CityBeat - Diner http://www.citybeat.com/cincinnati/articles.sec-68-1-diner.html <![CDATA[Cabana on the River (Review) - Cabana on the River surprises with fresh food, great views and craft brews]]>

Chances are if you’re a local Cincinnatian, you’ve experienced outdoor dining on the Ohio River at some point — probably downtown at The Banks or a spot just across the river, like Newport on the Levee. But you might not know that just about 20 minutes west, down Route 50, you can find some of the best riverfront dining the city has to offer.

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<![CDATA[Sugar Skulls - Have your cake and discuss mortality, too, at Arlington Memorial Gardens’ monthly Death Café]]>

No one knows what happens to us when we die, which is why death is such a compelling topic. Compelling enough that in 2011 in England, Jon Underwood and Sue Barsky Reid formed the Death Café, a meeting place for people to convene and discuss such heavy matters over pleasant things like tea and cake.

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<![CDATA[Happy Place - Happy Chicks vegan bakery opens a brick-and-mortar shop in Northside]]>

Happy Chicks Bakery owners Jessica Bechtel and Jana Douglass met in 2001 while working together as exhibit designers at a local landmark. It was not a pleasant work environment; the pair was referred to as, “The Painter Chicks,” and it wasn’t a term of endearment.

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<![CDATA[Nando (Review) - Nuvo at Greenup and its sister restaurant present two creative dining destinations under one roof]]>

The implicit question that the brand-new Nando and its sister restaurant Nuvo ask: Is this town ready for an adventure in dining unlike anything it has seen before?

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<![CDATA[La Soupe (Feature) - Local chef’s soup shack creates sophisticated flavors while giving back ]]>

What food rarely takes center stage, spans nearly all cultures, is refreshing in the sweltering summer heat and warms our bones in the bitter, colder months? Why, it’s soup, my sandwich-dunking friend.

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<![CDATA[Bluegrass for Babies' Midsummer Harvest (Feature) - Bluegrass for Babies’ Midsummer Harvest supports children’s environmental health research ]]>

On their day off, most chefs would prefer relaxing at home as opposed to slaving over a piping hot grill on a steamy summer day.

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<![CDATA[Hang Over Easy (Review) - All day brunch and booze to cure a hangover — or get one]]>

The best course of action when opening a restaurant with the aim of catering to the glassy-eyed, post-party brunch bunch might be to keep it close to a college campus. And Hang Over Easy chose the perfect spot in Corryville, close to the University of Cincinnati and a string of thriving new hot spots on Short Vine.

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<![CDATA[Taste of the City - Taste of Cincinnati hits a landmark year in the celebration of our ever-evolving food scene]]>

During its 35 years, Taste of Cincinnati has become not only the nation’s longest running culinary festival, but also the best. 

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<![CDATA[Top Chefs Take Manhattan - Jean-Robert leads a team of elite Cincinnati chefs to the Big Apple]]>

On May 10, a select group of Cincinnati chefs, led by Jean-Robert de Cavel, traveled to New York to prepare a seven-course gastronomic feast at the Beard House in conjunction with Cincy in NYC, a seven-day event showcasing Cincinnati’s finest music and arts groups.

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<![CDATA[Maury's Tiny Cove (Feature) - West Side steakhouse celebrates 65 years of great food and tradition]]>

Walking into Maury’s Tiny Cove is like walking into the past. It has low-hanging ceilings, wood paneling coating the walls and red, naugahyde booths with mirrors hanging next to the white tablecloths.

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<![CDATA[Cheapside Cafe (Feature) - The Rookwood’s renegade owners dive into Cincinnati’s diner scene with Cheapside Café]]>

This month, Creighton and his partners are attempting to reinvent the diner scene in Cincinnati with Cheapside Café, a place that looks like nothing else in town — or anywhere else, for that matter.


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<![CDATA[Think Thursdays - Campus restaurant Mick & Mack’s hosts special dining events every first and third Thursday ]]>

Twice a month, the University of Cincinnati, under the umbrella designation “Think Thursday,” hosts a themed pairing dinner open to the public.

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<![CDATA[Metts and Cake - ]]>

Nestled among the beautiful homes of the Mansion Hill area of Newport, Ky., is the new German-style deli Katharina’s Café-Konditorei.

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<![CDATA[Soup-er Woman - Long-running “Soupruary” blog offers recipes and insight into the friendly world of soup]]>

Five years ago this past February, Loeffler started her Soupruary blog, where the bubbly redhead details the making of a different soup every day for the entire month of February, including photos and a recipe. 

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<![CDATA[Gomez Salsa (Profile) - Gomez Salsa brings late-night tacos and fresh salsas to OTR ]]>

Cincinnati native Andrew Gomez has devised a solution to feed the impatient, hungry masses more quickly: a walk-up taco window.

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<![CDATA[The Goddesses of Food - Female chefs play a major role in the food and food politics of the Queen City]]>

The issue of gender politics in the kitchen could be rehashed ad nauseam, but instead we decided to bring the conversation local and focus on our own definition of the word “influence."

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<![CDATA[Ash American Fare (Review) - Alex Mchaikhi transforms his old Cumin space into Ash American Fare ]]>

One of the best things about our dining scene now is that it’s so rich, it’s spreading beyond the highly concentrated city center into the outer neighborhoods. One of those new neighborhood gems is Ash American Fare in Hyde Park.

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<![CDATA[HealthSavor (Profile) - HealthSavor brings organic, gluten-free and vegan-optional meals to you ]]>

HealthSavor is the Tristate’s only organic, gluten-free and vegan-optional meal delivery service.

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<![CDATA[Fast, Casual, Customized - Local fast-casual restaurant chains Fusian and Currito expand on the Chipotle method ]]>

Local fast-casual restaurant chains Fusian and Currito expand on the Chipotle method. 

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<![CDATA[Bloody Good Drink - A new crop of bloody marys take brunch and nighttime drinking to a new level ]]>
Bloody marys have recently popped up on evening cocktail lists, proving bloodys aren’t just for breakfast anymore. 

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