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Clendon Springer [Final Cut Steakhouse at the Hollywood Casino]

0 Comments · Wednesday, January 5, 2011
Chef Clendon Springer has created a dining menu at Final Cut Steakhouse at the Hollywood Casino that’s pretty much a sure bet, with Midwestern-aged, corn-fed beef; free-range Amish chicken from Ohio; bourbon creamed corn; and Indiana goat cheese croquettes as examples of what wants to achieve with local products and dishes.  

Mark Frommeyer [Blue Oven Bakery]

0 Comments · Wednesday, December 29, 2010
If you’ve never had Blue Oven Bakery bread, you are missing out on something truly extraordinary. Sara and Mark Frommeyer own and operate the bakery from their family farm in Williamsburg, Ohio, on the banks of the Little Miami River. Blue Oven breads can be purchased year-round on Saturdays at Findlay Market.  

Jim Gilliece [Chez Nora owner]

0 Comments · Wednesday, December 22, 2010
Jim Gilliece and his wife Pati have owned the MainStrasse fixture Chez Nora since 1994 when they bought the bar/restaurant from the legendary Nora Dempsey. So, yes, at one time there actually was a “Nora”! Previously, Gilliece was a stand-up comic living in Manhattan, but upon reaching “a fork in the road,” he decided to move back to his native Covington.  

Bill Rose [Bartender, Lavomatic]

0 Comments · Wednesday, December 15, 2010
Many times, the sign of a restaurant’s success can be found at the bar. You can find libations anywhere, but a great bartender can make you cancel your table reservation. Bill Rose is one bartender you will choose to share your dining experience with, and he has been sharing his expertise with the city for 18 years.  

Alex Chin [Chef, Suzie Wong's]

0 Comments · Tuesday, December 7, 2010
Hong Kong native Alex Chin has been an innovator in Asian cuisine in Cincinnati for over 25 years, from his first small restaurant in Clifton to his critically acclaimed Pacific Moon Café. Currently Chef Chin is overseeing the kitchen at Suzie Wong's. The sleek dining room serves as the backdrop for Chin's modern take on all things Asian.  

Mike Aug [NorthSlice Pizza]

0 Comments · Wednesday, December 1, 2010
Before opening the NorthSlice Pizza window, Mike Aug had worked for specialty food distributors and grocers around town for years but he never worked at a pizza place. Aside from only a little experimenting at home, his first time making pizzas was NorthSlice’s almost-opening night inside the Gypsy Hut about three years ago.  

Jim Jennings [Owner, Salt of the Earth]

0 Comments · Wednesday, November 24, 2010
Salt of the Earth (4760 Red Bank Road, Madisonville, 513-272-3650) is a lunch café and dinner-to-go place that’s been helping home cooks round out their repertoire for the past 10 years. Very vegetarian friendly, but not exclusively vegetarian, they also do catering and carry a small specialty grocery selection.  

Kim Marcus [Mokka/Sunset Bar & Grill]

0 Comments · Wednesday, November 10, 2010
Mokka and the Sunset Bar & Grill is not just for brunch anymore. They still offer their award-winning breakfast and brunch menu, and now you can go back later for dinner, drinks and live entertainment. One of the fringe benefits of working in a restaurant is grazing for an entire shift. What happens when you are surrounded by delicious food, but are trying a new diet?  

Tim McGee [Geeter's Bar & Grill]

0 Comments · Wednesday, November 3, 2010
After retiring from the Bengals at the end of the 1994 season, Cleveland native Tim McGee stayed in town and is now making his mark in the restaurant world instead of the football field. McGee, who also is a prominent sports agent, opened Geeter's Bar & Grill in Mason.  

Dhani Jones [Cincinnati Bengals linebacker/Bowtie Café owner]

0 Comments · Wednesday, October 20, 2010
As linebacker for and defensive captain of the Cincinnati Bengals, Dhani Jones’ Sundays are pretty much booked up for the next few months. But Dhani isn’t just an autumn visitor to the area. His local ties just got stronger with the opening of the Bowtie Café, a Mount Adams eatery dedicated to coffee, conversation and cocktails.  

Emil Mallat [Total Juice Plus]

0 Comments · Wednesday, October 13, 2010
Total Juice Plus (631 Vine St., Downtown, 513-784-1666) has been serving natural fruit smoothies, wraps and fresh squeezed juices to the weekday downtown population for over a decade. Emil Mallat has been the owner for the past six years. With only two other employees, he does it all — from cooking, cleaning and managing to doing the books and promoting.  

Marty Weldishofer [Marty's Hops and Vines]

0 Comments · Wednesday, October 6, 2010
Marty Weldishofer and his wife, Kate, are approaching the one-year anniversary of the opening of their wine and beer shop Marty’s Hops and Vines. They have over 200 domestic and imported selections in their wine department and a big selection of craft beers. There’s also a cozy bar area with live acoustic music, and a nice menu of small plates.  

Molly Navin [Operations Director, Parish Kitchen]

0 Comments · Wednesday, September 29, 2010
The Parish Kitchen (143 Pike St., Covington, 859-581-7745) serves meals 365 days a year. The only other place to eat in Covington that’s open that often is the Anchor Grill, but at the Parish Kitchen, there’s never a charge — and in this time of economic crisis, that means business at the Kitchen is booming.  

Alexis Gregory [Montgomery Inn Boathouse]

0 Comments · Wednesday, September 22, 2010
The Montgomery Inn dynasty is the stuff of great American success stories. The original began humbly in 1951, and now there are two other popular locations. Serving hungry fans from across the world for over 30 years. Alexis Gregory might be from the ribs king family, but her heart is loyal to her grandmother’s Greek cooking.  

Shalini Latour [Chocolats Latour]

0 Comments · Wednesday, September 15, 2010
Since starting her handmade chocolate business Chocolats Latour a little over a year ago, Shalini Latour has seen some ups and downs in the chocolate world. The positives are obviously the excellent chocolates she makes with fillings and flavors like Juniper Berry, Ancho Chili and Stout (using the local Mt. Carmel Stout).