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Inside the Restaurant Families Issue: March 2021

We discuss how family-owned restaurants have responded to the pandemic and the role ghost kitchens play in the local food scene.

Bridges Straddles the Pandemic and Possibilities

As the pandemic drags on, Ash Chipalu of Bridges is grateful for his family, neighborhood support, and the food scene niche they’ve found.

Keeping Hope Alive at Kiki

Hideki and Yuko Harada gain new perspective on the importance of joy in the restaurant business at Kiki in College Hill.

Local Restaurateurs Get Creative to Keep Their Doors Open

The pandemic crushed restaurant industry economics. Local restaurateurs got creative (and got lots of help) to keep their doors open.

The Mother-and-Daughter Duo Behind Homestyle Restaurant TiYah’s Table

ItiYah Yisrael and Jazlyn Mason call TiYah’s Table a “blessing” and a “dream” despite the stress of launching during the pandemic.

In a Socially Distanced World, Station Family + BBQ Soldiers On

While the future is uncertain for CWC, its sister restaurant Station Family + BBQ is still making good on its mission to bring a community together through “Cincinnati-style” barbecue.

The Wong Family Keeps Overcoming Obstacles Almost 50 Years After Settling in Cincinnati

Mike and Helen Wong opened Oriental Wok in Ft. Mitchell in 1977. Their family and business have since grown, with a second location in Hyde Park.

How Three Local Restaurants Are Finding a Way Forward

We talk to three local restaurant owners about how they pivoted during challenging times and what moving forward looks like for their businesses.

Who’s Afraid of Ghost Kitchens?

Local restaurants have formed a love/hate relationship with delivery-only meal concepts, hoping to keep up with changing consumer demands.

O Pie O Supports Its Employees Through the Pandemic

O Pie O owner Lou Ginocchio knows the importance of taking care of customers, employees, and the community.

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