles of cooking.

IAN BAILEY | LANTERN REPORTER

A vegetable platter served with fried octopus, at The New Taj Mahal.

New Taj Mahal The newest restaurant on the block is the New Taj Mahal. The locally owned establishment, located at 2361 N. High St., has been in operation for a year and a half and offers customers the choice to experience authentic Indian food in either a buffet-style setting or a sit-down menu setting. Aiyon Rakin, a waiter for the restaurant, said he has enjoyed working in this comfortable and relaxed environment.

“Everyone comes to chill here, and we see that our weekends are our busiest days as a result,” Rakin said. “But you can’t beat a place where you can come, test out and try different Indian foods and relax.”

The menu is composed of a selection of both Southern and Northern Indian dishes, most of which are prepared to go with the region’s staple food, rice. As a result, the chefs avoid strong flavors such as cumin powders and various masalas that would take away from the flavor of the dish. Ingredients such as mustard, green chilies and curry leaves lend their subtlety to most dishes to provide a balanced flavor one can truly enjoy.

But vegetables and rice aren’t the only choices you have.

“We also serve several different meat options, including tandoori chicken, lamb, goat and beef preparations that come from Mughal traditions,” Rakin said. “There are seafood dishes as well, such as shrimp, salmon

and hilsa. But we pride ourselves on the fact that our dishes do not contain MSG, and the ingredients we use are completely halal.”

The New Taj Mahal opens its lunch buffet from 11 a.m. until 3 p.m. every day of the week, and it reopens for dinner from 5 to 10 p.m. With a diverse menu and several different dining options to explore, as well as a 10 to 20 percent discount for Ohio State students who visit, it is a must-visit location in your excursion for delicious Indian food.

Curry & Hurry In-house dining is not the only option available to students. If you don’t have the time to sit down and eat, you can still enjoy the savory flavors of Indian dishes from the comfort of home. Curry & Hurry, a staple of the Indian food options near OSU, has been in operation for more than six years and offers students North Indian traditional homecooked food.

Mohammad Rahman, owner and restaurant manager, brought his family from Bangladesh to the Columbus area to help run the shop and give each home-cooked dish the love it deserves to be served with.

“Whatever we feel like would be cooked at home, we cook here and provide,” Rahman said. “We want all students to enjoy good, carefully prepared food. And after six years, we’re still doing good and love what we do.”

Curry & Hurry specializes in several different Indian-style options, including chicken curry, lamb curry, lamb biryani and vegetarian options. It provides lunch and dinner menu options, covering appetizers, meals and desserts for any time of day. What sets it apart from other establishments, however, is its carry-out only serving style.

“Students like to order online more often than coming in, and we deliver very quickly,” Rahman said. “We can sit small groups that come in to pick up their food. But we like to focus on our fast delivery more, as that’s what students want.”

To enhance its delivery service, Curry & Hurry has partnered with Moocho, a free mobile app that allows students to pay for meals and groceries to earn rewards.

Through Moocho, orders to Curry & Hurry give students access to deals for ordering online, including free cans of soda and other options.

“Our customers have been good to us for all of these years, and we want to give back to them with these deals,” Rahman said.

Curry & Hurry is located on 2412 N. High St., just north of Maynard Street. It is open Monday through Thursday from 11 a.m. to 10 p.m. and Friday through Sunday from 11 a.m. to 11 p.m.

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Diners, drive-ins and dives

KYJAH CORYAT | LANTERN REPORTER

(Left) Michael’s Goody Boy Diner located at 1144 N High St. (Right) Sandwiches at Katalina’s, including a BLT and a southern fried chicken sandwich.

KYJAH CORYAT Lantern reporter coryat.1@osu.edu Diners can offer good food at a cheap price, nurse a hangover and provide a personalized experience.

In other words, diners have a lot to offer college students.

Michael’s Goody Boy Diner Michael’s Goody Boy Diner is located at 1144 N. High St. in the Short North and has evolved over time but has kept its hipster vibe. It has stood the test of time and survived, holding the same old-school values close to heart.

The diner is a restaurant that caters to all crowds seven days a week from 9 to 2:30 a.m., serving breakfast all day in addition to mixing simple American comfort food with Greek street food cuisine.

“I love our location in the Short North and the diverse crowds that we get,” said Valerie McKee, assistant manager of Michael’s Goody Boy Diner.

Michael’s Goody Boy is legitimately vintage. It has been open since the 1950s, functioning originally as a drive-in. McKee said it is a historic landmark.

Diners can be perceived as small, but Michael’s Goody Boy Diner is expansive, with a large eating area, mirrored walls, neon glow furnished walls, a U-shaped counter bar, vinyl booths and a patio, which McKee said is the largest in the Short North.

The menu is very straightforward, but the most popular food to order is breakfast, McKee said.

Breakfast prices range from $5 to $7, and for this price you can get a combination of eggs, meat, hash browns, omelets or pancakes.

I myself ordered the Bad Boy Grilled Cheese, which had three pieces of toasted bread, bacon, ham, several different cheeses, coleslaw and a side of fries. It was fairly cheap, tasted great and was so big that I had to unravel my knife and fork napkin set to eat it — all without feeling like I broke the bank.

The wait was not long for the food, and the staff checked in reg-

ularly to see if I needed anything.

The staff also refilled my water without hesitation.

Definitely a surprising experience. Don’t judge a book by its cover.

Jack & Benny’s Jack & Benny’s is located on 2563 N. High St. near Hudson Street and takes the traditional formula of an omelet to the next level with various types of three-egg omelets.

Jack & Benny’s is known for its astoundingly large breakfast menu and classic diner cuisine. It doesn’t push the boundaries of a diner menu, but each meal is made with quality and care, which is also embodied in the family atmosphere of the restaurant.

“A lot of students come back years later, and we’re still here,” said Liberty Garcia, a server whose family owns the restaurant.

Inside, ceilings and walls are hung with Ohio State sports memorabilia, like its famous vintage bobble heads collection, polished booths and a long bar great for parties of two or four.

The restaurant offers a variety of pancakes, amazingly delicious omelets and breakfast sandwiches. A lot of students will order the busters for breakfast, Garcia said.

The most popular buster is the Jack Buster, which has two hash browns, one slice of bacon, one piece of ham and one egg with cheese, all stacked and topped with country gravy and toast for $7.50.

Jack & Benny’s has two rooms, but the bulk of its customers like to eat at the bar or in the booths.

I tried the avocado and swiss omelet, which was utterly savory and the flavors melted in my mouth.

The laidback environment of the staff makes you feel like you’ve already been there before.

“Everybody knows you once you’re a regular. We’ll know your name, and know what you like. It’s very personable,” Garcia said.

It is easy to get to on any COTA bus headed north down High Street, and is five minutes away from the CVS on Lane Avenue.

If you want to feel like you’re at

a friend’s place, go to Jack & Benny’s.

Jack & Benny’s is open on weekdays from 7 a.m. to 3 p.m. and on weekends from 8 a.m. to 3 p.m.

Hang Over Easy If you’ve ever watched the movie “Dazed and Confused,” you instantly get reminded of the movie upon walking into Hang Over Easy, from the friendly customer service to the eager freshmen that come in with their parents ready to

from a local farm in Zanesville, all of our spices come from North Market Spices, hot sauce from CaJohn’s located in Westerville and the North Market, our coffee is bought from Regal Beverage based out of Gahanna and we’re currently running a special with Block’s Bagels from Bexley,” Moss said.

The menu brings smirks to customers’ faces with items like Struggling To Get Up and the Menage A Trios.

KYJAH CORYAT | LANTERN REPORTER

The Bad Boy Grilled Cheese sandwich at Michael’s Goody Boy Diner. be a part of the tradition.

Hang Over Easy is a restaurant known for curing “beer flu” and is the best remedy to a morning after one of “those” nights. An OSU favorite, students regularly come to restaurant, located on 1646 Neil Ave. between 10th and 11th avenues, for all-day breakfast and lunch.

“I feel like when people think of campus restaurants, there’s not a high expectation for good, quality food and service,” said Nellie Moss, general manager of Hang Over Easy. “Being in this ever-developing industry, the two most important things to me are the quality of our food and the service our guests receive while dining with us.”

The walls are retro-tinted, and there are copious pictures of pop culture greats and favorite posters from the dorm sale. The Instagram-worthy environment is not the only thing Hang Over Easy prides itself on, though.

“We buy our breakfast meats

“I recommend the Dirty Sanchez breakfast burrito, chicken and waffles, H.O.E. Benny, H.O.E. Burger, Cleveland Steamer and the Buffalo Chicken Sandwich. Also, our seasonal Pumpkin pancakes are to die for,” Moss said.

Hang Over Easy caters to the luxury of its college crowd but keeps in mind the customers that come back after graduating from college.

“The Ohio State University is built on tradition ... and just like the traditions of the university, we plan to keep serving up hot food, cold drinks and the spirit of OSU for as long as the community will allow us to,” Moss said.

The restaurant is open from 7 a.m. to 3 p.m. every day except on weekends, when it opens at 8 a.m.

On Saturday home OSU games, hours are extended.

Katalina’s Katalina’s emphasizes the local flavors of Columbus and southern Latin roots to create bright, vibrant meals for breakfast and lunch from

8 a.m. to 4 p.m. seven days a week.

Located at 1105 Pennsylvania Ave. since 2008, the vibe of Katalina’s is like a beachfront transplanted into Victorian Village.

The inviting lights decorating the wooden patio and embellished sign warmly welcome customers to sit down and eat.

Katalina’s is not your average restaurant.

“It’s a fun environment, it’s communal seating, the food is not like any other restaurant that’s around, the atmosphere honestly is the seller,” said Tyler Arnold, manager of Katalina’s.

Pioneering in rustic and holistic aesthetics, the menu is drawn in chalk and hangs above the cash register. It reads at the same length as the excerpt on attendance for a class syllabus. It’s detailed, but gives you the right amount of information you need to make a decision.

The inside of the restaurant is quaint and only has a few tables available for seating in comparison to the patio, which has benches, stools and small tables.

I ordered Katalina’s Southern Fried Buttermilk Chicken Sandwich, which was $11.50. I waited no less than 10 minutes for my food.

The ciabatta bun combination of chicken breast, peach habanero jam, brussels sprouts coleslaw, tomatoes and frisee was soul soothing.

Most of the breakfast and lunch options range from $8 to $11.

The most popular items to order are the pancake balls. The pancake balls are filled with nutella and dulce de leche, and they are topped in powdered sugar and shaped to spherical perfection. It gives you the same kick as any stack of pancakes would, but better.

Katalina’s also caters to food allergies. The attention to detail that the staff takes into account to satisfy all customers is surreal.

Katalina’s engages all senses and is definitely worth the trip.

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THURSDAY, OCTOBER 22, 2015 | A&L | 7

STAFF PICKS: BEST DELIVERY “Jimmy John’s. They are already walking through the door when I’m hitting the send button.”

Samantha Hollingshead, Photo Editor

“Insomnia Cookies because they deliver late at night and cookies just make everything better.”

Amanda Vaughn, News Director

“Apollo’s. An authentic “Deliver me pizza. It’s clasGreek gyro delivered to you sic. It’s timeless. Any pizza is outstanding. Their tzatziki from anywhere.” sauce is the bomb.”

Danika Stahl, Assistant Campus Mason Swires, Lantern reporter Editor “Moe’s via Order Up. Special “Indian food from Curry & shout out to Anthony, who Hurry. Getting Palak Paneer has delivered to the newsdelivered to the newsroom room many times.” makes work so much better.” Sallee Ann Ruibal, Arts&Life Amanda Etchison, Editor in Editor Chief “Chop Shop! They have the “Wings Over Columbus. best burgers on campus.

They have great boneless Their herb fries are heaven.” wings in nice-sized portions.” Kyjah Coryat, Lantern reporter Abigail Secker, Lantern reporter

STAFF PICKS: BEST DATE NIGHTS “I love Akihana. It’s a classy Asian restaurant with a million delicious things like bento boxes, ramen and udon, soft shell crab and sushi.”

Danika Stahl, Assistant Campus Editor “Basil. Located in the Short North, this Thai restaurant has everything you’d want — a quiet place to talk to a date, flavorful food and a close proximity to nearby entertainment venues like the Short North Stage Garden Theater and Skully’s Music Diner.”

Amanda Etchison, Editor in Chief “Cooper’s Hawk. They make the best tuna and the wine selection is just so great.”

Muyao Shen, Assistant Photo Editor

“It’d probably be Northstar because I always see really cool-looking couples there and I want to be in one of those. You can go there and pretend you’re really like a really crunchy granola person who does yoga all the time and shops at Whole Foods and makes fresh baby food for your kid probably named River or something. They have magazines, so you can read them and ignore each other, too. It’s very ‘big city yuppie.’”

Hannah Herner, Lantern reporter

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8 | THE LANTERN | THURSDAY, OCTOBER 22, 2015

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A taste of Italy close to home

BUCKEYE BITES

ABIGAIL SECKER Lantern reporter secker.1@osu.edu

With menus directly inspired by the flavors of Italy, three Columbus restaurants offer students an authentic Italian dining experience – no passport required.

Marcella’s Italian Kitchen on High Street in the Short North, Due Amici located on Gay Street in downtown Columbus, and Giuseppe’s Ritrovo at the corner of Drexel Avenue and Main Street in Bexely all feature quality Italian cuisine available on a college budget.

Marcella’s became the second Italian restaurant in the Cameron Mitchel Restaurants’ family when it opened in 2007, joining its more upscale sibling, Martini Modern Italian.

Cameron Mitchell, CEO of Cameron Mitchell Restaurants, was inspired to try his hand at a second Italian eatery during a trip to Tuscany where he and his family stayed with a woman named Marcella, said Dain Cooke, general manager of Marcella’s in Short North.

Cooke described the menu at Marcella’s as traditional Italian cuisine, adding that some of the recipes used in the restaurant came from Marcella herself.

“It’s all about the simple ingredients, great quality ingredients and just making sure that we’re authentic to the dish,” Cooke said.

As more of a “bustling, Italian café” than a formal restaurant, Cooke said Marcella’s attracts an eclectic mix of patrons, creating a high-energy atmosphere characterized by ambient noise and the enthusiastic sharing of meals facilitated by extra plates present at every table.

The restaurant’s lively energy, close proximity to campus and award winning happy hour makes it an attractive destination for Ohio State students, Cooke said.

“Our happy hour, we’re voted best in the city on a couple different publications, offering about 60 percent of the menu at half price from four until six o’clock Monday through Friday,” Cooke said.

“That’s a great offering for the students if they’re on a budget or wanting to just come in and get some small food real quick before they go home and study.”

Further down on the #2 COTA bus line is Giuseppe’s Ritrovo.

The owner and executive chef, Giuseppe Mangano, opened the Giuseppe’s in 1996 with his wife Vesna Mangano, said Sean Ward, bar manager at Giuseppe’s.

“Giuseppe is from Reggio Calabria, which is a southern town in Italy,” Ward said. “Most of his food is focused around his history of cooking, and family meals in Italy.”

With all of the sauces, pastas and baked dishes made to order in the restaurant, Ward said the extra care and detail Giuseppe puts into his food is what sets the restaurant apart from others in the area.

Giuseppe’s location, directly across the street from Capital University, has resulted in the menu being friendly to college students.

“There is a lot of stuff on the menu that is catered to students,” Ward said. “Our lunches are very affordable. They’re very comparable to other spots on the block.

And then for dinner you can come in and get like a $10 to $15 entrée, have a beverage and be out of the restaurant on 20 bucks if you choose.”

Due Amici, which means two friends in Italian, opened on New Year’s Eve of 2004 by partners and friends Jeff Mathes and Don Ziliak. In contrast to Marcella’s and Giuseppe’s traditional Italian menu, the food found at Due Amici features a more contemporary twist to traditional Italian favorites.

“It’s evolved to way more of what we call modern Italian,”

STAFF PICKS: BEST BREAKFAST “Hang Over Easy. Name says it all and it’s really hearty and good.”

Samantha Hollingshead, Photo Editor “My house because I can cook some pretty great breakfast.”

Robert Scarpinito, Copy Chief “Katalina’s. Never thought I could eat tacos for breakfast until I met those breakfast tacos at Katalina’s. It also has such a small and cozy environment, which makes me feel warm.” Muyao Shen, Assistant Photo Editor

COURTESY OF CAMERON MITCHELL RESTAURANTS

Food from Marcella’s Italian Kitchen in the Short North.

Mathes said. “It’s kind of a fusion of Italian food and food from all over the world.”

While the menu, which currently features Latin spices incorporated with the flavors of classic Italian dishes, changes about three times a year, the restaurant’s co-owner believes that the trendy, urban atmosphere is what attracts most guests.

Mathes said the restaurant’s happy hour, which is offered Monday through Friday from 4 p.m. to 7 p.m., and brunch specials attract many OSU students, while the restaurant’s location on the #2 COTA bus line makes it accessible from campus.

“We do a happy hour where we offer all of the pizzas and all of the appetizers on our menu for half off and we do drink specials,” Mathes said. “And we do a brunch, that’s actually pretty popular with OSU students already, on Saturday and Sunday where we offer brunch specific items, like more breakfast-type items, paired with either COURTESY OF CAMERON MITCHELL RESTAURANTS a Bloody Mary, a Bellini, or a MiFood from Marcella’s Italian Kitchen in the Short North. mosa for $16.”

“Northstar Cafe. Their ham & cheese scone is my main source of happiness in this life. Also, you can bring dogs to their outdoor seating area, which is cool.”

Leah McClure, Lantern reporter “McDonald’s ‘cause that sausage biscuit, y’all.”

Sallee Ann Ruibal, Arts&Life Editor “Hang Over Easy because they have affordable brunch and drink specials. The staff is friendly and know the understanding that water needs to be refilled very briskly.”

Kyjah Coryat, Lantern reporter

STAFF PICKS: BEST DONUTS “Buckeye Donuts, no question at all.”

Francis Pellicciaro, Assistant Multimedia Editor

“Buckeye Donuts. What’s not to like?”

Kevin Stankiewicz, Assistant Sports Editor

“There’s a special place in my heart for the Little Donut Shop. Despite their small donuts, they’re interesting and delicious.”

Robert Scarpinito, Copy Chief

“Buckeye Donuts. Enough said. So many unique offerings and varieties.”

Evan Szymkowicz, Sports Director

“Buckeye Donuts. I haven’t had a donut there that isn’t one of the best I’ve ever had.

The blueberry cake is especially good.”

Ryan Cooper, Sports Editor

“Little Donut Shop on High Street. They are open early and easy to get to. Better than Buckeye Donuts because they have better flavors of donuts.”

Kyjah Coryat, Lantern reporter

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THURSDAY, OCTOBER 22, 2015 | A&L | 9

BUCKEYE BITES

Vegetarian options cater to customers, farmers CARLY CHETON For The Lantern cheton.2@osu.edu

For those willing to venture off campus, flavorful vegetarian eating isn’t hard to find in Columbus. Without sacrificing quality or taste, these restaurants accommodate diets while drawing from both backyard gardens and countries across the globe.

Portia’s Cafe With a menu featuring entirely vegan, gluten- and GMO-free food, Portia’s Cafe strives to make fresh, healthy food taste delicious and satisfying. The Clintonville cafe was founded after owner Portia Yiamouyiannis decided that Columbus had more to offer to residents with dietary restrictions.

“When I became vegetarian myself, there wasn’t anything out there for me to eat that satisfied my taste buds and that satisfied me nutritionally as well,” she said.

“When I realized I wasn’t being catered to, I realized that people who have arthritis, diabetes and other diseases needed catered toward, too.”

After growing up on a farm

herself, Yiamouyiannis naturally adopted what has become the new avant garde in food: a farm-to-table model. She supports small, local farmers as she sources menu ingredients, reasoning that, “If we don’t have small farmers, we’re not going to have really good food.”

The cafe’s menu is diverse, with options consisting of a vegan quesadillas, a number of wraps and soups, and even a “house specialty” pad thai.

Yiamouyiannis notes that the

“If we don’t have small farmers, we’re not going to have really good food.”

Portia Yiamouyiannis Portia’s Cafe founder

super power wrap is a customer favorite. The cafe makes gluten-free wraps fresh for each order, topping this particular menu item with homemade guacamole, raw falafel, creamy cashew dressing, carrots, onions, sprouts and lettuce.

Portia’s Cafe is located at 4428 Indianola Ave.

TILL Located directly across from Hamptons at 247 King Ave., TILL is a cafe with a menu that changes at the chef’s discretion.

With everything “from ketchup to ice creams” grown, cultured and smoked in-house, the menu changes along with the seasons, according to TILL’s website. All selections are guaranteed to be organic and GMO-free.

Though TILL serves meat, vegetarian options abound with tofu substitutions. Frequent menu offerings include a tofu mac and cheese and a sweet potato poutine containing smoked portabella, tofu curds and red wine gravy. Guests with a sweet tooth hardly go unsatisfied, with dessert options of cooked-to-order French beignets, non-dairy ice cream and salty caramel mud pie. The cafe also serves weekend brunch.

6-1-Pho Located a short COTA trip away, 6-1-Pho recently opened as Columbus’ newest spot to try Vietnamese fare in a fast, casual setting.

Named after the traditional dish of rice noodles, bean sprouts, basil,

cilantro, jalapeno and lime, 6-1Pho was founded by Ohio State alumni Lisa Bui and Ian Capotosta in an effort to “bring awareness to Vietnamese food and culture.”

Beyond its namesake menu item, 6-1-Pho has a menu that includes options like com, a ricebased bowl, and bun, which is a cold-noodle salad. For customers craving something a bit more substantial, the restaurant offers bánh mì, which is a sub-like sandwich option.

“We wanted to give every dietary need or lifestyle a chance to try our food.”

Lisa Bui 6-1-Pho founder

Bui and Capotosta made a conscious effort to accommodate for vegetarian diets in their menu design.

“We wanted to have vegetarian-based dishes because in Vietnamese culture, a lot of people are, in fact, vegetarian,” Bui said.

“We wanted to give every dietary need or lifestyle a chance to try our

food.”

The 6-1-Pho menu includes both vegetarian and vegan pho options. A vegan bánh mì sandwich is available, as well as tofu spring rolls.

“At 6-1-Pho, we offer healthy options no matter what your needs are,” Bui said.

6-1-Pho is located at 4386 N. High St. Aladdin’s Eatery Lebanese-inspired restaurant Aladdin’s provides numerous options for vegetarians — all provided with the powerful flavor combinations that Middle Eastern food is known for.

Beyond hummus and veggies, customers are given the chance to build a vegetarian combo platter, featuring the eggplant-based baba gannouj, the salad-like tabouli, falafel and grape leaves stuffed with rice, tomatoes and parsley.

Other vegetarian menu options include pita pizzas, or pitzas, and the wrap-like rolled pitas.

Aladdin’s has locations in Clintonville at 2931 N. High St. and Grandview at 1423 Grandview Ave.

BUCKEYE BITES

Local pearls of bubble tea wisdom HANNAH HERNER Lantern reporter herner.12@osu.edu Bubble tea originated in Taiwan in the 1980s and has since spread across the world, even to Columbus. It has an iced tea base combined with milk and a choice of flavoring and sweetener. The “bubbles” are little chewy spheres made of tapioca at the bottom of the drink that come up the straw when drinking the tea.

Bubble tea has found a home of its own in Columbus, including these three spots.

ZenCha Tea Salon ZenCha Tea Salon carries close to 100 teas and some food items, but its most popular product is bubble tea, according to manager Tricia Gerber.

Gerber said she gets a lot of questions about what the bubbles are.

“I always describe them as little sphere-shaped gummy bears at the bottom of your tea, which sounds gross, but it’s actually good and you just have to give it a try,” Gerber said.

Owner I-Cheng Huang graduated from Ohio State in 1996 with a degree in communication and opened ZenCha in 2002. He said he wanted to include bubble tea on the menu to attract the younger customers, as it is a modern, less traditional tea.

Huang said his goal is to bring people of different cultures together through tea, as it exists in many

cultures. The bubble tea itself can also be described as a multicultural product.

“To begin with, the bubble tea usually has the black tea and milk and sugar, that is very British. When we prepare our tea, we shake it in a shaker, and that’s very French. Then we have the tapioca pearl, and that is from Asia,” Huang said.

Huang said that the most popular flavor of bubble tea at ZenCha is taro, a root related to the sweet potato that is often used in flavoring asian desserts. The salon has two locations — one in the Short North at 982 N. High St. and one downtown at 19 E. Gay St. Kung Fu Tea Kung Fu Tea, located at 1161 Kenny Centre Mall, is a franchise company based out of New York City, and this location is the first in Columbus. It opened on Oct. 2.

The menu is entirely beverages, including coffee and tea-based drinks and slushes. Tapioca pearls are one of five options of toppings, which also include herbal jelly, nata jelly, red beans and mung beans that are available to add to any of the drinks.

Manager Morgan Cheng is a 2014 OSU graduate in mechanical engineering who got into the food business through working at OSU dining services. Cheng estimated that about 80 to 90 percent of customers get some form of bubble tea, and much of the customer base

is international.

“Right now we are trying to get more domestic people because a lot of people here, especially older people, don’t know what bubble tea is,” Cheng said.

The most popular flavor of bubble tea at Kung Fu Tea is the original Kung Fu Milk tea. Cheng sees the tea industry growing even larger.

“It’s become its own industry, it’s not just tea anymore,” he said.

Bubbles Tea & Juice Company Owner Eric Ling, a 2001 OSU computer science engineering and international business graduate, started Bubbles Tea & Juice Company nearly ten years ago.

Ling said that he was born in Taiwan and grew up with bubble tea, adding that he knew bubble tea was a thing before bubble tea was a thing in the United States.

“I went out to California when I decided I wanted to quit my day job. Back then, juices, smoothies and bubble tea — none of them were popular here in Columbus,” Ling said.

Beyond the milk tea traditionally used for bubble tea, the menu features freshly pressed juices, smoothies, loose leaf teas and iced teas.

Ling said that for the most popular bubble tea flavors, it is a tie between taro and lavender.

HANNAH HERNER | LANTERN REPORTER Bubbles has a stand at North Megan Stoltzfus makes a bubble tea at ZenCha Tea salon Market and a kiosk in Easton Town located at 982 N. High St. Center.

Please

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BUCKEYE BITES

Local Mexican spots offer variety, flavor MASON SWIRES Lantern reporter swires.4@osu.edu Columbus is full of cultured eateries that offer a vast selection of genres in the food world, but none come close to the classic Mexican restaurant. Cazuela’s, Condado Tacos and Abuelo’s are just a few of the Mexican eateries in Columbus, but they each offer a different angle on what is one of the most beloved choices for college students everywhere.

Cazuela’s If you’re looking for a close spot on campus to get good Mexican food and stellar margaritas (if you’re of age) at a great price, Cazuela’s is the place for you.

“The biggest thing about us is probably our specials and our variety,” said manager Jessica Quezada. “We have a big food combination menu and over 10 flavors of margaritas. Our servers are friendly and you’ll just have a good time here.”

The burrito is a popular dish at any Mexican restaurant, but Cazuela’s offers a burrito and a challenge like no other on campus.

The Mucho Macho Burrito Challenge is the restaurant’s signature special: 12 inches of flour tortilla that includes rice, beans and your choice of meat. It costs $9.99 but is free if your can finish it all in one sitting and in the time limit of 20 minutes. Winners even get a free T-shirt. Easy, right? Well, there’s a catch. It is covered in the restaurant’s special sauce made from Habanero ghost peppers, one of the spiciest peppers out there.

Apart from the giant burrito challenge, they also offer regular specials and deals. The lunchtime menu ranges from $5 to $9 dishes and patrons can buy a margarita glass that they can reuse and bring in anytime to get a margarita half off. T-shirts for sale hang from the walls, offering a Tuesday special in which you can get $2 margaritas and $5 for all lunch plates if you wear it to the restaurant.

It’s not always the big, fancy plates that bring people in. Sometimes the atmosphere is the biggest part of going to a restaurant. The warm light and tiny indoor dining room offer a cozy space or the outdoor, sun baked patio are both great places to bring your friends or family to sit down and enjoy not just the food, but each other’s company, too.

Cazuela’s is located at 2247 N.

STAFF PICKS: BEST LATE NIGHT

High St. and is open 11:30 a.m. to 9:30 p.m. on the weekdays and until 4 a.m. on Fridays and Saturdays.

Condado Tacos Sitting at the mouth to the entrance of the Short North is a newly opened Mexican place that offers a seemingly stark menu. They only serve tacos, but these tacos are specialized. The ingredients are made in house on a daily basis and can even be stacked in their very own Double Decker Taco.

“I’m pretty sure there’s something like 7.2 million possible combinations of tacos that we can make here,” said owner Joe Kahn. “Now of course we serve things like guacamole and queso, but yeah, we only serve tacos.”

Condado offers a spread of really specific ingredients. Kahn used names like “Dirty Sauce,” which is a smoky chipotle-based sauce, or the “JuJu Shell,” which is one of the taco shell combinations that they use for the “root beer-braised beef.” The build your own taco concept has made the place a relative hit, the owner said.

MASON SWIRES | LANTERN REPORTER

Joe Kahn, owner of Condado, stands in front of one of the restaurant’s wall murals.

The restaurant has specials like a regular happy hour from 4 to 7 p.m., which includes their entire liquor selection and applies not only to the bar but also to the large, wooden community tables that span a third of the entire floor space.

“We try to promote a fun and upbeat environment here. For us it’s kind of like having a party every day, which we want to pass on to our customers,” Kahn said, looking out at the patrons.

The walls of Condado are splattered with deliberate murals in black and white. Cow skulls, sugar skulls, flowing curves and geometric images of skeletons and variations of the restaurant’s name are painted into the art. There’s even a real, physical skeleton couple riding a bicycle, wearing sunhats in

the corner of the restaurant.

It’s clear that Condado Tacos and Tequila is a different option, but one that offers a chance to make your own experience food wise and enjoy the cultured environment that permeates the dimly lit, yet soothing space that exists in the yellowed glow of the giant “Tacos,” sign that sits behind the bar.

Condado is located at 1227 N. High St. and is open Monday through Friday noon to midnight and until 2 a.m. on Fridays and Saturdays.

Abuelo’s Easton Town Center houses some very high-class shops and restaurants that border the extravagantly lavish. But on the corner of the last plot of department stores is a Mexican, southwestern restaurant called Abuelo’s that is a refreshingly affordable yet high quality choice for those visiting Easton’s shopping center.

The atmosphere is instantly different when you walk in. Most Mexican places are themed to be south of the border-esque, but Abuelo’s looks like a provincial Mexican town square.

The restaurant’s namesake is solidified by the giant pewter statue of an older man with his apparent grandson in the middle of the dining room, the ceiling above painted to look like a slightly cloudy blue sky.

The bar adjacent to the dining room offers an even balance to the dining-only setting, and their drink menu includes everything from Mexican-focused beers to peach sangria and blended, frozen cocktails.

As soon as you sit down, tortilla

“Cluck-a-Doodle-Doo — their sandwiches are what Subway would serve if Subway was actively trying to give you heart failure. And they’re open until 3 or 4 a.m.”

“Sicilia Fine Italian Specialties. The only place I would walk all the way from South Campus to North Campus just for a huge piece of pizza at 2 a.m.”

“Probably Waffle House because it’s just entertaining.”

Francis Pellicciaro, Assistant Multimedia Editor

Muyao Shen, Assistant Photo Editor

“My bed. It’s great to wind down after a long day.”

“Cane’s because Cane’s sauce and Texas toast.”

“My favorite is PJ’s. The food is so different. Who wouldn’t love buffalo chicken, macaroni and cheese, french fries and ranch in a wrap?”

Ryan Cooper, Sports Editor

Amanda Vaughn, News Director

“I’m pretty sure there’s something like 7.2 million possible combinations of tacos that we can make here.”

Joe Khan Condado Tacos owner

MASON SWIRES | LANTERN REPORTER

The steel sign that hangs above the entrance of Condado. chips are brought to the table. A mild red salsa, a sweet salsa verde and a smoky, dark red pepper salsa accompany the chips, all three of which are outstanding. The contrast of taste is cool to experience.

Abuelo’s head chef incorporates a lot of authentic recipes from Mexico, and many of the dishes represent individual towns and regions of Mexico.

“All of our ingredients are prepared fresh daily. Like the salsa, we mix all the ingredients and make it in the morning every day. It just tastes better,” said waiter Dason Williams.

A typical dish ordered at the

Hannah Herner, Lantern reporter

Taylor Ferrell, Assistant Arts&Life Editor

restaurant is their enchilada combination platters, in which you can have up to four enchiladas and choice of different sauces that range from cheesy and creamy to spicy. The price for an average plate is $10–$15.

But, of course, they also offer more expensive things, like the sirloin wrapped in bacon and slathered in a Mexican seasoning.

The sheer array of choices of food — everything from seafood to typical Mexican cuisine — exists at this restaurant.

“The GoCo next to my apartment comes in clutch every time for getting late night desires such as king-size Reese’s and Mountain Dew Baja Blast.”

Sallee Ann Ruibal, Arts&Life Editor

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THURSDAY, OCTOBER 22, 2015 | A&L | 11

OPINION

Tolerance of food allergies should be at the table SALLEE ANN RUIBAL Arts&Life Editor ruibal.1@osu.edu As a carnivorous, dairy-loving, carbohydrate craving person, I can pretty much eat whatever I want.

My roommate Maggie is not the same way.

When we go out to get pizza, I get the thick crust, pepperoni-laden slice. She gets a salad.

No cheese, please. And there can’t be croutons. Oil and vinegar dressing.

My salads are half croutons and ranch.

When we go to a sports bar, Maggie can’t get the fries because they’re fried in the same fryer as my breaded onion rings and fried chicken.

At Chipotle, employees need to change their tortilla tainted gloves. Same at Jimmy John’s, where she gets a lettuce wrap.

Maggie doesn’t do this because she’s on some weird fad diet that frowns upon my burrito and sub sandwich consumption.

She doesn’t do it because she wants to be difficult. She does it because she has to.

According to Food Allergy Research and Education, 9 million adults have food allergies. That makes up 4 percent of the population. Ninety-six percent of the population can walk into a restaurant and have no fear that there’s something there for them to eat.

Gluten has become a punch line of sorts.

“What even is gluten?” and “People have been eating gluten for centuries, bro,” are ignorant cheap shots even I have made.

But for those with the celiac disease, it’s not a trend. It’s not an attempt to shed love handles. Avoiding gluten is necessary to

avoid real, prolonged pain.

Over the summer, General Mills announced that their Cheerios would be going gluten free. It would be a supposedly smooth process as only a small amount of wheat, rye and barley would need to be sorted out. It was an exciting day. There was a giant-size box of Honey Nut in my apartment in celebration.

Maggie doesn’t do this because she’s on some weird fad diet that frowns upon my burrito and sub sandwich consumption.

She doesn’t do it because she wants to be difficult. She does it because she has to.

Earlier this month, boxes were recalled for some sneaky gluten bits sliding into the process. This was like Chipotle employees not changing their gloves or frying oil having previously hosted fried chicken. A woman on a paleo diet who does yoga would have definitely been okay. Maggie might have been okay, but it’s not worth the risk.

The gluten-infested Cheerios are mine now. They come with a little guilt. But it’s better to not focus on the guilt and focus on the understanding. We can make room at the table for all of us.

STAFF PICKS: ON-CAMPUS

“The Union. They have everything, and you can find a good spot upstairs to relax and eat in peace..”

Samantha Hollingshead, Photo Editor “Heirloom Cafe. My favorite things to get there are turtle lattes and the banana mocha bread. It’s an open, inviting space hidden under the staircase of the Wex.” Amanda Etchison, Editor in Chief “Kennedy Commons brunch. I’m convinced the lemon water and build-yourown omelet bar could save lives.”

Abigail Secker, Lantern reporter

“My favorite is Woody’s.

The wings are my favorite. It also holds memories for me because my brother and I created ‘Woody-Wing Friday’ as a way for us to hang out at least once a week.”

Taylor Ferrell, Assistant Arts&Life Editor “KSA Cafe. The sandwiches, iced caramel macchiatos and architecture is a pretty unbeatable triple threat.”

Jay Panandiker, Engagement Editor “Rohr Cafe in Mason Hall.

The refined sandwiches, wraps and business students in suits make me feel very fancy.”

Sallee Ann Ruibal, Arts&Life Editor

STAFF PICKS: BEST PIZZA

“A Slice of New York.

Hounddog’s might be very good, but for a quick slice of genuine thin-crust pizza, this is the place to go. Coming from the suburbs outside of New York City, this pizza hits closest to home.”

Francis Pellicciaro, Assistant Multimedia Editor “Harvest Pizzeria, but the one in German Village! The atmosphere is quaint and inviting, and the pizza is equally homey. Plus, you can walk to Jeni’s in the warm months.”

Danika Stahl, Assistant Campus Editor “Catfish Biff’s ‘cause it’s spicy and I like that.”

Leah McClure, Lantern reporter

“Blaze Pizza. Having all the toppings I could desire for the same price, and have control over how much of each goes on is huge.”

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Ryan Cooper, Sports Editor “Adriatico’s because it actually tastes like pizza and isn’t just chain restaurant pizza that we have become accustomed to.”

Amanda Vaughn, News Director “Mikey’s Late Night Slice.

It’s open late and the pizza’s delicious! Also, I love food trucks, so the ambiance of the location off of High Street is the perfect combination of street food and outdoor patio dining.”

Amanda Etchison, Editor in Chief

Think Fast. Think FedEx Ground.

FedEx Ground is now hiring package handlers at multiple facilities in the Columbus area: 4600 Poth Road Whitehall, OH 43213 614-863-8029

6120 S. Meadows Drive** Grove City, OH 43123 614-871-9675

Up to $12.44/hr. to start Compensation • • • •

Three pay increases within the first six months of employment Tuition reimbusement program Full time opportunities Weekly pay/direct deposit

Qualifications • •

Must be at least 18 years of age Must be able to load, unload, and sort packages, as well as perform other related duties

All interested individuals must attend a sort observation at our facility prior to applying for this position. Please register at WatchASort.com FedEx Ground is an equal opportunity/affirmative action employer (Minorities/Females/Disability/Veterans) committed to a diverse workforce.

THELANTERN.COM

THE STUDENT VOICE OF THE OHIO STATE UNIVERSITY

COURTESY OF STEVE WEBSTER

A salad from North Market vendor Pastaria.

YUE WU | LANTERN REPORTER

A 20-piece large order of chicken wings from Buffalo Wild Wings.

COURTESY OF CAMERON MITCHELL RESTAURANTS

Lasagna from Marcella’s Italian Kitchen in the Short North.

STAFF PICKS: BEST CHINESE

“Jiu Thai is superb. If you want authentic, savory, more-than-just-orangechicken Chinese, this is the place. Their noodles are handmade and there’s about a zillion different tasty appetizers on sticks. A+ rating from this gal.”

Danika Stahl, Assistant Campus Editor

Pulled pork nachos from Ethyl & Tank.

A veggie dish from 6-1-Pho.

A dessert from North Market vendor Pastaria.

“Tai’s. They offer a variety of Asian cuisine in large portions, so you always have leftovers to take home.”

Abigail Secker, Lantern reporter “Sunflower Chinese Restaurant & Lounge. Of all the authentic Chinese restaurants, I choose Sunflower because dim sum is my life and this is the only dim sum place in Columbus.”

Muyao Shen, Assistant Photo Editor

“Panda Express. It’s the only Chinese place I’ve had on campus, but it is really good with variety and is pretty cheap.”

Mason Swires, Lantern reporter “I’m still mourning the loss of Number One Chinese. My iron stomach and I were its No. 1 fans.”

Sallee Ann Ruibal, Arts&Life Editor

@THELANTERN

KHALID MOALIM | MULTIMEDIA EDITOR

COURTESY OF LISA BUI

COURTESY OF STEVE WEBSTER

“Mark Pi’s. The cleanest Chinese restaurant around the campus area with authentic Chinese food.”

Yue Wu, Lantern reporter “House of Japan on High.

Lunch menu is cheap and the food is amazing.”

Samantha Hollingshead, Photo Editor