1ST C’EST CHEESE CINCY 2Nd CATCH-A -FIRE PIzzA 3Rd REd SESAmE KOREAN BBQ 3Rd BEST FOOd FESTIvAl/EvENT CONGRATS TO OUR WINNERS! THANK YOU CINCINNATI!
Photo: Catie Viox
@CincyFTA • WWW.CINCINNATIFOOdTRUCKASSOCIATION.ORG • WWW.CFTAFOOdFEST.COm
B est A r t i c h o k e S u b Neapolitan pizzeria A Tavola expanded their trattoria menu last year to include pastas — lasagna Bolognese, cacio e pepe and cannelloni — charcuterie and sandwiches. Of the sandwiches there is one vegetarian-friendly option and it’s a really good one: a fried artichoke sub. The sub is served on Sixteen Bricks’ ciabatta and topped with goat cheese, arugula, red onion, aceto balsamico and aioli. The artichoke hearts are lightly breaded and fried to make a delicate crumbly crust and then smooshed together with creamy cheese and aioli and a vinegary balsamic bite. Despite the fry, it feels fresh and light, but still comforting in that way only fried foods can be. A Tavola, 1220 Vine St., Over-the-Rhine, 513-246-0192; 7022 Miami Ave., Madeira, 513-272-0192, atavolapizza.com.
like honey, pear and vanilla bean or pomegranate pinot noir. Their jam of the month club is available in periods of six months (a total shipment of nine jars) or a year (18 jars) and features three jars of assorted flavors of jams or jellies every two months. Individual jars are also available at several local farmers markets, retail shops and online. Whether you decide to treat your friends and family to samples or hoard it all in the kitchen is yours to decide. Just remember: With great jam comes great responsibility. Made by Mavis, 859-2500881, made-by-mavis.myshopify.com.
We’ve been spinning dough and serving slices to the Greater Cincinnati area for 5 years now. This community has made us feel like part of the family. Thank you for all the continued love and support. Salute!
603 Main Street, Covington, KY 41011 1211 Main Street, CinCinnati, oH 45202 6 0 CI T Y B E AT.C O M
B e s t Impo r t F r om T h e L e f t Co a s t Fifteen years ago, native Cincinnatian Tali Ovadia opened a food cart in Portland, Ore. serving a single recipe: a bowl of brown rice, beans, black olives, cheese, avocado slices and lemon-garlic Tali Sauce. Within a few years, she had seven brick-and-mortar locations under the name Whole Bowl in and around Portland. In December her brother Micah opened a Whole Bowl on Ludlow Avenue in Clifton, the first location outside of Oregon. It’s a
walk-up window serving two bowl sizes, a couple of drinks and not much else. Micah says the neighborhood has been super welcoming, and with the opening of nearby Clifton Market, foot traffic has increased. The secret to the bowl’s popularity rests with the Tali Sauce. A Google search finds blogger and YouTube video attempts to recreate it, but Ovadia holds her recipe close to the vest. Ask for a little extra spoonful when you order. Whole Bowl, 364 Ludlow Ave., Clifton, 513-7512695, thewholebowl.com/cincinnati.
B e s t E x p e n s i v e R e s ta u r a n t Fo r A n A f f o r d a b l e L u n c h Spending the night out at Sotto is considered special occasion dining — with the candle-lit atmosphere and indulgent Italian pastas — but as of summer 2016, Sotto is also open for lunch. A midday escape from the cubicle drone or a clandestine destination for some bavette pasta con bottarga (pasta topped with salty fish roe), the sensible yet satisfying lunch menu features smaller portions and smaller price points on dinner classics. Featuring about 13 total items, you can still get fan favorites