Cincinnati’s first chefs exchange with sister city, Liuzhou, China, has now come full circle. It’s taken more than 10 years to get here but this marks the beginning of what could be a prolific exchange of chefs and culinary expertise between the 2 cities. We may well see more regional cuisine from Liuzhou in the years to come. Kudos to Susanna Wong and Doug Burgess of Oriental Wok Restaurant for kicking things off a couple of years ago. Welcome to Cincinnati, Chef Andy Huang!
Cincinnati Food and Wine Classic returns this weekend with another cadre of culinary stars. Watch your favorite chefs, sommeliers and mixologists in action and enjoy their creations. My preview below.
Roll On In continues to pull ahead of what sometimes seems like a saturated Cincinnati restaurant market. Between the savvy entrepreneur and innovative culinary force of the ownership team, this duo have unlocked a Midwest fan base that can’t get enough of their brand of sushi burrito. Next stop: Franchising.
Click here for more: Roll On In looking for a few good franchisees
In a pork-loving town like Cincinnati, #lechon is winning the hearts and bellies of many local diners. I think it’s a natural ambassador for #Filipino cuisine. Kuya Ed’s Lechon Atbpa LLC and Mapi De Veyra of QUAN HAPA [OTR]] weigh in on this crispy (and delicious) dish.
Get ready for Django Western Taco 2.0. New location, bigger menu, and a chef with mad skills poised to unleash even more of his culinary chops. And oh, before too long, you can also expect late-night walk-up tacos. Congratulations, Josh Campbell!
Cincinnati’s beloved restaurant veterans are starting a new joint venture in East End. The compatibility of their business models, and frankly, chemistry, make for a natural and exciting partnership. Congratulations to Elias Leisring, Duy-Nhan Nguyen, Mike Dew and everyone else on the team. Can’t wait to visit.
Click here for more: Eli’s BBQ and Lang Thang Group restaurateurs team for new eatery
Mandira Jacob brings the culture and flavor of southern India to downtown Cincinnati through her monthly pop-up dinners, Thali Thursdays. This immersive table experience echoes her personal journey, from her family’s roots in Kerala, India, to the Caribbean, and to her present-day home in the Queen City. She started Oh Little Mustard Seed, LLC on faith and it’s sprouted into a unique company that tells the story of the food and culture of southern India.
It’s taken several years and lots of perseverance but Tricia Houston‘s vision is finally coming to fruition. In the growing landscape of farm-to-table restaurants, this farmer AND chef is all in with wholesome, locally grown and produced food. The Farmstand Market & Cafe is projected to formally open on July 4. However, it begins its slow roll out today with a limited menu and operating hours. Call for reservations.
Click here for more: Farmstand Market & Cafe
Culture is a living, changing thing. I was reminded of it when I read Asian Food Fest’s post about Vietnamese coffee. Author, Ha Dinh, captures Vietnamese-American, Duy Nguyen’s cultural and generational attitudes — over coffee, naturally.
“Though he was born in America, one of Duy’s favorite experiences was in a very casual coffee shop across from a river in Saigon. People of all ages would sit around low tables and low chairs, enjoying long conversations and one coffee (or one cigarette) after another. For Duy, this represents the “Lang Thang” lifestyle his restaurant is named after. “Older generations believe in following one direction, while younger generations have our own way,” said Duy.”
Click here for more: Vietnamese Coffee and Its Percolating Culture