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by Maija Zummo 11.24.2014 5 hours 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 Maija Zummo 11.20.2014 4 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 11 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 10.29.2014 26 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 Maija Zummo 10.24.2014 31 days ago
Posted In: News, Openings, local restaurant at 10:24 AM | Permalink | Comments (0)
 
 
eats_jeanrobert_jf1

JRo to Open Le Bar a Boeuf in Edgecliff Building

The neo-French bistro will serve takes on classic French and American fare

Everyone's favorite French chef Jean-Robert de Cavel, owner of Table and French Crust Cafe, is opening a new destination restaurant in The Edgecliff condominium building in Walnut Hills (2200 Victory Parkway). 

The whimsically titled Le Bar a Boeuf — literally translated to "beef bar" — will be a French neo-bistro, de Cavel says, with new takes on classic French and American dishes; more casual than the Table with the intent that everybody will be able to share (at least the appetizers).

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

The menu (which is currently being finalized) will feature six or seven appetizers, from homemade pate and crab cakes ("Of course crab cakes," de Cavel says) to beef and salmon tartare, deviled eggs and lobster macaroni and cheese, along with entrees that focus on ground meat. 

"So like a burger without the bread," he says. 

The chef has always wanted to do a burger bar-type restaurant, but Le Bar a Boeuf will be something more, elevating the street food with a French twist; a burger you eat with a fork and knife. The ground meat — which includes choices like Wagyu beef, seafood and lamb — keeps entree prices down (they're currently slated to be in the $16-$28 range), while still providing quality. It also allows patrons to top their "burgers" with a variety of add-ons. 

"You can have a burger with sautéed chicken liver on it, or you can have pork belly or foie gras, confit tomatoes or roasted portobello mushrooms," de Cavel says.

Le Bar a Boeuf's Chef de Cuisine will be Mirko Ravlic with sous chef Travis Reidel, both from Table. Table's wine director Evan Abrams will be developing the moderately priced and global wine list. The bar will also serve classic cocktails, and local, import and domestic beers. And Lindsay Furia, most recently of New York's 11 Madison Park, will come aboard as general manager.

Previously home to restaurants including The Edgecliff Room, View, Four and Coach, de Cavel has made a few changes to the 70-person dining room, lounge and patio, with help from HighStreet and the designer who helped with Table, to make the atmosphere "funky" and "different."

Slated to open by mid-November, one of the former selling points of the restaurant location was the panoramic river-view (hence the former eatery "View"). 

"I never want to promote the view; the view, for me, it's an extra," de Cavel says. "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 will open for dinner Tuesdays-Saturdays initially, and then for lunch and brunch Wednesday-Sunday shortly after. Follow progress on Twitter and Instagram @baraboeufcincy
 
 
by Maija Zummo 08.19.2014 97 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 Maija Zummo 06.13.2014
Posted In: Events, Food news, Openings at 12:21 PM | Permalink | Comments (0)
 
 
enoteca emilia southern restaurant

Enoteca Emilia to Open Adjacent Southern Restaurant

Yet unnamed restaurant to open in old eat well space

The team behind O'Bryonville's successful rustic Italian kitchen and winebar, Enoteca Emilia (2038 Madison Road), has announced they'll be opening an as-of-yet unnamed Southern restaurant in the former (and adjacent) eat well cafe/What's for Dinner? space. 

Restaurateur Margaret Ranalli and Enoteca's executive chef Adam Cobb plan to reimagine the classic “Southern joint." According to a recent press release, the Culinary Institute of America-trained Cobb envisions the restaurant will be an eatery and bar reminiscent of his experiences moving throughout the Carolinas as a Southern minister’s son.  

“This is a tribute to many things: Southern grandmothers, tow-behind barbecues, church picnics, low-country boils and all things bourbon," he says in the aforementioned release. "The food will be simple and soulful; but above all, it will be incredibly satisfying."

The menu will feature in-house, bourbon-bottled cocktails and picnic packages for convenient takeout and dinner will spotlight fried chicken, beer-braised brisket and low-country classics like shrimp and grits and roasted oysters. The restaurant's daily brunch will feature Southern eggs Benedict, breakfast biscuit sandwiches and French toast. 

Ranalli says the full-service restaurant is slated to open in July. Keep up with news at facebook.com/EnotecaEmilia.


 
 
by Maija Zummo 05.28.2014
Posted In: Openings, Pizza at 12:02 PM | Permalink | Comments (0)
 
 
mellow mushroom

Mellow Mushroom Opens in Hyde Park

Popular pizza chain finds new East Side home

Atlanta-based pizza chain Mellow Mushroom Pizza Bakers has opened in Hyde Park. Founded in 1974, each Mellow Mushroom is locally owned and operated with a focus on fresh, stone-baked pizza; an eclectic, artistic environment; and family-friendly atmosphere.

“We are thrilled to bring the unique Mellow Mushroom brand to the Hyde Park community," says owner Kevin Molony in a recent press release. "From the eclectic young professional environment to the family friendly community, this Mellow Mushroom has something for everyone."

The menu features pizza, hoagies, salads, calzones and appetizers with options for vegetarians, vegans, kids and those who are gluten-free. The design of the Hyde Park location centers on all things Cincinnati, from a mural representing the riverfront's past, present and future plus a bridge design introducing elements of the suspension bridge. They also have six television sets for sports.

See the full menu here.

The restaurant is open 11 a.m.-11 p.m. Sunday-Thursday; 11 a.m.-midnight Friday-Saturday. 3804 Paxton Ave., Hyde Park, mellowmushroom.com/store/hyde-park or on Facebook.


 
 
by Maija Zummo 05.05.2014
Posted In: Food news, Events, Openings at 01:07 PM | Permalink | Comments (1)
 
 
blaze fast fired pizza

Free Pizza!

Blaze Pizza Mason is offering free pizza to its Facebook fans on Saturday, May 10

To commemorate the grand opening of its Mason location, Blaze Pizza will be offering free pizzas all day Saturday to its social media fans. Try Blaze's custom-built, 11-inch individual pizzas — no strings attached. Fans of Blaze on Instagram, Twitter and Facebook get free pizza 11 a.m.-9 p.m. Saturday, May 10.

9341 Mason-Montgomery Road, Mason, blazepizza.com/locations/mason.

Instagram: Blazepizza
 
 
by Maija Zummo 04.15.2014
Posted In: Food news, Openings at 02:52 PM | Permalink | Comments (0)
 
 
a tavola madeira

A Tavola Madeira Now Open

Innovative OTR pizzeria expands to the suburbs

Favorite OTR eatery (and this year's Best of Cincinnati winner for Best Pizza, non-chain) A Tavola opens its new Madeira location today at 4 p.m. 

Located in a former bank that once housed a sushi restaurant, A Tavola has given the building a facelift with new flooring, lighting from Switch Lighting & Design, custom banquettes from Landeck Woodworking, a brand new patio and they've also installed a pizza oven from Naples, Italy, a solid-wood bar, a La Marzocco espresso machine and an Italforni Bull oven (which their Facebook says created the "First pizza made in A Tavola, Madeira, and first pizza made on an Italforni Bull in the U.S.!")

They don't take reservations and they're currently BYOB (with a corkage fee).

7022 Miami Ave., Madeira, 513-272-0192, atavolapizza.com.

 
 

 

 

 
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