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Chi-nnati's Pizza (Review)

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cincinnati, dining

Published July 15, 2009 at 2:54 p.m.
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Where Chicago meets Cincinnati, in pizza form I’ve whined in the past about Cincinnati’s mediocre pizza offerings. Sure, there are some exceptions — Dewey’s springs to mind — but for the most part, nothing here wows me. So, would Chi-nnati, a new Cincinnati-Chicago hybrid, become my new pizza Mecca? I went with an open mind and two dining companions, including a bicycle racer with a youth-fueled appetite for carbs ...

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Cuban restaurant opens in Covington's Wedding District

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cafe, dining, restaurant

Published July 13, 2009 at 7:00 p.m.
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Covington's resurgent Wedding District welcomed a new dining option last month.  Cuba Cafe opened at 630 Madison Avenue and, unsurprisingly, features Cuban cuisine ... Theintimate cafe seats 20 to 25 people and is located in the heart ofCovington -  only a short walk fromthe popular Greenup Street and Main Strasse commercial districts. Cuban-born restaurant owner, Willie Rodriguez, came to the UnitedStates in 1980 when he was six during the Mariel Boatlift and came directly to the Cincinnati

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Covington's Greenup Café getting greener

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business, cincinnati's, dining, market

Published April 13, 2009 at 7:00 p.m.
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In an effort to integrate itself deeper into the local community, Greenup Café, at 308 Greenup Street in Covington, is beginning to incorporate several green and sustainable business practices ... "We're basically gradually going green," says Janna Williams, Greenup Café's new general manager.  "It's a change that's being made to be more locally inclusive." ... On the menu, the café will be incorporating more locally-grown meats and producfrom Findlay Market, and is offering fair trade,

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Last Supper

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cincinnati, dining

Published March 9, 2009 at 7:00 p.m.
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Last month saw the turning of a page in the Cincinnati dining scene as Jean-Robert at Pigall's closed its doors for the last time. Soapbox photographer and long time associate of Jean Robert de Cavel, Scott Beseler documented a special final seven-course meal at the Chef's kitchen-side table. Restaurants come and restaurants go, but talent and innovation are both renewable resources. Happily Chef Jean Robert de Cavel will remain in Cincinnati. We look forward to pulling up a chair to his next

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