Photo: Steamed Barbecue Pork Buns at Grand Oriental (photo by G Yek)
Bao is simply the perfect comfort food. These round beauties are not only tasty, they are a meal-in-one you can literally grab with one hand.
Click here for more: National Bao Day
Photo: Bridget Lieb in the Kitchen at Sacred Beast
Bridget Lieb is at the top of her game. She’s playfully referred to as the “beast” behind Sacred Beast and if you ever watch her work or hear her story, you’ll understand why. She’s a mom, trained (hard core) chef, business owner and handywoman, if necessary.
Click here for more: How Bridget Lieb Rolls
Photo by G. Yek: Chef Suzanne DeYoung founded La Soupe four years ago after more than 30 years in the restaurant industry
With more than 20 restaurants lined up, getting “WASTEd” in the city is going to be quite an experience. See what Cincinnati’s leading chefs can do with less-than-perfect food and you’ll be helping La Soupe to feed the food-insecure too.
Click here for more: WASTEd and the City
Photo by G. Yek: Anthony Lange, founder and president of Queen City Mobile Food Truck Association
The first food truck court is about to drop in West Chester–a game-changer for Greater Cincinnati. Outside of food truck rallies and special events, this will be the first place diners can regularly go to for food truck eats. This will likely accelerate the development and vibrancy of the food truck scene.
Click here for more: Greater Cincinnati’s first food truck court
Photo provided: Louisville-based restaurant LouVino is opening in Over-the-Rhine with chef Tavis Rockwell shaping the menu.
Come August, LouVino: Cincinnati OTR will dish up small plates with a southern twist, a wine list of more than 60 wines along with a complement of witty wine flights. Oh by the way, when they roll out their “boozy brunch,” mimosas can be had for $2. Congratulations to husband-and-wife team, Chad and Lauren Coulter on their expansion to Cincinnati! (Fun fact: Chad is a pharmacist-turned-restaurateur. He has a Doctor of Pharmacy degree from his first career.)
Click here for more: LouVino in OTR
Picture by Phil Didion for WCPO: Coppin’s, a restaurant inside Hotel Covington, features a menu inspired by classic gastropub fare with a nod to both the North and the South.
It’s that time of the year again – time to pamper and spoil your sweet mom. Win her over with a tasty brunch. The best part? Let someone else clean up. Yes, she deserves a break. But make your reservations soon – it’s an incredibly busy time for restaurants. Here are 9 places in Greater Cincinnati and Northern Kentucky to get you started.
Click here for more: Mother’s Day Brunch 2018
Photo: Iced mint latte at Adesso (provided – photo credit ©GinaWeathersby)
Mason High School alumnus, Chuck Pfahler, is known around Cincinnati as an entrepreneur and coffee artisan. He started La Terza Coffee which he has since sold, and went on to start Adesso Coffee, a mobile espresso cart at The Mercantile Library. This summer, this 1994 graduate will return to Mason to expand Adesso Coffee to a permanent home on Main Street. Along with artisan-minded establishments like Wildflower Cafe, this could signal a new chapter for old Mason in food and drink.
Click here for more: Adesso Coffee to open brick-and-mortar in Mason
It takes someone with a special set of skills to make great cheese. With patience, creativity and a scientific mind, Eduardo Rodriguez of My Artisano Cheeses & Yogurts has unlocked the art and science of this very organic craft. At the same time, he’s woven his Venezuelan heritage into his tasty creations. Now in Lockland, this artisan cheesemaker is poised to take his craft to the next level. Happily, other artisan-minded food makers – La Terza Artisan Coffee Roasterie and FAB FERMENTS – are in the same neighborhood. Yes, tasty collaborations are under way. Local chefs and other marketplace players like Nathan Mantia of Tēla Bar + Kitchen and Alice Bruns Chalmers of Ohio Valley Food Connection are devoted fans of Rodriguez’s cheeses.
Click here for more: Artisan cheesemaker relocates to Lockland
Photo: Crispy Chicken Legs with Gochujang Sauce (photo by Ross Van Pelt RVP Photography)
Mark your calendar. Clyborne will open on April 10, bringing the experience of urban dining to the suburb of Mason, OH. This is the second restaurant in Greater Cincinnati by Scott Schmidt, a 30-year hospitality veteran. The culinary team comprises chef-heavyweights: Aimee Saling, Mark Bodenstein and Will Wadsworth. Expect elevated New American cuisine, chef-driven, with a heavy emphasis on scratch-cooking.
Click here for more: Tahona Kitchen owner sets opening date for new restaurant Clyborne in Mason
Meet Salimah Mari Abdul-Hakim of L. Mari Catering. She’s out to make her mark in Cincinnati’s food scene, and I have a feeling she’s going to make a big dent! She cooks, she hustles, and she connects with people through her food. As a graduate of MORTAR, a business accelerator for local entrepreneurs of color, she has earned nothing but high praise from Derrick Braziel, MORTAR’s co-founder and managing director. Look out Cincinnati.
Click here for more: L. Mari Catering Brings Multicultural Dishes Made With Love and Soul