Cincinnati is one of the hidden gems in the world. OhioMany people have never heard of, a Midwestern restaurant that is hard to find, let alone spell.
Cincinnati’s food is often criticized for being too spicy. It’s not just about the cinnamon-infused beef sauce or cheddar cheese on your spaghetti. Although, I do recommend you try it. Cincy, thanks to its relative affordability, rich history of immigrants, and access top-tier ingredients grown in the lush Ohio River Valley, is quietly becoming one of America’s most recognized culinary centers. Chefs are able to more easily open restaurants in Cincy and implement their creative vision, compared to other big-city dining centers. This results in a glut delicious dining options.
The proof is the James Beard recognitions in recent years—a matrix of culinary excellence that offers a natural starting point for dining in the city. Some of the best restaurants in the city include buzzy WildweedA favorite pasta dish based on foraged ingredients, and a variety of flavor combinations that will make your brain tingle; Creole inspired Nolia; yōshoku ramen hotspot and bakery Café Mochiko; eclectic small-plates bar Mid-City Restaurant; and the acclaimed portfolios of husband-and-wife teams chef José and Ann Salazar (Mita’s, SalazarThe chef Hideki and Yuko harada (Kiki).
Cincy’s food story does not end here (By way of explanation, when Cincinnatiians talk about Cincinnati, they also include the Kentucky area just below the Ohio River). Visit the Beard nominated restaurants, but also explore the local favorites below. They may not be as well-known nationally, but each one highlights something important about the city. From old-school establishments and dishes that are only found in Cincinnati to special occasion dining and neighborhood favorites, they all have something unique. These restaurants are a reflection of chefs and owners who have invested deeply in their local communities. They act as cultural anchors, and also drive the culinary evolution in Cincinnati.
4154 Hamilton Ave, Cincinnati, OH
Cincy has more than 200 chili parlors, ranging from family-owned restaurants to regional chains. (Skyline Chili and Gold Star are two examples). They all serve a meat-stew that was invented by two Macedonian Brothers, Tom and John Kiradjieff in the 1920s. The basic flavor profile and texture remain the same—a thin bolognese spiced with cumin, cinnamon, clove, sometimes cocoa powder—but many restaurants offer their own riffs beyond a “coney” hot dog or “3-Way” with cheese and spaghetti. Since 1967, The Petropoulos’ have been serving great Cincinnati chili and Greek eats at the Blue Jay. Order a “Northsider”, chili-stuffed, omelet and goetta. This hyper-local German sausage is made from pork and oats. You can also find out more about the following: interior—which has served as a filming location for movies including The Old Man and the gun The following are some examples of how to get started: The Killing a Sacred Deer—is a cozy time warp with wood-paneled walls, Formica tabletops, and green vinyl booths.
