BEST RESTAURANTS 2019
2018 BEST NEW RESTAURANTS
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.”
Feed your need for the obscure, hard-to-find, and mom-and-pop-iest of foods. (Sorry, Findlay, this isn’t your list.)
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.
The Queen City is experiencing something of a sandwich renaissance, with small-batch, homegrown, and handcrafted creations in the spotlight.
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.
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.
When the seasons change, Metropole beverage manager Chris Brown nerds out for a new lineup.
"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."
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...
Cincinnati's dining scene has become quite a melting pot (or hot pot, if you prefer).
Cheesemaking requires a level of care that might intimidate the most natural obsessives, i.e., chefs.
A look inside the making of the Best Restaurants issue
Wary of tucking into a jar of liver? Fear not. This smooth spread is poised to become your best new drinking buddy.
In the last 10 years, women have taken the wine world by storm—and Cincinnati is no exception.
Metropole Executive Chef waxes philosophical on personal growth, kitchen culture, and squash blossoms.
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).
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.
The year’s best bite transports even the most jaded traveler to Spain’s colorful southern coast, home of sherry, flamenco music, and bullfighting.
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.
Randy Sebastian’s chocolate soufflé at Boca blew the collective Dine Team mind.