Cincinnati
Magazine March 2014
CONDITION Good, unmarked pages, reading wear
CONTENTS
·
Best New Restaurants – Our ranking for the city’s top new
establishments runs the gamut from high-octane gastronomy to pan-Asian street
food. Plus: Lipsmacking desserts, dishes we miss, and boss menus.
·
Back Of The House – What do chefs cook when they’re off
the clock? Killer caramel corn and smoky mac and cheese to start. By Joanne
Drilling
·
Have Menu, Will Time Travel – A visual history of Queen
City menus, form 55-cent whiskey sours to “steamship round of beef.” By Steven
Rosen
·
The Tom + Chee-ing of America – Are we witnessing the
birth of a hipster franchise empire built on tomato soup and grilled cheese. By
Dav eGhose
·
Cincinnati Kid: Jeff Ruby – The Jersey-born restaurateur
(and author!) on Obama, Chris Christie, political correctness, and being Jeff
Ruby. By RJ Smith
·
Letter From The Editor
·
Contributors
·
Feedback
·
Frontlines
o Dispatch – Mt Adams’s underground
engineering
o Speak Easy – Poet K.C.
Williams on the anxiety of influence
o The Rundown – The return
of Horror-Hound weekend
o Pop Life – How to save
Music Hall and Union Terminal
o Sports – Remembering the
Slushbowl of 1996
o Artifact – West End
bricks: our feat of clay
o Dr. Know – Your QC
questions answered
o The List – This month’s
hot dates
·
Radar
o Necessities – What to
wear where
o Style Counsel – Izy Hardy,
freelance stylist
o Intersection – Mariemont
o On The Market – 6456 Grand
Vista, Pleasant Ridge
o Escape – Camping it up
on the beer cheese trail
·
Columns
o The Observer – My Rover,
myself. By Bob Woodiwiss
o First Person – Deconstruction
high. By Justin Williams
o Tomatoes – Rites of
spring. By Carol Tyler
·
Dine
o Lunchbox – French Crust Café,
downtown
o Trade Secrets – John Marx,
the bagel man
o Fine Diving – Silverton Doughnuts,
Silverton
o Tableside With…-Alvin
Feldman, wine specialist
o Home Cooking – Blood orange
semifreddo
o The Breakdown – The BoBonerie’s
opera cream torte
o The App Bracket – Eating
your way to the Final Four
o Take 5 – Bock beer is
back
o The Classic – The pine
Club, Dayton
o Food Metrics – Maple syrup,
by the numbers
o Dining Guide – Greater Cincinnati
restaurants: a selective list
38852-53, 40212, 41928