He’s hurled a washing machine farther than anyone in history and beat out The Mountain from Game of Thrones in a battle of pure, brute strength. Now Sean McCarthy wants to lift a 400-pound stone from Iceland. Along with your soul.
Hot dogs are more than links (!) to our past. Between our German heritage and our affinity for cheese coneys, a new golden age of wieners, sausages, and wursts is dawning. So fire up the car and the grill. This summer is going to the dogs.
How a small-time Chicago doctor came to the southeastern Ohio town of Portsmouth and helped spur an epidemic.
No one can agree exactly on the first recipe, but a smoked pork sausage seasoned with salt, pepper, garlic, and mustard seed came to eventually be known as the Cincinnati mettwurst.
Dan Wright has been building his hot dog empire since Senate OTR opened in 2010. A mere million links later, he and his wife Lana opened a second location at Summit Park in Blue Ash in May, extending their realm to the suburbs.
We were once dubbed “Porkopolis” for a reason—cased and smoked meats are in our DNA.
Chronicling defeat at the hands of a monstrous sausage.
The ones we can’t let go.
Cincinnati has a centuries-old, deep-seated, chronic, multi-species obsession with animals, from fat-rendered soap to Fiona the hippo.
Welcome to the Doctor’s first all-restaurant column.
The Price Hill museum will allow artists to come in and actually use the historic machines and typefaces.
Although the native of East Germany mans the podium of three American orchestras, he also enjoys spending time in the kitchen. But not for the reason you’d think.
“Hot dog isn’t going to shed some tears knowing how far it’s come in life. I will.”
Trouble with rampant honeysuckle, riotous poison ivy, random roguery? The Goebel Girls are on the job.
“I was directly involved in the clandestine laundering of almost $100,000 in cash. One-dollar bills, to be exact.”
Leave it to Jean-Robert de Cavel to Frenchify an American staple with plenty of style.
Tom McKenna spent four years as a line cook at now-defunct Northside farm-to-table institution Slims before switching his focus to bread.
For 17 years, Tim and Ruthai Sanphasiri-Tansantikulatt have been serving up Thai treats like the mango fried rice with chicken, beef, pork, egg, peppers, and mangoes in roasted chili paste.
The Hotel Covington restaurant has built a regional menu. Will locavores come?
Wine consultant Alfonse Mele has been holding court at DEPs Fine Wine & Spirits for the last 18 years.