CityBeat Blogs - Food & Drink http://www.citybeat.com/cincinnati/blogs-1-1-1-40.html <![CDATA[Apothecary-Themed Cocktail Bar to Open in OTR]]> If there's one thing we like in Over-the-Rhine, it's enjoying a bit of updated history while we dine and drink. And that's what proprietors Stuart King and Julia Petiprin aim to bring to the corner of 13th and Republic streets with their new apothecary-themed cocktail bar. 

While the name has yet to be revealed, the theme is sound. The bar will be nestled in a historic storefront, replete with turn-of-the-century antique medicines, jars, bottles and sundries, along with dark wood, leather booths and vintage lighting; more moody and romantic and less American Horror Story

King and Petiprin, cofounders of the Circle Hospital Group, are striving to create a warm, comfortable bar with a design aligned to the ethos of OTR. Petiprin, the designer of the space, will also oversee the cocktail program. It's slated to feature spirits, syrups and other homemade concoctions in a strategy developed with assistance from former Los Angeles bar manager Brandyn Tepper (Hinoki and the Bird) and Matt Landes of Cocktail Academy of Downtown Los Angeles. 

The 1,200-square-foot space will hold 55 people and is slated to open in March.
]]>
<![CDATA[Horse & Barrel Bourbon House Opens Downtown]]> After a long history with bourbon, the Tavern Restaurant Group (The Pub, Nicholson's, deSha's) recently opened their latest bar concept in the former Bootsy's/Walnut Street Grill space across from the Aronoff downtown: The Horse & Barrel Bourbon House.

Inspired — and named after — the former award-winning bourbon bar (named one of the world's three best bourbon bars in 2008 by Whisky Magazine) attached to deSha’s now-shuttered Lexington, Ky., location, the Kentucky-style Horse & Barrel Bourbon House is the latest in the area's ever-growing collection of bourbon-focused drinkeries, joining MainStrasse's/Molly Wellmann's Old Kentucky Bourbon Bar and Northside's The Littlefield

The bar, which is on the ground floor and seats about 40 (the upstairs will function as an events space, with space for 100-150 people and various complete event packages) offers 80 different bourbons, several flights and bourbon cocktails, plus a small menu of shareable plates with a Southern theme. The savory snacks and desserts run $6.50-$12, and include items like chicken tenderloin flash-fried and tossed in Maker's Mark barbecue sauce; gouda mac and cheese smothered in pulled pork with a Maker's Mark barbecue sauce; and a Queen City Pie, with bourbon, pecan, chocolate and banana served with salted caramel ice cream. 

Their $9 bourbon cocktails range from a fruity Old Fashioned Woodford Reserve Personal Selection — orange, cherry, simple syrup, Angostura Bitters — to the refreshing Mint Julep Maker’s Mark. The premium bourbon selection also includes Old Forester Birthday 2014 Edition, Elmer T. Lee Single Barrel, George T. Stagg and Woodford Reserve Personal Selection (this bourbon is only available at Tavern Restaurant Group locations, which has personally curated bourbons from both Woodford and Buffalo Trace).

Horse & Barrel also does happy hour, available from 4-7 p.m. Tuesday-Friday. The “Old” One & A Cold One special includes your choice of any draft beer and one shot of the “Olds” for $5. The “Olds” include: Old Crow, Old Forester Classic, Old Grand-Dad 80 and Old Overholt Rye. 

The Horse & Barrel Bourbon House
Go:
631 Walnut St., Downtown;
Internet: facebook.com/horseandbarrel;
Hours: 4-11 p.m. Tuesday-Thursday; 4 p.m.-1 a.m. Friday-Saturday.


 


]]>
<![CDATA[Zip's Cafe Under New Ownership]]>

Classic Mount Lookout burger joint Zip's Cafe is under new ownership — but don't freak out. Longtime general manager Mike Burke recently purchased the 88-year-old burger institution from Brian Murrie, who had owned the restaurant since 1996. 

"Over 18 years later, it's now time to pass the torch," Murrie said in a recent press release. "We've been side by side and had each other's backs for years. It's Mike's turn now."

Burke has been working at Zip's off and on since he was 15, and has been running day to day operations for the past six years. The restaurant is famous for its burgers, from its Zip Burger to its more adventurous and meaty Girthburger (a Zip Burger with a split mettwurst) and Train Wreck (a Zip Burger with shaved ham, a grilled mettwurst and three types of cheese). But they also have excellent onion rings — super crispy and the onions don't fall out of the breading like they do at other places. Also, if you're a vegetarian, they have both a garden burger and a black bean burger, which you can dress like a real burger-joint burger — American cheese, mayo, onion, pickle, tomato. 

We caught up with Burke to ask him a couple of questions about the transition and assuage any fears from longstanding Zip's fans about potential menu changes.

CityBeat: Since Zip's is a classic Cincinnati institution, people will want to know if the menu be staying the same under your control. Will there be any changes or updates?
Mike Burke: Zip's is so consistent, I don't foresee many changes to the menu. There may be some small additions here or there but I don't think the customers will notice a big difference around the restaurant … and I think that's a good thing!

CB: Since the restaurant has been part of your life off and on since you were a teenager, what does it mean for you to own Zip's?
MB: Zip's has been a big part of over half my life and at this point it is going to be even bigger for the second half. It is definitely a wild dream come true. It's owning an iconic part of Cincinnati history. To keep Zip's history of a neighborhood/city favorite and its quality and consistency the same is my biggest job moving forward.

CBWhat's your favorite menu item?
MB: Hands down my favorite menu item is the Girthburger. It's our regular burger topped with a signature mettwurst made for us at our butcher (Avril-Blehs on Court). It was named by former Bengal Pat McInally. I think it holds its own against any "designer" burger or sandwich in town. You can't skip our world famous chili either.

CBCan you relate one of your favorite memories of Zip's?
MB: Biggest memory: The former owner, Brian, hired me when he was the manager. About a month later he was the new owner. The two of us worked a busy Saturday lunch together and afterward were catching our breaths. I remember asking him, "B, do you ever just look around and think how fucking cool it is that you own this place?" His response, with a smile and a nod, was a very simple and proud, "Yes." Ever since then, it was a crazy dream. Back then, I never thought [owning Zip's] to be a possibility.  

Other than that, I will also never forget my jaw hitting the floor when my friend Patrick walked in with Jack White. One of the few times I have ever been star struck, for sure the only time while at work. He was a super nice guy and seemed to enjoy himself.


Go: 1036 Delta Ave., Mount Lookout;
Call: 513-871-9876;
Internet: zipscafe.com;
Hours: 10:30 a.m.-11 p.m. Monday-Thursday; 10:30 a.m.-11:30 p.m. Friday-Saturday; 11 a.m.-11 p.m. Sunday.
]]>
<![CDATA[Collective Espresso Northside Now Open for Business]]> Collective Espresso now offers two of the city’s finest coffee shops found off the beaten path. 

Owned and operated by Dave Hart and Dustin Miller, Collective Espresso’s original alleyway location off Main Street in Over-the-Rhine quickly established itself as a worthwhile destination for caffeine-cionados. They’ve branched out with a second location between Happy Chicks Bakery and Fabricate on Hamilton Avenue in Northside. And their new spot has inevitably found itself on a similar easy-to-miss-but-hard-to-forget alleyway — enter through the swinging wrought-iron gate in front of Cluxton Alley, home to Cluxton Alley Roasters, which is renting them the space. 

The imposed sense of secrecy only adds to Collective Espresso’s allure. Staff and owners, who are usually steaming milk or doing pour-overs alongside each other, are extremely inviting, talented and knowledgeable in all things espresso. And though the new location boasts a fully functional coffee roaster (owned by Cluxton Alley Roasters), it’s not in the duo’s business trajectory to roast and sell their own coffee beans yet. 

The shop has already enjoyed a soft opening and is currently open the same hours as the OTR location (7 a.m.-2 p.m. Monday; 7 a.m.-4 p.m. Tuesday-Friday; 8 a.m.-4 p.m. Saturday-Sunday). The Northside shop also serves Collective’s same critically acclaimed coffee drinks, which recently received accolades from Food Network star Alton Brown, who grabbed a “spot-on” cortado when he was in town for his show at the Aronoff.

Go: 4037 Hamilton Ave., Northside;
Internet: facebook.com/collectiveespressootr;
Hours: 7 a.m.-2 p.m. Monday; 7 a.m.-4 p.m. Tuesday-Friday; 8 a.m.-4 p.m. Saturday-Sunday.

]]>
<![CDATA[Lachey's Bar to Open Jan. 1 ]]>
The Lachey brothers are officially in the bar business. Cincinnati natives and boy band superstars Nick and Drew Lachey held a preview night for their bar, Lachey’s Bar, Dec. 19. It opens to the public on Jan. 1. 2015. Mayor John Cranley, 3CDC and 4EG/Lachey’s Bar partner Bob Deck were on hand to help the brothers cut the red ribbon. 

“We’re literally cutting the red tape,” Drew Lachey joked to the crowd. Cranley gave the brothers keys to the city and declared December 19 98 Degrees Day, er, Lachey Day in Cincinnati. As the event unfurled, A&E was also there rolling cameras for the upcoming reality show surrounding the opening of the bar, which will start airing in March 2015. 

“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.


]]>
<![CDATA[Chef Ryan Santos and Please Looking for a Permanent Home]]> After four successful years as a pop-up dining experience in the downtown area and beyond, Please is looking for a permanent home. And chef and founder Ryan Santos has launched a Kickstarter campaign to help fund the next step: a brick-and-mortar restaurant.   

Santos has been honing his culinary skills for nearly 10 years, having worked at his craft throughout the U.S. and in Europe with renowned chefs like Kevin Sousa and John Shields. Finding a spot to call home is only a natural progression for Please, known for using quality, locally grown produce and products to create new takes on classics and dream up inventive dishes like wild ohio venison with juniper branch or toasted milk ice cream. CityBeat sat down with Santos to discuss the Kickstarter campaign and what the future holds for Please. 

CityBeat: Why do you want to transition from a pop-up to a permanent location? 
Ryan Santos: Doing the pop-up has been great. It’s given me the freedom to find my voice and vision as a cook and a chef, to make mistakes, and learn greatly from them. But there comes a point when as a pop-up you can only take things to a certain level. We feel like we’ve plateaued at that point and are ready to keep pushing, improving and refining … We want something we can make and call our own, from the furniture to the food to the atmosphere. 

CB: You've been a pop-up restaurant for around four years now. Why is now the appropriate time for the transition? 
RS: I think the food scene here in town is really hitting its stride and I’ve grown to a point as a chef where I think what we do can contribute something meaningful to it. As well as our excitement to just be a part of it. 

CBWhat are your plans for a new restaurant? 
RS: We plan on continuing to do what we do. We want to open a restaurant where we continue to strive to be an honest, delicious, value-driven restaurant that continues to focus on creativity, quality and sourcing locally from the Ohio River Valley, Tristate and beyond. 

CB: What's going to be different about Please if it finds a permanent home? 
RS: The food will continue to grow, evolve and definitely we’ll be able to refine things. Right now with the pop-up it’s a lot of raw ideas, but in the format, it’s difficult to have the budget and time to refine dishes, so we are definitely looking forward to that. We’ll also have a bar with a fun beverage program. It’ll include our unique take on cocktails, a focus on local and European beers, and a wine program that focuses on natural, biodynamic and small producers. 

CB: If the Kickstar [campaign] succeeds, what's your timeline for finding a spot and opening? 
RS: The Kickstarter is also being supplemented by some private fundraising we’re still doing as well, so when all those things come together, we can get moving. We’re hoping to have a space and fundraising locked up and ready to start building out by this spring. 

You can help support their Kickstarter campaign here, or check out their website at pleasecincinnati.com. (A CityBeat 2013 cover story on Santos and Please is available here.)
]]>
<![CDATA[The Comet to Host Hopnosis 7 Craft Beer Festival this Weekend]]>
If you're a fan of craft beer, you might want to set up camp outside the Comet in Northside this weekend. The bar is hosting its seventh annual Hopnosis beer event, featuring 30 kegs of small batch beer, tapped hourly over Friday and Saturday.

The bar, which is already known for its wide beer selection, will be tapping rarities, debut releases and other fine brews from the likes of Great Lakes, Deschutes, Rhinegeist, MadTree and more. They list 19 of the included brews on their site:
  • Great Lakes Blackout Stout 
  • Deschutes Pine Drops 
  • Green Flash Jibe 
  • Victory Hop Harvest 
  • Lagunitas Extra Double Dry Hopped Pale 
  • Epic Element 29 
  • Brother’s Drake Apple Pie Mead 
  • Brew Kettle EL Lupulo Libre
  • Brooklyn Quadraceratops 
  • Affligem Noel 
  • Southern Tier Gemini 
  • Troegs Blizzard of Hops 
  • Smuttynose Smutlabs White IPA 
  • Bell’s Kal-Haven 
  • Christian Moerlein Tart Cherry Honey Almond Ale 
  • Rhinegeist Asterix 
  • Rhinegeist Ink 
  • MadTree Axis Mundi 
  • MadTree Funke Blue 
  • and more
4 p.m.-1 a.m. Friday and Saturday. Free entry; beer costs money. 4579 Hamilton Ave., Northside, cometbar.com.
]]>
<![CDATA[Carabello Coffee Launches Kickstarter]]> Carabello Coffee in Newport, Ky., is a philanthropic coffee shop and roastery owned by husband and wife Emily and Justin Carabello. As a craft coffee bar, they have all the latte art and pour-overs you'd expect, but they also do something unexpected — the business gives back by turning over a portion of their profits to third world coffee regions in Nicaragua and Kenya. 

The couple had a vision for the shop in 2009, with the idea to start a company that would source coffee equitably and sell it to the U.S., investing the profits in sustainable initiatives in third world coffee communities. The Carabellos have visited these regions in Africa and Central America, sourcing their beans from coffee farms and helping the community by doing outreach and raising money for an orphanage in Nicaragua, where some of the world’s best coffee is grown. The kickstarter campaign Carabello just launched is not only aimed at helping Carabello itself expand, but also expand the amount of good they can do. Their goal is to eventually be able to give away $100,000 a year.

With a kickstarter goal of raising $40,000 (the city of Newport will kick in $15,000 if they spend $30,000 themselves), the money will assist the shop in doing renovations to expand to include a coffee training lab (for baristas and members of the public), a community event space and a slow bar, for true coffee geeks. The slow bar will be the first in the city and showcase alternative brewing methods that don't work in a faster-paced environment. 

To learn more or to back the Carabellos, visit their kickstarter project here.
]]>
<![CDATA[Revolution Rotisserie & Bar Goes Brick and Mortar]]> 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. 


]]>
<![CDATA[Seasonal Winter Releases from Local Breweries]]> 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.  

Blank Slate 
  • 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. 

Christian Moerlein
  • 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.

Fifty West
  • 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.

Listermann Brewing Company/Triple Digit
  • 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. 

MadTree 
  • 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. 

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

Rhinegeist 
  • 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. 

Rivertown
  • Winter Ale: This spiced winter ale is thick and creamy, with hints of caramel, toffee and cinnamon. Serve in a snifter. 8.2% ABV.
]]>
<![CDATA[Places to Eat Thanksgiving Dinner That Aren't Your House]]>
Thanksgiving is traditionally a time when friends and family gather around the table to break bread, make merry and overindulge in turkey before falling asleep in front of the TV. But sometimes you just don't feel like cooking. Or your oven breaks. Or you want to completely avoid spending more time than you have to with your family. Luckily, some local restaurants are offering special Turkey Day deals and buffets so you can still stuff yourself with stuffing, minus all the effort. (Reservations required.)

BB Riverboats Thanksgiving Cruises: Enjoy a classic Thanksgiving dinner with all the trimmings while cruising on the river. Cruises 1-3 p.m. and 5:30-7:30 p.m. 
$40 adults; $20 children. 101 Riverboat Row, Newport, Ky., bbriverboats.com

Capital Grille: The steakhouse takes on Thanksgiving favorites. Also offering normal a la carte menu. 11:30 a.m.-3 p.m. lunch; 5-10 p.m. dinner. $36 adult; $15 child. 3821 Edwards Road, Hyde Park, 513-351-0814, thecapitalgrille.com. 

Claddagh Irish Pub: Thanksgiving dinner with turkey, ham, mashed potatoes, green bean casserole and cranberry sauce. 11 a.m.-8 p.m. $14.99. Newport on the Levee, Newport, Ky., claddaghirishpubs.com

Cooper’s Hawk Winery & Restaurant: Serving traditional Thanksgiving fare as well as the normal menu favorites. A La Carte. 11 a.m.-9:30 p.m. 8080 Montgomery Road, Kenwood, 513-488-1110, coopershawkwinery.com.

deSha’s: Thanksgiving buffet featuring a carving station with prime rib, glazed ham and roasted turkey, plus a variety of sides and desserts. 11 a.m.-7 p.m. $32.95 adults; $12.95 children. 11320 Montgomery Road, Montgomery, 513-247-9933, deshas.com/cincinnati.

Fall Feast: Give Back Cincinnati hosts the 10th year of Fall Feast, one of the region’s largest community Thanksgiving celebrations, bringing together neighbors and homeless and featuring food, live music, big screen TVs and a variety of free items and services like coats, haircuts, health screenings and flu shots. 11 a.m.-2 p.m.; doors open at 9 a.m. Free. Duke Energy Convention Center, 525 Elm St., Downtown, fallfeast.org.

Golden Lamb: Three-course prix fixe menu that includes an appetizer, salad course and entrée. 11 a.m.-6:30 p.m. $25.95-$32.95 entrée. 27 South Broadway St., Lebanon, 513-932-5065, goldenlamb.com.

La Petite France: Thanksgiving buffet, including breakfast until 2 p.m., featuring all the traditional trimmings with entrée options of turkey, beef tenderloin, pork loin and baked ham. 11 a.m.-6 p.m. $34.95 adults; $15 children. 3177 Glendale-Milford Road, Evendale, 513-733-8383, lapetitefrance.biz.

McCormick and Schmick’s: Traditional roasted turkey dinner with mashed potatoes, cornbread stuffing, and more. 11 a.m.-11 p.m. $24.99 adults; $9.99 children 12 & under. 21 E. Fifth St., Downtown, 513-721-9339, mccormickandschmicks.com.

Metropole: Enjoy Metropole favorites or choose from a special Thanksgiving menu with classics like roasted turkey breast and cranberry relish. A la carte. 2-8 p.m. 609 Walnut St., Downtown, 513-578-6660, metropoleonwalnut.com

Mitchell’s Fish Market: Three-course Thanksgiving meal with a roasted turkey, stuffing and cranberry relish entrée and a few choices of sides and desserts. 11:30 a.m.-9 p.m. $27.99 adults; $6.99 children. Multiple locations including Newport on the Levee, Newport, Ky., mitchellsfishmarket.com.

National Exemplar: Three-course prime rib or roasted turkey dinner with traditional sides and dessert. Noon-7 p.m. $31.95 adults; $16.95 children under 12. 6880 Wooster Pike, Mariemont, 513-271-2103, nationalexemplar.com.

The Palace: Thanksgiving buffet with turkey, baked ham, short ribs, salmon, side dishes and dessert. 11 a.m.-5 p.m. $65.95; $49.95 seniors; $24.95 children. 601 Vine St., The Cincinnatian Hotel, Downtown, palacecincinnati.com

The Presidents Room: Executive chef Jeremy Luers offers up a holiday-inspired menu with all the trimmings. You choice of snacks, soup or salad, entree and dessert include everything from sauerkraut balls and an iceberg salad with lamb bacon to a traditional turkey dinner (with brown-butter sweet potato puree, stuffing, Brussels sprouts and giblet gravy), pumpkin pie or pretzel bread pudding with dark beer gelato. 1-7 p.m. Prices vary. 812 Race St., The Phoenix, Downtown, 513-721-2260, thepresidentsrm.com.

Riley’s: All-you-can-eat Thanksgiving buffet, with beer and wine available. 11:30 a.m.-6:30 p.m. $19.95. Riley’s Restaurant, 11568 Springfield Pike, Springdale, rileysgreatmeals.com

Ruth’s Chris Steakhouse: Traditional three-course meal featuring oven-roasted turkey breast and sweet potato casserole. Noon-8 p.m. $39.95 adults; $12.95 children. 100 E. Freedom Way, The Banks, Downtown, 513-381-0491, ruthschris.com.

Seasons 52: Traditional Thanksgiving fixings including roasted turkey, stuffing, sides and mini pumpkin pie. 11:30 a.m.-8 p.m. $26.95 adults; $12.95 children. 3819 Edwards Road, Norwood, 513-631-5252, seasons52.com.

Walt’s Barbecue: All-you-can-eat buffet with premium smoked turkey breast, pulled pork and pit ham as entrees; classic sides like mashed potatoes and stuffing; and three options for dessert pie. 11:30 a.m.-5 p.m. $19.95 adults; $8.95 children. 6040 Colerain Ave., Colerain Township, 513-923-9800, waltsbarbecue.com.
]]>
<![CDATA[Barrio Tequileria in Northside to Reopen]]>
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.
]]>
<![CDATA[Molly Wellmann's Myrtle's Punch House Opening Nov. 28]]> 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.
]]>
<![CDATA[Alton Brown Talks Cincinnati Eats]]>

Cincinnati-specific foods are often the butt of jokes when non-Midwesterners try them for the first time. I mean, who could forget Deadspin's assault on Cincinnati chili or West Coasters' reactions to goetta? But when celebrity chef Alton Brown came to Cincinnati for his live show Saturday, he arrived with an open mind and empty belly. Brown sampled some of the area's best coffee shops, restaurants and treats — and he had a lot of good things to say.

The Good Eats star got caffeinated at Over-the-Rhine's Coffee Emporium and Collective Espresso, both of which he gave rave reviews, and breakfast from Oakley's Sleepy Bee Cafe, where he tried goetta for the first time. For lunch, he chowed down on comfort food from The Eagle OTR (he enjoyed their quarter dark-meat chicken) and Eli's Barbeque, where he finally got his hot dog fix.

“I’ve mentioned previously that I’m a hot dog fan and while I’ve been to many places on this leg of the tour, I haven’t really satisfied my hot dog craving,” Brown says in his blog. “Well, consider that done now.”

Brown indulged his sweet tooth at Holtman’s Donuts (calling them “the best doughnuts the country has to offer”), Graeter’s, Aglamesis Bros. and Patty’s Old Fashioned Popcorn in Hyde Park.

Finally came the crown jewel of Queen City grub: Skyline Chili. Brown tried a coney and a three-way and totally didn’t freak out about it.

“I get the cult following,” he says.

Read about all of Brown’s local culinary adventures — and see his photos — here.

]]>
<![CDATA[Homemade Happy Hour: Obscura]]>

Pop into Obscura (645 Walnut St., Downtown) and you’ll get an experience you won’t forget. The decor is fit for a scene out of 18th century France, and as I walked in I half expected to see Marie Antoinette lounging on one of the plush pastel chairs, eating cream pie and sipping on an Easter-themed cocktail. The drinks here are one-of-a-kind and offer sophisticated flavor combinations with a quirky twist.

CityBeat sat down to talk with Obscura’s General Manager Brian Gehrisch and bartender Layne Schneider.

CityBeat: How did you two get a start in the restaurant business?

Brian Gehrisch: I’ve been in the restaurant business since I was about 15 years old.

CB: You’re not worn out yet?

BG: You can humble yourself to the point where it doesn't hurt your pride to help out the greater cause. It’s one unit and everybody needs to make sacrifices, from the bottom to the top. And for me, I found as manager, as long as you are that one that is seen by your employees as the hardest worker willing to do anything that’s necessary to make this place succeed, typically those underneath you follow suit. So that’s where we are now. The culture here is not one for all, it’s all for one.

Layne Schneider: I started out in banquet serving when I was about 14, so about the same age. So we have roughly the same amount of exposure time to the service industry. I didn't get into bartending and cocktail waitressing and things like that until about a year-and-a-half ago. For almost that long we have been starting with this Obscura thing. We started training August last, so it’s been over a year.

BG: Layne and I are very fortunate that we were able to be trained by Benjamin Newby and Michael Huebner. Michael was the assistant general manager at the Aviary in Chicago which is the premier cocktail lounge in the country right now. Benjamin, he won the 2010 Bombay Sapphire Mixologist competition and has since been self-training and has become a bar consultant of sorts. 

CB: I was looking through your menu and you guys have very curious names for your drinks. How does Obscura go about naming their cocktails? What’s the method?

BG: It’s more about sticking true to form for Obscura and that is out of the ordinary. These aren’t going to be your prototypical cocktails and they aren’t going to get your prototypical names. The Churchill’s Cup, for instance, is made with Nolet’s Gin, which was Winston Churchill’s favorite brand of gin during WWII.

LS: A lot of the drinks where named by Benjamin and Michael for the original cocktails. And then we introduced some new spring cocktails.

BG: I can give you a story for one of our new fall cocktails, Mood Swings. We went with Mood Swing because it’s interesting. You find that at Obscura, consistency is hard to come by. Everybody here seems to be in a different kind of mood and has had a different kind of day. The Mood Swing opens up sweet, hits tart and finishes almost starchy. It’s a roller coaster of emotion on your palette, which matches the clientele of Obscura.

CB: What is the strangest ingredient you use in your cocktails?

LS: We make a lot of our own syrups. There have been a few that Brian has been focusing on lately. He tried a bacon infused simple [syrup] and apple and brown sugar infused simple [syrup]. I’d say our Togarashi-infused tequila is pretty unique. We use it in our Make it Work cocktail.

BG: Togarashi is a Chinese five spice.

LS: [Make it Work] is our spiciest cocktail. If people come in and say they want something with a spice kick to it, this is going to be the first one to recommend.

BG: We are also doing a tobacco-infused bourbon cocktail. So we use tobacco from a cigar. We are using a tobacco-infused syrup. Essentially, what you do is take a cigar tobacco, about 5 tablespoons of that, and it’s fermented in equal parts water and sugar. And after the sugar is boiled down, it leaves a tobacco residue flavor with the syrup.

CB: Give me your cocktail making style in three words.

LS: Unique is a good one across the board.

BG: Unique, pristine, fabulous.

CB: What kind of cuisine inspires Obscura’s drinks?

BG: We are going to be presenting our new menu; it’s going to be comprised of all of our new food items and will have a cocktail attached that best fits the pallet of the flavor involved. For instance, for our new vegan menu we are going to have a cocktail made of all herbal ingredients that’s presented next to it.

CB: What’s the best part of your job?

BG: Honestly, exposing Cincinnati to the true form of craft cocktails.

LS: We are one of a kind in Cincinnati, pretty much, so it’s nice being the place that does the cocktails. Not just a bar that happens to have good cocktails.

BG: We are on the precipice of something that is new and different to a conservative market. Where craft cocktails have been present in New York, Chicago, L.A. for the last 15 years, Cincinnati is really starting to come into its own in that category.

CB: What is your most popular drink at the moment?

LS: The Old Fashioned or the Mule, usually.

BG: We have the best Old Fashioned in the city.

CB: Really? I’ve heard that A Tavola has the best.

BG: That’s funny. Hey, listen, we could put this up to test. I have no problem getting the opinion of the rest of Cincinnati.

CB: What do you guys drink on your night off?

LS: The Old Fashioned, or one of our sparklings.

BG: Nothing soothes the soul like bourbon.

CB: What’s the most important skill a bartender should have?

BG: Presentation. Having excellent mechanics, all the knowledge in the world and the ability to present a cocktail that leaves the costumer satisfied with the amount they just paid for.

LS: Also being personable.

CB: Wha’ts your favorite bar in OTR?

BG: Japp’s.

LS: I would have to say the new place on Main, Liberty’s Bar and Bottle. I would say Neons, too. But Liberty’s did a lot of great things. I really love the internal space. They don’t really have cocktails — it’s pretty much like the furthest from what we do here. They have an excellent wine selection and I love everything they have on tap.

CB: Can you give us a recipe of one of your especially unique craft cocktails?

BG: For sure, we’re going to show you how a Mood Swing is made.

Mood Swing

1 oz. rosemary-infused Aperol
2 oz. strawberry Vermouth

1/2 oz. lemon simple syrup

1 dash Angostora bitters

1 dash of peach bitters

10 oz. Prosecco

1-inch piece of lemon peel

Combine all the ingredients over ice (except for Prosecco) in a cocktail shaker. Strain into glass. Add the Prosecco. Heat up lemon peel with a lighter and squeeze peel over glass. Garnish the glass with lemon peel.

]]>
<![CDATA[Cook Your Way Through Findlay Market]]> 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.
]]>
<![CDATA[Homemade Happy Hour: A Tavola]]>

A Tavola has made its mark on Over-The-Rhine with its rustic wood fired pizzas and superb flavor combinations. What you might not know about the high-end pizza joint is that its craft cocktails are one-of-a-kind. CityBeat sat down with A Tavola’s head bartender Aaron Strasser to pick his brain, and it turns out he is as personable as he is creative and stirs up one hell of a cocktail.

CityBeat: How did your career in bartending start?

Aaron Strasser: I was a history major at UC, and my favorite period of time was Prohibition. I found it very interesting that you could ban one of the greatest things in the world — the cocktail. I really got into studying that when I was in college. I also started flavor profiles. I grew up in the kitchen with my mom and she always baking stuff and I loved tasting all the flavors and figuring out, ‘Oh, you can pair this with this.’ I got my start here at A Tavola almost four years ago. I didn't know much, but what I did know is flavor profiles and combinations. So the owners gave me a chance and allowed me to make the bar what it is now.

CB: What’s your favorite spirit?

AS: I usually go with my whiskeys and bourbon. Rye whiskey for sure.

CB: What’s the strangest ingredient you’ve used in a cocktail?

AS: I have a couple. I always saw that simple syrups were being made with fruits and some herbs and spices, but I wanted to make a simple syrup out of a vegetable, so I made a red beet and ginger simple syrup, which goes great with gin. It’s very unique, it’s a beautiful color and the taste was very interesting. I didn't want to just use fruit. Another strange ingredient in our new cocktail menu is the jalapeño jam instead of a simple syrup. It’s a recipe that one of my kitchen people and I have worked on. I wanted to have something that was sweet and savory. We do a lot of that as far as combinations go — even in our food — lots of sweet and savory.

CB: Do you see a change in cocktail culture around OTR?

AS: Oh, yeah, its definitely growing. There is a lot more appreciation as far as drinks go. A lot of people are not just ordering cocktails that they know, instead they are actually looking at the cocktails and asking, ‘What does this place have to offer that I haven’t tried before?'

CB: If you had to pick one cocktail to drink for the rest of your life what would it be?

AS: An Old Fashioned.

Old Fashioned

2 Amarena cherries
1 slice of orange
1 sugar cube

1 or 2 dashes of Angostura bitters
2 oz. rye or bourbon whiskey

Club soda

Place the sugar cube in a glass and add one or two dashes of Angostura bitters and a splash of club soda. Muddle the the sugar cube. Add whiskey and ice. Stir until sugar is dissolved. With a lighter, singe a strip of orange peel and pinch the peel to release oils. Add the orange peel and the Amarena cherries to top it all off.

]]>
<![CDATA[Team Behind Kaze, Embers to Open New OTR Eatery]]>

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.

]]>
<![CDATA[JRo to Open Le Bar a Boeuf in Edgecliff Building]]> 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
]]>
<![CDATA[West Coasters Taste Ohio Delicacies in Real Estate Blog Video]]>

Movoto Real Estate made a video introducing 12 West Coasters to five of Ohio’s favorite dishes. Predictably, the Cincinnati-centric grub gets mass hate by people with extremely sensitive gag reflexes. Here are the best reactions.

Glier’s Goetta: On its appearance: “Quinoa sausage?” On its taste: “[I want] an Egg McMuffin with that.” On its mouth feel: “You can’t choke on it, it just slides right down.”

Grippo’s Bar-B-Q chips: “It almost looks like human skin.” “They probably serve this at, like, games and shit. Like, ‘I’m at the Reds game in Cincinnati. Cincy!” “Have you ever walked into an old warehouse and it has, like, that musty smell? That’s what it tastes like.”

Skyline three-way: “Looks like some jail spaghetti.” “I can see this being like comfort food, but for some reason it’s not comforting me.”

Sauerkraut Balls: “It legitimately looks like a poop.” “Like a white person pot sticker”

Buckeyes: Everyone enjoy this with little verbal reactions except for a couple assholes that collectively hate chocolate and peanut butter (as well as puppies and sunshine, I’m guessing). A buckeye made them gag.

In the end, how did our high-brow neighbors to the west feel about Ohioans?

“Turns out they’re just regular humans like you and me.” There you have it, folks!

It’s unclear whether this video was created to spark interest in Ohio real estate or remind Midwesterners that they’ll die fat and unsophisticated if they don’t move to California. Decide for yourself:

Ohio: Home of regular humans since 1803.

]]>