WHAT SHOULD I BE DOING INSTEAD OF THIS?
 
Home - Blogs - Staff Blogs - Latest Blogs
Latest Blogs
 
by Maija Zummo 11.24.2014 3 days ago
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 Richard Lovell 11.20.2014 7 days ago
Posted In: Beer, Cincinnati, Alcohol, Food news at 02:09 PM | Permalink | Comments (0)
 
 
todo_moerleinlagerhousebeerfestival

Seasonal Winter Releases from Local Breweries

Because everyone is over pumpkin

Tis the season for winter microbrews, and with MadTree, Rhinegeist, Christian Moerlein and plenty of others putting out unique and distinctive beers this winter, Cincinnatians have plenty of options to choose from.

Your favorite craft brewers have been hard at work combining the flavorful aspects of winter into their latest creations; ones that will surely keep you warm through the rest of the year — or at least drunk. You’ve probably worn thin of the ubiquitous Pumpkin Ales and the dull Winter Lagers, so here’s a list of the latest and upcoming craft beers. You should be able to get everything at the respective brewery's taprooms, but call ahead for availability and other serving locations.  

  • Long Way Home: A companion to Blank Slate’s “Fork In The Road” and “The Lesser Path,” this IPA is brewed with chocolate malt and aged on cocoa nibs. It has five different varieties of hops and a 10.4% ABV. 

  • Christkindl Winter Warmer: Unwrap this large-malt bodied ale with the essence of chocolate sweetness, and a balanced hop finish that creates a subtle spice flavor. On draft at the Moerlein Lager House. 6.95% ABV.

  • Coffee Please: Made with local coffee from Madeira's coffee please, this dark stout has a 7/1% ABV. Creamy and made with cold brew.
  • Home Sweet Home: An American brown ale with all the makings for a sweet potato pie, including cinnamon, sage, molasses and pecans. Who needs dessert when you have this. 7.1% ABV.

  • Chickow! Coconut and Chickow! Cinnamon Roll: These two beers will be released on Black Friday, with a limit of four bottle of each beer per customer.
  • White Death: A winter warmer ale with cinnamon, fermented in Kentucky bourbon barrels. 

  • Thundersnow: This sweet and bread beer has an 8.5% ABV, with hints of ginger, nutmeg, vanilla and cinnamon. It's rare, so drink up while you can (or download the recipe at madtreebrewing.com). Look for it at Arnold's, Igby's, Boca, the Moerlein Larger House, Metropole and more; MadTree has a handy zip code locator on their site. 
  • Pilgrim: This is a super limited beer, with hops, malted barley, cranberries, walnuts and vanilla beans. With 5% ABV. 

  • Winter Ale: An ale with scents of spruce and ginger, and flavors of orange-spiced bread. 8% ABV. 

  • Dad: A hoppy red ale you can take home for the holidays; it will be served in cans for the first time this year. This ale balances crisp hops with juicy malt, and notes of citrus and cherry life savor. 6% ABV. 
  • Panther: Malty with notes of milk chocolate, carob and light molasses. 5.8% ABV. 

  • Winter Ale: This spiced winter ale is thick and creamy, with hints of caramel, toffee and cinnamon. Serve in a snifter. 8.2% ABV.
 
 
by Maija Zummo 11.20.2014 7 days ago
Posted In: Alcohol, Beer, Cincinnati, Events, Food news, Openings at 10:32 AM | Permalink | Comments (0)
 
 
barrio

Barrio Tequileria in Northside to Reopen

More tacos!

The relatively short-lived Barrio Tequileria in Northside is re-opening next weekend, under new management and ownership. 

Starting with a grand re-opening Friday and Saturday evening (6 p.m. Nov. 28 and 29) the weekend after Thanksgiving, new owners Thomas Placke and 3TC entertainment say the restaurant will still serve Tex-Mex-style food, with updated offerings including smoked wings, house-cured smoked bacon and Texas-style smoked beef brisket chili. They'll also be serving up imported tequilas and specialty cocktails, like the Helltown Hooch, Pineapple Mint Margarita and Mango Habanero Margarita, plus non-alcoholic libations for kids (and non-drinking adults) like strawberry cucumber lemonade. 

An added bonus? The huge outdoor patio will double as a dog-friendly bar with a fire pit and a s'mores menu in winter, then games when the weather gets warmer.

A recent press release also says, "In commitment to the neighborhood, Barrio will continue with fan favorites such as open mic Jazz on Tuesdays, trivia night on Wednesdays and karaoke thursdays. Barrio will also offer live music nights and delve into the local Northside character by showcasing local artists and talent."

The restaurant will also seek out a variety of nonprofits to donate portions of proceeds to.  

Barrio is located at 3937 Spring Grove Ave., Northside. Follow along with updates on Facebook.
 
 
by Paloma Ianes 11.13.2014 14 days ago
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 23 days ago
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 29 days ago
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.

 
 
by Kristen Franke 10.17.2014 41 days ago
Posted In: Alcohol, Beer, Cincinnati, Events, Food news, Food art at 05:28 PM | Permalink | Comments (0)
 
 
jose-salazar-plates-food-at-iron-fork

The Palace's Chef Joe West Wins CityBeat's Iron Fork

While attendees ate and drank at Moerlein's brewery space

Wednesday, Oct. 15, kicked off CityBeat’s maiden voyage for Iron Fork Cincinnati, a Iron Chef-esque cooking competition complete with famous chefs from around the city, closed-circuit television and, of course, plenty of food and drink to keep the attendees happy and buzzed.

The event, which raised money for local nonprofit Gabriel’s Place and its Junior Culinary Institute, took place at the Christian Moerlein brewery in Over-the-Rhine. The restaurants represented (Jimmy G's, Django Western Taco, LaLa's Blissful Bites, Invito Chef, El Rancho Grande, Huit BBQ, Redondo Taqueria, Axis Alley on the Levee, Seasons 52, Silver Ladle, Elephant Walk Injera & Curry House, Washington Platform, Swad, O'Malley's in the Alley, Mazzaro's Place, The Pub, Boswell Alley and Moerlein Lager Houseeach provided a small sample of their favorite items for attendees to nibble on, from mini-steak sandwiches to shot glass-sized pecan pie. Some of the vendors were parked in the more polished taproom, while the majority of the booths and the competition itself appeared in the “basement chic” room next door. Attendees wandered from booth to booth, balancing small plates and frothy cups of Moerlein beer as they waited for the main event to begin. Everyone looked slightly confused at first, but it didn’t take long for everyone to catch on and figure out where to go — the Four Roses bourbon cider probably helped.

Iron Fork’s version of Kitchen Stadium was a small-ish cooking space set up at one end of the very large room. It was fully stocked with brightly colored produce from SYSCO, plenty of spices, gas burners and shiny stainless steel cookware from Cooks'Wares. Scattered across the room were large TVs (not in HD, our spoiled selves lamented) for those who may not be able to find a spot in the small area in front of the kitchen to watch the action. The three judges were perched to the left of the kitchen, presumably starving.

Frances Kroner of Sleepy Bee, Jose Salazar of Salazar and Joe West of The Palace at The Cincinnatian were the three chefs chosen to appear for the event. Each of them had one hour to create a dish using the elusive secret ingredient: figs. (Most of the crowd had left before the secret was revealed; it had to remain a secret to make the competition fair for everyone.) Each chef also had a Junior Culinary Institute student from Gabriel’s Place on their team; all three of the students, it must be said, were incredibly impressive in their professionalism and skill. 

The hour-long cooking time per chef allowed attendees to continue to wander and stuff their faces with local treats. The amount of sweet options seemed high (possibly because it was hard to locate the free water to cleanse your palate). The beer line never seemed to shorten, which was fine. If anything, it allowed for more socializing with the other food enthusiasts. Watching the cooking itself was only really entertaining near the end of the hour-long time limit — Jose Salazar straight up ran to the judges’ table with his dishes at the end, and that’s just good TV. 

Once each chef’s segment was complete and the three judges were served, a fourth dish was auctioned off to a lucky audience member. (Frances Kroner’s dish went for a whopping $150.) 

"All the chefs did a great job and we had a lot of fun sharing our thoughts and our food with the crowd," says judge and CityBeat food writer Anne Mitchell. "Frannie Kroner's lamb chop entree was wonderful, and (Ilene Ross, CityBeat food writer and judge) had a great idea — she added one of her lamb chops to the auction for Gabriel's Place." 

"I ate all three of mine and gnawed the bones clean, so that shows you where my heart resides," she continues, laughing. "Jose's appetizer, lamb tartare, was amazing. Ilene licked her plate. It was the kind of dish that separates ordinary food from art." 

The audience did not hear from the judges until the end, when they named The Palace’s Joe West as the winner for his appetizer and entree dishes. 

"Joe West's appetizer and entree blew us away," says Mitchell. "The scallop crudo was another work of art, and it was the perfect starter for Joe's main dish. I wish I could be 100 percent sure of the description but things got a little crazy at the end and we really didn't hear what Joe said, but I think it was halibut in veloute sauce with bacon crumbles for a garnish, flash-fried potato 'chips' from tiny fingerling potatoes and the figs." 

"Figs were the 'secret ingredient' that all the chefs had to incorporate into their dishes," she continues. "It would have been fun to see them utilized a little more essentially in the dishes instead of used as a (yummy) garnish, but that seems a little like splitting hairs."

Overall, the event’s first run was a success. Did I want to snag one of Kroner’s scallops or a bite of Salazar's lamb tartare right off the judges’ table? Sure. But I didn’t, and it still turned out to be a nice little Wednesday night. 


 
 
by Maija Zummo 08.19.2014 100 days ago
Posted In: Food news, Events at 10:27 AM | Permalink | Comments (0)
 
 
taste of blue ash

Taste of Blue Ash

The 29th annual fest features more than 25 food vendors and live music from The Charlie Daniels Band

Taste of Blue Ash is the suburb's answer to downtown's annual (and the nation's longest running) food festival, Taste of Cincinnati.

The free event, celebrating almost 30 years this year, will have more than 25 food vendors including Buona Terra, City BBQ, Alfio's Buon Cibo, La Petite France, Rascals' NY Deli and more. And 16 of those are “Best of Taste” winners. Crowds typically reach about 120,000 over the course of the three-day event, and this year should be no different because along with the food there will be live music from headliners The Charlie Daniels Band (9 p.m. Friday), Michael McDonald (9 p.m. Saturday), TOTO (7 p.m. Saturday) and Kellie Pickler (7:30 p.m. Sunday).

Join foodies and those just looking to soak up some final summer nights at Blue Ash’s new Summit Park; bring lawn chairs and blankets to reserve concert seating. There will also be festival rides and games.

6-11 p.m. Friday, Aug. 22; 2-11 p.m. Saturday, Aug. 23; 2-9 p.m. Sunday, Aug. 24. Free. 4335 Glendale-Milford Road, Blue Ash, blueashevents.com.

 

 
 
by Maija Zummo 08.19.2014 100 days ago
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 Benjamin Kitchen 08.04.2014 115 days ago
Posted In: Food news, local restaurant, Events at 02:09 PM | Permalink | Comments (0)
 
 
ryan talking at table

Look Who's Eating: Ryan Santos

Talking to Ryan Santos about local food

CityBeat is resurrecting our popular "Look Who's Eating" column, where we ask local chefs and food industry insiders where they've been dining and what is exciting them about Cincinnati's current culinary culture. This month, we talk to Ryan Santos. 

Chef Ryan Santos has already built a reputation as the man behind Please, a mobile dining pop-up. Having recently returned from an internship in Denmark, Santos plans to wow taste buds again with a new dinner series — and soon, Please’s very own space. 

On a remote island in the middle of the Baltic Sea, Santos learned how to utilize and preserve ingredients. He toured the Nordic Food Lab, tasting their latest experiments — everything from bee larvae and grasshopper soy sauce to six-year-old quince vinegar. 

Santos will put his food expertise to work with a dinner series at Cheapside Cafe one weekend per month. To prepare, he picks chanterelle mushrooms a few times a week, and plans to use summer produce like blackberries, blueberries, corn and summer squash.

Using commercial cooking equipment for the first time, in addition to the communal seating and four walk-in spots offered each night, Please will be accessible to more Cincinnatians than ever before — and it’s only just getting started.  

CityBeat: What was the last great meal that you ate and where did you eat it?
Ryan Santos: I spent a week dining around Copenhagen before my internship and had some amazing meals. My meals at Kadeau, Relae and Amass were all fantastic. Copenhagen is also a big supporter of natural, organic and biodynamic wines. I had some eye–opening glasses (and bottles) of wine at wine bars. 

CityBeat: Locally?
RS: I'm happy any time my meal is in the hands of Jose Salazar.

CB: What's in the future for Ryan Santos and Please? 
RS: Right now I'm helping chef John Shields do dinners at Riverstead, in Chillhowie, Virginia, one week a month, doing our Cheapside Dinners one weekend a month, and we are in the process of getting the pieces together for a place of our own open. I think the time is finally right for us to have our home base!


To learn more about RYAN SANTOS and Please or sign up for a dinner at Cheapside, visit at pleasecincinnati.com. Wanna hear what your favorite chef's favorite meal is? Email suggestions to eats@citybeat.com.

 
 

 

 

 
Close
Close
Close