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by Staff 12.02.2015
 
 
todo_bourbon&bacon_lauracox

This Week's Food and Dining Events

WEDNESDAY 02
CityBeat’s Bourbon & Bacon — If you like eating divine swine products or drinking high-quality brown liquor, head to New Riff Distillery for CityBeat’s annual Bourbon & Bacon party. Guests will enjoy samples of bacon-inspired dishes from local restaurants like Holtman’s Donuts, Pompilios, Cuban Pete, BrewRiver GastroPub and more. Wash the pork down with whiskey from Buffalo Trace, OYO, Woodford, Old Forrester and more — or just grab a beer. Tickets include 10 drink samples and all-you-can-snack food. 6-9 p.m. The event is currently sold-out. New Riff Distillery, 24 Distillery Way, Newport, Ky., citybeat.com.

You Won’t Miss Gluten — Whether eliminating gluten from your diet by choice or necessity, this class will teach you easily replace starches in your main dishes. 6-8 p.m. $70. The Learning Kitchen, 7659 Cox Lane, West Chester, thelearningkitchen.com.

THURSDAY 03
Holiday Entertaining — Get ready for the holiday season with recipes and tips to help you spend more time enjoying your guests. 6-9 p.m. $65. Midwest Culinary Institute at Cincinnati State, 3520 Central Parkway, Clifton, culinary.cincinnatistate.edu.

Entertaining with Cheese — The most important hosting class you’ll ever take, whether you’re throwing a party or just eating cheese in your bed alone. Learn to make simple but sensational cheese boards. 6-8 p.m. $35. Jungle Jim’s, 5440 Dixie Highway, Fairfield, junglejims.com.

Warped Wing Tapping — If you’re a fan of Dayton’s Warped Wing brewery, head to BrewRiver for a special tap takeover with giveaways and live music. 6-9 p.m. Free. BrewRiver GastroPub, 2062 Riverside Drive, East End, brewrivergastropub.com.

Cincinnati E.A.T.S. — Do you like dining and mingling? Cincinnati E.A.T.S. takes over Cricket Lounge with cocktails and appetizers, followed by a seated dinner and dessert. The organization — Epicureans About Town Society — is dedicated to supporting great, local restaurants and charities. Bring two canned goods to donate to the Freestore Foodbank. 6:30 p.m. $46.50. Palace Restaurant, 601 Vine St., Downtown, cincinnati.com/cincinnatieats/index.shtml.

FRIDAY 04
Date Night: Spiced Crusted Pork —  Bring a date and create a main dish of smoked paprika-crusted pork and Swiss chard with quinoa. 6-8 p.m. $160 per couple. The Learning Kitchen, 7659 Cox Lane, West Chester, thelearningkitchen.com.

SATURDAY 05
Dad Day at Rhinegeist
Photo: Rhinegeist
Dad Day at Rhinegeist — Party in plaid with dad at Rhinegeist. The brewery celebrates the release of its seasonal brew Dad — a hoppy holiday ale — with a party featuring commemorative glassware and posters for the first 100 guests. The event is BYOD and BYOP (bring your own dad and bring your own plaid), with a special #DadPlaid photobooth and cozy holiday setting. BTW: Dad comes in a plaid can, which is why Dad Day has a patterned theme, not just because tartan is incredibly Christmasy. Noon-5 p.m. Saturday. Free. Rhinegeist, 1910 Elm St., Over-the-Rhine, rhinegeist.com.

Cincy Brew Bus: Bourbon, Brews and a Winery Too — The bus stops at New Riff, The Littlefield, Henke Winery and Rhinegeist. Noon-5 p.m. $70-$75. Leaves from New Riff, 24 Distillery Way, Newport, Ky., cincybrewbus.com.

Kids and Teens in the Kitchen: Holiday Cookies — Kids ages 8 and older can learn to make cut-out cookies, royal icing and various decorating techniques. 10 a.m.-1 p.m. $50. Midwest Culinary Institute at Cincinnati State, 3520 Central Parkway, Clifton, culinary.cincinnatistate.edu.

A New Holiday Brunch — Prepare an easy brunch for a winter holiday or lazy Sunday. 10 a.m.-noon. $65. The Learning Kitchen, 7659 Cox Lane, West Chester, thelearningkitchen.com.

Sushi Rolling and Dining — Learn to roll three kids of sushi. BYOB. 6 p.m. $25. Sushi Cincinnati, 130 W. Pike St., Covington, Ky., sushicinti.com.

Braxton Block Party — Braxton Brewing Co. hosts a Cov block party with live music from the likes of Tracy Walker, Pete Dressman, Motherfolk and more. They’ll also be releasing the first beer in their Heritage Series: Dark Charge. Tappings throughout the day. Food trucks available. Noon-1 a.m. Free admission. 27 W. Seventh St., Covington, Ky., braxtonbrewing.com.

Drink Local for Christmas — Test locally crafted wine and spirits for gift giving. Choose from 17 wines and 10 boozes. 2-7 p.m. $15. Woodstone Creek Winery & Distillery, 4712 Vine St., Saint Bernard, woodstonecreek.com.

Holly Jolly Roger Lunch Cruise — Christmas plus pirates! This lunch cruise features a family-friendly pirate crew, game, activities, turkey and a special appearance by Santa. Noon-2 p.m. Saturdays. Through Dec. $40 adults; $24 children. BB Riverboats, 101 Riverboat Row, Newport, Ky., bbriverboats.com.

SUNDAY 06
Repeal Day Celebration
Photo: Provided
Repeal Day Celebration — On Dec. 5, 1933, the United States passed the 21st Amendment, effectively repealing Prohibition. Celebrate by getting drunk on Sidecars and Mary Pickfords in Jazz Age costumes at the Metropole at 21c. The restaurant and bar’s Repeal Day party honors the end of Prohibition with 1920s tunes, a burlesque show and classic speakeasy cocktails. Period-inspired costumes encouraged; mustaches provided by Metropole. Special room rates apply for those who don’t want to tipple and drive. 7-11 p.m. Sunday. Free admission. 609 Walnut St., Downtown, metropoleonwalnut.com.  

MONDAY 07
Dinner Amongst the Stars — Local celebrities serve a meal to benefit the Still Strong Foundation and the Carlos Dunlap Foundation. 6 p.m. $250. Prime 47, 580 Walnut St., Downtown, 513-579-0720.

A Do-Ahead Brunch Celebration — Entertain with ease during the holidays with this make-ahead brunch menu, including savory goat cheese and artichoke frittata, baked crab benedict and a sparkling bellini. 6:30-8:30 p.m. $70. Cooks’Wares, 11344 Montgomery Road, Harper’s Point, cookswaresonline.com.

TUESDAY 08
A Trip to Vietnam — Learn classic skills such as seasoning and using spring roll wrappers. Create your own meal of pho and learn to roll your own spring rolls with rice noodles and veggies. 6-8 p.m. $70. The Learning Kitchen, 7659 Cox Lane, West Chester, thelearningkitchen.com.

Cookies Uncorked — Grab some friends for a night of cookie making and wine. The class includes naked cookies, icing, equipment and instruction. 7-9 p.m. $45. New Riff, 24 Distillery Way, Newport, Ky., newriffdistilling.com.

 

 
 
by Ilene Ross 11.05.2015
Posted In: Brunch, local restaurant, News, Openings at 10:22 AM | Permalink | Comments (0)
 
 
josh campbell

New Chef to Take Ownership of Django Western Taco

Chef Josh Campbell takes over the popular Northside taqueria at the start of the year

There’s a new chef at Django Western Taco, and as of the beginning of the year, he’ll also own the joint.

After stints in both The British Virgin Islands and New York City, chef Josh Campbell, formerly of Cincinnati restaurant Mayberry, has returned to town and has found a home at the popular Northside “Cowboy Cuisine” restaurant. For now he’s running the kitchen, but he’s also made a deal with long-time restaurateur Jens Rosenkrantz to buy the place. 

“I think it’s a great fit,” Rosenkrantz says. “I’ve been looking to have someone take it over for a while, and having known Josh for years, going to Mayberry all the time, and his style of cuisine, and his style, I cannot think of a better fit for this place.”

With the recent departure of Django executive chef Andrew Mersmann to Oakley’s Red Feather, the timing for the move was perfect for both Campbell and Rosenkrantz. "I came back from NYC and was just figuring out what I wanted to do, I didn’t know if I really wanted to run another restaurant, and I found out that there was gonna be a transition and I got a hold of Jens," Campbell says. "He closed down Mayberry with me, was there on the last day with me, so I did my due diligence to see if this was something I wanted to get into.”

There will be some immediate updates to the décor, including a larger bar area, and Campbell is working on his new, more seasonally driven menu, although he promises that the most popular items like shrimp tacos will stay.

The restaurant will also be bringing back Sunday brunch and will now be open for lunch on Monday and dinner on Sunday.

 

 
 
by Maija Zummo 03.05.2015
Posted In: News, Beer, Events at 11:47 AM | Permalink | Comments (0)
 
 
saber tooth logo

Rhinegeist to Release Saber Tooth Saturday

The rare Imperial IPA is only available to-go in bombers

If you live for IPAs or are just looking for a reason to get a lil tipsy this weekend, Rhinegeist is releasing its highly sought after and limited Saber Tooth Tiger IPA with a party on Saturday. 

The "prehistorically hopped" Imperial IPA has a bit of a bite, with notes of papaya, mango, peach and a clean, bitter finish (IBU 95). The launch party will be your first chance to get ahold of the beer, and the only place to get it to go. Each person is allowed to take home two 22-ounce bombers of Saber Tooth. That's it. They won't be filling growlers, howlers, crowlers or any other "owlers." 

The brewery opens at noon. Live music from Peter Dressman starts at 1 p.m., followed by Grady Burton at 4 p.m.

Free. Rhinegeist, 1910 Elm St., Over-the-Rhine, rhinegeist.com.
 
 
by Maija Zummo 03.02.2015
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 David Watkins 02.02.2015
Posted In: Events, fundraising, News at 10:26 AM | Permalink | Comments (0)
 
 
dining out for life

Dining Out for Life Cincinnati Returns

Eat dinner somewhere that isn't your house, fight AIDS

Significant progress has been made since the 1980s HIV/AIDS epidemic, but there is still research and work to be done in finding a cure. Spearheading the movement in Ohio is Caracole, an organization that provides affordable housing and supportive services for individuals and families living with HIV/AIDS. 

You can help, too. 

The annual Dining Out For Life event encourages you to dine out at participating local restaurants, which will be donating a portion of your meal’s proceeds to Caracole. Participating in Dining Out For Life is easy: Choose a participating restaurant. Gather a group of friends and call ahead to make a reservation. Be sure to mention you're with Dining Out For Life and a predetermined percentage of your meal will go directly to Caracole.

Participating restaurants include: 
  • Arnold's Bar & Grill; 513-421-6234; Donating 25%; Lunch, Dinner
  • Bella Luna; 513-871-5862; Donating 20%; Dinner
  • Below Zero Lounge; 513-421-9376; Donating 100%; Dinner, Late Night
  • Blue Jay Restaurant; 513-541-0847; Donating 25%; Breakfast, Lunch
  • The Brew House; 513-961-9058; Donating 20%; Dinner
  • Buz; 513-533-2899; Donating 25%; Dinner
  • Green Dog Cafe; 513-321-8777; Donating 25%; Dinner
  • Kitchen 452; 513-559-0452; Donating 25%; Lunch
  • The Littlefield; 513-386-7570; Donating 20%; Dinner
  • Macaron Bar; 513-813-8181; Donating 100%; Dessert
  • Main Bite; 859-261-2483; Donating 25%; Dinner
  • McAlister's Deli Blue Ash, Crestview Hills, Kenwood, West Chester and Mason; Donating 20%; Lunch, Dinner
  • Park + Vine; 513-721-7275; Donating 100%; Dinner
  • T.G.I. Friday's Anderson, Colerain, Crestview Hills, Fields Ertel, Kenwood, Tri-County, West Chester and Western Hills; Donating 20%; Lunch, Dinner
  • Unwind Wine Bar; 513-321-9463; Donating 25%; Dinner
  • Washington Platform Saloon & Restaurant; 513-421-0110; Donating 25%; Lunch, Dinner
Note that Park + Vine, Macaron Bar and Below Zero are all donating 100% of their proceeds from your meal.

All day Tuesday, Feb. 3. For more information, visit diningoutforlife.com/cincinnati/.
 
 
by Maija Zummo 12.04.2014
Posted In: Coffee, Events, News at 11:09 AM | Permalink | Comments (0)
 
 
eats_carabellocoffee_jf2

Carabello Coffee Launches Kickstarter

Philanthropic-minded coffee company is looking to expand, donate more

Carabello Coffee in Newport, Ky., is a philanthropic coffee shop and roastery owned by husband and wife Emily and Justin Carabello. As a craft coffee bar, they have all the latte art and pour-overs you'd expect, but they also do something unexpected — the business gives back by turning over a portion of their profits to third world coffee regions in Nicaragua and Kenya. 

The couple had a vision for the shop in 2009, with the idea to start a company that would source coffee equitably and sell it to the U.S., investing the profits in sustainable initiatives in third world coffee communities. The Carabellos have visited these regions in Africa and Central America, sourcing their beans from coffee farms and helping the community by doing outreach and raising money for an orphanage in Nicaragua, where some of the world’s best coffee is grown. The kickstarter campaign Carabello just launched is not only aimed at helping Carabello itself expand, but also expand the amount of good they can do. Their goal is to eventually be able to give away $100,000 a year.

With a kickstarter goal of raising $40,000 (the city of Newport will kick in $15,000 if they spend $30,000 themselves), the money will assist the shop in doing renovations to expand to include a coffee training lab (for baristas and members of the public), a community event space and a slow bar, for true coffee geeks. The slow bar will be the first in the city and showcase alternative brewing methods that don't work in a faster-paced environment. 

To learn more or to back the Carabellos, visit their kickstarter project here.
 
 
by Maija Zummo 11.24.2014
Posted In: Chicken, Events, Food news, local restaurant, News, Openings at 02:15 PM | Permalink | Comments (0)
 
 
revolution rotisserie and bar

Revolution Rotisserie & Bar Goes Brick and Mortar

Findlay Market favorite finds a permanent home

Revolution Rotisserie & Bar owner Nicholas Pesola grew up in Chicago, working a variety of jobs, ranging from starting his own patio and landscaping company to bussing at a Greek restaurant. Ironically, he hated bussing and to avoid the restaurant industry, he went to the University of Dayton to study psychology and Spanish. After getting rejected from the various Ph.D. programs he applied to, he took some time out to reapply and started in management at Dewey's Pizza in the meantime.


"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 revolutionrotisserie@gmail.com. The best way to do this is to visit our website revolutionrotisserie.com. 


Follow along with Revolution's progress on Facebook and Twitter @RevolutionOTR. 


 
 
by Paloma Ianes 11.13.2014
Posted In: Alcohol, Cincinnati, Food news, News, Openings at 02:30 PM | Permalink | Comments (0)
 
 
myrtles punch house

Molly Wellmann's Myrtle's Punch House Opening Nov. 28

East Walnut Hills' revitalization continues with the new addition

Forget your Kool-Aid and your Sprite and whatever else goes into your office party’s punch bowl, for soon dignity will be restored to punch. Molly Wellmann’s newest creation, Myrtle’s Punch House, will specialize in handcrafted punch and a wide array of wines and craft beers. (The Wellmann Brand also owns Japp’s, Neons Unplugged and Old Kentucky Bourbon Bar.)  

Myrtle’s is located in the historic DeSales Corner of East Walnut Hills, and surprisingly punch itself is also heavy with history. It’s been around since the 1600s and is believed to have been first concocted by British sailors working with the East India Company. With months on deck, beer became flat and stale, and so an alternative was created. Punch originally comes from the Sanskrit word “panch” meaning five, referencing the five ingredients in the original classic punch: lemon, alcohol, sugar, spices and water or tea. Of course, like the rest of the world, punch has evolved, but despite the ingredients, the flavor template has remained the same. 

The opening event on Friday, Nov. 28, will begin at 7 p.m. with ribbon-cutting ceremony with Councilwoman Yvette Simpson, followed by a red carpet entrance, live music and food from Fireside Pizza. 

2735 Woodburn Ave., East Walnut Hills. More information on Facebook.
 
 
by Maija Zummo 11.04.2014
Posted In: Cincinnati, Food news, News, Recipes at 10:13 AM | Permalink | Comments (0)
 
 
findlay-cookbook-cover

Cook Your Way Through Findlay Market

Findlay Market Cookbook goes on sale Nov. 6

Findlay Market and foodies go hand in hand (as do people who enjoy cost-effective wine tastings at noon on a Sunday followed by some Velvet Smoke BBQ). Now, you can experience Findlay Market in your own home…sort of. 

The new Findlay Market Cookbook ($24.95) goes on sale on Thursday, Nov. 6, and it's full of recipes from market merchants, farmers, food artisans and favorite local celebrity chefs, including Jose Salazar, Julie Francis, Jean-Robert de Cavel and more. With more than 100 recipes — featuring profiles and photos — the cookbook not only helps you recreate some of your favorite market eats, it also celebrates history, local food and community in the way only Findlay Market can. 

Pre-order is available here. Books can be picked up at the Market Center in the main market house or at select vendors. A portion of proceeds benefits the Findlay Market Fund.
 
 
by Maija Zummo 10.29.2014
Posted In: Events, Food news, local restaurant, News, Openings at 10:50 AM | Permalink | Comments (0)
 
 
the mercer

Team Behind Kaze, Embers to Open New OTR Eatery

The Mercer OTR bistro will feature European-influenced dishes

Restaurateur Jon Zippersteain — the man behind Japanese gastropub Kaze in OTR and sushi/steakhouse Embers in Kenwood — is slated to open the new Mercer OTR on Nov. 4.

The Mercer, at corner of Vine and Mercer streets (on the ground floor of the Mercer Commons apartment complex), will be a casual, European-influenced bistro with seating for up to 60.

"This restaurant was inspired by the sophistication and Mod sensibilities of '60s cinema, which idealized and often parodied 'The Sweet Life' a la 'La Dolce Vita'," says Zipperstein in a recent press release. "There is a vibrant lifestyle here in OTR that we want to echo. I want people to think of The Mercer as a living room for the neighborhood."

Chef Dan Stoltz will interpret rustic Italian-European dishes — like duck-leg cassoulet, porterhouse for two, short ribs, risotto and chicken saltimbocca — in a modern, contemporary way. All pasta, including garganelli, will be made in-house. 

On the bar end, the full-service bar — overseen by head mixologist Greg Wefer — will seat 40 and include Prohibition-era favorites like the Americano (Campari, Aperol, sweet vermouth and lime) and a Blood Orange Sazerac (rye, Solerno and blood orange bitters), plus a diverse wine list and local and craft beers. 

The restaurant is slated to open on Nov. 4 and will be — get this! — accepting reservations. Make them at opentable.com or call 513-381-0791.

The Mercer OTR, 1324 Vine St., Over-the-Rhine, 513-381-0791, facebook.com/TheMercerOTR.

 
 

 

 

 
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