On the Bun

You can help put the Queen City (Burger) on the map!

Hard Rock Cafe is holding its annual World Burger Tour competition, with innovative recipes from Hard Rock chefs who were challenged to develop unique burger creations that reflect their regional cultures and personal taste. Guests at Hard Rock Cafe Rome can choose the Lasagna Burger with Ragu Bolognese and bechamel, those visiting Atlantic City can try the Jersey Shore Burger that features a house-made blueberry maple aioli and provolone.

At Hard Rock Cafe Cincinnati, you can enjoy the Queen City Burger, developed by Executive Chef Scott Donley, featuring fried brie, beer braised onions, a house-made blueberry thyme sauce and hot honey. The burger is inspired by a unique combination of flavors.

This year’s competition also marks an exciting first for Hard Rock, with the addition of chef, content creator and brand partner Olivia Tiedemann as both a mentor and judge. She has worked closely with participating chefs throughout the competition, sharing her culinary expertise and burger-crafting techniques to help elevate each recipe.

“Working with these talented chefs from around the world has been incredibly fun. Each one brought such passion and creativity to their recipes, and I'm amazed by how they've transformed classic burger concepts with their unique local influences and personal stories,” said Tiedemann.

Based on Tiedemann’s input, sales performance and guests’ votes on social media, the top five burger recipes will be selected and announced later this summer. Then the five finalists will become available at Hard Rock Cafe locations globally for all fans to experience for a limited time before one final winner is selected. The competition runs through August. 5.

“This is such a fun annual event where our chef gets to flex their creativity, and our guests get to try our new burger for a limited time,” said Justin Wyborn, president of Hard Rock Casino Cincinnati.

A Fresh Start

If you’re looking for cooking inspiration – and advice – Chef Paul Sturkey offers the best of both.

Restaurant owner, entrepreneur, and a project and product development chef for Kroger, Sturkey is renowned for his flavorful and healthy approach to cooking. He brings that talent and expertise to his role as the “cuisine captain” for the America’s River Roots festival, coming to the riverfront Oct. 8–12.

As summer heats up, Sturkey shares a recipe bursting with garden-fresh bounty and perfect for al fresco dining.

Grilled Summer Ratatouille

2 medium Japanese eggplants, cut into quarters lengthwise

2 medium zucchini, cut in half lengthwise

2 medium yellow squash, cut in half lengthwise

2 red bell peppers, quartered, stemmed and seeded

1 yellow pepper, quartered, stemmed and seeded

1 large red onion peeled and quartered

4 cloves garlic, peeled and minced

1/2-pint tear drop tomatoes cut in half
(HINT: Place on a metal skewer for ease of grilling)

1 ear fresh yellow corn on the cob

½ cup EVOO

3 Tbsp Sturkey Spice or Cajun seasoning

2–3 Tbsp fresh oregano leaves

1 Tbsp fresh basil, torn not chopped

Kosher salt and black pepper to taste

Combine garlic, EVOO and Sturkey spice together and mix well

Toss vegetables in garlic oil mixture and season with ½ of the salt and pepper

Grill vegetables for 10 to 12 minutes turning twice during the process

Transfer vegetables to a cutting board and cut into 1 ½” diagonal slices

Cut corn off of the cob.

Toss all ingredients with herbs and a little extra evoo remaining salt and pepper

Serve as a side dish or with grilled firm tofu or shrimp tossed in EVOO and Cajun seasoning or Sturkey spice

Relax and enjoy with family and friends!

Hitting the Sweet Spot

(Cake) batter up!

Hard Rock Casino Cincinnati is hitting the sweet spot this baseball season with the debut of its new, handcrafted Cincinnati Reds-themed dessert, created in-house by Pastry Chef Melissa Luong. This limited-time treat doesn’t just taste good—it does good.

Hard Rock Casino Cincinnati will donate 20% of the proceeds to benefit the Reds Community Fund, supporting youth baseball and softball programming across the region.

Each dessert is a grand slam: a white chocolate baseball, handmade and hand-piped, with colored stitching that reveals the flavor inside. Red stitching means strawberry shortcake, yellow stitching indicates lemon curd with white chocolate mousse, and brown stitching will reveal an Oreo chocolate mousse. Every baseball sits atop a bed of chocolate cake crumbs, designed to resemble infield dirt.

“We wanted to create a dessert that hits home for Reds fans—something playful, nostalgic, and rooted in Cincinnati pride,” said Pastry Chef Melissa Luong. “Knowing that it also supports the Reds Community Fund makes it even sweeter.”

Flavors will rotate throughout the season, keeping the lineup fresh. Flavors on deck include blueberry, raspberry, pineapple, passion fruit, black raspberry chocolate, caramel, tiramisu, and cannoli.

The dessert is available at Council Oak Steaks & Seafood for a limited time beginning, and fans are encouraged to try their favorite flavors of the game before they’re gone.

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Council Oak Steaks & Seafood is open Wednesday and Thursday, 5–10 p.m.; Friday and Saturday, 4–11 p.m., and Sunday, 4–9 p.m. Council Oak Lounge opens at 4 p.m. on Friday and Saturday

American Spirit

Celebrate National Bourbon Day on Saturday, June 14 by “Rollin’ on the River”!

Sip, sip, hooray! Are you ready for National Bourbon Day this Saturday?

America’s River Roots is raising a glass to Kentucky’s most iconic export with a newly-launched addition to its five-day festival: the Kentucky Bourbon Experience presented by Fifth Third Bank.

Housed under a sprawling 200-foot tent in Newport, the immersive experience is divided into three spaces: the Bourbon Bottle Shop & Bazaar, the Bourbon Experience, and the Merchant’s Club. Together, they offer guests a full pour of the rich stories, people and traditions behind the Commonwealth’s famed spirit. From curated tastings to a speakeasy with a view, the Bourbon Experience is designed for both aficionados and curious sippers alike.

“We designed the Kentucky Bourbon Experience to be a full sensory journey into the heart of bourbon culture,” said Amy Tobin, Bourbon Curator for America’s River Roots. “From the moment you step into the tent, you’ll be immersed in the stories, craftsmanship and flavor that make Kentucky bourbon world-renowned."

America’s River Roots has named New Riff Distilling as the Official Bourbon of the festival. Known for their award-winning spirits, New Riff brings a distinctly local flavor to the festival. With deep ties to Greater Cincinnati and the Northern Kentucky community, New Riff is a natural partner for the experience that blends craftsmanship, culture and regional pride under one expansive tent. Guests will have the chance to sample a variety of New Riff’s offerings, including the signature cocktail of America's River Roots, Rollin' on The River, made with New Riff Bottled in Bond Bourbon, lemon juice and root beer. 

The distillery will also host the New Riff Distilling  Bourbon Tasting & History Sightseeing Cruise on the iconic Steamboat NATCHEZ, for an immersive bourbon experience during the festiva. This guided tasting features a bold lineup of New Riff favorites, including their signature Bottled In Bond Bourbon and Bottled In Bond Rye. As the flavors unfold, so does the story, presented onboard by American Legacy Tours. Whether you're a seasoned whiskey enthusiast or just beginning your journey, you’ll walk away with a new appreciation for what’s in your glass and the history behind it. Guests must be 21 and over. 

Tastings & More

Over the course of the festival, attendees will enjoy 15 scheduled bourbon tastings featuring some of the industry's top names, including Angels Envy, Augusta Distillery, Boone County Distilling, Bardstown Bourbon, Green River Distilling, Ingram Distillery, Old Forester, Wenzel Distillery, Willow Run Custom Bourbon, Woodford Reserve, and New Riff Distilling, the Official Bourbon of America's River Roots.

With more distillers joining the lineup this summer, there’s even more reason to secure tickets early!

• The Bottle Shop Bazaar

  Powered by The Party Source, the Official Bourbon Retailer of America’s River Roots, this open marketplace will be a must-visit for anyone looking to sample, buy or discover new favorites. Distillers and merchants will offer bottles, gifts and bourbon-inspired goods.

• The Bourbon Experience

  This ticketed, 90-minute adventure takes guests on a journey into the heart of bourbon culture. Guests can explore bourbon blending, create their own custom bottles, or even select from single barrel offerings. Each session is crafted to deliver something truly special.

• The Merchant’s Club

  Tucked away from the crowds, this speakeasy-style lounge offers a refined escape. Sip handcrafted bourbon cocktails while enjoying sweeping views of the river and relaxed luxury.

• A Festival Within a Festival

  Outside the tent, the celebration continues on the Kentucky Boardwalk at the Ovation, where guests can stroll and sip their way through the B-Line Speakeasy, River Roots Café, and the River Roots Beer Garden. Expect bold bites, regional sips and bourbon-inspired menus.

The Bourbon Experience is just one part of the music, cusine and culture that will be represented at America's River Roots, Oct. 8–12, on Cincinnati and Northern Kentucky's riverfront. The festival is a celebration of the vibrant culture of America’s river cities, honoring their impact on our nation. The fusion of food, beer, bourbon, river cruises, education and more make America's River Roots a signature event of America 250.

Tickets for the Bourbon Experience will be available by the end of June. Visit AmericasRiverRoots.com to sign up for updates and be the first to reserve your spot!

Frankly Speaking

Downtown Cincy, you’ve got a new favorite spot for breakfast, lunch, and snacks!

The Frank at CAC led by Steven Graham, owner of Shango’s Urban Taqueria and The Frank Neighborhood Deli & Grill, opens in the Contemporary Art’s Center’s Dr. Stanley & Mickey Kaplan Hall Lobby on Sunday, June 1.

This is the first pop-up restaurant in a new series bringing food offerings back to the CAC’s iconic Zaha Hadid-designed building.

Pesto Chicken Salad Sandwich

Saratoga Chips with custom spice blend

25CAC_TheFrank_BaconEggPanini_3.png

“After partnering with Steven and his team when Shango’s participated in CAC’s Cuisine Art Cocktails fundraiser last fall, we knew we wanted to keep working with Steven in more ways,” says CAC Chief of External Affairs Carolyn Hefner. “Steven breathes life and joy into each space he is in, and we cannot wait to have him bring that spirit into CAC’s Café space for the summer with a new option for breakfast and lunch in the heart of downtown,”

The Frank at CAC will be open Thursday and Friday 10 a.m. to 7 p.m. and Saturday and Sunday 10 a.m. to 4 p.m. The menu will be an abridged version of The Frank (in Price Hill) menu with morning bites and coffee, breakfast sandwiches, and lunch items.

“It’s truly a pleasure to collaborate with CAC,” says Steven Graham. “As a former SCPA kid, I’ve had both an affinity for and an appreciation of art in every form. There’s not a day that goes by that I don’t think about horizon lines, perspective, and negative space when I’m plating food, so partnering with CAC is a natural fit. The menu for The Frank reflects the people we serve, with a focus on scratch-made sandwiches, salads, and soups to serve working people. At CAC, we’re doing a streamlined version of our menu to better accommodate the hustle and bustle of downtown, without compromising what we do.”

The Frank at CAC will be open until July 31. Following The Frank at CAC’s residency, a new restaurant pop-up vendor will then open in the space through CAC’s partnership with Rachel DesRochers and the Gratitude Collective. DesRochers is well-known in the region for founding Power to Pursue women’s empowerment conference, a movement designed to support women in various aspects of life and wellness, as well as being the creator behind The Gratitude Collective, Grateful Grahams, the Incubator Kitchen Collective, The Good People Festival, Head to Heart Mentorship, and the In Gratitude podcast.

“We're fortunate to have such a strong community of makers in this region and this partnership is another step of building opportunities for exposure and access to these food entrepreneurs. I am so excited to pour into this iconic Cincinnati building and grateful to lean-in to our mission of building community in a new way with the CAC,” says DesRochers.

The application process through The Gratitude Collective is now open to vendors for residency opportunities. The Gratitude Collective residency will provide pop-up vendors with mentorship, community engagement, and a network of support to operate within CAC’s Café.

D.I.Thai

If downtown Cincinnati had a spice level, it just got turned up to “hot plate.”

Cha Bar, 823 Main St, offers a new kind of dining experience nestled between office towers and streetcar tracks. This immersive Northern Thai eatery that isn't just feeding downtown—it’s waking it up.

Cha Bar’s menu includes well-executed Thai classics, but digs deeper, celebrating the bold, fragrant flavors of Northern Thailand, a culinary region often overlooked in the Western cooking. That means dishes like green curry grilled beef and beef noodle soup—comforting and intensely flavorful—made by chefs who know these dishes not from cookbooks but from lived experience.

The brains and heart of Cha Bar are Sirakarn Klinhom and Unchasa Thampiyachai, two restaurateurs with serious Thai food bona fides. Klinhom has roots at Cincinnati’s Teak and Khun Ying Thai, while Thampiyachai has helmed kitchens at Nittha Siam Kitchen and Pin Toh Asian. They know what’s been missing from Cincinnati’s food scene, and they brought it downtown.

But Cha Bar doesn’t limit the cooking to the kitchen – it lets you get involves in the process. With interactive hot plate dining, you can cook at the table. Think Korean BBQ meets Thai street market . Whether you’re searing your own meat or stirring a sizzling stir-fry with friends, the hot plate is more than a gimmick—it’s a bridge between diner and dish, an invitation to slow down, connect, and savor.

The menu doesn’t just reach out to lunchtime regulars—it lures early risers with offerings like a Thai omelet or an egg drop sandwich with bacon and sausage. It’s a bold move, and one that’s already catching on.

Currently open Monday through Saturday until 6 p.m., the restaurant is looking toward expanding its hours after securing its liquor license.

In a city with no shortage of restaurants vying for attention, Cha Bar Bistro stands out by standing firmly in its identity—a fresh, fiery, full-sensory experience with a Northern Thai backbone and Cincinnati soul. It’s not just a place to eat. It’s a place to participate.

And if you haven’t cooked your lunch over a tabletop burner yet, maybe it’s time you did.

Wok This Way

Saturday, April 26, 11 a.m.–10 p.m.
Sunday, April 27, 11 a.m.–8 p.m.
Court Street Plaza, between Elm and Main streets

asianfoodfest.org

From bubble tea to yakitori, you can enjoy the best Asian food in the region during Asian Food Fest this weekend.

A record 65 restaurants and food trucks are participating in the festival, now in its 14th year. Be on the lookout for “Secret Menu” items at nine places, the most ever a AFF. The fan-favorite Secret Menu features home cooks from local Asian organizations and newer kitchen start-ups. The idea behind the secret menu comes from a common practice of a “hidden” menu at Asian restaurants that contains more authentic, home cooked dishes.

The festival, sponsored by the Cincinnati Regional Chamber, in partnership with Asianati, features cuisines from 18 Asian countries, representing Japanese, Chinese, Thai, Vietnamese, Filipino, Malaysian and Indian culinary traditions. Returning favorites include Boba Cha, Bridges Nepali Cuisine and Pho Lang Thang, with exciting newcomers such as Fusako (by Dine-In Hawaiian), Nittha Siam Kitchen, Tous les Jours Café and Taste of Manhattan.

Along with amazing dishes, AFF also has interactive cultural activities, performances, and demonstrations designed for attendees of all ages. Take a break from sampling and enjoy balintawak (Filipino stick fighting), meditate with some tai chi, or listen to thunderous taiko drums. Families will also be able to enjoy numerous traditional games, including mahjong, and bid on raffles.

Community groups like FCC’s Street Team, Queen City Riichi and Cincinnati Cancer Advisors will be on hand to give back and groups including K Pop dance group Aces of Spades will teach attendees some of their moves. A new “AFF After Dark” will feature games, lively interactions and opportunities to connect and meet new people.

Spring Tonic

With Passover and Easter this weekend, and graduations and Mother’s Day fast approaching, now is the time to get ready for Spring entertaining! This year, instead of a side dish or dessert, why not offer to bring a drink to the party.

Amy Tobin, the bourbon ambassador of America’s River Roots, shares a few of her favorites from local establishments and distilleries to keep your spirits up, rain or shine.

Bourbon Basil Lemonade

This crisp cocktail is a  go-to at Greyhound Tavern, blending Kentucky bourbon with lemonade and a hint of basil. It’s perfect for patio season at the Tavern—or wherever you need a little Kentucky sunshine.

2 oz bourbon
2 oz basil simple syrup
2 oz fresh lemonade

Garnish
1 basil leaf
1 twisted lemon wheel
Ice

Combine all ingredients in a shaker with ice. Shake well and strain into a Collins glass filled with ice.
Garnish with a basil leaf and a twisted lemon wheel.

– Greyhound Tavern
www.greyhoundtavern.com

Tropical Old Fashioned

Glassware: Rocks Glasses

2 dashes Angostura Bitters
3 dashes Tiki Bitters
1/4 oz pineapple demerara syrup
2 oz New Riff Bottled In Bond Bourbon

Add all ingredients to a mixing glass. Add ice and stir. Strain into a rocks glass with a big cube.

for Pineapple Demerara syrup
1 cup fresh pineapple juice
2 cups Demerara sugar

In a small saucepan over medium low heat add pineapple juice and Demerara sugar.  Stir mixture until sugar dissolves. Take off heat. Store in an airtight container in the fridge for up to one month.

– New Riff
www.newriffdistilling.com

The Apollo

2oz Pensive Vodka
fresh muddled jalapeño  and blackberry
1/2 oz mint syrup
1/2 oz lime juice

Top with soda

– Pensive Distilling
pensivedistilling.com

Charlie Hustle

2 oz Willow Run McRoberts Straight Bourbon Whiskey
3/4 oz of mango puree
1/2 oz of strawberry puree
3/4 to 1 oz lime juice
4-6 full droppers Hellfire Habanero Shrub
3 dashes Smoked Chili Bitters

Rim rocks glass with Tajin and smoked sugar blend.  Combine cocktail ingredients in a shaker. Shake and strain into the prepared rocks glass filled with ice. Garnish with  a lime wheel.

– Willow Run
willowrunbourbon.com

Hop Into Brunch

Easter is this Sunday, April 20, and the Spring(ish) weather is a perfect time to reconnect with family and friends. Enjoy the gathering and skip the work by enjoying brunch this weekend at local restaurant. From buffets to traditional breakfast favorites, you’ll find something for every-bunny.

Saturday, April 19 and Sunday, April 20
11a.m. to 3 p.m.

Moerlein Lager House
115 Joe Nuxhall Way
www.moerleinlagerhouse.com

Celebrate Easter Weekend at Moerlein Lager House with a festive Easter brunch. In addition to the regular brunch menu, they will have exclusive specials with quiche Lorraine, honey pecan grape chicken salad croissant, tuna melt, and goetta sliders. On Saturday, the Easter Bunny and Alice (from Wonderland) will be making special appearances!

Sunday, April 20

Coppin’s at Hotel Covington
638 Madison Ave., Covington
10 a.m. to 4 p.m.
hotelcovington.com/dining/coppins-restaurant

Coppin’s Easter buffet returns with buffet stations: cold station with charcuterie, cheeses, fresh fruit, and salads) and a hot station (with glazed pit ham and beef top round, plus Brussels sprouts, mac ‘n’ cheese, mashed potatoes, and more). Special brunch items include made-to-order omelets, French toast bake, and waffles, plus a dessert station. gluten free and vegetarian options available..

Cost: $75 for adults, $55 for seniors (65+), $19 for kids 5-12, Free for kids 4 and under. An automatic 20% gratuity will be added to each check.

Louvino Cincinnati OTR
1142 Main St.
10 a.m. to 2 p.m.
louvino.com/otr

LouVino's Easter brunch service is perfect for the whole family! The pris fixe menu includes fresh fruit and Caesar salad for the table, with adults choosing one entree from

• Pancake tacos
• Egg’s Benedict
• Biscuits and gravy with sunny egg
• Warm Brussels sprouts salad with grilled or crispy chicken
• Breakfast plate
• Triple-berry stack

Kids will enjoy two 2pancakes, scrambled eggs and bacon. Additional sides are smoked bacon, sausage gravy, hashbrown casserole, loaded tots, or Brussels sprouts ($4 each).

Cost: Adults, $30; kids $12, before tax & gratuity. Soda, coffee, lemonade & hot tea are included.

Nicola's Ristorante
1420 Sycamore St.
www.nicolasotr.com/event/easter-2025

Celebrate Easter 2025 and enjoy a specially curated Pick Two menu. The selection includes both brunch and dinner options, complemented by signature cocktails. Experience traditional brunch favorites such as crab cakes, French tast, steak and eggs, as well as unique Nicola’s signature items, like raviolone lungo and baked oysters.

Subito
311 Pike St.
10 a.m. to 2 p.m.
www.subitoatlytlepark.com

Enjoy a Buona Pasqua, with a sumptuous buffet brunch with the Easter Bunnyl. Reservations are available from and we will have a selection of delicious salads, beautiful Italian pastries + tortas, sugar cane waffles, Tiramisu cinnamon rolls, made to order cacio e pepe in a giant parmesan wheel, action stations including omelets and charcuterie, as well as chicken tenders, mac-n-cheese and all the bacon the little ones can eat!

Cost: $65 per adult and $35 for children (all beverages, tax + gratuity additional).

Via Vite
520 Vine St.
www.viaviterestaurant.com/event/easter-2025

The annual Easter Sunday brunch buffet includes freshly baked pastries, Caesar salad with house made dressing and croutons, shrimp cocktail tower, fresh fruit salad, scrambled eggs, butchers cut bacon, roasted potatoes, penne Bolognese, hand made crispy gnocchi with four cheese fondue and black truffle, French toast with berries compote and real maple syrup, Italian sausage and bean ragout, shrimp and grits. Plus carving stations with roasted strip steak and smoked salmon with fresh herb dressing. For dessert, enjoy tiramisu , vanilla risotto with honey and pistachio, and fresh fruit.

Cost: Adults (12 and Over) $55 per person; children (11 and under) $25 per person.

At the Plate

If your version of fine dining is eating out of miniature batting helmet, then baseball season is probably your favorite time of year!

With Opening Day upon us, we’re sharing our favorite new menu items from the Cincinnati Reds and their concessions partner, Delaware North.

Our favorites:

Jarrett Baston: Glier’s Goetta Reuben Sliders

Reuben's are amazing on their own. Adding goetta to anything generally makes it doubly delicious. Combining the savory flavors of a reuben and the deliciousness of what really should be a stable of any Cincinnatian diet, goetta, just makes for an all around excellent choice. 

Kathrine Nero: The Reds Island Griller

Allow me to give two thumbs up to the Reds Island Griller. I’m a sucker for anything salty and sweet, and this new dish fits the bill. Sweet pineapple salsa tops a salty Hempler’s sausage, with garlic barbecue sauce in between. The combination of the sauce, salsa and sausage are not only an alliteration lovers’s dream, but balances the dish well. It’s also easy to eat on the go, a true benchmark for any ballpark food.

Tricia Suit: Baby Ruth Sundae

This confirms my belief that everything tastes better in a tiny Reds’ hat. When that “everything” includes caramel, chocolate, and Baby Ruth bits, it’s downright amazing. Salty, sweet, and crunchy, it’s a home run! (I’ll see myself out.)

Fans can look forward to a diverse selection of food and beverages, ranging from beloved Cincinnati classics (Skyline nachos are back!) to traditional ballpark favorites (hotdogs with Woeber’s mustard) and innovative dishes (Big Mozz Chicken Parm Sandwich) curated by Executive Chef Gary Davis.

Featured new items (and where to find them):

• Redlegs BBQ Walking Taco: A collaboration between Grippo’s and Montgomery Inn, combining Saratoga-style chips with pulled pork, BBQ sauce and coleslaw. (near sections 117, 133, 416 and 425)

• 50 West Soft Pretzel Double Cheeseburger: Double smash burger with American cheese, topped with Funacho cheese, house mustard on a pretzel bun with crinkle cut fries. Limited time offering until April 30. (50 West Stand)

• Wings & Rings Traditional Chicken Wings: Traditional chicken wings with garlic medium or honey barbecue sauce. Ranch and blue cheese available upon request. (Food Hub near section 112)

• Big Mozz Chicken Parm Sandwich: Crispy chicken tenders, Big Mozz sticks, provolone cheese, marinara sauce and banana peppers on a hoagie roll, served with kettle chips. (Scouts Club)

• The Reds Island Griller: Hempler’s sausage, pineapple salsa and Kogi sweet garlic BBQ sauce, served on a hoagie roll. (Food Bar near section 109)

• Glier’s Goetta Reuben Sliders: Glier’s Goetta patty, Swiss cheese, sauerkraut and thousand island dressing, served on slider buns (Food Bar near sections 129 and 416)

• Reds Double Decker Glier’s Goetta Sluggers: Glier’s Goetta patty, a split Glier’s brat, Swiss cheese, sauerkraut and thousand island dressing, served on slider buns. (Food Bar near sections 129 and 416)

• Street Tacos (section 128 and Scouts Club)

  • The Cincy Sizzle: Brisket, pickled red onions, cilantro and salsa verde

  • Carne Asada Street Tacos: Steak, salsa roja, pickled red onions, cotija cheese and cilantro

  • Chicken Adobo Street Tacos: Chicken, chili verde, white onions and cilantro

  • Street Nachos: Choice of chicken or steak with queso, pickled red onions, salsa verde, cotija cheese and cilantro

• Baby Ruth Ice Cream Toppings: Available at Scouts Club and Rosie’s Ice Cream Stands (sections 115, 132 and 422)

Looking for more ice cream? Rosie’s Suite Bridge Ice Cream, in a restored Airstream trailer along the third base side on the Suite Level, serves soft-serve ice cream with a variety of syrups and toppings (including Baby Ruth), as well as sweet treats, candies and root beer floats. In addition to the ice cream trailer, a full-service bar will offer classic and specialty cocktails, a premium selection of rotating bourbons and fine wines, along with domestic and craft beers, hard seltzers, and non-alcoholic beverages.

For a complete list of all the new food and beverage offerings at Great American Ball Park including the Beer Finder and gluten-free options, visit reds.com/Food or the Concessions Finder on the MLB Ballpark app.

A Taste for Adventure

No plans for Spring Break? No worries!

You don’t need to buy a plane ticket or pack your crew into the car for a (entirely too long) car ride. And, you’ll be home in time to watch your favorite shows.

Here’s a tasty idea that will not only tantalize your tastebuds, it will make you feel like you’ve traveled the world. Enjoy “Spring Break eats in your backyard.” It’s as easy as closing your eyes and picking a place on the map. Think of us as your travel agents, since we’ve done the hard work for you!

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Experience Lebanese-American cuisine

Aladdin’s
1203 Main St., OTR
3664 Edwards Road, Hyde Park
9344 Union Centre Blvd, West Chester

If you want to feel good, eat good. The Mediterranean diet is widely regarded as one of the healthiest in the world because it focuses on fresh herbs, fruits, vegetables, seafood and grains.

Lucky for us, there are a number of restaurants serving up delicious dishes guaranteed to fill you up and make you feel great.

Best Dishes: Hummus, tabouli, dawali, spicy fried cauliflower, Genie’s Combo Plate, Mujadara plate, and any of the pitzas or salads.

For the adventurous eater: No major surprises on this menu, but if you love a flavor explosion, check out the Mujadara plate! It’s full of flavorful lentils and rice topped with lebanese salata and fried onions!

For the picky eater: Start with hummus, a creamy blend of chickpeas puréed with tahini and lemon juice drizzled with extra virgin olive oil. Dip fresh veggies or pita slices in it.

Dietary preferences: Gluten free, dairy free, vegan, and vegetarian? It’s easy to find a dish that fits your preferences here.

Kid-friendly dishes: From beef kafta with basmati rice, grilled chicken tenders, chicken and cheese pitza, and more, the kids’ menu offers a taste of Aladdin’s menu without being overwhelming.

Languages spoken: Lebanese-American and English.

Words and phrases: “Hayda tayyib” – “This is tasty!”

Hours and more info at https://aladdins.com.

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Dive into droolworthy Nepali dishes

Bridges Cuisine
4165 Hamilton Ave., Northside
2459 Gilbert Ave., Walnut Hills

Dive into a drool-worthy favorite, Momos. The steamed dumplings are filled with veggies, chicken, and pork grew in popularity at Bridges’ Northside location and were only served on the weekends. Now, served daily, momos can be steamed or pan fried. You can also purchase frozen momos in store to enjoy at home.

Best dishes: Bridges offers many delicious options, with noodles, rice bowls, and dumplings, but the momos are a must order.

For the adventurous eater: Check out ‘Woh’: Ground mixed lentils, marinated in fresh ginger and Nepali spices, seared to a pancake patty - comes with a side of your choice!

For the picky eater: Keep it simple with an order of spring rolls and a rice bowl with your choice of meat toppings.

Dietary preferences: Vegan, vegetarian, and gluten free options are available.

Kid-friendly dishes: rice bowls with veggies!

Languages spoken: Nepali and English.

Words and phrases: “Namaste” – “Hello” or“Greetings”

Hours and info at www.bridgesnepalicuisine.com.

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Make time for dim sum

Uncle Yip’s
10736 Reading Road, Evendale

Dim sum is one of the most iconic food traditions in Chinese cuisine. It comprises a wide range of delicious small dishes typically served in steamer baskets or on small plates. Dim sum dates back thousands of years, to the ancient Chinese Song dynasty.

Dishes to try: Soup dumplings, Taro cakes,

For the picky eater: Keep it simple with Taro cakes and house Shumai

Dietary preferences: Vegetarian and gluten-free diets can work here. Just steer clear of dumplings if you’re GF, and confirm dumpling fillings before ordering.

Kid-friendly dishes: Fried and steamed rice options are typically available on the carts.

Languages spoken: Chinese and English.

Words and phrases: Check out this article on Dim Sum etiquette and more!

Hours and more info at www.uncleyips.com.

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Taste a little bit of everything

Mita’s
501 Race St.

Dishes to try: Don’t miss the paella! Make sure to order it as soon as you’re seated, as the delectable dish takes 30 to 40 minutes to prepare and cook.

For the adventurous eater: Try a bit of everything, especially Quesos Y Embutidos (cheeses and salt-cured meats), warm marinated olives and drunken goat cheese.

For the picky eater: Twice-fried plantains tossed in garlic butter, served with crushed avocado dip taste like an elevated version of your fave chips and queso!

Dietary preferences: Gluten-free, vegan, vegetarian and dairy-free preferences can be accommodated. Just check in with your server.

Kid-friendly dishes: Patatas Bravas, fried potato wedges tossed in spicy pimenton oil, are always a hit.

Languages spoken: English, Spanish

Words and phrases: “Buenas tardes” = good afternoon: “Adiós” = Goodbye, “Buenos días” = Good Morning; “Por favor” = Please; “Gracia”: = Thank You!

Hours and info from https://www.mitas.co/about.

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A taste of Spain and Latin America

Pata Roja
52 E. Court St.

Dishes to try: Birria tacos, al pastor.

For the adventurous eater: Sweet potato bowl, which is diced sweet potato, rice, black beans, pickled cabbage, pico de gallo, cilantro and Mexican cream salsa.

For the picky eater: Try the Pollo burrito.

Dietary preferences: Gluten free (corn tortillas and chips), vegan, and vegetarian options are available.

Kid friendly dishes: Chips and queso

Languages spoken: English, Spanish

Words and phrases: “Buenas tardes” = Good Afternoon; “Adiós” = goodbye; “Buenos días” = Good Morning; “Por favor” = Please; “Gracias” = Thank You!,

Hours and info https://www.patarojatacos.com.

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A taste of Thailand

Green Papaya
2942 Wasson Road, Hyde Park
4002 Plainville Road, Mariemont

Dishes to try: Green papaya roll (sushi), Green Papaya mango fried rice, Panang curry, Green Papaya salad, shumai, Tom Kha (coconut soup)

For the adventurous eater: Try a Thai favorite, Khao Soi, egg noodle with chicken, broccoli, red pepper, red and white onion in northern Thai curry sauce.

For the picky eater: A side of jasmine rice and steamed veggies with chicken.

Dietary preferences: Gluten-free, vegan, vegetarian and dairy free preferences can be accommodated. Just check in with your server. (FYI, many noodles used in Thai cooking are naturally gluten-free!)

Kid friendly dishes: Popcorn chicken (breaded chicken pieces - like chicken nuggets, but better!)

Languages spoken: Thai, English

Words and phrases: “Sà-wàt-dee” (Sa-wot-dee ) = Hello. “Khop khun” (Kob - coon - Ka) = Thank you.

Hours and info at https://greenpapayacincinnati.com

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Feel the Aloha spirit

Onolicious Hawaii
1005 Walnut St.

Dishes to try: Spam Musubi! Don’t by shy, this Hawaiian dish is loved for a reason! Marinated grilled spam and steamed rice, wrapped in roasted seaweed and topped with sesame seeds.

For the adventurous eater: Mix plate - choose up to two proteins, with two scoops of steamed rice and side salad.

For the picky eater: Eggs and rice, two organic eggs and two scoops steamed rice. green onion and Papaya string garnish.

Dietary preferences: Gluten free, vegan, and vegetarian.

Kid-friendly dishes: Keiki rice bowl, a small kids-size portion. Comes with one scoop of rice and your choice of meat.

Languages spoken: Hawaiian and English

Words and phrases: “Aloha” = Hello and Goodbye

Hours and info at hhtps://www.onoliciousgrinds.com

Food for Thought

Scone, $5

Bad Boy Benny $15

Blue Oven Bakery Bad Boy bread, smoked salmon, eggs sunny side up, yuzu kosho hollandaise, everything seasoning

Quiche, $15

Quiche Lorraine or quiche du jour, served with chips, cup of soup, or side salad

Apple Baum, $15

Greens, watermelon radish, candied pepitas, apple, apple cider vinaigrette

Chicken Salad Croissant, $15

House chicken salad, greens, El Camino Baking Company croissan

French Onion Grilled Cheese, $15

Wisconsin cheese curds, gruyère, bacon, beefy caramelized onions, tomato, Allez Bakery Urban Sourdough

Turkey Club, $16

sliced turkey, roasted garlic aioli, Bacon, bacon jam, provolone, tomato, Allez Bakery Urban Sourdough

Soupe du Jour, Cup $4 │Bowl $8

Carrot Cake, $6

GF, Made in house

Taft Café 

Open Wednesday–Monday
10 a.m.–3 p.m.

Reservations are recommended, but walk-ins are available on a first-come, first-served basis.

For groups of 6 or more or to plan a private dining experience, contact events@taftmuseum.org or click here to learn more. 

As you stroll through the galleries of the Taft Museum of Art, past the Rembrandt and Sargent and the Duncanson murals, you’ll inevitably make your way to the Taft’s dining room, where they hosted artists, politicians, and other visiting dignitaries.

It’s only fitting, then that the museum is home to a cafe that welcomes guests into this former home, offering a chance to relax and refocus amid all of the art.

The Taft Café has just unveiled a new menu which includes boozy brunch options, savory lunch items, and grab-and-go coffee and tea service. Now visitors can unwind with artfully prepared meals as part of the museum’s “palate” of experiences.

The Taft Café is also partnering with local suppliers including Sidewinder Coffee, Churchill’s Fine Teas, Allez Bakery, Blue Oven Bakery, El Camino Baking Company, Morsel & Nosh, ETC Produce & Provisions, and Snowville Creamery.

For starters enjoy Blue Oven English muffins, croissants from El Camino Bakery, and a Charcuterie et Fromage board. Among the desserts are salted chocolate chip cookies. As an added bonus, members enjoy a 10 percent discount in the café.

T.G.I.F.F.

National Tartar Sauce Day!

National Tartar Sauce Day, founded in Cincinnati eight years ago to celebrate the Frisch’s Big Boy’s famous fish sandwich, is Friday, March 7.

 Frisch’s Friday Night Fish Fry during Lent includes unlimited seafood bar with soup, salad and sides all for $14.99. Locations offering Friday Night Fish Fry are West Chester, West Hamilton, Springfield, Liberty/Fairfield, Poplar Level, Kyles Lane, Capitol Plaza, Eastgate, Georgetown, Richmond, IN, W. Springfield, Sidney and Madison.

Did you know: In the past year, Frisch’s Big Boy has

• Used nearly 125,000 gallons of tartar sauce

• Sold more than 60,000 jars of tartar sauce

• Offered guests more than 7 million tartar sauce packets.

More at www.frischs.com.

If you drive around Cincinnati toward the end of winter, you notice a few things – deepening potholes, optimistic daffodils, and fish fry signs.

Whether its a Catholic Church fundraiser, American Legion get-together, or a restaurant special, we go hard for fried fish with mac and cheese on the side and maybe even a little cole slaw.

We did an in-house survey for a our favorites place and what makes each one special. If you want to indulge in this Lenten specialty at home, pick up a carry-out order at your favorite spot, and grab a jar of Frisch’s tartar sauce. (Because you can never have too much!)

Holy Cross District High School
3617 Church St., Covington
www.facebook.com/HCHS.COV.Fish.Fry/

For me, it’s the FISH TACOS. They are delicious and you have your choice of traditional fried or grilled with cajun seasoning. They also have a nice selection of sauces, including a cilantro lime crema situation that’s amazing. Plus, they come with three sides for $13!

The menu – and the portions – are large. They also have baked fish with lemon butter, fried shrimp and soup (which changes every week) and grilled cheese for those who aren’t big fish fans. 

Pro tip: The line can sometimes wind out into the parking lot, so get there early!

– Kathrine Nero

St. Boniface
1750 Chase Ave., Northside
www.stbonifacecincinnati.com/weekly-bulletin.html
5–7 p.m., through April 11.

All the classics – fried and baked fish, shrimp, delicious sides – along with a salad bar! Be sure to ask for rye bread to make it a very specific Cincinnati specialty.

The dessert table is not to be missed. Many of the treats are homemade, so you’ll find an assortment of cakes, brownies, and pies to choose from. You’re only supposed to get one, but if it’s late enough, sometimes the kindly volunteers will give you an extra for the road.

You’ll also find students from the school who will help you find a seat, grab your drinks, and bus your tables!

– Tricia Suit

St. Catharine of Siena’s Fish Fry
2848 Fischer Place, Cheviot
stcathos.org/2025-fish-fry
4:30–7 p.m., through April 11.

Menu specialties include cod Slider, three-piece dod dinner fish tacos, and that cold-weather fave soup and grilled cheese

The fish fry also has a special night at Westside Brewery, 3044 Harrison Ave. on March 28!

– Tim David, Cincinnati Fear

St. James Catholic Church
3565 Hubble Road, White Oak
stjameswhiteoak.com/news/2025-st-james-fish-fry
4:30–7:30 p.m., through April 11.

The menu includes the traditional – beer-battered fried cod, baked fish, and fried shrimp with your favorite sides like mac and cheese, French fries, green beans, applesauce, coleslaw, but you’ll also find LaRosa's cheese pizza! Plus Little Hugs as a drink option.

St. James offers a drive-thru and contact-less pickup via the "MyMenuHelper" app for convenience

– Jarrett Baston, The Benjamin

The Bead Goes On

It's a Mardi Pardi! The Banks is turning the Queen City into the Big Easy with a Mardi Gras-themed bar crawl on Saturday, March 1, from 4–9 p.m.

The Queen City Krewe Brass Band, a local seven-piece band inspired by the sounds of New Orleans, will stroll along Freedom Way to stop into surrounding businesses throughout the event. Thousands of beads will be given to guests, who will also enjoy food and drink specials at 12 participating bars and restaurants.

Mardi Pardi is FREE to attend. Guests must be over 21 to enter participating establishments.

Participating locations and their specials are:

AC Upper Deck: $5 Zombie shots and $8 AC Hurricanes, $18 Shrimp Po’boy

Fishbowl at The Banks: Featured hurricane fishbowl

Holy Grail Tavern & Grille: $5 hurricanes

Jefferson Social: $6 hurricanes, $5 Fireball shots, and $5 lemon drop shots

Killer Queen: Specialty hurricane with souvenir cup

Moerlein Lager House: $7 Neon Voodoo, gumbo, and live Louisiana Cajun music from Lagniappe (5–8 p.m.)

Nation at The Banks: $7 Zombie drink and $12.99 Mardi Pardi burger served with Saratoga chips.

The Park: $7 hurricanes and $8 king cake martinis

Red Leprechaun: Featured Sazerac

The Stretch: Specialty hurricane with souvenir cup

Tin Roof: $4 Purple Gatorade, $19 Hand Grenades (32oz Trashcan)

Visit The Banks to laissez les bon temps rouler!

An Affair to Remember

For a tour of the new Mercantile Immersive space, contact DelightMore.

Imagine stepping into a space where reality bends, where immersive technology transforms an event into an unforgettable journey. Where a wedding toast can unfold beneath the Northern Lights, and a corporate gala can transport guests to the streets of Tokyo, all within the heart of downtown Cincinnati. This fall, after three years of vision, planning, and cutting-edge innovation, Mercantile Immersive will open its doors, forever changing the way events are experienced in the Midwest.

Developed by DelightMore in partnership with The Model Group, Mercantile Immersive is not just a venue, it’s a living, breathing canvas of possibility. With IMAX-quality LED displays, 360-degree projection mapping, ground-breaking spatial audio, and dynamic lighting, every event becomes an awe-inspiring masterpiece. Blockhouse Studios, the premier digital installation production company in the Midwest, is the content and technology partner for Mercantile Immersive. 

From the moment guests step inside, they will be transported into fully realized, customizable worlds, whether it’s a Venetian palazzo, a moonlit mountaintop, or a cinematic dreamscape crafted just for them.

“We’ve spent three years meticulously designing this space to be unlike anything Cincinnati, or the Midwest, has ever seen,” said Don Vonderhaar, partner at DelightMore. “This is not just a venue, it’s an experience. A place where memories are not just made but fully immersed in.”

Housed inside the historic Mercantile Building at 115 East Fifth Street, formerly home to the Contemporary Arts Center, Mercantile Immersive pays homage to its artistic roots while propelling the venue into the future. Blockhouse Studios, renowned for its breathtaking digital artistry, serves as the creative force behind the venue’s ever-evolving visual experiences.

The venue features 14,000 square feet of fully customizable event space, meticulously designed to host:

• Weddings that unfold in dreamy, otherworldly settings

• Corporate events with next-level brand activations and dynamic presentations

• Gala experiences that redefine luxury and spectacle

• Social gatherings where technology and storytelling create unforgettable moments

There will be two immersive rooms at the Mercantile Immersive: the first offers a catalogue of interior room styles ranging from a formal ballroom to a seaside chateau, a projection mapped dome, and a bar featuring customizable lighting. The second room includes 360-degree LED displays that simulate breathtaking outdoor experiences. Guests can be surrounded by a rose garden or a snowy forest and instantly transported into different scenes and settings designed by Blockhouse Studios. 

Room A – “Rooms with a View”

Choose from six breathtaking backdrops, a grand ballroom, a serene seaside escape, a chateau in the hills, each a fully immersive environment tailored to your vision.

Room B – “The Great Outdoors”

Step into nature without leaving the city. A tranquil rose garden, a snow-covered forest, or a starlit desert, each setting brought to life with projection mapping and sensory enhancements.

Beyond these immersive spaces, the venue also boasts:

• State-of-the-art catering kitchens to accommodate exemplary dining experiences

• Interactive digital elements that allow guests to shape their surroundings

• Live camera feeds and presentation capabilities for hybrid and in-person events

• Bridal suites and green rooms designed for comfort and luxury

“Picture this,” Vonderhaar adds, “a guided, five-course dining experience where guests ‘travel’ through Italy, one course in a digital Florence piazza, the next beneath a Tuscan sunset. This is the level of immersion we’re creating. Every event here will be a journey.”

With seating for up to 500 guests, seamless integration of audio-visual storytelling, and projection mapping featuring 456 million pixels, Mercantile Immersive isn’t just pushing boundaries, it’s erasing them. The venue brings the level of spectacle seen in The Sphere Las Vegas to Cincinnati, placing every guest in the best seat in the house.

Cheers to Love

One of the most highly anticipated events of the year for wine lovers is here, and we don’t just mean Valentine’s Day!

To learn more about Blk Wine Fest 2025 and Lush Life Brands, click here.

Blk Wine Fest is an annual event hosted in (and around!) Downtown Cincinnati. Though this year’s event is sold out, you can still support Black winemakers by raising a glass to your Valentine!

Created by Natasha Williams, Blk Wine Fest celebrates Black-owned wine brands and producers, offering a platform to introduce diverse and unique wine labels to the public. For the past two years, the festival has sold out, drawing thousands of attendees, who are eager to explore and support underrepresented brands.

Whether shopping for a romantic evening at home or grabbing a bottle for a Galentine’s Day gathering, you can enjoy wines from LoveLuvv and Love Cork Screw. Additionally, many of the wines featured this weekend at BWF will be offered in tastings at area Kroger stores!

LoveLuvv specializes in sparkling wines. Founder Samantha Danielle from her work as a wedding planner, remaining passionate about the real work of love and the celebration. While on an intensive and enjoyable tour of the Champagne region of France, she realized that there was no sparkling wine/champagne created specifically for the wedding experience. She dedicated herself to learning the industry and champagne process from the inside out, achieving certification as a Master of Champagne.

Love Cork Screw is also a woman-owned wine brand, with a fresh take on what wine for this generation should be – fun, inclusive, simple and delicious. Founder Chrishon Lampley launched with with six varietals in December 2013 and has now sold more than 2 million bottles, expanding to the brand to include candles and skincare.

Along with highlighting wines, BWF shares the stories behind them, creating a rich cultural experience. New this year, the festival introduces four premium liquor brands, expanding the offerings with a diverse selection of spirits for attendees to savor.

Drink It In

Council Oak Wine Dinner
Jan. 28, 7 p.m.
Cost $225 per person.
Reservations are required for the wine dinner – visit the Council Oak page at hardrockcincinnati.com and select Jan. 28.

Could your Tuesday use a little more fun? Just add wine!

Hard Rock Casino Cincinnati’s Council Oak Steak & Seafood restaurant holds its first of four special wine-pairing dinners for 2025 this Tuesday, hosted by Keegan Corcoran of Ignition Wines.

The dinner features four courses, along with a reception course and dessert, with wine pairings for each course.

Corcoran, founder of Ignition Wines, is one of only 600 in the world to hold the title of Advanced Sommelier within the Court of Master Sommeliers.

Based in Cincinnati, Ignition distributes fine wine to restaurants, bars, and bottle shops in Ohio and Kentucky. They also offer complimentary consultation and staff education, conducted by Corcoran.

The reception course for the first of the series wine dinner features a JB Neufeld-Pet Nat Sparkling Sauvignon Blanc paired with scallop ceviche with avocado and artichoke fritters with lemon basil aioli. The first course is cauliflower and sunchoke soup with burgundy truffles, paired with a Withers Peters Vineyard Chardonnay, and the second course includes shellfish shepherd’s pie with uni mashed potatoes and an Audeant Seven Springs Vineyard Chardonnay.

The third course is pheasant Wellington, sweet potato Dauphinoise with beurre rouge sauce, paired with an Audeant Pinot Noir, and the fourth course includes a coffee rubbed chateaubriand, celeriac puree, fricassee of wild mushrooms and dried cherry demi, paired with JB Neufeld The Old Goat Cabernet Sauvignon. A dessert of wine washed apple tarte tatin with apple brandy crème Anglaise paired with Dolce by Far Niente Late Harvest Semillion wraps up the dinner.

Council Oak is open for dinner Wednesday through Sunday inside Hard Rock Casino, 1000 Broadway.

A Cool Experience

If the cold and lingering snow is bringing on a bit of cabin fever, get out this weekend and enjoy Moerlein Lager House's 2025 Fire & Ice series.

The themed dinners go beyond having a hot meal, with fire performers, ice sculptures, cozy igloos, and fire pits, plus a one-of-a-kind ice bar, and expertly paired with cocktails for each dinner.

Fire & Ice
Friday, Jan. 24, 5:45 and 8 p.m.
Saturday, Feb. 1, 5:45 and 8 p.m.
Saturday, Feb. 8, 5:45 and 8 p.m.

Themed three-course dinners include welcome reception and beverage pairings.
Tickets are $65–$75, available at moerleinlagerhouse.info/fire-and-ice.

Each evening features two seatings, with a different themes, that include three-course meals, beverage pairings. Local mixologist, author, and historian Molly Wellmann will also take part in the dinners, offering stories behind the evening’s theme, introduce courses, and discuss the drinks.

The series kicks off on Friday, Jan. 24, with a seafood-themed dinner followed by a Latin-themed dinner with Latin-inspired cocktails.

The Feb. 1 dinner starts with a Weller Bourbon Dinner with optional exclusive Pappy Van Winkle Pours for an additional charge. The second seating, has a “Girls Just Wanna Have Fun” theme.

The final Fire & Ice dinner on Feb. 8 features a special Mardi Gras Celebration Dinner for both seating, highlighting New Orleans-style food and drinks.

Each evening also features Fire & Ice cocktails, specially curated by Wellmann, available throughout the night at the ice and igloo bars

A Lot on Your Plate

Cincinnati dining has transcended chili and ice cream – though those are still fantastic. But chef-driven restaurants have put the city on the foodie map, with international influences bringing fresh flavors to the region.

Our intrepid eaters weigh in with the best thing they ate this year, so you can start your “must-try” list for January.

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Skillet Cornbread at Nolia Kitchen
– Robin Burrow, Joe Burrow Foundation

Too many to name! With the quantity of amazing restaurants the Cincy region has, I've tried dozens of wonderful dishes and would be impossible to name just one!
–Julie Calvert, Visit Cincy

Too many good dishes to narrow down. Pepp and Dolores, Moerlein Lager House, egg rolls from YouYu, Mitas, everything at Savor
– Megan Coffey, Game Day Communications

Mexi Bibimbap from Lalo. They combine two of my favorites: Korean and Mexican
–Tim David, Cincy Fear

E&O Kale and Brussel Sprouts
–Susan Fisher, America’s River Roots Festival

Technically this was last year, but on New Years Eve I had the best fresh oysters of my life at Mita’s. Life changing. Spectacular. No notes.
– Shae Huth, Game Day Communicdations

I just moved to OTR and one of my favorite places to have a nice dinner is Via Vite. I love anything that’s based on their homemade pasta! Plus, they're on our new ArtsWave App with a great offer for foccacia or prosciutto service.
–Alecia Kintner, ArtsWave

101-Layer Lasagna, Carmelo’s

The 101-Layer Lasagna at Carmelo’s in Covington. While a late year new restaurant addition to Covington, the lasagna is amazing – a full pound of pasta, meat and cheese goodness.
–Julie Kirkpatrick, meeNKY

Lemon Pasta at Pepp and Dolores
–Evans Mirageas, Cincinnati Opera

Taste on Elm’s incredible charcuterie tray!
– Kathrine Nero, Game Day Communications

Somm Wine Bar is such a gem in the heart of the Incline District. The salmon entree – and their halibut when you can get it – is absolutely incredible!
– Krista Katona Pille, Children’s Theatre of Cincinnati

Beef Wellington at Boca
– Tasha Pinelo, Tasha Pinelo Photography

I am still thinking about the Moroccan Roasted Eggplant at The Davidson.
– Jackie Reau, Game Day Communications

The view at MRBL

The best meal I had this year was at MRBL in Newport. Sushi, steak, and baked mac accompanied by amazing views of the city! 
–Courtney Tomasetti, Game Day Communications

I fell in love with the Medjool Dates and Cabra Al Vino Cheese at Safi Wine Bar in Over-the-Rhine. It’s simple – fruit and cheese! – but a perfect combo of salty and sweet.
– Tricia Suit, Cincinnati People

I love to eat out. Whether it was upscale bar food at HighGrain, pork chops at El Coyote, salad at Dewey’s or a steak at Walt’s Hitching Post, I loved them all!
– Jayne Utter, Summerfair Cincinnati

Butternut squash pizza at the Companion Pizza pop-up because of the complexity of flavors.
–Christina Vassallo, Contemporary Arts Center

Talking turkey

Chef Clint Walker

Chef Clint Walker, executive sous chef at Hard Rock Cincinnati, is a Northern Kentucky native and veteran of the culinary scene in Cincinnati.

Living and working “out of the box” is Chef Walker’s style. He love to eat and teach people his craft, so below he offers some tips to make your Thanksgiving meal the best one yet!

How do I keep the turkey from drying out?

Make a liquid brine of salt and water overnight.

When brining a turkey in a brining liquid, the juices of the turkey come out into liquid, or brine, and the salted water will go back into the turkey. This will keep your turkey moist and flavorful.

FYI, the salt to water ratio for brine is one gallon of water to one cup of salt.

what’s your secret for good Gravy?

Chicken stock, carrot, celery, onions, rosemary, thyme, pinch of salt and pepper, bring all these ingredients to a boil, and reduce to a simmer by halfway. Strain and bring back to a boil and thicken with a slurry –s a thickening agent made of corn starch and cold water.

is there a better – but not boring – way to make green beans?

Yes! In a crockpot, take fresh green beans, onion, garlic, chicken and vegetable stock, salt and pepper, onion and garlic powder, smoked cottage pork butt on a medium high heat for five hours. Add potatoes for another three hours, for a total eight hours of cook time.

What can I do with all the leftovers?

• For breakfast, try turkey, eggs, bacon, and cheddar cheese are great additions for breakfast burritos.

• Buffalo turkey dip.

• Turkey grilled cheese but use cold mac-n-cheese as the cheese, then add other ingredients as you see fit.

• Make Thanksgiving soup – turkey, onion, carrot, celery, chicken stock, some of the turkey gravy, salt, and pepper, served with a side of stuffing.