This year, M Wood Fired Oven started to hit its stride, settling into a streamlined menu with flavors that don’t stray too far from the owner’s Mediterranean roots.
A restaurant need not be loud to be triumphant, and Chef Michael Paley’s cuisine quietly focuses its energy on finely tuned flavors with both skill and restraint.
Boca’s third incarnation, powerful and refined, is a pitch-perfect aria that shatters conventional expectations while proffering rich, complex dishes originally created for comfort.
The buzz surrounding José Salazar’s eponymous new OTR bistro could have powered the imminent streetcar for a week.
Since opening last spring, Kaze has quickly established itself as a front-runner in Over-the-Rhine’s restaurant renaissance.
Located in the subterranean space formerly inhabited by La Normandie, diners descend into a haunting grotto of exposed beams and candlelit tables.
The Nguyen brothers, Duy and Bao, along with partner David Le, have followed up on Pho Lang Thang’s success at Findlay Market by bursting onto the OTR scene with some of the boldest flavors in the city.
The job of Joe and John Lanni seems comically obvious. Find food concepts people enjoy and dish out some damn good grub.
Location is not everything. Exhibit A: Absolutely amazing Oaxacan tacos can be found in a small strip mall on Madison Road, overshadowed by a full-service car wash.
Zula is no one-trick pony.
The six desserts our critic loved most this year.
Restaurants come and go but standout dishes tend to pop back up in the slipstream. Here are some old favorites and their new parallels.
The hopelessly non-romantic origin story of Loveland, a Spring Grove Superman mystery, and a Roman temple atop a local building designed for a Vanderbilt.
Belfast’s Sir James Galway invades the Queen City to collaborate with the Cincinnati Symphony Orchestra.
Playwright Katori Hall reimagines the evening prior to the Rev. Martin Luther King Jr.’s assassination.
What’s on the market in Pleasant Ridge
For the first time in quite a while, we’re devoting our annual Top 10 Best
Restaurants list solely to new establishments. This is a good thing; it shows how hot the dining scene has become in Cincinnati.
We all get the dog we deserve. What the dog gets is far more arbitrary.
Jean-Robert de Caval’s latest venture on Vine Street turns daytime dining to gold.
On the outside, it’s all hacienda. But inside, worlds collide.
It’s time to tap the sugar maples at Cincinnati Nature Center’s Rowe Woods—and we’ve got all the sweet details.
Finally, a restaurant dessert easy enough to fix at home, straight from Metropole pastry chef and recent Florida transplant Suzanne Church.
Behind the counter with the Blue Ash Bagel Man.
These bars serve grub that goes above and beyond.
The ultimate challenge? Eating just one slice.
This Certified Specialist of Wine has been selling it for 31 years.