But the staff at Maribelle’s eat + drink has nothing to hide; in fact, they want you to see their kitchen.
Maribelle’s, which used to be located on Riverside Drive, is set to reopen Thursday at a new location on Madison Road in Oakley. Owners Leigh Enderle and Mike Florea wanted to create a restaurant that felt comfortable and open, so they redesigned the space that used to house Hugo to look like a kitchen at home.
The walls are now painted pastel yellow and green, and wooden chairs stand against high tables (designed by local architect Terry Boling) that look like kitchen islands. The kitchen line is completely exposed, as is the bar — so diners won’t be left wondering how the staff operates or how clean the kitchen environment is.
“Transparency is the concept we’re going for,” says Enderle. “We want people to know where their food comes from and how it’s made. We want them to understand the sourcing and we want them to understand how much work goes into the restaurant, too.”
Chefs at Maribelle’s will use hormone-free meat and seasonal
local ingredients for their American-fare menu items priced $8-15. Their
chicken and turkey products will come from Gerber Farms of central Ohio, and
their beer list will include domestic lagers, porters and IPAs. The restaurant will be open Tuesday-Sunday.
Maribelle’s staff thinks that everyone has the right to know where their food came from, and they invite diners to ask questions about their meals.
“I care about what I eat. Not all the time, but I do care,” says Enderle. “I care about where things come from, and I care that the animals are treated well. At Maribelle’s, we want to make sure we know the story behind the ingredients that we’re getting, and we want to make sure it fits into our concept of transparency.”
They have been talking about it since they were 15 years old. Now, about 15 years later, all it took was an evening stroll through some back alleys on the way to The Famous Neons Unplugged in Over-the-Rhine to stumble across the perfect spot for their new start-up, Collective Espresso.
Owners Dave Hart and Dustin Miller had always dreamed of opening a coffee shop together. Lifelong friends and Ohio natives, the two spent a few years on separate journeys living in and being inspired by different states along the West Coast and working in multiple restaurants and cafes along the way.
"We kind of just moved to Cincinnati with the plan that we would figure it out," Hart explained nonchalantly as he reached for a cup and saucer behind the bar. Cold November rain fell outside during our interview, but the coffee and conversation warmed the already cozy shop as I sat comfortably on a stool that Hart and Miller hand-made, at the rustic bar that they crafted out of an old barn door. Just like the simplicity of the shop's design, Miller explained that it's their goal to very simply, "make great coffee taste great."
"There are a lot of great natural things happening in this coffee," Miller explained, joining Hart behind the bar. "It's our job as baristas to make it look and taste awesome. We want the coffee to speak for itself."
The shop, on the brink of opening, will mainly serve Deeper Roots Coffee — which is local — and Quills Coffee from Louisville, Ky. However, since they have a multiple roaster format, they are excited that they have the freedom to serve anything that piques their interest.
I watched in awe as the duo made the perfect cup of coffee through a process known as the drip method. This procedure takes about two and a half minutes and is performed through several steps in a homemade set-up resembling a science lab experiment.
"Each cup of coffee is made-to-order," Hart explained as he smelled the complex aroma from the coffee. "We don't want to be so slow that it's frustrating to get a cup of coffee here, but we like the idea of people being able to chill out for a few minutes and have a real coffee experience."
There are many ways to get your caffeine fix at Collective Espresso including espresso, macchiatos, cortado, cappuccino, lattes and mochas. The average price for a drink is $2.50-$3.50.
Although they recognized some great coffee shops that Cincinnati already has to offer, Hart explained that they thought the Cincinnati coffeehouse scene was missing something — Collective Espresso. With seating arranged in a bar-like fashion, the shop provides a welcoming atmosphere to stop in, have a cup of coffee over the daily news (CityBeat, of course) and meet or catch up with neighbors.
"If people are as dorky about coffee as we are, we also want to be a place where people can explore different brew methods and learn about different coffees," Miller added.
Just as the perfect cup of coffee takes time, the finishing touches are being put on Collective Espresso. The shop, located at 207 Woodward St., (off Main Street) is expected to open very soon.
“Nick has been talking about this, I swear, it has to be at least a decade,” Justin Jeffre, a childhood pal of the Lacheys, fellow 98 Degrees member and editor for newspaper Streetvibes, says. “They’ve been more serious about it for the past couple of years. After hearing so many conversations, it’s nice to see it finally come to fruition.”
The sports bar, located on the corner of Walnut and 12th Street in OTR, is huge and bright, so there’s no way you’ll miss it. Because of its large windows, you can easily stand on the street and gaze inside at Drew and Nick, and read the LED sports ticker crawling underneath the 10 or so TVs hovering above the long bar.
“We felt like we wanted it be a sports lounge,” Nick says. “Sports bar, you kind of think of peanut shells on the floor, more Buffalo Wild Wings vibe, which I love, but we wanted to create something that was a little bit more upscale from that but still approachable to everybody.”
The plethora of TVs, the sports ticker and glowing rectangular colored lights wired into panels underneath the bar countertop creates almost a sensory overload. There’s already a sports bar (Rhinehaus) and a craft beer emporium/taco joint (Half Cut, Gomez Salsa) across the street, but keep in mind Lachey’s is more commodious, with 100 seats and a 150-person occupancy. Chefs Jonathan Price and Brian Duffy (of Bar Rescue fame) are building a menu of high-quality, non-frozen pub grub, including tater tots, pork sandwiches, bison burgers and salads, so you can stuff your face while you watch golf.
The big draw here is not only the bros, but also the booze. Three tap stations serve an array of craft beer and Miller Lite (Nick’s fave), but there’s also Nobilo wine on draft (it’s fancy and it’s good), cocktails on tap, a beer cocktail called Una Noche and non-alcoholic sodas for the teetotalers. Sports and non-sports fans will be able to imbibe their Miller Lite and Mad Tree Thundersnows sitting on barstools at the bar, sitting at one of the high top tables or lounging in the back of the bar on a comfy couch. Or, the ladies can take their business into the bathroom and lounge on couches in there. Note: The ladies room is nicer than most sports bars’ bathrooms.
But what’s the appeal of a sports bar to those who aren’t into sports? Nick assures, “It’s really about the people. I think I go to places because I want to be around good people and great atmosphere, and this is going to have that, for sure.”
Like many bars in OTR, Lachey’s will have happy hour, which will be yet another reason to hang out at the bar in hopes of catching a glimpse of the bros. And if you’re into the Pedal Wagon, the bar has a garage that enables the wagon to pedal right into the bar.
Currently, the only framed photos hanging on the red-hued walls are of The Bengals and Reds, and when asked if he’ll hang photos of 98 Degrees, Nick says, “We’re still decorating.” So here’s hoping some of those ‘90s-era shirtless pictures of the guys will make it onto the wall of shame.
Lachey’s Bar is located at 56 E. 12th St., Over-the-Rhine. For more info, go to lacheys.com.
Dan Katz left his culinary ventures in New York City to start something new. He wanted a restaurant in a fun, welcoming environment and Cincinnati was just the place. But before he opens his restaurant, Meatball Kitchen, Katz is hosting pop-up dinners to see what people think of the food offered at his forthcoming establishment. As Katz continues his search for the perfect spot to open Meatball Kitchen, area foodies can keep up with the latest news on Facebook.
CityBeat: Why did you move from New York?
Dan Katz: I co-owned a French Bistro and American wine bar in NYC. My wife, Laura, grew up in Cincinnati and after visiting, I realized what a great place it is to raise a family. I am looking forward to adding my New York experience and energy to all the exciting stuff that is going on in the Cincy culinary community. I think Meatball Kitchen will be a perfect addition to the scene here.
CB: What inspired you to do these pop-up dinners?
DK: I've been thinking about this idea for a long time. My goal was to create a cravable, delicious take on the classic meatball. I want to raise the standard of typical fast food and bring delicious, affordable food to everyone. The pop-ups are a great way to introduce and test my concept. I want to be the great $5 sandwich place and feed the neighborhood.
CB: When is your restaurant opening?
DK: Soon! We are looking at locations around town. I have a great team ready to go and we are hoping to open by the end of the summer.
CB: Are you doing any more pop up dinners?
DK: Yes. The next one is June 12 at The Kitchen Factory in Northside. At the last pop-up, we introduced the diners to our core menu. At the next pop-up, we will serve one of the exciting rotating specials as well. We believe that we can turn any recipe into a meatball! Diners can follow us on Facebook to keep updated about this and other events.
CB: What are you most looking forward to when opening your restaurant?
DK: I am looking forward to feeding happy people. What's not to love about a fast, delicious, exciting, cheap and filling meal?
Taste of Belgium has announced that it's partnering with the Great American Ball Park to become the "Official Waffle of the Cincinnati Reds." (Do any other teams have an official waffle? Didn't think so.)
Starting on Opening Day, fans can now grab a Belgian waffle with toppings such as sweet cream, fruit or chocolate during a game, starting at just $5. If fans are looking for something more savory (with a bit more protein), Taste of Belgium is also offering their signature chicken and waffle combo. Add a side of twice-fried frites (Belgian french fries) for the complete experience.
“We at Taste of Belgium are honored to be counted among the Cincinnati brands supported by Great American Ballpark,” Taste of Belgium owner Jean-François Flechet said in a recent press release. “Our food has been embraced with open arms in Cincinnati, Columbus, and Friendly Market in Florence, Ky., and now we are delighted to show the best fans in baseball how to eat like a Belgian.”
Great American Ball Park also offers local food favorites including LaRosa's pizza and Skyline chili plus beer from local brewery Rhinegeist. The Official Waffle of the Cincinnati Reds goes on sale Opening Day at Great American Ball Park in Section 130 of the Ballpark, near The Kroger Fan Zone.
Waffle – $5
Chocolate & Cream Waffle – $7
Strawberry & Cream Waffle – $7
Waffle & Chicken – $10
Frites – $7
Taste of Belgium also has local locations in Over-the-Rhine, on Short Vine, in Findlay Market and in Florence, Ky.'s Friendly Market. Full-service bistro, 1133-1135 Vine St., Over-the-Rhine; Clifton, 2845 Vine St., Corryville; Findlay Market, 1801 Race St., Over-the-Rhine; and Friendly Market, 10050 Norbotten Dr., Florence, Ky., authenticwaffle.com.
"After a couple months, I started to realize that I liked being in the restaurant more than reading and writing scientific articles," Pesola says. "It was fast-paced, challenging and gave me an avenue to interact with people dynamically. In addition, I really enjoy how tangible the hospitality industry is."
This past summer, Pesola branched out and started selling rotisserie chicken on pita bread at Findlay Market. The resulting Revolution Rotisserie was so popular, he's opening a brick-and-mortar location on Race Street in Over-the-Rhine in early 2015. The rotisserie and bar will do dine-in, carry-out and catering, plus vegetarian options and specialty cocktails.
We caught up with Pesola to learn more about the restaurant and his chicken technique.
CityBeat: Why chicken and how did that relationship come to pass?
Nicholas Pesola: The concept originally had nothing to do with chicken. I wanted to introduce something unique to Cincinnati and I thought that it would be cool to reinvent gyros, one of my favorite foods from my youth. I wanted to stack marinated beef/lamb and do it like they do in Europe/Middle Eastern countries. I knew that I would have to offer other meats so I chose to stick with the rotisserie meat theme. When I put on tastings, everybody liked the rotisserie chicken sandwiches with my gourmet toppings and sauces the most. When no one offered to fund my unproven restaurant concept, I decided to start small at Findlay Market and pilot the idea. I knew I had to simplify my concept in order to be successful so I gave the people what they wanted: rotisserie chicken. I wanted to become known for rotisserie chicken sandwiches on pita bread because I thought that was the most unique. I also thought I would sell more sandwiches versus whole chickens to the Findlay Market crowd.
CB: What's been the best response you've seen from a customer?
NP: We have had many great responses. I love when people walk by my stand, stop abruptly after seeing the sample, and say, "That looks good. But what is it?" When they find out there is rotisserie chicken under the toppings and sauce, it is usually game over. I also enjoy the skeptical customer who reluctantly orders our food and then comes back with friends 10 minutes later because they really liked it.
CB: Can you tell me more about your chicken? Where do you source it? What separates it from other rotisserie? Is there a special technique, seasoning, butcher? A family recipe?
NP: We use Amish chicken from Miller Farms and will be switching to FreeBird chicken which has even more strict standards when it comes to how the chickens have been raised: no hormones, no preservatives, all vegetable diet, more room to roam, etc. Our chickens are never frozen, always fresh. We brine our birds, season them with a custom blend of the best spices, cook them on a gas-fired 40-bird rotisserie to perfection. And I assure you our whole chickens will not sit around for hours and dry out like they do at the grocery store. For our sandwiches, we hand-pull the meat, white and dark, and make sure it maintains its juiciness before serving. We have arrived at our current technique after talking with chefs and experimenting with other methods, but the reality is I'm always looking for ways to make the product even better.
CB: So you're opening a brick-and-mortar spot in OTR? What inspired you to take the jump?
NP: Even before I started at Findlay Market, I wanted to open up a brick-and-mortar shop. I just didn't have enough money and that was a blessing in disguise because it forced me to start small. I knew the time was right to circle back with potential investors when my customers kept asking where Revolution Rotisserie was located after eating our food.
CB: Why OTR? And why Race versus Main or Vine?
NP: I live in OTR and it's a very exciting place to hang out and start a business. The real question should be why not OTR? I believe my concept contributes something very unique to the scene. I chose the spot at 1106 Race Street because it was the size I wanted, featured an open kitchen, and fit my budget. In my opinion, Race Street is the next logical restaurant street in OTR because of Washington Park, Zula, Anchor, and Taft Ale House all down the street. Plus I live on Race Street, you can't beat that commute.
CB: What will be on the menu at Revolution?
NP: Chicken! We will showcase the versatility of chicken with eight rotisserie chicken sandwiches served on grilled pita bread — all of which can be made vegetarian by substituting hummus, black beans or extra veggies. This is a bold statement, considering we are primarily a chicken restaurant, but I think our pita sandwiches and salads set us up to offer one of the best vegetarian menus in the city. Of course, we will do whole/half chickens, side salads, mashed potatoes, cinnamon applesauce and a few other sides. At the bar, we will specialize in specialty cocktail infusions and of course, craft beer.
CB: People love chicken during the holidays. With restaurant prep ahead of you, will you still be at Findlay Market or taking any orders for whole or half chickens?
NP: Unfortunately, the cold weather prevents us from operating at Findlay Market under the tent. However, if people would like to place catering or large carryout orders, they can email firstname.lastname@example.org. The best way to do this is to visit our website revolutionrotisserie.com.
Follow along with Revolution's progress on Facebook and Twitter @RevolutionOTR.