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Food, drink, etc.

By Lora Arduser · February 7th, 2007 · The Dish
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The Place

There's a new chef in the house -- or should I say houses? The Palace has a new executive chef, Romuald Jung. Chef Romy will begin introducing patrons to his new winter and spring menus as specials on the current menu.

Mark Bowers, who has worked as chef at the Cincinnati Zoo and Botanical Gardens, La Petite Pierre and the Cactus Pear, has joined the Lindner Café at the Taft Museum of Art as executive chef. Current selections on his menu include a shrimp salad Nicoise and a ragout of lamb, celery and mushrooms with fresh rosemary served in a puff pastry.

Across the river Michael J. Cuffaro, former chef de cuisine at JeanRo Bistro, has joined Vito's in Fort Thomas as the new chef.

The downtown restaurant scene continues to grow this spring. Sully's is expected to open laster this month in Redfish's old space. The Irish pub-style eatery will offer casual fare such as crab cakes, cheese steak nachos and grilled salmon with bourbon glaze.

The Place

There's a new chef in the house -- or should I say houses? The Palace has a new executive chef, Romuald Jung. Chef Romy will begin introducing patrons to his new winter and spring menus as specials on the current menu.

...

Mark Bowers, who has worked as chef at the Cincinnati Zoo and Botanical Gardens, La Petite Pierre and the Cactus Pear, has joined the Lindner Café at the Taft Museum of Art as executive chef. Current selections on his menu include a shrimp salad Nicoise and a ragout of lamb, celery and mushrooms with fresh rosemary served in a puff pastry. ...

Across the river Michael J. Cuffaro, former chef de cuisine at JeanRo Bistro, has joined Vito's in Fort Thomas as the new chef. ...

The downtown restaurant scene continues to grow this spring. Sully's is expected to open laster this month in Redfish's old space. The Irish pub-style eatery will offer casual fare such as crab cakes, cheese steak nachos and grilled salmon with bourbon glaze. And Nicola's Italian Restaurant will join the lineup this summer with Via Vite, an upscale Italian bistro setting at fountain square. Javier's Mexican Restaurant has grown as well, moving into a new, larger home on Eighth and Walnut streets (the old Busken Bakery location). Along with lunch, they'll soon be open for breakfast. ...

Just up the hill in Corryville, Serenity Ultra Lounge has transformed the old Zino's firehouse into an upscale dessert, coffee and cocktail bar, while The Coffee Shop on Madison is slated for opening in early March in O'Bryonville's Grandin building. Along with fresh-roasted coffee flown in from California every week, owner Pat Wynne plans to offer locally made pastries and muffins, American Spoon jam and jellies from Michigan, exotic teas and free wi-fi. ...

Farther north, Blue Ash saw the closing of a food institution when Bilkers Gourmet Foods shut its doors in January. Bilkers deli and stock of kosher foods served Cincinnatians for 99 years. ... Across the river, Covington celebrates The Art of Food at The Carnegie starting Friday with an exhibit showcasing art-inspired food sculptures and installations, including a "spice room" with over 18 area chefs participating and a Bonbonerie room with artist-designed cakes and desserts. The opening reception will feature ice sculptures, a live cooking demo and hors d'oeuvres and cocktails. The exhibit runs through Feb. 23. ...

You can also celebrate the year of the Boar this February with an authentic 10-course Chinese dinner, dragon dance and firecracker show at the Oriental Wok. On Feb. 19 from 6-8 p.m. the Wong family will be hosting a Chinese New Year dinner at their Fort Mitchell restaurant. (Reservations are required.)



CONTACT LORA ARDUSER: larduser(at)citybeat.com
 
 
 
 

 

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