Or, if you’re feeling crabby, take your ornery self down to the Crab Carnival at Washington Platform (1000 Elm St., Downtown; 513-421-0110). They’ve clawed together a terrific crabstravaganza and you don’t have to shell out too much money to enjoy it. (OK, I’ll stop now.) The Carnival runs through Nov. 13 and features crabcakes, crab primavera, crab creole, pan-fried soft-shell crab (mmmm) and, for the purists, chilled or steamed king, Dungeness, blue and snow crabs. They’re still serving their regular menu, too, and celebrating New Orleans with a Jazz brunch on Sundays.
Those who have been known to substitute beer for a nutritious evening meal — a “porkchop in a bottle,” as one used to say — can now enjoy beer-tasting dinners instead. Much better! Led by Greg Hardman of Christian Moerlein Brewing Co. and Michael Morgan, author of Over the Rhine: When Beer Was King, the dinners are scheduled for 7 p.m. at The Pub in Crestview Hills on NovStone Creek Dining Company in West Chester on Nov. 10, Chez Nora in Covington Nov. 11 and Stone Creek Dining Company in Montgomery Nov. 16. The Nov. 18 dinner at McCormick & Schmick's downtown is at 6:30 p.m. To make a reservation for this $35 bargain — which gets you a five-course meal paired with five beers — call the restaurants.
Let’s talk pizza for a minute. I have a question. Why is there just one thing called pizza? There are loads of different kinds of pasta and they all have different names. I mean, even beyond the bowtie farfalle and the wrinkled radiatorre, there are variations on the straight-noodle theme, from angel hair to spaghetti to linguine and beyond. So why, then, is there only one name for pizza when pizza is as different, one from the other, as ravioli is from macaroni? When you say, “I love pizza,” do you like your crust cracker-crisp or pastry-rich? Do you like sauce or sauceless, meat or meatless, cheesy or cheesier?
Think about it.
Anyway, now we have it brought to our attention that there is a new pizza with a magical claim, the “Hangover Helper.” No, it’s not topped with ibuprofen. It sounds fairly standard — Canadian bacon, onion, green pepper, potatoes, bacon bits, mozzarella and cheddar. Maybe it’s served with a tall, icy Alka-Seltzer? Anyway, to try this remedy, visit the new Toppers Pizza (345 Calhoun St., University Heights; 513-475-9999), where they also feature a pizza topped with macaroni and cheese. I might have to get Mike Breen to eat this for a “Lost in the Pizzeria” adventure.
Last but definitely not least in local food news, congratulations to our friends at the new MOTR Pub (1345 Main St., Over-the-Rhine; 513-381-6687). Besides a solid lineup of local and touring musicians, they’ve got their kitchen going and have started serving food that we can’t wait to try. Besides a solid selection of pub food in the evenings and some brag-worthy burgers, they’ve got a brunch menu for Saturdays and Sundays that sounds superb: pumpkin, plain and vegan waffle; BLTs with eggs and fries; vegan BLTs; praline French toast; tacos with eggs, potatoes, cheese, veggies or chorizo. Check the hours and details at motrpub.com. Rock on.
CONTACT ANNE MITCHELL: firstname.lastname@example.org