Akshay Ahuja

Here in Cincinnati, where our brewing heritage has been enthusiastically re-embraced, rustic German cooking is largely absent from the finer dining scene. Rouse decided to fill the gap himself after his former employer, The Rookwood, closed last December.

The Hotel Covington restaurant has built a regional menu. Will locavores come?

Abigail Street stays current with new dishes but still nails the classics.

Please is a font of invention and originality, but a solid dash of soulful simplicity could make it exceptional.

The Covington restaurant bills itself as “historically inspired, locally sourced.”

"When I dine out, I want to be greeted right away. And when I’m ready to pay, I want to be able to pay. The worst is when you’re finished and your credit card is on the table and you’re waiting."

Cheesemaking requires a level of care that might intimidate the most natural obsessives, i.e., chefs.

Wary of tucking into a jar of liver? Fear not. This smooth spread is poised to become your best new drinking buddy.

The owner of Phoenician Taverna takes pride in his in-house pita.

Maplewood is not terribly soulful or distinctive, but it's fast, fun, and pretty darn good, particularly for dinner.