Measuring just 6 to 8 feet from surface to bottom in multiple spots, Buckeye Lake is shallow, but its history is deep. Built in the 1820s as a feeder for the Ohio and Erie Canal system, Buckeye Lake was converted into Ohio’s first state park when the canals were abandoned. It promptly turned into a popular resort by the early 1900s.
We’ve all been there. A grumbling stomach walking out of a movie or a play at 10 p.m. A few too many happy-hour drinks causing you to miss dinner. This summer, don’t run for the nearest drive-thru for a late-night meal. There are plenty of great eateries that keep their kitchens open well past 10 p.m.
Opening a restaurant is, even under the most favorable of conditions, a risky endeavor. Opening a restaurant specializing in a cuisine a city has never before experienced, or that has not been supported previously, is riskier yet. What’s an entrepreneur with dreams of serving untested flavors that they’re nonetheless passionate about to do?
It’s easy to see why the bloody mary is often called the most complex cocktail. Most restaurant managers and bartenders will define it as a base of vodka and tomato juice, but the common ground stops there.
You could call it Pepperoni Alley: The unlikely axis of Central Ohio’s pizza scene is a 2-mile stretch of High Street in Worthington that boasts four pie-slinging pubs. From old-school classics to new gourmet toppings, we found unique flavors coming from the ovens at all four stops on our Worthington pizza tour, with notable beer selections to wash it all down.