who would eat toast with their giant breaded chicken fingers and fries? This is the exact same limited fattening menu that Raising Cane has.  Southern culture at its worst

I gained weight from the McDondald's near work being closed for a rebuild for 3 months. It's because I had to go to places like that instead of the smaller portion choices available at McD's.

z-zz-z-zzz-z (It'll probably be closed in a year or two... ) zz-z-zzz-z-zz  :wink:

ZBGB has closed.... http://www.bizjournals.com/cincinnati/news/2017/03/03/over-the-rhine-burger-restaurant-now-closed.html

Well that sucks.  It was overpriced but the burgers were really good and I loved how late they were open.  Have to think someone will take that space with all the new development around that corner. 

We had a wave of upscale burger places open at once so not all of them were going to survive. ZBGB suffered from being at an odd location with little to no random foot traffic. That will all change this year as The Alison building opens with new condos and storefronts.

His Facebook post says it was "sold". So did he sell the business and maybe it will reopen?

I've seen that before. Oh a business "Sold" then you never hear from it again -- I've seen it a lot actually.

Check out Bridges, Northside's first Nepalese restaurant

 

 

Bridges, Northside's first Nepalese restaurant, is now open in the former Melt space on Hamilton Avenue.

 

Bridges opened for business on Feb. 23 at 4165 Hamilton Ave. in Northside. The restaurant took possession of the space vacated by Melt after it moved down the street to the Gantry on Jan. 1 of this year. Click through the photos below for a look inside.

 

More below:

http://www.bizjournals.com/cincinnati/news/2017/03/03/check-out-bridges-northsides-first-nepalese.html

Here's when Dojo Gelato will open in Northside and a glimpse at its future plans

 

Findlay Market vendor Dojo Gelato will open its second location in time for the warmer months of this year, but the new Northside outpost means more than just another place to eat its frozen treats.

 

Dojo Gelato owner Michael Christner plans to open in the former J.F. Dairy Corner at 1735 Blue Rock St. in mid-May. He purchased the building in July 2015 and has spent the intervening time doing a complete remodel of the space.

 

More below:

http://www.bizjournals.com/cincinnati/news/2017/03/06/exclusive-heres-when-dojo-gelato-will-open-in.html

New bakery opens in OTR

 

 

Tom McKenna has a certain way he wants each loaf of sourdough bread to turn out at his new bakery, Allez, in Over-the-Rhine.

 

He carefully scores each loaf before he uses a bread loader, which looks a lot like a stretcher, to slide the loaves into a gas-fired 500-degree Polin oven imported from Italy.

 

More below:

http://www.bizjournals.com/cincinnati/news/2017/03/10/new-bakery-opens-in-otr-photos.html

Restaurant chain sets opening date for first Cincinnati location

 

 

A Birmingham, Ala.-based restaurant chain has announced the opening date for its first Cincinnati location.

 

Taziki’s Mediterranean Café will open a 4,000-square-foot restaurant – also the chain’s first Ohio restaurant – at 9640 Mason Montgomery Road in Mason on March 28. A ribbon cutting will take place at 11 a.m.

 

More below:

http://www.bizjournals.com/cincinnati/news/2017/03/14/restaurant-chain-sets-opening-date-for-first.html

Hearing that BurgerFi has now opened at The Banks.

^Indeed.

 

Here's when the Banks' newest restaurant opens

 

 

The Banks' newest restaurant, a better burger chain, is opening next week.

 

BurgerFi is opening March 20 in 3,200 square feet in a portion of the former Wine Guy space. The Fort Lauderdale, Fla.-based company is the fastest-growing better burger chain in the U.S. and is known for its all-natural, hormone-free Angus burgers, fries, frozen custard, signature hot dogs and craft beer.

 

More below:

http://www.bizjournals.com/cincinnati/news/2017/03/16/heres-when-the-banks-newest-restaurant-opens.html

Good to see they are open until 3 am on the weekends.  The fact that Johnny Rockets didn't stay open late night made no sense at all.  I think BurgerFi will do well in that location. 

The Banks' newest restaurant, a better burger joint, is now open

 

 

The Banks' newest restaurant – a Florida-based better burger joint – is now open, and we've got your look inside.

 

BurgerFi opened Monday in 3,200 square feet in a portion of the former Wine Guy space. The Fort Lauderdale, Fla.-based company is the fastest-growing better burger chain in the U.S. and is known for its all-natural, hormone-free Angus burgers, fries, frozen custard, signature hot dogs and craft beer.

 

More below:

http://www.bizjournals.com/cincinnati/news/2017/03/21/the-banks-newest-restaurant-a-better-burger-joint.html

Restaurant pulls out of the Banks

 

A restaurant that was planning on opening at the Banks has pulled out of the development.

 

Tiger Dumpling, which announced in June 2016 that it was relocating from Clifton Heights to space at the Banks formerly occupied by WG Kitchen + Bar, is no longer going into the development.

 

More below:

http://www.bizjournals.com/cincinnati/news/2017/03/27/exclusive-restaurant-pulls-out-of-the-banks.html

Tiger Dumpling has somehow managed to have a half dozen articles written about their "plans" despite the fact that it only existed as a restaurant for one year, and has now been closed a full year.

^ That amount of attention they garnered never made sense to me. I've had better dumplings at about a dozen Chinese restaurants around town. It seemed like the place was all hype.

The restaurant news here is that they are looking to get a restaurant/bar down in the sub basement of 1313 Vine, and the entrance to it will be off of Republic Street.

 

http://www.soapboxmedia.com/features/032817-1313-vine-street-adaptive-reuse-soapdish.aspx

Look inside Grand Central Delicatessen, Pleasant Ridge's newest restaurant

 

 

Pleasant Ridge's newest restaurant, a deli inspired by New York's Grand Central Terminal, is now open.

 

Grand Central Delicatessen opened March 26 at 6085 Montgomery Road, down the street from Nine Giant Brewery and next door to Overlook Lodge. The establishment will have a full-service deli in the front, but behind a curtain is a bar and bistro. Click through the photos below for a look inside.

 

More below:

http://www.bizjournals.com/cincinnati/news/2017/03/29/look-inside-grand-central-delicatessen-pleasant.html

Amen.

 

Crossroads sells Oakley property to popular chicken finger chain

 

Crossroads Church sold nearly an acre of its Oakley property to a popular chicken fingers franchisee for a new Cincinnati restaurant.

 

More below:

http://www.bizjournals.com/cincinnati/news/2017/03/29/exclusive-crossroads-sells-oakley-property-to.html

Greater Cincinnati chef hosting 2-day popup dinner

 

 

A Greater Cincinnati home chef is opening a popup restaurant in April for two days only.

 

La Casa de Chako will be a two-day event on April 7-8 hosted by Covington resident and Japanese chef Chako. The popup is based on the Japanese concept of "Omotenashi."

 

More below:

http://www.bizjournals.com/cincinnati/news/2017/03/29/greater-cincinnati-chef-hosting-2-day-popup-dinner.html

Amen.

 

Crossroads sells Oakley property to popular chicken finger chain

 

Crossroads Church sold nearly an acre of its Oakley property to a popular chicken fingers franchisee for a new Cincinnati restaurant.

 

More below:

http://www.bizjournals.com/cincinnati/news/2017/03/29/exclusive-crossroads-sells-oakley-property-to.html

 

This will be across the street from the new Oakley bus hub. Therefore I will consider this restaurant to be TOD.

Cro$$road$ is a giant real estate scheme.  They aren't paying property tax on valuable pieces of property.

They are definitely sitting on some land across the state.

According to the auditor's website, they got all of the property they own on Madison (over 10 parcels) for $4.2 million in 2004.  How the hell does an upstart church get that loan?  Or the funds to hire a top marketing exec away from P&G? 

The same way that religious organizations have money to buy up all the radio stations that colleges can no longer afford to run.

According to the auditor's website, they got all of the property they own on Madison (over 10 parcels) for $4.2 million in 2004.  How the hell does an upstart church get that loan?  Or the funds to hire a top marketing exec away from P&G?

 

A lot easier to make those payments when you don't have to pay the taxes on the 4.2 million.

Getting another pizza place:

 

"A new-to-Cincinnati pizza restaurant is coming to downtown’s 84.51 Centre.

 

MidiCi, the Neapolitan Pizza Co., signed a 10-year lease for 4,630 square feet of space at the Sixth and Race streets corner of the building. The restaurant is scheduled to open Sept. 1."

 

 

http://www.bizjournals.com/cincinnati/news/2017/03/31/new-to-cincinnati-pizza-restaurant-coming-to-84-51.html

 

MidiCi, the Neapolitan Pizza Co., signed a 10-year lease for 4,630 square feet of space at the Sixth and Race streets corner of the building.

 

 

I don't have the cojones to sign a lease that long.

Frisch's unveils new Big Boy statue

 

 

Cincinnati favorite Frisch's Big Boy unveiled the first statue reflecting its redesigned mascot on Friday.

 

Frisch's unveiled a new look for its Big Boy mascot in June 2016. The new Big Boy was slimmer, more buff and a bit more mature looking. The first statue featuring the new design was unveiled at Great American Ball Park on March 31.

 

More below:

http://www.bizjournals.com/cincinnati/news/2017/03/31/frischs-unveils-new-big-boy-statue.html

Greater Cincinnati restaurant ranks among best in Ohio you've never heard of

 

 

A Greater Cincinnati restaurant is included in a new ranking of Ohio’s top restaurants that you likely have not visited.

 

Midwest Best BBQ, located at 7832 Glendale Milford Road in Camp Dennison, ranks seventh of “11 Scrumptious Restaurants in Ohio You Never Even Knew Existed,” according to the website onlyinyourstate.com.

 

More below:

http://www.bizjournals.com/cincinnati/news/2017/03/31/greater-cincinnati-restaurant-ranks-among-best-in.html

Getting another pizza place:

 

"A new-to-Cincinnati pizza restaurant is coming to downtown’s 84.51 Centre.

 

MidiCi, the Neapolitan Pizza Co., signed a 10-year lease for 4,630 square feet of space at the Sixth and Race streets corner of the building. The restaurant is scheduled to open Sept. 1."

 

 

http://www.bizjournals.com/cincinnati/news/2017/03/31/new-to-cincinnati-pizza-restaurant-coming-to-84-51.html

 

Rusconi's can't be happy about this development. Also Rusconi's is still open.

According to the auditor's website, they got all of the property they own on Madison (over 10 parcels) for $4.2 million in 2004.  How the hell does an upstart church get that loan?  Or the funds to hire a top marketing exec away from P&G?

Loan? They probably paid cash. Cost to buy and renovate the Home Depot or Builders Sq., building was more than that. They paid 16 Million for a property in Mason. They have always had upper income donors and leadership, from Day 1.

Getting another pizza place:

 

"A new-to-Cincinnati pizza restaurant is coming to downtown’s 84.51 Centre.

 

MidiCi, the Neapolitan Pizza Co., signed a 10-year lease for 4,630 square feet of space at the Sixth and Race streets corner of the building. The restaurant is scheduled to open Sept. 1."

 

 

http://www.bizjournals.com/cincinnati/news/2017/03/31/new-to-cincinnati-pizza-restaurant-coming-to-84-51.html

 

Rusconi's can't be happy about this development. Also Rusconi's is still open.

 

Rusconi's  closed about a month ago. stopped paying rent.

 

Next to BRU and The olive bar another pizza place is going in. They are building it out now. Not sure where that Taco Bell is going...

Taco Bell Cantina is going between Silver Ladle and Pi Pizzeria. However, there has been NO movement on that yet (much to my dismay).

Chicken wing prices have increased dramatically over the past decade. I looked into this phenomenon once and found out that chickens are being bred much larger now than just 10 years ago. So there's an increasing supply of chicken by total weight, but the larger chickens still only have two wings. So what happens to the chicken price on the commodities market does not necessarily correspond to the price of chicken wings. Fewer, larger chickens result in a steady price, but fewer wings result in soaring prices.

 

I love wings, but make sure to only eat them when there are price "specials." Wild Mike's has a 60 cent wing night, and their wings are large enough to justify the cost (and the trek all the way out to Delhi). Quan Hapa has half priced wing night, which makes their wings about 50 cents a piece if I remember correctly. One of my other solutions to the problem is to just get wings in the hottest available flavors, that way I can only eat about 6 before I feel an ulcer starting to form in my esophagus.

 

 

What's really annoying is that some places are serving just "flats", and other places do not separate the wings.  I don't know if those places have a stack of drums and a stack of flats or what happens to the undesired part of the wing.  I just can't believe that someone is so finicky as to declare some preference for one part of a chicken wing versus another.  I hated living in the south because I was constantly derided for eating plain food without heaps of sauce and sour cream and gravy and whatever else on it.  It was their way of getting back at me for weighing under 350 pounds. 

 

The absurd economics of chicken wings could possibly be usurped if turkey necks ever emerged from the South like the sudden rise of Nashville Hot Chicken, which nobody in Nashville had heard of until 2 years ago. 

 

Google supports Jake's Nashville Hot Chicken theory- http://www.google.com/trends/explore#q=Nashville%20chicken%2C%20nashville%20hot%20chicken&cmpt=q&tz=Etc%2FGMT%2B5

 

Perhaps we are reaching "Peak Chicken". 

 

Returning to the subject of flats vs. drums, I broached the subject last week or the week before with a coworker, and he said his wife only eats the flats because she thinks there is some risk that the drums are undercooked.  Okay, if you've ever worked at a place that fries chicken in a professional fryer, be it the custom pressure cookers at KFC (375F for 16:30 or a typical open oven, you know that chicken is being cooked at 400 degrees for at least 10 minutes.  A chicken wing is like the smallest amount of meat there is.  There's no way the drum of a chicken wing isn't thoroughly cooked after 10 minutes of swimming around in a couple gallons of 400 degree oil. 

 

Over the weekend, I had my first experience with a restaurant that does not separate the two parts of the wing, in Oakland. Not only was it more difficult to eat (I ripped them apart myself anyway) but it messed up the wing math. I ordered 6 wings expecting to get 6 wing-halves but actually got 6 full wings, equivalent to 12 wing-halves.

Chicken wing prices have increased dramatically over the past decade. I looked into this phenomenon once and found out that chickens are being bred much larger now than just 10 years ago. So there's an increasing supply of chicken by total weight, but the larger chickens still only have two wings. So what happens to the chicken price on the commodities market does not necessarily correspond to the price of chicken wings. Fewer, larger chickens result in a steady price, but fewer wings result in soaring prices.

 

I love wings, but make sure to only eat them when there are price "specials." Wild Mike's has a 60 cent wing night, and their wings are large enough to justify the cost (and the trek all the way out to Delhi). Quan Hapa has half priced wing night, which makes their wings about 50 cents a piece if I remember correctly. One of my other solutions to the problem is to just get wings in the hottest available flavors, that way I can only eat about 6 before I feel an ulcer starting to form in my esophagus.

 

 

What's really annoying is that some places are serving just "flats", and other places do not separate the wings.  I don't know if those places have a stack of drums and a stack of flats or what happens to the undesired part of the wing.  I just can't believe that someone is so finicky as to declare some preference for one part of a chicken wing versus another.  I hated living in the south because I was constantly derided for eating plain food without heaps of sauce and sour cream and gravy and whatever else on it.  It was their way of getting back at me for weighing under 350 pounds. 

 

The absurd economics of chicken wings could possibly be usurped if turkey necks ever emerged from the South like the sudden rise of Nashville Hot Chicken, which nobody in Nashville had heard of until 2 years ago. 

 

Google supports Jake's Nashville Hot Chicken theory- http://www.google.com/trends/explore#q=Nashville%20chicken%2C%20nashville%20hot%20chicken&cmpt=q&tz=Etc%2FGMT%2B5

 

Perhaps we are reaching "Peak Chicken". 

 

Returning to the subject of flats vs. drums, I broached the subject last week or the week before with a coworker, and he said his wife only eats the flats because she thinks there is some risk that the drums are undercooked.  Okay, if you've ever worked at a place that fries chicken in a professional fryer, be it the custom pressure cookers at KFC (375F for 16:30 or a typical open oven, you know that chicken is being cooked at 400 degrees for at least 10 minutes.  A chicken wing is like the smallest amount of meat there is.  There's no way the drum of a chicken wing isn't thoroughly cooked after 10 minutes of swimming around in a couple gallons of 400 degree oil. 

 

Over the weekend, I had my first experience with a restaurant that does not separate the two parts of the wing, in Oakland. Not only was it more difficult to eat (I ripped them apart myself anyway) but it messed up the wing math. I ordered 6 wings expecting to get 6 wing-halves but actually got 6 full wings, equivalent to 12 wing-halves.

 

Neuf also serves their chicken wings full wing style.

German street food concept coming to Findlay Market

 

 

A new German street food eatery inspired by its proprietor's travels is popping up at Findlay Market this spring.

 

Little Berlin is opening in Findlay Market and specializes in German street food.

 

More below:

http://www.bizjournals.com/cincinnati/news/2017/04/03/exclusive-german-street-food-concept-coming-to.html

Over-the-Rhine's newest restaurant is now open

 

 

Over-the-Rhine's newest restaurant, a combination of modern diner and take-out window with a Southern and Southwestern feel, is open in time for Opening Day.

 

B&A Street Kitchen at 1500 Race St. hosted a soft opening on April 3 with a limited menu to celebrate Reds Opening Day. Currently, only the walk-up window is open, but co-owner Norma Kerns plans to have the full restaurant and menu ready to go in a week or two.

 

More below:

http://www.bizjournals.com/cincinnati/news/2017/04/03/over-the-rhines-newest-restaurant-is-now-open.html

^ The renovation of that building happened really fast.

Seafood-centric restaurant now open in former Enoteca Emilia space

 

A longtime Cincinnati chef has opened a new seafood-centric concept in the heart of O'Bryonville.

 

Chase Blowers opened Eighth and English in the former Enoteca Emilia space at 2038 Madison Road. The soft opening was held on March 28. Blowers told me he wanted to keep the opening hush-hush for a week to see what kind of organic response the restaurant would get.

 

More below:

http://www.bizjournals.com/cincinnati/news/2017/04/04/seafood-centric-restaurant-now-open-in-former.html

Downtown sandwich shop to close

 

 

Downtown Cincinnati steamed sandwich shop Gilpin’s is closing its location on Seventh Street, the Enquirer reports.

 

Owner Brad Gilpin said the shop will close in May so he can open a new concept in the same space at 37 E. Seventh St.

 

More below:

http://www.bizjournals.com/cincinnati/news/2017/04/05/downtown-sandwich-shop-to-close.html

Liberty Center adding 4 retailers, including a 4EG bar

 

 

Liberty Center, the $350 million mixed-use development in Butler County, is adding four new retailers including a bar from Four Entertainment Group.

 

The incoming tenants include Roosevelt’s Bar, a new bar from 4EG; Lotus Pad; Pure M.D., and YIHI.

 

More below:

http://www.bizjournals.com/cincinnati/news/2017/04/05/liberty-center-adding-4-retailers-including-a-4eg.html

Look inside Over-the-Rhine's newest restaurant

 

 

B&A Street Kitchen opened its doors in Over-the-Rhine on Reds Opening Day, and we've got your first look inside.

 

B&A Street Kitchen at 1500 Race St. has a dining room and carry-out window and is currently serving a limited menu out of the window only. Click through the photos below for a look inside.

 

More below:

http://www.bizjournals.com/cincinnati/news/2017/04/05/look-inside-over-the-rhines-newest-restaurant.html

I like the obstructed view seats. 

Look inside O'Bryonville's newest restaurant

 

 

Chef Chase Blowers set out to start Eighth and English with the intention of making food he loved to make. He wanted a seafood-centric menu with an old-world Italian feel. He opened just that on March 28.

 

Eighth and English is now open in the former Enoteca Emilia space at 2038 Madison Road. Click through the photos below for a look inside.

 

More below:

http://www.bizjournals.com/cincinnati/news/2017/04/10/look-inside-obryonvilles-newest-restaurant.html

Cincinnati coffee roaster moving, expanding production facility

 

 

Deeper Roots Coffee, a five-year-old coffee roasting company, is moving and more than doubling the size of its production facility.

 

Deeper Roots will move its production operations to this building at 2108 Colerain Ave.

 

More below:

http://www.bizjournals.com/cincinnati/news/2017/04/10/exclusive-cincinnati-coffee-roaster-moving.html

^ FYI, here's what that building looks like now: