Cincinnati Restaurants

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Real NY Pizza in Cincy! My hubby is a born-and-bred NYer so his heart was gladdened to find real NY 'za in the Cincinnati area. Wonderfully made and the people who work here are supremely nice!

Favorite Dish: I love the cheesesteaks and any of the pizzas!

This is locally owned burrito joint. There is only one and it is awesome! the workers are very friendly people. Everything is made fresh daily, including the salsa and they make there own chips, the best i've ever had! they also offer good beer on tap, sangria, smoothies, quesadillas, burrito bowls, soup, anything!!! They have special burritos monthly and they have a special for students as well. Local musicians will play there on some Fri. and Sat. nights. and they also have local art hanging on the wall. they are very touch with the community and it is wonderful!

Favorite Dish: I always get the mini veggie chimichangas, and a make-your-own veggie burrito.
there hot salsa is kicking!
they also have signature burritos like The "mad max", which is fried tilapia and the "tofu tango" which is tofu and mixed veggies. and of course for cincinnati the "porkopolis" which is shredded pork.

Since 1870 Graeters Ice Cream has been a tradition in Cincinnati, and it's popularity is still growing. This is Cincinnati's own local brand ice cream which has managed to become the signature frozen dairy desert for the city. In addition to ice cream Graeters also serves cookies and cakes. This is a place to come for dessert, or a sweet snack, and every time I have ever dones so, I have had to stand in line behind others who have come to satisfy their own sweet tooth.

Favorite Dish: I took a photo of this banana split just before consuming it - with much gusto. You can choose any flavor of ice cream or toppings. For this delightful creation I selected a scoop each of vanilla bean and butter pecan ice cream, crowned with hot chocolate and strawberry toppings, plus whipped cream, pecans and a cherry on top. Yummy!

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The Mariemont Inn looks like an old Tudor mansion complete with decorations and heraldry inside the attached hotel's entrance. They serve magnificent breakfasts in a dark wood panelled dining room and they have smaller, private party rooms available as well. Portions arelarge, and they are nown for their skillet breakfasts and crepes. The ride out to Mariewmont is quite scenic as well, with dazzling river views and majestic sweeps of misty countryside.

Favorite Dish: I had the Bacado omelet, bacon, avocado, sour cream. Delicious.

Any of Ruby's restaurants are great for a night out on the town, whether it be a post-theatre bite or taking out a client for a superb meal. The ambience is high end and it seems no expense is spared when the restaurants are being planned.

Favorite Dish: The filet is excellent, though it ranges in size depending on which restaurant you're at (they're all big, but his restaurant at Belterra has a 16 oz. monster that would make the biggest of carnivores smile from ear to ear).

The Enquirer calls York St. Cafe "a very savvy nightlife stop offering entertainment through décor, events, food and drink." This fun restaurant is housed in an historic pharmacy building, and the walls and cubbyholes are filled with an entertaining assortment of toys, antiques, and trinkets. The menu isn't extensive, but the food is great, plus the unique atmosphere, award-winning deserts, and one-dollar-wine nights make this a perfect place to take a date or friends.

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When I lived in the upscale Madeira area of Cincinnati, I heard numerous glowing tales of La Petite Pierre. It was closed during lunch for Saturdays and for some reason I just never made it there, possibly thinking that it was a very expensive place to dine. Little did I know that the prices are very reasonable, and that the French food is faboo!

Last year for my birthday, madaboutparis (Mary G, my NBF) & I dined here. We started off with La Petite Pierre's signature Cosmopolitan: Grey Goose Orange Vodka, Grand Marnier, Cranberry Juice & Fresh Lime to go with our starters. Mary G chose the Breton Crepe with Beets (that's the La Petite Pierre Cosmopolitan and Mary's well-manicured hand in the photo) while I chose the Baked Oysters with Gruyere, Pernod & Spinach (a divinely-inspired concoction, to be sure). This was followed up with Mary's Seared Tuna with Emerald Rice & Crispy Veggies while I chose the Nicoise Salade (mmmm); this was perfectly accompanied by a crisp Alsacian Sancerre blanc.

Suzy, the chef and one of the owners, stopped by for a brief chat with us. Her father, Pierre Adrian, was the head chef of the famous Maisonette who hailed from Alsace and it was he that garnered this fabulous restaurant's 5-star Mobil rating (that continued for 41 years).

Favorite Dish: It was all too too fantastic so I really cannot choose. However, next time I go (definitely for my birthday this year) I will choose the dish Mary (madaboutparis) raves about - the seared tuna with the emerald rice. We're the type of friends that feel comfortable sharing each other's food so I tried a bite of hers; it was divine! The veggies in all the dishes are fresh & crisp, the oysters were tender and flavorful, the rice was light & fluffy with a wonderful green taste (possibly cilantro, parsley or chervil - or perhaps all 3) - everything's perfect. But Suzy is a perfectionist which is exemplified not only in the food but also the preparation, the wine selection, the decor and the warm familial service.

Photos: September 2005

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I don't care for Cincinnati chili, most likely because I wasn't born here. I was born in California where I developed an early love for Mexican food, so to me chili must taste like Tex-Mex chili. I've tried and tried to like Cincinnati chili but I just can't. :) If my friends ask me if I'd rather go to Skyline or GoldStar, I opt for the latter as they now have Tex-Mex chili. Before that, I'd opt for Skyline and eat a Greek salad and the oyster crackers. :D

In my experience many people prefer GoldStar because it is a thicker chili - Skyline is just too runny. Generally, people who like Skyline do it more for reasons of tradition.

Also, if it means anything to you our esteemed chef, Jean-Robert de Caval, prefers GoldStar because it is a meatier, thicker & more flavorful chili.

Photos: 2006

Favorite Dish: 4-Way Tex Mex Chili add beans (no onions, please)
This is basically spaghetti with Tex-Mex chili on top, extra beans added and then a mound of shredded cheddar piled high on top - delish!