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Food
 

HealthSavor (Profile)

HealthSavor brings organic, gluten-free and vegan-optional meals to you

0 Comments · Wednesday, March 19, 2014
HealthSavor is the Tristate’s only organic, gluten-free and vegan-optional meal delivery service.  

Crafting a Bourbon and Cheese Tasting at Home

0 Comments · Tuesday, March 11, 2014
Skepticism was the common feeling among the crowd during “The Bottle and the Board: How Bourbon Pairs with Cheese,” one of the Bourbon Classic University events held during last month’s Bourbon Classic in Louisville, Ky.   

Fast, Casual, Customized

Local fast-casual restaurant chains Fusian and Currito expand on the Chipotle method

0 Comments · Tuesday, March 11, 2014
Local fast-casual restaurant chains Fusian and Currito expand on the Chipotle method.   

Bloody Good Drink

A new crop of bloody marys take brunch and nighttime drinking to a new level

1 Comment · Tuesday, March 4, 2014
Bloody marys have recently popped up on evening cocktail lists, proving bloodys aren’t just for breakfast anymore. 
  

Ben & Jerry's Gets to the Core

0 Comments · Tuesday, March 4, 2014
At the end of February, excitable news outlets and social media foodies were whirring about a new line of ice cream from a company that has a lot of experience in crafting clever twists on frozen favorites: Ben & Jerry’s.
  

The Art of Food (Feature)

The Art of Food demonstrates the multi-sensory experience of cooking and dining

0 Comments · Wednesday, February 26, 2014
Alfio Gulisano, executive chef of Alfio’s Buon Cibo in Hyde Park, wants to bring his “A game” to The Art of Food, The Carnegie’s annual exhibition of culinary and food-inspired visual art. Although the focus is on engaging the senses through food as art and art as food, he and other chefs say that every day is an opportunity to be artful when cooking and dining. 
  

Red Feather Kitchen (Review)

Red Feather Kitchen serves up globally inspired, from-scratch dishes

0 Comments · Monday, February 17, 2014
Located in the former Boca space in Oakley, Red Feather serves up from-scratch house-made dishes using the best possible ingredients.  

Meatball Kitchen (Review)

Meatball Kitchen offers inexpensive eats for carnivores and vegetarians on Short Vine

0 Comments · Tuesday, February 11, 2014
On a chilly January afternoon, my co-worker Bonnie and I stopped into one of these cool new establishments called Meatball Kitchen, a brick-and-mortar restaurant that recently evolved from a local pop-up dining experience.  

Married to a Chef

3 Comments · Tuesday, February 11, 2014
If thoughts of a romantic dinner at a hot restaurant with your significant other are on your mind for Valentine’s Day, you are most certainly not in a relationship with a chef. Why? Because, like mo  

Ei8ht Ball Brewing (Profile)

Ei8ht Ball Brewing offers creative additions to Cincinnati’s craft beer scene

0 Comments · Wednesday, February 5, 2014
Craft beer continues to flow out of Cincinnati by the barrel, there’s something new brewing just across the river. Ei8ht Ball Brewing, located at the rear of The Party Source.  

Reminiscing in the Supermarket

0 Comments · Wednesday, February 5, 2014
In January of 2010, I wrote my very first Lost in the Supermarket column, investigating the weird little items I’d always seen at the neighborhood grocery store and wondered, “What the hell is tha  

Cooking Classes and Dining Events

Most classes and events require registration; classes frequently sell out

0 Comments · Monday, February 3, 2014
Upcoming cooking classes and drinking and dining events in the Queen City.  

Cooks in the Kitchen

Toss your “As Seen on TV” gadgets and get back to basics

0 Comments · Tuesday, January 28, 2014
Watching television during the wee hours can be downright dangerous, not only to your sleep schedule, but also to your wallet. Valuable time can be wasted on late-night hucksters bound and determined   

Cafe Lang Thang (Review)

New Vietnamese eatery offers an affordable lunch habit in OTR

0 Comments · Tuesday, January 28, 2014
Café Lang Thang in Over-the-Rhine, from the proprietors of Findlay Market’s Pho Lang Thang and Gateway Quarter’s Quan Hapa, offers Vietnamese street-style food that won’t drain your wallet —&  

The Rookwood (Review)

Chef Jackson Rouse brings international flair and vegetarian options to the table

1 Comment · Tuesday, January 21, 2014
Change is progress. Change is a sign of growth. But it can be truly frightening, particularly when it means your favorite restaurant has a new chef and the menu is going to be different.If you’re a