I hate to call the Sunday buffet at Millie’s Place a “buffet.” It’s more of a fellowship dinner.
Many just look at the brunch menu here and then go home full. Glory, glory, hallelujah.
It’s dark and smoky, with chunks of sausage and chicken, thickened with okra, and studded with celery, peppers, and onion. Traditionally, it’s served over rice, but tradition is meant to be toyed with, so get the gumbo fries.
Southern flavors season menus all over town.
"Rarely am I impressed by the effects of molecular gastronomy, but there’s always an exception: Bravo, Middle Fork."
The secret is, of course, the sauce.
A home-cooked meal, just like grandma used to fry.
Cincinnati’s proximity to the South comes with major perks in the comfort-food department.
Praise be the chicken and biscuits.