A couple of new restaurants that have caught our attention.
The owner of Phoenician Taverna takes pride in his in-house pita.
Middle-aged librarian Holbrook Sample tied on an apron, rolled up his sleeves, and set about doing a six-month, unpaid stage at Salazar. He burnt a lot of bread, whipped up chocolate cakes on the fly, burnt his finger, ate a pig testicle (and liked it!), and almost forgot about his day job in the process.
It’s a throwback that’s also ahead of the curve: at once a grande dame and an outlandish upstart, Hollywood regency glamour meets New York City kick-ass.
While chef-owner Jose Salazar’s sophomore effort has been a runaway success (and garnered plenty of James Beard award attention), what brings us back, time and again, are hyper-fresh flavors so pure that dinner feels simultaneously virtuous and decadent.
There isn’t a better date night destination in town.
Under the watchful eye of chef de cuisine Andy Hiner, Salazar has continued to evolve, turning out fresh, well-balanced dishes dotted with seasonal surprises.
Few restaurants are as exceptional as Abigail Street while making zero fuss about it.
We’ve crushed on Metropole’s signatures before: the roasted half chicken with Aleppo pepper; the Wagyu steak tartare; and the charcuterie board with selections like kantwurst, coppa, and rich, oozy-warm ricotta.
Few restaurants hit you with the operatic drama of Boca.
On the sushi front, Miyoshi more than delivers with exquisitely fresh, melt-in-your-mouth fish atop chewy, seasoned rice, and there are plenty of udon and soba iterations to choose from.
It’s impossible to guess from the outside that Mason’s Phoenician Taverna is a special place.
In the last 10 years, women have taken the wine world by storm—and Cincinnati is no exception.
Wary of tucking into a jar of liver? Fear not. This smooth spread is poised to become your best new drinking buddy.
Cheesemaking requires a level of care that might intimidate the most natural obsessives, i.e., chefs.
Cincinnati’s dining scene has become quite a melting pot (or hot pot, if you prefer).
In the rush to become the next Jamie Oliver, young line cooks are focusing less on fundamentals and jumping ship with more frequency. It’s enough to make a head chef cry for help.
For a lot of chefs, chicken is the equivalent of a culinary cop-out. It’s an amateur order, for sure, but no menu would be complete without it, right? “Well, we always like to have some kind of poultry on the menu,” admits Sotto’s chef de cuisine, Danny Combs. “But we know that people also want […]
From a hard-nosed, First-Team All-Alantic Xavier grad to a superhero in the eyes of his European fanbase
“When I dine out, I want to be greeted right away. And when I’m ready to pay, I want to be able to pay. The worst is when you’re finished and your credit card is on the table and you’re waiting.”
When the seasons change, Metropole beverage manager Chris Brown nerds out for a new lineup.
When we called Jose Salazar to inquire after the recipe, he wasn’t surprised. “It’s definitely one of our most popular dishes,” he said. Whip up a batch and see why.
Monster-maker, advocate for artists, force of nature—artist Patricia Renick’s greatest creation might have been herself.
As a vice president with the Boca Restaurant Group, Fries is tasked with creating spaces that are as sumptuous as the food. We talked to him about creating the experience of dining at Boca.
Of all the wonderfully weird rituals of Bockfest, the Sausage Queen coronation is the crown jewel. Before she helps lead the parade and anoint her successor at the festival’s 25th anniversary celebration this month (March 3-5), 2016 Queen Rachel Appenfelder reflects on her reign.
If you want to feel—and dine—like Jay Gatsby for an evening, this is the place.
One hundred years ago this month, stately Hyde Park did indeed experience the vulgarity, the insult to neighborhood propriety, the plain rudeness of a tornado.
Michigander Edward McClelland looks at how Midwesterners sound—as well as various accents and the way they express themselves—and shows that strong regional distinctions prevail even today.
Classical music is cool. That’s what the organizers of Constella Festival hope to convey through their weeklong music, fine arts, and dance festival this month.
The growing trend of luxury infill developments is changing the face of the city’s hottest neighborhoods—whether they like it or not.
The darkness and the music—we’re talking space doom; black, stoner, and atmospheric metal; drone, noise, and ambient—drown out distractions and make the whole thing deeply meditative.
Thanks to the Cincinnati Museum Center, airport visitors can now peek into one of Powel Crosley’s bygone creations—his personal 1951 Crosley Super Station Wagon—which will be on display in the baggage claim area though late 2018.
Get back to the business of film at the center’s community darkroom.
Twelve-foot ceilings, door-sized windows, and original white marble fireplace surrounds offer a peek into late 1800s domestic life.
Warning, Francophiles: Once you step inside The French Rendezvous, you may never want to leave.
A confluence of old and new worlds in the Lone Star State’s capital.
“I’m not ready to give up the street side of me. That’s very important to me, that’s who I am. That’s just as important as the professional side.”
There’s no better way to celebrate spring than by putting flowers on everything.
For 30 Years, Tim Goldsmith has exhibited an eye for the finer things.
Researchers at Children’s are studying how cancer spreads—and maybe how it stops.
The basement of the Civil War–era building behind St. Louis Church is filled with concrete to support the weight of it all.
There really is butter for every occasion.
It all started with hummus. But within a few months it became obvious that Fond’s clientele wanted more than just ground-up garbanzos.
Sometimes a restaurant has an uncanny ability to teleport us back in time.
First question: Why bundts?
As Cincinnati continues to cement its position as a growing mecca for craft beer, the connections and collaborations keep on flourishing. It’s no surprise that bakers, sausage-makers, even soccer teams want in on the action. Here’s a round up of beer collaborations that fall outside the standard six pack.