CityBeat - Diner http://www.citybeat.com/cincinnati/articles.sec-68-1-diner.html <![CDATA[Barrio (Review) - Northside eatery goes “Tex-Mex plus” under new ownership]]>

Barrio Tequileria proprietor Thomas Placke calls the food at his Northside bar “Tex-Mex plus.”

]]>
<![CDATA[The Weekly Juicery (Review) - The Weekly Juicery shines for juicing fans and skeptics alike]]>

The Kentucky-based company just opened its first Cincinnati location in December, strategically placing the cozy, colorful shop in the very center of Hyde Park Square.

]]>
<![CDATA[Best Bites of 2014 - CityBeat dining writers list their favorite epicurean experiences from the past year ]]>

CityBeat’s crack team of dining writers have the difficult job of getting paid to eat and imbibe at Cincinnati’s newest restaurants and dining concepts, engage with talented local chefs and spot booze and food trends — from street eats and fried chicken to any new-brew coffee variation and bars with arcades.

]]>
<![CDATA[The Littlefield (Review) - Longtime local chef Shoshannah Hafner heads the kitchen at Northside bourbon bar The Littlefield ]]>

Open since July, Northsiders John Ford, Matt Distel, Chad Scholten and Mike Berry teamed up to bring Cincinnati its first bourbon bar: The Littlefield.

]]>
<![CDATA[The Mercer (Review) - The Mercer OTR deliciously fills a niche in the Over-the-Rhine dining scene ]]> The Mercer OTR fills the niche for those diners with delicious flavor and gracious service.
]]>
<![CDATA[Rumor Has It - Investigating “best of” claims behind Cincy’s urban legend restaurants]]>

If you ask the average Cincinnatian where to find the best [insert cuisine here], he or she is going to have an opinion.

]]>
<![CDATA[Brown Bear Bakery (Feature) - Brown Bear Bakery uses family history and natural ingredients to make “rustic but refined” desserts]]>

Inspired by her grandma’s love of baking, Cincinnati native Blair Fornshell founded her own baked goods company, Brown Bear Bakery, two years ago.

]]>
<![CDATA[Swad (Review) - Former Dusmesh fanatics can rejoice at the owners’ new Indian restaurant in North College Hill]]>

Not a single exclamation point was spared as we all took to social media to spread the word that the former owners of Dusmesh had opened a new restaurant, and lo, it was to be named Swad.

]]>
<![CDATA[Sprout (Review) - New Mount Adams restaurant and market takes food back to its roots]]>

With all its local, fresh ingredients, Sprout spoils you. They make you realize just how much better everything tastes when it’s grown on a nearby farm or crafted from local artisans.

]]>
<![CDATA[Walhill Farm (Review) - The Restaurant at Walhill Farm’s local emphasis and tasty combinations are worth the drive]]>

The executive chef at The Restaurant at Walhill Farm, Nick Gladding, is a big fan of all things seasonal and housemade.

]]>
<![CDATA[Alton Brown Goes Live - The celebrity chef and mad food scientist brings his ‘Edible Inevitable’ tour to Cincinnati]]>

From the moment celebrity chef Alton Brown first showed up on our television screens with his wacky culinary science show Good Eats, he’s been educating and entertaining us on all things food related. And on Saturday, he’ll be at the Aronoff Center for Alton Brown Live! The Edible Inevitable Tour.

]]>
<![CDATA[Marrakech Moroccan Café & Grill (Review) - Unexpected flavors and thoughtful preparations at Clifton’s Moroccan Eatery]]>

How many of the ideas you’ve had while smoking a hookah have ever come to fruition?

]]>
<![CDATA[Fireside Pizza (Review) - The former food truck establishes a stationary spot in an old Walnut Hills firehouse]]>

Fireside Pizza in Walnut Hills is the latest in the ever-growing cadre of food trucks/carts upgrading to brick-and-mortar locations in Cincinnati.

]]>
<![CDATA[Le’s Pho and Sandwiches (Review) - Le’s Court Street location is perfect for a quick workday lunch]]>

The food, made fresh every day by husband and wife Hai and Le Bui, is authentic, addicting and so delicious.

]]>
<![CDATA[Salazar (Review) - Salazar brings sandwiches and house-made goodies to the OTR lunch scene]]> When chef Jose Salazar decided to serve lunch at his 14th and Republic bistro, however, his focus was hardly on what the various restaurants around him were doing.
]]>
<![CDATA[Elephant Walk Injera and Curry House (Review) - New Clifton Heights restaurant serves up Ethiopian and Indian dishes in one location]]>

One of the newest additions to U Square @ the Loop, the multi-use shopping/dining/housing/parking development, is Elephant Walk Injera and Curry House.

]]>
<![CDATA[Culinary Stories - Cincinnati Food + Wine Classic is the city’s first major epicurean food and wine festival]]>

This weekend marks the inaugural edition of a new gourmand and intimate food fest in Cincinnati: the Cincinnati Food + Wine Classic.

]]>
<![CDATA[Huit Craft BBQ (Review) - Downtown’s new Huit Craft BBQ introduces intense international flavors]]> Huit's intriguing menu presents a series of barbecue sauces and rubs quite unlike anything else in Cincinnati.
]]>
<![CDATA[Blend (Review) - Family-owned Covington cafe serves up paninis and community spirit ]]>

In the past couple of years, the storefront at 14 E. Fifth St. in Covington has been a pizza place (Pizza Bomba), a gourmet sandwich shop (Wolf & Co. Bistro) and, now, a daytime café.

]]>
<![CDATA[Happy Belly on Vine (Review) - Happy Belly on Vine has gorgeous ingredients but could use more spice ]]>

Though seating is at a minimum, the Happy Belly on Vine space is beautiful and just spacious enough for the kind of grab-and-go concept owner Molly Reckman and co-owner/sister-in-law Abby Reckman, a food and nutrition sciences graduate from the University of Cincinnati, hope to accomplish. 

]]>