• Updated

The jazz genre may be the most egalitarian of all art forms. Nowhere is this more clearly demonstrated than in the rise of Benny Goodman, an American bandleader known worldwide as the King of Swing. With clarinet at his lips and an integrated band featuring black musicians behind him, this s…

  • Updated

 How does a restaurant arrive at a menu featuring quality entrée selections with flavorful taste profiles, and do that in an environmentally sound, sustainable way? A heady, complex question in today’s restaurant biz, surely. Yet one for which Hunter Thomas, Clay Mitchell and Evan Hartman of…

  • Updated

Growth normally requires more of everything, including space. This aphorism rings true in the case of Sweet Butter Bakery, now having outgrown a residential kitchen and two smallish commercial kitchens on the way to its latest digs. The new Hartwell location is cavernous, relatively speaking…

Jewish diners-out regained a jewel in the crown of their favorite eateries last week. Marx Bagels reopened its deli doors for in-store counter service and eat-in patronage on Thursday, July 21. If you have yet to visit, the newly renovated front of the house is dazzlingly fresh and inviting—…

  • Updated

For me, watermelon is the quintessential summertime refresher. Is there anything like a big slice, ice cold, on a ninety five degree afternoon, following a spot of outdoor activity? I think not. Jeromy Lieb, the engaging owner of Sacred Beast in OTR concurs, and furthermore thinks watermelon…

featured
  • Updated

For diners out of discernment, there exists an easily discernable fact: beef has become one of the priciest items on fine-dine menus. Of all beef options, most pricy is wagyu beef, a product perfected by Japanese husbandry dating at least to 800 CE. More about that in a sec, but first, let’s…

  • Updated

 Finding a niche opportunity among the array of dining establishments in this town is tantamount to finding a winning lottery ticket on the sidewalk. Ain’t likely. Yet that is where Café Alma finds itself, according to Lainey Richler. She and husband Yair are co-owners of the new Pleasant Ri…

There is class, and then there is class. In fact, according to Webster’s New World Dictionary, there are ten usages for that word. For Rabbi Chaim Heinemann, director at Cincinnati Community Kollel, perhaps the meaning of the word focused on teaching is the higher order of things cultural, a…

Assume you are in a category of those who are more at risk than average people if you contract COVID. A compromised immune system, perhaps? A pre-existing condition that can be problematic when a virus strikes? A chronic respiratory ailment that becomes deeply serious if compounded by a viru…

featured
  • Updated

Talk about a colorful backstory! For the past eight years, Cetin Gungor was the food and beverage director, and executive chef aboard a yacht that motored among the Aegean Cyclades and harbored in a port south of Canakkale on the Asian side of Turkey. Today, he’s plying his talents in the ki…

For those diners-out who believe that variety is the spice of life, Asian Paradise is your kind of place. The guiding philosophy of this upscale eatery is fusion cuisine. What’s that? Near as we can   figure, it is combining various aspects of one cuisine style with aspects of another cuisin…

Did you know that when you show up at a farmers’ market you are participating in a custom that dates back centuries in our neck of the woods, and millennia in many parts of the world? Here in the USA, President Thomas Jefferson stopped to buy beef, eggs, and vegetables at just such a market …

There is a saying in today’s restaurant biz: “First, we eat with our eyes.” Inherently, diners- out know what this means. Chefs know as well. That said, some chefs are better than others at the art of presentation— the art of plating an entrée in a way that triggers joyful senses of those be…

For those diners-out who believe that variety is the spice of life, Asian Paradise is your kind of place. The guiding philosophy of this upscale eatery is fusion cuisine. What’s that? Near as we can   figure, it is combining various aspects of one cuisine style with aspects of another cuisin…

featured

What is the hardest job in the world? For Christophe Goulle, GM at Stone Creek in Montgomery, that “job” is not embodied by a single person, but by the team in a restaurant, and it can be a tough job to master. “Pleasing another person who is not you, and who you don’t know, is the hardest t…

This month, maybe already, the Mayerson Group will break ground on a new Sugar n’ Spice location at Summit Park in Blue Ash. The new spot will join its two other locations, one on Sycamore Street at the edge of OTR downtown, and the other, the original, on Reading Road just north of where Vi…

featured

It was John F. Kennedy who said: “When written in Chinese, the word ‘crisis’ is composed of two characters. One represents danger and the other represents opportunity.” As a corollary, another contention is that: “There is nothing like a monumental crisis to bring people together.” Both stat…

  • Updated

For Jeromy Lieb, chicken has its seasons. Lieb, owner/operator of Sacred Beast Diner, along with wife Bridget, says that there is the schnitzel chicken season, and then the fried or nugget type of season. Currently—today—we are in the Season of the Nugget. 

featured

So, if you take the word “Bengals,” drop the “n” and transpose the “e” and the “a” you have the word “Bagels,” as in “Marx Hot Bagels.” This seems only fitting in this stunningly remarkable NFL season, based on the fact those very same Bengals of the NFL are going to LA to play the Rams on S…

“He’s a first-class gentleman, and after the game (with the Las Vegas Raiders) C.J. (Uzomah) came here with a party of 12. He told me when he called (to make the reservation) that he had something he wanted to give us. And it turned out to be a game ball in appreciation for the fans and the …

Is there a place where elegant dining and casual dining meet — a cross current that incorporates both features for diners-out?  Karen Chriqui believes so, and she is promoting just that. “So, we’re updating and upgrading our dining room for evening ambiance. Not white tablecloths and all tha…

What is Chinese cuisine? Turns out, the answer to that question is manifold, depending on the region of China where the food originates. In fact, there are eight major culinary traditions in China. A few of those Chinese cuisine styles are more difficult to master, and therefore to prepare, …

In the world of secrets, few are more closely held than those found in the restaurant world. In a moment, we’ll get to some of the proprietary processes that exist at Sugar n’ Spice, but first a stat that is neither secret nor all that surprising. The stat is consistent year-over-year, accor…

These days, being an informed consumer can be a challenge, especially when it comes to the food choices one makes. Years ago, when Rob Miller installed a soft-serve ice cream and yogurt operation in his Shell gas station and convenience mart at Kenwood and Pfeiffer Roads, the storyline was q…

Anyone who has been paying even minimal attention over the past 22 months or so knows our world has undergone dramatic, fundamental change. The pandemic will burn itself out eventually (at least that’s the hope here). Some of the changes wrought by it will be lasting though, causing major sh…