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.
Click here for more: 9 restaurants to look forward to in 2020
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.
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.
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.
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.
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:
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.
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.
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.
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.