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
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.
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.
You know Cincinnati is becoming more of a destination city when people from larger cities start moving here to open businesses, which is exactly the case with the new apothecary themed Over-the-Rhine cocktail bar Sundry and Vice.
Cincinnati knows sausage. Because of our German heritage and historical link to the hog industry — certainly you’ve heard the nickname Porkopolis bandied about — we’ve gotten pretty used to all manner of pork products playing a strong role in our diet.
I had never tried any of the restaurants in The Edgecliff private residences high-rise on the border of Eden Park in East Walnut Hills, but when our city’s most beloved restaurateur, Jean-Robert de Cavel, announced he would be revamping and reopening the space as Le Bar a Boeuf, I knew that would change.