If passion has a flavor, Jose Navales cooks some damn tasty food. Navales has the fervor that comes with being a convert — someone who has seen the light. He used to work for a restaurant supplier...Now, he’s authentic to the bone.
love authentic tacos. I’m thrilled about the recent influx of
restaurants in the greater Cincinnati area where I can indulge in my
addiction, particularly in Northside. The most recent addition is Barrio
Tequileria. It’s a good one, too.
Certain pastries may come and go in
popularity (we’re looking at you, cupcake), but the donut will outlast
every food trend in the history of the world. No one understands this
more than the Loveland, Ohio-based Holtman’s Donuts.
Yard House is a restaurant chain purchased
last year by Darden Restaurants, the publicly traded corporation that
brought us Olive Garden, Red Lobster and Seasons 52. The chain’s 44th
location overlooks the Roebling Bridge, a baseball toss from the
homegrown and similarly themed Moerlein Lager House.
The Dishcrawl sounds a lot like a speed
dating with restaurants. Over a three-hour period, spend just enough
time to become acquainted with multiple places and enjoy small courses
to get a representation of what they offer.
Now a month old, Wurst Bar in the Square fulfills its vision of a hip yet casual watering hole offering a well-rounded menu of inventive starters and soups, gourmet sausages, hamburgers and decadent desserts.
Incline Public House’s name derives from the actual
Cincinnati Incline that existed from the late 1800s to the 1940s, a
trolley system that took people to the apex of a steep hill where there
was a place called Price Hill House restaurant.
The latest addition to the growing
Over-the-Rhine dining landscape has been touted as a mix of wine bar and
Mediterranean tapas restaurant. Chef Tsvika Silberberg recently opened
Zula at 14th and Race streets...
Food trucks arrived in Cincinnati only
three years ago, but already a few are expanding into brick-and-mortar
locations. While some of these changes are in hopes of transitioning
into a fecund restaurant business, others are just trying to survive in a
competitive market in a city with limited spots to park and do