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by Stefanie Kremer 10.17.2012
Posted In: News, Openings at 10:09 AM | Permalink | Comments (0)
 
 
metropole

Cincinnati Welcomes Award-Winning Louisville Restaurant

Cincinnati Metropole to open in new 21c Museum Hotel later this year

Downtown Cincinnati continues to put itself on the dining map as Metropole, a farm-to-table restaurant and rooftop bar, will open in the old Metropole hotel on Walnut Street in late 2012. As part of a larger project, Cincinnati's Metropole will be located inside 21c Museum Hotel's 160-room hotel and contemporary art museum.

21c Museum Hotel's flagship hotel was founded in 2006 in Louisville, Ky. by Laura Lee Brown and Steve Wilson, contemporary art collectors who had a vision for bringing art into people's lives and supporting the revitalization of American cities.

In keeping with the founders' mission, Cincinnati's urban developers 3CDC and 21c Museum Hotel are partnering to revitalize the historical 1912, 10-story Metropole hotel into a unique place to view cutting edge contemporary art.

In its 8,000 square feet of exhibition space, there will be meeting and event area presenting rotating curated exhibits, dynamic public art installations and cultural programs. The exhibition space will be open to the public free of charge.

Along with preserving the city's historic building, the restaurant will emphasize the city's old world roots in its menu. Under Chef Michael Paley's direction, Metropole will focus on dishes with local ingredients cooked in a custom-built hearth. Chef Paley has been the executive chef at Louisville's award-winning Proof on Main since it opened.

“After opening Garage Bar, our wood-fired pizzeria in Louisville last year, I was inspired to create a menu that is cooked almost entirely by wood-fired heat,” Chef Paley says.  “Our menu at Metropole will reflect Cincinnati’s rich, European-based culinary heritage, and I am thrilled to introduce our custom-built hearth as the focal point of the restaurant and the menu.”

Working closely with local farmers and artisanal producers, Chef Paley is developing a menu focusing on string roasted meats, ash-cooked vegetables, house-made charcuterie and more. The beverage menu which can be enjoyed in the restaurant or while overlooking the city on the rooftop bar, which will favor craft beers and bourbon.

Metropole will have a completely different menu from Proof on Main but it will still have the same goal — to focus on and serve fresh and local sustainable food. The restaurant will be open for breakfast, lunch, dinner and late night snacks and drinks.

 
 
by Bill Hatfield 10.27.2011
Posted In: Openings at 05:55 PM | Permalink | Comments (0)
 
 
johnnyrocketslogo

Rockets Launched at The Banks

Sports-themed diner next to Great American Ball Park

The Banks district is finally starting to take shape with the Grand Opening Wednesday of Johnny Rockets. Franchise owner Rick Thompson has brought a unique version of Johnny Rockets to his new location across from Great American Ball Park, as the restaurant is decked out in baseball memorabilia and offers new menu items keeping with the theme.

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by Maija Zummo 05.28.2014
Posted In: Cincinnati, Indian, local restaurant, News, Openings at 12:42 PM | Permalink | Comments (0)
 
 
swad indian

Former Dusmesh Owners Open New Indian Restaurant

Swad North Indian cuisine open six days a week, with lunch buffet

For die-hard Dusmesh fans, the former owners of Dusmesh Indian in Northside have opened a new Indian restaurant in North College Hill called Swad. 

After seven years of ownership, the family sold Dusmesh to new owners in July 2013 and have recently opened Swad — which translates to "tasty" —  a 110-seat dining establishment with 16-seat patio in the old Van Zant building. The menu focuses on North Indian cuisine with options for vegetarians, vegans and non-vegetarians alike, including their Thali, three special different curries and a creamy raita. They are currently in the process of obtaining their liquor license, so the restaurant is BYOB (with no corking fee). Free parking is available out front and in back.

The restaurant is open 11 a.m.-10 p.m. Tuesday-Sunday with a lunch buffet from 11 a.m-2:30 p.m. Tuesday-Friday and 11 a.m.-3 p.m. Saturday-Sunday.1810 W. Galbraith Road, North College Hill, 513-522-5900.


 
 
by Kathy Valin 03.12.2014
Posted In: News, Openings at 10:22 AM | Permalink | Comments (1)
 
 
hen of the woods banana

Hen of the Woods Underground Preps for a Brick-and-Mortar Location

The underground comes above ground

It was midday a couple Sundays ago and the weather was getting iffy in Cincinnati. Winter was having one last go at it. My husband Jon and I had already stocked the kitchen of our OTR abode. Normally, we would have just settled in and waited it out.

But luckily for us, our snow day was going to get a little brighter: I had booked reservations at Hen of the Woods Underground. 

Hen of the Woods (it’s a type of mushroom) is the brainchild of Nick and Kim Marckwald. The duo (Nick is the chef and Kim manages services) recently purchased the old J.B. Schmidt contractor space at 1432 and 1434 Main Street in Over-the-Rhine. They have ambitious plans for a restaurant and urban market there. As a run-up, they have been holding “pop-up” brunches since January in Main Street’s Street Pops space (closed for the winter months). And the very last one was scheduled for Sunday.

Now, this is just a hop, skip and jump from us, so the weather was not a concern — or was it? 

Just to be sure it was all going to happen given the poor road conditions, I sneakily walked our puppy by the space, which was holding the first of two seatings that day. The windows were properly steamed up, I could glimpse small tables of people inside and the most wonderful smells wafted from the slightly propped open door. 

When we arrived an hour later, our table was waiting. We were among about 10 guests. Our first course was a refreshing juice du jour — Meyer lemonade with ginger and cilantro flavors, and a jalapeno ice cube floating in the jelly jar glass.

Next, we were offered coffee. Deeper Roots Coffee’s Ryan Doan stood at the counter carefully pouring from what looked like a tiny watering can into a Chemex coffee maker. The brew was deep and rich without being acidic. 

During the next hour or so, we were offered three courses and a dessert prepared by the clearly visible staff. Each was meticulously described by our server— most times it was Nick or Kim.

First came a beautiful refreshing plate made from lemongrass, tapioca, mango, fingerlime, almond, ginger and pea shoots.

 

Next up, another precisely plated combo — lovely pink-edged beet cured salmon was draped over a crispy seared rice cake on a bed of leeks and shiitakes with a horseradish and basil sauce.

Next, the brunch got down to business because, what’s brunch without bacon and eggs? Hen’s take on eggs Benedict was a fat, wobbly egg sitting on top of a concoction with Woodlands “back bacon” lardo, English muffin, frisee and Hollandaise, served on a wooden slab made of black walnut. One poke with my fork sent yellow yolk running hither and yon amidst the gathering of elements. 

 

Finally, a rich bread pudding, with banana, sesame, chocolate, dulche de leche and pine. In the only misstep of the entire production, the crisp decorative chip had a distinct lack of flavor. 

 

I’m not usually a fan of little-plate meals and such as a fill-in for a meal. They often just tease, sending you out the door looking for something else to eat. This time? Not the case. We walked home in the ice and cold, happy and full, ready to hunker down and slog through the last of winter. 

I am so waiting for spring, and also for Hen of the Woods to begin doing impromptu servings in their new space while it is under construction. Nick and Kim assure me they’ll be doing it as soon as the permits are in order. The sooner the better for me!

Follow Hen of the Woods news on their Facebook page.


 
 
by Maija Zummo 01.20.2014
Posted In: Events, local restaurant, Openings at 01:21 PM | Permalink | Comments (0)
 
 
packhouse meats logo

Packhouse to Open in Newport

Meatballs and more coming to Northern Kentucky

As the meatball food craze continues, another local restaurant is opening and offering a version of the hand-packed snack. 

Packhouse in Newport, Ky. will be a laid-back place to get a variety of meatballs, according to general manager Kurt Stephens. "We will be offering four staple packs (beef, chicken, pork and vegetarian), along with four to five sauces that compliment our packs," Stephens writes in an email correspondence, "packs" being the term the team uses to describe their meatballs.

"The idea all came about while sitting around one day brainstorming and someone mentioned meatballs," he writes. "We found out some similar shops were having great success in the East. We developed some strong recipes and and are excited to bring them to the people of Northern Kentucky!"

The recipes will come from chef Tom Wenke, who has 30-plus years in the food industry. 

"What's going to make us different is our culinary staff," Stephens writes. "Constant ideas of recipes, ice creams and cookies are going to make some waves for sure in the area. We will also be listening to the public, so if you have a great meatball recipe, bring it down and we can give it a try."


The menu will include freshly ground packs, fresh salad, soup, homemade ice cream, homemade cookies and floats. There will be an ever-changing supply of craft beer on tap, as well as other booze. Price points will hover around $8-$10, with full-service seating. 

Packhouse will be located on Monmouth Street in Newport. Their current projected open date is Jan. 28, so keep an eye on the restaurant and get more details here.

 
 
by 10.16.2009
Posted In: Openings at 02:46 PM | Permalink | Comments (0)
 
 

Seny Spot Gets New Eatery

The former space in Walnut Hills that once was home to Simone’s and Seny Tapas Bar now has a new tenant.

Alex Chin, who previously was the owner and chef at Pacific Moon Café in Montgomery and Pacific Moon on the Levee in Newport, will open a restaurant at the site in November. The eatery will be called Suzy Wong and feature Chin’s unique spin on classic Asian dishes.

Read More

 
 
by Maija Zummo 01.14.2014
Posted In: Openings, Cincinnati at 10:13 AM | Permalink | Comments (0)
 
 
todo_meatball kitchen pop-up

Meatball Kitchen Opening on Short Vine

All kinds of meatballs; so many ways to eat them

Similar to street tacos and gourmet hot dogs, meatballs are the latest food trend out of big 'ol cities like New York and former New York restaurant and bar owner Dan Katz is bringing them to us.

You may have tried Katz's meatballs at any number of his Meatball Kitchen's pop-up dining experiences around town the past year or so, but now you can have meatballs every day from his brick-and-mortar location — or at least every day starting on Friday, Jan. 17.

Katz is opening his Meatball Kitchen restaurant Friday in the burgeoning Short Vine neighborhood, and will be offering fast food at family- and student-friendly prices. The Meatball Kitchen's menu focuses on meatballs made with beef, turkey or pork and also offers a vegetarian, gluten-free meatball option. Meatballs can be served on a sandwich, over pasta or on a salad. Entree prices will range from $6-$8, with side dishes available for $2 and house-made desserts for $2-$3. According to Katz, the recipes are innovative and all the ingredients are fresh — including those in the daily fresh-baked Focaccia bread.

In a press release Katz says, "I wanted to provide everyone a place where they can come and get a freshly made meal for $10 or less."

The restaurant will serve wine, beer and specialty cocktails. 

Meatball Kitchen is located at 2912 Vine St., Clifton. They'll be open 11 a.m.-11 p.m. Sunday-Wednesday and 11 a.m.-1 a.m. Thursday-Saturday, with both counter service and takeout. More at meatballkitchenusa.com.

 

 

 
 
by Maija Zummo 03.02.2015 125 days ago
Posted In: Food news, Openings, local restaurant, News, Cincinnati at 12:52 PM | Permalink | Comments (0)
 
 
le-bar-a-boeuf

Jean-Robert's Le Bar a Boeuf Opens Today

After a slight delay, the French neo-bistro opens in the Edgecliff building

Jean-Robert de Cavel's latest venture, the whimsically titled Le Bar a Boeuf (literally translated to "beef bar"), opens today in East Walnut Hills' Edgecliff building (2200 Victory Parkway). The neo-French bistro will only be open for dinner to start, with lunch and brunch service following shortly after. 

“It’s taken us a little longer to open than we anticipated," says de Cavel in a recent press release. "We have a wonderful team in place and we are ready." 

The restaurant, which was originally slate to open in November, will feature a new take on classic French and American dishes. The atmosphere — a funky 70-person dining room and 20-24 person separate lounge, designed with help from HighStreet — is more casual than Table, with the intent that everybody will be able to share (at least the appetizers). A 35-person patio, with panoramic views of the Ohio River and Northern Kentucky, will open when the weather warms.

"It's not a classic bistro, like when I did Jean Ro," de Cavel told CityBeat in November. "This neo-bistro is something from the past you are familiar with but in a modern way." 

The menu features everything from escargot to calves liver and macaroni and cheese to ground steaks, with entree prices in the $11-$25 range. CityBeat dining writer Ilene Ross got a sneak-peek dinner at the restaurant this past weekend. She tried everything from the steak tartare and the lamb and beef burgers to snails in parchment and a pot de crème, saying "It. Is. Perfect." 

Le Bar a Boeuf's Chef de Cuisine is Mirko Ravlic with sous chef Travis Reidel, both from Table. Table's wine director Evan Abrams has developed the moderately priced and global wine list. The bar will also serve classic cocktails, and local, import and domestic beers. Local hospitality expert Richard Brown, who worked with de Cavel at the Maisonette and Jean-Robert at Pigall’s, serves as general manager, assisted by Leslie Brunk.  

The Edgecliff previously hosted restaurants, including The View, all of which rested on the laurels of location. De Cavel's vision is different. "I never want to promote the view; the view, for me, it's an extra," he said to CityBeat in November. "It's an extra thing. I want it to be a fun restaurant; a destination restaurant. Fun for the younger generation to the older generation."

Le Bar a Boeuf's current hours are 5:30-9:30 p.m. Tuesday-Thursday and 5:30-10:30 p.m. Friday and Saturday. Reservations are available for early seating times (5:30, 5:45 and 6 p.m.). For more information, call 513-751-2333 (BEEF) or follow along on Facebook and Twitter @baraboeufcincy.



 
 
by Maija Zummo 08.04.2014
 
 
off the vine cold press

New Cold-Press Juice Bar Coming to OTR

Off the Vine will feature cold-press juice made from fresh produce and herbs

Big news for local juice fans. Cold-press juice bars are a new staple in most big cities — follow any model, actress or fashion blogger on instagram and you'll see oodles of the stuff from places like Venice Beach's juice bar Moon Juice. 

Now, locals Annie McKinney, Cydney Rabe and Steve Vickers are bringing the trend to Cincinnati with their new OTR juice bar Off the Vine (1218 Vine St., OTR, facebook.com/otvcincy).

"Cydney, Steve, and myself firmly believe that healthy eating is vital to a healthy and happy life," says McKinney. "Juicing is such a fantastic way to easily absorb important nutrients — nutrients that the vast majority of Americans lack from their diet." 

Off The Vine will offer cold-press juices made from fresh produce and herbs. Cold-pressing is a form of juicing that basically uses extreme pressure to juice produce, without adding heat. Heat possibly denatures the enzymes, vitamins and minerals in the vegetables; cold pressing preserves the health benefits while also squeezing out more juice than traditional methods. Off the Vine juices will range from $8-$11, a pretty standard price for cold-press. They'll also be making their own vanilla cashew milk.

"We have three different 'levels' of green juice," McKinney says, "from a basic spinach and apple to a hardcore, all-vegetable juice. Something to please the person who has never tried a green juice before to those who are looking for an intense blend of greens."  

Off the Vine will also be offering juices cleanses with a daily series of five juices and one meal-replacement nut milk as a "kick start for people looking to rid their bodies of the toxins that build up from poor eating habits," McKinney says. The group will also offer support for those looking to adopt a healthier lifestyle.

They plan to open this fall, possibly in September. Follow their progress at facebook.com/otvcincy.

 
 
by Maija Zummo 03.27.2014
Posted In: Cincinnati, Events, local restaurant, News, Openings at 11:56 AM | Permalink | Comments (1)
 
 
blaze fast fired pizza

Blaze Fast-Fire'd Pizza Coming to Mason

Build your own pizza

Blaze Fast-Fire'd Pizza, a fast-casual build-your-own pizza restaurant, is coming to Mason mid-May.

Using the assembly-line format (similar to Chipotle, Fusian, etc.), each guest can walk down the counter and create their own custom-built pizza, fired in a blazing oven and ready in 180 seconds. Each customer starts with a house-made 11-inch crust and then selects toppings — either from existing menu options or customized. Housemade sauces include classic red and white cream plus unique choices like barbecue or pesto. Toppings range from grilled chicken and crumbled meatballs to standard veggies plus arugula, pineapple and several cheeses, including vegan.

Every Blaze Pizza restaurant makes its own dough from scratch, using a recipe that requires a 24-hour fermentation period. But if you don't want that crust, they also offer a gluten-free choice. The menu also features fresh salads, signature lemonades and house-made S’more Pies. 

Order online or head to the 73-seat restaurant.

Blaze Fast-Fire'd Pizza, 9341 Mason-Montgomery Road, Mason, blazepizza.com.
 
 

 

 

 
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