Where do the chefs go for dinner when they're not cooking? Here's a snapshot:
AmerAsia—Chu’s kung food! —Mindy Ware, Pastry Chef, Jean-Robert’s Table
Dewey’s Pizza —Julie Francis, Chef/Owner, Nectar
A Tavola —Jean-Francois Flechet, Owner, Taste of Belgium
The Precinct. It was great! Classic! —David Falk, Chef/Owner, Boca
Cumin for Sunday brunch —Jean-Robert de Cavel, Chef/Owner, Jean-Robert’s Table
Taqueria Mercado —Duy Nguyen, David Le & Bao Nguyen, Eaters / Co-Owners, Pho Lang Thang
I ate lunch Sunday at a Pakistani restaurant called Chaska Grill in West Chester. I didnt know what I was eating, but it was good. —Todd Hudson, Owner/Executive Chef, The Wildflower Café
Chai Thai Kitchen, Eighth Avenue, New York City —Shawn McCoy, Chef/Wife’s Favorite Employee, Brown Dog Café
Keystone Bar and Grill, powerhouse mac and cheese —Mark Bodenstein, Executive Chef, Nicholson’s
Mayberry —Matthew Buschle, Chef Owner, Virgils Café
Piada Italian Street Food—Easton, Columbus —David Cook, Chef Proprietor, Daveed’s-Dine On In!
Cock & Bull —Stephen Williams, Chef/Owner, Bouquet Restaurant and Wine Bar
610 Magnolia (Louisville) —Todd Kelly, Executive Chef, Orchids at Palm Court
Ruby’s Downtown —Jeremy Luers, Chef, Enoteca Emilia
Izzys (Cincy). Reminds me of NY. —José Salazar, Executive Chef, The Palace
La Mexicana in Newport. The goat tacos are amazing. —Russ Wheeler, Pastry Chef, The Palace
Cumin in Hyde Park —Cristian Pietoso, Managing Partner/Chef, Via Vite
J. Alexander’s —Daniel Wright, Chef/Owner, Senate & Abigail Street
Amma’s Kitchen. You picking up on my enthusiasm towards the place? —Jared Wayne, Chef/Owner, A Tavola
The Echo in Hyde Park. One of the few places that I feel really comfortable eating with a baby! —Joanne Drilling, Culinary Editor, Edible Ohio Valley Magazine
La Poste —Jackson Rouse, Executive Chef, SmoQ
Prune in New York City (lucky me, I just got back from being out of town) —Renee Schuler, Chef/Owner, Eat Well Celebrations and Feasts
Longman & Eagle in Chicago —Owen Maass, Executive Chef, Cumin
Bouquet —Robert L. Collins, former Chef de Cuisine, Jean-Robert’s Table
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