For an enterprise that has been in operation since the 1800s, Columbus’s North Market always manages, somehow, to fly under the radar. Somehow this place always seems packed…and yet it’s still almost like a secret handshake society, in that a surprisingly large percentage of my friends living in Columbus have never set foot inside North Market. And yet, even so, if I had to pick a single place in town where I could randomly visit and count on seeing at least one familiar face, this would probably be it.
I guess part of this phenomenon is attributable to living in one of our nation’s largest cities, in that it’s difficult to establish at any given moment what’s “going on.” If you were to read some broad overview in a history book 50 years from now about our dear C-bus, what it meant to live here in the early 21st century, it’s likely that a great deal of it would seem way off the mark to you, even as the author cited numerous reputable sources. Actually this very blog will one day appear worthless to you, if it doesn’t already.
Here are some maps of the tenants circa 2018 versus 2023. The ones that changed in that five year span are colored red. Some names are just slightly different (like Flavor & Fire) so in those situations, I’m not entirely sure if it’s a completely new operation or just a slight rebranding. Hats off to Firdous and Jeni’s, which are the only two businesses I know for a fact were here back in 2006, when I worked at the North Market. It seems like Bubbles and a couple others probably were, but I haven’t gotten around to confirming that yet.
The presence of two completely empty stalls as of my most recent check-in are not exactly reassuring, especially the large one where Omega Baking once sat. But hopefully this market has righted the ship since then. Anyway, here’s what I’ve got thus far:
Built atop North Graveyard, this market was the second of its kind in Columbus and opened in 1876. Judging from the sign atop this page, those three smiling charmers have apparently been willing and available since about 1850, making this operation a spring chicken by comparison. But before we dip into the market’s extensive back history, let’s examine some relatively recent photographic evidence, and see where it’s at right now.
But of course, the nature of the beast here at North Market means that businesses come and go. We don’t much mourn the fate of former vendors, and in fact might not want it any other way – the thrill of discovering something new is part of what draws us here. Hopefully by piecing together the photographs below, as well as our first hand reviews, a potential shopper might glean what’s happening inside these vaunted corridors.
I’m also coming up with my own navigational system to mark where the various stalls are. To my knowledge, they are not officially numbered, so I’m coming up with my own. The four directional notations should be obvious (N-S-E-W) and then I’m giving the letter C to those clustered in the middle. N1 and S1 are the stalls on the bottom left, and will go left to right from there; E1 and W1 are the top stalls on each side, and we’ll scroll downward from those; C1 is the stall on the top left of that middle cluster, and we’ll move counterclockwise from that point. Individual merchants will be listed alphabetically at the end of this page, and I’ll try to figure out some way for grouping everyone who has belonged to a specific stall, too, at some point.
Anyway, on with details of a recent tour…
II.
Circa 2006, this Mexican place has plates of food out for display on ledge in front of glass, shrink wrapped. Another vendor has truffles stacked tidily on bowls in case – Jack Daniel’s; creme brulee; a variety featured in the movie Chocolat. Omega Artisan Bakery is in the southwest corner (S1) and Shea, a former coworker at Wild Oats, is working there. Dan Bandman works at North Market Poultry, and Eric, a bartender at R Bar, slings bubble tea at, er, Bubbles.
The chocolatier working at the gourmet chocolate place has a mostly bald head, wears some kind of chef coat type uniform, goes outside to smoke often. He actually cracks us up with this over at Bob’s, because his strategy with this is to dip around to the sidewalk on Spruce where he’s just underneath one of our windows – the one lining up with the easternmost walkway, running north-south down the building, where his shop was located. This is so he can jump up, every so often, with cigarette in hand, to peer into the window. He was working alone all the time and this is how he kept an eye on any customer traffic. So every once in awhile we’d spot him out the corner of our eyes, jumping into the frame over there.
This following set of notes concerns a visit about ten years later. It’s a Saturday afternoon, bringing with it some insane crowds, thanks to the nearby Arnold Fitness Classic. Yet this makes it the perfect occasion for examining downtown’s crown jewel. Accompanied by fellow undercover investigators Erin, my brother, Daniel, and his girlfriend Stephanie, we drift inside to put our fingers on the market’s hyperactive pulse.
Like many conventional supermarkets, produce is the first category you see if arriving via the main (east) entrance. If entering from the other direction, meanwhile Momo Ghar Market almost immediately awaits. They are prominently displaying a blown-up autographed photo of local boy Guy Fieri, presumably from a visit here:
After grabbing a table up on the second floor and devouring our grub, we return to the ground level and begin phase two. This you might roughly term the dessert and random packaged good acquisition stage. If a person is so inclined, The Barrel And Bottle offers cold single beers in their cooler, many of them local, available for sipping whilst strolling these glorious grounds. This writer recommends Columbus Brewing Co.’s Bodhi Double IPA for just such endeavors. He also tried Ohio Common Ale’s Six.One For Good and considers it average yet unexceptional.
As you can gather, even amid these extremes crowds owing to the nearby fitness extravaganza, this is a mostly positive visit. However, there are a couple of challenges the market might wish to address. One would concern attempting to purchase packaged items from restaurants with long lines for freshly prepared foods. We were thinking about picking up some Asian trinkets from Nida’s Sushi, but thought better of it and put the items down rather than endure this considerable wait. Granted, this visit is a rather extreme example, but it’s a problem worth considering. I’m not sure what the answer is, as space might not permit a second register for packaged goods alone. One all purpose register could work, to ring up these items for all vendors, though again this might prove a bookkeeping nightmare and difficult to police from a shoplifting standpoint.
Parking is also somewhat of an ongoing issue. Perhaps we could dynamite Nationwide Arena and put the space to better use as a garage. Although as we speak, they are in the midst of building a large parking garage where their tiny lot once was. So things are on the upswing already.
Below, I’m going to begin compiling an alphabetic rundown of every business that called this market home. Since we are talking about 160+ years of history, this is quite the challenge and possibly impossible, but you’ve got to start somewhere:
Black Radish Creamery
(C8) A hunk of gouda at Black Radish Cremery rounds out our meal. One recommendation for Black Radish would be to place some passive demos for a few of their flavors. This worked like a charm for CaJohn’s hot sauce operation next door, for example, where we wound up purchasing one of their bottles.
Bob The Fish Guy
(N2) Former occupant of the long space taking up most of the north wall. Immediately followed by The Fish Guys, and then as of 2023 at least, Colo Butcher & Deli was in that spot. I worked here for a spell when it was Bob’s, though, and you can read all about my experience (and then some) on its dedicated page.
Destination Donuts
(C10) Destination Donuts is an intriguing concept in that they only offer a couple flavors at a time, whatever happens to be emerging from the fryers at that moment. Erin opts for a plain old glazed variety that are piping hot and fresh, though as you can see the buckeyes are also looking pretty durn tasty and I consider her crazy for not picking any up. For good measure, we also grab the last pistachio dacquoise over at Pistachia Vera.
Firdous
(E1) Charming little Greek operation. Typically lined out the wazoo – and with good reason! Their baklava alone is worth dying over. Seriously, this is pretty much a must acquire for Erin and me every time we come here.
Hubert’s Polish Kitchen
(C2) Daniel and Stephanie both go for a full Polish lunch from Hubert’s Kitchen. A tireless worker and genuinely nice guy, Hubert is one of the all-time great stories found within these corridors. An employee of many years’ standing for North Market Poultry, he eventually branched out and opened his own thriving enterprise. Daniel and Stephanie agree that the sauerkraut stew is the standout dish this time around, while also recommending the pierogi and kielbasa.
Jeni’s Ice Cream
(currently E5; and also W1 or 2ish before that) – Jeni’s is one of the few which has shifted locations, for unknown reasons. Although if I had to guess, the east doors – bordering the parking lot – probably pull in more traffic than those facing Park Street. So that’s reason enough alone.
Anyway, though now an internationally famous brand, it all started right here. When I was working at Bob’s circa 2006, I believe this was the only location, which is difficult to fathom now, considering how much Jeni’s has blown up in the past couple decades.
Some notes: “one scoop” equals two dips. Coffee & Cream With Sugar tastes exactly like the real thing, but maybe of the hospital vending machine variety. Good but not great – there are other much better flavors.
Katzinger’s Little Deli
(C9) Greeting us directly inside the southwest entrance is this satellite location for the famous local Katzinger’s deli. My wife and I in fact need to see nothing else this particular afternoon, and immediately hop in this line, while the other two members of our party continue exploring. If in need of a little convincing yourself, you might want to check out the giant pickle barrels immediately to the right of their counter – these are free, so take as many as you wish. Speaking from experience I would say if you try nothing else here, do not skip the garlic variety, as it has to be the best pickle I’ve ever eaten in my life.
As for the sandwiches, I like that these are numbered. At both here and the primary spot on South 3rd Street, these are apparently brought in and out of the rotation, or dropped completely over time. Erin orders #78, Seth’s Bella MushReuben, which is pictured below. I have #70, Kahrl’s Killer Club, one of their top 5 most popular offerings. And while my club is this heaping monstrosity of tastiness – even in the quote unquote “Normal” size that I order – the MushReuben is a slightly more compact flavor bomb, jammed with portabellas, Swiss, cole slaw and Russian dressing on rye.
Little Eater Produce & Provisions
(C5) Back in 2018, Little Eater Produce & Provisions is the operation filling this particular niche, although two prominent, full color signs read Vegetable Butcher and I initially assumed this was the name of the business. This unclear bit of branding, while by appearances maybe minor, I think neatly summarizes some problems this vendor faces – while I’m sure they are “locally committed” and that their wares are “meticulously selected,” as their bylines state, the displays here are a shade shy of breathtaking. You want your produce visuals to pop, and in my opinion previous tenants The Greener Grocer accomplished this to a greater degree.
North Market Poultry
(C1) Has a handpainted pastrol scene sign with “poultry & game” written within it.
Pastaria Seconda
They have two display cases, one of which is nothing but ravioli ($$$ as hell) – lobster triangioli, striped lobster ravioli (black & white jail scrub stripes), Dungeness crab, butternut squash, etc. It’s a prime corner location in the middle of the market.
The Fish Guys
(N2) Right now I’m picturing market history buffs choking on their lobster gumbo to learn that Bob The Fish Guy used to keep his cash in the basement freezer every night. Fascinating, fascinating stuff, to be sure. Then again, this could explain why Bob The Fish Guy is no longer around.
Fortunately another operation seized that mantle and ran with it, the slightly modified stall by the name of The Fish Guys who’ve slung seafood in the same space ever since. If I’m not mistaken they even inherited the same case signs that Bob Reany and company once used. One of his employees, the soup wizard Bobby, doesn’t appear to be plying his wares here any longer, but otherwise everything is business as usual. The Fish Guys occupy the largest acreage inside this market, and with good reason, as their reputation as the finest seafood mongers in town remains unchallenged. I must admit we didn’t purchase anything from these intrepid ocean captains this time around, however.
photo dump of other stuff I haven’t yet matched up with a specific stall:
