A wonderful room, exquisite food, and fantastic wine—Orchids delivers on all its promises.
A dedication to using only the best ingredients to their fullest potential pervades the menu.
New twists on old Mediterranean favorites and a passion for excellence turn meals into feasts at Phoenician Taverna.
While staying mostly grounded in the fundamentals of Italian and French cuisine, Boca has an air of international sophistication that sets its food apart.
Abigail Street is always watching for what works and is willing to abandon bits of impractical culinary flair for what will truly satisfy.
Always an institution, Nicola’s has entered a new era of exuberant creativity under the leadership of chef Jack Hemmer.
Restaurant L’s menu reflects chef-owner Jean-Robert de Cavel’s sense of playfulness and his mastery of the fundamentals of la grande cuisine.
Mita’s offers sophistication, modestly concealed in homey, warm dishes from Jose Salazar.
Eating at Sotto is a familiar experience but also one that’s so profound and satisfying that there’s no reason to ever stop.
Born as a pop-up, Ryan Santos’s “weird and wonderful” Please is a symbol of everything exciting that has been happening in the Cincinnati food scene.
The past 10 years have set the bar high for our dining scene. Future possibilities feel endless.
Erik Bentz and Elaine Townsend are the dynamic duo behind runaway success ramen, omerice, and Japanese pastry pop-up Mochiko.
After more than a year slinging his signature steamed baos from an OTR walk-up window, Nathan Friday plans to open a brick-and-mortar for Boombox Buns.
Under chef-restaurateur Daniel Wright’s tutelage, Ethan Greene dishes up Middle Eastern street food as executive chef of Forty Thieves in Over-the-Rhine.
Local developers are partnering with The Children’s Theatre in the latest attempt to bring the historic OTR theater back to life.
Orchids at Palm Court’s Executive Sous Chef Mallory Myers sticks to classic cooking techniques while always searching for new ways to push the envelope.
We chatted with the Cincinnati native about her local roots, breaking into the podcasting biz, her show’s unique mash-up genre, and the highlight of her career so far.
This month, the company’s managing director moves into the top leadership role of general director and CEO.
PROJECT38 puts the plays of Shakespeare’s canon in the hands of tri-state students, who reimagine them, then take the stage themselves.
The good doctor holds forth on troubling issues, including oddly-placed restaurant signage, what else we might erase, and a disappearing municipal fixture.
A Hamilton County Jobs and Family Services program may offer a solution for addicted parents who want to keep their kids and get clean.
A glorious Gilded Age jewel box with spectacular period details, it was built for jeweler and clock maker Frank Herschede and his wife Sadie.
Too much is never enough for this event designer, who’s not afraid to shake things up with a loud floral print.
The sister store to Hellman Clothiers in Carew Tower, Le Lieu is a women’s clothing boutique that provides an intimate, thoughtful shopping experience.
The City of Brotherly Love has plenty of charms, whether you’re a history buff, a foodie, or you’re just doin’ it for the ‘gram.
Behind each great restaurant experience, for the most part, is a chef with a love for hospitality and a vision for satisfying your cravings.
How the Guatemala-born mother of three got her GED, went to art school, discovered a new medium, and made a mark on Cincinnati’s art scene.
Lagering tunnels under Over-the-Rhine represent outmoded but fascinating remnants of the past. And you can explore some of them.
Written words and furry friends boosted me along the journey to figuring out who I was meant to be.
Mom ’n ’em is a popular public work spot for freelancers and side-hustlers and transitions easily into a laid-back early evening hangout.
It used to be The Chili Company, but Grace of India’s palak pakora and chicken korma have replaced the three-ways and coneys.
Opening this summer in downtown’s Kinley Hotel, Khora will specialize in pastas made with ancient grains.
Pap’s Beef Jerky partnered with Grippo’s to create a tasty beef jerky that’s coated in the chip brand’s signature Bar-B-Q seasoning.