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.
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.
- How do you transform a subterranean space downtown into a European farm kitchen? As I watched Jackson Travis Rouse create this elegant turbot dish, I understood why he is the right chef for the job. The ease with which he works, and the level of his culinary game is something to behold. The food at Bauer Farm Kitchen gives a unique voice to the German heritage that graces our city. It also speaks to the heritage in his blood.
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.