What should I be doing instead of this?
Home · Articles · Food · The Dish · It’s November? Already?

It’s November? Already?

By Anne Mitchell · November 2nd, 2011 · The Dish
diner_dish_mortons_holiday_cocktailPhoto courtesy Morton's The Steakhouse

I am having a seasonal panic attack. November? How can this be possible? I just finished thinking about bug spray and sunscreen, and now I’m supposed to be thinking about wrapping paper and tinsel? Something is wrong here. Maybe the melting of the polar ice caps is speeding up time! We’re hurtling into the future without experiencing the present! 

That’s it. I’m going to Aglamesis for a pumpkin ice cream cone before things get outta hand. Before the turkey hits the table, though, there are some food happenings in November that you’ll need to know about. 

If you’re already in a Thanksgiving mood, you’ll want to check out Nectar Restaurant’s (1000 Delta Ave., Mount Lookout) upcoming Dinner Club on Cranberries, either this Thursday (Nov. 3) or Nov. 10 at 7 p.m. Chef Julie Francis always does a great job on these events, but the Cranberry/Goat Sausage Flatbread with Dijon, Gruyere, Arugula and Fresh Cranberry Salad and the Turkey Breast Roulade with Sweet Potato Puree and Cranberry Horseradish Compote sound superb. To reserve a spot, call 513-929-0525.

Two good things are happening at Nicholson’s (625 Walnut St., Downtown). Beginning Nov. 13, they’ll serve brunch on both Saturdays and Sundays from 11 a.m.-3 p.m. — a smart addition to weekend downtown dining.

The menu looks good, with some cheeky new dishes like a “NicGriddle” with house-made sausage, cheddar cheese, fig-applesauce and a free-range fried egg served on a French toast bun with maple syrup. They’re also starting a new late-night menu for junk “foodies” beginning Nov. 18. While I am sleeping, you can be enjoying Nicholson’s twists on food that the munchies made famous: like chicken and waffle sliders, ooey-gooey mac and cheese and their take on Cincinnati chili “coney fries.” Served from 11 p.m.-1 a.m. on Fridays and Saturdays.

I haven’t been to The Golden Lamb (27 South Broadway St., Lebanon) in ages, but this menu makes me want to gas up the wagon and head north. Their fall feast features horseradish- and dijon-crusted American bison short ribs; slow-roasted wild boar shank with sweet corn bread, caramelized onions and natural jus; and venison loin chop with black cherry demi-glace. Listen: braised ox tails with white bean and sage ragout. How superb does that sound? This “Bounty of American Harvest” menu will be offered through Nov. 20 in the main dining room during dinner hours. For details, visit www.goldenlamb.com or call 513-932-5065.

Essencha Tea House (3212a Madison Road, Oakley) has hung in there through two years of road construction outside their front door, which is downright amazing. Let’s give them a round of applause and, better still, go visit! To mark the end of the construction, they have a new fall menu, new Kenyan black teas, a few new Darjeelings and a Chinese tea tasting coming up on Nov. 13. Essencha has healthy food that’s actually delicious, and the fall items include a roasted butternut squash-bacon crêpe, a rooibos poached apple crêpe topped with Madisono’s salty caramel gelato and a pickled sweet-sour cabbage slaw studded with cranberries. Essencha is open seven days a week and regularly hosts creative, tea-inspired dinners and comprehensive tastings headed up by its core team of Chef/Nutritionist Brandon Schlunt, Chef Kate Bochenek, Chef Ryan Santos and owner Tracy Monson. 

And if tea is not your cup of, well, tea, then note that Morton’s The Steakhouse (441 Vine St., Downtown) — which has been downtown now for 20 years — unleashed its special holiday cocktail, Sparkling Cinnamon Apple, on Nov. 1. They were nice enough to share the recipe with us, so I’ll put that on the CityBeat blog for you amateur bartenders. Then I think I’ll head down to Morton’s and have mine professionally made. It might just be the perfect cure for seasonal panic attacks.

CONTACT ANNE MITCHELL: amitchell@citybeat.com



comments powered by Disqus