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 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…

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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…

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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…

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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…

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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. 

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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…

If ever you’ve been to Western Europe—France, Italy, The Netherlands, Austria, Germany, thereabouts—you may have noticed the ubiquity of the croissant. Some of these scrumptious baked “breads” are plain, double-horned pillows of buttery goodness. Others, called pain au chocolat, are squarish…

A conundrum of sorts: How does one overcome the mystique surrounding French cuisine? Too often, French cuisine is thought of only as elegantly prepared food, served in exquisitely appointed settings by a stiffly starched wait staff. Well, the folks at Chez Renee want diners-out to know their…

Stuffed vegetable dishes have been part of Middle Eastern cuisine for thousands of years. The word “dolma” is Turkish in origin, meaning “something stuffed.” Dolma dishes are integral to cuisines in the Balkans, the Caucasus region, the Arabian states, Israel, and more generally, Greater Cen…

Sushi is considered a Japanese specialty cuisine in the United States. A look in the rear-view mirror flashes a different image of this ancient form of eating, which is a central menu feature of Asian Paradise at Montgomery and Fields-Ertel Roads in Symmes Township. 

Chanukah and a facelift? Since Chanukah is closer on the horizon, best to start there, according to Y.Y. Davis of Marx Hot Bagels. The hope is that Jewish families plan — and order — ahead for early Chanukah celebrations and gatherings. The reason? “We’ll be selling a lot of donuts and cooki…

Just when you thought farmers’ markets were over for the year, up pops the Northside Farmers’ Winter Market, held Wednesdays from 4-7 p.m. in the parking lot of the North Presbyterian Church on Hamilton Avenue (across the street from the public library). This is significant for Jewish foodie…

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So, the Reuben? A paradox for sure, due to its almost certain Jewish heritage. Meat and cheese on the same sandwich? It ain’t kosher! We’ll get to the backstory in a moment, but first, there is a new Reuben in town, and it is kosher style. You’ll find it at Sacred Beast, and this kosher Reub…

First, the question: What are filet mignon and rack of lamb doing on the menu of a Chinese restaurant — and the China Gourmet, no less? The answer is simple and sensible, according to Matthew Loomis, owner of the long-time fine-dine eatery. “We brought (them) on because this is Hyde Park, th…

One of two men wearing yarmulkes, having lunch together, said this of the food on his plate: “I like it; it’s really good here and I am glad they’re here. It’s a kosher restaurant and they’re always very nice here, the staff is very nice. And of course, this place is…popular with the Jewish …

There is a doctrine in our human condition that perhaps enjoys universal application: The closer to the source a thing is, the better.  As a history major, which I happen to be, one learns that primary sources almost always offer better data than do secondary ones. One “hears it from the hor…

Social cultures produce favored habits, which is nowhere more apparent than in foods people eat. A bagel is just a bagel, but in the mind of a Jewish diner, the next thought might be lox. Probably not so for a non-Jewish diner, though.  The spicy chopped vegetable side dish is such an item i…

The restaurant world has changed, at least for the discernible future, according to Christophe Goulle, GM at Stone Creek in Montgomery. Upbeat and without hanging crape, he had this to say: “We’ve never seen something like this. We have problems with deliveries, we have product that doesn’t …

Made-to-order is and has been a catchphrase in the restaurant biz for who knows how long. Made-to-order is better than food that sits around under a warming light, waiting; no question. Christopher “CT” Todd, operating partner of Sugar n’ Spice, offered a variation on that theme during a rec…

“A cozy, relaxing bar,” is how Owner-Operator-Chef Laurent Degois of Chez Renée described Chez Albert, the place he and wife Catherine have been working at for more than a year now. “It is a French bar, not a sports bar, not a family bar. Only 21 and older. We do have TVs (two) but running s…

The circle of life encompasses much in Jewish tradition.  For Mindy Cooper of Matt’s Bakery, that circle extends to recipes sent forward from a distant, often murky past.  Cooper is co-owner of Matt’s Bakery, along with husband Matt, who is chief baker of the eponymous enterprise. The apple …

Before anyone panics, there will be NO changes at Marx Hot Bagels to the tuna salad, the egg salad and all the rest of everybody’s favorites. But the setting, the physical table-chair-counter inside of the bagel deli, is getting a total remodel, top to bottom, stem to stern.

“We’re one of the only places where you can get a lot of the traditional foods that come out at Rosh Hashanah,” says Karen Chriqui, who, along with husband Avner, owns and operates Kinneret Grill in the Dillonvale shopping center.  

Back in 2014, when Ward Bahlman decided he’d hitch his star to a Breadsmith franchise, he wanted his son, Will, to go to bakers’ training with him. “Okay, I’ll go,” Will said, but stated his allegiance to the BBQ place where he was working at the time.  Will was not planning on changing from…

To say that a pide is to Turkey what a pizza is to Italy may be a stretch. No cigar, but it is close, according to Fahri Ozdil, owner-operator of Café Mediterranean. “People in my homeland of Turkey, they even eat this dish for breakfast, with Turkish tea.  The dish, it is common in Turkey, …

Effectively combining ingredients to produce wonderful flavors likely is the essence of being a chef. Achieving those flavors with simple ingredients is a trick that few pull off. That is why Bridget Lieb of Sacred Beast thinks so highly of the salmon with brown butter entrée husband Jeromy …

If you are planning to host a gathering, small or large, you may be in the market for catering. Y.Y. Davis of Marx Hot Bagels asks that you consider his food trays for most gatherings, and perhaps the Marx food truck for large, sprawling events. 

Coming out of the darker days of the pandemic is an exhilarating experience for some in the restaurant biz, including Rainbow, the 1-named GM at Asian Paradise. “In general, we’re doing okay, everything is okay,” she said, an irrepressible smile spilling out of the mask she wears as a habit …

Do you have a sweet tooth? The question arises because Sweet Butter Bakery has introduced a few new items, and a couple more are close to ready for prime time, all in the sweet category. We tried some: babka in two varieties, sticky buns, black and white cookies, and challah (yes, challah), …

“It’s a lot of food,” says China Gourmet’s GM Jesse Lear, speaking of the traditional Peking duck dining experience.  “We do the whole meal, which serves up to four people.”

If you are a regular reader of the Dining Out column, you likely recall the rave revues given the whipped ricotta cheese appetizer under the Bread & Spreads section of Red Feather’s menu. Briefly, this dish features house-made ricotta cheese, a drizzle of honey, a sprinkle of chives and …

The dining room is open: finally! This is good news for those of us who have been waiting for Johnny Chan 2 to graduate from carryout only to dine-in service.  Frank Shi, proprietor of the venerable Chinese eatery, has been among the most careful in protecting his staff and his patrons from …

Comfort food comes with its own cachet.  Generally, such foods possess a nostalgic or sentimental value that is personal in nature. Mom’s chicken soup. Grandma’s egg salad. Aunt Ruth’s blintzes. That could explain the recent popularity of cabbage rolls at Artemis Mediterranean Bistro. “Cabba…