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Paintings, Politics and the Monuments Men July 9–October 3, 2021 | Ticketed. Free for members. This exhibition was organized with the generous support of the Harold C. Schott Foundation

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Additional support: Generously supported by: August A. Rendigs, Jr. Foundation, Charles Scott Riley III Foundation, Lee Carter Family Fund, Marnick Foundation, Jack and Joyce Steinman, The Wieler Family Foundation Crowds attending the National Gallery of Art’s exhibition Paintings from the Berlin Museums, March 17–April 25, 1948, National Gallery of Art, Washington, DC, Gallery Archives

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NEWS

Caroline Winstel prepares to scale another wall. P H O T O : K AT I E G R I F F I T H

Climbing to the Top Wheelchair-user Caroline Winstel’s stellar performance at USA Climbing’s Paraclimbing National Championships confirmed a new chapter in her athletic life BY K AT I E G R I F F IT H

n any given day at Climb Time Oakley, Caroline Winstel can be found surveying the gym’s

40-plus-foot walls, studying colorcoded routes, or checking tags at the base of each climb while noting its

difficulty level. Like many rock climbers, she might plan out a few moves before she even touches the wall; head up, neck cranked to one side, chalky hands above her head mirroring movements required for the sequence above — like climbing an invisible ladder. There is one thing about Winstel that sets her apart from other climbers at Climb Time, but when she’s on the wall, you’d never notice. Below her ascent, where daisy-chained ropes hang and chalk scatters, a wheelchair waits to meet her. Depending on the day, her descent could mean a skillful

and controlled downclimb or an unexpected, muscle cramp-induced fall. Winstel unclips from the auto belay system and unties a figure-eight knot from her harness. She often retreats to the center of the massive gym, where everyone congregates between climbs. Sharing “beta” (climbing jargon for tips and tricks) with friends or just taking time to rest, Winstel typically lays down and props her legs up on her wheelchair to regulate blood flow. “Sometimes I’ll come off the wall and you’ll see my legs are full noodles. It CONTINUES ON PAGE 06

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FROM PAGE 05

can be a little weird for some people that see me for the first time — and when they see a girl stand up out of a wheelchair,” she says. “ People aren’t used to seeing ambulatory wheelchairusers. They think, ‘Huh, that shouldn’t happen.’ But ambulatory wheelchairusers exist.” Winstel has an acquired physical disability — or a disability that resulted from an illness or injury — that manifested when she was 18. Growing up in Knoxville, Tennessee, surrounded by adventurous opportunities, she has always been athletic, but not always a climber. She was a volleyball player her entire life and achieved collegiate athlete status at Tusculum University in 2007. “First day of college pre-season, I collapsed,” she says. “I get rushed to the hospital. Turns out I have Rhabdomyolysis (a syndrome caused by dead muscle fibers being released into the bloodstream). My muscle enzymes were so high I should have died. It was a really weird experience because my doctors didn’t even know what it was.” Winstel says she was handed a printout from WebMD and was shooed away. After confusion about never being able to get back into playing shape and dealing with unsupportive coaches and unhelpful doctors, Winstel spent a lot of her early 20s without answers, trying to fill this new gap in her identity. Winstel made the move to Cincinnati seven years ago, where she studied history at Northern Kentucky University

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and also where doctors at University of Cincinnati Medical Center uncovered more about her diagnosis. “We found out I also had a couple other things: hypermobile Ehlers-Danlos and postural orthostatic tachycardia,” she says. “My autonomic system didn’t function very well, and then my joints and connective tissue also said, ‘Hey, let’s join the party!’” She explains that she began owning her identity when it became something she wasn’t trying to push away anymore. Winstel also soon realized that trying to actualize her life without sports wouldn’t last long. These days, Winstel is a part-time Jewish educator, a wife, a proud aunt, a poet and a photographer. She’s currently working a full-time job and is focusing on obtaining a Master’s Degree in experiential Jewish education at George Washington University. In addition, she’s a doctoral student at NKU, where her research piqued an interest in individual adaptive sports, leading her to explore Climb Time. Last August, Winstel came into the gym as a researcher and left as a climber. It wasn’t something she was expecting to fall in love with, but she credits the environment at Climb Time heavily for facilitating her newfound passion. “It was one of the first places I went that I wasn’t judged,” she says. “I’ll be in spaces in the real world where people will, like, pet me or be like, ‘She is so cute in her little wheelchair.,’ But at Climb Time, I don’t get that. Everyone

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just kind of supports you.” Winstel quickly linked up with Climb Time assistant manager Brent Flenner for lessons. USA Climbing’s Paraclimbing National Championships weren’t on the radar at first, Flenner says, but Winstel developed extreme goals like climbing outside, lead climbing (a form of sport climbing that involves clipping the rope in as the climber ascends as opposed to the rope already being strung), and completing routes rated 5.10. Sport climbing involves grading routes on a scale that starts at 5.0. Anything beyond a 5.8 is intermediate and 5.11 is considered very hard. Flenner happily assumed the role of Winstel’s coach and belayer (the person who ties into the opposite end of a rope and feeds or takes slack for the climber as needed) and was the first to encourage her idea of competing at Nationals. “Climbing is a sport that, in spite of handicaps and disabilities, you can do the same thing that able-bodied climbers are doing,” he says. “Caroline isn’t a strong paraclimber; she’s just a strong climber, and that’s it.” While the sport climbing grades are surely a mark of progression, Winstel isn’t too concerned with the numbers. She might even be the last to tell you that she can successfully complete a 5.10 — a long way to come after struggling on 5.6 routes in August. After competing in the Paraclimbing National Championships in June, Winstel might have to get used to recognition as more than just an outstanding

member at Oakley. Salt Lake City hosted the Nationals, which offered open registration and a chance to place for the 2021 Paraclimbing World Cup. Winstel only missed the world cup by half a point. On the first day of Nationals she placed third, and at the finals she placed fourth. Winstel says she’s proud of competing regardless of the outcome, and she’ll continue to climb. “If one thing came out of all this, I’d love to be sitting at Climb Time and have another adaptive climber walk in,” she says. “I’d love to see folks living with disabilities feel at home in a climbing gym.” Winstel took an even greater, newfound confidence from Nationals and ticked another goal off of her climbing list — climbing outside in Little Canyon, Utah, directly after the competition and realizing that the entire experience had forever changed what she thought was possible with her body. She admits that in a lot of ways, climbing gave her her life back. A recent doctor visit was the first in two years that didn’t end with more medicine or restrictions. “That made me feel like what I was doing mattered and that I have some kind of control,” Winstel says. “Living with chronic conditions, there’s not a lot in your control, but to know that what I’m doing is making an impact and maintaining a baseline, that’s huge for me and it makes me feel like I have power back in my life.”

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Cincinnatians are one-of-a-kind. For us, “Cincy” is a place, our personality and who we are. We take pride in everything from our chili to our children. And we’re resilient, never letting a bad loss get us down. Recently, it felt like the world had been on a string of losses. But now, things are looking up. Cincinnati still needs our help, and we’re not the type to turn our backs on our community.

Let’s safely show our love for this area. Let’s support local shops, restaurants and hotels every chance we get. They’ve taken the steps to make sure you’re safe. Let’s return the favor by flipping the tumultuous into the triumphant in a way only we can. Follow the posted guidelines and play it safe, but still play.

Find your new favorite things to do at CincinnatiExperience.com.

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s there anything more quintessentially American than a burger? Maybe apple pie or baseball. But nothing says ‘summer’ quite like a juicy meat patty hugged by a bun, whether you grill it yourself or visit any number of Greater Cincinnati’s excellent burger joints. And if you’re opting to leave the burger flipping to someone else, may we suggest stopping by one of these?

STELLAR STREET EATS’ PIMENTO BURGER PHOTO: HAILEY BOLLINGER

This issue features the 10 best overall burger joints in the city, as voted by CityBeat readers in the 2021 Best Of Cincinnati issue, plus our readers’ 10 favorite veggie burgers and top neighborhoodspecific burger spots. Note: Some of the reader picks are temporarily or permanently closed due to COVID-19.

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10 GORDO’S PUB &

09 THE TURF CLUB

GRILL

Gordo’s Pub & Grill looks like an unassuming neighborhood burger joint on the outside. But inside, this Xavier University hang kicks things up with a menu of incredibly insane burgers (and an amazing craft beer selection). Opened by a friend of local chef JeanRobert de Cavel, these half-pound burgers are deliciously clever creations boasting fever-dream ingredients. For example, there’s the Jean-Robert itself, with lettuce, grape compote, mayo, blue cheese and goat cheese. For something tangy, try the Korean burger, with kimchi, a fried egg, pork belly, pepper jack cheese and Sriracha mayo. And what if you just want it all? Opt for the Hangover: smoked gouda, smoked sausage, smoked bacon, cheddar, Canadian bacon, American cheese, onion strings and chipotle barbecue mayo. Bonus: Vegetarians can sub in a black bean burger for any Gordo’s creation. 4328 Montgomery Road, Norwood, gordospub.com. — Maija Zummo

THE TURF CLUB

BOBBIE JO BURGER PHOTO: HAILEY BOLLINGER

07 (TIE) ARTHUR’S

Longtime Cincinnati restaurant fixture Tom Kunkemoeller (former general manager for the Montgomery Inn Boathouse) and his brother, Marc, bought Linwood burger joint The Turf Club from infamous former owner Terry Carter in 2019. “I love Cincinnati burger joints, like Zip’s and Quatman’s and Arthur’s, but my favorite was always Terry’s Turf Club,” Kunkemoeller says. Keeping the same recipes the quirky, neon-lit restaurant was known for, Turf Club’s claim to fame is still its build-your-ownburger concept. Top your 8.5-ounce Brandy Meats beef patty or half pound Lehr’s Prime Market filet mignon burger — seasoned with a secret spice blend and nestled on a Sixteen Bricks bun — with any combination of 13 cheeses, 13 sauces and 14 toppings, ranging from horseradish cheddar and Nueske bacon to pineapple and the Guy Fierifavorite Burgundy Wine sauce. “I don’t know that anybody in Cincinnati has an 8.5-ounce burger. They’re big. They’re juicy. We cook them to medium unless people specify otherwise. They’re just kind of over the top,” Kunkemoeller says. “I always tell people we put plenty of napkins on the table because you’re going to need them.” 4618 Eastern Ave., Linwood, turfclubcincy.com. — MZ

CAFE

Arthur’s is a Cincinnati staple that’s been open near Hyde Park Square in some iteration since the 1950s. After undergoing some name changes (it officially became “Arthur’s” in the 1970s) and some expansions, a trio of owner/operators — Joe Santorelli, B.J. Hughes and Susan Selzer — took over the bar and grill in 1998 and opened a second location in Anderson in 2014. Santorelli says they aim to provide better food and better service than a typical bar. “We try to create a whole dining experience,” he says. Part of that experience comes in the form of their popular burgers. Arthur’s offers two sizes of traditional beef patties: a half-pound burger or a 5-ounce “Sally” patty. Both use a special meat grind that’s hand-formed and seasoned before hitting the grill. And Arthur’s large, stainless steel flat top grill is its secret weapon. “It just allows you to hold the flavor of all your spices and the fats that are in the meat that really give it that juiciness and that big flavor,” Santorelli says. He says their best-selling burger tends to be “any combination of cheese with bacon,” adding that their signature Boursin Burger is also a hit. On Sunday, Monday and Tuesday, it’s “Burger Madness,” when, for $9.99, you can top your patty with whatever the heck you want at no extra charge — well, with two caveats: you must limit yourself to six cheeses, and gourmet toppings (fried egg, avocado, smoked gouda, etc.) are excluded from the deal. 3515 Edwards Road, Hyde Park; 8221 Beechmont Ave., Anderson, arthurscincinnati.com. — MZ

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06 TICKLE PICKLE

Every good burger joint needs some variety to make customers’ mouths water, and Tickle Pickle is no exception. From burgers covered with mushrooms or sauerkraut to ones topped with bacon and those namesake pickles, the music-inspired Northside mainstay has them all. But when you’re feeling indecisive, you can’t go wrong with the Breadzepplin, Tickle Pickle’s classic cheeseburger named after 1970s Rock icon Led Zeppelin. This thick beef burger is piled high with all the fresh toppings you’d expect, plus just enough char to activate all that flavor. “All our burgers are amazing because a lot of time and effort went into taste-testing flavor combinations to make some killer burgers to rock your taste buds,” Tickle Pickle owner Lea Dickman says. And if you’re feeling spicy, try the Pearl Jam, the eatery’s highest-selling, award-winning beef burger topped with jalapeño jam, goat cheese, tomato and caramelized onions and loaded onto a pretzel bun. 4176 Hamilton Avenue, Northside, ordertickle.com. — Allison Babka

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04 NATION KITCHEN & BAR

05 GOOD PLATES

EATERY

Despite the challenges of the pandemic, Good Plates Eatery, which opened in the summer of 2020, emerged on top, landing itself on several Best of Cincinnati eats lists within its first year of business. Taking over the space formerly occupied by Clifton’s Cilantro Bistro, Good Plates Eatery focuses on simple foods and bold flavors, offering a variety of sandwiches and bowls (of the quinoa and salad variety) for both meat-eaters and vegetarians. Co-owner Andrew Schlanser says their adobobraised brisket and cheese sandwich is the restaurant’s best seller, but the Smash Burger is a close second. “What makes our burger mouth-watering is just how juicy it is, but (it) still has a nice crisp to it,” he says. “The patties cook up quick — about two minutes — so they retain a ton of their flavor, but get that good sear from the flat top. That, mixed with cheese on top: Yes, please.” It also boasts pickles and an eight-ingredient burger sauce. 235 W. McMillan St., Clifton, goodplateseatery. com. — Hailey Bollinger

Nation Kitchen & Bar is no stranger to CityBeat’s Best of Cincinnati wins. The local burger purveyor launched its first location in Pendleton in 2015 and opened its second restaurant in Westwood last year. Aaron Kohlhepp, partner of Nation’s restaurant group Hickory Wald, says that the brand is currently working on its third location. While well-known for its burgers (both meaty and housemade spicy black bean) and monthly fundraising specials, the restaurant also offers a variety of starters, salads, sandwiches and sides, like the beloved tot bowl. The brand’s most popular burger is its namesake Nation Burger, made with two beef patties, smoked cheddar, housemade Memphis barbecue sauce, onion straws and horseradish aioli, but Kohlhepp says it’s the way they prepare the burgers that makes theirs stand out. “Instead of one large patty, all our burgers are two 3-ounce patties that are cooked to medium/medium well. Each patty gets its own slice of gooey cheese,” he says. “We also rest each burger for a few moments before building (it); this allows excess grease to drip off and lets the burger soak its natural juices in, keeping them in the burger and not on the bun.” 1200 Broadway St., Pendleton; 3435 Epworth Ave., Westwood, nationkitchenandbar.com. — HB

08 SAMMY’S CRAFT

07 (TIE) QUATMAN

SAMMY’S

BURGERS & BEER

CAFE

Opened by former professional Mexican soccer player Sammy Flores, Blue Ash’s Sammy’s Craft Burgers & Beer has been around since 2009. ‘It’s one of those small-business owner, minority owner, American Dream-type stories,” says Jimmy Rocchetta, co-owner/partner. The focus here is on fresh: Ingredients are delivered daily and what isn’t sourced from local purveyors is made in-house, from the guacamole to the ranch dressing; they even grow their own microgreens. “We’re all about local. Everything we do here is local,” Rocchetta says. “The meats are local, the bread, the cheeses, the produce. The beer that we have on tap is local.” That includes Sammy’s Red Ale, brewed by nearby Fretboard Brewing. Their signature Sammy’s burger is the most popular. It comes topped with a fried egg, bacon, mozzarella, field greens, tomato and Flores’ secret sauce, all served on a bun that has been branded with an “S.” For vegetarians, the housemade black bean burger boasts fresh guac, flash-fried carrots, pepper jack cheese and chipotle mayo. 4767 Creek Road, Blue Ash, sammyscbb.com. — MZ

This no-frills grill has been serving Norwood patrons since 1966, when it was founded by high school buddies Albert “Albo” Imm and Ken Talmage. Their half-pound burgers are the epitome of simple: no special spice mix, standard 80:20 meat-to-fat ratio, served with lettuce, tomato, onion and pickle on a plain old paper plate. Current owner Matt Imm says what makes them stand out is their use of fresh, local ingredients. Fans of the burger spot especially love dining on Monday, Thursday and Saturday, when less than $10 will get you a cheeseburger, fries or onion rings and a soda or draft beer. It’s hard to go wrong with that, but if you want to change it up, Quatman also sells some grub you don’t find very often, like mock turtle soup. Quatman also has a second location in Mason. 2434 Quatman Ave., Norwood; 224 W. Main St., Mason, quatmancafe.com. — Erin Gardner

SAMMY’S BURGER PHOTO: PROVIDED BY SAMMY’S CRAFT BURGERS & BEER

03 STELLAR STREET

EATS

Although it’s a recent addition to the Greater Cincinnati burger scene, Stellar Street Eats — a food truck with a forthcoming brick-and-mortar in Anderson Township — has stolen the hearts and taste buds of its loyal patrons. The eatery-on-wheels’ matte black truck may be virtually void of pizzaz, but the spotlight shines bright on husband-and-wife owners Ashlee Rose’s and Ryan O'Neil’s scratch-made creations, like the cult-favorite Pimento Cheeseburger. Featuring a generous plop of homemade pimento cheese, two flat-top-grilled burger patties, tomato, lettuce and mayo, it’s no surprise this three-year-old business has landed itself on CityBeat’s Best Of Cincinnati burger list. The O'Neils' new permanent joint — dubbed Stellar Food Company — will be located at 6663 Salem Road. The fast-casual operation has plans for a grand opening in July. The restaurant's main function will be for grab-and-go, curbside and “delivery to the surrounding area,” Ryan says. It will serve the same menu as the food truck with some additions, including fresh-cut fries, salads and soup. stellar-streeteats.business.site. — HB

01 ZIP’S CAFE

STELLA STREET EATS

02 RONEY’S

RYAN AND ASHLEE ROSE O’NEIL PHOTO: HAILEY BOLLINGER

Opened in 1969 in Union Township as part of the Roy Rogers chain of fast food eateries, Roney’s (as the restaurant came to be called after Roy’s dissolved) closed its original location in 2012. The restaurant and drive-thru reopened in Milford in 2015, and Cincinnatians rejoiced for the return of the classic menu and iconic wagon sign. With a diverse offering of comfort food — roast beef, burgers and fried chicken— Roney’s is unique because of its toppings bar, says co-owner Noah Loftspring. Roney’s burgers come plain but you can add your own lettuce, tomato, pickle, onion and condiments (including the eatery’s special barbecue sauce). The restaurant is renowned for its Lucky R burger: a quarter pound of beef topped with a slice of ham and served on a sesame seed bun. 314 Chamber Drive, Milford, facebook. com/ roneysrestaurant. — Grace Dearing

In 1926, Zip’s Cafe began as a bar that ran books under the table for local horestracks. Ninety-five years later, the Mount Lookout staple has continued to be a must-try burger destination because of its “classic American favorites, like cheeseburgers and french fries, and friendly service,” says owner Mike Burke. With meat delivered daily from Avril-Bleh and “simple but fresh” toppings, Zip’s classic burgers are grilled on a flat top, which cooks them in their own delicious fat. If you’re looking to expand your palate beyond the classic Zipburger — available with one or two patties — the cafe offers specialties such as the Flying Pig, topped with shaved ham and bacon, or the popular Girthburger (named by former Cincinnati Bengals punter Pat McInally), topped with a butterflied mettwurst. Zip’s is also known for its special-recipe chili. 1036 Delta Ave., Mount Lookout, zipscafe.com. — William Riesenberg

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09 S.W. CLYBORNE

CO. PROVISIONS & SPIRITS

TASTE OF BELGIUM

Beginning as a waffle shop at Findlay Market in 2007, Taste of Belgium has expanded its Belgian-American menu to serve Cincinnati in seven locations. Over-the-Rhine welcomed Taste of Belgium’s first bistro in 2012, which brought in culinary and beverage officer David Kelsey. The head chef makes a traditional meat burger and veggie burger that are now well-known throughout the Queen City for their Belgian twists. The delicious ToB Burger includes “goat cheese with bacon… with caramelized apples and shallots, and Sirop de Liège,” Kelsey tells CityBeat, and diners can choose a Beyond Burger patty for this and just about any other dish. To add even more to the Belgian aesthetic, sub in a Belgian waffle for the burger bun. Multiple locations including 1135 Vine St., Over-theRhine, authenticwaffle.com. — WR

S.W. CLYBORNE CO.

MUSHROOM LENTIL BURGER PHOTO: HAILEY BOLLINGER

This upscale suburban gastropub has been serving up made-from-scratch gourmet eats out of an unassuming Mason stripmall since 2018. When stepping through S.W. Clybourne’s Provisions & Spirits front door, guests are transported into a modern-meetsVictorian steampunk world complete with rich velvets, a gargoyle street light and metal gear side tables. Part of the Looking Glass Hospitality Group (which also owns TAHONA Kitchen, Fretboard Brewing & Kitchen and Emery), Clybourne’s menu ranges from sophisticated eats like the popular crab-crusted Lake Erie Walleye, to more laid-back creations like the hearty mushroom lentil burger. Made with roasted mushrooms, black beluga lentils, lettuce, pickled onion and housemade Sriracha aioli, this dish regularly lands on CityBeat’s top-10 lists. “It is made to hold up like a beef patty, and it doesn't fall apart like a lot of veggie burgers do,” explains Nancy Parrot, director of marketing at Looking Glass Hospitality. 5948 Snider Road, Mason, clybornes.com. — HB

05 FORK & GREENS

Vegan comfort food food truck Fork & Greens closed during the pandemic.

06 (TIE) MAPLEWOOD

03 ARTHUR’S CAFE

KITCHEN AND BAR

06 (TIE)

ESSEN KITCHEN

For plant-based burgers that are created with both thoughtfulness and excitement, you turn to Essen Kitchen in Over-the-Rhine. “The scene of Cincinnati is such a burger-loving place, but rarely are people doing a vegan burger. But now the movement is growing a little bit,” Essen’s executive chef Yasel López tells CityBeat. “I’m trying to please the omnivorous palate rather than just the vegan palate.” On a menu filled with delectable dishes, Essen’s Classic Burger is among the most consumed, with vegans and meat-eaters alike devouring the hearty Beyond Burger patty with toppings that make the protein pop. López says he aims to create for diners what he’s looking for himself: vibrant, layered flavors, especially when accented by a spicy mayonnaise. And with the mouthwatering meals López has created since the eatery launched in 2018, the chef has done just that. 1 Findlay St., Over-theRhine, essenkitchen.com. — AB

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Maplewood serves up dishes and ingredients that would be right at home on the West Coast: cold pressed juices, superfood salads, egg-white omelets and somewhat nutritious cocktails. Helmed by Thunderdome, the same team behind the No. 2 veggie burger at Krueger’s, the Maplewood veggie burger offers a different, non-fried take on a meatless sandwich. A housemade black-bean patty is topped with Havarti cheese, avocado, lemon-caper Dijonnaise and mixed greens on a Sixteen Bricks sesame bun. Note: Maplewood is keeping the doors closed at its downtown location for the time being but has reopened its Deerfield Township restaurant for dine-in and carry-out. 5065 Deerfield Blvd., Mason; 525 Race St., Downtown, maplewoodkitchenandbar. com. — MZ

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04 NATION

KITCHEN & BAR

A Greater Cincinnati staple for excellent and approachable burgers, Nation Kitchen & Bar is no stranger to CityBeat’s Best of Cincinnati wins. The local burger purveyor opened its first location in Pendleton in 2015 and its second restaurant in Westwood last year. Aaron Kohlhepp, partner of Nation’s restaurant group Hickory Wald, says that the brand is currently working on its third location (and won’t disclose where it will be). While well-known for its burgers, they also offer a housemade spicy black bean veggie patty. And while you’re likely quite familiar with black bean burgers, Nation’s brings a little more to the table. The patty is made with six different vegetables, tofu and panko bread crumbs. Kohlhepp says they sear the patty with some Sriracha once cooked for a little kick. 1200 Broadway St., Pendleton; 3435 Epworth Ave., Westwood, nationkitchenandbar.com. — HB

If you aren’t heading to Arthur’s for its hand-pattied beef burgers (see Best Overall Burgers No. 7), chances are you’re visiting for the house-made vegan black bean burger. Co-owner/ operator Joe Santorelli says the patty is a blend of black beans, onion, pepper, corn and breadcrumbs, which comes topped with lettuce, tomato, pickles and a side of their “pink salsa.” The cultfavorite condiment isn’t complicated, but it is delicious. “Honestly, it’s just a mixture of our house-made salsa, Ken’s mayonnaise and sour cream,” says Santorelli. The black bean patties are also part of Burger Madness, when on Sunday, Monday and Tuesday, you can top your burger with whatever you want for $9.99 (note: gourmet toppings aren’t included). “We’ve had people who come in and order double everything and try to finish it,” says Santorelli, which is partially why they limit customers to six cheeses. People had been getting up to a pound of cheese on their burgers, he says, and it just wouldn’t melt well. 3515 Edwards Road, Hyde Park; 8221 Beechmont Ave., Anderson, arthurscincinnati.com. — MZ

07 BREWRIVER

NINE GIANT BREWING

Nestled between the shops of downtown Pleasant Ridge, Nine Giant is a comfortable craft brewery and kitchen that brothers-in-law Brandon Hughes and Michael Albarella started in 2016. Hughes says Albarella is an “avid home brewer” and brings the brewing knowledge and traditions from his former home in Brooklyn, adding to Hughes’ San Francisco style to assemble the perfect Midwestern brewery and kitchen. Taking inspiration from the West Coast’s In-N-Out burger, Nine Giant uses locally sourced ingredients alongside a special pickle and burger sauce recipe that completes every burger. The veggie version is totally vegan: an Impossible Burger topped with tomato fresno chutney, dressed arugula, red onion, cashew ricotta and pink peppercorn on a toasted vegan bun. Every Tuesday, Nine Giant hosts a burger night when a “unique, one off” burger is available for that night only. 6095 Montgomery Road, Pleasant Ridge, ninegiant.com. — WR

KITCHEN AT SONDER BREWING

BREWRIVER KITCHEN

BLACK BEAN AND CHICKPEA BURGER PHOTO: PROVIDED

An outpost of the Linwood-based BrewRiver Creole Kitchen, BrewRiver at Sonder Brewing is a from-scratch kitchen that draws upon the influence of New Orleans — and Sonder’s beers. “Our philosophy has always been to merge two river towns we love and have called home, New Orleans and Cincinnati, and to bring those food and beverage philosophies together,” says co-owner Joby Bowman. Michael Shields, also a co-owner, serves as executive chef. And while the brewerybased gastropub does offer a slew of wraps, sandwiches and the favorite Streetcar Burger, boasting housemade kimchi tartar sauce, CityBeat readers love the veggie burger. A handground black bean and chickpea blend is infused with shitake mushrooms, cilantro and oats to “create a burger patty that could be served by itself,” says Bowman. “The flavor can't come from just the toppings. Each ingredient needs to be top notch, and layers of flavor need to be perfectly balanced and play off each other.” To complement the patty, the burger is topped with tomato, lettuce and housemade Baharat mayo and served on quality ciabatta. “No veggie hockey puck burgers at BrewRiver,” Bowman says. 8584 Duke Blvd., Mason, brewriversonder. com. — MZ

ARTHUR’S

01 TICKLE PICKLE 02

KRUEGER’S TAVERN

Over-the-Rhine eatery Krueger's Tavern is well known for its eye-catching and super crunchy veggie burger, which is bright red, delicious and made from red and golden beets — differing from the standard black bean or chickpea recipes of other standard options. Topped with pesto mayo, mixed greens and pickles on a challah bun, the team says that “even if you are not someone who likes veggie burgers, this burger is so unique and flavorful that you will end up craving it.” Although the restaurant is currently closed, parent company Thunderdome Restaurant Group says they aim to reopen it this fall. 1211 Vine St., Over-the-Rhine, kruegerstavern. com. — Olive Collins Niesz

BLACK BEAN BURGER PHOTO: MARY LEBUS

Only in Cincinnati would you learn that one of the most popular vegan burgers around is inspired by a Hard Rock group from the 1980s. At Tickle Pickle in the Northside, Buns n Roses — named after “Paradise City” band Guns N’ Roses — is a thick black-bean burger topped with all the traditional fixings like lettuce, tomato, onion and condiments. “Our black bean burger is made in house and is like no other. Beans and quinoa make up the bulk of it with a few other ingredients to make it top notch,” Tickle Pickle owner Lea Dickman tells CityBeat. A regular award winner, the Pickle’s top-selling vegan option is hearty and reliable, just like every good burger should be. But if you’re in the mood for something a little different, try When Buns Cry, a mushroom cap that includes caramelized onions and balsamic dressing on a pretzel bun. 4176 Hamilton Ave., Northside, ordertickle.com. — AB

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DOWNTOWN /OTR

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ARTHUR’S PHOTO: MARY LEBUS

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BURBS

TICKLE PICKLE PHOTO: MARY LEBUS

ARTHUR’S

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Burger Week Burger “The B-Flat”

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C I N C I N N AT I B U R G E AGAVE & RYE (3 LOCATIONS)

BUTLER’S PANTRY

DRAKE’S

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AMERICANO BURGER BAR

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Classic Cheeseburger Black Angus Chuck cooked to temp, with American Cheese, Lettuce, Pickle, Mayo and Onion.

ANDERSON TOWNSHIP PUB

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BARLEYCORNS

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BIG BULL BURGER BAR

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Empress Chili Burger 1/3lb Burger Topped with

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CHÉ

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CHICKEN ON THE RUN

The Honey Burger 6 oz burger blended with honey

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CIN-CI-QUE

(LOCATED AT SAM ADAMS TAPROOM) Caprese Good Burger Beef patty, topped with fresh tomatoes basil and mozzarella, drizzled with balsamic glaze. Jammin on the Cheddar Beef patty, topped with bacon jam fried onions and cheddar drizzled with house made bbq.

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BIRCUS BREWING

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BLONDIE’S SPORTS BAR

Pretzel Beer Cheese Burger Burger served on

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BRU BURGER BAR (2 LOCATIONS)

Bourbon & Bru Burger 4 oz signature grind of

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BUCKETHEADS

The Handyman Burger Loaded with tartar sauce,

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BUFFALO WINGS & RINGS (12 LOCATIONS)

BBQ Bacon Burger Topped with our Sweet BBQ

sauce, Applewood-smoked bacon, Cheddar Jack and one of our signature onion rings, served on a brioche bun. Southwestern Veggie Burger Black bean burger topped with cucumber, avocado, Cheddar Jack cheese, chipotle aioli, lettuce, tomato and pickle; served on a brioche bun.

BUTCHER & BARREL

The Argentine Burger Brisket patty on a brioche bun with sliced provolone and chimi mayo.

BURGERFI

Summer BBQ Brisket Burger All Natural Angus

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The B-Flat Blackhawk beef patty, American cheese,

Fried Pickle Burger Premium Patty served on a

CLUBHOUSE SPORTS GRILLE WEST CHESTER

Tri Pepper Turkey Burger Ground turkey burger

covered with roasted red peppers, pepper jack cheese, onion straws and Chipolte mayo. Tri Pepper Beef Burger Ground beef burger covered with roasted red peppers, pepper jack cheese, onion straws and Chipolte mayo.

COPPER BLUE

Ultimate Bacon Cheeseburger Signature beef burger served on a grilled brioche bun with applewood smoked bacon, cheddar, pickles, lettuce, red onion, tomato and our housemade jalapeño ketchup.

Bay, creamy pimento cheese, crunchy potato chips, mayo & pickles on a warm butter-toasted bun.

New HOO Burger 1/3lb Bur Bun. Order with OUR New HOO Sig with all the Classic Toppings.

DUNLAP CAFÉ

JACK BROWNS

The Henrietta A fresh 1/4lb of beef, seasoned and

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JACK DAN COCKTAI

aioli, and American cheese. 2. Mini Big E topped with pepper jack cheese, shaved ham, lettuce, tomato, and onion. 3. The Floridian, topped with Thai Chili, grilled pineapple, and Mozzarella cheese.

ESSEN KITCHEN

Bruschetta Burger Beyond Beef Patty, Sun dried tomato

DESHA’S

The Truffle Burger Ground beef burger, Asiago & Wild Mushroom Ragu,Truffle Aioli, Brioche Bun

DRAFT BAR & GRILLE

The Western Burger 6oz patty on a toasted brioche

bun topped with blue cheese crumbles, pickled onion, crispy bacon and sweet BBQ sauce. Peanut Butter Bacon Burger 6oz patty on a toasted high crown white bread topped with provolone cheese, crispy bacon, crunchy peanut butter and a pickle.

BU |KEY: C I TRGER Y B E AT. CW OEEK M J U LY 2 0 2=1 VEGGIE SUBSTITUTE

J TAPS

Big J Burger 1/2lb. burger top

onion, tomato and your choice of c

KEYSTONE BAR & GRILL (3 LOC

FLIPSIDE

glazed bacon, caramelized onions, maple iced donut from Holtman’s D

patty, 2-year aged Vermont cheddar cheese, smoked apple wood bacon, spicy maple ketchup.

KITCHEN 1883 ANDERSON

Vermont Maple Cheddah 7oz Ohio grass-fed beef

Maple Bacon Donut Burg

FRENCHIE FRESH

REUBEN BURGER Pastram bacon braised sauerkraut, swiss ch island.

cheese, lettuce, tomato and red onion.

KITCHEN 1883 UNION

Le Pig City Beef Burger with garlic & herb cheese and bacon. Le Gene Kelly Beef Burger with American

FRISCH’S

(50+ LOCATIONS) Super Big Boy or Bad Boy & Fries 1/2 lb. of

beef patties with cheese, lettuce, pickle, and Frisch’s Original or Spicy Tartar sauce.

Super Deluxe or California Big Boy & Fries 1/2 lb. of beef patties with cheese, leaf lettuce, red

onion, pickle, tomato, and Frisch’s Original Tartar sauce. Or make it a California with crispy bacon and smashed avocado.

GAME ON!

The Humphries A 6oz patty topped with bacon, strawberry jam and cheddar cheese sandwiched between two Servatti’s glazed doughnuts.

GOLD STAR

(40 LOCATIONS) Any Single Burger, Fries & Drink Try one of four

THE PUB BURGER Angus p

applewood-smoked bacon, onion r

L’BURG DRINKS & MORE

Fajita Burger 1/2 lb. patty se onions & peppers, jalapenos, lettuc mild cheddar and mozzarella. Sm 1/2 lb. patty seasoned topped with cheddar and KY Bourbon BBQ sauc

LADDER 19

Ragin’ Cajun Burger Two with grilled onions, mushrooms, sw cajun aioli. Served on a buttered an kaiser bun. Beer Cheese Bur topped with bacon, fried onion stra buttered and toasted pretzel bun.

classic 100% pure-ground beef single burgers with fries and a drink for $6.

LALO

GOOSE & ELDER

relish, chunky guac, onions, lettuce in Challah bun. Asian Fried C Crispy seasoned chicken, topped w spicy mayo, and asian red wine sa

Royale Goose Burger 4oz grass-fed beef patty, American cheese, lettuce, tomato, onion, pickles, dijonnaise, poppyseed & sesame seed bun.

GRANDVIEW TAVERN

Peanut Butter Jelly Bacon Burger

HANG OVER EASY

classic. A 6 oz. Wassler’s custom blend patty, homemade bacon jam, American cheese, lettuce, tomato, and aioli on a potato bun.

Must be 21+ Please

and shiitake ‘bacon’ jam, Arugula Pistachio Pesto and Plant Based Mozzarella served on a grilled 16 Bricks Bun. The Classic 1Beyond Beef patty served with lettuce, tomato, onion, house made pickle and special sauce on a grilled 16 bricks Cubano bun.

Dijonnaise, Shredded Lettuce, Challah Bun.

Jr. Bacon Jam Cheeseburger Our take on a

Enjoy a Jack D receive an ext

Three Sliders 1. Burger with caramelized onions, garlic

COPPIN’S

CRAFT BURGER BROS

The Cobra Kai 100% Wagyu topped with cream cheese, pickled spicy jalapeño jelly.

ERIC’S BAY VIEW GRILL

5 oz. Burger with Cheddar Cheese, Bacon, Peanut Butter & Raspberry Chipotle Jelly.

Coppin’s Burger White Cheddar, Bacon Jam,

HOUSE OF ORANG

Southern Comfort Burger patty seasoned with Old

Fatty Patty Melt Ohio Beef on toasted rye with roasted onions, melted swiss cheese, and Hoe sauce.

HANGRY OMAR’S

West Coast Sliders Two West Coast Sliders, Black

Hawk Farms Wagyu Beef, Caramelized Onions, Mustard Sear, American Cheese, Pickle, 1001 Island Dressing, all on a Potato Bun.

HEARTH AT KARRIKIN

‘Nati Single Cheeseburger Avril Bleh short rib patty, lettuce, tomato, onion, zesty mayo, and American cheese on a 16 bricks bun.

HIGHGRAIN BREWING

Juicy Lucy Longdale Farm ground beef, with goat cheese, blueberry compote, herb aioli, pickled jalapeños and romaine, served on a brioche bun.

= GLUTEN FREE OPTION

= SAM ADAMS SPECIAL

Mexi Queso Burger Beef p

LIBBY’S SOUTHERN COMF

Cheerwine Braised Shor

grilled beef burger topped with Cheer made pimento cheese, Carolina BBQ onion straws on a potato bun.

LUCKY DOG GRILLE

Lucky Dog Burger 1/3lb. bu spiked Jack Daniel’s Whiskey pickl cheddar cheese and home made Y brioche roll. Topped with two beer

LOUVINO

LouVino Burger Brioche bun pimento cheese, lettuce, pickle.

LUDLOW GARAGE

The Ninja Burger Beef patty noodle cabbage slaw, lettuce and t

MAC SHACK

Cheeseburger in Paradi

Classic mac + cheese mixed with diced tomatoes, shredded cheddar ketchup, and pickles.

= JACK DANIEL’S SP

E R W E E K PAS S P O RT

ORANGE

er 1/3lb Burger served on Housemade

New HOO Signature Sauce & Style, or ppings.

WNS

100% Wagyu beef smashed patty eese, pickled jalapeños, and sweet &

ACK DANIEL’S™ OCKTAIL

MACKENZIE RIVER

(2 LOCATIONS) Ol’ Prospector ½ lb all-beef burger packed with

nuggets of cheddar & smoky bacon, topped with smoked Gouda. Served on a brioche bun.

MADISON DINER

Madison Burger 1/2lb. burger with lettuce, tomato,

pickle, onion, and mayo. Topped with bacon & your choice of American, cheddar, or swiss cheese.

joy a Jack Daniel’s™ special, ceive an extra stamp!

mushrooms and onions then covered in cheddar cheese. Black N Blue Burger Our Den Burger blackened to perfection cover in our blue cheese and served with lettuce, tomato and our poblano mayo.

cheese, shredded lettuce, diced onion, pickle, Birch sauce on a sesame seed bun.

A1 Burger Our Den Burger smothered in A1 sauce, grilled

PRESS ON MONMOUTH

MALONEY’S PUB

seasoned to perfection with lettuce, tomato, onion, pickle, and mayo. Served on a pretzel bun.

REVOLUTION ROTISSERIE

MIAMIVILLE TRAILYARD

lb. burger topped with mayo, lettuce, ur choice of cheese

THE BIRCH IN TERRACE PARK

Breakfast Burger Maple mustard, cheddar, cheese,

Maloney’s Burger 1/2 lb. beef hand patty burger

st be 21+ Please drink responsibly

PIRATES DEN BAR & GRILL

Bourbon Sriracha Burger Burger blend of fresh Chuck, Brisket, and Short Rib. Served on a toasted brioche bun with provolone, onion straws and a delicious bourbon siracha sauce.

bacon, egg, and greens on a brioche bun.

SmashBurger American Cheese, Pickle, Bacon, Hot Pepper Relish & Special Sauce On A Local Toasted Brioche Bun.

RICH’S PROPER

LL (3 LOCATIONS)

MITA’S

Proper Burger Black Hawk Farms Wagyu Beef, Lettuce, Tomato, Pickles, Dijonnaise, Potato Bun.

lized onions, and American cheese on a m Holtman’s Donuts.

sliders, mahon cheese, pickles, crispy serrano ham and aioli, served on a brioche bun.

RJ CINEMA DISTILLERY

onut Burger Beef patty, bourbon-

883 N

Bocadillos De Hamburguesa (2) Two beef

MOERLEIN LAGER HOUSE

ER Pastrami rubbed burger patty,

raut, swiss cheese, house made 1000

883

Boursin Burger Boursin cheese, candied red onion,

sautéed wild mushrooms, black pepper aioli. Back to the Basics Burger American cheese, mayo, lettuce, tomato, onion.

acon, onion ring, house beer cheese.

SALAZAR

Oklahoma Onion Burger Two patties, cheddar cheese, fried onions, pickle & thousand Island. Ground in house and cooked to med well.

American cheese, shredded Iceberg lettuce and mixed pickle aioli on a toasted potato bun.

SAMUEL ADAMS

MURRAY’S WINGS

/2 lb. patty seasoned with fire roasted apenos, lettuce, guacamole, sour cream, zzarella. Smokehouse Burger d topped with pulled pork, onion, mild bon BBQ sauce.

urger Two 1/4 lb. burgers topped

ushrooms, swiss cheese and our house a buttered and toasted locally sourced heese Burger Two 1/4 lb. burgers ed onion straws and beer cheese on a pretzel bun.

rger Beef patty, topped with corn

nions, lettuce, and Lalo’s queso sauce,

n Fried Chicken Burger

ken, topped with shredded cabbage, red wine sauce, in sesame bun.

COMFORT

sed Short Rib Burger Char-

ed with Cheerwine braised short rib, house Carolina BBQ sauce, and fried Tabasco o bun.

melted provolone cheese, crisp applewood bacon, lettuce, tomato, onion, and our Signature Bourbon Sauce on a grilled sesame seed bun.

NATION KITCHEN & BAR (2 LOCATIONS)

ger 1/3lb. burger with house made

Whiskey pickles, shredded lettuce, ome made Yum Yum sauce on a toasted ith two beer battered onion rings.

ce, pickle.

ARAGE

er Beef patty, wasabi mayo, crispy

lettuce and tomato on a Kaiser roll.

The Smoke Burger Sammy’s signature blend burger

NICHOLSON’S TAVERN & PUB

Venerable Beast Beef grind burger with pulled pork,

with beer-braised onions, crumbled bangers, gravy, and cheddar cheese.

O’MALLEY’S IN THE ALLEY

The Alley Burger Two beef patties stacked with

Guinness onions and jalapeños, smothered in warm queso sauce.

OAKLEY PUB & GRILL

Soul Burger Seasoned with jerk spices, bacon, grilled

SINNERS & SAINTS

Specialty E Burger

THE PUB CRESTVIEW HILLS

The Taako Burger All beef patty seasoned with cumin, melted pepper jack, roasted red peppers, iceberg lettuce, topped with spicy dill sauce and homemade pico de gallo, brioche bun.

THE PUB ROOKWOOD

The G.O.A.T Burger All beef patty topped with creamy goat cheese dip & marinara on a brioche bun.

THE TURF CLUB

Fieri Burger 8.5 oz burger, seasoned and topped with grilled onions, Swiss cheese and our famous burgundy wine & mushroom sauce. Served on a Sixteen Bricks bun.

THE UGLY GOAT SOCIAL CLUB

The G.O.A.T. Burger Ground Beef & Pork patty topped with cheese.

The Brunch Burger Our G.O.A.T. Burger, Topped With

Bacon And An Over-Medium Egg.

THE VARSITY SPORTS BAR & GRILL

B. Y. O. B. (Build Your Own Burger)

1/2 lb patty cooked to order on a grilled bun. Toppings: American, Swiss, Cheddar, Pepper Jack, Provolone, Blue Cheese, lettuce, tomato, pickle, and onion). All burgers come with one side item!

TICKLE PICKLE

Nom Petty Beef burger with Swiss, sautéed mushrooms

and mayo.

Buns ‘n’ Roses House-made vegan black bean burger with lettuce, tomato, onion and pickle.

TRES BELLE CAKES

Beignet Sliders 2 melt-in-your-mouth powdered sugar beignets are filled with edible cookie dough patties. The sweetest burger week deal in town!

WAHLBURGER’S

The Our Burger Beef burger, Government cheese, lettuce, tomato, onion, pickles & Paul’s signature Wahl Sauce.

SLATTS

WAYBACK BURGERS

Exclusively Cincy 1/2lb burger on a brioche bun.

Carolina Burger A single patty, topped with coleslaw, American cheese, mustard, diced onions, and our signature chili.

SMOKEY BONES

WEST SHINE FAMILY RESTAURANT

Topped with homemade goetta and Cincinnati-style chili, finely shredded cheddar cheese, and grippos bbq chips.

(2 LOCATIONS) Cheeseburger 1/2 lb. cheeseburger. Bacon Cheeseburger Cheeseburger with bacon.

Double Spicy Double steakburger, fresh jalapeno, pickle, lettuce, tomato, pepper jack cheese, sriracha.

WISHBONE TAVERN

STREET CITY PUB

OTR CHILI BURGER 100% Local Beef burger topped

Jack Smash Certified Angus Beef® patty smash-style, arugula, aioli, bacon, Vermont cheddar, Jack Daniels bourbon bacon-onion jam, brioche bun.

OVERLOOK KITCHEN + BAR

SUGAR N SPICE

with lettuce, tomato, onion, pickles, mayo, and cheese. Served smash style!

THE ESTABLISHMENT

smoked gouda cheese, onion straws, and house-made BBQ sauce, served on a toasted brioche bun.

onion & American cheese.

Nathans Burger Our signature burger served on a bakery bun with jalapeño cream cheese, bacon, lettuce and tomato.

(2 LOCATIONS)

Running Out of Thyme Burger Beef Patty

Onions, Whole Grain Mustard Aioli, House Pickles.

Grilled on an English Muffin topped with an Over Easy Egg, Hollandaise, and a little bit of Thyme. Served with pickles.

PARLOR ON 7TH

TAVERN ON THE BEND

Dill With It House Brined Fire & Ice pickles, Dill Harvati Beer Cheese, American Wagyu smash patty, served on a warm pretzel bun.

PENSIVE DISTILLING

mixed with seasoned ground beef, dded cheddar cheese, French fries,

Caramelized Red Onion, and Spicy Chipotle Corn Aioli.

in Paradise Mac + Cheese

SAMMY’S CRAFT BURGERS & BEERS

topped with house-made BBQ ranch sauce, onion straws, cheddar cheese & bacon.

The Summit Burger Provolone Cheese, Caramelized

r Brioche bun, fried green tomato,

Must be 21+ Please drink responsibly

Beer Cheese Burger Two beef patties, West Side Brewing Common Ale beer cheese, and sautéed onions, on a pretzel bun.

OTR CHILI

Enjoy a Sam Adams special, receive an extra stamp!

Bourbon Bacon Burger 1/3lb patty topped with

The Bangin’ Banger Burger Beef patty topped

NIEL’S SPECIAL

beef brisket, melted sharp cheddar cheese topped with crispy onion straws and bourbon sriracha sauce on an all-beef burger. Mushroom Swiss Burger Sautéed mushrooms and Swiss cheese on a thick and juicy burger with chef Byron’s own Horseradish Aioli.

Salazar Burger 1/4 pound grass fed beef burger with

MOLLY MALONE’S

ER Angus patty, pretzel bun,

BBQ Brisket Burger Smoked and marinaded

The Birch McBurger 5oz grilled patty, American

007 BURGER Speciality beef fresh from Eckerlin meats. Hand pattied burger, topped with provolone cheese, secret sauce, lettuce, and tomato. Served on a delicious bun from Regina Bakery.

The American Pharaoh All Beef Patty topped with

= TAKE OUT AVAILABLE

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C I T Y B E AT. C O M

J U LY 2 0 2 1

C I T Y B E AT. C O M

LOCATED AT 24 W THIRD STREET WITH THE BEST STADIUM VIEWS IN TOWN FEATURING: The Alley Burger $6 Two Angus Beef Slider Patties stacked with Guinness Onions and Jalapeños, smothered in Queso

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J U LY 2 0 2 1

A week just isn’t long enough. Try any one of our classic, 100% pure ground beef, grilled-to-order single burgers and fries during Burger Week and enter for your chance to win a free single burger and fries, every week for 52 weeks*.

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Uniting Beef Lovers One Beef Dish at a Time

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with avocado aioli, smoked COPPIN’S BURGER: Gouda, jalapeño citrus slaw White Cheddar, on a house madeBacon potatoJam, bun. Dijonnaise, *Can also be Shredded prepared with a Lettuce, Challah Black Bean Burger Bun

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Proudly serving our own custom beef blend from Avril Bleh Butcher Shop. American Cheese, Pickle, Sauteed Onion, and Arnold’s secret sauce. Vegetarian and Gluten Free Option. Closed Sunday & Monday.

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Burger Week Specials: For 4 years Bircus spent-grain has fed certiﬁed Angus cattle at Gravett’s Ranch in Pendleton Co., KY. Our brewery-to-ranch then farm-to-table beef patties are perfectly seasoned & grilled over hardwood charcoal.

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ARTS & CULTURE

Walter Farmer holds a painting at Wiesbaden Central Collecting Point. P H O T O : L I N D S AY C . K E N N E T H PA P E R S , S P E C I A L C O L L E C T I O N S , B I N G H A M TO N U N I V E RS IT Y L I B R A R I E S, B I N G H A M T O N U N I V E R S I T Y, S TAT E U N I V E R S I T Y O F N E W YO R K

Cincinnati ‘Monuments Man’ Walter Farmer Protected European Art After World War II The Cincinnati Art Museum’s Paintings, Politics and the Monuments Men explores the intersection of history, politics, art and the controversial American tour of German-owned masterpieces in the 1940s BY R I C K P E N D E R

f the title of an upcoming exhibition at the Cincinnati Art Museum (CAM) has a familiar ring, that’s probably thanks to George Clooney’s 2014 movie, The Monuments Men, which he starred in, wrote and directed. But the CAM’s show — Paintings, Politics and the Monuments Men: The Berlin Masterpieces in America — is significantly closer to reality than the fictionalized film, which plays like a lighthearted men-on-a-mission buddy caper to save international artworks from being plundered or destroyed by the Nazi regime during World War II. Established in 1943 under the Civil Affairs and Military Government Sections of the Allied armies, the Monuments, Fine Art and Archives program was an honorable endeavor to preserve

cultural artifacts across Europe both during and after the war. The program protected (and returned) artworks, archives and monuments of historical significance that had been forcefully obtained by the Nazis between 1933 and 1945. One of the central figures in the program was Walter Farmer, Cincinnati’s own “Monuments Man.” Farmer, an architect and Miami University graduate who joined the Army and became part of the military engineering corps, directed the Wiesbaden Central Collecting Point in Germany, where, starting in 1945, paintings of tremendous cultural significance and value were gathered, documented and

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prepared for return to their rightful owners. The efforts of Farmer and his team of museum curators, art historians and others trained to identify and care for works of art rose to significant national awareness when 202 masterpieces were brought to the U.S. for a touring exhibition in 1948 and 1949. Those works — a collection of 15th- to 18th-century paintings from Berlin’s State Museums — stopped in 14 cities and were viewed by nearly 2.5 million visitors, making it one of the first museum “blockbusters.” But the transfer of the artworks to the U.S. was controversial. The paintings from the two German state museums were not forcibly pillaged from private collectors, but rather publicly owned works that Adolf Hitler and Hermann Goering took control of and stored in remote salt mines to protect them from Allied bombing, intending to install them later in Nazi-operated institutions. When the American military decided in 1945 to ship hundreds of these masterpieces to the National Gallery of Art in Washington, D.C., Farmer and his colleagues were shocked and issued a strong protest. In what came to be called “The Wiesbaden Manifesto,” they expressed their opposition to the removal of the artworks, concerned that they could be absorbed into the collections of American museums. “We are unanimously agreed,” they wrote, “that the transportation of these works of art, undertaken by the United States Army, upon direction from the highest national authority, establishes a precedent which is neither morally tenable nor trustworthy...We wish to state that from our own knowledge, no historical grievance will rankle so long, or be the cause of so much justified bitterness, as the removal, for any reason, of a part of the heritage of any nation, even if that heritage may be interpreted as a prize of war.” The CAM exhibition, assembled by Peter Jonathan Bell and Kristi A. Nelson, explores the moral implications of the removal of hundreds of masterpieces from Germany to tour North America. “Farmer very eloquently wrote that this was not the values that brought America into the war,” says Bell, CAM’s curator of European paintings, sculpture and drawings. He and his colleagues believed that transporting the art for display in the U.S. was uncomfortably similar to the Nazi’s unauthorized commandeering of masterpieces for their own purposes. The Monuments Men’s protest of this morally ambiguous episode fell on deaf ears, and the success of the exhibitions in American cities from coast to coast (with Ohio stops at art museums in Cleveland and Toledo), followed by the return of the artworks to German museums, diminished their outspoken criticism. But the implications continue to have resonance in a war-torn world where the cultural treasures of nations such as Syria are at risk. “There were questions about the morality of bringing all these works to America,” Bell says, “but the sheer delight and edification of so many

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The U.S. Third Army discovers Édouard Manet’s “In the Winter Garden” in the salt mines at Merkers, April 25, 1945. P H O T O : N AT I O N A L A R C H I V E S AT C O L L E G E PA R K , M D

Americans was on the other side of that equation.” Bell’s and Nelson’s exhibition could not, of course, present all 202 works that toured in the 1940s; those form the core of today’s Gemäldegalerie collection in Berlin. But using two CAM galleries, it does offer about 25 works and features four paintings that were part of the “202” tour, including Botticelli’s “Ideal Portrait of a Lady” from the late 15th century. To provide a broader sense of the earlier exhibition, pieces from the CAM’s own collection made by artists whose works toured will be on view, as well as a few from the National Gallery and the Getty Museum in Los Angeles. That will give visitors a strong sense of what attracted hundreds of thousands of Americans to stand in long lines, eager to view the masterpieces. The CAM show simultaneously explores political issues generated by this historical event, offering photos and newspaper clippings showing the artworks stored in the salt mines, crowds flocking to museums, the works arriving via military convoys and their local arrivals, which attracted as much public attention as the masterpieces themselves. This show is only happening in Cincinnati (it was originally scheduled for last summer but postponed during the COVID-19 pandemic) and is here because Walter Farmer lived in the Queen City from the end of the war until his death in 1997. He was an interior decorator and lectured at CAM, at the University of Cincinnati, and at Greenwich House Interiors, where he worked. A group of CAM supporters who knew him — Shannon and Lee Carter, Marty and Nick Ragland, Joyce and Jack Steinman, John Steele, and Ellen Rieveschl — advocated for the show. Farmer’s commitment to the ethical

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Officers near military transport vans for the exhibition Paintings from the Berlin Museums. P H O T O T O L E D O M U S E U M O F A R T A R C H I V E S , 7 8 3 7- 1 3

treatment of art continued after the works were shipped to the U.S. He remained in Wiesbaden through 1946, Bell says, “and he mounted exhibitions of (other) art there to show the German citizens that the American Army was taking good care of their cultural patrimony. He wanted to show them that these artworks were there for everyone — not war booty.” In 1996, when Farmer established the Monuments Men Foundation, he received the German government’s Federal Cross of Merit, its highest recognition, acknowledging his role in this extraordinary episode. His medal is also on view in the CAM exhibit. “The show is a combination of art, history and politics,” Bell says. It’s a fascinating exploration of the

intersection of issues that remains relevant in today’s world. Paintings, Politics, and the Monuments Men: The Berlin Masterpieces in America will be on view at the Cincinnati Art Museum July 9-Oct. 3. Tickets are $10 general admission; $5 for students, seniors and children 6-17; and free for members. Active-duty military, reserves, retirees and veterans of the United States Armed Forces can receive a free three-month membership. More information: cincinnatiartmuseum.org.

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CLASSICAL

Cincinnati Opera Offers Three Classics in the Great Outdoors BY A N N E A R E N ST E I N

Cincinnati Opera is back onstage, returning to its roots with outdoor performances this summer. The series includes three classic operas — Carmen, Tosca and The Barber of Seville — presented in 90-minute productions at Summit Park in Blue Ash, featuring stellar casts, accompaniment by the Cincinnati Symphony Orchestra and a 36-member chorus. All performances will adhere to Centers for Disease Control and Prevention (CDC) and state guidelines: Seating is in pods of four to six people, masks are required and entrance and egress will be controlled. Audiences don’t appear to mind, judging from ticket sales. As of press time in late June, 86% of pod seats had been sold. The outdoor series is a callback to when the opera performed outside at the Cincinnati Zoo & Botanical Garden from 1920 to 1971. Cast and crew members are excited about performing for live audiences, and this season offers opportunities to hear some of the most exciting singers out there, many of whom will be making company debuts. Mezzo J’Nai Bridges sings the fiercely independent titular role in Carmen (July 17, 22, 26 and 30), while tenor Stephen Costello is her obsessed lover Don José and soprano Janai Brugger returns as Micaela. Tosca (July 23, 27 and 31) marks the company debut of acclaimed soprano Ana Maria Martinez as the tempestuous diva. The great Russell Thomas returns to sing her lover Cavaradossi, and baritone Quinn Kelsey is the devious Scarpia. University of Cincinnati College-Conservatory of Music alum Xian Zhang conducts. The antic Barber of Seville (July 24 and 29) rounds out the season, with Christopher Kenney as the wily barber Figaro, mezzo Rihab Chaieb as the feisty Rosina and tenor Aaron Blake returns to sing her suitor Count Almaviva. “It’s like the biggest Rock show to hit Cincinnati!” exclaims Omer Ben Seadia, who directs the season opener Carmen. Planning for this season as the coronavirus pandemic recedes goes beyond the logistics for a large-scale Rock tour, says Cincinnati Opera’s artistic director Evans Mirageas. An opera COVID compliance team headed by Andrea Shell keeps the company informed of the latest guidance from the CDC. Everything from ticketing, seating arrangements, entering and exiting the site, and protocols for singers onstage continue to be scrutinized on an almost daily basis. As of now, all singers will perform unmasked unless guidance changes. That includes the 36-member chorus, which will be positioned on both sides of the stage. “They’ll sing but won’t be part of the stage action,” Mirageas says. “We

worked with (the American Guild of Musical Artists) and they’ve been terrific in supporting our efforts to keep our performers safe.” The orchestra — consisting of 35 musicians — will be behind the performers. There are no sets, but there will be lighting design and costumes. And yes, the singers will be miked. P H OTO : “When you have voices of the caliber we have, you want them to sound their best,” Mirageas says. Sound designer Jonathan Burke, who has extensive experience with outdoor venues, oversees the task of blending the voices and orchestra to approximate a concert hall. Sound enhancement is equally vital for conductors and the orchestra placed behind the singers. Acclaimed conductor Zhang — who recently was named CCM Distinguished Alumna — says she’ll rely on the engineers to help her achieve the score of Tosca’s dramatic dynamic contrasts. Ensuring that performers are visible to the entire audience seated on Summit Park’s Great Lawn is another challenge. The lawn is flat and the stage’s elevation is slight compared to that of Music Hall, so a canopy is being built above the stage to support lighting and two jumbotrons, which will project the action to patrons sitting further back. Stage sets are suggested through lighting and props, and stage singers will be in costume and makeup. The pressure is on for the cast to be larger than life in an art form that is already considered outsized. “It’s a great opportunity to add more tools to our toolbox,” says baritone Kenney. “There may not be sets, but we’ll be able to see the audience reaction so I can see how I’m doing. I love that.” Although the operas are 90-minute versions with no intermissions, the great arias, ensembles and most of the

Omer Ben Seadia P R O V I D E D BY C I N C I N N AT I O P E R A

Ana Maria Martinez P H O T O : S V E T L A N A PA S E D K O

Xian Zhang P H O T O : B E N J A M I N E A L OV E G A

Illustration for “Carmen” I M A G E : D AV I D D E L A S H E R A S

choral music are still there. “As long as no musical crimes are committed, it’s a great way to introduce opera to new audiences,” Martinez says. “The arias and duets are all there, and so is the drama.” Kenney agrees. “Barber is already a fast-moving opera and this version really picks up the pace,” he says. ‘But you’ll get the full effect and I hope that you’ll want to see the complete version.” The shorter operas allow for greater exploration of character and motivation, especially in Carmen, says Ben Seadia. And as the protocols change, she’ll adjust her staging of that opera, which includes four members of the Cincinnati Ballet. Many of the performers tell CityBeat about their unrestrained delight in being in front of live audiences after months of isolation. Everyone participated in some form of online

performance and all agree that nothing matches the real thing. “All of those challenges are nothing compared to the joy of making music,” Martinez says. For Cincinnati Opera general director and CEO Christopher Milligan, the 2021 season affirms what he told staff after the 2020 season was cancelled: “We will sing again.” Rain dates are built into the schedule. When it comes to preparing for outdoor theater, Mirageas turns to his Greek heritage and the origins of theater. “We began outdoors. I’m channeling my ancient Greek ancestors to say ‘We’ve got this,’” he says. The Cincinnati Opera summer festival season in Blue Ash’s Summit Park runs July 17-31. For tickets and more info, visit cincinnatiopera.org.

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TREASURES FROM THE TAFT Now on View Assembled nearly 100 years ago, does the Taft’s collection hold relevance today? Join us as we look at our city’s celebrated art collection through a 21st-century lens.

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OPER ATING SUPPORT

VISUAL ART

On the Impact of the Contemporary Arts Center’s Departing Director, Raphaela Platow BY ST E V E N RO S E N

Raphaela Platow, who recently announced her departure after 14 years as director of the Contemporary Arts Center to lead Louisville’s Speed Art Museum, did some of her finest work during the coronavirus pandemic. This may sound a little strange, as the CAC — like all museums — struggled during 2020 and into this year. It closed for several months when COVID-19 first arrived, and then again for several weeks in December and early January when there were fears of a resurgence. That upended public awareness for an interest in the CAC’s exhibits, including at least one show that was a big deal: the first major U.S. exhibition of work by the Portuguese street artist Vhils. I wish I could tell people what they missed, but I was more or less staying home, too. During that time, Platow began writing her “Director’s Dispatch,” a column delivered via email to museum members. Platow’s missives not only were good, but also unusual. They were deeply personal, sometimes viscerally so, in communicating how she was processing the challenges of 2020-21 and in how Contemporary art could help her with that. I found them enlightening and often moving. An example is from her April 2021 “Director’s Dispatch,” about her participation in one of the events at CAC’s performance festival This Time Tomorrow, which returned in truncated form this year after a 2020 cancellation. She had attended artist Kate McIntosh’s installation Worktable, which encouraged visitors to smash and break objects and then try to mend them. Platow noted that she chose a small yellow porcelain bird on a white tray, slammed it with a hammer and then worked to repair the harm. “Destruction and renewal are at the core of McIntosh’s work, and last year epitomized mourning and catharsis for me as we are now one year into the devastating COVID pandemic, racial tensions and social upheaval,” Platow wrote. “Worktable powerfully shed light for me on how little it takes to destroy and how much time, effort, creativity and resources it takes to build anew,” she continued. “However, the process of rebuilding offers space and opportunity, not just for fixing what has been broken, but to tap into our imagination to envision something better and more useful for our future world. To imagine something not just as it was, or ‘normally’ is, but as it might be — that is the path of true change and the only pathway to a better tomorrow.” Even the way Platow started this particular newsletter seemed surprisingly forthcoming: “We are back — with caution, we are back. In spite of an incredible loss in revenue, the CAC is back, coming off our performance festival, This Time Tomorrow, and a building full of new exhibitions.”

Being able to get these dispatches made CAC membership worth having during the roughly one-and-a-half years I’ve gone without visiting the building. (The CAC is adding the collection of newsletters to its website soon). Platow arrived at the CAC after serving as chief curator and acting director of Brandeis University’s Rose Art Museum and as international curator at the Contemporary Art Museum in Raleigh, North Carolina. She also has held museum positions in Munich and Berlin in her native country Germany. Her résumé states that she has written extensively about Contemporary art, too. The CAC’s Zaha Hadiddesigned building was but four years old when Platow arrived, and figuring out how to use it best was part of her job. During her tenure here, there was a 400% increase in attendance and a doubling of the museum’s annual operating budget, The Art Newspaper reports. As the CAC’s director (officially the Alice & Harris Weston Director), Platow presided over some wonderful shows, sometimes working with now-departed curators Justine Ludwig and Steven Matijcio (I retired as CityBeat Arts Editor in 2018 and am not familiar with the input of current senior curator Amora Antilla). Some of these exhibits brought to town the work of larger-than-art-world celebrities like Patti Smith, Shepard Fairey, Swoon, JR, Mark Mothersbaugh and the late Keith Haring. The CAC also hosted powerful exhibits by artists who were known within the Contemporary art world but not so much outside of it — Tara Donovan, Ugo Rondinone, Glenn Brown, Do Ho Suh, Maria Lassnig, Daniel Arsham, Glenn Kaino, Anne Lindberg and more. If I had to pick the most important show presented under Platow’s leadership, it would be 2019-20’s Art and Race Matters: The Career of Robert Colescott. It gave a timely overview as well as an understanding of the demanding work of this Black painter, who died in 2009. Platow organized this traveling retrospective that had its first stop at the CAC, and she should be proud of the national attention it received. The CAC under Platow championed

Raphaela Platow P H OTO : T I N A G U T I E R R E Z A RT S P H OTO G R A P H Y

local artists, and at least two of them had especially impactful shows. One, Mark de Jong’s Swing House, highlighted an already existing re-invention of a Camp Washington house into a kind of indoor playground. And Shinji Turner-Yamamoto’s Hanging Garden at Mount Adams’ then-abandoned Holy Cross Church featured a live tree surviving atop a dead one, their balancing act seeming to defy nature even while being part of it. It will be interesting to see how the CAC evolves after Platow. Its current deputy director, Marcus Margerum, will serve as interim director. At the Speed, Platow will move to an encyclopedic collecting museum which, in recent years, has completed a multiyear project that included renovation of its 1927 Neoclassical building and construction of a new, Modernist North Building. The Speed, too, has shown dedication to presenting politically, socially and environmentally relevant Contemporary art (including cinema). Earlier this year, it presented a show of

Black artists responding to 2020’s police killing of Louisville medical worker Breonna Taylor. Additionally, it will share ownership with the Smithsonian National Museum of African American History & Culture of a portrait of Taylor by Amy Sherald, who also painted First Lady Michelle Obama for the National Portrait Gallery. Looking ahead, the Speed has an August show featuring a recently acquired portfolio by the late Ralph Eugene Meatyard — one of Kentucky’s most important photographers — which includes images taken at Red River Gorge in 1967 to raise support for its then-threatened preservation. And coming in October is an exhibit called Supernatural America: The Paranormal in American Art. It sounds like quite an interesting museum. Platow’s last day at CAC will be July 9. She will start in Louisville on Aug. 30.

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Contemporary Arts Center, 44 E. Sixth St., Downtown, contemporaryartscenter.org.

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FOOD & DRINK

Somerset’s garden space P H O T O : P R O V I D E D BY SOMERSET

Over-the-Rhine Oasis Slated to open this summer, Somerset will feature a lush outdoor garden, greenhouse bar, doubledecker food bus by Mazunte and unique decor from around the globe BY H A I L E Y B O L L I N G E R

omething extraordinary is growing roots in Over-the-Rhine, but if you’re not looking for it, you just might miss it. Tucked away at 139 E. McMicken Ave., a sprawling new drinking and dining destination soon will open its doors,

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offering an immersive escape from the hustle and bustle of the city. Somerset, aiming for a late July opening, will feature two bar spaces — a main one in the plant-filled and glassroofed conservatory and another in the cozy lounge space. The grounds also

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will be home to a double-decker London tour bus that has been converted into a kitchen (with a rooftop seating area); and, the pièce de résistance, Somerset’s awe-inspiring garden space, loaded with tropical plants, unique seating nooks and imported art pieces from co-founder and creative lead James Fisher’s collection, as well as collections from his friends and family. Fisher, the visionary behind Somerset, was inspired by a destination — also called Somerset — that his family would visit on childhood vacations while living in England. “It’s a weird place with Druids, huge solstice celebrations, Glastonbury Festival (our Burning Man) and all kinds of general monkey business,” Fisher tells CityBeat via email. “We usually went on

long trips to Africa or the Middle East, but when we had less time and needed to get away somewhere a little closer to home, it was always Somerset.” “We want our Somerset to be that for our guests; a place that’s just on your doorstep, where you can go to recharge and feel like you are somewhere far away, even if just for a little while,” he continues. To create something so extravagant is no small task and requires a dedicated team. Along with Fisher — a lifelong collector and traveler and also the co-founder of locally spawned travel app Roadtrippers — the ownership is split between Tatiana Parent (also a co-founder of Roadtrippers), Lauren Moore, Charlie Rittgers and Tony Alexander.

Fisher collaborated with Jeremy Moore and Sara Hutslar, the former management team behind Over-theRhine’s now-defunct Neons. Moore, who is a partner behind Liberty’s Bar & Bottle and The Pony, is Somerset’s chief operating officer, and Hutslar is the bar’s general manager. Grafton Wiley, a familiar face around the area for his former head of security roles around town, will also join the management group, Fisher tells CityBeat. Somerset itself will be split among four main spaces: the courtyard, a greenhouse bar, a lounge and the garden area. Guests will enter the courtyard through utterly massive and ornate gates that are more than 170 years old and were imported from India. “They were used to defend a small town in Uttar Pradesh against light raids and have all this interesting Islamic geometry on the front from when Persian architecture was prized in India during the Mughal Empire, so they are a real fusion of cultures — which is a common thread for us,” Fisher says. The courtyard will house Somerset’s double-decker food bus, which will be helmed by the team behind Mazunte Tacos. Fisher says Mazunte will bring the special Mexican flair they’re known for, along with a globe-trotting menu of street eats. “I’m really excited about what they have put together for us; it’s tasty as hell and there’s some really interesting and innovative stuff going to be happening,” Fisher says. The first floor of the bus will serve food, and the upper deck will offer al fresco seating, which groups will be able to book privately. The courtyard will have seating as well. Adjacent to the courtyard is Somerset’s vibrant greenhouse, stocked with cascading plants, lanterns, birdcages, a large circular bar and an additional floating bar in the back. Fisher says the bar program will focus on global spirits, infusions and cocktails, offering all the classics, but “each with a unique Somerset twist,” and using herbs and garnishes grown right on the bar rooftop. The conservatory room will feature eight sandalwood doors which will remain open in the summer to promote an airy breeze. Fisher says they’ve put consideration into the menu’s pricing so that all members of the community can enjoy the bar. “One other point that is important to us is that we can become a

Somerset’s garden space is filled with tropical plants and unique art pieces. P H O T O : P R O V I D E D BY S O M E R S E T

neighborhood gathering spot for people from all walks of life to mix and have fun,” he says. “To support this and help ensure that everyone can enjoy the space, we are going to have drink options at all price points.” Somerset’s bright and airy greenhouse will be contrasted by a separate, cozy lounge space, featuring sofas, rugs, a book-swap library and an open fireplace. But if you’ve spent any time on the forthcoming bar’s Instagram page (and if you haven’t, you should), you know the magic happens in the garden oasis — a separate area from the courtyard. “The idea is to have Somerset management team member Grafton Wiley takes a break in the restaurant’s garden space. all sorts of interesting P H O T O : P R O V I D E D BY S O M E R S E T areas of different sizes for all kinds of groups and set on sandstone that we bought need space for events and meetups. and vibes. We have two huge gazebos, a straight from the quarry on a trip to We’ll have a booking form on our webround area around a tree seat we pulled Rajasthan.” site (coming soon) for that,” Fisher says. from an old manor in England, a NepIn addition to being a neighborhood A grand opening date has not yet alese Mandap (wedding altar), which food and drink hub and gathering been announced, but follow Somerset’s also acts as a platform for our outdoor space, Somerset also hopes to host Instagram page for updates. cinema projector, and lots more,” Fisher local chef pop-ups and yoga sessions in says. the garden. Somerset, 139 E. McMicken Ave., “All of it is embedded into a jungle“We also intend to offer the garden Over-the-Rhine, instagram.com/ like environment of exotic planting (or space for free on weekdays to any somerset.otr. as exotic as Ohio winters will allow), community-focused organizations who

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WHAT’S THE HOPS

West Side Brewing’s Braille Ale Raises Funds for the Cincinnati Association for the Blind & Visually Impaired BY O L I V E C O L L I N S N I E S Z

Reaching into the refrigerator to grab a drink is something that many of us take for granted, since we can simply read the label to know whether we’re choosing a beer versus a soda. The same goes for seeing the difference between our shampoo and conditioner bottles or between our toothpaste and acne cream tubes. But without the mainstream presence of Braille on everyday items, these simple tasks increase in difficulty for those who are blind and visually impaired. Luckily, there will be no mix-ups when West Side Brewing brings accessibility to beer with another year of its Braille Ale Raspberry Gose. The special brew is a collaboration with the Cincinnati Association for the Blind & Visually Impaired (CABVI). Cans of Braille Ale are printed with raised Braille writing saying “CABVI,” “West Side Brewing” and “Braille Ale Raspberry Gose.” West Side Brewing will donate $1 to CABVI for every sixpack sold. The team chose the style of Gose (a German beer brewed with wheat, barley and coriander) because of its light, sweet and drinkable qualities. The ABV (alcohol by volume) comes in at 4%, and the touch of raspberry leaves it flavorful and approachable. This is the second year for the Braille Ale collaboration but the first year for a full-fledged celebration. The coronavirus pandemic thwarted plans for a kick-off party in 2020, though a drive-by release still took place that August. West Side Brewing will celebrate its Braille Ale Raspberry Gose 6-9 p.m. Thursday, July 8, with a party that will feature blindfolded tastings of beers, a silent auction, live music by Dirty Mike and the 6 Speeds and the Big Dogg BBQ food truck, which will donate 20% of its sales back to CABVI. West Side Brewing will donate a portion of bar sales from the event to CABVI, as well. Natalie Jones of Q102 (WKRQ-FM) will be on hand to chat with station fans. The partnership between West Side Brewing and CABVI began in late 2019, when West Side Brewing sales representative Ben Metz met Aaron Bley, CABVI’s vice president of community relations, at the organization’s annual ‘Dining in the Dark’ fundraising gala. Metz and Bley presented the idea of a Braille Ale collaboration to West Side Brewing CEO Joe Mumper, and the brewery’s team was “all in, right away,” says Bley. CABVI’s stated mission is “empowering people who are blind or visually impaired with opportunities to seek independence.” Located on Gilbert Avenue near Eden Park, CABVI offers services like assistive technology (like screen readers and magnifiers), information services such as its Radio Reading Service, and employment opportunities in its ‘Industries Program.’ The organization provides programs,

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West Side Brewing is celebrating the second annual release of its Braille Ale. P H OTO : O L I V E C O L L I N S N I E S Z

services, support groups and more to about 4,500 clients a year, Bley says. As a private nonprofit organization, CABVI receives limited government funding aside from an occasional grant opportunity, so it greatly relies on donations and fundraising events to continue the work that it does for Cincinnati’s blind and visually impaired community. West Side Brewing is in the process of trademarking “Braille Ale” with the intention of using the brand to help train other breweries on including Braille on products. The brewery worked with a company in the Netherlands to learn the Braille printing process — something that is both technically difficult and expensive. In the future, Metz says the brewery would love to include Braille on all cans and implement a full Braille menu in the taproom. “(Braille) should be on Budweiser labels, it should be on Miller labels, it should be an industry standard,” says Metz. He hopes that if the presence of Braille becomes more common in the beer industry, the cost of production of Braille on cans will go down, making it

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West Side Brewing’s Braille Ale Raspberry Gose P H O T O : P R O V I D E D BY W E S T S I D E B R E W I N G

easier for smaller breweries to provide. Beer drinkers can purchase six-packs of Braille Ale in the West Side Brewing taproom and at retailers around Cincinnati, including Jungle Jim’s in Fairfield,

with more locations to be announced. West Side Brewing, 3044 Harrison Ave., Westwood, westsidebrewing.com.

MUSIC

Inhailer Radio Plays the Right Tune The streaming station celebrates its fourth anniversary of filling the Alternative and Modern Rock gap in the Queen City BY W I L L I A M R I E S E N B E R G

Local band Carriers at Inhailer Radio’s fourth anniversary party.

t a low point in the Cincinnati music scene just a few years ago, there was no radio arena that showcased independent music artists and local performers. Beloved Independent Rock station WOXY-FM had finally shuttered and WNKU-FM had been sold, transitioning from an outlet for Greater Cincinnati musicians to Christian radio. But then streaming platform Inhailer Radio came along to fill the void, offering its tagline “breath of fresh airwaves,” and underground Alternative Rock had a permanent place in Cincinnati once again. In June, Inhailer Radio celebrated its fourth anniversary. “It’s amazing to think how far we’ve come in just four years,” Inhailer Radio founder Coran Stetter says. “What started off as a few music lovers trying to do something to keep the Cincinnati music scene connected has turned into a huge community of supporters of independent music.” In 1983, WOXY-FM, also called 97X (at 97.7 FM), operated from Butler County and was the first of its kind in Cincinnati. It was an independent radio station that played Modern Rock, embracing tenets of the Glam, Punk, Indie and Alternative genres. In 2007, Rolling Stone said 97X had been one of the best stations in the country — that is, until it was sold in January 2004. The new owners ended all of 97X’s terrestrial broadcasting that May and launched one of the country’s first internet-only stations. But that, too, failed, as the web station changed hands several times before shutting down in 2010 (97.7 FM is now called La Mega and broadcasts Spanish-language programming in Cincinnati). Following the termination of 97X, it was “a very hard time for the Cincinnati music scene” Stetter says. No true Independent Rock station serviced the area until 2015, when WNKU-FM took

P H O T O : P R O V I D E D BY CORAN STETTER

on a new direction. Owned by Northern Kentucky University, the modern WNKU (89.7 FM) — which started out in the 1980s as a Bluegrass and Folk outlet — strived to emulate the success of major independent stations around the country by following a format similar to KEXP-FM in Seattle, which included highlighting local music once an hour. WNKU grew a passionate fan base of both listeners and artists before being sold in 2017 due to university budget cuts. The station was taken over by Bible Broadcasting Network and now plays Christian radio. After the sale of WNKU, Stetter, whose Dream Pop band Multimagic had been featured on the station, came up with the idea of Inhailer Radio to save Independent Rock in Cincinnati. “We didn’t want to have this void that happened between WOXY and WNKU for that 10-year period or so where there really wasn’t a connected scene. The thesis when we started Inhailer Radio was basically, ‘Could you have an app-based radio station that was primarily marketed to a location like terrestrial radio?’’’ says Stetter. In order to prevent the absence of Alternative radio in Cincinnati yet again, Stetter reached out to others around the WNKU community to gain the momentum and resources necessary to develop a mobile app and website that would carry the same values as the beloved radio station. Since 2017, Inhailer has streamed music on both its iPhone and Android

apps, as well as on its website. The station takes inspiration from the late WNKU by playing music that you would not find on mainstream radio and consistently highlighting local Indie artists. Inhailer Radio began with just two DJs and has since grown to streaming 24/7 with close to 20 voluntary DJs for approximately 50,000 monthly listeners, says Stetter. “Where we’ve really taken inspiration from WNKU is that idea of not having a local show at midnight on a Sunday when no one is listening (to play local music),” Stetter says. “We just take the best local music that is presented to us and mix it into our rotation the same way you would hear anyone else.” DJs include Melvin Dillon of local Soul Step Records, who curates his “Soul Step Radio” show; Claire Muenchen, who hosts “Femme FM;” and Kaitlyn Peace, who focuses on Indie and local music. Inhailer uses itself as a platform to show that the Cincinnati music scene rocks just as hard as national artists commonly heard elsewhere on the dial. In addition to playing local music, Inhailer reports to the North American College & Community Radio Chart, which means that Inhailer receives music directly from promoters. Reporting to the charts has given them the opportunity to play music from many up-and-coming artists before their songs become popular. “Inhailer Radio gives a much-needed platform to incredibly diverse music from all over the world,” says Inhailer

Radio Music Director Nils Illokken. “You really aren’t seeing any other sources locally playing the music we do. These artists are being covered by Pitchfork, Stereogum, Consequence of Sound, and playing festivals ranging from Bonnaroo to Coachella and more.” At the end of 2019, Inhailer signed a partnership with Cincinnati Public Radio, which Stetter says was exciting because it gave them access to the terrestrial dial. Listeners are now able to tune to Inhailer Radio on WGUC’s 90.9 HD3 on radios with HD capabilities. But he isn’t stopping with radio. “We would really like to start partnering with local venues and local promoters to bring artists to town that we already curate and have an audience for on air,” he says. As more rising Indie artists come to town, Stetter believes that this will positively impact the significance that Inhailer Radio has on the Cincinnati music scene. Long-term, Inhailer’s goals include branching out to other formats and applying its model to other genres such as Hip Hop or Blues. “We want to take what we believe is a successful model to bring in even more partners, not even just Indie Alternative, but whatever else Cincinnati is known for” Stetter says. Illokken agrees. “We’re a big music city with a rich history and we want to expand it even further,” he says.

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Listen to Inhailer Radio and get more information at inhailer.com.

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ON THE GRILLE

BY B R EN DA N EM M E T T Q UIG LE Y

ACROSS 1. St. that produces the most sweet potatoes in the US 5. Final point? 11. Bread at the barbecue 14. “Lordy, Lordy” 15. Coastal city of Pernambuco, Brazil 16. Wear and tear

TREASURES FROM THE TAFT

cause 17. Teases a coward, mercilessly?

Now on View

19. Café beverage

Assembled nearly 100 years ago, does the Taft’s collection hold relevance today? Join us as we look at our city’s celebrated art collection through a 21st-century lens.

20. Bit of potpourri 21. Put forth as fact 23. Item driven in

52. Snoop Dogg’s

shop class

mentor

24. Straightforward

53. Potato part

schmaltz? 26. Beaming from ear to ear 27. Notebook brand 28. The I of NIH: Abbr. 29. “___ It’s Over” (2018 Anderson .Paak single) 30. Cake near a sink 31. 2021 U.S. Open

name

37. Feed bag grains

11. Push it!

41. Grp. that runs a

12. They’ve got

54. Emasculates?

programs

58. Alphabet chunk

13. “You ___ worry”

59. ___ code (up,

18. Crow response

up, down, down, left, right, left, right, B, A) 60. Put on the hold 61. Soak (up)

22. Piping bag contents 23. One in a mil.? 24. It may be paralyz-

62. Apple Pencil, e.g.

ing or irrational

63. “While I’ve got

25. Future music

you here”

winner Rahm

27. Bubbly name 30. Mani-pedi spot

33. Hits Justice War-

DOWN

ren repeatedly with

1. Word that

BBs?

appeared thrice in

31. Sticks (out) 32. Argentine Olympic quest

38. Urging at the

the United States

barbecue

Postal Service creed

39. Chemist Wich-

2. It’ll keep your Lays

terle who invented

fresh

the soft contact lens

3. Colorful beer

36. Academic PDF,

40. ___ Erso (Felicity

selection

e.g.

Jones’s “Rogue One”

4. Ready for action,

role)

maybe

42. 0 personality, for

5. “The Age of the

short

Pussyfoot” author

45. Heavy burden

Frederik

46. Flaming ___

6. Horror director

(mixed drinks sold in

Roth

Springfield)

7. Flair of wrestling

47. Features a prank-

8. Stamping ground?

ster angel wears? 50. Man of marches 51. Bento box order

9. Old school theater

34. City in Australia’s Swan Coastal Plain 35. Mini-split’s specs

cryptologic museum

taftmuseum.org #TaftHouse200

42. Dwell (on), past the point of normalcy 43. Worship, as a god 44. Pull back a little 45. Like Lyonnaise potatoes 46. First Ford auto 48. Burning points? 49. “Should we turn on a fan?” 50. Indian honorific 52. Sots’ infractions, for short 55. Friend to the end 56. Dallas sch. 57. Flying Cloud or Gold Comet, for one

L AST MONTH’S ANSWERS:

EXHIBITION SPONSOR

FOUNDATION SUPPORT PROVIDED BY

OPER ATING SUPPORT

SEASON FUNDERS

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10. Dinnerware brand with a Scandinavian

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