BEST RESTAURANTS 2019

2018 BEST NEW RESTAURANTS

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Best New Bars

Whether drinks are a prelude, the evening’s main event, or a nightcap after a pleasant dinner, there are plenty of watering holes to satisfy your needs.

Top 10 Best New Restaurants

A roundup of the tastiest additions to our local dining crop.

Best New Breweries

We’re awash in enough new breweries to float a coal barge. Narrowing the field to our favorites was tough, but we tackled the hard work of hoisting a few so you won’t have to wonder.

Best New Sandwich Joints

The Queen City is experiencing something of a sandwich renaissance, with small-batch, homegrown, and handcrafted creations in the spotlight.

Best New Design Trends

Ron Novak, design architect and partner at Oakley’s Drawing Dept—which has created spaces for Boca, Sotto, and Taft Ale House—says, “the best trend is no trend.”

Local Chefs on the Best Restaurants, Best Bars, and What’s Missing

We sat down with 8 chefs from the best of Cincinnati's dining scene to learn their favorite spots in the Queen City.

Best New Markets

Feed your need for the obscure, hard-to-find, and mom-and-pop-iest of foods. (Sorry, Findlay, this isn’t your list.)

2017

Best Restaurants 2017: The Art of The Restaurant Build-Out

As a vice president with the Boca Restaurant Group, Fries is tasked with creating spaces that are as sumptuous as the food. We talked to him about creating the experience of dining at Boca.

Meet The Guy Who Convinced Us To Drink Charred Jalapeños

When the seasons change, Metropole beverage manager Chris Brown nerds out for a new lineup.

Best Restaurants 2017: The Art of Impeccable Service

"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."

Bird Is the Word

For a lot of chefs, chicken is the equivalent of a culinary cop-out. It’s an amateur order, for sure, but no menu would be...

Theory of Evolution

Cincinnati's dining scene has become quite a melting pot (or hot pot, if you prefer).

Blessed Are the Cheese-Makers

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

Podcast: Inside the 2017 Best Restaurants Issue

A look inside the making of the Best Restaurants issue

Smooth Operator

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

Local Women Hold Their Own in the Historically Male-Dominated Wine Industry

In the last 10 years, women have taken the wine world by storm—and Cincinnati is no exception.

Orchids at Palm Court

If you want to feel—and dine—like Jay Gatsby for an evening, this is the place.

2016

Q&A: Metropole’s Jared Bennett

Metropole Executive Chef waxes philosophical on personal growth, kitchen culture, and squash blossoms.

Recipe: Mazunte’s Mole Coloradito

At Mazunte, owner Josh Wamsley sticks to traditional ingredients and multiplies the following recipe by 40. It’s served over a house favorite, tinga de pollo (chicken enchiladas).

The Baba Ghanoush Curtain

While Dan and Lana Wright’s Abigail Street has been riffing heavily on Mediterranean cuisine since 2011—the two met working at Chicago’s Souk in 2003—the Middle Eastern restaurant scene has blossomed, sometimes in unlikely parts of town.

Dish of the Year: Mita’s Cordero Al Ajillo

The year’s best bite transports even the most jaded traveler to Spain’s colorful southern coast, home of sherry, flamenco music, and bullfighting.

Dinner à Deux

Shareable entrÉes have come a long way. As we ate our way around town we couldn’t help but notice more menus embracing food for two, or even a crew.

10 New Rules of Dining Out

It's time to collectively update our etiquette manuals.

Is Octopus the New Pork Belly?

“Every time you eat octopus, you taste the ocean.”

The Soufflé: A History

Randy Sebastian’s chocolate soufflé at Boca blew the collective Dine Team mind.

Best Restaurants 2016: The Bars

Often the best seat in the house is at the bar.

The 6 Dining Trends That Need to Go Away

Enough already with Shishito peppers.