at the Loop — the $80 million, 80,000-square-foot entertainment and
apartment complex adjacent to University of Cincinnati— has been slowly
rolling out retail stores and restaurants since the spring.
Talking with Lindsay Laubenstein could
drive you to drink — in a good way. Her enthusiasm for cocktail culture
is contagious. Laubenstein, vice president of the Southern Ohio
Bartenders’ Guild and currently behind the bar at Igby’s, recently developed the cocktail menu at Barrio
Tequileria, and previously tended bar at Enoteca Emilia.
After a $23 million hotel-wide renovation, the Hyatt Regency introduces their new restaurant, the farm-to-table Red Roost Tavern, which joins top-notch hotel eateries like The Palace, Orchids and Metropole in downtown fine dining. Red Roost’s philosophy is: “Food. Thoughtfully Sourced. Carefully Served.”
When a group of elite chefs met last fall
at Black Oak Holler Farm in the Appalachian forest of Fraziers Bottom,
W.Va., they couldn’t possibly imagine that their weekend of eating,
drinking and forging new friendships would culminate in a pork-themed
group dinner just 11 months later, on
Aug. 8, at the legendary James Beard Foundation in New York City.
Except perhaps in remote rural neighborhoods, fast food restaurants are like gas stations — they are everywhere.
Wherever you are right now, there is more likely than not a McDonald’s,
Wendy’s or other such restaurant within a short walk or drive.
If you eat at Seasons 52, you get delicious
food from a menu where nothing is more than 475 calories. Portions are
reasonable, oils are carefully controlled and the result is nothing
short of astounding.
Rhinegeist head brewer Jim Matt had to
order new pint glasses just a week after the opening of Over-the-Rhine’s
newest craft brewery. “People liked them so much that the first
1,500 walked out the door,” Matt says, noting that all eight kegs they
sold at nearby Neons were gone by 9 p.m. opening night.
of people visit the Cincinnati Zoo every year to see lions, tigers and
bears, but now they can further their environmental education through
Base Camp Café, which recently was anointed the title of greenest
restaurant in the entire U.S.
One of Over-the-Rhine’s most popular
destinations, A Tavola (1220 Vine St.), is opening a second location in
Madeira. The new shop, at 7022 Miami Road, will open in December. I
think it’s great that the center of the city has so much goodness going
on that we can export it to the ’burbs.
If passion has a flavor, Jose Navales cooks some damn tasty food. Navales has the fervor that comes with being a convert — someone who has seen the light. He used to work for a restaurant supplier...Now, he’s authentic to the bone.
The “International Aisles” at chain
supermarkets have evolved greatly over the past couple of decades.
Though they probably vary depending on what part of the country you’re
in, most I’ve seen play up the “international” flavor of the designated
aisle with national flags and foods categorized by country.