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Food
 

16-Bit (Feature)

16-Bit revolutionizes the arcade — with booze

0 Comments · Wednesday, July 1, 2015
Clocking in at more than 4,000 square-feet, the OTR location is the biggest 16-Bit yet, with a sprawling layout featuring a centralized U-shaped bar and games. Because it’s basically a bar with video games, you must be 21 to enter, and if you drink, you play for free. 
  

Eats Recently Reviewed

0 Comments · Wednesday, July 1, 2015
Get your grub on at these restaurants recently reviewed by CityBeat.
  

Gadabout Doughnuts (Feature)

New Gadabout Doughnuts pop-up shop delivers artisan donuts to city events

0 Comments · Wednesday, June 24, 2015
Cincinnati is filled with artisan bakers, so what’s one more? At Oakley Fancy Flea Market (O.F.F. Market) on May 30, Karina Rice debuted her handcrafted donuts under the moniker Gadabout Doughnuts, a term meaning “a person who flits about in social activity.”  

Cooking with Cauliflower

0 Comments · Wednesday, June 24, 2015
While talking to my mother this past week, she informed me that all of the cauliflower in her garden was coming in at the same time and she was scrambling to find ways to quickly cook and preserve it.   

15 North (Review)

15 North in Fort Thomas fires up pies worth the drive

0 Comments · Tuesday, June 16, 2015
Fort Thomas is not exactly known as a pizza destination, but with the advent of 15 North, which opened last month, that’s changing. Owners Lori and Ed Gossman left their Italian restaurant in Washington D.C., Roscoe’s Pizzeria, in exchange for a quieter life in Northern Kentucky, opening their new restaurant at 15 N. Fort Thomas Ave. (hence the name) in a former Mio’s.  

Pearl’s Brings History and Cocktails to the East End

0 Comments · Tuesday, June 16, 2015
If success is defined by passion and mindfulness, the owners and operators of Pearl’s, Columbia Tusculum’s newest bar, are already set with a home run on their hands.  

Mad House Vinegar (Feature)

Justin Dean and Carriage House Farm collaborate on an eco-friendly line of handcrafted vinegars

0 Comments · Tuesday, June 9, 2015
What if you could take unusable beer wort and transform it into something that’s not only edible, but will also help save the environment?  

Counting Calories Made Fun

0 Comments · Tuesday, June 9, 2015
“Buy a thing of arugula from the store. Dump it in a bowl.” This is the beginning of Mandy Levy’s Buffauxlo Chicken Salad recipe from her new book Calorie Accounting: The Foolproof Diet-by-Numbers Plan for a Skinnier New You.  

Collective CAC (Review)

Collective CAC offers a respite from downtown inside the Contemporary Arts Center

0 Comments · Wednesday, June 3, 2015
Before the Contemporary Arts Center renovated its Kaplan Hall lobby and installed the new Collective CAC café, it was probably the only museum in town that didn’t offer food in a dining setting.  

Brew Made New

0 Comments · Wednesday, June 3, 2015
Walk into any yurt in Mongolia, and you will most likely be presented with fermented mare’s milk, a traditional drink given as a form of hospitality. In the Philippines, they drink fermented  

Revolution Rotisserie (Review)

Revolution Rotisserie & Bar serves responsibly sourced gourmet roasted chicken

0 Comments · Wednesday, May 27, 2015
Revolution Rotisserie & Bar started as a small operation selling rotisserie chicken on grilled pita bread at a stand in Findlay Market. It can now be found at its full-service permanent location on Race Street, just a block south of Washington Park in Over-the-Rhine.
  

Monster Tea

0 Comments · Wednesday, May 20, 2015
These days it’s pretty easy for foodies, wine-o’s and hop heads to delve into an appreciation of food, wine and craft beer. It becomes somewhat of a quest as we seek out better examples and interesting variations from the farthest reaches of the world.   

Waterfields (Profile)

Local hydroponics company Waterfields uses microgreens to build a better future

0 Comments · Wednesday, May 20, 2015
Chances are if you’ve recently dined at Boca, Maribelle’s or Ruth’s Parkside Café, you were also presented with a meal topped with intricate-looking microgreens that came from Lower Price Hill’s Waterfields hydroponic farm.  

Room for Dessert

0 Comments · Wednesday, May 13, 2015
Finding magic in unexpected places is what makes the Cincinnati dining scene so exciting, like finding a traditionally Greek dessert in a local Mexican restaurant.   

Santo Graal (Review)

Santo Graal brings a new niche to the former Mahogany’s space at The Banks

0 Comments · Wednesday, May 13, 2015
Just in time for Opening Day, along came Santo Graal — that’s Italian for “Holy Grail.”