CityBeat - Diner http://www.citybeat.com/cincinnati/articles.sec-68-1-diner.html <![CDATA[Cheese Heads - From ricotta to mozzarella, local chefs are stepping up their cheese game]]>

Artisanal cheesemaking, just like everything else craft, is making a comeback in Cincinnati. 

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<![CDATA[Son of a Preacher Man (Review) - Son of a Preacher Man delivers in the chicken department despite some kinks]]>

What passes for “good” fried chicken in this town always baffles me.

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<![CDATA[Tiger Dumpling Co. (Review) - Tiger Dumpling Co. finds its perfect niche along Calhoun Street in Clifton Heights ]]>

Tiger Dumpling Co. is the kind of place we all wish we’d had on our own college campuses.

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<![CDATA[The Gruff (Review) - New restaurant/deli/market complements Covington’s culinary and cultural scene]]>

Cincinnati’s dining scene has garnered quite a bit of national attention in the past couple of years, but when critics discuss our city’s burgeoning gastro-tourism, they tend to exclude nearby Covington.

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<![CDATA[J Bar Pizzeria (Review) - J Bar Pizzeria in Hyde Park stands out from the pack with fantastic sides and salads]]>

Luckily, J Bar Pizzeria, newly opened on Hyde Park Square, is dishing out not only interesting pizzas but also a nice array of appetizers, sandwiches and salads.

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<![CDATA[Pontiac Bourbon & BBQ (Review) - Pontiac Bourbon & BBQ presents a meaty mash-up for the masses]]>

There once was a time in Cincinnati’s storied barbecue history when Montgomery Inn was regarded as the pinnacle of divine meatiness, or so our generation is told repeatedly by our grandparents.

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<![CDATA[Mardi Gras on Madison (Review) - New Orleans to Go food truck opens an authentic Creole café in East Walnut Hills]]>

In January, Latoya “Toya” Foster of New Orleans to Go food truck fame opened a brick-and-mortar version of her Cajun/Creole vittles called Mardi Gras on Madison in East Walnut Hills.

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<![CDATA[Krueger's Tavern (Review) - Thunderdome Restaurant Group takes on bar food with Krueger’s Tavern —and crushes it]]>

Here’s the thing: Krueger’s Tavern serves some German food, but I would not call it a German restaurant. In fact, the men behind the concept describe it as “New American.”

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<![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.”

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<![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.

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<![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.

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<![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.

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<![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.
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<![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.

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<![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.

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<![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.

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<![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.

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<![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.

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<![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.

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<![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?

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