Julie Fay and her business partner, Mike Markiewicz, had been involved in various aspects of Cincinnati’s Main Street arts and entertainment district since the early 1990s. After St. Theresa’s Textiles moved from a building that Fay owned, she decided to open a “destination business” that would bring people to the area.
I was practically gushing as we came through the door of Vitor's new home in the former Rondo's space, a quaint 1864 European-looking building complete with an outside terrace that will offer seating in the summer under newly planted grapevines.
One look at Nick Tolbert's life and the cynical line you often hear, "You just can't get anything done in this city," fades away. In 2008, American Public Television affiliates approved Tolbert's 'The Midnight Gourmet' cooking show for programming.
In my favorite movie, 'The Big Lebowski,' Maud's chauffeur tells an old vaudeville joke that starts with a litany of miseries and wraps up with the punch line, "But you know me — I can't complain." Well, lately, faithful readers, that joke has been my life. What's up with my karma?
Ah, gravy. When I think of gravy, I'm reminded of the smell of my grandma's house from my childhood. Not that she cooked much. It was actually the musty smell of the old house saturated with years of cigarette smoke. But it always reminded me of gravy.
Aqua has undergone some evolutionary changes recently. It's still pretty much a creature of the sea, ahe sushi bar still gleams in the front window. But a change in staff (the former Sous Chef Josh Munchel is now the executive chef and Doug Kornrumph came on as general manager in January) seems to have spawned a change in attitude. The waters feel a little warmer and more welcoming at this new incarnation of the restaurant.
Named after George Bailey in 'It's a Wonderful Life,' G. Bailey's is a new venture by the company that operates the Golden Lamb in Lebanon and carries the tagline "It's a Wonderful Place." If you're looking for a cheap place in your neighborhood that has good, fresh food and lets you take a trip back in time with the music and some of the food choices, check it out.
I couldn't have asked for a more cinematic entrance to Jean Paul's Paradiso. As my friend and I entered the brightly lit shop, we noticed a man sitting behind the counter looking at the television hanging from the ceiling in one corner. He (Jean Paul) seemed completely oblivious to the perfectly shaped pie he cradled in his hands.
There it was, high atop Mount Adams on St. Gregory Street: Longworth's Tavern, the long-standing neighborhood bar and grill touting two floors, a patio and a recently reopened kitchen. Hoorah! We braved the brisk temperature and the steep hill to indulge in an evening of excessive food and drink.
I used to wonder why some bars brand themselves as Irish pubs when they're not. Wouldn't it be easier to be Fred's Bar and not O'Malley's Olde Ale House? Our team of pub wonders took in the area's latest Irish-themed spot, and we arrived to a shiny, new, crowded house on a Friday evening. The mood of the place was very festive, and I liked the look of some fried oysters on their way to a patron at the bar.
Bailouts, cash infusions and unemployment lines. These are scary words for scary times, and scary times call for … comfort food. We’ve just been through a season of belt-tightening and the new year looks like we might need to take it in another notch, but I had an epiphany over a plate of potato gnocchi and veal and ricotta meatballs.
Who knew a fella from the Ukraine would be cooking up a storm of authentic German food in Mason. Oleg Makhayev, the owner of Oleg’s Tavern, is a native of Kiev, Ukraine. He’s lived in the States for about seven years and cooked at Jag’s in West Chester before opening his own restaurant last year.
I gave Vito's a rave review in 2007, and it has only improved with the addition of Chef Romuald Jung, late of the Palace Restaurant at the Cincinnatian Hotel. Chef Romy's talent and love of food and family outgrew the corporate confines of hotel dining. He's found a welcome home with Victor and Mary Ciepiel in Fort Thomas, and his influence has made already excellent food grand.