Today, gourmet dining is wheeled around in carts or prepared to
order in trucks. Local food vendor Jamie Williams jumped on the
bandwagon and launched Cincy Bag Ladies in the spring of 2012 with one
mission: Let people eat without plates.
By 2006, phase one of the Gateway Quarter
redevelopment plan was well underway. Crime quickly gave way to safer,
brightly lit streets. Hints of a flourishing arts district soon took
root. Emerging from “The Quarter’s” fresh renovation came its first new
restaurant, Lavomatic Cafe, a name that pays homage to its predecessor, a
Washington Park is without a doubt the
jewel of this excellent summer in Cincinnati. And it’s drawing crowds —
whether to its well-chosen events or just to enjoy its well-designed
spaces. And crowds, we know, travel on their stomachs.
Lisa Kagen is an artist, a chef, a parent and an entrepreneur — and all of those
identities factor heavily into the operation of her two Northside
businesses: Melt Eclectic Deli and Picnic and Pantry, a market that
serves healthy, sustainable groceries and prepared foods.
Though not quite as
booming as the energy drink market, similar chill-out, stress-reliever
drinks have been slowly growing in popularity the past few years. These non-energy drinks recently caught
my eye when I spotted the face of late Reggae superstar Bob Marley
peeking out from the cold beverage fridge at a local convenience store.
Tim Lambrinides opened Silver Ladle on Sixth Street back in March. The new “fast casual” restaurant serves a variety of hearty sandwiches, a dozen soups, fresh salads, gluten-free options and, of course, its own twist on Cincinnati-style chili and coneys.
I just returned from my third annual
visit to Tales of the Cocktail, an almost week-long event that, for
mixologists and the media who cover them, is what the Cannes
International Film Festival is to movie critics: a little bit glamorous,
a lot of information to drink in and a lot of fun.
In a sense, Emily Frank is living vicariously through her food truck. C’est Cheese, pronounced “say cheese”
(but it’s OK if you never get it right — few do), is a gourmet grilled
cheese truck. A year in the making but only really a couple weeks
old, C’est Cheese hit Cincinnati’s ground running.
The reopening of Maribelle’s could not
come any sooner. I was eager to see the old recipes I once gushed over
with friends as well as what the old tavern would look like juxtaposed
with the cavalier Boca across the street.
Maybe we’ve done
enough for this summer, and it’s time to chillax. But then we’d miss out
on the Farmers Markets, City Flea at the gorgeous new Washington Park
and planning for September and the MidPoint Music Festival. This town is
on a roll, people!
“Lost in the Supermarket” has been on
hiatus for a few months. For the column,
I mostly play the “food rube,” searching the aisles of average
neighborhood grocery stores for “everyday” items that strike me (and
maybe you) as “weird” or “gross.” I investigate the food item and taste
it so you don’t have to.
For Chef David Bach, Quentin Tarantino’s upcoming film, Django Unchained,
can’t come soon enough. The movie, which opens in December, pays homage
to the same ’60s Spaghetti Western that had inspired Bach and a posse
of established local culinary artists to open the new Northside
restaurant, Django Western Taco.
When David and Liz Cook of
Daveed’s at 934 decided this year to try a new concept in Loveland,
Daveed’s Next, the Mount Adams space Daveed’s
had occupied at 934 Hatch St. was not vacant long. Mantra on the Hill
opened in late May, lead by Chef Yajan Upadhyaya, originally chef/owner
of Cumin in Hyde Park.
Hot days mean cold beer, right? That’s
what I used to think, too. Nowadays, I like summer cocktails that are lighter, more
creative and tastier than the old standby. Sure, they’re not as easy as
opening a frosty bottle, but they don’t have to be a major Tiki-type
When stepping foot inside Wunderbar, the
new German-themed Covington restaurant and watering hole, be prepared
for the Wurst. Their German sausages are the cornerstone for the
four-month-old eatery: wholesome, authentic and in most cases
house-made, freshly ground from locally sourced meats and free of