Comments on: Cincinnati Magazine’s Top Ten Restaurants

By: Cincinnati Magazine’s Top Ten Restaurants 2011 | wine me, dine me

Cincinnati Magazine’s Top Ten Restaurants 2011 | wine me, dine me — Fri, 25 Feb 2011 18:43:40 +0000

[...] year’s got a few interesting ones… (See the lists from the past few years for [...]

By: Derrick Oldham

Derrick Oldham — Sat, 27 Nov 2010 16:12:46 +0000

I agree with Mo Egger, all the restaurants are good!

By: Cincinnati Magazine’s Top Ten List 2010 | wine me, dine me

Cincinnati Magazine’s Top Ten List 2010 | wine me, dine me — Thu, 25 Feb 2010 13:17:08 +0000

[...] Last years’ list, for reference. [...]

By: real food critic

real food critic — Fri, 27 Feb 2009 03:53:27 +0000

How is via vite even on the list. They serve rotten seafood with mediocre pasta at best. What is up with chef pietso’s napoleon complex. Boca is overpriced even by Chicago standards, and the food isn’t impressive at all. Daveed’s should be number one. David cook is the most progressive chef in the city, and his food looks good and even tastes great. Cumin used to be a great place to eat, as long as you can suffer through suffer through Co-owner Alex. The food there was very progressive, playful and tasty a few months ago. What happened chef Yajan? Have you lost your mojo?

By: sweetpea

sweetpea — Wed, 25 Feb 2009 05:56:09 +0000

Wow! “The way I phrased my accusations “! You mean my reaction to disturbingly gross health violations! I go out to dinner all of the time because I appreciate and love food. I don’t even live in Cincinnati,however,because of my job, venture to the city and go out to dinner. I am very observant when I spend a lot of money and I, like most people have expectations.The allegations are serious and appalling which like anyone else caused my reaction. The way you phrased your response makes me think that maybe you enjoy the restaurant and are a little defensive? Sorry…….I have nothing against them except a bad night with great food followed by the above mentioned. There is great food all over Ohio but I appreciate the extra steps of food safety because I would rather not pay high dollars for a stomach virus.As far as I have found ,there are no records for Cincinnati restaurants online.Please let me know if I have missed them.

By: nola boy

nola boy — Wed, 25 Feb 2009 01:55:15 +0000

I have heard some disturbing things about slim’s and their cleanliness as well. A former employee (who quit..was not fired) told me some of those exact things sweetpea mentioned…recycling bones from half eaten food to make stock as well as the cockroach problem. I tried to look up their health department evaluation but was unable to look at any restaurants inside the city limits on the website. Is there a way to investigate this?

By: julie

julie — Tue, 24 Feb 2009 19:25:48 +0000

I’m not sure what kind of response you’re looking for, sweetpea. I have not had any sort of bad experience at Slim’s, except for some excruciatingly slow service when a 24-top arrived right before my 2-top reservation. The allegations you raise are very serious. I can’t find any record of a health inspection, but is this something you brought up with the restaurant? It’s easy to see into the kitchen, and I noticed how it was pretty darn clean-appearing. The way you are phrasing your accusations makes you sound a bit like you have something a bit more than cleanliness against them.

By: sweetpea

sweetpea — Tue, 24 Feb 2009 18:22:53 +0000

several days since my last posting(Slims)…perhaps you misunderstood when I said ” Cockroaches, recycled olive oil ,and by the way how long and at what temperature do you have to roast previously eaten lamb shanks to kill hepatitis-B or even scarier viruses? Just wondering.

By: Mark

Mark — Tue, 24 Feb 2009 18:04:28 +0000

Is Tink’s in Clifton ever reviewed for this list?

By: sweetpea

sweetpea — Sat, 21 Feb 2009 21:47:33 +0000

Nicola’s chef now is young and worked his way up. I went there for my birthday dinner, and I do dare say I had an incredible meal.One of the best! There is something wonderful that a young chef has that maybe some seasoned chefs don’t have and that is fiery passion and desire to please.
Teak on the other hand I think is hit or miss. Not consistent at all and definitely not list ranking material.