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Metropole Changes Hands and Regains Its Style

The hearth-driven restaurant in downtown's 21c Museum Hotel has undergone some changes, but stays very familiar.

Nicola’s Hits Its Stride Again

Change—in the form of Executive Chef Jack Hemmer—has been good to this Pendleton Italian spot.

LouVino Brings Wine and Southern Flair to OTR

This regional chain brings all the microbrewery vibes, except with wine (and better food).

How to Eat a Pig’s Head

It's not something you see on every menu, but at Bauer European Farm Kitchen, it's a creative addition that delivers solid flavor.

Branch Delivers a Solid Return on Your Fine Dining Investment

Reliable comfort food in an Art Deco bank building in East Walnut Hills.

Woodhouse Kitchen + Bar Searches for Its Slavic Soul

There is a big blank space in our landscape for Russian food, but barring a few regional standouts, its menu is dominated by predictable Italian and American fare that is pretty good but nothing special.

Crown Republic Brings Value and Flair to Downtown

What makes Crown Republic special isn’t its handful of outstanding dishes. It’s the place’s sheer consistency.

Clyborne Gives Mason More of What It Already Has

One of the first things I look for on a menu are the oddballs, the strange dishes that show what makes the chef tick, signs of the particular journey that brought them to this...

Best Restaurant No. 1: Sotto is the Gold Standard for Consistency

Most restaurants, from meal to meal and year to year, have ups and downs. Standards slip when someone is out of town, chefs get bored or lose focus, execution falters. A few establishments, though, maintain...

Best Restaurant No. 2: Bauer Tries New Cuisine and Makes it Extraordinary

Bauer has been continuously improving since its doors opened a few years ago, and it’s now one of Cincinnati’s true gems. While maintaining its roots in the peasant tradition along the Franco-German border, Chef...
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