Photograph by Lance Adkins
The Mid-City Plate, which consists of a frankfurter, pork belly, and pork loin with potatoes, sauerkraut, and spicy brown mustard, is appropriately German given Mid-City Restaurant’s proximity to Over-the-Rhine. Imagine a dish born of bacon and a Sunday roast. That’s the pork belly. Each bite melts in the mouth, due in large part to the swirled fat. The pork loin is juicy, tender, and perfectly salty. Each velvety bite of the frankfurter is savory in a way the common hot dog can only dream of being. The horseradish in the brown mustard is a surprise, but there’s no lingering heat, and the potatoes—sweet, bite-sized breaks from the meat—taste even better after a dip. All together, it’s a timeless kind of tasty.
Mid-City Restaurant, 40 E. Court St., downtown.
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