Yay!
Mayberry, the new restaurant created by the folks who brought you World Food Bar, will be opening for dinner on Friday and Saturday from 5:30-9 and Sunday brunch from 10a-2p. They don’t have a liquor license, so BYOB. They’re in the 900 block of Vine, near Court Street and Hamburger Mary’s.
I haven’t yet eaten here– that whole “work in the suburbs” thing– but can’t wait to try for dinner!
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I can’t wait, judging by their lunch, dinner is going to be incredible, and BYOB?
I already have some tasty ideas brewing.
5chw4r7z´s last blog ..Balluminaria
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When will these new hours take effect?
Randy Simes´s last blog ..Findlay Market awarded $219k for local foods project
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Here are the details from FB, released a couple hours ago:
Mayberry announces weekend hoursShare
Although Cincinnati’s newest restaurant, Mayberry, has only been open for a few weeks, Chef and Owner Joshua Campbell and co-owner Corey Wietmarschen are already prepared to expand with new weekend hours that will feature new dinner and Sunday brunch menus.
“Before we even opened our doors, people were asking us when we’d be adding weekend hours. We wanted to make sure we got the swing of things before we added those hours, but now we’re ready,” said Chef Josh Campbell, owner of Mayberry and World Food Bar in historic Findlay Market.
Starting Dec. 4, 2009, Mayberry – located at 915 Vine St., Cincinnati, Ohio 45202 – will be open Monday through Friday from 8 a.m. until 3 p.m. On Fridays and Saturdays, they will open for dinner at 5:30 p.m. and remain open until at least 9 p.m. Mayberry will also offer Sunday brunch from 10 a.m.-2 p.m.
“We will definitely be open through 9 p.m.,” Campbell said, “But if the crowds are there, we will stay open until everyone has been fed.”
Campbell is also adding a separate menu for dinner that differs from the current lunch menu. Menus will change weekly depending on what is fresh and in season.
“We don’t want to nail ourselves down to a set menu because it’s important for me to prepare and serve the best dishes possible. I want to be able to go to markets and buy the best ingredients to serve to our guests,” Campbell said.
For his first weekend, Chef Campbell’s dinner offerings will include crispy pork belly with Frank’s RedHot butter and cheddar grits and short ribs with creamed corn and smoked bacon, among other items. Selected lunch menu items will be available at dinner on a rotating basis. Until Mayberry obtains their liquor license, guests will be able to bring their own alcoholic beverages for weekend dinners.
Weekly dinner menus will be posted on the World Food Bar Restaurant Group’s Facebook page (http://www.facebook.com/worldfoodbarrestaurantgroup) and on Twitter (www.twitter.com/mayberrycincy), and will also be available by phone at 513-381-5999.
This is fantastic news!
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Outstanding!