Tag Archives: epicurean

Wining and dining

The Naked Vine’s guide to ordering wine in a restaurant By Mike Rosenberg You’re out at a nice dinner with your besties. You’ve been to the bar, had a cocktail or two, and the maître’ d has escorted your happy gaggle to the table. Menus are distributed, and your server utters that fateful question: “Who […]

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Hot mamma

Mamma DiSalvo’s: one spicy southern Italian adventure By Paula Johnson PIP (Palate In Progress) and I are Mamma DiSlavo’s veterans, having dined several times at this venerable Kettering favorite, open since 1979. If you’ve never been, Mamma’s is the sort of bustling casual red sauce emporium where the clientele and the staff know each other […]

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Beer thyme

Herbs make their comeback By Jim Witmer Quick, name the four main ingredients in beer. Barley, yeast, water and … dandelion? Of course most of us know hops are one of the four main ingredients, but today in craft beer it seems like anything goes. Like chefs wanting to add a unique flavor to a […]

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Duck, duck, ribs

All’s Well at The Wellington Grille By Paula Johnson PIP (Palate In Progress) and I found ourselves in Beavercreek on a Friday night with no place to go, when he remembered The Wellington Grille was nearby. “It’s been a while, but I remember the place as being pretty good,” he said. “Well, we’ll soon find […]

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Old school

New concoctions at Arcanum’s The Old Arcana By Paula Johnson The buzz about Chef Jeff Besecker and The Old Arcana has been pretty strong lately, with Ohio Magazine declaring their Bourbon Praline French Toast the best in the entire state. Lots of media coverage followed, and the restaurant’s Sunday Brunch has been mobbed ever since. […]

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Femme de la cuisine

The progress of women in the kitchen By Paula Johnson Recently, British chef Tom Kerridge stirred up a firestorm by remarking that although he liked “girls in the kitchen,” he felt women lack “a lot of that fire in a chef’s belly you need. That’s probably why there [are] not so many female chefs.” And, […]

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Beers of spring

Lighter styles, unique flavors highlight seasonal offerings By Hayley Fudge The winter beer season of barrel-aged and coffee-laden stouts, porters and massive hop bombs is barely in the rearview mirror. Nearly forgotten are the pumpkin, yam and brown ales of fall. Creeping closer are the crisp and refreshing light pilsners, session IPAs and kolsch offerings […]

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Meadowlark sings

Contemporary American dining with a dash of imagination By Paula Johnson There are certain restaurants you go to for the food, certain ones for the atmosphere, and then there are those that combine both in a way that’s just right. Sound, lighting, decor, crowd, drinks and food all work together to produce a whole that’s […]

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Hungary?

Head to Boston’s for a cosmopolitan take on pub food By Paula Johnson There’s a lot of quirk going on at Boston’s Bistro & Pub, and I mean that in a good way. Unexpected might be another way to say it, or perhaps eclectic. PIP (Palate In Progress), Wiley Banker Tom and I tried Boston’s […]

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Sweet vermouth rocks …

What the heck is vermouth anyhow? By Mike Rosenberg “Do not allow children to mix drinks. It is unseemly and they use too much vermouth.” – Steve Allen. Poor vermouth. A drop too much sends cocktail hipsters into an absolute uproar. Many martini drinkers take great pride in their disdain for this mixer and aperitif. […]

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Seed you there!

40 years of Troy’s Strawberry Festival (a berry good year!) By Emma Jarman Forty years ago, a small group of […]

On Your Marc: 5/24/16

A passing brush with No. 1 Bush By Marc Katz There’s a fascination with being No. 1, and since I’m […]

Vitality Check: 5/24/16

WTF: Genetically modified mosquitoes By Rocco Castellano This week’s column is going to sound like it’s coming right out of […]

On Your Marc: 5/17/16

Some moments at Hara By Marc Katz I can spin a funny story about this now. but in 1996 it […]

Sew what?

I Make Things Because I Must explores the value of homemade at YSAC By Jimaur Calhoun Sometimes in art, a […]

Vitality Check: 5/17/16

Estrogen: the enemy among us By Rocco Castellano About a year ago, I wrote a column called “Soy Meets World” […]