Cincinnati Magazine - May 2024 Edition

NEIGHBORHOOD BARS 71 GREAT PLACES TO RAISE A GLASS

LEAVE THE LIGHT ON Liberty’s Bar and Bottle, on Main Street in Over-the-Rhine.

HOW WE SAVED THE TENNIS TOURNAMENT

THE CURRIN FAMILY JUST KEEPS GOING

by DAVID HOLTHAUS

by LISA MURTHA

I N PA R T N E R S H I P W I T H M O N A D E R M AT O L O G Y

Skin Cancers 101 May is Melanoma and Skin Cancer Awareness Month and the team at Mona Dermatology in Kenwood is sharing their top tips to be sun smart this summer!

Dr. Mona’s Sun Smart Tips ◊ Get a complete skin exam with your dermatologist yearly ◊ Do your own skin checks regularly ◊ Wear a broad-spectrum sunscreen ◊ Avoid mid-day sun (10 am–2 pm) ◊ Wear a broad-brimmed hat ◊ Consider wearing UPF clothing for added protection

Learn More Sun Safety Tips from Dr. Mona

A

ABCDE’s of Melanoma symmetry

Moles should be symmetrical, not asymmetrical.

Each half should be like the other.

B

orders

Moles should be round or oval and not have irregular borders.

C

olor

Each mole should be a single color, not multiple colors or darker than the other moles on your body.

D

iameter or Different

Moles should be smaller than a pencil eraser and should not be growing in size. They also should not be different than your other moles. Look for the “ugly duckling mole” that does not fit with the rest of your moles.

E

volving

Moles should not be changing in color, size, or shape.

Basal Cell Carcinoma

Squamous Cell Carcinoma

Basal cell carcinoma is the most common type of skin cancer with over 1 million diagnosed per year.

When found early, this skin cancer is highly treatable. An early basal cell carcinoma can often be removed during an appointment with your dermatologist.

Squamous cell carcinoma is the second most common type of skin cancer. Chronic sun exposure is a risk factor for developing a squamous cell carcinoma. Finding this skin cancer early is important so that we can treat it before it grows deeper into the skin and has a chance to spread.

Melanoma

Melanoma arises from the pigment producing cells in your body called melanocytes. These cells give color to your skin and are what make up your moles. Melanoma can arise from a pre-existing mole or can develop on your normal skin as a new growth. While fewer people get melanoma than the other types of skin cancer, developing melanoma can be more serious because it is more likely to spread to other parts of the body. Although melanoma is an aggressive cancer, early detection is key because early detection translates into a higher cure rate.

Mona Dermatology is a proud partner of Melanoma Know More May is Melanoma Awareness Month, a national call to action to increase public awareness.

At Melanoma Know More we work to reduce the impact of this disease by promoting awareness and prevention, providing education, supporting research, and helping patients. We serve the Greater Cincinnati community by providing free monthly skin cancer screening clinics in collaboration with local dermatologists and hospitals and hosting prevention-based programs and fundraising events. This May, we have two clinics, volunteer booths at the Flying Pig and Taste of Cincinnati, a new Sun Safety Patch Program with the Girl Scouts, our 4th Annual Golf Outing, sunscreen dispensers, and planning for our “Jimmy Buffet Tribute”–themed Music For Melanoma Gala on September 13. Make every month about melanoma awareness and protect the skin you are in! To learn more, visit www.melanomaknowmore.com.

M AY 2 0 2 4 C I N C I N N AT I M A G A Z I N E . C O M 1

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F E AT U R E S M AY 2 024

BINGO! PATRONS AT BINSKI’S BAR IN CAMP WASHINGTON PLAY BINGO ON MARCH 25, 2024.

P.

38

NEIGHBORHOOD BARS From Cheviot to Covington to Mt. Carmel and all points in between, we found 71 places where you can raise a glass and raise your spirits.

KEEP GOING P. 52

A father’s final words to his son. A son’s tragic death. The gift of grace.

In the face of life’s worst moments, the Currin family endures.

BY LISA MURTHA

GAME, SET, TOURNAMENT P. 56

All it took to keep the Cincinnati Open in Mason was lots of money, creative tax breaks, a 124-year track record of running world-class events, and “classic nose-to-the-grindstone” effort.

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M AY 2 0 2 4 C I N C I N N AT I M A G A Z I N E . C O M 5

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FUTURE BEGINS NOW FOR DATA SCIENCE AT MIAMI Dedication of McVey Data Science building draws big crowd, notable guests WELCOME TO THE FUTURE With those words, Miami University President Gregory Crawford set the stage — quite literally — for the dedication of the McVey Data Science building. President Crawford delivered his remarks from the facility’s Extended Reality (XR) Stage, one of

8 C I N C I N N AT I M A G A Z I N E . C O M M AY O N T2H0 2240 X X

the groundbreaking features found in Miami’s cutting-edge building located along Tallawanda Road.

Members of the Miami community filled McVey Data Science on March 14, with others watching via livestream, to formally celebrate the grand opening of the 92,000-square-foot-facility, which is fostering collaboration,

crossing disciplinary boundaries, and inspiring Miami students and faculty to innovate with its state-of-the-art technology.

“When I walk in this building, I just want to invent and discover and create,” President Crawford said as the XR Stage generated a combination of augmented, mixed, and virtual realities on two large screens for viewers in McVey’s first-floor atrium.

Rick McVey ’81, the building’s namesake, and Billy Beane, the baseball executive whose data-driven approach was popularized through both a best-selling book and Academy Award-nominated film, also took to the XR Stage throughout the event.

McVey’s lead gift of $20 million was at the center of the building’s creation. The founder and executive chairman of MarketAxess, a leading electronic trading platform for global bond markets, was co-captain of Miami’s 1981 Mid-American Conference men’s golf

I N PA R T N E R S H I P W I T H M I A M I U N I V E R S I T Y

championship team and also served on the university’s foundation board.

His time at Miami was transformational, McVey said, and led not only to the gift for the new building but to supporting the men’s golf team and the Farmer School of Business with scholarships as well.

“I’ve come a long way from a small town in northeastern Ohio, but I’ve also held close those values of education, hard work, and personal responsibility,” McVey said.

Conversations for Miami’s home for data science started in the summer of 2020 with what McVey called a “common vision” between himself and President Crawford. Things moved quickly, from the groundbreaking in fall 2021 to students utilizing the building for the first time in January of this year.

“Here we are in this beautiful new building that will serve Miami students so well for many decades to come,” McVey said.

The building is intended to create a spirit of collaboration across divisions and departments. With 14 classrooms, 12 conference and seminar rooms, and 88 offices, McVey Data Science was envisioned as a place to promote transdisciplinary research, a forum for industry partners to connect, and a venue for academic instruction, student activities, and informal conversation.

Among those operating at McVey are the Department of Statistics, the Department of Emerging Technology in Business + Design, and the Department of Computer Science and Software Engineering, as well as the Center for Analytics and Data Science and the Lilly Leadership Institute.

Information Systems and Analytics also has a presence in the building.

Beena Sukumaran, the Dinesh and Ila Paliwal Dean of the College of Engineering and Computing, said McVey Data Science fosters collaboration in both education and research by bringing together different departments from

distinct colleges and putting them in close proximity to one another.

“This environment empowers our faculty and staff to conceptualize innovative degrees that are tailored to the dynamic demands of our world,” Sukumaran said. “The building’s design encourages cross-disciplinary collaborations essential for tackling challenging research problems.”

AN EYE TOWARD THE FUTURE For proof of the forward-thinking represented at McVey Data Science, look no further than some of the building’s centerpiece spaces — from its Experiential Learning Lab to the XR Stage, VR track space, and Cybersecurity Lab. Giving students access to cutting-edge resources such as the XR Stage is an example of Miami’s rising reputation for education in digital arts, data science, and digital technology. Plans are already in place this semester for the Department of Music to work in the space for Opera and Laptop Ensemble projects, said Michael Bailey-Van Kuren, chair of the Department of Emerging Technology in Business + Design.

Pushing the Miami brand in innovative and energetic new ways was part of the process.

“Our primary mission is to drive student engagement and student learning,” Bailey-Van Kuren said.

“Being in Emerging Technology, we don’t always know how things are going to be used. We try to provide state-of-the-art equipment, and students might find ways to utilize it in a manner we’ve never thought of.

“No matter what we do and what the technology is, why we’re here and why we’re at Miami is the chance to work with students and see how they impact the world when they leave here.”

Fixtures like the XR Stage are signature spaces that “put us a step ahead,” said John “Skip” Benamati, chair of the Department of Information Systems and Analytics.

Eric Bachmann, chair of the Department of Computer Science and Software Engineering, hopes McVey’s unique design and spaces help bolster the already deep connection between students and faculty.

“That’s kind of the Miami thing.

It’s one of the key things we do here,” Bachmann said. “Hopefully, this building will continue to make this bond even stronger.”

M AY 2 0 2 4 C I N C I N N AT I M A G A Z I N E . C O M 9

D E PA R T M E N T S M AY 2 024

ON OUR SITE

128 FOOD NEWS

14 / CONTRIBUTORS 14 / LETTER FROM THE EDITOR

FRONTLINES

20 / SPEAK EASY

19 / DISPATCH

Big changes bring new energy to the 151st May Festival

Iris Simpson Bush keeps the Flying Pig Marathon, well, flying

DINE

106 / DINING OUT Colette, Over-the-Rhine

20 / MUSIC

108 / TAKEOUT HERO

Louis Langrée’s grand finale as CSO director

Cincy Gourmet Deli, Corryville

22 / STYLE COUNSEL

108 / TABLESIDE

Levi Antoine makes streetwear elegant

Goosefoot Cook and Grow chef Maggie Lawson

24 / HOMEGROWN

110 / ROAD TRIP

Frongs: Ceramic frog bongs

Holly Hill Inn, Midway

26 / REAL ESTATE

Greater Cincinnati restaurants: A selective list

A spacious condo hosts a personal art collection

An extra serving of our outstanding dining coverage.

CITY NEWS

Decoding our civic DNA, from history to politics to personalities.

112 / DINING GUIDE

Your QC questions answered

COLUMNS

ON THE COVER

photograph by LANCE ADKINS

34 / WELCOME TO MIDDLEHOOD

HOME + LIFE

Tracking what’s new in local real estate, artisans, and storefronts.

Audiobooks provide a much-needed escape

BY JUDI KETTELER

128 / OBSCURA The children’s literaturethemed Highfield Discovery Garden

110

SPORTS

BY CLAIRE LEFTON

Insight and analysis on the Reds and FC Cincinnati.

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L E T T E R F R O M T H E E D I TO R M AY 2 024

M

CONTRIBUTORS

LISA MURTHA

M Y F I R ST FAVO R I T E N E I G H B O R H O O D B A R WA S I N S I D E A S H AC K O N M Y CO L L EG E campus. It was called The Shack, and it had been slapped together around an old catering truck and a large tree across from the main administration building.

There’s no way that kind of place could operate today, with all of our modern building codes and safety checklists and basic common sense. Even during my college days in the anything-goes-1970s and early ’80s, I knew The Shack skirted all recognized rules of propriety. And I loved it.

It was the only place in town that would sell beer to us under-21 folks without a fake ID, and they’d take your student ID card as collateral for glass pitchers. There were two kinds of beer on tap, Schlitz and Stag; a small grill for burgers with “Shack Sauce”; and a tiny TV above the bar.

Every wooden floorboard, table, booth, wall, and support column sagged in one direction or another—all of it painted green and covered in carved graffiti, mostly names, initials, and years. I know I added my pertinent information at some point, maybe twice, but those details are a little fuzzy—as most things were in The Shack. I do recall perfecting a trick of pouring beer on a certain spot at our favorite booth and watching the stream zig and zag along the tabletop through the carvings until, what seemed like five minutes later, it would spill into the lap of an unsuspecting friend. Hey, that was high comedy back in college!

I bring up The Shack because—besides taking a fun stroll down memory lane—its story is similar to all great neighborhood bars (page 38). There was a reason we originally chose this place, but the specifics are beside the point; it’s our place now. The more that others fail to appreciate its charms, the more we love it. The more broken in the bar appears, the more we take pride in contributing to the breaking in.

No one “gets” our neighborhood bar like we do, but that’s their loss. Let’s order another round. Put it on my tab!

J O H N F OX

EDITOR-IN-CHIEF

1 4 C I N C I N N AT I M A G A Z I N E . C O M M AY 2 0 2 4

ILLUSTR ATIO N BY L A R S LEE TA RU

Contributing Editor Lisa Murtha stood with other Montgomery families to salute Michael Currin’s funeral procession in 2020 and feels honored that Callie Currin trusted her to tell his story in Cincinnati Magazine (“Keep Going,” page 52). “I’ve been inspired for years by Callie’s almost other-worldly ability to take what life hands her and still live as a person of great joy, faith, peace, grace, and beauty inside and out,” says Murtha. “She is truly one of a kind.”

MICHELLE MASTRO Indianapolis-based freelance writer Michelle Mastro says she’s a sucker for researching cool homes through Instagram feeds and HGTV shows, a condition made worse by the pandemic. In the Hyde Park condo she covers in “A Work of Art” (page 26), “I loved the chandeliers that looked like suspended rocks instead of crystals, which is what you might ordinarily expect.”

LANCE ADKINS Freelance photographer Lance Adkins took on what many would consider a dream assignment for this month’s “Neighborhood Bars” (page 38): shooting photos at seven bars and pubs across the region.

“They aren’t just places for drinks,” he says, “they’re hubs of the communities they serve.” Adkins says he was welcomed into each local circle he visited and “was let in on lots of inside jokes and stories.”

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M AY 2 024

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EDITOR-IN-CHIEF John Fox DESIGN DIRECTOR Brittany Dexter

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ROLES WITH STYLE P. 22

A-MAYZING MOVES

A guest director/composer, retiring leaders, and the Bang on a Can All-Stars promise new energy for our venerable May Festival.

STEVEN ROSEN

P H O TO G R A P H BY P E T ER S ER L I N G / I L LU S T R AT I O N BY S T E F H A D I W I DJA JA

B

HOPPING ON THE FRONG TREND P. 24

THE ART OF CONDO DESIGN P. 26

ECAUSE THE MAY FESTIVAL HAS BEEN AN INTERNATIONALLY LAUDED CHORAL

music event for quite a while—celebrating its 150th anniversary last year—its artistic leaders are circumspect with big changes. The organization is known mostly for stability, after all, always showcasing its dedicated volunteer chorus (120 members this year) uniting with the Cincinnati Symphony Orchestra on works by such classical music giants as Bach, Beethoven, and Brahms. Director of Choruses Robert Porco has served for 35 years, and James Conlon, the last music director, served for 37 years.

But 2024 is actually a year of big change for the May Festival, performing at Music Hall on May 17, 18, 23, and 25. And changes start with what will now be annual guest festival directors.

“What we were looking to do was to inject some innovation into the May Festival program,” says Steven Sunderman, the event’s executive director for the past 28 years. In another big change, he’s retiring this year. “We’ve traditionally been a chorus and orchestra with some soloists and a conductor. That’s not necessarily the way people like to listen these days.”

Sunderman says the change has been a project of the festival’s Artistic Advisory Committee and board of directors and has been in the works for about three years. “I’m ecstatic I get to do the first one before I retire, but my retirement didn’t have anything to do with doing it now,” he says.

Porco, who is also retiring this year, is a proponent of this big change as well.

“It was thought maybe the older model needed refreshing, CONTINUED ON P. 20 M AY 2 0 2 4 C I N C I N N AT I M A G A Z I N E . C O M 1 9

DISPATCH

MUSIC

AU REVOIR, AMI!

Louis Langrée wraps up his 11th and final season as Cincinnati Symphony Orchestra music director by conducting a “grand finale” program May 10–12 at Music Hall. He moves back to France a true Cincinnatian at heart. cincinnatisymphony.org 2 0 C I N C I N N AT I M A G A Z I N E . C O M M AY 2 0 2 4

SPEAK EASY

SHE KEEPS THE PIGS FLYING X We don’t like to brag here in the Queen City, but if we did we’d wax poetic about the Flying Pig Marathon, which has become one of the most recognized and beloved events in the U.S. thanks in large part to Iris Simpson Bush. The weekend race activities draw tens of thousands of participants from all 50 states and 21 countries, and programs such as PigAbilities and Flying Pig Community Scholars Program are true community cornerstones. As Cincinnati gears up for the 26th annual Flying Pig May 3–5, Bush discusses the race’s history, how it’s transformed over the years, and her favorite spots on the course.

The Flying Pig has evolved to become not only a Cincinnati icon but one of the largest “first time” marathons in the country. How did you do it? The Flying Pig Marathon’s mission is to provide a premier event open to athletes of all abilities that’s dedicated to supporting charities. We’re proud of our programs that support area high school students, people with disabilities, and more than 300 charities. We really appreciate the support of our first responders, medical team,

volunteers, sponsors, and community partners who have helped make the event one of the 10 largest running festivals in the U.S. How did the pandemic impact the race?

We’re a not-for-profit organization and had to dip into our rainy-day fund to keep our staff in place and pivot to virtual races and events.

Participants tell me how much they missed our races and the community of participants.

We did, too!

Tell us your favorite spot along the course.

I grew up on Eastern Avenue, so that part of the course is sentimental to me. Every year, I hear a new story about something fun happening on the course and love how our community embraces the race on their own, like with the bacon strip station in Mariemont.

What’s your favorite thing about being a runner here? Running and walking through the beautiful neighborhoods of Cincinnati, Covington, and Newport. I love to change up my routes and scenery.

—SARAH McCOSHAM READ A LONGER INTERVIEW WITH IRIS AT CINCINNATIMAGAZINE. COM PHOTOGRAPHS BY TK FREELANCER

P H O T O G R A P H S C O U R T E S Y ( S P E A K E A S Y ) F LY I N G P I G / ( M U S I C ) C I N C I N N AT I S Y M P H O N Y O R C H E S T R A / I C O N B Y S T E F H A D I W I D J A J A

and I think this is the way to do the earliest and strongest influence. And it,” he says. “The artistic director then I accidentally took a composition could be anyone in the arts—it might be class, and it blew my mind that you could write music. That’s where I started to be a conductor, and it might be a composer, exposed to more experimental music in a poet, or a jazz player.” classical and jazz and other categories This year’s honoree, Julia Wolfe (pictured on previous page), brings a certain that are hard to define.”

Anthracite Fields uses voice and inshock of newness to the May Festival.

She is a Pulitzer Prize–winning composstruments in adventurous ways, payer for her 2015 oratorio Anthracite Fields, ing tribute to those who worked and which will be performed on May 23, and too often died in Eastern Pennsylvania her choral fanfare “All that breathes,” coal mines around the turn of the 20th commissioned by the festival, will precentury. It has requiem-like aspects; miere on May 18. A third work minimalist passages; some from Wolfe, the oratorio Her pounding, urgent eruptions; and features both brash and Story, is being performed on May 25 with vocals from Lorelei solemn moments as it tells Ensemble. its story. Wolfe grew up near With Wolfe here, the New Philadelphia, so she decided A Banging Time to look to local history for an York–based performing arts organization Bang on a Can will The 151st May Festival interesting topic, eventually is May 17, 18, 23, be a major presence at May Feschoosing inhabitants of the and 25 at Music Hall. tival. Devoted to new classical state’s coal region. mayfestival.com music but with a rock and roll The festival opens May 17 name, the group was founded in 1987 by with Joseph Haydn’s late 18th century Wolfe and composers David Lang (also oratorio The Creation, a masterwork of a Pulitzer winner) and Michael Gordon. sacred music inspired from the books of Lang and Gordon will have composiGenesis and Psalms as well as from Miltions featured at this year’s festival, and ton’s Paradise Lost. While it harkens back the Bang on a Can All-Stars provide the to May Festivals of old, this year it takes music for Anthracite Fields. The New York on a whole new meaning.

Times refers to the All-Stars as “a fiercely “When you take away its normal aggressive group combining the power meaning in terms of creation of the and punch of a rock band with the preciworld, there is symbolism there,” Porco sion and clarity of a chamber ensemble.” says of the Haydn piece. “It represents Sunderman calls them the May Festival the past because it’s a classic piece done Chorus’s “back-up band.” many times at the May Festival, but the Asked about her background, Wolfe title also suggests that the festival itself is regenerating a little bit and creating a says, “I have strong roots in American folk music. Certainly that was probably new model.”

STYLE STYLE COUNSEL COUNSEL

Levi Antoine OCCUPATION: Full-time musician (under the name sappha) and model STYLE: Elegant and flowy—mixed with streetwear What role does fashion play in your life? Fashion helps me to boost my selfconfidence and to feel like I’m taking on personas that I might not otherwise feel comfortable settling into. Especially on stage, I really like getting into different fantasy roles and imagining that I’m someone else. Is what you wear on stage different from your day-to-day? I think I make bolder choices on stage. I’ve also been looking at more comfortable outfits so I can just dance and move a little more comfortably. I just copped a really cool T-shirt that was designed by this artist called Lizardsalt [who] does their own screen printing. [The shirt has] weird electronic music production symbols on it, and I was like, “That’s gonna let people know what they’re in for at a sappha show.” Tell me about your modeling experience. Over the summer, Cincinnati had its very first fashion week, modeled after New York Fashion Week. A rapper I follow named Turich Benjy was advertising about auditions, and he was going to be a designer for the show as well. I just went to the open auditions and had no idea what to expect, but I got in the show.

I definitely built a lot of confidence doing that. That really kickstarted my entry into modeling. There’s been a really big underground fashion scene blossoming here, which has been so wild to see. Do you have a fashion background? My mom was a model growing up, and she did a lot of fashion modeling and traveled all around the world. I’m super grateful that are so many people in the community who are just inviting people on to other opportunities. I never really knew that fashion modeling would be an option for me at this level, especially locally.

—JAC LY N YO U H A N A G A R V E R

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PHOTOGRAPH BY JEREMY KRAMER

HOMEGROWN

A TOAD FOR TOKES THE FRONG WATER PIPE IS MORE THAN A ONE-HIT WONDER.

W

—LAURIE PIKE

WHILE SORTING THROUGH THE ITEMS AT AN ES-

tate sale barn in Batavia, Carly Cantor came upon a plaster mold for a hippie-era knickknack: a decorative ceramic frog. Eureka!

She thought. This would be a great bong.

As a ceramicist, Cantor is always on the hunt for vintage molds. She’s also a believer in the medicinal benefits of marijuana but doesn’t love a lot of the paraphernalia used to consume it—specifically, masculine-looking glass pipes.

“I feel deeply about ceramics,” she says.

“Especially slip-casting, which is a dying art in this country.” The process involves liquid clay poured into plaster molds to make hollow objects, which can be thin and lightweight.

In 2021, Cantor gave the 6-inch by 4-inch frog a high-tech makeover. She 3D-modeled her own mold, giving it a hole for a strainer attached to a cylinder, and relocated the mold’s sprue. The Frong was born, a marriage of what she calls “ingenuity and absurdity, functional sculpture and holistic health.”

The whimsical water pipes, fired in a small Northside studio, quickly leapfrogged into the wide world of weed. They made a splash just when the stigma over pot was waning, but the availability of femininelooking paraphernalia, Cantor says, was scant. Her charming Frongs, with shiny, candy-like glazes—pastel colors, a cow print, a cloud print—are targeted to a demographic dubbed “girls, gays, and theys.”

The $148 bong embodies the aesthetic trend for all things mystical and fairy-like, but it’s got solid science behind it, thanks to Cantor’s degree from UC’s College of 2 4 C I N C I N N AT I M A G A Z I N E . C O M M AY 2 0 2 4

Design, Architecture, Art, and Planning.

“Ceramic has higher tensile strength than glass, so if you drop the pipe, it will hold up better,” says Cantor, adding, “It’s also better at wicking heat away from the smoke.”

The 29-year-old Cantor baked as much online marketing as clay into the Frong.

(This is a woman who published a blog about nails at age 14.) Her company, Contraband, which makes pipes in other shapes, too, has a combined following on Instagram and Tik-

Tok topping 126,000. Her most viral video to date happened in January, garnering over 7 million views.

In the works are collabs with influencers and local businesses for other functional designs, such as dinnerware.“A lot of my designs are camp and surreal,” Cantor says. “A lot of people don’t know what they’re looking at, and I love that.”

FRONGS ARE SOLD AT FLEURISH GROUNDS IN MADISONVILLE AND AT SHOPCONTRABAND.COM PH OTO G R A PH BY H AT S U E

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DON’T LET THE CLASSIC FACADE OF THIS HISTORIC MADISON ROAD

building fool you. As the old saying suggests, it’s what’s on the inside that counts. Built by the esteemed Emery Roth & Sons of New York City in the 1940s, it’s home to Amy Youngblood’s 3,000-square-foot condominium. When she first purchased it, it was cramped, with tiny rooms. She wanted a more open concept layout, so she took down several walls to unveil a larger kitchen, primary suite, and relocated dining room. All this openness has allowed her home and art to breathe. The owner of Amy Youngblood Interiors loved her condo’s good bones but not its Italian Renaissance style-inspired interiors, so she set out to refresh them.

First, to help emphasize her own one-of-akind art collection, Youngblood chose a backdrop of calming yet timeless hues. “I hate interior designs that have too many colors—you don’t need the whole rainbow to style a room,” she says. She stuck with a soothing greige color palette, adding pops of warmer tones to create a sense of flow that “tells a story” by 2 6 C I N C I N N AT I M A G A Z I N E . C O M M AY 2 0 2 4

bolstering the vivid colors in her wall art. The overall effect, she says, is a sense of timelessness.

“We wanted the pieces from my collection to speak for themselves,” Youngblood says. All the artwork—such as a glass, paint, and resin black and gold piece by local artist Andrea Eisert in the dining room—was chosen by Youngblood herself. As were design elements she has collected over the years that themselves could be works of art, like astonishing light fixtures, furniture from Vanguard, custom rugs by The Rug Gallery, and updated lighting from Hubbardton Forge and Arteriors. In the kitchen, for example, Youngblood selected a veined quartz waterfall island, but the true star of the room is the shale stone overhead pendant. The steel finish combined with natural rock creates an organic, contemporary look that perfectly juxtaposes against the clean lines of the room’s furniture and abstract shapes featured in her wall art. It’s this sense of cohesion that really makes the condo a masterpiece.

PHOTOGRAPHS COURTESY AMY YOUNGBLOOD INTERIORS

AN INTERIOR DESIGNER RENOVATED HER HYDE PARK CONDO AND CREATED A SERIES OF ROOMS THAT PERFECTLY SHOWCASE HER OWN GRAND COLLECTION. — M I C H E L L E M A S T R O

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www.cincyrealtoralliance.com

Dr. Know is Jay Gilbert, radio personality and advertising prankster.

Submit your questions about the city’s peculiarities at drknow@cincinnati magazine.com

DR. KNOW

town’s name was probably not on every other storefront, but that all changed in 1971 when Cincinnati’s Coney Island closed down (yes, it happened before; don’t ask).

A brand-new theme park up at Kings Mills opened, naming itself after the little town and inspiring widespread copying of the royal title. Kings Island, then, is not a mere example of countless Kings-named businesses—it is the cause. But only since the 1970s and mostly around your neighborhood.

It should be noted that not all royal monikers are directly tethered to Kings Island. We have enjoyed numerous sports teams calling themselves Kings. We’ve listened to King Records songs while drinking Little Kings. And the Doctor has personally witnessed small children saying that the park belongs to someone named King Ziland.

Q+ A

What was the now-gone restaurant on the 7000 block of Montgomery Road, between the Frisch’s and the drive-in theater? It had an uncommon name, and lots of windows. It might have been one of the Comisar restaurants. I obviously don’t remember much about it, but I liked the food. —TIP OF MY TONGUE

I’m a fairly new Cincinnatian, living northeast of the city. Why do so many places around here use the name “Kings?” I don’t just mean the giant amusement park and auto mall, but plumbers, dentists, stores, etc. I’m told that Cincinnati is the Queen City, so why do I see Kings everywhere?

—ROYALLY CONFUSED

DEAR CONFUSED:

Yes, Cincinnati is the undisputed Queen City. But in 1884, a baby king was born in a place that was then considered to be extremely far away: Kings Mills. This was a humble company town named for the King Powder Company, makers of gunpowder (a boom town, yuk-yuk). The

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DEAR TIP:

Asking to identify a restaurant with “lots of windows” is much like asking to identify a stadium with “lots of seats.” But the Doctor thanks you for mentioning the Comisar family; that cracks the mystery. The Comisars owned not only legendary Cincinnati restaurants like Maisonette and La Normandie, but also Chester’s Roadhouse.

There’s your uncommon name, especially since there never was an actual Chester.

(Described ominously: “He was never born and he will never die.”)

Your memory of the location has gone a bit wobbly. The 7000 block of Montgomery Road is in Silverton, but Chester’s Roadhouse stood firmly in the city of Montgomery; the restaurant’s stately building had once been the residence of ILLUSTR ATIO N S BY L A R S LEE TA RU

that city’s former mayor. You did, however, nail the detail that Chester’s was fl anked by a Frisch’s and the old Montgomery Drive-in. All three, sadly, have since disappeared.

A series of car dealerships replaced both Chester’s and the drive-in, and the Frisch’s was bulldozed for a bank.

On the plus side, they all have lots of windows.

When I drive from Oakley to Pleasant Ridge to Amberley and beyond, why does the street name keep changing between Ridge Road and Ridge Avenue? There must be a reason. —FOLLOW THE YELLOW BRICK AVENUE DEAR YELLOW:

If you open Google Maps and search for, say, College Hill, the map will show a red outline of the former village, which was annexed as a Cincinnati neighborhood in the 1920s. Now, do a search for Columbia Township.

Surprise: It shows more than 10 separate red outlines. That’s because Columbia Township still exists as an independent municipality despite most of it having been annexed away over the past two centuries.

Now, zoom in on your problematic Ridge Avenue/Road. Notice that it runs into and out of some of those Columbia Township outlines. Voila!

Inside all of the Columbia Township areas it is Ridge Road, and everywhere else it is Ridge Avenue.

The map doesn’t show every one of these transitions, but the Doctor diligently drove the street’s entire length and can confirm that all Road vs. Avenue swaps match the changes in municipalities. But your question, we must acknowledge, is the reason why. Here we crash into the realities of a shattered township dealing with weightier issues than yours. Sorry, but this shall remain as mysterious as “Why did the chicken cross the avenue?”

M AY 2 0 2 4 C I N C I N N AT I M A G A Z I N E . C O M 2 9

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WE LCO ME TO MIDDLEHOOD

BY JUDI KETTELER

Are You Listening?

ALL MY LIFE I’VE EMBRACED THE JOYS OF BEING READ TO.

I’VE ALWAYS LOVED TO BE READ TO. WHAT A DELICIOUS THING IT IS TO BE TOLD A STORY, THE verbal equivalent of a deep scalp massage or sinking into a hot bath.

I’ve thought about this a lot, and I don’t know if having someone read you a story is the same as reading the words yourself. It’s not better or worse. It’s not lazy or cheating to be read to. It’s just different. The story may wind up in the same place in your brain either way.

But being read to is its own special kind of comfort.

It’s why I’m completely obsessed with audiobooks. I must always have an audiobook on hand for listening to, with one or five more on deck. Sometimes, I invent errands to run so I can listen to my book in the car. Or I think about what running route might pair best with my current book. Does the effortlessness of the narrative warrant a flat road? Or might the suspense propel me up hills? If it’s a tearjerker, I think about which roads I can run where 3 4 C I N C I N N AT I M A G A Z I N E . C O M M AY 2 0 2 4

I’ll be least likely to encounter other runners or walkers, lest I get labeled the Weird Crying Runner.

And the narrators! It’s unbelievable how good they are. Some audiobook narrators’ voices are so delicious and perfect that I hear them in my head even when I’m not listening to a book, as if they’re narrating my day. I imagine Julia Whelan, one of my favorites, saying, Judi wakes, and hearing the chaos all around her, the kids in the kitchen, the cat having the zoomies, tucks under the covers to hide for two more minutes.

But before I had my list of favorite narrators, before Audible and Libby and Goodreads and Bluetooth in my car, I had something even better. Something I suspect set up my lifelong love for books: My mom, a.k.a. my OG narrator.

THE YEAR I STARTED AFTERNOON kindergarten, my mom would read to me each morning. After my six older siblings left for school—the oldest would have been in college at Thomas More by then—we’d tuck into the corner and work through the stack of library books. I don’t know if I understood yet that someday soon I’d be able to read myself. I just knew that I loved the sound of her voice, combing through a story with her Midwestern lilt—not that I knew yet that Midwestern lilts were a thing—doing character voices and delighting every part of me.

After having so many kids and dealing with a full house for 20 years, Mom must have looked forward to that moment of freedom when she would have the house to herself. At the same time, I was the last one, and she never tried to rush those quiet mornings when we’d read together. I would say, “Next book!” and she would always oblige.

Once I started school, teachers became the narrators. In second grade, we sat on carpet squares as Ms. Hellman read James and the Giant Peach. In fourth grade, I looked forward to Ms. Topmiller reading Superfudge and the rest of the Fudge books each day. In sixth grade, I hung on every word of Ms. Eggemeyer reading Bridge to Terabithia.

At some point, there was no more reading from teachers, except maybe in high school, when Sister Nisia read the poem “Ozymandias.” Even though I liked her, her rendition of Shelley’s blah blah blah about the empires of men was not the same music to my ear.

ILLUSTR ATIO N BY D O L A SU N

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WELCOME TO MIDDLEHOOD I missed being read to without realizing I was missing it. I never stopped reading. I never stopped being obsessed with books and words. I mean, I became a writer, so clearly the lack of people reading me stories once I became an adult caused no trauma.

I’m not sure I thought about it.

had been reading books that way for years.

And the library always had a section for books on tape. But they felt clunky. The thought of all those cassettes seemed overly complicated.

Now it was all digital. One click, and you could have a story in your ear.

AUDIOBOOKS REPRESENT THE JOY OF DISCOVERING SOMETHING NEW IN MIDLIFE AND MAKE ME FEEL LIKE MAYBE THINGS WILL BE OK. AT LEAST FOR ANOTHER CHAPTER. And then I downloaded my first audiobook as a free trial from Audible. I was driving back from Arkansas, where I had been a resident at a writers’ colony for a week.

Instead of listening to 10 hours of podcasts, I thought I’d try this newfangled audiobook book thing. Of course, audiobooks weren’t new at all. People with visual impairments

That first time, it occurred to me only to listen to a nonfiction book, because it seemed most like listening to an NPR podcast. In fact, I downloaded a book written and narrated by NPR reporter Barbara Bradley Hagerty, called Life Reimagined: The Science, Art, and Opportunity of Midlife. It was all about living your best life at midlife,

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3 6 C I N C I N N AT I M A G A Z I N E . C O M M AY 2 0 2 4

which, if you haven’t noticed, I tend to write about a lot myself.

And did I love it! I was in second grade, fourth grade, sixth grade again, sinking into a story. Missouri turned into Illinois, and still her voice was with me. Back home again, I downloaded more books to narrate my errand-running, gardening, walks, runs, and drives.

I listened to memoirs and biographies at first: Rob Lowe and Tarana Burke and the life story of the Blackwell sisters. It didn’t take long to discover the world of fiction, performed by narrators who made me feel as if I was inside the story. Rebecca Lowman’s pitch-perfect pacing in The Last Thing He Told Me. Caroline Lee’s thoroughly enjoyable Australian accent in Apples Never Fall.

Robin Miles’s emotional range in The Personal Librarian.

My list of books I want to listen to is now so long I often have the irrational thought: What if I die before I listen to everything I want to listen to? Obviously, there are many rea-

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PH OTO G R A PH BY J O N ATH A N W I LLI S

sons I don’t want to perish. But, my god, the audiobooks! I can’t miss out.

I STILL WORK THROUGH STACKS OF books on my nightstand, even if I do fall asleep most nights after reading for 15 minutes. I’ll never stop loving the spine of a book, the feel of pages turning, how my eyes like to skip down a few paragraphs in tense scenes, the little game I play with how I get to control the flow of words. But a few years ago, I noticed that in adding audiobooks to the mixture I was getting through way more books and easily meeting the Goodreads challenges I set for myself.

I wrote an opinion piece, then, for a major outlet about how tired I was of the argument that listening to books didn’t “count” as reading, not to mention how offensive it was to people with disabilities, for which audiobooks represented greater accessibility. Lots of people agreed with me. But as always happens when I express an opinion, people with sticks up their butts e-mailed

me to tell me how wrong I was.

There is still a notion that reading should be “pure” and that everyone should slog through Hemingway, Joyce, and Melville no matter how miserable it makes your eyes feel to do it. It’s real reading, and it builds character!

Obviously, I deleted all of the negative messages and hit “play” on Lessons in Chemistry, which was impeccable timing on my part, seeing as how gatekeeping was the novel’s main theme.

Though proving blockheads wrong is always good motivation to keep doing something, there is more that keeps me enthralled with being read a story. At first, it was because I couldn’t read yet. Because I craved special time with my mom in a busy house where everyone was always jockeying for something.

Then it was to bring some magic to the school day. To have that break. That reminder that it was still my job to be a kid.

That grownups were looking out for me,

and I could put my head down and listen.

And now? I would say it’s basic escapism, but that describes books in general.

Certainly, it’s my love of accents and performance, from Nicole Lewis (Come and Get It) to Nicola Walker (None of This Is True).

What people can do with their voice is endlessly amazing to me.

But audiobooks also represent the joy of discovering something new in midlife.

Most midlife surprises aren’t good: abnormal mammograms or parents who fall and break a hip or calls from the high school that your kid is one tick away from suspension.

I’ve gotten to where I dread looking at my phone after I’ve stepped away for a while. Please don’t let me have any missed calls, I think. I assume most news will be bad news. But when my phone comes back to life and shows me my place in an audiobook, it feels like maybe things will be OK. At least for another chapter.

Listen to Judi read this column at cincinnatimagazine.com

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Human beings long for connection, and we find it in the places we gather: school, church, work, the gym, and, yes, the bar. Scattered throughout our neighborhoods are those welcoming spots, places where strangers can become friends, where the day’s troubles are eased, where people come together in support—for a team, a cause, each other. Grab a seat. We’ll buy you a drink.

BY JOHN FOX, CLAIRE LEFTON, AIESHA D. LITTLE, AND AMANDA BOYD WALTERS PHOTOGRAPHS BY LANCE ADKINS

WEST

1. SECOND STREET SALOON 3703 Harrison Ave., Cheviot, (513) 389-1900

Relocated to Cheviot when stadium construction erased its original location, Second Street Saloon showcases its history with decorative stained glass windows featuring Cincinnati landmarks. We visited on a quiet Monday, when serious players gathered around the pool table in the back. A shot ski propped behind the bar hints at wilder nights, so your mileage may vary.

2. THE CROW’S NEST 4544 W. Eighth St., Price Hill, (513) 921-2980

Once, the corner of West Eighth and Nebraska was the end of the Elberon streetcar line, and Crowe’s Park, with seating for 400, hosted amateur baseball games. The streetcar and field are gone now, but The Crow’s Nest (established in 1895) endures. The main barroom retains its pressed-tin ceiling and wall panels, and the bar, with a small plaque marking the “Bullshit Corner,” is usually lined with welcoming, chatty regulars. There’s live music on weekend nights, a patio with cornhole boards, and weekend brunch.

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3. BINSKI’S BAR 2872 Colerain Ave., Camp Washington, @binskisbar on Instagram

It’s rare when a new place opens and immediately feels like it’s been there forever. Binski’s in Camp Washington is that kind of place. Kiel Erdelac drew from his industry experience and his life growing up in Chicago to conjure a comfortable spot where you can hold a conversation, throw darts in the back room, or soak in the breeze on the patio. Friday night meat raffles raise funds for community organizations, and the bar hosts frequent pop-ups from such varied teams as Young Buck Deli, Gabriela: Filipina Kantina, and Jawn.

PLUS THE PUBLIC HOUSE 3807 North Bend Rd., Cheviot, (513) 481-6300, thepublichousecheviot.com

HAIL MARY’S SPORTS BAR 3722 Harrison Ave., Cheviot, (513) 481-0333

KELLER’S CHEVIOT CAFÉ 3737 Glenmore Ave., Cheviot, (513) 661-9678

A CHEVIOT MAINSTAY JUST OFF HARRISON AVENUE.

POURING CERTIFIED PINTS OF GUINNESS, PLUS A LARGE PATIO WITH PLENTY OF ROOM.

ROSWELL’S 3735 Glenmore Ave., Cheviot, (513) 661-9679

TAVERN ON THE BEND 5471 North Bend Rd., White Oak, (513) 481-7777

THE COMET 4579 Hamilton Ave., Northside, (513) 541-8900, cometbar.com

DREW’S ON THE RIVER 4333 River Rd., Sedamsville, (513) 347-0502

THE LOUNGE 3938 Spring Grove Ave., Northside, theloungecincy.com

NEARLY THREE DECADES OF BURRITOS, BEER, AND LIVE MUSIC.

NORTH

1. DIGGS BAR AND GRILL 854 Reading Rd., Mason, (513) 770-0708, diggsbarandgrill.com

Beach volleyball isn’t super common in our landlocked city, but Diggs Bar and Grill has you covered with six regulation sand volleyball courts.

This beachy bar is surrounded by sports complexes and stands as an oasis with tropical drinks, Jimmy Buffet posters, and a stuffed swordfish on the wall with a sign identifying it as the HR department. If you don’t want the Best Sex Ever cocktail, there are plenty of beers on tap.

2. THE BELLE AND THE BEAR 8512 Market Place Ln., Montgomery, (513) 954-5247, thebelleandthebear.com

Live music fans in the suburbs know that The Belle and The Bear—home to phenomenal house band, The Jams—is the place to be. Owner Ceris Christopher bought the place, then known as McLevy’s, in 2018. “I’ve been bartending for over 20 years all over the world and always said to myself, if I’m going to still be bartending at the age of 40, I wanted to make sure it was my own bar.” Order whiskey, because at her bar the slogan is, “Jameson is our house wine.”

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3. THE MONKEY BAR AND GRILLE 7837 Old 3C Highway, Maineville, (513) 781-4246, themonkeybarandgrille.com

Originally built in 1841 and known as the Train Stop Inn until 2016, The Monkey Bar sits just off the Loveland Bike Trail, on the Little Miami River. At the bar you’ll find an extensive selection of bourbons, but if you’re in the mood for a cocktail, get the Monkey Rum Runner. It’s made with two kinds of rum, banana liqueur, pineapple and orange juice, and grenadine. Many who frequented this bar in the 1970s and 1980s may remember Sam, the beer-drinking cigarettesmoking chimp. While he’s no longer a resident, there are plenty of monkey-themed decorations to remember him by.

PLUS CINDY’S FRIENDLY TAVERN 125 S Karl Brown Way A, Loveland, (513) 583-5469

GANO TAVERN 10024 Cincinnati Dayton Rd., Gano, (513) 733-4631, facebook.com/ Ganotavern

ROADHOUSE AND RESTAURANT THAT’S BEEN AROUND SINCE 1936.

ZAPPZ BAR AND GRILL 409 Loveland Madeira Rd., Loveland, (513) 683-3354

COZY DIVE IN THE HEART OF LOVELAND THAT’S LITERALLY A BASEMENT BAR.

THE SILVER SPRING HOUSE 8322 E. Kemper Rd., Symmes, (513) 489-7044, thesilverspringhouse.com

AL’S BAR 11133 Reading Rd., Sharonville, (513) 563-4879

ELBO ROOM ONE OF THE BARTENDERS IS AN INTERNATIONAL DARTS PLAYER.

1115 Magie Ave., Fairfield, (513) 858-1117

A BEACH BAR PLOPPED INTO SYMMES TWP. WITH FAMOUS GRILLED CHICKEN AND OVER 40 TVS.

KENTUCKY

1. CAMP SPRINGS TAVERN 7009 Stonehouse Rd., Melbourne, campspringstavern.com

A gathering spot for the citizens of northeastern Campbell County since the 1880s. Keith and Amy Neltner bought the place in 2016 and literally plastered the walls with history— photos from the bar’s past hang inside, and the names of previous owners are painted on the wall outside.

Every other Thursday is Bluegrass Night, where local pickers roll up and jam; Saturday brings other regional musicians to the stone room.

2. ROSIE’S TAVERN 643 Bakewell St., Covington, (859) 291-9707, rosiestavernky. com

A block away from the hustle and bustle of MainStrasse, Rosie’s Tavern offers its own kind of revelry.

Large front windows let in plenty of early evening light, warming up the brick walls, pressed-tin ceiling, and long bar. There’s a pool table and room to spread out, plus tables on the sidewalk outside. Built as a tavern in 1896, it’s no surprise that it feels so comfortable.

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PLUS MANSION HILL TAVERN 502 Washington Ave., Newport, (859) 360-0667, mansionhilltavern. com

3. HERB & THELMA’S TAVERN 718 Pike St., Covington, (859) 4916984, herbandthelmas.com

Hanging out here feels like hanging out in your grandparents’ basement, in the best possible way. There’s the collection of local beer memorabilia, the original Heine’s Social Club sign, the pinball machine in the back room, and the big black telephone with a rotary dial on the wall. You’ll find someone to discuss the Reds game with, cold beer, and one of the best burgers in town. Just make sure you bring cash—no cards accepted.

PEEWEE’S PLACE

4. CRAZY FOX SALOON

2325 Anderson Rd., Crescent Springs, (859) 341-4977, peeweesplace.net

901 Washington St., Newport, (859) 261-2143

Inside this two-story Italianate at the corner of Ninth and Washington in Newport, owners Carl Fox and Terry Bond Jr. have created a community haven. The cozy front room holds a tiny bar (five seats!), there’s a pool table in the side room (free plays on weekdays!), and out back, the (covered!) patio has plenty of space for smokers. Fox and Bond host frequent gatherings—don’t miss the 25th anniversary party later this summer.

PROST BELLEVUE TAVERN

LIVE MUSIC EVERY NIGHT, INCLUDING A BLUES JAM ON SUNDAYS.

615 Fairfield Ave., Bellevue, (859) 801-4999

NEWLY OPENED IN DANYELL’S SPACE NEXT TO THE MARIANNE THEATER.

DICKMANN’S SPORTS BARN AND BREW 479 Orphanage Rd., Ft. Wright, (859) 331-8076, dickmannssportsbarn.com

DIXIE CLUB BAR AND CAFÉ 3424 Dixie Hwy., Erlanger, (859) 727-9319

ALL THE SPORTS, PLUS WINGS, DRINK SPECIALS, AND SAND VOLLEYBALL.

CENTRAL

1. REDWINE & CO. 20 W. Benson St., Reading, (513) 975-0440, redwineandcompany. com

Reading’s Bridal District might seem like an odd place for a hangout spot, but Seth and Lindsey Redwine’s eponymous bar is comfortable enough to make you want to say “I do”—if only to another order of crispy Brussels sprouts. The Redwines brought this space, which has housed all manner of local watering holes, back to life in 2017, adding an onsite food truck and back patio. When the weather’s nice, the garage doors roll up and you can enjoy the breeze.

2. QUATMAN CAFÉ 2434 Quatman Ave., Norwood, (513) 731-4370, quatmancafe.com

Today’s Quatman Café is light and open with a u-shaped bar in the center of its space, TVs overhead, and friendly servers greeting regulars with their drink orders as they walk in. If you remember its previous incarnation, with the bar on the right and tables crowded in, you might think things have gone upscale—but fear not. Daily specials still include the drink of your choice, including beer, a portion of that old bar is now the checkout counter, and the old cooler door hangs on the wall.

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3. GAS LIGHT CAFÉ 6104 Montgomery Rd., Pleasant Ridge, (513) 631-6977

Once upon a time, this was an ice cream and candy shop, then a luncheonette, but for more than 30 years the Art Deco booths with zig-zag mirrors have held patrons hoisting frosty mugs or burgers and fries. The Gas Light Café is a Pleasant Ridge staple, a place to watch the Xavier game or grab a quick bite, and with a rear entrance and the parking lot it shares with Everybody’s Records, it’s convenient and welcoming.

REC ROOMS These watering holes inside (or adjacent to) residential buildings have a built-in roster of regulars for whom “going out” means staying in. —AMANDA BOYD WALTERS

PLUS PRIMAVISTA

INDIAN MOUND CAFÉ

Behind a “secret” door in the lobby of Queen’s Tower lies this classic Italian restaurant with spectacular views. The intimate bar is perfect for peoplewatching.

5226 Montgomery Rd., Norwood, (513) 631-3010

FRIES CAFÉ 3247 Jefferson Ave., Corryville, (513) 818-9059

CHICKEN ON THE RUN CRAFT BREWS, POOL AND SHUFFLEBOARD, AND A LARGE OUTDOOR SPACE FOR LIVE MUSIC.

7255 Ohio Ave., Deer Park, (513) 791-6577

LOGO’S SPORTS BAR AND GRILL 8954 Blue Ash Rd., Blue Ash, (513) 791-7700

MURPHY’S PUB 2329 W. Clifton Ave., Clifton Heights, (513) 721-6148

DEER PARK TAVERN 7228 Blue Ash Rd., Deer Park, (513) 791-3178

CHEAP BEERS, CORNHOLE, AND A TON OF PATIO SPACE.

THE SLOGAN HERE IS “TASTY BREW, FRIENDLY CREW, GREAT MENU.”

810 Matson Pl., Price Hill, (513) 251-6467, pvista.com

ORIENTAL WOK The Hyde Park outpost has some of the over-the-top charm of the Buttermilk Pike original, including a bright red bar top and a house brew (Wok Star) from Rhinegeist.

2444 Madison Rd., Hyde Park, (513) 871-6888, orientalwok.com

LARGE CENTRAL BAR, DRINK SPECIALS, AND PLENTY OF SCREENS FOR WHATEVER YOUR GAME IS.

LE BAR A BOEUF Jean-Robert de Cavel’s spirit is alive and well inside The Edgecliff. Diners heading to Playhouse in the Park or the Aronoff fill the dining room, but seats at the bar let you chat with servers and maître d’ Marilou Lind.

2200 Victory Pkwy., East Walnut Hills, (513) 751-2333, lebaraboeuf. com

I L LU S T R AT I O N BY E VA N V E R R I L L I

CROWN REPUBLIC GASTROPUB Rustic new American fare may be the draw here, inside the Encore Apartments, but a strong cocktail menu and a long bar certainly don’t hurt.

720 Sycamore St., downtown, (513) 246-4272, crownrepublicgastropub.com

ROSIE’S ITALIAN The red-sauce sister to Crown Republic on the opposite corner of the Encore gives bargoers a show via the view into the kitchen.

300 E. Seventh St., downtown, (513) 381-1243, rosiesitaliankitchen. com

CARTRIDGE BREWING The setting along the Little Miami River is gorgeous, and the industrial vibe of the apartments in the Peters Cartridge Factory is matched by the brewery.

1411 Grandin Rd., Maineville, (513) 697-3434, cartridgebrewing.com

EAST

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PLUS THE BRIDGE 2109 Beechmont Ave., Mt. Washington

HANK’S MT. CARMEL PUB 4501 Mt. Carmel Tobasco Rd., Mt. Carmel, (513) 8435422

THE HI-MARK 3229 Riverside Dr., East End, (513) 492-7119, thehimark.com

1. BY GOLLY’S 714 Lila Ave., Milford, (513) 248-4444, bygollys.com

A snug oasis on the outer edge of Milford’s Main Street, this friendly pub is as wholesome and disarming as its name. All of the requisite neighborhood bar amenities are represented, from sports on multiple TVs to cozy booths to Keno and Lotto machines, but you’ll also find an imaginative food menu led by “world famous” burgers; that might seem like an impossibly high bar, but trust us: The burgers are really good.

BAR SIGN SAYS IT ALL: “NEED SERVICE, YELL!!!”

BIKE FRIENDLY, AND FRIED PICKLES!

THE LOUNGE 7740 Beechmont Ave., Anderson Twp., (513) 9383409, theloungeoh.com

MILLIONS CAFÉ 3210 Linwood Ave., Mt. Lookout, (513) 815-4500, millions-cafe.com

KARAOKE AND SINGO (MUSIC BINGO)

NAME GAME

2. ALI’S BAR AND GRILL 7820 Camargo Rd., Madeira, (513) 271-9378, alisbarandgrill. com

Just down Camargo Road from Madeira’s business strip, Ali’s is a family-friendly pub in a family-friendly neighborhood.

The grill side of the business is surprisingly good for such a snug place: Truffled short rib poutine shares the menu with pizza, wings, Nashville hot chicken, and a butter burger. Wife/husband owners Alison Tepe-Guy and Dan Bowman have owned the bar for two years and are hands-on in the kitchen and generous with neighborhood causes.

3. THE BRAMBLE PATCH 6768 Bramble Ave., Madisonville, (513) 271-1755

We looked into some of the area’s eponymous establishments and found some interesting history. —AIESHA D. LITTLE

CROWLEY’S IRISH PUB Opened by William “Specs” Crowley as Crowley’s Highland House Café in 1937, this establishment is one of the oldest bars in the city. The bespectacled former banker lost his job during the Depression and bought the bar for three months’ back rent and eight cents in back taxes. Members of the Crowley family have been running it ever since.

958 Pavilion St., Mt. Adams, (513) 721-7709, facebook.com/ crowleysirishpub

This classic neighborhood bar sits on a quiet residential corner between the Madisonville and Mariemont business districts, so grab street parking if you aren’t walking there. The pool table sits right inside the front door, inviting you to come in and play or watch—or ignore the activity and head beyond to the bar. Draft and can beer and mixed drinks are priced right, and you can nab a bag of chips from behind the bar if you need nourishment.

JERRY’S JUG HOUSE

4. HAP’S IRISH PUB

Junker’s takes its name from Thomas C. Junker, who owned the Northside dive with his wife, Ruth, for 35 years.

According to her, it was his lifelong dream to own a bar. At the time that they met, she ran Albers Café, where Junker was applying for a bartender job. Six months later, the two were married, and Albers had a new name.

3510 Erie Ave., East Hyde Park, (513) 871-6477

St. Patrick’s Day at Hap’s is legendary, spilling out across the back parking lot and along Erie Avenue, but don’t sleep on the pub the other 365 days of this leap year.

Guinness connoisseurs know that Hap’s pours one of the best pints in Cincinnati: pour, settle, pour, settle, serve, sláinte! Doors open at 9 a.m. on weekends for those wanting to gather for European soccer matches on the telly, and three really good restaurants are right next door if you’re looking for lunch or dinner.

Jerry’s dates back to Prohibition when those were the only places you could (legally) get beer. Some speculate the name “jug house” comes from Wiedemann Fine Beers being sold in two-gallon jugs. The bar’s named after bartender Jerald W. Bittner, whose original bartending ID is still on display there.

414 E. Seventh St., Newport, (859) 360-6527, jerrysjughouse. com

JUNKER’S TAVERN

4156 Langland St., Northside, (513) 541-5470

ZIP’S CAFÉ Zip’s original owner was named Zip Kirschner, who manned the counter when he opened the tavern in 1926. In the mid-20th century, the bar area was known as the “code room”—when the blinds were open, customers could place illegal bets on horse races. That practice is gone but the Zipburger is still as good as it’s always been. The joint celebrates its 98th anniversary this summer.

I L LU S T R AT I O N BY E VA N V E R R I L L I

1036 Delta Ave., Mt. Lookout, (513) 871-9876, zipscafe.com

JOCKO’S PUB Owned and operated by Ron and Kathy Jacimine, this west side bar’s name comes from a longtime nickname. It’s typically associated with the first names “John” or “Joseph,” but this Jocko is short for the owner’s last name.

4862 Delhi Rd., Delhi Twp., (513) 244-7100

MILTON’S THE PROSPECT HILL TAVERN Given that there are other streets named after poets and philosophers nearby, owner Kevin Feldman likes to assume that Milton Street—from

which his bar takes its name—was named after poet John Milton. He bought the place from the previous owner in 2000, and paradise may be both lost and found there during the annual Winter Solstice and Bockfest festivities.

301 Milton St., Mt. Auburn, (513) 721-3500

STANLEY’S PUB In some cases, bars may have first names—naturally leading one to think that they’re named after specific people—but sometimes these establishments are merely references to their street locations, as with this Columbia-Tusculum joint.

323 Stanley Ave., ColumbiaTusculum, (513) 871-6249

DOWNTOWN / OTR 2 1

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3

1. UNCLE LEO’S 1709 Race St., Over-the-Rhine, (513) 381-2403, uncleleosdive. com

Grab the booth in the front window and you can watch Over-the-Rhine’s rich pageant wander by. Cheap beer; “moose shots”; and the live, laugh, love bathroom are just part of the draw—though there is no kitchen, there are sloppy joes on Sundays, beef bourguignon on Thursdays in the fall and winter, and oysters occasionally. The sense of humor here is firmly tongue in cheek. As long as you’re not Jackson Mahomes, you’ll love it. (IYKYK.)

2. DUNLAP CAFÉ 1926 Dunlap St., Over-the-Rhine, (513) 721-0704, dunlapcafe.com

Day drinkers and pub crawlers would be wise to make Dunlap Café their first stop of the morning. You can lay down a substantial foundation with breakfast sandwiches, omelettes, and hash brown balls or go for the burger of the week, a duded-up special that can be paired with fries. Serving the working folks in this neighborhood since 1936, this iconic spot is often overlooked.

Don’t make that mistake.

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5. ARNOLD’S 210 E. Eighth St., downtown, (513) 421-6234, arnoldsbarandgrill.com

Cincinnati’s oldest bar welcomes all comers with open arms.

Generations of locals have bellied up to the bar, where you’ll find a strong selection of craft brews, with local breweries well represented. Sip slowly and imagine the ghosts who might have wandered in for a nip of bathtub gin or a set of bluegrass in the courtyard. Whether you visit during Bockfest, BLINK, or just a random Tuesday, there’s no better place to be shoulder to shoulder with your fellow man.

PLUS MADONNA’S BAR & GRILL 11 E. Seventh St., downtown, (513) 621-8838

COBBLESTONE OTR 1132 Race St., Over-the-Rhine, cobblestoneotr.com

3. O’MALLEY’S IN THE ALLEY

4. KNOCKBACK NAT’S

25 W. Ogden Pl., downtown, (513) 381-3114, omalleyscincy.com

10 W. Seventh St., downtown, (513) 621-1000

With its hidden location on West Ogden Place made even more hidden by recent construction, it’s easy to imagine this was once a speakeasy.

(It wasn’t; it was a pharmacy during Prohibition.) The dark interior and low ceilings make it feel cozily secretive, and with a mix of patrons that could include nearby office workers, conventioneers still in their lanyards, and Reds fans on their way to a game, you never know what kind of conversation you’ll fall into.

A narrow shotgun bar with a side game room, sidewalk patio, and a sports-bar-meets-dive-bar vibe, Knockback Nat’s is probably best known for the smoked wings. We’re definitely ordering those, and we’ll be having a tallboy with an oversized Knockback Nat’s koozie, too. Maybe after we eat, we can play some table shuffleboard while we debate which of the wing sauces is the best. We’re partial to the bourbon pineapple.

JAPP’S 1134 Main St., Over-the-Rhine, (513) 381-0674, jappsotr.com

THE LACKMAN CLASSIC COCKTAILS, HISTORIC SETTING

STEPS FROM WASHINGTON PARK.

1237 Vine St., Over-the-Rhine, (513) 381-0741, lackmanbar.com

LIBERTY’S BAR AND BOTTLE 1427 Main St., Over-the-Rhine, (513) 429-2461

THE BLIND LEMON 936 Hatch St., Mt. Adams, (513) 241-3885, theblindlemon.com

FIREPLACE INSIDE, FIRE PIT OUTSIDE; COZY ALL AROUND.

WINE GETS AS MUCH ATTENTION AS BEER (AND YOU CAN BUY A BOTTLE TO TAKE HOME).

A father’s final words to his son.

A son’s tragic death.

The gift of grace.

In the face of life’s worst moments, the Currin family manages to…

P KEE

G

G N OI

By Lisa Murtha

Illustration by Camelia Pham

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was a warm, sunny day in southwest Ohio. That night, after his 17-year-old sister Anna’s senior day volleyball game, 14-year-old Drew Currin had gone with friends to play basketball when he “suddenly got an urge” to stop. “Something didn’t feel right,” says Drew, “like something bad was going to happen. I told myself: You’re being paranoid, because you don’t want to lose anybody, especially after losing Dad.” But for the rest of the night, he couldn’t shake the feeling.

Hours later, at 4 a.m., his mom, Callie, was asleep in the family’s Montgomery home when she heard the buzz of her phone.

She glanced at the screen and snapped awake after seeing missed calls from the Dayton police and Miami Valley Hospital. Her thoughts turned immediately to her oldest son, Michael, a freshman at the University of Dayton.

She quickly tried to call Michael, but got no response, so she called his roommates instead. “And where is Michael?” She recalls asking when one answered. No one knew. They hadn’t seen him since 3 a.m.

When Callie finally heard back from the hospital, the Montgomery police were pulling into her driveway. “I have a college student myself,” she recalls the doctor on the other end of the phone saying as the police began knocking on her door. “Michael has been in a horrible accident. You need to come immediately.”

Callie quickly made sure Anna, Drew, and her other son, 16-year-old John, were safe and accounted for before making the “surreal” drive up to Dayton. To this day, most of the details are hazy, but a few things still stick in her mind.

She recalls the looks on the faces of nurses and staff when they realized who she was there to see. She recalls the first time she saw her oldest child that dark September morning, lying unconscious and on life support in a hospital bed. And she recalls desperately wondering why no one could tell her what had happened to him.

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On another sunny day 10 years earlier, in southwest Florida, Always a Family was celebrating its biennial reunion and the inaugural year of a family fun run along the beach in Venice.

Joe Currin, an attorney and the youngest of 10 siblings in a solidly Catholic Cincinnati/Dayton family, and Callie, a teacherturned-stay-at-home mom who’d grown up in Columbus, were there with the kids; Michael was 8; Anna, 7; John, 6; and Drew, 4.

Joe and Callie had always planned to end up back in Cincinnati, where Anna would attend one of the girls’ schools and Michael, John, and Drew would attend Moeller High School, where Joe had been a basketball star. But Callie could never figure out how that was going to happen. First they’d moved to Illinois for Joe’s job and then to Singapore, where they had been living for six months. “We kept moving farther and farther away,” she says.

The trip back to the states had been fun. Callie had spent a month visiting family with the kids while Joe flew back and forth to Singapore for work, but by the time the couple reunited in Florida, they were exhausted. Even in Singapore, Joe hadn’t been feeling himself. The couple attributed it to a fall he’d taken playing basketball with the kids and moved on.

The night before the race, Callie had “the worst dream,” she says—Joe had left her and the kids. She woke him in the middle of the night, distraught. “That’s crazy,” he told her. “I promise I’ll never leave.”

When they awoke the next day, Joe “wasn’t feeling right,” says Callie. She tried to convince him not to run, but he stuck with the plan, recruiting Michael, the oldest, to run alongside him and Callie. One of Joe’s sisters watched the younger kids.

“I remember seeing Joe and Michael running ahead of me,” says Callie, and thinking Joe wasn’t acting like himself. When she made it up to the jetty alongside the beach, one of Joe’s sisters told her: Joe has collapsed. I need you to hurry.

PHOTOGRAPHS BY HELEN ADAMS PHOTOGRAPHY / COURTESY CALLIE CURRIN

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aturday, September 19, 2020,

P H OTO G R A P H S C O U R T E SY H E L E N A DA M S P H OTO G R A P H Y / C A L L I E C U R R I N / K E E P G O I N G 2 5 O R G A N I Z AT I O N

He still remembered his dad’s face, framed between two trees, as he said WZR ÀQDO ZRUGV WR 0LFKDHO a simple phrase: keep going.

Callie found family members administering CPR on her husband, who was unconscious. He’d suffered a heart attack.

At the hospital, a disoriented Callie tried to answer doctor’s questions as they tried to revive Joe. But at age 38, encircled by family and surrounded in prayer, he never regained consciousness.

“I was broken,” Michael would say years later. “I bawled my eyes out. It felt impossible.”

But he’d also eventually tell his mom the rest of the story: How proud he had been to be one of the “big kids” running in the race. How he had just broken away from his dad—no small feat given Joe was an avid runner—and how he still remembered his dad’s face, framed between two trees, as he said two final words to Michael, a simple phrase: keep going.

Those words became something of a mantra for Michael and his family in the years following Joe’s death: words they said to themselves whenever things got tough.

Words Michael saw nearly every morning printed on a photo of him and his dad that he kept beside his bed. Words Michael eventually shared with others, in an effort to inspire them and keep his dad’s memory alive.

After Joe’s death, Callie was reeling. She had not only lost her husband, but nearly “everything we owned, including the dog, was in Singapore.” Soon, family began asking, What are you going to do? “And again,” says Callie, “I have a dream. It was not even a question.” You’re going to Cincinnati was the message she got. “I remember thinking: Oh my God—this is how I get there.”

Callie and the kids moved to her inlaws’ lower level for nearly a year while she figured out what came next. She enrolled the kids in grief counseling at Fernside and Catholic elementary school at All Saints, next to Moeller, in Kenwood. Eventually, she bought a small Cape Cod with a big backyard in downtown Montgomery—

walking distance to school and doors away from her All Saints “mentor mom,” Emily Thompson. Knowing a single mother of four kids could only do so much, neighborhood families immediately pitched in to help the Currins any way they could.

Thompson and the other neighborhood women helped Callie clean, unpack, make beds, and hang pictures. They invited the Currins to holidays and family parties. In summers, the neighborhood kids all cut through each other’s yards to play; after school, people pitched in to give the Currin kids rides to and from practices and games. “No one questioned anything that would make it easier for them,” says Thompson.

And if anything went wrong and Callie needed help—home repairs, car wouldn’t start—she knew she could call the neighbors. For years, says Thompson, “We just kind of functioned as one big family.”

Meantime, Callie worked diligently on raising compassionate kids and keeping Joe a part of their lives. She hung the family photo, with Joe in it, in the living room, so any time the kids walked in the door “they saw we are a family,” she says. She also hung a photo of Michael, Anna, John, and Drew in her bedroom—“this constant reminder that life is worth living.”

Once, when school was starting, she gave the kids four McDonald’s World Cup glasses she’d found in a box from Joe’s office. “I don’t know how many times your dad must have gone to McDonald’s,” she told them, “but this is your gift from him, and I happened to find them. Things don’t just happen,” she went on to say—there’s always a reason. “However we want to receive these messages is up to us.”

The children each dealt with Joe’s death in their own way, but Michael, who was both “intense” and “super competitive,” says Callie, inherently felt called to step up, even though he was only in grade school.

CONTINUED ON PAGE 94

ALWAYS A FAMILY THE CURRIN FAMILY, AROUND THE TIME MICHAEL GRADUATED FROM HIGH SCHOOL (LEFT, CLOCKWISE FROM LEFT): DREW, JOHN, ANNA, MICHAEL, AND CALLIE; AND (RIGHT) WITH JOE. THE KEEP GOING 25 FOUNDATION HONORS MICHAEL AND HIS DAD WITH EVENTS INCLUDING SPONSORING THE 25TH MILE AT THE 2023 FLYING PIG MARATHON (BOTTOM).

GAME,

SET,

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By David Holthaus

TOURNAMENT

All it took to keep the Cincinnati Open in Mason was lots of money, creative tax breaks, a 124-year track record of running world-class events, and “classic nose-to-the-grindstone” effort.

Hear from some of the key players who made it happen.

Photograph by Ben Solomon

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Nine months after an out-of-state billionaire

Photograph by Chris Von Holle

purchased Cincinnati’s signature professional tennis tournament, those with a stake in the event staying in town still didn’t know for sure who they were competing against in their bid to continue hosting it. The new owners were thinking about moving the Western & Southern Open to a different city, that much was clear, but where?

Without knowing who the competition was, it was difficult to put together a competitive economic package to keep the beloved summer tournament here. Make an offer too low, and you could lose before the contest even

HOLDING SERVE Mason Mayor Diana Nelson photographed on March 26, 2024 at the Lindner Family Tennis Center.

T

starts. Make an offer too high, and you could get stuck on the wrong end of a bad deal.

“We were shooting in the dark,” says Martin Russell, administrator of Warren County, the tournament’s home for the past 43 years.

“When you don’t know who you’re competing against, you don’t know what to aim for.”

That changed on May 9, 2023. One of the top executives of Beemok Capital, the tournament’s new owner, went before a public meeting of elected officials in Charlotte, North Carolina, and revealed the plans. The new owners had their eyes on moving the tournament to a brand-new development along the Catawba River, building a $400 million complex that would include 40 courts and four stadiums and serve as the home of an expanded tournament. “It will be a pinnacle of the sport,” Beemok Chief Operating Officer Ford Perry told the elected leaders. While several cities, including Cincinnati, were under consideration, he said, “Charlotte has always been at the top of my list with respect to what the opportunity could be for this tournament.”

To make the move, Beemok wanted public funds to cover a third of the cost of the new complex, Perry said. Charlotte leaders were enthusiastic. “It will be a generational opportunity for our city, county, and state,” one city official told The Charlotte Observer.

With that, the cards were on the table, and the tournament’s stakeholders in Cincinnati knew who they were up against.

“We’ve got a couple aces up our sleeve,” Warren County Commissioner David Young said at the time. Despite Young’s bravado, it looked like a fait accompli that

P H OTO G R A P H S ( T H I S PAG E ) C O U R T E SY C I N C I N N AT I O P E N

the Western & Southern Open was on its way out of Cincinnati and headed to the other “Queen City,” Charlotte, a place leaders here had long admired for its corporate headquarters, its growth, and its energy.

There were lots of reasons to be pessimistic about the tournament’s future here. Charlotte was pitching a new 1,400acre development called the River District to host the tournament, where it would eventually be joined by offices, retail, hotels, and housing. Beemok Capital and its principal, Ben Navarro, are based just 200 miles to the south in Charleston, South Carolina. Executives of Charlotte-based Bank of America had worked behind the scenes to arrange the sale of the tournament. And Beemok’s point man for the project, Perry, had been a banking executive in Charlotte for more than 20 years and undoubtedly knew the movers and shakers there.

It seemed like a done deal. How could Cincinnati, let alone the city of Mason and surrounding Warren County, where the Lindner Family Tennis Center is located, compete? “It wasn’t looking so great,” says

S COURT ORDER Beemok Capital agreed to keep the tournament in Cincinnati, where it's been held since 1899 (above right), and expand and modernize the stadium courts in Mason (above).

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Mason Mayor Diana Nelson.

“We were a little behind the eight ball,” says Russell. “ We h a d to figure out what we were going to do to be aggressive.”

How they did it is a tale of the high stakes involved in hosting premium sports events, what it takes to keep them, and how Cincinnati area governments and private corporations rallied from behind in the final set to win.

Cincinnati sports fans have been mostly immune from their teams threatening to leave since the riverfront stadiums were built 25 years ago, a period of relative calm and stability here, while those kinds of civic dramas played out in places like Oakland, Jacksonville, Chicago, and Los Angeles.

No one expected the Western & Southern Open to be up for grabs. The tournament’s history here dates to 1899, when some well-to-do folks who had formed the Cincinnati Tennis Club a few years earlier invited the best U.S. men and CO N T I N U E D O N PAG E 1 0 0

How could Cincinnati compete with the allure of Charlotte? “We were a little behind the eight ball,” says Warren County’s Martin Russell.

Shanice L., RN Nurse Clinician and Procedure Nurse at the University of Cincinnati Cancer Center

Authors of breakthrough.

The power of academic medicine is right here in Cincinnati, fueled by our expert team. People come here for answers, for specialized knowledge, for innovation that offers hope, and ultimately, for one goal—breakthroughs.

That is the power of UC Health.

Discover more at uchealth.com

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TORCH OF EXCELLENCE

A LETTER FROM THE DEAN

UNIVERSITY OF CINCINNATI COLLEGE OF NURSING

O

One of the main reasons driving the decision to rename our annual recognition of Greater Cincinnati nursing talent in 2021 was that, in calling the event Torch of Excellence Nursing Awards, the University of Cincinnati College of Nursing could create opportunities to celebrate and honor different nursing leaders through history and allow for further insight and a richer understanding of the profession.

This year we are highlighting Dr. Luther Christman, one of the first nurses to tackle nursing’s historical problems with dimensions of racism and genderism. Dr. Christman graduated with a diploma from the Pennsylvania Hospital School of Nursing for Men in 1939, after being denied admission to two other nursing schools due to his gender. As a nursing student, he wanted to complete an obstetrical nursing rotation but was denied the opportunity due to his gender, again. After becoming a nurse, he applied to the U.S. Army Nurse Corps but was once again denied because of his gender.

These early experiences of gender discrimination did not stop Dr. Christman from transforming the nursing discipline. His pioneering efforts began in 1967, when he became Vanderbilt School of Nursing’s dean—the first male nursing dean in the U.S. In 1972, after establishing the Rush University School of Nursing and serving as its inaugural dean, he supported the creation of the Rush Model of Nursing, commonly known as a faculty practice model where nurse educators spend extensive time in clinical practice, in addition to education. In 1974, he cofounded the National Male Nurse Association, which later became the American Association for Men in Nursing, an organization that provides opportunities and a sense of inclusion not exclusively for men.

As the largest segment of health care providers and most trusted profession in the U.S., nursing has the collective power and influence to lead systemic change and advance equitable health care. We are proud to not only recognize Greater Cincinnati area nurses who provide quality, equitable, and safe care to all, but to use this opportunity to broaden perspectives on the profession. Thank you to this year’s nominees’ coworkers, patients, family members, and supervisors, who took the time to share the incredible commitment and dedication of nearly two hundred nurses in the region.

Gordon Gillespie, PhD, DNP, RN, FAAN Interim Dean University of Cincinnati College of Nursing

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TORCH OF EXCELLENCE NURSING AWARDS 2024 CARRIE GODDARD-ROADEN, BSN, RN Cincinnati Children’s Hospital Medical Center Carrie Goddard-Roaden has a resume rich in accomplishments and honors. But the most powerful insights about her come from the patients and families she serves as Care Manager in the Complex Care Center (CCC) at Cincinnati Children’s. Described as “reassuring, supportive, and encouraging,” by one parent, she is also lauded for her ability to advocate for patients, anticipate their needs, and alleviate the stress and anxiety of families caring for a child with chronic and complex medical conditions.

“Carrie has helped my family create incredible memories,” states a family member.

Whether she is appealing for insurance benefits, connecting a family with the MakeA-Wish Foundation, or arranging a child’s coveted visit from Santa, Goddard-Roaden uses her communication, networking, and nursing expertise to help patients achieve their healthcare goals. She has worked to improve and streamline processes in the CCC and guides new care managers as well. “It is often said that there is not a question that Carrie can’t answer,” states her manager. Goddard-Roaden serves on the Board of Directors for the local chapter of the Case Manager Society of America (CMSA), which named her Case Manager of the Year in 2022. She also co-chairs the Care Management Practice Council and Peer-to-Peer Council at CCHMC and was nominated for CHMC’s Susan R. Allen Excellence in Leadership Award in 2021.

APELETE SANI, BSN, RN Cincinnati VA Medical Center Described by a co-worker as “one of the most outstanding nurses I have had the pleasure of working with,” Apelete (AP) Sani is devoted to easing the discomfort of the veterans he serves, especially those who suffer from PTSD. With a passion for knowledge and a gift for putting families at ease during difficult situations, Sani is praised for alleviating the fear of patients and enhancing their safety, not only through his skill and competent care, but through his advocacy for alternatives to restraints to defuse challenging inpatient situations. Sani became interested in nursing while working as a registered medical assistant in a community-based clinic. He became a registered nurse in 2015 and joined the Cincinnati VA in 2016. He is now a trained preceptor for student nurses and those new to the VA Medical Center. Sani has served on a variety of hospital-wide committees, including one that implemented music therapy (VetTunes) and another that implemented the brief Confusion Assessment Method (Bcam) to detect and treat hospital delirium among elderly patients. When Sani isn’t caring for veterans, he represents the United Mission to Africa (UMA), the nonprofit he founded to provide humanitarian assistance to rural clinics in his native Togo in West Africa. UMA’s first medical mission team, composed primarily of nurses, is scheduled for October 2024.

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TORCH OF EXCELLENCE

TORCH OF EXCELLENCE NURSING AWARDS 2024 CORINN TAYLOR, EDD, MSN, BSN The Empowerment Foundation Dr. Corinn Taylor has a mission to empower and inspire the Black community, particularly Black women, by providing resources and support to help individuals become the best versions of themselves, explains an admirer. For 26 years, Taylor has served the community as a nurse, healthcare leader, and entrepreneur. She has worked in a variety of settings and been instrumental in the creation of numerous community programs and services, including a safe sleep program at the Cincinnati Health Department and other Ohio programs that address breastfeeding, prenatal, postpartum, and newborn needs. As founder and CEO of The Empowerment Foundation and the Dr. Corinn brand, she oversees a variety of initiatives, from mentorship programs and educational workshops to community events. The Empowerment Foundation was awarded two grants in 2023 that focus on listening to the voices of pregnant and postpartum black women in Hamilton County, notes a friend. Taylor’s book, The Journey to Self-Discovery: Tapping into your Inner Power and Purpose, was published in 2020. A frequent speaker and presenter at health forums, Taylor has also garnered a long list of accolades and awards, including Realizing Our Promise Community Leader Award (2022), TriHealth Working Mother of the Year Award (2013) through Working Mother Magazine and Nurse Researcher of the Year Award (2012), presented by the Northern Kentucky Nursing Research Collaborative.

JULIE DVERSDALL, MSN, APRN, CPNP Cincinnati Children’s Hospital Medical Center For seven years, pediatric nurse practitioner Julie Dversdall has served the children and families that visit the growing CHECK (Comprehensive Health Evaluations for Cincinnati Kids) Foster Care Center at Cincinnati Children’s Hospital. And for the last four years, Dversdall has led the team at CHECK-IN, the CHECK-Interagency Nursing Program responsible for coordinating the care of more than 6,000 children annually. She moves “seamlessly” between Cincinnati Children’s and Children’s Services, a division of Hamilton County Job & Family Services (HCJFS), notes a colleague. Described by coworkers as “the perfect combination of medical expertise and trauma-informed social worker,” Dversdall is praised for her “kind and compassionate presence,” her professionalism, “calm and empathetic manner,” and her willingness to share expertise. She frequently responds to calls beyond routine work hours and is available for consultation “at all hours of the night,” states HCJFS’s Children’s Services Section Chief. Her collaborative spirit is evident as she facilitates training sessions and provides guidance to parents and caseworkers. From Dversdall, “we have learned grace and understanding, and she is a role model in demonstrating these abilities on a daily basis,” notes a colleague. Cincinnati Children’s named Dversdall the winner of the Carol McKenzie Award for Excellence in Advanced Practice Nursing in 2023.

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TORCH OF EXCELLENCE NURSING AWARDS 2024 STEVE ROGERS, MSN, PNP-AC Cincinnati Children’s Hospital Medical Center Pediatric ICU nurse practitioner Steve Rogers is a “quiet, strong leader” who puts as much effort into managing the staff and complex operations of the PICU as charge nurse as he does in caring for the children and families he serves. Notes the Clinical Director of the PICU, Rogers “comes to work every day to give 110 percent regardless of the role he is filling.” Multiple parents recount how his calm presence put them at ease during stressful times, noting how he checked on their child even when he was working elsewhere in the hospital and remarking that his attention to detail and devotion to their child’s well-being helped them cope with the multitude of procedures, equipment, and medication in the PICU. “We wouldn’t have been able to get through those first couple days if it wasn’t for Steve caring for our child and us as a family,” states a grateful parent. A nurse since 2011, Rogers has a hands-on style and the ability to bring “tranquility” to families during their most difficult days. He is also credited by staff for being approachable and for “incorporating coaching and mentoring while assisting with patient care.” Rogers will soon transition to become one of the PICU’s Advance Practice Providers and will continue to provide expertise and leadership to the PICU team in his new role, says a colleague.

ANDREA THOMAS, DNP, FNP-C UC Health As lead advanced practice provider at UC Health in Neurosurgery, Andrea Thomas works primarily with patients who have experienced traumatic brain injury (TBI).

She is known for her soothing presence, says a co-worker, and is credited with easing the anxiety of a patient population that requires delicate care. Such compassion, and her decision to embrace nursing as a vocation, comes from her experience as a patient herself years ago. “I realized the direct impact my bedside nurse had on me and my day, how her kind words, patience, and small gestures like holding my hand helped me fight through the pain and suffering,” Thomas explains. In addition to being a certified neuroscience registered nurse (CNRN) and a certified brain injury specialist (CBIS), Thomas has earned multiple degrees in nursing and received a Doctorate in Nursing Practice from the University of Cincinnati in 2021. She is actively involved in research and quality improvement initiatives as well. “Her leadership and dedication to her role make me want to be a better nurse,” writes her colleague. Thomas is also founding member and secretary of African American Ambassadors of Excellence in Advance Practice Nursing, a nonprofit organization dedicated to providing leadership, empowerment, mentorship and education to the African American Nurse Practitioner.

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DANIELLE WESSEL, MSN, RN Mercy Health Clermont As nurse manager of Cardiac Rehabilitation at Mercy Health Clermont, Danielle Wessel is recognized for her initiative, whether she is seeking innovative techniques to enhance the department’s capabilities or establishing a therapeutic support group to help program graduates maintain their progress. One colleague recounts how Wessel worked with other healthcare professionals to create the Better Breathers Club for pulmonary rehab patients to share their experiences, challenges, and successes. The Better Breathers Club has become a comprehensive and successful program that addresses “not only the physical aspects of pulmonary health but also the emotional and psychological well-being of the members,” explains a coworker. Described as a “true visionary,” Wessel is lauded for fostering “a positive and inclusive work environment where ideas are shared, teamwork is encouraged, and everyone’s contributions are valued.” She continues to develop her knowledge in the field as she pursues her Doctor of Nursing Practice (DNP) degree and works toward obtaining advanced certification through the American Lung Association.

In her personal life, Wessel demonstrates the same compassion and initiative, particularly evident when she adopted a large family for Christmas and raised more than a thousand dollars to give them a joyous holiday, notes an admirer.

CHECK IN ON YOUR FRIENDS EVEN THE “STRONG” ONES

It’s okay to not be okay.

Learn how to reach out to a friend about their mental health at SeizeTheAwkward.org.

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TEAM LEADER AWARD RECIPIENT MARGOT DAUGHERTY, MSN, MED, RN, CEN Cincinnati Children’s Hospital Medical Center Margot Daugherty joined Cincinnati Children’s in 2005 as a trauma educator and immediately set about developing the fi rst-in-the-nation Trauma Core Nursing (TCN) Team. Named Clinical Trauma Program Director in 2021, she continues to lead and mentor the hospital’s Trauma Advanced Practice Providers as well as current and past trauma care nurses who have advanced to leadership roles. Described as compassionate and non-judgmental, Daughtery is a clear communicator and a “relentless advocate for nurses.” She is “seen as a leader by all disciplines,” states a colleague. Her accomplishments are vast. She has spearheaded multidisciplinary team simulation-based training, streamlined communication during high-stress situations, and served as faculty instructor for multiple trauma courses. She leads the Multiple Resuscitation Process, which provides structure during a mass casualty event, and her efforts implemented “Stop the Bleed” kits across Cincinnati Children’s campuses. And while Daugherty strives for improvement at CCHMC, her influence stretches throughout the city and far beyond as she collaborates with local adult trauma centers to ensure pediatric readiness, works to improve state trauma care and, together with her own trauma team, partners with hospitals worldwide (particularly in the Netherlands and Poland) as they work to establish pediatric trauma centers modeled after Cincinnati Children’s. Daugherty is a member of the Ohio Society of Trauma Nurse Leaders (OSTNL) and has held leadership positions within the Pediatric Trauma Society (PTS).

Congratulations to the 2024 Torch of Excellence Nursing Awards nominees and recipients.

We are honored for the opportunity to celebrate nurses who improve health outcomes for our community and raise the standard of health care for all patients.

nursing.uc.edu UC Nurses. We See Leaders.

BSN | RN to BSN | Direct-Entry MSN | MSN | 3RVW 0DVWHUȆV &HUWL΋FDWH | DNP | PhD

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The University of Cincinnati College of Nursing relies on the generosity of our alumni and friends to continue educating and honoring outstanding nurses.

For information about making a charitable gift to one of the many funds within the college, please contact the Office of Development at (513) 558-5386 or visit uc.edu/give.

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Nursing Excellence.

RIGHT HERE. St. Elizabeth salutes the nurses who dedicate themselves and their careers to caring for our family, friends and neighbors in our region, including our Torch Award nominees.

Individual Category Jamee Groneck Beverly Miller Sean Kathman Anne Auberger Mallory Edwards

Team Category Karen Rasso Katherine Schadler Heather Scroggins Ashley Powell

Interested in a nursing career with St. Elizabeth?

Scan to learn more, or visit careers.stelizabeth.com.

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FATIMA KHABALOVA

Sibcy Cline (513) 300-6663

Coldwell Banker (513) 515-6956

NEIL LOBERT

RE/MAX Preferred Group (513) 857-9888 Coldwell Banker (513) 410-5224 AMY KING

Sibcy Cline (513) 464-3455 DENNIS KING

Comey & Shepherd (513) 378-5464 TASHA KLABER-FLOOD

Sibcy Cline (859) 991-9044 BARB KLEIN

Coldwell Banker (513) 325-1316 KRISTIN KNOLL

Comey & Shepherd (513) 382-8805 HEATHER KOPF

Kopf Hunter Haas (513) 378-1167 PETE KOPF

Kopf Hunter Haas (513) 235-3867 LAURA KRAEMER

Comey & Shepherd (513) 305-8215

SUE LEWIS

EDWARD LINDENSCHMIDT

ANGELA KEMP

KHEM KHAREL

Sibcy Cline (513) 673-6729

Sibcy Cline (513) 324-8095

Coldwell Banker (513) 702-0414

BISHNU KHAREL

Sibcy Cline (513) 265-8650

Sibcy Cline (513) 266-7711

JENNA LOCKARD

Sibcy Cline (859) 380-5175

ANDREW LOHMILLER

Lohmiller Real Estate (812) 584-6880 AUSTIN LONG

Keller Williams Advisors Realty (347) 260-7736 DEBORAH LONG

Keller Williams Advisors Realty (513) 675-8844 KIM LOUIS

RE/MAX Preferred Group (513) 477-1900 ANDREW LOVETT

Cahill Real Estate Services (859) 512-5578 NATASHA MAAG

Coldwell Banker (513) 264-8300

TOM MALDONADO

RE/MAX Victory + Affiliates (859) 780-3000 JESSICA MALONEY

RE/MAX Victory + Affiliates (937) 469-3404

M AY 2 0 2 4 C I N C I N N AT I M A G A Z I N E . C O M 7 3

SPECIAL ADVERTISING SECTION

REAL ESTATE & MORTGAGE

ALL-STARS

DOUG MANZLER

LINDA MILDON

HOLLY L. NALLY

AMANDA PERTUSET

PERRIN MARCH

HEATHER MILINOVICH

ALEX NAVARRETE

KRISSI PETERS

CINDY MILLER

BOB NEAL

SANDRA PETERS

SHELLEY MILLER

KATHERINE NELTNER

DIANA PFAFF

SUSAN MILLER

KATHLEEN NUSBAUM

LORI PIKE

CAROLINE MILLER-HILL

LORI O’BRIEN

MAUREEN PIPPIN

KELLY MILLIKIN

JERI O’BRIEN-LOFGREN

JESSA POWERS

JESSICA MILLS

SHERRY OBERMEYER

MARIANNE POWERS

JOE MILLS

JEFF OLINGER

JONATHAN PRICE

RON MINGES

JENNIFER ONEY HILL

PETER PRITCHARD

DOLORES MIZE

BETH BOKON ONTHANK

RAUL PULIDO

AMY MOELLER

REBECCA ORTH

ROSE PUTNICK

DAN MORENA

MARIA OSOKINA

ROXANNE QUALLS

BRENDAN MORRISSEY

NOVA OTTE

ANGIE QUEBMAN

ALICIA MOSER

CYNDA PARKINSON

EMILY RACHFORD

NICHOLAS MOTZ

JACKIE PATRICK

JIM MUCHMORE

KATHY PATTERSON

LORI MULLEN

LIBBY PAULINELLI

Sibcy Cline (317) 695-5197

Keller Williams; Distinctive Real Estate Services (513) 617-4469

CATHY MUSGRAVE

JOHN PAYNE

LORA REECE

Keller Williams Advisors Realty (513) 500-7474

Coldwell Banker (513) 378-3621

APRIL MYERS

AIMEE PELLETIER

TOM REESE

Sibcy Cline (859) 750-1680

HUFF Realty (859) 393-1293

KIM NACHAZEL

MEG PEREZ

SHERILYN REYNOLDS

Keller Williams Advisors Realty (513) 884-9944 Robinson Sotheby’s International Realty (513) 379-2253 SHEREE MARCUM

Comey & Shepherd (513) 617-5371 BOBBY MARLOWE

RE/MAX Results Plus (513) 315-8122 BECKY MARSHALL

RE/MAX Victory + Affiliates (513) 509-9100 MIKE MARTIN

RE/MAX Victory + Affiliates (513) 886-3999 ROB MARTIN

RE/MAX Victory + Affiliates (859) 485-7987 MARK MATTINGLY

Sibcy Cline (513) 320-0220

DOUG MAYBERRY

HUFF Realty (859) 816-3393

MIKE MCCAFFERTY

Sibcy Cline (513) 621-3004

LISA MCCARTHY

Coldwell Banker (513) 256-2629

DON MCCLANAHAN

HUFF Realty (513) 910-0002

DENISE MCCOY

RE/MAX Victory + Affiliates (859) 912-1969 JUDY MCCOY

Comey & Shepherd (513) 766-0889 MEREDITH MCCULLOUGH

Comey & Shepherd (513) 335-1273 ALEX MCDONALD

RE/MAX Victory + Affiliates (859) 397-2081 MIKE MCENTUSH

Star One Realtors (513) 675-1702 MIKE MCKEOWN

HUFF Realty (859) 653-2884

RICK MCPHERSON

Coldwell Banker (513) 532-3000 TAHSIN MERT

Coldwell Banker (513) 802-8977 ELA MILDNER-SHAPIRO

Sibcy Cline (513) 703-4202

RE/MAX Victory + Affiliates (859) 344-5751 Comey & Shepherd (513) 200-8925 Coldwell Banker (513) 403-1300 Coldwell Banker (513) 256-3411 Sibcy Cline (513) 368-6715

RE/MAX Victory + Affiliates (937) 671-5437 Coldwell Banker (513) 703-7965

Comey & Shepherd (513) 226-8473 Coldwell Banker (513) 265-2303 Sibcy Cline (513) 604-1877 Sibcy Cline (513) 476-1986

Coldwell Banker (513) 616-3528 HUFF Realty (513) 498-1697

Sibcy Cline (513) 365-8383 Sibcy Cline (513) 518-4074 eXp Realty (513) 615-1999

Coldwell Banker (859) 240-4533 HUFF Realty (859) 802-6111

HUFF Realty (859) 653-2409

Keller Williams Advisors Realty (513) 617-4832 Sibcy Cline (859) 653-7879

7 4 C I N C I N N AT I M A G A Z I N E . C O M M AY 2 0 2 4

HUFF Realty (859) 525-5748 HUFF Realty (859) 818-4614

Comey & Shepherd (513) 237-5251 Keller Williams Advisors Realty (513) 240-4865 RE/MAX Victory + Affiliates (513) 335-4801 Sibcy Cline (513) 503-9683 Sibcy Cline (513) 266-8568

HUFF Realty (513) 304-9042

Coldwell Banker (513) 900-8822 RE/MAX Victory + Affiliates (859) 802-2278 Sibcy Cline (513) 505-8815

Sibcy Cline (859) 743-0582

Coldwell Banker (513) 760-2404

RE/MAX Victory + Affiliates (937) 654-6682 Coldwell Banker (513) 509-5647 Sibcy Cline (513) 476-0848

Premier Properties Real Estate (513) 535-2877

Coldwell Banker (513) 658-7478

Coldwell Banker (513) 953-9048 HUFF Realty (859) 991-8464

Comey & Shepherd (513) 300-2518 Coldwell Banker (859) 640-1860 Sibcy Cline (513) 594-8082 Sibcy Cline (513) 703-1993

HUFF Realty (859) 445-5355

Coldwell Banker (513) 484-3753 Coldwell Banker (513) 484-1415 Sibcy Cline (513) 706-9249

RE/MAX Preferred Group (513) 477-7151 Sibcy Cline (513) 368-4094 Sibcy Cline (513) 404-7263

Keller Williams Advisors Realty (812) 498-2379 Keller Williams; Distinctive Real Estate Services (859) 415-6205 JUDY RECKER

Sibcy Cline (513) 518-2520 jrecker@sibcycline.com KELLI REDWINE

Lohmiller Real Estate (513) 266-3022

FCM's Mortgage Professionals Recognized Recognize i d again as All-Stars r in Cincinnati Magazine

Ryan Kiefer

NMLS ID 581411 | c: 513-314-2248

Ashok Ghildyal

NMLS ID 137241 | c: 513-600-4961

NMLS ID 791503 | c: 513-478-7430

Karley Tomsich

NMLS ID 1471194 | c: 513-484-1772

proud support er of t he am erican dream

NMLS ID 629700

7594 Tyler’s Place Blvd | West Chester, OH 45069 513-314-2248 firstcommunitymortgage.com/cincinnati-oh

SPECIAL ADVERTISING SECTION

REAL ESTATE & MORTGAGE

ALL-STARS

SCOTT RICHARDS

TANYA ROESEL

DERON SCHELL

ANGIE SEXTON

SARAH RICKERT

JULIE ROSE

KAREN SCHERER

GREG SHARMA

NICOLE RIEGLER

AMBER ROUSE

KATIE SCHMIEG

DIANNA SHELTON

MATTHEW RILEY

SHIFALI ROUSE

STACIE SCHOEPLEIN-CLAYTON

MANLING SHEN

LORRA RIPPERGER

BILLY RUMSEY

JUDY SCHUERMANN

PATTI SIBCY

PAULA RITTER

GREG RYAN

KISHA SCRUGGS

LAMINE SIDIBE

BRIT ROBERTS

CHRIS SANDKER

JENI SEAQUIST

BETH SILBER

KELLI ROBERTS

PRIYA SANGTANI

LEE SEARCY

RAMNEEK SINGH

LEE ROBINSON

KATHY SANTANGELO

JUDIE SEITZ

LEAH SLICER

Sibcy Cline (513) 429-8460

Coldwell Banker (513) 801-5120

RE/MAX Victory + Affiliates (859) 866-3261 Sibcy Cline (513) 607-9329

Star One Realtors (513) 256-1023 Sibcy Cline (859) 512-4630

Coldwell Banker (513) 328-5484 Comey & Shepherd (513) 969-4841 Robinson Sotheby’s International Realty (513) 470-7700

Coldwell Banker (513) 678-5001 Coldwell Banker (513) 317-7452 Lohmiller Real Estate (513) 704-9102 Coldwell Banker (513) 602-1400 Lohmiller Real Estate (812) 584-9498 HUFF Realty (859) 993-7653 Coldwell Banker (513) 348-6156

Comey & Shepherd (513) 460-9969 Coldwell Banker (513) 237-2827

HUFF Realty (859) 640-5149

Coldwell Banker (513) 702-3419

Coldwell Banker (513) 379-3402

Comey & Shepherd (513) 252-1408

Coldwell Banker (513) 479-1171

Coldwell Banker (513) 403-1095

Sibcy Cline (513) 237-9623

HUFF Realty (513) 470-8464 HUFF Realty (513) 858-7020

Sibcy Cline (513) 254-1776 HUFF Realty (513) 305-2275

RE/MAX Victory + Affiliates (937) 657-8585 Cahill Real Estate Services (859) 468-0605 Comey & Shepherd (513) 607-8925

RE/MAX Preferred Group (513) 257-4743

Coldwell Banker (513) 317-6042 Sibcy Cline (513) 332-7442

Coldwell Banker (513) 502-7753

THE MOVE2TEAM KELLER WILLIAMS PINNACLE GROUP Aptly featured as all-stars for the fifth year in a row, the Move2Team continues to be a force in the Cincinnati market. Led by Ellie Kowalchik, the team boasts 25+ years of real estate experience and specializes in digital marketing, utilizing innovative technologies to promote listings and match buyers with homes. Renowned for their customer-first approach, the full-service team includes a client concierge, transaction/ marketing coordinators, stager/designer, and eight licensed agents who are attuned to the mindset of home buyers/sellers and the local housing market. They employ a multi-faceted strategy to skillfully and compassionately guide clients through even the most complex transactions.

524 WARDS CORNER RD., LOVELAND, OH 45140 (513) 697-SELL WWW.MOVE2TEAM.COM

7 6 C I N C I N N AT I M A G A Z I N E . C O M M AY 2 0 2 4

SPECIAL ADVERTISING SECTION

REAL ESTATE & MORTGAGE

ALL-STARS

JEFF SMITH

JEN SPERL

VICKI SYLVESTRE

DARLENE TODD

JESSICA SMITH

JANELLE SPRANDEL

DIANE TAFURI

TRACY TOMER

MORNA STANSBURY

ERIN TARANTINO

LUCAS TORO

STEPHANIE PELUSO STEFFEN

CINDY TAYLOR

RE/MAX Victory + Affiliates (513) 659-9645 Keller Williams; Distinctive Real Estate Services (859) 466-6657 KATHIE SMITH

Sibcy Cline (513) 509-9225

LAUREN SMITH

HUFF Realty (859) 630-6820

ROBERT SMITH

Coldwell Banker (513) 604-6515 KELLY SPARKS

Keller Williams; Distinctive Real Estate Services (859) 907-3495 LAURA SPEED

HUFF Realty (859) 525-5773

REED SPENCER

RE/MAX Victory + Affiliates (937) 667-3017

Coldwell Banker (513) 444-8368 Comey & Shepherd (513) 236-9928 HUFF Realty (513) 205-3083 Sibcy Cline (513) 617-3172

Keller Williams Advisors Realty (513) 967-0756 Sibcy Cline (513) 602-6610

BRETT STERN

PATRICK TENOEVER

Keller Williams Advisors Realty (513) 885-8226

ELLEN SULLIVAN

BRIAN THOMAS

GREGG SUTTER

Keller Williams Advisors Realty (513) 404-3920

Coldwell Banker (513) 325-9176

HUNG TRIRUDOLF

Star One Realtors (513) 616-2110 CARL F. TUKE III

Sibcy Cline (513) 615-3002

LARRY THINNES

Keller Williams Advisors Realty (513) 708-8098

MELISSA TRENKAMP

Coldwell Banker (859) 486-8239

KIM STOLL

HUFF Realty (513) 388-5751

Keller Williams; Distinctive Real Estate Services (859) 814-6469

Coldwell Banker (513) 675-5532 LORI TAYLOR

Sibcy Cline (513) 312-1230

RE/MAX Preferred Group (513) 404-0801

Coldwell Banker (513) 551-9167

JOSEPH STEIN

Sibcy Cline (513) 543-8504

DOUGLAS TURNER

Sibcy Cline (513) 720-9900

Robinson Sotheby’s International Realty (513) 383-0151

Coldwell Banker (513) 503-9763 ALLISON THORNTON

Comey & Shepherd (513) 779-6263

SHAWN TURNER

Sibcy Cline (513) 519-2820 athornton@sibcycline.com

HUFF Realty (859) 446-1111

Made for the distinct creators, the purists of design, the architectural historians – each window and door are meticulously designed to achieve your vision. We deliver tailormade solutions and intentional innovations to achieve your unique vision without concessions. From simple yet sophisticated style to historical detailing, anything less simply won’t do.

Pella windows is rated #1 by homeowners in Cincinnati as a window brand that pays attention to detail. *Based on a 2022 survey of leading window brands among homeowners.

513.936.5240 pellawindowscincinnati.com 9869 Montgomery Road, Montgomery, OH

M AY 2 0 2 4 C I N C I N N AT I M A G A Z I N E . C O M 7 7

SPECIAL ADVERTISING SECTION

REAL ESTATE & MORTGAGE

ALL-STARS

ANNE UCHTMAN

STEVEN WOLBER

CATIE VANDERVELDE

CHARLEY WOLFE

Star One Realtors (513) 205-5106 HUFF Realty (513) 477-3263

JERI VICKERS

Coldwell Banker (513) 504-7196

Sibcy Cline (513) 659-8873 Sibcy Cline (513) 266-3717

MAGGIE WOMACKS

Coldwell Banker (513) 312-1400

JJ VICKROY

MARK P. WOODRUFF

PAIGE VON HOFFMANN

MICHAEL WRIGHT

DOUG WAGNER

JANE YOUNG

GAIL WAGNER

SHAU ZAVON

MIKA WALKER

ZACH ZEGAR

Coldwell Banker (513) 484-8618 Coldwell Banker (513) 237-3553

RE/MAX Victory + Affiliates (937) 433-4664 RE/MAX Preferred Group (513) 505-1769 Coldwell Banker (513) 218-8716

Comey & Shepherd (513) 504-4022 Hoeting Realtors (513) 227-8344

RE/MAX Victory + Affiliates (859) 816-4234 Keller Williams Advisors Realty (513) 259-3058 Coldwell Banker (513) 970-2500

MICHAEL WALLET

KATIE ZEINNER

BEN WALLING

JOEY ZEMBRODT

Sibcy Cline (513) 266-6714

Cahill Real Estate Services (859) 486-3187 DUSTIN WALTERS

Coldwell Banker (513) 716-8935 PADDY WARD

Comey & Shepherd (513) 235-3998 ANDREW WEEKS

Keller Williams Advisors Realty (513) 258-1783 AARON WEINER

Coldwell Banker (513) 236-3441 SUSY WELSH

Coldwell Banker (513) 720-3644 LAUREN WESSEL

Keller Williams Advisors Realty (513) 604-6257 KELLY WHELAN

Lohmiller Real Estate (812) 584-1156 HUFF Realty (859) 250-4557 EGAL ZIV

Comey & Shepherd (513) 218-4947 TEAMS ALLRED GROUP

Coldwell Banker (513) 317-7869 ANDREA DESTEFANO TEAM

Sibcy Cline (513) 309-3184

ANNETT, CORSMEIER, & TASSONE GROUP

Coldwell Banker (513) 607-6400

BARBARA BROWNING

Coldwell Banker (513) 300-7990

BLUE LINE PROPERTY GROUP

Sibcy Cline (513) 910-3405

Keller Williams; Distinctive Real Estate Services (859) 393-4527 / (859) 743-4228

KELI WILLIAMS

BRITTNEY FRIETCH TEAM

Sibcy Cline (513) 348-4548

LORI WILLIAMS

Lohmiller Real Estate (513) 227-0021 SANDRA BURKHART WILLIAMS

HUFF Realty (513) 519-4683

AMANDA WILSON

Keller Williams; Distinctive Real Estate Services (859) 667-2295

CALDWELL GROUP

eXp Realty (859) 322-1290

THE CAMERON GROUP

Sibcy Cline Realtors 7677 Voice of America Centre Dr., West Chester, OH 45069, (513) 519-7872, https:// CameronGroupRealEstate.com CINCINNATI MODERN TEAM

Keller Williams Advisors Realty (513) 886-7841 CINDY BRUNER & ASSOCIATES

HUFF Realty (513) 708-6642

CLENDENIN HOME TEAM

HUFF Realty (859) 653-9614

CLOSE TO HOME CONSULTANTS

Keller Williams Advisors Realty (513) 766-0656 COMMUNITY HOMES OHIO JOHN BISSMAN HOME SALES TEAM

Keller Williams Pinnacle Group (513) 800-0675 DAVID STEVENS GROUP

RE/MAX Victory + Affiliates (937) 469-4798 DEMARIA HOMES

Keller Williams Advisors Realty (513) 866-3636 DEUTSCH TEAM

Coldwell Banker (513) 460-5302

DFW REALTY GROUP

Coldwell Banker (513) 604-3138

DOUG SPITZ DWELL513

Coldwell Banker (513) 616-3798

DRAZNIK GROUP

Keller Williams; Distinctive Real Estate Services (859) 322-3850 / (513) 545-8616

7 8 C I N C I N N AT I M A G A Z I N E . C O M M AY 2 0 2 4

HOLLY STYRCULA AND ASSOCIATES

HUFF Realty (513) 315-2774

HOME TOWN TEAM

HUFF Realty (937) 728-1927

HORNE TURCO REAL ESTATE ADVISORY GROUP

HUFF Realty (513) 858-7530

HORNSBY GROUP

HUFF Realty (513) 218-6621

JAMIE GABBARD GROUP

Comey & Shepherd (513) 594-5066

JEANNE RIEDER TEAM

Hoeting Realtors (513) 253-3992

JEFF BOYLE GROUP

Keller Williams Advisors Realty (513) 295-5750 JOHN LORMS HOME TEAM

Keller Williams; Distinctive Real Estate Services (859) 486-0060 / (859) 462-7760 JOLLY HOME TEAM

HUFF Realty (859) 380-5811

JON BOWLING’S TEAM

RE/MAX Preferred Group (513) 325-2171 JULIE FEAGAN - YOUR #1 PROPERTY ADVISORS

HUFF Realty (859) 547-8500

KATIE ROBBINS TEAM

KEY PROPERTY PARTNERS

HUFF Realty (513) 792-3002

EISENMAN GROUP

Sibcy Cline (859) 815-9972

Servicing OH, KY, GA, and FL Kathy Heimbrock (859) 512-8383 Blake Heimbrock (859) 512-4795 Kim Ackerman (513) 368-3719 heimbrockgroup@sibcycline.com

C&A HOME TEAM

Hoeting Realtors (513) 607-7015

ECKER KEHOE GROUP

BRYAN OGLETREE TEAM

HUFF Realty (859) 652-2222

HOETING-WISSEL TEAM

Keller Williams; Distinctive Real Estate Services (859) 816-2502

HEIMBROCK GROUP/ SIBCY CLINE

BRYSON WARNER REAL ESTATE TEAM

Coldwell Banker (513) 608-1886

Coldwell Banker (513) 616-0409

BF Realty (513) 258-1003

RE/MAX Victory + Affiliates (937) 470-7264

HINCKLEY GROUP

HERSEY GROUP

Sibcy Cline (513) 835-5506

HEWALD AND RILEY TEAM

Coldwell Banker (513) 310-5828

Keller Williams Advisors Realty (513) 907-0468 KIMTIMTEAM

Keller Williams Advisors Realty (513) 405-9006 LARRY LEMONDS TEAM

RE/MAX Victory + Affiliates (937) 667-1624 LAURIE SIMON GOLDMAN

Sibcy Cline (513) 550-0124

Laurie Simon Goldman Group Lgoldman@sibcycline.com Lgoldman.agents.sibcycline.com

SPECIAL ADVERTISING SECTION

REAL ESTATE & MORTGAGE

ALL-STARS

LEISGANG TEAM

RAM REAL ESTATE GROUP

TEAM KOESTERMAN

THE GIFFORD GROUP

LETTIE & LAFRANCE

REED & ROE

TEAM LACH

THE HILDEBRAND TEAM

LISA PHAIR & ASSOCIATES

RHONDA EVERITT GROUP

TEAM MORALES

THE JANE ASHCRAFT-WEST TEAM

Keller Williams Advisors Realty (513) 519-7200 RE/MAX Preferred Group (513) 310-6922 Coldwell Banker (513) 604-9151

Coldwell Banker (513) 608-1199 Coldwell Banker (513) 379-5445

Comey & Shepherd (513) 290-1899

Keller Williams Advisors Realty (513) 289-7322 Sibcy Cline (513) 633-6296

RON AND ANNA BISHER GROUP

TEAM REGENBOGEN

MARK VILAS GROUP

SANREGRET TEAM

TEAM SANDERS

Sibcy Cline (513) 673-6103

Coldwell Banker (513) 535-5262

Coldwell Banker (513) 708-7968

Keller Williams Advisors Realty (513) 259-3001

TEAM SZTANYO

MEGAN STACEY GROUP

SECAUR & ASSOCIATES, LLC

THE APEX GROUP

MOLLY EYNON AND SARA LIMPER

SHERRY CLARK GROUP

Coldwell Banker (513) 702-8886

Coldwell Banker (513) 544-2231

NKY HOME TEAM

HUFF Realty (859) 653-1328

NKY HOME TEAM

Keller Williams; Distinctive Real Estate Services (859) 653-9286 NKY SOLD

HUFF Realty (859) 993-7653 NORRIS GROUP

Coldwell Banker (513) 479-2411 OHIO COUNTRY PROPERTIES

HUFF Realty (937) 205-2851

OYLER HINES

Coldwell Banker (513) 623-1351 PARKER REAL ESTATE GROUP

HUFF Realty (859) 647-0700

PARKER RICH GROUP

Coldwell Banker (513) 886-2103 PITZER GROUP

Coldwell Banker (513) 225-3069 PLATINUM PARTNERS HOME & PROPERTY TEAM

RE/MAX Victory + Affiliates (859) 240-0263 PRESTIGE GROUP

Coldwell Banker (513) 836-8433

QUIGLEY TEAM

eXp Realty (513) 615-4798 https://quigleyteamoh.com/

Keller Williams Advisors Realty (513) 543-5702 Coldwell Banker (859) 640-6492

SHOW TIME TEAM

Comey & Shepherd (513) 200-3263 SKYLINE PROPERTIES GROUP

Coldwell Banker (513) 325-8547

SOUTHERN OHIO PROPERTIES

Comey & Shepherd (513) 502-9065

SPICER-WIRTH & KAUP

Coldwell Banker (859) 250-6657

SPOUSES WHO SELL HOUSES

Keller Williams Advisors Realty (937) 231-6966 STAN PARKINSON TEAM

HUFF Realty (513) 236-0664

STAN THE MAN GROUP

RE/MAX Victory + Affiliates (937) 477-4997 STEVE SYLVESTER & ASSOCIATES

Comey & Shepherd (513) 675-2560 TEAM 937

RE/MAX Victory + Affiliates (937) 490-9152 TEAM DE LA VEGA

Coldwell Banker (513) 919-3844 TEAM FERRY

Keller Williams Advisors Realty (513) 289-2320 TEAM HAMILTON

Sibcy Cline (513) 615-1802 TEAM JILL

RE/MAX Victory + Affiliates (937) 689-2858

THE JANELL STUCKWISCH GROUP

Coldwell Banker (859) 992-1602

Sibcy Cline (859) 750-4392

SCHUPP GROUP

Sibcy Cline (513) 543-1477

RE/MAX Victory + Affiliates (859) 630-2222

HUFF Realty (859) 653-2809

MARTIN AND ASSOCIATES

Keller Williams Advisors Realty (513) 313-9390

eXp Realty (513) 509-5677

Coldwell Banker (513) 218-0687

MAHONEY GROUP

Keller Williams Advisors Realty (513) 290-1443

THE JENNIFER DAY GROUP

Keller Williams Advisors Realty (859) 916-8148 Keller Williams; Distinctive Real Estate Services (859) 907-5466 THE AUSTIN GROUP

Keller Williams Advisors Realty (513) 706-3159 THE BARON GROUP

Keller Williams Advisors Realty (513) 600-4117 THE CAGNEY FAMILY

RE/MAX Preferred Group (513) 276-2996

THE JULIA WESSELKAMPER GROUP

Coldwell Banker (513) 720-4496

THE MARK RYAN GROUP

RE/MAX Victory + Affiliates (937) 353-4600 THE MEECE HOME TEAM

Keller Williams; Distinctive Real Estate Services (859) 991-2447 THE MOVE2TEAM

Keller Williams Pinnacle Group (513) 697-SELL www.move2team.com

Coldwell Banker (513) 319-7312

THE CHRIS K GROUP

RE/MAX Victory + Affiliates (937) 371-9900 THE CINDY SHETTERLY TEAM

THE OAK GROUP

Coldwell Banker (859) 391-4896

Keller Williams; Distinctive Real Estate Services (859) 743-0212

THE PAT GREGORY TEAM

THE COURTNE BRASS TEAM

THE PILCHER TEAM

Coldwell Banker (513) 314-9447

THE DREW & INGRID GROUP

Coldwell Banker (513) 240-1043

RE/MAX Victory + Affiliates (859) 802-0868 Keller Williams; Distinctive Real Estate Services (208) 709-4778 / (916) 205-8273 THE SCHWARBER TEAM

Comey & Shepherd (513) 307-1728

THE DUFFY TEAM

THE SHEPPARD TEAM

Comey & Shepherd (513) 317-1000

Comey & Shepherd (513) 313-6991

THE FELDMAN TEAM

Keller Williams; Distinctive Real Estate Services (859) 250-3859

THE STRUNK TEAM

THE FERRELL TEAM

THE TOM CANNING FAMILY TEAM

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KATRINA ROBKE HOLTMEIER SCARLETT PROPERTY GROUP “While paying attention to the details and working tirelessly for my clients, I’m going to ‘knock it out of the park’ every time,” says Keller Williams agent Katrina Robke Holtmeier, who works with sellers, buyers, investors, and developers in Northern Kentucky. She will partner with you as your trusted advisor in this ever-shifting market, setting you up for success. “There’s no bull with me,” she says.

“Giving my clients hard truths and realistic expectations is part of earning respect and clients who come back time and time again.” Katrina is continually recognized as a top producer in her market center and was recognized as the No. 2 agent in listings taken and the No. 2 agent in units sold in 2023. With skill, compassion, integrity, and an entertaining sense of humor, Katrina will be the one you’ll always call your Realtor.

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Picture Yourself Embrace your adventurous side this season!

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Get a jump on summer travel planning with this calendar of 28 road trip-worthy festivals, art fairs, outdoor concerts, and special events throughout Indiana, Ohio, and Kentucky.

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MAY May 3–12 | Biggest Week in American Birding • Oak Harbor, Ohio Bird-watchers unite in the “warbler capital of the world” for this 10-day symposium that includes expert keynote speakers such as The Joy Luck Club author Amy Tan, guided visits to parks and wildlife areas, and a cinematic concert inspired by migrating songbirds. biggestweekinamericanbirding.com

May 10 & 11 | Lower Town Arts & Music Festival • Paducah, Kentucky Designated as a UNESCO Creative City, Paducah sets the stage for art vendors, live music, family activities, and local cuisine to support the Yeiser Art Center. Concert headliners during the twoday fest include folksy favorites S.G. Goodman, Kelsey Waldon, and Paul McDonald. lowertownamf. com May 17–19 | Fat & Skinny Tire Fest • Winona Lake, Indiana Cycling enthusiasts can roll out to Winona Lake and Warsaw in Northern Indiana for a 8 4 C I N C I N N AT I M A G A Z I N E . C O M M AY 2 0 2 4

FAT & SKINNY TIRE FEST

weekend shindig honoring National Bicycle Month. All ages and skill levels are invited to participate in tours and activities including mountain bike and road races, riding clinics, and a BMX stunt show. kcvcycling.org May 17–19 | Kentucky Yoga Festival • Edmonton, Kentucky Follow your bliss to the enchanting Barren River Magic venue for this three-day sustainable and eco-friendly retreat. In addition to yoga and wellness classes, the festival includes music performances, food vendors, and a healing oasis with practitioners of therapies like massage, ϐ ǡ ǡ ǡ reiki. kyyogafest.com

May 18 | Buckeye Lake Pirate Fest • Buckeye Lake, Ohio Ahoy there, mateys! Experience the inaugural celebration of seafarers, buccaneers, swashbucklers, steampunks, and mermaids. See the Northern Exposure Landship (dubbed the “World’s Tallest ArrVee”), go on a treasure hunt via land or water, participate in a group motorcycle ride, or visit vendors in the Port Royal Pirate Marketplace. buckeyelakepiratefest.com May 18 | Great Parks Pollinator Festival • Harrison, Ohio ϐ ode to pollinators this month with educational exhibits, children’s crafts, artist and vendor booths, live music, and food trucks.

Runners and walkers can participate in the Great Parks Pollinator 5K to support the Miles for Monarchs conservation initiative. greatparks.org May 20–June 9 | Granfalloon • Bloomington, Indiana This tribute to Hoosier author Kurt Vonne-

PHOTOGRAPHS COURTESY (TOP) KOSCIUSKO COUNTY CVB, (BOTTOM) TYLER FICKER

May 4 | Derby Breakfast Celebration • Frankfort, Kentucky Head to downtown Frankfort the morning of the Kentucky Derby to enjoy breakfast and signature craft cocktails, then participate in community races like Peddle for the Posies, Bounce for the Roses, and the Rebecca Ruth Bourbon Ball Challenge. Giddyup! downtownfrankfort.com/derby

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gut Jr. brings together musicians, artists, and thinkers for more than two weeks of concerts, lec ǡ ϐ ǡ ǡ Ǥ Carl Bernstein and Nanette Vonnegut deliver guest speeches on June 6, and musical highlights include performances by Sleater-Kinney, The Linda Lindas, and My Son the Hurricane on June 8.

Granfalloon is held in conjunction with the Indiana University Writers’ Conference and the Bloomington Handmade Market. granfalloon.indiana.edu May 23–27 | Abbey Road on the River • Jeffersonville, Indiana “Come together” Memorial Day weekend in Jeffersonville’s Big ǯ ϐ Ǧ Ǧ val that pays homage to The Beatles and ’60s classic rock with tribute bands such as The Fab Four, Live and Let Die, George Harry’s Son, Hard Day’s Night, The Day Trippers, and Penny Lane, among others. arotr.com

town Chillicothe showcases traditional music and dancing, artisans and handicrafts, carnival rides, pageants, a Memorial Day service and parade, and a Mountain Man encampment with craftsman demonstrations. ϔ Ǥ

May 24–26 | Feast of the Flowering Moon • Chillicothe, Ohio Honoring Native American heritage, the annual Feast of the Flowering Moon in down-

May 31 & June 1 | Hoosier Hills Fiber Festival • Franklin, Indiana Ǧ display at the Johnson County Fairgrounds

8 6 C I N C I N N AT I M A G A Z I N E . C O M M AY 2 0 2 4

PHOTOGRAPHS COURTESY (TOP) ROSS-CHILLICOTHE CVB, (MIDDLE) KAITLYN SILVESTRI PHOTOGRAPHY, (BOTTOM) EMILY RICHARDSON

MOVE AND GROOVE FEAST OF THE FLOWERING MOON (TOP); KENTUCKY YOGA FESTIVAL (CENTER); ABBEY ROAD ON THE RIVER (BOTTOM)

Always in Season? IT’S A SHORE THING Immerse yourself in culture through a variety of diverse community events. Indulge in local cuisine, from upscale to casual, even dine lakeside. Take a ferry ride to a Lake Erie island, explore miles of natural beaches and trails, enjoy quaint downtowns and museums, and experience the beauty of the changing seasons in Shores & Islands Ohio.

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JUNE June 1 & 2 | Railbird Music Festival • Lexington, Kentucky Much like the namesake horse racing enthusiasts who like to hang onto a railing to get close to the action on the track, audiophiles will want to immerse themselves in ϐ ǯ val. Headliners Noah Kahan, Turnpike Troubadours, Chris Stapleton, and Hozier top a packed lineup for the two-day showcase.

Bourbon distillers will also be on hand to provide Kentucky-style liquid refreshment. Ǥ

with workshops, lectures, demonstrations, and a vendor marketplace. Musical acts take the stage to provide background entertainment, and clowns keep kids amused with hijinks, pranks, face-painting, and bal ϐ Ǥ ϔ Ǥ

June 6–8 | Coshocton Hot Air Balloon Festival • Coshocton, Ohio Watch colorful hot air balloons launch and hover overhead at this free annual event at Ǥ tivities include a Kiddie Midway with carnival rides, live music, craft booths, a glowing ǡ ϐ Ǥ Tethered balloon rides are available for a fee. Ǥ

DON’T MISS THE BOAT!

Grant County is home to the Ark Encounter, a life-sized replica of Noah’s Ark. There are gentle rolling hills, beautiful lakes and parks, hiking trails and friendly folks.

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͹ Ƭ ͺ ȁ ϐ Ȉ ǡ Following the New Moon on June 6, the New Harmony Historic District gets a special kind of glow up from the lightning bug population. The skies will be dark enough to show off the winged creatures’ incandescent undersides, which create a natural Ǧ ϐ Ǥ tour via golf cart or on foot to prime viewing areas, learn more about Indiana’s most common species, get photography tips, and boogie down at the Glow dance party. visitposeycounty.com

PHOTOGRAPH BY TAYLOR REGULSKI

ͺ ȁ Ȉ ǡ Since 2009, downtown Winchester has professed its love for this salty, spicy, savory dip created by local chef Joe Allman in the late 1930s. (There’s even a beer cheese trail for you to explore if you can’t get enough.) At this quirky festival, beer cheese vendors from all over the country compete for best recipe honors in commercial and amateur categories, while thousands of visitors enjoy tasting

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June 15 | Indy Juneteenth Festival & Parade • Indianapolis, Indiana Bringing communities together is the goal of Indy Juneteenth Inc., which celebrates the newest federal holiday with its seventh annual festival at Military Park and parade

through downtown Indy this year. The event is free to the public and includes live music, games, DJs, dancing, and more. The week surrounding the festival includes additional special events. indyjuneteenth.org June 22 | Beattyville Bourbon & Moonshine Festival • Beattyville, Kentucky

In its fourth year, this relatively new gathering celebrates Kentucky’s chief export— bourbon—as well as its country cousin, Appalachian Mountain moonshine. A panel of distillers discuss their craft, and musicians hit the stage throughout the day. The stars of Discovery Channel’s Moonshiners will be on hand for the Hillbilly Bikefest motorcycle

ClintonCoKY.com 606-387-2051 9 0 C I N C I N N AT I M A G A Z I N E . C O M M AY 2 0 2 4

PHOTOGRAPH COURTESY BEREA TOURISM

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show and Shiners for Shriners charity ride. beattyvillebourbonandmoonshinefest.com June 22 & 23 | Ashtabula Harbor Beach Glass Festival • Ashtabula, Ohio Take home a treasure from the shores of Lake Erie at this annual convergence of beach glass artists and collectors. Peruse the selections of jewelry, wall hangings, coffee mugs, bottle stoppers, mosaics, and decorative items along Bridge Street in Ashtabula while taking in the northeast Ohio Great Lakes water views. ashtabulaharborbeachglassfestival.com June 26–29 | Romp Music Festival • Owensboro, Kentucky Presented by the Bluegrass Music Hall of Fame & Museum, the Romp Music Festival features big-time bluegrass bands, instrument and songwriting workshops, arts and crafts vendors, dancing, and plenty of food, including organic and farm-to-table options. Thousands of people attend each year.

The 150-acre Yellow Creek Park has great ϐ ǡ ȋ ϐ Ǧ ǡ ϐ Ǧ

served basis). You’ll hear banjos, guitars, and ϐ Ǥ rompfest.com

JULY July 5–7 | Madison Regatta and Roostertail Music Festival • Madison, Indiana Ya gotta regatta! Since 1951, the historic Southern Indiana town of Madison has hosted boat races in early July on the Ohio River.

Watch high-speed hydroplanes glide across the water’s surface to victory.

The weekend’s festivities also include the Roostertail Music Festival at Bicentennial Park featuring musical acts Blackberry Smoke, 49 Winchester, Wyatt Flores, and The Steel Woods. madisonregatta.com

July 12–14 | Berea Craft Festival • Berea, Kentucky Berea is a hotbed of Kentucky crafts, and during this festival, more than 110 U.S. artists showcase their creations and provide demonstrations of their crafts in this well-attended (and dog-friendly) event at the historic Indian Fort Theater. With food booths, roving performers, and live music, you’re sure to stay entertained. visitberea.com/ berea-craftfestival July 12–20 | Three Rivers Festival • Ft. Wayne, Indiana The secondlargest festival in Indiana, this nine-day jamboree at Ft. Wayne’s Headwaters Park features plenty of arts, entertainment, and fam-

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ily-friendly activities, such as bed races, bingo, a parade, river rides, a concert series, and a ϐ ϐ Ǥ ǡ ǡ Ǥ threeriversfestival.org

July 15–20 | Circus City Festival • Peru, Indiana Home of the International Circus Hall of ǡ

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July 24–August 4 | Ohio State Fair • Columbus, Ohio Get a head start on state fair season (Indi ǯ ʹǡ ǯ ͳͷȌ Ǥ ǡ ϐ vors from food vendors, enjoy an array of concerts and onstage entertainment, peruse ǡ through interactive educational displays,

PHOTOGRAPH COURTESY OHIO EXPO CENTER

July 13 | Apricot Fest • Port Clinton, Ohio ǯ

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July 18–20 | Master Musicians Festival • Somerset, Kentucky

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CONTINUED FROM PAGE 55

He’d already been filling in as Callie’s “wingman” for years, helping her navigate new cities at an impossibly young age. Now he began entertaining his siblings with backyard games, helping keep them in line and making sure Callie had what she needed before running off to play with friends.

As a single parent, says Callie, “my biggest goal was: You are not responsible for the adult things. I never wanted to be like: Your dad’s gone, now you’re the man of the house.

But in not saying that, he almost took the role on more.”

Still, life without Joe could be over-

When Michael arrived at Moeller, a major sports powerhouse with a national reputation, he already had a history there.

The varsity basketball coach (and now principal), Carl Kremer, had coached both his dad and his cousin in basketball, and Michael, John, and Drew had attended summer camps there, too. The coaches knew Michael was passionate and a hard worker—“man made good,” as Kremer describes it—but weren’t sure how he’d do on a high-level high school team. It didn’t take long, says Campbell, to realize they never wanted to take him off the floor. Michael “played every facet of the game well, and people just gravitated toward him,” says Campbell. “Even the better players would look to Michael because he would pull everyone together.”

“Michael had qualities I’ve never seen in my 40 years of coaching,” says Kremer. “Everyone on the team respected him, he went hard every day, and he did all the dirty work in the most team-oriented way.” In addi-

“THINGS DON’T JUST HAPPEN,” CALLIE TOLD HER KIDS AFTER JOE DIED—THERE’S ALWAYS A REASON. “HOWEVER WE WANT TO RECEIVE THESE MESSAGES IS UP TO US.” whelming for them all. Sometimes, says Callie, Michael would say to her, This is really hard. And Callie would say, What did your dad say? And he would say, Keep going, Mom. And she would say, Remember those words.

BY THE TIME HE MADE HIS WAY THROUGH All Saints, Michael had developed the unusual ability to be friends with just about anyone, says Nolan Lyon, a friend and classmate since third grade. He had also begun to develop a quiet but powerful “energy that other people were just attracted to,” says Callie.

His classes at All Saints and Moeller were packed with talented athletes; Michael had learned to compete. But while “Michael may have been the first to knock an opponent down,” says religion teacher and Moeller freshman basketball coach Dave Campbell, he was also “the first to help you up.”

9 4 C I N C I N N AT I M A G A Z I N E . C O M M AY 2 0 2 4

tion, “he had this incredible ability to touch every single kid in the locker room and make them feel good about themselves.”

Off the court, Michael was no different.

After games, when the team went out to eat, Michael was the first one inviting people other kids might forget, like the student coach. And when it came time to elect a class president for senior year, says Lyon, “everyone was voting for Michael,” even though he wasn’t running.

“It’s easy to do the right thing when it’s easy,” says Lyon. “Michael did the right thing when it was tough. He chose to go the extra step to make sure everyone was included. Not to make a scene or showboat, but because he felt it was the right thing to do. I truly never have seen anybody have quite that effect on the people he was around.”

By senior year, Michael was at the top of his game. He was elected a vice captain

of the school and president of the National Honor Society. He’d been chosen to lead an impactful religious retreat, Kairos, with peers. He’d been named a varsity basketball team captain and starting point guard, despite never having officially played the position. And his team was undefeated, and poised for another state run and likely win.

Then, like a bad dream, COVID descended. School went online, basketball season was cancelled, and the rest of Michael’s senior year was spent largely at home. He was profoundly disappointed at the loss of the season, but “in classic Michael fashion,” says Lyon, “he kept that silver lining on it,” focusing more on the journey than on “State Championship or Bust.”

At home that final semester of his senior year, Michael and his family played pickleball, did puzzles, and took online classes alongside one another. “It gave us so much time with each other,” Anna would later say to Callie—a cherished gift despite the circumstances.

Still, Michael kept a watchful eye over those he loved. When Callie first introduced her now-husband, Bill, to the kids, Michael was friendly but “very protective,” says Callie, and whenever they went out, “he would wait up until I got home.”

Just before graduation, Michael was awarded the school’s highest honor: being named the 2020 Man of Moeller. Because of COVID, his graduation was recorded on video. The footage of Michael walking down the hall, fist-bumping teachers, smiling, in a cap and gown and with his family trailing behind “was the biggest gift,” says Callie.

When it came time to choose a college, Michael looked past offers from more prestigious schools and stuck instead with the University of Dayton, where both his grandparents and parents had met. After Callie helped Michael get settled there in August, he quickly began getting out and making friends.

In the third week of September, Callie asked Michael to come home for Anna’s volleyball senior day, but he said, “I really want to stay here.” Michael never explained why, but Callie knew that after missing out on so much of his senior year because of COVID, “He was so happy, and having a great time with college and friendships, and

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KEEP GOING actually just being a kid.” She didn’t press him, she says, but “as the parent, I look back and there are so many what-ifs…” Her voice trails off.

THE NIGHT AFTER ANNA’S SENIOR GAME, Michael and some friends at Dayton were doing what college kids do. After going out to a bar until 11, they headed to another friend’s house to watch a movie. At 2 a.m., Michael and a friend said they were hungry and headed back to their dorm to order a pizza from a place off campus called Cousin Vinnie’s.

Michael’s roommate had already ordered three pizzas for delivery when Michael asked him to order three more to be picked up. Security cameras captured footage of Michael and a roommate leaving the dorm just before 3 a.m., but ultimately Michael set out for Cousin Vinnie’s, a 13-minute walk north, alone.

At 3:09 a.m., in a text chat with a roommate, Michael gave his location, which was 12 minutes south of the dorm—the wrong direction. When his phone ran out of power at 3:17, location services showed him back near his dorm. Shortly after that, video footage from a nearby house showed a man matching Michael’s description—black athletic shorts and a gray T-shirt—jogging on a side street, this time heading north toward Cousin Vinnie’s. To this day, no one really knows what happened next.

Roughly 10 minutes later, at 3:28 a.m., Leilani Hyatt was driving to work third shift at the Walmart on Wilmington Pike when she turned the corner onto Wayne Avenue and saw something. She called 911, saying there was “a teenager, maybe” in the middle of the road. When Hyatt got out to check, she saw a pool of blood around the young man’s head. She also said one of his shoes was off, tossed, along with a cell phone, nearby. When police and an ambulance arrived, they found the young man barely alive and unconscious, and used his student ID and license to identify him as Michael Currin.

At Miami Valley Hospital, ER doctors discovered Michael had suffered a critical brain hemorrhage brought on by a fracture in his skull. When they couldn’t reach Callie, they called the Montgomery police department and asked them to go to her 9 6 C I N C I N N AT I M A G A Z I N E . C O M M AY 2 0 2 4

house. Time, they knew, was of the essence.

When Callie finally arrived, Michael was cleaned up, but on life support and still unconscious. The doctors and medical staff— “angels,” Callie says—were “encouraging surgery to relieve swelling on the brain. I remember the nurses being very powerful in saying: Do everything you can, because there’s always hope.”

Soon, Michael’s high school coaches, his friends from Cincinnati and Dayton, and even the university’s president showed up.

So many people came, they had to move outside, because of COVID hospital rules.

“It was pretty much a vigil,” says Teresa Cracas, one of Joe’s older sisters—hundreds of people all waiting, hoping, and praying.

When the family finally got to see him, reality hit hard. “I just remember thinking My God, he’s not there,” says Cracas of the first time she saw Michael that day. “I don’t think Callie left his side from that moment on.”

As they all continued to pray and hold their collective breath, the Dayton Police arrived on the scene asking questions; by day’s end, they’d opened an investigation.

Michael remained unconscious.

“I remember trying to be very clear that we were praying for a miracle and believe in a miracle but also trying not to give false hope,” says Callie. Particularly haunting to so many, she knew, was “the belief that Michael was so strong and had so much more work left to do.”

Word of his condition spread. The story was covered by major media outlets in both Dayton and Cincinnati. Cracas and Callie’s brother-in-law, both attorneys, used Moeller’s communications system to issue updates on Michael’s status.

On Sunday, Moeller’s varsity soccer coach, who also owns a screen printing shop, remembered a video the school had commissioned, where Michael told the story of his father’s death and those final words: Keep Going. He immediately had T-shirts made up for the soccer team with Keep Going 25 on them, referencing Michael’s basketball jersey number. The phrase took on a life of its own.

Moeller students painted “Keep Going” on a white sheet and hung it on a statue in front of the school. Similar painted sheets

sprang up on the front porches of houses at UD, where students held a candlelight vigil. Keep Going yard signs appeared all over Montgomery.

By Sunday evening, doctors told Callie Michael’s brain stem had herniated, an indication the damage was irreparable. “But the doctor wanted to run tests the next day, just to be sure,” says Cracas. They tried everything to get him to respond but by Monday, doctors gave the family devastating news: Michael would not live without life support. Callie called in family and friends to say goodbye.

Because Michael had checked the box to be an organ donor on his driver’s license, doctors and nurses lined the halls of the hospital in silence—“no words, except you can see some crying,” says Callie—as the Currin family made the “Hero’s Walk” to the operating room where surgeons would remove his organs for donation. The only sound was music, the song “Up,” by Thomas Rhett, which Michael played once for Callie when they were riding in the car.

During that walk, Callie says she felt comforted by the fact that Michael’s last act was giving someone else a chance at life.

Strangely, she says, it was also the first time since Sunday she felt Michael looked like himself again—a tragically appropriate, if entirely unwelcome, end for a young man who had given so much to so many.

ON TUESDAY, SEPTEMBER 23, AN ANONYmous witness finally came forward with information about what had happened to Michael. A 31-year-old gutter installer and yoga instructor named Kyler Carlile had apparently been telling someone how he and a friend, 30-year-old Grant Dahm, had given a boy a ride in the back of Carlile’s pickup truck Saturday night, but when they had stopped, the boy was gone.

Police immediately tracked down Carlile and brought him in for questioning. Carlile told police he, Dahm, and a 23-year-old woman named Stephanie, whose last name he claimed not to know, but was McKellop, were all driving to Dahm’s parked car Saturday night when they came upon Michael, who was asking for directions to Cousin Vinnie’s Pizza.

Michael was “well spoken,”“composed,” and “not drunk,” said Carlile, but he seemed

KEEP GOING “very young and out of place.” Dahm, who later admitted to being “heavily intoxicated” that night, allegedly offered to drive Michael to pick up the pizza after Carlile took him to his car, which was apparently parked in the opposite direction of Cousin Vinnie’s. Michael, they say, agreed and climbed into the bed of Carlile’s truck.

When they arrived at Dahm’s car, Carlile, Dahm, and McKellop all said Michael was no longer in the truck. Carlile said he had no idea what had happened, never saw Michael again, and didn’t know Michael had died.

But McKellop, whom police picked up from her job at Chipotle, said she and Carlile had retraced their steps in the car after they dropped off Dahm and saw Michael laying in the street. She said they also saw a woman who had stopped and was getting out of her car near his body. She said she wanted to stop but Carlile refused, saying the woman would help Michael.

On the recording of Hyatt’s 911 call, she

struggled to make sense of it all.

“You can deal with a dumb decision. You can deal with somebody did a sinful act. You deal with what you know,” says Campbell, “but that uncertainty left people hurting even more.”

“I DON’T THINK THERE REALLY ARE words to describe it,” says Lyon of the immediate aftermath of Michael’s death.

“Everybody was just lost. He would have been the one person that people would have looked to, which made it all the worse.”

Back home, planning the funeral, Anna found a prayer card on Michael’s mirror. God causes things to happen at exactly the right time! It began. Your job is not to figure out when, but to make up your mind that you won’t give up until you cross the finish line and are living in radical, outrageous blessings of God! The more you trust Jesus and keep your eyes focused on Him, the more you’ll have. Trusting God brings life. Believing brings rest. So stop trying to figure everything out, and let God be God in

“I ALWAYS SAY I WOULD RATHER HAVE THE LOVE AND THE EXPERIENCES WITH BOTH JOE AND MICHAEL THAN TO NEVER KNOW THAT LOVE,” CALLIE SAYS. says that, as she began getting out of her car to see who was in the road, a pickup truck drove by, slowing down, but not stopping. Video from near where Michael was found shows a dark truck similar to Carlile’s heading east on Wayne at 3:28 a.m. and then west on Wayne roughly two minutes later.

By week’s end, media outlets had access to the 911 call and published that Michael “had accepted a ride from a male driver of a pickup truck,” was seated in the truck’s bed, and had fallen into the roadway. (Later, the pathologist conducting the autopsy would note that Currin’s injuries were consistent with someone falling from a motor vehicle in motion.) But still, no one knew if Michael had chosen to get into the truck, if he had been coerced, or if something else altogether different had happened. The Dayton police continued their investigation, while everyone else 9 8 C I N C I N N AT I M A G A Z I N E . C O M M AY 2 0 2 4

your life. Callie had it printed on a 3-inch by 5-inch card with Michael’s photo.

Moeller hosted Michael’s wake, just as they had hosted Joe’s 10 years prior. Inside the gym, Callie, Bill, the kids, and Clive, their golden retriever, stood with Michael’s closed casket behind them as upwards of 5,000 people waited hours in line to pay respects. “The grace Callie showed was extraordinary,” says Cracas.

The funeral, at All Saints, was restricted in size because of COVID. Anna gave the eulogy with just as much composure and grace as Callie had at the wake, speaking about how Michael was a fierce competitor who made sure his younger siblings did their chores. She also spoke about how he was fun, grateful, humble, and “unapologetically himself.” Afterwards, John and Drew, who flanked her on the altar, said, “We will always love you, Michael. Keep going.”

When the family emerged from the

church, they found students lining the parking lot, arms outstretched “almost like a soccer tunnel,” says Cracas, as the funeral procession made its way onto Montgomery Road.

“I kept thinking: Surely when we pass Moeller it will be done. Surely when we pass downtown Montgomery it will be done,” she says, but the line of people stretched along the entire 3.7-mile route to Gate of Heaven. “We knew in that moment how loved he was.”

Later that night, Callie, Bill, and the kids were at home when they saw lights flickering. When the family stepped outside, they once again found themselves speechless. The entire neighborhood, as far they could see, was lined with luminaria—tiny twinkling lights in paper bags that had been placed by family friends.

“You’re in your darkest moment, in a moment you can’t believe you’ve had to walk through— burying your son, having to let him go,” says Callie, when you suddenly find yourself surrounded by hundreds of small flickering lights. “It was this show of support and it didn’t ask anything of me of me or the family. It was hope, it was light, and it was love.”

AFTER A ROUGHLY THREE-MONTH INvestigation, Dayton prosecutors charged Kyler Carlile with vehicular homicide and failure to stop after an accident; he pleaded no contest to the former and guilty to the latter. McKellop and Dahm were not charged.

Carlile was indicted and ordered to serve five years’ probation and 30 days incarceration on weekends. His driver’s license was suspended for two years, and he was ordered to reimburse Callie for funeral costs.

Prosecutors likely saw the sentence as the best possible outcome given the available evidence, the fact that Carlile fled the scene and the fact they were operating with only one side of the story. To this day, no one knows what actually happened to Michael when he encountered Carlile, Dahm, and McKellop the night he died.

Some people are fixated on whether and how much Michael was drinking. “I don’t really care,” says Campbell. “He wasn’t a saint. He was a kid. And if he drank, he was like everybody else. But that wouldn’t

change who he was. He was an exceptional kid. Part of it is just coming to grips with: We wish we had longer.”

When asked if he feels angry sometimes about how Michael died, Lyon says, without hesitation, no. “That’s not what Michael would have done. That’s one thing I felt about this the whole time. If Michael is on the other side of this with one of his best friends, it wouldn’t have been anger, it would have been: How do we move forward?

How do we remember and celebrate this person? How do we keep going?”

Shortly after Michael’s death, one of his professors at Dayton reached out to Callie, saying she had a video homework assignment Michael recorded days before his death. “One proverb that has always meant something to me is: Enjoy it while it lasts,” Michael says in the video, sitting on the lower bunk bed with a sunny window behind. He talks about being sad when his senior year basketball season was cut short, but says, “I’ll never forget all the memories and friendships I made along the way. So always live in the moment like it’s your last, because you never know when it actually could be.”

A short time later, Campbell found an audio recording of Michael on his computer. In 2019, he’d been a chaperone on the Kairos retreat where Michael was a leader.

On Kairos, nothing is ever recorded for any reason. But Campbell had to leave early on the day Michael was going to speak, so he made an exception. “Another teacher set their iPhone on the podium and recorded it.

In the busyness of things,” says Campbell, “I never listened to it.” Soon after Michael’s death, he did.

In the speech, Michael encourages his peers to “embrace challenges” and to “shine a light for the whole world to see.” He tells the story of his dad’s death, how it had been the “lowest of lows,” but how it had given him words to guide his life. And then he speaks directly to the boys at Kairos. Only it sounds, says Campbell, like he is speaking to everyone who dearly loved him, one last time.

Hold yourselves to a higher standard, Michael says. Be leaders for others. Continue to be you…

There will be times where there might be something bad that happens to you and you

might think: Where is God in my life? But you can’t give up hope. Keep going in life, striving to be the best person you can possibly be. As Alfred says to Bruce Wayne: “Why do we fall, sir? So we can learn to pick ourselves back up.”

Things are going to get in your way but don’t let them bog you down. Never give up.…

Christ works mysteriously in all our lives, through different people and in different events.… The faces of God are in the people around you. Make sure you’re looking for that and appreciating all those people that are helping you in your life.…

“I love you 3,000,” he says at the very end. “I mean every word of that.”

MICHAEL’S GRAVE SITS IN A PLOT OF grass beside his father’s and his grandparents’ at the cemetery. Traffic on the nearby highway is a steady roar in the background, a constant reminder that life goes on, speeding past, even when it feels like maybe it shouldn’t.

Back at the house in Montgomery, Drew is a senior at Moeller now and Anna and John are in college. After the passage of so many years, Callie reflects back on all that has happened in a rare moment of visible, raw pain. “I always say I would rather have the love and the experiences with both Joe and Michael than to never know that love,” she says. “And I do think that our children are a gift to us for a time. When I sent Michael to college, there was this idea in my head: Life will never be the same.

“It’s hard to live for the living,” she continues, “because we miss our life as it was, we miss what could have been. But you can’t live scared. You have a choice with how you respond. While I’m here, I’m not going to give up.”

After the funeral, the Currins learned Moeller had collected somewhere around $150,000 in donations for Michael and the family. “We felt the power of it,” says Cracas. “While Michael was still fighting for his life, this whole rally cry, Keep Going 25, just organically appeared. We had this brand, this rallying cry, this money, and all this emotion and passion and grief.

We wanted to pay tribute to him and to all these hundreds of people who stood along Montgomery Road. It was clearly bigger than anything we could know.”

Shortly after Michael’s funeral, Callie,

Cracas, Anna, John, and Drew decided to establish the KEEP GOING 25 Foundation, focused on leadership and character-building—two traits that defined Michael’s life.

Anna hashed out many of the original details for her Senior Capstone project at MND; the intent was to work with kids.

All Saints School was the foundation’s first grant recipient. The school uses the funds for character-building and servicelearning projects, like sponsoring a cheering station for the 25th mile at the 2023 Flying Pig Marathon, which celebrated its 25th anniversary that year.

Today, KEEP GOING 25 is an official 501(c)3 nonprofit that funds, sponsors, and supports service-learning programs for young people, ages 10–25, throughout Cincinnati and Dayton, including a meet-up at the annual Turkey Trot, a sand volleyball tournament, a pickleball social fundraiser in July around Michael’s birthday, and a December event called Illumi-NITE. Inspired by the luminaria that gave the family such comfort after Michael’s funeral, IllumiNITE gives children an opportunity to lift up others by placing pop-up luminary displays at the homes of people going through hard times.

Describing Illumi-NITE to All Saints students for the first time, Callie said, “You showed up for me and you were a light to me on that day, giving me hope. I will never forget that moment.

“When you serve,” she added,“you’re not only showing empathy and showing up for people, you yourself are blessed in ways that make such a difference.”

Like ripples in a pond, the keep going message has spread far beyond greater Cincinnati as the foundation continues to grow.

“We have a couple players in the NBA,” says Kremer, and “a bunch in college basketball.”

Almost to a man, they’ve got Michael’s words, keep going, inscribed on tattoos or their social media or their shoes or clothes.

“For 12 years Michael really felt like he had to shoulder those words and that weight of his father himself,” says Lyon. “It was never about How many people can I help?

It was just doing the right thing every day, bringing that smile, that energy, that light.

And now there are thousands of people doing it. It’s like it’s being passed on, from him to everybody else.”

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G A M E , S E T, T O U R N A M E N T CONTINUED FROM PAGE 59

GAME,

All it took to keep the Cincinnati Open in Mason was lots of money, creative tax breaks, a 124-year track record of running world-class events, and “classic nose-to-the-grindstone” effort.

Hear from some of the key players who made it happen.

57

By David Holthaus

Photograph by Ben Solomon

SET,

56

TOURNAMENT women players to compete at the Avondale Athletic Club, on the site of what is now Xavier University. They called it the Cincinnati Open. “Just think of it! The leading tennis players of the United States are here!” gushed The Cincinnati Times-Star.

The Open was a success. A couple of years later, it was renamed the Tri-State Tennis Tournament, its name for the next 65 years, and moved to the Cincinnati Tennis Club. In 1979, the tournament moved to Mason and became known as the ATP Championship. Western & Southern Financial Group stepped in as the lead sponsor in 2002 in the wake of the unrest in Over-the-Rhine, when other sponsors backed out.

The tournament has been associated with the downtown-based insurance giant since then. Some of the best tennis in the world was played here—with the exception of 2020, when the pandemic caused a move to New York City. Big Bill Tilden, Bobby Riggs, Cincinnatian Tony Trabert, Arthur Ashe, Jimmy Connors, Evonne Goolagong, John McEnroe, Serena Williams, and Roger Federer all competed here.

In the world of professional tennis, it’s a top-tier event, a so-called Masters 1000 level tournament, attracting the world’s best players. It shares that status with a short list of elite cities such as Rome, Paris, Shanghai, Madrid, Montreal, and Miami.

The tournament has raised millions for charitable organizations, including Cincinnati Children’s Hospital and the University of Cincinnati Cancer Center. Tens of thousands have memories of the tournament, either from attending or from volunteering.

Many hold memories similar to Chip Gerhardt, who recalls volunteering to shuttle players to and from the hotel to the court in his family’s Mercury Comet when he was a high schooler. Or the Chicago dad who 1 0 0 C I N C I N N AT I M A G A Z I N E . C O M M AY 2 0 2 4

shared his memories in a letter to Sports Illustrated: “I spent every August as a kid being dropped off at the Lindner Family Tennis Center and roamed the grounds all day until being picked up by my parents in the afternoon,” he wrote. He now brings his tennis-playing son back to Cincinnati every summer to see the tournament. Tennis aficionados enjoyed access to the practice courts, where they could watch the pros warm up and then go autograph hunting.

The players liked the Midwest feel, the low-stress vibe here, a tourney situated in the Ohio suburbs across the highway from an amusement park. “Always happy to be back in Cincinnati,” Venus Williams said in her news conference after her first-round win last summer. “It’s like my home away from home.”

Two-time winner Victoria Azarenka from Belarus recalled years earlier thinking, “Cincinnati is really boring; there’s nothing to do.” Now at the ripe old age of 34, “I’ve never been happier to be in Cincinnati,” she said during an on-court interview last summer. “I’m driving around with all the greenery looking at horses. I ended up in some small little town by accident because I got lost. I love being here.”

Were we really about to lose this gem of a tournament that everyone seemed to love? How did things get to that point?

It started more than two years ago when the U.S. Tennis Association, the nonprofit that owned the tournament’s rights, decided to sell. Published reports had the USTA, which also owns the U.S. Open, heavily in debt, a financial situation aggravated by the pandemic, when it held both tournaments without fans. At the end of 2021, the Masters 1000 tournament in Madrid was sold, a deal that certainly caught the attention of USTA leadership since it fetched a reported $420 million. (The sale also included a golf tournament.) The USTA had purchased the Cincinnati tournament for $12.6 million in 2009 from the local nonprofit Tennis for Charity.

“Now is the right time to explore potential strategic options and alternatives in order to optimize the long-term growth of the tournament,” the USTA said in a press release.“With a sharp growth in interest and participation in U.S. tennis and strong valuations for individual tournaments, interest

in the tournament is likely to be high.”

Turns out that was true. The rare opportunity to own such a prestigious tournament attracted high-profile bidders.

Tennis legend Billie Jean King led a group that also included the CEO of Wall Street investment firm Guggenheim Partners.

Sports promoter and venture capitalist Peter-Michael Reichel, who owns a professional tournament in Germany, led another bid. Mark Ein, chairman of the DC Open tennis tournament and a part owner of the Washington Commanders NFL franchise, submitted a bid, according to Sports Business Journal.

Western & Southern made a bid that would have been supported by other local companies, says John Barrett, the firm’s chairman and CEO. “If we had won it, we would have gone back to a selected one or two companies to partner with us,” he says.

They were all outbid by 61-year-old billionaire Ben Navarro, founder of Sherman Financial Group and its big credit-card issuer, Las Vegas–based Credit One Bank.

Beemok Capital is his “family office,” an investment firm whose name stems from the first initials of Ben, his wife Kelly, and their four children. His winning bid was upwards of $250 million, according to published reports.

Tennis is a passion of Navarro’s. In 2018, he bought a women’s professional tournament in Charleston and renamed it the Credit One Charleston Open. He did a major renovation of the tournament’s home, now called Credit One Stadium, turning it into a top-level tennis and concert venue. Beemok also operates two tennis complexes in Charleston that host tournaments for aspiring professionals as well as a prestigious junior girls tournament. One of his daughters, Emma, 22, is a ranked player on the Women’s Tennis Association tour.

“We are committed to providing the best resources to the world’s best players and look forward to elevating the Western & Southern Open experience for players and fans,” Navarro said in a prepared statement when the purchase was announced.

To do that, Navarro would either have to renovate and expand the Lindner Family Tennis Center in Mason or build a new facility from scratch in Charlotte. The catch

is he wanted the public to pay for half of all costs.

Officials in Mason and Warren County began meeting with Navarro and his staff to learn firsthand their vision for the tournament and the facility. Mason officials and Beemok representatives traveled to Charleston and toured Credit One Stadium, where renovations had expanded seating by more than 50 percent and added hospitality suites and a VIP club.

The city of Mason, population 35,000, is home to some big companies, including Cintas Corp. and a major P&G facility, but this was a whole new ballgame in economic development. “The stakes were much bigger, the geography was bigger, the return on investment was bigger, the impact was much wider, and it was something very different for us,” says Nelson, Mason’s mayor.

But in fairly short order, Mason City Council approved a contribution of $30 million: $15 million in cash, mainly from its general fund, and $15 million to buy the tennis center, which is expected to be repaid over time through the city’s hotel tax. “We were scrambling to see what we could do to keep it here,” Nelson says.

“From the get-go, we were 100 percent dedicated to doing everything that we could do to save the tournament.”

Warren County commissioners approved a $50 million contribution, with most of that coming from the county’s general fund. To get to the necessary $130 million level of public funding, the state of Ohio would need to chip in as well. A contingent that included leaders from Mason, Warren County, and area Fortune 500 companies traveled to Columbus in spring 2023 to make a first push for the state to invest in keeping the Western & Southern Open. They pointed out that local governments were financially committed and needed the state to join them.

Some time later, Lt. Gov. Jon Husted convened a meeting with Beemok representatives and state economic development officials at the tennis center in Mason to hear their plans. Those who attended that meeting say Husted wanted a measure of permanence if the state was M AY 2 0 2 4 C I N C I N N AT I M A G A Z I N E . C O M 1 0 1

G A M E , S E T, T O U R N A M E N T going to get involved. “His main concern was for this to be a long-term investment,” says State Rep. Adam Mathews.

The first-term legislator had just arrived at the statehouse a few months earlier, and he set about working the legislative angles. But his sense of urgency to get state money committed—Beemok wanted to make a final decision by the end of the summer—wasn’t shared by the rest of the General Assembly. “This isn’t how things are done” was the message Mathews got from more experienced legislators. Funding for expansions or renovations are normally done during the capital budget process, he heard, and that will happen in 2024.

“We needed confirmation that this funding would be there,” says Mathews.

“So I pushed and pushed and pushed and worked with whoever it was even in the midst of a chaotic start for the General Assembly.” Legislative business couldn’t begin until GOP House members picked a new speaker, a process that had devolved

varro’s decision to stay in Cincinnati. The Charlotte facility existed only on paper, as ground had been broken just a few months earlier on the massive overall development.

Cincinnati already had a perfectly good tennis stadium that fans had been flocking to for more than 40 years.“They were creating an asset, and we already had one,” says Russell, the Warren County administrator.

The Cincinnati contingent pressed home that point—as well as the tournament’s Midwest location—during last August’s tournament, which was attended

by Navarro and other Beemok executives.

“We said, If you move it to Charlotte, there’s already a good-sized tournament in Atlanta earlier in the year,” recalls Barrett. “There’s a big tournament in Miami in the spring.

You’ll be just another tournament. If you stay here, you’re the pride of the Midwest.”

That selling point became clear during the 2023 Western & Southern Open, which turned Navarro’s decision. The tournament attracted nearly 195,000 fans,

“HAVING OUR NAME ON THE TOURNAMENT IS NOT THE MOST IMPORTANT THING,” SAYS WESTERN & SOUTHERN FINANCIAL GROUP CEO JOHN BARRETT. “HAVING IT HERE IS.” into intraparty controversy. When that was settled, legislators turned their attention to the budget. But the governor’s proposed budget didn’t include funding for the tennis tournament. The House proposal did, but it was taken out by the Senate. In the final budget compromise, $22.5 million was earmarked for the tennis center.

MEANWHILE, OFFICIALS IN CHARLOTTE, Mecklenburg County, and North Carolina were piecing together a similar package, but their subsidies were coming up short.

Funding from the North Carolina legislature had been held up by budget fights over the expansion of gambling and Medicaid spending. When it was finally approved, the state’s contribution brought the total local and state subsidy to $115 million for Charlotte’s River District facility—$15 million short of Beemok’s original request.

But dollars weren’t the only factor in Na1 0 2 C I N C I N N AT I M A G A Z I N E . C O M M AY 2 0 2 4

almost 10 percent more than the year before. Most of the sessions were sold out, and some ticket packages had sold out months in advance. Fans came from all 50 states and 39 countries to see the topranked men and women players in the world, including eight current or former No. 1 ranked players.

The tennis itself was thrilling. After knocking off the top-ranked player earlier in the tournament, Coco Gauff, a 19-yearold American, went on to win the women’s title, her first Masters 1000 championship. She would capture the U.S. Open three weeks later.

The men’s final was a rematch of the Wimbledon championship a month earlier between the world’s No. 1 and No. 2 players. Novak Djokovic, the 36-year-old Serbian, defeated 20-year-old Carlos Alcaraz of Spain in a match that lasted nearly four hours, the longest in Cincin-

nati history. “It’s one of the toughest and most exciting matches that I’ve ever been a part of,” Djokovic said immediately afterward. “These are the kinds of moments and matches that I want to be playing for.”

Six weeks later, Beemok Capital announced the tournament would stay where it began. “The passion and commitment of this community to keep the tournament here was an undeniable factor in our decision to stay,” Navarro said in a news release.

The energy of the fans and the 1,500 volunteers who make the tournament work had made an impression. “Getting to know how engaged everyone is from a community standpoint, the volunteers and the staff and the fans, for me was overwhelming,” says Bob Moran, the head of Beemok’s sports and entertainment division. “That definitely won the day.”

The 2023 champions made a short video to deliver the news. “Your wonderful tournament is staying in Cincinnati,” Djokovic said. “Cincinnati will forever be special to me,” Gauff added.

The effort had brought together multiple public bodies, nonprofits, corporations, and others who persisted even as Cincinnati was being written off. “The people who were doing the work on this just kept putting one foot in front of the other,” says Gerhardt, whose Government Strategies consulting firm worked on the project with the city of Mason. “It was classic nose-to-the-grindstone work.”

Under Navarro’s ownership, big changes are in the works. In 2025, the tournament will expand to two weeks and the size of the field will double, with 96 players invited. The nearly 12,000 seats in the Center Court stadium are already being replaced. Bleachers are being upgraded with chair-back seats, and many seats will be padded, with more leg room. Some suites have already been renovated, and more will be.

Longer term, the tennis center will add new facilities that can be used for pickleball, indoor tennis courts for amateur tournaments, more space for dining, bigger locker rooms, more practice courts, and maybe a concert venue. “We should really make sure that it’s usable for other events, be it music, be it other tennis events, be it pickleball events, all of those

things for year-round use,” says Moran.

A key to the deal, in addition to the $130 million in public financial contributions, is an agreement that will likely save Beemok tens of millions in taxes.

Lawyers are still working out the details, but Warren County commissioners agreed to structure ownership of the tennis center through the tax-exempt Warren County Port Authority. That will potentially save Beemok millions in sales taxes on the construction materials it buys.

The commissioners also agreed to recommend the state exempt Beemok from paying property taxes on the facility. Over the course of its 25-year tenancy, that could add up to millions. “They are working on ways to achieve that,” says Matt Schnipke, director of the county’s economic development office.

Another incentive makes use of an obscure financing tool allowed by state law called a New Community Authority.

This authority, which will be governed by a seven-member board composed of Mason, Warren County, and Beemok representatives, can impose and collect taxes and user fees to be earmarked for long-term maintenance and renovations at the tennis center. There could be a small tax attached to beer sales or hotel rooms, for example, to create a fund for renovations and expansion in the future, Russell explains. Those taxes and fees could apply not just during the tennis tournament but throughout the rest of the year as other events, possibly including concerts, are held on the grounds.

That fund can be drawn on to pay for expansions and renovations over the 25-year life of its lease. “Beemok is willing to assume all future demand and growth and capital improvements through use of the New Community Authority,” says Russell.

The kicker in the financial deal was Western & Southern’s agreement to back off of its title sponsorship even though it had the rights to the name through 2024. Some of Cincinnati’s biggest companies (Procter & Gamble, Fifth Third, Kroger, and Great American Insurance as well as Western & Southern and Navarro’s Credit One Bank) put

up a total of $10 million in sponsorship money for this year’s tournament, which has now been renamed the Cincinnati Open—hearkening back to its origin in 1899.

“When we agreed to take our name off of it, it enabled them to raise more money for the coming year,” Barrett says. “Having our name on it is not the most important thing. Having it here is.”

It’s possible that the name will change again if a major national or international brand steps up with sponsorship money. “We are truly an international event,” Moran says. “We have a global audience, both on TV and streaming, fans coming from everywhere. Our intention is to keep it as the Cincinnati Open, but we will be looking at every opportunity that comes our way.”

From a monetary perspective, it took more than $100 million in taxpayer dollars, millions more in local and state taxes that will not be collected, and millions in shareholder funds to keep the tournament here. Was it worth the money and the effort?

“This is an international asset,” says Russell. “It puts southwestern Ohio, the city of Mason, and Warren County on the sports map.” The event is an economic development tool that helps court international companies in particular, he says. It will expand the county’s tourism and entertainment business, a point echoed by Mayor Nelson.

“It’s an economic powerhouse for the entertainment corridor in our community,” she says. Beyond the two weeks of the tournament, she expects the expanded complex to eventually host college tournaments and concerts, creating jobs and generating tax revenue. “It has a direct financial impact on not only Mason but on the whole Cincinnati region,” she says.

Psychologically, it was a big boost to beat one of the fastest growing regions in the country for a plum event. As State Rep. Mathews says, “This is where I grew up, where I went to high school, and we’re a world-class city with one of the best tennis tournaments in the world.”

And that, as the saying goes, is priceless.

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IM-PASTA SYNDROME Colette’s Raviole du Dauphiné combines comté (a slightly sweet French cheese) and ricotta and is served with a generous helping of brown butter.

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

DINING OUT

TOUR DE FRANCE

COLETTE delivers an inclusive, approachable take on French cuisine. — B R A N D O N W U S K E

T

HE FIRST THING YOU NOTICE UPON ENTERING COLETTE, A BUSY BISTRO IN in the former Zula space in Over-the-Rhine, is the conviviality. It’s the sort of bright, pleasant, quietly humming restaurant where one feels almost destined to become a regular. The impressionist paintings, digitally rendered in gilt frames, and expressive jazz music help set the mood for what is sure to be a busy dinner service. Even though I walked in right when the restaurant opened at 5 o’clock on my first visit, it filled up fast. Everyone seemed to know the staff from somewhere else. Colette appears to have assembled an all-star team from some of the city’s top restaurants, starting with Chef/Owner Danny Combs.

Combs spent years cooking at Sotto and Boca. His chef de cuisine, Evan Hartman, used to work at Pleasantry. Randy Sebastian, who helped launch Colette’s pastry menu and still prepares the restaurant’s buns and rolls, gained local attention with his namesake Sebastian Bakehouse in Mariemont.

Speaking of rolls, any visit to Colette should start with the laminated brioche. According to my server, the crusty, buttery rolls are folded no less than 495 times, giving them a layered texture similar to a croissant. The result is a study in contrasts: a crust so thick you can knock on it, with a soft, flaky interior.

Combs’s stated goal to create a simple, tight menu with a focus on technique is certainly on display here.

Technique rarely shines more brightly than this.

Many of Colette’s best dishes are decidedly rustic, dialing down the decadence often associated with French fine dining, but not the flavor. While pâté is famous for its smoothness, Colette’s mixture of 1 0 6 C I N C I N N AT I M A G A Z I N E . C O M M AY 2 0 2 4

FYI

Colette OTR 1400 Race St., Over-theRhine, (513) 381-1018, coletteotr.com Hours Dinner Tues–Fri 5–10 p.m., Sat 4–10 p.m.

Prices $4.50 (laminated brioche)–$120 (côte de boeuf) Credit Cards All major The Takeaway “Mostly French” restaurant breathes new life into the old Zula space.

PH OTO G R A PHS BY C ATHERINE VIOX

TRÈS MAGNIFIQUE (From left ) Colette’s interior is filled with color; steak frites; the layered texture of laminated brioche; Chef/Owner Danny Combs.

pork, liver, and pistachio is coarse and barely spreadable, like tartare. Served with toast, two types of mustard, and wonderfully acidic pickles, it’s the perfect refined bar snack to accompany a preliminary glass from the restaurant’s extensive drink menu.

Like the pâté, the brandade de morue is a hearty, comforting dish. As most of the best seemingly simple dishes, it requires a lot of work: The cod soaks overnight to remove most of the salt before getting soaked in milk. Meanwhile, in a separate bowl, bread is soaked in cream to form a panade (literally, “bread mash”). After melding with mashed Yukon Gold potatoes, the silky mixture gets hit with garlic, brown butter, and trout roe for an extra dose of brine. The result—spread over toast—is one of the most satisfying dishes I’ve had in a long time.

A colorful beet salad brought several vivid shades of red as well as a contrasting bite of horseradish and the farmhouse flavors of crème fraîche. Like the fresh, acidic carrot salad I enjoyed on my first visit, the beet salad is proof that Combs can work wonders with fresh vegetables.

For Combs, as with most great chefs, authenticity doesn’t come at the cost of creative exploration. Colette aims to explore not just the cuisine of France itself, but the food of the Francophone world, including such tasty locales as Montreal and Morocco. Of course, French cuisine itself is no stranger to international influence, as even the most ardent purist will admit, and Colette’s menu is a testament to those influences. Take the exquisite raviole du Dauphiné, for instance. France’s centuries-old take on the classic Roman pasta features a more delicate noodle than its Italian counterpart. Combs

fills his mini pasta pillows with a combination of Comté (a slightly sweet French cheese) and ricotta and adds plenty of brown butter for an utterly luxurious bite.

For the Icelandic cod entrée, a tender filet of cod is braised in brown butter and then gets some savory crunch from a slice of brioche that is pressed to the top of the fish like skin. Wilted spinach and a buttery, caviar-flecked white wine sauce called beurre blanc enhance the flavor of the tender, bread-backed fish.

More familiar French classics, like steak frites, are simply done very well. At $46, it’s the most expensive steak frites I’ve seen in the area, but it’s also the best. The 8-ounce New York strip is tender and juicy enough to stand on its own, but it benefits from an umami-packed peppercorn sauce. This isn’t the only steak on the menu. When I come back, I hope to get the côte de boeuf, a 36-ounce rib eye meant to be shared.

Desserts were the perfect cap to my meal. The mousse au chocolat—with its velvety meringue, its crunchy chocolate shavings, and its creamy sauce anglaise (a sweet custard sauce that beautifully contrasts the color of the chocolate)—offered a trio of textures and flavors. Likewise, the choux au craquelin, vanilla ice cream filled puffs (called profiteroles) drizzled with chocolate, were delightfully sweet and cold.

Expect Colette’s superb menus to evolve with the seasons (when I spoke to Combs in mid-February, he was particularly excited for the advent of spring produce) and undergo somewhat frequent creative tweaks. A post on the restaurant’s Instagram account reads, “Thinking about some new menu items for spring. Tell us what you want to see in the comments.” If such a democratic approach to menu planning seems delightfully anathema to French fine dining, remember that Colette is “mostly French.” And entirely delicious.

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TABLESIDE WITH...

TAKEOUT HERO

MAGGIE LAWSON

THE OWNER OF GOOSEFOOT Cook and Grow gives customers the locally sourced prepared meals they crave.

Why did you start Goosefoot Cook and Grow? I started my personal chef business in 2011 in the San Francisco Bay Area and when my mom, who lives in Milford, started dealing with some really serious health issues, I decided to move back to Cincinnati.

Eclectic Bites DIRECTLY ACROSS FROM THE UNIVERSITY OF CINCINNATI, CINCY GOURMET DELI JUGGLES diverse cuisines. American deli classics like tuna salad, hot-pressed paninis, and Reubens share the menu with Mexican and Mediterranean favorites ranging from quesadillas to falafel. It’s the perfect place to go when you don’t know what you want. If the Nashville hot chicken sandwich doesn’t tempt you, maybe a fresh Greek salad will.

The chicken shawarma wrap (with pickles and garlic mayo, in a flour tortilla) offers some of the tastiest shawarma in the city. The deli makes the filling in-house, and it doesn’t cut corners. There’s a shocking amount of chicken in each wrap, a savory blend of light and dark meat with tons of flavor and minimal grease. Pickles add a refreshing crunch and the garlic mayo brings it all together.

A great meal deserves a great dessert, and the deli’s baked treats range from baklava to carrot cake. If you like coffee, though, there’s only one choice—the tiramisu. Light, fluffy cake blends seamlessly with generous layers of cream. It’s delicate but not too sweet, and the espresCincy Gourmet Deli, so notes sing through each bite. Don’t worry if you’re too 2832 Jefferson Ave., full for a slice right away. Desserts come individually packCorryville, (513) 2218888, order.online/ aged and safe to save for later, so they pair well with leftovers. store/cincy-gourmet—M. LEIGH HOOD

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How did you come up with the name for your business? One night right before bed, I read an article about an Appalachian chef who had moved back to his hometown, a struggling mining community, and planted the “hillbilly” food his grandparents had in their home garden and created an entire restaurant around that. I had a dream that night that this native weed was nowhere to be found even though I knew it grew prolifically around the edges of farms. I woke up and knew that Goosefoot was our new name.

What’s your food philosophy? Moving back to Ohio right at the start of COVID forced me to stop cooking for a little bit and reinvest in my values as a chef. I had time to go and visit with local farmers and learn about what they are doing and adapting to the climate crisis. I realized how urgent it was to invest in the local food system and draw myself and my community closer to the cycles of the natural world through food.

–AIESHA D. LITTLE goosefootcookandgrow.com

Read a longer interview with Maggie at cincinnatimagazine.com

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ROAD TRIP

Holly Days

Farm-to-table dining at its finest in bluegrass country.

HOLLY HILL INN’S HISTORIC GREEK revival building in Midway, Kentucky, was a home and country inn before opening as a fine dining restaurant in 2001.

Owner Chef Ouita Michel was one of the first to elevate the bounty of Kentucky through farm-to-table cuisine.

Many of the herbs and vegetables served spring from the restaurant’s own on-site garden and menu descriptions celebrate the farm of origin for artisanal-quality ingredients. The Inn serves a seasonal prix fixe menu for dinner and brunch and limits reservations to ensure leisurely dining so that guests have a table that is theirs for the duration of the meal.

Baked goods come from the restaurant’s own Midway Bakery across town. Try the salty-and-sweet combo of tender buttermilk biscuits layered with shaved smoky country ham and housemade apple butter. The creamiest cheese grits you will ever have, ground by fourth-generation Weisenberger Mills, are slow-cooked with sharp cheddar and a cayenne zing, and the simple but addictive Benedictine spread (cucumbers, cream cheese) moves up and down the menu, as a sandwich spread, filling for cherry tomatoes, and topping for salmon croquettes.

No proper Kentucky-centric menu is complete without featuring its native spirit. The Inn’s bourbon library has more than 100 offerings, and bourbon balls, crafted by confectioner Ruth Hunt Candies, are the perfect way to close your meal. — K I M K O B E R S M I T H Holly Hill Inn, 426 N. Winter St., Midway, Kentucky, (859) 846-4732, hollyhillinn.com.

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DINING GUIDE CINCINNATI MAGAZINE’S

dining guide is 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.

Because of space limitations, all

sides. Bacon adds savory mystery to crisp corn, green beans, and edamame (not limas) in the succotash, and the crock of mac and cheese has the perfect proportion of sauce, noodles, 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.

AMERICAN BOOMTOWN BISCUITS & WHISKEY

Boomtown leans hard into the Gold Rush theme: prospector-style overall aprons on servers, bluegrass tunes humming, and rustic decor details.

And the dense grub isn’t for the faint of heart.

Arrive with an empty belly, ready for a carbo load.

The biscuits are all they’re cracked up to be, and the gravy’s not playing around, either. Sample its biscuits and gravy styles with a gravy flight. Or try The Yukon, an anytime breakfast sandwich, featuring fried chicken on par with the best the city has to offer. By the end of the meal, you’ll feel a little out of place without your own denim getup.

9039 U.S. Route 42, Suite H, Union, (859) 384-5910, boomtownbiscuitsandwhiskey. com. Breakfast, lunch, and dinner Wed–Sat. Breakfast and lunch Sun. 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 braised short rib stands out with its cheesy grits and haystack onions along with a portion of tender meat. And when it comes down to the classics, from the biscuits that open the meal to the carrot cake at the end, Cozy’s does it right.

of the guide’s restaurants may not be included. 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@cincinnati magazine.com

1342 Vine St., Over-the-Rhine, (513) 802-5007, eaglerestaurant.com. Lunch Fri–Sun, dinner Mon–Thurs. MCC. $

EMBERS

MEAN GREENS

Gorilla Cinema is opening a mini golf course/restaurant in Oakley this spring. Oakley Greens will include two 18-hole luxury mini golf courses with on-course drink service, a kitchen, and two full-service bars.

oakleygreens.com

6440 Cincinnati Dayton Rd., Liberty Twp., (513) 644-9365, cozyscafeandpub.com. Lunch and dinner Tues–Sat, brunch Sat & Sun. MCC, DS. $$$

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

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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 (shrimp tempura); fashionable ingredients are name-checked (micro-greens and truffles); a prominent sushi section (nigiri, sashimi, and rolls) precedes a list of archetypal salads; Kobe beef on sushi rolls sidles up to steaks of prime; non-steak entrées (Chilean sea bass or Dover sole with haricots verts and almondine) make for high-style alternative selections. Talk about a party.

8170 Montgomery Rd., Madeira, (513) 9848090, embersrestaurant.com. Dinner seven days. MCC, DC, DS. $$$$

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 special. While the juicy (never greasy) chicken with its lightly seasoned, crisp coating is the star, the side dishes—homemade biscuits, coleslaw, 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) 3313767, greyhoundtavern.com. Lunch and dinner seven days, brunch Sun. MCC, DS. $$

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 $$$ = Up to $49 $$ = Up to $30 $$$$ = $50 and up Top 10

= Named a Best Restaurant March 2023.

= Named a Best New Restaurant March 2024.

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 pork sandwich; or wings (a sign proclaims “So hot they make the devil sweat”). Although the chocolate malt is the biggest seller, we love the $3.75 pineapple shake, made with real pineapple.

3703 Beekman St., South Cumminsville, (513) 541-7636, mrgenesdoghouse.com. Open Feb– Oct for lunch and dinner Mon–Sat. MC, V. $

GOOSE & ELDER

The third restaurant from chef Jose Salazar, Goose & Elder is a more everyday kind of joint compared to his others. The prices are lower, and most of the dishes, from burgers to grits, are familiar.

Salazar’s menus have always hinted that the chef had a fondness for, well, junk food. But junk food is only junk if it is made thoughtlessly. Goose & Elder has pivoted toward breakfast and brunch fare recently, but everything here is still made with little twists, like the fried bologna sandwich with Dijonnaise and pickles. Even the fries, crinkle cut and served with “goose sauce,” a mildly spiced mayonnaise, are wonderfully addictive. The restaurant demonstrates that what we now consider “fast food” can be awfully good if someone makes it the old-fashioned, slow way.

1800 Race St., Over-the-Rhine, (513) 5798400, gooseandelder.com. Breakfast and lunch Mon & Wed–Fri, dinner Mon & Wed–Sun, brunch Sat & Sun. MCC. $$

IVORY HOUSE

The menu here generally doesn’t reinvent dishes or introduce outlandish flavors, but simply pays attention to enough little things to make the results unusually good. The Wagyu is served in cheeseburger form, but the exceptional tomme from Urban Stead gives it that extra something. The cocktails are things you’ve probably seen before, but everything—from the Death Valley Old Fashioned to the Queen City’s Top 10

P H OI CT O NG RBAYP CHABRYL ITEK BFURRETEOL NA N C E

Bees Knees—had an extra dash of liveliness from a housemade element, like a rhubarb honey syrup or the raspberry shrub. Even when an ingredient seems out of left field, like the burnt grapefruit hot sauce on the Hamachi, it never tastes as unusual as it sounds. The hot sauce is just a hint of sweet citrusy spice that melts into the grits—a softly intriguing element rather than a slap in the face.

2998 Harrison Ave., Westwood, (513) 389-0175, ivoryhousecincy.com. Dinner Tues–Sat, brunch Sun. MCC. $$$

THE NATIONAL EXEMPLAR

The classics are here—prime rib with horseradish and au jus; liver and onions; an eight-ounce filet with béarnaise—plus some new favorites, including Pappardelle al ragu with Tuscan-style beef ragu, carrots, peas, grana cheese, and parsley. Or choose from classic breakfast options like eggs benedict with country ham, vine-ripened tomatoes, and hollandaise sauce and the egg sandwich with your choice of goetta, ham, or bacon. 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 arugula—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. No cash. $

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. 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 and dinner Tues–Fri, brunch and dinner Sat– Mon. 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, and political discussions, Quatman’s is far from fancy. But it is fun, fast, and delicious.

2434 Quatman Ave., Norwood, (513) 731-4370, quatmancafe.com. Lunch and dinner Mon–Sat. MC, V, DS, MCC. $

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 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 asparagus soup is especially pleasant on a spring evening and the crispy skin on the salmon acts as the foil to the plump, rich flesh.

Service here only improves the experience.

3200 Madison Rd., Oakley, (513) 407-3631,

redfeatherkitchen.com. Dinner Wed–Sat, 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, redroosttavern.com. Breakfast and lunch Sat & Sun, dinner seven days. MCC,DS. $$

RON’S ROOST

Ron’s stakes its reputation on its fried chicken, serving roughly 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 chicken livers in gravy. It’s all about the chicken here, but the menu is five solid pages of other 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 cornbread, slaw, salad, mashed potatoes, chicken gravy, and vegetables. The deal here is quantity. More mashed potatoes with your fried chicken? More cornbread with your baked ham? You don’t even have to raise your hand.

8031 Glendale-Milford Rd., Camp Dennison, (513) 8315753, theschoolhousecincinnati.com. Lunch Thurs–Fri, dinner Thurs–Sun. MCC, DS. $$

SOUL SECRETS

You no longer need an event to celebrate with a fish fry. At Candice Holloway’s restaurant, Soul Secrets, fried chicken and fish are always on the menu. Servers wearing T-shirts that read “my ancestors sent me” introduce guests to a trim menu full of the best soul food. You can’t go wrong with the fried fish platters. The whiting is good, but the catfish is divine. The cornmeal breading is so perfectly seasoned you won’t need salt, and the light crunch it adds doesn’t hide the star of the show. So soft it’s nearly fluffy, the catfish melts in your mouth. Each catfish platter delivers two enormous pieces of fish along with two sides and a cornbread muffin that may be the best in Cincinnati. This is the kind of meal you take home with you—not just in your heart but in a box—because chances are low you’ll conquer all the fish and sides in one go.

1434 Vine St., Over-the-Rhine, (513) 721-7685, soulsecretscincy.com. Lunch and dinner Tues–Sat. MCC. $

SUGAR N’ SPICE

This Paddock Hills diner, with other locations in Over-theRhine and Blue Ash, 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; 1203 Sycamore St., Over-the-Rhine, (513) 762-0390; 10275 Summit Pkwy., Blue Ash, (513) 447-6453, 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 website 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 Greek lemon chicken soup. Salads are interesting without being busy, and the lemon lavender sorbet is served as the third-course palate cleanser with the five-course menu. Main courses of panseared rainbow trout, grass-fed strip steak, and a veggie burger hit all the right notes, and you can end with a sweet flourish if you choose the strawberry lavender shortcake.

210 W. 14th St., Over-the-Rhine, (513) 721-3353, symphonyhotel.com. Dinner Fri & Sat. $$

TANO BISTRO

This 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 two or three specials—its flavor profile partially 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 stuffed salmon and an allegiance pork chop. The sprout & snout appetizer is also worth a trip to Loveland, combining balsamic-drizzled Brussels sprouts with sliced pork belly.

204 W. Loveland Ave., Loveland, (513) 683-8266; 150 Riverfront Plaza, Hamilton, (513) 795-8654, foodbytano. com. Lunch and dinner Tues–Sat, dinner Sun & Mon. MCC. $$$

TELA BAR + KITCHEN

Classically conceived but casually executed comfort food, including a royale with cheese, mac and cheese topped with a Mr. Pibb–braised pulled short rib, and steak frites with garlic aioli. Servers are slightly scattered, yet enthusiastic and friendly, with a good grasp of the beverage program.

1212 Springfield Pike, Wyoming, (513) 821-8352, telabarandkitchen.com. Lunch and dinner Tues–Sat. MCC. $$

TRIO

Trio is nothing if not a crowd-pleaser. Whether you’re in the mood for a California-style pizza or filet mignon (with roasted red potatoes, sauteed spinach, crispy onions, and a red wine demi-glace), 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 Margherita pizza with Roma tomatoes, basil, Parmesan, and mozzarella delivered a fine balance of crunchy crust, soft 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. $$

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 ingredients, 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, wildflowermason.com. Dinner Mon–Fri. 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 relaM AY 2 0 2 4 C I N C I N N AT I M A G A Z I N E . C O M 1 1 3

WHERE TO EAT NOW

tives to non-attentive children. Desserts have always been one of the stars: flourless chocolate hazelnut torte, bittersweet, rich, and moist; butter rum pudding that would be equally at home on a picnic table or a finely dressed Michelin-starred table.

738 York St., Newport, (859) 261-9675, yorkstreetrestaurant.com. Dinner Tues–Sat, brunch Sun. MCC, DS. $$

BARBECUE BEE’S BARBEQUE You’ll want to get to Bee’s early if you want to avoid the line of friendly regulars. The restaurant’s smoker churns out a variety of meats—including brisket, pulled pork, ribs, turkey breast, and two kinds of sausage—so it’s easy to see why they keep coming back. If you enjoy the spicy grease that oozes out of a good chorizo, you’ll love the Cincinnati Hot Link, which tastes like the delicious love child of a chorizo and a hot mett. Word to the wise: Bee’s opens at 11 a.m. and closes when they run out of meat. Understandably, this doesn’t take long.

5910 Chandler St., Madisonville, (513) 561-2337; 1403 Vine St., Over-the-Rhine, (513) 721-2337, beesbarbecue. com. Lunch and dinner Wed–Sat. MCC. $

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 serves up ribs that are speaking-in-tongues good, some of the zazziest jalapeño cheese grits north of the MasonDixon 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; 133 West Elder St., Over-the-Rhine, (513) 533-1957, ext. 2, elisbarbeque.com. Lunch and dinner seven days. 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 homemade tomato and garlic dressing. Slightly thicker than a vinaigrette yet unwilling to overwhelm a plate of greens, the two key elements play well together.

3300 Madison Pke., Ft. Wright, (859) 360-2222, waltshitchingpost.com. Dinner seven days. MCC. $$

CAJUN/ CARIBBEAN BREWRIVER CREOLE More than 800 miles from New Orleans, this may be as close as you can get to the real deal here in your own backyard.

The menu fully leans into Chef Michael Shields’s penchant for cuisine from the Crescent City. His six years of training under NOLA’s own Emeril Lagasse comes through in a scratch kitchen menu that spans a range of the city’s classics. The enormous shrimp and oyster po’boys—the former protein fried in a light and crispy beer batter and the latter in a hearty cornmeal breading—are served on fluffy French

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bread loaves and dressed with lightly spicy rémoulades.

The jambalaya packs all the heat of a late summer day in the French Quarter without masking a hint of its satisfying flavors. Paired with a Sazerac and nightly live jazz, you may just feel tempted to start a second line.

4632 Eastern Ave., Linwood, (513) 861-2484, brewrivercreolekitchen.com. Dinner Tues–Sun, brunch and lunch Sat & Sun. MCC. $

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 pubstyle items for those who may be squeamish about crawfish tails (which can be added to just about anything on the menu). You’ll also find a roundup of oyster, shrimp, catfish, and alligator po’boys, as well as a selection of hardwoodsmoked meats.

3742 Kellogg Ave., East End, (513) 834-7067, swampwatergrill.com. Lunch and dinner Wed–Sun, brunch Sat & Sun. V, MC, DS, AMEX. $$

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, theknottypineonthebayou.com. Dinner Tues–Sun. MCC, DS. $$

CHINESE 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. Potstickers, 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, and mushrooms cloaked in spicy dark sauce and crowned with peanuts and cilantro) and Matt Chu’s Special (shaved rice noodles, fried chicken, and seasonal vegetables in gingery white sauce) topping the menu’s flavor charts.

521 Madison Ave., Covington, (859) 261-6121, kungfood. online. Lunch Mon–Fri, dinner Sat. 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, Manila 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, chineseimperialinnoh.com. Lunch and dinner seven days. MC, V, DS. $

GREAT TANG Although the (24-page!) menu features classic dishes in every style, the specialty at Great Tang is the refined coastal cuisine of Zhejiang. If you like spice, you can get still the Sichuanese and Hunanese classics. One dish will hint at the surprises in store for people who are mainly used to Chinese takeout: the lovely Xian cold noodle. The dish is exquisitely layered: the creamy and nutty undertone of sesame paste, mixed with notes of tang and spice, topped with the bright pop of cilantro. The combination of textures is also delightful, with crunches of cucumber and sprouted mung and the softness of the flat noodles. And that tofu! It was wonderfully meaty, with dense layers, substantial and satisfying as a counterpart to the noodles. Be as brave as you are in the mood to be. Ask for some suggestions and prepare to be astonished.

7340 Kingsgate Way, West Chester, (513) 847-6097, greattangohio.com. Lunch and dinner Wed–Mon, dim sum Sat & Sun. MCC, DS. $$

ORIENTAL WOK When Mike and Helen Wong opened Oriental Wok in 1977, the couple wanted to recreate the glamor and refinement of the Hong Kong-Cantonese cuisine they knew. Today, locals and expats alike enjoy authentic Chinese and Chinese-American dishes in dining rooms reminiscent of Beijing. Beyond the elephant tusk entryway and fish ponds and fountains is the warmth and hospitality of the Wong family, service on par with the finest establishments, and very, very good food. Best are the fresh fish: salmon, grouper and sea bass steamed, grilled or fried in a wok, needing little more than the ginger-green onion sauce that accompanies them. Oriental Wok is the tri-state’s longest-running family-owned Chinese restaurant for a reason.

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 Wings. These slightly bubbly, shatter-crisp wings are painted with a thin gochujang chili 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. 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 Mon & Wed–Sun, dim sum lunch Sat & Sun. MCC. $$

SICHUAN BISTRO 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. $$

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 PHOTOGRAPH BY TK FREELANCE

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WHERE TO EAT NOW

ALCOVE

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 160 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. $$

ECLECTIC Top 10

ABIGAIL STREET

Most people who’ve eaten at Abigail Street have favorite dishes that they order every visit: the Moroccan spiced broccoli, for example, or the mussels charmoula, with its perfect balance of saffron, creaminess, and tomatoey acidity. Many of the new items on the menu have the same perfected feeling as these classics. Working within a loose framework of Middle Eastern and North African flavors, Abigail Street has never fallen into a routine that would sap its energy. Offerings like the wood-grilled lamb, with apricot, harissa, and pickled Persian cucumbers, feel just as accomplished as old favorites like the falafel, beautifully moist and crumbly with a bright parsley interior. The restaurant is always watching for what works and what will truly satisfy, ready to sacrifice the superficially interesting in favor of the essential.

1214 Vine St., Over-the-Rhine, (513) 421-4040, abigailstreet.com. Dinner Tues–Sat. MCC, DS. $$

Alcove lives up to its name, the embodiment of a green oasis at the corner of Vine and 14th streets.

A lot of care goes into the space’s bright, floral design—it features more than 300 square feet of plant-covered “living walls,” which are pruned by their creator, Urban Blooms, on a weekly basis. Equal care and attention went goes into Alcove’s the seasonal farm-to-table menu. It’s an uncomplicated affair featuring exceptional-but-approachable dishes. As one might expect from a restaurant where plants cover most of the walls, vegetables are done very well here.

The simple, clean pear and fennel salad stands out as does a dish of roasted carrots served with oil and breadcrumbs.

Like the produce, much of the meat is sourced from local and regional farms (for instance, the “Denver Cut” of steak— a lean cut, taken from the shoulder—comes from Sakura Farms in nearby Westerville, Ohio). Among other local vendors, Rich Life Farms, Urban Stead Cheese, and Eli Settler (a.k.a. “Eli the Farmer”) all contribute to Alcove’s menu. This is a restaurant that takes sustainability seriously, and sustainability has a funny way of going handin-hand with quality.

1410 Vine St., Over-the-Rhine, (513) 371-5700, madtree.com/locations/alcove-bar-restaurant. Brunch Fri–Sun, dinner seven days. MCC. $$

THE APERTURE After several pandemic-related setbacks, Chef/ Owner Jordan Anthony-Brown opened his Mediterranean-inspired restaurant in Walnut Hills’s historic Paramount Square Building. And it was worth the wait. The restaurant’s seasonal menu draws on flavors from across the Mediterranean with subtle touches, like cultured butter and a smoky za’atar seasoning. The sublime charred carrots are served with Middle Eastern spice blends like dukkah and ras el hanout as well as mint and crumbles of lamb merguez sausage. Brined, poached, and cooked over coals, the carrots themselves eat like a tender smoked sausage. It’s a dish that perfectly encapsulates The Aperture’s

commitment to serving substantial versions of traditionally lighter fare. For a restaurant so serious about food—and exceptional wines—it’s refreshing to see it doesn’t take itself too seriously. The original cocktails have offbeat names like #lemon and I’m Her, and the catchy playlist is heavy on old-school hip-hop. At heart, The Aperture is a neighborhood restaurant, albeit one that’s bound to bring people in from all over.

900 E. McMillan St., Walnut Hills, (513) 872-1970, theaperturecinci.com. Dinner Wed–Sat. MCC. $$

ATWOOD OYSTER HOUSE While Atwood has done an excellent job of working closely with coastal purveyors to curate a focused but eclectic selection of oysters, the rest of its menu consists of southern coastal cuisine prepared with rigorous French technique. The wild-caught fish is as fresh and deliberately sourced as the eponymous oysters, a soft, nutty, perfectly blackened grouper perched atop a creamy parsnip pureée. The modern, clean-lined space, adorned with busts and oil paintings (curated with the help of neighborhood artist Alex Frank) matches the elegant food. It’s stately without being stuffy; it somehow feels both timeless and hip. Like everything else at Atwood, it’s the result of a delicate, highly successful balancing act.

1220 Vine St., Over-the-Rhine, (513) 246-4256, atwoodoysterhouse.com. Dinner Wed–Sun. MCC. $$ Top 10

BOCA

With its grand staircase, chandelier, and floorto-ceiling draperies, Boca has an atmosphere of grandeur and refinement. There is a sense of drama not only in the decor but in everything it serves. In some dishes, there is a painterly sense of contrast and surprise, like the maple tuile served with the maple mascarpone cheesecake.

In others, there is a dramatic suspense, like the whole egg yolk quivering in the center of the beef tartare waiting to be broken. While staying mostly grounded in the fundamentals of Italian and French cuisine, Boca has an air of interna-

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PHOTOGRAPH BY TK FREELANCE

tional sophistication that sets its food apart. The hamachi crudo, an old standby on the menu, takes Japanese flavors and gives them new dimensions with grapefruit suprêmes and slivers of shishito pepper. This is food of extraordinary creativity and flair.

O’Bryonville, (513) 345-8838, checincinnati.com. Lunch Tues–Sun, dinner seven days, brunch Sat & Sun. V, MCC, DC, AMEX. $$

114 E. Sixth St., downtown, (513) 542-2022, bocacincinnati.com. Dinner Mon–Sat. MCC, DS. $$$

The fifth venture from Anthony Sitek and wife Haley Nutter-Sitek’s Crown Restaurant Group, Five on Vine achieves excitement through comfort food with meticulous attention to detail: the meat is butchered in-house, the bread and pasta are made from scratch, and the bacon is house-cured. House-butchered beef and house-made pasta come together beautifully in the pappardelle stroganoff, served with chunks of short rib that are as tender as the noodles themselves. Thick, cleanly acidic fried green tomatoes make an appearance, as does a bountiful cioppino, a tomato-based seafood stew created

by Italian American fisherman in San Francisco. Some of the dishes are pulled straight from Sitek’s own childhood, in New Jersey. “Gracie’s Meatballs,” named in honor of his grandmother, use her unique blend of raisins and pine nuts.

A love letter to the long-beloved dishes, the menu is an extended rebuttal against the tired argument that American food is bland and boring.

Top 10

BOUQUET RESTAURANT

Normally diners aren’t pleased when a restaurant runs out of something. At Bouquet, though, surprise changes to the menu are simply a sign of integrity. Chef-owner Stephen Williams is serious about using seasonal ingredients, and if the figs have run out or there is no more chicken from a local farm, so be it.

The flavors at Bouquet are about doing justice to what’s available. Preparations are unfussy, complexity coming from within the vegetables and proteins themselves. A spring salad—wonderfully fresh and vibrant, so you know the strawberries included have just come off a nearby vine—is dressed with candy-striped beets, jerk-seasoned pepitas and whipped goat cheese. This determination to make something delicious out of what’s on hand, to embrace limitations, gives the food at Bouquet a rustic, soulful quality.

519 Main St., Covington, (859) 491-7777, bouquetbistro. com. Dinner Tues–Sat. MCC, DS. $$

CHÉ This spot draws on authentic Argentine recipes, including the empanadas. Choose from a dozen different crispy, perfectly cinched dough pockets, with fillings ranging from traditional (a mixture of cumin-spiced beef, hard-boiled egg, and olives) to experimental (mushrooms, feta, green onion, and mozzarella). There are also six different dipping sauces to choose from, but you need not stray from the house chimichurri.

1342 Walnut St., Over-the-Rhine; 2038 Madison Rd.,

FIVE ON VINE

1324 Vine St., Over-the-Rhine, (513) 246-4301, fiveonvine.com. Dinner seven days. MCC. $$

HOME COURT TAVERN You won’t leave this Texas smokehouse/sports bar hungry. From the brisket—served with Texas BBQ sauce, white bread, and pickles, or on toasted sourdough—to the chicken thighs, you can’t go wrong with these richly smoked flavors. Several dishes, like the Korean-style pork belly, the pulled pork naan tacos, and Bigos stew, draw on global influences, while the sides take flavors back to the country (try the creamy coleslaw, the house-made mac and cheese, and chili-spiced cornbread). The restaurant’s character shines through its decor, which includes hanging hockey memorabilia, pictures of public figures and tables made from real NBA courts.

2062 Riverside Dr., East End, (513) 281-4355, homecourtcincy.com. Lunch Sat & Sun, dinner Wed–Sun. MCC. $$

MAPLEWOOD KITCHEN At Maplewood, you order at the counter, then find a 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, guajillo chicken are all represented, along with the satisfying Maplewood hash with goetta and local mushrooms. Brunch is available all day so try the light lemon ricotta pancakes or the avocado benedict.

525 Race St., downtown, (513) 421-2100, maplewoodkitchenandbar.com. Breakfast and lunch 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 Gobbler, turkey burger served with curried aioli, red cabbage slaw, pickled red onions, and arugula. For those who require meat in their meals, try the verde chicken flatbread: juicy pieces of chicken intermingle with pesto, zucchini, and provolone.

Not sure you’ll want a whole sandwich? Try a half-sandwich with a half-salad or half-soup order—a popular selection with the lunch crowd.

4100 Hamilton Ave., Northside, (513) 818-8951, meltrevival.com. Breakfast, lunch, and dinner Tues—Sat, brunch Sun. MCC, DS. $

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, a balance between sophistica-

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tion and rustic-ity. Its vegetarian fare contains many of its most inventive and delightful creations. The seared salmon is served with miso wild rice, asparagus, pickled bok choy, and sesame seeds. The blistered shishitos, served with burrata and preserved lemon, 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 Wed–Fri, dinner seven days, brunch Sat & Sun. V, DS, MC, AMEX. $$ Top 10

MITA’S

It’s fitting that chef Jose Salazar named this restaurant after his grandmother, because there is something deeply homey about the food at Mita’s. With a focus on Spanish and Latin-American tapas, it always feels, in the best possible way, like elevated home cooking. Its sophistication is modestly concealed. The flavors are bold and direct, whether the spicy freshness of the ceviche de camarones with passionfruit leche de tigre or the intensely bright sourness of the pozole verde. In dishes like the alcachofas y hongos, the chef hits every register: the acid of red espelette peppers to balance the earthy ramp-garlic hummus, the crunchy pistachios against the soft sautéed mushrooms and artichoke hearts. But what mainly comes through is the warm-hearted affection a grandmother might have put into a meal for a beloved grandson. It’s the kind of big hug everyone needs from time to time.

501 Race St., downtown, (513) 421-6482, mitas.co.

Dinner Mon–Sat. 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 Faroe Island salmon, a bowl of cock-a-leekie soup, or check out the shepherd’s or Scottish BBQ style burgers or the turkey reuben with Russian dressing. And the bar’s clubby intimacy makes it easy to belly up and enjoy their impressive collection of single malts or a Scottish ale.

625 Walnut St., downtown, (513) 564-9111, nicholsonspub.com. Lunch and dinner seven days.

MCC. $$

NOLIA Chef/Owner Jeffery Harris, a New Orleans native, prepares the cuisine of his beloved city with sophistication and flair, drawing on all the influences that have contributed to the cuisine of the Big Easy—from West African to French to Japanese to Haitian. The menu changes seasonally, with almost a complete overhaul each time. If classic New Orleans dishes do show up on the menu, they’re likely to get delightfully unexpected touches. Take the duck and oyster gumbo. Harris deconstructs the typical stew, building on a base of popcorn rice, instead of the more typical long grain, and a decadent duck fat roux. It’s exquisitely prepared food served in a funky, laid-back atmosphere.

1405 Clay St., Over-the-Rhine, (513) 384-3597, noliakitchen.com. Dinner Tues–Sat. MCC. $$

OPAL Opal’s hip-ly minimal menu (many of the dishes have one syllable names like “Duck” or “Fish”) centers around the restaurant’s wood-fired, 88-inch grill. You can taste the grill’s handiwork on the c“Cauliflower” appetizer, which also comes with citrus supremes, fennel pollen (a potent and rather pricey spice), salsa brava (a smoky Mediterranean sauce, not to be confused with the ubiquitous Latin American salsa), feta, and almonds. For the duck, the kiss of flame locks in the juices while a medley of wheatberry hominy, preserved cherry, and cane syrup gastrique (a sort of refined sweet-and-sour sauce made from caramelized sugar and vinegar) add the sweetness that one expects to flavor a good game bird. According to Owner Bill Whitlow, Opal’s menu started small as the team figured out which dishes worked best with its signature grill.

The selections, like the restaurant, have continued to grow, so you can expect tweaks and seasonal changes

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to a menu this committed to fresh meat and produce.

535 Madison Ave., Covington, (859) 261-0629, opalrooftop.com. Dinner Tues–Sun. MCC. $$

THE QUARTER BISTRO 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 half-pound 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 Tues–Sun. 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 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 an upcharge are all old standards.

While dishes are generally hearty, they are rarely too rich, leaving room to freely consider dessert. There is a small selection of baked goods, including a gooey butter 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 fries with lobster gravy, and a king salmon 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 unique grub; stay for the elegant, shareable twists on classic snacks.

1437 Vine St., Over-the-Rhine, (513) 213-2864, sacredbeastdiner.com. Lunch and dinner Wed–Sun. MCC. $$

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.

1100 Summit Place Dr., Blue Ash, (513) 769-0099, senateblueash.com. Lunch and dinner Tues–Sun. MC, V, DS. $

THE STANDARD Owners Paul Weckman and Emily Wolff offer a pareddown menu of small plates and sandwiches. It’s simple but satisfying, with a small-town diner vibe. After a complete menu overhaul that shifted the restaurant away from its Pan-Asian street food concept, The Standard focuses on Americana classics, like smoked brisket chopped cheese, smash burgers, smoked wings, and chili.

434 Main St., Covington, (859) 360-0731, facebook. com/thestandardcov. Dinner Tues–Sun. MCC. $

TASTE OF BELGIUM Jean-François Flechet’s waffle empire grew from a back counter of Madison’s grocery at Findlay Market to mulPHOTOGRAPH BY TK FREELANCE

tiple 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 Brussels sprouts— served with pancetta and sherry vinaigrette—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.

1135 Vine St., Over-the-Rhine, (513) 396-5800, and other locations, authenticwaffle.com. Breakfast, lunch, and dinner Tues–Sun, breakfast and lunch Mon, brunch Sun. MCC. $

Dealing with Fungus Nails?

Dr. Cooper can help with a new laser treatment, the Erchonia Lunula Laser.

20 BRIX This restaurant mixes Mediterranean influences with homespun choices, and he comes up with some marvelous food. Lamb meatballs with melted onions and romesco sauce are sweet and peppery, and their simplicity partners well with a lush Zinfandel. The excellent wine list, arranged by flavor profiles within the varietals, features dozens of varieties by the glass in five-ounce or two-ounce pours, which makes it easy to try several.

How does the laser work?

The Lunula Laser ser targets the fungus and nd d stimulates new clea lear nail growth. Using photochemistry, this is patented red and violet visionary laser stimulat lates blood flow and oxygen to promote health lthy nails.

101 Main St., Milford, (513) 831-2749, 20brix.com.

Lunch and dinner Mon–Sat. MCC, DS, DC. $$

TERANGA West African cuisine consists of mostly simple, homestyle 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 Moroccan-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.

Is it painful?

8438 Vine St., Hartwell, (513) 821-1300, terangacinci.com. Lunch and dinner seven days.

MCC. $

How long does it take?

No. You will only feel a slight cooling on your toes during the procedure.

How effective is the laser procedure?

Current studies show a benefit in 89% of patient’s nails. The laser treatment usually takes a few months before you begin to see healthy nail growth.

Just 24 minutes to treat 10 toes.

THE VIEW AT SHIRES’ GARDEN

What are the possible side effects?

The name of this restaurant demands that one question be answered first: So, how’s that view? Well, it’s impressive. Especially if the weather cooperates and you can get a seat outside. Most dishes are rotated out every six months, but a few remain staples from season to season.

Try the pan-roasted chicken, featuring a Freebird Farms skin-on breast. Or go for the Chef’s Feast for Two, a shareable steak with an Argentine shrimp salad and two sides.

The cocktail list offers high, low, and zero proof options alongside a well-rounded beer and wine selection.

No significant side effects ff have been reported.

When can I resume normal activity?

You may resume normal activity immediately following treatment. There is no downtime.

309 Vine St., 10th Floor, downtown, (513) 407-7501, theviewatshiresgarden.com. Dinner seven days, brunch Sat & Sun. MCC. $$$

YUCA Yuca is in The Fairfield’s former space, retaining much of the same modern, airy, and inviting café vibes with a neighborhood feel, but boasting a menu certainly worth a commute. In the mood for a hearty breakfast?

Indulge in the Fat Zach, a heaping corn gordita packed to the brim with chicken, chorizo, and scrambled egg, served with avocado, pineapple pico, and sweet and spicy potatoes. There’s a full drink menu ranging from coffee to Bloody Marys—or a selection of margaritas and palomas if you’re looking to stick around.

700 Fairfield Ave., Bellevue, (859) 360-0110, yucabycedar.com. Breakfast and lunch Tues–Sun. MCC. $

FRENCH CHEZ RENÉE FRENCH BISTROT

BEFORE

AFTER

Ruth Ann Cooper, D.P.M. 4415-B Aicholtz Road, Suite 200, Cincinnati, OH 45245 (513) 943-0400 • ruthanncooperdpm.com

Based on American stereotypes of French food—that it’s elaborate, elitist, and expensive—one might expect M AY 2 0 2 4 C I N C I N N AT I M A G A Z I N E . C O M 1 1 9

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Chez Renée 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. Warmed brie is served with thyme, almonds, fruit, and bread, and the chicken risotto is served with creamy mushrooms. 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 Fri & Sat, dinner Wed–Sat. MCC. $$

often crave, prepared in a straightforward, timehonored way. The Bouchées à la Reine, a buttery, flaky puff pastry filled with chicken, mushrooms, peas, Gruyèere cheese, and béchamel sauce, is so warm and comforting it makes chicken pot pie seem aloof by comparison. It’s a warm, gentle reminder that French food can be convivial and affordable.

934 Hatch St., Mt. Adams, (513) 621-5822, lucabistro.com. Breakfast and lunch Tues–Sun, dinner Tues–Sat. MCC. $$

INDIAN

COLETTE

SWEET RELIEF

Longtime food truck favorite Sweets & Meats BBQ will open a dine-in restaurant in the old Waggle space on the Cincinnati Children’s Hospital campus this summer. In 2022, the company closed its Mt. Washington carryout location to use for catering.

sweetsandmeats bbq.com

At his new “mostly French” restaurant Colette, which occupies the former Zula space across from Washington Park, Chef Danny Combs has built a more laid-back home for his focused, pristine cooking. While there is classic bistro fare, like steak frites, on the concentrated menu, there are also less familiar but equally classic French dishes, like Brandade de Morue (a silky emulsion of whipped salt cod served with rustic bread) and the savory puff pastry known as Volau-Vent. One can turn to the extensive drink menu (also “mostly French”) to find a wine or cocktail to go with any dish on offer. Like Zula, Colette would function just fine as a wine and cocktail bar, though we can’t imagine coming to a place this good and not eating something.

1400 Race St., Over-the-Rhine, (513) 381-1018, coletteotr.com. Dinner Tues–Sat. MCC. $$

FRENCH CRUST

Located in the old Globe Furniture building at the corner of Elm and Elder Streets, this Jean-Robert de Cavel creation offers French fare in the heart of Over-the-Rhine. Swing by for lunch and have a quiche Lorraine (French Crust’s quiches are unrivaled in our humble opinion) and an avocado and shrimp salad, or opt for a more hearty entree— like cassoulet—for dinner. If you’re an early bird, a Croque Monsieur (with a sunny side-up egg) is a great way to start the day.

1801 Elm St., Over-the-Rhine, (513) 455-3720, frenchcrustcafe.com. Breakfast and lunch Wed– Sun, dinner Thurs–Sat. MCC. $$

LE BAR A BOEUF

If it’s been a couple of years since you’ve been to Le Bar a Boeuf—the late JeanRobert de Cavel’s fun-yet-refined French bistro located on the first floor of the Edgecliff Private Residences in East Walnut Hills—it may be time for a revisit. The formerly burger-centric menu now approaches the full repertoire of bistro classics.

The menu reads like a greatest hits list of bistro fare, with escargot, beef tartare, duck leg confit, steak frites, and French onion soup all making appearances. As France’s influence on American fine dining has waned, it’s refreshing to see a restaurant committed to not only preserving the French classics but reinvigorating them.

Top 10

2200 Victory Pkwy., East Walnut Hills, (513) 751-2333, lebarboeuf.com. Dinner Wed–Sat. MCC. $$

LUCA BISTRO

Luca Bistro opened in October 2022, but it feels like it has been around for decades. The unabashedly French restaurant, with its French posters, bright red outer paneling, and chalkboard menu proclaiming its specials to passersby, fits into its Mt. Adams environs so perfectly that it’s hard to imagine Hatch Street without it. That, combined with warm service, timeless French fare, and relaxed joie de vivre makes this a true neighborhood establishment.

Chef Frederic Maniet grew up in the south of France and has done an excellent job transporting his native cuisine to a quiet corner of Cincinnati.

These are the dishes that culinary Francophiles

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AMMA’S KITCHEN

Muthu Kumar Muthiah serves traditional southern Indian and Indo-Chinese vegetarian cuisine, but with a sizable Orthodox Jewish community nearby, Muthiah 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 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, cincinnati.ammaskitchen.com. Lunch buffet Mon–Fri (all vegan on Wed), dinner seven days.

MC, V, DS. $

AL-POSTO

Al-Posto is an upscale southern Italian spot that reflects the same commitment to quality ingredients and delicate preparation that made its predecessor Dear such a gem. Appetizers include classic sharables like marinated olives (prepared with orange zest, rosemary, and Calabrian chile), baretta with grilled focaccia, and coppa (a cured pork served with preserved peppers and almonds), but it’s the pasta (which can be ordered as an entrée or a first course) that’s not to be missed. We recommend the Cacio e Pepe, a seemingly simple dish comprised of bucatini (similar to spaghetti, but thicker), black pepper, and a sharp pecorino Toscano. Since you’re probably wondering, “Al-Posto” roughly translates to “at the spot.” Located in the middle of Hyde Park Square, this eatery seems poised to become the culinary focal point of the neighborhood.

2710 Erie Ave., Hyde Park, (513) 321-2710, al-posto.com. Dinner Tues–Sat. V, DC, MS, AMEX. $ $

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 is purpose-driven. The red wine–braised honeycomb tripe, which carries a warning label (“Don’t be scared!”), and the tagliatelle bolognese with traditional beef and veal sauce are examples of the elevated, adventurous comfort food that Pietoso strives for.

3514 Erie Ave., East Hyde Park, (513) 8188720, fornoosteriabar.com. Dinner Tues–Sat, brunch Sun. 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 supersizing 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) 7694549, brijmohancincinnati.com. Lunch Fri–Sun, dinner Tues–Sun. MC, V, DC, AMEX. $

I TA L I A N 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 a decade. The OTR outpost is closed but the second location is still going strong in the ’burbs: A Tavola Madeira capitalizes on the menu from the Vine Street location, including the fresh and zesty artichoke pizza on a Neapolitan crust; gooey mozzarella-filled arancini, or risotto fritters; and the zucchini mozzarella. Wash down your small plates with a glass of crisp and grassy Sannio falanghina or an ice-cold Rhinegeist. They’re definitely going to need a bigger parking lot.

7022 Miami Ave., Madeira, (513) 272-0192, atavolapizza.com. Lunch and dinner seven days.

V, DC, MS, AMEX. $

NICOLA’S

Chef/Restaurateur Cristian Pietoso carries on the legacy of his father, Nicola, as the elder Pietoso’s Over-the-Rhine eatery celebrated 25 years in business in 2021. You can still get the old Italian classics, and they’ll be as good as ever, but the rest of the menu has blossomed into a freewheeling tour of modern American cuisine. Any establishment paying this level of attention to detail—from the candied slice of blood orange on the mascarpone cheesecake to the staff’s wine knowledge—is going to put out special meals. Rarely have humble insalate been so intricately delicious, between the perfectly nested ribbons of beets in the pickled beet salad or the balance of bitterness, funkiness, and creaminess in the endive and Gorgonzola salad.

Order an old favorite, by all means, but make sure you try something new, too.

Top 10

1420 Sycamore St., Pendleton, (513) 721-6200, nicolasotr.com. Dinner Mon–Sat. MCC, DC, DS. $$$

PADRINO

Billed as “Italian comfort food,” this sister restaurant to 20 Brix 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 knots, 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; 14 N. Grand Ave. Ft Thomas, (859) 957-4082, padrinoitalian.com. Lunch and dinner seven days. MCC, DS. $$

PEPP & DOLORES

As with all of Thunderdome’s restaurants, you get a sense that they want to deliver a meal that satisICON BY CARLIE BURTON

WHERE TO EAT NOW

fies many different kinds of people. The prices are reasonable, with pasta entrées about $15. The dishes are familiar in their flavors, but everything feels balanced, modulated and gradually perfected. There is lovely variety: the limone pasta is zippy with lemon and chili flakes, and just the right mixture of tart and creamy; the deep meaty flavors on the mushroom toast are balanced with a nice acidity; and the heat in dishes like the eggplant involtini is just enough to wake up the sauce without overwhelming the flavor. The menu has a wealth of excellent vegetarian and pastaalternative options.

1501 Vine St., Over-the-Rhine, (513) 419-1820, peppanddolores.com. Lunch Fri–Sun, dinner seven days.

MCC. $$ Top 10

SOTTO

There are certain books and movies that you can read or watch over and over. Eating at Sotto is a similar experience: familiar, but so profound and satisfying that there is no reason to ever stop. Unlike other restaurants, where the techniques are often elaborate and unfamiliar, the magic at Sotto happens right in front of you, using ordinary elements and methods. When you taste the results, though, you realize that some mysterious transmutation has taken place. Orecchiette with rapini and pork sausage comes in a buttery, lightly starchy broth with a kick of spice that you could go on eating forever. From the texture of the chicken liver mousse to the seasonal fruit sauce on the panna cotta, most of the food has some added element of soulfulness.

118 E. Sixth St., downtown, (513) 977-6886, sottocincinnati.com. Dinner seven days. V, MC, DS, AMEX. $$

SUBITO Focusing on Northern Italian cuisine, Subito carves out its own worthwhile place in the landscape. Most of the items on the menu—from pizza to various pastas—will be familiar, but there are delightful surprises, like the vegan torta di ceci.

At the base of the dish is a light, flaky farinata—a griddled pancake made out of chickpea flour. Topped with pickled red onion, and covered with nectarine and toasted almonds, the whole dish is rounded out with a touch of tangy sweetness from a blackberry balsamic vinaigrette. Everything at Subito is done with intelligence and a light touch.

311 Pike St., downtown, (513) 621-4500, thelytleparkhotel.com/dining/subito. Breakfast and lunch Mon–Fri, dinner Mon–Sat, brunch Sat & Sun. MCC. $$

VIA VITE Via Vite 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 eyepopping 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 Faroe Island salmon with roasted carrot puree, caramelized Brussel sprouts and truffled brown butter balsamic vinaigrette.

520 Vine St., downtown, (513) 721-8483, viaviterestaurant.com. Dinner Mon–Sat. MCC, DS. $$

J A 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

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to ask about the specials; owners Ken and Keiko Ando always have something new, be it grilled koji or marinated amberjack smoked salmon crudo, delicacies 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.

11255 Reed Hartman Hwy., Blue Ash, (513) 954-0041, andojapaneserestaurant.com. Dinner Tues–Sat. MCC. $$$

BARU Baru, the sleek izakaya in the former MidiCi space, prioritizes bar dining, which is meant to be enjoyed alongside its eclectic drinks list. The menu is broken down into drinks, sushi, “small plates,” “plates,” sides, and ishiyaki. Start with clever cocktail offerings, like the Japanese Highball (which uses Japanese whiskey), the Sake-tini, or the sweetly spicy Wasabi Margarita. Sushi chef Samson Kim’s offerings are—like the rest of the menu—fun and funky.

The sushi menu is varied, but concise, featuring a trio of ahi tuna, spicy tuna, and escolar, as well as a quail egg nigiri.

If sushi got the party going, the theatrical ishiyaki kicked it into high gear. The term refers to dishes that diners grill tableside on a hot stone. We went with the Sakura Wagyu, sourced from Ohio’s own Sakura Farms. For all its convivial buzz, Baru is also a spot where solo diners can enjoy a few peaceful bar-side bites. The Crispy Rice Spicy Tuna from the small plates section brought the same level of freshness and quality as the rest of the menu. Sometimes it pays to dine alone.

595 Race St., downtown, (513) 246-0150, barusushi. com. Lunch Mon–Fri, dinner seven days. MCC. $$$ Top 10

KIKI

Kiki started as a pop-up at Northside Yacht Club, then leapt into brick-and-mortar life in College Hill. Your best bet here is to share plates, or simply order too much, starting with the edamame, salted or tossed in tare, a savory dipping sauce. Add the karaage fried chicken, with the Jordy mayo and the pepe meshi, confit chicken on spaghetti and rice that somehow works. And, yes, the ramen, too. The shio features pork belly and tea-marinated soft-boiled egg, but the kimchi subs in tofu and its namesake cabbage for the meat.

5932 Hamilton Ave., College Hill, (513) 541-0381, kikicincinnati.com. Lunch Sun and dinner Wed–Sat. MCC. $

meijapaneserestaurant.com. Lunch Sat & Sun, dinner Tues–Sun. MCC, DS. $$

ZUNDO RAMEN & DONBURI A stark contrast to Styrofoam cup soup, chef Han Lin’s ramens are a deep and exciting branch of cuisine, capable of subtlety, variation, and depth. The simplicity of the dish’s name hides a world of complexity. Zundo uses the traditional Japanese building blocks of flavor—soy sauce, miso, sake, mirin—to create something freewheeling and timetested. Bowls of ramen come with a marinated soft-boiled egg half, roast pork, green onion, and a healthy serving of noodles. Each has a distinct identity, like the milky richness of the tonkotsu, the rich and buttery miso, or the light and faintly sweet shoyu ramen. A transformative add-in is the mayu, or black garlic oil. Dripped on top of one of the subtler broths, it adds a deep, mushroom-y richness, with the hint of burned flavor that makes barbecue so good.

220 W. 12th St., Over-the-Rhine, (513) 975-0706, zundootr.com. Lunch and dinner Tues–Sun. MCC. $$

KOREAN RIVERSIDE KOREAN RESTAURANT Come for the jham bong—a seafood soup with flour noodles in a spicy broth with pork, shrimp, squid, mussels, and vegetables. Revered for its medicinal properties, the dinnersized soup will leave your eyes glistening and your brow beaded with sweat. It’s 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 Tues–Fri, dinner Tues–Sun. MCC, DS. $$

MEDITERRANEAN

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 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, kyotousa.m988.com. Lunch and dinner seven days. MCC. $$

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,

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 green pepper 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 feta and fresh and dried herbs into phyllo dough and frying it lightly 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, mediterranean-cafe.com. Lunch Mon–Sat, dinner seven days. MCC. $$ Top 10

PHOENICIAN TAVERNA

No matter how much restraint you go in with, meals at Phoenician Taverna quickly become feasts. There is just too much that’s good, and everything is meant to be shared. With fresh pita bread continuously arriving from the ovens, and a table of quickly multiplying

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WHERE TO EAT NOW

meze (hummus, falafel, muhammara), there is a warmth and depth to the cooking that envelops you. With such traditional cuisine, you may think there isn’t much left to discover beyond simply executed classics prepared according to time-tested methods. But there are always new discoveries as the flavors mingle from plate to plate: the tabbouleh with the hummus, mixed with a touch of harissa, or the smoky baba ghanoush spooned onto falafel. Phoenician Taverna keeps taking these classics a little further.

freshing 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 bourekas, falafels, soups, salads, and more, while baked casseroles or stuffed cabbage and eggplant dishes (dubbed “Ottoman specials”) augment the heavy focus on kebabs: chunks of lamb and beef on a vertical spit for the popular Doner kebab (a.k.a. Turkish gyro), peppery ground lamb for the Adana kebab, or cubed and marinated for the Shish kebab.

7305 Tylers Corner Dr., West Chester, (513) 847-1535, sultanscincinnati.com. Lunch and dinner seven days.

MCC, DS. $$

MEXICAN

7944 Mason Montgomery Rd., Mason, (513) 770-0027, phoeniciantaverna.com. Lunch Tues–Fri, dinner Tues– Sun. MCC. $$

EL VALLE VERDE

SANTORINI

Steak, eggs, and home fries. Jumbo haddock sandwich with Greek fries. Chocolate chip hotcakes 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. $

SULTAN’S MEDITERRANEAN CUISINE

The meze, a parade of small plates and appetizers—the re-

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 cinnamonroasted squash are just some of the ingredients for Habañero’s signature burritos. All salsas are made in-house, 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. Pork 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 fish 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, the margaritas, or the non-alcoholic horchata.

5207 Madison Rd., Madisonville, (513) 785-0000, mazuntetacos.com. Lunch and dinner Mon–Sat, brunch Sun. MCC. $

MESA LOCA

Sitting on a corner of Hyde Park Square, it’s easy to see that Mesa Loca has an absolute dream of a location. The pandemic forced a few changes to the seafood-centric menu, but those dishes still on the menu indicate what Mesa Loca could be. The tuna ceviche is nicely balanced: tart, with a little spicy creaminess, and a good crispy tostada. One of Mesa Loca’s appealing qualities is its dramatic flair: The yucca fries come stacked on the plate like a late-stage game of Jenga, and the sour-and-spicy rub is quite delicious and striking against the bright starchy white of the fries.

2645 Erie Ave., Hyde Park, (513) 321-6372,

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mesalocahydepark.com. Lunch and dinner seven days.

MCC. $$

NADA

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. The Pork Al Pastor tacos, zesty with salsa verde and sweet with grilled pineapple, are definite crowd-pleasers. If you’re biased against Brussels sprouts, Nada just might convert you. The crispy sprouts, served with chipotle honey and candied ancho pepitas, are a deliciously intriguing starter.

600 Walnut St., downtown, (513) 721-6232, eatdrinknada.com. Lunch Mon–Fri, dinner seven days, brunch Sat & Sun. MCC, DS. $$

SOCO’S

Mexican places seem to change hands in this town so often that you can’t get the same meal twice. Soco’s (formerly Montoya’s) is the exception. It’s been hidden in a tiny strip mall off the main drag in Ft. Mitchell for years. 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 Dr., Ft. Mitchell, (859) 341-0707. Lunch and dinner Tues–Sat. MC, V, 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., Covington, (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 coolhot 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, clams from New England. But high-quality ingredients are only half the equation; preparation is the other. Herb-broth sea bass, served with roasted fingerling potatoes, 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. $$

ROSEWOOD SUSHI, THAI & SEAFOOD

Chanaka De Lanerolle sold Mt. Adams Fish House back in 2011, and Rosewood Sushi, Thai & Seafood is its reincarnation—and reinvention. Most of the menu tends toward fairly conservative takes on classics, like well-seasoned crab cakes and thick, creamy chowder full of seafood. The handful of ethnic experiments on the menu are among its most vibrant offerings, including a Mediterranean fish stew that takes inspiration from the North African coast. Tender, fluffy couscous soaks up a fiery but sweet tomato sauce that showcases chiles and peppercorns, golden raisins, and lovely firm cashews, and the stew itself is packed with mussels, shrimp, and chunks of fish.

3036 Madison Rd., Oakley, (513) 631-3474, oakleyfishhouse.com. Lunch Fri–Sun, dinner Tues–Sun. MCC. $$$

STEAKS CARLO & JOHNNY

The stars of the menu are 12 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 premium six-ounce Wagyu filet. There are the usual suspects of raw bar, seafood, pork chops, et al, if you’re interested in nonbeef alternatives.

9769 Montgomery Rd., Montgomery, (513) 936-8600,

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

WHERE TO EAT NOW

jeffruby.com/carlo-johnny. Dinner seven days.

MCC. $$$$

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.

White-jacketed waiters with floor-length aprons deliver two-fisted martinis and 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 land fare. 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 Cowboy, 22 ounces of 70-day dry-aged bone-in rib eye. This is steak tailor-made for movers and shakers.

505 Vine St., downtown, (513) 784-1200, jeffruby.com. Dinner Mon–Sat. MCC, DC. $$$$

DRINK THIS

Willow Run Custom Bourbon is set to open downtown later this year (at the corner of Seventh and Walnut streets), where it will offer “blending experiences” in which consumers can create their own blends tailored to their tastes.

willowrunbourbon. com

1401 Race St., Over-the-Rhine, (513) 246-4213, losantiotr.com. Dinner seven days. 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 the signature seasoning 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 baked macaroni and cheese, the creamy garlic mashed potatoes, the crisp-tender asparagus with roasted garlic and lemon vinaigrette—and dinner ends on a sweet note with a piece of Ruby family recipe cheesecake.

Top 10

12110 Montgomery Rd., Symmes Township, (513) 677-8669, tonysofcincinnati.com. Dinner seven days. MCC, DS. $$$$

THAI

LOSANTI

A bit more upscale than its sister restaurant, Crown Republic Gastropub, Losanti is also more conservative in its offerings. Service is friendly and informal, and though the meal feels like a special occasion, prices and atmosphere are right for, say, a date, rather than a wedding anniversary. The filet mignon, rib eye, and New York strip are cut to order for each table (there are a few available weights for each). The steaks themselves are totally irreproachable, perfectly seasoned, cooked to precisely the right point.

Losanti even makes the steakhouse sides a little special. Sweet and smoky caramelized onions are folded into the mashed potatoes, a nice dusting of truffles wakes up the mac and cheese, and the sweet corn is at least freshly cut off the cob and recalls elote with lime and chile.

Top 10

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-and-cheese, 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.

311 Delta Ave., Columbia-Tusculum, (513) 321-5454, jeffruby.com/precinct. Dinner seven days. MCC. $$$$

TONY’S

He is a captivating presence, Tony Ricci. Best

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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 somethingfor-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, sukhothaicincin.com. Lunch Tues– Fri, dinner Tues–Sat. DS, MC, V. $

TEAK THAI

Owner Chanaka De Lanerolle has said that he decided to bring back Teak’s take on Thai food because of the renewed vibrancy in Over-theRhine, which he compared to the energy he felt in Mt. Adams during his time there. But for all of the hype around the restaurant’s re-emergence on the scene, it’s probably best to consider it a reimagining rather than a reopening. While longtime favorites show up on the menu, prepared by many of the same kitchen staff members from Mt. Adams, some adaptations have been made to better meet expectations of modern diners.

Letting go of preconceived notions about Teak will serve you well. With a two-sided, standalone sushi menu and a wide variety of main plates

ranging from small bites to signature dishes, you have plenty of room to craft your own dining experience.

1200 Race St., Over-the-Rhine, (513) 421-8325, teakotr.com. Lunch and dinner Tues–Sun. MCC. $$

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 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 peanut sauce are rough and honest, dulcified by honey.

5461 North Bend Rd., Monfort Heights, (513) 481-3360, thainamtip.com. Lunch and dinner seven days. MC, V. $

WILD GINGER

The ability to satisfy a deep desire for Vietnamese and Thai fusion cuisine is evident in Wild Ginger’s signature Hee Ma roll—a fortress of seaweedwrapped 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. $$

VI ETNAM E S E PHO LANG THANG

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.

1828 Race St., Over-the-Rhine, (513) 376-9177, pholangthang.com. Lunch and dinner seven days. MCC, DS, DC. $ CINCINNATI MAGAZINE, (ISSN 0746-8 210), May 2024, Volume 57, Number 8. Published monthly ($19.95 for 12 issues annually) at 1818 Race St., Ste. 301, Cincinnati, OH 45202. (513) 421-4300.

Copyright © 2024 by Cincinnati Magazine LLC, a subsidiary of Hour Media Group, 5750 New King Dr., Ste. 100, Troy, MI 48098.

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book. Everything is colorful and detailed in a way that’s usually reserved for children’s illustrations—but this is a real place. The Discovery Garden, built in 2004, is a collection of eight gardens themed around children’s literature. “We wanted a safe place for people of all ages to be able to explore, connect with nature, and learn about gardening in a fun and safe environment,” says Doug Stevenson, who manages the garden. You can see frogs and toads in the pond, watch caterpillars turn into butterflies, play some music, conduct model trains, have a tea party, and even meet resident rabbit Mr. Lily in the vegetable garden inspired by Beatrix Potter’s A Tale of Peter Rabbit. At the center is the iconic 25-foot-high Discovery Tree designed and built by Artisan Industry. Small details abound, like animal tracks in the sidewalk, bright orange fish in the pond, and little sculptures of ants wearing shoes. The fun and immersion of Highfield Discovery Garden is all in service of fostering a love for the outdoors, Stevenson says. “It’s not just play. It’s not just nature. It’s learning and education as well.” — C L A I R E L E F T O N 1 2 8 C I N C I N N AT I M A G A Z I N E . C O M M AY 2 0 2 4

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