Spirits: Rogue gin
By Jesse Tigges
Columbus Alive July 15, 2010

In 2003, Rogue, the Oregon brewers behind fine craft beers, decided to distill liquors. Do Rogue's spirits live up to their beers? After a perusal of their offerings, one jumped out at me - Pink Spruce Gin. This gin is aged for six months in pinot noir barrels, which is appealing because Oregon produces some of the best pinot noir out there. To fully take in the Pink Spruce, of course, I ... Read More...

Heat Beneath Our Wings
By Anne Mitchell


CityBeat team of tasters judges the area’s best hot wings Whenever I say “hot wings,” I want to say it in a James Brown voice, something with swagger and, well, heat. Hot wings! Sorta like “Hot damn!” but you can say it in front of little kids. Hot wings! Gimme some hot wings! Woo! CityBeat’s spirits expert Michael Schiaparelli recently had a brilliant idea for the Hot Issue: hot wings... Read More...

Gluten-Free Help: Rusty Bucket
By Tommie Kingsley & Brandie Kopsas-Kingsley
June 25, 2010

A new restaurant has opened in Indy, off of 86th and Ditch. When we found out that they had a GF menu, naturally we wanted to eat there. When we found out there was one in Cincinnati (where we just spent a week on vacay) it seem fated that we should eat there. If we liked it, then that meant there was a new GF restaurant at home to go to. So how was it? Initially I wasn’t too impressed because... Read More...

Serving up success
By Bill Chronister
THE COLUMBUS DISPATCH Tuesday, December 22, 2009

Culinary students prepare for competition and careers in restaurant industry The kitchen is a beehive, with chefs and preparers busy at their stations while helpers dart to pantries and walk-in coolers. They're expecting about 600 customers for lunch in their two restaurants, and they have a half-hour left. In the front of the house, uniformed servers are sprucing up tables, while others... Read More...

Expect hearty eating with dip into Rusty Bucket
By Jarrod Zickefoose
Cleveland.com January 29, 2009

  Never did I think I'd go to a restaurant to order deep-fried pickles. Well, I did when visiting Rusty Bucket Corner Tavern, at 6025 Kruse Drive in Solon's Uptown Solon plaza. It's not that I have never had dilly deep-fried pickles, but a friend has been bugging me to give them a try, swearing they are the best. My friend, you're right. The basket of lightly batter-dipped and fried barr... Read More...

A Conversation with Gary Callicoat, President and operating partner, Rusty Bucket Corner Tavern
By Jack Kustron
Business First July 11, 2008

Gary Callicoat’s experience with the former 55 Group and Cameron Mitchell Restaurants has propelled his casual tavern concept, which he plans to expand dramatically during the next five years. View Larger Gary Callicoat has been in the restaurant business since he was 15. The Ohio native, 44, started out washing dishes in a North Canton restaurant and later tended bar for the Hyatt hotel in dow... Read More...

Fish & sips
By Bryan Bullock
Columbus Alive July 3, 2008

  Like typical English weather, the sun disappeared behind a cloud of gray just as I entered Rusty Bucket Corner Tavern. As suddenly as rain fell, it vanished, leaving steam on the startled, still-warm pavement. Then, as blue returned overhead, I remembered I was in New Albany. Rusty Bucket may be an American spin on an English-style pub, but some fish and chips at the wooden bar can transp... Read More...

Rusty Bucket Proves You Can't Choose a Bar by its Name
By Craig Schrolucke and Alexis Larsen
Dayton Daily News January 19, 2007

Basking in the warm, inviting glow of lounge lizardom A rusty bucket doesn’t conjure up images of a comfortable neighborhood watering hole, but then, you can’t always judge a bar by its name.  The recently opened Rusty Bucket Corner Tavern in the new outdoor Dayton Mall area is one tavern you will want to check out. One rainy night not too long ago, the Lounge Lizards sought refuge in the... Read More...

Pass the Bucket
By G.A. Benton
Columbus Alive March 24, 2004

Lane Avenue Mall has undergone a facelift of late—actually, it’s been more like radical reconstructive surgery.  Let’s refer to the process as the Eastoning Procedure.  In this elective operation, a somewhat dull indoor-concourse mall debuts months later as a pretend, brick, dull, village-style assemblage of outdoor stores.  To further sell the identity makeover, the revamped mall is called somet... Read More...

Carried Away
By Robin Davis, Food Editor
The Columbus Dispatch April 9, 2003

Sometimes you just have to fake it. Rusty Bucket can help.  The restaurant-pub serves mostly homestyle food, the kind customers can pick up, slide onto their own plates and serve as if they made it themselves. In fact, diners who take the restaurant’s food home have to put it on their own plates if they need to reheat it because the carryout containers are the plastic kind that melt in the ... Read More...