When Chef Casey Hopkins appeared on my laptop screen via FaceTime, she had just gotten home from a Thursday shift at Longfellow. She was wearing a popular merch item from the bar – a gray sweatshirt emblazoned with a four-eyed, winking red cocktail – and she had her two little dumplings running amok in the background.

Having seen Hopkins’ packed bag ahead of an upcoming trip, her pug, Pierogi, had spent the day sulking. Her mood hadn’t improved. Meanwhile, Momo the French bulldog intermittently popped into the bottom right corner of my screen, seemingly oblivious to Hopkins’ impending departure and just hankering for some attention.

“ I’ve always cooked,” Hopkins said, occasionally patting Momo’s head and minding Pierogi’s grump-fueled antics. “I’ve always loved food. And Longfellow was the first real place that I was a cook, I was a chef, I was in the kitchen. So all of my real culinary experience has been within the walls of Longfellow in the last 8 years.”

Working with people has pretty much been a focal point of any line of work Hopkins has found herself in. As a teenager, her gigs included a face painter at the Cincinnati Zoo, an assistant for studio dance classes, and a camp counselor. Her first restaurant job was at a Chipotle, but even before then, she was no stranger to culinary environments. 

“I  was very close with my neighbors growing up,” Hopkins said. “They had a restaurant on the West Side, so I was always in a restaurant, and I was always at their house, in their kitchen learning how to cook.”

At that point, Hopkins was “just part of the family,” as opposed to staff, looking after the family’s children every night at the restaurant. Over time, she’s worked serving jobs, and picked up some kitchen work during her time at Chicago Gyros and Northside Yacht Club. 

It was during her time at the yacht club that Casey met future Longfellow owner (and recent second-time James Beard nominee) Mike Stankovich. Stankovich opened his nationally-ranked bar in February 2017, with Chef Evan Wallis at the helm of the kitchen. Wanting to involve Wallis in more of the kitchen management side, Stankovich began seeking additional members for the kitchen staff – with a few qualifications in mind. 

“Longfellow’s kind of a unique kitchen in the sense that it’s visible to the public, and a lot of people that work in kitchens don’t wanna have to talk to people,” Stankovich said. “Whenever we’ve had to hire for that position, we’ve had to try to find the right kind of personality that wants to talk to people, but also make food under people watching them. And Casey has that personality and does well at it.”

Hopkins ultimately joined in March 2018. 

“She had a long history of working in bars and restaurants, and just was a good worker, and learned quickly, and was willing to take advice,” Wallis said of Hopkins. 

Longfellow was an all-hands-on-deck operation, with team members picking up different responsibilities to keep the busy bar running. According to Wallis, as he got busier assisting with the bartending side of Longfellow, Hopkins took on more of the food service side.

When Wallis ultimately moved on from Longfellow, Hopkins was selected to take his position. Stankovich cited her preexisting tenure with Longfellow, her culinary ability, and her love for the work as reasons.

“She had to learn some stuff,” Stankovich said. “But any job anyone takes, you have to learn some stuff. So that’s not a deterrent, at least for me, to hire somebody. I’d rather teach someone to do the right thing than have them think they know everything.”

And not three days after transitioning into the position, the COVID-19 pandemic lockdowns began. What followed was a pivot to an all-takeout operation for Longfellow’s loyal base of customers – and a need to churn out a whole lot of egg salad. 

“ We did have a couple regulars in that time who were buying, like, two pints a week of Longfellow egg salad, which is amazing egg salad,” Hopkins remembered with a laugh. “I love the egg salad! But also, who’s eating a quart of egg salad in a week?” 

For any challenges, the trial by fire ended up being an unintentional masterclass for the rising chef.

“When we opened back up inside, however long that was after, it was like, ‘Cool, alright, I know how to work this space, and make it work in a large scale. Now I can refine it,’” Hopkins said. 

Wallis, who now owns College Hill bar Big Chill with his wife, Hannah Wheatley, also saw some serendipity in the circumstances. 

“ I think it was a nice time, because it was a natural time to reset and let her do her own thing, and kind of see how things went from there,” Wallis said.

While she had to learn what Stankovich called the “medial” aspects of operating a kitchen – like getting acquainted with sources for ingredients and ordering them in the right quantity – Stankovich witnessed key growth in her confidence in skills she already possessed. 

“She has whatever it takes to just make food taste good, but I think her kind of realizing that, or accepting that, was a big step,” Stankovich said.

Longfellow’s ever-evolving menu has steady items – the charcuterie board, the Scrap Sandwich, the egg salad (figures) – but Hopkins and her team still get plenty of freedom to conceptualize and experiment. Menu comings-and-goings have been born of trial-and-error, nostalgia and everyday cravings. Case in point: the bestselling mushroom melt. 

“Our mushroom melt just happened one day because I wanted pizza, but I didn’t wanna buy pizza,” Hopkins said. “So I was like, ‘What do we have in here that can make me something that tastes reminiscent of pizza?’ And it worked out perfectly.”

Hopkins categorizes the mixed menu into “plates” and “snacks,” striving to make the latter “elevated comfort food.”

“The snack side in my brain is just like, ‘What are you eating in your cool aunt’s basement when she’s hosting a house party,” Hopkins said. “Like, what is your awesome Aunt Kathy putting out on her table to feed you snack-wise?’”

Enter hanky pankies, a Midwestern staple that Hopkins considers “an homage” to her own (presumably awesome) Great Aunt Jenny. A blend of ground meat, spices, and logs of glorious Velveeta cheese piled on bread, they’re not your everyday printed menu item, but one that catches eyes and elicits joy nonetheless. 

 ”It’s a fun thing to have on the menu,” Hopkins said of this family dish she’s long enjoyed annually on Christmas Eve. “People see them and they get excited.”

Many of Longfellow’s ingredients are sourced locally. Hopkins also taps into resources a stone’s throw (or streetcar ride) away, from Avril Bleh to Findlay Market. And she cultivates a small spice garden right outside the bar near its outdoor seating area. If you opt to sip your signature Shiso Painkiller outside, you might just be sitting near the namesake plant involved in its creation. 

Food is Hopkins’ passion, yet her recipes aren’t something she seems to agonize over. 

“At the end of the day, it’s just food,” Hopkins said. “I mean, ‘It’s just food’ is such an understatement, but it’s gotta be good food. We wanna make good food, and it’s not the end of the world if we gotta change something.”

For any menu leeway, however, there are some challenges literally inherent to the establishment’s architecture. According to Stankovich, due to preservation requirements in the Over-the-Rhine neighborhood, Longfellow wasn’t permitted to install a kitchen hood within the historic building.

As a workaround, Stankovich drew inspiration from his work in the industry in New York City, where chefs built perfectly efficient kitchens without the need to install pricey hoods. Stankovich also explains the pivot was inherent to Longfellow’s design – its character channels that of a Japanese izakaya, casual, sometimes compact bars with kitchens that serve up small plates and bar snacks alongside drinks. And the Longfellow kitchen team has made it all work from the outset. 

“Part of how we developed our menu was what we were able to do,” Wallis said. “And that was something that I think me, Mike, and Casey all enjoyed – having limited resources and still seeing what you were able to do.”

These days, during busy times, Hopkins operates in what she approximates to be a three-foot by two-foot space, not to mention the other bartenders in motion around her (she’ll also bartend, when needed). Hopkins and her team work with an intentional set of tools that includes a hand crank meat slicer, hot plate, toaster oven and steam table.

“ I think it is a testament to that you don’t need a big, fancy kitchen or all the crazy hullabaloo to create good, comforting food,” Hopkins said.

Hopkins and her colleagues, Chef Mike Lizama and Chef Thearvy Long, continue to do their work in full view of patrons – which, while sometimes stressful, isn’t necessarily a negative for Hopkins. 

“ A lot of cooks and a lot of chefs love being behind their closed door,” Hopkins said. “They love the fact that they don’t have to interact. I personally love it, ’cause I’m just a schmoozer. I love talking. I’ve made so many great friends and met so many awesome people by just being at my meat slicer and someone being like, ‘Is that this?’ And me being like, ‘No, it’s actually this.’”

Evidence of these connections can be found in a lineup of tcotchkes near that same meat slicer. What started as a photograph of one of Hopkins’ dogs and a shot glass emblazoned with aliens has grown into a collection of small offerings from patrons. Everything from baby photos to an E.T. figurine keep Hopkins company at her station.

Hopkins said the broader Cincinnati culinary scene Longfellow operates in is robust, yet not necessarily cutthroat. 

 ”We do have this huge booming culinary scene, but nothing feels insanely competitive against each other,” Hopkins said. “Like, we’re all doing it together. We’re all there for one another. If one of our buddies up the street needs an extra bag of towels for the night, guess what? We got you.”

While an establishment of her own someday isn’t totally off the table, Hopkins deems herself “a short term goal girl,” and keeps herself grounded in the present as she considers her future.

“ The goal right now is to just keep ripping, and keep learning, and just keep having fun, because that’s the coolest thing I think about my job is that I have a lot of fun doing it,” Hopkins said. 

“She’s a crucial part of Longfellow,” Stankovich said of Hopkins. “But if she ever needed to move on or grow her career or something, I would support it, too. So I’m supportive of her outside of just her standing in the kitchen.”

For all of the industry experience she’s amassed over time, Hopkins still acknowledges that she never imagined being in her role today. 

“ It is really cool to just be floating around with serving tables, working in random bars. And then now, you know what I do? I’m a chef now, and I run a kitchen side of a bar that’s very successful, because I work with great people, we have great guests, and I have the openness to learn and soak in new skills.”

The post Chef Casey Hopkins turns Longfellow’s kitchen into center stage appeared first on Cincinnati CityBeat.

A five-course farm-to-table dinner with completely 100% organic ingredients, presented on handmade ceramic dishes that you get to take home.

Sound enticing? The Potter’s Table is the Queen City’s most exclusive, best-kept culinary secret—if you know any chefs in Cincinnati, you might’ve heard rumblings about the food, but you almost certainly haven’t been able to try it.

Local queer couple Blake and Colleen Crawford-Larson founded the pop-up dinner series out of a desire to merge their two creative interests: fine dining and pottery. The results are nothing short of stunning.

Guests entering The Potter’s Table enjoy an amuse-bouche and a glass of champagne, followed by five courses made with just-harvested ingredients from local Turner Farms, all of which are sweetened only with natural sugars. Each course is served on a ceramic dish made by Colleen or Bonnie McNett, the owner of Whistlestop Clay in Loveland. And at the end of the night, each guest chooses one ceramic piece to take home with them to their own kitchen.

The setup ensures that no two dinners are the same, even down to the plates you’re eating on. It’s born out of Blake’s absolute revulsion towards any sort of waste, especially when it comes to the restaurant industry.

The couple met in Asheville, North Carolina, where both were self-described “industry rats” — Colleen managed front-of-house at the vegan restaurant Plant for several years, while culinary wunderkind Blake became the region’s youngest executive chef at 23 when she took over French bistro Bouchon.

During the COVID-19 pandemic, Blake’s parents purchased a wedding venue in rural Adams County, Ohio, and not-so-subtly suggested she move back to the state she was born in.

“My mom was constantly texting me every other week like, ‘Sure could use some hands! Really wish we had some help up here!’ So eventually, we [moved] up and we were like, ‘Well, we don’t really want to do the wedding thing. But we will utilize your space when weddings aren’t booked,'” Blake said.

Thus began the journey for the couple to open their first venture, Flock. But before that, Blake took on a job that affected her cooking philosophy for years to come.

In the time between moving to Cincinnati and opening their own restaurant, Blake became executive chef at the Hope Springs Institute, a non-profit “transformational retreat center” in Peebles, Ohio that provides “growth and healing” to guests. But her food budget was practically skeletal: the non-profit gave her $300 every two weeks to serve groups of 30+ eating three meals a day. It’s a tough task in a proper city, much less a food desert like Adams County.

“These farmers were growing things, but no one [on staff] really knew what to do with them. I made so many farm connections. We started our own garden, Colleen was growing things, and I had to learn,” she said, extending the last syllable of ‘learn’ for nearly 10 seconds. “Every day was, ‘OK, what am I going to do with every piece of this ingredient to make sure that guests are fed this week and the nonprofit can stay alive?'”

Her time at the nonprofit proved as transformational as it was for the center’s guests. Over time, she’s adapted a no-waste philosophy, noting when it comes to food waste that humans “are so used to, as a society, seeing things as they are and not as they could be.”

Blake said that after watching how much food was wasted for a set menu, she could never work in a restaurant kitchen again.

“I understand people want consistency,” she said. “The same dish every time. And that’s how the world works, but that’s not who I want to be as a chef. I want to be the chef who found 16 different uses for one piece of squash. I don’t ever want to be a chef who says ‘Oh, this recipe has four shallots. If I don’t have four shallots, I can’t make this.’ I’ll be damned!”

Eventually, the two opened Flock in West Union, Ohio, which had a similar focus to their new dinner series: using only the freshest ingredients possible from local sources. Their first night open, Colleen knew they had something special.

“Our first Flock event, it was initially a little awkward. These six strangers showed up… it’s like, they didn’t know each other, they didn’t know us. We had just moved to West Union. We’re outsiders,” she said. “Then [Blake and I] were in the back doing dishes, and we hear them all start laughing and cracking up at the table together. And we looked at each other and just smiled.”

But over time, their desire to keep going decayed. “Three rural winters” was a lot for the two, and the two faced plenty of discrimination for being a queer couple, with Colleen saying it was “no longer fun” to live in Adams County—prompting their move to Cincinnati to be in a place “where we saw and existed around other people like us.”

In West Union, the two had several locals boycott them for making “gay bread,” and even had a customer afraid of “gay water.”

“[He] would not let me fill his water,” Colleen said. “He didn’t want me touching the things he was consuming. Despite him being there to eat my wife’s food, he had a difficult time with me being close to his food because I’m gay. And that was something I never wanted to feel again, and I don’t want anyone to feel again. With Potter’s Table, knowing that people are aware of who we are and what we stand for and still choose to come is really important to me.”

Blake felt like the two “rode a very fragile line” of keeping their lives private to stay in business, and the Potter’s Table was created out of a desire to “pay homage to a part of ourselves that we had to keep silent.”

“Growing up as a queer person in the Bible Belt, there aren’t a lot of tables that fit you, so I think it’s imperative for us to build our own tables… and to find people willing to sit with us and have dinner through hard times and hard conversations,” Blake said. “Even when we can’t control anything else going on in the world, we can sit across from our neighbor and be genuine for an hour.”

After they realized their time at Flock was ending, the two came to a crossroads. Blake worked at the popular Southern eatery Nolia in Over-the-Rhine and eventually transitioned to serving as executive chef at Turner Farm, while Colleen contemplated a return to the ceramic art form she went to college for—and then her wife urged her to “just buy the fuckin’ clay.”

“I went into our spare bedroom with a $100 pottery wheel I got off Amazon, and I went to college in 2013 so it had been some time since I’d even touched clay… I started throwing some pieces and Blake came in and she goes, ‘Oh, these are great!’ and I’m like, ‘No, babe, these are shit,'” she said, laughing.

She decided to pursue pottery full-time and purchased a professional pottery wheel and a kiln. Presa Ceramics was born, and Colleen now sells her wares—mugs, vases, plates, utensils—at shops all over the Cincinnati area.

Eventually, the two realized they missed the sense of community they got from feeding people. Earlier this year, they conceptualized The Potter’s Table to “find their balance again and realize what matters.”

“Being two creative people in a relationship, we really wanted to find a way where we could both shine and both feel supported. We wanted to have community,” Colleen said. “We also always dreamt of having a long table full of people, right? Like, what are you doing in life if you’re not sitting at a table with a bunch of people enjoying themselves?”

While the concept is “a love letter to each other” and a “dream come true,” it’s still a ton of work. It takes the two about a month of preparation for each dinner, on both the culinary and ceramic fronts.

“A lot of the concepts will be me making a shape, then Blake looks at it and goes, ‘I want to put ice cream in there.’ And I go ‘Okay, I’ll make 12,'” Colleen said. “It’s an intersection of my mind and her mind. Like, how can I build something that will showcase her food and vice versa?”

Their food has become a hidden favorite of Cincinnatians everywhere, from Beard-nominated chefs to local influencers. Ben Plotkin, creator of Explore Cincinnati, called Blake and Colleen “incredibly talented” and described the food as “delicious, inventive, and beautifully presented.” One standout dish from his dinner was a turnip-derived ice cream, with honey cake on top and a light sprinkling of puffed mustard seeds.

“I found myself just as excited to see which piece of pottery would arrive next as I was to taste the next dish,” he said.

The outpouring of support and recognition from their peers and fans alike has been “fantastic,” and the two foresee Cincinnati becoming a major culinary hub just like Asheville did.

“I think if we keep inspiring each other to create, and we see things as less of a competition and more of a collaboration, Cincinnati could become the next food destination. That’s how things these start, when fire lights fire,” Blake said. “When we moved to Asheville, it was already a ‘food city,’ but when we left there was any kind of restaurant you could imagine. And I see that for Cincinnati, it’s such a cool and unique space with so much talent… it could be really special.”

The couple will host future Potter’s Table events at different businesses all over the Ohio area. The next two iterations of the dinner series, in April and May, are already sold out. Guests who wish to attend the July and August dinners can join the waitlist—of which, at the time of writing, over 100 people have already signed up for—by messaging their official account on Instagram.

The post This unique dinner series is Cincinnati’s best-kept culinary secret appeared first on Cincinnati CityBeat.

As 2025 winds down, CityBeat is looking back at the delicious stories that made up Cincinnati’s food scene this year. From what can happen when small businesses step in to feed those in need to the return of a few of the Queen City’s most beloved dining destinations, iconic food collaborations and one sad tale of the rise and fall of a diner chain, here is the food news that fed us in 2025.

Skyline Chili and Graeter’s Make a Food Baby

In January, the most Cincinnati food news ever was officially announced: two iconic Cincinnati brands — Skyline Chili and Graeter’s Ice Cream — were having a baby, and its name was Skyline Chili Spice Ice Cream (imagine that on a birth certificate). Rumors of the brands’ relationship were proven true; in October 2024, someone posted a screenshot of a new Skyline Chili-Graeter’s Ice Cream listing on Kroger’s website, UPC and all, to the Cincinnati subreddit. Cincinnati social media lit up with the speculation of this treat, with both supporters and detractors of the rumor. At the time, Graeter’s communications team wouldn’t confirm or deny the rumors of this tasty collab, but did say “something cool was in the works” between them and Skyline. As for the ice cream, it featured Graeter’s smooth, French pot ice cream combined with Skyline Chili’s signature spice mix and oyster crackers, for a sweet and salty blend. It sold out almost immediately, but did make a comeback in October in honor of National Chili Month.

Ludlow Bromley Yacht Club Rises From its Watery Grave

“We’re coming back baby,” owners of Ludlow Bromley Yacht Club (LBYC) wrote in a Facebook post in January 2025 — more than five years after it served its last meal. The restaurant and bar was forced to close in October 2019 after being struck by a barge on the Ohio River early one morning. The navigator had fallen asleep at the wheel, according to the Coast Guard, and the barge caused significant damage and sent six nearby boats and part of the marina adrift on the river. LBYC officially reopened in late May, where it once again serves up delicious pub food, cheap drinks and tropical vibes.

The Saga of Dolly’s

As most of the Greater Cincinnati Frisch’s restaurants were making their exit in late 2024 following a contentious eviction case, a team of Frisch’s senior managers acquired several of the chain restaurant’s locations, as well as future branding rights. However, in early 2025, Big Boy Restaurant Group, which is based in Michigan, decided to reopen several of the shuttered Frisch’s restaurants under new branding: Dolly’s. The first restaurants opened in March, but the concept sparked a lawsuit from the new owners of Frisch’s and prevented Big Boy Restaurant Group from using its name in the region. In October, Big Boy Restaurant Group said the litigation remained unresolved and it was still unable to operate under the Big Boy name in Southwest Ohio, prompting it to close the six Dolly’s restaurants it opened in Greater Cincinnati in 2025.

Greater Cincinnati Restaurants Step Up to Offer Free Meals for SNAP Recipients

As the federal government shutdown of 2025 inched into November, the USDA announced it wouldn’t release SNAP benefits until the shutdown ended, impacting about 42 million Americans who rely on the safety net to feed themselves and their families each month. As it became clear those benefits would be delayed — and an already-strained network of food banks and pantries in the area tried to figure out how they would fill in the hunger gaps — several local businesses stepped in to ensure no one, especially children, went hungry. Places like By Golly’s, The Works Pizza, Greek to Me, Pickles & Bones BBQ and more announced they would have free meals for kids until the shutdown ended. The Cincinnati & Hamilton County Library reshared its information on which branches had free after-school meals, and other businesses like coffee shops and bookstores collected donations and dedicated a day to donating proceeds to food banks and pantries. In November 2025, these local businesses proved food is love and exemplified what it means to be part of a community and why we need to take care of one another.

Salazar Restaurant Reopens in Downtown Cincinnati

It was a moment many local diners had been waiting for: Chef Jose Salazar’s eponymous restaurant, Salazar, made its official return to Cincinnati’s culinary scene in November. Salazar announced in December 2023 that he would temporarily close the restaurant, formerly located on Republic Street in Over-the-Rhine, to move it to a bigger space. And in 2024, he shared that he signed a lease at a much larger space on the ground floor of the former Saks Fifth Avenue building — now the headquarters of Paycor — on Fifth Street downtown. The new restaurant space offers 7,300 square feet, or five times the space of the Republic Street location, with expanded seating, three private dining rooms and enough space to host private events for up to 50 people. As for the menu, Salazar says he’s still working with local farmers and artisans and makes fresh pastas and other items in-house. There will be more emphasis on seafood, but you can still find many former favorites, including the “lil fried oyster slider.”

This story is featured in CityBeat’s Dec. 24 print edition.

The post The Top Five Food and Dining Stories that Shaped Cincinnati in 2025 appeared first on Cincinnati CityBeat.

This story was written by Kenton Hornbeck with LINK nky and is republished here with permission.

A meal is often at the center of holiday celebrations. For many families, the centerpiece of the meal is a meat or poultry, whether that’s beef, chicken, lamb or duck. 

With Christmas and New Year’s Eve right around the corner, Rump & Roll owner Tavis Rockwell is beefing up his store’s offerings in anticipation of the holidays.

“I’m just trying to get the word out there of what we have to offer, especially in the holiday season,” Rockwell said. “I brought in a lot of nice meats.”

Rump & Roll, located at 526 Sixth Ave. in Dayton, Kentucky, opened on Oct. 1. Rockwell is a career restaurateur, having overseen LouVino’s five restaurants in Kentucky, Indiana and Ohio, including the Over-the-Rhine location in Cincinnati. After the COVID-19 pandemic, Rockwell exited the industry, working instead as a restaurant consultant.

Eventually, the industry drew him back in, as it had always been a personal goal of his to open a deli. When a space in downtown Dayton opened in early 2025, Rockwell jumped at the opportunity.

Rump & Roll faced its first holiday test during the country’s largest meal-centric holiday: Thanksgiving. Rump & Roll didn’t offer turkeys at the time, as Rockwell felt the upfront investment would be too much for a brand-new restaurant, but they did offer a diverse assortment of pies and sides to bolster people’s holiday meals.

Now, Rockwell is stocking his arsenal for Christmas. Rump & Rolls’ grab-and-go is replenished with pies, soups, and sides, such as braised greens, roasted red potatoes, green bean casserole, cheese balls, pimento cheese, and more. Rockwell expressed his hope to help families save time when preparing holiday meals.

“I love that people who just come in and they can grab a roast; they can go over to my grab-and-go and get potatoes that I’ve already cooked for them, or a cheese ball or even chicken stock that they can make their own soups with,” he said. “Just providing something that just makes their time a little easier so they can spend more time with their families.”

Now, let’s get down to brass tacks; what meats are people ordering for their holiday meals? From the perspective of Rump & Roll’s head butcher, Kevin Klein, anything and everything.

“Tenderloin, rib eyes, flank steaks — the rods have been really popular — stew meat; during the holiday, lamb, a big one for the holiday,” Klein said. “We brought pretty much everything in that you could use for the holiday.”

Rockwell stated that Rump & Roll sources its meats from Cincinnati’s Chef’s Warehouse, a specialty food supplier for restaurants. The meats mainly originate from Allen Brothers in Chicago, while its poultry comes from places like Maple Leaf Farms in Indiana.

For Rockwell, the most enriching aspect of running a small community deli is contributing to many families’ holidays — something he believes will help the community become familiar with Rump & Roll.

“I just am enjoying being able to contribute to the community and be a part of it, really,” he said. “I want to keep enriching the community and grow this and showcase what we’re capable of.”

This article includes reporting from LINK nky’s Maggy McDonel.

The post Rump & Roll Gears Up for Its First Christmas Season appeared first on Cincinnati CityBeat.

In search of a cozy spot to host a festive get-together with friends or family before the end of the holiday season? You’re in luck: Cobblestone OTR has transformed its space at 1132 Race St. in Over-the-Rhine into the charming and whimsical Nutcracker-inspired Winter Wonderland at Cobblestone Holiday Pop-Up.

From now through Jan. 4, nearly every inch of Cobblestone will be decorated for the holidays. The bar will also be serving festive specialty cocktails, including the Dark Chocolate Espresso Martini, made with vodka, espresso, dark chocolate liqueur and candy cane; and the Cranberry Sage Gin Fizz, made with gin, cranberry, lemon, triple sec and rosemary. There are also themed shots available, including the Rumple Hopper, made with chocolate Bailey’s and Rumple Minz; and Gingerbread, made with Fireball, buttershots and Bailey’s Cinnamon Churros. 

The Winter Wonderland pop-up will be open Monday through Thursday from 3 p.m. to midnight, Friday from 3 p.m. to 2:30 a.m., Saturday from noon to 2:30 a.m. and Sunday from noon to midnight. For more information about Cobblestone OTR’s holiday pop-up, visit instagram.com/cobblestoneotr.

Photos by Emily Widman

The post [PHOTOS] Step Inside Cobblestone OTR’s Winter Wonderland Pop-Up appeared first on Cincinnati CityBeat.

A new exhibit at the Lloyd Library & Museum in downtown Cincinnati is exploring the botanical science behind our favorite beverages.

The Botany of Beverages will explore the deep-rooted connection between plants and drinks, from coffee and tea to wine, beer and tequila. Visitors will also get to learn how plants shape the flavor, aroma, color, chemistry and cultural significance of these beverages. 

Highlights include a 1774 history of coffee, groundbreaking fermentation texts written by Louis Pasteur and Antoine Lavoisier and a collection of historical botanical illustrations that trace centuries of the cultivation, commerce and craft of plant-based beverages.

The exhibit opens at the library and museum on Friday, Dec. 12 and runs through Friday, April 24. A free opening reception with light refreshments will be held Dec. 12 from 5-7 p.m. 

The Lloyd Library and Museum will also host a variety of programs to accompany The Botany of Beverages, including a Holiday Open House, where you can explore the exhibit while enjoying hot cocoa and cookies. The open house is Saturday, Dec. 20 from 9 a.m. to 4 p.m. and is free and open to the public. All other programs do require advanced registration.

In January, visitors can join Alejandra Flores, the founder of Dayton, Kentucky’s Unataza Coffee, for “Climate, Coffee and Culture.” The program will examine the origin of coffee and varietals used, offering a transparent look at the farm-to-cup process, pricing that supports ethical sourcing and challenges coffee farms face, like labor shortages and climate change. 

“Climate, Coffee and Culture” will be held Wednesday, Jan. 7 from 7-8 p.m. at the library. Register here.

On Wednesday, Jan. 21, the library will host the interactive talk “Sober Botanicals: The Plants That Change How We Drink” from Kentucky Botanical Co. and The Green Door founder Christain Perry-Watt. Perry-Watt will share more about the evolving culture of alcohol-free, plant-based beverages and how herbs, roots and flowers have shaped our drinking traditions. 

The talk will be $5 for non-members and free for members, with a reception at 6:30 p.m. and the talk from 7-8 p.m. Register here.

Plant-based fun will move outside in February with the Maple Sugaring Hike at Cincinnati Nature Center’s Rowe Woods. A naturalist will take guests on a hike to find native maple trees, check sap buckets and look for signs of how wildlife use sap. You’ll also get to visit the evaporator and sample warm maple syrup, all while learning about how to find sugar maples, how to make syrup, why Cincinnati Nature Center calls their maple syrup “liquid sunshine” and how maple sugaring has changed over time.

The Maple Sugaring Hike will be held Sunday, Feb. 8 from 10:30 a.m. to noon. The hike is $10 for non-members and $5 for members. Register here. 

And ahead of Valentine’s Day, you can learn more about the way plants reproduce in “The Nature of Sex: The Sexy Side of Plants,” from plants that imprison their pollinators to the flowers that remember when a bee last paid them a visit. The talk will be led by Cincinnati Nature Center’s director of conservation, Cory Christopher, who will challenge guests to rethink the distinctions between plants and animals, especially when it comes to sex. 

“The Nature of Sex: The Sexy Side of Plants” will be held Wednesday, Feb. 11 from 7-8 p.m. at the library. Register here. 

Lloyd Library & Museum, 917 Plum St., Downtown. Learn more about The Botany of Beverages and the library and museum at lloydlibrary.org.

The post Explore the Botanical Science Behind Your Favorite Drinks at the Lloyd Library’s Newest Exhibit appeared first on Cincinnati CityBeat.

Maybe everyone feels this way about where they live, but I think my Gaslight Clifton neighborhood is the best ‘hood in the city. It’s a little like a college town, one that is surrounded by top-notch medical and academic institutions; another cool neighborhood (Northside) just next door; the outdoor delights of Burnet Woods Park and nearby Spring Grove Cemetery and Arboretum; and super close to Findlay Market, OTR and downtown.

But it’s been a challenge for Clifton to attract and sustain what I consider top-notch restaurants. That’s not to say you can’t get a good meal in Clifton, but we haven’t had many places that draw folks from other neighborhoods. In other words, a destination restaurant. Until now, I think, with the debut of Kiki on Ludlow, an affordable, casual establishment that brings an exciting cuisine to our corner of Uptown Cincinnati.

Owner Hideki Harada, formerly at the helm of Kaze in OTR, operated the Japanese gastropub Kiki in College Hill for more than five years. Along the way, he and his wife, Yuko, earned a James Beard Foundation nomination, and the restaurant made it into an episode of Diners, Drive-Ins and Dives.

I discovered Kiki in College Hill soon after the pandemic and was immediately smitten. The food was so good, interesting and approachable. The vibe resonated with me, too, the way they made clever use of limited space that included a comfortable bar. When I passed along the news that the couple planned to move Kiki into the recently vacated Habanero’s on Ludlow Avenue, my neighbors literally whooped and cheered. Toward the end of summer, the promise became reality, and, at least in the early going, the neighborhood has given the newly renamed Kiki on Ludlow a warm welcome.

There’s nothing stuffy or forbidding about the place, and the price points are significantly lower than other establishments I might consider as destination restaurants. The space isn’t quite as comfortable as the College Hill location was, but Kiki’s general manager Ryan Back told me that over the next year or so, they expect to add enhancements to the interior. Whereas the former restaurant had three separate dining areas, Kiki on Ludlow is one big, high-ceilinged room with an open kitchen and no room for a traditional bar. After deep cleaning the space, the new tenants painted the interior and exterior, added lighting, and didn’t do much else. The goal seemed to be to get the place open for business ASAP. 

To serve as head chef in the new venture, Harada hired Logan Wells, formerly chef at Pho Lang Thang at Findlay Market, another great spot for Asian food — Vietnamese, in that case. Sushi was not an emphasis at College Hill but, happily, there’s now a selection of both basic and specialty rolls along with nigiri and sashimi.

Also new at this location is lunch service Tuesday through Saturday from a limited menu that consists of five or six bowls — ramen, poke and a rotating vegetable-based bowl. I’ve tried and liked both the poke bowl and the kimchi ramen bowl. Ramen (including a pork belly version) is also available at dinner. The restaurant opened without a liquor license but by the time you read this, they should have acquired the ability to offer sake, beer and wine.  

You’ll have many more options at dinner than at lunch, ordering from four menu sections. “Cold” selections include two nice salads; one based on seaweed and the other a delectable Napa Caesar. The section headed “Kushiyaki” (skewered and grilled seafood, meat or veggies) offers wagyu beef, sea scallops, salmon chunks or shishito peppers. I’m fond of salmon skewers, and my boyfriend often orders kushiyaki scallops. The addition of shishito in this category — something for vegetarians/vegans — reflects other features of this menu, highlighting the health profile of much Japanese cuisine. It is seafood and vegetable oriented, offering many options for vegetarians and vegans. But meat eaters won’t go hungry.

In fact, a couple of pork preps stand out, including a plate of three steamed buns served with a generous portion of marinated pork, oven-roasted in a sweetened soy sauce. Also, on the plate — an accompaniment to several other dishes — is a side of yumitsuki cabbage slaw, which you can layer with pork on the buns. As an alternative to pork buns, you can get jackfruit buns: roasted and sauced jackfruit with cabbage slaw and three steamed buns.

One of the most popular hot dishes is pork gyoza. “They are pan-fried in a crepe-like slurry,” Back said, “and so the order of five come connected in a thin and crispy layer of fried dough.” He added, “I frequently recommend these to first-time [visitors].

“There’s a cauliflower dish I like, perfect if you want a veggie side for the table. “It’s a generous, shareable half head of cauliflower, flash-fried and topped with a curry aioli, pickled jalapeño and red onion and cilantro,” Back told me. You’ll find both the cauliflower and pork gyoza in the “Hot” section of the menu, along with curry pan, deep-fried dough stuffed with mashed potato, onion and carrot, and chicken karaage, succulent fried morsels served with your choice of five sauces.

Dessert consists of two special offerings from Dojo Gelato: miso caramel stracciatella gelato and strawberry yuzu sorbetto. Be sure to ask whether one of Yuko Harada’s cheesecakes is available, and if so, try a slice. Back said this about the treat: “Like a lot of our food, Yuko’s cheesecake stands out by being very simple and high quality. Most of what makes them good is Yuko’s knowledge of ingredients and technique. Her cheesecakes are almost always gluten-free and use a simple graham cracker crust.”

Over the next year or so, Back said they hope to create a small sushi bar adjacent to the kitchen area, and perhaps commission some art to adorn the walls. It can get quite noisy during the dinner hours, a problem common in so many restaurants these days. It’s not an easy fix but I hope they will find some way to tone it down here. The front of the house is especially cacophonous in the evenings, making it hard to converse with a server or your tablemates. You might ask for a table toward the back of the room, which is a little quieter. 

Reservations are a good idea for dinner, but you should be able to stop for lunch without advance notice. It will take a few visits to sample the menu and find your favorites. Meanwhile, welcome to the neighborhood! 

Kiki on Ludlow, 358 Ludlow Ave., Clifton. More info: kikicincinnati.com.

This story is featured in CityBeat’s Oct. 1 print edition.

The post [REVIEW] Kiki Makes Clifton Sing appeared first on Cincinnati CityBeat.

When I joined the CityBeat team almost three years ago as the Digital Content Editor, I also took up writing for our Food & Drink beat. I’ve always loved food and trying new places, but doing this job really made me see how much I was missing out on in Cincinnati’s culinary landscape. I’ve been trying to get myself to branch out more and more and I think I’m getting much better about wandering outside my comfort zone. This year, I tried quite a few new restaurants, breweries and coffee/tea shops, trying places that range from Italian and Asian to classic diners and Mexican joints. Here’s my top seven of the year (so far), plus everything I ordered:

Kantine

1220 Harrison Ave., West End

Kantine is an off-the-beaten-path eatery, biergarten and wine bar located just a few blocks away from Cincinnati Museum Center in the West End. It’s located in a former warehouse from 1864 and has an industrial-yet-cozy vibe with plenty of exposed brick and corrugated metal touches, plus a spacious outdoor patio. The menu is authentic Southern German fare, which you order at a counter, along with a selection of German and local craft beers. I went for their weekend brunch and had the Strammer Max — let me tell you: I often think about the bread of this open-faced sandwich, which makes sense because it is from Blue Oven Bakery. But it was toasted and perfectly crispy, piled with Black Forest ham, prosciutto, Swiss cheese, two eggs your way (I did over easy), plus a horseradish-mustard sauce that tied all that savory-ness together with a little spice. I’ll have to go back for dinner and try the Schnitzel Wiener Art with a beer, but I can confidently recommend the brunch.

Los Patrones Mexican Restaurant

5132 Delhi Pike, Delhi

I’m a lifelong West Sider and used to the way strip-mall restaurants seem to just pop up here out of nowhere (and they’re always a delicious surprise), but Los Patrones, which opened in the Delhi Shopping Center sometime this spring based on reviews, hooked me immediately with its selection of birria options on the menu. The Quesabirria was an easy yes; it’s served as three pockets stuffed with beef and cheese, topped with onion and cilantro and served with a flavorful consumé and a side of Mexican rice. Los Patrones doesn’t skimp on the birria or cheese, and the triangle shapes make for easy dipping. The restaurant menu — like many Mexican restaurants — is extensive, and I want to explore further, especially the Burrito Chipotle (grilled chicken, chorizo, rice, onion and black beans and smothered with cheese sauce, green salsa, pico and sour cream), but I don’t know how I’m supposed to say no to that Quesabirria next time I go.

Mama’s on Main

621 Main St., Covington

First off, Mama’s on Main is absolutely adorable. The space is bold and bright, with fun and funky eclectic decor that’s a mix of modern and vintage. I went for the first time in February for my birthday and had the rare chance to splurge and try a little bit of everything on the menu (thanks, Mom and Dad!). The menu features largely traditional red-sauce Italian fare, but when I see gnocchi on the menu, I need to try it. The gnocchi was pillowy and slathered in a tasty herb pesto sauce, with prosciutto and a tomato and hazelnut vinaigrette. We ordered the bread basket, which I highly recommend; the focaccia is crispy on the outside and fluffy on the inside, as God intended, and is served with a creamy whipped ricotta, mixed with olive oil and black pepper. We also split the arancini, which are breaded, deep-fried risotto balls served with red sauce, and there were some sideways glances between my parents and me as we all tried to hint that each of us wanted the last piece. I hate to use the word “crispy” again, but that’s the best way to describe the exterior, which quickly gives way to the soft and chewy interior. All this was washed down by the Winter Spritz cocktail, which I hope they’ll bring back, but featured Aperol, Malfy gin, cranberry juice, rosemary syrup, prosecco and soda — bubbly, herbal and just a hint of tartness. Perfetto.

Tea ‘n’ Bowl

211 W. McMillan St., CUF

I’m annoyed with myself that I spent four years at UC and never tried Tea ‘n’ Bowl while I was there. I finally fixed that this year. This charming hole-in-the-wall offers a taste of Asia that represents several different cuisines. Owner Yvonne Chew’s menu offers dishes from both Malaysia and China — including an authentic Chinese menu that utilizes spices like lemongrass, Szechuan pepper and tamarind and an Americanized menu that offers dishes you typically find in Chinese restaurants. I need to branch out and try Malaysian cuisine next time I visit Tea ‘n’ Bowl (the Nasi Lemak is calling my name), but I can say the Chicken Skewers have been my favorite thing I’ve tried — crisp on the outside, tender on the inside and coated in a spicy blend, and now I’m going to have to order some for lunch because I won’t be happy until I have these again. Also, add a side of garlic butter rice to it to make it a full meal. The Wonton Soup is also one of my favorites in the city, and even though they primarily offer Chinese and Malaysian fare, don’t sleep on the Pad Thai.

Blue Jay Restaurant

4154 Hamilton Ave., Northside

Just like Tea ‘n’ Bowl, I’m embarrassed to admit how long it took me to try this classic Northside diner, but I’m absolutely a Blue Jay Restaurant fan now. I took my mom here in August after a tour of the former Bruckmann Brewery with the Brewing Heritage Trail nearby to see where her grandfather worked as a machinist. It was a Saturday afternoon and the place was still packed, and after trying the food, it’s easy to see why. I opted for biscuits and gravy, a humble dish made amazing by Blue Jay. The diner has that classic feel, with wood paneling and vinyl booths and a counter where strangers become regulars. The walls feature photos from movie scenes filmed in the restaurant — Nicole Kidman and Robert Redford in The Killing of a Sacred Deer and The Old Man & The Gun. It’s cozy and familiar. Back to the food — the biscuits were fluffy and buttery, covered in a thinner sausage gravy that enhanced the biscuits instead of overwhelming them. I loved the breakfast, but I’ll need to try their lauded Cincinnati-style chili next time I go back — or I could just live in the best of both worlds and try the customer favorite The Northsider — an omelette with chili and cheese.

Fabled Brew Works

331 Kenton Lands Road, Erlanger

I love dark beers and mead, and Fabled Brew Works often has some really interesting flavors of both on the menu. I tried a sample of a candy bar-flavored stout when I interviewed the team before they first opened in 2023 and have been dying to go back and do the full experience of a beer in their fantasy-themed taproom, pretend to be a storybook character starting a quest, normal nerd stuff like that. My friends and I visited this May and, after looking at the menu, immediately knew we needed to do flights. The tap list is always extensive, with something interesting for everyone. They’re also one of only a few places (at least that I know of) locally that do ice cream sours and mead. The tap list is always rotating with different brews, all with fantasy- or folklore-style names, but their classic lager, Paul Bunyan, is always available, as is Unlitigated Sea Monster, a lime-infused Mexican lager. When we went, I tried the Princess Peach, a light and springy peach mead, as well as the equally delightful Dawn Treader (mead with strawberry, orange and guava), Arethusa (mead with lemon, vanilla bean and cookies) and the Stone Giant — a collaboration with Cold Stone Creamery that paired an imperial stout with cookies and ice cream. If you can’t tell, I have a sweet tooth, so those brews were a hit with me, but don’t forget there’s a whole list of options to explore, ranging from hoppy IPAs to smooth lagers and the sweet meads and stouts. Plus, they went really well with the chicken fingers and fries from Fabled’s food truck, Gobblin’ Goblin.

KungBrew Cafe

640 Main St., Covington

As an avid coffee drinker, I don’t opt for tea very often when I visit a cafe, but that’s changing, especially after visiting KungBrew Cafe, a sister cafe to Covington’s KungFood AmerAsia, for the first time this past spring. This specialty coffee and tea shop in the heart of Mainstrasse is one of the best places to spend a morning with a warm drink. The space is rich with Asian-inspired decor, including a beautiful mural by Adam Lusso on the second floor of the cafe. On the menu, KungBrew offers a variety of traditional black, green, oolong and herbal teas, along with a traditional coffee and espresso menu, which you can enhance with several kinds of syrup, including pandan — a tropical plant that grows in Southeast Asia. I opted for the Siren blend from local tea purveyor Wendigo Tea Co., which had a nice herbal taste with a spicy kick, thanks to the addition of ginger. And while I’m branching out into the world of tea, I do want to try KungBrew’s popular White Rabbit Latte next time — a drink inspired by Chinese white rabbit candies and featuring Lang Thang espresso, sweetened condensed milk, steamed milk and vanilla.

The post CityBeat Food Writer: These are My Top 7 Places I Tried for the First Time This Year appeared first on Cincinnati CityBeat.

With cooler weather and changing leaves and that crisp autumn-air smell coming to Greater Cincinnati soon, coziness is on all of our minds. And while staying home curled up with a cup of hot tea or coffee and a good book is always a good idea, going out with friends and family for a delicious meal or drink at a cozy Cincinnati restaurant or bar is a must when the seasons change.

And Cincinnati has its share of cozy restaurants and bars, from intimate dining rooms with warm lighting to vintage-style bistros and even an actual home, complete with comfy furniture and nooks. The food is hot and warms your soul, the drinks are strong and the company is good. Keep scrolling to see some of the coziest bars and restaurants in Greater Cincinnati.

Cozy’s Cafe and Pub

6440 Cincinnati Dayton Road, Liberty Township

Cozy is right there in the name of Cozy’s Cafe and Pub. The space is in a former house, so you feel right at home dining on their gourmet comfort food in one of the farmhouse-style dining rooms or outside on the patio by the fire. The menu features farm-to-table-style fare, including pastas, seafood and meat-focused entrees like the Cozy’s House Filet and Tomahawk Pork Chop. Cozy’s also has a thoughtfully curated wine list, craft beers and classic cocktails with a twist, as well as an in-house pastry chef crafting delectable desserts to really bring your meal full circle.

Highland Coffee House

2839 Highland Ave., Corryville

Although Highland Coffee House isn’t your traditional coffee shop (it doesn’t open until the afternoon), it does offer the same coziness with its artsy, plant-filled interior and comfy seating. This mellow bohemian spot offers a full bar alongside its coffee drinks, as well as boozy milkshakes, pie and cookies. It’s also a favorite spot among University of Cincinnati students to burn the midnight oil to study and finish papers.

Mid City Restaurant

40 E. Court St., Downtown

Helmed by the same team as popular Over-the-Rhine bar Longfellow, Mid City Restaurant describes itself as intimate and relaxed, with a menu of savory small (but hearty) plates like mushrooms in foil, chicken skewers and a petite steak filet; classic cocktails like the Gibson martini, Manhattan and highball; and vintage desserts like Baked Alaska. The restaurant features cafe-style seating and walls lined with traditional-style oil paintings, as well as a calming beige, white and green color palette for a laid-back dining experience.

The Blind Lemon

936 Hatch St., Mt. Adams

Often called one of the most romantic drinking destinations in Cincinnati, The Blind Lemon’s interior calls to mind an English pub — all moody lighting, copper pots over a fireplace, wooden ceiling beams and stone walls. It’s a cozy spot to enjoy one of the bar’s specialty hot cocktails or a glass of bourbon or scotch when the weather begins to cool. Or, if you prefer a mix of Bourbon Street with a Paris cafe, the boho garden patio allows you some fresh air while still feeling tucked away — not to mention the opportunity to snuggle up around its wood-burning fireplace in the colder months.

Wildflower Cafe

207 E. Main St., Mason

This farm-to-table restaurant offers a menu of elevated American fare from an actual (and adorable) farmhouse in Mason. Wildflower Cafe’s old-school dining room makes you feel like you’re sitting in a loved one’s kitchen, and the walls feature chalkboard menus and illustrations of where the restaurant’s locally and sustainably sourced and high-quality ingredients come from. Beef is farm-raised locally and grass-fed, while the extensive wine list offers products from Cincinnati-area vineyards. And to complete the fresh, home-cooked meal experience, be sure to try one of Wildflower Cafe’s desserts, like the paleo peanut butter cheesecake or Grandma Sheila’s bread pudding.

Knowledge Bar & Social Room

620 Madison Ave., Covington

Located in hotel North by Hotel Covington, Knowledge Bar & Social Room is named after a racehorse John Coppin, founder of the former department store that is now home to the original Hotel Covington, placed a winning bet on. The bar is a lavish but inviting hideaway that blends glamour with relaxation, with rich wood tones, marble and lighted art displays throughout. Guests can enjoy expertly crafted cocktails with horse-racing-esque names created by the master bartenders, like the Bankroll by Chris Camp (bourbon, cognac, maraschino, tawny port, bitters and vanilla demerara) or the Beginner’s Luck by Kelsey St. Clair (sugar-snap pea-infused pisco, green herbal liqueur and lime). The bar also offers a quality selection of bourbons and wines from around the world.

Kantine

1220 Harrison Ave., West End

Kantine offers Southern German fare from an off-the-beaten-path spot in an old industrial brick building in the West End. The restaurant’s aesthetic is industrial-but-make-it-cozy, with exposed brick walls, copper pipes on the ceiling and accents of corrugated metal, but communal seating and a pleasant outdoor patio that make you feel like you’re in an authentic German bier hall. The dishes are equally cozy, with hearty plates of Allgäuer Kässpatzen (house-made spätzle, allgäuer cheese blend and fried onions with a side salad) and Schnitzel Wiener Art (breaded, pan-fried pork escalope with house-made Southern German-style potato salad.

Luca Bistro

934 Hatch St., Mt. Adams

Simple and French cuisine make up the unlikely duo at Luca Bistro. The menu is filled with cozy, flavorful and laid-back dishes that Chef Frédéric Maniet says are common in French foods. Breakfast offers familiar favorites like omelets, tartine and croissants. For lunch, the menu changes to include salads and sandwiches, like a classic Niçoise salad and a mouthwatering croque monsieur layered with delicious ham, gruyère and béchamel. The dinner menu is similar to lunch, with a few more options, including starters like a charcuterie board and basil Boursin crostinis, plus decadent dessert options like chocolate mousse and orange crème brûlée. Diners can also order an assortment of French table wines, along with beers and cocktails. The space is decorated with vintage European posters to really transport you to the bistros of Paris.

Muse Cafe

3018 Harrison Ave., Westwood

This Westwood coffee and wine bar offers up cafe items like frappes and smoothies, plus a sizable food menu that includes breakfast, lunch, tapas and cheese plates. Speaking of cheese, do not sleep on the paninis. Muse is more than a cafe with delicious meals and drinks, however; community is what really sets this place apart, as you also go for the welcoming third-space experience: gathering with friends to catch up, unwinding after a long day with a glass of wine or taking in the live music performances or local art displays.

The Härth Room

125 W. Fourth St., Downtown

With its autumnal colors and fiery lighting, The Härth Room is a warm, welcoming place to grab a seat, drink a cocktail or craft beer and listen to some live jazz music. A beautiful fireplace serves as the centerpiece for this stylish, urban lounge — fitting as the bar serves as an extension of Bromwell’s grand showroom of fireplaces and accessories in the neighboring retail space. The bar serves coffee, teas and classic cocktails like Manhattans and Old-Fashioneds, as well as a selection of beers, bourbons and wine.

King Pigeon

2436 Gilbert Ave., Walnut Hills

Contemporary coffee lounge and cocktail bar King Pigeon is the perfect place to go if you want imaginative drinks in a relaxed environment. Every few months, King Pigeon releases a special menu featuring a fun and creative tale of the “King Pigeon” that takes you on a journey through the bar’s seasonal drink offerings, with four flavor categories: sour, umami, sweet and bitter. A helpful chart at the beginning of the menu shows where each drink falls within that category and whether it is more true to the flavor category or if it edges closer to a mix of flavors.

Nolia

1405 Clay St., Over-the-Rhine

Bringing New Orleans-style flair and fare to Over-the-Rhine, Nolia offers diners an upscale, yet approachable, experience. The exposed brick and bold floral wallpaper add a bright and airy feeling to the intimate setting, and the rotating, seasonal menu features innovative and delectable plates that add modern twists to classic Southern flavors. To drink, the bar can mix up one of Nolia’s signature cocktails like the Madeira (bourbon, magnolia syrup, lemon juice and club soda) or the St. Vincent – St. Mary (watermelon-infused mezcal, prickly pear syrup and lime juice). Nolia also has a selection of red, white, sparkling and dessert wines, as well as mocktails.

Bar Saeso

1208 Sycamore St., Pendleton

A glowing red, neon sign reading “BAR” is the only hint you get that you’re about to enter Saeso, which is tucked away in a small, unassuming building in Pendleton. But once you walk in, you’ll know you found something special. Saeso offers an airy, Europen feel as you walk in, greeted by terracotta floor tiles, plants and exposed brick. A marble-topped bar beckons you to sit and chat with a friendly bartender while you browse a cocktail menu that takes the work out of ordering. Walk down a narrow hallway to find another bar space and the entrance to the back patio. The menu offers a rotating selection of cocktails that, much like the bar, are a secret you’ll have to experience when you visit, but trust us when we say the drinks are always worth the trip.

Otto’s

521 Main St., Covington

Otto’s menu of Southern-style fare and its bright and colorful dining room will make you feel right at home. While the restaurant serves lunch and dinner, it’s also a favorite brunch spot among Cincinnatians, with the breakfast casserole (featuring potatoes, sausage, eggs, artichoke hearts, red peppers, onions, mushrooms, spicy sour cream, cheddar and spinach) sure to warm you up. During your meal, be sure to look up and admire the decorative chandeliers also.

Juniper’s

409 W. Sixth St., Covington

Gin is the star of the show when it comes to Juniper’s cocktail menu, with drinks that are crafted with time-tested techniques, but through a lens of innovation that keeps everything exciting and fresh. The bar features a collection of over 200 gins — which is always growing — and an Old World-inspired aesthetic, with low lighting and decor that looks straight out of a Victorian parlor — perfect for sipping on some botanical delights. To eat, you’ll find a rotating selection of tapas, which currently includes bread service featuring local bread with honey brown butter, bratwurst meatballs and a flatbread with roasted figs, blue cheese, ham and arugula. Juniper’s also offers Sunday brunch, with a menu featuring offerings like eggs benedict, biscuits and gravy and shakshuka.

Marigold

60 W. Fifth St., Downtown

The newest concept from Crown Restaurant Group, English-style public house Marigold opened in The Foundry in February. Marigold brings an innovative culinary experience to downtown, offering an elevated, yet approachable atmosphere that blends British elegance with a menu inspired by Indian dishes commonly found in traditional public houses, including curries and charred meat and vegetable-forward plates. The restaurant’s design is modeled after the 19th-century Arts and Crafts movement, with soft, diffused lighting and deep, moody colors like emerald, crimson, amber and muted earth tones layered with rich textures, like pressed marigolds, aged leather, polished wood and silk, to create an elegant and warm, yet bold and rich space.

Alive & Well

3410 Telford St., Clifton

Alive & Well in Clifton’s Gaslight District provides an out-of-the-ordinary Ludlow Avenue experience, blending the grandeur of the building’s historic Art Deco façade with a vintage, punk-rock ambiance inside. The wall beside the bar is lined with shelves of vinyl records, while cozy leather couches and shimmering chandeliers transport you to a 1920s speakeasy, with hints of dark academia vibes throughout. The drink menu features a curated selection of top-quality spirits, cocktails and wines that change with the season, but the house marg and seasonal sangrias are staples that are worth a try.

Abigail Street

1214 Vine St., Over-the-Rhine

This wine and tapas bar offers decadent small plates to share in a vibrant, yet cozy setting. The interior is rustic, but modern, with a Mediterranean lean to it, much like the menu. Diners can order a variety of small plates to share, like wood-grilled octopus, fattoush, roasted beets with lebna and baklava and Turkish coffee for dessert. Wine on tap is available by the glass, quartino or bottle.

Caffè Vivace

975 E. McMillan St., Walnut Hills

For a cozy night of jazz and drinks, Caffè Vivace is the perfect spot. The space is intimate and decked out in autumnal colors that come to life when the lights go down and the music starts to play. During the day, it serves a coffeehouse menu along with hot breakfast sandwiches, a vegan African peanut stew, flatbreads and pastries. But at night, Caffè Vivace transforms into a jazz lounge complete with live music, café drinks, specialty cocktails, beer and wine.

Sotto

118 E. Sixth St., Downtown

A classic when you need a cozy romantic spot, Sotto offers a rustic Italian dining experience in a basement trattoria. Located under sister restaurant Boca, this Tuscan-inspired spot calls to mind a wine cellar with its low lighting, wooden ceiling beams and rough brick walls, making you want to lean in closer to your dinner date. The menu offers handmade pasta (the short rib cappellacci is a bestseller, and for a very good reason), a selection of antipasti like bread, salads and grilled octopus, and Secondi options with big-ticket items like the Bisteca Fiorentina, a grilled Creekstone porterhouse steak, and the Scottadito — a Rocky Mountain lamb rack.

Second Sight Spirits

301 Elm St., Ludlow

Distillery and lounge Second Sight Spirits is truly a sight to behold. Giving off the air of a turn-of-the-century boardwalk carnival mixed with some 19th-century séance vibes, the space is eclectic, but cozy. The focal point of the room is where all the spirited magic happens: the Second Sight Still on display on a stage for all to admire. While Second Sight is located on Kentucky’s famed bourbon trail and does distill plenty of good whiskey, it also crafts delicious rums, as well as a hazelnut liqueur and red absinthe.

Krishna Indian Restaurant and Carry Out

313 Calhoun St., CUF

Krishna may be one of Clifton’s best-kept secrets. The space is truly tiny, but if you decide to snag one of the few booths, it’s a great place to enjoy a hot plate of chicken tikka saag and some garlic naan on a cold day. And you’re in luck if you need some extra kick with your meal: Krishna’s spice scale goes up to a 7.

Fable Cafe

3117 Harrison Ave., Westwood

Fable Cafe owner Brandie Potzick sees the value in third spaces — those places we go between home and work or school that allow us to unwind, maybe catch up with friends or family. That’s partly why she chose the name Fable for her Westwood coffee shop — envisioning friends and families gathered with cups of coffee in hand as they share stories, or parents, like herself, who may tire of the ‘kid places’ but still want to bring their children somewhere with a little bit of magic. And there is magic in the walls of Fable, which offers coziness in a bright and airy space with its rustic, chic design, including a whimsical mural featuring vignettes of fairytale-esque characters drawn by Brandie’s friend, and an all-are-welcome ethos. Fable’s menu is classic coffeehouse — simple, no-fuss drinks with a small selection of seasonal, housemade syrups. To eat, try one of the made-to-order breakfast sandwiches or a delicious pastry.

Carmelo’s

434 Madison Ave., Covington

Carmelo’s, an Italian restaurant helmed by Billy Grise and Chef Mitche Arens — two Greater Cincinnati dining and hospitality veterans — is named after Grise’s grandfather, who inspired his love for the restaurant business. The space is inviting and modern, yet rustic — a reflection of Nono Carmelo’s warm and jovial spirit, says the team. On the menu, diners can expect quintessential Italian-American dishes, including some selections that will “push their palates,” with regional staples from Italy. Menu highlights include the mozzarella, hand-pulled to order with grilled focaccia and olive oil, and the 101-layer lasagna, which is a whole pound of lasagna, pan-seared until the edges are crispy and served with red gravy and parmesan. As for the beverage program, Carmelo’s features classic cocktails with a spin, as well as an all-Italian wine list that highlights Italian varietals.

GlendAlehouse Brewery

310 E. Sharon Road, Glendale

You can truly feel like you’re cozied up at home at the GlendAlehouse Brewery. The owners of this family-operated brewery took the first floor of their house and transformed it into a warm, inviting space to enjoy some pizza and beer with loved ones. The interior is still very homey, with comfy chairs, bookshelves and nooks around the space to give it that lived-in feeling. The beer selection is varied, so there’s something for everyone, and the wood-fired pizzas are made from scratch daily.

Bellevue Bistro

313 Fairfield Ave., Bellevue

Bellevue Bistro is a cozy breakfast and lunch spot in the heart of historic Bellevue. The space offers an eclectic and vintage vibe, from the pressed-tin ceilings to the striped awning out front. And while the eatery is on the smaller side, the menu features wholesome dishes with big flavors. There’s an assortment of breakfast bakes, like the goetta/cheddar jack/sautéed onions Bellevue option or the vegetarian-friendly Mediterranean, made with mushrooms, onions, tomatoes, spinach, basil, feta and mozzarella. You can also opt for one of the benedicts or hot browns or try the avocado toast or spicy breakfast tacos. For lunch, Bellevue Bistro serves up a variety of sandwiches, including paninis, wraps and even a cinnabread one topped with fried eggs, cheddar jack and American cheese, with pepper jelly and potatoes on the side.

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Northside Yacht Club (NSYC) is best known for its little-bit-naughty, little-bit-rock ‘n roll aesthetic and as a chill spot to kick your feet up with a drink and a plate of something greasy and delicious. The landlocked yacht club serves up classics like sandwiches, burgers, wings and fries, as well as vegan and gluten-free options. They also have an extensive craft cocktail list — including their infamous peanut butter tequila shooter – and brunch on the weekends.

This past May, NSYC welcomed Mayor of Flavortown Guy Fieri as he brought his Food Network show, Diners, Drive-Ins and Dives, back to Cincinnati to feature some more delicious Queen City eats. Northside Yacht Club will appear in Season 42, Episode 4, titled Soup, Salad and Sorbet Spins, on Friday, Aug. 29 at 9 p.m. on The Food Network, or you can watch it later with your TV provider’s information on watch.foodnetwork.com.

Ahead of the episode’s debut, NSYC’s owner, Stuart Mackenzie, sat down with CityBeat to offer a behind-the-scenes look at being featured on the show:

CityBeat: What’s the process of getting on the show like? Did you have to apply or did they contact you?

Stuart Mackenzie: So for us, [the first time they contacted us], they called the bar, and we thought it was a prank call. And so, they called, like, three times, and we thought it was just someone messing with us, but then we got an email and it was true.

This was a couple of years ago that they first reached out, and they kind of just ask about your food. And … I think the reason why Guy’s show is so successful is because you don’t know, if you’re going into a mom-and-pop restaurant, if if everything’s frozen from a bag or if it’s, like what we do, made from scratch. His show, every restaurant that’s on there, the fries have to be fresh-cut. Nothing’s pre-processed; nothing’s frozen. So … they look at your menu, ask you about your processes and they kind of vet to make sure that you’re able to meet those criteria.

We are kind of known for our monthly specials, and we’ll go over the top, like a deep-fried coney. … We try and change it up every month and also keep it interesting for our chefs. But for the show, anything that they feature has to be featured year-round, because it has so many fans, [the fans] want to be able to eat what Guy ate. … Nothing on our regular menu is super crazy. It’s all really good and handmade food, but it’s not over-the-top stuff. So then we worked with this cool producer and she looked at our menu, and we pitched some stuff.

They just didn’t pick us that year, but they called us again a couple months ago, and, once again, I thought it was someone pranking me because, basically, we got asked to do the show because of Emilio Estevez and his girlfriend. … I think they’re trying to work with Emilio Estevez or something, and he was like, ‘I can hang out with either Guy or the Food Network.’ And they were like, ‘Oh, you know, Guy was saying he wants to do more shows in Cincinnati. And Emilio and his girlfriend wanted to be on our episode, but he ended up not being able to because of scheduling purposes. But he and his girlfriend put in the good word to push us over the edge.

CB: What did you do to get ready for the show?

SM: We filmed on a Sunday. So, [on that Saturday], we were open from 11 a.m. to 2:30 a.m. and then you got to get your kitchen and bar ready to be on HD television. … Luckily, we had some staff members that were just going to stay all night and clean and clean. We had some people come in early, so it was cool.

But it’s been cool because there’s kind of, like, two curses. One is, because you’re cleaning everything, everything breaks because you’re moving stuff around in the day. So one of our fryers was being weird, and we had a repairman fix it. And then, as we’re talking about the show, it caught on fire, because the back of it had a carbon buildup, and then we had to take it completely apart.

The other curse is you’re getting national attention and you’re not ready for it. So in the last four months, any wishlist kitchen item that I’ve wanted to get, we just got. So we got Henny Penny fryers, which are made in Eaton, Ohio, and they use them at Wendy’s and Chick-fil-A, so it’s, like, my dream fryers. … normally there’s a nine-week waiting period, but the salesman was really cool. I was like, ‘We’re gonna be on the show.’ So he found one in a in a warehouse in Cleveland for us.

And then we moved a stove upstairs. I got another flat top, and I added two new chest coolers. So we kind of just have been getting ready to get work so we can impress the new people coming in and then not alienate our hardcore Cincinnati people.

CB: What was filming like?

SM: It was fun. Like, one of the hardest things was they’re only filming two days, so you have to have a raw pork butt so they can film how you rub it and how you put it in the smoker. But then you also have to have one that’s coming out of the smoker. So if that takes 15 hours, you have to put that in so it’s ready. And then you have to have a finished one. So you have to have three different amalgamations of the same thing and time it all correctly.

But they’re very organized, so they tell you what to do. … Basically, film from 8 a.m. to, like, 6 p.m., and they even have guidelines like have a dishwasher come at 6 p.m. because you’re gonna be tired from filming, all the stuff that you wouldn’t think about.

CB: What do you think made NSYC stand out to the Diners, Drive-Ins and Dives producers?

SM: We had the luckiness of Emilio and his awesome girlfriend, who’s from Cincinnati. But I think it’s from-scratch cooking. … We’ll never win a James Beard Award because we’re just your neighborhood bar that serves food, but we take the food really seriously.

The thing that I really appreciated, that I don’t think is going to be in the show, is he said, ‘This is why I started the show.’ If you drove past a building like Northside Yacht Club, you’d have no idea that we’re using timers for all our food and everything’s made from scratch, and we soak our fries for 24 hours. He’s like, ‘I started the show to highlight little mom-and-pops like this and let people know that they’re worth stopping by.’

CB: What was it like working with Guy Fieri?

SM: When Guy came in — he’s super gracious and met all the staff and was super nice to everybody. And in between takes, he basically just gave me awesome restaurant advice. Like, ‘Why don’t you have a tomato on your burger?’ And I said, ‘Well, it was the most-subbed-out thing.’ Sometimes, tomato, when they’re in season, they’re good; sometimes when they’re not in season, it was the most-subbed-out thing … so we just decided to omit it. He’s like, ‘Oh, that makes sense.’ He’s like, ‘But if it’s lacking a bit of acid, I would just take your shredded lettuce and toss it in some red wine vinegar, and that will add a little bit of bite to it.’

Like everyone thinks he’s funny and nice, and he was … but it was like it was just chef to chef. He’s just giving us really great advice. … At the end of the day, I was like, ‘Oh, wow. I feel like we got a little superpower here.’

CB: What was Guy’s reaction to your food?

SM: He loved it, and he was just very complimentary of our staff and the cleanliness and the food quality. So it was really nice. Because, you know, mostly the feedback you hear in the restaurant industry is always negative, so having someone that goes around and highlights small businesses say nice things was really cool and uplifting.

CB: Any other memorable moments with Guy?

SM: Yeah, he has Chihuahuas. I have a Chihuahua, and I wanted to bring my Chihuahua in to meet him, and my Chihuahua knows one trick: You snap your fingers, put your fist out and hit the rock. His name’s Snugs, and he got too nervous, and he didn’t do [the trick] for the first time ever. So I felt really bad; he got a little stage fright. But we gave Guy a signed glossy of Snugs. It said, ‘Thanks for coming to my home territory,’ with his paw print on it. And then we gave him a bottle of his Santo Tequila that we made peanut butter tequila with for him.

CB: What restaurants would you recommend for Guy to check out when he comes back to Cincinnati?

SM: In Northside, Gulow Street. Mid City. I love Maury’s Tiny Cove. La Mexicana in Newport. Kayla Robison and Jessica Baston have a pop-up [Late Nite Smash at Rosedale’s]. I think what they’re doing is really cool. They do smashburgers.

CB: How would you sum up the experience?

SM: It has kind of been a fever dream since it started, but it’s nice because everyone [on the NSYC team] buys in because we’re gonna be on the national stage. So everyone’s taking it seriously. Everyone cares. Because it’s kind of like — working in a restaurant is a thankless job and so it was cool to be like, ‘Oh, we’re gonna be on national television for this.’ So everyone was down to clean and look good. And now here’s our chance to impress all of Cincinnati. So we’re hopefully coming out guns blazing.

Northside Yacht Club, 4231 Spring Grove Ave., Northside. More info: northsideyachtclub.com.

The post Northside Yacht Club’s Stuart Mackenzie Offers Behind-the-Scenes Look at ‘Diners, Drive-Ins and Dives’ Filming appeared first on Cincinnati CityBeat.