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By Lora Arduser · December 5th, 2007 · The Dish

Nada's grand opening was this past Saturday. David Falk's new downtown restaurant offers contemporary Mexican food. … The Reserve Restaurant & Piano Lounge opened at Newport on the Levee on Nov. 26 and features a full menu and live entertainment seven nights a week. Specialty menu items include an Eggplant Stack appetizer and Steak Caesar. … InCahoots restaurant and bar is open in Blue Ash in the former space of Bilker's Kosher Grocery. The restaurant is a collaborative effort of former owner of Bacalls Cafe and his niece, Nicole Zuefle, who was most recently with Honey. The restaurant is open seven days a week and offers a menu of traditional fare with some more daring creations. They'll soon be adding a Lunch Crunch menu, a Sunday brunch and daily dinner specials. … Cafe 201 opened in the of the Atrium One building at Fourth and Main streets. The caf´ serves breakfast and lunch. Guckenheimer, the company that owns the caf´, emphasizes cooking from scratch and using organic ingredients.

Lunch will feature items such as soups, panini sandwich specials, pizzas, quesadillas, a self-service salad bar and a grill menu with a variety of Niman Ranch, grass-fed, hormone-free burgers, natural grilled chicken specials and house-made vegetarian burgers. … Taza, a new coffeehouse, will be opening in Buzz's former space in Clifton sometime next month. Manager Rose Sweeney said that along with offering local coffee and pastries, the coffeehouse will be a nonprofit that benefits Taza Inc. One of the more innovative things the shop will offer is mini-grants. Sweeney said that they will fund grants through their Web site (www.taza.cc). The one requirement will be that the work funded somehow goes back into the community. "Everything we do will go back into the community," said Sweeney, and they will offer as much local fare as possible. They are currently working with a local baker, and the coffee (which is all fair trade and organic) is roasted at a local company called La Terza. … Essencha Tea House has some seasonal menu changes. The teahouse has brought back favorites like the eel bowl, pomegranate salad and earl grey almond steamer. They've also added a beef bowl, Belgian waffles and Madisono's gelato. They'll help kick off the holiday season with a tea and cookie bake-off on Dec. 9 from 3:30-5:30 p.m. A portion of the proceeds will go to ProKids. The cost is $20/person ($5 off for those bringing cookies to enter competition). For reservations to the event, call 513-533-4832 or e-mail tea@essencha.com. … All the area Encore locations have closed.

E-MAIL DINING NEWS TO LORA ARDUSER: larduser(at)citybeat.com


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