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by Benjamin Kitchen 08.04.2014 16 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.

 
 
by Maija Zummo 08.04.2014 16 days ago
 
 
off the vine cold press

New Cold-Press Juice Bar Coming to OTR

Off the Vine will feature cold-press juice made from fresh produce and herbs

Big news for local juice fans. Cold-press juice bars are a new staple in most big cities — follow any model, actress or fashion blogger on instagram and you'll see oodles of the stuff from places like Venice Beach's juice bar Moon Juice. 

Now, locals Annie McKinney, Cydney Rabe and Steve Vickers are bringing the trend to Cincinnati with their new OTR juice bar Off the Vine (1218 Vine St., OTR, facebook.com/otvcincy).

"Cydney, Steve, and myself firmly believe that healthy eating is vital to a healthy and happy life," says McKinney. "Juicing is such a fantastic way to easily absorb important nutrients — nutrients that the vast majority of Americans lack from their diet." 

Off The Vine will offer cold-press juices made from fresh produce and herbs. Cold-pressing is a form of juicing that basically uses extreme pressure to juice produce, without adding heat. Heat possibly denatures the enzymes, vitamins and minerals in the vegetables; cold pressing preserves the health benefits while also squeezing out more juice than traditional methods. Off the Vine juices will range from $8-$11, a pretty standard price for cold-press. They'll also be making their own vanilla cashew milk.

"We have three different 'levels' of green juice," McKinney says, "from a basic spinach and apple to a hardcore, all-vegetable juice. Something to please the person who has never tried a green juice before to those who are looking for an intense blend of greens."  

Off the Vine will also be offering juices cleanses with a daily series of five juices and one meal-replacement nut milk as a "kick start for people looking to rid their bodies of the toxins that build up from poor eating habits," McKinney says. The group will also offer support for those looking to adopt a healthier lifestyle.

They plan to open this fall, possibly in September. Follow their progress at facebook.com/otvcincy.

 
 
by Maija Zummo 05.28.2014 84 days ago
Posted In: Cincinnati, Indian, local restaurant, News, Openings at 12:42 PM | Permalink | Comments (0)
 
 
swad indian

Former Dusmesh Owners Open New Indian Restaurant

Swad North Indian cuisine open six days a week, with lunch buffet

For die-hard Dusmesh fans, the former owners of Dusmesh Indian in Northside have opened a new Indian restaurant in North College Hill called Swad. 

After seven years of ownership, the family sold Dusmesh to new owners in July 2013 and have recently opened Swad — which translates to "tasty" —  a 110-seat dining establishment with 16-seat patio in the old Van Zant building. The menu focuses on North Indian cuisine with options for vegetarians, vegans and non-vegetarians alike, including their Thali, three special different curries and a creamy raita. They are currently in the process of obtaining their liquor license, so the restaurant is BYOB (with no corking fee). Free parking is available out front and in back.

The restaurant is open 11 a.m.-10 p.m. Tuesday-Sunday with a lunch buffet from 11 a.m-2:30 p.m. Tuesday-Friday and 11 a.m.-3 p.m. Saturday-Sunday.1810 W. Galbraith Road, North College Hill, 513-522-5900.


 
 
by Maija Zummo 05.02.2014 110 days ago
Posted In: Food news, Events, local restaurant at 02:27 PM | Permalink | Comments (0)
 
 
big boy

Dress Like Big Boy; Get a Free Sandwich

Frisch's celebrates its Founder's Day with free food

Local Frisch's restaurants are celebrating the birthday of founder David Frisch with a day of free food on May 3. Frisch opened The Mainliner in 1939, the area's first year-round, drive-in restaurant. Nine years later, he opened Big Boy on Central Parkway. To honor his birthday, dress up like Big Boy — checkered pants/overalls and all — and get a free Big Boy platter; come partially dressed, get a Big Boy sandwich. The offer is only available for dine-in customers. A printable costume is available here.


 
 
by Maija Zummo 04.25.2014 117 days ago
 
 
tom+chee

Tom+Chee Newport on the Levee Grand Reopening

Saturday celebration to benefit Awesome Fathers Taking Roles

Purveyors of delicious grilled cheese and grilled cheese donuts Tom+Chee are hosting a grand reopening celebration at their Newport on the Levee location. 

The all-day Saturday affair (10 a.m.-10 p.m.) will feature family-friendly entertainment; a raffle benefiting Awesome Fathers Taking Roles, a nonprofit dedicated to educating fathers and role models in homes of children with special needs; and the unveiling of Tom+Chee's latest grilled cheese donut creation, the Choco Bacon Bliss, which features bacon, chocolate, mozzarella and chocolate mascarpone cheese on a donut. 

When owners Corey Ward and Trew Quackenbush opened their flagship Levee location in 2011 in a former burrito joint, they did little more than clean and paint the space. Now, they've completely reconfigured the location to increase seating, update custom tables and flooring, added side panels to the patio and redesigned the kitchen to increase speed.

Grand Reopening Schedule of Events:
  • 10 a.m. Ribbon cutting
  • 11 a.m. Give away/prizes/games all day
  • 3-5 p.m. Tableside magic shoes by Wizardz Magic Theater
  • 5:30 p.m. Thank yous
  • 5:55 p.m. Raffle Grand Prize Drawing (grand prize is a hotel stay at Comfort Suites in Newport, tickets to the Newport Aquarium and gift cards to Tom+Chee)
  • 6-7:30 p.m. Performances by Circus Mojo

 

 
 
by Maija Zummo 03.27.2014
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 03.26.2014
Posted In: Cincinnati, Events, local restaurant at 02:18 PM | Permalink | Comments (0)
 
 
oysters

Washington Platform's 28th Annual Oyster Festival Starts Friday

Shuck 'em, suck 'em, eat 'em raw

Washington Platform kicks off its 28th annual Oyster Festival Friday, March 28. Enjoy more than 40 fresh oyster dishes, including smoked oyster salad, oyster-stuffed jalapenos, fresh-shucked oysters on the half-shell and more, through May 3.

And, like any good food festival, Washington Platform will also be hosting oyster-related contests and events, including a pearl count contest and trivia. (All special event donations go to the Saint Francis Soup Kitchen in Over-the-Rhine.) Check your shells for a "Big Red 28," and win $28 in Washington Platform gift certificates. 

Or get in on one of their oyster specials. For $28, sample any three dishes from their "Oyster Munchies" menu after 5 p.m. Monday-Thursday. And from 4-7 p.m. Monday-Friday, enjoy a buck-a-shuck. Get fresh-shucked oysters for $1, along with happy hour drink prices.

Download the Oyster Festival menu here.

Washington Platform, 1000 Elm St., Downtown, 513-421-0110, washingtonplatform.com.

 
 
by Ilene Ross 03.25.2014
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 03.25.2014
 
 
tob reds waffle & chicken

Taste of Belgium is the Official Waffle of the Cincinnati Reds

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

Taste of Belgium has announced that it's partnering with the Great American Ball Park to become the "Official Waffle of the Cincinnati Reds." (Do any other teams have an official waffle? Didn't think so.) 

Starting on Opening Day, fans can now grab a Belgian waffle with toppings such as sweet cream, fruit or chocolate during a game, starting at just $5. If fans are looking for something more savory (with a bit more protein), Taste of Belgium is also offering their signature chicken and waffle combo. Add a side of twice-fried frites (Belgian french fries) for the complete experience.

“We at Taste of Belgium are honored to be counted among the Cincinnati brands supported by Great American Ballpark,” Taste of Belgium owner Jean-François Flechet said in a recent press release. “Our food has been embraced with open arms in Cincinnati, Columbus, and Friendly Market in Florence, Ky., and now we are delighted to show the best fans in baseball how to eat like a Belgian.” 


Great American Ball Park also offers local food favorites including LaRosa's pizza and Skyline chili plus beer from local brewery Rhinegeist. The Official Waffle of the Cincinnati Reds goes on sale Opening Day at Great American Ball Park in Section 130 of the Ballpark, near The Kroger Fan Zone.


Full Menu:

Waffle – $5

Chocolate & Cream Waffle – $7

Strawberry & Cream Waffle – $7

Waffle & Chicken – $10

Frites – $7


Taste of Belgium also has local locations in Over-the-Rhine, on Short Vine, in Findlay Market and in Florence, Ky.'s Friendly Market. Full-service bistro, 1133-1135 Vine St., Over-the-Rhine; Clifton, 2845 Vine St., Corryville; Findlay Market, 1801 Race St., Over-the-Rhine; and Friendly Market, 10050 Norbotten Dr., Florence, Ky., authenticwaffle.com.


 
 
by Maija Zummo 02.26.2014
 
 
mcd1

Cincinnati-Based McDonald's Franchisee Invented Filet-O-Fish

Otherwise, you'd be eating a Hula Burger (cold pineapple and cheese...)

According to an article in LA Weekly, Cincinnati-based McDonald's franchisee Lou Groen invented the Filet-O-Fish sandwich in 1962. Apparently, he was having an issue selling his burgers to our huge Catholic population during Lent.

So he called up McDonald's founder Ray Kroc and explained his dilemma, suggesting they try selling a fish sandwich instead. Kroc said OK, but only if they also tested his invention: the Hula Burger, a slab of grilled pineapple and cheese on a cold bun. Kroc and Groen had a contest to see which would sell better. The fish sandwich won and fast-food fish sandwiches were born to the happiness of pescetarians, Catholics and cows nationwide. Wonder what would have happened if the pineapple burger won?

Read the whole article here

 
 

 

 

 
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