The grilled cheese-n-tomato soup gods at Tom + Chee are no strangers to the spotlight. Since its inception in 2009 as a food tent on Fountain Square, the comfort food joint has gone on to expand to two permanent locations and has been featured on Man vs. Food Nation and Amazing Eats. They even boast a food challenge called The Baker's Dozen: a mad dash to consume a tray full of their famous grilled cheese donuts. So what's next for Tom + Chee? A reality show, apparently.
The restaurant has been teasing the idea via social media and today released a video previewing the show:
Sure, it's a little cheesy (but what else would you expect from a restaurant with the diary ingredient in its name?) and lacking in the production/sound department, but I'm admittedly an automatic fan of all things T+C.
It's a great message to share — small-time businesses really can become successful even in a crappy economy. And with fun characters like Andre, it certainly won't be a boring show. Speaking of, did we just discover Golden Voice 2.0? Entertainment Tonight, are you watching?
Keep your eyes peeled for more Tom + Chee updates, and keep your belly filled with their delicious creations.
This weekend (May 14, 15 and 16) historic Glendale Square will be the site of the town’s first-ever Wine, Beer and Food Festival. Proceeds from the event will benefit the Harry Whiting Brown Community Center, which supports community cultural and artistic activities and programs.
Food & Wine magazine has named two of Cincinnati’s finest young chefs as runners-up for the title of "Most Talented New Chef in America." Daniel Wright of Senate (and Abigail Street) and José Salazar of The Palace are both outstanding, talented chefs who do Cincinnati proud and can truly hold their own against the other eight Great Lakes nominees — seven from Chicago and one from Indianapolis. Since this is a People's Choice award, you can cast a ballot and help bring home this worthwhile recognition of our local dining scene.
Here's a link to the voting, and may the best chef win!
Tonight's the Second Edition of the a new Holiday Classic benefiting the Freestore Food Bank - ‘LIGHT UP OVER-THE-RHINE’ presented by Ionic Collective and Peanut
Butter & Jelly Co.
• 7:00 P.M. Volunteers can gather together to assemble luminaries at The Famous Neon’s Unplugged.
• 8:00 P.M. Teams will be coordinated to disperse the luminaries throughout the neighborhood.
• 10:00 P.M. All volunteers and guests will gather back at The Famous Neon’s Unplugged to gather for the first annual lighting of the OTR Christmas tree.
Cocktails from mixologist Molly
Wellman, OTR Santa Claus, a Bright Ride 'light your bike' event and more wild holiday surprises you won't want
Spoiler alert! You won’t really be able to taste any Duveneck at the 20th annual food and wine fundraiser for the Cincinnati Art Museum (953 Eden Park Drive, Mount Adams). In fact, experts generally agree that no one has ever been served a dish prepared with Duveneck.
“Nick has been talking about this, I swear, it has to be at least a decade,” Justin Jeffre, a childhood pal of the Lacheys, fellow 98 Degrees member and editor for newspaper Streetvibes, says. “They’ve been more serious about it for the past couple of years. After hearing so many conversations, it’s nice to see it finally come to fruition.”
The sports bar, located on the corner of Walnut and 12th Street in OTR, is huge and bright, so there’s no way you’ll miss it. Because of its large windows, you can easily stand on the street and gaze inside at Drew and Nick, and read the LED sports ticker crawling underneath the 10 or so TVs hovering above the long bar.
“We felt like we wanted it be a sports lounge,” Nick says. “Sports bar, you kind of think of peanut shells on the floor, more Buffalo Wild Wings vibe, which I love, but we wanted to create something that was a little bit more upscale from that but still approachable to everybody.”
The plethora of TVs, the sports ticker and glowing rectangular colored lights wired into panels underneath the bar countertop creates almost a sensory overload. There’s already a sports bar (Rhinehaus) and a craft beer emporium/taco joint (Half Cut, Gomez Salsa) across the street, but keep in mind Lachey’s is more commodious, with 100 seats and a 150-person occupancy. Chefs Jonathan Price and Brian Duffy (of Bar Rescue fame) are building a menu of high-quality, non-frozen pub grub, including tater tots, pork sandwiches, bison burgers and salads, so you can stuff your face while you watch golf.
The big draw here is not only the bros, but also the booze. Three tap stations serve an array of craft beer and Miller Lite (Nick’s fave), but there’s also Nobilo wine on draft (it’s fancy and it’s good), cocktails on tap, a beer cocktail called Una Noche and non-alcoholic sodas for the teetotalers. Sports and non-sports fans will be able to imbibe their Miller Lite and Mad Tree Thundersnows sitting on barstools at the bar, sitting at one of the high top tables or lounging in the back of the bar on a comfy couch. Or, the ladies can take their business into the bathroom and lounge on couches in there. Note: The ladies room is nicer than most sports bars’ bathrooms.
But what’s the appeal of a sports bar to those who aren’t into sports? Nick assures, “It’s really about the people. I think I go to places because I want to be around good people and great atmosphere, and this is going to have that, for sure.”
Like many bars in OTR, Lachey’s will have happy hour, which will be yet another reason to hang out at the bar in hopes of catching a glimpse of the bros. And if you’re into the Pedal Wagon, the bar has a garage that enables the wagon to pedal right into the bar.
Currently, the only framed photos hanging on the red-hued walls are of The Bengals and Reds, and when asked if he’ll hang photos of 98 Degrees, Nick says, “We’re still decorating.” So here’s hoping some of those ‘90s-era shirtless pictures of the guys will make it onto the wall of shame.
Lachey’s Bar is located at 56 E. 12th St., Over-the-Rhine. For more info, go to lacheys.com.
Dan Katz left his culinary ventures in New York City to start something new. He wanted a restaurant in a fun, welcoming environment and Cincinnati was just the place. But before he opens his restaurant, Meatball Kitchen, Katz is hosting pop-up dinners to see what people think of the food offered at his forthcoming establishment. As Katz continues his search for the perfect spot to open Meatball Kitchen, area foodies can keep up with the latest news on Facebook.
CityBeat: Why did you move from New York?
Dan Katz: I co-owned a French Bistro and American wine bar in NYC. My wife, Laura, grew up in Cincinnati and after visiting, I realized what a great place it is to raise a family. I am looking forward to adding my New York experience and energy to all the exciting stuff that is going on in the Cincy culinary community. I think Meatball Kitchen will be a perfect addition to the scene here.
CB: What inspired you to do these pop-up dinners?
DK: I've been thinking about this idea for a long time. My goal was to create a cravable, delicious take on the classic meatball. I want to raise the standard of typical fast food and bring delicious, affordable food to everyone. The pop-ups are a great way to introduce and test my concept. I want to be the great $5 sandwich place and feed the neighborhood.
CB: When is your restaurant opening?
DK: Soon! We are looking at locations around town. I have a great team ready to go and we are hoping to open by the end of the summer.
CB: Are you doing any more pop up dinners?
DK: Yes. The next one is June 12 at The Kitchen Factory in Northside. At the last pop-up, we introduced the diners to our core menu. At the next pop-up, we will serve one of the exciting rotating specials as well. We believe that we can turn any recipe into a meatball! Diners can follow us on Facebook to keep updated about this and other events.
CB: What are you most looking forward to when opening your restaurant?
DK: I am looking forward to feeding happy people. What's not to love about a fast, delicious, exciting, cheap and filling meal?