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by Maija Zummo 01.20.2015 65 days ago
Posted In: Alcohol, Food news, Openings at 10:54 AM | Permalink | Comments (0)
 
 
julia petiprin and stuart king

Apothecary-Themed Cocktail Bar to Open in OTR

Yet unnamed, but historically outfitted

If there's one thing we like in Over-the-Rhine, it's enjoying a bit of updated history while we dine and drink. And that's what proprietors Stuart King and Julia Petiprin aim to bring to the corner of 13th and Republic streets with their new apothecary-themed cocktail bar. 

While the name has yet to be revealed, the theme is sound. The bar will be nestled in a historic storefront, replete with turn-of-the-century antique medicines, jars, bottles and sundries, along with dark wood, leather booths and vintage lighting; more moody and romantic and less American Horror Story

King and Petiprin, cofounders of the Circle Hospital Group, are striving to create a warm, comfortable bar with a design aligned to the ethos of OTR. Petiprin, the designer of the space, will also oversee the cocktail program. It's slated to feature spirits, syrups and other homemade concoctions in a strategy developed with assistance from former Los Angeles bar manager Brandyn Tepper (Hinoki and the Bird) and Matt Landes of Cocktail Academy of Downtown Los Angeles. 

The 1,200-square-foot space will hold 55 people and is slated to open in March.
 
 
by Sean M. Peters 01.06.2015 79 days ago
Posted In: Coffee, Food news, Openings at 01:32 PM | Permalink | Comments (0)
 
 
collective espresso northside interior

Collective Espresso Northside Now Open for Business

Collective Espresso now offers two of the city’s finest coffee shops found off the beaten path. 

Owned and operated by Dave Hart and Dustin Miller, Collective Espresso’s original alleyway location off Main Street in Over-the-Rhine quickly established itself as a worthwhile destination for caffeine-cionados. They’ve branched out with a second location between Happy Chicks Bakery and Fabricate on Hamilton Avenue in Northside. And their new spot has inevitably found itself on a similar easy-to-miss-but-hard-to-forget alleyway — enter through the swinging wrought-iron gate in front of Cluxton Alley, home to Cluxton Alley Roasters, which is renting them the space. 

The imposed sense of secrecy only adds to Collective Espresso’s allure. Staff and owners, who are usually steaming milk or doing pour-overs alongside each other, are extremely inviting, talented and knowledgeable in all things espresso. And though the new location boasts a fully functional coffee roaster (owned by Cluxton Alley Roasters), it’s not in the duo’s business trajectory to roast and sell their own coffee beans yet. 

The shop has already enjoyed a soft opening and is currently open the same hours as the OTR location (7 a.m.-2 p.m. Monday; 7 a.m.-4 p.m. Tuesday-Friday; 8 a.m.-4 p.m. Saturday-Sunday). The Northside shop also serves Collective’s same critically acclaimed coffee drinks, which recently received accolades from Food Network star Alton Brown, who grabbed a “spot-on” cortado when he was in town for his show at the Aronoff.

Go: 4037 Hamilton Ave., Northside;
Hours: 7 a.m.-2 p.m. Monday; 7 a.m.-4 p.m. Tuesday-Friday; 8 a.m.-4 p.m. Saturday-Sunday.

 
 
by Garin Pirnia 12.22.2014 94 days ago
Posted In: Alcohol, Events, Food news, Openings at 03:42 PM | Permalink | Comments (0)
 
 
lacheys-bar

Lachey's Bar to Open Jan. 1

We went to the sneak preview — there were fewer shirtless 98 degrees photos than we had hoped

The Lachey brothers are officially in the bar business. Cincinnati natives and boy band superstars Nick and Drew Lachey held a preview night for their bar, Lachey’s Bar, Dec. 19. It opens to the public on Jan. 1. 2015. Mayor John Cranley, 3CDC and 4EG/Lachey’s Bar partner Bob Deck were on hand to help the brothers cut the red ribbon. 

“We’re literally cutting the red tape,” Drew Lachey joked to the crowd. Cranley gave the brothers keys to the city and declared December 19 98 Degrees Day, er, Lachey Day in Cincinnati. As the event unfurled, A&E was also there rolling cameras for the upcoming reality show surrounding the opening of the bar, which will start airing in March 2015. 

“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.


 
 
by Richard Lovell 12.19.2014 97 days ago
Posted In: Food news, fundraising at 03:10 PM | Permalink | Comments (0)
 
 
ryan talking at table

Chef Ryan Santos and Please Looking for a Permanent Home

Their new kickstarter campaign is helping raise funds for a brick-and-mortar location

After four successful years as a pop-up dining experience in the downtown area and beyond, Please is looking for a permanent home. And chef and founder Ryan Santos has launched a Kickstarter campaign to help fund the next step: a brick-and-mortar restaurant.   

Santos has been honing his culinary skills for nearly 10 years, having worked at his craft throughout the U.S. and in Europe with renowned chefs like Kevin Sousa and John Shields. Finding a spot to call home is only a natural progression for Please, known for using quality, locally grown produce and products to create new takes on classics and dream up inventive dishes like wild ohio venison with juniper branch or toasted milk ice cream. CityBeat sat down with Santos to discuss the Kickstarter campaign and what the future holds for Please. 

CityBeat: Why do you want to transition from a pop-up to a permanent location? 
Ryan Santos: Doing the pop-up has been great. It’s given me the freedom to find my voice and vision as a cook and a chef, to make mistakes, and learn greatly from them. But there comes a point when as a pop-up you can only take things to a certain level. We feel like we’ve plateaued at that point and are ready to keep pushing, improving and refining … We want something we can make and call our own, from the furniture to the food to the atmosphere. 

CB: You've been a pop-up restaurant for around four years now. Why is now the appropriate time for the transition? 
RS: I think the food scene here in town is really hitting its stride and I’ve grown to a point as a chef where I think what we do can contribute something meaningful to it. As well as our excitement to just be a part of it. 

CBWhat are your plans for a new restaurant? 
RS: We plan on continuing to do what we do. We want to open a restaurant where we continue to strive to be an honest, delicious, value-driven restaurant that continues to focus on creativity, quality and sourcing locally from the Ohio River Valley, Tristate and beyond. 

CB: What's going to be different about Please if it finds a permanent home? 
RS: The food will continue to grow, evolve and definitely we’ll be able to refine things. Right now with the pop-up it’s a lot of raw ideas, but in the format, it’s difficult to have the budget and time to refine dishes, so we are definitely looking forward to that. We’ll also have a bar with a fun beverage program. It’ll include our unique take on cocktails, a focus on local and European beers, and a wine program that focuses on natural, biodynamic and small producers. 

CB: If the Kickstar [campaign] succeeds, what's your timeline for finding a spot and opening? 
RS: The Kickstarter is also being supplemented by some private fundraising we’re still doing as well, so when all those things come together, we can get moving. We’re hoping to have a space and fundraising locked up and ready to start building out by this spring. 

You can help support their Kickstarter campaign here, or check out their website at pleasecincinnati.com. (A CityBeat 2013 cover story on Santos and Please is available here.)
 
 
by Maija Zummo 03.21.2014
Posted In: Food news, Cincinnati, National food, News at 10:59 AM | Permalink | Comments (0)
 
 
senate hot dogs_photo gina weathersby

USA Today Names Cincinnati a Top "Small City" with a "Big Food Scene"

Along with Asheville, N.C., Pittsburgh, Boulder, Colo., and St. Louis

For those of us lucky enough to call Cincinnati home, we know you don't have to travel to either one of the coasts to get some of the best food in the nation. And USA Today agrees. 

They recently named Cincinnati one of the nation's top six small cities with big food scenes. We probably wouldn't call ourselves small, per se — we are home to more than a handful of Fortune 500 companies and the 25th largest city in America — but any additional recognition of our food scene is most welcome.

The article, which also recognizes Pittsburgh, St. Louis, Asheville, N.C., and Boulder, Colo., name-drops David Falk of Boca, Sotto and Nada; Dan Wright of Abigail Street, Senate and the future Pontiac BBQ; and newly opened downtown bar Obscura.

Here's the entire write-up on Cincy: "Ohio is rarely thought of as a food destination. But thanks to explosive growth in its restaurant scene (nearly 200 restaurants have opened downtown in the past 10 years), Cincinnati has lots of great dining options. After honing his skills in Rome, Chicago, and Florence, Ohio native chef David Falk moved back to Cincinnati in 2001 to contribute to the food scene in his home state. Falk now runs three restaurants — Sotta, Boca and Nada — each of which reflect his international cooking experience and Midwestern upbringing in different ways. At Senate Pub, critically acclaimed chef Dan Wright offers an explosion of taste in his gourmet hog dogs. Try the Dan Korman 2.0, with spicy black bean-lentil sausage, mushroom pico de gallo, avocado, chipotle mayo, and pickled jalapeño. If you're looking for an upscale watering hole, Obscura offers the best in craft cocktails, pressed coffees, and loose leaf teas. Don't miss the Cosmowobbleton, a jellied version of the classic Cosmopolitan."

Read the whole article here.




 
 
by Maija Zummo 06.17.2014
Posted In: Food news at 11:54 AM | Permalink | Comments (0)
 
 
public library summer lunch

Cincinnati Public Library Offers Free Children's Lunches

Kids 18 and younger can get free, nutritious lunches all summer

The Cincinnati Public Library is partnering with Cincinnati Public Schools and Window Arts Enrichment to fill the summertime nutritional gap left when children aren't receiving reduced-cost/free lunches during the school year through programs like the National School Lunch Program by offering kids under the age of 18 free lunches all summer.

In 2012, the library and Cincinnati Public Schools provided more than 8,800 free summer lunches to children and teens at select library locations. In 2013, Window Arts Enrichment joined the cause and expanded lunch service to 15 summer feeding sites to serve more than 13,000 lunches. (See all Window Arts Enrichment feeding sites here.)

Lunches will be available Monday-Friday through Aug. 8 (except for on Friday, July 4) at these locations:
  • Main Library, Teenspot & Children’s Learning Center: 12:15-12:45 p.m. 
  • Avondale: 12:15-12:45 p.m. 
  • Bond Hill: 12:30-1 p.m. 
  • College Hill: 1-2 p.m. 
  • Madisonville: 12:30-1 p.m. 
  • West End: 12:30-1 p.m.
  • Covedale 12:15-12:45 p.m. 
  • Deer Park: 1-1:30 p.m. 
  • Elmwood Place: 12:30-1 p.m. 
  • Forest Park: 12:30-1 p.m.
  • Groesbeck: 12:30-1 p.m. 
  • North Centrall: 12:30-1 p.m. 
  • Reading : 2-2:45 p.m. 
  • Sharonville: 12-12:45 p.m.
Find the addresses and contact information of participating library locations here.

 
 
by Maija Zummo 03.25.2014
 
 
tob reds waffle & chicken

Taste of Belgium is the Official Waffle of the Cincinnati Reds

Grab a waffle and chicken, plain, chocolate or fruit waffle

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.


Full Menu:

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.


 
 
by Maija Zummo 08.19.2014
Posted In: Cincinnati, Food news, Openings at 09:58 AM | Permalink | Comments (0)
 
 
macaron bar

Macaron Bar Coming to OTR

A strictly macaron bakery for Francophiles and sweet tooths

Macarons. You can't walk a block in Paris without seeing boulangerie windows lined with the colorful, little cookies — even McDonald's McCafe has a selection: pistachio, raspberry, chocolate. And while a couple of local bakeries specialize in the treat (pastry of merengue and almond flour sandwiching a filling of buttercream, jam or ganache), like Frieda's Desserts in Madeira, helmed by fourth-generation, certified master pasty chef Armin Hack, Macaron Bar will be the only bakery in Cincinnati devoted strictly to macarons.

The brain-child of former P&G brand manager Patrick Moloughney and Nathan Sivitz — who studied pastry with a focus on macarons at The Gourmandise School in Santa Monica, Calif., and has taken a macaron master class at Ecole Lenôtre in Paris — Macaron Bar is slated to open in November.

They plan to offer core macaron flavors, complemented by seasonal selections, as well as a selection of coffees and teas from local partners Deeper Roots Coffee and Essencha Tea House. 

Their building on Main Street is right next to Park + Vine. Stay tuned to their social media — twitter and Facebook — for updates. 

1206 Main St., Over-the-Rhine, macaron-bar.com.

 
 
by Maija Zummo 02.27.2014
Posted In: Food news at 11:58 AM | Permalink | Comments (0)
 
 
Taft's Ale House

Taft's Ale House Groundbreaking

3CDC begins construction on new OTR brewpub next Friday

Head to the old St. Paul's Evangelical Church (1429 Race St., OTR) at 11 a.m. on Friday, March 7 to check out the groundbreaking for the new 3CDC project, Taft's Ale House, as well as interior renderings of the project.

Taft's Ale House will be a new OTR brewery and pub, christened after Cincinnati's greatest political export, William Howard Taft — the 27th president of the United States, the 10th Chief Justice of the United States and the first person to hold both positions in their lifetime. He's also probably our greatest mustachioed export as well (and reportedly the last sitting president with facial hair). Taft's will be a full-service restaurant serving local beer as well as a variety of in-house brews.

The ale house will reside on all three floors of the former St. Paul's location. The historic Greek Revival church was built in 1850 and then abandoned in the 1980s, falling into disrepair. 3CDC started stabilization efforts several years ago. 

Read more about the history of the building and its preservation in this Enquirer article or this fantastic piece from Digging Cincinnati History. And keep up with the progress of Taft's Ale House on Facebook.

 
 
by Ilene Ross 07.11.2014
Posted In: Food news, Events, Contest at 02:50 PM | Permalink | Comments (0)
 
 
eats_maribellesfoodfight_jensgrosenkrantzjr

Maribelle’s eat+drink to Host Fourth 'Food Fight'

The eatery's popular cook-against-cook comp returns

The fourth round of Food Fight at Maribelle’s eat+drink is coming up at 6 p.m. on July 14. 

This live, Chopped-style competition was started by Maribelle’s chef/owner Mike Florea to create and maintain camaraderie between restaurant professionals and the public alike. Anyone is welcome to participate. If you would like the opportunity to compete, simply inform the door attendant and put your name in the pot. Twelve names are chosen. 

There are two rounds of competition, each consisting of three chefs and three judges. The winner of each round will compete for the championship. Each cook will receive five or six very random ingredients and has 30 minutes to make an entrée style plate utilizing all of them. They also have a small selection of pantry and walk-in items to choose from to boost those ingredients from the basket. Appliances are limited. 

“Food Fight is knowing your surroundings,” says Florea, “Feeling the camaraderie, learning the craft, being the passion. ... And watching shit go down. It's amazing to see some of the best chef's in the city go against some of the best cooks, farmers, housewives, stay-at-home dads, business owners and foodies alike. The best part about it is giving them all ingredients that none of them are 100 percent comfortable with. Eat. Drink. Fight.”
 
 

 

 

 
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