Thursday October 1st, 2026
Issue 30, Year 145
THE LANTERN
Thursday October 1st, 2026 | www.thelantern.com | 2
Honey Boy Pizzeria introduces bold flavors and classic pies to Eupouria Bar and Patio cause, as we can all see, time is not promised to us.” Adkins, who has previously worked Founded by three brothers as a trib- in corporate restaurant management ute to their father and their family’s at Chipotle, Sweetgreen and Mikey’s “stay golden” philosophy, Honey Boy Late Night Slice, said he, his brothers, Pizzeria opened inside Eupouria Bar Jordan and Jarod, and his father used to go to Waffle House when they needand Patio Sept. 17. Located at 1568 N. High St., the ed to dream up an out-of-this-world new University District eatery sells by- concept. “My dad said Waffle House is the the-slice and whole pizzas, including four flavors — Cheese + Fresh Basil, best place to go and think,” Adkins OG Pepperoni, a vegetarian option fea- said. “We still do that. That’s how it turing mushrooms, garlic and truffle kind of popped in our head [to open and the signature Honey Boy, which Honey Boy] after our dad passed away includes pepperoni, jalapenos, ricotta last year.” Following his father’s death, Addollops and hot honey, according to the kins said he was motivated to not only Instagram page. The business was founded on a run- memorialize his memory, but create ning joke in the Adkins family about something to celebrate it. “I was working in corporate restauopening a pizza shop, said Remy Adrants and I didn’t have any time to kins, an owner of Honey Boy Pizzeria. “We would be talking about some- grieve my dad,” Adkins said. “I had to thing for like two hours, something be like, ‘Okay, well, I still have to go to completely unrelated, and then it work on Monday.’ It showed us that the would go a little silent, and then some- world doesn’t slow down. You just gotone would be like, ‘Okay, we can open ta make the time with people that you a pizza place,’” Adkins said. “[Our fa- love. So, we were like, ‘Dude, we got a ther] taught us [that] nothing is more little bit of money saved up, let’s just important than hanging out with try to do it.’” Adkins said he chose to reach out your family as much as you can beto Eupouria because it is also a famCREDIT: COURTESY OF REMY ADKINS ily-owned business. The bar is owned The Adkins brothers with their late by sibling duo Emilee Mann and Benfather’s designated Coors can. jamin Morgan. “We’ve always loved the idea of having food available inside of Eupouria, and we want people to be able to come in, grab a drink, enjoy some pizza [and] spend time with their friends, but up until this point, we haven’t had that food component,” Mann said. “So, when we met Honey Boys, it just felt like a really natural fit for what they’re trying to create here.” Many University District bars have recently partnered with restaurants and eateries to add food to their menus, Adkins said. Within this, he celebrates open collaboration among local businesses. “If any of these places have one goal, especially being on campus, it is [to] provide the best experi-
Helena Hennessy Managing Arts & Life Editor
ence that they possibly can to whoever comes in,” Adkins said. “When you have the melding of two creative people, it can be difficult, but it also can be really beautiful.” Mann said both businesses compliment one another, which fosters success for each. “I felt like it was really special to have another family-owned business joining us,” Mann said. “We complement each other really well because we bring the drinks and the entertainment, and they bring the food. So, I feel like it’s just such a great opportunity for both businesses.” Inside the Honey Boy kitchen, Adkins said he and his brothers are continuing to keep their father’s memory alive. “It’s really funny, because you don’t think about how many little tiny things that somebody has said or done in your life that show up after they pass,” Adkins said. “My dad’s here every day. My dad liked really, really crappy beer. So, we have a Coors bottle back there with his name on it. So after every shift, we’ll do a toast to our dad. He can have a drink.” The brothers are also honoring their father through their business practices, Adkins said. “Even in the name Honey Boy, it’s a tribute to him,” Adkins said. “That was his pet name for us. He always called us ‘honey,’ and so on.” Adkins said to pay tribute to their father, he and his brothers use the best ingredients possible in their pizzas. In addition to their pizza selections, Honey Boy also serves fries, house-made ranch dressing and a sweet ricotta dip, according to the menu. Through oper-
ating Honey Boy, Adkins said he feels further inspired to share his story. “It’s kind of a weird but beautiful thing when you experience that type of loss, and it is sad, but you also find yourself like, ‘We talk about and to our dad sometimes more than we did when he was here,’” Adkins said. “When you don’t have something, it becomes obvious that you miss it, and then you find reasons to bring it up so it doesn’t go away.” In addition, Adkins said Honey Boy offers a specialty deal where customers can get $1 off when ordering two slices. Having previously worked in the pizza industry, Adkins said he is grateful for the support he has received from the local community. “I’m happy to be a part of the pizza scene,” Adkins said. “It’s so supportive. I was really surprised about how many people reached out and were were like, ‘Oh man, good luck on your opening.’” On its opening day, Honey Boy sold out in under four hours. Since then, the shop has continued to regularly sell out on normal business nights, according to the Instagram page. “We’re really excited about being a part of a city that is so amazingly foodie,” Adkins said. “The pizza scene itself, in Columbus, is insane … There’s not really a finite amount of love for pizza in the city and so we hope everyone does super well because I think there’s plenty of love to go around.”
CREDIT: COURTESY OF REMY ADKINS
The OG Pepperoni at Honey Boy Pizzeria.
Thursday October 1st, 2026 | @thelanternosu | 3
Columbus’ women-run restaurant owners reflect on their experiences in the industry Mia Ross Arts & Life Senior Writer
I
t takes more than a delicious menu to survive in the restaurant industry as a woman — it takes extra resilience. For the women behind local spots Katalina’s and Chocolate Café, building a successful restaurant has meant overcoming challenges while taking the lead in their businesses. While these woman-owned restaurants offer Columbus residents unique culinary experiences, more importantly, they serve as a testament to what women in business are capable of. To build and sustain a successful restaurant, it takes navigating workplace challenges and supporting others in the industry. “Most restaurants are funded by investors, and investors still do not fund female-owned businesses as much as they do male,” said Kathleen “Katalina” Day, the owner of Katalina’s. “No pity party here, we just need more female-owned businesses and more high-profile businesses so that changes.” Katalina’s opened at 1105 Pennsylvania Ave. in 2010 with what Day describes as a “Latin-leaning, Southern-slanted” menu. The restaurant draws inspiration from Day’s Southern upbringing, and is fundamentally shaped by her time living in France as an au pair and working as a cook. While living in France, Day said she was immersed in a food culture built on fresh produce and local farming. She quickly noticed a contrast between the culinary attitudes in Europe and the United States. “When I was over there, the United States was a lot different — you couldn’t really get a lot of fresh vegetables, [and] most food was frozen or canned,” Day said. “It really taught me the importance of that food culture — going to the market every day, fresh, local, ripe produce, supporting local farmers and all that kind of thing.”
Before opening Katalina’s, Day worked in corporate fashion advertising for major brands like Victoria’s Secret and Nordstrom. She said those spaces were largely female-dominated, so her experiences in the restaurant industry came as a surprise. “It was a really big shock to me to experience that sexism,” Day said. “And then also with a lot of male cooks they didn’t like having a female boss, so I had to overcome that really strong, classic hierarchy in both kitchens and with vendors.” Despite those challenges, Day said she felt supported by the Columbus community. “I used to have lines down the street, four blocks long, so I love Columbus,” Day said. “A lot of people ask me all the time if I would open in any other market, and I might eventually, but I’m so glad I started in Columbus. I think Columbus is a very unique space in that way in embracing local businesses.” Day also supports other women-owned businesses by sourcing black beans and corn chips from Shagbark Seed & Mill and tortillas from Koki’s Tortillas, now owned by its founder’s daughter. The restaurant’s most popular item is “Katalina’s Original Pancake Balls” followed by “Award-Winning Breakfast Tacos” and a rotation between “Ms. Katalina’s Migas” or “Classic ‘Hens-InA-Basket.’” There are two other Katalina’s locations, in addition to the original in Harrison West, with one at 3481 N. High St. in Clintonville and another at 2741 E. Main St. in Bexley. Day is not the only Columbus restaurant owner who has built a career in the industry while navigating its challenges. Lisa Boyle, the 51 percent owner of Chocolate Café, at 1855 Northwest Blvd., took a different path into the restaurant industry after studying journalism at Ohio State with
minors in women’s studies and theatre. “When I went to Ohio State, I thought I wanted to be a psychiatrist, so I majored in psychology,” Boyle said. “I went to work for a psychiatrist for a year, and she was dynamite, and I was like, ‘I could never do this for a living, so I’m out.’ I switched my major to journalism because I loved TV news.” After her graduation in 1995, Boyle worked for Channel 4 where she met her husband Phil Wolfe, the 49 percent owner of Chocolate Café. When approached about opening a Chocolate Café franchise in Columbus, they recognized the changing market and embraced the idea. The couple celebrated 19 years of owning Chocolate Café on Sept. 26. Since purchasing the franchise in 2006, they have continued to provide for the Columbus community with signature dishes and fluctuating menu items inspired by current trends. Chocolate Café has an additional location in German Village at 730 S. High St. Boyle said the café’s menu has evolved with changing customer preferences while maintaining some of its original offerings. “We have a lot of items that we’ve had since we started, but you got to keep up on stuff — you got to go where the trends are,” Boyle said. “People change, they like different things.” The café has expanded beyond treats and sandwiches to include heartier meals, such as their new protein-rich “Quinoa Breakfast Bowl.” They’ve also adopted current drink crazes, like cold foam and dirty sodas. Like Day, Boyle sources from women-run businesses like April’s Flowers & Gifts and Madelyn’s in Granville,
CREDIT: COURTESY OF JEN BROWN
Kathleen Day, owner of Katalina’s restaurant.
CREDIT: COURTESY OF LISA BOYLE
Lisa Boyle, owner of Chocolate Café.
which supplies vegan pastries. Boyle said that during their 2006 start, the term “woman-owned” hadn’t really surfaced yet, but now, she is glad that it has. “You did not hear that [term] at all when we started, and I think it’s important,” Boyle said. “I think when you have different types of businesses run by different groups here, I think it’s great. Columbus is very open, I think this is such a progressive city in a positive fashion.”
Thursday October 1st, 2026 | www.thelantern.com | 4
The Lantern Staff Picks Best Bars Ugly Tuna — Reilly Cahill, Managing Sports Editor Out-R-Inn — Dylan Buganski, Sports Senior Writer Brothers Bar & Grill — Olivia Rinaldi, Editor-In-Chief
Best Coffee Shops Cup O’ Joe — Ally Wolfe, Sports Editor Matcha Me — Natalie Boggs, Arts & Life Photo Editor Stauff’s — Mia Ross, Arts & Life Senior Writer Matari Coffee — Conner Neeley, Web Editor
Best Sweet Treats Buckeye Donuts — Lauren Savitsky, Campus Senior Writer Graeter’s — Cassandra D’Angelo, Sports Photo Editor Brekkie Shack — Carter Kohli, Managing Editor for Digital Content
Best OffCampus Food Wario’s Beef & Pork — Mateo DeLeon, Arts & Life Lantern TV Producer Domo Sushi Kitchen Bar — Siena Kessler, Arts & Life Editor Hudson 29 — Natalie Zurakowski, Arts & Life Senior Writer Forno Kitchen + Bar — Audrey Coleman, Campus Editor Tai’s Asian Bistro & Sushi — Michael Goulet, Campus Photo Editor
Accelerate your path to a Bachelor of Science in Nursing For those with a non-nursing bachelor’s degree.
Best Build-Your-Own-Bowl Agapé Mediterranean — Helena Hennessy, Managing Arts & Life Editor Bibibop — Liam Ahern, Managing Photo Editor
Best Late Night Bites Sicilia’s — Faith Schneider, Managing Editor for Design Halal Munchies — Bridget Lombardo, Sports Senior Writer Blaze Pizza — Reegan Davis, Managing Campus Editor
Take your next step go.osu.edu/ABSN
Thursday October 1st, 2026 | @thelanternosu | 5
Marg-off: Campus-area margaritas go head-to-head Natalie Zurakowski Arts & Life Senior Writer
T
he ingredients may be simple, but finding the perfect margarita around campus is a bit more complicated. With many restaurants offering their own takes on the classic cocktail, three margaritas from different campus spots were put to the test based on flavor, sweetness, price and overall restaurant experience. The competitors chosen were Cazuelas Mexican Cantina, Boom Boom Tacos Tequila & Mezcal and Plaza Mexican Grill. For a side-by-side comparison, all three margaritas were ordered to go and the same drink was ordered from each restaurant: a lime margarita on the rocks. Each margarita was ordered through its respective restaurant’s website. Cazuelas Mexican Cantina Located at 1545 N. High St., Cazuelas Mexican Cantina is arguably the most popular spot for margaritas on campus, setting high expectations as the first contestant. The Gateway location was chosen because of its close proximity to the other two contestants, allowing for a faster pickup route. Ordering through Cazuelas’ website was seamless. Payment was completed online, followed by a confirmation email with an estimated pickup time. For $10 before tip, one jumbo margarita to-go came in a 20-ounce clear plastic cup, which felt fairly priced. Upon arrival, a staff member said that in order to take a margarita home, you had to order a food item off their specialty or appetizer menu. This policy was not advertised online, nor did the website prevent the purchase of a single margarita for pickup. Nevertheless, after ordering a menu item, the margarita was taken home. Cazuelas’ margarita had the perfect amount of sweetness, though it may be too much for the average margari-
ta consumer. The drink was the palest in color, a light yellow and looked the most like a classic margarita. The lime taste was subtle and was overpowered by the sweetness of the rest of the drink. Although the sweetness was enjoyable, those who prefer a classic margarita may wish it had more of a classic lime flavor and sourness. While it didn’t have the fresh, punchy lime flavor, Cazuelas’ margarita was the most well-balanced in terms of alcohol content. The tequila had a prominent flavor but was not too strong, creating the perfect balance of liquor and flavor.
enue at 1644 N. High St., was the third and final competitor. Just like Cazuelas and Boom Boom, Plaza’s website was straightforward and painless. One 20-ounce jumbo lime margarita came out to $9 before tax and tip, making it the cheapest option of the three. While the margaritas at Cazuelas and Boom Boom were both light yellow, Plaza’s was a bright lime green, which was fitting, as it offered the strongest lime flavor. Although the lime flavor was
someone looking for something on the lighter side, while Plaza is the best option for someone wanting a margarita with a little more punch and flavor.
Read about Columbus’ best happy hours on our website! Check out www.thelantern.com
Boom Boom Tacos, Tequila & Mezcal Located at 201 Chittenden Ave., Boom Boom Tacos, Tequila & Mezcal is tucked away next to The Ugly Tuna Saloona. Like Cazuelas, Boom Boom’s website was easy to navigate and sent a confirmation email with an estimated pickup time. Unlike the other two competitors, Boom Boom’s online menu offered only a pitcher of margaritas instead of the classic jumbo size. Instead of one large pitcher, the margarita was split into three clear plastic 20-ounce cups, for $20.99, before tax and tip. While Boom Boom’s margarita was slightly darker in color than Cazuelas’, it tasted drastically different. Boom Boom’s margarita was significantly less sweet than Cazuelas’ and was the most tart of the three. Although sour, the margarita lacked an overpowering lime flavor and tasted more like a sour mix. For those who don’t love the taste of tequila, but still want to enjoy a margarita, Boom Boom is the perfect spot, as the tequila flavor was the least noticeable. Plaza Mexican Grill Known for its elevated patio, Plaza Mexican Grill, located at the corner of North High Street and Chittenden Av-
strong, Plaza’s margarita wasn’t nearly as sour as Boom Boom’s nor as sweet as Cazuelas’, making it a solid balance between the two. While the initial flavor was enjoyable, Plaza’s margarita had the strongest alcohol content, making it ideal for someone who prefers a more prominent tequila taste. The winner While all three margaritas offered something different, the award for best margarita on campus goes to Cazuelas Mexican Cantina. The other two margaritas were extremely enjoyable, but Cazuelas had the best flavor-to-tequila ratio. Although Cazuelas took the crown, Boom Boom’s margarita deserves an honorable mention, as it is best suited for
CREDIT: CASSANDRA D’ANGELO | SPORTS PHOTO EDITOR
A soft serve margarita from Cazuelas Mexican Cantina.
Thursday October 1st, 2026 | www.thelantern.com | 6
The Lox Bagel Shop blends New York and Montreal influences in Columbus’ growing bagel scene Siena Kessler Arts & Life Editor In New York and New Jersey, bagel shops are as common as coffee shops. Kevin Crowley said he wants Columbus to be part of that culture. Crowley, the owner of The Lox Bagel Shop, opened the restaurant in 2018 at 772 N. High St. after seeing an opportunity to bring the bagel culture he knew from the East Coast to central Ohio. As The Lox prepares to open its second location at Polaris later this fall, Crowley said he hopes the expansion will contribute to Columbus’ bagel scene.
“I don’t look at other bagel shops as competition,” Crowley said. “What I’m striving for is a community that acts the same as the New York-New Jersey crowd, where there’s a shop in every neighborhood, on every corner.” Rather than trying to recreate a New York-style bagel, Crowley said The Lox developed its own style by combining elements of New York and Montreal bagels. “Montreal cooks them in a live wood fire, so it gives it a bit more texture on the crunch [and] a punchier flavor than your traditional New York bagel, which is kind of the same ingredients we use, but we mix in the live fire element to our baking as well as a malt syrup in the boil kettle,” Crowley said. “We get the exterior texture of the Montreal bagel but we’re keeping the softness [of the] inside of the New York bagel.” Crowley said the combination of both styles creates what he considers
the perfect base for a sandwich. “At the heart of what we do, we are almost more of a sandwich shop than a bagel shop,” Crowley said. “That’s how we look at ourselves. We are a sandwich shop that makes the bread in house every single day — the bread being the bagel.” Crowley’s background in higher-end restaurants also shaped his decision to open The Lox. After getting married and having children, he said he wanted to move away from the demanding hours of fine-dining and be more present at home. He and his wife traveled to various parts of the country while developing the concept. “My wife and I traveled a bunch to New York and New Jersey [and] out west, eating a lot of bagels, and saw a gap in the market in Columbus, so we started working on the concept as well as the product in early 2017,” Crowley said. “In 2018, we took the leap and I left my job and started grinding it out.” Crowley said his background in hospitality has helped distinguish The Lox from other shops. “A combination of hospitality, great sourcing of ingredients, high-end technique, doing it for eight years and being proud and good at getting food out as fast as we can and high volume is our differentiator,” Crowley said. The Lox’s approach to bagels has made it a popular spot among Ohio State students, including students from the Northeast who come to Columbus accustomed to a different bagel culture, Crowley said. Crowley said students who are from New York, New Jersey and Maryland are particularly noticeable, making their expectations clear when they walk through the door. “You can always tell an east-coaster by the way their order is or how they approach a bagel,” Crowley said. “There is always some skepticism, they’ll let it be known and say ‘Hey, I grew up in
CREDIT: CASSANDRA D’ANGELO | SPORTS PHOTO EDITOR
Outside view of The Lox Bagel Shop at 772 N. High St.
New York’ or ‘I’m from Jersey.’” Gigi Ramsey, a third-year MBA student and Ohio State graduate who has worked at The Lox since it opened in 2018, said she has seen similar reactions from East Coast students. “[They] are like ‘I’m from New York, I don’t know if I’m going to like this,’” Ramsey said. “But then they have them and on their way out they are like ‘That was amazing,’ so it’s fun to see.” Ramsey said The Lox’s consistency and focus on making its food in-house are a big part of what keeps customers coming back. “Since we are a smaller business, it has a different feel,” Ramsey said. “Everything is homemade, from all of our sauces to all of our bagels, baked fresh every day throughout the day.” To avoid long lines on the weekend, Ramsey recommends ordering for pick-up through the shop’s website. The Lox offers four bagel styles and focuses on sandwiches, allowing its staff to execute orders quickly, Crowley said. Its bacon, egg and cheese combination is its most popular order, while
its salt and herb bagel is its most popular bagel. Ramsey said the relationships between the restaurant’s employees and customers have also contributed to The Lox’s longevity. “The people who come in every day, it’s awesome to see people wanting to come back, building those relationships,” Ramsey said. “On the weekend, it can be busy, so people might not know that we have a lot of regulars that come in and hang out during weekdays.” Crowley said seeing returning customers is one of the most rewarding parts of running The Lox. “The best thing that we can do is see you come back the next day or the next month or whenever you are next in town,” Crowley said. He said that is especially meaningful when students return throughout their college careers.
LOX continues on page 7.
Thursday October 1st, 2026 | @thelanternosu | 7 Continued from page 6. “It’s fun to see the seniors bringing freshmen here and continuing that legacy, and now we’ve seen groups of classes come through Ohio State and gotten to know a lot of the kids,” Crowley said. “We’ll keep providing bagels and you just keep showing up.” As an Ohio State graduate, Crowley said he values The Lox’s connection to the university community and will continue to support students during their time at the school. “I have my graduate degree from Ohio State, been a longtime fan, grew up in Cincinnati, but came to Columbus often as a kid because my dad went here, my sister went here, we are a proud member of the community,” Crowley said. “We love supporting Ohio State wherever we can.” The Lox has also become part of Columbus’ growing bagel community, where Ramsey said different shops offer different things. “Every shop is so different in how they do things, it seems each one has their own niche or their own flair, so it is fun being in the bagel community,” Ramsey said. “The more the merrier for sure.” As The Lox prepares to open its new location, Crowley said he hopes to see more bagel shops opening in Columbus and views it as a sign that the city is developing the culture he envisioned when he opened The Lox. “If we can collectively push the bagel culture in Columbus, there could be a hundred shops and it be totally fine because that means we are infiltrating Columbus and beyond to teach them that bagels are awesome,” Crowley said.
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Ohio State students discuss the rise of “slop bowls” Natalie Zurakowski Arts & Life Senior Writer
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ow-effort, reliable and affordable — the “slop bowl” has become a goto meal for college students looking for something quick, filling and easy to customize. Typically made with a combination of protein, vegetables, grains and sauces, the slop bowl gained popularity on TikTok alongside the rise of the “lacrosse-to-finance pipeline,” an online meme describing former college lacrosse players who trade in their jerseys for Patagonia vests and spend lunch breaks at fast-casual restaurants like Chipotle, Cava and Sweetgreen. What originally started as an online joke became a full-fledged food trend as people began sharing their go-to orders across social media. Ava Judy, a third-year in marketing, said she first encountered slop bowls on social media. “I saw a lot of people posting on Instagram and TikTok [about the] completion of a finance bro starter pack, and that slop bowls, like Cava and Sweetgreen, were really popular to get,” Judy said. Sophia Boes, a fourth-year in marketing, said she began seeing people make their own slop bowls after moving into an off-campus house her junior year. The bowl got its name from the internet slang term “slop,” a term used to describe low-effort or low-quality content. The New York Times discussed the term’s evolution in an article, as it became associated with AI-generated content and other mass-produced online material. Since the trend took off, the slop bowl has transitioned from a lunch break favorite to an essential part of college diets. Because bowls can be assembled from almost any combination of ingredients, they require minimal preparation and virtually no culinary expertise. For Judy, the appeal is both about
convenience and nutrition. “I love any type of slop bowl,” Judy said. “I’m super into health and wellness, so for me, it’s getting all my macros and nutrients in for the day. I think it’s just a really convenient thing to eat.” For college students balancing long days of classes, hours of homework and limited kitchen time, Judy said finding quick, healthy dinner options amid traditional fast-food staples can be challenging. While Judy often prefers making her slop bowls at home, her go-to slop bowl spots include Cava, Sweetgreen and Brassica, a Columbus-based fast-casual Mediterranean restaurant known for its bowls and fresh ingredients. As someone who prioritizes eating healthy, Judy said the growing popularity of bowl-focused restaurants have made healthy eating far more accessible. “I always had trouble if I just wanted a quick bite to eat, because I
don’t really want to go to a typical fast food place and I lean more towards eating healthier,” Judy said. “The popularity of slop bowl places like Cava and Sweetgreen really helped me find something quick to eat while also still being a cheaper option.” Boes agreed, noting that slop bowls fit into her busy schedule. “I eat them a lot because they are easy,” Boes said. “My ideal [slop bowl] has protein and a bunch of veggies.” CREDIT: COURTESY OF LEXI HUNTER
Lexi Hunter, a fourth-year in health sciences, made her own Mexican-inspired slop bowl.
Thursday October 1st, 2026 | www.thelantern.com | 8
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