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Food
 

The Dining Guide: Northern Comfort

0 Comments · Wednesday, October 15, 2014
This year, the Dining Guide takes a look at the past, present, future and vegetarian leanings of comfort food in the Queen City.  

The South Rises Again

Why is Southern cuisine so up in our grill all of a sudden?

0 Comments · Wednesday, October 15, 2014
There seems to be a whole new infiltration of Southern restaurants and barbecue joints into the Queen City, but somehow it feels different — fresher and lighter.
  

Comfort Food Classics

Revisiting some of the city’s historic barbecue and chicken joints

0 Comments · Wednesday, October 15, 2014
Comfort food and homestyle cooking may be trending, but people have enjoyed the spoils of the South for years — especially in Cincinnati. 
  

Homestyle for Herbivores

Cincinnati restaurants interpret stick-to-your-ribs classics for vegetarian and vegan diets

0 Comments · Wednesday, October 15, 2014
We scoured the city for our top five favorite vegetarian and vegan comfort foods to satisfy all your warm and hearty fall cravings  

Foodie Meets Family

Cincinnati chefs prepare family-friendly dishes for the de Cavel Family SIDS Foundation brunch

0 Comments · Wednesday, October 15, 2014
The words “kid-friendly” and “foodie” are seldom spoken in the same breath. That is, unless you are speaking with Jean-Robert and Annette de Cavel, founders of the de Cavel Family SIDS Foundation and hosts of the foundation’s annual Friends and Family Brunch at the Midwest Culinary Institute.   

Nuts About Nut Butter

0 Comments · Wednesday, October 15, 2014
Once primarily the domain of health food stores, nut butters that aren’t peanut butter (or are variations on the peanut butter theme) have been popping up with greater frequency in average neighborhood supermarkets.
  

Books by the Banks Offers Dining Deals

0 Comments · Friday, October 10, 2014
Books by the Banks, the annual celebration of books, authors and all things literary, takes over the Duke Energy Convention Center on Saturday.   

Fireside Pizza (Review)

The former food truck establishes a stationary spot in an old Walnut Hills firehouse

0 Comments · Wednesday, October 8, 2014
Fireside Pizza in Walnut Hills is the latest in the ever-growing cadre of food trucks/carts upgrading to brick-and-mortar locations in Cincinnati.  

Secrets From Sotto Chef Danny Combs

0 Comments · Wednesday, October 8, 2014
One of Sotto’s goals as a restaurant is to execute traditional Italian dishes in the most authentic way possible.  

Brezel Pretzels Now Open for Business in OTR

0 Comments · Sunday, October 5, 2014
Columbus, Ohio-based, hand-rolled Bavarian pretzel shop Brezel (brayt-zuhl) is now open for business at 6 W. 14th St., Over-the-Rhine.   

Black Walnut Weekend at Farbach-Werner Nature Preserve

0 Comments · Sunday, October 5, 2014
Celebrate the fall harvest of black walnuts with the Farbach-Warner Nature Preserve during their Black Walnut Weekend. 
  

Ruth's Parkside Cafe Hosts Fundraiser for The Northside Community Fund

0 Comments · Sunday, October 5, 2014
Ruth’s Parkside Café in Northside hosts a first anniversary fundraising bash for the Northside Community Fund from 5-8 p.m. Sunday, Oct. 12.  

Tom+Chee Introduces Pink Dragon Fire Donut to Support Breast Cancer Awareness and Research

0 Comments · Sunday, October 5, 2014
Everyone's favorite local grilled cheese and tomato soup restaurant has introduced a special Pink Dragon Fire Donut to support breast cancer awareness organization The Kentucky Thorough-Breasts.   

Waynesville Hosts the 45th Ohio Sauerkraut Festival

0 Comments · Sunday, October 5, 2014
On Oct. 3 1970, Waynesville hosted the first ever Ohio Sauerkraut Festival, serving 528 pounds of sauerkraut to approximately 1500 visitors. The fest also featured entertainment, German bands and folk dancers, and prizes for the largest head of cabbage and best homemade sauerkraut, plus a variety of kraut-containing food — including ice cream. In 1971, word of the fest spread and so did the visitors. There were 4000 in 1971, 10,000 in 1972 and 100,000 in 1982. Now celebrating its 45th anniversary, the festival serves about seven tons of sauerkraut over a weekend and attracts about 350,000 visitors to its more than 450 craft booths and 30 food booths. Sample a variety of kraut eats like reubens, cabbage rolls, German sundaes, cabbage soup, sauerkraut pizza, sauerkraut fudge, pork and kraut combos and more — including non-kraut eats. The Waynesville Area Chamber of Commerce has even made a cookbook, Sauerkraut & More, featuring recipes used at the festival.The fest runs 9 a.m.-8 p.m. Saturday, Oct. 11 and 9 a.m.-6 p.m. Sunday, Oct. 12 in downtown Waynesville. The fest is free and open to everyone. 10 B, North Matin St., Waynesville, sauerkrautfestival.com.
 
  

Le’s Pho and Sandwiches (Review)

Le’s Court Street location is perfect for a quick workday lunch

0 Comments · Wednesday, October 1, 2014
The food, made fresh every day by husband and wife Hai and Le Bui, is authentic, addicting and so delicious.