Since June is one of the most popular months for getting hitched, I thought I would offer some advice to all the new brides and grooms around the tri-state. A caveat: While I’m not a counselor or a therapist, I’ve been very observant of other people’s marriages, as well as my own. Both of them. Yes, my first marriage fell apart. But that only makes me wiser, since nothing educates quite like failure. While I can make no guarantee that these tips will keep you out of the doghouse, let alone divorce court, I believe they will increase your odds of finding and retaining wedded bliss across the long haul by a full 37.5 percent (give or take 37.5 percent). Though there is one other caveat that overrides all the advice that follows: None of this will matter much if you consider Tiger Woods’s multiple infidelities no more offensive than jaywalking.
Are you having fun yet? Don’t answer that. We know you are, because we know we are. The genesis for this month’s cover package came, in part, from a T-shirt I bought for my wife a few years ago. It had a vintage photo of a “typical” American nuclear family silkscreened on the front with the line: “Welcome to Cincinnati! Where Fun Is Illegal.” The shirt made us laugh for a couple of reasons: first because my wife isn’t from here and we often talk about how the city has inherited this perception, and second because we know that perception isn’t close to reality.
Are you having fun yet? Don’t answer that. We know you are, because we know we are. The genesis for this month’s cover package came, in part, from a T-shirt I bought for my wife a few years ago. It had a vintage photo of a “typical” American nuclear family silkscreened on the front with […]
Isn’t it all about the taste?
What New York City chef David Chang did for the humble noodle when he opened the original 27-seat Momofuku noodle bar in the East Village, chef Daniel Wright and his wife Lana (who serves as general manager) hope to achieve with the hot dog at Senate in Over-the-Rhine.
Yukio Fukunaga, the owner and head chef of Ko-Sho Restaurant in Northside, used to prepare his signature sukiyaki in the traditional Japanese fashion: at the customer’s table. “The idea is, you eat, and talk, and drink, and it’s a long meal,” he says.
So many are eating here, but nobody’s ordering the chili. I don’t believe it’s a comment on the chili quality. I think it’s the temptation of everything else. Like the Create Your Own Double Decker, the Perfect Cut Rib Eye Steak, the Greek Omelette, the Chocolate Covered Baklava, or the enticing goetta. No wait.