graceyek, Author at Grace Yek

Nine promising restaurants to look forward to in 2020

Photo from @theaperturecinci Instagram: Grilled branzino Northern Thai-style curry, little neck clams, gai lan, leeks, herbs, and flowers from Waterfields.

As we anticipate more restaurant openings in Cincinnati and Northern Kentucky, we will, once again, be spoiled for choice. From expansions by beloved local chefs, to new entries — from a nationally acclaimed chef of Korean roots, to a “boomerang” chef moving home from D.C. — here are some restaurants I’m looking forward to this year.

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Nine notable restaurants that opened in 2019 – some with familiar chefs; others new to the scene

Photo by G. Yek: Grain Bowl at Goose & Elder — seasonal vegetables, herbs, pickled onions, house vinaigrette

Cincinnati’s culinary star continues to rise with these outstanding restaurants that made their debut this year.

Pho Lang Thang goes big

Photo by G. Yek: L to R – Danny Yant, Duy Nguyen, Mike Dew, Bao Nguyen. (Not shown: David Le.)

Cincinnati: The wait is over. The NEW Pho Lang Thang opens TODAY. This restaurant group stays grounded to their heritage and community even as they expand their presence in the city’s dining scene.

Hand-pulled noodles are the star at new Chinese restaurant Bao Bun Bowl

Photo by G. Yek: Classic beef noodles at Bao Bun Bowl.

There’s handcrafted food and then there are hand-pulled noodles. This sort of handcrafting demands the skill level of a master, someone who’s practiced the craft for years if not decades.

EATER Heatmap: The 14 Hottest New Restaurants in Cincinnati

Photo: Fried chicken at Libby’s Southern Comfort in Covington, KY | Libby’s Southern Comfort / Facebook

This Heatmap lights up the hottest places to eat in Cincinnati right now. What a pleasure to highlight our city’s exciting new dining spots for Eater.

1 Night 12 Kitchens at Midwest Culinary Institute

Photo gallery by G. Yek

More than 2 dozen restaurants gathered at Midwest Culinary Institute at Cincinnati State College on April 28, 2019 for a purpose: raise scholarship money to make careers in food a little more accessible. The food was off the charts, thanks to the super-talented chefs and foodmakers of these area businesses:

Fresh from California, the Ferrari brothers are opening a restaurant in the Contemporary Arts Center

Photo by G. Yek: Tony Ferrari, chef and co-owner of Fausto at the CAC

The excitement surrounding the Ferrari brothers’ homecoming culminates with the upcoming launch of Fausto at the CAC–a California-inspired restaurant at the Contemporary Arts Center. The restaurant concept and vibe feel like a perfect match for this beautiful space.

Jackson Rouse Comes Full Circle with Cuisine

Photo by G. Yek: Jackson Rouse at Bauer European Farm Kitchen

Chef Jackson Travis Rouse looks to heritage — both his and the city’s — to create the cuisine at Bauer Farm Kitchen. This very personal journey has not only won him acclaim, it’s brought him home.

At GABP, Chef Gary Davis feeds up to 40,000 fans a day — and it’s not just peanuts and Crackerjack

Photo by G. Yek: Executive Chef Gary Davis

If you’ve ever met Gary Davis, you know this man is a force to be reckoned with. He’s got some serious culinary chops along with the ACF creds to prove it. This chef gets it DONE.

Tea Eggs (茶叶蛋) and School Days

Photo by G. Yek: Ling presenting a pair of tea eggs — one peeled and one still in shell

Born and raised in Guiyang, the capital of Guizhou province in Southwest China, Ling Peng stands in her kitchen in Cincinnati, Ohio and gazes at the tea eggs on the countertop. The eggs are hard boiled and distinctively marbled, much like a webbed veil.