Those of you dancing your way through the summer heat with cool drinks and sushi should be sure to waltz over the Dancing Wasabi’s new location in Hyde Park. The space is just off Hyde Park Square in what used to be Beluga and has something for everyone. There’s an outside patio to enjoy when this heat spell breaks.
According to recent research, typical Americans consume three hamburgers each week. Unfortunately, many of them are gulped down from drive-thru lanes at fast-food restaurants. If we eat so many of these quintessentially American sandwiches, why don’t we take the time to at least seek out quality? With the recent opening of Flippin’ Jimmy’s we can get a pretty damn good burger for basically the price of fast food.
When Chris Burns left The Bistro after seven years as chef, he'd made a lot of good connections in the farm-to-table movement. Now Chris and and his wife, Tess, are developing two new business concepts: Hearth, and Homestead. Hearth is a 21st-century general store, and Homestead will connect city folk with their rural heritage.
Pho Saigon can be found in the uninspiring shopping strip across Mall Road from Florence Mall. It’s easy to miss — you’re more likely to spot the JoAnn Fabrics next door. The interior has tall apricot vinyl booths along its midsection, and that’s where we found ourselves on a recent hot summer night, with our guest of honor: a neighbor, this one celebrating his 30th birthday.
Summer is tomato season, and that makes the BLT the king of summer sandwiches. Bacon, lettuce and tomato are three ingredients that really complement each other — bacon giving the tomato the salt it always needs; lettuce adding color, crisp crunch and stability. Tomatoes. Red, ripe and robust.
Amazing opportunity alert! I know you’ve heard that Todd Kelly, the executive chef at Orchids in the Hilton Netherland Plaza, was named Chef of the Year by the American Culinary Federation. This is huge, right? Cincinnati Chef Kelly wowed the judges with his Crispy Snapper dish and was named the best of a national organization of 20,000 chefs.
For a restaurant to even survive their first year, that must be like aging a decade. Five years? To a lot of eateries, that’s getting past the young, vulnerable years and making it into adulthood. So you’d think that a restaurant celebrating its 70th anniversary would be ready for the rest home, but Sugar N’ Spice is alive, well and going strong.
One of my favorite things about this job is getting to try new foods and different cuisines. Lately, we have been fortunate that more exotic, ethnic restaurants have been popping up around town. Tumi Café is a kitschy yet urbane four-table restaurant serving Peruvian-style cuisine that would fit in as perfectly in New York City as it does on Beechmont Avenue in Mount Washington.
Keystone Bar Bar & Grill in Covington (313 Greenup St., 859-261-6777) is known for its mac and cheese. In fact, they offer a mac and cheese menu. My mission on a recent Sunday, however, was brunch. We arrived just after 11 a.m. to find the restaurant nearly full and met up with friends.
FB’s in downtown Cincinnati has what it takes to keep people coming back: a menu full of innovative, homemade dishes that they call QBG (Quality Bar Grub), a friendly staff and a unique atmosphere. Be prepared to leave your ideas of bar food at the door; this, my friends, is quality bar grub that will exceed expectation.