Cincinnati’s Ahead of the Curve
Whenever someone tells me that Cincinnati’s dining scene is nonexistent, I want to hit them. Look, we don’t have the population density of NY or Chicago or LA, so we’re not going to have that same kind of restaurant density, either. What we do have? Great purveyors, easy access to farmers, and a ton of talent.
So when I saw that the New York Times did a prediction piece on food trends in 2013, I laughed a little.
We are way ahead of those guys.
Cincinnati is nothing if not innovative– we have cool people doing cool things entrepreneurially, whether that’s a tech startup or nationally-recognized restaurants. This list isn’t intended to be all-inclusive, just off the top of my head. Head to the comments to add your favorites.
Their top 10 (and where you can find them in Cincinnati):
Long-Aged Meats: Goodness, Jimmy Gibson has been doing this in town for years– both at Jeff Ruby restaurants and his own Jimmy G’s. Please is doing some long-aged meats as well.
Smoked Everything: Eli’s, Metropole, smoQ, Virgil’s
Sunflower: Please (Sunchokes for dessert)
Artisanal Soft Serve: Okay, we don’t have this one (yet).
Chicharrones: Senate, any other pork-oriented restaurant in town
Raw Winter Vegetables: Kale salad at Anchor
Barrel-Aged Hot Sauce: Somebody’s got to be working on this one, right?
Pig Tails: Senate
Pig Ears: Quan Hapa
Fermentation: Please, Fab Ferments
Salumi 2.0: Local 127, Metropole, A Tavola, Enoteca Emilia
What do you think will be the next big food trend?