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by Jessica Baltzersen 04.17.2014 7 days ago
Posted In: Alcohol, Beer, Food news, Cincinnati, News, Openings at 11:34 AM | Permalink | Comments (0)
 
 
_over the mountain_ wall by the frameshop

HalfCut Beer Cafe Grand Opening Friday

HalfCut pours its first beers for the public tomorrow

HalfCut Beer Café invites beer lovers to take their taste buds on an explosive journey as they celebrate their opening to the public April 18th.

The cafe — on Walnut Street in Over-the-Rhine, attached to the new taco shop Gomez Salsa — will offer growlers to-go plus beers to sample and drink in-store. Customers walk up to the counter to chat with a knowledgeable beer-ista and then choose the style and flavor of beer they want to indulge in. Then, they have the option of choosing to enjoy their beverage either at the bar or to-go in one a HalfCut growlers. For those in a super hurry, they also have a to-go only window on 12th street.


The interior of the cafe was inspired by a cross-country road trip. HalfCut wants to instill a sense of adventure in its customers via wall artwork by local store Frameshop and a 20-foot mural stretching across their exposed brick wall by Neltner Small Batch that pays homage to beer and the beer-making process telling the story of how beer got from the farm to your hands.


1128 Walnut St., Over-the-Rhine, halfcut.com.

 

 

 

 

 

 

 
 
by Kelsey Kennedy 04.16.2014 8 days ago
Posted In: Alcohol, News, Events at 11:11 AM | Permalink | Comments (0)
 
 
arnolds2_jilliantellep

Arnold's Taps Great Lakes Cherry Vanilla Edmund Fitzgerald for Autism

Great Lakes Brewing Company and #BeerAutismHope partner for an autism fundraiser

Arnold’s has partnered with Great Lakes Brewing Company and Neltner Small Batch to host a fundraiser for autism, #BeerAutismHope. Great Lakes will be tapping a cask-conditioned firkin of their fabled, impossible-to-find and extremely delicious Cherry Vanilla Edmund Fitzgerald Porter. For each pint sold, a dollar will be donated to Lance’s Room, a charity to fund scholarships for people with autism. In addition to the beer, local artist Keith Neltner will be designing a limited edition, multi-layer Great Lakes Brewing Company art print, released exclusively for the event. A portion of those proceeds will also be donated to Lances’s Room. The Hot Magnolias will perform. 

9 p.m. Friday. Free. 210 E. Eighth St., Downtown, 513-421-6234, arnoldsbarandgrill.com.

 
 
by Maija Zummo 03.27.2014 28 days ago
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.
 
 
by Maija Zummo 03.25.2014 29 days ago
Posted In: Events, News at 02:50 PM | Permalink | Comments (0)
 
 
strauss troy market on fountain square

Strauss Troy Market Vendor Application Due Friday

Fountain Square farmers market open to food and non-food vendors

Are you looking for a place to sell your crafts, produces, snacks, etc.?

Vendor applications for Fountain Square's Strauss Troy Market are due by 5 p.m. Friday, March 28. The market, produced by 3CDC, happens Tuesdays, 11 a.m.-2 p.m., April 29-Oct. 28.

3CDC will be accepting applications from three types of vendors: 

1. Non-food or prepackaged items (flowers, crafts)

2. Basic food items (breads, meat, cheeses, produce)

3. Ready-to-eat food (snacks and sandwiches)

According to the press release, "For application purposes, Strauss Troy Market on the Square is divided into three sessions (April 29-May 20, June 3-August 25, and September 9-October 28). Vendors may apply for one, two, or all three sessions. Fountain Square is also considering the addition of a Thursday market option, open to vendors participating in session two; a final decision will be made depending on vendor interest."

Visit myfountainsquare.com for more information.  


 

 
 
by Ilene Ross 03.25.2014 30 days ago
Posted In: Cincinnati, local restaurant, News at 12:24 PM | Permalink | Comments (1)
 
 
cameron-serrins

Q&A with Lavomatic's New Executive Chef, Cameron Serrins

Serrins took over the OTR eatery after Josh Campbell left earlier this year

There’s a new face in the kitchen at Over-the-Rhine eatery Lavomatic. The restaurant's former executive chef, Josh Campbell, recently left to pursue another opportunity, leaving his position in the kitchen open. And Cameron Serrins — a Cincinnati native — stepped in. 

“I'm Cincy born and raised," Serrins says. "So many people close to me have left to chase dreams or look for opportunity elsewhere. The open road is beautiful and great for the mind, but so is home. I'm a lifer cook turned chef because I love to learn, share and show my work. One day Josh Campbell called me and said to come talk with (Lavomatic general manager) Brian Firth; I would like what he had to say. Josh was right, and I was welcomed to the Lavomatic team."

Now at the helm of Lavomatic, Serrins is making some very delicious changes. CityBeat's Ilene Ross recently got to chat with him via email about his background, his philosophy and what we can expect to see on his menu. (Outline lettering Serrins own.)

Ilene Ross: What’s your general food philosophy?

Cameron Serrins: A. Cook it and they will "come.” B. Think organic. C. I’m only in it for the money. D. Love what you do, do what you love.

IR: Who do you cook for; yourself, or the diner?            

CS: Both. I wouldn't be here without them and vice-versa.

IR: Who influenced you most in the kitchen?

CS: A. Anyone who has gave me tasty food is an influence. B. My mom. C. Meals with friends who introduce me to traditional dishes from their families and home. D. Girls I wanted to like me — kinda kidding, but there is some truth in it.

IR: What changes have you made to Lavomatic since taking over?

CS: A. I’ve made it more vegetarian/vegan friendly. B. I’ve added more features. C. The menu is a bit lighter and there are more snackier options. D. There’s more in-house product being made and we’re using more local meats, veggies and cheeses.

IR: Spring has finally sprung. What seasonal items can we look forward to seeing on the Lavomatic menu?

CS: A. Cadbury eggs — just kidding ... maybe. B. Shoots, sprouts and fresh greens. C. All things pea. D. Everything organic I can get my hands on.

IR: What does your day off look like?

CS: Ha ha, day off? We might not always be open for business but... I'll go skateboarding and think about food, play guitar and sing about work; I sleep and hear the ticket printer filling the rail.

IR: What tools do you find essential in the kitchen and why?

CS: Fire and knives.

IR: If you could cook for anyone in the world, who would it be?

CS: Nikola Tesla.

 

 

 

 

 
 
by Maija Zummo 03.21.2014 34 days ago
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 Kathy Valin 03.12.2014 43 days ago
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 02.19.2014 63 days ago
Posted In: Events, News, fundraising at 03:44 PM | Permalink | Comments (0)
 
 
harkins_family

Coffee Scene Unites to Help Injured Barista

Coffee scene continues to raise funds for friend/Red River Gorge fall survivor

In January, Deeper Roots Coffee Roasters held a fundraising event for BLOC Coffee Company manager Rhett Harkins, who fell 60 feet while hiking in Red River Gorge in December. It took 20 men and eight hours to get Harkins out alive. He has since undergone multiple surgeries and is recovering well, but he can't work and his medical bills are mounting. Which is why Cincinnati and Northern Kentucky's speciality coffee shops are rallying around Harkins to raise money to offset his medical costs. 

Deeper Roots' December Latte Art Throwdown fundraiser pulled together 16 baristi from 16 different shops in Cincinnati, Dayton, Columbus and Northern Kentucky. Harkins judged the event, which raised $1,700 to help cover the costs of his ambulance transportation, from his wheelchair.

Now, Justin Carabello, owner of Carabello Coffee of Newport, Ky., has coordinated an effort with six local shops to serve and sell a special roast called “Restore Coffee” that will benefit the Harkins family through the month of February. The roast is a Sumatra Natural Wahana and is available at Collective Espresso, Rohs Street CaféBLOC Coffee Company, Hilltop Cafe, Velocity Bike & Bean, Missio Dei Church and Carabello

“I am amazed at how quick the other shop owners have been willing to jump on board with this idea," Carabello says. "Let's face it, we are all using different roasters in our shops, so, doing this is far from normal. But we all love Rhett, and the idea here is a simple one: Our friend is hurt and we want to do something to help him. This is what communities do, and I believe that the silver lining in all of this is that Rhett’s suffering has helped us all take a step toward unifying this community.”   

Through February, you can walk into any of the aforementioned coffee shops and buy a cup or a bag of Restore Coffee to benefit the family. The blend is also available on Carabello Coffee's website


 
 
by Maija Zummo 01.17.2014 97 days ago
Posted In: News, History, local restaurant at 10:40 AM | Permalink | Comments (0)
 
 
annman_pompilios2_rachel-rothstein

Pompilios Returns to its Past with Bar Rebranding

The classic Newport Italian restaurant updates their back bar

Pompilios, the local Newport, Ky. restaurant famed for its family-friendly Italian fare and appearance in several major motion pitctures (Rain Man, y'all), is rebranding its back bar with the rollout of Colonel Pomps Tavern.

Established in 1933 by Colonel and Mrs. Pompilio, the bar and restaurant was the first to secure a liquor license in Kentucky after Prohibition ended. The back bar was a regular hang for Northern Kentuckians, featuring tiled floors, beveled-glass windows and a handcrafted cherry wood back bar that was built by the Wiedemann Brewing Company in 1886.

According to a press release, current owners Mike Mazzei and Larry Geiger are planning to "return to their past," imagining what the bar would have been like in 1933, when Prohibition ended. In concert with the vision, they'll be stocking a ton of local products, including a large selection of local beer.

"We intend to make Colonel Pomps Tavern a destination," Geiger says in the release. "We are featuring locally crafted beers, our large selection of bourbons, nightly bar food specialties and live music in the Rain Man room on Thursday and Friday nights."

They'll be keeping the bar's popular Monday $5 burger night and adding nights dedicated to flatbread and gourmet meatballs. 

Pompilios is located at 600 Washington Ave., Newport, Ky. They're open 11 a.m.-10 p.m. Sunday-Thursday and 11 a.m.-11 p.m. Friday-Saturday. For more information visit pompiliosrestaurant.com.







 
 
by Maija Zummo 01.14.2014 99 days ago
Posted In: News at 01:17 PM | Permalink | Comments (0)
 
 
eat well cafe exterior

O'Bryonville's eat well cafe & takeaway to Close

eat well's catering operations remain open

eat well cafe & takeaway, the restaurant portion of chef Renee Schuler's successful eat well celebrations & feasts, will be closing Friday, Jan. 17, according to a post on their official Facebook page.

Lovely friends,

January 9th we marked the one year anniversary for eat well cafe and takeaway. The cafe was a lifelong dream of mine, and I am grateful I had the opportunity to see it come to fruition beautifully. It has been an adventure and a joy, and I have learned a lot. 


Having completed the first year, however; I have decided to quit dividing my energy between two businesses. Our last day of business will be this Friday January 17th, we will be closing after lunch at 2:00 pm.


The beautifully renovated space in O’Bryonville will be available for private events and meetings after the restaurant closes. 


I am very excited to get back full time to my first love, events and corporate catering. Eat well celebrations and feasts celebrates nine years in business this fall and enjoyed it's most successful year in 2013. You can reach us there at 859-291-9355, and like our facebook page: eat well celebrations and feasts. 


Thank you for your loyalty and support this past year and always. I will be at the cafe monday through friday this week and hope to see some of your smiling faces!

 
 

 

 

 
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