Cincinnati Magazine

I’m afraid I’m going to have to be blunt. I can’t sugar-coat it: At Demetrio’s IV, it’s all about the portions. Everybody walks out with a doggie bag.

The historic homestead on Wooster Pike (U.S. 50) just east of Mariemont—the old Heritage Restaurant—sat vacant for years. Then three locals and a Cleveland transplant moved in with tanks, taps, and a big taste for craft beer.

Between her video series on YouTube and her tasty, animal-product-free creations for Sweet Peace Bakery, Mary Beth King brings veganism to the masses.

This unintentionally hilarious festival has a wandering banjo player, a ham-and-bean tent, an egg toss, pony rides, a “fun time magic show,” a parade and a Little Miss Ice Cream Princess Pageant.

This is the mousse I made at Mecklenburg Gardens in the late '70s. I am indebted to Master Chef Eugene Bernard, a Frenchman, disciple of Escoffier, renowned respected chef, and generous teacher. It is a classic preparation using hot sugar syrup and therefore requires attention and a gentle hand. Your patience will be rewarded—to this day I have never found a chocolate mousse I like better than his.

It is certainly possible for the pairing of beer and burgers to be disappointing. Last night, however, provided no evidence of this.

Pizza and beer. When you’re in college, isn’t that pretty much all you need to get by? Other than a 2.1 GPA? For NKU students, Raniero’s is pizza and beer. Just off campus (and U.S. Route 27), Raniero’s has firmly established itself as the place a student with a nearly-maxed credit card can get a crispy slice and a brew.

For some, the simple pleasure of a cold pint triggers gut-wrenching pain. People with celiac disease can’t digest the gluten proteins found in barley, the grain of choice for brewing (and the only grain for brewing, if you ask a purist). Even so, tradition hasn’t stopped breweries from trying celiac-friendly ingredients.