Building a personal brand is a thankless job. But only if you forget to thank yourself.
Chef Michael Ly's latest venture skillfully offers up the continent’s delights without drifting into culinary cover-band territory.
It’s 5,800 miles from Lagos, Nigeria, to the Queen City. The path top college football prospect Prince Sammons took to get here was way longer, and anything but safe.
The Cincinnati Ballet brings the classic tale to life with the aid of brand new sets, updated costumes, elegant choreography, and a few humorous twists.
Gifts guaranteed to impress.
Roasted palmetto squab with delicata squash, pomegranates, crispy chicken skin, and compressed honey crisp apples from Orchids at Palm Court
Red-wine braised short ribs with Pecorino gnudi, sous vide carrots, and Alba white truffles from Orchids at Palm Court
Veal sweetbreads with marinated artichokes, into the woods mushrooms, and crispy prosciutto from Nicola’s
Sweet potato custard with poached apples, olive oil crumble, bourbon gel, vanilla gelato, and maple cotton candy from Nicola’s
Kentucky paddlefish caviar with Champagne aspic, poached leeks, potato salad, and egg mimosa from Jean-Robert’s Table
Pink peppercorn rose panna cotta atop a pistachio sponge with cardamom-scented apricots from Jean-Robert’s Table
Sea bass with light saffron sauce, fondue of spring vegetables, purple potatoes, pea puree, and duo of asparagus and onion tempura, from Jean-Robert’s Table
Short rib Wellington with truffle demi, roasted cauliflower, baby onions, and blue cheese creamy spinach with royal trumpet mushrooms from Jean-Robert’s Table
Surf and turf tartare, topped with marinated cucumber and radish salad and avocado, from Jean-Robert’s Table
Spicy capicola with arugula and pickled mustard seed from Enoteca Emilia
Enoteca Emilia’s prosciutto salad with pomegranate, ricotta salata, and fig balsamic vinaigrette
Five tastes of savory custard, from Cumin. Left to right: powdered custard with sea salt; candied bacon and julienne beets; spring herbs, asparagus, and truffle caviar; toasted rye, butter, and cherry bomb radishes; and foie gras, apple hazelnut
Duck breast with ramp puree, blackberries, seared foie gras, baby leeks, and duck skin chicharron from Cumin
Cumin’s dry-aged lamb rack with squid ink buerre blanc, leek puree, glazed soybeans, and Maldon sea salt
Brown butter carrot cake with coffee soil, toffee crumbles, beet mascarpone, raisins, micro basil, miniature carrots, and cream cheese gelato from Cumin
Chocolate budino with powdered cream, licorice fennel, passion fruit orbs, pineapple mint, sea salt, and dark chocolate curls from Cumin
Mangalista ham, compressed melon, local honey, watercress, and Marcona almonds, dressed with 2010 harvest Tuscan olive oil from Boca
Bread-crusted John Dory with root vegetable fricassee from Boca
Boca’s beef Wellington, with spinach, lobster, wild mushrooms, and black truffles
Seared skate wing with fingerling potatoes, caper berries, and toasted cumin from Abigail Street
Basil gnocchi with lobster, tomato, and saffron, from Abigail Street
Sausage-stuffed dates (wrapped in bacon!), topped with tomato sauce, from A Tavola
An arugula and prosciutto pie from A Tavola
Extra images from the March 2012 Best Restaurants issue.
Best of the City
We’ve got your best city life right here, from riverside swings to a Jerry Springer redux.
By CM Editors
Maybe your idea of adventure is a grueling uphill run—or maybe it’s stargazing from a seated position. Either way, we’ve found something for you.
From tricked-out Bloody Marys to sushi-making lessons, we rounded up the best food of 2015.
Whether you’re looking for a handmade wallet, some on-trend earrings on the cheap, or just a sit-down with a shop cat, our list will fix you up.
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