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.
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.
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
Crave offers everything from sushi to
steaks and ribs to seafood and even pizza. To do all these things well,
you’d think they would need a decked-out kitchen, a fully staffed sushi
bar and a dedicated pizza oven — maybe even wood-burning. Check, check
What do ground beef, onomatopoeia and a
slew of fresh ingredients have in common? Well, nothing, really, unless
you’re at the new gourmet burger restaurant WhackBurger in Covington.
The small restaurant has been open for about a month now, serving big,
juicy burgers with creative toppings right across the street from
Do not be fooled by the quaint brick
building and steep steps that sit back off the street as you drive
toward Newport on the Levee on Monmouth Street; Strong’s Brick Oven
Pizzeria is not just another pizza joint.
Chef Josh Campbell knows something about
spinning plates. Over a three-year span, he manned the World Food Bar at
Findlay Market, opened Mayberry’s original location on Vine Street,
tried his hand at a small grocery on Seventh Street and experimented
with a flatbread concept in The Skinny Pig. All but Mayberry are now
footnotes in Cincinnati’s culinary past.
With CityBeat’s Dining Guide hot
off the presses, you’d think there’d be nothing new to report on the
local eating front, but you’d be wrong. The food scene just keeps
booming, and you need a scorecard to know the players. Here’s some news,
and an important June-time reminder.
Streetpops mixes modern design with vintage style, selling gourmet
popsicles made from scratch, using the freshest ingredients possible.
Owner Sara Bornick recently expanded business from box-cart vendor to
full storefront to accommodate her booming business.
Indian cuisine has become my latest
version of a Chinese takeout meal. It’s spicy, easy to share and
something I’d never try to make myself. Taj India is my latest find for
this new addiction, but I’m glad my friend and I decided to dine in
recently. Otherwise we wouldn’t have experienced one of Taj India’s
strong points: its excellent, friendly service.
Matt Greco, owner of Grecos downtown,
deftly steered clear of all that hubbub. Serving breakfast and lunch for
several months now out of his new space just west of Paul Brown
Stadium, Greco combines the hip and funky menu of popular food trucks
with all the comforts and amenities of a brick-and-mortar restaurant.
Yes, it’s May again, and time to get
ready for Mother’s Day! I have some advice: Do not buy your mom a
present! It’s just one more thing that, when she eventually moves, you
will have to carefully wrap in layers of bubble wrap, put in a box,
attach the lid on with miles of tape and carry out to the truck.
All great artists struggle to create
something new, something original. And so the biggest fear for artists
is stumbling over themselves while attempting to come up with the next
big thing. Chefs are no exception to this rule. For Adam Easterling and Jim Thompson, the
solution is simple — just make the best things better.