Cincinnati Magazine Dining Guide 2019

House-cured salmon from Restaurant L

s ’ t e L

T A E ON THE

135

Savory Spots We Recommend

2019

T O H S ’ HAT

G N I DINENE SC W

D I N I N G G U I D E 2 0 1 9 TA B LE O F CO N TEN TS KA-POW! KUNG PAO CHICKPEA TOFU WITH RED AND YELLOW PEPPERS, PEANUTS, AND TOASTED SESAME SEEDS FROM ABIGAIL STREET.

Carew Tower • 441 Vine Street, Suite 200 Cincinnati, OH 45202-2039 (513) 421-4300 CINCINNATIMAGAZINE.COM

PUBLISHER

Ivy Bayer EDITOR-IN-CHIEF

John Fox DIRECTOR OF EDITORIAL OPERATIONS

Amanda Boyd Walters CUSTOM PUBLISHING EDITOR

Kara Renee Hagerman ASSOCIATE EDITORS

Patrick Murphy, Kaileigh Peyton DESIGN DIRECTOR

Brittany Dexter ART DIRECTORS

Zachary Ghaderi, Jen Kawanari, Emi Villavicencio, Stephanie Youngquist JUNIOR DESIGNERS

Carlie Burton, Paisley Stone PRODUCTION DIRECTOR & IT SYSTEMS ADMINISTRATOR

Vu Luong DIGITAL MEDIA MANAGING EDITOR

Kevin Schultz DIGITAL MEDIA ASSOCIATE EDITOR

Katie Coburn

SALES SENIOR ACCOUNT MANAGER

Maggie Wint Goecke ACCOUNT REPRESENTATIVES

Tony Bannon, Paige Bucheit, Megan Hinckley, Eric Kappa, Julie Poyer SENIOR OUTSIDE ACCOUNT REPRESENTATIVE

Laura Bowling SENIOR MANAGER, SPONSORSHIP SALES

Chris Ohmer EVENT MANAGER

Sloane Scheuer

P. 4

WHERE TO EAT NOW Our picks for the best on the local dining scene.

BY AKSHAY AHUJA

P. 37

DINING OUT A selective list of Greater Cincinnati restaurants.

SPECIAL ADVERTISING SECTIONS

P. 19 Specialty of the House

A close-up look at a portfolio of signature dishes

P. 27

iv *À w ià Go into the kitchen and meet some of our local chefs

P. 34 Menu Guide Read it and eat

C OV E R / TA B L E O F C O N T E N T S P H OTO G R A P H S BY J E R E M Y K R A M E R

2 C I N C I N N AT I M A G A Z I N E . C O M D I N I N G G U I D E 2 0 1 9

BUSINESS OPERATIONS DIRECTOR Missy Beiting BUSINESS COORDINATOR Erica Birkle

CIRCULATION DIRECTOR OF AUDIENCE DEVELOPMENT Michelle VanArman CIRCULATION DIRECTOR Riley Meyers

PUBLISHED BY CINCINNATI MEDIA, LLC CEO Stefan Wanczyk PRESIDENT John Balardo

MODERN, CREATIVE, ELEGANT ITALIAN CUISINE FRESHMADE PASTA & GELATO • STYLISH, COMFORTABLE AMBIENCE

OPEN DAILY Sunday-Thursday 11 AM - 9 PM • Friday-Saturday 11 AM - 10 PM

LOCATED

on the second floor of The Kenwood Collection next to Envision Cinemas 5901 E. Galbraith Road, Suite 200 Cincinnati, OH 45236

For Reservations:

Call (513) 792-2000 or visit www.olio-italian.com

Where to

T A E Now By

AKSHAY AHUJA

4

Photographs by J E R E MY K R A ME R

Illustrations by MARTÍN AZAMBUJA

MIXED UP A poached egg sits atop a haricot vert salad of mixed greens, almonds, bacon lardon, and sherry vinaigrette at Boca.

Where To Eat Now

5

n e e w t Be

° · ² · ² õ·®f­ ·°¼ ­ª»µ² THE

that continue to prove their mettle and the up-and-comers they’ve inspired to aim for greatness, this city constantly exhibits its culinary prowess—which might just be at an apex. Last year saw shakeups in the restaurant scene: Top chefs at three of the city’s most notable establishments (Orchids, Metropole, and Sartre) departed, making way for new leaders and new visions. The best part about all that change? You, the diners, win every time.

EGGCELLENT Sotto’s breaded pork loin with lemon sauce, capers, and a sunny-side-up egg.

¦±®»® £¸ ª½ ¸À

Sotto

MOST RESTAURANTS, FROM MEAL

to meal and year to year, have ups and downs. Standards slip when someone is out of town, chefs get bored or lose focus, execution falters. A few establishments, though, maintain a magical focus over time. Even with staff changes and shifting trends, such places simply don’t have off nights. From food to service, Sotto’s consistency under Chef Danny Combs has reached this almost unachievable level. If one wanted to gamble on having a single great meal at any restaurant in the city, Sotto would be the surest bet. Perennial afterthought to Boca, its swanky above-ground partner, Sotto requires a trip down a dark set of stairs to a grand hobbit hole of a dining room. There is a kind of Old World, candlelit magic to the place. Sotto advertises its cuisine as “The Art of Simplicity,” but there is nothing simple about what it routinely accomplishes. Service is warm and knowledgeable, from the unique finish volcanic soil gives to a particular wine to friendly suggestions on how to break a luscious half-cooked egg into the polenta. Dishes like the paccheri con pesce are perfect on every level: the freshness of the swordfish, the depth of flavor and complexity of the sauce, with its hints of mint and green olive, and the texture of the fresh pasta. You get the sense that absolutely every element has been thought about, tasted, and perfected.

Many dishes at Sotto are familiar, including the crispy, hazelnutdotted chocolate budino and the polenta, but each time Sotto puts out dishes somehow better than any previous iteration. Lots of things change in the world of food; Sotto is as close as we get to a fixed standard of excellence. J118 E. SIXTH ST., DOWNTOWN, (513) 977-6886, SOTTOCINCINNATI.COM

TOP TOQUE Chef de Cuisine Danny Combs, Sotto.

Where To Eat Now

7

Bauer has been continuously improving since its doors opened a few years ago, and it’s now one of Cincinnati’s true gems. While maintaining its roots in the peasant tradition along the Franco-German border, Chef Jackson Rouse keeps finding fresh dimensions to this cuisine. From the city’s best charcuterie and housemade pickles to several of its strongest vegetarian offerings, Bauer keeps trying new things—none of which are quite like what other restaurants are doing— and makes them extraordinary. At a time when chefs have access to ingredients from every corner of the world, part of what makes Bauer so distinctive is the sense of cohesiveness across its menu. From cabbage rolls, with their faint note of anise from fennel confit, to the wild mushroom goulash and its similar hint of bitterness, there is a sense that these dishes belong together and complement each other. It’s like having a feast at a farm table in Alsace rather than just tasting a bunch of different things. I greet the appearance of certain dishes at Bauer, like the ratatouille, with its smoky tomatoes, basil oil, and dusting of herbes de Provence, the way I would greet old friends and am excited each time I see something new on the menu.

The sense of identity and warmth in Bauer’s cooking, as well as its focus on seasonality and local sourcing, inspires a loyalty that even many excellent restaurants don’t produce.

Bauer European

Farm Kitchen

GOING PEAR-SHAPED A seasonal pear galette with a scoop of vanilla ice cream.

With our city’s German heritage, Bauer could be notable just for serving up first-rate versions of classics like jaeger schnitzel and sauerkraut balls, but to breathe new life into this

8

Where To Eat Now

tradition and put out such consistently exciting food makes it a special contribution to the culinary landscape. J435 ELM ST., DOWNTOWN, (513) 621-8555, BAUERCINCINNATI.COM

THERE ARE NICE RESTAURANTS, there are places you go for a special occasion, and then there is Restaurant L. Unless one happens to be the holder of a baronetcy, or whatever the American equivalent might be, there is still a certain thrill that comes from having a 16-foot-tall set of doors opened for you, entering a dining room filled with art and fresh flowers, being walked through the history and merits of several excellent wines, all while being treated to astonishing displays of culinary skill and technique. Chef Jean-Robert de Cavel and Maître d’ Richard Brown continue to achieve something unique in our city: pushing against the tide of informality and asserting that a good meal, like any true performance, deserves its own proper pace and level of ritual. That is not to say there is anything stuffy about the food, which is full of daring and playfulness. There is a kind of architecture of flavor to the dishes at Restau-

rant L, like the lamb ravioli, where each bite displays the effortless melding of numerous traditions, from the Indian-tinged fenugreek oil to the maitake mushrooms. The menu is always changing (each season has its own set of edible mushrooms!) and even new classics like the Maine lobster salad might come with mango one night and apricot another, always changing with the best available ingredients while remaining true to the essential conception of the dish. Since Restaurant L opened, de Cavel and Brown have worked to make it more approachable with a smaller Menu Gourmand, à la carte options, and even an inexpensive “express lunch.” The food will always be excellent, regardless of how you experience it, but Restaurant L proves it is worth the time and expense, at least occasionally, to slow down and luxuriate.

J301 E. FOURTH ST., DOWNTOWN, (513) 760-

Restaurant L 5525, LCINCINNATI.COM

One Night Only

J Craving an intimate, oneof-a-kind dining experience?

Try these exclusive pop-up dinner events while you still can. — K A T I E C O B U R N

THE WHEEL Twenty guests, one long harvest table, and five from-scratch rustic Italian courses. Chef and owner Chrissy Antenucci hosts two to four invitation-only pop-up dinners (it’s BYO wine) every month. Contact the restaurant to join the invitation e-mail list. $55 per person, 3805 Brotherton Rd., Oakley, (513) 271-0291, thewheeloakley.com

LIVING BREATHING KITCHEN Chef Robert Castañeda’s traveling pop-up serves culturally diverse courses at various locations, like this summer’s Sunday brunch at Amerasia. Catch him on an ongoing basis at Mecca OTR, where he’s essentially serving as the bar’s popup chef-in-residence. Price varies, facebook.com/lbkexperience/

BRANCHING OUT The opulent dining room at Restaurant L.

CARRIAGE HOUSE FARM This 300-acre urban farm welcomes 16 guests to dine al fresco (and BYOB) from May to early November during its weekend On-Farm Dinner Series, during which local chefs prepare multicourse or family-style meals in front of patrons’ eyes. Price varies, 10251 Miami-view Rd., North Bend, (513) 967-1106, carriagehousefarmllc.com

9

Best Damn t r e s s e D

MILK CHOCOLATE BAVAROIS AT BOCA Executive Pastry Chef Megan Ketover creates a wonder, balancing crunchy and smooth, and richly sweet and tart: vanilla cream inside a silky chocolate mousse, with passion fruit jelly and powder, and a crispy tuile.

Like walking onto the set of an opera, there is something theatrical and almost over-the-top about Boca, with its enormous chandelier, floor-to-ceiling draperies, and grand staircase. Balancing all of this, though, is food that, for all of its elegance and polish, is almost rustic in its appeal. In all of his restaurants, Chef David Falk understands that people want to be served in grand style and enraptured by atmosphere, but what most of us want on the plate is not more fancy stuff. We want the sort of flavors that might have come, if not actually from our grandmother, then out of the idealized grandmother’s kitchen in our imaginations. You can call the salad haricot vert, but they are still just green beans, and the dressing of run-

10

Boca ny egg and sherry vinaigrette, with its butter-fried croutons and pops of slivered hot peppers, may not reinvent the wheel, but when it comes together on the plate a kind of magic happens. Why is this so good? you wonder. How are they pulling this off ?

It’s just a bean salad! Even wonders of culinary technique, like the slowcooked brown butter Brussels sprouts or the resurrection of the Maisonette’s pommes soufflés, are deployed only in the name of connecting to diners on this soulful level. Part of Boca’s greatness, and what

keeps it almost continuously full, is the insistence on only putting out food that satisfies that deep need.

The addition of Executive Pastry Chef Megan Ketover, formerly of Orchids at Palm Court, has moved desserts at Boca into wonderful new territory, especially the chocolate bavarois with passion fruit jelly. It is hard to communicate the intricacy and beauty of this dish. Like much else at Boca, you are just going to have to go taste it for yourself.J114 E. SIXTH ST., DOWNTOWN, (513) 542-2022, BOCA CINCINNATI.COM

accompanies savory dishes like the mussels and sweet ones like the ricotta and honey. This is not food that feels fancy, at first, but eventually you see what a high-wire act Abigail Street pulls off: dozens of little dishes, perfectly executed and delivered in a tiny space, with barely ever a misstep or even a wait for a fresh glass of wine. And every apparently familiar dish, from bouillabaisse to scallop risotto, is constantly pushed in little ways toward greater richness and intensity of flavor (for example, the depth of the creamy saffron

broth in the bouillabaisse or the thyme and lemon flavors in the risotto). Everyone at Abigail Street knows what they are doing, and the fact that they make it look so easy does not make it any less impressive to witness or less fun to eat. J1214 VINE ST., OVER-THE-RHINE, (513) 421-4040, ABIGAIL STREET.COM

STREET SAVVY Braised short rib over Japanese eggplant and lime (top); Moroccan spiced broccoli with sesame seeds and miso-tahini dressing (below).

Much less fussy than other restaurants of its caliber, Abigail Street is understated in its greatness.

Service is so friendly and casual that you only gradually realize how competent the servers are, from their knowledge of the rotating wines on tap to their ability to pace and shape a meal consisting of several small meze-style offerings. Dishes seem, at first glance, like they are simply piled on the plate, but a few bites reveal the intricacies, from the dusting of sesame seeds and berbere (blended spices) on the grilled broccoli, served with a rich miso-tahini dressing, to the wonderful kefta (Moroccan-style minced beef), cut with an acidic tahini sauce of its own and served with pickled ramps, baby kale, and blistered tomatoes and shishito peppers.

The wood-fired grill spreads smokiness through many of the best dishes at Abigail Street, from the octopus and broccoli to the grilled bread that

Abigail Street

If you want to try something you have absolutely never been served before, or even heard of, Please is the place to go. Each iteration of the tasting menu, which changes several times a year, introduces new marvels and curiosities.

Dining at Please is a kind of whirling carousel of discovery. Sometimes it can make you dizzy, but the results, increasingly, are as delicious as they are unusual. Without ceasing experimentation, Chef Ryan Santos has anchored more and more of his ideas to truly satisfying flavors, like in the steak ajvar, with an Eastern European spread made from roasted red peppers and sometimes eggplant.

Santos took the idea, spun it across the globe, melded it with Mexican-inspired flavors, and served the resulting spicy puree on top of perfectly cooked pieces of steak in a faintly smoky broth. The dish is global in its influences while still being fresh and local (it is available only in its appropriate late-summer season). It’s complex and innovative while still being bottom-of-thebowl-wiping-ly tasty. Please manages these magical acts of fusion and transformation like no other local

restaurant. Certain dishes, like cedar-rosemary custard with quince preserves, appear in different incarnations throughout the year; others, like aebleskivers (tiny fried apple dumplings with a shower of gjetost, sweet-and-salty Norwegian goat cheese) are now fixtures. Please keeps refining and improvising,

whether based on mood or season, but it has become a great restaurant by taming some of its restlessness and holding onto what works. Although a certain amount of restlessness, of course, will always be part of what makes Please special. J1405 CLAY ST., OVER-THE-RHINE, (513) 405-8859, PLEASE CINCINNATI.COM

THANK YOU Baked rye cannelloni with ricotta, sunchoke, maitake mushrooms, herbs, and black truffle.

12

Where To Eat Now

Please

Best n m a D Dish

STEAK AJVAR AT PLEASE Chef Ryan Santos creates a magical and beautiful mash-up: Eastern European ajvar carries smoky Mexican avors over a perfectly cooked steak, crispy fried shallots, eggplant, tomato, and a red pepper bordelaise.

13

Entering Miyoshi is like entering another world. Floating in a busy sea of strip malls and traffic in Florence, the restaurant is a kind of oasis.

No flat-screens glare at you—just a small, gently raked Zen garden and an air of peacefulness and quiet. Also greeting you at the table will be a largely unfamiliar menu, even if you have had Japanese food before. Yes, you will still find sushi, sashimi, and ramen, and they will all be excellent, but what sets Miyoshi apart are the dishes that are simply unavailable elsewhere, all of which are a gateway into a world of subtle and revelatory flavors. From a simple bowl of cha (green tea) soba noodles to yakizakana, grilled mackerel served with a lemon wedge, grated daikon, and seaweed dressed with toasted sesame oil, the key ingredient at Miyoshi is restraint: very few elements, each in perfect balance, as a kind of delicate platform for the natural flavor of each kind of fish or vegetable. When you look beyond the apparent complexity of food, a different kind of appreciation becomes possible, and you start tasting things you wouldn’t have noticed before, from a buttery enoki mushroom to the clarity of a single piece of pickled ginger. As the

Miyoshi

EXTRA COURSE

Stay Food FOR TH

LONGFELLOW This OTR hangout mixes quality cocktails without pretension, and its food is held to the same standard. Ever-changing sharables like housemade pâté with saltines, caviar with wavy potato chips, and a vegan green Thai curry are worth stopping in for.

E

NORTHSIDE YACHT CLUB This nautical-themed live-music mecca boasts a hefty drink list and a menu featuring fresh fare and slow-cooked meats. Try the indulgent short rib grilled cheese on Sixteen Bricks bread or the vegetarian PBR-battered cauliflower “boneless wings.”

14

J These watering holes flip the script as libationcentric destinations with surprisingly good grub.

— K E V I N S C H U LT Z

WUNDERBAR Down-to-earth German cuisine makes this Covington dive noteworthy. Adding to its craft beer selection and frequent live music are stellar housemade sausages (feurer, currywurst, garlic pepper, etc.) and veggie sides. Just mix and match.

cloudy pink of a salted plum enters the steaming bowl of ume ochazuke (tea soup), mixing with rice and matchsticks of seaweed, you understand that food can be for more than just your stomach. A meal at Miyoshi is nourishment for spirit as well as body and leaves you not stuffed, but somehow buoyant and lighter than when you sat down. J8660 BANKERS ST., FLORENCE, (859) 525-6564, MIYOSHI RESTAURANT.COM

EXTRA COURSE

In Charge

J These industry-leading ladies talk about how they got into the business, battling sexism, working tirelessly, and creating a hopeful future for the next generation of women in the kitchen. — K A I L E I G H P E Y T O N

READ MORE AT CINCINNATIMAGAZINE. COM

Clockwise from left

Frances Kroner

Suzy DeYoung

Shannon Blalack

Executive Chef, CEO, Sleepy Bee Café, Aster Social Sippery Years in the Business: 19

Owner, La Soupe Years in the Business: 46

Co-owner/Executive Chef, Melt Revival Years in the Business: 18

“As a boss you should be in a constant position of teaching and supporting [your mentees’] decisions. I’ve lost a few really key employees through my life, one in particular who went on to open a restaurant, and golly was I proud.”

“[There’s] a huge push for women in leadership, not just in restaurants, but all over the place.

Women are coming together to make a stand and let people know that we deserve equality, as anyone does. Gender doesn’t matter. It’s about the job.”

“Work really hard. Don’t be entitled, but ask for what you deserve. Don’t let anyone push you around.... Don’t work for people who don’t respect you enough to give you a safe, professional working environment.”

Bridget Lieb Co-owner, Sacred Beast Years in the Business: 25

P H O T O G R A P H BY A A R O N M . CO N WAY

“For career day in high school I went [to Maisonette] for a day and I met Jean-Robert de Cavel, and it was the most amazing day of my life. I immediately thought, these are my people; I belong here; I love this.... I felt like I fit in.”

Renee Schuler Owner/Chef, Eat Well Celebrations and Feasts Years in the Business: 21 “We have to be vigilant.. . even pet names. . . referring to someone as ‘dear’ or ‘honey.’.. . You can call your coworkers one of two things: You can call them by their first or last name, or you can call them ‘chef.’ ”

Jennifer Kempin Former Executive Chef, Social OTR Years in the Business: 20 “I think it is our duty as females in this industry to lift up one another. Any minority in a situation feels like they should reach back and pull the next person up so they’re at the same level as us as we move forward.”

Vy Sok Owner/Chef, Mahope Years in the Business: 15 “After the Cambodian translation of ‘food,’ the second meaning for my restaurant is ‘mom’s hope’—my mom’s hope is a better future for me because we were refugee immigrants who came to Cincinnati from a war-torn country.”

Caitlin Steininger Owner/Executive Chef, CWC, the Restaurant, Station Family + BBQ Years in the Business: 17 “Women are getting louder. Not only assertive, but we’re just as great. We have our own set of ideas and we’re not just in the background. We can play with the big boys, so there’s no reason for us not to get the credit.”

Kayla Robison (not pictured) Executive Chef, Arnold’s Bar & Grill Years in the Business: 14 “I’ve always been the underdog: I’m a young single mom.. . and was able to land an executive chef role at 24, so I’m fortunate that I haven’t had to go as long as a lot of the other amazing female chefs who. . . have been around a long time.”

Where To Eat Now

15

Phoenician Taverna Wassim Matar, Phoenician Taverna’s owner, once told me something interesting: Be careful with recipes. Reason being, a recipe can make you think you know how to make something and give you false confidence. A dish should never be a mechanical procedure, because when you cook you are always working

with living things. No two cloves of garlic are exactly the same and neither are the harvests of thyme which go into making za’atar, one of the central spice blends in Lebanese cuisine. You need to taste each ingredient, get a sense of its particular identity at that moment, and then adjust accordingly, even if you are assem-

bling a dish you have made a thousand times before. This level of alertness and attention to detail is what keeps Phoenician Taverna operating at such a high level, from its smoky baba ghanoush to its irresistible sweet-and-sour muhammara, made with walnuts and pomegranate reduction, all served with baskets of fresh-baked pita emerging from its busy, glowing ovens. You go to Phoenician Taverna craving certain favorites, but what sets it apart is its sense of discovery. The menus at many ethnic restaurants never change; Phoenician Taverna, though, is always adjusting and experimenting, from the lemon garlic whip served with french fries at lunch to the traditional makdous, a tiny stuffed eggplant preserved in oil over the winter in Lebanon. During one visit, the special was mehshi malfouf, a silky lamb cabbage roll, redolent of cinnamon, allspice, and nutmeg, and absolutely delicious. “Here, you must try this,” Matar often says, circulating from table to table, and the excitement he feels about the food and the tradition in which he works is entirely palpable. If you don’t already love Middle Eastern food, you will after a visit here. J7944 MASON MONTGOM-

KITCHEN COMMANDER Chef Safa Ghanen, Phoenician Taverna.

ERY RD., MASON, (513) 770-0027, PHOENICIAN TAVERNA.COM

EXTRA COURSE

se o l C p U l a n o s Per AND

J Bellying up to the bar gets you a front-row seat to kitchen magic. — A M A N D A B OY D WA LT E R S

CWC, THE RESTAURANT Caitlin Steininger and her sister Kelly Trush turned a Wyoming doctor’s office into a new kind of neighborhood clubhouse. Survey the action from the kitchen counter, where you’re closer to your balsamic-roasted onion pizza.

Mita’s Restaurant & Bar

ONE-PAN WONDER Paella Valenciana with rice, saffron, clams, chicken, chorizo, shrimp, mussels, and octopus.

SACRED BEAST In this reimagined OTR diner, short orders get slung in a sleek stainless kitchen with a matching counter. Chefs Jeremy and Bridget Lieb trade shifts dishing up neck bone gravy and hash browns to satisfy your late-night cravings.

METROPOLE At the far end of this downtown bar, a few secret seats are set for dinner. You’re looking directly at the cold station, a hive of activity. Here, your burnt carrot salad comes together, along with the flank steak tartare and the charcuterie.

Mita’s had a transcendent first few years and is now settling into restaurant middle age with grace and dignity, producing lovely versions of its classics, like jicama salad and pozole verde, and occasionally dazzling with new seasonal dishes as reminders of what it is still capable of. Lots of menus have a butternut squash soup, for example, but this one has a complex mole-like blend of spice and sweetness, a sprinkling of roasted pepitas, and a pile of crispy fried parsnips. Mita’s serves as another example of the heights that Chef Jose Salazar’s cooking can reach at its best. Focused on Spanish and Latin American tapas, but entirely willing to dip its toes into the culinary traditions of Italy, North Africa, or anywhere else the fancy strikes, Mita’s keeps its offerings diverse while retaining a firm sense of identity. The menu balances crowd-pleasing—short-rib empanadas with a cilantro-lime sauce, down-home hamburger sliders with aioli—and surprising. Dessert, in particular, has a wonderful splash of inventiveness, from the rotating housemade ice cream (I tried a delicious corn-and-peach-infused scoop, mixed, at the server’s recommendation, with a scoop of cinnamon) to a refreshingly light pear and ricotta tart. Cocktails and service are above reproach, and the restaurant, with its Moorish tiling, soaring banquettes, and floor-to-ceiling windows, remains one of the most beautiful and distinctive places in the city to have a meal. Salazar recently opened a third restaurant, Goose & Elder, but my guess is that Mita’s is where his heart will remain. Long may it thrive. J501 RACE ST., DOWNTOWN, (513) 421-6482, MITAS.CO

Where To Eat Now

17

Check Calendar for Availability and Up Coming Events (513) 281-3663 • 3410 Telford Street Cincinnati, Ohio 45220 • postmarkrestaurant.com

SPECIAL ADVERTISING SECTION

photographs by r yan back

( 19 )

SPECIAL ADVERTISING SECTION

CARLO & JOHNNY New York Strip

A 14-ounce center-cut dry-aged U.S.D.A. Prime steak that is as tender as it is flavorful.

2 0 C I N C I N N AT I M A G A Z I N E . C O M D I N I N G G U I D E 2 0 1 9

SPECIAL ADVERTISING SECTION

THE PRECINCT Steak Collinsworth

A signature Jeff Ruby eight-ounce filet mignon topped with Alaskan king crab and asparagus, paired with rich béarnaise and bordelaise sauces.

D I N I N G G U I D E 2 0 1 9 C I N C I N N AT I M A G A Z I N E . C O M 2 1

SPECIAL ADVERTISING SECTION

JEFF RUBY’S STEAKHOUSE Steak and Lobster Showstopping dish featuring a 12-ounce cold water lobster tail alongside a fork-tender eight-ounce signature filet.

2 2 C I N C I N N AT I M A G A Z I N E . C O M D I N I N G G U I D E 2 0 1 9

SPECIAL ADVERTISING SECTION

KEYSTONE BAR & GRILL Steak Burger

Keystone’s signature Critchfield Meats burger grind with short rib, Ed-Mar Dairy cheese, caramelized onions, and housemade steak sauce on a Sixteen Bricks challah bun.

D I N I N G G U I D E 2 0 1 9 C I N C I N N AT I M A G A Z I N E . C O M 2 3

SPECIAL ADVERTISING SECTION

OLIO ITALIAN 100 Layer Lasagna

Fifty layers of pasta and 50 layers of sauce (bolognese, marinara, bechamel) with mozzarella and ďŹ nished with ricotta.

2 4 C I N C I N N AT I M A G A Z I N E . C O M D I N I N G G U I D E 2 0 1 9

SPECIAL ADVERTISING SECTION

RED FEATHER KITCHEN Double-Boned Pork Chop

PHOTOGRAPH BY SYBILKA STORIE

Double-bone Marksbury Farm pork chop with mushroom, onion, and potato hash and red wine caramel.

D I N I N G G U I D E 2 0 1 9 C I N C I N N AT I M A G A Z I N E . C O M 2 5

BUYING WINE, SPIRITS & BEER SHOULD BE FUN. WE’LL MAKE SURE IT IS!

E X P E R T I S E We are independent and have been family

Expertise LET OUR

e c n e i r e p Ex UR CRAFT YO

owned for over 54 years! We LOVE what we do and LOVE helping others understand and enjoy wine and spirits too. Let us teach you! Multiple Sommeliers and spirits experts are on staff… always there for your questions and to help guide you to the best values. Personalized service means everything to us!

The party starts here! Visit our “Tasting Station” for wine tasting with our Sommelier Series, and select spirits tastings all day, every day. Enjoy monthly tap takeovers for beer lovers. We have Private tastings, educational events, bourbon experiences, and more available in our Speakeasy. Let us curate your next party or bar set up so you can relax and enjoy!

EVENTS

We have the tri-state’s most comprehensive beverage selection - because we are passionate about great wine, spirits and beer. We carry hundreds of brands and varieties; all the spirits you love plus frequent exclusive single barrel release bourbons, wines from the everyday to the collectible including store exclusives as well as favorite brand beers and craft brews, many available in growlers and howlers.

We also offer fine meats, cheeses, snacks and party supplies for convenient one stop shopping!

SELECTION

L O C A T I O N Super easy access in NKY just 5 minutes from

downtown, on Buttermilk Pike, just off I-75 at Exit 186. Also conveniently located in Concourse A at CVG. W W W. C O R K N B O T T L E . C O M

584 BUTTERMILK PIKE CRESCENT SPRINGS, KY 41017 (859) 261-8333

C O N C O U R S E A – G AT E A 5 C I N C I N N AT I - N O R T H E R N K E N T U C K Y A I R P O R T HEBRON, KY 41048 (859) 282-1562

SPECIAL ADVERTISING SECTION

2019

PHOTOGRAPHS BY RYAN BACK

27

SPECIAL ADVERTISING SECTION

CHEF PROFILES

David Kelsey Executive Chef, Metropole Describe your menu. It is contemporary American. Its yÕi Vià V i vÀ Ài} > VÕ Ã i V «À Ãi` v ÌÀ>` Ì > > ` V Ƃ iÀ V> ` à ià yÕi Vi` LÞ Ü À `Ü `i }Ài` i Ìà > ` ÌiV µÕið How did you get your start? ` ` ½Ì ÃÌ>ÀÌ V } ÀiÃÌ>ÕÀ> ÌÃ Õ Ì Ü>à > ÃÌ > vÜ>Þ Ì À Õ} VÕ >ÀÞ ÃV ° > Ì i V>Ìi} ÀÞ v ` Û `Õ> Ã Ü >Ài V>ÀiiÀ V > }iÀð `iV `i` Ì Ì> i Ü >Ì Ü>Ã Ì Þ « ÀÌ> Ì Ì i] LÕÌ Ü >Ì Ü>à «>Ãà >Ìi >L ÕÌ] > ` > i Ì Ì Þ VÀ>vÌ° Where do you like to eat out? > iÃÌ Þ Ì « V Þ Ü i Ì V iÃ Ì ` } ÕÌ° > Ü>Þà ÌÀÞ Ì i>Ì Ã iÌ } >Ûi ½Ì >` Liv Ài] Ã Ì >Ì vÌi i>`à i Ì > `à v iÜ > ` ` vviÀi Ì VÕ Ã ið Culinary inspirations?

Õ >ÀÞ Ã« À>Ì V > }ià > Ì i Ì i° - iÌ ià Ü> i Õ« > ` >Ûi > `i> À Ü Ãii > }Ài` i Ì Ü> Ì Ì Ü À Ü Ì ° ÃÌ v Ì i ` à ià > i >Ài ÕÌÀ Ì > Þ v VÕÃi`° / i «i « i Ü À Ü Ì Ài> Þ Ã« Ài i Ì }iÌ LiÌÌiÀ iÛiÀÞ `>Þ° Favorite dish to cook? Ƃ i}} Ã> `Ü V ° ½Ûi Lii > } Ì i à Vi Ü>à > Þ Õ }° 2 8 C I N C I N N AT I M A G A Z I N E . C O M D I N I N G G U I D E 2 0 1 9

SPECIAL ADVERTISING SECTION

CHEF PROFILES

CHEF

Scott Deck Executive Chef, Funky’s Catering Events Describe your menu. We focus } L> y>Û Àà > ` `iÀ Ƃ iÀ V> Ü Ì > ÌÜ ÃÌ° 7i ÃÌÀ Ûi Ì LÀ } Ì i vÀià iÃÌ }Ài` i ÌÃ] ÕÌ â } Ì i }Ài>Ì V> v>À à > ` «À `ÕViÀà v à i >Là ÕÌi Þ > >â } «À `ÕVÌð 7i ÌÀÞ Ì ÃÌ>ÀÌ Ü Ì }Ài>Ì «À `ÕVÌà > ` iÌ Ì i Li Ì i ÃÌ>À v iÛiÀÞÌ } Üi «ÕÌ ÕÌ° How did you get your start? ÃÌ>ÀÌi` ÕÌ V } >Ì > ë Ì> ] Ü V >`i i V>ÌV Ì i LÕ}° 6iÀÞ µÕ V Þ ivÌ Ì Ü À >Ì > }Ài>Ì V> ÀiÃÌ>ÕÀ> Ì /À Þ] " ] Ì >Ì >`i iÛiÀÞÌ } vÀià ÕÃi° Ü>à >L i Ì iÌ Þ «>Ãà v À v ` ÃÌ>ÀÌ Ì }À Ü° Culinary inspirations? } Ì Ì i ÌiÀ >Ì > >À iÌÃ Ì >Ì > Ì i Ìi Ã Ì >Ì V> LiV i iÜ > ` Ài >} i` ` à iÃ] > ` ÀiÃi>ÀV } iÜ }Ài` i Ìà > ` V } iÌ `Ã Ì i iÛ>Ìi ÕÀ v ` > V Ì Õ Õà L>à ð Favorite dish to cook? -Ì À vÀÞ L Ü v > ÞÌ } > ` iÛiÀÞÌ } V> w ` Þ vÀ `}i À }À Ü } Þ L>V Þ>À`°

D I N I N G G U I D E 2 0 1 9 C I N C I N N AT I M A G A Z I N E . C O M 2 9

SPECIAL ADVERTISING SECTION

CHEF PROFILES

CHEF

Brad Bernstein Chef Owner, Postmark Restaurant, Red Feather Kitchen Describe your menu. My menus are New American, a “iÂ?ĂŒÂˆÂ˜} ÂŤÂœĂŒ Âœv }Â?ÂœL>Â? ˆ˜yĂ•i˜ViĂƒ and different cooking techniques. Red Feather Kitchen is “rough luxury,â€? the best ingre`ˆiÂ˜ĂŒĂƒ >˜` LÂœÂ?` y>Ă›ÂœĂ€Ăƒ “i>Â˜ĂŒ ĂŒÂœ Li `iĂ›ÂœĂ•Ă€i`° *ÂœĂƒĂŒÂ“>ÀŽ ÂˆĂƒ Âşv>Ă€Â“Â…ÂœĂ•Ăƒi Ă€iw˜i`]Âť iÂ?iĂ›>ĂŒed comfort food meant to be Ăƒ>Ă›ÂœĂ€i`° How did you get your start? At an early age, I remember making cinnamon toast with my grandmother for LĂ€Ă•Â˜VÂ… ĂƒiĂ€Ă›ÂˆVi >ĂŒ ˆŽi ˆ˜Ž Restaurant. I would pass the cinnamon toast to guests as they waited. Making something delicious and seeing the effect ÂˆĂŒ Â…>Ăƒ œ˜ ÂŤiÂœÂŤÂ?i ÂˆĂƒ ĂœÂ…>ĂŒ Â?ÂˆĂ›i for. Where do you like to eat out? Ăž Žˆ`Ăƒ Â?ÂœĂ›i }œˆ˜} ÂœĂ•ĂŒ for hibachi. We regularly grab breakfast at Echo. Zip’s is our go-to for a good burger, and Taglio’s Detroit-style pizza is our v>Ă›ÂœĂ€ÂˆĂŒi° Culinary inspirations?

My earliest culinary inspiraĂŒÂˆÂœÂ˜Ăƒ ĂœiĂ€i vĂ€ÂœÂ“ * -° Â˜ĂƒĂŒi>` Âœv ->ĂŒĂ•Ă€`>Ăž Â“ÂœĂ€Â˜ÂˆÂ˜} V>Ă€ĂŒÂœÂœÂ˜Ăƒ] watched Martin Yan, Julia Child, >V¾ÕiĂƒ *jÂŤÂˆÂ˜] -ĂŒiĂ›i˜ ,>ˆVÂ…Â?i˜] Justin Wilson, and Great Chefs Great Cities.

3 0 C I N C I N N AT I M A G A Z I N E . C O M D I N I N G G U I D E 2 0 1 9

SPECIAL ADVERTISING SECTION

Olio Italian

5901 E. Galbraith Rd. Suite 200 Cincinnati, OH 45236 (513) 792-2000 olio-italian.com

Hours

Sunday through Thursday 11 am–9 pm Friday & Saturday 11 am–10 pm

House Specialties 100 Layer Lasagna Olio Signature Pasta Short Rib Agnolotti Bistecca Italian Gelato

Entertainment No

Credit Cards

All Major

Attire

Upscale Casual

Capacity 150

Reservations Yes

Banquet Facilities Yes

Catering On-Site

Children’s Menu Yes

Carryout Available Yes

Cigar Smoking Allowed No

Wheelchair Access Yes

Liquor Yes

D I N I N G G U I D E 2 0 1 9 C I N C I N N AT I M A G A Z I N E . C O M 3 1

Now taking reservations for your holiday corporate parties.

513.841.9999 • funkyscatering.com

Photographer: Shae Combs

Photographer: Maddy Schmidt

Photographer: Maddy Schmidt

BOOK NOW: FUNKYSCATERING.COM

Photographer: Shae Combs

You bring the reason, we’ll bring the rest.

Now with three exclusive venues.

Book Now: 513.841.9999 • funkyscatering.com

Photographer: Shae Combs

You’re

! d e t i Inv

SPONSORED BY

FOR MORE INFORMATION VISIT CINCINNATIMAGAZINE.COM/OUREVENTS

WINE FOR EVERYONE. Corkopolis Wine Market & Bar R΍HUV ZLQH IURP WKH HYHU\GD\ WR WKH FROOHFWLEOH :H IHDWXUH JURZHU SURGXFHG DQG VPDOO EDWFK ZLQHV E\ WKH ERWWOH WDS RU JODVV 7DVWH VLS DQG HQMR\ RXU GHOLFLRXV VPDOO SODWHV DQG VWD\ D ZKLOH WR FDWFK XS ZLWK IULHQGV LQ RXU FRQYHQLHQW GRZQWRZQ ORFDWLRQ 6WRFN \RXU VKHOYHV ZLWK ERWWOHV WKDW DUH ERWK YDOXH SULFHG DQG VHOHFWHG RQ PHULW 1R PDWWHU ZKHUH \RX DUH LQ \RXU ZLQH NQRZOHGJH RU MRXUQH\ &RUNRSROLV WUXO\ R΍HUV ZLQH IRU HYHU\RQH 7ZR IXOO WLPH VRPPHOLHUV DQG D NQRZOHGJHDEOH VWD΍ PHDQV RXU WHDP LV SDVVLRQDWH DERXW ZLQH DQG VHULRXVO\ WKH\ ZLOO WDON WR \RX DOO GD\ DERXW LW :H ORYH TXHVWLRQV DQG DUH DOZD\V KDSS\ WR JXLGH \RX RQ VHOHFWLRQV WKDW ZLOO PDNH \RX VD\ Ȋ:RZ ȋ

• (QWHUWDLQLQJ ZLQH FODVVHV • 6SHFLDO WDVWLQJ HYHQWV • 0RQWKO\ *LUOVȇ 1LJKW 2XW • &RUN6HOHFW D PRQWKO\ ZLQH EX\LQJ SURJUDP • &RUNV IRU D &DXVH DQ RSSRUWXQLW\ WR UDLVH IXQGV IRU D VSHFLȴF FKDULW\ RU FDXVH ZKLOH FOLQNLQJ JODVVHV ZLWK IULHQGV SHHUV DQG FR ZRUNHUV • 3ULYDWH URRP DYDLODEOH IRU HYHQWV PHHWLQJV KDSS\ KRXUV WDVWLQJV DQG FHOHEUDWLRQV • &UDIW EHHUV RQ WDS DQG RQ RXU VKHOYHV DORQJ ZLWK D IHZ ERXUERQ IRFXVHG FRFNWDLOV MXVW WR PL[ WKLQJV XS D ELW

Stop in for a taste, a glass or for some great suggestions on what to take home.

www.corkopolis.com | 640 Main St, Cincinnati, OH 45202 | (513) 381-3752

DINING OUT

HERE TO PLEASE A seasonal dish from Please, featuring winter citrus, parsnips, black olives, and golden beets.

PHOTOGRAPH BY JEREMY KRAMER

D I N I N G G U I D E 2 0 1 9 C I N C I N N AT I M A G A Z I N E . C O M 3 7

DINING GUIDE 2019 DINING OUT CINCINNATI MAGAZINE’S DINING OUT LISTINGS ARE COMPILED by our editors as a service to our readers. The magazine accepts no advertising or other consideration in exchange for a restaurant listing. The editors may add or delete restaurants based on their judgment. Many restaurants have changing seasonal menus; dishes listed here are examples of the type of cuisine available and may not be on the menu when you visit.

To update listings, e-mail: cmletters@cincinnatimagazine.com KEY No checks unless specified.

AE American Express, DC Diners Club DS Discover, MC MasterCard, V Visa MCC Major credit cards: AE, MC, V

$ = Under $15 $$ = Up to $30 $$$ = Up to $49 $$$$ = $50 and up

= Named a Best New Restaurant March 2018.

= Named a Best Restaurant March 2019.

of being royally indulged. Similarly, every item on the Sunday brunch menu virtually dares you to go big or go home. Make a reservation for parties of more than four and plan to be spoiled rotten. Then plan to take a lengthy nap. 1517 SPRINGFIELD PKE.,

WYOMING, (513) 407-3947, CWCTHERESTAURANT.COM. DINNER FRI & SAT, BRUNCH SUN. MCC. $ THE EAGLE OTR

The revamped post office at 13th and Vine feels cozy but not claustrophobic, and it has distinguished itself with its stellar fried chicken. Even the white meat was pull-apart steamy, with just enough peppery batter to pack a piquant punch. Diners can order by the quarter, half, or whole bird—but whatever you do, don’t skimp on the sides. Bacon adds savory mystery to crisp corn, green beans, and great northerns (not limas) in the succotash, and the crock of mac and cheese has the perfect proportion of sauce, noodle, and crumb topping. The Eagle OTR seems deceptively simple on the surface, but behind that simplicity is a secret recipe built on deep thought, skill, and love. 1342 VINE ST., OVER-THE-RHINE, (513)

802-5007. LUNCH AND DINNER SEVEN DAYS. MCC. $ EMBERS

AME RICAN THE BIRCH

On any given evening, guests nibble at spicy hummus served with French breakfast radishes and pita bread while sipping slightly spumante glasses of Spanish Txakolina.

And while the dinner menu reads strictly casual at first glance—soups, salads, and sandwiches—the preparation and quality is anything but. An endive salad with candied walnuts, Swiss cheese, crispy bacon lardons, and an apple vinaigrette surpassed many versions of the French bistro classic. And both the Brussels sprouts and Sicilian cauliflower sides refused to play merely supporting roles.

Both were sensational studies in the balance of sweet, spicy, and acidic flavors. 702 INDIAN HILL RD., TERRACE

PARK, (513) 831-5678, THEBIRCHTP.COM. LUNCH AND DINNER TUES–SUN. MCC. DS. $ BRONTË BISTRO

You might think this is a lunch-only spot where you can nosh on a chicken salad sandwich after browsing next door at Joseph-Beth Booksellers. But this Norwood eatery feels welcoming after work, too. The dinner menu features entrées beyond the rotating soup and quiche roster that’s popular at noon. Fried chicken? Check. Quesadillas and other starters? Yep. An assortment of burgers? Present, including turkey and veggie versions. Casual food rules the day but the surprise is Brontë Bistro’s lineup of adult beverages, which elevates the place above a basic bookstore coffeeshop. The regular drinks menu includes such mainstays as Hemingway’s Daiquiri, a tribute to the author who drank them (often to excess). 2692 MADISON RD.,

NORWOOD, (513) 396-8970. BREAKFAST, LUNCH, AND DINNER SEVEN DAYS. MCC. $ BROWN DOG CAFÉ

If you haven’t had a plate of Shawn McCoy’s design set in front of you, it’s about time. Many of the menu’s dishes show his knack for the plate as a palette. A trio of stout day boat diver scallops—exquisitely golden from pan searing— perch atop individual beds of uniformly diced butternut squash, fragments of boar bacon, and shavings of Brussels sprout. The eye for detail and contrasts of colors and textures belongs to someone who cares for food. 1000

SUMMIT PLACE, BLUE ASH, (513) 794-1610, BROWNDOGCAFE. COM. BREAKFAST, LUNCH, AND DINNER MON–FRI, BRUNCH AND DINNER SAT, BRUNCH SUN. MCC, DS. $$ CABANA ON THE RIVER

Like a big outdoor picnic with a view of the serene hills of Kentucky and the Ohio River rolling by, this is one of those places west-siders would rather the rest of Cincinnati didn’t know about. Its annual debut in late spring marks

the official beginning of summer for many. People flock to the Cabana for good food prepared well: grilled mahi-mahi sandwiches, pork barbecue, steak on a stick, Angus beef burgers, Italian and steak hoagies, white chicken chili, and interesting salads. While some of the fare is familiar pub grub, nothing is sub-standard. Even potato chips are made in-house and seasoned with Cajun spices. 7445 FORBES

RD., SAYLER PARK, (513) 941-7442, CABANAONTHERIVER.COM. LUNCH AND DINNER SEVEN DAYS. MCC, DS. $

COPPIN’S

With wine on tap and an extensive local beer list, Coppin’s is an ideal place to meet for drinks. In addition to plenty of Kentucky bourbon, much of the produce, meat, and cheese comes from local growers and producers.

House-cured meat and cheese from Kenny’s Farmhouse populate the “Grand Mother Board,” which dresses up the main attractions with apple butter, pickles, fig jam, and mustard. The mussels—made with Storm golden cream ale from the Braxton Brewing Company and chorizo from Napoleon Ridge Farms in Gallatin County—were served with a peppery tomato sauce, perfect for sopping up with bread. The braised short rib with smoked Gouda grits was fall-apart good, with roasted vegetables and a nice bright bite of horseradish. The strip steak with béarnaise, truffled potatoes, and green beans is a well-executed take on a classic. 638 MADISON AVE., COVINGTON, (859) 905-6600,

HOTELCOVINGTON.COM/DINING/COPPINS. BREAKFAST, LUNCH, AND DINNER SEVEN DAYS. MCC. $$ COZY’S CAFÉ & PUB

On a visit to England, Jan Collins discovered the “cozy” atmosphere of London restaurants built in historic houses. She brought that warm, comfortable feeling back to the United States in opening Cozy’s. Though the atmosphere in the restaurant is reminiscent of Collins’s London travels, the food remains proudly American. The produce in virtually every dish is fresh, seasonal, and flavorful. The 12-hour pork shank stands out with its buttery grits and root vegetable hash, along with a portion of tender meat. And when it comes down to the classics, from the biscuits that open the meal to carrot cake at the end, Cozy’s does it right. 6440 CINCINNATI DAYTON RD., LIBERTY TWP.,

(513) 644-9364, COZYSCAFEANDPUB.COM. DINNER TUES–SAT, BRUNCH SAT & SUN. $$$ CWC THE RESTAURANT

Founded by the sister duo behind the culinary multimedia platform Cooking with Caitlin, this eatery makes comfort food feel a notch more au courant, imbuing a true family-friendly philosophy. Its burgers are topped with a generous ladle of gooey house-made cheddar sauce and served with hand-cut French fries that many a mother will filch from her offspring’s plate.

Portions—and flavors—are generous, eliciting that feeling

3 8 C I N C I N N AT I M A G A Z I N E . C O M D I N I N G G U I D E 2 0 1 9

The menu here is built for celebration: poshly priced steak and sushi selections are meant to suit every special occasion. Appetizers are both classic (shrimp cocktail) and Asian-inspired (beef satay); fashionable ingredients are name-checked (micro-greens and black truffles); a prominent sushi section (nigiri, sashimi, and rolls) precedes a list of archetypal salads; beer-sodden American Wagyu beef sidles up to steaks of corn-fed prime; non-steak entrées (Chilean sea bass or seared scallops with wild mushroom risotto and roasted beets) make for high-style alternative selections. Talk about a party. 8170 MONTGOMERY RD., MADEIRA, (513) 984-

8090, EMBERSRESTAURANT.COM. DINNER SEVEN DAYS. MCC, DC, DS. $$$ GASLIGHT BAR & GRILL

Gaslight has just the right kind of service for a bar: friendly, chatty, considerate, and not particularly fast. They have really good hand-cut french fries with a nice peppery seasoning and just the right amount of crispy skin and soft interior. The burger is solid if unremarkable. The beer list is excellent and the cocktails are good, as well—each named after an author or a book as a nod to the location’s previous identity as the Clifton branch of the Public Library of Cincinnati and Hamilton County. Some of the pricier fare is also good. The pappardelle, with shiitake mushrooms, mascarpone, and a duck confit, had a sense of lusciousness without overdoing the richness, with grape tomatoes to add an acidic balance. Crab cakes with lime Sriracha were genuinely full of crab, and a slaw woke up the dish and gave it a hint of tropical interest. With a focus on things they do well and some trimming of its prices, it can become what it really should be, and in its heart already is: a nice but not-too-fancy neighborhood joint. 351 LUDLOW AVE., CLIFTON, (513)

861-3663, GASLIGHTBARANDGRILLCLIFTON.COM. LUNCH AND DINNER MON–SAT. MCC. $$$ GREYHOUND TAVERN

Back in the streetcar days, this roughly 100-yearold roadhouse was at the end of the Dixie Highway line, where the cars turned around to head north.

The place was called the Dixie Tea Room then, and they served ice cream. The fried chicken came along in the 1930s, and they’re still dishing it up today.

Families and regulars alike pile in on Mondays and Tuesdays for the fried chicken dinner. While the juicy (never greasy) chicken with its lightly seasoned, crisp coating is the star, the side dishes—homemade biscuits, cole slaw, green beans, mashed potatoes, and gravy—will make you ask for seconds. Call ahead no matter what night you choose: There’s bound to be a crowd. Not in the mood for chicken? Choose from steaks, seafood, sandwiches, and comfort food

options that include meatloaf and a Kentucky Hot Brown.

Or just try the onion rings. You’ll wonder where onions that big come from. 2500 DIXIE HIGHWAY, FT. MITCHELL,

(859) 331-3767, GREYHOUNDTAVERN.COM. LUNCH AND DINNER SEVEN DAYS, BRUNCH SAT & SUN. MCC, DS. $$ MR. GENE’S DOGHOUSE

Cumminsville is home to arguably the best hot chili cheese mett and chocolate malt in Greater Cincinnati. A family owned business that began as a simple hot dog stand more than 50 years ago, Mr. Gene’s still attracts lines of loyal customers at its windows. Can’t stand the heat? Order the mild chili mett—more flavor, fewer BTUs. And if you still haven’t embraced Cincinnati-style coneys, try the Chicago-style hot dog with pickles, onions, relish, mustard, tomato, and celery salt; a barbecue sandwich; or wings (a sign proclaims “So hot they make the devil sweat”).

Although the chocolate malt is the biggest seller, we love the $3.25 pineapple shake, made with real pineapple.

3703 BEEKMAN ST., SOUTH CUMMINSVILLE, (513) 541-7636, MRGENESDOGHOUSE.COM. OPEN FEB–DEC FOR LUNCH AND DINNER MON–SAT. MC, V. $ THE NATIONAL EXEMPLAR

The classics are here—prime rib with horseradish and au jus; liver and onions; an eight-ounce filet with bernaise—plus some new favorites, including the spring lamb lasagna. Or have breakfast, English-style: fried eggs, bacon, sausage, stewed beans, roasted tomatoes, and buttered toast. The dinner menu also features burgers, risotto, pasta, seafood, and plenty more lighter options. 6880 WOOSTER PKE., MARIEMONT, (513) 271-2103,

NATIONALEXEMPLAR.COM. BREAKFAST, LUNCH, AND DINNER SEVEN DAYS. MCC, DS. $$ THE NORTHSTAR CAFÉ

In Northstar’s first outpost beyond the Greater Columbus area, the space itself reflects the ethos of the food: warm and comfortable, but still modern and fresh. The dinner and cocktail menus are fab, as is the large bar.

But breakfast is worth waking up early for. Take the mushroom frittata, made with meaty mushrooms, caramelized sweet onions, and Gruyère. The portions are no joke—that frittata comes with breakfast potatoes and a dense, perfectly crumbly-but-moist housemade biscuit—yet it doesn’t feel gluttonous or excessive. In large part that’s due to the freshness (e.g., the sausage made in-house daily) and the abundance of healthy options.

One of our favorites: the shooting star juice, a balanced blend of carrot, ginger, orange, and lemon. 7610 SLOAN

WAY, LIBERTY TOWNSHIP, (513) 759-0033, THENORTHSTARCAFE. COM. BREAKFAST, LUNCH, AND DINNER SEVEN DAYS. MCC. $$ ORCHIDS AT PALM COURT

Orchids is in the middle of a transition. Chef Todd Kelly, who had been at the helm for 11 years and made the restaurant one of the city’s best, recently left. His replacement, George Zappas (following a brief stint by Maxime Kien), was on Kelly’s team in various capacities over the past decade. The new menu and format (implemented by Kien) feature an à la carte menu and a dynamic prix fixe tasting menu. You need to trust a chef to invest in this kind of an experience, but Orchids delivers on its promises. Yes, it is extremely expensive—but from the experience of sitting in the dining room and looking at the paintings on the walls to listening to the jazz band, you will get something special for your money. Meals are filled with wonder after wonder, on par with the best Cincinnati has to offer. 35 W.

FIFTH ST., DOWNTOWN, (513) 421-9100, ORCHIDSATPALMCOURT. COM. DINNER SEVEN DAYS. MCC. $$$ OTTO’S

Chef/owner Paul Weckman opened Otto’s, named after his father-in-law, with $300 worth of food and one employee—himself. Weckman’s food is soothing, satisfying, and occasionally, too much of a good thing. His tomato pie is beloved by lunch customers: Vine-ripe tomatoes, fresh basil, and chopped green onions packed into a homemade pie shell, topped with a cheddar cheese spread, and baked until bubbly. Weckman’s straightforward preparations are best. The sauteed tilapia in lemon caper butter sauce with fingerling potatoes and roasted asparagus is elegant in its subtlety; an apri-

cot-glazed duck breast served with Brussels sprouts and a squash-prosciutto risotto summons the peasant comfort of the French countryside. This is, at its heart, a neighborhood restaurant, a place with its own large, quirky family. 521 MAIN ST., COVINGTON, (859) 491-6678,

OTTOSONMAIN.COM. LUNCH MON–FRI, DINNER SEVEN DAYS, BRUNCH SAT & SUN. MCC. $$ QUATMAN CAFÉ

The quintessential neighborhood dive, Quatman’s sits in the shadow of the Our Lady of the Holy Spirit Center, serving up a classic bar burger. Look elsewhere if you like your burger with exotic toppings: This half-pound of grilled beef is served with lettuce, tomato, onion, and pickle. Sometimes cheese. The no-frills theme is straightforward and appealing. A menu of standard sandwich fare and smooth mock turtle soup; beer on tap or soda in cans (no wine or liquor); and checkered tablecloths, serving baskets, and plenty of kitsch is served daily. Peppered with regulars, families, political discussions, and the occasional fool, Quatman’s is far from fancy. But it is fun, fast, and delicious.

2434 QUATMAN AVE., NORWOOD, (513) 731-4370, QUATMAN CAFE.COM. LUNCH AND DINNER MON–SAT. MC, V. $ RED FEATHER KITCHEN

Historically peasant-grade cuts of meat get the full Pygmalion treatment at Red Feather in Oakley, where there’s deep respect for the time and tending necessary to bring a short rib, pork chop, or hanger steak to its full potential.

After a quick sear to lock in juices, the steak takes a turn in the wood-fired oven. While primal cuts play a leading role, the supporting cast is just as captivating. The hot snap of fresh ginger in the carrot soup was especially warming on a winter evening and the crispy skin on the Verlasso salmon acts as the foil to the plump, rich flesh.

Service here only improves the experience. 3200 MAD-

ISON RD., OAKLEY, (513) 407-3631, REDFEATHERKITCHEN.COM. DINNER TUES–SUN, BRUNCH SUN. MCC. $$ RED ROOST TAVERN

At its best, Red Roost Tavern—located in the Hyatt Regency, downtown—meets its singular challenge with verve: offering a locally sourced sensibility to an increasingly demanding dining public while introducing out-of-town guests to unique Cincinnati foods. Take the goetta, rich pork capturing the earthiness of the steel-cut oats, served as a hash with sweet potatoes and poached eggs.

The seasoning added a restrained, almost mysterious hint of black pepper. But the kitchen’s talent seems straightjacketed. Chefs thrive on instincts not covered by the five senses; restaurants thrive by taking careful risks. Red Roost seems to be struggling to find its third eye, and sometimes the entrées don’t live up to their ambitions. 151 W. FIFTH ST., DOWNTOWN, (513) 354-4025.

BREAKFAST, LUNCH, AND DINNER SEVEN DAYS. MCC,DS. $$ RON’S ROOST

They stake their reputation on their fried chicken, serving 10,000 pieces weekly. It takes a few minutes, since each batch is made to order. Ron’s also serves chicken 18 other ways, including pizza chicken quesadillas and chicken livers in gravy. It’s all about the chicken here, but that’s not all they have. The menu is five solid pages of stuff good enough to be called specialties: Oktoberfest sauerbraten, Black Angus cheeseburgers, fried whitefish on rye, hot bacon slaw, lemon meringue pie (homemade, of course), and the best Saratoga chips this side of Saratoga.

3853 RACE RD., BRIDGETOWN, (513) 574-0222, RONSROOST. NET. BREAKFAST SUN, LUNCH AND DINNER SEVEN DAYS. MCC, DS. $$ THE SCHOOLHOUSE RESTAURANT

An old flag stands in one corner and pictures of Abe Lincoln and the first George W. hang on the wall of this Civil War–era schoolhouse. The daily menu of familiar Midwestern comfort fare is written in letter-perfect cursive on the original chalkboard. Once you order from a woman who bears an uncanny resemblance to your high school lunch lady, the elevated lazy Susan in the center of the table begins to fill up with individual bowls and baskets of corn bread, slaw, salad, mashed potatoes, chicken gravy, and vegetables. The deal here is quantity.

More mashed potatoes with your fried chicken? More corn bread with your baked ham? You don’t even have to raise your hand. 8031 GLENDALE-MILFORD RD., CAMP

DENNISON, (513) 831-5753, THESCHOOLHOUSECINCINNATI.COM. LUNCH THURS & FRI, DINNER THURS–SUN. MCC, DS. $ SUGAR N’ SPICE

This Paddock Hills diner has been dishing up wispy-thin pancakes and football-sized omelettes to Cincinnatians since FDR was signing new deals. Breakfast and lunch offerings mix old-hat classics like steak and eggs, corned beef hash, and basic burgers with funky iterations that draw on ethnic ingredients such as chorizo and tzatziki. Get here early if you don’t want to stand in line. 4381 READING

RD., PADDOCK HILLS, (513) 242-3521, EATSUGARNSPICE.COM, BREAKFAST AND LUNCH SEVEN DAYS. MCC. $ SYMPHONY HOTEL & RESTAURANT

Tucked into a West 14th Street Italianate directly around the corner from Music Hall, this place feels like a private dinner club. There’s a preferred by-reservation policy.

Check the web site for the weekend’s five-course menu, a slate of “new American” dishes that changes monthly.

You can see the reliance on local produce in the spring vegetable barley soup. Salads are interesting without being busy, and the sorbets are served as the third course palate cleanser. Main courses of almond crusted mahi mahi, flat-iron steak, and a vegetable lasagna hit all the right notes, and you can end with a sweet flourish if you choose the chocolate croissant bread pudding. 210 W.

14TH ST., OVER-THE-RHINE, (513) 721-3353, SYMPHONYHOTEL. COM. DINNER THURS–SAT, BRUNCH SUN. $$$ TANO BISTRO

Gaetano Williams’s Loveland bistro is comfortable, with reasonably priced food and amenable service. The menu is tidy—25 or so dishes divided between appetizers, salads, and entrées, plus a chalkboard featuring two or three dishes—its flavor profile heavily influenced by a childhood growing up in a third generation Italian family. Most of Tano Bistro’s main courses lean toward the comfortable side of American. For instance, Williams serves a well-seasoned and flavorful seared duck and potato-crusted chicken. The simple roast chicken is also worth a trip to Loveland, sweetly moist beneath its crisp bronze skin.

204 W. LOVELAND AVE., LOVELAND, (513) 683-8266, FOOD BYTANO.COM. DINNER SEVEN DAYS. MCC. $$ TELA BAR + KITCHEN

Classically conceived but casually executed comfort food, including mini-Monte Cristo sandwiches with tangy house-made pimento cheese stuffed into sourdough bread and fried crisp, mac and cheese topped with a Mr. Pibb–braised short rib, and steak frites.

Servers are slightly scattered, yet enthusiastic and friendly, with a good grasp of the beverage program.

1212 SPRINGFIELD PKE., WYOMING, (513) 821-8352, TELABAR ANDKITCHEN.COM. LUNCH AND DINNER TUES–SAT, BRUNCH SUN. MCC. $$ TERRY’S TURF CLUB

Terry’s makes one of the best burgers in the region. You’ve probably never had a burger quite like it. It serves Black Angus patties with a choice of toppings that include foie gras, roasted red pepper and goat cheese sauce, and a delicious burgundy wine reduction with wild mushrooms and truffles. These are colossal, two-handed, messy things best accompanied by a case of shop towels. Less sloppy but just as delicious are the plump and juicy pork-loin sandwich (get it with the chili mélange sauce), or the shiitake or portobello sandwiches, or the succulent grilled halibut. And the fresh-cut fries go well with beer, wine, or a martini. The interior is a kaleidoscopic wonderland of old neon signs, vintage beer posters, and 1950s Bevador coolers that look like giant, neon-topped, beer-stuffed bottles. The place is a visual feast, and the staff is friendly and accommodating.

You’d expect a place like this to be busy, and it is. Get here early, or be prepared to wait. 4618 EASTERN AVE., EAST END,

(513) 533-4222. LUNCH AND DINNER WED–SUN. MC, MCC, DS, V. $ TRIO

Trio is nothing if not a crowd pleaser. Whether you’re in the mood for a California-style pizza or filet mignon

D I N I N G G U I D E 2 0 1 9 C I N C I N N AT I M A G A Z I N E . C O M 3 9

DINING GUIDE 2019 DINING OUT (with side salad, garlic mashed potatoes, and seasonal veggies), the menu is broad enough to offer something for everyone. It may lack a cohesive point of view, but with the number of regulars who come in seven nights a week, variety is Trio’s ace in the hole. A simple Roma tomato pizza with basil, Parmesan, and provolone delivered a fine balance of crunchy crust, sharp cheese, and sweet, roasted tomatoes. Paired with a glass of pinot noir, it made a perfect light meal. The service is friendly enough for a casual neighborhood joint but comes with white tablecloth attentiveness and knowledge. Combine that with the consistency in the kitchen, and Trio is a safe bet. 7565

KENWOOD RD., KENWOOD, (513) 984-1905, TRIOBISTRO.COM. LUNCH AND DINNER SEVEN DAYS. MCC, DC. $$$ TUCKER’S RESTAURANT

Joe Tucker has done a marvelous job of running a de facto Swiss Embassy in the volatile heart of Over-the-Rhine.

Joe is possibly Cincinnati’s premiere fry cook. He has the ability to make a turkey club magical, where you have to stop after each bite and let your mouth recover from the overwhelming conjugality of yum. Until you’ve tried it, you just wouldn’t think that a curried tuna salad sandwich could be a mystical experience. Tucker’s is surprisingly vegetarian friendly too, with Joe’s meatless twists on greasy-spoon standards. Nice to see that the magic the Tucker family has practiced at this place for more than 70 years is strong enough to weather the worst and that Tucker’s remains the friendliest little place on Vine.

ents, a nice selection of wine and beer, and well-made, homey food. The small, focused menu has a classic American quality (salads, steaks, burgers) with enough surprises to keep things interesting. Many of the dishes are designed with open spaces to be filled with whatever is available in the kitchen that day, an advantage of an unfussy style.

You don’t go to Wildflower expecting a certain kind of perfection; you accept that your favorite dish from last time might be made differently tonight, or no longer available.

Like the farmhouse that Wildflower occupies, the imperfections are part of the charm. 207 E. MAIN ST., MASON,

(513) 492-7514, WILDFLOWERGOURMETCAFE.COM. LUNCH AND DINNER TUES–SAT. MCC. $$$ YORK STREET CAFÉ

Five blocks from the Newport riverfront, Terry and Betsy Cunningham have created the sort of comfortable, welcoming environment that encourages steady customers.

A dependable menu and quirky atmosphere appeal to a broad range of diners, from non-adventurous visiting relatives to non-attentive children. Desserts have always been one of the stars: flourless chocolate hazelnut torte, bittersweet, rich and moist; butter rum pecan cake that would be equally at home on a picnic table or a finely dressed Michelin-starred table. 738 YORK ST., NEWPORT,

(859) 261-9675, YORKSTONLINE.COM. LUNCH AND DINNER TUES– SAT. MCC, DS. $$

1637 VINE ST., OVER-THE-RHINE, (513) 954-8920. BREAKFAST AND LUNCH TUES–SUN. V, MC. $ THE WILDFLOWER CAFÉ

Wildflower Café is not the sort of place that tries to wow anyone with feats of inventiveness. Its formula is simple but satisfying: lots of mostly local meat and produce, a menu that continuously changes with available ingredi-

BARBECUE ELI’S BBQ

Elias Leisring started building his pulled pork reputation under canopies at Findlay Market and Fountain Square in 2011. Leisring’s proper little ’cue shack along the river

NEWSLETTERS

HUNGRY FOR MORE? Visit cincinnatimagazine.com/newsletters to subscribe to one or all of our newsletters!

4 0 C I N C I N N AT I M A G A Z I N E . C O M D I N I N G G U I D E 2 0 1 98

serves up ribs that are speaking-in-tongues good, some of the zazziest jalapeño cheese grits north of the Mason-Dixon line, and browned mashed potatoes that would make any short order cook diner-proud. The small no-frills restaurant—packed cheek-by-jowl most nights—feels like it’s been there a lifetime, with customers dropping vinyl on the turntable, dogs romping in the side yard, and picnic tables crowded with diners. The hooch is bring-your-own, and the barbecue is bona fide. 3313 RIVERSIDE DR., EAST

END, (513) 533-1957, ELISBARBEQUE.COM. LUNCH AND DINNER SEVEN DAYS. MCC. $ PONTIAC BBQ

Dan Wright’s BBQ dream comes to life in a honky-tonkish setting, delivering inexpensive barbecue that draws from multiple traditions—Kansas City, Memphis, and Texas—a few basic sides (bacon-and-pickled-jalapeño-topped white grits and a silky mac-and-cheese), and plenty of bourbon.

Snack on fried pickles or smoked wings, then move on to brisket (both fatty and lean), pulled pork, and smokedon-the-bone short ribs. This is ridiculously high-quality comfort food at a friendly price point. 1403 VINE ST.,

OVER-THE-RHINE, (513) 579-8500, PONTIACBBQ.COM. LUNCH AND DINNER TUES–SUN, BRUNCH SUN. MCC. $$ WALT’S HITCHING POST

A Northern Kentucky institution returns. Roughly 750 pounds of ribs per week are pit-fired in a small building in front of the restaurant, with a smaller dedicated smoker out back for brisket and chicken. Walt’s ribs begin with several hours in the smokehouse and then are quick-seared at the time of service. This hybrid method takes advantage of the leaner nature of the baby-back ribs they prefer to use.

Each rib had a just-right tooth to it where soft flesh peeled away from the bone. One hidden treasure: Walt’s housemade tomato and garlic dressing. Slightly thicker than a vinaigrette yet unwilling to overwhelm a plate of greens,

Cincinnati Magazine

3300 MADISON PKE., FT. WRIGHT, (859) 360-2222, WALTSHITCHINGPOST.COM. DINNER SEVEN DAYS. MCC. $$ the two key elements play well together.

CAJUN/ CARIBBEAN DEE FELICE CAFÉ To call Dee Felice Café a jazz supper club would be too conventional. Though the waitstaff in white shirt and tie are more formally dressed than most of the diners, the atmosphere is decidedly casual. The music and menu are still true to the original spirit of Emidio DeFelice, a drummer and bandleader who opened the restaurant in 1984 to create a jazz venue that he and his fellow musicians could relax in and enjoy a meal. It made sense to feature cuisine from the birthplace of jazz, New Orleans, and the Cajun and Creole dishes of southern Louisiana still dominate the menu, though there are a few Italian dishes, as well as steaks (the most consistently well-executed dishes on the menu) and salads. The joint is most definitely still jumpin’.

about anything on the menu). You’ll also find a roundup of oyster, shrimp, and catfish Po’Boys, as well as a selection of hardwood-smoked meats. 3742 KELLOGG AVE., EAST END,

(513) 834-7067, SWAMPWATERGRILL.COM. LUNCH AND DINNER WED–SUN, BRUNCH FRI–SUN. MCC. $$ KNOTTY PINE ON THE BAYOU

The Pine serves some of the best Louisiana home-style food you’ll find this far north of New Orleans. Taste the fried catfish filets with their peppery crust, or the garlic sauteed shrimp with smoky greens on the side, and you’ll understand why it’s called soul food. Between March and June, it’s crawfish season. Get them boiled and heaped high on a platter or in a superb crawfish etouffee. But the rockin’ gumbo—a thick, murky brew of andouille sausage, chicken, and vegetables—serves the best roundhouse punch all year round. As soon as you inhale the bouquet and take that first bite, you realize why Cajun style food is considered a high art form and a serious pleasure. And you’ll start planning your return trip. 6302 LICKING PKE.,

COLD SPRING, (859) 781-2200, LETSEAT.AT/KNOTTYPINE. DINNER TUES–SUN. MCC, DS. $$

CHINESE

529 MAIN ST., COVINGTON, (859) 261-2365, DEEFELICECAFE. COM. DINNER WED–MON. MCC, DC, DS. $$ SWAMPWATER GRILL

At first blush, this place is a dive where homesick Cajuns can find a good pile of jambalaya. But thoughtful details like draft Abita Root Beer and char-grilled Gulf Coast oysters on the half shell signal its ambition. Bayou standards like jambalaya, gumbo, and fried seafood also make an appearance. But the extensive menu also features amped up pub-style items for those who may be squeamish about crawfish tails (which can be added to just

AMERASIA A sense of energetic fun defines this tiny Chinese spot with a robust beer list. The glossy paper menu depicts Master Chef Rich Chu as a “Kung Food” master fighting the evil fast-food villain with dishes like “fly rice,” “Brocco-Lee,” and “Big Bird’s Nest.” Freshness rules. Pot stickers, dumplings, and wontons are hand-shaped. The Dragon’s Breath wontons will invade your dreams. Seasoned ground pork,

onion, and cilantro meatballs are wrapped in egg dough, wok simmered, and topped with thick, spicy red pepper sauce and fresh cilantro. Noodles are clearly Chef Chu’s specialty, with zonxon (a tangle of thin noodles, finely chopped pork, tofu, and mushrooms cloaked in spicy dark sauce and crowned with peanuts and cilantro) and Matt Chu’s Special (shaved rice noodle, fried chicken, and seasonal vegetables in gingery white sauce) topping the menu’s flavor charts. 521 MADISON AVE., COVINGTON, (859)

261-6121. LUNCH SUN–FRI, DINNER SEVEN DAYS. MCC. $ CHINESE IMPERIAL INN

The chilies-on-steroids cooking here will have you mopping beads of garlic-laced sweat from your brow. The musky, firecracker-red Mongolian chicken stabilizes somewhere just before nirvana exhaustion, and aggressively pungent shredded pork with dried bean curd leaves your eyes gloriously glistening from its spicy hot scarlet oil. Even an ice cold beer practically evaporates on your tongue. Do not fear: not all the dishes are incendiary. Try the seafood—lobster, razor clams, Dungeness and blue crabs, whelk, and oysters—prepared with tamer garlicky black bean sauce, or ginger and green onions. The Cantonese wonton soup, nearly as mild as your morning bowl of oatmeal, is as memorable as the feverish stuff. Sliced pork and shrimp are pushed into the steaming bowl of noodles and greens just before serving. Think comforting, grandmotherly tenderness. 11042 READING RD., SHARONVILLE,

(513) 563-6888, CHINESEIMPERIALINN.COM. LUNCH AND DINNER SEVEN DAYS. MC, V, DS. $ HOUSE OF SUN

Ask the gracious Taiwanese gentleman who welcomes you for the Chinese menu. He’ll gleefully grab the real menu, which commences a ballet of smoky, spicy sliced conch; thick handmade noodles soaking up rich, nostril-searing beef

A fresh, contemporary approach to traditional breakfast, brunch and lunch.

WILDEGGS.COM

Follow us on

DOWNTOWN 301 E 4th Street Cincinnati, OH 513-655-6707

OAKLEY 3240 Vandercar Way Cincinnati, OH 513-285-8802

KENWOOD 7677 Montgomery Rd. Cincinnati, OH 513-655-5300

DINING GUIDE 2019 8 C I N C I N N AT I M A G A Z I N E . C O M 4 1

DINING GUIDE 2019 DINING OUT stock; and crispy pork ears arranged like flower petals on the plate (think of fine Italian prosciutto). The real stars of the menu are the chicken dishes: smoked with skin brittle as caramelized sugar; salty with ginger oil for dipping; and the popular Taiwanese “Three Cup” chicken made by cooking the bird with a cup each of soy sauce, water, and wine.

Served with an audible crackle, it’s robustly flavored with ginger—at once subtle, bold, sweet, and superb. 11959

LEBANON RD., SHARONVILLE, (513) 769-0888, HOUSEOFSUNCINCY. COM. LUNCH AND DINNER MON–SUN. DS, MC, V. $$ ORIENTAL WOK

This is the restaurant of your childhood memories: the showy Las Vegas-meets-China decor, the ebulliently comedic host, the chop sueys, chow meins, and crab rangoons that have never met a crab. But behind the giant elephant tusk entryway and past the goldfish ponds and fountains is the genuine hospitality and warmth of the Wong family, service worthy of the finest dining establishments, and some very good food that’s easy on the palate. Best are the fresh fish: salmon, sea bass, and halibut steamed, grilled, or flash fried in a wok, needing little more than the ginger–green onion sauce that accompanies them. Even the chicken lo mein is good. It may not be provocative, but not everyone wants to eat blazing frogs in a hot pot. 317 BUTTERMILK PKE., FT. MITCHELL,

(859) 331-3000; 2444 MADISON RD., HYDE PARK, (513) 871-6888, ORIENTALWOK.COM. LUNCH MON–FRI (FT. MITCHELL; BUFFET SUN 11–2:30), LUNCH TUES–SAT (HYDE PARK), DINNER MON–SAT (FT. MITCHELL) DINNER TUES–SUN (HYDE PARK). MCC. $$ THE PACIFIC KITCHEN

The monster of a menu can be dizzying. Ease in with some top-notch Korean Fried Chicken. These slightly bubbly, shatter-crisp wings are painted with a thin gochujang pepper sauce (a foil to the fat). It takes 24 hours to prep the Cantonese duck, between a honey-vinegar brine to dry the skin, a marinade of star anise, bean paste, and soy within the re-sealed cavity, and the crispy convection oven finish. Dolsot bibimbap had plenty of crispy rice at the bottom of the stone bowl, and the accompanying banchan were soothing yet flavorful, especially the strips of lightly pickled cucumber. Even dishes like a Malaysian goat stew resonated with rich, original flavors. 8300 MARKET PLACE

LANE, MONTGOMERY, (513) 898-1833, THEPACIFIC.KITCHEN. LUNCH AND DINNER SEVEN DAYS; DIM SUM SAT & SUN. MCC. $$ RAYMOND’S HONG KONG CAFÉ

It has all the elements of your typical neighborhood Chinese restaurant: Strip mall location. General Tso and kung pao chicken. Fortune cookies accompanying the bill. The dragon decoration. But it is the nontraditional aspects of Raymond’s Hong Kong Café that allow it to stand apart. The menu goes beyond standard Chinese fare with dishes that range from Vietnamese (beef noodle soup) to American (crispy Cornish hen). The Portuguese-style baked chicken references Western European influences on Chinese cuisine with an assemblage of fried rice, peppers, carrots, broccoli, zucchini, and squash all simmering together in a creamy bath of yellow curry sauce. Deciding what to order is a challenge, but at least you won’t be disappointed. 11051 CLAY DR., WALTON, (859)

485-2828. LUNCH AND DINNER SEVEN DAYS. MCC. $$ SHANGHAI MAMA’S

This 1920s Asian noodle house—complete with dark woodwork and bird cages—offers big bowls of noodle soups, rice bowls, and crunchy, traditional salads. The noodle bowl selections are the most popular, with everything from spicy chicken to Shanghai ribs, shrimp to tofu, and orange duckling to wild mushrooms. Try the Shanghai flatbreads, a “pancake” with different toppings and tangy dipping sauce. You’ll find the downtown professional crowd during the day, but come weekend nights Shanghai Mama’s is bright lights big city with after-theater diners, restaurant staff, and bar patrons socializing and slurping noodle soups until the wee morning hours. 216 E. SIXTH

ST., DOWNTOWN, (513) 241-7777, SHANGHAIMAMAS.COM. LUNCH MON–FRI, DINNER MON–SAT. MCC. $$ SICHUAN BISTRO CHINESE GOURMET

Like many Chinese restaurants that cater to both mainstream American and Chinese palates, this strip mall gem

uses two menus. The real story here is found in dishes of pungent multi-layered flavors that set your mouth ablaze with fermented peppers and fresh chilies and then just as quickly cool it down with the devilish, numbing sensation of hua jiao, Sichuan pepper. Its numbing effect is subtle at first: appetizers of cold sliced beef and tripe, as well as slices of pork belly with a profusion of minced garlic, lean toward the hot and sweet; mapo tofu freckled with tiny fermented black beans and scallions, and pork with pickled red peppers and strips of ginger root, progress from sweet to pungent to hot to salty—in that order. Alternated with cooling dishes—nibbles of rice, a verdant mound of baby bok choy stir-fried with a shovelful of garlic, refreshing spinach wilted in ginger sauce, a simply sensational tea-smoked duck—the effect is momentarily tempered. 7888 S. MASON MONTGOMERY

RD., MASON, (513) 770-3123, SICHUANBISTRO.COM. LUNCH AND DINNER TUES–SUN. MCC, DS. $$

ST., OVER-THE-RHINE, (513) 421-4040, ABIGAILSTREET.COM. DINNER TUES–SAT. MCC, DS. $$ Top 10

ELM ST., DOWNTOWN, (513) 621-8555, BAUERCINCINNATI.COM. DINNER TUES–SAT. MCC. $$$

SUZIE WONG’S ON MADISON A few items on the menu resemble those that were once served at Pacific Moon, such as laub gai and Vietnamese rolls, both variations of lettuce wraps. For the laub gai, browned peppery chicken soong (in Cantonese and Mandarin, referring to meat that is minced) is folded into leaf lettuce with stems of fresh cilantro and mint, red Serrano peppers, a squeeze of lime juice, and a drizzle of fish sauce. In the Vietnamese roll version, small cigar-sized rolls stuffed with chicken and shrimp are crisp fried and lettuce wrapped in the same manner. The PanAsian menu also includes Korean kalbi (tenderific beef ribs marinated and glazed in a sweet, dark, sesame soy sauce) and dolsat bibimbap, the hot stone bowl that’s a favorite around town. 1544 MADISON RD., EAST WALNUT

HILLS, (513) 751-3333, SUZIEWONGS.COM. LUNCH TUES–SAT, DINNER TUES–SUN. MCC, DS. $$ UNCLE YIP’S

Long before sushi somehow un-disgusted itself to the Western World, China had houses of dim sum. Uncle Yip’s valiantly upholds that tradition in Evendale. This is a traditional dim sum house with all manner of exotic dumplings, including shark fin or beef tripe with ginger and onion. As for the seafood part of the restaurant’s full name, Uncle Yip has most everything the sea has to offer, from lobster to mussels. The menu has more than 260 items, so you’ll find a range of favorites, from moo goo gai pan to rock salt frog legs. 10736 READING

RD., EVENDALE, (513) 733-8484, UNCLEYIPS.COM. LUNCH AND DINNER SEVEN DAYS. MCC, DISCOUNT FOR CASH. $$ YAT KA MEIN

This noodle house caters to our inner Chinese peasant.

Yat Ka Mein offers humble, everyday Cantonese dishes of egg noodles, tasty dumplings packed with shrimp or pork, fresh veggies, and chicken broth. Almost begrudgingly the menu includes popular American-style Chinese dishes, like the ubiquitous sweet and sour chicken, Moo Goo Gai Pan, roast duck, and so forth. But what makes the place unique are less familiar dishes like Dan Dan noodles, a spicy, sweat-inducing blend of garlic, chili peppers, and ground chicken marinated in chili sauce.

2974 MADISON RD., OAKLEY, (513) 321-2028, YATKAMEIN.BIZ. LUNCH AND DINNER SEVEN DAYS. MCC. $

ECLECTIC Top 10

ABIGAIL STREET

From the saffron-infused bouillabaisse to the grilled octopus with merguez sausage, the dishes share strong Middle Eastern roots while remaining entirely individual. As the small dishes fill the table, a fascinating flavor conversation quickly develops. Try the housemade ricotta with thyme, honey, and bread— homey, simple, and yet so deeply satisfying that it’s hard to believe it’s not on every table in town. With brisk and knowledgeable service, consistently excellent wine (try the Paul Dolan sauvignon blanc!), and reasonable prices, this is the place to take out-of-town friends who remain dubious about the city’s restaurant scene. 1214 VINE

4 2 C I N C I N N AT I M A G A Z I N E . C O M D I N I N G G U I D E 2 0 1 9

BAUER EUROPEAN FARM KITCHEN

A little off the beaten path, this restaurant serves traditional-sized entrées, but its menu is dominated by smaller plates, meant to be shared.

The primary ingredient here is time: The cook takes cheap, less desirable cuts of meat, plus fresh, plentiful, in-season vegetables, and then adds time and natural processes to make them delicious—think fermentation, curing, and braising. The restaurant aims to get most of its vegetables and meat from within 25 miles. Its spaetzle gratin—like a dreamy, half-dissolved mac-and-cheese— and currywurst paired with potato salad and housemade sauerkraut bring us back to our German roots. 435

Top 10

BOCA

While the food and service remain in the spotlight year after year, Boca’s setting makes you feel like the star of the show. Nickel-thin double-fried pommes soufflés and a glass of Txakolina rosé or a frothy Estate Sale cocktail are a perfect overture while savoring Boca’s seasonal menu. Cacio e pepe risotto, a twist on Rome’s classic pasta dish, is full of savory pecorino and black pepper heat, but notes of mint and sweet pea ring through. Plank-cooked sea bass arrives tender and flaky beneath perfectly crisp skin. Bavette con bottarga, ribbons of pasta topped with salty dried fish roe, hits the umami button with robust flavor and subtle spice. 114 E.

SIXTH ST., DOWNTOWN, (513) 542-2022, BOCACINCINNATI.COM. DINNER MON–SAT. MCC, DS. $$$ BOUQUET RESTAURANT AND WINE BAR

Cozy, off the beaten path, and with a menu touched with a lovable Southern drawl, right down to the bourbon-centric cocktails, it verily announces “Come on back, y’all.”

You definitely want to start with the “motherboard,” a selection of five cheeses, four cured meats, and plenty of accompaniments—stuffed peppadews, warm olives, mustards, jams, pistachio relish, and seven (!) types of pickles. Expect the highest quality cuts and wedges, all knowledgeably identified by the cheerful and attentive staff. Favorites include forest ham from Louisville’s Woodlands Pork, smoked picnic ham from Eckerlin Meats, and cheeses from Kenny’s Farmhouse Cheese near Bowling Green, Kentucky. Wild-caught blue catfish from Western Kentucky’s Lake Barkley had a meatier texture and stronger flavor than your average bottom dweller, and the sorghum-glazed Marksbury Farm pork belly was juicy and surprisingly light. 519 MAIN ST., COVINGTON, (859) 491-

7777, BOUQUETRESTAURANT.COM. DINNER MON–SAT. MCC, DS. $$ BRANCH

Located in a huge Art Deco building, formerly a bank, Branch has taken this potentially cavernous and impersonal space and made it intimate. Diners might recognize the vibe from this restaurant group’s first venture, Northside’s The Littlefield. The chef, Shoshannah Anderson, cooks in a mode that we would call “international home-style,” taking inspiration from the comfort food of many cultures. It maintains a balance between cooking to a higher price point and creating an atmosphere of refinement without losing the informal neighborhood feel. The shrimp and grits—served soupy in a big bowl with an addictively sweet-and-sour green tomato marmalade swirled into the creamy grits—are taken surprising heights. Another notable item is a dish that wouldn’t normally get a mention in a review: the french fries. They demonstrate that food that is usually mindlessly inhaled can be worth savoring if it is made with enough love. 1535 MADISON RD., EAST

WALNUT HILLS, (513) 221-2702, EATATBRANCH.COM. DINNER MON–SUN, BRUNCH SAT & SUN. MCC. $$ CHÉ

This Walnut Street spot draws on authentic Argentine recipes, including the empanadas. Choose from at least a dozen different crispy, perfectly cinched dough pockets, with fillings ranging from traditional (a mixture of cum-

in-spiced beef, egg, and olives) to experimental (mushrooms and artichokes drenched in béchamel). There are also six different dipping sauces to choose from, but you need not stray from the house chimichurri. It complements practically every item on the menu, but particularly the grilled meats, another Argentinian staple. Marinated beef skewers and sausages are cooked on an open-flame grill, imparting welcome bits of bitter char to the juicy meat.

1342 WALNUT ST., OVER-THE-RHINE, (513) 345-8838, CHE CINCINNATI.COM. LUNCH TUES–FRIDAY, DINNER SEVEN DAYS, BRUNCH SAT & SUN. MCC. $$ COMMONWEALTH BISTRO

Everything from the old jukebox by the entrance to the sepia-toned rabbit-and-pheasant wallpaper exudes an appreciation for the antique. But rather than duplicating old recipes, Covington’s Commonwealth uses history as a springboard to create something elegant and original. Two dishes get at what makes this place special: biscuits and fried rabbit. Their biscuit, served with tart quince butter, is perfection—moist and flaky, without being coat-your-throat buttery or crumbleto-ash dry. The rabbit is crisp, light, and not at all greasy, with just the right touch of seasoning and a bright biz baz sauce, a cilantro and garlic sauce of Somali origin that tastes like a creamy salsa verde. Brunch offers the same sort of mashup, including salsa verde pork with pickled jalapeño grits made creamy with the yolk of a 75-degree egg and a smoky, spicy, not too salty Bloody Mary. 621

MAIN ST., COVINGTON, (859) 916-6719, COMMONWEALTHBISTRO. COM. DINNER TUES–SUN, BRUNCH SAT & SUN. MCC. $$ CROWN REPUBLIC GASTROPUB

What makes Crown Republic special isn’t its handful of outstanding dishes. It’s the place’s sheer consistency.

No single dish is absolutely mind-blowing or completely original, but when almost everything that comes out is genuinely tasty, the service is always friendly and attentive, and (stop the presses!) the bill is quite a bit less than you expected, you sit up and pay attention. The crab and avocado toast, served on grilled bread with lime juice and slivers of pickled Fresno chiles, is a prime example of what makes Crown Republic tick. The cocktails are equally unfussy and good, like the Tipsy Beet, made with vodka, housemade beet shrub, cucumber, mint, and citrus peel. Crown Republic has a mysterious quality that we can only describe as “good energy.” 720 SYCAMORE

ST., DOWNTOWN, (513) 246-4272, CRGCINCY.COM. LUNCH AND DINNER TUES–SAT. MCC. $$ DUTCH’S LARDER

The praise for Dutch’s sandwiches is well deserved.

The bold beefiness of the short rib grilled cheese was paired perfectly with some sweet and stinky taleggio, and served pressed, almost panini-style. The individual ingredients of the BLT sing in peak-season harmony—a crisp slice of house-cured bacon, a purple-flecked heirloom tomato straight from the vine, snappy aioli, and just enough butter lettuce for crunch. Free-flowing evenings on the patio call for a charcuterie plate. Surgically thin slices of peppery, salmon-hued Smoking Goose capicola rubbed shoulders with varzi, a Lombardian salami with a slightly course texture and unexpected notes of clove and cinnamon. The Bent River camembert was sweet and sour, with a texture only slightly firmer than sweetened condensed milk, and the six-month aged manchego’s salty-nuttiness was only enhanced by a housemade pistachio-and-honey paste. 3378 ERIE AVE., HYDE PARK,

(513) 871-1446, DUTCHS.SQUARESPACE.COM. LUNCH TUES–SUN, DINNER TUES–SAT. MCC. $$ E+O KITCHEN

The former Beluga space comes alive with a menu that conjoins minimalist Asian with gutsy-cum-earthy Latin.

The results are hit-or-miss: while guacamole was pointlessly studded with edamame, the pork belly buns are especially tender. Taco plates are a safe bet, with the “sol” pastor—pineapple coupled with Korean kimchi, bulgogi pork, and cilantro—hitting all the right notes.

More adventurous palates may opt for the nuanced ramen—the pork and soy broth teeming with cuts of both pork belly and slow-cooked shoulder, while a superbly poached egg lingers at the edge, awaiting its curtain call.

Service is friendly but tends to sputter when it comes to the basics of hospitality. 3520 EDWARDS RD., HYDE

PARK, (513) 832-1023, EOKITCHEN.COM. LUNCH AND DINNER SEVEN DAYS. MCC. $$ KAZE

Thunderdome Restaurant Group (The Eagle, Bakersfield, Maplewood Kitchen and Bar) relaunched Kaze after acquiring the Japanese gastropub this summer, with sophisticated interior refurbishments, a redefined menu, and a separate Wu-Tang Clan–themed bar, 36 Chambers.

It still invokes the signature sense of fun and approachability for which it was known, but everything feels a little more social: dishes are small and sharable, and more communal seating was added to accommodate groups. If a free-for-all sharing session is what you’re after, the Omakase sampler is the best deal on the menu, feeding a multicourse meal to groups of six or more for just $25. Old favorites, the steamed pork belly buns and ramen are still on the menu and are as comforting as ever. Besides, no one says you have to share. 1400 VINE

ST., OVER-THE-RHINE, (513) 898-7991, KAZEOTR.COM. DINNER SEVEN DAYS. MCC. $$ THE LITTLEFIELD

Inside a modest 1,500 square-foot space on Spring Grove, just south of Hamilton Avenue, at least 70-odd bourbons behind the bar drive this little restaurant’s philosophy.

The menu is meant to be limited, the better to support and celebrate the bottled flavors up front. There are surprises: a faint hint of curry powder deepens the moody cauliflower fritters; skewered golf-balls of mild, peppery ground lamb get a faint crust from the final sear.

You’ll also want to order the brisket. Applewood-smoked then braised, the meat maintains just enough fat to stay soft, and the earthy, smoky-sweet flavor comes with a patent-leather char to remind you of the caramelized nuances in your glass. The signature pot pie is lighter than most, more like a hearty (read: lots of white and dark meat) soup than a fricassee held captive within a flaky crust. 3934 SPRING GROVE AVE., NORTHSIDE, (513)

386-7570, LITTLEFIELDNS.COM. LUNCH MON–SAT, DINNER SEVEN DAYS, BRUNCH SUN. V, MC. $ MAPLEWOOD KITCHEN

The latest effort from local restaurant juggernaut Thunderdome, owner of the Currito franchise. Order at the counter, then find your own table, and a server will deliver what you’ve selected. There’s no cohesive cuisine, rather, the menu takes its cue from all corners of the globe: chicken tinga, spaghetti pomodoro, a New York Strip steak, guajillo chicken are all represented, along with a satisfying pappardelle with house-made sausage.

Brunch is available all day; try the light lemon ricotta pancakes or the satisfying avocado benedict. 525 RACE

ST., DOWNTOWN, (513) 421-2100, MAPLEWOODKITCHENANDBAR. COM. BREAKFAST, LUNCH, AND DINNER SEVEN DAYS. MCC. $$ MELT REVIVAL

In this Northside sandwich joint, the restaurant’s name pretty much dictates what you should get.

Diners have their choice of sandwiches, including the vegetarian cheesesteak—seitan (a meat substitute) topped with roasted onions, peppers, and provolone—and the J.L.R. Burger, a black bean or veggie patty served with cheese, tomato, lettuce and housemade vegan mayo. For those who require meat in their meals, try the verde chicken melt: juicy pieces of chicken intermingle with pesto, zucchini, and provolone. Not sure you’ll want a whole sandwich? Try one of the halvesies, a half-salad, half-soup selection popular with the lunch crowd. 4100 HAMILTON AVE.,

NORTHSIDE, (513) 818-8951, MELTREVIVAL.COM. MCC, DS. $ THE MERCER

This Vine Street spot is the brainchild of Jon Zipperstein, owner of the steak and sushi mainstay Embers in Kenwood. The Mercer proves admirably that comforting staples—when prepared with precision and served with warmth—can send even the most curmudgeonly diner off fat and happy. Take the short ribs. Many places do a great short rib, but these are lovely, dutifully seared, braised slow and low until tender, and not overwhelmed

by fatty gravy. It’s the polenta that really launches this dish into high orbit, the quicksand texture that ever-so-slowly absorbed the braising liquid, still suggestive of root vegetable sweetness. For dessert, try the savory cheesecake. It’s criminally rich, and worth saving room for the unique mix of four cheeses: blue, goat, cream, and ricotta. The slice relies on compressed grapes, crumbs of rosemary-infused walnut cookie crust and drops of a port and pear reduction to offer just a hint of sweet.

1324 VINE ST., OVER-THE-RHINE, (513) 421-5111, THEMERCER OTR.COM. DINNER TUES–SUN. MCC. $$$

METROPOLE

Metropole has been remarkably stable since it opened in 2012. Even when chefs have left, the organization has promoted from within, kept popular dishes on the menu, and maintained a certain vibe. Its new chef, David Kelsey, has been with the business since 2014, and his menu will feel familiar, with a balance between sophistication and rusticity. Its vegetarian fare contains many of its most inventive and delightful creations. The chilled cantaloupe soup has a creamy note from coconut milk and a hint of spice floating in at the end of every bite to balance the subtle, melon-y sweetness. The fancy “candy bar,” with its light and crispy peanut filling and ring of cacao nibs and caramel, encapsulates Metropole at its best: fun and whimsical, but rooted in careful execution of deep and satisfying flavors. 609 WALNUT ST., DOWNTOWN, (513) 578-

6660, METROPOLEONWALNUT.COM. BREAKFAST AND DINNER SEVEN DAYS, LUNCH MON–FRI, BRUNCH SAT & SUN. MCC. $$ MITA’S

By day, Mita’s feels smart, sophisticated, and oh-so big city. But by night, she’s something altogether different. Paper-thin slices of acorn-fed Iberico ham slowly melt on your tongue, as you struggle to decide between the boldly hued pozole verde or the paella for two. In the meantime, your dining companion is waxing effusive over a surprisingly simple salad of jicama, mango, and watercress with cilantro vinaigrette.

Chef-owner Jose Salazar’s sophomore effort has been a runaway success (and garnered plenty of James Beard award attention), bringing us back with hyper-fresh flavors so pure that dinner feels simultaneously virtuous and decadent. 501 RACE ST., DOWNTOWN, (513) 421-6482, Top 10

MITAS.CO. DINNER MON–SAT. MCC. $$$ MUSE

Muse fills such a needed niche. Very few establishments offer a decent selection of vegan and gluten-free options; Muse not only has these dishes but they’re some of the strongest items on the menu. The restaurant’s philosophy is a version of Hippocrates’s famous remark that you should let food be your medicine and medicine be your food. In practice this means that Muse sources from local farms, serves mostly grass-fed beef, has several vegan options, and puts lots of fresh veggies on the side (and sometimes the center) of the plate. In vegan dishes, flavor and depth are developed in creative ways, like in the stuffed charred leeks, where the tube of the leek is hollowed out and filled with a sweet and savory mix of raisins and cashew cream, combining beautifully with the smoky char of the leeks and a vegan Worcestershire foam. 1000 DELTA AVE., MT. LOOKOUT, (513) 620-8777,

MUSEMTLOOKOUT.COM. LUNCH AND DINNER WED–SAT BRUNCH SUN. MCC. $$ NICHOLSON’S

To remind local diners that they were here before those young dog-toting punks with their exposed brick and crafty ales in Over-the-Rhine, Nicholson’s branded themselves Cincinnati’s “first and finest gastropub,” and revamped the menu to include plenty of snacks and small plates for grazing, and not-quite-brawny, straightforward sandwiches and main dishes. Try the pumpkin crusted trout, bowl of cock-a-leekie soup, or check out the cranberry-apple or Scottish BBQ style burgers—each made with your choice of beef, turkey, lamb, or chicken patties. And the bar’s clubby intimacy makes it easy to belly up and enjoy their impressive collection of single malts or a Scottish stout. 625 WALNUT ST., DOWNTOWN,

(513) 564-9111, NICHOLSONSPUB.COM. LUNCH AND DINNER SEVEN DAYS. MCC. $$

D I N I N G G U I D E 2 0 1 9 C I N C I N N AT I M A G A Z I N E . C O M 4 3

DINING GUIDE 2019 DINING OUT PLEASANTRY With only 40 seats inside, Daniel Souder and Joanna Kirkendall’s snug but spare OTR gem—they serve breakfast, lunch, and dinner like a true neighborhood spot— features an engaging wine program aimed at broadening your palate alongside small plates that are equally ambitious. Classic technique and fresh produce anchor an approachable menu—“everything” biscuits with cured salmon, burgers, and chicken salad sandwiches are available at lunch, and the cauliflower with sambal is a comforting mash-up of a rich cauliflower-and-coconut-cream schmear topped with a head of sambal-roasted cauliflower, grapefruit segments, toasted cashews, and cilantro. This is not to say that the proteins aren’t something special. Traditionally a much less expensive cut, the small hanger steak was decidedly tender, served with braised cippolini onions and sauteed mushrooms.

118 W. 15TH ST., OVER-THE-RHINE, (513) 381-1969, PLEASANTRY OTR.COM. DINNER TUES–SAT, BRUNCH FRI–SUN. MCC. $ Top 10

PLEASE

Please began as a series of pop-up dinners created by chef-owner Ryan Santos. The menu is divided into four courses: cold appetizers, hot appetizers, main courses, and dessert. Much of Please’s inventiveness rises from its focus on local ingredients.

There is a painterly sense in the composition of their dishes that rivals any restaurant in the city. And like all dyed-in-the-wool creatives, Santos and crew are constantly innovating and updating. (Which means the menu is constantly changing, so the dishes mentioned here are merely examples.) Take the plate of de Puy lentils with beets and white asparagus. The beet was sliced into thin sheets and rolled into tubes with the lentils inside. Each roll could be eaten in a single elegant bite, the dark, earthy lentils surrounded by the sweetness of the beets. 1405 CLAY ST., OVER-THE-RHINE, (513) 405-8859,

PLEASECINCINNATI.COM. DINNER WED–SAT. MCC. $$$ THE PRESIDENTS ROOM

This newest incarnation of the Phoenix event center’s main dining area, chef Jeremy Luers takes on homey European classics and adds a soupçon of modern sensibility. His menu demonstrates a surprising range of pasta dishes, and the tonarelli is one example that soars; toothy spaghetti-like noodles mingle with cockles—tiny saltwater clams—and salty ham hock. Entrées are formidable and priced to match. A boneless beef short rib is prepared sauerbraten style, braised in red wine thickened with gingersnaps and served atop pureed Yukon Gold potatoes and braised red cabbage. Luers’s piece de resistance is his choucroute garni royale, an Alsatian hot pot studded with pork, potatoes, and kraut. Meant to be split between two to three diners, the dish may require independent arbitration for the pork belly and spare ribs. 812 RACE ST., DOWNTOWN, (513) 721-2260, THEPRESI

DENTSRM.COM. DINNER THURS–SAT. MCC. $$ THE QUARTER BISTRO

The Quarter Bistro has multiple personalities: one part clubby neighborhood joint, one part dinner and a movie with a dash of lusty romance. The Bistro Burger, a halfpound of black Angus beef, is seasoned but not overly so, with a sturdy-but-not-too-chewy bun. The 18-hour short ribs are the star, and reason enough to skip the movie next door. Braised into a flavor bomb of meat candy, it’s served with papardelle pasta, roasted vegetables, and onion straws. With the no-lip service, The Quarter Bistro could be well on the way to making middle age look sexy. 6904 WOOSTER PKE., MARIEMONT, (513) 271-5400,

QBCINCY.COM. DINNER SEVEN DAYS. MCC, DS. $$ RUTH’S PARKSIDE CAFÉ

The spiritual successor of Mullane’s Parkside Café, Ruth’s brings back the vegetable-forward menu with a few concessions to contemporary tastes. Dinner options now include steaks and heavier, braised entrées. But the stirfries, beans and rice, pasta, and the traditional option to add a protein to an entrée (tofu, tempeh, chicken, or local chorizo) for a $2 upcharge are all old standards.

While dishes are generally hearty, they are rarely too rich, leaving room to freely consider dessert. There are a small selection of baked goods, including a chocolate

bundt cake, homemade fruit pies, and Madisono’s Gelato.

1550 BLUE ROCK ST., NORTHSIDE, (513) 542-7884, RUTHSCAFE. COM. LUNCH MON–FRI, DINNER MON–SAT. MCC. $$ SACRED BEAST Sacred Beast advertises itself as a kind of upscale diner, but the real gems are the oddball dishes that don’t quite fit the diner mold. The menu can be disorienting in its eclecticism: foie gras torchon is next to shrimp fries, and a haute cuisine watermelon salad with piped puffs of avocado mousse is next to a diner breakfast and deviled eggs. Winners are scattered throughout the menu in every category. On the cocktail list, the Covington Iced Tea, a lemon and coffee concoction made with cold brew, San Pellegrino, and vodka is oddly satisfying. The service is good, and there is some flair about the place—including vintage touches, from the facsimile reel-to-reel audio system to the mostly classic cocktails—even within its rather chilly industrial design.

In short, go for the late night grub; stay for the elegant, shareable twists on classic snacks. 1437 VINE ST., OVER-

THE-RHINE, (513) 213-2864, SACREDBEASTDINER.COM. LUNCH, DINNER, AND LATE NIGHT SEVEN DAYS. MCC. $$ SALAZAR A freewheeling tour through Korean, Moroccan, Italian, and French flavors—and that’s just on one iteration of the ever-evolving menu. Salazar turns out fresh, well-balanced dishes dotted with seasonal surprises: the cauliflower steak special (a Moroccan spiced, seared wedge of the cruciferous vegetable complemented by a strong hit of lemon), the chicken liver mousse (so good it deserves its own trophy), and the succulent chicken Milanese (with its musky, sweet-and-sour notes of ground cherry). With its bustling bar and cheek-by-jowl tables, Salazar hums with energy at every meal. 1401 REPUBLIC ST., OVER-

THE-RHINE, (513) 621-7000, SALAZARCINCINNATI.COM. LUNCH THURS–FRI, DINNER MON–SAT, BRUNCH SAT & SUN. MCC. $$ SARTRE

Complete with patina girders and paintings of existentialist philosophers Jean-Paul Sartre and Simone de Beauvoir, this establishment possesses a French-inspired ethos without a hint of stuffiness. Elemental American favorites are utilized in dishes such as the tender short-rib entrée with creamed cabbage and celery root puree, or the soft, doughy sweet potato “beignets.”

The cocktails, many of which are named after Sartre’s books, are elaborate and complex while often being anchored in classic combinations. Adjacent to Rhinegeist’s brewery and taproom, it serves exclusive craft beers—like the tart, refreshing grisette Being—that aren’t available in stores. Elegant, satisfying, and smart, Sartre succeeds at everything it sets out to accomplish. 1910 ELM ST.,

OVER-THE-RHINE, (513) 579-1910, SARTREOTR.COM. DINNER WED–SUN, BRUNCH SUN. $$$ SENATE

Ever since it began dishing out its lo-fi eats, Chef Dan Wright’s gastropub has been operating at a velocity few can match. From the howl and growl of supremely badass hot dogs to the palate-rattling poutine, Senate has led the charge in changing the local conventional wisdom about what makes a great restaurant.

Consumption of mussels charmoula means either ordering additional grilled bread to soak up every drop of the herby, saffron-laced broth or drinking the remainder straight from the bowl and perfectly crisped and seasoned fries inspire countless return visits.

1212 VINE ST., OVER-THE-RHINE (513) 421-2020, SENATEPUB. COM; 1100 SUMMIT PLACE DR., BLUE ASH, (513) 769-0099, SENATE BLUEASH.COM. LUNCH AND DINNER TUES–SAT. (BLUE ASH ONLY: BRUNCH, LUNCH, AND DINNER SUN.) MC, V, DS. $

pork equivalent of Kobe beef) “hot dog.” Some dishes work better than others: There is redemption in a rustic combination of morels with cream, shallots, and tangy, smoky Idiazábal sheep’s milk cheese. The complex flavor of earth, wood, and char makes this a classic dish for enjoying, not for analyzing. That’s exactly what culinary students should be striving for. 3520 CENTRAL PARKWAY,

CLIFTON, (513) 569-4980, MIDWESTCULINARY.COM. DINNER THURS–SAT. MCC, DS. $$ TASTE OF BELGIUM Jean-François Flechet’s waffle empire grew from a back counter of Madison’s grocery at Findlay Market to multiple full-service sit-down spots. There’s more on the menu than the authentic Belgian treat, though it would be a crime to miss the chicken and waffles: a dense, yeasty waffle topped with a succulent buttermilk fried chicken breast, Frank’s hot sauce, and maple syrup. There are also frites, of course, and croquettes—molten Emmenthaler cheese sticks—plus a gem of a Bolognese. And let’s not forget the beer. Six rotating taps offer some of the best the Belgians brew, not to mention those made in town. 1133 VINE ST., OVER-THE-RHINE, (513) 381-4607, AND

OTHER LOCATIONS, AUTHENTICWAFFLE.COM. BREAKFAST AND LUNCH MON–SAT, DINNER TUES–SAT, BRUNCH SUN. MCC. $$ TERANGA

West African cuisine consists of mostly simple, home-style dishes of stews and grilled lamb with just enough of the exotic to offer a glimpse of another culture. Be prepared for a few stimulating sights and flavors that warm from within. An entire grilled tilapia—head and all—in a peppery citrus marinade and served on plantains with a side of Dijon-coated cooked onions is interesting enough to pique foodie interest without overwhelming the moderate eater.

Stews of lamb or chicken with vegetables and rice are a milder bet, and Morrocan-style couscous with vegetables and mustard sauce accompanies most items. The dining room atmosphere is extremely modest with most of the action coming from the constant stream of carryout orders.

8438 VINE ST., HARTWELL, (513) 821-1300, TERANGACINCI.COM. LUNCH AND DINNER SEVEN DAYS. MCC, CHECK. $ THE WINDS CAFÉ Located about an hour north of Cincinnati, the Winds opened in 1977 as a collectively owned cafe in the staunchly liberal town of Yellow Springs, Ohio. Chef Kim Korkan uses local farmers’ products to create natural, wholesome food on the menu, which changes every two months. Winter root vegetables, smoky sauces, and game give way to spring lamb, asparagus crepes with fresh chives and house-made ricotta, and wild river salmon with squid ink linguine and lemon cream. Walleye, halibut, swordfish, and shrimp appear on summer menus, while the bounty of vegetables and fruits moves to center stage. This is mindful cuisine, based on the best the Earth has to offer. 215 XENIA AVE., YELLOW SPRINGS, (937)

767-1144, WINDSCAFE.COM. LUNCH AND DINNER TUES–SAT, BRUNCH SUN. MCC. $$ ZULA

For a restaurant whose name loosely derives from an Israeli slang term for “hidden treasure,” it seems apt that a dish or two might sneak in and stun—like the mussels Marseilles, with its bouillabaisse-style broth, rich with saffron, tomato, and fennel. But Zula is no one-trick pony.

With a wood-fired oven on the premises, it’s incumbent on you to try the flatbreads. One zula is the eggplant option, where caramelized onions and marinated red bell peppers pair well with subtly sweet fontina. Not every bite at Zula is a game-changer, but one is all you need.

1400 RACE ST., OVER-THE-RHINE, (513) 744-9852, ZULABISTRO. COM. DINNER TUES–SAT. MCC. $$

THE SUMMIT This “laboratory restaurant” staffed by Midwest Culinary Institute students features a limited but eclectic menu. Soft shell crab goes Latin with black beans, avocado, lime, and chiles. Spanish mackerel is given a Mediterranean twist with yogurt, cucumbers, pickled red onion, and chickpeas. A more traditional pasta dish of hand cut pappardelle with prosciutto, peas, and Parmesan makes an appearance alongside a Kurabota (the

4 4 C I N C I N N AT I M A G A Z I N E . C O M D I N I N G G U I D E 2 0 1 9

FRE NCH CHEZ RENÉE FRENCH BISTROT Based on American stereotypes of French food— that it’s elaborate, elitist, and expensive—one might ex-

pect Chez Renee to fall on the chichi side. Instead, it’s elegant in an everyday way, operating on the principle that it is better to excel at simplicity than to badly execute something complicated. The formula is not complex: Simple ingredients, generally fresh and from nearby, prepared without much fuss. Asparagus is beautifully roasted and perfectly salted, and the quiche Lorraine (yes, the old standby) has a nice, firm texture, and a fine balance of bacon, mushrooms, and oignons (to quote the menu, which is a charming hodgepodge of French and English). This is solid, tasty food, both approachable and well executed. It’s well on its way to becoming, as a good bistrot should be, a neighborhood institution. 233 MAIN

ST., MILFORD, (513) 428-0454, CHEZRENEEFRENCHBISTROT. COM. LUNCH AND DINNER TUES–SAT. MCC. $$ JEAN-ROBERT’S TABLE No other chef in town has as much presence as Jean-Robert de Cavel, and no other restaurant is steeped in such a singular personality. Who else could conjure up a surf and turf tartare of steak and salmon, or try his hand at a luxurious “haute pocket” (a.k.a., a vol au vent), cramming obscene amounts of lobster and succotash into airy layers of buttery puff pastry? But these touches are more than mere outré Gallic insouciance. Always lurking in the background is a reverence for the classics: Filet mignon cooked so skillfully that the meat maintains that textbook tinge of sourness; frites so crisp that your burger blushes. De Cavel shows us how not to simply pay lip service to staid Old World traditions, but how to find vitalité in their modern antecedents. 713 VINE ST.,

DOWNTOWN, (513) 621-4777, JEANROBERTTABLE.COM. LUNCH MON–FRI, DINNER MON–SAT. MCC, DS. $$ LE BAR A BOEUF

Jean-Robert de Cavel’s upscale alterna-burger-shack features bifteck haché, ground beef patties that are a mainstay of French family dinners, according to de Cavel. His “Les Ground Meat” is available in beef, Wagyu beef, bison, lamb, and fish (a blend of albacore tuna and salmon). Portions are eight ounces, taller than a typical burger, and seared on the kitchen’s iron griddle. It’s easy to turn many of the generously portioned appetizers into dinner. Pair the open-faced beef tongue “French Dip” sandwich with a spinach salad and you’ll have one of the best choices in the house. Or go for mac-and-cheese.

The lobster mac always sounds lush, but do consider the humble beef cheek version, enlivened by a touch of truffle oil, instead. 2200 VICTORY PKWY., EAST WALNUT HILLS,

animal-product-free on Wednesdays. Tuck into a warm and savory channa masala (spiced chickpeas) or malai kofta (vegetable dumplings in tomato sauce) from the curry menu. Or tear into a crispy, two-foot diameter dosa (chickpea flour crepe) stuffed with spiced onions and potatoes. 7633 READING RD., ROSELAWN, (513) 821-2021,

AMMASKITCHEN.COM. LUNCH BUFFET SEVEN DAYS (ALL-VEGAN ON WED), DINNER SEVEN DAYS. MC, V, DS. $ BOMBAY BRAZIER

Indian food in America is hard to judge, because whether coming from the kitchen of a takeout joint or from a nicer establishment, the food will rarely taste all that different. It will generally be some twist on Punjabi cuisine. Bombay Brazier does it just right. Chef Rip Sidhu could serve his tadka dal in India, along with several other extraordinary dishes, and still do a roaring business—and this is not something that can be said of most Indian establishments in America. Try the papdi chaat, a common Indian street food rarely found on American menus, and you will see what sets this place apart. They do everything the way it is supposed to be done, from the dusting of kala namak (a pungent black rock salt) on the fried crisps to the mixture of tamarind and mint chutneys on the chopped onion, tomatoes, and chickpeas—having this dish properly made is balm to the soul of a homesick immigrant, and fresh treasure for any American lover of this cuisine. 7791 COOPER RD., #5, MONTGOMERY, (513) 794-

0000, BOMBAYBRAZIERCINCY.COM. DINNER MON–SAT. MCC. $$$ BRIJ MOHAN

Order at the counter the way you might at a fast food joint, except the shakes come in mango and there’s no super-sizing your mint lassi. The saag, full of cream in most northern Indian restaurants, is as intensely flavored as collard greens in the Deep South—real Punjabi soul food. Tarka dal is spectacular here, the black lentils smoky from charred tomatoes and onions, and the pani puri, hollow fried shells into which you spoon a peppery cold broth, burst with tart cool crunch. Follow the spice with soothing ras malai, freshly made cheese simmered in thick almond-flavored milk, cooled and sprinkled with crushed pistachios. 11259 READING RD., SHARONVILLE,

(513) 769-4549, BRIJMOHANCINCINNATI.COM. LUNCH AND DINNER TUES–SUN. MC, V, DC. $

I TA L I A N

(513) 751-2333, BARBOEUF.COM. DINNER TUES–SAT. MCC. $$ Top 10

RESTAURANT L

From the moment you enter Restaurant L’s luxurious, silvery cocoon, you want for nothing— even your handbag gets its own tufted perch—with the staff geared to anticipate your every desire. Unbidden, an amuse-bouche arrives, an inspired combination of sassafras, fennel, and grapes that signals to your palate what your eyes have already registered: Somebody—no, everybody—here loves me. Sweet, succulent Jonah crab, tender squab with beurre rouge sauce, flaky snapper and silky foie gras are given seasonal treatment by Jean-Robert de Cavel, who is in full command in the kitchen while Richard Brown holds sway in the dining room. 301

FOURTH ST., DOWNTOWN, (513) 760-5525, LCINCINNATI.COM. LUNCH FRI, DINNER TUES–SAT. MCC. $$$$

INDIAN AMMA’S KITCHEN Muthu “Kumar” Muthiah serves traditional southern Indian and Indo-Chinese vegetarian cuisine, but with a sizable Orthodox Jewish community nearby, Muthia saw an opportunity: If he was going to cook vegetarian, why not also make it kosher? Muthiah prepares every item—from the addictively crunchy gobhi Manchurian, a spicy Chinese cauliflower dish, to the lemon pickle, tamarind, and mint sauces—entirely from scratch under the careful eye of Rabbi Michoel Stern. Always 80 percent vegan, the daily lunch buffet is 100 percent

BETTA’S ITALIAN OVEN This Italian place hits the spot on all levels. It’s casual—we felt at home in jeans and a T-shirt—but not so casual to rule it out as a date-night spot. It’s friendly, with a staff that stays on top of refilling that Morretti La Rossa beer.

And best of all, the food is amazing (especially for the price). We ranked their pizza the best in the city. Dubious?

Their pizza Margherita will make a believer out of you.

Their lasagna, spaghetti, and eggplant Parmesan will have you crying Mama Mia and other Italian-sounding phrases. Their dessert options (Cannoli! Tiramisu! Amaretto cream cake!) are all homemade, and delicious to the very last bite. 3764 MONTGOMERY RD., NORWOOD,

(513) 631-6836. LUNCH MON–FRI, DINNER MON–SAT. MC, V. $$ FORNO

Cristian Pietoso’s second restaurant has all the bones of an upscale eatery, but the menu is infused with enough Italian soul to make nonna proud. In most instances, raving about a side of creamed corn wouldn’t bode well for the rest of the menu. Here, that side dish—kernels swimming in a pool of truffle-laced heavy cream that demands sopping up—is evidence that each component prepared by chef de cuisine Stefano Carne is purpose-driven. The red wine–braised honeycomb tripe, which carries a warning label (“Don’t be scared!”), and the pappardelle with spiced cinghiale (wild boar) ragu are examples of the elevated, adventurous comfort food that Pietoso strives for. 3514

ERIE AVE., EAST HYDE PARK (513) 818-8720, FORNOOSTERIABAR. COM. DINNER TUES–SUN, BRUNCH SUN. MCC. $$ NICOLA’S Chef Jack Hemmer’s sophisticated comfort food reinventions have made Nicola’s a special place. Neither as traditional as Sotto nor as avant garde as some of the city’s other fine dining establishments, the new Nicola’s has settled into its own indispensable niche. Some things about the menu, Hemmer points out, will never change—nor should they: the basket of delicate housemade breads; classics like the gnocchi, the goat cheese salad, and the tagliatelle alla Bolognese. Of his creations, tuna crudo is a classic Italian antipasto, but Hemmer takes it in a surprising, almost Vietnamese direction.

Bagna càuda hits a deep, rich note that is softened by dill crème to make a lovely broth for arctic char. Smoky and nutty charred Jerusalem artichokes are complemented by buttery shiitake mushrooms and a luscious corn flan. The ability to balance all these elements—sweet and sour, crisp and smooth, mild and intense—makes each of these dishes a panorama of technique. 1420

SYCAMORE ST., PENDLETON, (513) 721-6200, NICOLASOTR.COM. DINNER MON–SAT. MCC, DC, DS. $$$

A TAVOLA In 2011, Jared Wayne opened A Tavola Pizza with two friends just as OTR was blowing up. A Ferrara pizza oven was ordered from Italy; Wayne, a skilled woodworker, built custom tables; and the menu was fleshed in with trendy crowd-pleasers like charcuterie and craft cocktails. Fast-forward three years. Brother Nick is now a co-owner, and the Waynes have opened a second pizzeria: A Tavola Madeira capitalizes on the menu from the Vine Street location, including the fresh and zesty asparagus, artichoke, and feta pizza on a Neapolitan crust; gooey mozzarella-filled arancini, or risotto fritters; and the unequaled Blue Oven English muffin eggplant sliders. Wash down your small plates with a glass of crisp and grassy Sannio falanghina or an ice-cold Peroni lager.

Not ones to rest on their laurels, they also fire up a third Italian import—an Italforni Bull Oven—for their take on Roman-style pies (with a thinner, crispier crust). They’re definitely going to need a bigger parking lot. 7022 MIAMI

AVE., MADEIRA, (513) 272-0192, ATAVOLAPIZZA.COM. LUNCH AND DINNER SEVEN DAYS. MCC. $ ADRIATICO’S

Everything about this place says it’s about the pizza: the herbed sauce, the assault of the cheese, the toppings.

It’s all evenly distributed, so you get a taste in every bite.

Adriatico’s still delivers the tastiest pizza in Clifton. On any given night the aroma wafts through every dorm on campus. It’s that popular because it’s that good. Being inexpensive doesn’t hurt either. 113 W. MCMILLAN ST.,

CLIFTON HEIGHTS, (513) 281-4344, ADRIATICOSUC.COM. LUNCH AND DINNER SEVEN DAYS. MCC. $

PADRINO This sister restaurant to 20 Brix is also owned and operated by the Thomas family and their superstar Executive Chef Paul Barraco, who brings his passion for the slow food movement to the Padrino menu. Billed as “Italian comfort food,” Padrino offers the classics (like lasagna and chicken carbonara) plus hoagies and meatball sliders, an impressive wine list, seasonal martinis, and a decadent signature appetizer—garlic rolls, doughy buns smothered in olive oil and garlic. Best of all, Barraco’s pizza sauce, which is comprised of roasted tomatoes and basil, is so garden-fresh that one can’t help but wonder: If this is real pizza, what have we been eating all these years? 111 MAIN

ST., MILFORD, (513) 965-0100, PADRINOITALIAN.COM. LUNCH AND DINNER SEVEN DAYS. MCC, DS. $$ PRIMAVISTA

Besides offering the old world flavors of Italy, Primavista also serves up a specialty no other restaurant can match: a bird’s eye view of Cincinnati from the west side. The kitchen is equally comfortable with northern and southern regional specialties: a Venetian carpaccio of paper thin raw beef sparked by fruity olive oil; house-made fresh mozzarella stuffed with pesto and mushrooms; or artichoke hearts with snails and mushrooms in a creamy Gorgonzola sauce from Lombardy. Among the classics, nothing is more restorative than the pasta e fagioli, a hearty soup of cannellini, ditali pasta, and bacon. Most of the pastas are cooked just a degree more mellow than al dente so that they soak up the fragrant tomato basil or

D I N I N G G U I D E 2 0 1 9 C I N C I N N AT I M A G A Z I N E . C O M 4 5

DINING GUIDE 2019 DINING OUT satiny cream sauces. The fork-tender osso buco Milanese, with its marrow-filled center bone and salty-sweet brown sauce (marinara and lemon juice), is simply superb. Desserts present further problems; you’ll be hard-pressed to decide between the house-made tiramisu or bread pudding with caramel sauce, marsala soaked raisins, and cream. 810 MATSON PL., PRICE HILL, (513) 251-6467, PVISTA.

COM. DINNER TUES–SUN. MCC, DC, DS. $$ Top 10

SOTTO

Rustic textures and approachable presentations are juxtaposed with sublime flavors in dishes like the tartare di fassone (beef tartar with lemon and bread crumbs) and house-made blood sausage with squash and mustard greens. For hearty appetites, there’s the one-kilo Bistecca Fiorentina, a massive porterhouse that arrives on a sizzling platter, but we recommend the small plates: the ethereally smooth chicken liver mousse, the grilled quail with seasonal vegetable, and the short rib cappellacci with thyme and browned butter. Only the most strict teetotalers will want to skip the wine. Grab a glass of Gavi or split a bottle of Vajra barolo with someone special. 118 E. SIXTH

ST., DOWNTOWN, (513) 977-6886, SOTTOCINCINNATI.COM. LUNCH MON–FRI, DINNER SEVEN DAYS. MCC, DS. $$ VIA VITE

Cristian Pietoso serves up crowd-pleasing entrées, including the Pietoso family Bolognese, over penne, right on Fountain Square. (Add in a golf-ball-sized veal meatball heavy with lemon zest, and it’s an over-the-top comforting main dish.) The same applies to the risotto, where a few small touches add sophistication. Carnaroli rice results in a glossier, starchier dish. A puree of asparagus turns the risotto an eye-popping green, and the poached lobster garnish creates a nice back-and-forth between vegetal and briny flavors. Braised lamb shank over polenta is comforting workhorse, and the flavorful beef eye of rib atop an umami bomb of porcini-marsala gravy introduces an unusual garnish—a rich corn flan. 520 VINE ST., DOWNTOWN,

(513) 721-8483, VIAVITERESTAURANT.COM. LUNCH MON–FRI, DINNER SEVEN DAYS, BRUNCH SAT & SUN. MCC, DS. $$

JA PA N E S E ANDO You don’t go just anywhere to dine on uni sashimi (sea urchin) or tanshio (thinly sliced charcoal-grilled beef tongue). Don’t miss the rich and meaty chyu toro (fatty big-eye tuna), or the pucker-inducing umeshiso maki (pickled plum paste and shiso leaf roll). Noodles are also well represented, with udon, soba, or ramen options available. And don’t forget to ask about the specials; owners Ken and Keiko Ando always have something new, be it oysters, pork belly, or steamed monkfish liver, a Japanese delicacy that you’ll be hard-pressed to find in any of those Hyde Park pan-Asian wannabes. The only thing you won’t find here is sake, or any other alcohol. Bring your own, or stick to the nutty and outright addicting barley tea. 5889 PFEIFFER RD., BLUE ASH, (513) 791-8687,

ANDOJAPANESERESTAURANT.COM. LUNCH TUES–THURS, DINNER TUES–SUN . MCC. $$$ JO AN JAPANESE

Once you get past the Muzak, fluorescent lighting, and vaguely clinical color scheme of the building it’s buried in, Jo An is a veritable garden of serenity—relaxing daffodil- and olive-colored walls, humble wooden tables, and a 10-seat sushi bar. The cuisine here is deeply rooted in tradition. Sushi is still the star, so put yourself in the hands of the chef and order the sashimi omakase (chef’s selection of sliced raw fish). White tuna was robust and meaty while the bluefin was more complex. Even the workhorse Atlantic salmon was a revelation. 3940

family, work at light speed behind the bar, a choreography backlit by rows of gleaming liquor bottles. Dinner proceeds with glorious chaos as a feisty Carla Tortelli–like server delivers one dish after another—slivers of giant clam on ice in a super-sized martini glass, a volcanic tower of chopped fatty tuna hidden inside overlapping layers of thin avocado slices, smoky grilled New Zealand mussels drizzled with spicy mayo, and delicate slices of a samurai roll—all between shots of chilled sake. 12082 MONTGOMERY RD.,

SYMMES TWP., (513) 583-8897, KYOTOSUSHIBAR.COM. LUNCH AND DINNER SEVEN DAYS. MCC. $$ MATSUYA At this relaxed little sushi boutique, try ordering kaiseki, a traditional six-course meal that features a succession of small plates but plenty of food. You might encounter an entire steamed baby octopus or yellowtail with daikon radish, pickled mackerel or deep-fried oysters. You can depend on cucumber or seaweed salad, tempura shrimp, a grilled meat or fish, and of course, sushi—and sometimes even the colorful Bento box sampler. There’s a Nabemono—tableside pot cooking—section on the menu featuring shabu shabu: slices of prime beef swished through bubbling seaweed broth just until the pink frosts with white. Served with simmered vegetables, ponzu sauce, daikon, and scallions, the concentrated, slightly sour flavor of the beef is vivid. 7149

MANDERLAY DR., FLORENCE, (859) 746-1199, MATSUYA-KY.COM. LUNCH MON–FRI, DINNER SEVEN DAYS. MCC, DC, DS. $$ MEI

Mei’s menu is meant to represent traditional Japanese cuisine, appealing to the novice as well as the sushi maven.

It is divided into sections that encourage a progressive meal of small dishes: One each for hot and cold appetizers, noodles, sushi and sashimi, special rolls, soups and salads, sushi dinners (with miso soup), and combinations (such as tempura paired with sashimi). Deep-fried soft shell crab comes with ponzu sauce—a dipping sauce made of rice vinegar, soy sauce, mirin, and citrus juice—and the kind of yakitori that you can find on the streets of New York. Bento boxes—lacquered wooden boxes divided into compartments—offer the neophyte a sampling of several small dishes. Mei’s are lovely: deep red and stocked with tempura, cooked salmon, sashimi, stewed vegetables, and a fabulous egg custard with shrimp and gingko nut.

Mei’s sushi—nigiri, maki, and handrolls—is exceptionally good with quality cuts of fresh seafood. The staff is knowledgeable, extremely efficient, respectful, and attentive, even when it’s at peak capacity. 8608 MARKET PLACE LANE,

MONTGOMERY, (513) 891-6880, MEIJAPANESERESTAURANT.COM. LUNCH AND DINNER SEVEN DAYS. MCC, DS. $$ Top 10

MIYOSHI

For too long, Japanese cuisine in America has meant miso soup, sushi and sashimi, and various grilled meats with teriyaki sauce. Yes, you can get excellent versions of all of these at Miyoshi, but what makes this restaurant truly special is the revelation of the true panorama of Japanese cuisine. From ochazuke (tea soup) with umeboshi (a salty-sour pickled plum) to shime saba, marinated mackerel in a delicately pickle-y broth of cucumber and vinegar, there are a dozen items not seen elsewhere.

Anyone who enjoys sushi or miso broth has built the foundation to appreciate the rest of this cuisine. Cha soba, green tea noodles with shredded seaweed, chopped scallions, and a sweet and soupy broth, has a satisfying umami note, even served cold, and a pleasing bite with wasabi mixed in.

The kinoko itame, sauteed shiitake and enoki mushrooms, is surprisingly buttery and sweet, showing a voluptuous quality rarely associated with this tradition, but a perfect counterpoint to the more austere offerings. 8660 BANK-

ERS ST., FLORENCE, (859) 525-6564, MIYOSHIRESTAURANT.COM. LUNCH AND DINNER MON–SAT. MCC. $$$

OLYMPIC BLVD., ERLANGER, (859) 746-2634, JOANJAPANESE. COM. LUNCH MON–FRI, DINNER MON–SAT. MCC. $$ KYOTO

Owner Jason Shi seems to know everybody’s name as he chats up diners, guiding them through the extensive sushi and sashimi menu. Five young sushi chefs, all part of Shi’s

4 6 C I N C I N N AT I M A G A Z I N E . C O M D I N I N G G U I D E 2 0 1 9

KOREAN HARU After the closing of Sung Korean Bistro, Haru is a welcome addition to the downtown scene. Dishes

are served along with the usual Korean accompaniment of pickles, kimchi, fish cakes, and other mysteriously delicious dainties. A favorite is the japchae, a traditional dish sporting silky sweet potato noodles with sesame-and-garlic sauce, matchsticks of assorted crisp vegetables, and behind it all a wonderful smokiness that pervades the whole meal. The accompanying pot of gochujang, a fermented Korean chili paste, adds its own sweet and spicy note. The result is a homey, soulful, and satisfying taste that appeals even to those who’ve never eaten a bite of Korean food before. 628 VINE ST., DOWNTOWN, (513) 381-

0947, HARUCINCY.COM. LUNCH AND DINNER MON–SAT. MCC. $$ RIVERSIDE KOREAN RESTAURANT

Come for the jo gi mae un tang—a bowl of sizzling, happy hellbroth pungent with red pepper, garlic, and ginger, crowded with nuggets of fish, tofu, and vegetables. Come for the restorative power of sam gae tang, a chicken soup for the Seoul—a whole Cornish hen submerged in its own juices and plumped with sticky rice and ginseng, dried red dates, and pine nuts. Revered for their medicinal properties, both dinner-sized soups will leave your eyes glistening and your brow beaded with sweat. They’re a detox for your overindulgence, rejuvenation for when you’re feeling under the weather. Expect crowds on weekends. Expect too, that dozens of them have come for dolsot bibimbap, the hot stone pots filled with layers of rice, vegetables, meat or tofu, egg, and chili paste.

Characterized by its electric color and addictive flavors, Riverside Korean’s version is a captivating bowl of heaven. 512 MADISON AVE., COVINGTON, (859) 291-1484,

RIVERSIDEKOREANRESTAURANT.COM. LUNCH MON–FRI, DINNER SEVEN DAYS. MCC, DS. $$ SURA This traditional Korean oasis has been flying well beneath the radar since 2010. Don’t let the pepper count on the menu deter you. Each entrée arrives with purple rice and assorted small bites aimed at cutting the heat—steamed broccoli, pickled radishes, soy-sauce-marinated tofu, pan-fried fish cake, and housemade kimchi. Korean barbecue staple osam bulgogi—one of only two items meriting a three pepper rating—swiftly clears sinuses with a flavorful duo of pork belly and squid lashed with Korean red pepper paste and served on a sizzling skillet.

The two-pepper kimchi jjigae stew marries fermented Korean cabbage with hunks of tofu and shards of pork in a bubbling tomato-based broth. Make sure to order a bowl of the bone noodle soup for the table—a comforting combination of thick noodles and bits of flank steak floating in a umami-rich marrow broth that magically soothes the burn. 7876 MASON-MONTGOMERY RD., MA-

SON, (513) 204-3456, SURAKOREAN.COM. LUNCH AND DINNER MON–SAT. MCC. $$

MEDITERRANEAN ANDY’S MEDITERRANEAN GRILLE In this lively joint with a burnished summer lodge interior of wood and stone, even the food is unrestrained: rough-cut chunks of charbroiled beef tenderloin, big slices of onion and charred tomato turned sweet and wet in the heat, skewers of marinated and charbroiled chicken perched on rice too generous for its plate.

Co-owner Andy Hajjar mans his station at the end of the bar, smoking a hookah pipe that fills the air with the sweet smell of flavored tobacco, while the friendly but hurried staff hustles through. 906 NASSAU ST., WALNUT

HILLS, (513) 281-9791, ANDYSKABOB.COM. LUNCH MON–SAT, DINNER SEVEN DAYS. MCC. $$ CAFÉ MEDITERRANEAN Chef-driven Middle Eastern cuisine leans heavily on Turkish tradition here. The baba ghanoush uses seared eggplant, which adds a pleasant smokiness to the final product. Börek is described as a “Turkish Egg Roll,” wrapping spinach, leeks, and goat cheese into phyllo dough,

and baking it to brittle flakiness. The pastry arrives atop a vivid cherry tomato marmalade, which adds a welcome dimension of barely sweet fruitiness. While there is a smooth, simple hummus on the menu, you should go for the classic sucuklu hummus, which is spiked with sujuk, a common beef sausage popular all over the Middle East. 3520 ERIE AVE., EAST HYDE PARK, (513) 871-8714,

chunks of lamb and beef on a vertical spit for the popular Döner kebab (a.k.a. Turkish gyro), peppery ground lamb for the Adana kebab, or cubed and marinated for the Shish kebab. 7305 TYLER’S COR-

NER DR., WEST CHESTER, (513) 847-1535, SULTANSCINCIN NATI.COM. LUNCH AND DINNER SEVEN DAYS. MCC, DS. $$

CAFE-MEDITERRANEAN.COM. LUNCH MON–SAT, DINNER SEVEN DAYS, LUNCH SUN. MCC. $$

Sure, you can go here for the great baked kibbeh, a blend of delicately spiced ground lamb, pine nuts, and onions, stuffed inside a shell of ground lamb, lamb fat, and bulgur wheat. Or you could visit for the vegetarian moussaka with eggplant, onions, tomatoes, and cilantro. But you’d be missing out on Floyd’s famous tender-crisp spit-roasted chicken and lima beans with chopped parsley, garlic, and olive oil. Not all of the specialties are the real Lebanese deal, but we’ll keep ordering them anyway. 127 CALHOUN ST., CLIFTON HEIGHTS,

(513) 221-2434, FLOYDSOFCINCY.COM. LUNCH TUES–FRI, DINNER TUES–SAT. MC, V. $ Top 10

PHOENICIAN TAVERNA

To eat like a native, get lots of little plates and share. The baba ghanoush, smoky and creamy, is astoundingly good. Those who choose less familiar spreads like the muhammara, made from walnuts, red peppers, and pomegranate molasses, will also be richly rewarded. Whether you’re partial to standbys like falafel or tabbouleh, or willing to venture out a bit (try the tiny pine nut and lamb stuffed sausages called maanek), everything is reliably excellent. And with freshly made pita bread reappearing at the table like a magical maternal encouragement to eat just a little more, it will be hard to stop. 7944 S. MASON-MONTGOMERY RD., MASON, (513) 770-

0027, PHOENICIANTAVERNA.COM. LUNCH TUES–FRI, DINNER TUES–SUN. MCC. $$ SANTORINI

Steak, eggs, and home fries. Jumbo haddock sandwich with Greek fries. Chocolate chip hot cakes with bacon.

Notice something wrong with this menu? Chicken Philly cheese steak sandwich with Olympic onion rings. Yep, it’s obvious: What’s wrong with this menu is that there’s nothing wrong with this menu. Greek feta cheese omelette with a side of ham. It’s been owned by the same family for more than 30 years. Santorini has diner standards, like cheeseburgers, chili five ways, and breakfast anytime, but they also make some Greek pastries in house, like spanakopita and baklava. 3414 HARRISON

AVE., CHEVIOT, (513) 662-8080. BREAKFAST, LUNCH, AND DINNER MON–SAT, BREAKFAST AND LUNCH SUN. CASH. $ SEBASTIAN’S

When the wind is just right, you can smell the garlicky meat roasting from a mile away. Watch owner Alex Sebastian tend to the rotating wheels of beef and lamb, and you understand how Greek food has escaped the American tendency to appropriate foreign cuisines. Sebastian’s specializes in gyros, shaved off the stick, wrapped in thick griddle pita with onions and tomatoes, and served with cool tzatziki sauce. Alex’s wife and daughter run the counter with efficient speed, and whether you’re having a crisp Greek salad with house-made dressing, triangles of spanikopita, or simply the best walnut and honey baklava this side of the Atlantic (often made by the Mrs.), they never miss a beat, turning more covers in their tiny deli on one Saturday afternoon than some restaurants do in an entire weekend. 5209 GLENWAY AVE., PRICE HILL,

(513) 471-2100, SEBASTIANSGYROS.COM. LUNCH AND DINNER MON–SAT. CASH. $ SULTAN’S MEDITERRANEAN CUISINE

The meze, a parade of small plates and appetizers— the refreshing yogurt dish with cucumber, mint, and garlic known as cacik, and its thicker cousin haydari, with chopped walnuts, dill, and garlic—is rounded out with flaky cheese or spinach boureks, falafels, soups, salads, and more, while baked casseroles or stuffed cabbage and eggplant dishes (dubbed “Ottoman specials”) augment the heavy focus on kebabs:

DR., FT. MITCHELL, (859) 341-0707. LUNCH AND DINNER TUES–SUN. MC, V, DS. $ NADA

MEXICAN

FLOYD’S

exception. They’ve been hidden in a tiny strip mall off the main drag in Ft. Mitchell for years. It’s unpretentious and seemingly not interested in success, which means success has never gone to their head here. At a place where you can get Huracan Fajitas with steak, chicken, and chorizo or Tilapia Asada, the tacos are still a big item. 2507 CHELSEA

EL MESON The last place you’d expect to find a lively pan-Latin restaurant is among the stark concrete environment of gas stations and dollar stores in West Carrollton.

Nearly two dozen tapas are featured throughout the menu, and ordering a handful is one of the best ways to experience El Meson. Gambas al Ajillo may be the best small plate: Sauteed shrimp swimming in oil brick-red from pepper, resonant with garlic, crisp-charred along the edges of the bowl. The house-made chorizo, smokydark and buzzy from good Spanish paprika, goes well with the “tapa mixta espana,” a sampler of roasted red peppers, olives, caperberries, crusty bread, and cubes of slightly tangy Manchego cheese. Servers confidently make recommendations and patiently help you navigate the crazy-busy menu. You won’t necessarily feel ignited by the blazing sun of the southern hemisphere, but El Meson is authentic enough to have you imagining a few chickens scratching around the parking lot. This is one family fiesta worth showing up for. 903 E. DIXIE DR., WEST

CARROLLTON, (937) 859-8229, ELMESON.NET. LUNCH MON–FRI, DINNER MON–SAT. $$ EL VALLE VERDE

Guests with dietary issues, high anxiety, and no Spanish may take a pass, but for hardy souls, this taqueria delivers a memorable evening. Seafood dishes are the star here—ceviche tostadas, crisp corn tortillas piled high with pico de gallo, avocado, and lime-tastic bits of white fish, squid, and crab; the oversized goblet of cocktel campechano, with ample poached shrimp crammed into a Clamato-heavy gazpacho; and simmering sopa de marisco came with langoustines, mussels, crab legs, and an entire fish—enough to feed three. 6717 VINE ST.,

CARTHAGE, (513) 821-5400. LUNCH AND DINNER SEVEN DAYS. $ HABAÑERO

It’s easy to find a cheap burrito place around a college campus, but you’d be hard-pressed to find one as consistently good as Habañero, with its flavors of Latin America and the Caribbean wrapped up in enormous packages. Fried tilapia, apricot-glazed chicken breast, hand-rubbed spiced flank steak, shredded pork tenderloin, or cinnamon-roasted squash are just some of the ingredients for Habañero’s signature burritos. All salsas are house-made, from the smoky tomato chipotle to the sweet-sounding mango jalapeño, which is hot enough to spark spontaneous combustion. 358 LUDLOW AVE.,

CLIFTON, (513) 961-6800, HABANEROLATIN.COM. LUNCH AND DINNER SEVEN DAYS. MCC, DC, DS. $ MAZUNTE Mazunte runs a culinary full court press, switching up specials to keep both regulars and staff engaged. Tamales arrive swaddled in a banana leaf, the shredded pork filling steeped in a sauce fiery with guajillo and ancho chilies yet foiled by the calming sweetness of raisins.

The fried mahi-mahi tacos are finished with a citrusy red and white cabbage slaw that complements the accompanying mango-habañero salsa. With this level of authentic yet fast-paced execution, a slightly greasy pozole can be easily forgiven. Don’t miss the Mexican Coke and self-serve sangria (try the blanco), or the cans of Rhinegeist and MadTree on ice. 5207 MADISON RD.,

MADISONVILLE, (513) 785-0000, MAZUNTETACOS.COM. LUNCH AND DINNER MON–SAT, BRUNCH SUN. MCC. $ MONTOYA’S Mexican places seem to change hands in this town so often that you can’t get the same meal twice. Montoya’s is the

The brains behind Boca deliver authentic, contemporary, high-quality Mexican fare downtown. You’ll find a concise menu, including tacos, salads and sides, large plates, and desserts. Tacos inspired by global cuisine include the Señor Mu Shu (Modelo and ginger braised pork) and fried avocado (chipotle bean purée). The ancho-glazed pork shank with chili-roasted carrots comes with a papaya guajillo salad (order it for the table); dreamy mac-and-cheese looks harmless, but there’s just enough of a roasted poblano and jalapeño punch to have you reaching for another icy margarita. 600 WALNUT ST., DOWNTOWN, (513) 721-6232, EAT-

DRINKNADA.COM. LUNCH MON–FRI, DINNER SEVEN DAYS, BRUNCH SAT & SUN. MCC, DS. $$ TAQUERIA CRUZ The menu at this four-table mom-and-pop welcomes you to “a little piece of Mexico.” The huaraches (spelled guarachis here), are flat troughs of thick, handmade fried masa dough the approximate shape and size of a shoeprint, mounded with beans and slivers of grilled beef or chili-red nubs of sausage, shredded lettuce, a crumble of queso fresco, and drizzle of cultured cream. Should you have an adventurous side, you can have your huarache topped with slippery tongue, goat meat, shredded chicken, or pork. There are stews, carne asada plates, and sopes—saucers of fried masa much like huaraches, only smaller. 518 PIKE ST., COV-

INGTON, (859) 431-3859. LUNCH AND DINNER SEVEN DAYS. CASH. $ TAQUERIA MERCADO

On a Saturday night, Taqueria Mercado is a lively fiesta, with seemingly half of the local Hispanic community guzzling margaritas and cervezas, or carrying out sacks of burritos and carnitas tacos—pork tenderized by a long simmer, its edges frizzled and crispy. The Mercado’s strip mall interior, splashed with a large, colorful mural, is equally energetic: the bustling semi-open kitchen; a busy counter that handles a constant stream of take-out orders; a clamorous, convivial chatter in Spanish and English. Try camarones a la plancha, 12 chubby grilled shrimp tangled with grilled onions (be sure to specify if you like your onions well done). The starchiness of the rice absorbs the caramelized onion juice, offset by the crunch of lettuce, buttery slices of avocado, and the cool-hot pico de gallo.

A shrimp quesadilla paired with one of their cheap and potent margaritas is worth the drive alone. 6507 DIXIE

HWY., FAIRFIELD, (513) 942-4943; 100 E. EIGHTH ST., DOWNTOWN, (513) 381-0678, TMERCADOCINCY.COM. LUNCH AND DINNER SEVEN DAYS. MCC, DS. $

SEAFOOD McCORMICK & SCHMICK’S The daily rotation here reads like a fisherman’s wish list: fresh lobsters from the coast of Maine, ahi tuna from Hawaii, North Carolina catfish, Massachusetts cod. But high-quality ingredients are only half the equation; preparation is the other. Flaky Parmesan-crusted tilapia, with a squeeze of lemon, makes the taste buds dance. The spacious digs and attentive waitstaff bring a touch of class to Fountain Square, and make it a sophisticated destination.

It’s likely to remain a favorite. After all, it’s right in the middle of things. 21 E. FIFTH ST., DOWNTOWN, (513) 721-9339,

MCCORMICKANDSCHMICKS.COM. LUNCH AND DINNER SEVEN DAYS. MCC, DC, DS. $$ PELICAN’S REEF

Over the years Chef John Broshar has developed his niche, inspired by the seasonal availability of fish obtained daily from one or more of the purveyors he uses.

Malabar snapper and swordfish from Hawaii, Australian

D I N I N G G U I D E 2 0 1 9 C I N C I N N AT I M A G A Z I N E . C O M 4 7

DINING GUIDE 2019 DINING OUT triple tail, wild Alaskan salmon, wreckfish from South Carolina, Florida yellow tail, rainbow trout, and wild striped bass are just some of the varieties that rotate through the extensive features listed on a 10-foot by 2-foot chalkboard. The regular offerings are no slouch: Grilled grouper sandwich with chipotle tartar sauce, chubby fish tacos, perfectly fried piping hot oysters tucked into a buttered and toasted po’ boy bun with housemade slaw, and tart-sweet key lime pie. And of course, the damn good New England style chowder.

7261 BEECHMONT AVE., ANDERSON TWP., (513) 232-2526, THE PELICANSREEF.COM. LUNCH AND DINNER MON–SAT. MCC, DS. $$

the peppercorn crust provided a nice crunch, not to mention blazing heat. The supporting cast is strong—the basket of warm Sixteen Bricks bread with a mushroom truffle butter, the addictive steakhouse-standard onion straws, the creamy garlic mashed potatoes, the crisp-tender asparagus topped with a sprinkle of chopped nuts and hazelnut vinaigrette—and dinner ends on a sweet note with a piece of Ruby family recipe cheesecake. Neither cloyingly sweet nor overwhelmingly creamy, it’s a lovely slice of restraint. 311 DELTA AVE., COLUMBIA-TUSCULUM,

(513) 321-5454, JEFFRUBY.COM/PRECINCT. DINNER SEVEN DAYS. MCC. $$$$ TONY’S

STEAKS CARLO & JOHNNY The stars of the menu are 11 delectable steaks that could sway the vegi-curious to recommit. Not sure which to choose? If you prefer brawny flavor over buttery texture, go for one of the three bone-in rib cuts. Or if it’s that meltin-your-mouth experience that raises your serotonin levels, C&J features several tenderloin cuts, including the hard to find bone-in filet. There are the usual suspects of chops, et al, but we found the Kentucky bison strip steak one of the more interesting beef alternatives.

9769 MONTGOMERY RD., MONTGOMERY, (513) 936-8600, JEFFRUBY.COM. DINNER SEVEN DAYS. MCC. $$$$

He is a captivating presence, Tony Ricci. Best known for his 30 years in fine dining—including the Jeff Ruby empire while managing the venerable Precinct—Ricci has built a life in the hospitality industry. Much of Tony’s menu is right out of a steakhouse playbook: jumbo shrimp and king crab legs from the raw bar; Caprese, Greek, and Caesar salads; sides of creamed spinach, mac-andcheese, asparagus, and sautéed mushrooms; toppings of roasted garlic or Gorgonzola butters to accompany your center cut of filet mignon. There are boutique touches, though, that make it stand out—a garlic herb aioli with the calamari, steak tartare torch-kissed and topped with a poached egg, a superb rack of lamb rubbed with aromatic sumac and served with mint pesto. 12110 MONTGOMERY

RD., SYMMES TOWNSHIP, (513) 677-8669, TONYSOFCINCINNATI. COM. DINNER SEVEN DAYS. MCC, DS. $$$$

WEST CHESTER RD., WEST CHESTER, (513) 860-5353, JAGS. COM. DINNER MON–SAT. MCC, DC. $$$ JEFF RUBY’S

Filled most nights with local scenesters and power brokers (and those who think they are), everything in this urban steakhouse is generous—from the portions to the expert service to the, er, cleavage. Black-jacketed waiters with white floor-length aprons deliver two-fisted martinis and stacks of king crab legs, or mounds of greens dressed in thin vinaigrettes or thick, creamy emulsions.

An occasional salmon or sea bass appears, and there’s a small but decent assortment of chops—lamb, veal, and pork. But most customers, even the willowy model types, inhale slabs of beef (dry aged USDA prime) like they’re dining in a crack house for carnivores. The best of these is Jeff Ruby’s Jewel, nearly a pound-and-a-half of bone-in rib eye. This is steak tailor-made for movers and shakers.

700 WALNUT ST., DOWNTOWN, (513) 784-1200, JEFFRUBY.COM. DINNER MON–SAT. MCC. $$$$ MORTON’S THE STEAKHOUSE

No one has replicated the concept of an expensive boys’ club better than Morton’s. Amid the dark polished woods and white linen, the Riedel stemware and stupendous flower arrangements, assorted suits grapple with double cut filet mignons, 24 ounces of porterhouse, pink shiny slabs of prime rib, overflowing plates of salty Lyonnaise potatoes, or mammoth iceberg wedges frosted with thick blue cheese dressing. Jumbo is Morton’s decree: Oversized martini and wine glasses, ethereal towering lemon soufflés, roomy chairs, and tables large enough for a plate and a laptop. Even steaks billed as “slightly smaller” weigh in at 8 to 10 ounces. 441 VINE ST., DOWNTOWN, (513) 621-3111,

MORTONS.COM. DINNER SEVEN DAYS. MCC. $$$ THE PRECINCT

Part of the appeal of the Ruby restaurants is their ability to deliver deep, comfort-food satisfaction. And the steaks. The meat is tender with a rich mineral flavor, and

NORTH BEND RD., MONFORT HEIGHTS, (513) 481-3360, THAINAMTIP.COM. LUNCH AND DINNER MON-SAT, DINNER SUN. MC, V. $ WILD GINGER

Wild Ginger Asian Bistro’s ability to satisfy a deep desire for Vietnamese and Thai fusion cuisine is evidenced by their signature Hee Ma roll—a fortress of seaweed-wrapped rolls filled with shrimp tempura, asparagus, avocado, and topped with red tuna, pulled crab stick, tempura flakes, a bit of masago, scallions, and of course, spicy mayo. It’s tasty, even though the sweet fried floodwall of tempura and spicy mayo overpowered the tuna completely. The spicy pad char entrée was a solid seven out of 10: broccoli, carrots, cabbage, succulent red bell peppers, green beans, and beef, accented with basil and lime leaves in a peppercorn-and-chili brown sauce. 3655 EDWARDS RD.,

HYDE PARK, (513) 533-9500, WILDGINGERCINCY.COM. LUNCH AND DINNER MON–SUN. MCC, DS. $$

V I E T NA M E S E PHO LANG THANG

JAG’S STEAK AND SEAFOOD Chef Michelle Brown’s food is deeply flavored, if occasionally a bit busy, her steaks of the buttery-mild variety, with not too much salty char crust. All seven cuts are served with veal demi-glace and fried onion straws. According to my steak-centric dining partner, his cowboy rib eye is “too tender and uniform” (as if that’s a crime). “I like to wrestle with the bone,” he adds, though that’s a scenario that, thankfully, doesn’t get played out in this subdued dining room. 5980

way to pepper, then Makrut lime, shot through with the gingery, herbaceous galangal, all yielding to the taunting sweetness of coconut. Even the simple skewers of chicken satay with Thai barbecue sauce are rough and honest, dulcified by honey and dirtied up by a smoky grill. 5461

THAI GREEN PAPAYA Inside this simple dining room, replete with soothing browns and greens and handsome, dark wood furniture, it takes time to sort through the many curries and chef’s specialties, not to mention the wide variety of sushi on the something-for-everyone menu. Have the staff—friendly, attentive, and knowledgeable—help you.

When the food arrives, you’ll need only a deep inhale to know you made the right choice. The Green Papaya sushi rolls are as delicious as they look, with a manic swirl of spicy mayo and bits of crabstick and crispy tempura batter scattered atop the spicy tuna, mango, cream cheese, and shrimp tempura sushi—all rolled in a vivid green soybean wrap. 2942 WASSON RD., OAKLEY, (513)

731-0107, GREENPAPAYACINCINNATI.COM. LUNCH MON–SAT, DINNER SEVEN DAYS. MCC. $$ SUKHOTHAI

Nestled in the nearly hidden Market Place Lane, this tiny restaurant isn’t exactly slick. A chalkboard lists the day’s specials, usually spicy dishes worthy of an adventurous diner. But if it’s noodle dishes and curries you’re after, Sukhothai’s pad kee mao—wide rice noodles stir-fried with basil—is the best around. Served slightly charred, the fresh and dried chilies provide enough heat to momentarily suspend your breath. Pad Thai has the right amount of crunch from peanuts, slivers of green onion, and mung sprouts to contrast with the slippery glass noodles, and a few squeezes of fresh lime juice give it a splendid tartness. The crispy tamarind duck is one of the best house specials, the meat almost spreadably soft under the papery skin and perfectly complemented by the sweet-tart bite of tamarind. 8102 MARKET PLACE

LANE, MONTGOMERY, (513) 794-0057, SUKHOTHAICINCY.COM. LUNCH MON–FRI, DINNER MON–SAT. DS, MC, V. $ THAI NAMTIP

Classic Thai comfort food on the west side from chef/owner Tussanee Leach, who grew up with galangal on her tongue and sriracha sauce in her veins. Her curries reign: pale yellow sweetened with coconut milk and poured over tender chicken breast and chunks of boiled pineapple; red curry the color of new brick, tasting of earth at first bite, then the sharply verdant Thai basil leaves, followed by a distant heat. Tom Kha Gai soup defines the complex interplay of flavors in Thai food: astringent lemongrass gives

4 8 C I N C I N N AT I M A G A Z I N E . C O M D I N I N G G U I D E 2 0 1 9

Owners Duy and Bao Nguyen and David Le have created a greatest hits playlist of Vietnamese cuisine: elegant, brothy pho made from poultry, beef, or vegan stocks poured over rice noodles and adrift with slices of onions, meats, or vegetables (the vegan pho chay is by far the most flavorful); fresh julienned vegetables, crunchy sprouts, and herbs served over vermicelli rice noodles (again, the vegan version, bun chay, is the standout); and bánh mì. Be sure to end with a cup of Vietnamese coffee, a devilish jolt of dark roast and sweetened condensed milk that should make canned energy drinks obsolete. 1828 RACE ST., OVER-

THE-RHINE, (513) 376-9177, PHOLANGTHANG.COM. LUNCH AND DINNER SEVEN DAYS. MCC, DS, DC. $ QUAN HAPA

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. A tuna ceviche makes use of the fiery sweetness of Malaysian sambal oelek and a banh mi steakburger gains crunch from pickled daikon and a side of Indonesian shrimp chips. Or try the okonomiyaki, a traditional Japanese pancake topped with a choice of bacon, prawns, or vegetables. The Vietnamese coffee, a complex, chicory-forward blend, is an ideal way to end the meal. 1331 VINE ST., OVER-THE-RHINE, (513) 421-7826,

QUANHAPA.COM. LUNCH AND DINNER SEVEN DAYS. MCC, DS. $ SONG LONG

The menu does have a substantial Chinese section, but make no mistake, the reason there’s a line at the door on weekend nights is the fine Vietnamese specialties cooked and served by the Le family. Begin with the goi cuon, the cold rolls of moistened rice paper wrapped around vermicelli noodles, julienned cucumbers, lettuce, cilantro, and mung bean sprouts. Or try the banh xeo, a platter-sized pan-fried rice crepe folded over substantial nuggets of chicken and shrimp, mushrooms, and wilted mung sprouts. The phos, meal-sized soups eaten for breakfast, are good, but the pho dac biet is Song Long’s best. Crisp-tender vegetables, slices of beef, herbs, and scallions glide through the noodle-streaked broth. When you’re ordering your entrée, be careful: Mr. Le has a much heavier chili hand than Mrs. Le. Ask who is cooking and order accordingly if you don’t want your eyes to roll to the back of your head. 1737 SECTION RD., ROSELAWN,

(513) 351-7631, SONGLONG.NET. LUNCH AND DINNER MON–SAT. MCC, DC, DS. $

AND MORE!

VISIT CINCINNATIMAGAZINE.COM/EVENTS TO GET TICKETS AND STAY UP TO DATE WITH ALL OF OUR HAPPENINGS AROUND TOWN.

1in 8 40% Americans struggle with

hunger

of food produced in the U.S. is

thrown away

s : e t i t n i e n u m t i m m m o m c o r ss c u o s ’ r o r c e a in g e r o t e r s K ng te wa 25 u h End limina by 20 e y n d a n p a m o c our

Last year, Kroger donated 12.1 million meals for food insecure families in the greater Cincinnati area. Join our Journey, www.TheKrogerCo.com.