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TUESDAY, MARCH 27, 2018

According to a 2017 Gallup survey, 43 percent of employed Americans said they spent at least some time working remotely. While working remotely can spark creativity outside of the confines of the cubicle, freelancers can end up working in isolation without face-to-face interactions with coworkers. Fueled Collective, a recently opened coworking space, seeks to change that. Joining a growing group of coworking offices in Cincinnati including 1628 Ltd. and Playground Coworks, Fueled Collective offers a social club coworking experience, with spaces for remote employees and freelancers to both work and play. The newly-opened 25,000 sq. ft. facility in Rookwood Pavilion blends the amenities of working in an office including meeting and conference rooms, Wi-Fi access, and office equipment, with an upscale bar for after-work cocktails, as well as boutique fitness classes. This blending of offerings and focus on both work and play sets Fueled Collective apart from other, more traditional coworking spaces in the city. Fueled Collective in Rookwood is the “first installation” of what will become a franchise of coworking locations across the country. The first Fueled was launched in New York’s Soho district in 2012, and the success of the venture drove founders to collaborate with St. Gregory Development Group to expand into the Cincinnati market. Chief Brand Officer for St. Gregory Development Group, Gary De Jesus, reiterates that professionals who work from home often lack the much needed social component of going to work. “What we provide is a space where you can come in and work and have some level of socialization with other folks, even to the point of collaboration.” Coworking typically connotes professionals sharing resources in an office setting but working on independent ventures, but some cross-pollination is bound to happen in a space like Fueled Collective. “The key here is that we built this off of the philosophy of being social,” explained De Jesus. Fueled Collective offers five membership packages ranging from $95 to $650 per month, with varying levels and frequency of access to the private bar, coworking spaces and offices, and fitness center. Fueled Collective offers a free day pass and tours to professionals interested in joining, and more information can be found on their website.

TUESDAY, JANUARY 30, 2018

Trish Baden loves candles. She founded Flores Lane in 2014, and her vision and leadership have transformed the company into a successful, eco-friendly business. Though she’s now based in LA, she’s never forgotten her Cincinnati roots; she recently released a line of candles based on neighborhoods in the city. What inspired you to start making candles? I LOVE candles. I burn them often and when I moved to LA, the cost of maintaining my habit was expensive. I didn’t know anyone and I was hoping to meet people in a candle class. Flores Lane was born quite literally from demand: I was sending candles to friends and family as gifts, and people wanted to gift them to others. There’s a local flea market in West Hollywood’s high school where I bought a little space, got mason jars and filled them with amazing scents like “granny smith” and “jasmine.” I sold out in hours. I went back the next weekend and sold out again. So I decided to rebrand into something that I loved: travel + wanderlust + celebration of local movements. What’s special about Flores Lane candles? Not only are we are a successful, female-founded and run startup, we pride ourselves on transparency of ingredients, as well as being a knowledge base for other women that are DIY-ing. #BossBabe We use soy wax and essential oils in our candles, which create a candle that is healthy to have in your home and does not hurt the environment. We try to be as eco-friendly as possible, staying away from plastic products and using recycled glass. Our candles are completely customizable, from the candle labels to the scent to the color — we can make anything our customers dream up. What inspired you to make Cincinnati-themed candles? Flores Lane’s essence is sharing experiences and vibes of locations within a candle, so it was only natural to create Cincinnati. Scents are a huge part of our memories, and when I am homesick I want to be able to light up a candle and feel like I’m back there again. I think we accomplished that with this line. How did you choose the scent combinations for the Cincinnati candle series? The last time I visited, I walked around some of my favorite parks and spots downtown. I focused on what Cincinnati smelled like to me in its purest form, as well as the natural elements that make the city what it really is. From the ivycovered homes in Hyde Park to the industrial bare-brick lofts in Over-the-Rhine, I made a few sample candles of scents that reminded me of the city, e.g. a combination of earthy scents like English ivy and bamboo, and city scents like amber and sea salt. We have created an OTR candle (launching soon) and will continue to collaborate with local retailers on a few more — so definitely stay tuned. To purchase a candle, visit Flores Lane's website.

TUESDAY, DECEMBER 19, 2017

It's Dec. 19, and you’ve waited until the last minute to buy your Christmas gifts. That’s okay, because these local, female artisans and crafters have you covered, with options for almost anyone on your list. ‘Tis the season! For the considerate yet snarky person Greeting cards and stationery from local printing company Pistachio Press are musts. The cards are beautifully handcrafted and include sincere messages from owner Rachael Hetzel, with a humorous twist. Hetzel is committed to environmentally sustainable materials for her edgy cards, and uses cotton paper and rubber-based inks, and she cleans her press with earth-friendly solvents. You can check out her range of products on Etsy. For the person who loves their neighborhood Flores Lane candles have captured East Side, West Side and the city itself in abundant, rich scents. Though the shop isn’t technically local, part-owner Trish Baden is a hometown girl who grew up in Hamilton. Like all of its candles, the Flores Lane Cincinnati series features hand-poured soy wax that diminishes environmental impact and makes the candles last longer. For the slightly morbid girl in your neighborhood Tooth and Claw owner and designer Chelsea Stegeman crafts her jewelry from ethically sourced animal parts like groundhog pelvis, King Cobra vertebrae and coyote ribs. Though her jewelry often leans toward a darker aesthetic, the designs and natural beauty can complement most any style. For the guy who just moved in and is already obsessed with his neighborhood T-shirts from Originalitees are go-to holiday gifts. Khisha Asabuhi started Originalitees seven years ago as a way to express neighborhood pride. The company’s clothing celebrates the uniqueness of Cincinnati while catering to many tastes — and they're comfortable too. For someone who loves coffee, soup, hot chocolate or tea Grab a mug from CG Ceramics. Although a mug for Christmas may not seem very original, these mugs are special — every single piece is hand-thrown by potter and owner Christie Goodfellow. CG Ceramics’ pottery is durable enough for daily use, making it the ideal go-to coffee cup. Goodfellow's neutral color palette and organic design make her pieces appealing to a wide variety of people.

TUESDAY, DECEMBER 19, 2017

The College Hill Community Urban Redevelopment Corporation sees College Hill as “an urban, comfortable and livable community,” which is why the nonprofit is working with partners to amplify the neighborhood’s image and expand its already thriving business community. Kiki and Tortilleria Garcia will join College Hill’s central business district next year at 5932 and 5917 Hamilton Ave., respectively. Kiki will utilize the space in the former National City Building, and Tortilleria Garcia will inhabit what was once the Doll House Property, for which CHCURC received a $35,000 grant for architectural and engineering drawings for renovation. “CHCURC is really doing some amazing things in the community,” says Hideki Harada, who is working with his wife Yuko to open Kiki. Harada has been the chef at Kaze in Over-the-Rhine since it opened. The two met while attending culinary school in Japan. “It’s been a dream of ours to open a business together and create something genuine and creative,” Harada says. “Kiki was my nickname from grade school through high school, and it reminds me of the fun, rebellious and tough years growing up.” It’s a description that exemplifies what Harada says the restaurant will embody. The concept: a Japanese bar, or “izakaya.” Expect décor to include wood furniture and denim, while the menu will feature Ramen and other Japanese dishes. With seating for 65, enough flexibility will be offered to allow Harada to keep the menu new and fresh. Tentative plans include one sushi night per week. The restaurant will be within close proximity to hiss home, which Harada says makes opening a business in College Hill even more special, as he knows the amount of support offered to new businesses there. For Omar Garcia, owner of Tortilleria Garcia, sentiments are similar, as he is also a College Hill resident. Tortilleria Garcia currently operates in a location on Springfield Pike, and it will continue to do so, but will have the opportunity to grow with the opening of a second location. Known for its tortilla machine, which allows patrons to watch as their food is made, Tortilleria Garcia offers classic and authentic Mexican fare. The College Hill location will offer the same concept; however, Garcia says there will be more items on the menu, and will feature a large dine-in area and patio. With recipes passed down to him from his mother and grandmother — with whom he grew corn with on his family farm in Mexico prior to his arrival in the U.S. — Garcia is achieving his dream of passing on his heritage and food-related traditions to others. Now he has the opportunity to do it in his own neighborhood. Expect Kiki and Tortilleria Garcia to both open in spring 2018.

TUESDAY, DECEMBER 05, 2017

Beer is big in Cincinnati — it’s not exactly news. As breweries spring up around the Tristate, each one has to work hard to differentiate itself from a crowded craft beer market. Recently announced Esoteric Brewing Company has several tactics for setting itself apart from others, starting with the fact that it will be the first minority-owned brewery in the city. Founder and CEO Brian Jackson honed his skills at MadTree before deciding to set off on his own; he's also a MORTAR grad. “'Esoteric' means 'sophistication,'” says Jackson. “We’re trying to elevate the palates of customers and the entire experience of people coming to breweries in Cincinnati.” He plans to offer a diverse selection of brews, which will include local favorites like traditional American IPAs and stouts, as well as more complex beers like his award-winning Belgian quadruple, Nirvana. Jackson picked a location that matches that sense of style and sophistication: the historic Paramount building in Walnut Hills, which was once known as Cincinnati's “second downtown.” The beautiful Art Deco-style building from 1910 has sat empty for a decade, but was purchased last year by the Walnut Hills Redevelopment Foundation, and is currently undergoing renovations. Partnering with several community organizations, Esoteric plans to use the roaring '20s vibe of the space to create a modern speakeasy. “It’ll have the beautiful, rustic feel of a speakeasy with partitions to create little pockets of intimate conversation,” Jackson explains. Esoteric is not only committed to improving and updating the Paramount, but the community of Walnut Hills at large. Jackson and his marketing guru, Marvin Abrinica, are both minorities who appreciate the challenges of reviving a struggling neighborhood. “Walnut Hills is such a metaphor for what’s going on in Cincinnati,” says Abrinica. “We chose a lotus as our logo because it’s a beautiful thing that grows from dark places.” Adds Jackson: “It’s a complex problem. But our partners are committed to revitalization without kicking people out [of the neighborhood.”] In fact, Esoteric’s business model is banking, literally, on community investment. The brewery plans to launch a crowdfunding campaign this winter that will offer equity in Esoteric. “We are a minority-owned business funded by the people for the people,” Abrinica says. Esoteric is projected to open next winter. Abrinica says the best way to follow their progress is via Esoteric's website, Facebook or Instagram (@esotericbrewing).

TUESDAY, NOVEMBER 14, 2017

Located at 3078 Madison Rd. in the heart of Oakley Square, Caza Sikes offers art and fine craft featuring diverse media from regional artists. The gallery features monthly exhibitions, live music, a rentable event space and appraisals. The gallery opened this fall after an 18-month renovation of the historic building that once housed a paint store. Owner and licensed appraiser Evan Sikes says he wanted the space to change the concept of a gallery. It features both high-end and more affordable pieces from everything from paintings to jewelry. Sikes describes his vision as an “approachable, affordable gallery with cool stuff.” The gallery features a rotating group of artists that all use a diverse range of media. Along with a collection of different painters, Caza Sikes also features mixed media, jewelry, woodwork, ceramics, photography, fiber arts and glass. During the month of November, the gallery is hosting a collection of paintings by Cole Carothers, which showcase a 40-year retrospective of his work while living in Cincinnati. After its successful opening at the end of September, Caza Sikes plans to host more events and hopes to engage all members of the community, from younger visitors to those already very familiar with the gallery scene. “We’re mixing it up a bit,” Sikes says. Along with displays, the gallery will host a series of events from jazz shows to bourbon tastings. These will start next month with a blues/jazz concert on Dec. 1. What Sikes is really after is a representation of fine craft because there can be a lack of the diversity of media in traditional galleries. At Caza Sikes, a visitor can see and purchase jewelry, clothes made from recycled fabric, hand-made bowls, ceramic tiles and more. “It’s been a long time coming, and a hard momentum coming up.” Caza Sikes joins the art scene in Oakley, along with other venues like Brazee Street Studios, which offers a gallery, events and classes for all ages; Ombré Gallery, which specializes in contemporary art jewelry by art and metalsmiths all over the world; and Redtree Art Gallery & Coffee Shop, which showcases work from locat artsits and serves as a gathering space for the community.

TUESDAY, NOVEMBER 07, 2017

Karl Laube, founder of Drivewell, teaches a free, comprehensive course on car maintenance and basic repairs. “People were constantly asking me to work on their car or calling me because they’re at the shop and they don’t know what the mechanic is telling them.” Laube has worked on cars since before he could legally drive. He's a firefighter for the City of Cincinnati, and after seeing a need, he applied for a project grant from People’s Liberty and founded Drivewell earlier this year. “Most people feel like they don’t have any power and going to the mechanic is an anxiety-ridden task," Laube says. "They tell you this, this and this. But you don’t know what they did.” After the course, drivers have a newfound confidence. Along with Shelby Dunn, a technician for Volvo, Laube aims to give drivers a better understanding to help eliminate confusion and frustration and avoid unnecessary bills. The first class was for women only. Laube says that he would frequently get calls for advice and assistance from females. He feels when it comes to cars, women tend to get the short end of the stick. Students get to use their own cars, and they must apply to take the classes. However, Drivewell is only for cars worth less than $10,000. The intention is to serve people who have an older car that they're trying to keep up. Laube himself drives a 1992 Mercedes station wagon. Drivewell is all-encompassing and is a wholesome lesson on vehicle ownership: how does an engine work; tire changes, rotation and alignment; electrical systems and changing fuses; checking and changing fluids; brake maintenance and checking brake pads; detecting common scams; and how to buy and sell used cars. “I want to use this as a tool to empower people,” Laube says. Moreover, Laube’s ultimate goal is to combat consumerism and encourage a habit of fixing rather than disposing. “People don’t fix things anymore.” People end up spending more money than they need to, and this class teaches drivers to fix their own vehicles. “It’s a source of pride when you own something and can work on it and take care of it," he says. Laube is currently looking for a new location to continue the next round of classes, which he is hoping will take place in the spring. In the meantime, interested drivers can apply online or fill out an interest form for the next round of classes. Along with the women’s only course, Drivewell plans to add two new classes to the roster: a workshop on driving a stick shift and a course for new drivers.

TUESDAY, NOVEMBER 07, 2017

As Soapbox reported in August, Westwood is on an upswing. The planning efforts of the Westwood Coalition, a group of community members and civic organizations, have begun to pay off with increased city investment and an influx of new businesses like Lillywood Home Décor, Muse Café and West Side Brewing. Leslie Rich, a long-time Westwood resident and board chair for community building nonprofit Westwood Works, has been instrumental in stewarding this positive change. Now she and her husband Bill are striking out with their own new venture, Supercade, to bring some added fun to the neighborhood. “I spent the last nine years promoting the neighborhood, so it made sense for us to invest in it,” says Rich. "We saw a lack of spaces for people of all ages and backgrounds to gather in a fun way.” To fill this gap, the couple will be opening a retro arcade with upright cabinet games, pinball machines and air hockey. Though Supercade will serve alcohol, “it’s not going to be a place where you have to drink to play,” Rich says. The arcade will also offer local snacks, popcorn and cane sugar sodas, and is hoping to work with West Side Brewing to develop a signature root beer. Supercade, which is slated to open by March, will charge $7 for one hour of free play or $12 for two hours of free play access, and will also be available to host parties and team-building sessions for local companies. The Riches began collecting game consoles back in 2016, and turned their living room into a mini-arcade before securing the former Keidel Plumbing building at 3143 Harrison Ave. for their new venture. “We’ve been driving all over the Midwest to build our collection,” Rich says. That collection includes a Donkey Kong cabinet signed by world record holder Billy Mitchell, whose high score is still on the machine. The couple is excited about how the arcade will be more than just a business, but also a way of building community. “We think there is a physical community that can be built on top of the virtual community,” Rich says. In an increasingly tech-driven world, Rich believes that people are looking for those places where they can have relationships, physical interactions and conversation. Supercade has a Kickstarter campaign running through Dec. 11, with a goal of raising $20,000 in additional capital. “Up until this point we’ve bootstrapped and done it ourselves, but this will help us get up and running even faster,” Rich says. Visit Supercade's Facebook and Instagram for more information and to stay up-todate on the storefront's progress.

TUESDAY, OCTOBER 17, 2017

One local woman is using her $100,000 Haile Fellowship grant from People’s Liberty to start Tether Cincinnati, a way to connect local image makers (photographers, wardrobe stylists, makeup artists, hair stylists, models, creative directors and fashion designers) in the Cincinnati area. Tether’s mission is to make it easier for local image makers to connect to each other, and to opportunities for work so they can thrive — and stay — in Cincinnati. The idea ignited when fashion blogger and former Cincinnati Magazine stylist Tamia Stinson traveled to London. She did a co-op at a British magazine and was inspired by the international image maker directory book, Le Book. “It was extremely valuable because that was how you found people to execute those types of jobs,” she says. When she started working, Stinson received many requests from clients, especially from out of town, about the image making industry in Cincinnati. “I was getting all these inquiries from people and they wanted to know who do I follow, who I get in touch with, what's the best resource for doing this or that,” says Stinson. “And I thought it would be really cool to have a one-stop shop for that information.” Her passion for design mixed with the resources at People’s Liberty, which helped jumpstart her entrepreneurial career. “I think it's important to be a part of that creative community and to make sure that I'm supporting people financially in much the same way that I'm trying to get people to do for this community,” Stinson says. Since its launch in May, Tether has a growing community of about 91 members — and that's just online. Anyone can connect through the Tether Cincinnati website, the print sourcebook and through networking events. “I think people really get a lot out of that face-to-face interaction, which is why we do events,” says Stinson. “Probably about once a month there's an opportunity for people to actually gather together.” As much as face-to-face communication is important to her brand, social media is also a key ingredient. “This is a very visual community. So Instagram is where people would tend to hang out the most, but also Facebook and Twitter.” Aside from social media and events, Stinson also helped organize a sourcebook — a combination fashion magazine and phonebook that features Cincinnati image makers. It will launch in December to agencies and brands nationwide. At the launch, Stinson is planning to "make the sourcebook come to life". “The plan is to have guests walk in and get the experience of walking into a photoshoot; there will be some kind of interactive part on set to create some of the imagery for the book itself,” Stinson says. Stinson has been working on this since the beginning of the summer and as of now, the date for the sourcebook launch is Dec. 13. The plan is to have the book come out annually. The next Tether event is scheduled for Nov. 15 at Alias Imaging, where people from different communities will meet. Keep tabs on all things Tether by signing up for its newsletter.

TUESDAY, SEPTEMBER 26, 2017

The idea for a radio station in Northside that plays independent artists and brings prominent local people on air came about two years ago, long before WNKU went off the air. The radio station, Radio Artifact, will be a 24/7 station based out of the Rectory, which is next door to Urban Artifact. It will broadcast all kinds of music — from independent artists on the local and national level to interviews with artists and prominent figures in the Cincinnati area. The brewery will also use this platform to market its beer. Scott Hand, one of the founders of Urban Artifact, had an idea to start a small radio station that pays homage to the arts back in 2015 when the brewery opened. “I think he just wanted a cool little pirate station to be able to feature all the good music that we have around town,” says Urban Artifact's booking coordinator, Jeremy Moore. Urban Artifact is also a music venue. Moore has booked local acts like The Skulx and the Blue Wisp Big Band. Touring musicians include Emily Davis and John Nolan from Taking Back Sunday. With many touring acts coming to Cincinnati, Moore wants to be able to get them on the radio “to better promote themselves,” he says. Radio Artifact will not just play music, but will feature all sorts of content. “The main goal is to get as much music-like programming out there, but we also want to focus on all parts of the arts community and just the Cincinnati community in general,” Moore says. The station will air in a 2.5-mile radius. For those who do not live within that radius, online streaming will be provided on its website. Radio Artifact won't necessarily fill WKNU’s space, considering it will only broadcast throughout Northside, parts of Clifton, Westwood, Camp Washington, Mt. Airy and Norwood. WNKU had a much wider reach. But Moore says, “We’re just really trying to do something very independently.” Radio Artifact will eventually broaden its antennas to reach a wider audience, but it's heavily relying on reaching listeners through online streaming. “That's kind of how people listen to stuff at work nowadays, anyway — it's usually on the computer,” Moore says. The radio station has received many original music submissions, but it's been experiencing trouble with its servers. You can still submit original music, and the station plans to officially launch during the first week of October.

TUESDAY, SEPTEMBER 19, 2017

Notice any changes on Monmouth Street near Ebert’s Meats? Following a historic building remodel in what used to be a pet grooming business, another firm has set its foundation in Northern Kentucky. Eighty Twenty Design Group, owned by Fort Thomas resident Michael Smith, is now headquartered in Newport. The building was purchased last October, and renovations led up to a grand opening held earlier this month. Eighty Twenty is a residential and commercial interior design company specializing in residential room makeovers, remodel planning and design and commercial design consulting. The firm was founded by Smith in 2013 and has grown with the area, becoming one of the most innovative and balanced design companies around. While the company isn’t necessarily new, the presence it will have in Northern Kentucky continues to highlight the area's business boom. The design firm's core offerings include startup and commercial interior design, residential interior design, paint and accessories, furniture placement and installation, antique furniture restoration and custom-made furniture. A unique feature of Eighty Twenty is that it doesn’t rely on a single supplier, which allows for an infinite selection of styles and retailers. Smith prefers customers to be involved in the process so that they can learn simple techniques to upkeep the design over time. Using design software, Eighty Twenty can implement the desired design techniques and know exactly how a room or home is going to look before the item is purchased and renovations even begin. High-definition, 3D and virtual reality renderings take customers on a virtual tour through their redesigned home or office space. Eighty Twenty's portfolio is extensive, from exterior residential painting and hardwood floor restoration to house flips and custom made built-in furniture and storage. You can view some of its past interior design projects here. The Newport location will house the firm’s office and design studio, along with a retail home store and event space, "Headquarters” will sell home décor, accessories and furniture, as well as host DIY workshops and other events. Products from the home store are available both online and in-store. If you missed the grand opening on Sept. 2, be sure to catch a glimpse of the projects and products available when Eighty Twenty is featured on the Newport Beyond The Curb Urban Living Tour on Oct. 1. Tickets are available for the selfguided walking tour here.

TUESDAY, SEPTEMBER 12, 2017

Two engineers are about to step into the foodie world with a Chipotle-style, Hawaiian poke restaurant in the heart of Over-the-Rhine. Sally Lin, who works at P&G, and her fiancé and GE employee Baret Kilbacak, chose OTR as the location for Poke Hut because of the diversity in the neighborhood and a lack of fast-paced restaurant options for busy young professionals. “We're trying to break the mold; we're trying to offer something that fits people's lifestyle,” Kilbacak says. Poke is a traditional Hawaiian dish that consists of raw, cubed pieces of fish. It is usually served in a bowl with rice and veggies. Poke Hut will serve poke with sushi rice and a variety of toppings and sauces. The menu will also feature cooked meat dishes. The restaurant will have a beachtheme mixed with a little bit of Cincinnati. There will be bubble tea, a bar (with alcoholic bubble tea), poke burritos and steamed buns for those seeking a healthy late-night snack. The couple are first-generation immigrants — Lin’s family is from China and Kilbacak’s Armenian family is from Turkey. “We grew up seeing our families in small businesses, which is typical of immigrants, and I think we kind of miss that,” Lin says. The idea for a poke spot started when Kilbacak went on an impromptu trip to Hawaii with his brother and a close friend. After a long day of surfing, the group stumbled upon a poke shop in search of a quick bite. “We went to a shop, and within just a few minutes we had a bowl in our hands and we went to the beach,” he says. “The lifeguards were off duty and there was a lifeguard shack. We went right up there, threw our feet over the edge and watched the tide roll in and ate our food.” After a year of planning, Poke Hut anticipates a soft opening in October or early November. Although owning and operating a small business is something the couple has wanted to do for a long time, they don't plan to quit their day jobs. Instead, a third partner will oversee the restaurant's day-to-day operations. Poke Hut will be located across from Taft's Ale House in the Allison Building at 1509 Race St.

TUESDAY, SEPTEMBER 12, 2017

Various Cincinnati neighborhoods are in transition, experiencing a shifting landscape with grocery stores either entering or exiting: Kroger closing in Walnut Hills, the proposed downtown Kroger development, the new Corryville Kroger, Clifton Market, Apple Street Market in Northside and the The Epicurean Mercantile Co. in Over-the-Rhine — among others. In May, the owners of Findlay Market staple Fresh Table opened EMC on Race Street just across from the Market, as they saw a need for a full-service grocery store in the area. “There was a real need [for a grocery store] in OTR, but also the Central Business District,” says Meredith Trombly, owner of EMC. “We always knew we were going to form a new business, whether that was a food truck, herb garden or what have you.” The 5,000-square-foot store is also home to The Counter, a 1,000-square-foot restaurant that serves food for dine-in or carryout. Trombly believes that being along the streetcar line offers a convenience to downtown residents and the surrounding neighborhood, and that including a restaurant sets them apart from others. She also sees a need for other grocery stores to offer something different in the current economic landscape. “We wanted something unique for the neighborhood — something different but also functional. People are looking for that kind of convenience, that kind of spark.” Similarly, Clifton Market, which opened in January, has since filled The Gaslight District’s grocery store vacancy following the closure of Keller’s IGA in 2010. The market’s model is also different than other grocery stores in Cincinnati, with its many shareholders making its opening possible. The market’s board first met in Aug. 2013 to discuss opening the grocery store, which incorporated in Jan. 2014 and opened in Jan. 2017. “We went to a co-op startup conference in 2014 and we told them we just got incorporated, and then we told them we wanted to open up in 2-3 years,” says Marilyn Hyland, founding board member of Clifton Market. “They told us, ‘No, you can’t do that. It takes 5-9 years to open up a food co-op.’” Clifton Market began selling shares to the community in March 2014, and by Dec. 2015, it had raised nearly $1.65 million in owner shares and owner loans. It currently has more than 1,700 shareholders. “A lot of why we felt it would be feasible to raise the money for the grocery store was in the Clifton tradition of rolling up your sleeves and planning and making happen the picture of the community that people have," Hyland says. The market is beginning its third phase of fundraising, aiming to raise $100,000 this month and $500,000 within the next six months. This new round of fundraising will focus around a variety of events and share drives to provide a better startup cushion for the store. Clifton Market is also preparing to offer online delivery at a cost of $2 to collect groceries in-store and $10 for delivery within a five-mile radius. There are future plans to extend the delivery service to anywhere within the I-275 loop. Hyland sees this as an opportunity to bring people from outside of the neighborhood into the area. “The grocery store is a social space, as well as the heart of a community,” Hyland says. “But you don’t have to live in Clifton to love it. You can go there, shed your car and be a part of everything.”

TUESDAY, AUGUST 15, 2017

A 2016 Xavier University grad is shaking up the region’s building industry by dramatically reducing building energy expenses and consumption. And in a day and age where Cincinnati is gearing toward a future of sustainability and environmental savviness, this couldn’t have come at a better time.

Ronald Vieira, founder of PassivHaus, has been conducting research to figure out how to decrease the extra expenses people have to pay for in order to build a "passive house." While there are several passive houses currently being constructed in Cincinnati, they have yet to be certified. What is so important about incorporating environmental consciousness into area homes? According to Vieira, PassivHaus is doing things a little bit differently. “There’s a lot of people trying to figure this out, but what we are doing differently is approaching this issue with a cost-effective mindset without compromising ideal energy performance,” he says. “All of our efforts are in place to take away the champion title that buildings have for being the most polluting in the whole country; more than transportation and industry. To reach minimal (and zero) status, we are reducing emissions with innovative and efficient design and then generating electricity on-site as much as possible.” So what is a passive house? Vieira says that it's a series of building standards that, if followed properly, will reduce up to 90 percent of the heating load of your house, building or facility. Overall, it reduces up to 75 percent of a building's overall energy consumption. The main principle behind a passive house is the use of super insulation — or continuous insulation — because the idea is to isolate the inside temperature of the house from the outside environment. Whether the outside is hot or cold, mild or humid, the goal is to preserve the indoor environment to the best of the indoor’s ability. In turn, this requires a high-powered, high-quality air filter to maintain the stabilized inside climate without the air getting stale. Vieira says that one PassivHaus is already in the works, but many of the details are underwraps. It's the first in Cincinnati, and is a single-family building that will be at least 75 percent more efficient than a built-to-code home. “This project will depict how we believe that sustainability must come at no compromise.” Implementing passive houses on a broad scale is more complex than it may seem. The houses require more material, as well as high-driven (and certified) talent to design the buildings. Most architects and builders don’t yet understand the new materials and ideas associated with a passive house.

Growing up in Venezuela and having experience with extreme poverty, Vieira felt he was more qualified to tackle a non-social challenge following his college career at Xavier. In researching energy efficiency, he wanted to know more about how to get people to generate energy in an environmentally-friendly way. The property tax abatement for 15 years on certified passive houses in Cincinnati is huge. Plus systems are bought in bulk thanks to the Greater Cincinnati Energy Alliance, and Cincinnati is one of the best cities for startups. “We are designing customs homes in Cincinnati along with running research on construction techniques and materials to make green building affordable across the housing stock in the Cincinnati area,” Vieira says. “For the future, our objective is to make Cincinnati and the world cleaner places to live. We are tackling pollutants by their dimensions; in this case, buildings being the largest one. Getting a large organization like 3CDC in charge of redeveloping a lot of buildings is the goal.” If you are looking for a new home and are curious about energy efficiency and how it helps you save money, check out PassivHaus or email the Vieira at [email protected].

TUESDAY, AUGUST 08, 2017

As soon as you walk into Herzog Music, it’s obvious that this place is more than a record store. Andrew Aragon describes himself as the “day-to-day guy” at Herzog Music, which officially opened July 22. Aragon says Herzog was the brainchild of Elias Leisring, the owner of Eli’s BBQ. “Even though he’s known for the barbecue, music is a huge part of his life — it’s a huge part of everyone’s life,” Aragon says. Herzog Music resides in the former Herzog Studio, the last standing space where Hank Williams Sr. ever recorded. Leisring is a member of the Cincinnati Music Heritage Foundation, an organization that managed the studio space before Herzog opened. “We’re here so we can bring awareness to that space, the history and its importance to the city,” says Aragon. “The ultimate end goal is to make sure that space is not only preserved, but transformed back into a working studio so we can keep the music heritage of Cincinnati flowing.” The store prefers an “adopt, don’t shop” policy, stocking vintage records and antique musical instruments that range from rare guitars to well-loved saxophones and an Omnicord. Aragon says Herzog will acquire new things, but they are fortunate to have a diverse inventory. Their records span genres that represent a little of everything: Christmas albums, comedy, indie, R&B, classic rock and more. “Overall, we want to facilitate not only people that play music; we want to be able to help out people that just love listening to it. We want to grow that community in the central part of downtown,” Aragon says. In addition to its eclectic merchandise, Herzog endeavors to be more than a store. It's also home to the Queen City Music Academy, where student musicians of all ages can take lessons. In the future, the space will host other educational opportunities for the community. “We’re going to have everything from a kids’ folk puppet show to a clinic on how to spot vintage guitars and how to use microphones properly,” Aragon says. Herzog hopes to draw residents and tourists to experience Cincinnati culture in a different part of downtown. “It’s just like any culture, you experience the most of it through the food and the music,” Aragon explains. “We’re trying to put the best foot forward of our culture here through the things that we know the best.”

TUESDAY, AUGUST 01, 2017

The Lang Thang Group, which owns Pho Lang Thang and Quan Hapa in Over-theRhine, have teamed up with Elias Leisring of Eli’s BBQ to create a new roadhouse for East Enders called The Hi-Mark. Located alongside Riverside Drive, the restaurant will reportedly be a laid-back affair, serving all kinds of beer — including local craft varieties — and highball cocktails, as well as bar food, with some food inspiration from Eli’s, Quan Hapa and Pho Lang Thang. “The current plan for The Hi-Mark menu is to develop items over the coming months, but some things we're working on are housemade dips to complement Hen of the Woods' chips, wings, fries and sandwiches,” says Mike Dew, a partner in the Lang Thang Group.

The Hi-Mark has about a 150-person capacity, and space includes a bar area, a second-floor mezzanine, an outdoor deck and a game room in the basement, which could open this fall. Located at 3229 Riverside, it's right down the street from Eli’s, and was named The Hi-Mark due to its location and history. After the 1997 flood, the whole East End was considered a disaster area. Therefore, the group had to raise the building out of the danger zone and remodel the entire space. “For us, this meant getting creative with the construction of the building and essentially gutting the entire inside, raising the floor out of the floodplain and designing an entirely new floor plan,” says Dew. “Our neighborhood's history with the flooding, coupled with the new building design, made the name a natural fit.” Even through the group is focusing on its newest restaurant, Pho Lang Thang and Quan Hapa will remain open. The slow roll out opening for The Hi-Mark started on July 27, with the hours of 4 p.m. to 12 a.m. Thursdays and Fridays and 12 p.m. to 12 a.m. on Saturdays and Sundays. The grand opening is scheduled for Aug. 14, and the hours will then shift to 4 p.m. to 2 a.m. on weekdays and 12 p.m. to 2 a.m. on weekends.

TUESDAY, AUGUST 01, 2017

As part of a multimillion dollar expansion, Taft's Brewing Co. is opening a second location to function as a taproom, beer garden, brewhouse and distribution facility to keep up with demand. The 50,000-square-foot space on Spring Grove Avenue, formerly occupied by a P&G testing lab, was purchased for $1.7 million in July 2016. Because it was previously occupied by a large company, the facility was almost move-in ready — this was necessary because the brewing setup at Taft's Ale House couldn’t handle the production increase. The “Brewporium” will focus more on special releases and New Haven-style pizza, which is a crispier version of Neopolitan-style pizza that gets a little charred over coals before serving. Taft's plans on importing flour from Italy, making the dough the main focus. According to managing partners of the brewery, a number of seasonal pizzas will be available daily with beer-infused crust. The menu will include six specialty pizzas, sandwiches and more. They also plan to offer special beers not available at Taft’s Ale House. The plan for the kitchen and taproom is quick but with top-notch customer service, with orders placed at a counter and a picnic-like area for dining. Hanging string lights and glass garage doors will highlight the facility and allow for open air when the weather is nice. The space will also feature a gaming area with custom-made tabletop shuffleboards and darts. Customers will be able to enjoy live music on occasion as well. Plans for an outdoor patio have begun, with hopes to open that portion of the space by spring 2018. Current capacity is 15,000 barrels, but the brewery could expand to accommodate as many as 100,000 barrels. With the expansion to this location, Taft’s Ale House will be primarily used for experimental and test brews, with the new production facility handling the bulk of the traditional beer production. While the brewery has been up and running since April, the 5,000-square-foot taproom and kitchen will open to the public later this summer. The taproom/kitchen will be open Wednesday-Sunday with a focus on dinner service, but lunch will be offered on certain days. Hours are still being determined at this time. For more information on the new brewhouse and when regular hours will go into effect, visit Taft’s Facebook page.

TUESDAY, JULY 25, 2017

On July 29, Give Back Cincinnati will showcase an assortment of 25 locally made beverages at the Mockbee during its Drink Local event, which will be held from 2 to 5 p.m. The free event aims to introduce and promote local businesses, much like What's Feeding Cincinnati, which was held in 2015. “We want to show the benefits of drinking local, and we’re trying to get people aware of how they can support local businesses,” says Brian McLaughlin of Give Back Cincinnati. While Cincinnati's brewery scene is already a strong point of interest, drinking local doesn't just mean beer. It will bring together drinkeries from all over the city that specialize in a wide genre of beverages, including wine, coffee, tea, juice, kombucha, bubble tea and beer. More than 10 of these options will be nonalcoholic. Attendees will be able to try wine from Skeleton Root, Skinny Piggy kombucha, Boba Cha bubble tea, Essencha teas, Smooth Nitro coffee and Rooted Juicery. In terms of beer, the event will focus on smaller, lesser known breweries and some of their summer features. Woodburn Brewery will bring its Hans Solo, a coffeeinfused blonde ale. Urban Artifact will have its Key Lime gose, and East Side breweries Streetside and Nine Giant will also be in attendance. Give Back Cincinnati hopes to relay the benefits of drinking local and inform residents on how to do it. By drinking — and buying — local, residents and vistors alike are putting money back into the community and helping startups get a foot in the door. Give Back Cincinnati is a volunteer nonprofit that strives to increase civic engagement between volunteers, local businesses and Cincinnatians. Its Civic Engagement Committee plans events that draw attention to timely issues in order to provide residents with a place to discuss and engage. McLaughlin hopes that the Drink Local event will provide opportunities to forge new connections and fortify existing ones. A number of speakers will be on hand discussing their small business journeys and the importance of supporting local businesses. You can register for the event and view a full list of participating local businesses here.

TUESDAY, JULY 18, 2017

A former Neilson marketing researcher turned his love of coffee into a nitro brewing business. He’s now using his marketing and innovative skillset to operate his very first store in the heart of downtown. Dan Thaler started handing out samples of his nitrogen infused coffee, Smooth Nitro Coffee, at festivals and markets in 2016. He’s been selling his coffee at local breweries and restaurants throughout Cincinnati, including at DIRT: a Modern Market, FigLeaf Brewing, The Growler Stop in Newtown and Streetside Brewery. It wasn’t until March that he opened up a store at 525 Vine St. between Macy’s and Huntington Bank in the Central Business District. “It seemed like the perfect location; it’s the right size,” says Thaler. “I didn’t want anything bigger or extravagant, just a little bar that I could bring in kegs of coffee and sell from.” The Xavier graduate came up with the idea of brewing nitrogen coffee because he wasn’t a fan of the morning coffee that his co-workers would brew at Nielsen. “So I was quickly inspired and decided on a whim, ‘I’m going to roast my own coffee, and I bet I can do a better job than this terrible office coffee.’” Thaler bought unroasted coffee beans and a popcorn popper and started roasting his own coffee. The idea to bring nitrogen into the mix came from Thaler’s background in marketing trends — he realized that nitro coffee is very popular on the coasts and wanted to bring it to Cincinnati. “Being a Cincinnati native, I am very aware that anything that’s popular on the coast, it takes like 5-10 years to actually make it to Cincinnati,” he says. The nitrogen is what makes the coffee creamy and smooth, much like a beer that's served on nitro. The actual coffee beans are mostly from Mexico and are organic and fair-trade, and Smooth Nitro Coffee gets its coffee beans from nearby Urbana Café (located next to Nation Kitchen & Bar in Pendleton). The process of brewing the coffee and adding the nitrogen takes at least 24 hours before it can be sold in stores. Even with his own storefront, Thaler is continuing to sell coffee through his various retail partners to expand his business and continue to support those other local businesses. “I would love to continue to grow with other coffees and help them have a nitrogen product,” Thaler says. “At the end of the day, there are a few big corporate competitors that can afford to lose a couple cups of coffee and not hurt them in any significant way.” Smooth Nitro Coffee is open from 7 a.m. to 4 p.m., Monday-Friday. As an added perk, there is free 10-minute parking in front of the building.

TUESDAY, JULY 18, 2017

Our third and final phase of new food trucks focuses on trucks that are devoted to their craft. Whether it's Chicago-style favorites, wings, patriotism and good food or pizza, these trucks know how to do it right. These trucks are also members of the Cincinnati Food Truck Association, which has grown from just 11 members in 2013 to a whopping 53 members today. It's an allied group that strives to represent the best interest of food trucks and owners. Not every food truck in town belongs to the group, and they don't have to — it's just the best way for best practices and concerns to be heard, and the group even hosts a yearly food truck festival. Check out part I here and part II here. Adena's Beefstroll Known for: Chicago-style food like the Italian beef sandwich, Chicago dogs and Adena's fourth generation recipe for Ma's Meatball Sub & Ma's Sauce; most popular item is the Italian Beef Sandwich and Strolls, which won first place at the Taste of Cincinnati Owners: Adena and John Reedy Launched: Feb. 2016 How did you come up with the name? “My first name is Adena, and it's not a very common name," says Adena Reedy. "I told myself if I was ever to own my own business, my name would be included. The word ‘beefstroll’ is a play on words, when spoken out loud it sounds kind of like ‘bistro.’ I wrote a list of words I wanted to be known for: Italian beef, street food and the rolls that the beef is served on.” What are you known for? “We get a lot of customers that are originally from Chicago, or love the taste of Chicago. At first, these customers give us a hard time: ‘Are you really from Chicago? Is this a real Chicago beef?’ We ask them to try it for themselves and let us know. We are yet to disappoint." What sets you apart? “We are the only food truck in the area that sells Chicago-style Italian Beef and the true Chicago-style hot dog, using Vienna beef hot dogs. It's our passion to share the food we grew up on with our new hometown.” What makes your food truck special? “Our food and fast, friendly service, but also our design of the truck. My design won the silver award in the state of Ohio for best overall design out of 300 trucks in the state.” Follow Beefstroll on Facebook and Twitter and Instagram (@beefstroll) Bones Brothers Wings Known for: grilled wings, Chicken Bomb Nachos and the Bones Burrito Owners: Jim and Lauren Dowrey and Bryan Reeves Launched: Nov. 2015 How did you come up with the name? “We brainstormed and researched names, and narrowed it down to a few and chose Bones Brothers Wings because it reflects how our special method gets flavor throughout the meat down to the bone,” says Jim Dowrey. What sets you apart? “The signature flavor you can only get from us. We have a little something for everyone.” Bones is known for its unique, original hancrafted signature wing sauces that are featured just about everywhere on the menu. What makes your truck special? “Our menu contains offerings that not many trucks have. Overall, we're a unique truck in a few different ways and that makes us special, but that's what food trucks tend to do nowadays — specialize.” Follow Bones Brothers on Facebook, Twitter (@Bones_BroWings) and Instagram (@bonesbrotherswings) Patriot Grill Known for: Philly cheesesteak and the Patriot Burger Owners: Chris and Angie Damen Launched: March 2016 How did you come up with the name? “I am a Marine Corps veteran, so my wife and I thought it would be fitting if we kept an American patriotic theme,” says Chris Damen. Patriot Grill is known for supporting the troops — active military members eat for free. Patriot Grill is family owned and operated — Damen's wife and their four kids help out whenever they can. He says he couldn't do this without them, and appreciates all of their time and effort. Follow Patriot Grill on Facebook and Twitter (@PConcessions) Pizza Tower Known for: fresh, fast slices of pizza Owner: Robert Speckert Launched: 2014 The Pizza Tower food truck is an extension of the local business, which has locations in Loveland and Middletown. What makes your food truck special? “Our service on our trucks is extremely fast,” says Speckert. “This benefit has allowed us to serve very large private parties, such as weddings and very large corporate lunches, without hiccups.” Follow Pizza Tower on Facebook and Twitter and Instagram (@PizzaTower)

TUESDAY, JULY 18, 2017

Mt. Washington has a new spot to satisfy cravings for all things delicious, as Sweets & Meats BBQ made its mark with a ribbon cutting for a new brick and mortar location on July 12. The physical locaiton is in addition to its food truck, which has been operating since 2014. Sweets & Meats is female-owned and specializes in smoked meats, homemade sides and desserts. “My significant other has always had a passion for good food and BBQ in particular,” says Kristen Bailey, co-owner. “I, on the other hand, am a social butterfly and love to entertain. We started out hosting cookouts in our backyard, and what started out as a hobby developed into a business.” The cookouts were followed by a setup on the weekends in the neighborhood Creamy Whip parking lot, then a food truck and a rented commercial shared kitchen. The new space will help Sweets & Meats expand to catering and carry out. “We bootstrapped and kept reinvesting,” Bailey says. “Our partners have been tremendous resources for us, but all of this has required blood, sweat and tears — literally.” Without traditional financing to get the ball rolling, Bailey says things have been in that “bootstrap mode” since the very beginning. The store’s opening was even delayed as a result, but on the day of Sweets & Meats’ ribbon cutting, they served more than 200 customers in just two hours. “It was an incredible day filled with love, anticipation and excitement,” Bailey says. Pop-up restaurant dates will be posted to Sweets & Meats’ Facebook page, and the official grand opening is set for Aug. 6. Until then, the business will finish out the season catering and servicing guests via its food truck. For Bailey, a sense of accomplishment has set in, and she says a huge weight has been lifted. “We felt like vampires after working in the building with brown paper on the windows for nearly seven months as we figured everything out and built up the space,” she says. “Now the sun is shining, and our future is bright.” Follow Sweets & Meats' Facebook page to keep up-to-date on the restaurant opening.

TUESDAY, JULY 18, 2017

While seasoned staples like Gas Light Café, Everybody’s Records, Pleasant Ridge Chili, the Loving Hut and Queen City Comics have kept the Pleasant Ridge business district afloat, the strip of Montgomery at Ridge Road with its vacant buildings has remained somewhat sleepy. In the past few years though, new establishments including Nine Giant Brewing, Share: Cheesebar, Casa Figueroa, Molly Malone's, The Overlook Lodge and Red Balloon Café + Play have joined the community. Over-the-Rhine restaurant Revolution Rotisserie recently announced it will be opening in PR. Emily Frank of Share: Cheesebar, which is set to open in August, has lived in Pleasant Ridge for the past four years. After moving back to Cincinnati to be with her family, she started a food truck (C'est Cheese), and her love for all things cheese lead her to open the Cheesebar in her neighborhood. These plans were put on hold after a horrific accident that led to a trying recovery. Yet, she was encouraged by her Pleasant Ridge neighbors. She says the “community was insanely supportive” throughout her long recovery. Frank is a self-proclaimed “Ridger” through and through and couldn’t be happier about the developments. Brandon Hughes, co-owner of Nine Giant, landed in Pleasant Ridge in what he calls a “Goldilocks” situation. The space and the neighborhood were just what he and his brother-in-law were looking for. Huges felt that at the time, the business district was underserved. "We wanted to be part of a community and liked the idea of a revitalization,” he says. Nine Giant recently celebrated its one-year anniversary. While newer businesses are filling in the gaps, the senior establishments have been standing strong for decades. Matt Parmenper who’s been with Queen City Comic almost since it opened in 1987, is encouraging yet skeptical of all of the booming new businesses. “It’s great. It does seem trendy. Hopefully they do well.” Longtime resident Dave Smith grew up in Pleasant Ridge, and he still lives there with his wife Debbie. “I’m excited about the city in general. It’s fun to see it coming back to life; fun to see people and businesses moving back here.” Smith has watched the business district thin out. Although it’s never been totally empty, he describes the Pleasant Ridge he grew up in as a vibrant business district that declined with the opening of Kenwood Mall. "Gaslight Café is a favorite watering spot of the locals, and Everybody’s Records has been there a long time too." There are still open spaces and local businesses are showing more interest. While parking is tough, there are plans for more strategic public parking in the making. The neighborhood is hosting its Pleasant Ridge Day/Night from 11 a.m. to 11 p.m. on Saturday. Check out the event's Facebook page for more info.

TUESDAY, JULY 11, 2017

Cincinnati's foodie scene continues to expand, with long-time Vine Street staple Senate opening a second location in Blue Ash, and Thunderdome Restaurant Group branching out and opening local favorites in Indianapolis and Columbus. But not every food entrepreneur opens a restaurant — some go the food truck route. Our food truck culinary adventure started in 2014 at the beginning of the food truck frenzy, with a roundup of 30 trucks, carts and trailers. In just three years, that number has doubled, and we know we're only brushing the surface of the new businesses that have burst on the scene. These mobile chefs are preapring top-notch best dishes out of some of the city's smallest kitchens. Here's our second installment of newer food trucks, featuring Venezuelan street food, unique comfort food and world-class BBQ. (Click here to read the first mini-roundup of food trucks.) Empanadas Aqui Known for: Bad Girl Empanada, The Hairy Arepa and tostones (fried plantains), all of which have received awards Owners: Pat Fettig and Brett and Dadni Johnson Launched: June 2014 How did you come up with the name? “It means ‘empanadas here,’” says Fettig. “We sell empanadas, arepas and tostones — Venezuelan street food.” What sets you apart? What makes your food truck special? “The uniqueness of our food sets us apart from other food trucks. We also have fun, friendly, respectful owners and staff.” Follow Empanadas Aqui on Facebook and @EmpanadasAqui on Twitter Street Chef Brigade Known for: Street Chef Burger and Fried Crushed Potatoes; more creative dishes like Porketta' bout it and the Insane Pastrami are close seconds Owner: Shane Coffey Launched: June 2015 What's next for Street Chef Brigade? “The plan is to get the Street Chef Brigade brand out there and associate it with quality, creativity and edgy comfort food. I'm currently building my second truck, which will assume a new name as a part of The Street Chef Brigade along with my current truck.” What sets you apart? “A highly trained executive chef that headed very popular restaurants in New York City, Aspen and the Turks and Caicos." Street Chef Brigade specializes in edgy comfort food that is showcased in its creative, diverse and veggie-friendly menu. Follow Street Chef Brigade on Facebook, Twitter (@StreetChef513) and Instagram (@StreetChefBrigade) Facebook: Street Chef Brigade Sweets & Meats BBQ Known for: Sliced brisket and mac 'n' cheese Owners: Kristen Bailey and Anton Gaffney Launched: March 2016 How did you come up with the name? “We were having drinks in our backyard at a cookout among friends in the summer of 2014 and were talking about our dream of opening a BBQ restaurant,” says Bailey. “We were talking about what it would look like and I remember saying how it would be perfect if our restaurant had really good desserts too. Everyone gets a sweet tooth and no other BBQ restaurant was really making it a focus. Hence, Sweets & Meats was born.” What sets you apart? What makes your food truck special? “We try to deliver the full BBQ culinary experience. Not only do we have the best in smoked meats, but we also focus on made-from-scratch sides and desserts. Quality is always important and customer service is second to none.” Sweets & Meats menu features ribs and brisket, plus rotating dishes like smoked meatloaf, the BBQ 4-Way, the Triple Bypass Sandwich, smoked pork belly, rib tips and bacon wrapped pork loin. Homemade sides include mac 'n' cheese and sweet potato casserole, and you can't forget the desserts. Follow Sweets & Meats on Facebook, Twitter (@SweetsandMeats) and Instagram (@SweetsandMeatsBBQ) Stay tuned for our third and final portion of new-to-you food trucks next week!

TUESDAY, JULY 11, 2017

The locally beloved BLOC Coffee Company in Price Hill is moving, but it won’t be going far. When the coffee house first announced the move in early 2017, residents worried about the potential loss of their award-winning coffee shop. As proud Price Hill business owners for over a decade, BLOC has no plans to leave the community. It will move just a few blocks away from its long-time location at 1801 Price Ave., to 801 Mt. Hope, at the corner of W. Eighth St. Since Roger Rose took over as general manager and executive chef of BLOC in Feb. 2016, sales have doubled. He brought in new style, décor and a menu featuring famous breakfast sandwiches, overnight oats, house-made sauces and seasonal dishes. Owners hope the new location will better fit the needs of both BLOC employees and patrons. With a full kitchen, the new BLOC Coffee House will feature all-day breakfast, diverse styles of eggs, Sunday brunch and more. BLOC has also secured a liquor license to accommodate wines and bourbons, barrel-aged cocktails and local beers. The new location will also feature expanded hours. But this won’t be a party scene. Rose aims to maintain the current comforting community feel of the coffee house with low lighting and small personal places. The 2,000-square-foot historic red brick building boasts hardwood floors, tall ceilings and large windows for plenty of natural light. Rose says relocating has been a journey. There have been lots of hoops to jump through — and some still to go — but BLOC hopes to open this fall in its new home. The top floors of the building will hold residential lofts. Future project phases will include a small deck or patio. The longer forecast includes a rooftop deck view that will add to Price Hill’s famous views overlooking downtown, Clifton, West End, Ohio River and Northern Kentucky. The current location will remain open until the move is complete.

TUESDAY, JUNE 27, 2017

It's been a few years since we feature 30 of Cincinnati's must-try food trucks, but that doesn't mean the mobile food trend is going out of style. Some of the city's most sought-after trucks often frequent the City Flea, local breweries and the Troy Strauss Market on Fountain Square. Plus, you can find a plethora of food trucks at festivals like Bunbury, the CFTA Food Festival, the Summit Park Food Truck Festival and Taste of Cincinnati. We know all about cult favorites like C'est Cheese, Catch-a-Fire Pizza, Marty's Waffles and Red Sesame, but what about the trucks that are newer to the street scene? The miniLDW Known for: creamy soft serve ice cream Owners: Rick and Teresa Morgan Launched: April 2016 Most popular item: Chocolate lovers like the Chocolate Mountain; caramel lovers like the Turtle Parfait; and the Hot Fudge Brownie is also a winner How did you come up with the name? “It's a play on words, as our concession trailer is a mini Loveland Dairy Whip, which is our soft-serve ice cream shop in Loveland,” says Rick. “The miniLDW is not only a mini but it also offers the same desserts as the Loveland Dairy Whip, just a smaller menu.” What sets you apart? What makes your food truck special? "The mini LDW has an extensive menu, including ice cream cones, banana boats, six parfaits and kids' favorites like the Gummy Monster and the Clown Sundae." Follow the miniLDW on Facebook and Twitter @the_ldw Power Blendz Smoothie Truck Known for: The Perfect Fruit Smoothie Launched: May 2016 Owner: Power Blendz Nutrition Most popular item: Strawberry and Banana Perfect Fruit Smoothie How did you come up with the name? “The Power Blendz Smoothie Truck got its name as an extension of the brand Power Blendz The Fitness Fuel,” says Sadie Boyle, account manager for Power Blendz. “Developed for the military as a great tasting, top quality, nutritional and performance supplement, The Fitness Fuel was the result of countless hours in the kitchen and in the labs, formulating a product that even our commander-inchief would love.” What sets you apart? What makes your food truck special? “We developed and perfected our Pure Protein powder used in all Perfect Fruit Smoothies. The recipes were created and tested by us with the goal of great taste and your health in mind." Follow Power Blendz Smoothie Truck on Facebook Rhino's Frozen Yogurt & Soft Serve Launched: July 2016 Owners: The Miller Family Most popular item: vanilla ice cream How did you come up with the name? “We are a family owned business, and the truck is named after my brother Ryan,” says Rick Miller, manager for Rhino’s. “His nickname growing up was Rhino.” What are you known for? “We spent many months driving around to different ice cream shows to find the best quality and delicious product we could find. Our product is smooth, creamy and delicious.” What sets you apart? What makes your food truck special? “The customer has the ability to create their own treat just the way they want it. We offer six different flavors of soft serve and 25 toppings on the truck. We are sure to satisfy every taste bud.” Follow Rhino’s Frozen Yogurt on Facebook and Twitter and Instagram @RhinosFroYo Stay tuned for Part II next week!

TUESDAY, JUNE 27, 2017

Deeper Roots Coffee, which currently operates a roasterie in Mt. Healthy and a coffee bar in Oakley, will soon occupy 2108 Colerain in the West End. “We first looked at the building in June of last year; it’s been a long time coming, but it’s totally worth the wait,” says Adam Shaw, Deeper Roots' lead roaster. While the Mt. Healthy roasterie served Deeper Roots well, it became too small for the budding business. Shaw explains that the main issue of the Mt. Healthy roasterie was storage. There are machines and green coffee everywhere, and there is little space for meetings. The new roasterie will take up a quarter of the 40,000-square-foot building, which is almost double that of the Mt. Healthy roasterie. On top of roasting coffee, Shaw also plays the role of green coffee buyer, buying from trusted importers and farmers from almost everywhere coffee is grown, including Guatemala, Colombia, Brazil, Ethiopia and Sumatra. These resources are known for their artisan blends, and Deeper Roots knows that it's responsibly sourcing its coffee. For now, the new location will center on roasting coffee and providing a meeting space for the team. Eventually, there could be more. Shaw explains that the opening of a coffee spot will happen “when the dust is settled and we think the neighborhood is ready.” Until that time, West Enders will be able to purchase fresh beans during designated community hours at the roasterie. Deeper Roots is also looking to open another coffee bar on Race Street in Over-the-Rhine. It has a projected opening date of mid-fall, and will bring the distinct and diverse flavors of Deeper Roots' coffee to another neighborhood. You can contact Deeper Roots for a tour of the new facility and stay tuned to its Facebook page for information on the new OTR location.

TUESDAY, JUNE 27, 2017

As part of a major overhaul that is drawing attention in the area, more than $355 million is being put toward the redevelopment of Madisonville, making the neighborhood a hotspot for new residents and visitors alike. According to the Madisonville Community Urban Redevelopment Corporation, the transformation of Madisonville will be headlined with a $200 million project at the corner of Madison and Red Bank roads. The mixed-use space, all built on the 27acre campus of the research company Medpace, will feature housing units and office and retail space. “It’s really a gateway for a lot of people from Madisonville with tens of thousands of cars going through there every day,” says Matt Strauss with MCURC. “Maybe some of them that didn’t stop before will stop there now.” Along with other city leaders, Strauss says that Madisonville isn’t trying to compete with other localities; they want to be recognized for being Madisonville, not Oakley, Hyde Park, etc. The center of the new development will be the Dolce Hotel — renamed the Summit Hotel — a first for Cincinnati. The $80 million hotel is a high-end brand that will specialize in local conferences. It will feature 239 rooms with over 34,000 square feet of meeting space that will include 11,000 square feet of terrace and gardens. It is currently under construction on top of the former Medpace parking garage and the old NuTone factory. Wyndham Hotel Management Group, which owns the Dolce Hotel brand, is already fielding calls from groups interested in using the hotel. The Summit is expected to be completed and will open in spring 2018. Another large project in the transformation of Madisonville includes the redevelopment near Madison Road and Whetsel Avenue. The old Fifth Third Bank building, vacant for many years, is now home to restaurant space along with two second-story apartments. Lala’s Blissful Bites, a bakery and dessert shop, opened on the shared first-floor space in 2016. For years, many of the properties along Madison and Whetsel were underused or vacant, acting as more of an eyesore to the area than a focal point. Since that time, Ackermann Group has worked on the redevelopment of three blocks within the area. This part of the project will include 185 residential units with 32 private residential garages, plus space for retail, amenities and leasable office space. City Manager Harry Black and the City of Cincinnati city council outlined additions, including more public plaza areas, streetscape improvements and other public infrastructure improvements, in 2016. Other areas of Madisonville are also seeing their own improvements, such as the addition of 20 homes within a subdivision off of Duck Creek Road, and the new Tap and Screw Brewery. It recenlty closed the doors on its Westwood location, but opened a microbrewery location on Red Bank Road last week. Aside from major redevelopment projects that will provide jobs and a new spark to the neighborhood, Madisonville is also home to the Cincinnati Jazz and BBQ festival and the Madisonville 5K, both of which will be held at the intersection of Madison and Whetsel on Sept. 9. Keep an eye out for more updates on construction and redevelopment in Madisonville, as well as local events and happenings, here.

TUESDAY, JUNE 20, 2017

An art deco style building located at 1535 Madison Rd. on the southwest edge of DeSales Corner will soon be restored to its former charm, welcoming a restaurant and speakeasy-style bar. “A relaxed alternative to the OTR scene.” That’s how Michael Berry, part-owner of the new bar and restaurant, describes the emerging neighborhood of Walnut Hills. Berry is keeping the name of his new venture under wraps for now. The owners of Northside bars The Littlefield and Second Place, operating under South Block Properties and LADS Entertainment, purchased the building as a response to the Walnut Hills Redevelopment Foundation and the East Walnut Hills Assembly's solicitation for proposals. The building, which has sat vacant for the past 50 years, was once the site of a bank. Its new owners will be tasked with installing updated mechanics, electricity and plumbing, and restoring the water-damaged coffered plaster ceilings. The team hopes to bring back some of the old bank building’s original style. The finished product will be a comfortable restaurant serving food from Shoshannah Hafner, the brains behind The Littlefield’s selective menu. Berry says Hafner is excited at the chance to expand upon her culinary skills. “She was given a tiny kitchen (at The Littlefield) and has created a menu that we believe represents the very best food you can get in a bar anywhere," says Berry. "The new place will be a full restaurant where Shoshannah will be given a proper kitchen to really expand our offerings.” The food will favor The Littlefield’s approach to American cuisine accented with combinations of Mediterranean, Asian and Spanish flavors. Below the restaurant will be an intimate, underground bar. “Think speakeasy vibe with low light and a comfortable lived-in environment,” Berry says. The bar will feature a robust wine list; a variety of draft beer; house-made cocktails and an extensive spirit selection with attention to vodka, gin and classic cocktails developed by John Ford, another of the bar's co-owners. Ford's creations at The Littlefield and Second Place have been praised for their one-of-a-kind flavors. After they opened Second Place — appropriately named, as it was the their second endeavor — LADS and South Block felt drawn to Walnut Hills’ similar vibe to Northside. “We’re mostly Northsiders," Berry says. "While we have a lot of affection for our neighborhood, we very much like the atmosphere of Walnut Hills. It has a lot of the same characteristics we like about Northside, like the strong art scene. The opportunity to create something in that bank building was too good to pass up. It is certainly a challenge, but when we are finished with the space, it will be one of the truly unique dining experiences in the region.” The new addition to DeSales Corner is set to open next spring or summer, and organizers hope the new addition will complement the neighborhood and aid in ongoing efforts to breathe life back into the Walnut Hills community.

TUESDAY, JUNE 06, 2017

A popular series of outdoor events will return to Bellevue this summer, celebrating community with locally made food, music, drinks, handmade goods for sale and more. The Old Kentucky Makers Market was created by Kevin Wright and Joe Nickol, a pair of Bellevue residents who last year authored The Neighborhood Playbook, a field guide for activating spaces and spurring neighborhood growth. Nickol serves as senior associate for MKSK design firm and Wright is executive director of the Walnut Hills Redevelopment Foundation. "Development shouldn’t happen to a place, but with a place, and with the residents, and we're using The Neighborhood Playbook to make that happen in the town we love," says OKMM organizer Karla Baker. "What better way to showcase everything great going on in Bellevue than with a series of summer parties?" Last year’s Makers Market events featured food from local favorites Eli’s BBQ, craft brews from Braxton Brewing Company, unique crafts and jewelry from local artisans and a chance for residents to gather and get acquainted in one of Greater Cincinnati’s most charming community settings. "The goal is to create an event that brings together our Bellevue neighbors and friends, and also brings folks from all over the region to check out the awesomeness that Bellevue has to offer," says OKMM organizer Anna Hogan. “We've got great shops, restaurants, Darkness Brewing and new businesses opening all the time. We want people to know that all this exists, just five minutes from downtown." This year’s series kicks off at 5 p.m. on June 17 and will feature the Comet Bluegrass All Stars and Kentucky-brewed beer from West 6th Brewing Company. The event will take place in Johnson Alley, behind the old Transitions Building in the 700 block of Fairfield Avenue. Additional food and artisan vendors will be announced in the coming weeks, so stay tuned to the Old KY Makers Market Facebook page for details. Interested vendors should apply here for OKMM events in June, August and October.

TUESDAY, JUNE 06, 2017

Westwood is ready to party in the streets, thanks to the upcoming Second Saturdays festival series. Brought to Cincinnati’s largest neighborhood by the event organizers at Westwood Works, Second Saturdays aims to showcase local flavors and talent to the community and beyond. The series, as the name implies, will be held on the second Saturday of every month on Harrison Avenue in front of Westwood Town Hall. Each month will feature a different theme, with this month’s theme of “Taste” promising to highlight a bevy of delicious treats and creations from local Westwood businesses. Food will be provided by Avocados Mexican Restaurant and Bar, Diane's Cake Candy & Cookie Supplies, Dojo Gelato, Emma's All In One Occasions (Real Soul Food), Fireside Pizza Walnut Hills and U-Lucky DAWG food truck; beer will be provided by Blank Slate Brewing Company. This year's events will feature a fun installment — a 200-foot long table designed to encourage festival goers to forge new friendships. Guests who choose to participate have the option of assigned seating at the table, so as to sit next to new faces — all part of the community enrichment behind Westwood Works' mission. Musical entertainment is courtesy of Young Heirlooms, Aprina Johnson and Skirt and Boots with Music MAN DJ Flyin' Brian Hellmann. Second Saturdays comes at a time of revitalization for Westwood, with the neighborhood's central business district seeing a spate of new and exciting shops. Westwood Works, in conjunction with community stakeholders and donors, helps to connect locals with pertinent business strategies with an overall goal of further improving Westwood. This party isn’t just for Westwood residents; admission is free to all. Second Saturdays aims to be a family-friendly event while serving the neighborhood and beyond. This month's event is from 5 to 10 p.m. on June 10. The next Second Saturdays are July 8 ("Play"), Aug. 12 ("Splash") and Sept. 9 ("Create"). For more information on the Second Saturday series and future Westwood events, follow the group's Facebook page.

TUESDAY, MAY 23, 2017

The 39th annual Taste of Cincinnati food festival will take place this Memorial Day weekend, featuring new additions and a goal of breaking last year’s record-tying attendance of 550,000. More than 25 percent of Taste's offerings this year are brand new to the festival, with nine new restaurants and five new food trucks, according to festival director Cynthia Oxley. Hungry Bros. food truck is one of those newcomers, and the popular mobile restaurant is coming strong out of the gate with three "Best of Taste" awards already secured. With first-place finishes in the festival's food truck "Best Dessert" and "Best Go Vibrant!" categories, as well as a third-place finishin the "Best Appetizer" food truck category, Hungry Bros.' culinary director Matthew Neumann says he is “elated” — and slightly intimidated — by the honor. “This is the first year we have been invited to participate in the Taste, and we are beyond stoked to be a part of it,” says Neumann. Festival goers who choose to sample Hungry Bros.’ winning fried cheesecake dish should also be pretty stoked, as Neumann himself is not hesitant to admit how good it is. It's a dish he and his partners wanted to put on the menu for quite some time, but it wasn’t until this year, when the team's third Taste entry was accepted, that they were forced to make it happen. “It wasn't until two hours before (applying) that we actually dropped a piece of cheesecake in the graham cracker tempura batter and deep fried it," says Neumann. "We hoped, at the very least, it was going to be good enough that we weren't going to embarrass ourselves, but after tasting it, we knew we had just made something beautiful. It's real tragic for a chef to proclaim how good their food is — but this thing is stupid-good.” Dishes from Hungry Bros. make up a fraction of the more than 250 menu items that will be available at this year's Taste. Ohio’s oldest surviving municipal market, Findlay Market, will also make its firstever Taste appearance, with vendors and “foodpreneurs” from Findlay Kitchen serving fresh, new flavors. There will also be new beers, new signature cocktails and new, local sponsors. For Neumann, it’s a chance for individuals to come out to see and sample everything that makes Cincinnati great. “We want our food to show how much we love this business and how much we love the city,” he says. “Cincinnati is a constant theme in all of our lives, so how could we not be enamored with it and want to be a part of every cool thing and every event that's going on in this town?”

TUESDAY, MAY 23, 2017

With the ongoing rehabilitation and redevelopment of Cincinnati, specifically Over-the-Rhine, the consideration of businesses, residents and growth opportunities are a must. This was just one of the many aspects that became the forefront of the discussion for the Mohawk Area Plan, which is geared toward not only enhancing the Mohawk Area of OTR, but also to engage those involved. Also known as the Mohawk District, the neighborhood runs the full length of Central Parkway as its western boundary with eastern boundaries running along Clifton Avenue, Zier Place and Klotter Avenue. The northern boundary is at Brighton Bridge Approach, and the southern boundary extends well into OTR along Findlay Street. To coincide with a strategy already in place for properties, businesses and residences, the City of Cincinnati formed a committee to take on the task of forming maps, a collection of assets and opportunities and sections that need attention. The Steering Committee held three meetings between Nov. 2016 and March 2017 to draft strategies with the assistance of Brewery District leadership, city planning leaders and business executives. The public was able to weigh in through a series of meetings — public forums were held between July 2016 and May 2017 to get input on both the progress of the neighborhood and the challenges it could face in the future. According to the city, two "open house" working group meetings were held in July and Sept. 2016, where residents and stakeholders came together for an interactive mapping exercise. Using a variety of multimedia annotations, attendees identified where they lived, worked or owned property, as well as areas they felt were assets, opportunities or in need of help. According to residents and committee members, one of the biggest challenges faced in OTR both past and present has been a concern of safety. The Mohawk Area Plan hones in on developing a safe and walkable entertainment district, making the area more pedestrian-friendly. Construction will undoubtedly play a role in this part of the plan, as the Brighton Approach connector is set for demolition, and another connector route will need to be put in place. This also opened the table for discussion on how public transit could help to enhance the neighborhood. According to the Plan, ideas like Cincy Red Bike, bus stops and streetcar stops could be beneficial for visitors and residents. Additional surface parking lots are also being considered. In terms of economic development, the goal is to show people why the neighborhood is the place to be. By highlighting neighborhood assets like parks (Hanna Park, Bellevue Park, Cincinnati Open Space and Fairview Park), breweries (Rhinegeist, Cliffside and Jackson), entertainment venues (the Imperial Theatre, which is readily undergoing renovations; Mockbee Arts Building; and Dunlap Café) and businesses (the APEX building, Rookwood Pottery and Robin Imaging), investors and startups could be more drawn to the area with the proper economic investment and amenities/space to grow readily available to them. The residential goal is to make use of abandoned space along Renner and Hastings while maintaining the historic structural components of the neighborhood and establishing a network of open communication for residents In alignment with the 2002 OTR Comprehensive Plan, and similar to the Brewery District Plan, the future of the Mohawk area is starting to take shape. The general timeline for approval by the city won't take place until later this summer, but residents and community leaders are ready to reshape the future of the neighborhood.

TUESDAY, MAY 16, 2017

Gorilla Cinema, the masterminds behind The Overlook Lodge, The Video Archive and Pop Art Con (its newest concept), have launched a possibly radical new marketing plan: abandoning the over-crowded newsfeeds of Facebook. “It’s a process and evolution for how we use Facebook,” says Jacob Trevino, owner. “We’re moving away from regular posts toward more video marketing about the experiences we provide. We still want people to be actively engaged with the brand, we just don’t want to be the only ones shouting.” Facebook users won’t see an abrupt departure but more of a gradual exit over the next year and a half. Meanwhile, Gorilla Cinema will ramp up its events and emphasize its uniqueness through other outlets. “Life is hard, and we want to give people an escape from the every day — where the world can come to you,” Trevino says. “We want to create more experiences outside of our bars. Experiences that everyone wants to talk about because they surprise our audiences.” For Trevino, it’s also about creating an expectation of excellence and an engaged staff. “We don’t hire ‘just’ bartenders. We look for creatives and forward thinkers who make people feel welcome and create amazing experiences, but who can also make picture-perfect drinks.” Gorilla Cinema has several big announcements planned for the coming months, including more details on its largest cinema event to-date, which is scheduled for Aug. 2 at Washington Park, as well as more movie pop-ups and the 2018 Pop Art Con. So if there will be fewer posts on Facebook, how will you know when there's an event? “If people really want to be the first to know, they should visit the bars since we make announcements there first, plus the bartenders often let something slip early,” Trevino says. “We’re focusing our social media efforts on Instagram, but look for new videos on our website and Facebook too.” For Trevino, movies are something that can bring people together to share common experiences. He's built his bars around cinematic concepts and creating a sense of community. “We want to take people on a new adventure and get people into exploring new places,” he says. "But we also want our bars to be for the people who already live in the neighborhood. We try to be active in the community because it’s important that the neighbors and other businesses know and love us first.” As Gorilla Cinema ramps up its new marketing efforts, Cincinnatians can expect to see more events and experiences outside of Pleasant Ridge and Walnut Hills (where The Overlook and The Video Archive are), as Trevino and his team bring their love of cinema magic to larger audiences.

TUESDAY, MAY 09, 2017

In the second half of our exploration into new breweries, we looked at those that are opening in late summer or early fall of this year. You might have to wait a bit longer to taste these brews, but rest assured that the experience, flavors and distinctive interiors will be worth it. Rebel Mettle, 244 W. McMicken Ave., Over-the-Rhine Opening: Spring/summer, 2018 “The people of Cincinnati are beer drinkers; we are a melting pot that just likes to drink,” says Mike Brown, CEO and president of Rebel Mettle Brewery. The idea for the brewery started with Brown and his friends Ryan Renner, Greg Goeke and Duane Donohoo sitting around a kitchen table. “We wanted someplace that had character,” Brown says. “I was adamant that we open up in OTR for the heritage. It has the largest number of pre-Prohibition era breweries in the nation.” Rebel Mettle will offer a selection of ales, lagers and sours; there are plans for ciders as well. Brown says that they hired a secret weapon — a mysterious master brewer he wouldn’t name. He says that combining the master brewer’s education and experience with his team’s home-brewing skills will set Rebel Mettle's beer apart. Also known as the former Clyffside and Sohn Brewery, the 40,000-square-foot space will host the brewery, a tap room and the Clyffside Event Center. Humble Monk, 1641 Blue Rock St., Northside Opening: Late summer, 2017 Mike Kemp and his son Paul are the head brew master and CEO, respectively, for Humble Monk Brewing Company. As the name suggests, Humble Monk will utilize a process similar to the famous Trappist Monk style of brewing. “My dad prides himself on full-bodied, in-your-face style beers,” Paul says. Trappist style means that each brew can yield three different types of beer, known as partigyle. The partigyle used in this method of brewing guarantees that there will be a variety of flavors and gravities, or alcohol levels, in each beer. The brewery and taproom will be in a warehouse space a block and a half from Northside’s main thoroughfare. The Kemps describe the space as “barren but cozy” with an industrial feel. Sonder, Duke Boulevard, Mason Opening: Late fall, 2017 Justin Neff, president of Sonder, started out brewing beer at home but had dreams of his owning a brewery. When he met his business partners Daniel Schmerr and Jennifer Meissner, those dreams came true. Neff fell in love with the meaning behind the word sonder, which is defined as the realization that each random passerby is living a life as vivid and complex as your own. “It became so much more than just a word — it’s a culture we started our company on. We believe every beer has a story just like every person does.” With the help of New Glarus Brewing's Chase Legler, Sonder will focus on high quality and true-to-style beer. “We’ll ensure that a German hefeweizen tastes like the same hefeweizen that was brewed in Germany generations ago,” Neff says. Sonder is building its own two-story facility in Deerfield Township. The 6.5-acre property will include bars and outdoor patios on both floors. Neff says that they hope to grow their own hops on-site and the green space will be a gathering place for community events. Neff says Sonder will be a place “where Mom and Dad can bring their kids and have a date night as well.” The ambitious campus will include sand volleyball, a wiffle ball field, fire pits and a walking path where visitors can sip a beer as they go for a stroll.

TUESDAY, MAY 09, 2017

Walnut Hills is quickly redeveloping into one of the top places to find food, beverage and entertainment in Greater Cincinnati. With that, it has become the foundation for many new businesses, making it a destination neighborhood not only for residents but also tourists. In a move to make Walnut Hills the center of jazz in Cincinnati, Brent Gallaher and his wife are opening Caffe Vivace, a combined coffeehouse and jazz lounge, on the first floor of the Trevarren Flats development on E. McMillan. Slated to open this fall, Caffe Vivace will provide drinks, bites and a constant flow of music, highlighting the rich jazz heritage in the area. "Caffe" is Italian for coffee and "vivace" is a musical term that means lively, so the literal English translation is "lively coffee,” a phrase that resides in the core of what the Gallahers hope to bring to Walnut Hills. Their concept was inspired by Brent's own jazz career — he broke into the jazz scene at the former Blue Wisp. He plays three instruments (saxophone, flute and clarinet) while also being a leader in the local jazz community by teaching, composing and leading a local band. He currently holds positions with both the Cincinnati Contemporary Jazz Orchestra and the Blue Wisp Big Band, which now plays Wednesday nights at Urban Artifact in Northside. As the focal point of the business, jazz music will be constant, as Gallaher plans for live performances Monday-Saturday with local school groups and talent performing early in the week and more seasoned jazz musicians slated to play on the weekends. Students and other local talents will have the opportunity to showcase their skills and passion for music, something that the area is no stranger to. From the first recordings of Louis Armstrong to the lengthy shows of Bix Beiderbecke and Walnut Hills' graduate Frank Foster, who wrote the hit “Shiny Stockings,” Cincinnati has seen many jazz greats shape the genre. Walnut Hills is also home to longtime jazz club The Greenwich, maintaining not only the presence of jazz music but also poetry readings and visual arts over the last several decades. Aside from being a jazz club, Caffe Vivace will also serve as a bar and restaurant. It will offer coffee and espresso drinks from Carabello Coffee, as well as maintain a full liquor license to serve mixed drinks and craft beers. In terms of a menu, the club will offer breakfast sandwiches and bagels in the morning and salads and sandwiches for lunch. There will also be a separate, smaller menu for dinner. Gallaher plans to keep it simple and use local vendors and bakers for most of the menu items. For more information regarding Caffe Vivace or to keep up with announcements on an opening date, visit its Facebook page.

TUESDAY, MAY 02, 2017

It starts with a beer and a dream. Homebrewers and entrepreneurs around the Tristate are reviving Cincinnati’s heritage as a world brewery capital. Breweries are bubbling up all over town with unique flavors, nods to nostalgia and taprooms to suit every sort of hangout. In a two-part series, Soapbox is taking you on a "tour" of the breweries that are planning to open before the end of the year. Bircus Brewery, 322 Elm St., Ludlow Opening: Spring 2017 “Real clowns subvert authority,” says Paul Miller, chief “goof officer” of Bircus. Miller and his team plan to disrupt the craft beer market by pairing beer with the circus. Circus Mojo already calls the old Ludlow Theatre home, but they’re in the process of renovating the building to accommodate the brewery operation. The site is home to an eclectic assortment of events, including high school reunions, monthly square dances, professional wrestling and of course, circus acts. Miller says he’s excited to pour Bircus' own beer for these events. Bircus’ brews promise to celebrate Ludlow nostalgia and the circus with its innovative recipes — and names. The Belgian blonde owes its namesake to another blonde, Anne Lee Patterson, a Ludlow native who won the Miss USA competition in 1931. Bircus also partnered with Blue Oven Bakery to create “The Breaded Lady”, a bread-beer hybrid brewed with an Old World process to referment bread into beer. The debut of its beers around various bars in Kentucky will feature fire-eaters, live acrobats, jugglers and hula-hoop artists. 13 Below Brewery, 7391 Forbes Rd., Sayler Park Opening: Early summer 2017 Doug Menkedick noticed that the homebrews from his friends Dick Busche, Ray Busche and Bob Luebbering got better year after year. He said they should talk if they were ever serious about starting a brewery, and that's how 13 Below was born. 13 Below will have classics like a West Coast IPA, a Belgian white and a Scottish ale. The brewery is also inventing its own kinds of beer, including a “darker beer with some sweetness to it — somewhere between a porter and a brown ale," says Menkedick. 13 Below occupies the riverside space that was once the Mariner’s Inn in Sayler Park. Its one-story taproom is fully handicap accessible with an area of the bar where guests using wheelchairs can sit and enjoy their beer. Menkedick says his team imagines their brewery will be a family-friendly place with views of the river and nearby marina. With easy access off Route 50, he says it’s the perfect place to stop on the way to or from a ball game. 16 Lots, 753 Reading Rd., Mason Opening: Summer 2017 Mike Burton was the chief marketing officer at Sunny Delight until he decided to switch his focus to the hard stuff — or beer. His partner, who wishes to remain anonymous, has been home brewing for about 20 years. “The consumer knows what they’re going to get when they buy our product,” Burton says. 16 Lots will emphasize a “focus on style,” and will feature six beers that will rotate seasonally. Although the brewery hasn't officially opened, it has already released its Warhorse IPA and will follow that soon with its Muddy Creek Oatmeal Stout. The brewery will occupy the former Mason Pub in the heart of downtown Mason. Burton describes the taproom's interior as an industrial farmhouse with intimate bar seating, gaming areas and a full view of the brewery. Burton believes that the community has to come first. In fact, the name of the brewery references the 16 lots of land purchased by revolutionary war hero Major William Mason that eventually became downtown Mason. “If you satisfy the neighborhood, you can build a nice thriving business,” Burton says. Stay tuned for next week's issue of Soapbox, where we'll continue our list of up-and-coming independent breweries.

TUESDAY, APRIL 25, 2017

Although their neighborhood doesn't got a lot of local coverage, the Camp Washington Community Board has been working around the clock to build up and expand the Camp Washington community and what it has to offer. On April 30, the Board is partnering with Wave Pool Gallery to bring an alternative art fair, studio sale, temporary mural unveiling and the grand opening of a refugeerun retail shop will put the neighborhood front and center in Cincinnati's arts-andculture scene. This event, according to Wave Pool Gallery, won’t be your run-ofthe-mill art fair. Titled 9x18: The Parking Lot Art Experiment, the art fair will take place at 2927 Colerain Ave. and feature performance art, art actions, experimental engagements, ephemeral works and more. Inspired by the growth of the Camp Washington community, Wave Pool curated the event in conjunction with Girl Noticed, the Camp Washington Community Board and the Welcome Project Café/Boutique. The public will be able to enjoy an array of art from local artists who want to convey that art can be about immersion and not just about purchasing it. Artists will include Ingred Alexandra, Marc Governanti, Annie Brown, Elise Barrington, Nina Devine, Hugh Patton, Caravan, Erin Drew, POPP=D Art, Camp Washington Art and Mobile Produce and many more. The range of work showcased by these artists will offer something for everyone. Alexandra and Governanti focus on visual arts with multimedia and video vignette performances, and CAMP provides a cart-and-bike produce and art immersion experience with fresh produce from the Camp Washington farm alongside coloring books with vegetables, recipes, etc. POPP=D Art runs under a mobile trend like CAMP, traveling in a repurposed rainbow caravan and bringing to the forefront that “it doesn’t have to be in a gallery to be considered art,” which is what the 9x18 event is all about. 9x18 aims to change the way that local (and national) art is perceived. Not all artists sell commodities to the general public; in fact, many artists run their careers on immersive experiences. They still want to showcase their work to a large audience, but until the idea of 9x18 came about, there has not been an art fair of this nature in the area. In addition to the parking lot art fair, visitors can also view the studio sale in Wave Pool’s upstairs space (featuring gently used art supplies, home furnishings, etc.), the debut of a new temporary mural completed by Lori Practico from Girl Noticed (bringing awareness to the important role and the value of females in society) and the grand opening of the Welcome Project Café/Boutique, a storefront on Colerain for refugees and immigrants to sell their crafts and handmade goods. The new business was started by Wave Pool in collaboration with Heartfelt Tidbits. The project was funded by a grant from The Carol Ann and Ralph V. Haile, Jr./U.S. Bank Foundation. The event will run from 1 to 5 p.m. and is free and open to the public. For more information, visit http://www.wavepoolgallery.org or call (513) 600-6117.

TUESDAY, APRIL 18, 2017

Allez Bakery, located at 1208 Main St., is the newest addition to Over-the-Rhine’s already impressive line-up of locally-owned restaurants, breweries and cafes. Owner, baker and Cincinnati native Tom McKenna hopes to play a positive role in the community. His business approach is steeped in social conscientiousness and affection for the city he calls home. “I genuinely want to be a positive force in the neighborhood by being a staple of people's diets and routines," he says. "Interactions, as small as they may be, can change someone's day, and if I can do that while making a living, I'm way ahead of a lot of people." While Allez is new to the OTR scene, McKenna got his start years ago. He learned the ropes at the New England Culinary Institute and then did a stint at Blue Oven Bakery before branching out on his own to provide fresh bread to the community. “I opened the bakery because there wasn't the job I saw for myself already in existence in the city," McKenna says. "I wanted more control over what I did for a living and I had a skill that wasn't very widespread at the time. A lot of people are very good bakers but they either have other successful jobs or just don't want to do it as a career. I needed a career and had loads of support from friends and family and was able to turn that into a bakery." The menu includes variations of the classic sourdough, such as urban sourdough, seeded sourdough and rye sourdough, along with items like ciabatta, French baguettes and sandwiches. Morning offerings will soon include scones, biscuits and toast. The afternoon menu will feature sandwiches and beer, in addition to fresh bread. The craft bakery’s signature items are its sourdough and whole grain breads . Items are available at both retail and wholesale prices to local restaurants. Fresh bread and sandwich delivery are offered via bicycle courier service. Allez is open from 9 a.m. to 7 p.m. Tuesday-Saturday.

TUESDAY, APRIL 18, 2017

Dave Hart is co-owner of Collective Espresso, a business that is synonymous with quality coffee in Cincinnati. It currently operates out of brick-and-mortar coffee shops in Northside and Over-the-Rhine, and just recently, a mobile coffee truck was added to the blend. This development, called Collective Field Services, began around the same time Hart and his business partner Dustin Miller lost their lease at the Contemporary Arts Center. That was their third coffee shop; it was replaced with a second Bottle & Basket, a deli owned by the ever-expanding Wellmann’s Brands. The coffee truck, a 1982 Chevy G30, made its first venture into the city at the first spring City Flea, and later that day, at the Pollination Festival in Northside. Hart spoke with Soapbox about what led to the acquisition of the truck and what it means for Collective Espresso’s presence in Cincinnati. So what's the story behind the truck? The truck also comes from Berlin, Ohio. It’s kind of an interesting story, how this all came about. It started in a very organic way. We had a meeting with the guys from Such and Such to fabricate a bike for us, and we’re building this bike — it’s a pedicab that’s going to haul kegs of cold brew — and it’ll just do weekend events. It’s not like a staple of the business or anything like that, it’ll just be for special events. When we first started talking about this, we thought this could be the launch for a whole mobile food and coffee operation. At the time, this truck had been in the fold. Dustin’s brother had two delis up in the Berlin area and he does a hot dog cart during special events. He bought the truck to sell hot dogs, but he’s got a million things going on. Right around the time of our talks with Such and Such, we found an espresso machine, a Synesso, for a really reasonable price outside Philadelphia. It’s similar to what we have at Collective Espresso Northside but smaller — it’s a two-group Synesso. We found a heck of a deal on it and we kind of just bought it with no real intentions. We knew at some point we would need it. It could have been a backup. At this point, we have no CAC location and we have an espresso machine. We needed to do something. It was a week later when Dustin’s brother, Ryan, called and said he was selling the truck and asked if we wanted it. It all happened in the span of two or three weeks and it made perfect sense to us as a logical progression. We have a killer staff from CAC and we figured we could absorb them into something new that we do, so all signs pointed toward it as a no-brainer. The truck is named after a bus that hauls Amish people from where Dustin and I are from, and it’s called Pioneer Trails. It takes Amish people from Berlin to Florida. A lot of Amish people go to Sarasota in the winter. We want to get “Pioneer Trails” painted on the front of the truck. When did you buy the truck? We bought the truck in November. It sat at my parents’ house for a while and we’d go up on weekends to work on it. We gutted the whole thing. It used to be a book mobile — growing up in the country, if your town doesn’t have a library, the book mobile will come to your school and once every two weeks, you’d get a break from class to go look at what’s in the book mobile. The truck had been decommissioned years ago and then it was owned by a television station. What can customers buy from the truck? It’s a basic coffee shop menu. We’re looking to do something with a keg for cold brew, but it’ll be just like any of our coffee shops. We’ll have light baked goods. Lots of food trucks have miniature espresso machines, but we have a full-sized espresso machine, so we’ll be able to work at the exact same pace as we do in any of our shops. Are there any long-term plans where the truck can be found? We’re going to start doing things to see what ultimately ends up being successful. The idea is twofold: to service the food truck areas — we have a customer base downtown from our CAC location, so it makes sense to stick near Fountain Square’s food truck space. Weekdays we’ll be there and also at Washington Park on nice days. Weekends, it’s not just a mobile vending thing, it’s an opportunity for us to get in front of people we’re not normally in front of. If there’s a neighborhood that might warrant opening a Collective Espresso in it, this is a great way to go there, meet people and test market the business. We’d like to be in various different neighborhoods on the weekends: Walnut Hills, College Hill, maybe somewhere on the West Side. New people. Special events are also a given. We’ll see as it goes along. Going mobile, what’s the truck’s maximum radius going to be? If there was a big event, we could take it far out of town, but it’s an ’82 — an older piece of equipment. I don’t think it’s going to be taking trips to Louisville every weekend. We kind of exist in these little bubbles where everybody knows what Collective Espresso is, but then I go to some big event in town and realize there are all of these people out there who still have no idea. There are even people in OTR who ask when we opened and it’s weird to tell them almost five years ago. I think that the truck gets rid of that limiting factor of having to be in these little, obscure up-and-coming neighborhood situations. There’s nothing wrong with a bunch of people knowing what we do. To keep up with the coffee truck, follow @collective_field_services on Instagram.

TUESDAY, APRIL 11, 2017

Over the past 15 years, many of the businesses in College Hill's central business district have closed or relocated, leaving vacancies and a struggling business district. But fresh ideas and new businesses have started to spring up in the neighborhood, bringing new life to College Hill. In the midst of the current community transition, Jacob Samad, College Hill native and VP of the College Hill Community Urban Redevelopment Corporation, believes one of the constants has been a group of engaged residents that never gave up on revitalizing College Hill. Through organizations like CHCURC, the College Hill Forum, the College Hill Business Association, the College Hill Ministerium and College Hill Gardeners, invested members of the community have stayed involved, continued to work with the city and ultimately developed a plan to address the unique needs of the neighborhood's business district. "Much of the redevelopment work has been aimed at creating opportunities for people to call College Hill home for the majority of their lives," Samad says. "By increasing walkability and working on creating spaces for people to interact, there is much greater opportunity for neighbors to live life together in their neighborhood. While it is not new that residents of College Hill have cared about their neighborhood, there is a sense that that caring is beginning to pay off.” By focusing on the mid-district area and acquiring blighted properties, CHCURC and other community partners were able to begin redevelopment by helping to encourage the new Episcopal Retirement Services development, Marlowe Court. CHCURC has also been redeveloping aging buildings along Hamilton Avenue with the goal of drawing in new business. The most recent success was the opening of Brink Brewing. One of Cincinnati’s newest breweries, Brink has become a community gathering spot; it's been open a little over a month, and its Fashionably Late IPA recently won Tour de Cincinnati's #CincyCraftMadness. Ultimately, Samad hopes the concentrated effort to improve the mid-business district will attract a large-scale development to the corner of North Bend and Hamilton. The idea is to fill the vacancy with mixed-use development College Hill Station, which will break ground in fall. Plans include first-floor retail with three stories of market-rate residential units above. Local leaders hope the proposed development will increase population density while providing new rental options in the neighborhood. “There is a palpable sense of excitement and expectation as new businesses continue to open and be announced that did not exist 10-15 years ago," Samad says. "The new development is the culmination of years of hard work and countless hours of planning and executing. It has galvanized the community and forced various parts of the community to come together to accomplish this together."

TUESDAY, APRIL 04, 2017

Longtime Cincinnati chef Chase Blowers is branching out on his own, with his new restaurant, Eighth and English, and a plan to deliver seafood-centric fare and eccentric flair to O’Bryonville. Last month, Blowers hosted a series of soft launches in the space at 2038 Madison Rd., most recently home to Enoteca Emilia — a choice of both neighborhood and building that the new occupant says was very much intentional. “I love O’Bryonville,” Blowers says. “The space itself is historic. The building from 1861 originally served as Mary O’Bryan's house. It has a lot of character — the exposed brick is genuine, and the mezzanine and private room double the size of the restaurant on busy nights.” Though still new, Blowers says Eighth and English has received a warm welcome, with visiting foodies offering feedback and suggestions that his team is keen to hear. In his first venture as a restaurateur, Blowers taps into years of experience cooking at local institutions like Boca, as well as industry relationships he’s forged peripherally in wine and spirits, to bring guests an experience he hopes will be a refreshing change from overly rich and heavier menu options often associated with fine dining. The menu — which, according to the restaurant’s website, is subject to “change with season or rhythm” — currently emphasizes ocean fare with a daily raw/oyster bar and dinner menu featuring items like smoked rainbow trout, Sardinian baby octopus stew and grilled lobster. “I wanted to fill a void in the market,” Blowers explains. “Although the cost of seafood is high and, if not managed correctly, the waste involved can be truly damaging, I think we have the right team to make it work.” But Eighth and English also offers much in the way of turf — and at a very manageable price point compared to other restaurants of its caliber. An extensive array of pasta dishes, roast chicken, duck and lamb options round out a playfulyet-deliberate spread punctuated by thoughtful wine, champagne and cocktail pairings. Eighth and English is as much about the vibe as it is about the food. The space features rotating installments by local artists, as well as a chilled-out private dining option. Second only to creating good food, Blowers expresses a desire for visitors to treat his restaurant like a second home. “I want the staff to know by name and listen to every guest, and I want every guest to know the staff by name,” says Blowers, who has no desire to cater to any one type of patron. “If you want to drink a $200-plus bottle of wine or if you want to throw back a few High Lifes and eat some bottarga fries before a Reds game, we are here for both.” Rothenberg School's Rooftop Garden is hosting a unique fundraising dinner at Eighth and English from 5 to 9:30 p.m. on April 27. Thirty-five percent of the proceeds from the event will support the garden in providing enhanced education to its students in an outdoor classroom setting. Garden lessons integrate math, science and reading into hands-on experiences that complement the students' academic curriculum. Reservations are required; call 513-386-7383 or visit Eighth and English's website to book a table.

TUESDAY, APRIL 04, 2017

Later this spring, Molly Wellmann and Wellmann’s Brands will open another Bottle and Basket location in the Contemporary Arts Center. Opening on the ground floor of the CAC, the restaurant will be a reflection of the partnership that Wellmann’s Brands has developed with the CAC over the years. The space will be renovated in stages to accommodate the new concept. The café area was recently occupied by Collective Espresso, whose lease was up in late March. The coffee shop chose to close and focus on its locations in Over-theRhine and Northside rather than renew. The café area of Bottle and Basket CAC will open at 8 a.m. Monday-Friday and 9 a.m. Saturday and Sunday. The menu will be similar to what is available at its other location in Over-the-Rhine — breakfast and lunch items, pastries, baked goods, coffee and other beverages. Wellmann’s Brands executive chef Lisa Kagen will oversee the CAC menu and plans to add to it over time. Like its sister businesses, Bottle and Basket CAC will have a bar on the Walnut Street side of the Kaplan Hall lobby. It will open at 4 p.m. when the restaurant's menu will switch over to dinner. Many of the signature drinks and other cocktails found at other Wellmann locations will be featured at Bottle and Basket CAC. Other bar biz updates from Wellmann's Brands Wellmann's Brands also owned and operated The Famous Neons Unplugged in OTR, which closed in mid-December after its lease expired. Plans to reopen are unknown, as the owners continue to search for a new operating space that will allow more seating, better access to parking and a larger outdoor space. Another of its restaurants, Melt Eclectic Café in Northside, is moving from its longtime home next to Northside Tavern to a new, larger space in The Gantry. An opening date is yet to be announced, but you can keep tabs on its progress on Facebook. Until then, you can purchase a variety of Melt's menu staples on Wednesdays at the Northside Farmers Market.

TUESDAY, MARCH 28, 2017

Expect a totally different look inside Party Source's Ei8ht Ball Brewing space as Covington's Braxton Brewing Company takes it over this summer. Braxton announced its plans last week, along with alerting consumers that the space will close for a few months for remodeling. This expansion comes just after Braxton celebrated its second birthday this past weekend. The brewery will open Braxton Labs — a brewery and a taproom — that will become an innovation facility to make unique, small-batch beers, says Jake Rouse, co-founder and CEO. Beers will be brewed in 15 barrel batches and available on tap, but only a limited amount will be packaged. Much like its current location, the remodeled space will capture the spirit of the garage, which is where Braxton was born. That original garage on Braxton Drive in Union, Ky., was where head brewer Evan Rouse started his career. "We'll definitely infuse some of our garage motif into the space, but the real point of emphasis in Braxton Labs will be the product that is poured from the taps,” says Jonathan Gandolf, chief marketing officer for Braxton. While consumers are waiting for the new taproom, folks can find everything at Ei8ht Ball 50 percent off until they close April 1, says Hannah Lowen, general manager of New Riff Distilling Company, which owns Ei8ht Ball. Even though Ei8ht Ball was doing well, Lowen says that New Riff wants to focus on distilling. It's beginning a $7.5 million project in Newport, which involves renovating the original Greenline Bus Building and building a 17,300-square-foot building for a rickhouse (where the barrels are stored for aging). Rouse says that Braxton had to think about its next steps because the brewery wants to "push the envelope." "We saw an opportunity to create an entirely new facility dedicated to focusing on experimenting and imagining new beers, and we can’t wait to share this experience with you in a few months," he says. Experimenting is in Braxton's blood. A partnership with Graeter's lead to the creation of the Black Raspberry Chocolate Chip Milk Stout. They've also created a 1957 English Style Mild Ale to celebrate the baseball season. Last year, Braxton partnered with Carabello Coffee in Newport to launch Bourbonaged Starter Coffee from Braxton Brewing Co. Coffee, which is inspired by their dad Greg who liks his coffee black with lots of cream and sugar. The new location will also allow Braxton to literally expand — as of October, the brewery was at full capacity for fermentation. They're planning on adding more fementers this year. After Ei8ht Ball closes, Braxton will begin work on acquiring the necessary permits and making the taproom their own.

TUESDAY, MARCH 21, 2017

This week, we're exploring the burgeoning craft beer and spirits industry in Ludlow, Ky. Check out our story about Bircus Brewing here. Rick Couch and Carus Waggoner, founders of Second Sight Spirits, shared an innovative dream. They knew what it took to make a world-class product, as their earlier careers involved creating Las Vegas shows Cirque du Soleil LOVE and Viva Elvis. The sights and sounds of their roots are the inspiration behind Second Sight and the unique and creative experience it has brought to Northern Kentucky since it opened in 2015. Second Sight originally offered white rum, but has since expanded to include spiced rum and bourbon barrel rum, as well as several flavors of Villa Hillbillies moonshine. New products and projects are in the works for 2017 and 2018, says Couch. “We will be releasing several new products this year, including a smoked cherry rum, dark rum and bourbon,” he says. “We are also working with local officials and other businesses to develop a local bourbon themed experience.” A recent expansion has allowed for Second Sight to further connect with other local businesses. The $70,000 expansion, which included turning the 1,200square-foot facility into a 3,500-square-foot operating space, connected the distillery with neighboring Wynner’s Cup Café for special events. It was partially funded by a Duke Energy grant. Driven by the passage of Kentucky Senate Bill 11 in July 2016 that allows distilleries to operate more like breweries (in terms of what they can sell and what size samples they can offer), the expansion will allow the distillery to operate an event space, meeting space, cocktail bar and more. Second Sight has also recently launched a new bourbon program where customers can invest $500 in grain and barrels to make a batch of bourbon and be involved in the distilling process. In doing so, the customers can taste their product during the aging process and be part of the bottling party where they can sign each bottle of bourbon that they helped produce. The original $500 can then be used to purchase a bottle of bourbon and the barrel it was aged in. This is just one of the many elements of Second Sight that set it apart from other local and national distilleries. The process, in addition to the atmosphere, help to build a one-of-a-kind experience for customers. “We have taken the idea of craft distilling a step further by not only handcrafting spirits from high-quality ingredients but by constructing our own still and the theatrical elements in our tasting room as well,” Waggoner says. “We developed a theme based on the future and designed our still to look like a fortune teller with a custom crystal ball condenser. We think we may have created the world’s first themed art still.” Couch says that Second Sight will be increasing its bourbon production this year in hopes of joining the Kentucky Bourbon Trail in 2018. Second Sight's tasting room is open from 5 to 8 p.m. on Thursdays, and from noon to 8 p.m on Fridays and Saturdays. Tours are given at 12:30, 2 and 4 p.m. on Thursdays and at 12:30, 2, 4 and 6 p.m. on Fridays and Saturdays. Tastings and tours are free. For more information, call 702-510-6075 or visit Second Sight's website.

TUESDAY, MARCH 21, 2017

This week, we're exploring the burgeoning craft beer and spirits industry in Ludlow, Ky. Check out our story about Second Sight Spirits here. A local clown is taking major steps to rejuvenate and nurture Ludlow's business interests, and he’s not joking around. Paul Miller, a.k.a. Pauly the Clown from Circus Mojo, is a forward-thinking businessman. His newest venture into beer brewing, Bircus (pronounced beercuss) Brewing Co., is projected to be a means to an end for his already existing circus education program that provides both job training and entertainment to Ludlow’s residents. Bircus thinks, acts and spends locally. Inhabiting the old Ludlow Theater, Miller and his troupe aim to invert the old idiom of “the circus comes to town,” and instead, bring the town to the circus. “We are not going to worry about canning, bottling or putting Bircus on grocery shelves," Miller says. "The goal is to become a destination. For seven years, we’ve been doing events in Ludlow, but we’ve been selling other people’s beer. The margins just aren’t there.” Mixing hospitality with live entertainment, this business model is nothing new. Miller has collaborated with Matthias Vermael of Circus Planeet, a similar brewhouse-circus venture in Ghent, Belgium. The intent is to mix the theatrics of circus performance and the concessions of a brewery to maximize showtime profits. The first public batch of Bircus beers was recently sold in the brewery’s parking lot patio area during this past weekend's Shop in Ludlow event. Crowdfunding is the primary source of income for the fledgling brewery, whose funds currently stand near $300,000 of the $500,000 goal. Bircus is the first brewery under a new section of federal law that allows crowdfunding investors to buy equity. “I did that so I can maintain control because I don’t want to argue with someone about whether or not 'bellydance night' made sense, or something like that,” says Miller. “I’ve said no to money for a long time, where people have said ‘I’ll give you all the money you want, I just want 50/50.’” The goal, he says, is to keep the heart of the business beating and to refuse any notions of straying from the best interests of his circus and his local community of investors. “I don’t want to be a Rhinegeist, I don’t want to buy 8,000 kegs and 40 trucks, there’s no reason. I can’t depreciate what I didn’t spend and I don’t have any loans, so there’s no amortization. Our self-distribution will be the biggest turnaround. Instead of making maybe fifty cents each six-pack, we hope to be making four or five bucks a pour.” Bircus has signed a three-year lease with Norfolk Southern for a parking lot near the brewery to ensure convenience for visitors. This was procured so the brewery’s adjacent parking lot can be utilized for outdoor patio space. The brewery is still under construction with no established opening day yet announced. Keep tabs on its Facebook page for up-to-date information.

TUESDAY, MARCH 14, 2017

On April 7 and 8, The Center for Great Neighborhoods will host a pop-up restaurant featuring Covington resident and home chef, Chako. It will be a culinary dining experience in omotenashi, or the Japanese art of hospitality. “When people eat my food, I want them to experience omotenashi, a concept intrinsically attached to the Japanese culture,” Chako says. “In English, it’s translated as hospitality, but to us Japanese, it involves so much more. Cooking and baking are my passion, therefore, I want my customers to be pleased and feel satisfied in all of their senses. I want them to feel welcomed, excited, unique and special.” The two-day pop-up restaurant is the culmination of The Center’s pilot Chef Fellowship Program, which was funded by a FreshLo grant from The Kresge Foundation. Grants were given to organizations that were developing programs to help create healthy, vibrant communities strengthened by the deliberate integration of creative placemaking and food-oriented development. The Chef Fellowship Program is a two-month kitchen and art workforce development internship that gives a home-based cook who is interested in starting a restaurant the chance to experience what it would be like to run one. The Center also partnered with the Life Learning Center to provide interns with a real-world hospitality training program that includes learning hospitality skills, cooking techniques and arts-related skills. The interns will be the ones running the popup’s front of house, as well as helping Chako in the kitchen. “It’s important to us to support local entrepreneurs and help them get the tools and resources to turn their ideas into a reality,” says Kate Greene, The Center’s program manager for community development. For $45, guests will receive an authentic Japanese meal featuring salad, miso soup, housemade Japanese pickles, Japanese-style potato salad, chirashi zushi (scattered sushi) and two entrée choices — pork cooked in black tea topped with a fragrant sauce or agedashi tofu, which is deep fried and topped with tomatoes, shiitake mushrooms, fried eggplant and a green onion sauce. The main course will be followed by wasanbon mousse, which is a Japanese dessert made in the traditional Shikoku method. Guests 21 and over will be able to taste different types of Japanese beer or they can purchase a handcrafted sake glass for an additional $10, which comes with a sample of sake. Chako uses fresh products and ingredients sourced locally or imported from around the world to achieve the taste and texture that she’s looking for. “When I cook or bake, I try to anticipate what it will take to please my clients: first their sight, then taste and touch,” she says. “When they eat, I strive to make them feel as never before. I want my food to be a special gift for each person individually.” Seatings are at 5:30 and 8 p.m. each night, and are limited to 25 people each seating. Tickets can be purchased here until April 1.

TUESDAY, MARCH 14, 2017

Anne and Andrew Decker have always dreamed of opening a place that would allow them the freedom to independently explore their passions while also running a business together. Their ideal venture would allow them to share information about their passions with others who share the same interest. Landlocked Social House, the newest craft beer and coffee bar coming to Cincinnati, will do that and more. Located on E. McMillan Street in Walnut Hills, the bar will offer something for everyone, as the Deckers understand that coffee and beer are not necessarily for everyone. They plan to incorporate other talented food and beverage businesses into the bar, which is set to open early this summer. The couple plans to have pastries from a few bakers around town, as well as curated meat and cheese boards and pickled items. They plan to work with two bakers and a bagel maker to fill Landlocked's pastry cases, and bring in cocktail veterans to create a small in-house list of drinks. “Aside from those options, we will be a bring-your-own-food establishment and have the occasional food truck in our beer garden," says Decker. Fifteen craft beers and an assortment of sodas, cider, white and red wine and cold brew coffee will also be available on the custom tap system. The idea of having a neighborhood coffee bar where you can run into friends and family on a regular basis was an important aspect in the selection of Walnut Hills for Landlocked's location. “We chose Walnut Hills in large part because it is being thoughtfully developed by people who love this neighborhood and that is something we want to be a part of,” Decker says. “I will say that it would have in fact been easier on us to open in another building and another part of town, but we like it here.” Landlocked is just minutes away from Eden Park, Clifton, Pendleton and Over-theRhine, with easy access to I-71 as well. The diversity and history of the area led the Deckers to lay their foundation there. “There is a lot of heart and hard work in this part of town," Decker says. "We hope the neighborhood will feel the same about us as we do our best to be a positive addition.” The Deckers started a Kickstarter campaign that ran from Feb. 1 to March 8 to provide financial stability — on top of private funding and bank loans — to get the Landlocked project up and running. The building, owned by Becki and Jeremiah Griswold (who also own White Whale Tattoo and are friends of the Deckers), was previously abandoned and needed a lot of work. With the help of friends, the Deckers renovated the building, exposing the original brick interior, installing new flooring, the tap system, adding new landscaping and more. Remaining projects include a new storefront window, drain and sink installation, minor electric work and a few other small projects. According to the Kickstarter page, the projects should all be completed in time for the summer opening. While the Kickstarter campaign has ended, Decker says that donations are still being accepted and will be put to good use as they wrap up the remaining projects before opening.

TUESDAY, FEBRUARY 28, 2017

The Hamilton, a new wine bar on Hamilton Avenue in Northside, opened in early February across the street from its sister restaurant, Bistro Grace. Owner Suzanne McGarry had purchased three buildings across from the Bistro several years ago, and along with the Bistro's chef, David Bever, she decided to utilize one of the storefronts for a new concept. It's a comfy space designed for sipping wine, sharing small dishes and socializing at the bar or in an overstuffed leather chair. But The Hamilton is more than just a bar. Patrons can stop by to purchase a bottle of wine or craft beer to take home, or stick around and order some food. There's a $10 corkage fee if you stay and open the bottle, but the wine is priced to encourage just that. The bar also offers a unique assortment of "crafty cocktails." The Kirby, for example, consists of Sauza, fresh lime and simple syrup, topped with Malbec. Or try the Blackberry Kentucky Mule, made with Jim Beam, muddled blackberries, sage simple syrup, fresh lime and ginger beer. "People can start their night at The Hamilton and have appetizers and sharable plates, and then head over to Bistro Grace for dinner," says Lauren Bradford, dining room manager at the Bistro. "Or they can go to the Bistro first and then find they're not ready to go home, so they head over to The Hamilton." The space at 4029 Hamilton Ave. was previously occupied by Tacocracy, which was artsy and had an airport theme. McGarry changed the decor to a comfortable industrial/modern feel with exposed ductwork and unfinished walls that reveal the brick underneath. "It makes you feel at home," Bradford says. The small space only holds about 45 people, adding to the intimate atmosphere. Chef Bever says that The Hamilton's food is meant to be flavorful and light, and that it's meant to complement the Bistro's menu. The small menu includes calamari and potatoes, tofu salad, salmon two ways, a trio of eggplant and a modern fondue. Prices range from $9-15. The wine selection will eventually have over 50 wines, along with a mix of craft beers. The Hamilton is open 4-11 p.m., Wednesday through Sunday.

TUESDAY, FEBRUARY 21, 2017

French chocolatier Shalini Latour, founder of Chocolats Latour and co-owner of Northside’s sweet shop The Chocolate Bee, faced a conundrum when she learned of the theme of The Carnegie’s upcoming event, The Art of Food. “This year’s theme is the '50s, the atomic age,” Latour says. “Thinking about TV dinners, The Joy of Cooking — it was actually a hard theme for me because this is contrary to what I usually do.” Latour has been in the chocolate business for seven years, and in that time, she’s been recognized for her commitment to locally sourced, fresh, natural ingredients. Her interpretation of 1950s cuisine was that everything was mechanized for ease and convenience, which is in complete contrast to her general culinary outlook and handmade chocolates. So, she partnered with Kate Cook, garden manager of Carriage House Farm, to accept the challenge posed by The Carnegie. “The two of us sat down and brainstormed,” Latour says. “We’re going to be making Atomic Truffles, which will be real spicy, made with scorpion peppers Kate grew.” The truffles will be molded in the shape of atomic bombs. Latour is also planning to use unusual ingredients to make a chocolate that she might name "Radioactive Sludge." The 11th annual Art of Food event will feature a total of 20 local chefs creating dishes around the 1950s theme, and guests will enjoy art exhibitions and performances that will bring the '50s to life. This is the second year that The Art of Food will be stretched over two nights, with the first night reserved for an intimatestyle dinner. (Space is limited and reservations are required.) "One reason I really like this event is because every year there is a different theme and it pushes us to try new things maybe I wouldn’t think of otherwise," Latour says. “People are there to enjoy themselves and eat good food, so people are laughing and joking and enjoying music. It’s just a big party.” The Art of Food takes place 6-9 p.m. on Feb. 23 and 24. Tickets for Thursday night are $100 ($75 for members); Friday night tickets are $50 ($35 for members). Tickets are available through The Carnegie's box office, open noon-5 p.m. Tuesday through Friday, by phone at 859-957-1940 or online.

TUESDAY, FEBRUARY 07, 2017

Connecting Bridges, a Nepalese restaurant operated by Ashak Chipalu and his mother Rose, is nearly set to open its doors in Northside. It will take over the location formerly occupied by Melt. (Melt is reopening in a new whitebox space in The Gantry, and is expected to open this spring.) “We are very close to opening,” Ashak says, as he and his mother hand out samples at his family’s food stand at Findlay Market. “We have done all of the interiors already. Our last health permit and our building permits are left, but other than that, everything is ready in the space.” Bridges started out at Findlay Market, and the family continues to operate a food stand there. The Chipalus are no strangers to Northside: last year, they occasionally set up a food stand inside Urban Artifact to sell food to hungry patrons. At a glance, Nepalese food is a balancing act between familiar Chinese takeout and Indian curries, but once sampled, the flavors of Nepal impart a spicy South Asian smokiness that levitates healthy, brilliantly simple ingredients. “Our country is a mountainous country, so the different belts have different vegetation in the same way we have different tribes and different languages,” Rose says. “There are something like 100 spoken languages. Different belt, different tradition, different language, different culture.” The Chipalus are of the Newari tribe, found in the valley of Kathmandu. The food offered at Bridges characterizes some of the unique aspects of their tribe’s culinary heritage. “For side dishes, we have an authentic Newari tribe potato salad we call aloo walla,” Ashak says. “It’s very simple, very popular, we have spicy and mild. Very healthy for you.” While retaining Newari tradtions, Bridges also offers items like a bacon, potato and cheese samosa — a dish made to cater to old school Cincinnati diners. There will also be potato and cheese or a chicken tikka masala and rice samosa; there will also be vegan options like potato with peas and carrots. “We always come to Findlay Market and Northside Farmers Market to shop, and these markets are very similar to the markets in Nepal, where people just walk in to buy their vegetables in an open bazaar,” Ashak explains. “The Melt space was open, I knew about that, and the landlord came into the market and he really liked what we were doing, so he offered the space. He has been really good to us. It’s been a good partnership and will be good for the years to come. We love Northside because our food really fits in with the neighborhood. The vibe is really chilled, the streets look just like some streets in Nepal and that really attracted us.” Bridges, which will open in the next few weeks, will be BYOB until further notice. Keep tabs on Bridges' Facebook page for opening day details.

TUESDAY, JANUARY 31, 2017

Sandra Gross and Dr. John Hutton, the owners of several Oakley businesses, are reinvesting in their neighborhood in a big way. Their daughter, Blythe GrossHutton, and her company BAM Realty Group are behind a new development at 3094 Madison Rd. — and her parents plan to move their flagship business, Blue Manatee Children's Bookstore, into it. The $1.5 million, LEED Silver, mixed-use project, which includes the construction of a new 5,600-square-foot building and 20 parking spaces behind it, is slated to be finished in February. The site used to be home to a 2,000-square-foot building that was demolished after it had been vacant for about two years. BAM Realty Group purchased the site in April 2014, and construction began on it last fall. Blue Manatee will move from its current location at 3054 Madison to occupy a firstfloor retail space in the new building. It will also house a salon, offices for Sleepy Bee Café (also owned by the couple), Blue Manatee’s publishing company and its online baby gift businesses, Blue Manatee Boxes. Artists from nearby Brazee Street Studios (also owned by Gross and Hutton) are helping design the new space, which will include hands-on activities for kids and custom artwork on the walls. Terrex Development & Construction are doing the build-out on the building, and the drawing dept is the project’s architect.

TUESDAY, JANUARY 24, 2017

In German, “stadt” means “city.” But for Mike and John Funcheon, that word means the start of a new business venture. The father-son team plans to open Stadt Distillery in Over-the-Rhine this summer. “We want to bring something that’s not quite ‘here’ yet,” John says. “Craft distilling is a new trend, and we want to see more craft distilleries coming to OTR. It’s the scene for distillers, and will add another facet to the neighborhood.” As a former tour guide for American Legacy Tours, John is familiar with OTR's history, and says that he pursues his own personal education in things that interest him. Craft distilling is no different. Seventeen years ago, Mike and John brewed their first batch of beer together, when John was just 11 years old. About 10 years ago, they had their first taste of moonshine, which sparked an interest in craft distilling and has lead them to open their own craft distillery. Until September, the Funcheons were only planning to open a production facility, but a new Ohio law was passed that now allows distilleries to function like breweries and wineries. Plans have changed, but that’s not a bad thing, John says. “Starting this business has been one of the most exciting things we’ve ever done, and I can’t imagine doing it with anyone but my father,” he says. “We’ve both realized we couldn’t do it without each other.” John will be Stadt’s master distiller, and Mike will focus on the business side of things. They want to keep each side of the business separate in order to do the best they can in every facet of the distillery. Since John has worked most of his adult life in the tourism industry, he wants to incorporate tourism into Stadt in some way. He plans to give tours of the distillery and tell customers about his family’s history and the distilling process. “Distilling can be kind of intimidating, but since my background is in storytelling, I want to make distilled spirits as approachable as possible and get people involved,” John says. Although Stadt’s exact location and design plans are still undecided, the Funcheons have a huge lead time because they already have their stills, which were purchased from Kothe Distilling in Urlinger, Germany. The space will have a contempor-rustic feel, and will be open and inviting. Customers will be able to see the production facility while enjoying a drink at the bar. By law, there has to be food in some way, and the Funcheons are planning something unique that speaks to craft distilling. Stadt will have a full bar featuring its own distilled spirits — bourbon, gin, absinthe, vodka, bitters and moonshine — and bottles will be available for purchase. The Funcheons are also going to distribute their products, starting in Ohio, then Kentucky and Indiana, and growing from there. If you’re interested in learning more about Stadt, email [email protected].

TUESDAY, JANUARY 17, 2017

This summer, a new restaurant concept is joining the 1200 block of West Broadway in Pendleton. Boomtown Biscuit Bar, which is slated to open in June, will specialize in traditional American fare that was favored by pioneer settlers. Boomtown’s menu was designed by head chef Christian Gill, formerly of the Terrace Cafe at Cincinnati Art Museum. “The story we’re trying to tell through food and beverage is the life of prospectors,” says owner PJ Neumann. “From waking up at a campground at the base of the mountain, making a breakfast in cast iron, and going up the mountain and coming back to pass the whiskey around.” Neumann says Boomtown will be a biscuit bar by day and whiskey bar by night, with an extensive whiskey selection and specialty cocktail list. The menu is still being tweaked, but is so far slated to include Pick & Shovel (fork and knife) biscuit sandwiches, Prospector plates (entrées) and Sweet Fixins (pastries and desserts), as well as a selection of Sundries (sides). The menu will also provide alternative options for people with dietary restrictions, including a gluten-free griddle cake that can be subbed for a biscuit, and a mushroom and truffle gravy for vegetarians. “No one will categorize us as health food,” Neumann jokes of the comfort food menu, “but we are hyper-focused on food quality.” He says that the restaurant will develop purveyor partnerships with distributorships to source local ingredients such as micro-greens, lards for biscuits and other key ingredients. Neumann, a 17-year food-and-beverage industry veteran, says that he’s been wanting to open a biscuit restaurant for years and has been on the hunt for the perfect property. He formerly worked at the nearby Nation Kitchen + Bar, which opened in Pendleton in 2015. That location is what inspired him to look at properties in the neighborhood. “I’m really excited to be a part of the neighborhood," he says. "There are so many talented people there." The restaurant is part of the Broadway Square project being developed by Model Group at the corner of East 12th and Broadway streets. The restaurant will occupy a 1,400-square-foot space, with seating capacity for about 70 patrons. It will open at 7 a.m., offering breakfast, lunch and dinner six days a week. For updates on the project and its official launch date, keep an eye on its website, or follow @boomtownbiscuitbar on Instagram and Twitter.

TUESDAY, DECEMBER 20, 2016

In November, Mecca OTR held a quiet opening, which isn’t normal for a bar in the heart of Over-the-Rhine. However, owners Joe and Robin Creighton and Jon Mouch, who also co-own Cheapside Café, wanted to let people discover something new on their own. The building, which is located at 1429 Walnut St., used to be the home of local developer Urban Sites, but when they moved to a new office on Sycamore Street, they asked Creighton if he wanted to open something in the space. Mecca gets its name from the Walnut Street saloon where Boss Cox kept his office. It’s also used in the religious sense of the Holy City, which is a place that draws people together, regardless of their culture or background. And that’s what the Creightons and Mouch wanted Mecca to be for OTR. In the 1800s, Cincinnati was called the "Paris of America" and was filled with artists. Now, many of those artists go to New York or Los Angeles. To strengthen Cincinnati’s current artistic community, Mecca’s owners worked with artists all over the city to cover every inch of the bar’s walls in murals, drawings, sculptures and art installations. Each bathroom was designed by a different artist, and the tables have Sharpie drawings on them by Alex Frank. A giant metal bee perches on the building's façade, and lights are strung across the outdoor courtyard. Ferns hang from the ceiling in the indoor bar area, which is black-lit to create a 3D effect on the murals. An outdoor bar area is in the works, and will include a deconstructed car tunnel entrance and a tree that will be done by Adam Sands of Elite Customz (who also designed the bee). Mecca alo houses a vintage Americana apparel and memorabilia shop on the Walnut side of the building. Owner Matt Joy curates his collection from estate sales across the country, and has everything from vintage denim to license plates, boots and decorations. The shop is open from 4 to 8 p.m. on days that Mecca is open. The cocktail program is simple, and shots of absinthe are available for $6. The signature drink is called the Chichunker, a can of flavored San Pellegrino served with a lime wedge and a tiny bottle of liquor in the mouth of the can. The food menu is small and basic: popcorn and corn dogs. Mecca is open 4 p.m. to 2 a.m. daily.

TUESDAY, DECEMBER 20, 2016

Since 2008, Jordan Aversman and Jennifer De Marco have been serving up traditionally prepared fermented foods with their company Fab Ferments. Over the past eight years, the duo has been hard at work building their “revolution for real food,” as De Marco refers to their company’s vision. While they started with sauerkraut, they have since expanded their business to offer a full range of raw cultured veggies, hot sauce, a tonic drink called beet kvas and fermented tea, or kombucha. In December, Fab Ferments opened a kombucha taproom at their Lockland production facility, which is in the same complex as Rivertown Brewery & Barrel House and La Terza Artisan Coffee Roasterie. “We knew we always wanted to have a taproom,” De Marco explained. “We’ve been waiting for more and more people to find out what kombucha is. We’ve been doing basic education — what does it taste like, why is it good for you?” For the uninitiated, kombucha is a beverage made of black or green tea brewed with a symbiotic colony of bacteria and yeast, also known as a SCOBY. It’s tangy, slightly sweet, carbonated and often features additional flavorings. Because it is naturally fermented using traditional techniques, some alcohol is present in the finished drink, but it is typically no more than 1 percent alcohol by volume. Proponents regard it as an overall health tonic. Fab Ferments' taproom offers a line of 12 kombucha flavors on tap, including rotating seasonal flavors like pumpkin pie and wild-harvested persimmon vanilla. Many of Fab Ferments' kombuchas, which are also available in bottles, incorporate fresh juices like the Perky Pink Grapefruit or the Go Go Ginger. “We don’t use natural flavorings — if you’re going to buy something from us, it is fresh juice and ingredients, so you can enjoy all the benefits that come from those flavorings as well,” De Marco said. She expressed excitement about bringing “high-quality, nutrient-dense foods” to the larger community through the opening of the new taproom. To start, the Fab Ferments taproom will be open from 4 to 7 p.m. Monday-Friday, with future weekend hours planned. Prices run $4 for a pint, $7 for a 32 oz. growler fill and $13 for a 64 oz. fill. Flights are also available. Patrons are encouraged to bring their own growler or purchase one at the taproom. De Marco encourages patrons to stop by to try an authentic glass of kombucha or to purchase a gift certificate to give for the holidays or any occasion. To stay up-todate on all things Fab Ferments, visit their website or follow them on Facebook.

TUESDAY, DECEMBER 06, 2016

Buzzed Bull Creamery, Cincinnati’s first liquid nitrogen ice cream shop, plans to open at 1408 Main St. in Over-the-Rhine in March. According to the owners, it will also be the world’s first alcoholic ice cream shop. Owners Colten and Kaitlyn Mounce, Keith and Amber Ayers and Shane, Katherine and Cathy Mounce grew up in Mason and went to school together. The Mounces have been looking for a place to open their ice cream shop for about a year, after moving back home from out-of-state. The group plans for the OTR location to be the first of several Buzzed Bulls in the area. Buzzed Bull will be a traditional ice cream shop with a few twists. The first is that the ice cream is frozen with liquid nitrogen, and the second is that those 21 and older can add shots of alcohol to their creamy concoctions. Freezing the ice cream with liquid nitrogen allows for each order to be fully customizable. It also presents a smoother, creamier texture than other ice creams. Customers will choose a base ice cream or yogurt flavor like vanilla, chocolate, cookies and cream, strawberry or peanut butter. There will also be flavors designed to taste like cocktails, such as margarita, rum and Coke or whiskey sour. From there, adults can add one to two shots of alcohol, either well or premium brands. The end result will be about 5 percent alcohol by volume. Everyone will be able to choose from the wide selection of add-ins: brownie pieces, chocolate chips, cookie dough, cookie pieces, graham crackers, Lemon Heads, Snickers pieces, etc. Buzzed Bull’s menu will include a number of specialty concoctions, including the The mixture is then frozen instantly with liquid nitrogen, which is liquid at -320 degrees. It makes a cloud of vapor when it freezes, and will freeze in a matter of seconds. The resulting ice crystals are much smaller than in typical ice cream, which is what makes the ice cream smoother. Buzzed Bull will be open from noon to 11 p.m. Monday-Thursday, 11 a.m. to 1:30 a.m. Friday and Saturday and 11 a.m. to 11 p.m. on Sunday. Keep tabs on Buzzed Bull's Facebook page for details about its grand opening.

TUESDAY, NOVEMBER 29, 2016

Next spring, a team of four craft beer enthusiasts will bring West Side Brewing to 3044 Harrison Ave. in Westwood, which is the old KS Designs building across from the neighborhood's town hall. Owners Joe Mumper, Jim and Kurtis Remmel and Brian Willet want to get away from the more experimental and over-hopped styles that are currently dominating the beer market and make beer for everyone. Mumper became interested in craft beer about 15 years ago when his brother gave him a homebrew kit for Christmas. He started talking about opening a brewery, and even looked at the space that is now Rhinegeist. The Remmels and Willet have been working on opening a brewery for about the past two years, and when they met Mumper a year ago, they started to design West Side Brewery. When it opens, West Side will have 12 styles of beer on tap — six of those are already nailed down, with the last six still up in the air and room to expand as more styles are developed. The beers will range in style and will be very drinkable with moderate alcohol contents and hoppiness. The taproom will have a bar at its center that will connect two separate taprooms. One taproom will be close to the street to engage pedestrians and the neighborhood, and the second taproom will be near the brewing equipment, which will give patrons a look at the beer-making process. West Side’s beer will be accompanied with small bites and bar food, but the owners also plan to partner with local food trucks to bring a wider array of dishes to the table. The $1.3 million brewery will have the capacity to brew about 4,000 barrels annually with the ability to add tanks and expand to about 16,000 barrels annually. At launch, West Side will distribute kegs to local bars and restaurant, and the team plans to bottle or can in phase two. Other plans for phase two include a large rooftop deck, which will be added in late 2017 or early 2018. Keep tabs on West Side's building renovations and beer brewing on Facebook.

TUESDAY, NOVEMBER 29, 2016

This holiday season, shoppers on both sides of the river will have the chance to purchase goods from a number of new retailers. Downtown Cincinnati Inc. is bringing nine retailers to Carew Tower, and Renaissance Covington is helping five small business owners and one artist collaborative open popup shops in Covington. Downtown Cincinnati: As part of Cincinnati’s Downtown Retail Action Plan, DCI launched the Cincy Pop Shop Program for this holiday season. Small business owners submitted applications for a chance for a retail space downtown, and nine businesses were chosen. The vendors are: Barcode Glam Chapeau Couture Hats Davis Cookie Collection Flying Pig Marathon Jenco Brothers’ Candy Maya Traders The Sarah Center Ten Thousand Villages Tronk Design Each business will receive free rent until Dec. 31 in selected retail spaces on the arcade level of the Carew Tower. The Cincy Pop Shop Program seeks to catalyze retail offerings that are appealing to the diverse Cincinnati market, as well as provide small and unique businesses opportunities to grow and thrive. Covington: In Covington, five local makers will open popup shops as part of Renaissance Covington’s Make Covington Pop! program. The shops will be located at 33 W. Pike St., and will run from Nov. 26-Dec. 18. A Squared Décor, LDV Vintage, Keep Your Shirt on Covington, Maverick Chocolate and Zip Zoo Apparel will set up their goods in one space, and a number of local artists from The Independent Northern Kentucky Artists and Artisans Education Program will showcase their pieces at the Pike Street Maker’s Mart next door at 31 W. Pike. In previous years, the popup shop program has occupied a vacant storefront in Covington that were later filled with a business that participated in the popup. The goal is to still activate storefronts and support and mentor small businesses, but in a space that is already occupied. Follow Make Covington Pop! on Facebook for hours, programming and special offers. Details about the Pike Street Maker’s Mart Art Gallery can also be found on Facebook.

TUESDAY, NOVEMBER 29, 2016

According to the U.S. Department of Agriculture, a "food desert" is an area where substantial numbers of residents live in poverty and lack access to affordable, nutritious food. Under this federal definition, Cincinnati has several neighborhoods that qualify as food deserts, including Avondale, Bond Hill, Evanston, Northside and South Fairmount. Domonique Peebles, a 2016 People's Liberty grantee, wanted to do something about it. Peebles first had the idea to activate vacant spaces throughout the city by turning them into urban gardens, and then share the resulting produce with those in need of fresh food. As he began to research his concept, he realized there are already dozens of urban gardens throughout the city, and he didn't want to replicate existing efforts. Not only that, but traditional gardening has its limitations: the growing season is limited, the weather is unpredictable and garden spaces are not universally accessible. That's when Peebles decided to address food access issues in Cincinnati in a cutting-edge way: vertical farming. Peebles, a resident of Over-the-Rhine, envisioned vacant buildings in his neighborhood as possible locations for vertical farming set-ups. "There are all kinds of benefits," Peebles said. "Activating empty space in the city, getting rid of blight, getting rid of run-down structures, physically growing food that can be distributed and teaching people how to grow food." Peebles traveled to Detroit to learn from an urban gardener who was using an innovative vertical farming set-up to grow produce year-round. Peebles spent over a year researching methods of how to build vertical farm "stacks," as he refers to them, and he received a $10,000 People's Liberty grant for his project, Brick Gardens. Though vertical farming may sound complex and expensive, the whole process from building the stack to harvesting the produce can be learned in less than an hour. A stack includes trays for the plants, a growing medium, a water reservoir and standard fluorescent lighting. Stacks can be assembled from commercially available components for under $200. Ongoing maintenance of the system is minimal, and it also recycles water, so it is inexpensive to maintain the growing plants. "It's really hands-off once you get the initial planting done," Peebles said. "It's really just a daily maintenance check. It seems like it's very technical, but once you do it once, you can do it the rest of your life." Peebles said that a single stack, of a size that could be maintained within one's own home, is able to produce about 56 heads of lettuce in 21 days. "A person might grow that amount of lettuce on an acre of land, with two harvests per year," Peebles said. With vertical farming, a person could get about seven harvests every three months. Peebles has a working model of a small stack that's suited for home production in his shop Featured, which is on Main Street in OTR. People interested in learning how to create a stack are welcome to reach out and arrange a time to view the model and ask questions. Peebles has also partnered with the agriculture department at Cincinnati State and has two stacks growing there. With these stacks, Peebles is experimenting with growing different types of crops that are less commonly grown indoors on vertical farms, such as tomatoes. He also maintains six stacks at New Prospect Church in Roselawn. Vertical farming is so much faster and more efficient than traditional methods that Peebles had his first Brick Gardens harvest less than a month after starting seeds. "I had no idea I would be so successful," he said. "But my very first time was a 100 percent success rate on sprouting." The stacks continue to flourish: "Once a week we've been going to all the sites and harvesting one to three pounds per site." Brick Gardens donates the harvested produce to community members in Roselawn, to students who help to grow the produce at Cincinnati State and to Gabriel's Place, a nonprofit in Avondale. Peebles has high hopes for turning Brick Gardens into an ongoing enterprise. "It's something that could be done in multiple neighborhoods," he said. "These could be put anywhere — elementary schools, hospitals, nursing homes." There are pre-made vertical farming systems currently on the market, but Peebles wants to encourage people to consider going the DIY route. He says that the system he designed is about half the cost of pre-built systems. Peebles ultimately hopes to continue partnering with schools, universities, local neighborhoods and even restaurants in need of access to fresh, local produce year-round. "The thing with growing food is there's not really competition," he said. "There's always going to be a need for food production. People are always going to need to eat." Those interested in learning more about Brick Gardens are encouraged to visit its website. Twice per year, eight grantees are chosen per grant cycle to prototype solutions to civic challenges. Project grantees are supported with $10,000, a launch event and access to People’s Liberty’s workplace and mentorship.

TUESDAY, NOVEMBER 15, 2016

The team that brought us Over-the-Rhine’s Rhinehaus and Pendleton’s Nation Kitchen and Bar is at it again, but this time, they’re opening a place in Covington. The Hannaford at Pike & Madison, which is located at 619 Madison Ave., will open at 4 p.m. on Nov. 23. “The idea for the name came from our initial exploration of the neighborhood,” said Andrew Salzbrun, who along with Aaron Kohlhepp and Jack Weston, are the Hickory Wald Group. “At the time, the intersection of Pike and Madison was one of the busiest intersections in Kentucky, and we wanted to identify that in our brand.” They’re also paying homage to the life of famed architect Samuel Hannaford, who designed the Mutual Building. The 100-year-old, three-story building is currently undergoing renovations, and will soon be home to upscale apartments, commercial space and The Hannaford. “We saw a lot of opportunity to pay homage to Hannaford and to share some of his original expressions in the space,” Salzbrun said. Hickory Wald is preserving different aspects of the space, including the original mosaic tile flooring and the foundation’s concrete walls. They’re also reusing scrap lumber from the old Coppin’s building — now Hotel Covington — in the bar’s interior. The Hannaford’s drink menu will be seasonal, and will be based on generous, well-composed, traditional cocktails. “Our mission with our venues is to plant flags in neighborhoods by building ‘clubhouses’ for adults,” Salzbrun said. “Just as with our past ventures, we intentionally seek out neighborhoods that are gaining steam in their development, but have an opportunity for a place that fosters conversation and relationship growth.” Keep tabs on The Hannaford’s Facebook page for details regarding its opening.

TUESDAY, NOVEMBER 15, 2016

Robert Wilson, a 2016 People's Liberty project grantee, is also the owner of Sabercomm Productions, a company that handles video and media projects for local public access television, businesses and nonprofit organizations. He saw few outlets for teen voices and decided to put his production expertise into creating youth media to affect social change. As part of his People's Liberty project, Wilson developed a two-week summer camp called Your Productions to provide at-risk youth with the tools to share their voice through video production and audio public service announcements. During the summer of 2016, a group of 11 teens from Avondale, ages 12-18, worked together to shoot, produce and edit four short public service announcements about topics that they felt were relevant to their communities. "It was important to allow young people to talk about what affects them," Wilson said. Ultimately, the teens selected four issues to focus on: immigration, health, litter and Black Lives Matter and the experiences of young African American women. "They had a deep grasp of what they were facing in their community," Wilson said. "I was blown away by the amount of maturity that they held. So often we think that young people don't have that grasp, we don't even ask their opinions." Wilson and fellow videographer and activist Lamonte Young facilitated the camp and provided technical instruction, but Wilson said that it was always intended to be a student-led effort. "They vetted these things and worked through problems on their own," he explained. Wilson said that unlike other video camps, Your Productions did not provide a prompt or limitations on the topics they could explore. "A lot of people don't want to get into the hard subjects, so they give them something to do. It's not the freedom to create on their own." Wilson has plans to offer another two-week camp in the coming year. "We’re going to continue this program whether there is funding for it or not," he said. Ultimately, Wilson wants to use the success of Your Productions to develop it into a model for others who want to run similar programs. "We want to help other people empower young people. Our goal is to create a template with a syllabus so that other people can come to us from other cities, and we can hand it off." The PSAs from the Your Productions 2016 camp will be screened on local public access channels and can be viewed on Facebook and on the Your Productions website. Twice per year, eight grantees are chosen per grant cycle to prototype solutions to civic challenges. Project grantees are supported with $10,000, a launch event and access to People’s Liberty’s workplace and mentorship. Stay tuned to Soapbox for profiles of this year's 15 other grantees.

TUESDAY, NOVEMBER 01, 2016

Kathye Lewis and Gregory Norman have a shared passion for ballroom dancing, which led them to cofound Let’s Dance Academy in November 2015. They received a $10,000 grant from People’s Liberty to make their dreams a reality. When the pair started Let’s Dance, they focused on teaching fifth and sixth graders at South Avondale Elementary School how to ballroom dance. “We wanted to bring culture to the kids at South Avondale, and show them a different way to dance,” Norman said. “We also wanted to help them understand the history around the dance and where it came from.” Norman has been ballroom dancing for the past 10 years, and was taught by instructors in both Detroit and Los Angeles. He has also studied ballroom dancing on his own to learn the history, various styles and importance to the African American community on a national and international level. Lewis doesn’t have an official background in ballroom dancing, but has been a dancer for her entire life. She’s taken classes and workshops, and has come to know a national community of ballroom dancers. Over the past 10 years, Dancing with the Stars has brought more exposure to ballroom dancing. According to Norman, the ‘70s and ‘80s saw partner dances like the hustle, but the ‘90s and early ‘00s didn’t have a lot of partner dances. Now there is a renewed interested in ballroom dancing. “The dominant driving force for us is to get young people into ballroom dancing so that culture doesn’t die again,” he said. Lewis and Norman did an initial two sessions with the students, providing meals and dance costumes for them through the People’s Liberty grant. They also held a graduation ceremony, where they handed out trophies and invited the students’ family members and the community. At the moment, Let’s Dance is focusing on teaching adults how to ballroom dance. “We’re trying to grow classes and are expanding our reach within the adult community,” Lewis said. Ultimately, they want to expand classes and offer them at different locations throughout the city. Classes are $5, and are currently held at the College Hill Recreation Center.

TUESDAY, NOVEMBER 01, 2016

Amy Scarpello and Abby Cornelius share a unique love: bean bags. “We’ve both been bean bag enthusiasts for the bulk of our lives,” Scarpello said. The two artists met while studying sculpture at the Art Academy of Cincinnati. The pair were brainstorming project ideas one night when the idea to create a giant 20-foot bean bag as a pop-up public art installation was born. Though it was initially an off-hand idea, the concept persisted. “We had both made small soft sculptures, but nothing to that scale, so we knew it would be a new endeavor," Scarpello said. The idea continued to develop, but the duo also realized that the materials to create their giant bean bag would not be cheap. On a whim, Scarpello and Cornelius decided to apply to People’s Liberty for a $10,000 grant to fund their project, which they called Plop! To their delight, they were awarded funding. “We’re probably the least likely people that received it,” Scarpello joked. Instead of a single giant bag, the idea evolved into a family of three oversized bean bags, affectionately named Hex, Pal and Wedge after the bags' various shapes. The bags were so large that creating them “was kind of a ridiculous process,” Scarpello said. Designing the bags and determining the volume of filling for them required a thorough comprehension of geometry. “My high school math teacher would be proud." After completing the design process, the pair ordered filler beads and marinegrade vinyl that is weather-resistant and anti-microbial. Rosie Kovacks, owner of the soon-to-open Over-the-Rhine furniture shop Brush Factory, helped them fabricate the shells using a specialized sewing machine that could stand up to the weight of the fabric. Once the bags were created, the pair carted them around to public spaces where they were placed for up to five consecutive days. Plop! popped up at locations throughout the area, including Art off Pike in Covington, the Clifton Cultural Arts Center, Fountain Square and The Mockbee.

“It was really exciting to watch how different groups of people would interact with it throughout the day," Scarpello said. "We would have business people having lunch on it like a picnic, later kids would play on it and later in the evening people on dates would be eating ice cream on it. It’s so satisfying to see people actually use them and be excited by it.” Plop! is now retired for the winter, but Scarpello hopes to continue the project during the spring and summer of 2017. To stay up-to-date on 2017 appearances of Plop!, visit its website or follow Plop! on Facebook or Instagram. Twice per year, eight grantees are chosen per grant cycle to prototype solutions to civic challenges. Project grantees are supported with $10,000, a launch event and access to People’s Liberty’s workplace and mentorship. Stay tuned to Soapbox for profiles of this year's 15 other grantees.

TUESDAY, OCTOBER 25, 2016

Larry Malott is taking art and creativity to the streets with Amazing Urban Adventures. Earlier this year, he received a $10,000 People’s Liberty grant to help jumpstart his project, which had a soft launch at Northside’s Fourth of July parade. Malott was inspired by Carnival and similar events that celebrate, parade and dance in the street while wearing a mask and costume. “I sought funding from People’s Liberty because they fund individuals and projects that engage the public, and they’re willing to fund projects that are a bit out of the ordinary, so it just seemed like the perfect fit,” Malott said. Amazing Urban Adventures features people dressed up in costumes made from reusable materials like trash bags, aluminum and cardboard boxes. It also encourages kids of all ages to get creative through mask-making workshops. “This is the natural evolution of my public performance artwork, and builds upon my previous work by engaging more people and encourages them to join in the celebration and performance instead of just being a viewer,” Malott said. The official launch was at Riverfest, where Amazing Urban Adventures performed on the P&G Pavilion stage and then paraded across the Purple People Bridge. Since then, Malott has taken his project to Art Off Pike and the most recently the Mini Maker Faire. In the next few months, Malott will be doing parades and performances around downtown, especially around the holidays. There will also be a kids’ mask making workshop and parade on Dec. 28 at the Cincinnati Art Museum. Malott has a larger event in the works for the beginning of March. Twice per year, eight grantees are chosen per grant cycle to prototype solutions to civic challenges. Project grantees are supported with $10,000, a launch event and access to People’s Liberty’s workplace and mentorship. Stay tuned to Soapbox for profiles of this year's 15 other grantees.

TUESDAY, OCTOBER 25, 2016

Aaron Greene has a passion for science. As the program chair for bioscience technology at Cincinnati State, his work “encapsulates everything from pharmaceuticals to environmental biology.” Bioscience technology is applied to things as varied as the creation of insulin for diabetics, techniques for cleaning up the Mill Creek watershed and the development of new foods and flavors. Though Greene is well-versed in the many applications of science in our everyday lives, he recognizes that not everyone shares his understanding, and that many people regard science as intimidating. “What I hear is that ‘science isn’t for me, I’m not good at it’,” he said. “But it’s not something for somebody else, and it’s not something you’re good at to start with. It’s for everyone.” A desire to dispel the misconceptions about science led Greene to apply for a $10,000 People’s Liberty grant for a project he calls It’s Just Science. “My main goal is to show people that it’s not scary," Greene said. "It’s much more accessible than people give it a chance to be.” When he applied for the grant, he had to clarify exactly how he’d make science approachable for the general public. “How do we get it out there and into the hands of people?” Greene briefly considered using a tent or a pop-up camper to house a portable science lab. “But we really wanted to reinforce the accessibility and make it as mobile as possible, so we settled on a tricycle.” Greene worked with a custom tricycle company based in Oregon to create a collapsible lab on wheels. The trike includes fold-out shelves on the side, which Greene will pack with microscopes and DNA extraction kits as he travels throughout the city. Greene is busy reaching out to local libraries, community centers, events and even breweries to bring his mobile lab to learners of all ages and experience levels. “The trike is to break down the initial barrier, lowering the hurdles to the public," he said. “Demystifying science is at the heart of this whole project,” Greene said. The soft launch of the It’s Just Science tricycle will happen in the coming weeks, but Greene already has his sights set on big goals for the future. “I’m looking at a physical presence in an unused storefront to do a larger launch,” he shared. Ultimately, Greene has dreams of establishing a community lab where people can explore science in a less stressful environment than the classroom, under the supervision of scientists and graduate students who know science and can answer questions. “As a scientist, I already understand the uses for these technologies,” Greene said. But he anticipates that engaging people from different backgrounds in scientific exploration could yield new approaches to old problems. “I’ll be interested to see what comes out of it. When you think outside the box and let new minds come in, that’s where you get a lot of new innovation.” To get up-to-date information on upcoming It’s Just Science appearances and find out where you can catch it next, visit its Facebook page. Twice per year, eight grantees are chosen per grant cycle to prototype solutions to civic challenges. Project grantees are supported with $10,000, a launch event and access to People’s Liberty’s workplace and mentorship. Stay tuned to Soapbox for profiles of this year's 15 other grantees.

TUESDAY, OCTOBER 18, 2016

POPPED ART mobile gallery is on a mission to “increase community interaction using the power of art within public spaces in a unique and vibrant way.” In early 2016, local artists Janet Creekmore, Ben Jason Neal and Melissa Mitchell won a $10,000 People’s Liberty grant to make that vision a reality. Back in 2013, the trio was running a stationary version of POPPED out of a vacant space on Short Vine in Corryville. According to Creekmore, before POPPED started, that area of Corryville “was a ghost town,” lined with about a dozen vacant buildings. But after creating POPPED, foot traffic to the area increased as people came for openings and events. Creekmore explained that the vibrancy the popup gallery brought to the area helped to build a sense of community, increase safety on the street, and drive economic development. The gallery developed a following, but could no longer stay in the same building. “We had all this momentum,” Creekmore said, so they decided to apply for a People’s Liberty grant to take the gallery on the road. The team converted an original 1963 rainbow camper that had been sitting unused in Neal’s driveway into a mobile art gallery. Mitchell, who has a background in art curation, filled the converted camper with consigned local art from about 30 artists. According to Creekmore, the gallery highlights “outsider art, art from self-taught artists and more up-and-coming artists.” The majority of the pieces for sale are two-dimensional, such as paintings and drawings, but they also have paper sculptures and jewelry. “There’s an approachability to our little venue,” Creekmore said. “Like our T-shirts say: it doesn’t have to be in a museum to be art.” Through making a friendly, engaging space, POPPED seeks to expose local artists and bring artwork to people who haven’t experienced it in this way. During summer 2016, POPPED appeared at a variety of local events in seven different Cincinnati neighborhoods, including the City Flea, Art Off Pike and the Mini Maker Faire. It also went out on “rogue stops”; the gallery appeared unannounced in a local neighborhood to provide an unexpected opportunity for people to engage with art. Though the 2016 season has largely concluded, the POPPED team is working on plans to continue in the years to come. “It’s been so well-received, it seems like it needs to evolve into something,” Creekmore said. “We’ll decide over the next few months exactly what shape it will take.” Those interested in partnering or seeing if POPPED is available to come out to a specific event are encouraged to reach out. “We will entertain any conversation,” Creekmore said. “We want to continue it, but we need strong community partnerships and financial partnerships, which is what we’re looking for right now.” To stay up-to-date on all things POPPED, visit its website or follow them on Facebook, Twitter or Instagram. Twice per year, eight grantees are chosen per grant cycle to prototype solutions to civic challenges. Project grantees are supported with $10,000, a launch event and access to People’s Liberty’s workplace and mentorship. Stay tuned to Soapbox for profiles of this year's 15 other grantees.

TUESDAY, OCTOBER 11, 2016

JTM Food Group, one of the world’s leading food-processing companies, is sponsoring an entrepreneurial class at the University of Cincinnati Blue Ash. The fourth installment of the Entrepreneur Speaker Series will feature Tony Maas, president of JTM, whose family started the company more than 50 years ago with a butcher shop. The class is open to business owners, entrepreneurs and anyone who is interested in hearing from an international business leader. During the class, Maas will share secrets to his family’s success. Maas will share details of how in 1960, his father founded Maas Brothers Meats and created a vision for the company and identified growth opportunities. Today, JTM products can be found in delis, restaurants, schools, convenience stores and grocery stores around the world. JTM also provides packaged foods to the U.S. military. Kent Lutz, UC Blue Ash business/economics professor will interview the speaker on stage and take questions from the audience in this interactive format. Past ESS speakers include Patty Brisben, founder of Pure Romance; Craig Kurz, owner of Honeybaked Ham; Buddy LaRosa, founder of LaRosa’s Pizza; and Jeff Wyler of Wyler Automotive Group. UC Blue Ash College Entrepreneur Speaker Series featuring Maas will be held on Oct. 26 from 7 to 8 p.m., with a reception to follow, in the Muntz Auditorium on the UC Blue Ash Campus. The event and reception are free and open to everyone. Seating is limited and registration is required. To register, visit www.ucblueash.edu/ess, or call 513-936-1632 for more information. You can watch past ESS events here, as well as view photos.

TUESDAY, OCTOBER 11, 2016

This summer, the City of Cincinnati released its Downtown Retail Action Plan. The plan outlines a series of strategies that will help create a more lively retail environment for residents and visitors. Part of that plan includes Cincy Pop Shop, which will open up vacant storefronts during the holiday season to future business owners who may have had trouble finding accessible, affordable and flexible spaces. The city teamed up with Downtown Cincinnati Inc. to help business owners to create, expand and nurture their businesses with relatively low risk. As part of Cincy Pop Shop, applicants will receive free rent from Nov. 1-Dec. 31 in individual or co-op retail spaces in the Central Business District. Exact locations will be announced in the next few weeks, but they will be near other active retail spaces, holiday events and Fountain Square. The city has allocated up to $1,000 for each selected business, with a total of up to $5,000 available for the entire program. Applicants will be able to use the funds, which are made possible through the city’s Community Development Block Grant, for merchandising materials like racks, hangers, shelving, window displays and payment processing equipment. Applications for Cincy Pop Shop will be accepted through Oct. 23, and winning applicants will be announced on Oct. 28. Applicants will be able to move into their retail space on Nov. 1, and a kickoff event will be held on Nov. 25. Interested business owners can download the application here.

TUESDAY, OCTOBER 11, 2016

Local musician Rachelle Caplan recently received a $10,000 People’s Liberty grant to turn a vintage van into a mobile music discovery studio, or Caravan. The Ford utility van was gutted, painted with a vibrant mural by artist Jen Warren and rebuilt with comfortable couches, tapestries and an assortment of unusual instruments for any visitor to pick up and play. The idea for Caravan came out of Caplan’s experiences as an organizer for Ladyfest Cincinnati, a local music, art and activism festival based in Northside. As part of the event, organizers put together an interactive pop-up music lab for children. This session was the first opportunity many of the children had to play an instrument. Through this, Caplan learned that lack of access to musical instruments was a huge barrier to entering the creative community. “Caravan was just like writing a fantasy grant," Caplan says. "I thought if I could do anything, I’d buy new instruments that no one has seen before, pack them in a van and have everyone learn with me. And now that’s what’s happening.” The instruments in Caravan originate from all over the world. Some are electronic like the theremin or the Korg Kaossilator, a digital pad that was popularized by '90s rave music. Others are acoustic, such as a copper Hapi drum that Caplan says makes a sound like a steel drum mixed with a Tibetan singing bowl. Many of the instruments are rare or exotic, such as an African Kalimba thumb piano with an amp pickup, or an electronic Indian drum machine from 1972. Caplan has amassed a collection of 13 instruments, but only a few of them are available at each public appearance of Caravan. Caplan aims to make music accessible to everyone through Caravan. “If you’re old enough to hold something to make sound, that’s awesome. I had a 3-year-old be completely fascinated by the guiro, a giant frog you run a stick over. He was jamming so hard that his parents joined him. I am trying to target something across age. I had my 77-year-old grandmother at a session, and she loved it.” Caravan isn’t just an opportunity to make music in the moment. Each session will also be recorded and will go on the Caravan website to stream for free. These recordings will be minimally edited, serving more as field recordings than complete songs. Caplan has ideas to take the recordings made at these sessions and turn them into additional works of art. “I got really floored by the idea of taking some of those soundscapes and giving those pieces to visual artists,” she says. “The recording could be the prompt for another piece, a platform to create from.” Caplan also plans to share the recordings with musicians, who will help build the original recordings into finished works of music. Caravan’s official debut is Friday at this year’s Ladyfest. From 7 to 8:30 p.m., Caravan will be parked in the lot across from Northside Tavern on Hamilton Avenue, and will be open for any curious passerby to come in and pick up an instrument. Caplan aims for Caravan to be approachable for people who don’t have musical experience, but she also invites musicians to jam and help facilitate sound exploration at each session. “Typically I have two or three musicians sit in,” she says. “I really want to have the spontaneous feel of organic creation as it manifests.” Her “partner-in-crime” Daisy Caplan, of the local bands Lung and formerly Foxy Shazam, is at each session. Local musician and artist Warren, who painted the outside of Caravan, will also be there for the launch. Caravan will be visiting festivals, craft fairs and other local events all over Cincinnati through spring 2017. To stay up-to-date on upcoming appearances and dates, visit Caravan's website or follow them on Facebook. People interested in bringing Caravan to an event are encouraged to reach out to Rachelle Caplan directly. Twice per year, eight grantees are chosen per grant cycle to prototype solutions to civic challenges. Project grantees are supported with $10,000, a launch event and access to People’s Liberty’s workplace and mentorship. Stay tuned to Soapbox for profiles of this year's 15 other grantees.

TUESDAY, OCTOBER 04, 2016

Kathleen Cail and Nestor Melnyk have known each other for years. After working individually to make the world a more welcoming and accepting place for children and those with special needs, they realized their work wasn’t just about disabilities. “We want to create an environment where everyone is accepted and no one feels singled out,” Melnyk says. Two years ago, Cail and Melnyk spearheaded a program called LivAble Cincinnati as part of the ReelAbilities Film Festival, which was developed around a video short that highlighted the obstacles people with disabilities face when navigating a city. “What was most striking was that most of the obstacles were very minor and were simple to overcome,” Melnyk says. “These were obstacles that if corrected, would benefit everyone. They were really issues of universal design.” After the program, the group stayed active and tried to come up with ways to promote universal design. LivAble Cincinnati looked at ways to educate, promote and develop those concepts in the areas of live, work and play in order to make the city a more livable, welcoming place. According to Melnyk, people with disabilities comprise about 20 percent of the nation’s population. There is a consumer market out there that many businesses and organizations are missing out on if they don’t embrace accessibility and universal design. “With momentum growing in Over-the-Rhine, downtown and The Banks, one of our ideas was to see how we could create an information source for people who might want to take advantage of bars, restaurants and other venues in those areas, but are concerned about their physical conditions,” Melnyk says. During their research, Cail and Melnyk found that there were people who had never gone to those areas because they didn’t want to take their chances of going to OTR and finding out they couldn’t get into a restaurant due to physical limitations. Access Cincinnati was born out of that research, and helps provide objective information that allows people to make their own decisions about what bars, restaurants and venues will work for them. Cail and Melnyk looked to People’s Liberty for resources and funding — they were part of its Project Grant III class and received a $10,000 grant to execute Access Cincinnati, focusing specifically on the area from OTR to The Banks, along the streetcar route. The pair developed a strategy to survey about 300 bars and restaurants in the project area, and held a survey launch event in August to educate volunteers on what Access Cincinnati is. Over the next few months, they will assemble information and provide an interactive mobile website that is similar to Google Maps or Yelp, but with accessibility details. The locations will be graphically represented and communicated via icons; Cail and Melnyk are also developing window clings for the bars, restaurants and venues to display. Access Cincinnati will officially launch in early 2017. A relaunch will happen just in time for the National Veterans Wheelchair Games, which is being held in Cincinnati. During the Games, over 600 wheelchair athletes will be staying in and around downtown, along with their trainers, coaches, officials, staff, family members and spectators. Twice per year, eight grantees are chosen per grant cycle to prototype solutions to civic challenges. Project grantees are supported with $10,000, a launch event and access to People’s Liberty’s workplace and mentorship. Stay tuned to Soapbox for profiles of this year's 15 other grantees.

TUESDAY, SEPTEMBER 27, 2016

The Cincinnati Street Food Festival is in its fifth year, and will be part of the larger We Are Walnut Hills Weekend on Sept. 30 and Oct. 1. Seventeen of Cincinnati’s favorite food trucks will be on hand, and beer from the newly opened Woodburn Brewery will be available for sale. “The festival promotes not only Cincinnati food trucks and local entertainers and artists, but it also shows the promise and potential of Walnut Hills,” says Sondra Palivoda, development co-op for the Walnut Hills Redevelopment Foundation. “Change is happening in Walnut Hills, and we want to show that development is possible and necessary, but so is community utilization and celebration.” One of the major areas for redevelopment in the neighborhood is along E. McMillan, right where the festival is being held. This year, the Street Food Festival will include interactive artists from Chase Public, the Cincinnati Art Museum, Head Start, the Walnut Hills Historical Society in partnership with Cincy Stories, the Walnut Hills Area Council and WordPlay, as well as a stiltwalker and a screen-printing poster station. Sledge from WNKU will be at the festival hosting games and handing out prizes, and there will be a petting zoo featuring a kangaroo and a camel. As for music, four bands will take the stage with DJ Carl Hunt entertaining in between sets. Food trucks include: Adena’s Beefstroll, Andy’s Mediterranean, C’est Cheese, The Chili Hut, Contini's Pizza, Dojo Gelato, Empanadas Aqui, Hungry Bros., Just Jerks, Red Sesame, Slice Slice Baby, Street Chef Brigade, Streetpops, U-Lucky DAWG, Urban Vistro, Waffo and Wicked Hickory. The Street Food Festival will be held from 11 a.m. to 5 p.m. on Oct. 1 on E. McMillan Street between Concord and Copelen streets. Also that weekend is the Five Points Mural Dedication and Art Out Loud Biergarten at 7 p.m. on Sept. 30. There is an open call for artists and performance artists who want to showcase their work during the event. For more information, check out WHRF’s Facebook page. An after party and Music Off McMillan will be happening at 5:30 p.m. on Oct. 1 after the Street Food Festival. The biergarten will be in Five Points Alley and there will be music from HuTown Holler.

SUNDAY, SEPTEMBER 25, 2016

A new coffee shop, Mom N’ Nem, is slated to open at 3132 Colerain Ave. near Camp Washington Chili in early 2017. The shop will be inside of a 1969 31-foot Land Yacht Airstream trailer, and will have an adjoining coffee garden where patrons can enjoy a fresh espresso beverage and relax. “There are plenty of biergartens, but you don’t really see a coffee garden,” says coowner Tony Ferrari. Mom N’ Nem will be the second coffee-related venture for Tony and his brother Austin Ferrari. The duo own another small coffee shop in San Francisco called Provender, as well as Hillside Supper Club with fellow chef Jonathan Sutton, also in San Francisco. “My brother and I are doing this for my mom, Theresa,” Tony says. “She has been a contractor her whole life. We call her superwoman.” Theresa Ferrari will be overseeing the trailer renovation and will also serve as general manager once the shop opens, which takes its name from a long-standing Ferrari family saying. “When we were kids, whenever my dad would call he’d say ‘How’s Mom and them?’” The name seemed fitting for a family venture, and the shop logo will even feature a smiling characterization of Theresa’s face. The Ferraris have yet to settle on the coffee roaster that will supply the shop with fresh beans. They plan to have one main roaster, but will also do a quarterly rotation of guest roasters to keep things interesting. “We will have a focus on natural espresso,” Ferrari says. “We’ll serve minimally and naturally processed coffees, and there are only so many roasters that do this well and consistently.” The shop will also serve baked goods from Tom McKenna. The menu will include toasts, pastries and an exclusive dish called “The Dirty ‘Nati,” which is a savory pastry featuring goetta. The Ferraris have been working closely with architect Daniel Ewald to develop the rendering and design of the space, which will capitalize on the retro vibe that the trailer invites. Ferrari hopes that the space will serve as a community gathering place and a catalyst for new development in Camp Washington. “This is a project for the community that we hope will bring more opportunity,” Ferrari says. The Ferraris have worked closely with Joe Gorman, Paul Rudemiller and others from the Camp Washington Community Board throughout the planning process, and they're grateful for the warm welcome by the Camp Washington community. The stationary coffee trailer will be the first of its kind in Cincinnati. “I’m always taking a risk, but I know it will work,” Ferrari says. Ultimately, Ferrari is driven by a desire to bring about new vibrancy to the West Side. “It’s important to give neighborhoods more opportunity, and we need to showcase this community," he says.

MONDAY, SEPTEMBER 19, 2016

Last weekend, Carabello Coffee kicked-off its anniversary weekend with the grand opening of its expanded coffee roasting space and Analog Slow Bar. Three years ago, Carabello Coffee opened its coffee bar and roastery in a rented storefront at 107 E. Ninth St. in Newport. Once open, it only took a few months to outgrow the space. Owners Justin and Emily Carabello launched a Kickstarter campaign in 2014 to help with the cost of purchasing the building in advance of an eventual expansion. With a boost from the Catalytic Fund and a Duke Energy Urban Revitalization Grant, the couple purchased the building and began renovations in early 2016. With the addition of a new, attached storefront space and significant outdoor renovations, Carabello has doubled its space. There is now expanded seating in the original coffeeshop for daily customers, and the space now houses Carabello’s larger coffee roaster, a space for coffee and espresso professionals to learn on and test out new equipment and a large table that can be reserved for special events or meetings. Unique for the area is Carabello’s new Analog Slow Bar that offers limitedengagement coffee tasting events for those interested in a more curated coffee experience. Similar to a wine tasting, the Analog Slow Bar features specialty coffees prepared and presented multiple ways during the five-course, hour-long events. A highlight of the weekend was a visit from Nicaraguan coffee farmer Luis Alberto Balladarez. Carabello has been serving his beans for five years, and learning the ins and outs of coffee cultivation from him along the way. During his stay, Balladarez helped curate the weekend’s Analog Slow Bar tasting menus using his own coffees. As it expands, Carabello is committed to maintaining its philanthropic business model. Since the company’s beginning, the Carabellos have been committed to using a portion of their proceeds to support “works of compassion” locally and in coffee-producing communities in Nicaragua, such as an orphanage near Balladarez's home. When to go Carabello Coffee is open from 7:00 a.m. to 8:00 p.m. Monday-Friday and 8:00 a.m. to 8:00 p.m. Saturday. The Analog Slow Bar will be offering a “Taste of Analog Coffee Experience” during its first two weeks of business. Tickets can be purchased here. After the first two weeks, the Analog Bar will be available by reservation. Carabello Coffee is also served at multiple locations in the Cincinnati area and whole coffee beans can be purchased at the coffeeshop or at any of the locations where it’s served.

MONDAY, SEPTEMBER 05, 2016

On Sept. 25, the Center for Great Neighborhoods, Cov10, LiveWell NKY and the Northern Kentucky Incubator Kitchen will host A Community ReSoup. The free event will provide community building and discussion, as well as soup made from seconds. “This event is really three-fold: It brings the community together over a meal, gets insight from community voices, and provides grants to community members to keep the momentum going,” says Rachel DesRochers, founder of the NKYIK and Grateful Grahams. Two NKYIK tenants — Debbie Carpenter-Coulter of Passion in My Pans and Gary Leybman of The Pickled Pig — will prepare soup for 600 people from “gleaned” foods. They’re working with local farmers, growers and Suzy DeYoung from LaSoupe to get enough produce for the soup. “I’m so excited to get my tenants involved in more of these community meals and ideas,” DesRochers says. One hundred tables will be set up and covered in paper tablecloths. Attendees will be invited to write and draw on the tables, providing their ideas for Covington. A Community ReSoup will culminate in a pitch night — eight finalists will present their ideas in 3-5 minutes for a chance to win two $500 grants. The competition is open to anyone with an idea that builds community, makes a difference or helps someone in Covington. Applications are being accepted until Sept. 11; you can apply here. The board will choose the finalists, and everyone who attends A Community ReSoup will vote for the two winners. “I believe Northern Kentucky is alive and welcoming to creatives, and in a huge way,” DesRochers says. “LiveWell is giving my tenants a new chance and idea to get involved. I really see them as a group that’s trying to bring multiple groups and ideas together, rather than a new group trying to start new ideas.” A Community ReSoup will be held from 5 to 8 p.m. on Sept. 25 in Orchard Park. Visit the event’s Facebook page for more information.

MONDAY, SEPTEMBER 05, 2016

On June 8, Roll On In opened its first location in Lebanon, but the sushi burrito restaurant is already looking to open its second location near the University of Cincinnati. Roll On In’s menu is based around sushi burritos, but there is the option to create a bowl or salad instead. The burritos are made with seaweed or a soy wrap, and contain sushi rice and your choice of protein — spicy or fresh tuna or salmon, shrimp, crab stick, crab salad, teriyaki chicken, panko chicken, panko salmon or tempura shrimp. From there, you can add in traditional or not-so-traditional sushi ingredients: jalapeno, edamame salad, wonton strips, Asian slaw, corn salsa or cream cheese. Toppings include sriracha, spicy mayo, wasabi avocado dip and sesame oil guacamole. Sides include guacamole, corn salsa, Asian slaw and wonton chips. Roll On In serves cold-brewed, nitrogen-infused coffee from Smooth Cincy Coffee; it is currently working on nitrogen-infused green and jasmine tea blends too. CEO John Kallenberger plans to open five locations in the Greater Cincinnati area, and then franchise the concept. There are loose plans in the works for a third location in Dayton, and Roll On In already has a food truck that stops at local breweries and events.

MONDAY, SEPTEMBER 05, 2016

Cincinnati native John DePrisco worked as a photojournalist and commercial photographer before launching his mobile photo booth business, The Photo Bus, in Kansas City with his wife Cate. The concept combines DePrisco’s love of photography and vintage vehicles, and brings a new element to the traditional photo booth. The Photo Bus is currently in eight cities: Atlanta; Austin; Dallas/Fort Worth; Denver; El Paso, Texas; Kansas City, which is where the DePriscos currently live; St. Louis; and Cincinnati. There are also plans to launch in two more cities in the near future. DePrisco found his first vintage bus in a field in Spokane, Wash., and he restored the majority of it himself. The Cincinnati bus is a blue, fully restored 1970 VW Transporter named Betty. Each bus is equipped with everything you would find in a traditional photo booth: backgrounds, handmade props and instant prints. The camera is controlled by a one-of-a-kind clicker system that allows subjects to decide when the picture gets taken. The Photo Bus also creates customized logos for events, which allows clients to personalize the bus for their event. DePrisco’s friends, Lyndsey and Aaron James and Lyndsey’s sister, Heather Pinto, own and operate the Cincinnati bus. “We fell in love with The Photo Bus concept when we took our first photo in it a few years ago,” Pinto says. “We loved it so much that we asked to bring it back to our hometown.” The trio has 35 events on the books for this year, including weddings, corporate events, private parties and a number of public events. You can follow the Photo Bus Cincy on Facebook and Intagram @ThePhotoBusCincy. “Seeing people step in to take photos and experience the booth for the first time is awesome,” Pinto says. “We love seeing them be creative with props and poses inside the bus.” She also loves to hear stories from people who have VW stories, and seeing those memories brought back because of Betty.

SUNDAY, AUGUST 21, 2016

Traditionally, arcades are one of the only places where adults can go and play games from their childhood. But that's not the case anymore in Cincinnati. Local breweries have started adding giant Jenga and ping pong tables to their taprooms, and within the past year two establishments have opened with board games on their menu. From vintage arcade games to sand volleyball, Soapbox has rounded up a few of our favorite places where adults can feel like a kid again. Columbia-Tusculum 50 West Brewing Company, 7668 Wooster Pike In May 2016, 50 West expanded into their Production Works, a second location that's just across the street from its original brewpub. The $1.5 million expansion not only allowed the brewery to boost production, but also gave them the chance to become a destination for athletic beer-lovers. Sand volleyball leagues play at 50 West Monday-Thursday, and a sand soccer league meets MondayWednesday. Situated on the Little Miami, 50 West hosted a sold-out Canoe and Brew adventure on August 21, with more canoe events in the works. The brewery also owns and operates Fifty West Cycling Company, renting and selling bikes with easy access access to the adjacent Little Miami Scenic Trail. Hours: 4-11 p.m. Monday-Thursday; 4 p.m.-2 a.m. Friday; 11 a.m.-2 a.m. Saturday; 11 a.m.-9 p.m. Sunday Northside Arcade Legacy: Bar Edition, 3929 Spring Grove Ave. For a laid-back barcade experience, check out Arcade Legacy: Bar Edition. It has more than 50 arcade games and pinball machines, as well as a classic console lounge. The lounge features comfortable couches to settle in and explore any title on your favorite old-school TV console (Nintendo, Super Nintendo, Nintendo 64 and Sega Genesis). There's also a full menu of decked-out hot dogs, nachos, snacks and desserts, as well as a full bar with craft beer, cocktails and specialty sodas. Arcade Legacy hosts tournament nights, and trivia at 8 p.m. every Tuesday. Admission is free. Hours: 5 p.m.-2 a.m. Monday-Saturday; 4 p.m.-midnight Sunday Over-the-Rhine 16-Bit Bar+Arcade, 1331 Walnut St. Boasting a collection of 50-plus vintage arcade games, 16-Bit also features a fullbar with cocktails with throwback names like the Bill Nye (Rye whiskey, sweet vermouth, bitters and a cherry, served in a beaker); the Lisa Bonet (Sailor Jerry rum and St. Germain with simple syrup, lime and ginger ale); or the David Hasselhoff (Bulleit Rye, Sweet Vermouth, Aperol and orange peel). Unlike the typical arcade, 16-Bit is geared exclusively towards an adult crowd (though “HighScore Sunday” gives patrons a chance to bring their kids from 12 to 5 p.m.). Admission to 16-Bit is free. Hours: 4 p.m.-2:30 a.m. Monday-Friday; noon-2:30 a.m. Saturday-Sunday Christian Moerlein Brewing Co. taproom, 1621 Moore St. Old-school German brewery Christian Moerlein has a taproom serving up craft beers and traditional German food — sausages, soft pretzels, and meat and cheese boards. The taproom also features a pool table, giant Jenga, cornhole and dart boards, and is the convening place for the weekly Cincinnati Beer and Board Games group. It's free to join and is an open invitation, with players meeting at 7 p.m. every Wednesday. Hours: 4-10 p.m. Wednesday-Thursday; 4 p.m.-midnight Friday; noon-midnight Saturday; noon-7 p.m. Sunday The Play Library, 1805 Elm St. Funded through a $15,000 Globe Grant by local philanthropic lab People’s Liberty, The Play Library is a unique pop-up toy and game library for all ages. The Play Library opened in the Globe Gallery across from Findlay Market on June 24, and will occupy the space for five weeks. Proceeds from game library memberships will support efforts to make The Play Library a permanent fixture in Cincinnati. For info on upcoming events, visit their website. Hours: 10 a.m.-6 p.m. Wednesday-Thursday; 11 a.m.-6 p.m. Friday; 9 a.m.-5 p.m. Saturday-Sunday Rhinegeist, 1910 Elm St. Enjoy a cold beer and a rousing game of ping pong or cornhole in Rhinegeist’s 25,000-square-foot taproom. Serious table tennis champs can compete in the World Famous OTR Ping Pong League, which meets at the brewery at 7 p.m. on Thursdays. Hours: 3-11 p.m. Monday-Thursday; 3 p.m.-2 a.m. Friday; noon-2 a.m. Saturday; noon-9 p.m. Sunday The Rook OTR, 1115 Vine St. The Rook is Cincinnati’s only place dedicated entirely to board games. It features a library of over 1,000 games that are free to play. The Rook also has a full menu of shareable entrees and bites, plus 12 beers on tap, a wine list and specialty cocktails. Cocktails at The Rook are a one-of-a-kind, with offerings like the Pretty Pretty Princess (a sparkling wine and amaretto cocktail served with a candy bracelet) and the Capri Against Humanity (a Capri Sun with rum, served in the pouch). Hours: 11 a.m.-midnight Monday-Wednesday and Sunday; 11 a.m.-2 a.m. Thursday-Saturday

SUNDAY, AUGUST 21, 2016

Sports lovers will soon have a new hotspot in Northside. Located at 3936 Spring Grove Ave., Second Place will offer a “casual, neighborhood vibe” with an emphasis on local sports, according to co-owner Matt Distel. Distel and partners, Chad Scholten, Mike Berry and John Ford currently own and operate The Littlefield, a bourbon bar and kitchen located next door to Second Place. “We wanted to do more to attract people to that block of Northside,” Distel says. “The more people that are able to come to Northside and try a few different spots, the better.” Second Place will be more spacious than The Littlefield — it will open into a courtyard with outdoor lounge areas and ping pong tables. Inside, there will be four televisions screening major sporting events, with a special focus on local and international soccer matches. There will also be a selection of board games and a pool table. “Our main idea was to open a more casual bar, a place that’s comfortable to sit and watch a game or play some games,” Distel says. “We didn’t want it to scream sports bar, but it’s definitely something we offer.” This “sports-referential” spot will feature a large draft beer selection, cocktails and bourbon slushies, which are the house specialty. Along with free popcorn, patrons will be able to snack on a limited menu developed by The Littlefield's chef, Shoshannah Hafner. The menu will ultimately expand to include a variety of house-smoked meats. Second Place is expected to open in September, barring construction delays. For announcements regarding the opening date and official launch party, check out Second Place's Facebook page.

SUNDAY, AUGUST 14, 2016

Former musician Mike Stankovich is bringing a bit of Europe to Over-the-Rhine with Peacemaker, a low-key café and cocktail bar. It will be located at 111 13th St., and is slated to open in October. Inspired by European café culture, Peacemaker will be somewhere people can stop in and read a book; or a drink and something to eat. The horseshoe-shaped bar will also add to that culture, encouraging conversation between customers. Peacemaker won’t have a full kitchen, but the food menu will include things like housemade pickles, mustards and jams. Stankovich is also working with local chefs to create a pate that can be served with bread and mustard or jam. There will also be open-faced sandwiches featuring seasonal ingredients, plus twists on traditional sandwiches like peanut butter and spicy honey or liverwurst. When it comes to the drink menu, Stankovich wants to focus on technique and know-how. Three-ingredient and all-booze cocktails will be the highlight of Peacemaker’s ever-changing drink menu. There will also be four beers on tap with constantly rotating kegs, and the wine program will focus on flavor profiles rather than grape types. There’s also a back room that will house a separate bar, and can provide extra seating for when the front room is at capacity (which is only 52). The room will also be rented out for private events. When it opens, Peacemaker will be open from 3 p.m. to 2:30 a.m. Tuesday-Friday; and noon to 2:30 a.m. Saturday and Sunday. Food will be served until 2 a.m. daily.

SUNDAY, AUGUST 14, 2016

This fall, a new specialty cheese shop will join the bustling activity near Findlay Market. The Rhined, owned by Stephanie Webster and her husband Dave, will offer gourmet cheeses; charcuterie, including preserves, pickles, olives and condiments; and beer and wine for retail sale. A full rehab of the 636-square-foot space, located at 1737 Elm St., is currently underway. Once renovation is complete, the space will feature a cheese counter with seating for 12. The counter will give patrons an opportunity to enjoy a gourmet cheese flight paired with a glass of wine or local craft beer. “A lot of people don’t realize that cheese pairs well with beer,” Webster says. “The carbonation cuts through the fat of the cheese.” The shop will primarily carry local beers, paying homage to Cincinnati’s rich brewing history. Commitment to promoting local products extends beyond the beer offerings. The shop is particularly focused on exposing customers to the many world-class cheeses that are produced throughout the Midwest. The Rhined will carry a selection of 50 cheeses, including options sourced from Indiana, Kentucky and Wisconsin. Pricing will run from $12-30 per pound. Pricing reflects the hand-crafted nature of the product being sold. “That might seem expensive to some people,” Webster says. “We’re doing this for the cheesemakers, and we want to make sure they get a solid price for the amazing product that they make. And once they taste the cheese, they’ll know that it’s worth it.” In the past year, the Websters have gotten familiar with many of the family, artisanal cheesemakers that The Rhined will ultimately promote. “We’ve been visiting cheese shops in other cities, tasting a lot of cheese, meeting cheesemakers, talking to people in the industry, and trying to do our homework and research,” Webster says. “We want to make sure that we do this right for our city, and for our neighborhood.” The Rhined is expected to open by October, just in time for holiday gift-giving and entertaining. “It will be a welcoming place that anyone can come into to learn about cheese,” Webster says. “Once you have the cheese, you’re going want to buy it.” Follow The Rhined on Instagram @therhined for updates and all things cheese.

THURSDAY, AUGUST 11, 2016

If you’ve driven past 5905 Hamilton Ave. in College Hill over the past few weeks, you’ve seen a few changes to the building’s façade. But big changes are happening inside the building to make way for Brink Brewing. The building has been gutted, and strides are being taken to preserve the historic feel of its interior, including the tin tiled ceiling and brick walls. Part of the rear wall was demolished to make room for a door to the outdoor patio and beer garden. A large garage door will open onto Hamilton Avenue, which will be open during nice weather. CEO John McGarry wants Brink to be a gathering place for the community. That’s a cornerstone of the brewery’s design, even down to the seating. A large community table will the main focal point of the taproom, and a community photo wall will invite customers to bring in their own photos. Head brewer Kelly Montgomery and assistant brewer Mark Landers are planning to keep Brink’s 12 taps ever-rotating. Many of the brewery’s options will include old ales, stouts and barleywines, but there will be lighter options as well, such as blonde ales, cream ales and IPAs. McGarry and his wife Sarah, who is Brink’s marketing director, are from Colorado, and they have a vision for Brink. “Colorado is a huge beer state, and we get to try a lot of the newer stuff that’s coming onboard for beer. We can then bring those ideas to Cincinnati, and be a leader in the beer community.” Although Brink won’t have a kitchen, you can grab a bit at nearby restaurants like Red Rose Jems Pizzeria or Marty's Hops and Vines, and then head to the brewery for a pint or two. Brink hopes to open in November. Keep tabs on the brewery’s Facebook page for up-to-date information.

SUNDAY, AUGUST 07, 2016

Plans for development at the corner of Madison Road and Whetsel Avenue could mean big changes for Madisonville. A number of new businesses have already opened this year, adding retail and restaurant destinations, as well as jobs, to the neighborhood. “We’re working to create a vibrant heart of the neighborhood that will radiate out to the other parts,” says Matt Strauss, real estate and marketing manager for the Madisonville Community Urban Redevelopment Corporation. Madisonville has been successful in attracting new restaurants and shops this year, with much of it centered at the core of the business district. Establishments new to the neighborhood in 2016 include Boxing 4 Fitness, Cookoo’s Coffee Shoppe, Dubwerx Auto Repair, Jojo’s Chicken and Fish, Lala’s Blissful Bites and Mad Llama Coffee. It was also just announced that Mazunte Taqueria Mexicana will be expanding, and plans to open a commissary kitchen and retail space in Madisonville. MCURC is hard at work on additional plans to strengthen and enhance the business district. The City of Cincinnati has offered $4 million to help build several new, multi-story, mixed-use developments at the intersection of Madison and Whetsel. MCURC is working with local developer Ackermann Group on the effort, which is expected to total about $36 million. Once completed, the project will add 10,000 square feet of retail space, 15,000 square feet of office space, and 185 units of new housing, a portion of which will be workforce-rate. “The project is evolving,” Strauss says. “We’re still waiting to hear on the final piece of the financing puzzle, which includes a pending tax credit application. If we get the go-ahead, we’ll start immediately thereafter." Once construction begins, the project will take a year and a half to complete. MCURC also recently completed a $644,000 renovation of the former Fifth Third Bank building at the corner of Madison and Whetsel. MCURC transformed the building into a 2,600-square-foot, street-level restaurant space with two, twobedroom apartments on the second floor. The upstairs apartments are now occupied, but the search for a downstairs business tenant continues. Strauss says that the effort to revitalize the neighborhood includes outreach to the larger community. “In no small part, it’s about people getting to know us. We want to show people Madisonville’s personality.” One thing that helps people get to know the neighborhood the Cincinnati Jazz and BBQ Festival, which was started in 2014. The event features food, vendors and live music, and will be held this year from 4 to 9 pm on September 10. The Madisonville 5K takes place at 8:30 am that same morning, and raises funds for MCURC’s community-building initiatives in the neighborhood.

MONDAY, AUGUST 01, 2016

Over the past few months, a number of wellknown food truck owners have announced that they’re branching out and opening brickand-mortar restaurants and retail spaces. We decided it was time to give readers an update on the restaurants, as the majority of them are planning to open soon. Dojo Gelato, 1735 Blue Rock St., Northside Owner Michael Christner is renovating the former J.F. Dairy Corner building into a second location for Dojo. The building is cleaned up, and now construction can begin on the space. Christner plans to move Dojo’s production operations to Northside and will offer an expanded menu that will include gelato as well as traditional ice cream treats. Panino, 1313-1315 Vine St., Over-the-Rhine Nino Loreto sold his food truck to fund a brick-and-mortar restaurant, which will also serve homemade salami and charcuterie. Panino will feature a casual deli with a walk-up meat counter, plus a restaurant that will offer a small menu of charcuterie plates, crostinis, bruschetta and paninis as well as a small selection of entrees. An opening date hasn’t been set yet because, once build-out on the space is finished, Loreto has to make his meat products, which take a while to cure. Keep tabs on Panino’s Facebook page for updates. Share: Cheesebar, 6105 Ridge Road, Pleasant Ridge C’est Cheese is one of the city’s most beloved food trucks, maybe because the menu is made up of the ultimate comfort food: grilled cheese. Owner Emily Frank is taking her love of the “cheesy goodness” and opening a retail cheese shop, complete with cheese plates, craft beer and wine to enjoy in-store. There have been a number of setbacks, including a life-threatening injury that Frank experienced earlier this year, but the plans and designs for the space have been submitted and Frank is hoping for a fall opening. Urban Grill on Main, 6623 Main St., Newtown Randy Reichelderfer and sister-in-law Betsy Eicher are renovating an 1870s farmhouse into a full-service restaurant and coffee shop. The menu will feature customer favorites from the Urban Grill Food Truck, which will continue operating once the restaurant opens. They’re still shooting for a late summer opening in Newtown.

MONDAY, AUGUST 01, 2016

The owners of Molly Malone’s in Covington are expanding to a space next door. The building at 106-108 E. Fourth St. used to be a Mexican restaurant but has been vacant for a number of years. Molly Malone’s currently is at capacity, especially during televised soccer games. It's one of the most popular places in Greater Cincinnati during soccer season, and when major tournaments are on TV lines can go out the door. Live music and private events are also part of the restaurant's repertoire. The renovated space will feature a larger bar and kitchen as well as 95 more seats in the dining area. A new seasonal patio will have glass garage doors, and there will be rooftop access. There are also plans for an updated menu and a new brunch menu that will be rolled out in the next few weeks. Demolition work is already underway, and the new addition should be ready in time for the NFL season.

SUNDAY, JULY 24, 2016

Mark your calendars for the Cincinnati Food Truck Association’s third annual Food Fest 11 a.m.-9 p.m. July 29. This year’s festival is in a new location and will feature more food trucks than ever before. Food Fest had been held in Washington Park for the past two years, but this year it’s moving to Summit Park in Blue Ash to accommodate more trucks and larger crowds. Thirty-four trucks will be present this year, and craft beer will be available from local breweries such as Ei8ht Ball Brewing, MadTree Brewing, Old Firehouse Brewery and Urban Artifact Brewery. The event is set up so you can swing by on your lunch break, stop by for dinner or make a day of it. Live music will be playing throughout the day from Magic Noodle House, JDesiree, Joe Wannabee and the Mad Man’s Blues Band and DJ Nate the Great. Food Fest is free and open to the public, and the majority of the dishes served on the trucks range between $5 and $10. Trucks that will be present at this year’s event are: Adena’s Beefstroll Bistro de Mohr Bones Brothers Wings C’est Cheese Catch-a-Fire Pizza Cuban Pete Sandwiches Dojo Gelato East Coast Eatz Eclectic Comfort Food Empanadas Aqui Fireside Pizza Harvest Mobile Cuisine Hungry Bros. Joe’s Mojo Just Jerks Marty’s Waffles Coldstone Mobile Creamery Nonstop Flavor LLC P&P Woodfired Pizza Quite Frankly Red Sesame Remi J’s Barbecue Roll With It Café Slice Slice Baby Street Chef Brigade Legasea East Coast Café Streetpops SugarSnap! Texas Joe The Chili Hut U-Lucky Dawg Urban Grill Urban Vistro Waffo Wicked Hickory All food trucks present at Food Fest are participating members of the Cincinnati Food Truck Association (CFTA). If you’re unable to make it on July 29, follow your favorite truck on Facebook so you can catch it at the next event.

SUNDAY, JULY 17, 2016

The team at The Overlook Lodge is bringing its second concept, The Video Archive, to Walnut Hills. Jacob Trevino, along with coowners Otto Baum and Katie Fraser, are aiming for a fall opening. “We’ve always loved cinema, and with everything we’ve done it’s always about the experience of movies,” Trevino says. The Video Archive will be a Quentin Tarantino-inspired 100-square-foot video store featuring Grind-house, Indie and cult classic videos for rent and purchase. Like Gorilla Cinema and The Overlook Lodge, this concept will have its surprises too. “Tarantino is the ultimate lover of cinema, and we thought it would be a cool idea to incorporate him into our idea,” Trevino says. “The Video Archive is the full circle representation of everything we’ve done over the past two years.” The 1,500-square-foot space, which will be located at 965 E. McMillan St., is being redeveloped by Model Group and Urban Fast Forward. “Model Group was looking for something like us for the space, and when we pitched them our ‘interesting’ idea they jumped all over it,” Trevino says. The Video Archive will add to the energy in Walnut Hills’ business district, joining the likes of Firehouse Pizza, Gomez Salsa, The Growler House, Just Q’in and Myrtle’s Punch House. “We’re very excited for this next idea and hope it really surprises Walnut Hills and Cincinnati in general,” Trevino says.

SUNDAY, JULY 17, 2016

Jon Newberry, owner of the Geo. Wiedemann Brewing Co., is taking another shot at opening a brewery in the Cincinnati area. Financing fell through on a leased space in WaterTower Square in Newport, but now he’s working on a location in St. Bernard. “In a way, St. Bernard chose this venture,” he says. “After Newport fell through, I thought about looking for a space in Covington, but I figured if I was going to look outside of Newport I might as well look in Ohio too. My wife and I live in St. Bernard, and after talking to a neighbor I went to the City to see what I could do about a property.” By partnering with the City of St. Bernard, Newberry was essentially given the property at 4811 Vine St. in exchange for his investment in the community and bringing jobs to the area. (Other deals like this have brought businesses like Streetpops and Woodstone Creek Winery & Distillery there.) The four-story, 16,000 square foot building along Vine is a former funeral home, which Newberry plans to turn into a large taproom and tavern-like beer hall. Due to the ceiling height in the building, there are plans to build a two-story addition onto the back of the building for the beer tanks and other brewing equipment. Newberry also envisions a deck to one side of the building with a beer garden below butting up to a city-owned lot located at the former site of the Miami-Erie Canal. The old canal wall is still visible, and Newberry says there are plans for a bike path along the canalway connecting St. Bernard to the Mill Creek Trail. Wiedemann’s taproom will also offer food, but those plans are still up in the air. Newberry is thinking of partnering with an outside food source that would lease kitchen space or creating a small, manageable menu he could do himself. Phase II of the development project might include renovating the two upper floors, which house two apartments and office space, into offices for Wiedemann and a meeting or banquet space. The basement will be used for cold storage, kegging and bottling. Newberry hopes that construction will begin on the brewery in the next few months, with a potential opening date of February or early March of next year. Newport was home for Wiedemann until 1983, when brewing operations were moved to Evansville, Ind. Newberry says that a future expansion could include another location in Newport, with continued operations in St. Bernard.

SUNDAY, JULY 17, 2016

Melt, a Northside staple and a recent addition to Molly Wellmann’s Wellmann’s Brands, is making a big move. Next year, the restaurant will move from its current location at 4165 Hamilton Ave. to the newly built Gantry apartment building, which is across the street and down the block. The new location will give Melt much needed space — 3,000 square feet of space, to be exact. There will be a larger kitchen space and additional seating as well as new vegetarian and vegan menu items. In addition to more space, a full-service bar with craft cocktails, craft beer and wine will be added to Melt’s repertoire. Wellmann will be curating the cocktail menu, which will pair with Melt’s menu. As for the interior of the new space, it will be similar to Melt’s current vibe. There is still room for another restaurant or retail option on the ground floor of The Gantry. The new four-story, mixed-use development has 131 apartments and 8,000 square feet of commercial space. Plans haven’t been announced for the additional commercial space or for Melt’s existing space.

SUNDAY, JULY 10, 2016

Jarod Maier, the former owner of J. Gumbo’s in Fairfield, decided to close his brick-andmortar restaurant and launch a food truck. He wanted to take his food to his customers, rather than the other way around. Chicken Mac Truck did a run at Bunbury Festival, where Maier served more than 2,500 bowls of mac n’ cheese. It officially debuted on June 30 at Rhinegeist for a five-day tour of Cincinnati to help support Fall Feast, a free Thanksgiving Day meal for local homeless families. A portion of the proceeds from the five-day tour went to Fall Feast; Chicken Mac Truck raised a total of $1,000 for the event. The menu features a blend of slow-simmered chicken over homemade mac n’ cheese. Chicken options include Bourbon Chicken Mac, simmered in a sweet butter and hoisin sauce; Zesty Chicken Mac, which is beer-stewed chicken with garlic, olive oil, tomatoes and spices; Spicy Chicken Mac, cooked in a spicy tomato sauce with garlic and crushed red pepper; Buffalo Chicken Mac, which is chicken, celery and onion cooked in buffalo sauce and topped with bleu cheese; Honey Sriracha Chicken Mac, cooked in sriracha with honey, garlic and cilantro; and Veggie Corn Stew, which is corn, stewed tomatoes, onions and black beans in a sweet and spicy butter sauce. Over the next few weeks, Chicken Mac Truck has a number of stops on its calendar. It will be at the Low Cut Connie concert on July 21 at RiversEdge in Hamilton, the Robert DeLong concert on July 22 on Fountain Square, and the Buckle Up Music Festival on August 5 and 6 at Summit Park in Blue Ash.

MONDAY, JUNE 27, 2016

A fresh new restaurant concept, Maplewood Kitchen and Bar, opened downtown on June 20. Located in the 84.51° building on Race Street between Fifth and Sixth streets, Maplewood offers quick but upscale fare that “you can feel good about eating,” says owner Joe Lanni. Joe and his brother John, along with co-owner Alex Blust, have already brought three other popular dining options to Cincinnati. The owners are local natives, and they aren’t strangers to developing in Cincinnati’s urban core. The trio owns Thunderdome Restaurant Group, the company responsible for Over-the-Rhine staples Bakersfield, The Eagle and Krueger’s Tavern. Their main offices are off Walnut Street in OTR, and they knew they wanted to open Maplewood somewhere in the area. “We were looking for somewhere to do this concept, and we were looking for weekday and weekend breakfast business mixed with a strong existing evening crowd," Lanni says. “We just really liked the 84.51° building, and we wanted to be in a spot where the businesses around us are first quality.” Maplewood is on the same block as two still-new downtown restaurants, Americano Burger Bar and Mita’s. The restaurant is billed as a “California upscale cafe.” Notable menu items include an avocado Benedict, quinoa cakes with poached eggs, and a living-lettuce salad with freshly shaved vegetables. Entrees range in price from $8 to $14. The menu, designed by general manager and executive chef Bhumin Desai, incorporates superfoods, grains, greens and antioxidant-rich foods throughout. “We’ve got a healthy slant, but it’s not pure health food,” Lanni says. Weekend brunch service features a roving mimosa cart stocked with a variety of champagne and Prosseco, freshly pressed OJ, and cold-pressed sweet green juice. The drink menu also includes a specialty Super Green Margarita made with blanco tequila, Cointreau, sour mix, agave nectar and a healthy dose of Super Green juice. The restaurant currently offers breakfast and lunch Monday-Saturday, with plans to add dinner service by mid-July.

SUNDAY, JUNE 26, 2016

In the 1800s, prominent lawyer and banker Nicholas Longworth helped develop the Cincinnati hillsides into vineyards, which were known for growing Catawba grapes. By the 1850s, before California was a state, the Ohio River Valley was the largest grape growing region in the country. The Civil War and the temperance movement hurt Cincinnati’s grape growing industry, and it hasn’t seen a rebirth until now. The Skeleton Root is the second new winery — along with Revel OTR — that has been announced for Over-the-Rhine. The Skeleton Root will be located just east of Rhinegeist Brewery at 38 W. McMicken Ave. Before the space on McMicken, The Skeleton Root had a small cellar space on Court Street downtown. Kate MacDonald converted a garage into a winery/cellar space, where she made the winery’s Vintage 2014, which will be released once The Skeleton Root opens. The 2015 harvest was done in the new space. “Over-the-Rhine chose me in a way,” MacDonald says. “This area of the neighborhood is prime for development, with so many large warehouses that could be converted to produce interesting things.” Engineer by trade, MacDonald has lived and worked in wineries in Napa Valley as well as locally at Valley Vineyards in Morrow. After moving back to Cincinnati, she knew she wanted to open a winery. “I love the history of the city, and I’m intrigued by the wine history and how deep and prominent of a region this was pre-Prohibition,” she says. “My goal is to retell the story of the heritage we had, and demonstrate the ability to make it a great grape region again.” The Skeleton Root will produce all of its wines on-site from grapes straight from local vineyards. Grapes will be harvested and crushed on-site too. All of the wine-making areas will be accessible to the public in order to give people a connection with the process. A 1,500-square-foot barn located just beyond the tasting room will hold all of The Skeleton Root’s barrels for aging and will lead into the actual winery. The tasting room won’t be like a typical winery where customers belly up to the bar to taste and buy bottles of wine to take home. The main room, which will be about 2,000 square feet, will be like a comfortable living room with communal seating, couches, laptop bars and Internet. An upstairs loft area will serve as overflow for the tasting room. “We want people to come in and stay a while,” MacDonald says. The Skeleton Root will also hold events in the barrel barn, winemaking space and separate conference room for off-site corporate meetings. All wines served in the tasting room will be The Skeleton Root’s own wines, but MacDonald also plans to support local craft beer. There won’t be a food menu, but she wants to work with local chefs and food trucks to offer demos that focus on pairing food and wine. The Skeleton Root will have heritage wines from the American Grapes, including a Heritage Catawba and Norton. MacDonald focuses on classic wine production with minimal intervention, which preserves a higher acidity level and has more pronounced fruit. There will be other wine programs too, with a focus on French and European style wines.

THURSDAY, JUNE 23, 2016

Winemaking is in Anthony Maieron’s blood. His parents are from Italy, and when they moved to the U.S. his father continued to make wine in the garage. “I remember all of my dad’s friends coming over and crushing the grapes together and telling stories,” Maieron says. “When I moved back to the area after college, my dad asked me if I wanted to take over the winemaking, and I’ve been making it in Cincinnati for 12 years now.” He and his wife Jodi, along with friends John and Amy Coleman and vintner Alex Sena, have turned that Italian winemaking tradition into Revel OTR, an urban boutique winery and wine bar. Their goal is to create a space that makes wine more approachable while still sticking true to the old-school Italian winemaking process. “Everyone in Over-the-Rhine is focusing on making food and drink accessible,” Maieron says. “There’s this perception of wine being an upperclass drink or for the older demographic, but we’re really breaking down those barriers and showing younger people that wine is for them too.” They purchased a building at 111 E. 12th St. so they could really invest in the community. Wine production will be in the basement, which has the capacity to hold 44 barrels at a time. The first floor will have a wine bar and high-top tables as well as a rail along the outside wall. The second floor will be a more intimate space with casual seating. Phase II, which Maieron hopes to have ready by next summer, will be a rooftop terrace with additional seating. Revel OTR’s interior will have a raw and rustic feel with many of the building’s original aspects intact, including the stone cellar walls, exposed brick and plaster and hardwood floors. The bar was also custom-made from salvaged material in the building. “We’ve done much of the salvage work ourselves and have salvaged everything possible from the building to preserve that historic character,” Maieron says. “We wanted to restore the building and bring it back to life while reusing elements of the building.” The Maierons and the Colemans want to create a sense of environment that caters to everyone. Revel OTR will be somewhere people can meet up for a glass of wine before or after dinner or enjoy a bottle while waiting for a table at a Vine or Main street restaurant. Revel OTR will showcase other small-batch, family-owned wineries. It’s hard for small wineries to sell their product at big box stores and still have it be affordable and turn a profit, so Maieron wants to be able to give exposure to those wineries and build partnerships. Revel OTR plans to open in late August or early September with up to six of their own wines available, including their flagship Sangiovese, with an average bottle price of $26. On any given day, there will be about 20 different wines available by the bottle, carafe, juice glass or flight. There won’t be an extensive food menu, but Maieron plans to serve traditional Italian wine accompaniments like olives, meats and cheeses.

MONDAY, JUNE 20, 2016

Packhouse Meats, the meatball-centric Northern Kentucky restaurant with a notipping policy, launched a food truck on June 13 to serve at events around Cincinnati and work with different companies to provide lunches for employees. Packhouse opened in January 2014 in Newport and is known for its inventive meatballs and creative sauces such as the sushi meatball packed with imitation crabmeat, rice, Asian vegetables and sauce wrapped in seaweed. Sauces include habanero cream, basil pesto, mango salsa and a fruited cream cheese, plus the basics — marinara, Parmesan cream, burgundy wine, buffalo and hunter. The truck will have two standard meatballs — beef and turkey — and three rotating options as well as vegetarian options. The menu will be similar to the brick-and-mortar Packhouse, which features meatballs served in a bowl over linguini, mashed potatoes, spinach and mushrooms, Brussels sprouts or sautéed broccoli. Meatballs are also available on sliders and salads. More creative meatball combinations include flan (made with sausage, bacon and flan custard topped with a cinnamon sauce) or peanut butter and jelly, which is a peanut butter and beef meatball topped with a strawberry pepper chutney. These combos will make an appearance on the truck’s menu too, depending on the event. Keep tabs on Packhouse’s Facebook page for where you can find the meatball food truck.

MONDAY, JUNE 20, 2016

Over the past year or so, the Development section has provided the lowdown on new craft breweries that are planning to open in the Greater Cincinnati area. A few have come to fruition — sometimes even ahead of schedule — while others, it seems, have kept us waiting for beer for way too long. We’ve rounded up the updates and opening dates for breweries closing in on the finish line. Darkness Brewing, 224 Fairfield Ave., Bellevue Darkness opened to the public for the first time on June 10, but its grand opening won’t be until mid-July, when its first batch of beer will be tapped and ready for drinking. Darkness plans to open with a Kentucky common ale, a black IPA and a milk stout. Until then, the taproom will be open 4-11 p.m. on Fridays and Saturdays and 1-8 p.m. on Sundays. So head on over to NKY to check out the space and have a pint from Darkness’ curated list of guest taps. Nine Giant Brewing, 6095 Montgomery Road, Pleasant Ridge Opening day is June 25 at 12 noon. Nine Giant will have a number of beers on tap as well as guest taps from local breweries, plus wine for those who don’t love beer. The brewery’s kitchen, The Snackery, will be serving upscale bar eats, and there will be special events throughout the day featuring unique one-off beers from Nine Giant and other breweries. Be there! The Woodburn Brewery, 2800 Woodburn Ave., Walnut Hills You may have visited Woodburn Brewery during a Walk on Woodburn or gotten a sneak peek during the Flying Pig Marathon, but it won’t be officially open and pouring its own beer until later this year. The 4,000-square-foot space will have 36 taps, and beehives for Queen City Bee Co. were just added to its roof. Bircus Brewing Company, Ludlow Bircus took a unique angle to fund its venture, utilizing the crowdsourcing platform Seed Invest, and was approved last week to officially produce beer at the Ludlow Theatre. Head brewer Alex Clemens will begin brewing soon using Belgianinspired recipes. Bircus is also dedicating sales from 26 Mondays to community organizations and the other 26 Mondays to the Circus Mojo Foundation to help fund innovative circus programs and scholarships. (The Ludlow Theatre is owned by Paul Miller, founder of Circus Mojo, and is also a shared practice space for the circus and the brewery.) Brink Brewing, 5905 Hamilton Ave., College Hill Announced in February, Brink began the remodeling of its 3,200-square-foot taproom and brewery last week. It’s currently under construction and is slated to open in September.

TUESDAY, JUNE 14, 2016

Tiger Dumpling closed its original location in Clifton Heights several weeks ago and plans to open downtown in the fall next to Tervis at The Banks Phase I. Tiger Dumpling, which had been located next to The Brass Tap at U-Square across from the University of Cincinnati since early 2015, is known for its edamame, soups and dumplings, which are served steamed or pan-fried with a spicy or mild sauce. The original location was fairly small, with an ordering counter and a few tables for dining in. The new location will be three times larger and will allow Tiger Dumpling to expand its menu. New machinery will be added as well and will automate the last step of dumpling making, quadrupling what the restaurant was able to produce each hour. Tiger Dumpling is the eighth new retailer announced for The Banks since December. Other new tenants include Tervis, which opened in April; Taste of Belgium and Pies & Pints, which are scheduled to open in Phase II of the development later this summer; and Howl at the Moon/Splitsville, The Stretch and BurgerFi, which all plan to open by the end of the year.

SUNDAY, JUNE 12, 2016

Artichoke has been open north of Findlay Market for only about 12 weeks, but owners Brad and Karen Hughes have already had an overwhelming number of inquiries about cooking classes. But they’ve offered only demonstrations so far, not structured classes. “We’ve done a number of different demos, including brunch, ice cream and strawberry pie,” Karen says. “All of the demos have featured the products we sell and talked about the basics of preparing the dishes, but nothing real in-depth.” On June 25, Artichoke will host its first summer school cooking class, which will be taught by Chef Anthony Jordan of Invito Personal Chef. Jordan worked under Jean-Robert de Cavel for a few years and then started his own company to focus on healthy eating and tailoring menus and meals to his clients’ dietary needs. “Findlay Market is a resource no one else in the region has, and it’s so great to be able to partner with the vendors and show it off for this class,” Brad says. The class will meet at Artichoke and then walk over to Findlay Market, where Jordan will introduce students to market vendors and talk about ingredients. Then the class will go to Market Wines, where they will learn how to select a wine pairing for the menu and purchase a bottle to go with their meal. Back at Artichoke, Jordan will lead the cooking demo around a four-course light summer menu. The cooking class will be held 4:30-8:30 p.m. and is $65 per person. If you’re interested, contact Brad and Karen at 513-263-1002 or visit Artichoke, 1824 Elm St., to reserve your spot. The class is limited to 10 people. The goal is to host one cooking class per month, Karen says. But there are a number of other opportunities to come in and see something being prepared in Artichoke’s demo kitchen. A free Father’s Day demo and tasting of bulletproof coffee, which is made with coconut oil and butter, is scheduled for 11 a.m. June 19. Artichoke partnered with concert:nova for a demo of Julia Child’s Le Gateau au Chocolate, which is being featured in the organization’s one-woman opera Bon Appetit! The demo is at 4 p.m. July 17; tickets are $30 and are available here.

MONDAY, JUNE 06, 2016

Before and after Prohibition, there were around 80 distilleries in Over-the-Rhine alone. And just like breweries, distilleries exited the Cincinnati market until recently. Small batch distilleries are now cropping up all around the city, and the majority of them are focusing on tasting room offerings and local retail sales. A bill was passed on the state level recently to allow craft distilleries to obtain A1 liquor permits and allow the sale of mixed drinks and food on-site, much like breweries and brewpubs. Changes may be coming to some of Cincinnati's distilleries in the form of craft cocktails available in house, but for now you can find their offerings in area liquor stores and bars as well as in a few of their taprooms. New Riff, 24 Distillery Way, Newport Open since May 2014, New Riff has made a name for itself in the world of smallbatch distilling. It uses two different stills — a 500-gallon pot still and a handoperated column still — to create gin, bourbon and rye. Distillery tours are free Thursday-Sunday. Henry Street Brewery & Distillery, 108 Henry St., Over-the-Rhine Located in part of the old Christian Moerlein complex, Henry Street will be the first brewery, distillery and winery in the city of Cincinnati since Prohibition. The distillery’s opening date remains to be determined. Northside Distilling Co., 1326-B Springlawn Ave., Northside Northside Distilling started distributing its corn whiskey a year ago, but the smallbatch distillery was able to double its output in January and now can make 8-12 cases per week. New offerings include bourbon and craft vodka. They opened a tasting room where customers can try samples and purchase liquor to go. Call 513-549-3831 to set up a tour. OTR Still House/Knox Joseph Distillery, 1820 Central Parkway, Over-theRhine A new venture from the owners of PetWants, the OTR Still House will open in a 117-year-old, 17,000-square-foot warehouse and will produce gin, whiskey and bourbon. The building will also be a venue for live music and entertainment and will be available for rent. It will also serve as warehouse space for PetWants production. An opening date hasn’t been set yet, but keep tabs on the distillery’s Facebook page for more information. Second Sight Spirits, 301 B Elm St., Ludlow Started by two Cirque du Soleil alums, Second Sight is all about helping to build community — the distillery often hosts on-site corporate functions and charity events. Known for its rum, Second Sight also launched Villa Hillbillies Moonshine in April. Free tours and tastings are available Thursday-Sunday. Queen City Whiskey a.k.a. George Remus Named after George Remus, King of Bootleggers, the whiskey is distilled locally and has been introduced to liquor stores and select bars throughout the region. They’ve even partnered with local breweries to create unique beer styles with bourbon characteristics. Woodstone Creek, 4712 Vine St., St. Bernard Known as Ohio’s first microdistillery, Woodstone Creek recently moved from a shared space with Listermann Brewing to its own location. Liquor offerings include Barrelhouse, Cincinnati Vodka, Murray Cask Peated Single Malt Whisky and Ridge Runner 5-Grain. The tasting room is open 2-7 p.m. Saturdays if you’re interested in a sample or a tour.

MONDAY, MAY 16, 2016

Queen City Radio will open this summer in the former automotive service and repair shop at the corner of Central Parkway and West 12th Street. But it’s not a radio station — it’s an outdoor beer garden. The auto body shop also installed car and satellite radio systems, and the new QCR will celebrate that history by keeping the name. Louisa Reckman and Gabriel Deutsch, her brother and business partner, think another outdoor dining and drinking space in Over-the-Rhine will do well, and they want to pay homage to their German heritage. “Both Gabriel and I have dual citizenship, and I lived in Germany for over 12 years,” Reckman says. “I actually had my first sip of beer in a Dusseldorf beer garden.” Environmental remediation on the property began last June, and historic and building permits were issued in March. Reckman and Deutsch have been working on the building ever since. QCR will feature gas fire pits, wooden tables and benches, lots of greenery and garage doors that will open when the weather permits. Reckman says it will be a place to tailgate or watch a game as well as enjoy a pint with friends, family, coworkers and pets. “We hope to bring a sense of community and celebrate Cincinnati’s beer culture while restoring a local landmark,” she says. QCR also plans to dedicate one day each week to help promote and support local charities, nonprofits and other causes. It will also be the only bar/beer garden located directly on the Central Parkway protected bike lane. “I hope we are an integral oasis and rest stop for the local bicycling community as well,” Reckman says. As for the menu, there will be a rotating list of local, regional and national bestselling beers as well as a full bar with wine, cocktails and boozy slushies. Beers will include 50 West, Blank Slate, Braxton Brewing, Listermann’s, MadTree, Moerlein, Rhinegeist, Rivertown and Taft’s Ale House as well as national brands. Beer and wine will also be available to go, and QCR is also working with 53T Courier to offer a beer and wine delivery service. Keep tabs on QCR’s Facebook page for updates.

MONDAY, MAY 16, 2016

Renegade Street Eats has been rolling up to food truck rallies, festivals and other events across Cincinnati since 2014. Later this year, owner Kris Buening plans to open a brick-and-mortar cafe in the newly renovated Listermann Brewing across from Xavier University. “When I started my truck, this wasn’t something I thought I would want to do,” Buening says. “I didn’t want to worry about attracting enough customers in a brickand-mortar space, and being mobile means that I can go where the hungry people are.” Renegade has partnered with Listermann for about one and a half years now for Wing Night on Thursdays, as well as Xavier basketball pre-games and festivals. When Listermann approached Buening about possibly having a kitchen in its taproom, she couldn’t pass it up. The numbers work for both parties — having food keeps taproom visitors around longer, and the additional customers drum up more profit for Buening. With the added kitchen space, she plans to keep operating the food truck and using the kitchen for prep and storage space. The menu will be much the same as on the truck, but where the truck can carry just four to five items per day, the taproom cafe will be much larger. Customer favorites like wings and the gyro burger will be there, as well as a number of new items. Buening plans to offer snack-type items too, plus more options for dinner. She also wants to have special menus for events like beer dinners and collaborations with other food trucks. “I hope to bring another option for lunch eventually and dinner that isn’t a chain, with scratch-made food from quality ingredients,” Buening says. There isn’t a concrete opening date yet, but Buening is aiming for anywhere between June and September. Plans are still being drawn up, and permits have been applied for. As soon as the space is remodeled and inspected, Renegade will open with limited hours and then expand them once everything is established.

TUESDAY, MAY 10, 2016

Another food truck owner is adding the title of “restaurant owner” to his resume. Nino Loreto, who started serving charcuterie and artisanal sandwiches to Cincinnatians in 2013, plans to open a brick-and-mortar location for Panino in the Union Hall facility at 1315 Vine St. in Over-the-Rhine. Loreto is committed to sourcing meat and produce locally, and his menu will feature handmade, cured meats. His food truck has had a presence at Taste of Cincinnati for the past two years and has also appeared at a number of events around the city. The casual deli/restaurant will feature a meat counter serving made-on-site salami and charcuterie. The menu will be small, with the option to dine at Panino’s patio or take it to go. There will also be a bar and dining room that will be open for dinner. That menu will include wine and craft beer as well as charcuterie plates, crostinis, bruschetta, paninis and a small selection of entrees. Loreto hasn’t announced an opening date for Panino yet, since once the meat processing facility is set up a number of the meats will take several months to cure.

MONDAY, MAY 09, 2016

Gary Leybman, a trained chef, has been smoking meat and pickling vegetables for years. In 2013, his hobby grew into Smoky Bones, all-natural beef femur bones that are slow-smoked for dog treats. That business evolved into The Pickled Pig, which specializes in smoked meats, pickles, fermented vegetables and the smoked dog bones. For the past few years, Leybman has been selling these items at a number of retail locations and farmers markets in the area. Leybman and his wife Libby recently purchased the building at 645 McMillan St. in Walnut Hills, and they plan to open a deli/retail location for The Pickled Pig within the year. “It’s an up-and-coming neighborhood and due to its location is a great fit for us,” he says. Leybman recently moved The Pickled Pig into the Northern Kentucky Incubator Kitchen. He had been utilizing a restaurant’s kitchen, but the building was recently sold, so he had to find a new location. Once his own space is up and running, The Pickled Pig won’t have to move around. The 1,300-square-foot building will have a deli counter where everything will be made from scratch. Leybman plans to focus on smoked pork and chicken, which can be served on locally made breads. There will also be space for The Pickled Pig’s fermented Napa kimchee, carrot kimchee, caraway kraut, dill kraut, sour pickles, kimchee pickles, garlic beets, Georgian cabbage and pickled cauliflower. “Even with the storefront, I would love to still have a presence at the farmers markets,” Leybman says. “It’s great to be in the community and getting the word out about our business.” In the back of the building is a patio, which will house Leybman’s smoker. He plans to set up picnic tables and have an outdoor seating area to give the building a sense of place and atmosphere. Stay tuned to The Pickled Pig's Facebook page for future announcements.

MONDAY, MAY 09, 2016

Built in 1910, Kirby Road School served as a Cincinnati Public School until 2012. CPS sold the facility to Bloomfield/Schon+Partners, which is redeveloping the 50,000-square-foot building into Kirby School Apartments. The project will yield 40 units, a mix of one-, two- and three-bedroom apartments. The units range from 560 to 2,000 square feet, ranging in price from $680 to $1,400 per month. Amenities include exposed ductwork, high-end slate kitchen appliances, granite countertops, wood cabinetry, washers/dryers and high ceilings. As the building is listed on the National Register of Historic Places, Bloomfield/Schon is working to preserve much of its character, including the hardwood floors, Rookwood fountains, cabinets and chalkboards. Landscaping around the building will remain part of the historic features, with open green space instead of a courtyard. A 60-space parking lot behind the building will be gated and will allow for offstreet parking for residents. All of the outside entrances to the building are accessible from the parking lot. Three studio apartments are located in the old library, which is lofted above the third floor, and three lofts are in the school’s former gymnasium. They each have 22-foot ceilings, and two of them have 1.5 bathrooms. Kirby School will host a public open house 4-7 p.m. June 1. The tour is meant to give the neighborhood a peek at what’s been going on and attract potential residents as well as bring back former students and teachers.

TUESDAY, MAY 03, 2016

Ryan Carneson, a former veterinarian, moved with his family to the U.S. from South Africa on a medical visa. While living in Los Angeles, Carneson decided to switch careers and attended the Art Institute of California, where he graduated with honors with an Associate Science Degree in Baking and Pastry. “I’ve enjoyed both of my careers very much,” Carneson says. “I loved being around animals and working with them, but pastry gives me a chance to express my artistic side. I have the freedom to create and design beautiful things. I love taking the raw ingredients and turning them into something beautiful.” Carneson grew up helping his mother in the kitchen, but culinary wasn’t really an option for him in South Africa. But once in the U.S., he had the chance to start his culinary education and he began in savory and then moved to pastry. The Carnesons relocated to Cincinnati in 2015 to be near Cincinnati Children’s Hospital Medical Center for their son’s medical treatments. Carneson decided that he wanted to establish himself in the community and decided to start his own business, Indulgence by Ryan. The online bakery is operated by Carneson and his wife Lydia and specializes in custom cakes, cupcakes, cookies, desserts and a variety of chocolate creations. Carneson’s favorite things to make are chocolate eclairs and children’s cakes. Carneson says that in the future he’d love to open a brick-and-mortar bakery that features all types of baked goods, including homemade breads. It might be a sitdown coffee bar, where customers can come in and order a coffee and enjoy a pastry too. There isn’t a timeline in mind, but Carneson says maybe early next year, as they’re still getting their young family settled in Cincinnati.

TUESDAY, MAY 03, 2016

The city of Newport unveiled its ReNewport Quality of Life Plan earlier this year, outlining six categories that the community wants to see improvement upon by the year 2025: education; healthy, safety and wellness; housing; economic development; parks, recreation and beautification; and community engagement. After two years of planning, these goals were announced to the public in March. Newport has now established a mini grant program to help start the process of implementing ReNewport. The grants will help fund community engagement efforts for Newport residents who want to help advance the program’s goals. Applications are now being accepted for the first round of mini grants. All projects must center on improving the quality of life in Newport, and all applicants must either live or work in Newport. Grants are available in amounts up to $500. Two or more groups that work together on a single project can submit one grant application and request a maximum of $750 for their joint project. Funding for the mini grants is made possible through LISC Place Matters. The first round of mini grant applications are due by May 31, the second round of applications by Aug. 31 and the third round by Nov. 30. If you have a project idea, download the mini grant application here.

TUESDAY, APRIL 26, 2016

A new concept from an old favorite will open this summer at The Banks in the former Toby Keith’s I Love This Bar and Grill space along Second Street. Howl at the Moon music bar is collaborating with Splitsville Luxury Lanes to bring an entertainment venue and bowling alley to downtown. Howl at the Moon was founded by Jimmy Bernstein in Greater Cincinnati, with its first location at Covington Landing opening in 1990. The Banks' location will be the company’s 18th across the U.S. and its second in the area. It will also be its second Howl at the Moon/Splitsville location, with the other one located outside of Boston. "This is like a homecoming for Howl at the Moon," says Maggie Kmiecik, digital marketing coordinator for Howl at the Moon. "The show has changed so much since Howl was originally in Cincinnati, and so has the city. It's exciting to be back." Howl at the Moon started out as a dueling piano bar, with two piano players who interacted with the crowd while playing covers. Things have changed, and the Howl at the Moon of today is an ever-changing show with two grand pianos and a full-time band that plays hits from the 1970s, '80s, '90s and '00s as well as other dance tunes. The 16,000-square-foot space will be renovated into a bowling alley with live music and dueling pianos. The venue will be more family-friendly and eventdriven than before, with the ability to host private events too. There will also be a food menu highlighted by hand-tossed pizzas, burgers and gourmet appetizers. Keep tabs on Howl at the Moon & Splitsville’s Facebook page for updates. You can also sign up to get invited to the VIP Grand Opening here.

MONDAY, APRIL 25, 2016

Josh Dickerson and Tyler Retyi-Gazda have something in common: Their pipe dream is to open a restaurant. But before that happens, they’re looking to get honest feedback about their restaurant concept, Grind on the Rhine, which served at Findlay Market for the first time on April 16. “Our concept involves cooking on the spot,” Dickerson says. “We’re focusing on fresh food and fresh ingredients.” When dreaming up their concept, Dickerson and Retyi-Gazda knew that renting commercial kitchen space would be expensive, so they turned to Findlay Kitchen as a cost-effective alternative to make their dream happen. The focus of Grind on the Rhine is po’ boys, a sandwich invented in New Orleans during a streetcar strike. With the streetcar coming soon to Over-the-Rhine and downtown, Dickerson and Retyi-Gazda thought po’ boys belonged in Cincinnati too. Ideally, Grind on the Rhine’s storefront will open within the year, but Dickerson says they want to focus on perfecting their menu first. That menu is small right now, but once a brick-and-mortar restaurant opens it will be expanded upon. The Showcase Grinder is shaved sirloin, caramelized onion, arugula and honey mustard on a ciabatta baguette from Shadeau Breads. Another menu highlight is the Pulled Pork Shoulder, which is pulled pork shoulder topped with a mango habandero BBQ sauce and apple slaw, also on a ciabatta baguette from Shadeau. There’s also a Chicken Muffeleta, which is ham and salami finished with an olive tapanade. Grind on the Rhine also has an All-Day Breakfast, which is bacon and egg that can be topped with tomato and arugula. All of the seasonings and sauces are made from scratch by Retyi-Gazda, who is the chef. Sides include homemade Saratoga chips made from sweet potatoes and purple potatoes and rice and quinoa with walnuts, craisins and lemon zest. Dickerson says right now they’re focused on serving on weekends at Findlay Market until they get their sandwiches perfected, and then they’ll expand from there.

MONDAY, APRIL 18, 2016

Arnold’s Bar and Grill has been around since 1861, and with that long history comes a number of firsts, such as being one of downtown’s first outdoor dining spots. The courtyard between the two buildings has a retractable roof allowing the space to be open pretty much year-round. Many other Greater Cincinnati restaurants have followed Arnold’s lead and now offer sidewalk, patio or rooftop dining. These are just a few of our favorites. Where do you go for outdoor eating? Downtown One of Cincinnati’s newer restaurants, Americano Burger Bar, opened its patio just in time for baseball season. Plus it’s the only restaurant in the 84.51 building with outdoor seating. 545 Race St. Over-the-Rhine Che, which opened in January, recently added a tree-lined patio to its offerings. 1342 Walnut St. Krueger’s Tavern is the only restaurant in OTR with rooftop dining. The space offers diners respite from the often-crowded neighborhood restaurants. 1211 Vine St. Lachey’s Bar is known for its food as well as multiple TVs airing sporting events. Soon it will also be known for its patio, which is still under construction but slated to open soon. 56 E. 12th St. Just when you thought Rhinegeist couldn’t get any better, they went and built a rooftop deck complete with a bar. The space is huge and includes heaters and great views of OTR. 1910 Elm St. Uptown Hang Over Easy boasts a back deck and lawn located between it and Bogart’s. Most days it’s just a lawn, but during special events it can host bands and different programming. 13 W. Charlton St., Corryville. Mecklenburg Gardens, which recently celebrated 150 years in business, is the oldest operating restaurant in the area. Its outdoor beer garden has become a mainstay for regulars and newcomers alike. 302 E. University Ave., Corryville. Northside Under new ownership, Django Western Taco has seen some changes, but the back patio remains the same. Kick back, relax and enjoy a margarita and some tacos. 4046 Hamilton Ave. The Littlefield is home to a wide variety of bourbon and small plates as well as a multi-level patio complete with fire pits for chilly nights. 3934 Spring Grove Ave. Melt’s eclectic menu and community atmosphere pour out into its semi-covered patio at the back of the restaurant. 4165 Hamilton Ave. Price Hill Incline Public House sits at the top of the old incline route up into Price Hill, and so its covered outdoor patio offers great views of downtown and Northern Kentucky. 2601 W. Eighth St. Hyde Park The patio at Dutch’s has a backyard feel to it, complete with fire pits and a bocce court. You’ll feel like you’re having a cookout at home but somebody else made the burgers. 3378 Erie Ave. Mt. Adams The Rookwood’s multi-level deck, firepit and swings for adults adds to the historic charm of the former pottery factory, plus the patio has a great view of downtown. 1077 Celestial St. Columbia-Tusculum Pearl’s Bar doesn’t serve food, but its large outdoor patio surrounded by pine trees makes it just right for beer drinking. 3520 Eastern Ave. East End Eli’s BBQ has a backyard, lawn and picnic tables, which make lunch or dinner into a real picnic. If you’re there on the right night, you might catch some live music. 3313 Riverside Dr. Newport Hofbrauhaus is all German, inside and out. If you have a big group, head to the outdoor beer garden, where there’s additional seating and a lot more standing room. 200 E. Third St. Pompilio's patio is home to the best bocce court in town, with the new season getting ready to start, and hosts live music on weekends. 600 Washington Ave.

MONDAY, APRIL 18, 2016

Stephen and Sheri Jackson opened Jackson’s Market and Deli last September at 160 High St. in Hamilton. Not only was the market one of the first tenants in the redeveloped Elder Beerman department store, but it also filled the fresh food gap in downtown. The Jacksons recently sold their business to Kyla Rooney, a manager at Jackson’s since it opened, and her husband Jim, who rebranded the business as Alexander’s Market and Deli. The city of Hamilton was named for Fort Hamilton, which was named after Alexander Hamilton. The Rooneys took that namesake one step further and named their business after him as well. Alexander’s offers a selection of fresh produce and items to fill in the gaps between grocery trips, such as milk and eggs. The deli side of Alexander’s offers a variety of salads, sandwiches and wraps that are made to order for dine in or to go. Menu highlights include the Hamilton Joes Club, which is turkey, ham, roast beef, American cheese, spring mix, onions, banana peppers and spicy brown mustard on your choice of freshly baked bread. There’s also the Alexander’s Club wrap, a whole wheat wrap filled with ham, turkey, American cheese, bacon, romaine lettuce, tomato, onion and mayo. You can also create your own salad, sandwich or wrap. Besides the change in ownership, the Rooneys plan to bring in more locally produced items and increase the amount of organic produce offered. There are also plans to update the look and feel of the market and offer new programming to attract more customers on nights and weekends. Alexander’s is open from 6 a.m.-7 p.m. Monday-Friday and 8 a.m.-4 p.m. on Saturday. The deli is open from 8 a.m.-6 p.m. Monday-Friday and 9 a.m.-3 p.m. on Saturday. Stay tuned to Alexander’s Facebook page for updates and events.

SATURDAY, APRIL 16, 2016

Cincinnati has seen a craft beer resurgence over the past few years. With about 20 breweries operating in the area now, it’s hard to imagine there’s room for more, though it can still be hard sometimes to find local craft beer favorites around town other than at their taproom. Craft beer bars are filling that niche, and another one plans to open at the end of May. Casual Pint will be located at 3200 Vandercar Way in Oakley by the new Kroger, with the goal of becoming “where beer lovers meet.” “Casual Pint wants to be the local spot where people who love beer meet up to have a glass of beer and talk about beer,” says Jillian King, who franchised the Oakley location along with her parents and her husband Matthew. The first location outside of Tennessee opened at Loveland Station earlier this year. Casual Pint is a craft beer market that first opened in 2011 in Knoxville’s Bearden neighborhood, with another location following in 2012 in downtown Knoxville. There are currently 10 Casual Pint locations in Tennessee and Ohio, with 10 more coming online soon. “Matt and I were customers at the original Casual Pint, and we grew to love craft beer,” King says. “We got my parents into it, and we thought Cincinnati would be a great market for Casual Pint.” Customers can sit down and order a pint or two of beer or get a growler to take home. There’s also the Pick 6 option, where customers can choose six different bottles from the cooler or shelves to take home. The Oakley location will have 36 ever-rotating taps featuring a number of local beers as well as regional and national favorites. There will also be a small food menu so customers can grab a bite to eat.

TUESDAY, APRIL 12, 2016

Scott Nelowet spent 20 years as an educator but decided that he wanted to branch out into the food business. While on a trip to Europe with his wife, Nelowet saw that Belgian fry stands and herring stands were everywhere. “I didn’t want to reinvent the wheel but bring something back to the States that was working well over there,” Nelowet says. He launched his Belgian-style loaded fry business at a vegan festival, where he concocted a vegan cheese sauce that festival goers loved. Nelowet outsold all of the other food booths at the festival and did a few others to get experience under his belt. He launched French Fry Heaven as a snack brand in Jacksonville, Fla. in Fall 2011. It featured frozen fries and a variety of toppings and succeeded as such in shopping malls. But he wanted to think bigger. “I got together a group of consultants who suggested that we get out of malls and do everything fresh,” Nelowet says. “So that’s what we did.” French Fry Heaven’s menu now features fresh hand-cut fries, potato chips and baked potatoes that are topped with a slew of toppings, sauces and salts, all of which are sourced from local produce and made fresh in-house. The restaurant at U-Square adjacent to the University of Cincinnati is about 2,600 square feet and features an expansive dining room as well as a to-go and delivery option. Menu highlights include the Buffalo Chicken, Garlic Chicken Parmesan and Pulled Pork, which is smoked in-house and topped with jalapenos and French Fry Heaven’s homemade cheese sauce. And it’s not all French fries — they’re also known for chicken tenders and smoothies. You can customize any dish with any of French Fry Heaven’s 20 different dips and sea salt add-ons, including the spiciest option: a ghost pepper salt. There’s a separate vegetarian menu that replaces the meat with cheese curds, which Nelowet says has the same flavor profile as the meat but within their dietary restrictions. “Cincinnati will be the birthplace of the new French Fry Heaven,” Nelowet says. From here, he hopes to franchise locations all across the country and revamp the existing snack stand locations to include this new menu. Many of the restaurants will feature a local craft beer list, but because Ohio's beer license and liquor license are one and the same Nelowet chose not to offer alcohol at the Cincinnati location. French Fry Heaven is open 11 a.m.-3 a.m. daily at 206 Calhoun St.

TUESDAY, APRIL 12, 2016

Covington’s Center for Great Neighborhoods hosted a makers workshop last weekend for small businesses led by Ashley Berger Heyburn of Makers Megaphone, who is also an Etsy Small Business Specialist. Over the next six months, she will work with 11 Covington-based businesses to help them better market and grow their brands. “This is the first time The Center has done an event like this, although other groups have done or are doing business training,” Program Director Sarah Allan says. Most of the businesses enrolled in “How to Make Your Creative Business Thrive” have a few years of business under their belts. Going forward, Berger Heyburn will do one-on-one Skype calls with each business to provide further mentorship to address each business’ specific challenges; another group meeting in the Fall will wrap up the class. “We’re excited about the class and are looking forward to the outcome,” Allan says. “We’ve worked with a number of these businesses before and are continuing those relationships, but we’re also working with some that are new to us and building new relationships.” The businesses enrolled in the class are: A Squared Decor Erica Watson Eye Candy Fritz Kulhman Meddling with Nature Pique on Pike Sharon Roark Steven Sanders, CVG Made Tess Burns, Wife of the Chef Ties by Scotti Yogi and the Farmer The business coaching was made possible through a grant from LISC to help grow maker businesses in Covington. It was also held in conjunction with some of the work being done at Hellmann Lumber Mill, as several artists based at Hellmann are taking the class.

TUESDAY, APRIL 12, 2016

Queen City Square at 301 E. Fourth St. will soon be home to one of Louisville’s most popular breakfast and brunch spots. Wild Eggs plans to open its first Cincinnati location there later this summer. The 4,400-square-foot restaurant will serve breakfast, brunch and lunch. Menu highlights include Southern-inspired dishes like biscuits and gravy and chicken and waffles and classics like French toast, omelets and Eggs Benedict. Signature dishes include the Kelsey “KY” Hot Brown, which was created by one of the Wild Eggs chefs. The restaurant is also known for its custom-blended coffee, espresso bar, Bloody Marys and housemade mimosas. There are plans for two more Greater Cincinnati locations by the end of 2016, one of which will be in the Oakley Station development. Wild Eggs’ hours will be 6:30 a.m.-2:30 p.m. Monday-Friday and 7 a.m.-3 p.m. Saturday and Sunday.

TUESDAY, APRIL 05, 2016

Andrew Gomez, owner of the Gomez Salsa walk-up window in Over-the-Rhine, is investing in his own neighborhood and opening a second location in Walnut Hills. The restaurant will be in the old Angst Coffee space at 2437 Gilbert Ave. and will open onto the Five Points Alley public gathering space. Gomez, a self-taught cook and University of Cincinnati graduate, started Gomez Salsa by hosting mobile taco nights in Mt. Adams and Montgomery. From there, he toyed with the idea of a food truck, but an opportunity came up for the kitchen space at HalfCut and he jumped at the idea. Now he’s taking his walk-up taco window to new heights. The menu in Walnut Hills will be the same, including chicken, fish, carnitas, tofu, fajita and chorizo tacos; taco bowls; chips and salsa; and Gomez’s signature Turtle Shell, a tortilla stuffed with rice, beans, cheese, a tostada, sour cream, lettuce, meat and salsa and then wrapped up. The restaurant will also have a liquor license and will serve beer, and there’s a beverage program in the works that might include wine and liquor. The Gomez Salsa window in OTR is recognizable by its mural painted by BLDG. Gomez is thinking of having BLDG paint a mural on the north wall of the Walnut Hills restaurant as well. Gomez hopes the new restaurant will be open by June.

FRIDAY, MARCH 25, 2016

Findlay Market hosted a ribbon-cutting ceremony March 23 for its new incubator kitchen, the Charlotte and Edward Unnewehr Findlay Kitchen at 1719 Elm St. The nonprofit incubator has been in the works for a year and will help give food entrepreneurs the resources, work space and support to launch or continue their businesses. The 8,000-square-foot, shared-use space houses 10 separate industrial kitchens so a number of businesses can co-exist and create at the same time. Several small food-related businesses have already joined Findlay Kitchen, including Gadabout Doughnuts and The Jaded Fork. Findlay Kitchen is an affordable way for entrepreneurs to get started in the food business and have access to a commercial-grade kitchen, equipment and storage space as well as resources and support. There are also plans to use the space for pop-up restaurants, cooking classes and healthy eating education. On top of that, Findlay Kitchen is partnering with a number of programs and organizations to provide the training, mentorship and resources needed for small business owners to succeed. The nonprofit will also help its members get their products in more places, acting as a conduit for wholesale and institutional customers. One of those partnerships is Co.Starters: Kitchen Edition, a business development program for food entrepreneurs with ArtWorks. The 12-week program will be held at Findlay Kitchen and feature food-focused business curriculum, mentorship and networking opportunities. Class registration is $350, with sessions held 6-9 p.m. on Tuesdays, May 3-July 19. Findlay Kitchen is also still accepting applications for members. If you’re interested in renting kitchen space, fill out an application here.

FRIDAY, MARCH 25, 2016

Molly Wellmann acquired Melt and Picnic & Pantry in January with an eye toward bringing food to Wellmann’s Brands bars such as Myrtle’s Punch House and Neon’s, which will happen in April, as will a relaunch of brunch at Melt. Brunch at Melt and Neon’s will start April 3, with favorites from Melt’s old brunch menu. Not every item will be available at both locations, but a few highlights include banana French toast, the Northside hot brown and the Southwest tofu scramble. Myrtle’s will start serving food April 15, which coincides with Walk on Woodburn. Wellmann’s Brands Executive Chef Lisa Kagen, former owner of Melt and Picnic & Pantry, curated the menu around small plates and shareable items, much like the idea of the punch bowl. Menus at each table will allow customers to pick and choose what they want to order. The menu isn’t finalized yet, but there will be vegan, vegetarian, meat, fish and “iron-pressed” options to appeal to everyone. Kagen is bringing in items from other local food purveyors, too, including chips from Hen of the Woods, The Pickled Pig’s smoked pork tenderloin and flatbreads served on Fireside Pizza’s wood-fired dough. Brunch will be served on Neon’s patio, weather permitting, 12-4 p.m. every Sunday. Melt will serve brunch 10 a.m.-2 p.m. every Sunday. Food will be served at Myrtle’s Thursday-Sunday, with plans to expand to seven days a week in the near future.

TUESDAY, MARCH 22, 2016

Retirement is typically a time of relaxation and travel, but not for Brad and Karen Hughes. The couple planned their retirement around Artichoke, the city’s first cookware store, which they will open on April 2 adjacent to Findlay Market. “When we started looking for a location, the logical place was Findlay Market,” Karen says. “We could have opened a storefront on Vine Street and done great, but the synergy with the market is the key component of what we wanted to do. There’s nothing like it in the city.” The Hughes started looking for a location about two years ago. At that time, the city was in the process of releasing a number of properties, including those located at 1824, 1826 and 1828 Elm St. They purchased the three buildings with the intent of creating a storefront for Artichoke with two apartments upstairs, and then Phase II will focus on creating a new home for themselves. The 150-year-old brick buildings were stabilized about 15 years ago by the city, which helped in the renovation process. The project is LEED Silver-certified, and the Hughes have made sure to repurpose a number of materials, including ceiling beams that are now part of the countertops and displays. In the entryway will be a Rookwood tile mosaic welcoming customers into the 880-square-foot retail space, which also includes a demonstration kitchen. The idea is to have chefs demo 60-80 percent of the time, whether that’s chefs showcasing products from Findlay Market or chefs from around the city trying out new recipes or restaurant favorites. The demo kitchen will also have room to seat 10 people for after-hours events. Artichoke will offer cookware only as a way to provide vessels for the food sold at Findlay Market. The Hughes are focusing on items that are responsibly and sustainably made in the U.S. and Europe, including Cristel cookware, Staub enamel cast iron, Revol porcelain cookware, Fagor pressure and multicookers, OXO cooking tools and new electrics and Wusthof, Global and Shun knives. The basement will also be stocked with a line of commercial-grade products so chefs can get what they need locally rather than having to drive out to the suburbs when in a pinch. “After retiring, we thought about moving, but we live in Over-the-Rhine and are invested in the city and community,” Karen says. “We hated to move away and not see what happens with all of the new businesses coming in and development projects that are going on.” Artichoke’s hours will be 10 a.m.-6 p.m. Monday-Friday, 8 a.m.-6 p.m. Saturday and 10 a.m.-4 p.m. Sunday.

MONDAY, MARCH 14, 2016

This summer, Westwood Works and Westwood Community Urban Redevelopment Corporation (WestCURC) plan to revitalize a vacant lot along Harrison Avenue west of Montana Avenue. Pop! Goes Westwood will help energize the neighborhood’s historic business district as well as provide local businesses the chance to set up shop there. A 12-by-120-foot temporary wall will be erected in the empty lot next to Henke Winery owned by WestCURC. The wall will serve as the “front door” for the six rotating popup tenants and will resemble what finished retail spaces might look like. Most of the retail offerings will be artistic-based packaged food or goods and preferably Westwood- and/or Cincinnati-based. Along with the retail tenants, the bowtie-shaped space at the intersection of Epworth, Urwiler and Harrison avenues will serve as a public space for all types of creative activities, including Chase Public, Cincinnati Hamilton County Public Library, Happen Inc., Pones Inc., a popup beer garden, yoga by Four Directions Studio and Zumba by Robin. The popup events will take place on the weekends June 18 through Sept. 11. A kick-off event is scheduled for 3 p.m. June 18; a full calendar will be available for the summer’s events by May 1 on the Westwood Works website. Businesses must be open from 3-8 p.m. Saturdays and 1-5 p.m. Sundays. The fee to participate is $100 per weekend for one to five weekends, $80 per weekend for six to 10 weekends and $60 per weekend for 11-plus weekends. If you’re a business interested in participating in Pop! Goes Westwood, fill out an application here.

FRIDAY, MARCH 11, 2016

The Walnut Hills Historical Society will host a March 19 event called “Walk McMillan with the McDevitts” to recognize a typical turn-of-the-century, middle-class, Irish-American family who had success in business in Walnut Hills and to celebrate the business district’s redevelopment. “Historians have spent a lot of time illuminating the lives of some of the world’s more extraordinary people while the more ordinary are passed over,” says Sue Plummer of the Historical Society. “To understand how a neighborhood like Walnut Hills operated, many different types of people need to be considered, and the McDevitts are one sliver of our history.” Pat McDevitt, great-grandson of founder James McDevitt, has been working with the Historical Society to bring his extended family together to revisit the former store as well as share photos and history with the public. McDevitt opened his dry goods/men’s clothing store in 1896 in Walnut Hills. Over the years, the store operated in several locations along East McMillan Avenue, with its most historically significant and last location being in the Paramount Building at Peebles Corner at Gilbert and McMillan. McDevitt’s closed in 1970 due to the advent of shopping malls and the riots of the 1960s. At the time, Peebles Corner was a major transportation hub for people who were traveling between downtown and outlying neighborhoods as well as for those moving across town. Most Cincinnatians were familiar with Peebles Corner and had either seen it or shopped there. The Paramount Building stands at the center of the neighborhood and was at one point in time the site of Peebles Grocery store, a high-end retail business. It was also the Paramount Theater for three decades and is today a CVS pharmacy. Walnut Hills Redevelopment Foundation recently acquired the building, with plans to redevelop it into two floors of commercial space for local small businesses. “As an organization, our main goal is to start collecting the oral histories that connect the neighborhood, and this event will help put us in touch with future oral history subjects,” Plummer says. Limited event tickets are available for $15 here. The cost includes an annual membership to the Historical Society, a walking map of the historic McDevitt’s locations, day-of access to the store space, lunch at Fireside Pizza and happy hour prices at Brew House.

TUESDAY, MARCH 08, 2016

Community Development Corporations Association of Greater Cincinnati will host its first State of Community Development conference March 17 to provide networking opportunities for community developers as well as resources to better connect and market themselves within their respective neighborhoods. Community development corporations, or CDCs, are nonprofits that lead the effort to implement a community’s vision, specifically when it comes to housing and business development. CDCs usually form when the private market has left a neighborhood but there remains a need to improve property values and decrease the number of blighted and vacant buildings. Currently, 36 community development corporations operate within Cincinnati, spurring development projects in the city’s 52 neighborhoods. Here is a sampling of projects that are products of Cincinnati’s CDCs: The Camp Washington Community Board has been working for years to give Camp the housing its residents needs. As of May 2015, the organization had renovated 52 neighborhood houses. The Center for Great Neighborhoods focuses on creative placemaking in Covington, including facilitating arts grants. In September, CGN broke ground on its newest venture, Hellmann Creative Center, which will house community and event space as well as leasable art studios. The Cincinnati Northside Community Urban Redevelopment Corporation changed its name last April to Northsiders Engaged in Sustainable Transformation (NEST). Up to that point, the group had created 17 single-family homes in Northside. College Hill CURC has been working hard over the past year to provide the neighborhood business district on Hamilton Avenue a much-needed facelift. Most recently, CHCURC announced a new brewery will open this summer in a vacant storefront building. The Madisonville Community Urban Redevelopment Corporation is another CDC working on creative placemaking efforts within its neighborhood. Last year, MCURC hosted its second annual Cincinnati Jazz & BBQ Festival with the help of a $9,000 ArtsWave grant. Last spring, the Walnut Hills Redevelopment Foundation launched a campaign to combat obesity throughout the neighborhood. It started a creative placemaking initiative called Music Off McMillan in August and has hosted regular social events in the Five Points alleyway. WHRF headed up renovation of the high-profile Trevarren Flats apartment building and purchased the old Paramount Building in the core of its struggling McMillan Avenue business district. Registration for the March 17 event is by invitation only; find more information here.

MONDAY, FEBRUARY 29, 2016

Enright Ridge Urban Ecovillage has been a cornerstone in Price Hill for the past 30 years, creating a community focused on stewardship and sustainability. Enright Ecovillage will gain even more visibility this summer when it opens a general store and pub at the corner of West Eighth Street and Enright Avenue. Enright Ecovillage purchased the former Paradise Lounge last year and is currently rehabilitating the building into a destination store within the neighborhood. “Although we will have a liquor license at the store, the goal isn’t to be a bar,” says Elizabeth Doshi, resident of Enright Ecovillage. “The goal is to become a homesteading store and educational center as well as a community center.” The store will have everything needed for homesteading, including animal feed and composting tools. Enright Ecovillage is keeping the bar aspect of the space because it wants the building to be a community space and hold public events. A liquor license will also help the village raise funds to continue its outreach efforts and programming. One of Enright Ecovillage’s goals is to engage the surrounding community about healthy eating habits and how to be more sustainable. The village currently operates a community supported agriculture site (CSA) that’s open to anyone in the city, and last summer it sold surplus produce at a farm stand in front of the future store. “It was a good opportunity to reach out to our neighbors and offer affordable, fresh local produce,” Doshi says. “Enright Ecovillage is getting more and more attention from the neighborhood and the city and is starting to become more recognized within the city.” Doshi says the farm stand will continue once the store opens, and there are plans to offer starter plants this spring. The store will also sell produce when there’s an overflow, and as the village becomes more financially stable it will start to grow more and offer more. The store’s official name is still in the works but will be announced in the next few weeks.

TUESDAY, FEBRUARY 23, 2016

A groundbreaking ceremony was held last week for Phase II of the Pike Star building at 114 W. Pike St. in Covington. This part of the project will yield 2,300 square feet of street-level office space for Bad Girl Ventures and four upper level apartments. Built in 1900, the four-story building is known as the Tanino’s Building thanks to its most recent ground-floor tenant, Tanino’s Cafe. It was occupied for many years by A.L. Boehmer Paint Company but has been vacant for more than a decade. Phase I was completed in 2014 and includes seven market-rate loft-style studio and one-bedroom apartments as well as retail space for UpTech. Orleans Development, the Center for Great Neighborhoods and Marc Tischbein worked on Phase I, with The Catalytic Fund, Duke Energy and the City of Covington as investors in partnership with LISC Cincinnati. A number of residential projects have recently come online in Covington, including Market Lofts, Mutual Building and Doctor’s Building. Although construction isn’t completed, the nine upscale townhouses in the Boone Block are already 66 percent occupied, and the recently announced Duveneck Square development will bring about 170 apartments across the street from Pike Star.

TUESDAY, FEBRUARY 23, 2016

The Banks has seen a number of businesses exit the downtown riverfront development over the past year, including Johnny Rockets and Toby Keith’s I Love This Bar and Grill. But even with these businesses leaving, the district is continuing to welcome new residents as well as new retail and restaurant tenants. Two businesses — BurgerFi and Tervis — will open later this year in the former Wine Guy space, which totals about 4,500 square feet. The space will be renovated and divided between the two businesses. BurgerFi, a Fort Lauderdale-based chain, will occupy 3,500 square feet and offer a menu that includes Angus burgers, fries, frozen custard, hot dogs and craft beer. Founded in 1946, Tervis will open its 42nd national location at The Banks in a 1,000-square-foot space. The insulated drinkware manufacturer will offer a variety of drinkware designs at its second Ohio location. 4EG — owners/operators of Cincinnati bar favorites like Keystone Bar & Grill, Lachey’s, The Lackman, Low Spark and The Righteous Room — plans to open a new bar in the former Johnny Rockets space. The Stretch is scheduled to open this summer and will welcome local and national DJs as well as serve drinks at its full bar.

MONDAY, FEBRUARY 22, 2016

Tap & Screw Brewery opened in Westwood a little over a year ago, and now the brewery is expanding to a second location at 3026 Madison Road in Oakley, which will open this summer. Tom Lorenz and Chuck Frisch own Tap & Screw, with Tom’s son Adam as the head brewer. Adam will run the second location as well as continue brewing. The Oakley location will mainly be for small-batch and specialty beers, which will be brewed on a two-barrel system. All of the beers available in Westwood will also be available in Oakley, including the All Jacked Up vanilla porter, Irony Belgian dubbel and Dr. Kool IPA. Like the original brewpub, the Oakley Tap & Screw will also have a food menu, but it will be much smaller with just 8-10 items on the menu. Tap & Screw's food menu focuses on fresh and homemade dishes, and the Westwood location has a full menu for lunch and dinner. The new brewpub will be open six days a week for lunch, dinner and late-night. Down the road, the Tap & Screw team plans to open two or three more brewpubs around the city.

MONDAY, FEBRUARY 15, 2016

Park Chili will celebrate its 100th anniversary in Northside on March 22, which coincidentally will also be its last day of operation under that name. The restaurant was recently purchased by Steven and Susan Thompson and will see new life as The Park under the direction of the Thompsons’ daughter Allie and her husband, Kevin Pogo Curtis. Norman Phillip Bazoff started Park Chili, and it’s been in his family for 100 years. The chili recipe will remain in Northside, since the Thompsons purchased the recipe along with the restaurant. The Park’s menu will include Cincinnati chili dishes as well as burgers and grilled cheese. Additional menu items are still in the works but will be creative, as Curtis also operated Tacocracy, which was known for its innovative taco concoctions. Along with Park Chili, the Thompsons also purchased the four apartments above the restaurant, which will be renovated and rented. They also bought 4158 Hamilton Ave. next door, which houses a barber shop and Darou Salam Store — both will continue to operate as is.

TUESDAY, FEBRUARY 09, 2016

Meredith Trombly and Louis Snowden, owners of Findlay Market’s Fresh Table, plan to open an urban grocery store this fall at 1818 Race St. across from their spot at the market. The Epicurean Mercantile Company grocery store will feature a 5,700-square-foot space with fresh foods, nonperishable items, libations, personal hygiene items and a variety of seasonal gifts. There will also be a lunch counter with freshly prepared foods made by Chef Dan Jansen. Fresh Market is an organic stand at Findlay Market that features ready-to-eat meals, including salads and entrees. The lunch counter at Epicurean Mercantile will reflect Fresh Market’s offerings, focusing on what’s fresh and what’s available. Epicurean Mercantile will be part of Model Group’s $24 million Market Square project, which is redeveloping the entire 1800 block of Race adjacent to Findlay Market. The project has received several rounds of state historic tax credits and includes both residential and commercial space.

TUESDAY, FEBRUARY 09, 2016

Ben Fry purchased his first house seven years ago while studying real estate at the University of Cincinnati. Now 26, he’s flipped about 15 properties all around the city, focusing on providing higher quality housing stock for local homeowners. That first house was listed at $20,000. Fry was able to purchase the property in Price Hill for just $6,000 and flipped it for a return on his investment. After purchasing a second property in Price Hill — a storefront with three apartments above — investors started coming to him rather than Fry having to seek them out. “With redevelopment, home prices and property taxes increase, adding value to the neighborhood,” Fry says. His company, Fry Holdings LLC, is currently working on a condo redevelopment off of Sycamore Street in Over-the-Rhine. It’s Fry’s largest project to-date and when finished in March will feature two two-story condos with city views. He also recently purchased two houses in Northside, one on Beech Hill Avenue and the other on Fergus Street. Last week, another of Fry’s houses, this one on Mad Anthony, was listed for sale at $139,900. “I really like Northside because of the architecture, design and home prices,” Fry says. “It’s a neighborhood where you can really do some different things and still have the home fit in with its surroundings.” The Beech Hill house is shotgun-style and only 14 feet from wall to wall. It didn’t leave Fry a lot of space, and he’s planning to build an addition on the back of the house to create more space. The house on Fergus is currently a two-family dwelling but will become a singlefamily residence after an eight-week renovation. Fry plans to create a vaulted ceiling on the first floor with stairs leading up to a loft. Fry says he’s been in talks with TV producers about hosting a series that follows one of his renovation projects from start to finish.

SATURDAY, FEBRUARY 06, 2016

Growing up, game night was a common occurrence for Zach Leopold’s family. They played games like Aggravation and Sorry!, and as Zach got older he started collecting games. “I’ve always been a board game geek, ever since I was a kid,” he says. “I was the kid who would clear the board in a rage when my brother wiped out my armies during a game of Risk.” His love of board games has led him to start a board game parlor, The Rook, with his father Jim in Over-the-Rhine. They’re doing much of the renovation work themselves at 1115 Vine St. (a few doors from Ensemble Theatre) and plan to create a space where people of all ages can come and play games. “We’ve been waiting for the right location for the concept and decided early last year that OTR was ‘here to stay,’” Leopold says. “The neighborhood gets high volumes of the kinds of people we believe will most enjoy The Rook. And the community and consumers in OTR seem to embrace unique concepts because of the diversity of the people and the fact that they’re engaged in their community.” The Leopolds are hoping to build on the existing community atmosphere in OTR. Board games give people the opportunity to gather and share in a fun experience, and The Rook will offer just that. “Everything about your experience at The Rook is about getting friends around a table to do something you love, from the food to the drinks to the games,” Leopold says. “And most everyone loves board games, whether for nostalgic reasons, competitive reasons, social reasons or because they’re just really fun.” Over the past 10 years, the board game industry has evolved and grown, he says. Games like Catan, Pandemic and King of Tokyo are now popular among young adults and are gateway games to the thousands of fun strategy games on the market. The Rook will offer these types of games and more. Leopold plans to offer 1,000 different games, with well-loved classics like Candyland, Clue and Monopoly as well as newer strategy games, giant games, trivia games, dice games, card games and party games. There will be multiple copies of popular games, with about 600 different titles in the game library. “Game geeks” will be available to recommend games to a group as well as explain them. The 4,000-square-foot space will occupy two floors in the building. There will be 25 game tables and a 30-person private party space that will also serve as a community game table during peak hours. The Rook will also be a restaurant and bar. The menu is still in the works, but Leopold plans to offer between 8-12 local craft beers as well as a selection of wines and a cocktail menu with classics and originals. For food, the menu will have something for everyone, with sandwiches, soups, hummus platters, salads and a “game night” section with classic game night snacks to share. The Leopolds plan to open by May 1 and will be open 11 a.m.-1 a.m. daily, with later hours possible on the weekends.

THURSDAY, FEBRUARY 04, 2016

Like many Cincinnati neighborhoods, College Hill is on the verge of a major rebirth. The College Hill Community Urban Redevelopment Corporation (CHCURC) is at the helm of its revitalization and is systematically seeking out businesses that fit into its vision of a well-situated business district that serves all College Hill residents. “We’re hoping to create a district that has a mixture of businesses that support or provide places for the community to eat, shop and play as well as be a destination for people from other neighborhoods to come and visit,” CHCURC Vice President Jake Samad says. At its annual meeting co-hosted by the College Hill Business Association Feb. 3, CHCURC announced that its newest business recruit, Brink Brewing, would be opening as College Hill’s first brewery, melding beer and community into one. When looking for a neighborhood to call home, Brink’s team had a set list of criteria. They wanted to be within Cincinnati city limits in order to be connected with its brewing heritage. They also wanted to be in a neighborhood where they could get in on the ground floor of its rebirth and revitalization and serve as an entertainment destination anchor. They also wanted to be on a walkable street in a neighborhood with a community feel. “College Hill really fit all of these criteria, and the neighborhood is about to see a special kind of turnaround,” says Brink President Andrew McCleese. The rest of the Brink team includes CEO John McGarry, marketing director Sarah McGarry, head brewer Kelly Montgomery and brewer Mark Landers. Each is an expert in his or her field, including homebrewing. Montgomery and Landers won “Best in Show” at the 2015 Hop Courage Homebrew Competition in Los Angeles for their Nut Brown Ale sponsored by Rogue Ales. As part of their prize, they brewed a beer on Rogue’s system, which then was tapped at its Portland, Ore. brewpub, The Green Dragon. Brink is slated to open in the Fall at 5905 Hamilton Ave. The 3,200-square-foot taproom and brewery will be like a coffee shop but with beer, McCleese says. A large community table will anchor the space and help add to the connected feel Brink’s customers will have with each other and with the brewery. “We want people to come together and enjoy good conversation and talk about beer as well as encourage the co-mingling of patrons and between patrons and our staff,” McCleese says. On nice days, a garage door will open onto the sidewalk to help draw in passersby and drivers. A large garage door will also be installed on the back of the building to open onto a patio. The brewery’s final design is still in the works, but the Brink team wants to preserve some of the building’s historic charm, such as salvaging existing tin ceilings and exposed brick. Brink will have 8-12 beers on tap at any given time, with a mixture of different styles — malty to hoppy, light to dark and higher ABV and lower ABV. Flagship brews won’t be available right away, but Montgomery and Landers will eventually settle on two to three styles that will always be on tap. “Kelly prides himself on his knowledge of classic styles but loves to create beers with fresh seasonal ingredients as well,” McCleese says. “He also loves making big, rich beers like imperial stouts, barley wines and old ales.” Food won’t be offered in-house, but Brink will allow customers to bring in food or have food delivered from nearby College Hill eateries. They also plan to partner with local food trucks and will offer a rotating schedule of street food options. “This city has a proud brewing tradition, and we want to be part of bringing it back,” McCleese says. “Each brewery in the city is unique — that’s what makes breweries so special. They’re not your typical startups, and each has its own story to tell.”

TUESDAY, FEBRUARY 02, 2016

A three-building complex at Fourth and Walnut streets downtown will soon see new life as hotels, office space, retail, restaurants and entertainment options. Texasbased developers NewcrestImage recently purchased the buildings for $9.3 million. The three buildings were constructed at different times — the 19-story office tower was built in 1903, the four-floor office building in 1937 and the six-floor office building in 1961. The site currently features two restaurants, a business center and parking garage as well as 375,000 square feet of space for lease. The three buildings have a lot of empty space, with only about 56 percent occupancy. After all is said and done, the project could bring a $100 million investment to downtown. Just like apartments and condos, hotels are popping up all over Greater Cincinnati. The region is becoming a destination for visitors, hosting national events like the MLB All-Star Game and the country’s largest Oktoberfest. Two hotel projects are already in the works downtown, one at The Banks and the other at Seventh and Broadway. There are also plans for a boutique hotel in Over-the-Rhine at 12th and Elm streets, while a 144-room hotel is under construction across the river at Newport on the Levee and set to open in June. The Hotel Covington is also nearing completion on Madison Avenue in downtown Covington. NewcrestImage is looking into the idea of putting several hotels in the 19-story building, which isn’t a new concept for Cincinnati. Homewood Suites and the Hampton Inn operate in the former Enquirer building on Vine Street, offering two price points and amenity options in the same spot. Construction isn’t slated to begin on the project until next year, and FRCH Design Worldwide is still working on the final design plans.

TUESDAY, JANUARY 26, 2016

Riverside Food Tours will take guests on an edible, drinkable and historical trek through MainStrasse Village in Covington starting April 2. Mike and Laura Noyes came up with the idea after taking a trip in September to Newport, R.I., where they decided a food tour was the best way to see a new city while also sampling local cuisine. “We tried a variety of foods and liked the experience of trying several restaurants in little spurts,” Laura says. “We found out the owner attended a course in Chicago to learn the food tour business, so three weeks later off to Chicago we went.” Riverside Food Tours will be held every Saturday from 11 a.m. to 2:30 p.m., combining eating, sightseeing, a guided tour and a 1.25-mile walk in one. Six restaurants featured along the route will be ready when the tour arrives, and guests will get to sample a signature or new menu item. The restaurants were chosen based on three criteria: They had to be nonsmoking, the food had to be exceptional and the owners had to be interested in supporting a new venture and showcasing their story. “Restaurant patrons are interested in the backstory and want to know the behindthe-scenes parts of running a successful eatery,” Laura says. “So besides hearing interesting stories about the history of MainStrasse, a lot of the tour will be sharing the stories of the restaurants themselves.” Stops along the tour will include Bean Haus Bakery and Cafe, Cock & Bull Public House, Goodfellas Pizzeria, Lisse Steakhaus, Main Bite and Piper’s Cafe. Tickets are $59, and include all food tastings, plus two beverages; they're available online here. “We really hope Riverside Food Tours brings recognition of what MainStrasse has to offer,” Laura says. “It’s always been pretty with the wide Park Avenue feel of Sixth Street and the beautiful architecture from buildings built in the late 1890s, and it’s hard to find a neighborhood that isn’t cluttered with fast food chains. MainStrasse is very much like a time capsule.”

TUESDAY, JANUARY 26, 2016

Friends Anthony Stoeber and Eric Tanner started homebrewing two years ago, and as they got into it they constantly looked for ways to make the brewing process easier. A typical homebrewer sets up in the kitchen, using all of the burners on the stove. The process is messy, pots tend to boil over and it can take a long time. That’s how their Brewers Buddy concept was born. “Brewers Buddy isn’t meant to help you brew better beer, because there is still room for human error,” Tanner says. “But through our own trial and error, it definitely makes it easier.” Tanner, who has an entrepreneurial degree, and Stoeber, who is in marketing, developed Brewers Buddy through their own R&D and feedback from local homebrewing friends as well as help from a few local breweries. Brewers Buddy is a patent-pending gravity-fed homebrew system. The three-tier brewing stand has two burners — one on top and one on bottom — and a mash turn in the middle. The two burners allows for the liquor tank at the top and the brew kettle at the bottom to be heated at the same time, so liquid can flow throughout the brewing process without stopping. Production of the Brewers Buddy is done in China, Tanner says, because the units are ordered one at a time and it’s expensive to do that in the U.S. He hopes to move production to the U.S. in the future. There are similar products on the market, but Tanner says Brewers Buddy is more versatile and a fraction of the price of similar systems. Although Brewers Buddy is gravity-fed, you can also convert it to a pump-fed system. For now, Stoeber and Tanner want to focus on homebrew retail sales for Brewers Buddy. But in the near future they plan to market their system to nanobreweries and larger breweries to produce experimental batches. “We want to keep it scalable and build our brand around the Brewers Buddy product,” Tanner says. Stoeber and Tanner are hosting a launch party for their Kickstarter campaign at 15 p.m. March 5 at Braxton Brewing in Covington. The pair hopes to raise $55,000 through Kickstarter to offset the personal funds they’ve already invested into Brewers Buddy. If you’re interested in attending the event, tickets are $30 and are available here.

MONDAY, JANUARY 25, 2016

Across Cincinnati, 2015 was the year of the food truck, and it looks 2016 will be the year many of those food truck owners open brick-and-mortar restaurants. Randy Reichelderfer and sister-in-law Betsy Eicher, owners of Urban Grill, and Scott Nelowet, owner of Florida-based food truck French Fry Heaven, are joining the local entrepreneurs opening physical locations in the next few months. Urban Grill 6623 Main St., Newtown Reichelderfer and Eicher recently purchased a refurbished barn that sits on two acres, which they plan to turn into a restaurant. The yet-to-be-named restaurant will feature the same dishes as those served on their food truck. The pair started Urban Grill in 2013 but have a limited amount of space on the truck for the ingredients for their 32 sandwiches. The physical location will feature their entire menu, including items like mac-and-cheese-topped sandwiches, halfpound steakburgers, meatballs, grilled goetta and pork. Plans include building a one-story restaurant with a 2,400-square-foot addition built onto the back of the existing barn, which was built in the 1870s. They're also planning to have a volleyball court, cornhole and horseshoes on-site. Reichelderfer and Eicher say they plan to continue operating the Urban Grill food truck. French Fry Heaven 206 Calhoun St., Uptown Scott Nelowet started French Fry Heaven in 2011 as a snack brand in Jacksonville, Fla. He now has two other locations there, with plans to open his first Cincinnati location — to become the chain’s flagship store — on April 7. After a trip to Europe, Nelowet thought Belgian-style French fries were the perfect vessel for a variety of toppings. They’re fried twice, so they’re crispy on the outside and soft on the inside. French Fry Heaven’s menu includes loaded fries with toppings like bacon cheeseburger, chicken and waffles, chicken fried steak, chicken cordon bleu and taco. There’s also a build-your-own option where you pick your type of fries (Belgian-style, skinny, potato chips, sweet potato chips or baked potato); salts and seasonings (black truffle salt, bonfire salt, pink Himalayan salt, ghost pepper salt, Cajun, dill, Arizona or cinnamon and sugar); and dip (melted cheese, ranch, barbecue, wing, remoulade or caramel). Signature toppings include baked tater, Cajun and remoulade, chili cheese, garlic parmesan, cheeseburger and funnel cake. French Fry Heaven doesn’t currently operate locally as a food truck, but Nelowet plans to launch one a few weeks before opening his brick-and-mortar store in order to build awareness of his brand.

TUESDAY, JANUARY 19, 2016

Two years ago, Rachel DesRochers of Grateful Grahams opened the Northern Kentucky Incubator Kitchen to help local food producers get their products off the ground. She is continuing that goal with a second, smaller incubator kitchen located in St. Paul’s Episcopal Church in Newport. The Hatchery is a micro incubator — a place where new businesses can start to “hatch” their ideas. It’s much smaller than the 5,000-square-foot NKYIK, making it the perfect space for small business owners to get their feet wet. Across the river, Findlay Market’s larger kitchen incubator (8,000 square feet with 10 kitchen areas) is about a month away from opening its doors. “We’re seeing companies that have an idea and have worked out of a lot of the kinks in their home kitchens but now they’re ready to take a step into a commercial kitchen,” DesRochers says. Her goal is to have about six tenants in the kitchen, each for 40-60 hours per week. Three have signed leases and are scheduled to move in this month: Firecracker Bakery, Grass Fed Gourmet and Passion in my Pans. Three other businesses have shown interest in The Hatchery. “I hope that The Hatchery brings a new launch pad to the region,” DesRochers says. “The more launch pads we can create, the more companies that are willing to put their dreams into action. If we can help create sustainable growth plans one-on-one with these companies, we can create longterm sustainable companies.” DesRochers spends a lot of time meeting, sharing and helping new companies come up with a game plan. She guides them through the process so they’re not stressed about paying rent or getting insurance. Between The Hatchery and NKYIK, DesRochers is starting to look at how she can further build out community programs and help serve more “foodpreneurs.” In February, she’s starting Kitchen Convos, an intimate conversation about the food industry. Tickets are $5 and are available here. (If you can’t make the event, stay tuned for the Kitchen Convos podcast to be produced by Unravel Productions.)

TUESDAY, JANUARY 19, 2016

Source 3 Development has partnered with 224 W Liberty LLC to announce a $25-million mixed-use development at the northwest corner of Liberty and Elm streets in Over-the-Rhine. The project will construct 90 market-rate apartments as well as 15,000 square feet of street-level retail and restaurant space. The project includes renovating four existing buildings: 212 and 214 W. Liberty and 1711 and 1713 Elm. The first three will have first-floor retail with apartments above, and 1713 Elm will be completely residential. Source 3 envisions a live/work/play atmosphere for the project, which is aimed at young professionals and empty-nesters who already spend their free time in OTR. The project is located on the Cincinnati Streetcar line, with a northbound stop catty-corner from the development on the southeast corner of Liberty and Elm and a southbound stop two blocks away at Liberty and Race. Most of the 90 apartments will be one-bedroom, but there will be a mix of studios and two-bedroom as well. Source 3 also plans to include a fitness room, cyber cafe and 2,400-square-foot community room on the top floor. Unit sizes, types and prices are still in the works, but they will be in line with existing projects in OTR. Final designs are still on the drawing board. On street level, there will be more than 6,900 square feet of commercial retail space plus two restaurant spaces — one 2,200-square foot space and one 4,900square-foot space with a 1,100-square-foot outdoor patio. There are also plans for a new three-level 165-space parking garage. One level will be underground, with entrances on Logan, Green and Liberty streets. Construction is slated to begin this fall, with apartments and commercial space available a year later.

MONDAY, JANUARY 18, 2016

Joanna Kirkendall and Daniel Souder, owners of 1215 Wine Bar & Coffee Lab, are embarking on their second Over-theRhine restaurant venture, Pleasantry. It will be an all-day neighborhood restaurant featuring a curated wine list and small plates. The 1,000-square-foot restaurant will have 45 seats plus a 15-seat bar as well as room for 15 on an outdoor patio. It’s located at the corner of 15th and Pleasant streets in the Osborne development, which has 11 condos and retail space in three historically rehabbed buildings. Kirkendall and Souder brought on executive chef Evan Hartman, who was recently the sous chef at the President’s Room at The Phoenix. Specific menu items are still being development but will feature seasonal ingredients sourced from sustainable farmers, fishermen and butchers. The breakfast menu will include an everything biscuit with house-cured salmon and cream cheese, and the dinner menu will include 10-12 dishes under $18, including a duck rillette with grilled Sixteen Bricks bread, pickled vegetables and sweet jam. Souder, Pleasantry’s wine director, is working with wine producers in California and Europe as well as distributors who can help bring in minimally manipulated wines that are made with organically-grown grapes and without sulfites. When it opens this Spring, Pleasantry’s hours will be 7 a.m.-11 p.m. daily, with wine and coffee served throughout the day.

THURSDAY, JANUARY 07, 2016

Columbus native Corey Bee will open his lifestyle boutique Righno in March at 1417 Vine St. in Over-the-Rhine. The business started off as a men’s and women’s online retailer, but when Bee opened his first shop in Indianapolis in Fall 2014 he decided to focus on men’s only. He opened the second Righno last Fall in Columbus. “When I started Righno, a storefront was always in the future,” Bee says. “I always wanted a physical location for the shop, and an online shop was a way for people to see what was coming — almost like a lookbook or showroom of sorts.” Righno is a true men’s lifestyle shop that embodies the attitudes, opinions, interests and overall way of life of its customers. When a customer walks into the shop, he’ll find clothing, accessories, books, plants and hygiene products inspired by European, Australian and Southern Californian streetwear styles. “I think OTR is the perfect spot to expand to because of the diversity and culture of the community,” Bee says. “It’s so raw and natural in every aspect. It’s said to be the largest and most intact urban historic district in the United States, and the best part is that the city is doing everything in its power to keep it that way while making it even more beautiful and keeping its charm.” Righno will be the third men’s-only lifestyle shop in OTR, but with something different to offer. “We believe Righno will give guys the complete shopping experience, but if we don’t have it we will direct customers to a neighboring shop,” Bee says. If you can’t wait for Righno to open, make sure to check out its online store.

TUESDAY, JANUARY 05, 2016

Scott Beseler purchased the former Masonic Lodge in Dayton, Ky., almost five years ago. The 100-year-old building has been a de facto creative center for the past few years, but Beseler has a vision for it to become an official creative center for musicians and artists called The Lodge. The building, which is where Walk The Moon wrote its new album, has two auditoriums. The first-floor auditorium will be an open space for art shows and photography studio rental, and the second-floor space will be home to Masonic Sounds, a recording studio where musicians can record studio sessions and live performances. The basement will have a lounge area and printing press for designing and creating band merchandise, album artwork, press kits and stage backdrops. “The Lodge will be the ideal place for bands that are getting ready to head off on tour or just looking for a more efficient way to expedite all that they need to be successful,” says Beseler, who serves as Soapbox's Managing Photographer. The Lodge will have a number of other amenities, including yoga classes, catered meals, a personal trainer, laundry, secure parking and a few other concierge services. Beseler is working on a membership program for participating artists. They would have access to sound engineers, photographers, graphic artists and musicians — everything they need to create their finished products. In turn, The Lodge will also be a hub for freelancers to connect with clients. “I want this to be a place for the city to be able to come together and enjoy the arts,” Beseler says. “We will also be incorporating programming that will be available to the community, such as performances, lectures and classes.” The project was recently approved by Dayton officials for zoning use and now will go through building inspections. The Lodge will officially open once it's compliant with building codes.

MONDAY, JANUARY 04, 2016

Blue Ash will be home to the area’s newest brewery by this fall, say the owners of Queen City Brewery of Cincinnati, the brainchild of brothers Mike and Marquis Wofford, brewer Jason Surniak and a fourth silent partner. “We’re focusing on the historical elements of Cincinnati,” Surniak says. “Everyone from Cincinnati is proud to be from here, and we want to bring that passion and share it with others.” The brewery will be about 3,200 square feet at 11253 Williamson Road, with the taproom occupying 1,200 square feet. Queen City Brewery will offer tours of its production setup, and in the future Surniak might teach homebrewing classes or offer up a portion of his brewing equipment for others to use. When Queen City Brewery opens, it will feature five flagship beers: a black IPA, a citrus IPA, a scotch ale, a nut brown ale and an oatmeal cinnamon stout. There will also be one or two rotating seasonals, with room to grow. The location won’t offer an in-house food menu, but the team plans to partner with food trucks to set up outside on certain nights. “This is something we’ve wanted to do for a long time,” Mike Wofford says. “We all have a passion for business and are excited to bring a brewery to our hometown.”

TUESDAY, DECEMBER 15, 2015

Summit Park, located on 130 acres of the former Blue Ash Airport, is being built in stages. The first phase is currently open to the public and includes a large lawn and stage, pergolas, restrooms, a parking area and a playground. Two restaurants will open in the park soon, with another two to follow. Blue Ash staple Brown Dog Cafe is moving from its current location on Pfeiffer Road to Summit Park. The new location will double the restaurant’s capacity and will open late this winter or early spring. Over-the-Rhine favorite Senate recently signed a lease for a 4,200-square-foot space in the park. The menu will be much the same as the original location, with creative hotdogs — including a dog of the day — poutine and mussels charmoula. The cocktail menu will also be the same but will focus on more family-friendly options. The restaurant will have seating for 80-100 people inside and about 70 on the 2,000-square-foot outdoor patio. Senate will be open for lunch and dinner and will have a business-friendly private dining room. Owner/operators Daniel and Lana Wright will have the keys for their new restaurant by February and plan to be open by mid-summer. Two more restaurants are planned for the neighboring buildings, which has an activity space between them covered by a glass canopy. Future plans for Summit Park include a 12-15-story observation tower, lakes, trails and possibly the tristate's first bike park.

FRIDAY, DECEMBER 11, 2015

The concept of Grand Central Delicatessen started when Jeffrey Strong, who’s spent 14 years working in Cincinnati restaurants, and partner Sheelah Parker decided it was time to go into business for themselves. At first the idea was to offer sandwiches and cold cuts just like delis in New York City, but the concept has blossomed into a deli/bistro complete with a bar and dog-friendly outdoor patio. “We really want Grand Central to be a destination (but) we knew we couldn’t set up in a strip mall,” Parker says. “We live in Milford and have been able to watch the resurrection of Pleasant Ridge. It’s cool to watch old buildings come to life with new businesses in them.” Strong and Parker are working to open the deli in February. On the inside it will look like a bistro straight out of the 1920s or ’30s, with Art Deco touches throughout, including a phone booth and bar from the time period. “We’re trying to make it an immersion destination location,” Parker says. “When they step inside, we want customers to feel like they’ve gone somewhere else.” Grand Central will also have house accounts, which delis had back in the day. Customers will be able to open accounts and place delivery or catering orders for business meetings. Grand Central is using Equity Eats, a program that allows customers to open house accounts for any amount and add to it over the year. After a year, customers see a 10 percent return on the original amount. “House accounts will allow us to keep track of customers’ most ordered items and will help us build a relationship with them,” Parker says. Not only is Strong Grand Central’s CEO, but he’s also the head chef. The menu will feature about eight signature sandwiches made on Sixteen Brix bread, each customizable. The piled high sandwiches will feature a number of toppings, including homemade pesto mayo, cilantro lime mayo and guacamole. Grand Central plans eventually to offer pasta dinners with Strong’s homemade marina sauce, as well as brunch. Parker and Strong are hosting a preview event on Dec. 20 at the Overlook Lodge right next door. The event will feature a curated drink menu from Lodge owner Jacob Trevino and light bites from Grand Central’s menu. Tickets are $20 in advance, $25 at the door. You can order tickets here. “The tasting event will help introduce the neighborhood to our menu as well as give everyone a chance to meet new friends and neighbors,” Parker says.

TUESDAY, DECEMBER 08, 2015

Doesn't it seem like more restaurants and retail businesses have opened in Greater Cincinnati in 2015 than in previous years? Entrepreneurship is booming, due in part to organizations like Bad Girl Ventures, The Brandery, Cintrifuse, Mortar and UpTech, which have helped a number of local business owners get their ideas off the ground. Here's a roundup of 11 high-profile businesses that just happen to be celebrating their one-year anniversary or will before the start of the new year. Brick OTR, 1327 Vine St., Over-the-Rhine: Business accelerator Mortar started Brick as a way for business owners to host pop-up shops and expand on their ideas; the holiday pop-up opens on Dec. 12. Mortar recently opened a second pop-up shop in Walnut Hills. DogBerry Brewing, 7865 Cincinnati Dayton Road, West Chester: Since opening in January, DogBerry has had to expand its hours and days of operation due to demand. They’re celebrating their one-year anniversary on Jan. 8; you can purchase tickets for $25 at the taproom. Folk School Coffee Parlor, 332 Elm St., Ludlow: Folk School serves up Deeper Roots coffee and handmade foods and goods from local retailers and artisans. It also hosts workshops and classes for musicians of all ages and skill levels, plus casual concerts. G. Salzano’s, 201 E. Fourth St., downtown: The son of the founder of Salzano’s barbershop opened a men’s grooming products retail store, where you’ll find everything from razors to cologne. Goodfellas Pizzeria, 1211 Main St., OTR: With two restaurants in Lexington and one in Covington, the OTR location took over the former Mayberry space and serves up pizza in a 1920s speakeasy. The Growler House, 1526 Madison Road, Walnut Hills: This beer haven has been a huge draw in the burgeoning Walnut Hills area and boasts 40 taps, 20 of them with local beers. The Gruff, 129 E. Second St., Covington: Ever heard of “The Three Billy Goats Gruff?” Cross the bridge into Northern Kentucky for brick oven pizzas, but watch out for the troll! Horse & Barrel, 625 Walnut St., downtown: Owned by the same group as Nicholson’s, Horse & Barrel is all about the bourbon and small plates. Tap & Screw Brewery, 5060 Crookshank Road, Western Hills: Tap & Screw rebranded last December, started brewing beer and revamped its menu. They recently hosted TapFest, adding to Cincinnati’s growing beer scene and events. The Weekly Juicery, 2727 Erie Ave., Hyde Park: The Weekly Juicery features cold-pressed juices and a raw food menu. Even if you’ve never tried pressed juices, they want to make you a fan. Woodward Theater, 1404 Main St., OTR: MOTR Pub’s owners added to the local music scene last November by converting this 101-year-old building into a music/events center. The Woodward hosted its first wedding this summer and continues to book nationally touring bands.

MONDAY, DECEMBER 07, 2015

Urban Artifact in Northside began offering two food options for its patrons last week, something that had been in the plans since the brewery opened earlier this year. Local food truck Bistro de Mohr is looking to open a brick-and-mortar restaurant in the rectory, which is across the courtyard from the brewery’s taproom. The food truck now sets up shop on the weekends at Urban Artifact, but come spring you’ll be able to get visit the full-service restaurant. In its third year, Bistro de Mohr is owned by Trudy Mohr, whose family owns a farm north of Cincinnati. On the truck, Mohr serves up dishes with her locally grown meats, including lamb and beef gyros, Italian beef sandwiches, wraps and hog balls made with potato, cheddar, bacon and jalapenos. The restaurant will also feature Mohr’s meats but will offer a larger selection of items, including new appetizers and desserts. Bridges, a Nepalese food vendor, is currently serving 6-10 p.m. Wednesdays and Thursdays in Urban Artifact’s taproom. Owner Ashak Chipalu’s family operates restaurants in Nepal, and when he moved to the United States he couldn’t escape food; he began serving at Findlay Market in September. Bridges uses recipes from Chipalu’s mother, and the dishes contain the same spices as Indian cuisine but use them differently. The Urban Artifact menu includes samosas — pastries filled with creamy spiced potatoes and cheese — served with a side of sweet and sour sauce; chips and salsa, which you can get mild or hot; chicken chuala and potatoes; and rice bowls with chicken tikka masala, chuala or potato curry. There’s also rice porridge for dessert. Chipalu also offers takeout, so if you stop by Urban Artifact to get a growler of beer, you now have two food options to go with it.

TUESDAY, DECEMBER 01, 2015

For the past four years, chef Ryan Santos has hosted pop-up dinners under the name Please. In a Soapbox interview in February, he said he’d finally decided to open a brick-and-mortar restaurant and was looking at locations in Columbia-Tusculum, East Walnut Hills and Over-the-Rhine. Santos has now settled on a spot at the corner of 14th and Clay streets in Overthe-Rhine, where he plans to open his restaurant, also called Please. The space is small, with seating for 25 plus 10 at the bar, which will be separate from the main dining area. The building is currently being renovated by Urban Sites and will have four apartments on upper floors. Santos’ pop-up dinners usually consist of five-course dinners with artistic and experimental food and featuring local ingredients. He will carry this into the restaurant’s menu, which will feature three- or five-course meals that change with the seasons based on the availability of local ingredients. The bar menu will feature cocktails made with fresh fruits, herbs and vegetables as well as a small a la carte menu. Please is slated to open in the late spring. Pop-up dinners will cease once the restaurant opens, but Santos plans to continue private dinners for customers that he cooks in their home.

MONDAY, NOVEMBER 30, 2015

In June Maestro Development/Daniels Homes acquired a number of properties near the corner of West 15th and Elm streets in Over-the-Rhine, where the developer has announced plans to construct nine 3,600-square-foot townhomes. Five units will be built on the north side of 15th Street, and the other four will be built on the south side. Each unit will be three stories, except one that will have four floors. The units will all be LEED Silver certified, with two-car garages located off the rear alleys. The project will be completed in three phases, with the five north-side units to be constructed first and the four on the south side as phase II. Four of the first five units have already been purchased, with prices ranging from about $650,000 to $1 million. Phase I is expected to be completed in late 2016, with phase II completed in mid2017. Phase III includes redeveloping the former Washington Park Firehouse at 222 W. 15th St. into a private residence for Jim Daniels, manager of Daniels Homes. The 15,000-square-foot building has a garage on the first floor, and the top floor will become a penthouse-style loft. Plans for the second floor are still up in the air but could include office space or more residential living space. The new townhomes will be adjacent to a Towne Properties development that will feature seven townhomes at 15th and Elm. Montgomery-based Maestro Development/Daniels Homes has constructed homes for about 20 Homearama shows and is finishing up redevelopment of a historic home at 1405 Elm St.

TUESDAY, NOVEMBER 17, 2015

Noble Denim clothing has been sold online and exclusively at Article in Over-the-Rhine since 2012, but on Nov. 21 its founders will open a nearby storefront for their denim as well as for their new brand, Victor Athletics. This next step was made possible due to a Kickstarter campaign that launched in the spring and raised over $120,000. Like Noble, Victor will offer American-made, organic clothing — specifically athletic-based items like sweatshirts, jogger pants and T-shirts. The Noble team focuses on organic clothing because, just like food, cotton is grown using a number of pesticides that can damage clothing in the long run. Although the average consumer’s buying habits haven’t changed as much when it comes to purchasing organic clothing, Noble and Victor hope to shine a light on the benefits of organic clothing. They’re interested in sourcing cotton that lessens the impact on workers and is grown without pesticides and other chemicals. Noble and Victor are also committed to American-made products. “Victor really came to be because our factory in Tennessee wanted more work and wanted to grow their workforce and Noble Denim customers were looking for items at a lower price point than our jeans,” says co-founder Abby Sutton, who started Noble with her husband, Chris. The 987-square-foot Victor Athletics Club is on the ground floor of Beasley Place, a mixed-income apartment project at Republic and 14th Streets developed by Over-the-Rhine Community Housing. The majority of Victor’s clothing is under $100, including a crewneck sweatshirt for $30 and a hoodie for $70. The storefront will also have a sewing area where workers will make totes in-store from American-made canvas. Although Noble and Victor will both be available at the new store, the team’s primary goal is to grow Victor online. “Our generation goes online first,” Sutton says. “But that in-person experience is so important, especially for a brand that wants to grow online.” Noble/Victor is partnering with another successful startup, Brush Factory, to sell that company’s first collection of solid hardwood furniture, BFF. A soft launch of the furniture line is scheduled for 4-10 p.m. on Black Friday (Nov. 27) at Victor Athletics Club. Brush Factory won the 2015 ArtWorks Big Pitch competition in August, while Noble Denim won the same competition in 2014. Once open, Victor Athletics Club hours will be 11 a.m.-7 p.m. Tuesday-Thursday, 11 a.m.-9 p.m. Friday and Saturday and 11 a.m.-4 p.m. Sunday.

TUESDAY, NOVEMBER 17, 2015

Art enthusiast Rachael Moore has opened Cincinnati Art Underground, a contemporary art gallery, at 1415 Main St. in Over-theRhine. The gallery’s first show, Delicate Fractures, debuted Nov. 13, featuring work by glass artist Jacci Delaney, ceramics artist Didem Mert and painter Katie St. Clair. “Cincinnati is so full of artists, and I wanted to be another space for artists to show their work and help start conversations with other artists,” Moore says. Before opening a physical space, Moore held two pop-up galleries that allowed her to work closely with artists and bring a collaborative environment to the events. She wanted to open a storefront because it would make it easier for people to find the gallery. Moore describes the 800-square-foot Cincinnati Art Underground space as a boutique gallery rather than a typical white box gallery. Its colorfully painted walls help accent the artwork and draw in the viewer’s attention. Shows will change every six to eight weeks, and every piece on display is for sale. “There’s this dichotomy between serious and beautiful art, and I’m trying to go down the middle with approachable art,” Moore says. “I want to inspire people to learn more. Not everyone will like every piece of art they see, but I want to help people find what they like.” To help with that, Cincinnati Art Underground will host studio talks to give artists a chance to mingle with art lovers and potential clients and share their process and inspiration. Moore also plans to offer concierge art services and work with interior designers to help customers find the perfect piece of art for their space. “I really want to connect more people with art,” she says. “The community is so involved in the arts, whether it be through theater, music or physical art. I want to help bring more people to visual art and educate them about visual art.” Cincinnati Art Underground’s hours are 12-6 p.m. Wednesday-Sunday or by appointment. Delicate Fractures runs through Jan. 2.

TUESDAY, NOVEMBER 17, 2015

The Cincinnati Shakespeare Company has started a $17 million capital campaign to construct a new theater/rehearsal/office complex at the site of the former Drop Inn Center at 12th and Elm Streets in Over-the-Rhine, increasing programming from 272 days and nights per year to 360 days and nights per year. CSC has been renting theater and office space at 719 Race St. The theater — which is being named for Otto M. Budig, a longtime CSC patron — will add one more piece to OTR’s arts corridor around Washington Park, joining Music Hall, Memorial Hall and the School for the Creative and Performing Arts. A large portion of the necessary capital funds were raised during the private portion of the campaign, with only about $4 million still needed to move the project forward. Plans for the 27,855-square-foot-theater have been about two years in the making and include adding about 100 seats, increasing current capacity from 150 to 244. The thrust stage will jut out into the audience, and the aisles between seats will allow actors to move among the audience during shows. A balcony is planned, but no seat will be further than 20 feet from the stage. On the outside, the building will resemble the National Theater in London with glass walls facing the street, allowing passersby a look inside. The actors’ rehearsal space will also serve as a second theater for smaller performances or special events. The inside will be modeled after the Globe Theater, which was designed by Shakespeare himself. Indoor lighting will mimic starlight, and there will be 38 steps connecting the two floors to represent each of the Bard’s plays. The theater ceiling will be tall enough to allow for multi-level seats and scenery. Currently, sets are constructed outside of the Race Street theater, disassembled and reassembled once they’re inside. There will be an on-site scene shop in the historic Teamsters building that adjoins the Drop Inn site, and the theater will include an actual backstage area, trap space under the stage and wing space with lighting as well as a classroom for educational programming. For patrons, the Otto M. Budig Theatre will feature a more spacious lobby than CSC’s current location, additional restrooms, a separate box office and a bar. All patron amenities will be in full ADA compliance. Three buildings stand at the site of the Drop Inn Center, which will be demolished at the beginning of the year to make way for Cincinnati Shakespeare’s new home. Construction is projected to begin in April, and the troupe should be able to take possession in July 2017, just in time for the start of its 24th season.

MONDAY, NOVEMBER 16, 2015

Oakley Cycles will move to Mariemont Crossing in January to rebrand as Fifty West Cycling Company, part of Fifty West Brewing Company’s expansion plans as well as an opportunity for the cycling group to be on the Little Miami Scenic Trail. “We were looking for a new location that would give us the opportunity to offer more than just bikes and accessories,” says owner David Ariosa. “We wanted a location where we could offer customers a complete cycling experience.” The Little Miami Trail connects to Fifty West Cycling’s parking lot and will allow Aroisa to provide all kinds of fun cycling experiences such as rentals, cycling lessons, corporate outings, charity events and specialty rides for casual and more serious recreational riders. Fifty West Cycling will continue its bike advocacy programs, raising awareness about cycling in the community. The new space, located at 7669 Wooster Pike, will also have an outdoor seating space and offer drinks, energy bars and snacks. Aroisa hopes that the new location becomes a center for family-friendly cycling fun. “We’re very excited to be associated with Fifty West, which shares our passion for providing an experience to customers,” he says. “It’s not just a piece of machinery or a glass of beer. We’re on the same journey, and it made sense to team up.” Oakley Cycles has been in business for 34 years and is known for its personalized, consultative approach to professionally outfitting cyclists of all ages and skill levels as well as repairing and selling bikes and accessories.

TUESDAY, NOVEMBER 10, 2015

ArtWorks is hosting a fundraiser Nov. 20 for the Ink Your Love campaign, the year-long celebration of why Cincinnatians love Cincinnati. Part of the project was penning a poem, “Seven Hills and a Queen to Name Them,” and tattooing it on 263 people. The poem was written by Chase Public from more than 1,000 submissions from residents who answered the question: “Why do you love Cincinnati?” It was then broken into 263 words and phrases, and project artists Kurt Gohde and Kremena Todorova designed tattoos that were then inked by One Shot Tattoo. The poem also inspired 54 larger-than-life murals and mini art installations around the city. This part of the project was launched just in time for the MLB All-Star Game in July; installations can be found on buildings, skyways, bars and restaurants around town. The Nov. 20 event is being held at the Renaissance Hotel downtown and will feature a custom cocktail by Molly Wellmann as well as dishes from a number of Cincinnati chefs and music from the March Madness Marching Band and Fresh Funk. It will also be the first time that the full Cincinnati Tattoo Project video is shown. Fundraiser attendees will be able to take a one-of-a-kind piece of art home with them. A group of Cincinnati graphic design artists created 36 different prints inspired by the poem, and local artist Pam Kravetz teamed up with Rookwood Pottery to create six plate designs featuring a line from the CincyInk poem. Tickets start at $150 and are available here. Ink Your Love was made possible through the work of 75 artists and creative partners from ArtWorks, eight ArtWorks youth apprentices and 45 community partners and sponsors.

MONDAY, NOVEMBER 02, 2015

Karvoto, a new Cincinnati development company, is planning to renovate four existing buildings and construct five new townhouses in the heart of Over-theRhine. The nine units will become part of Hillman Point OTR, a multi-phase residential development. Existing buildings at 221 and 229 Kemp Alley and 206 and 212 Wade Street will be renovated, and new townhouses will be constructed at 223, 225 and 227 Kemp and at 208 and 210 Wade. An existing building at 214 Wade will be renovated as part of the development’s proposed second phase. Karvoto purchased most of the properties from an affiliate of Urban Sites in February, while 208 Wade, which is the last piece of the puzzle, is owned by an affiliate of 3CDC and is currently under contract. The townhouses will range in size from 2,050 to just over 2,700 square feet and cost between $500,000 and $600,000. Each unit will have three bedrooms and 3.5 bathrooms, with open main floors, gourmet kitchens, balconies, rooftop decks and hardwood and tile throughout. Karvoto plans to break ground on the $4 million development after the first of the year. Karvoto was founded in early 2015 by Luke Bennett and his brother, Rob, who also own Custom Carving Source, a Cincinnati-based contracting company.

WEDNESDAY, OCTOBER 28, 2015

Garrett Hickey has been homebrewing with his dad, Brian, for a number of years, and the hobby eventually led to brewing school in Sunderland, England, at Brewlab. He’s also worked on the canning line at MadTree Brewing and is currently a brewer at Rivertown Brewing. And by next fall, the Hickey family will open Streetside Brewery in ColumbiaTusculum. Streetside will sit on the site of the former East End Cafe, which closed in 2010 after a fire. Due to structural issues, the Hickeys demolished the building and will lay the foundation for their brewery in its place. On the inside, the space will be very industrial, with brick walls and wooden tables scattered throughout. The taproom will face the street and will open onto an outdoor patio. The brewery will be in the lower level of the building, but because of the grade of the building customers will have a birds’ eye view of the tanks and other equipment from the taproom. “We want to appeal to families as well as the more seasoned craft beer drinker,” says Garrett’s mom, Kathie, who will have the most face-to-face interaction with customers. Streetside will have about 12 taps featuring both Streetside beers and guest brews. There will also be a dedicated cider tap and wine available for those who aren’t huge beer fans. When the brewery opens, Kathie says there will for sure be a Belgian pale ale, an IPA and a robust porter on tap. There will be a light bites menu too, with easy-to-make items like flatbreads and pretzels. Down the road, Kathie wants to partner with local food trucks to widen their food offerings. The Hickeys are Columbia-Tusculum residents who are investing in their community, hoping to help strengthen it. Streetside will be around the corner from Blank Slate Brewery, and if all goes according to plan both breweries will be just steps from the Oasis Bike Trail. “Because of our location in Columbia-Tusculum, we’re hoping to be a meeting place for the community as well as a destination for those that don’t live in the neighborhood,” Kathie says. “We want to help bring Eastern Avenue back to a community-oriented area that is welcoming to everyone.” Keep tabs on Streetside updates via Instagram and Twitter.

TUESDAY, OCTOBER 27, 2015

The first Holler Festival will be held at New Riff Distillery Nov. 7 to feature craft breweries and distilleries that call the state of Kentucky home. Hosted by Ei8ht Ball Brewing and New Riff, the event not only celebrates Kentucky-made products but also demonstrates what it means to be a Kentucky brewery or distillery. Kentucky bourbon is celebrated around the world for its flavor, say event organizers, due to the region's water, grains, air and people. Featured breweries will include Against the Grain, Alltech Lexington Brewing & Distilling Company, Blue Stallion Brewing, Braxton Brewing, Country Boy Brewing, Ei8ht Ball, Good Wood Beer, Monnik Beer Co., Rooster Brewing and West Sixth Brewing. Distilleries will include Barrel House Distilling, Copper & Kings American Brandy, Corsair Distillery, The Gentleman Distillery, Limestone Branch Distillery, MB Roland Distillery, New Riff, Old Pogue Distillery, Second Sight Spirits, Wilderness Trail Distillery and Willett Distillery. New Riff opened adjacent to The Party Source in 2014 and is part of the Kentucky Bourbon Trail Craft Tour. Many Holler organizers are members of the Kentucky Distillers' Association and the Kentucky Guild of Brewers — both groups work to support, enhance and grow the craft communities of spirits and beer in Kentucky. Tickets are $50, which includes beer and spirits samples, appetizers and a special edition glass. The festival is for ages 21 and up; you can pre-order tickets here. All Holler Festival proceeds will benefit Renaissance Covington.

MONDAY, OCTOBER 26, 2015

Brad Johnson and Sean Morgan, both formerly of BrewRiver Gastro Pub, are planning to open a new concept in the former Annabel’s space in Mt. Lookout Square. El Camino, a Cuban and Puerto Rican street food restaurant, should be open by late November or early December. “We considered a number of different neighborhoods, but when we saw that Annabel’s was for sale we jumped on it,” Morgan says. When Johnson and Morgan purchased the former restaurant at 1004 Delta Ave., they didn’t just get an empty shell. They also got Annabel’s entire inventory, making their renovation job a bit easier. They’re creating a San Juan-meetsCincinnati look and feel on the inside. The 1,000-square-foot space will have some sit-down dining but will mainly focus on take-out orders and late-night dining. The menu, which will be created by Johnson, who spent time in Puerto Rico, will include classic and fusion Cuban and Puerto Rican dishes. Think a Cubano sandwich, Cuban- and Mexican-style tacos, plantains and bean and rice dishes. There will also be housemade sangrias and local canned beer. “When I approached Brad about opening a restaurant, he had already been looking for a space for some time,” Morgan says. “Together we want to create a low-key restaurant that melds simple street food from a number of different cultures.”

TUESDAY, OCTOBER 20, 2015

In its second year, DesignBuildCincy has made some changes to add to the event’s overall experience. The biggest change is that the design showcase will now be held over three days instead of just two, which gives more people a chance to come see what it’s all about, says organizer Doug Hart. “We still want the show to be manageable for vendors, but we also want to give people a chance to step outside of the event and really enjoy Over-the-Rhine, which has some beautiful architecture and design elements itself,” he says. DesignBuild will be held at Music Hall over Halloween weekend. Music Hall’s ballroom is a more intimate venue when compared to large convention centers where trade shows are traditionally held. “The most important aspect is the content of the show and how diverse it is,” Hart says. “It’s very rare to see a show in this small of a space with so many vendors.” There will be about 130 vendors this year, with 25 percent of them new to the event as well as more than a dozen companies that call OTR and downtown home, showcasing everything from masonry and metalwork to cabinetry and restoration. But DesignBuild isn’t just about Cincinnati — there are also companies from Dayton and central Ohio. DesignBuild helps to showcase the rebirth happening in OTR, and Music Hall is right in the middle of it. More and more companies are coming to the neighborhood because they want to be part of that rebirth, so those working on restoration projects no longer have to look to cities like Chicago and New York for talent because it’s already here. There also won’t be featured speakers this year, but instead two exhibits from the show’s sponsors, Rookwood Pottery and Keidel Supply. Hart says he hopes to add to the experience of DesignBuild in the future with pop-up presentations and talks at other locations throughout the neighborhood. “For those who are interested in architecture and design, all you have to do is take a walk around the neighborhood,” he says. “It will provide as much content and enjoyment as any presentation.” DesignBuild will be held 5-8 p.m. Oct. 30 and 10 a.m.-5 p.m. Oct. 31 and Nov. 1. Tickets are $8 for everyone 13 & up and are available online.

TUESDAY, OCTOBER 20, 2015

Shalini Latour, owner of Chocolats Latour, and Samantha Gordon, owner of Bee Haven Honey, are partnering to open a retail space and commercial kitchen in Northside. The Chocolate Bee will open at 4037 Hamilton Ave. in November with a grand opening event planned for that month’s Northside Second Saturday. The 800-square-foot space has a commercial kitchen, which will mainly be used by Latour to make her handcrafted chocolates. The other portion will be dedicated for retail, with both Chocolats Latour and Bee Haven Honey products for sale. Latour started her business at home six years ago, and as her business grew she rented a kitchen one day a week. She’s been in the market for a commercial kitchen of her own, and having a storefront location made sense as well. She got to know Gordon through the Northside Farmers Market and asked if she’d be interested in sharing a space. “I live in the neighborhood and really love it here,” Latour says. “I like the feeling of Northside. It’s diverse and eclectic, and I wanted to be able to add to that.” You can currently get Chocolats Latour at Coffee Emporium in both Hyde Park and Over-the-Rhine, College Hill Coffee Company, Jungle Jim’s, Melt, Park + Vine and Sidewinder as well as at the Northside Farmers Market on Wednesdays. Bee Haven Honey is available at Findlay Market and online. “It already smells like coffee when you walk in,” Gordon says of the new storefront, which is next door to Collective Espresso, while Cluxton Alley Coffee Roasters operates out of the building's basement. “Add the smell of chocolate, and it will be a heavenly place to shop.”

TUESDAY, OCTOBER 13, 2015

Fifty West Brewing Company, which opened three years ago next month, recently announced an expansion that will add a larger production facility across the street from its brewpub and taproom at 7668 Wooster Pike. The newly acquired property was formerly Hahana Beach, a bar and sand volleyball court complex. Fifty West plans to keep the existing volleyball courts and run its own leagues as well as open Fifty West Cycling. The cycling outfit will sell, service and in the future rent bicycles to customers who want to ride along the nearby Little Miami Scenic Trail. Fifty West’s existing brewpub and taproom will remain as is. Its current brewery setup will be used as a pilot system for specialty, one-off or experimental beers, while the new production facility will focus on its large-scale core beers, which will be brewed in four 40-barrel fermenters. The larger setup will allow for increased production — about 4,000-5,000 barrels annually, with room to grow. There are also plans to package about 10 percent of the brewery’s beer in 2016. Construction is expected to continue early next year, with an opening date potentially in the late spring or early summer.

TUESDAY, OCTOBER 13, 2015

Not only does this month mark the Aronoff Center for the Arts’ 20th anniversary, a new restaurant will also be opening in the former Busken Bakery space in the building. V’s Encore Cafe, a venture from Vonderhaar's Catering, plans to open by Oct. 19. The menu will include 10 standard sandwiches, four soups, a number of fresh salads, granola bars and pastries. Everything will be handmade, and the offerings will feature items you can get just anywhere. V’s will focus on locally made products, with the majority of the products coming from Ohio, like Amish-made cheese. All carryout items such as napkins, forks and containers will be eco-friendly. Vonderhaar's and the Aronoff Center have a long-standing relationship, as Vonderhaar's has catered a number of events there. Construction is already underway in the space, creating a more contemporary feel with slate tile and stainless steel. The cafe will serve breakfast and lunch Monday-Friday.

TUESDAY, OCTOBER 06, 2015

A new kind of 5K obstacle course called Urban Trials is coming to Sawyer Point on Nov. 8. The course was designed by former CIA and FBI agents and will include mental and physical obstacles, taking the typical 5K to the next level. “This race is a combination of everything and seeing if people can use their brains while they’re tired,” says Daryn Hillhouse, founder of Urban Trials. Hillhouse, who is originally from Capetown, South Africa and served in the British military for five years, developed the idea for Urban Trials and pitched it to The Brandery. His startup class there is almost completed, just in time to launch his first event. Urban Trials participants will begin at Sawyer Point and follow along the river by Great American Ball Park. The course will span the Purple People Bridge, then turn around in Northern Kentucky and come back through Friendship Park, ending again at Sawyer Point. The course is designed to push participants both mentally and physically, and each obstacle will include a twist of some kind. For example, a set of monkey bars will be painted different colors, and, after completing the monkey bars, participants will be asked how many bars were red. If they don’t know the answer, they have to go back and redo the obstacle. There’s also a maze, and the solution to the maze can be found within prior obstacles. The event is open to individuals and teams; teams can pick and choose who they want to compete each obstacle. Hillhouse says Urban Trials is for everyone, no matter their level of fitness or age. “The most important thing is that we have something for everyone,” he says. “We’re designing the course so that it’s compatible with families with younger kids. It’s not just for those who traditionally do obstacle races — it’s for everyone.” Hillhouse also wants to give back to Cincinnati. Urban Trials has partnered with The Joseph House, a local organization that provides support for homeless veterans. A breakfast at the Joseph House Nov. 6 will preview and celebrate the race as well as provide a warm meal to homeless veterans. All race participants are invited and encouraged to attend. In order for Urban Trials to be successful, Hillhouse says he needs 1,000 people to enter. If you’re interested in competing, visit Urban Trials’ website for more information. If you refer a friend to the event, you get $5 cash back, your friend gets $5 cash back and $5 is donated to the Joseph House.

MONDAY, OCTOBER 05, 2015

Northside’s only grocery store shut its doors for good in 2013. Now the neighborhood is considered a food desert, and residents who don’t have their own transportation must take long bus rides in order to shop at a Kroger in other communities. The Cincinnati Union Co-op Initiative, along with community organizations and neighborhood heroes, is working to bring a grocery store back to Northside. “A grocery store will also help make the community more economically vibrant,” says Ellen Dienger, Apple Street Market’s project manager. “Grocery stores are neighborhood anchors, and they help bring in new businesses and residents. With The Gantry apartments coming soon, it’s a huge plus for the neighborhood, and a grocery store will only add to that.” Apple Street Market, which will reside in the former Save-a-Lot building, should be open in the next year. Approximately 1,100 community shares have been sold, and the next share threshold the group plans to meet is 1,500. Outside of the community shares and the initial loan, Apple Street Market is raising an additional $500,000, which is part of the project’s overall capital package. The capital package covers everything — building renovations, equipment, merchandise, salaries and startup costs. Right now, the group needs to raise only about $45,000 more in order to meet that goal. Apple Street Market is currently working on underwriting the loan and hopes to bring that together this month. After that, construction will begin on the building. From start to finish, construction is projected to take 8-10 months and includes taking out the building’s drop ceiling, replacing the tile floor, painting, redoing the building’s facade and installing equipment. “The bones of the building are really good, and we’re just sprucing things up a bit and giving it a new feel,” Dienger says. Apple Street Market also recently hired its general manager, Christopher DeAngelis, who starts Oct. 10. He has 20 years experience in the grocery business and has worked every job from bagger and cashier to the business side. He also has experience with co-ops and will help oversee the market’s launch process, construction and staffing needs.

TUESDAY, SEPTEMBER 29, 2015

The former church at the corner of 12th and Elm streets in Over-the-Rhine is now home to the neighborhood’s newest event space and bar, The Transept. The facility is already hosting events, and the bar debut and grand opening celebration are still a couple weeks away. The $4.7 million renovation of the 150-year-old building had been in the works for many years. Michael Forgus, manager of Funky’s Catering, and business partner Josh Heuser, who heads the AGAR promotions agency, have been working on their idea for The Transept since the early 2000s. They took their concept to 3CDC in 2011, and the nonprofit developer bought the building in 2012 with an agreement that within a year Forgus and Heuser would buy it back. The historic 1868 structure is one of a number of abandoned local churches that have found new life in recent years. The former German Protestant church has sat vacant since 1993 and was in dire need of repairs. During the renovation process, all of the church’s original wood floors were refinished and the building’s 89 stained glass windows were preserved and repaired. On the inside, the building is much the same as when it held church services. There are several different rooms that all flow into the transept, dividing the building in half. Now that area will house restrooms and will allow a number of events to be held in the building at once. The South Tap Room at Transept, the event center’s bar, has a street-level entrance accessible from 12th and Elm. The 1,200-square-foot space will offer a small food menu when it opens Oct. 8 as well as a craft beer and cocktail program run by a local bar operator. It will be open to the public seven days a week. The main part of The Transept is upstairs and has its own entrance off of Elm. The Assembly is the main floor of the church, and the Gallery is the former church’s balcony. Both spaces are perfect for weddings or concerts, with enough space to accommodate up to 600 people standing. All of the events held at The Transept, including the bar’s food menu, will be catered by Funky’s. The Transept hosts a grand opening event Oct. 8 to show off its event spaces, open the bar and raise funds for the Over-the-Rhine Chamber of Commerce. The event is $15 for OTR Chamber members and $20 for non-members and includes appetizers and two drinks. Tickets can be purchased here.

MONDAY, SEPTEMBER 28, 2015

Tom and Anne Harten, who have owned Mecklenburg Gardens for the past 20 years, recently broke away from the hustle and bustle of running a restaurant to focus on festivals. They'll retain ownership of the restaurant, but Tom’s brothers are now running it day-to-day. Their new business, BeckHart, brings a twist on traditional German fare to area festivals. BeckHart’s menu features German-inspired dishes such as a meatball slider covered with beer cheese and served on a pretzel bun, as well as goetta and beer cheese on a larger pretzel bun. Tom also has what he calls the Super Duper Pretzel Weenie, a foot-long hot dog on a 7-inch pretzel bun topped with bacon and beer cheese. At Mecklenburg Gardens, the potato pancakes are a customer favorite, so Tom decided to do a twist on that as well, since potato pancakes are difficult to do at a festival booth. BeckHart instead serves tater tots that can be topped with beer cheese and bacon bits. “This is really a chance for us to be more creative,” Tom says. “We don’t have to focus on our set restaurant menu and can venture out and try new things.” Tom says he’s looked into a food truck or a brick-and-mortar location for the future, but for now he’s sticking with festivals. “Festivals are only on the weekends, and I want to be busy all week long,” he says. “But it’s hard to find a location that has the same draw as Mecklenburg. It’s a historic gem, and nowhere I’ve seen has that history and character that I’m used to.” But a brick-and-mortar store isn’t out of the question, he says, just not right now. BeckHart has been at a number of festivals this fall, including Oktoberfest Zinzinnati and Newport Oktoberfest, and is planning to be at Listermann Brewing’s Oktoberfest on Oct. 9. During the holiday season, BeckHart also plans to return to Fountain Square for Cincideutsch’s Christkindlmarkt, which is held on the weekends beginning Nov. 27.

TUESDAY, SEPTEMBER 15, 2015

Pique is Covington’s newest artistic space, combining an art gallery, workshops and classes with weekend rental living spaces. Owner Lindsey Whittle and her husband purchased the building at 210 Pike St. with the idea of turning the accompanying storefront into some type of art space. “In the end, we decided we wanted to create a space for artists that had a lot of benefits, a sense of community and the opportunities of art academia outside of art school,” Whittle says. The building itself is also an Airbnb, which she and co-owner Annie Brown say gives guests an immersive gallery experience. “We had to find a way to fund the art space,” Whittle says. “We thought about starting a collective of artists who would chip in to pay for the space and then all help run it, but we realized that we were tired of artists losing money and not making money. So we started talking to people and strategizing a way to afford the space that would help promote artists instead of taking from them. We also wanted people to experience the art in every way they can, and sleeping with it gives the gallery experience a more intimate level.” Pique is designed so that it’s always evolving and changing. The main gallery takes up the building’s entire first floor, which includes a traditional gallery space in front, and as you walk through the space there are smaller rooms that offer a more intimate setting for artwork. There’s also a community gallery that provides space for artists and the community to experiment with displaying artwork. The plan is to have at least six shows in the main gallery each year. The community gallery is more open-ended, and the featured artists can dictate how long the show is up, from a pop-up on a weekend to a week- or month-long exhibit. “We hope to bring awesome opportunities, attention, artists, art, ideas and experiences to Covington,” Whittle says. “To quote the Kid President: ‘If it doesn’t make the world more awesome, don’t do it.’ We want to start a movement.” Whittle and Brown also want to connect artists with other artists as well as connect art and artists to the community. “We hope to be a support system for creative people and hope they will pitch us their crazy ideas,” Whittle says. “We’ll do our best to find ways to help them make those ideas happen.” Currently, Pique is featuring “Supernova Sequential,” a comic book exhibition that highlights the work of self-publishing comic book artists Clint Basinger and Joseph Morris. In the community gallery, there’s a documentation called “Climbing the Steps in INC,” by local artist Jonathan Hancock, who chronicles his experience at the International Noise Conference. Classes and workshops are taught during the week, with the weekends reserved for Airbnb guests.

MONDAY, SEPTEMBER 14, 2015

Jacob Trevino has years of experience at Molly Wellmann’s bars, as well as Bistro Grace in Northside and the new 16+Bit Bar and Arcade in Over-the-Rhine. He’s also one of the masterminds behind Gorilla Cinema, which brings one-night movie events to different parts of the city. Most recently, Trevino and his crew hosted a Willy Wonka event, complete with candy-inspired food and drink. He’s still working on a permanent home for Gorilla Cinema, but he’s now also planning to open a bar concept, Overlook Lodge, in Pleasant Ridge. The neighborhood has seen an uptick in new businesses, including Nine Giant Brewing and Share: Cheesebar, and Trevino is adding to that rejuvenation. Overlook Lodge is being designed after the mountain lodge featured in The Shining, with lots of wood accents and retro wallpaper as well as a large hearth area. Trevino plans to have live bluegrass and country music on the weekends, which will add to the bar’s intimate setting. The menu will feature rustic craft cocktails with simple but bold flavors. The signature drink, The Hatchet, is made with tequila, ginger and lime and is rimmed in Spanish spices; another drink, The Writer’s Block, will be coffee-based. There will also be a series of “twin” drinks that reference the split personality of Jack Nicholson’s character in The Shining. Although Overlook Lodge won’t serve food, trail mixes and jerky will add a twist on your typical bar snacks. Trevino is aiming to open Overlook Lodge on Oct. 31. Keep tabs on the bar’s Facebook page for upcoming details.

FRIDAY, SEPTEMBER 11, 2015

Starting Sept. 11, the City of Covington launches a program for new businesses through which city and community representatives hold ribbon-cutting ceremonies every Friday. New retail and residential options will add to Covington’s current offerings and housing stock. With the success of Braxton Brewing and the soon-to-be-finished redevelopment of the Mutual Building as well as the recent groundbreaking for the Hotel Covington, the city will soon have a plethora of options to live, work and play. The first two months of ceremonies will include openings and groundbreakings for a number of new ventures as well as a few that have relocated within the city. The Sept. 11 ribbon-cutting is for BrandFlick on Greenup Street. BeanHaus, 640 Main St. Owner Tim Eversole just opened a brick-and-mortar location where BeanHaus first operated in 2006 on MainStrasse. The coffee shop closed in 2010 but continued to operate at Findlay Market, where it has been for seven years. The menu will include breakfast and lunch options with an emphasis on sandwiches and, of course, coffee. Boone Block, 406-422 Scott Blvd. Development is underway at Boone Block, which was built in 1872. The 24,000square-foot building will soon offer nine three-level, single-family townhomes ranging in size from 2,000 to 5,000 square feet. Brandflick, 306 Greenup St. Launched in 2010, Brandflick is moving into a new space above Roebling Point Books & Coffee. The multimedia company helps businesses grow their brand through video and print media. C U Thair, 614 Washington St. The hair salon opened in March on Greenup Street but relocated to its current location in June. And it’s not all about hair — the salon’s walls feature artwork by owner Troy Williams that celebrates hair. Flow, 5 W. Pike St. The men’s clothing store is moving from Scott Street, where it’s been for the past four years, to the Mutual Building. Flow is also expanding and will now have an instore barbershop, Cutman, in the rear of the space. Inspirado, 715 Madison Ave. Opening on Sept. 16, Inspirado restaurant will offer something for everyone. The menu features globally inspired comfort foods as well as foodie favorites. Owner Baron Shirley plans to add a second-floor wine bar and art gallery in the near future. Perks on Pike, 222 W. Pike St. Perks on Pike opened this spring as Uncle Buddy’s Cafe but changed its name over the summer. The space features made-to-order salads and sandwiches as well as coffee, baked goods, soups and juices.

TUESDAY, SEPTEMBER 08, 2015

Local craft breweries Braxton Brewing and Old Firehouse Brewery recently announced expansions of their distribution areas. For Braxton, that means crossing the river from its Covington base, while Old Firehouse can now offer its beer throughout Ohio. Braxton Brewing Braxton beer will be available in Cincinnati starting Sept. 10. It was previously available only in Northern Kentucky, with the exception of Great American Ball Park. The brewery will remain focused on brewing operations and its taproom in Covington but will be able to expand into new bars and restaurants via draft in Ohio as well. Now that local production and distribution have taken off, further expansion into other Midwest states is the goal. Braxton is kicking off Ohio distribution at the annual Cincinnati Summer Beerfest Sept. 11-12 on Fountain Square. The event will feature its first Braxton Beergarden, where Braxton products will be on tap. The Rouse family, which owns Braxton, have also partnered with a number of Cincinnati bars and restaurants for launch events — the first is at Jungle Jim’s Fairfield and Eastgate locations on Sept. 12. For an up-to-date list of Cincinnati bars and restaurants with Braxton on tap, check out the brewery’s new mobile app in the iTunes App Store. Braxton also partnered with Neltner Small Batch, which designed the brewery’s branding, for a short documentary film about the business titled Born in a Garage (find more details here). Old Firehouse Brewery As of Sept. 1, Williamsburg-based brewery Old Firehouse, which opened less than a year ago, started selling its beer throughout the state of Ohio. The brewery’s core beers (Pin-Up Girl, an American blonde ale; Code 3, a red ale; Flash Point, an East Coast-style IPA; Probie Porter, a chocolate and coffee porter; and Hoser Gose, a wheat gose) are now widely available, as will seasonal and limited-edition beers as production allows. Old Firehouse is also expanding its brewery, located at 237 Main St. in Williamsburg. Husband-and-wife owners Adam Cowan and Lori Ward are in the process of purchasing buildings adjacent to the current space in order to expand production and meet demand. Also in the works is the brewery’s one-year anniversary party, scheduled for Sept. 26. Keep tabs on the Old Firehouse website for more information.

TUESDAY, SEPTEMBER 01, 2015

Downtown Covington has seen a recent surge in redevelopment efforts, including the expansion of Gateway Community & Technical College, the renovation of the Mutual Building and Hotel Covington and the introduction of Braxton Brewing. Baron Shirley, a local entrepreneur, is adding to the city’s new offerings by opening Inspirado at 715 Madison Ave. Shirley has been looking for a restaurant space for a long time and originally scouted locations in Over-the-Rhine. But rent was high, he says, and there are already so many restaurants there. So he began to look elsewhere and eventually focused on Covington. “There’s so much good going on here, and I wanted to bring a beautiful space with good food, craft beer and cocktails,” Shirley says. “Think of it as bringing a little bit of OTR to Covington.” Shirley’s idea for the restaurant stems from a conversation he’s had with his wife over and over. “We always ask each other, ‘What’s for dinner?’” he says. “I wanted to expand on that and offer a menu with something for everyone.” The restaurant’s menu will feature a globally inspired menu with comfort foods from all over the world. Shirley says there will be some regular favorites, including a burger, hot brown and BLT. Shirley partnered with Pandemonium Gallery to create an art gallery within Inspirado with art by local artists. In the near future, the second floor of the building will feature an art gallery and wine bar. And even though Inspirado won't be open for lunch on Saturdays, but it will offer a wine painting class during that time. When Inspirado debuts on Sept. 16, it will be open for lunch 11:30 a.m.-2 p.m. Monday-Friday and for dinner 5-9:30 p.m. Monday-Thursday and 5-11 p.m. FridaySaturday.

TUESDAY, SEPTEMBER 01, 2015

Transform Cincinnati, an initiative that connects people with great ideas to those who have the money to make the ideas happen, held its first call for submissions in June. Each submission had to have a measurable, long-lasting impact on Cincinnati, be sustainable, be large enough in scale to be truly transformational and be supported by a group or organization that could see it through. The program was developed by businessman and arts patron Richard Rosenthal, who realized that since the early 1800s Cincinnati has benefited from the engagement of community “investors,” or people who gave of themselves and their resources to elevate the region. “While we are fortunate to continue to have many generous individuals, there is a need and an opportunity to enhance the ranks of these significant, individual funders of regional initiatives and to facilitate the development of ideas that inspire, engage and involve new generations of funders and investors,” Rosenthal says. Six proposals were recently announced as Transform Cincinnati finalists from a pool of 150 entries, and those six groups now will pitch their ideas to investors. On Sept. 30, Transform Cincinnati hosts a Marketplace event that will be much like the TV show Shark Tank, where the six finalists will present to a group of investors who could make those ideas become reality. The finalists are: A Down Payment on the Preschool Promise 4C for Children wants to create a foundation for the educational future of children through Cincinnati Preschool Promise. The program, still in development, aims to ensure that every child in the area has access to two years of high-quality, affordable preschool regardless of income. Activate Ziegler Park 3CDC plans to expand Ziegler Park on Sycamore Street in Over-the-Rhine. The existing park would be renovated into five acres of community space to include a neighborhood green space, a new deep-water swimming pool, a multi-use recreational field and a playground. Cincinnati Neighborhood Equity Fund for Walnut Hills The Cincinnati Development Fund plans to create a fund to accelerate jobs and redevelopment in urban communities beyond Over-the-Rhine, beginning in Walnut Hills. CDF would support the idea by advising on financing, investing its own money and leveraging other funding sources to complement the initial investment. End Youth Homelessness in Cincinnati by 2020 Lighthouse Youth Services plans to develop a multipurpose center in Walnut Hills that would provide housing and services for youth, including an emergency homeless youth shelter and new units of permanent supportive housing as well as a range of services that are meant to get youth off the streets. The ultimate goal is to eradicate youth homelessness in Cincinnati. Precision Cancer Care UC Health and its cancer institute want to revolutionize cancer outcomes in Cincinnati by leveraging breakthrough discoveries in genomics, drug discovery and biological model systems. UC’s goal is to rank the city among national leaders in new and personalized cancer-care advances, then spread those discoveries across the world. Venture Building Studio and OPA! Labs Cintrifuse, in partnership with the Health Collaborative, plans to establish a consumer healthcare venture studio that will be dedicated to attracting the best health innovators and talent to the area in order to incubate, nurture and commercialize ideas. “We hope that together we can think bigger and do more than we have before,” Rosenthal says. “Transform Cincinnati is working hard to identify and facilitate connections between organizations with big ideas and the investors and funders with between $1 million and $10 million who can help make them happen. We’ve heard from organizations that the process has already helped them to seek new collaborations and to become more focused on how to bring their ideas to life. We’ve heard from investors who never before thought of themselves as having the wherewithal to invest in bigger ideas and now recognize they can do so. “It’s both gratifying and motivating to recognize that Transform Cincinnati has unlocked a new way to help the region become one of the best places in the country to live, learn, work and play.” Transform Cincinnati has drawn on the experience and involvement of leading community organizations such as ArtsWave, the Greater Cincinnati Foundation, Haile/U.S. Bank Foundation, Interact for Health, the Jewish Federation and United Way. If you’re interested in investing in one of these six ideas, register here before Sept. 28.

TUESDAY, AUGUST 25, 2015

Fuel Cincinnati, the grant-making arm of Give Back Cincinnati, recently awarded grants to three local nonprofit organizations to help them launch new ideas or projects focused around education, community building, diversity and the environment. The long-running Cincinnati Film Festival received a $2,500 grant to expand its offerings during the nine-day event, scheduled this year for Sept. 10-20. The 100film festival will begin with a special invitation-only screening, followed by shorts, features, narratives and documentaries as well as filmmaker workshops, post-film Q&As and an awards ceremony. Pub Inc., a resource center for new and professional authors, also received a $2,500 grant. The organization’s mission is to challenge authors to envision the future of entrepreneurship while also providing them the tools to make publishing their work a reality. Pub Inc. targets low-income authors in order to provide a secondary source of income to help them become more selfsufficient and not rely on public assistance. A $2,500 grant was awarded to Under the Stars, a weeklong outdoor immersion program that will help foster fun, friends and family for recently emancipated youth. The program will be held at YMCA Camp and will help kids face the future by helping them build strong support networks, teach them networking skills, connect them with mentors and introduce them to resources within the community. Fuel Cincinnati is also launching a new campaign, #WeFuelCincy, to highlight how community leaders have used and are using their vision, passion and ideas to make the city great. Stories will be shared via social media as well as on Fuel Cincinnati’s website.

TUESDAY, AUGUST 25, 2015

Xavier University welcomed students back to school this week with new offerings at University Station, the mixed-use development at Dana Avenue and Montgomery Road that features a 180-unit apartment complex as well as 46,000 square feet of office space and 39,000 square feet for retail. The $54-million development boasts a larger campus bookstore, Graeter’s, Starbucks, Gold Star Chili and now a new donut shop. Top This Donut Bar opened on Aug. 16 and, much like frozen yogurt shops, offers customers the chance to customize their donut. The shop’s cake donuts are made on-site in a variety of flavors, but donuts aren’t the only thing you can top. Customers can choose a donut, cinnamon roll or crispy rice treat as a vessel for the toppings of their choice. Toppings range from the typical (candy pieces, chocolate chips and coconut) to the more inventive, like Andes mints, bacon, Fruity Pebbles, peppermints and fresh fruit. There’s also a variety of icing flavors to pick from, including caramel, chocolate, pink and white. Top This also serves the perfect accompaniment to donuts, with coffee or cold milk on tap. There are plans to open three more Top This locations in Anderson Township, West Chester and Northern Kentucky later this year.

TUESDAY, AUGUST 18, 2015

The College Hill Community Urban Redevelopment Corporation (CHCURC) has been focusing on strengthening its central business district over the past few months. A new mixed-use development is in the works at the corner of Marlowe and Hamilton avenues, as is a 100-space parking lot between Cedar and Marlowe avenues. College Hill also received $175,000 from the Neighborhood Business District Improvement Program and a $10,000 grant from the PNC Foundation for facade improvements, which will help well-established buildings update signing, lighting, windows and doors. On top of that, CHCURC recently signed a preferred developer agreement with Saint Francis Group and the City of Cincinnati for a large mixed-use project at the corner of Hamilton Avenue and North Bend Road. Jeff Raser of Glaserworks has been selected as lead architect. The 7.5-acre site was totally cleared in 2014, when the former Kroger building was demolished for future development. Eastern Star also used to sit on the property, but that was demolished in 2012. The development will bring residential, retail and office space to College Hill. Although plans are still in the works, the next four to eight months will reveal the project's name, cost estimates and construction schedule.

SUNDAY, AUGUST 16, 2015

Four Over-The-Rhine businesses recently received funds through the Business Innovation Challenge Grant and the Business First Grant, both of which aim to help local businesses grow and help strengthen OTR’s economy. “The Business Innovation Challenge supports existing OTR businesses by helping them flourish, expand and ultimately grow new products and services,” says Emilie Johnson, president of the Over-the-Rhine Chamber, which helps facilitate the grants. “The mission of the Business First Grant is to help benefit the city by strengthening the local economy, increase business and employment opportunities and animate the sidewalks of OTR.” The Business Innovation Challenge Grant launched in April 2014 to focus on existing businesses. Segway Cincinnati/The Garage OTR, MOTR Pub and Cincy Shirts each received $1,000 from Fifth Third Bank to develop their new business strategies over the next six to eight months. Segway Cincinnati/The Garage OTR plans to create a new guided Segway tour of OTR and downtown to feature public art and art institutions. MOTR Pub is interested in creating and hosting an online OTR interactive parking map. And Cincy Shirts hopes to create a wall of stadium seats for their in-store T-shirt display as well as develop a line of stadium seat furniture. Artichoke, a new kitchenware store planning to open at 1824 Elm St., received a $10,000 Business First Grant. The grant offers unique businesses that are new to OTR the opportunity to open, expand or grow their services in the neighborhood. Artichoke will be housed in a renovated, historic brick Italianate building near Findlay Market. The store will offer cookware and have a demo kitchen to showcase recipes featuring produce from market vendors.

TUESDAY, AUGUST 11, 2015

A number of new businesses have opened in Over-the-Rhine over the past few months, especially in the Findlay Market area north of Liberty Street as residential developments continue to crop up. We’ve rounded up a few of the neighborhood's newest and provide the low-down on what you’ll find. Dirt: A Modern Market at Findlay Market, 131 W. Elder St. Hours: 10 a.m.-7 p.m. Tuesday-Friday, 8 a.m.-6 p.m. Saturday, 10 a.m.-4 p.m. Sunday Dirt brings a year-round marketplace to Cincinnati that will help connect consumers with local producers. The full-time retail store sells only locally produced fruits, vegetables, meats, cheeses and dairy products along with a number of other goods. Dirt also functions as a consignment store where growers and producers can rent space on a weekly or monthly basis. They keep 70 to 80 percent of their gross sales, construct individual displays and set their own prices. It gives producers the opportunity to continue selling their goods even when they aren’t physically at Findlay Market. OTR Candy Bar, 1735 Elm St. Hours: 9 a.m.-6 p.m. Tuesday-Friday, 8 a.m.-6 p.m. Saturday, 10 a.m.-4 p.m. Sunday Co-owner Mike Petzelf’s brother purchased the building on Elm Street, and then the family came up with the idea for a candy store. After renovations and build-out, they opened the doors in April. OTR Candy Bar offers a large variety of bulk candies, which are locally and nationally sourced, as well as more than 50 soda flavors. Customers can mix their own 4-pack to take home or enjoy one while they’re strolling through Findlay Market. 3 Sweet Girls Cakery, 29 E. 12th St., Over-the-Rhine Hours: 10:30 a.m.-6:30 p.m. Monday-Friday, 9 a.m.-4 p.m. Saturday This Kenwood-based bakery opened its second location in OTR just in time for the All Star Game. The shop offers a variety of items to satisfy your sweet tooth, including eight cupcake flavors and 15 cake pop flavors; their specialty is a Flying Pig Cake Pop. 3 Sweet Girls also sells decorated cookies, chocolate pretzels and Oreos, cake push-ups and cupcakes in a jar, plus special treats for your furry friend. Goods on Main, 1300 Main St., Over-the-Rhine Hours: Thursday-Sunday, subject to change Goods is a retail collective with an ever-revolving, themed inventory. It opened in June and currently has everything you would need for an adventure, whether that be outdoors or in the kitchen. The store also has an event space, which is used for special occasions in OTR like Second Sundays on Main and Final Friday. There are plans to expand Goods into that event space to become a much larger store.

MONDAY, AUGUST 10, 2015

The 84.51° Centre, located downtown along Race Street between Fifth and Sixth, has made a name for itself as 3CDC’s first foray into office building development, even as the building’s name changed. When the parking garage opened in late 2014, it was the first in downtown Cincinnati to include charging stations for electric cars in its design. At that point the building was known as the Dunnhumby Centre, new headquarters for the expanding consumer research company. Shortly before employees starting moving in in the spring, Kroger Co. acquired Dunnhumby USA and rechristened it 84.51° after the new building’s longitudinal coordinate. Reports of the creative, open office space design have been glowing. Now come details about the development’s ground floor, which is being devoted to three new restaurants from some of Cincinnati’s most beloved chefs and restaurateurs, making it a go-to culinary destination as well. All three have relationships with 3CDC through their first restaurants. “Restaurants create vibrant streets by driving a high volume of traffic all hours of the day and night; create safety through volume; and benefit the soft goods, retail and service businesses that surround them,” says Anastasia Mileham, vice president of communications at 3CDC. “Restaurants service people who live and work in the neighborhood as well as attract people from outside the neighborhood.” Mita’s Jose Salazar is opening Mita’s this week as a contemporary Spanish- and Latin American-inspired concept that gets its name from Salazar’s grandmother. The menu will feature tapas, ceviches, crudos, cured meats, paella and large plates as well as a wine list that will be curated to include one of Cincinnati’s largest Spanish wine collections. The restaurant will occupy a 6,000-square-foot space at the corner of Fifth and Race streets and will be open for dinner 5-10 p.m. Monday-Thursday and 5-11 p.m. Friday and Saturday; the bar will serve drinks until 1 a.m. on the weekends. Salazar plans to add lunch service later this fall. Salazar’s first business, Salazar Restaurant & Bar, has been a hit in Over-theRhine since opening in a renovated 3CDC building at 14th and Republic streets. Christian Piatoso Over the next few months, Piatoso, who owns Via Vite on Fountain Square, is opening two new restaurants. The first is in Hyde Park and will feature an Italianinspired menu; the other will be in the 84.51° Centre to focus on more American fare. The downtown name is under wraps, but Piatoso says the menu will feature 7ounce steakburgers, hand-cut fries, spikeable custard milkshakes and beer. He plans to be open for lunch and dinner and has a vision for the inside of the restaurant’s interior that will draw customers in from the street. Thunderdome Restaurant Group Owner/operators of three Over-the-Rhine restaurants — Bakersfield and The Eagle in 3CDC developments as well as Krueger’s Tavern — Thunderdome Group is planning a fast-casual spot at the 84.51° Centre that will open late this fall. The 9,470-square-foot space will focus on breakfast, brunch and lunch but will also serve dinner. Although details are still being finalized, the restaurant will have a full bar and potentially be open seven days a week.

THURSDAY, JULY 30, 2015

Food trucks have become the meal-on-thego option for Cincinnatians, whether it’s a business lunch or community event. After establishing themselves and their menu offerings, a number of those food truck owners are now expanding their businesses and opening brick-and-mortar locations. Share Cheesebar 6105 Ridge Road, Pleasant Ridge Emily Frank, owner of C’est Cheese food truck, is planning to open a cheese retail shop this fall in Pleasant Ridge’s Sixty99 development next to Nine Giant Brewing. The shop will be part retail and part cheese bar, with a large selection of products and a rotating variety of cheeses, wine, beer and fresh bread. Frank started C’est Cheese in 2011, when there were about 10 food trucks on the streets of Cincinnati. Today there are about 60, and she decided to use her love of cheese to introduce another venture in the city. “I’ve always been a huge lover of cheese but have always been a bit intimidated by most cheese shops,” she says. “There are so many choices, and sometimes it feels a bit overwhelming and I’m hesitant to ask questions in order to learn more.” Share Cheesebar will have a relaxed atmosphere, where customers can come in and enjoy a cheese or charcuterie plate or a glass of wine. Cheese will also be available for purchase to take to a party or home for dinner. “The name ‘Share’ is really what we want people to do in the space,” Frank says. Even though Frank is starting another venture, she will continue serving up the cheesy goodness from Blanche, her food truck. Urbana Café 1206 Broadway St., Pendleton/OTR Daniel Noguera purchased a Vespa Ape in 2013 and converted it into a mobile espresso café that’s a Findlay Market staple on the weekends. Now Noguera plans to open a brick-and-mortar café in October next to Nation Kitchen + Bar in the Pendleton area next to Over-the-Rhine. Urbana Café will serve high-quality espresso-based drinks as well as a limited food menu with both sweet and savory options. Noguera plans to continue his mobile coffee business and currently has two Vespas roaming the streets of Cincinnati. He has plans to expand the mobile side of his business to a nearby city, such as Louisville or Columbus. Che! 1342 Walnut St., Over-the-Rhine Chef Alfio Gulisano and his partner Scott Lambert, owners of Alfio’s Buon Cibo in Hyde Park, recently started a food truck called Che Empanadas. They’re expanding on that concept and planning to open a restaurant based on the Argentinean staple of pizza and empanadas. Che!, which means Hey!, will open its doors in Over-the-Rhine in the fall. The restaurant will feature a large bar with Argentine wines by the glass and craft beer options as well as an outdoor dining area with a parrilla, a large outdoor grill that will feature a rotating variety of grilled meats. The restaurant will also have an ordering window that opens onto the street, where customers can get empanadas and pizza during late-night hours. Catch-A-Fire 5164 Kennedy Ave., Pleasant Ridge The owners of Catch-A-Fire Pizza opened a café inside of MadTree Brewing in February. It’s an extension of the food truck, and the menu features items infused with MadTree beer. Dojo Gelato 1735 Blue Rock St., Northside Dojo Gelato has been a staple at Findlay Market for six years, and next spring owner Michael Christner plans to open a stand-alone location in the old J.F. Dairy Corner in Northside. Christner will continue to serve his gelato, which has become a Cincinnati favorite, but will also expand Dojo’s menu with twists on traditional ice cream favorites. That menu will eventually be served at the Findlay Market location as well, as all of Dojo’s production will be moved to the new Northside location. O Pie O 1527 Madison Road, East Walnut Hills While not a food truck, O Pie O will be expanding beyond its Findlay Market popup roots with a brick-and-mortar store opening soon at DeSales Corner. The store is currently hiring workers. The pie shop will feature both sweet and savory options as well as a small menu of soups and salads. Wine, craft beer, coffee and ice cream will also be served as accompaniments.

SUNDAY, JULY 26, 2015

Dojo Gelato, a Findlay Market staple for six years, plans to open a stand-alone location in the old J.F. Dairy Corner building at 1735 Blue Rock St. in Northside. Owner Michael Christner says he hopes to open by early spring next year and be the first place in the neighborhood to serve ice cream. “I’m really excited about the new location,” Christner says. “I like to say that I bought myself a job when I started Dojo six years ago. So far I’ve far succeeded the goals I set out to accomplish with my business and can’t wait to see what’s next.” When Christner and his wife moved to Cincinnati about seven years ago, they settled in Northside. He looked for locations in the neighborhood for Dojo then but didn’t find the perfect spot. Now that he and his family have moved elsewhere, he’s bringing the business to where it all began. “It’s very serendipitous,” he says. “Plus, the building was an old soft-serve stand.” Not only will the new Dojo location serve gelato, but Christner plans to put his own spin on traditional ice cream treats such as sundaes and soft-serve. He also wants to expand the menu he offers at Findlay Market, which he can’t do right now because of space constraints there. The Findlay Market location is only 210 square feet, and much of that is used for production, which is done on a rolling cart. With a larger space, Christner will be able to develop new treats and flavors. Even though Dojo won’t open in Northside until 2016, Christner plans to move all of his production work to the new location as soon as possible.

MONDAY, JULY 13, 2015

Jordan Axani posted a note on Reddit six months ago, looking for someone who had the same name as his ex-girlfriend to take her ticket and go on a trip with him. The story went viral, and the experiences of the trip helped him come up with the idea for Triplust, a mobile platform that asks locals for travel insight. “Whenever Elizabeth and I checked our phones, we had hundreds of messages from locals who were giving us travel tips and ideas and inviting us out to dinner,” he says. “It was very cool to have this experience of seeing and doing things that not a lot of people get the chance to.” Unique, off-the-beaten-path places aren’t usually on Yelp and Trip Advisor. Those are the things the locals know about and want to help others find. Axani and his business partners, Sebastien Filion and Andrew Vine, started their business mentoring class at The Brandery on June 16. Axani says they applied to a number of business accelerators but The Brandery really understood the opportunity of a product like Triplust. “We’ve all been very fortunate to live all over the world, but we’re having an incredible time here,” Axani says. “There’s this amazing sense of hometown pride here, and we’ve been discovering so many things because we’re hanging with locals every day.” Triplust launched last week as CincyLocals, a simplified version of the app designed specifically for the All Star Game. “There’s so much more going on this week outside of the All Star events downtown,” Axani says. “The city wants to throw an amazing experience, and we want people to have that experience.” Twenty locals are volunteering their time to give visitors free travel information. The volunteers specialize in food and beverage as well as baseball trivia and history. “We hope that CincyLocals is as much a local thing as it is for visitors,” Axani says. “We want people to feel like they have a trusted friend with them everywhere they go.” It’s a free app, but people are generous and willing to pay for insider travel information. For that, there’s a tipping functionality built in and users are given $10 of free tip money. The app will be live through Wednesday, July 15, and then will be taken down to assess its success. It will be relaunched as Triplust in August, when it will go live in a number of domestic and international cities. At relaunch, the app will be available in the iTunes store and on the web, and it will have a personality matching algorithm that pairs users with a local with the same interests.

TUESDAY, JULY 07, 2015

Two local vintage stores, Flying V Vintage and Mike’s Vintage Toys and Collectibles, will host a popup shop at Brick OTR during All Star Game week. The shop will be open 11 a.m.-7 p.m. July 13-14 to sell items from the ’80s and ’90s. Up to this point, both operations have sold exclusively online and through direct sales models. Jason Helferich, owner of Flying V Vintage, says the popup shop is an experiment in the feasibility of having a permanent brick-and-mortar store in the future. “Both myself and Mike Patterson (owner of Mike’s Vintage Toys and Collectibles) were looking for a way to engage customers in an offline setting and generate awareness of our businesses and the type of products we sell,” Helferich says. The popup will feature vintage sports apparel such as T-shirts, jackets, jerseys and snapback hats, with an emphasis on baseball apparel since it’s All Star weekend. Teenage Mutant Ninja Turtles, The Real Ghostbusters, GI Joe, WWF and WCW action figures and toy playsets will also be available for sale. Helferich says that the most desirable items might be be a Chalk Line Chris Sabo Fanimation jacket and the original prototype toys from the ’90s Jim Carrey The Mask animated series toy line. Items will range from $10 to $150. “We hope to bring something unique and different to the weekend,” Helferich says. “We know that many are fond of the ’80s and ’90s, and I’m sure they will find something they remember or had as a kid. From the unique merchandise to the limited engagement, this isn’t something you see every day.”

TUESDAY, JULY 07, 2015

Frequent visitors to Clifton Heights and downtown are sure to have visited Gilpin’s Steamed Grub for late-night food runs, but owner Brad Gilpin isn’t stopping at just two locations. He’s partnered with Quincy’s Bar and Lounge in Mt. Adams to open a third Gilpin’s. “I’ve always wanted to be in Mt. Adams, and the timing is now right,” Gilpin says. He says Gilpin's will offer something that he feels is missing in Mt. Adams, a latenight food option. A majority of the neighborhood’s restaurants stop serving food at about 11 p.m., and Gilpin's will cater to those who have the munchies beyond that. Gilpin's partnership with Quincy's also allows customers to grab a bite to eat along with a beer. The Mt. Adams location will serve Gilpin’s new late-night menu, which features sandwiches that can’t be found anywhere else, out of the window behind Quincy’s, 1101 St. Gregory St. The menu includes favorites like the Doritos, which is turkey, steam melted cheddar and lettuce topped with crushed nacho cheese Doritos and a parmesan peppercorn ranch honey mustard, all on a pretzel bun; and the Pride of Porkopolis, smoked pulled pork, bacon, BBQ sriracha mayo and lettuce topped with crushed BBQ chips. A new sandwich on the menu is the Nutella Fluffernutter, Gilpin’s first venture into a sweet sandwich. Nutella, peanut butter and marshmallow fluff are all steamed together to create a melty, delicious mess. Gilpin’s in Mt. Adams opened July 3 and serves 10 p.m.-3 a.m. on Fridays and Saturdays. Depending on its popularity, hours could expand in the near future.

SUNDAY, JUNE 28, 2015

Lisa Ebbert comes from a long line of bakers, and the success of her homemade cupcakes led her to open 3 Sweet Girls Cakery in Kenwood in 2012. In mid-July she and her two daughters, Kristen and Lauren, will open their second location at 29 E. 12th St. in Over-the-Rhine. Over the past few years, the bakery has had customers come out to the Kenwood location from downtown to pick up sweets for parties and meetings. It seemed like a logical next step to take the bakery closer to those customers. “We’re very excited to see the growth downtown and want to be part of it,” Ebbert says. “We love Over-the-Rhine, the people and the energy and diversity of the neighborhood.” Ebbert and her daughters are currently renovating the 500-square-foot space to be a mini version of their Kenwood location, with turquoise and pink walls and a whimsical mural. The OTR location is considerably smaller than the original and doesn’t have a kitchen, so they will be bringing everything to OTR from the main bakery. 3 Sweet Girls will offer a daily selection of eight cupcake flavors and about 15 flavors of cake pops, including their specialty Flying Pig Cake Pops. The bakery will also have custom decorated cookies, chocolate pretzels and Oreos, cake push-ups and cupcakes in a jar as well as homemade dog treats and pup cakes. “We hope to bring a fun, creative energy to Over-the-Rhine and hope to satisfy everyone’s sweet tooth and bring a little joy to people’s days,” Ebbert says. The Ebberts are currently hoping to be open before the July 14 All Star Game and plan to have a variety of baseball-themed treats.

TUESDAY, JUNE 16, 2015

Stephen Williams, chef and owner of Bouquet Restaurant & Wine Bar, and his wife Jessica are planning to open another restaurant in Covington. Son & Soil will occupy in the former Cake Rack Bakery space at 627 Main St. in mid-August. As a busy entrepreneur and father, Williams is always looking for something quick and simple but still fresh and healthy. He saw a need for healthy, fast option in MainStrasse and went with it. “We’re going in a healthy direction, and sun and soil are two of the main components for growth and nourishment,” Williams says. Like Bouquet, Son & Soil will feature local, fresh ingredients sourced from local farms and farm market partners. The menu will include freshly-pressed juices, smoothies and organic wraps and sandwiches. Specific menu items are still in the works, but Williams plans to build his sandwiches on Sixteen Bricks bread and to serve coffee from Lookout Joe from Mt. Lookout. “We love being part of the MainStrasse community,” Williams says. “We live here, and we’re raising our family here. With Bouquet right down the street, it just makes sense for us. Almost eight years ago, the community welcomed Bouquet with open arms, and we really didn’t consider opening our second venture anywhere else.” Son & Soil hours will be limited at first: 10 a.m.-2 p.m. Monday-Saturday.

MONDAY, JUNE 08, 2015

The papered-up windows of 4172 Hamilton Ave. don’t look like much now, but on June 13 Northside Sound Factory will open its doors at the storefront. Local musicians Clinton Vearil and Josh Pilot, formerly of The KillTones, wanted to bring affordable instruments and accessories and vintage pieces to the neighborhood. “The area is growing rapidly, and we felt it’s something the town could really use,” Pilot says. “There are lots of musicians in Northside, so we knew it was something the community could use and appreciate.” The space used to be a restaurant but has been remodeled to fit a musician’s every need. One of the two restrooms was soundproofed and will be a testing station for instruments, where customers can set up an amp or drum set to try it out. Vearil and Pilot will sell new and used musical instruments and accessories as well as unique and interesting pieces the two have been collecting. In the next few weeks, Northside Sound Factory will also begin offering a consignment service for instruments. Besides instruments, the shop will also offer an instrument repair service and lessons. Shortly after opening, the shop will offer a delivery service for bands and musicians who are ready to start their set and either forgot something or are in need of a replacement string, pick or strap. “With Northside Tavern right across the street, a bartender will be able to call our delivery number and we’ll bring over whatever the bands need,” Pilot says. “It won’t be a huge thing for the shop, but we really want to help musicians as well as help the surrounding music scene.” Pilot says they also plan to donate instruments to a number of schools and other organizations that help kids get into music. The guys already have a number of guitars to donate and are looking for other instruments as well. “Music has been such a great thing in our lives, and we want any kid who wants to learn to have that ability,” he says. Northside Sound Factory will be open 10 a.m.-6 p.m. Monday through Saturday, but the shop will open at noon on June 13. The grand opening event will include music from The Good Morning Heartaches, Betsy Ross and The All Seeing Eyes featuring Johnny Walker. The bands will play in the alley next to the shop, and Lyric food truck will be set up on Hamilton Avenue.

THURSDAY, JUNE 04, 2015

A new retail collective will open at 1300 Main St. in Over-the-Rhine on June 14, which is also this summer’s first Second Sunday on Main. Goods on Main will feature merchandise from national brands as well as locally made products. Originally, Frameshop owners Jake Baker and Jake Gerth planned to open Workshop at the location. A larger space opened up in Walnut Hills, but they had already rented the space in OTR. The business partners decided that something else needed to go there. “We’re hoping to bring more of a critical mass of retail to Main Street,” says Pat Feghali, local attorney and co-owner of Goods. "Right now lots of people go to Vine street to shop, but by opening Goods we’re hoping to make Main Street a stronger retail destination.” The 1,500-square-foot, first-floor retail space will be split in two, with the front half devoted to Goods. The rest of the space will be used for more of a gathering area for special events like Final Friday and Second Sunday on Main. Feghali says they plan to devote the entire space to Goods in the future. The merchandise available at Goods will center around a theme and change several times throughout the year. When it opens, the theme will be "adventure.” Feghali says this could mean a camping adventure or something more outside of the box like a culinary adventure. Items available will range from bicycles and mopeds to camping gear and hot sauce. Along with Feghali, Goods is owned and operated by OTR entrepreneurs Duru Armagon, owner of Sloane Boutique; Adam Atallah; Carl Hunt; and Micah Paladino, CEO of PB&J. Goods’ hours aren’t set in stone yet, but the storefront will be open Thursday through Sunday.

TUESDAY, JUNE 02, 2015

Tickle Pickle burgers-and-milkshake café and catering company will open in Northside later this summer. Owner Sarah Cole originally thought about moving her other catering company, Sarelli’s Catering, from Newport to Northside, but when she purchased the building at 4176 Hamilton Ave. she decided to start a new business instead. “I grew up in Clifton but moved to Northern Kentucky when my kids started school,” Cole says. “As soon as I saw a chance to buy something in Northside and be in Cincinnati again, I jumped at the chance. We come to Clifton all the time and want my kids to know the beautiful diversity (in the city of Cincinnati) that Northern Kentucky doesn’t always have.” Tickle Pickle will be a fast-casual restaurant offering organic milkshakes that cater to dietary restrictions, including gluten-free and vegan. And Cole is trying to keep her food as local as possible. “At Sarelli’s we’re really into organic, non-GMO foods and being conscious about what we put into our bodies,” she says. “We try to buy local, but a lot of the time companies can’t provide enough to support Sarelli’s. But Tickle Pickle will have a smaller menu, and it will be much easier to do that here.” Organic milk will come from Snowville Creamery, chicken from Gerber Honest Hatchery Chicken Farms, no-preservative pretzel buns from Hot Pretzel in Northern Kentucky and vegan and whole-wheat buns from Sixteen Bricks Bread. Cole is working with Tiny Footprint Distribution, which is Green BEAN Delivery’s wholesale side, and Findlay Market as well as Northside Meat. “I want to give Northside and the surrounding neighborhoods my money, keeping the food as local as possible and as organic as possible,” she says. The 2,000-square-foot space was already outfitted with a kitchen, but Cole is renovating the building’s dining area and storefront. She’s working with the American Sign Museum to create an awesome Tickle Pickle sign and plans to use reclaimed wood and recyclable items when remodeling. The catering side of Tickle Pickle will open June 8. The restaurant is able to cater business lunches and meetings for groups of 15 or more. Tickle Pickle is also hiring, so if you’re interested send your resume to [email protected].

MONDAY, JUNE 01, 2015

Algis Aukstuolis began experimenting with fermentation about 10 years ago when he first started homebrewing. A few years ago, his wife purchased a bottle of kombucha at Whole Foods, and Aukstuolis decided he could find a way to make the probiotic-heavy fermented tea less tart and sell it as Skinny Piggy Kombucha. “Kombucha fermentation is very similar to beer,” he says. “With beer you need to extract the sugar from grain, but kombucha is more like making sweet tea and focusing on steeping it correctly.” Skinny Piggy currently operates out of the Northern Kentucky Incubator Kitchen in Covington, and Aukstuolis brews about once per month but bottles more frequently. He has plans to expand the business and move into the same building as Urban Artifact in Northside. “I met with a number of breweries, but Urban Artifact seemed like a good fit because they specialize in wild yeast and tart beers,” Aukstuolis says. Skinny Piggy's Kickstarter campaign ends on Monday, June 1, and Aukstuolis has already reached his $10,000 goal. Funds from the Kickstarter will go toward a larger brewing system and bottling equipment. Skinny Piggy is an original tea blend that makes the drink less tart. In a few weeks, Aukstuolis will have his first flavored kombucha: lavender. Once he’s expanded production, he plans to add more flavors. “I think Cincinnati deserves its own kombucha,” Aukstuolis says. “There are a number of styles coming from California, but Cincinnati has its own specific taste. I want to cater to that taste as well as help encourage healthy drinking lifestyles.” Bottles of Skinny Piggy are currently available at The Gruff in Covington, Happy Belly on Vine and the Hyde Park Remke. It’s also available on draft at Urban Artifact. Once the Kickstarter campaign ends, he and a distributor will begin working to get the drink in Whole Foods stores.

TUESDAY, MAY 19, 2015

The Over-the-Rhine economy continues to boom, with new street-level businesses opening every week. Entities like 3CDC, The Model Group, Urban Sites and Overthe-Rhine Community Housing have helped spur much of the residential development in the neighborhood, and the influx of residents has led to a demand for more retail and eateries. A number of new storefronts have opened recently, with several restaurants coming on-line soon to add to the area’s eclectic and diverse options. Here's a quick roundup: Continuum, 1407 Vine St. DAAP grad Erica Leighton-Spradlin opened Continuum on May 8. She curates home décor, gifts and women’s clothing items that are designed by local artists. Elm & Iron, 1326 Vine St. Columbus-based Elm & Iron opened its first Cincinnati location on May 13. The store sells a mix of new and vintage industrial home décor pieces and accessories. Idlewild Woman, 1232 Vine St. Article's sister store Idlewild Woman opened on May 16. The shop features clothing and one-of-a-kind home accessories exclusively for women. Kit and Ace, 1405 Vine St. Created by the family of Lululemon Athletica’s founder, Kit and Ace focuses on luxury clothing. The OTR store will be the company’s third U.S. location, with the others in NYC and San Francisco. It's expected to open June 5. Low Spark, 15 W. 14th St. The overall concept and opening date are still under wraps for this tiny bar from the 4EG folks, but keep a tab on its Facebook page for updates. 16-Bit Bar+Arcade, 1331 Walnut St. Stepping into 16-Bit Bar+Arcade promises to be like a blast from the past, with arcade games, music and drinks straight out of the ‘80s and ‘90s. Work at the site is ongoing, and owner Troy Allen is shooting for an early summer opening. TBA, 1429 Walnut St. An as-yet-to-be-announced restaurant concept from the owners of Cheapside Café and The Rookwood.

TUESDAY, MAY 19, 2015

Bad Tom Smith Brewing will be undergoing changes in the coming months to enhance its customers’ experience. The beer will remain the same, but the look and feel of the brewery itself will undergo a facelift. Bad Tom opened as Double Barrel Brewery in 2013 under the direction of Sean Smith and Charles Boucher, who left the business at the beginning of this year. Smith then brought on two friends, John Vojtush and Sheryl Gittins, who are now majority owners, with 70 percent ownership; Smith, his mother and two others retain the other 30 percent. Jeff Graff, owner of Paradise Brewing Supplies, was recently brought on as Bad Tom’s head brewer and is also an equity partner in the business. A full-time assistant brewer, Eric Napier, was also hired. Bad Tom Smith beer recipes will remain the same, but Graff and Napier plan to better the products’ overall quality. Changes will also be made to improve the taproom experience and make it more inviting for customers. Bad Tom is working with a new marketing partner as well, and the overall brewery and taproom will soon have more of a Western saloon feel. Plans are also being circulated for a new brewery location, which could happen as early as the first quarter of 2016. Bad Tom is open from 5-10 p.m. Wednesdays, 5-11 p.m. Thursdays, 4-11 p.m. Fridays and 1-11 p.m. Saturdays. The brewery is located at 4720 Eastern Ave., East End.

MONDAY, MAY 18, 2015

Starting this fall, Cincinnati State will offer two classes that are designed to complement the city’s growing craft beer industry. Both classes will be three credit hours and available only to students taking other Cincinnati State classes. Carla Gesell-Streeter, chair of the Communication and Theater Department at Cincinnati State and co-owner of the Hoperatives blog, designed the classes. She’s been writing about Cincinnati’s beer culture for about six years and has seen the number of active breweries and brewpubs here grow from five in 2009 to about 30 by the end of this year. “These classes will help bring exposure to what the professional world of brewing is,” she says. “Right now, if a brewery wants to hire a brewer with experience, they have to hire away from another brewery. The same is true for sales representatives at different brewing distributors. As a community college, we look at the workforce and identify the need. We’re looking to help build up the field and the knowledge basis.” Gesell-Streeter submitted a proposal to the school four years ago for the new classes and recently took a sabbatical to research different programs. BREW 100: Introduction to Craft Beer will be offered for the first time in the fall. The class will cover the history of beer and brewing as well as the different styles of beer. The class will also partner with Rhinegeist to design a beer, which will be brewed and tapped at the brewery. A sales and marketing rep will then talk to the class about possible next steps to roll out the new beer. If another section is added in the fall due to demand and when the class is offered again in the spring, a different local brewery will be invited to work with the class. BREW 160: Sensory Evaluation will focus on cicerone, which is the craft beer equivalent of wine sommelier. There are three different levels of cicerone, with BREW 100 getting people ready for the first level, certified beer server. BREW 160 will focus more on the second and third levels, which deal with how a beer tastes and when a beer doesn’t taste right. At this point, BREW 160 doesn’t have a true pre-requisite, but it will require instructor approval. “These classes aren’t about homebrewing, but more for people who are trying to get into the business of craft beer,” Gesell-Streeter says. If you’re a Cincinnati State student who is interested in either beer class, email Gesell-Streeter at [email protected] for more information.

MONDAY, MAY 11, 2015

The Clifton Market co-op recently purchased the old IGA building at 319 Ludlow Ave. in Clifton, completing one phase of a long process to bring a grocery store back to the business district. The market currently has more than 1,000 members and is aiming for 1,500 by the summer and 2,000 by the time the new market opens near the end of 2015. The co-op has raised about $1.3 million so far, with plans to continue fundraising in the coming months. “This store isn’t just for Clifton, it’s for the whole Cincinnati area,” says Adam Hyland, president of the Clifton Market board. “We want it to be uniquely Cincinnati as well as a celebration of what a grocery can be.” The old co-op model, in which shareowners work in the store, isn’t as popular any more. Clifton Market’s model is a democratic form of ownership, which means that no matter how many shares you own no one can buy out majority ownership and each shareowner gets one vote to elect the board. “When we first approached the community about a grocery store, they wanted a sustainable, long-term system, and that’s exactly what this model is,” Hyland says. Shareowners vote for board members, and a general manager will then report to the board on how the day-to-day business is going. One of the things that will set the market apart from other grocery stores will be its staff, which Hyland says will be chosen carefully in order to help provide the ultimate grocery store experience for customers. The 23,000-square-foot space will be a full-service grocery, with everything from natural, healthy options to Pampers and dog food. The market will have what the community needs and will also boast the community’s culture, Hyland says. Highlights will include special attractions, signature products and featured products, all with a housemade objective. Keith Wicks, a grocery market analyst who has been helping develop Clifton Market, says that the market will partner with a few specialty retail partners — specifically bakery partners — to bring back the old stone-ground, German master pastry ways. “There are lots of really interesting foodie-related things happening in the business district in general, and we hope that the market helps make it a foodie’s destination, both locally and nationally,” Wicks says. Since Clifton’s IGA closed, the Ludlow Avenue business district has lost about 40 percent of its business, Wicks says. He hopes that Clifton Market will bring back that traffic and help promote the street’s other retailers and services. “We’re all in this together,” Wicks says. “As the anchor goes, so goes the district.” The market’s business model projects that it will see about 10,000 transactions per week, with about 15,000 people coming through the door. That kind of foot traffic will benefit not only Clifton Market but the surrounding businesses as well. Apart from turning a profit, Clifton Market has another objective: to work cooperatively with the Ludlow Business District. Even though retailers like Ludlow Wines will offer some of the same items as Clifton Market, it won't be a competition for customers. Ludlow Wines will have something that Clifton Market doesn't, and vice versa. Plus, if you need to pick up a bottle of wine for dinner, you'll also be able to pick up the things you need to make dinner from the market. “Part of the idea of the co-op business model is that you’re community-minded,” Hyland says. “Most businesses are about how much profit can you get out of one location, but we’re focusing on how much profit can we help bring to the business district. As a business ecosystem, we all rely on each other.” The goal is to have the market open in about six months, but that timeline could change depending on how quickly additional fundraising money comes in. Once the funds are raised, interior and exterior remodeling will happen quickly. If you’re interested in being a shareowner in the Clifton Market, you can purchase shares online for $200. There is also an option to make an owner loan to the market, which will be paid back 100 percent in full. Clifton Market is hosting a foodie event on June 14, when the market’s wholesaler, produce supplier and Boar’s Head will be providing tastes of a wide range of products. They’re still looking for vendors to participate; those interested can contact Charles Marxen, field developer, at 614-432-6663.

FRIDAY, MAY 08, 2015

Chris Mitchell, formerly of Listermann Brewing, has been homebrewing for about 15 years. After talking with a number of partners, he decided to pursue opening The Woodburn Brewery, which will debut later this summer at 2800 Woodburn Ave. in Walnut Hills. “The neighborhood is up-and-coming and looks like it will be a nice entertainment district here pretty soon,” Mitchell says. The building, which was built in the early 1900s, is just over 4,000 square feet and is being designed as taproom/brewery with capacity for about 120. Mitchell says they’re going to cater to the taproom experience and customers won’t feel like they’re in a brewery, even though they’ll be able to see the tanks through a giant glass wall. “Lots of breweries feel like you’re sitting in a brew house, but we’re going for a different experience,” he says. “This will be somewhere everyone wants to go.” The Woodburn Brewery will open with 4-6 flagship beers, including a pineapple saison, a cedar IPA and a German pilsner. The recipe and name of the German pilsner, which will be released at opening, comes from Espelkamper Brau in Germany — the owner of that brewery won four gold medals for the pilsner and has signed over the rights and name to The Woodburn Brewery. Mitchell also plans to release seasonal beers and sours as well as bourbon barrel releases, experimental batches and limited-edition bottle releases. The Woodburn Brewery will also be serving from Brite tanks, which means that the beer is carbonated and served from the same tank. There are plans to distribute to bars, restaurants and retail stores, but Mitchell says they’ll start small with a few select spots. When the brewery opens, there won’t be a food menu, but there a light appetizer menu is in the works. The Woodburn Brewery will partner with Firehouse Pizza and local food trucks to feed their customers in the first few months, Mitchell says, and there are talks of a cidery/restaurant in the future. “We’re excited to see the explosion of breweries happening in Cincinnati,” Mitchell says. “We’re also excited to see Cincinnati restored to its original brewery status. In its heyday, there were a ton of breweries here and Cincinnati was known for its beer. We’re excited to be part of it and to see lots of new faces pop up.”

MONDAY, APRIL 20, 2015

The Northside staple Mayday, which was a craft beer and whiskey bar, closed at the end of last year. But musicians Stuart MacKenzie and Jon Weiner — both with backgrounds at Molly Wellmann's bars — purchased the building and plan to turn it into a restaurant and live music venue. The 4,000-square-foot space will reopen in June under the name Northside Yacht Club. Although it’s not near water, the building had flood waters up to the third floor during the flood of 1937, when it was the Northside Electric Company (see photo above). MacKenzie, who has played in the bands like the Cincinnati Royals, DAAP Girls and Lions Rampant, and Weiner, who has been in the Cincinnati Royals and Dopamines, want to host a steady schedule of live music. The pair plans to bring in national, regional and local acts throughout the week, and most shows won’t have a cover charge. Chef Ryan Whitcomb, most recently of Nuvo and Local 127, is working on a menu that features smoked wings with housemade sauces and poutine as well as a smoked vegetarian option. The bar menu will feature cocktails made with rum and bourbon as well as local craft beer. There are also plans for an outdoor bar, which would be added to the building’s existing outdoor patio.

TUESDAY, MARCH 31, 2015

Margaret Ranalli, owner of Enoteca Emilia, opened her second restaurant in O’Bryonville, Son of a Preacher Man, on Feb. 7. The property at 3009 O’Bryon St. features a menu of Southern comfort food and a bar menu with a plethora of bourbon. The 2,500-square-foot restaurant is in the space that was formerly Eat Well Café & Takeaway, whose owner, Renee Schuler, maintains a limited interest in Son of a Preacher Man and helped develop the fried chicken recipe. Renovations included back-of-house plumbing and kitchen equipment as well as retro light fixtures, vintage wallpaper and a bar in front. Ranalli landed on the Southern restaurant concept after extensive travels in the South. She’s always used music as a reference for Son of a Preacher Man. “When I think of the South, I think of Memphis and Nashville and the musicality of those cities,” Ranalli says. The name stems from the 1968 Dusty Springfield song “Son of a Preacher Man,” and at one point Ranalli had a number of employees who were sons of preachers. So the concept stuck. The menu’s staples are traditional fried chicken and biscuits. But there’s also a bourbon BBQ meatloaf, low-country shrimp and grits and sandwiches served on biscuits. The bar menu has already expanded since opening, featuring about 25 rotating bourbons and 12 bourbon cocktails. Son of a Preacher Man also offers takeout. Ranalli says she wanted to focus on the physical restaurant space as well as carryout in order to be an all-around neighborhood place. “I wanted to bring more casual food and a fun bar scene to the neighborhood,” she says. “People are always looking for an everyday kind of place with good food.” After Easter, Son of a Preacher Man will be opening at 11 a.m. for lunch seven days a week.

TUESDAY, MARCH 17, 2015

Over the past several months, the Soapbox Development News section has covered a large number of restaurants and breweries planning to open all over the region. We thought it was time to provide updates on these new businesses as well as when you can hope to visit those that aren’t quite ready to launch yet. (Links go to our original Development News coverage of each business.) Arcade Legacy 3929 Spring Grove Ave., Northside The bar and vintage arcade concept plans to open its doors in April. Braxton Brewing 27 W. Seventh St., Covington The grand opening is at 5 p.m. March 27. There will be four beers on tap, including their flagship Storm Golden Cream Ale and Juniper Hoppy Wheat Ale. Neltner Small Batch will reveal their largest indoor installation, two local bands will be playing, and guests will be able to tour the brewery. Brezel 6 W. 14th St., OTR The Columbus-based pretzel shop opened its second location in September, offering everything from your traditional salted pretzel to more unique, seasonal creations. Hours: 10 a.m.-6 p.m. Tuesday & Wednesday, 10 a.m.-9 p.m. ThursdaySaturday, 10 a.m.-5 p.m. Sunday. E+O Kitchen 3520 Edwards Road, Hyde Park The Asian restaurant, opening in the former Dancing Wasabi space, doesn’t have a grand opening timeline. The Gruff 129 E. Second St., Covington The grocer, deli and brick oven pizza restaurant opened on Jan. 14. Hours: 11 a.m.-10 p.m. Monday-Thursday, 11 a.m. to midnight Friday & Saturday. Krueger’s Tavern 1211 Vine St., OTR The owners of the Bakersfield and The Eagle opened the American-style restaurant, which is known for its house-made sausages and 100 cans of beer, in December. Hours: 4 p.m.-midnight Monday-Thursday, 4 p.m.-2 a.m. Friday & Saturday. Macaron Bar 1206 Main St., OTR The city's only bakery dedicated to macarons opened Dec. 12. Hours: 10 a.m.-8 p.m. Monday-Thursday, 10 a.m.-10 p.m. Friday, 9 a.m.-10 p.m. Saturday, 9 a.m.-5 p.m. Sunday. O Pie O DeSales Corner, Walnut Hills The sweet and savory pie shop is shooting to open in May. Until then, their pies are available each weekend at Findlay Market. Off the Vine 1218 Vine St., OTR The cold-pressed juice bar opened Nov. 17, offering to-go juices and take-home cleanses. Hours: 7 a.m.-6 p.m. weekdays, 9 a.m.-5 p.m. weekends. Revolution Rotisserie & Bar 1106 Race St., OTR Featuring free range chicken and all-American sides, the restaurant opened March 2. Hours: 11 a.m.-10 p.m. Monday-Thursday, 11 a.m.-11 p.m. Friday & Saturday. Tap & Screw Brewery 5060 Crookshank Road, Westwood The Westside restaurant changed its name, revamped its menu and added a brewery, reopening Dec. 19. Hours: 11 a.m.-2:30 a.m. Monday-Sunday. Tillie’s Lounge 4042 Hamilton Ave., Northside The turn-of-the-century bar’s grand opening is set for March 19. Hours: 4 p.m.-2 a.m. Thursday-Sunday. World Cup 4023 Hamilton Ave., Northside Owner Alex Kuhns is working with new partners on his sports-themed international restaurant. He plans to open by the end of the year, but an exact date remains up in the air. Zinomobile The food truck that will serve dishes from the former Cincinnati favorite Zino’s is still finalizing locations where it will serve and could possibly open a brick-andmortar space, too.

MONDAY, MARCH 16, 2015

When Eric Bosler moved to Bellevue about 15 years ago, he missed the Colorado beer scene he knew and loved from his childhood. So he and fellow homebrewer Ron Sanders decided it was time to start their own brewery. Bosler has worked in a number of local bars and restaurants over the years, and Sanders has a sales and marketing background. The pair liked the idea of a neighborhood brewery. "I live in Bellevue, currently work at Virgil's Cafe and see a need here and in Northern Kentucky for such a place," Bosler says. "We want it to be welcoming to all types of people and give Bellevue somewhere to walk to and get a good pint." Darkness Brewing will focus on dark beer — stouts, porters and browns — because Bosler and Sanders love dark beer. There will be some surprises, too, like a dark beer that tastes like a light beer. Bosler and Sanders plan to start with five or six styles for in-house sales only, with featured guest taps as well. Darkness will also offer lighter options, like a wheat or an IPA, in order to broaden their appeal. The brewery will be in a 4,200-square-foot industrial-style space that was originally a car lot and showroom at 224 Fairfield Ave. The front part of the building will be the public taproom, and Bosler and Sanders will brew in the back. The taproom will offer to-go growlers, and there will be games and an outdoor space. The interior will have an open, industrial feel with exposed rafters and duct work, as well as a stage for live music. There won’t be a food menu, but customers can bring in food from local restaurants. Bosler and Sanders will be starting a Kickstarter campaign in the next few months to help them raise the remaining funds needed to open Darkness Brewing in September.

MONDAY, MARCH 09, 2015

Detlef Koeppe and Marcus Repp, owners of Steinhaus Restaurant in Florence, are planning to open their second venture, Factory, next month in Newport. Factory pays homage to the steel mills of both Newport and Germany but with a modern spin. Repp came to the Cincinnati area in 2008 after receiving his Master Chef certification and spending time cooking in Germany, Moscow and the Caribbean. Koeppe has lived in the area since the early ’80s. “This is very exciting for us,” Repp says. “We’ve done German food and beer, but this is new terrain for us.” Koeppe and Repp wanted to do something different from Steinhaus, which focuses on German cuisine. So with Factory they’re bringing in other European influences such as Spanish, Italian and Portuguese. Although the menu isn't finalized yet, Repp says it will be more like a coffee shop and wine bar, with growlers of beer to go as well. The 2,400-square-foot space located in the newly constructed Monmouth Row apartment complex. Back in Germany, Koeppe worked in a steel mill, as did Repp’s grandfather, and the inside of the restaurant will be reminiscent of the cantinas in the steel mills where workers go to relax and eat. Concrete countertops, exposed duct work and a concrete floor give the restaurant an industrial feel, which carries into the kitchen, where diners can watch the cooks prepare food. “We were looking for an up-and-coming area with lots of revitalization, and Newport, Monmouth especially, is in a sleep, and we have to wake it up and bring it back to what it used to be,” Repp says. “Eventually, maybe Monmouth will be like a European street, where you can eat, drink and shop all within walking distance.” Not only do Koeppe and Repp want to bring a new, fresh space to Newport, but they want to attract people who are going across the river to Cincinnati to stay in Northern Kentucky. Repp says future plans for Factory might include live music and art displays on the walls. “We want it to be a meeting place, not just for young people but for everyone,” he says.

FRIDAY, MARCH 06, 2015

Over-the-Rhine will be home to a new type of bar concept when 16-Bit Bar + Arcade opens in the spring, combining beer and cocktails with vintage arcade games. The location at 1331 Walnut St. joins the flagship 16Bit in Columbus, which opened in 2013, and a second that opened in August in Cleveland. 16-Bit will have over 50 vintage arcade games, including classics like Frogger, Galaga and Ms. Pacman, as well as late ‘80s and early ‘90s fighting games like Mortal Kombat and Street Fighter II. There will also be four-player games like The Simpsons, Teenage Mutant Ninja Turtles and X-Men. Owner Troy Allen spends a lot of time researching, finding and restoring games for 16-Bit. He plans to have more obscure games, too, including titles like Capper and Omega Race. “We want to deliver the experience of when someone comes in, they’re stepping in and discovering something from their childhood,” he says. “We love when people come in and see a game they haven’t seen in years.” The 4,000-square-foot space has three garage doors on the front that open onto the sidewalk in warmer weather. And as soon as customers walk inside, they’ll be transported back to the ’80s and ’90s by the music, décor, menus and movies on the TVs. “It’s so much more than a bar or an arcade,” Allen says. “We want those visual cues that will take people back to remember a time in their childhood.” OTR will also boast 16-Bit’s first dedicated console bar, an area at the front for console play on Atari 7200, Nintendo, Nintendo 64, Super Nintendo and all the way up to Xbox. Players will be able to choose from the arcade’s vast console library and play in dedicated tournaments for games like Mario Kart and Smash Bros. On the bar side, 16-Bit will have 24 craft beer taps with local, Ohio and seasonal beers. It will also have your basic beer in cans as well as a two-sided cocktail menu. One side will have new-wave cocktails named after icons from the ‘80s and ‘90s (think Molly Ringwold and Cindy Lauper), while the other side will feature old-school classic cocktails, also named after icons from the ’80s and ’90s. "Poptails" will be featured in the summer — the Hulk Hogan is flavored vodka, lemonade and Sprite in a pint glass with a Bomb Pop. 16-Bit won’t charge a cover, and all games are free to play. Allen says that even though the quarter machines are disabled people still feed quarters to them because they like the nostalgia it brings. And although 16-Bit is a bar first and is therefore 21 and over, Allen plans to have “Bring Your Shortie” days once a week, when all ages can come and play. The bar will also be available for special events and private parties. “We want to give people the chance to introduce younger generations to these games,” he says. Allen also owns a Columbus-based brand strategy and design firm where he launches businesses and brands for others. He started to look at the idea of 16-Bit from a business standpoint and realized that it would be a good test for his new company. From the beginning, Allen had planned to launch five markets in three years, with Cincinnati in the running for the third or fourth market. He was approached by 3CDC in 2013 to bring the concept to OTR, where 16-Bit will anchor the second phase of the Mercer Commons development. “I remember Over-the-Rhine as something completely different,” Allen says. “I came down about a year ago, and I couldn’t believe how much it and downtown had changed. From that moment, I was hooked.” Once open, 16-Bit’s hours will be 4 p.m.-2:30 a.m. Monday-Friday and noon to 2:30 a.m. Saturday and Sunday.

TUESDAY, MARCH 03, 2015

The University of Cincinnati is renovating its former Campus Services Building, located at 2900 Reading Road, into a research accelerator. The $16 million project will be finished in about 18 months. The new research accelerator will help encourage entrepreneurial innovation at UC by providing the space for UC-based startup companies. The first tenant has been announced, UC Research Institute, which is an independent nonprofit that helps attract local, national and international industries to then partner with faculty and students in sponsored research. The 133,000-square-foot building was built in 1929 as a Sears, Roebuck and Co. department store. Over the years, UC housed a number of departments in it, but it was emptied and slated for demolition last year. The two-story tower at the center of the building that in a previous life housed a water tank for the building’s fire suppression system will become office space. A 40,000-square-foot addition that was added in 1945 at the north end of the building will be demolished. A new elevator and stairway will be added along with new safety, heating, ventilation, air conditioning, plumbing and electrical systems. Development will be done one floor at a time, and areas of the building will be finished to meet tenant specifications. Funding was approved for the project last week, and it will receive $14 million in debt funding and $2 million in local funds.

MONDAY, MARCH 02, 2015

Stephen Spyrou, whose brother is also a chef, grew up watching his parents and grandparents cook. The experience led him to pursue a culinary arts degree at the Midwest Culinary Institute at Cincinnati State and then join the American Culinary Association of Cincinnati as the program director and now president. He was working for Kroger when he realized he had a passion for catering, so Spyrou started Vertigo Catering in 2011. Now that business has expanded into a café at the Public Library of Cincinnati and Hamilton County downtown. “I realized that adding another avenue would help supplement day-to-day sales,” Spyrou says. “I looked into a variety of opportunities to do that, and the café popped up.” Vertigo Café opened on Feb. 17 and serves a variety of soups, salads and sandwiches. It uses Boar’s Head meats and cheeses to create a sandwich of the week. The menu is a grab-and-go concept, but guests can also sit down and enjoy their meal in the café. “There are lots of chain lunch places in the area, and we’re here to offer something more unique,” Spyrou says. Vertigo is open from 9 a.m.-3 p.m. Monday-Friday. Spyrou plans to continue catering as well and is excited about the exposure to new potential catering clients the café will bring him.

SATURDAY, FEBRUARY 28, 2015

In October, Clifton Town Meeting, Clifton Business & Professional Association, Clifton 20/20 and Uptown Consortium commissioned Urban Fast Forward to do a comprehensive study of the Ludlow Avenue business district. The study, called Ludlow 21, revealed a list of suggested improvements in order to attract new residents and businesses to Clifton as well as retain current residents and businesses. After the report came out, the neighborhood organizations knew they couldn’t let it sit on a shelf. So a new organization, the Ludlow 21 Working Group, was formed. The nine volunteers meet twice monthly and host monthly public meetings in order to keep residents and business owners talking about Clifton. “We’re constantly thinking about what we can do to preserve the integrity of what we love about Clifton,” says Jan Brown Checco, member of the L21WG. “Cliftonites enjoy a high level of education and are employed by our universities, hospitals and city corporations. The neighborhood’s lively debates often make it feel like the international crossroads of Cincinnati, but this is what makes Clifton a desirable place to live, work and play. It’s also what makes the planning and communication work of L21WG challenging but essential.” Clifton is known for its history but is in danger of becoming eclipsed by new developments near UC and in neighboring communities. L21WG’s goal is to freshen up the neighborhood and make it more interesting and attractive to residents and visitors. The biggest question being discussed: What kinds of businesses do residents want to see? Ludlow Avenue has become a European shopping experience, in that residents have access to everything they need ... except some things. One of those missing ingredients is a grocery store — the IGA was a Ludlow Avenue anchor for decades — but residents aren't necessarily pushing for a traditional 20,000square-foot Kroger. The Clifton Market campaign is in the midst of raising money to bring a co-op grocery store to the former IGA building. The campaign received an extension through mid-March, but if for some reason that doesn’t happen L21WG has an alternative plan in place for future development there. Currently, there are no middle- to higher-end condos in the business district. Residents want to be able to walk out their front door and enjoy Clifton without having to drive or take the bus. Ideally, the three-acre IGA property and adjacent lot would become a mixed-used development, with condos and first-floor retail space as well as parking. If the Clifton Market plan is successful, there would still be about two acres of land that could potentially be developed into condos by an as-yet-to-be-identified developer. Other suggestions from the Ludlow 21 Report include regular programming for Clifton Plaza, attracting the right types of businesses for the business district and fresh storefront signage. Clifton is the recipient of Eye Candy Design’s Amp Award, which will provide free marketing services to the neighborhood. The award is given to one local and one national organization each year, and this year Clifton won the local award. Eye Candy Design will develop a simple marketing plan for the neighborhood as well as a fresh brand and logo. A number of neighborhoods and cities are rebranding, including Covington, and most recently Newport announced that it's working on a rebranding plan. As a neighborhood, Clifton is focusing on new programming for Clifton Plaza, which is across the street from Graeter’s. Lydia Stec, owner of Om Eco Café, brings in live music on Friday and Saturday nights and helped attract a farmers market to the space, but L21WG wants to get residents involved too. “We’re working to convene residents in a way that invites them to action,” Brown Checco says. “Historically you had to own a business or be on the board of Clifton Town Meeting to have a say, but not any more.”

MONDAY, FEBRUARY 23, 2015

Food truck owners Jeff and Melissa Ledford are opening a restaurant inside MadTree Brewing this week based on their popular wood-oven concept. Catch-a-Fire Café will continue to offer pizzas that customers know and love, as well as a few new items. The food truck side of Catch-a-Fire launched in February 2013. Over the last year the truck has been a frequent sight at MadTree, which doesn’t currently serve food, so it made sense for the Ledfords to pursue opening a brick-and-mortar space inside the brewery. Like the truck, the main method of cooking in the café will be a wood-fired oven. The menu will include 16 pizzas as well as dishes that use MadTree beer, such as pretzels with Gnarly Brown beer cheese, a PsychHOPathy-infused hummus and wood-fired wings with sauces like Happy Amber barbecue, a PsychHOPathy lime sauce, buffalo and jerk. Ledford also plans to roll out specialty offerings and new dishes often, which will help the café keep up with the constant roll-out of new beers from MadTree. The café will offer 16-inch pizzas in addition to its staple 10-inch. Online ordering will be available for to-go options. Catch-a-Fire Café will be open when MadTree is open but will be closed Wednesday nights for MadTree's Hop Up dinners, which feature meals prepared by local chefs. Hours are currently 4-10 p.m. Tuesday-Wednesday, 4 p.m.midnight Thursday, 4 p.m.-1 a.m. Friday, noon-1 a.m. Saturday and noon-8 p.m. Sunday. Hours will change in the near future, when MadTree starts opening at noon Thursday and Friday for lunch. And not to worry: The Ledfords plan to continue the food truck, though they'll likely shut down in the winter and start back up in the spring.

FRIDAY, FEBRUARY 20, 2015

Picnic and Pantry, a Northside staple for the past five years, will no longer serve as the neighborhood’s specialty grocery store. Instead, the location on Hamilton Avenue will become the headquarters for owner Lisa Kagen’s catering business, while a new retail location will open in three weeks at 1400 Republic St. in Over-the-Rhine. “We love cooking food, but trying to keep up with the retail part is distracting us from our catering goals and the lunch crowd we plan to serve downtown,” Kagen says. Over-the-Rhine Community Housing (OTRCH) and restaurant owner Thunderdome approached Kagen about bringing a storefront to OTR, specifically to the building being rehabbing at 14th and Republic across from Salazar Restaurant & Bar. The 770-square-foot OTR store will be menu-driven, with a variety of grocery essentials and pet food as well as specialty, artisan, local, organic and conventional foods. All of the packaged sandwiches, salads and snacks that Northside customers have grown to know and love will still be available at Melt Cafe. As for the Northside storefront, it will become Picnic and Pantry’s office and expanded commissary to accommodate the growth of the catering side of the business. It will be a place to meet clients and showcase pictures, platters and linens, Kagen says. Picnic and Pantry’s handcrafted counter and two registers will be moved to Melt to better serve customers during the checkout process. “We love Northside, and that’s why we’re centering our business operations here,” Kagen says. “We’re committed to supporting the historic business district.” Kagen is working with students from Miami University, OTRCH and Acanthus Group, the general contractor, to get the store up and running by mid-March.

TUESDAY, FEBRUARY 17, 2015

A year ago, the owners of Rhinehaus in Over-the-Rhine started working on a second bar/restaurant concept for the Broadway Square development in Pendleton. Nation Kitchen & Bar will open later this spring, with a focus on community. “We saw a huge opportunity in the neighborhood,” says Andrew Salzbrun, who along with Aaron Kohlhepp and Jack Weston owns both Nation and Rhinehaus. “Right now there’s nothing going on there, there are no businesses to create interaction among neighbors, no programming outside of the Final Friday art galleries. As a resident of Pendleton I saw a hole, and I want to have a thriving, vibrant community where people know one another.” Having a space to help build lifelong relationships was critical when designing Nation. The 1,800-square-foot restaurant has little alcoves that allow for more intimate conversation. The eight- to 10-item menu will also focus on dishes and drinks that are meant to share, with a burger at the core. “Think of the power of social media,” Salzbrun says. “It used to be the post office, then a bar, now it’s websites. We want to take a step back and get to the fundamentals and take social media back to the bar concept.” Like Rhinehaus, Nation will be a place for everyone. Salzbrun says price points will be very approachable and will make it easy for guests to eat there two or three times a week without breaking the bank. Nation’s name has roots in the neighborhood as well. Not only does it lend itself to building community, but it’s named after Carrie Nation, an early leader of the women’s temperance movement. She used to walk into bars and smash beers with a hatchet. “It’s kind of ironic that we’re putting her name on a bar, since she was a precursor to Prohibition,” Salzbrun says. Nation is the first anchor for Phase I of Broadway Square, which includes 39 apartments and 12,000 square feet of retail and commercial space. Phase II begins this spring, with Phase III to follow.

TUESDAY, FEBRUARY 17, 2015

An old white barn sitting on several acres next to Spring Grove Cemetery will soon be home to Cincinnati’s newest alcohol-based venture, Northside Distilling Co. The distillery will start on a small scale but will eventually distribute to Cincinnati bars and restaurants, starting with Northside first of course. Co-founders Chris Leonidas and Josh Koch have dabbled in homebrewing and winemaking for several years, eventually deciding they wanted a new challenge. After researching distilling, they learned there are various outdated Prohibition-era laws that make distilling a tricky business. “It’s 100 percent illegal to make any spirit without the appropriate federal and state permits, which are hard to navigate in the first place,” Leonidas says. “Within a few weeks of receiving my still, I got a letter stating the laws of distilling and the penalties should I break any of these laws. It really lit the fire to keep moving and to get open.” Once open, Northside Distilling will start with a small retail sales area — taprooms and bars are illegal for distilleries. But Leonidas says there are a few Ohio distilleries that are fighting that law and trying to create a system where distilleries can operate a bar or taproom much like a brewery. Retail sales will be during certain hours, and each customer will be allowed to purchase 1.5 liters per day. Customers can sample, but only four quarter-ounce pours per visit. If the law changes, Leonidas plans to build a taproom setup where customers can learn about distilling and taste a variety of spirits. Northside Distill will have two stills — a one-pot still for corn whiskey (moonshine) and rum and a secondary column still to clean vodka to a very smooth, sippable flavor. Its current setup is able to produce about 250 cases per year. Once in production stage, Leonidas’ business plan is to triple capacity within six months, close to 1,000 cases per year. He also plans to bottle some of the corn whiskey in 20-liter barrels to age for a bourbon that will be released at a later date and will also create flavored moonshine for seasonal and mixing drinks. “We hope to bring some attention to Northside,” Leonidas says. “If one person drives down Hamilton Avenue to pick up a bottle of our moonshine, he might come back for dinner or a drink that night. And our way, we helped the neighborhood.” He also hopes that Northside Distilling becomes a place that hosts community events and becomes part of the culture that is Northside. “The history, culture and vibe of the neighborhood have always put it on the cutting edge,” Leonidas says. “Hundreds of years ago, Northside was on the edge of the eastern part of the country and was a place that people set out from to head to the great unknown, the Wild West. There was a mingling of frontiersmen, Native Americans, adventurers and explorers. To this day, Northside keeps a certain attitude about it and has an incredible blend of industrial buildings, residential homes, wild creative art and lively flair.” Stay tuned to Northside Distilling’s Facebook page for news about opening dates and products.

TUESDAY, FEBRUARY 17, 2015

Brothers PJ and Matt Neumann and their friend Mike Madell-Brown have all worked in the food and beverage industry. Now they’re embarking on a new food journey together by starting the Hungry Bros. food truck, which will be up and running by Reds’ Opening Day. PJ was in Colorado on a business trip when he realized he wanted to pursue his passion for the food and beverage industry. He says it’s always been a dream to own a restaurant with his brother, but he wanted to take a less-than-traditional route to doing that. “I called Matt and told him I quit my job,” PJ says. “It just so happens that he was looking for direction in his career, too. It was perfect timing.” The truck won’t have a set menu but will change based on what the harvest has to offer. It will center around fried pies and waffle fries, with savory and sweet offerings such as the Lamb Uel Jackson, a root beer and cherry braised lamb, and a PB&J pie with seasonal jam. Waffle fry dishes include poutine — waffle fries topped with Wisconsin cheese curds, lamb gravy and a fried egg — and a Reuben-inspired fry with smoked Gouda, grilled pastrami, sauerkraut and Russian dressing on top. There will also be a waffle fry sundae with chocolate ice cream, topped off with peppered bacon. “As kids we always went to Wendy’s and got fries and chocolate Frostys,” says PJ, who has a finance degree from Xavier University. “So we decided to formalize that and add some bacon, too.” When looking for a vehicle to host their kitchen, the team looked at buses and trucks and eventually decided on a Mike-Sells Potato Chip delivery truck. The Neumann brothers launched a Kickstarter campaign to raise $2,500 for a new wrap for the truck, reaching the goal within the first day. The campaign is still open until March 6, and the guys are now raising money for a commercial ice cream machine so they can serve homemade ice cream with their sweet pie offerings. Hungry Bros. plans to set up at the City Flea and Second Sunday on Main, and they’ve applied to be part of Food Truck Alley at Taste of Cincinnati as well as the Cincinnati Food Truck Association. PJ says they’re interested in partnering with places like Liberty’s Bar & Bottle, which doesn’t serve food, but in order to sell food on city streets in Cincinnati you have to have a permit and can park only in mobile food vending zones. There aren’t any of those zones on Main Street, where Liberty's is located. “There are about 40 food trucks in town, and there’s a lot of work to do to raise awareness about them,” PJ says. “One of our missions is to bring that awareness — eating on the street is fun. You don’t need a reservation. Just get your palate out there and eat.” The Neumanns having a soft opening on March 25 at Rhinegeist, where they’ll be testing out a text-to-order option — customers can check out the truck’s menu in the taproom, then text their order down to the truck, pay using Square, and a runner will bring their food up to them.

WEDNESDAY, FEBRUARY 04, 2015

For the past five years, Chef Ryan Santos has been operating Please as a pop-up restaurant at venues around the city. Now he plans to open a brick-and-mortar storefront under the same name. Santos’ love for cooking began 10 years ago when he was diagnosed with Crohn’s disease. “I learned to cook from scratch with a lot of dietary restriction,” he says. “I quickly fell in love with cooking, and when my health improved I started training in kitchens around the country and in Europe.” The restaurant’s menu will look a lot like it does now, with a five-course and a three-course offering. The bar will also offer different a la carte options. Please will be open for dinner, and Santos says he’s still working on a daytime component but that it won’t be your typical 11 a.m.-2 p.m. lunch. “We hope to bring a new format and experience to food that doesn’t currently exist here,” Santos says. “Our approach to food and the dining experience is made up of all of the things I’ve loved during my travels domestically and abroad.” Once open, Please won’t host pop-up dinners any longer, but Santos plans to continue doing private dinners for customers, where he comes to and cooks in their home. Santos is also toying with hosting new pop-up concepts and is working with Sierra Laumer of forkheartknife, who would host brunches in the space. Santos says Please will open roughly a year from now at an address to be determined — he's looking at possible locations in Columbia Tusculum, East Walnut Hills, the Findlay Market area and elsewhere in Over-the-Rhine. Please's Kickstarter campaign to help raise restaurant funds ends on Feb. 5.

MONDAY, FEBRUARY 02, 2015

Just in time for Valentine's Day, Pure Romance hosts a pop-up shop, Truly Sexy, Feb. 6-28 on the first floor of the Cincinnati Bar Association's downtown building. The 4,000-square-foot shop will be open daily from 10 a.m. to 8 p.m. at 225 E. Sixth St. Truly Sexy is the company's first pop-up boutique and is geared to increase brand awareness and introduce new consumers to the brand and what it has to offer, says CEO Chris Cicchinelli. Pure Romance doesn’t plan to open a permanent retail location, but there may be other month-long pop-up boutiques in the company’s future. “If this model is successful, we would consider expanding to other large cities, like New York, Chicago and L.A.,” Cicchinelli says. The shop will offer Pure Romance’s bath and beauty lines, massage oils and lotions, creams, enhancement products, adult toys and its all-natural line. The company will also be introducing its newest line, the Masterpiece collection, at Truly Sexy. The Masterpiece collection is inspired by the books and upcoming film Fifty Shades of Grey. It features higher end toys and items that have become popular since the books’ release, including a collection of decorative masks, whips, floggers and ben wa balls. Truly Sexy will also host private after-hours "Boutique Shopping Experiences" for groups of 20 or more. To schedule an event, contact Suzanne Murray at [email protected] or 513-205-7662.

FRIDAY, JANUARY 30, 2015

Nick Pesola started his business idea, rotisserie chickens, at Findlay Market last summer. In a few weeks, he will be opening the doors of his brick-and-mortar restaurant, Revolution Rotisserie & Bar, at 1106 Race St. in Over-the-Rhine. “When I moved to Cincinnati for work, I lived in Oakley and stumbled upon OTR at a friend’s recommendation,” Pesola says. “I fell in love with the neighborhood. It has a good blend of urban and neighborhood and reminds me of Chicago. There are also lots of entrepreneurial things happening as well as transplants like me. Why wouldn’t anyone want to live in OTR or start a business here?” Originally, Pesola set out to do a healthier take on gyros, which are popular in his native Chicago. But after a few tastings, he realized chicken was the way to go. He started with an eight-bird rotisserie at Findlay Market and increased to a 40bird rotisserie because he kept running out. He also thought he'd be selling whole and half chickens more, but he became known for pita sandwiches. And so Revolution was born. The menu will feature eight pita sandwiches that showcase the versatility of chicken, all topped with vegetables and homemade sauces and made with FreeBird chicken, which is sourced from Amish and Mennonite farms that raise chickens humanely and free of hormones and preservatives. There will also be a potato bowl with mashed potatoes or tater tots, gravy, cheese and chicken on top, and the menu will be rounded out with four salads and a la carte sides like garlic mashed potatoes, cinnamon applesauce, creamed corn, roasted seasonal vegetables and pita chips and hummus. Revolution will also have a full bar, so customers can have a sandwich and craft beer or a punch-style cocktail. The 1,500-square-foot space has been home to two different cafes and has been completely transformed to fit Revolution’s needs. Pesola installed a hood for the grill top and rotisserie as well as a full bar with 10 seats. “I wanted the space to have a unique identity that was competitive in OTR,” Pesola says. “We’re doing our best to compete in the market and doing something different with a genuine feel.” Not only does Pesola want to be known for his food, but he's also excited about being a great employer and helping his employees receive an education and learn transferable skills. “I want to contribute to the community,” he says. “People come to my door all the time asking for a job, and I’m exploring that. I want to leave OTR a better community than before I opened Revolution. I’m all about improving everything around you and seeking to understand before doing something.” Pesola is funding Revolution on his own, but he's set up a Kickstarter campaign in order to raise $6,000 to offset some start-up expenses.

TUESDAY, JANUARY 27, 2015

Nine Giant Brewing will open its doors this summer in Pleasant Ridge’s newest development, Sixty99, at the prominent corner of Montgomery and Ridge roads. The brewery is the brainchild of brothers-in-law Michael Albarella, a selfproclaimed beer nerd, and Brandon Hughes, who has a business background. While on a yearly family trip to North Carolina, Albarella and Hughes hatched a plan to start a brewery. This was before MadTree and Rhinegeist, and the two felt that Cincinnati was ripe for a craft beer revolution. “We were definitely onto something,” Hughes says. He quit his job last April, and he and his wife moved back to Cincinnati to start making Nine Giant a reality. When Nine Giant opens its 3,400-square-ft. facility, it won’t be launching flagship beers. Instead, each of its eight taps will be dedicated to a certain category of beer — there will always be a tap dedicated to pale ale, but it could be a German pale, an American pal, a Belgian pale or something more exotic like a chile-spiked pale ale, Hughes says. “We’ll revisit beers over time, but we want to have room to experiment and to have fun and offer customers a great experience every time,” he says. Albarella and Hughes will also be creating beers with lower alcohol contents, although that doesn’t mean all of the beers will be "session-style," or beers lower in alcohol so you can drink more in one session. There will be high-gravity styles alongside more session style beers, and there might be an imperial IPA with a 7.58 percent ABV, which isn’t a session beer but is lower than most double IPAs on the market. “As a taproom-only brewery, we want people to be able to try a number of our beers at one time,” Hughes says. Nine Giant is also a snackery and will offer a menu of 8-10 small plates that pair well with its beers. The final launch menu isn’t set in stone yet, but Hughes says there will definitely be a charcuterie plate and riffs on traditional American bar foot, including pomme frites and deep-fried housemade pickles. Sliders might make the menu, and there will be heavy Mexican and Central American influences. “We’ve always envisioned ourselves being part of a neighborhood, a community,” Hughes says. “Pleasant Ridge was perfect. The local residents really rally behind local businesses, and the support and well wishes we’ve received since announcing the brewery have been amazing. The area has a ton going for it, with affordable housing, a new elementary school and great accessibility. We’re really excited to be part of the larger economic revitalization of this proud neighborhood.”

MONDAY, JANUARY 26, 2015

Urban Artifact, formerly Grayscale Cincinnati, recently purchased the old St. Patrick's church in Northside, which was most recently home to Queen City Cookies. Plans are to renovate the church property into a brewery and event space by spring. Urban Artifact was also working on a project at the old Jackson Brewery in Over-the-Rhine, and their plans for Northside contain some of the same program elements. “The church has the same reused aesthetic as the Jackson Brewery,” says Urban Artifact’s Scott Hand, who is serving as construction manager and architect for the project. “It’s a great architectural space, and preservation is big for us.” The Northside property includes the church and nearby gymnasium and rectory, totaling over 20,000 square feet. The church will have a 200-seat theater upstairs in the sanctuary and a taproom, bar and smaller event space on the ground level. The gym will be home to the actual brewery, and the rectory may be the site of a future restaurant. Bret Kollmann-Baker and Scott Hunter are focused on the brewery part of the project, along with Hand and his business partner, Dominic Marino. KollmannBaker says the taproom will have 8-12 of its own beers on tap as well as a full liquor license. The plan is to offer something for everyone and to create unique beer cocktails to introduce people to the beer. There are also plans to distribute the beer to Northside bars. Urban Artifact is bringing other Northside businesses into the space. New Edgecliff Theatre will perform upstairs. Groundwork Cincinnati, which is in charge of the Mill Creek bike path, is renting part of the rectory for office space and its educational outreach program. Hand also hopes to create a courtyard biergarten, something that will help bring the project to the forefront of the open container entertainment district that's in the works for Northside. Urban Artifact purchased the St. Patrick property as one parcel, which means that it requires one liquor license. “This facility is perfect,” Hand says. “There’s lots of density and historic elements in the neighborhood, and it would benefit from a larger venue like this. There’s nowhere that can hold 700 people here. We also get to be Northside’s brewery (and) to be the brand for local pride.”

TUESDAY, JANUARY 20, 2015

Findlay Market took control of an Elm Street property two weeks ago, and construction is slated to begin on the market’s 8,000-square-foot incubator kitchen in May. The project will yield five industrial kitchens that will help launch and grow food-related businesses. The Corporation for Findlay Market raised $2.5 million for the project and will charge between $16 and $20 per hour for use of kitchen space. The pricing structure isn’t finalized yet, but there will most likely be an additional fee for storage and tool or utensil rental. “We’re excited to expand our mission to provide more resources to food entrepreneurs,” says Joe Hansbauer, president and CEO of the Corporation for Findlay Market. “The market is already a premiere location to start and grow a food-related business, and the kitchen will further remove barriers for those who are looking to launch a new idea or grow an existing successful business.” Findlay Market is also focusing on removing barriers to entry for low-income and minority food entrepreneurs. “I want to help them achieve their dream of starting a business and leverage their skills for making great food,” Hansbauer says. The kitchen will also be used for different events, such as pop-up restaurants, cooking classes, healthy eating education and supporting farmers who are looking to make value-added products from their produce. “An incubator kitchen has long been in the master plan for Findlay Market, and we’re excited to finally make it a reality,” Hansbauer says. The kitchen, located at 1719 Elm St., will be completed by September at the earliest or December at the latest. Over-the-Rhine Chamber of Commerce is offering a tour of Findlay Market's preconstruction incubator kitchen site 4:30-6:30 p.m. Feb. 12, followed by a happy hour at Rhinegeist Brewery. Get details here.

TUESDAY, JANUARY 20, 2015

Cincinnati’s first pie bakery plans to open its doors this spring in East Walnut Hills. O Pie O will occupy the space at 1527 Madison Road at DeSales Corner. “We want to be a gathering place for friends, families and neighbors, and we can’t think of a better place for a pie shop,” Lou Ginocchio II says, O Pie O’s co-founder and marketer. Ginocchio’s partner Ian Sobeck is O Pie O’s chef and baker. The intention all along was to open a physical shop, but Sobeck had to figure out how to make pies for a lot of people. Once he got that figured out, he went down to Findlay Market and set up a tent to start selling. O Pie O’s menu will feature sweet and savory pies that will rotate on a seasonal basis. On the sweet side, there will be fruit, custard and nut pies as well as small pastries made from Sobeck’s pie crust. Pies can be served a la mode or in pie shakes. The savory menu will feature pot pies, quiches and tortas, plus smaller savory options like empanadas and samosas. The pies will be the cornerstone of the menu but will be complimented by soups, salads, wine, craft beer, coffee and ice cream. Lunch and dinner will be served during the week, with brunch in the mornings and a limited late-night menu. O Pie O is currently available at Findlay Market, Sprout Market & Eatery, Park + Vine, Reser Bicycle Outfitters and Clifton Natural Foods. Ginocchio says they plan to continue these relationships after O Pie O opens. “We have a lot in common with them,” he says. “They’re in energized neighborhoods and want the same kind of future in Cincinnati where small businesses not only thrive but are good neighbors.” O Pie O plans to have an event at their space on Pi Day, which is March 14, even if it's before the shop is officially open.

SUNDAY, JANUARY 18, 2015

Newport’s Carabello Coffee launched a Kickstarter campaign last month to raise $40,000 to purchase and renovate the next-door storefront, as well as its current space, for a new space totaling about 2,500 square feet. Since opening in 2013, Carabello has grown by about 80 percent over the past year. By purchasing the building next door, owners Justin and Emily Carabello will be able to build a new roastery, training lab and slow bar. They also plan to add a larger kitchen, office and dry goods storage area. “The slow bar in the new space will allow us to focus on brewing manually and put more of an emphasis on process and discussion,” Justin says. “It will be like a shop within a shop with two bars — one a social cafe devoted to curated items and signature drinks that we don't currently offer, and the other will be a slow bar for coffee geeks." The slow bar, which will be located between the main café and roastery, will have limited hours at first to really focus on the education of coffee drinking. “We’ve been able to introduce people to specialty coffee by doing small things like only brewing single cups in Clever Coffee Drippers after 11 a.m. and offering classic-sized espresso drinks, as well as Chemex brewing,” Justin says. “We’re able to talk to people about coffee and be a very approachable coffee shop.” Carabello’s roastery will be moved to the prime spot in the building and be clearly visible from the sidewalk and the street. A new area will be designed for wholesale customer training, classes and staff cuppings, as well as work stations for customers who want to stay and work for a few hours. The Carabellos are working with Work Architecture + Design, a smaller firm that specializes in historic adaptive reuse projects. Renovations will include gutting the current space and change the floor plan. Justin says the two buildings were separate but were joined together on the deed at some point. He plans to blow a hole in the brick wall that separates the two spaces and connect them internally. "We hope our expansion will help to further economic development in the Monmouth Street business district," Justin says. The Kickstarter campaign ended Dec. 30 and beat its goal, raising over $42,000. Carabello will remain open during the renovation process and hope to have both spaces fully operational by early fall.

TUESDAY, JANUARY 13, 2015

After moving to Covington a few months ago, Four Seasons Catering is embedding itself in the local community by partnering with emerging businesses. On Jan. 15, Four Seasons will take over the food service at Gateway Community & Technical College and create a gourmet but affordable menu for students and faculty. They’re also working on a menu for Braxton Brewery, which is slated to open this spring. And soon customers will be able to stop in at Four Seasons' storefront location and try items from Braxton’s upcoming menu. The new location is 11 W. Seventh St. in downtown Covington, after Four Seasons opened in Florence two and a half years ago. The caterer did over 100 weddings, corporate events and private parties last year and has even more in the works for 2015. “When we moved to Covington, we saw the renaissance happening here and wanted to be part of that,” says chef and owner Michael Gayon. He graduated from Le Cordon Bleu, where he studied to be a saucier, and has worked in a number of high-end restaurants in NYC and Seattle. The storefront contains a 1,200-square-foot commercial kitchen, a front-of-thehouse meeting room for clients and a to-go-only deli and bakery. The menu features soups, salads, sandwiches and baked goods made by Gayon’s wife, Melinda. Her specialty is a cinnamon roll that Gayon says is "to die for." Four Seasons is also working on creating other local partnerships, including with a local limousine company for VIP jet service, and will continue creating pastries and soups for Left Bank Coffeehouse, with the hopes of expanding the shop’s food offerings. Gayon also plans to host two "flash kitchen" dinners. The first, Chill, is on July 31 and will feature a 10-course meal of gourmet iced foods. The second, Dark, is set for Dec. 31, when guests will be seated and then all the lights turned off. Servers will have on night vision goggles, and all of the food will be eaten without utensils. “These dinners are a blast,” Gayon says. “It’s fun to mess with people’s minds and to serve something like grilled watermelon cut into different shapes.” Four Seasons’ deli is currently open 8 a.m.-3 p.m. Monday-Friday. During the summer, it will be open on Saturdays, too, with expanded hours when Braxton opens.

TUESDAY, JANUARY 13, 2015

The restaurant most recently known as Dancing Wasabi will soon be a new concept when E+O Kitchen, whose name is taken from Chicago-based Chef Rodelio Aglibot’s restaurant Earth and Ocean, opens later this month. The restaurant, located at 3520 Edwards Road off Hyde Park Square, has seen a number of different concepts in the past few years, including Beluga and sushi restaurant Dancing Wasabi. Owners Mike Hama and Lee and Nick Grammas like to redesign the space every few years to keep things interesting. Aglibot is designing the menu, which will be Asian-inspired with a Latin flare. Local Chef Owen Maass will head up the kitchen. He's the former chef at Cumin in Hyde Park and is returning to town after a stint in Columbus. The restaurant space is being redesigned to let in more light and will be more organic and rustic looking. The building used to be a house, and the ceilings have been raised and the windows have been opened up. E+O Kitchen will serve lunch, brunch and dinner and will have a moderately priced menu.

FRIDAY, JANUARY 09, 2015

Paul Miller, owner of Circus Mojo in Ludlow, Ky., is once again driving economic development in the city. This spring, he plans to open Bircus Brewing Co., which will combine the circus with a brewery. Miller got the idea for a bircus after visiting Ghent, Belgium, where performers at Circusplaneet earn money to operate their circus by selling beer. He got permission to license the concept and plans to use Belgian-inspired recipes for Bircus beer. He also partnered with Marc Wendt of BrandFuel Co. to design the Bircus concept from the ground up. When Miller bought the old Ludlow Theater five years ago, there wasn’t much going on Ludlow — there wasn’t even a grocery store. Now, there’s a grocery store, a new art gallery, two coffee shops, three restaurants and a soon-to-be distillery. “Ludlow used to have more bars than anywhere in Greater Cincinnati,” Miller says. “It was a railroad town, and there were three different shifts on the railroad, with about 10 bars that workers frequented. We want Bircus to be a place where people come and can find a beer that they like, a beer for the every man.” Bircus will take over part of the theater, which is the current home of Circus Mojo. Miller also owns an old church around the corner from the theater, and he plans to move the Institute of Social Circus to the church to make room for the brewery and taproom. In order to open the brewery, a number of renovations need to be done to the theater, including installing a ticket booth and marquee out front, putting on a new roof and creating a VIP balcony for private events in the old projection booth. Miller says that not much needs to be done to the building’s interior because it was a factory after the movie theater closed and was stripped down to the bones. Miller recently got the building on the National Register of History Places. Because of that designation, Bircus will receive state and federal historic tax credits for renovation purposes. Miller also was approved by the Kentucky Department of Transportation for a tourism development loan to help with the project. Ten percent of the profits from Bircus will be donated to the Social Circus Fund, which helps underwrite programs for children in Ludlow, nursing homes and hospitals. Bircus will also help bring more circus performers to the area, and Miller hopes to sell enough beer to bring a circus from Belgium to Ludlow. And the bar or restaurant that sells the most Bircus beer during a given period will get a visit from Circus Mojo performers. “I want to drive more international traffic to Greater Cincinnati,” Miller says. “I want to keep leveraging unique opportunities and expertise.” Bircus is still looking for a brewmaster, and Miller is planning to hold interviews on Jan. 31.

TUESDAY, JANUARY 06, 2015

Northside’s Barrio Tequileria opened in spring 2013 but closed after just a few months in business. Chuck Eberle and Thomas Placke recently reopened the restaurant and have updated the menu to include Tex-Mex favorites. “Over the last 12 years, we’ve formed a bond over our love of food and drink and the different cultures they’re associated with,” Placke says. He and Eberle own 3TC Entertainment Group, Barrio’s parent company. The pair revamped the menu to feature Tex-Mex dishes that combine items from the past owner’s menu with Texas-style favorites. Menu highlights include a buildyour-own Barrio — a half-pound burger, grilled chicken breast or black bean veggie burger with a variety of toppings — as well as pulled pork and smoked beef brisket sandwiches, with the option of adding the smoked meat to tacos, nachos, quesadillas and burritos. Barrio still has a wide variety of tequila and specialty cocktails, but Eberle and Placke also added local and national craft beers in cans, bottles and drafts, which will rotate often. Barrio will also feature local artists and bands on the weekends as well as weekly open mic jazz night on Tuesday, trivia on Wednesday and karaoke on Thursday. Brunch will soon be served on Saturday and Sunday, featuring bloody Mary/Maria, margarita, mimosa and belini specials, plus an add-your-own-garnish bar. The patio is dog-friendly and has giant Jenga, Connect 4 and cornhole. There’s also a roast your own s’mores dessert menu and dog-bone shaped treat menu for the pups. “The excitement in Northside’s South Block area is growing tremendously, with the grand reopening of Barrio along with The Littlefield and soon-to-be Arcade Legacy and Tajine sandwich shop,” Placke says of the neighborhood's stretch of Spring Grove Avenue. “We hope to continue to add to this excitement.”

MONDAY, JANUARY 05, 2015

Eric Boggs and Alex Coats, owners of Goodfellas Pizzeria, opened their newest restaurant at 1211 Main St. in Over-the-Rhine on New Year’s Eve. They also have two locations in their native Lexington and one in Covington. Goodfellas OTR is in the former Mayberry space, which was completely gutted and renovated by Urban Expansion. A second floor was added, and the attic was turned into a mezzanine. There’s also a two-level outdoor patio and bar, with a bar on the ground floor. The bar is designed like a 1920s speakeasy, with bourbon barrels and old crates used as decoration throughout the restaurant. Goodfellas specializes in preProhibition-style cocktails and whiskey as well as pizza. The three bars will also feature craft beer. Coats’ family is from Long Island, N.Y., and the pizza served at Goodfellas is New York-style — it’s made with hand-tossed crust, fresh ingredients and homemade sauce. Pizza can be purchased by the slice or in whole pies. Goodfellas also has an ice program, which includes flavored ice, different types of ice and big blocks of ice that are chipped away at to chill drinks. Goodfellas is open from 11 a.m. to midnight Sunday-Wednesday and 11 a.m. to 3 a.m. Thursday-Sunday. Lunch specials Monday-Friday include a slice of pizza, a side and a drink for $6.

SUNDAY, DECEMBER 21, 2014

Greater Cincinnati has become a craft beer Mecca in recent years. The last quarter of 2014 has seen much of that growth, with new breweries and bottle shops popping up all over the city. The local demand for craft beer is driving growth, of course, but so is each brewer’s passion for making beer. With extended family in town for the holidays, this might be the perfect time to check out some of these places. Blank Slate Brewing Company 4233 Airport Road, East End Started in 2011 by Scott LaFollette, Blank Slate has grown from a draft-only distribution operation into a taproom. PourHouse opened in late November and features eight rotating taps. The Growler House 1526 Madison Road, East Walnut Hills The Growler House features 40 taps, 20 of which are dedicated to local breweries. It opened Dec. 2 and allows customers to stop in, sample a beer and then have a pint or fill up a 64-oz. growler to take home. River Ghost Erlanger, Ky. Rhinegeist just launched distribution in Northern Kentucky and will be delivering to restaurants and grocery stores in the region. River Ghost will also be delivering wine from an undisclosed customer and plans to distribute beer from other local craft breweries in the near future. Tap and Screw Brewery 5060 Crookshank Road, Covedale The owners of Tom & Jerry’s Sports Bar added a brewery and taproom onto their existing restaurant. Tap and Screw opened to the public on Dec. 19 and will feature craft beer and local wines. The restaurant revamped its menu, and because the restaurant already has a liquor license the taproom also has a full bar. Keep an eye out for the following ventures, too. They’re not open yet, but there's already a lot of buzz surrounding these spots. Braxton Brewery 27 W. Seventh St., Covington Evan Rouse, a six-year homebrewer, and brewing veteran Richard Dube are the masterminds behind Braxton Brewery. They plan to have 15-20 beers on tap, with both core and seasonal beers. The opening date is still up in the air, but early 2015 is the plan. Casual Pint Location TBD Tennessee-based Casual Pint will offer 30 rotating taps of local and regional beers, which will be available by the pint or in growlers to take home. The food menu will include bar food staples like soft pretzels with beer cheese and wings. It’s slated to open in the third quarter of 2015 and will be the first location outside of Tennessee. DogBerry Brewing 7865 Cincinnati Dayton Road, West Chester Cincinnati’s first nanobrewery plans to open in the next few weeks. DogBerry will have 10 beers on tap, including their year-round rye pale ale, IPA, Kolsch, brown ale, blonde ale and five seasonals. Fibonacci Brewing Company 1445 Compton Road, Mt. Healthy Labeled as an ultranano brewery, Fibonacci will have a one-barrel system that will allow for about 300 beers per batch. Owners Bob and Betty Bollas plan to have an Imperial IPA, a Kolsch and an Imperial Stout on tap to start with when the taproom and brewery open in the spring. Geo. Wiedemann Brewing Co. 530 York St., Newport Wiedemann beer recently came back on the market when Jon Newberry bought the brand rights. He plans to open a brewery and taproom in Newport’s WaterTower Square, which he hopes to have up and running by Reds Opening Day 2015.

TUESDAY, DECEMBER 16, 2014

Kimmye Bohannon discovered cold-pressed juices after running a marathon in New York City. She began juicing at home and started The Weekly Juicery out of her kitchen two years ago. She now owns three locations — one each in Lexington and Louisville and the newest on Hyde Park Square, which opened Dec. 6. “It’s a wonderful experience to have cold-pressed juice available, and I feel so much better after drinking it,” she says. “Starting my business has been a way to make juicing available to a broader audience.” The Weekly Juicery has 16 different cold-pressed juices, and the average price is $9 for a 16-oz. serving. Some of the juices are for veteran juice drinkers who are used to drinking vegetables, and others are more transitional and geared toward those who are new to juicing. The Orange You Happy has an orange juice flavor, which enhances the taste of the beets in it. Each cold-pressed juice comes with a 30-minute education session, which customers can utilize before or after drinking their juice. “Everyone who works at the juice bars are certified juice guides who understand the juicing process,” Bohannon says. “It’s all about education and making the transition to a healthier way of living.” The menu also features a variety of raw foods, including a vegan veggie wrap, sweet potato hummus and a made-to-order salad bar with vegan dressing. There’s also super food oatmeal for breakfast. Bohannon plans to have kombucha on tap in 2015. The Weekly Juicery also offers three levels of customized juice cleanses: a beginner, middle and deep detox. There’s also a juice delivery service, which is how Bohannon first started out. Among the three locations in Lexington, Louisville and Cincinnati, she has about 200 customers who use the delivery service. “We want to make juice convenient for busy people,” Bohannon says. “We also want to teach lots of people about the health elevation of drinking juice every day. You can feel better, have more energy, and give your body the fuel that’s designed to make it perform at an optimal level. So many people operate somewhere in the middle, and they don’t know what it feels like to feel really good. We want to teach them what it feels like to be there.” Currently The Weekly Juicery is open 7:30 a.m.-5:30 p.m. Sunday-Saturday, but based on business trends Bohannon says the hours may change. The store is at 2727 Erie Ave.

FRIDAY, DECEMBER 12, 2014

Jack Heekin, owner of Over-the-Rhine’s Pedal Wagon and Halfcut, recently opened up a coworking space dubbed The Office attached to Halfcut at 12th and Walnut Streets. Gomez Salsa, Push Pull Studios, Squirrel Films and Venn have joined Halfcut and the Pedal Wagon so far, and Heekin says there’s an open door policy. “People are always coming in and out, and more and more people are asking about using it,” he says. "The Office is definitely open to whoever wants to use it." Heekin says The Office evolved on its own: As he opened Halfcut and his friend from high school, Andrew Gomez, opened Gomez Salsa next door, they each realized they needed an office. They turned Halfcut’s storage space into The Office — it’s between the kitchen, which Gomez Salsa uses, and Halfcut’s bar. The space has slowly developed into a place for friends and friends of friends to come in and work together. The bottom floor is just under 1,000 square feet and has a lounge area for meetings as well as a ping pong table for hanging out. The second floor is about 300 square feet, with a number of desks for companies to work at and share ideas. “The Office will help add to the big picture and overall success of Cincinnati,” Heekin says. “If another startup needs help with something, you’ll be able to get it, as well as pitch ideas and collaborate with others.”

THURSDAY, DECEMBER 11, 2014

You might know Dick Waller from his 34 years as principal clarinetist for the Cincinnati Symphony Orchestra or the Linton Music Series, but you might not know that he’s also a painter. Waller, 85, opened an art gallery and studio in November, Dick Waller’s Art Place. Two years ago, Waller showed 150 paintings at the Clifton Cultural Arts Center and realized if he wanted to continue doing shows of that size he needed a larger space. He found the building at 130 W. Court St. about a year ago, and with the help of the building’s landlord he's transformed the space into an inviting gallery that feels like a living room. The 2,000-square-foot gallery includes a cozy seating area in the middle and studio in the rear of the space. Waller says he spends four or five nights a week there for about five hours, creating new pieces. Each of his 290 pieces look as if they're alive, which can be contributed to the fact that he listens to classical music as he paints. And if he doesn't like something, he brushes it off, leaving a unique combination of colors. “At 20, I went to an art exhibit in New York and became enthralled,” Waller says. “I went home and created my first painting in my basement, which my daughter has hanging in her house.” Unlike Waller’s more recent work, his daughter Margy calls the first piece “Paris Metro.” The rest of his paintings are titled “Contrasts” after a piece he loved to play by the same name. Waller then numbers each piece with Roman Numerals, much like symphony opuses. That way, when they’re set up in the gallery viewers can enjoy them how they wish. Waller was on the leading edge of audience development for classical music locally, starting the 801 Plum Concerts, which aimed to get young professionals interested in classical music, as well as Peanut Butter and Jams for children ages 3-6 and their parents. And now he’s on the leading edge of helping to develop a new neighborhood. Waller wants the gallery to be a community space where people gather for coffee and hang out. He plans to host events, both large and small, as well as hold meetings for the Cincinnati Abstract Art Group. “I want to help bring life to this area,” he says. “It’s a new frontier, and I see it being a very live place in the next few years.”

TUESDAY, DECEMBER 09, 2014

Anthony Graziani and his wife opened the men’s clothing store Article in Over-the-Rhine last September. And after positive customer response and continued development on Vine Street, they're opening a second shop, Idlewild Woman, just down the block. “We’re still in the startup mode with Article, but there’s so much promise in the neighborhood we decided to take the leap and open a second store,” Graziani says. “The credit really goes to Cincinnati and the renaissance going on right now.” The 1,000-square-foot space at 1232 Vine St. is currently serving as a holiday pop-up shop for Idlewild and Fern Studio, but by April it will be 100 percent Idlewild. “People really like that Article is dialed into what men are looking for as far as a shopping experience,” Graziani says. “We plan to do the same thing with Idlewild.” Graziani also found that female shoppers were looking for that same type of retail experience that Article offers. He received lots of feedback from female customers shopping at Article either for the man in their life or for themselves. As fit jeans, oversized sweaters and menswear-inspired work pieces have become more popular, female shoppers have begun to frequent Article more and more. Idlewild will have items that aren’t necessarily on-trend but are classic. Graziani is focusing the retail options on brands not currently available in Cincinnati and is working to create a women’s general store with a wide variety of items rather than a boutique. Currently, the pop-up shop features goods from a variety of designers, including Imogene and Willie, Baldwin Denim, Steven Alan, Objects Without Meaning, Faherty, Almond, Billy Kirk, Shinola, Tiro Tiro, Another Feather, Mazama, Jacobsen Salt, Herbivore Botanicals and Mast Brothers Chocolate. Additional brands will be added throughout the holiday season, and many of the brands will become Idlewild staples. Where Article sells Noble Denim, Graziani says he hasn’t found a regional designer like it that makes women’s denim, although there’s probably one out there that does. “We’re trying to support regional manufacturers as much as we can, and the majority of the designers we carry manufacture their products here in the States,” he says. “But our focus is really on quality, not necessarily where it’s made.” The holiday pop-up shop is open 11 a.m.-9 p.m. Fridays and Saturdays and 11 a.m.-4 p.m. Sundays in December. Deeper Roots Coffee is on-site 11 a.m.-3 p.m. serving pour-over coffee, and there are also nightly wine tastings.

TUESDAY, DECEMBER 09, 2014

The Northside building most recently occupied by The Serpent will open as Tillie’s Lounge in February and feature champagne cocktails, craft beer, wine, premium snacks and bite-sized desserts sourced from a local bakery. The building, located at 4042 Hamilton Ave., was built in 1881 for Droege Shoes and remained a cobbler for over 75 years. It’s been vacant since The Serpent closed and has seen a makeover, since the inside was previously all black. Tillie’s will incorporate Northside’s history as well, and the champagne cocktails will be named for neighborhood nostalgia. For example, The Walk-Over, which is named for one of Tillie’s tricks, is made with raspberry vodka, triple sec, cranberry juice and pomegranate juice. The bar is being named after Tillie the elephant, one of the exotic animals from John Robinson’s Circus, which performed at the intersection of Blue Rock and Hamilton in the early 20th century. Tillie is known for stopping an elephant stampede and a derailed streetcar, and when she died schools were closed so the children could attend her funeral. Tillie’s won’t be circus-themed but will be period-themed. Owners Nigel Cotterill and JC Diaz, who also own Below Zero Lounge, are working with Dwellings on Madison to give the bar a turn-of-the-century feel. The space will feature a baby grand piano and TVs and will host local and national music acts.

FRIDAY, DECEMBER 05, 2014

You’ve probably heard the story of the Three Billy Goats Gruff, and by January you’ll get to experience the tale in a new way. Avram and Kristin Steuber teamed up with BLDG to create the concept for their new restaurant, The Gruff Pizzeria & Deli, which is opening at 129 E. Second St. in Covington. “As the experience is carried out through the space, you’ll see the Three Billy Goats have landed where the grass is greener, on the other side of the suspension bridge,” Kristin says. On the inside, the 4,500-square-foot restaurant has eight taps for craft beer as well as a full-service bar. The 75-seat dining room has views of the Roebling Bridge, and there’s an outside seating area for about 30. The outside of the building features a brightly colored mural, and the walls inside have lines from the "Three Billy Goats Gruff" fairy tale. The Steubers aren’t new to the restaurant business, as they owned and ran Twin Bistro, also in Covington, for over four years. The Gruff occupies a larger space than Twin Bistro and is part restaurant, part deli and specialty shop. The Gruff has a brick oven for pizza, and the menu will be rounded out with deliinspired sandwiches and salads. All of the meat featured on the menu is sourced from Indianapolis-based The Smoking Goose Meatery and are nitrate-free and available by the pound at the deli. Sandwiches will be served on Sixteen Bricks bread, which will also be sold at the deli. The specialty shop will also have milk, bread, eggs, beer, wine and liquor for sale, and the deli portion will have rotating specials like at old-school delis, like chicken cordon bleu or beef stroganoff. “We want The Gruff to be a place where the neighborhood and extended community feels comfortable and welcome,” Kristin says. “We plan to be a resource to the community that brings amazing food and a unique experience to Covington. As Covington residents, we see the potential in the city to become known as a destination again, and with the location at the base of the bridge we hope to be an important part of that.” Once open, The Gruff’s hours will be 11 a.m.-10 p.m. Monday-Thursday and 11 a.m.-midnight Friday and Saturday.

WEDNESDAY, NOVEMBER 26, 2014

Business accelerator MORTAR is opening a storefront at 1327 Vine St. in Over-the-Rhine to provide space for entrepreneurs to operate their businesses while taking full advantage of support services. Called Brick OTR, the space hosts its first brand, Originalitees, from Nov. 28 to Dec. 28. “We took a step back and looked at the landscape of Cincinnati,” says William Thomas II, leadership strategist and business developer for MORTAR. “The city is on the brink of a major comeback, and we wanted to make sure we were growing collectively. We also saw there were many others who wanted to take part in the progress who are often overlooked.” Thomas and his partners Derrick Braziel and Allen Woods realized that many of OTR’s longtime residents were getting left behind as the neighborhood’s landscape was changing. MORTAR is designed to provide support for entrepreneurs or business owners who face barriers, including race, socioeconomic status, access to capital or institutional expertise. MORTAR is open to entrepreneurs who have the desire to take their idea, listen to feedback, pivot and do what's needed to succeed. “Our plan is to assist these entrepreneurs, whether they’re starting a new business or growing an existing business throughout the course, mentorship and continued guidance,” Braziel says. The storefront is only 380 square feet but has the space for up to two businesses at a time. Businesses can rent out Brick OTR for a day, a week or a month, so the brands you see will be constantly changing. Follow Brick OTR on Facebook, Twitter and Instagram for upcoming concepts. “One week you might stop in and see two brands working side-by-side, and next time one brand will have the entire space,” Thomas says. “We want to encourage people to stop in frequently because you never know what you’ll find.” Brick OTR is currently only in Over-the-Rhine, but MORTAR’s goal for the coming years is to have multiple locations in underserved areas all over the city.

TUESDAY, NOVEMBER 25, 2014

Two and a half years ago, Matt and Mary Williams purchased the building at 332 Elm St. in Ludlow, Ky., at the insistence of their late friend Mike Amann, founder of BLDG. They moved in upstairs and a month ago opened Folk School Coffee Parlor in the first-floor retail space. “It’s an attempt to keep the community alive and the shared knowledge aspect of traditional American arts, tied into the local folk/Americana music scene,” says Casey Campbell, who manages the Folk School. The Folk School offers small Americana-based workshops, including beginners guitar and mandolin, clawhammer banjo and songwriting workshops. The classes aren’t all music related, and there are plans to have a few installations from local visual artists as well as a series of rotating resident artists, gallery showings and hands-on workshops. In January, Folk School will start offering masters series classes, with the first featuring renowned recording artist Jeff Plankenhorn. “Folk is a very broad term, but I regard true folk arts as something that has its heart and roots in traditional American storytelling and mediums, quilt-making, songs of protest and worker’s rights, and banjos and fiddles playing two-step music no matter the decade it was written,” Campbell says. “Folk can be whatever you want it to be. But I think of it as something that ties me to a time way past my own, like a black-and-white picture of something extraordinarily familiar.” Everything at Folk School is small batch, including a limited food menu. But you can enjoy Grateful Grahams, Whirlybird Granola and Dean’s Mediterranean while you sip coffee from Deeper Roots. “Ludlow is on the cusp of bringing in a top-notch arts and entertainment scene to an area that is still run by quiet side streets and people that live and work in peace,” Campbell says. “It’s the epitome of small town by the big town.” Folk School is open 8 a.m.-8 p.m. Monday-Friday and 8 a.m.-5 p.m. Saturday. Keep tabs on Folk School’s calendar for upcoming classes and installations.

SUNDAY, NOVEMBER 09, 2014

In the next few months, Nick Sanders, CEO of The Tavern Restaurant Group and owner of Nicholson’s Pub, will be opening a beverage-based bar and restaurant downtown. The Horse & Barrel is named for a bar that used to be inside another TRG restaurant, deSha’s in Lexington. It will cater heavily to bourbon lovers, but will also serve cocktails and craft beer. “There are lots of restaurants in the area, and this will be another space for people to relax and enjoy good beverages,” says Nancy Parrott, TRG’s director of marketing. “Whether you come by after work or you live downtown, Horse & Barrel will be another great space to be.” Horse & Barrel’s main focus is bourbon, but the small food menu will feature small plates and shareable items with an American flare. Not much renovation needs to be done to the space, which was most recently home to the Walnut Street Grill. The bar and restaurant has exposed brick and wood floors, and a drop ceiling is being added to create an intimate feel. The space is small, and will have cocktail-type seating for about 40. TRG is also leasing the space above the restaurant, and will be creating a private event space for large groups, which will opened after Horse & Barrel.

THURSDAY, NOVEMBER 06, 2014

In 2013, three pop-up shops operated for four weeks of the holiday season in Covington. About 750 people visited the markets, which resulted in $23,000 in sales. Two of the three shops—Uncorked Covington, which is opening soon in Mainstrasse, and Kelley’s Kloset—went on to open permanent retail spaces in the city. Renaissance Covington is looking for about five retailers to fill a space at 801 Madison Ave. for this year’s holiday pop-up market. The shops will be launched in coordination with the city’s holiday activities, and will operate from Black Friday through Dec. 20. “The goal of the holiday market is to add retail offerings to the city that both support existing retailers as part of the downtown Covington destination, and empower new entrepreneurs to test out the Covington market,” says Katie Meyer, Renaissance Covington manager. Applications for the pop-up market have already been collected, but the final retail occupants haven’t been announced. Occupants will be chosen based on the innovation and creativity of their business concept, product or presentation; as well as their ability to activate the storefront and influence business on the street level. The shops are required to be open on Fridays from 5 to 9 p.m. and Saturdays from 11 a.m. to 7 p.m. Meyer says additional hours will be added once the retailers have been selected.

WEDNESDAY, OCTOBER 29, 2014

Cincinnati is currently home to one nanobrewery, DogBerry in West Chester. Fibonacci Brewing Company will be the city’s second, and will open in the spring. Husband-and-wife team Bob and Betty Bollas combined their love for math and their neighborhood when they decided to open a brewery. They secured a building about a month ago—a former flower shop located at 1445 Compton Rd. The upstairs tasting area is about 1,100 square feet, with an outside space that is about the same size; the downstairs brewhouse is about 1,000 square feet. Bob says there won’t be official tours, but he’ll show anyone around who is interested in seeing the brewing process. Bob has been brewing at home for about six years now, and started brewing on a larger system about three years ago. He’ll use that same one-barrel system at Fibonacci, which will allow him to get about 300 beers each time he brews. The Bollas’ plan to have four or five year-round beers, as well as a few seasonals —Bob is thinking about doing an Imperial IPA, a Kolsch and an Imperial Stout to start. Fibonacci won’t have a kitchen, but Bob wants to partner with food trucks and local restaurants, which will allow customers to order food in and enjoy a meal with their beer. “We want Fibonacci to be a place where people can come and hang out,” Bob says. “We want to create a sense of pride in our community and help promote other local businesses.” He also wants to partner with local businesses, such as a coffee roaster up the street to create a coffee-infused beer. Although plans are still in the early stages, Bob says Fibonacci will likely be open Thursday and Friday evenings, and all day on Saturday.

WEDNESDAY, OCTOBER 29, 2014

You may have visited Arcade Legacy at Forest Fair Village (formerly Cincinnati Mills), but owner Jesse Baker will soon open another arcade in Northside. Arcade Legacy: Bar Edition will be serving up video games alongside beer and food. “I personally love Northside,” Baker says. “I’ve been hanging out and shopping there for years, and I never considered another area when I was looking for a new space.” The arcade is coming to the 3,300-square-foot space formerly occupied by Alchemize on Spring Grove Avenue. It will feature about 40 arcade games and five pinball machines, including classics like Ms. Pac Man and Donkey Kong, as well as old-school consoles like Super Nintendo and N-64. Games will be free to play, but gamers will pay a $5 cover at the door, and will receive $5 worth of food and drink tickets. The menu is still being finalized, but it will feature items not already found in Northside. “The arcade will provide nostalgic fun, and it won’t feel like a bar,” Baker says. “Think of it as an arcade for adults that serves food and drinks too. I know we’ll attract people who normally hesitate going to a bar—they’ll feel more comfortable here.” Arcade Legacy is slated to open in the first part of 2015. Baker plans to be open from about 5 p.m. to 3 a.m. on weekdays, and all day Saturday and Sunday.

WEDNESDAY, OCTOBER 29, 2014

When Lavomatic closed this summer, Thunderdome Restaurant Group quickly signed a lease for the space, which is right next door to Bakersfield. There was lots of speculation surrounding the coming restaurant, and this December, a new concept, Krueger’s Tavern, will open. Many years ago, the space was home to a Laundromat, and opened as Lavomatic in 2008. It was the first restaurant to open in the Gateway District. The building, which is the only open-air restaurant in Over-the-Rhine, is currently undergoing a remodel to fit the tavern concept. The Krueger’s menu will feature sandwiches and tavern food, with more than 75 varieties of canned beer, as well as a full bar. Four types of sausages will be made in-house, and will be served with sides instead of on buns. The sandwiches will include a sloppy joe and a chicken club, made on bread from 16 Bricks. The name for the restaurant comes from Krueger’s Brewing, which was a New Jersey brewery that, in 1935, was the first to sell beer in cans. Thunderdome owns four Bakersfield restaurants with two more to come, several Currito locations, The Eagle Food and Beer Hall and SoHi Grilled Sandwiches in Oxford.

SATURDAY, OCTOBER 25, 2014

Sprout Market & Eatery opened its doors Oct. 14 in Mt. Adams, with a focus on fresh and local ingredients. The restaurant’s market carries in-season produce, cheese, meats, breads, milk, eggs, sauces, condiments and other day-to-day essentials. Sprout’s menu is similar to the market offerings, and is driven by what is seasonally fresh. The chef, Michael Brown, pulls fresh, seasonal produce from the market shelves in order to put his spin on brunch, lunch and dinner. The small menu will change seasonally and often, depending on what’s available from farmers. Sprout also has 40 organic and/or sustainable wines by the bottle and a dozen by the glass; 14 beers on tap from local and craft breweries with growlers to-go; and three specialty cocktails in the works. Brunch is served a la carte, and the highlights include corn cakes, ham and cheese, and a portobello and asparagus frittata. The lunch menu focuses on fresh salads, including a toasted quinoa and a Caesar salad, sandwiches, and a vegan cabbage soup. The current dinner menu showcases mussels with a house-made broth and corn grown just north of Cincinnati, as well as a fettuccine dish with house-made pasta, ricotta cheese and a late-harvest tomato confit. “Throughout the building’s renovation process, we had so many Mt. Adams'ers stopping in to lend us a hand and show us that they appreciated our dream for Sprout,” says owner Whit Hesser. “Now that we have the doors open, we really hope to bring a sense of openness and a place that the residents are proud to call their own.” The market is open from 11 a.m. to 9 p.m. during the week, and from 11 a.m. to 10 p.m. on weekends. The dining room is open for lunch from 11 a.m. to 2 p.m. Tuesday-Saturday, and for dinner from 5 to 9 p.m. Tuesday-Thursday, and 5 to 10 p.m. Saturday and Sunday. Sprout also serves brunch from 11 a.m. to 3 p.m. on Sundays. There’s also a lounge beneath Sprout—Roots—that can be booked for private parties of up to 40 during the week. And on Friday and Saturday nights, you can catch live jazz, folk or bluegrass music there.

FRIDAY, OCTOBER 17, 2014

Next spring, Newport will once again be home to the Geo. Wiedemann Brewing Co., which closed and moved to Evansville, Ind., in 1983. But local Jon Newberry is bringing the brand back to Northern Kentucky, and will operate out of a 10,000-square-foot space in WaterTower Square. “I want to bring some of the good times people remember back to the area,” Newberry says. “There’s more nightlife in Newport, we want to add to it, and bring people from Ohio here, expanding the brewery trail development that’s going on over there.” George Wiedemann founded the brewery in 1870, and under his direction it grew to be the largest in Kentucky. Heilemann Brewing, a Wisconsin company, purchased Wiedemann in 1967, and operated the brewery in Newport until 1983. At the time, Heilemann was purchasing a number of regional breweries, and decided to move Wiedemann to the old Sterling Brewery in Evansville, but it shut down in the 1990s. Pittsburgh Brewing then acquired the rights to the Wiedemann brand and made the beer until 2006, when they filed for bankruptcy. The trademark rights to Wiedemann had expired, so Newberry applied for the rights. When he brought the brand back, he introduced a new beer, Wiedemann Special Lager. Wiedemann is currently available in stores and restaurants throughout the Greater Cincinnati area, including Pompilio’s in Newport and Mecklenburg Gardens. The new brewery will have a large taproom with about 12 Wiedemann beers on tap, and will serve food as well. Newberry also wants to offer tours and host beerrelated events. There will also be an outdoor biergarten with a bar that will be set up in the building’s existing courtyard. “This will be the third brewery in Newport, and people have been really encouraging and are excited to have some Newport pride back,” Newberry says. Plans are still in the works, but Newberry hopes to have construction underway by next month.

FRIDAY, OCTOBER 17, 2014

Frameshop recently moved the back end of its framing business to 700 E. McMillan in Walnut Hills. It’s in the same building as Beck Paint and Hardware, and will allow Frameshop the space to do the woodwork and finishing on pieces. Co-owner Jake Baker says they ran out of space to make frames at the Over-theRhine location, and needed a place where they could test out their services and maybe develop new products. “We were looking for new opportunities to work with wood,” Baker says. “Walnut Hills is looking to change the dynamic of the neighborhood, and we’re excited about that.” Workshop will be housed in a 1,100-square-foot space on the first floor of the building, but they’re also testing out the third floor, which is about 2,000 square feet. It will solely be a workshop, and Frameshop will continue to offer retail options, with hours from 10 a.m. to 5 p.m. Saturday and Sunday, and appointments during the week. Baker says they might take appointments at Workshop, as there are customers who like to see the whole framing process, but that’s still up in the air. Frameshop is expanding in other ways, too. Since opening in 2012, they hired two employees, both graduates of the Art Academy of Cincinnati. They also opened a location in Lexington last September, with the intention of moving to a new space in January. The lease at the new location fell through, so Baker and partner Jake Gerth decided to focus on Cincinnati and the new Workshop. “Being active in Walnut Hills and OTR is going to allow us to get to know a new set of people, and introduce each neighborhood to a new set of people,” Baker says. “We’re ambassadors for business and the neighborhood of OTR, and we want to do that for Walnut Hills too.

WEDNESDAY, OCTOBER 08, 2014

Jacob Trevino’s heart is in craft cocktails—he works at Japp’s—but his other passion is movies. About six months ago, he started trying to find a way to combine his passions. Trevino has been to movie theaters that serve beer, but he wants to improve upon that idea. His venture, Gorilla Cinema, will feature food and beverages that tie in with the movies being shown. “Gorilla Cinema will be a truly immersive experience that celebrates the films that I love,” he says. Trevino plans to show mostly classic movies that everyone has seen at least once. And Gorilla Cinema’s menu, which was designed by Chef Martha Tiffany of The Precinct, will feature upscale pub food that will change for special events. It will also reflect what movie is being shown. “There’s something about watching a movie in a theater that you can’t get when you watch it at home,” Trevino says. “There’s something magical about going to the theater and seeing your favorite movie on the big screen. It invokes a kind of nostalgia that our generation really didn’t get to experience.” Trevino is currently looking for a space in Bellevue or Pleasant Ridge to renovate and is seeking investors, but until then, he’s hosting popup events around the city to help build the company. The ideal permanent location for Gorilla Cinema will be in an old movie theater, with seats for 124 people, with space for a front bar and lounge area. “Gorilla Cinema will celebrate the memories that movies bring back, and help recapture some of those memories,” Trevino says. “People talk about having their first kiss in the movie theater. I remember seeing Jaws for the first time. Movies are a weird art form that people remember when they saw something—they’re engrained in our culture.” If you’re interested in a popup movie, Gorilla Cinema is hosting a horror movie double feature, with the original Dracula and House on Haunted Hill with Vincent Price, on Oct. 26 in a parking lot at the corner of Montgomery Road and Ridge Avenue in Pleasant Ridge. Keep tabs on its Facebook page for event information.

WEDNESDAY, OCTOBER 08, 2014

A juice bar will soon open in the old 940-square-foot Cincy Haus: American Legacy Tours space on Vine Street in Over-the-Rhine. Off the Vine will offer coldpressed juices made from local and organic ingredients, when possible. Cold-pressed juice is pressed between hydraulic plates in a juicer, which squeezes out every drop of juice and nutrients from the produce, and leaves a dry pulp behind. Off the Vine’s menu will feature about eight different types of juice, ranging from a green juice to a nut milk-based juice. Juices will range in price from $6-$10, and will have three pounds of produce in each serving. Off the Vine will also sell juices for cleanses, which are $55 per day. Each cleanse package comes with five juices and one nut milk, and are meant for meal replacements. Co-owners and OTR residents Annie McKinney and Cydney Rabe, who owns Core a Movement Studio in OTR, both started drinking juices for different reasons. McKinney is interested in how eating health food affects your daily mood and life, so she started drinking cold-pressed juice. “You’re getting raw, living nutrients from cold-pressed juice that you can’t get from eating raw produce,” she says. “Plus, when you feel better, you treat other people better. It’s almost like a pay-it-forward mentality.” When Rabe started doing Pilates, she looked at what she was eating and how she was treating her body, and decided that juicing would be the fastest way to get all of the nutrients she needed in one sitting. Rabe says juicing can be frustrating because you see all of the produce that you’re throwing out. But with cold-pressed juices, you’re not wasting anything. Off the Vine will offer some fruit-based juices for those who are just getting into juicing, as well as green juices and nut milks for more seasoned juice drinkers. When Off the Vine opens in late October, its hours will be Monday-Friday from 9 a.m. to 5 p.m., and Saturday from 10 a.m. to 2 p.m.

FRIDAY, SEPTEMBER 26, 2014

The Cincinnati Food Truck Association will host its first event, the CFTA Food Fest, from 4 to 10 p.m. on Oct. 4 at Washington Park. The event will feature beer, live music and food from 19 CFTA members. CFTA members can be found at events all over the city, as can non-CFTA members. But this is the first time for a CFTA-exclusive event. All members were invited to Food Fest, but some won't be there due to prior commitments. “CFTA members have been wanting to do our own festival since the beginning,” says Elizabeth Romero, president of CFTA and co-owner of SugarSnap! “We’re hoping the event will increase the buzz around town and give people a chance to try new and different trucks.” Traditionally, Washington Park has been a great place for food trucks to set up for events like the City Flea and LumenoCity. So it made sense to have the CFTA event there too. “It’s a great place to bring the community together,” Romero says. “It brings great vibes, and it has the room for a large number of trucks.” Food Fest will feature beer served by 3CDC, music spun by D.J. Nate the Great, cornhole and giant Jenga. CFTA members will be serving up everything from pizza and burgers to cupcakes and ice cream. Trucks that will be at the event include: Bistro de Mohr, C’est Cheese, Cuban Pete, East Coast Eatz, Eclectic Comfort Food, Falafel Mobile, Mobile Coldstone, Panino, Pizza Tower, Quite Frankly, Red Sesame, Streetpops, SugarSnap!, Texas Joe, The Chili Hut, Ricco Food Truck, Roll With It Café, Waffo and Wiggy Dip. CFTA’s goal is to host two events per year, and possibly make Food Fest an annual tradition in Cincinnati. The group also hopes to work with local bands, breweries and nonprofits in the future to give their events a wider scope.

MONDAY, SEPTEMBER 22, 2014

Over-the-Rhine residents Levi and Heather Bethune are opening a pop-up and event space on the first-floor of their home. Simple Space, located at 16 E. 13th St., will be available for everything from a pop-up store to a party space. “Simple Space will be kind of like an extension of our living room,” Bethune says. “One of the reasons my wife and I decided to move our family into an urban environment is so we can influence, affect and contribute to the heart of the city. We believe that we can have an impact through Simple Space, but also through our home. Every tenant that rents out the space will be considered a guest in our home, and hopefully a friend in our city.” The 600-square-foot space is an empty shell, and will be undergoing renovations soon. The Bethunes hope to have their first tenants in before Christmas, and will open the building to reservations in March. Over the last two years, Bethune has met many vendors and creators at events like the City Flea and Second Sunday on Main. He’s talked to several people who are interested in using the space, including Julie Otten from Shoppe Class, who could use Simple Space for craft speciality lessons; Nick Elbi from Zip Zoo Apparrel, who might do a T-shirt pop-up shop; and Blake Smith from the local start-up Cladwell, who has talked about using Simple Space for a custom fitting and personalized men’s shopping experience. “Simple Space is a container, an empty box,” Bethune says. “It’s not about what I want to happen in there, it’s about what you want to happen in there.” Simple Space is currently looking for investors to help with renovations and signage. You can donate to the Indiegogo campaign here.

SUNDAY, AUGUST 31, 2014

After tossing around the idea of a food truck at a family gathering, husband-and-wife team Brett and Dadni Johnson and Brett’s aunt, Pat Fettig, joined Bad Girl Ventures. They won the competition, and started serving up empanadas on their food truck, Empanadas Aqui, in June. “We decided on empanadas because we wanted to bring them to Cincinnati,” Fettig says. Dadni, who is from Caracas, comes up with the recipes; Brett worked for Dewey’s Pizza for two years, and was on the management track. And although Fettig doesn’t have a culinary background, she says she's the one who cooks for family events. Empanadas Aqui’s rotating menu features a few staples, including the signature Bad Girl, which is shredded chicken, sautéed onions, peppers, cheese and a house blend of seasoning; and the Popeye, which has spinach inside. Dessert options include the Emporeo, which has crushed Oreos and cream cheese topped with a sweet glaze, and a guava and cream cheese filled empanada. Empanadas Aqui will be at the City Flea this month and next, as well as the Midwest Food Truck Show and the Hispanic Festival at the Hamilton County Fairgrounds. Next year, they want to be at LumenoCity and the Taste of Cincinnati. The truck is also available for private parties, with a wider offering of food items. “We hope to bring something different to the city,” Fettig says. “There are almost 10,000 Hispanics in the area, and we’re bringing a familiar food to them, as well as introducing other people to something new.” Follow Empanadas Aqui on Facebook and Twitter @empanadasaqui.

TUESDAY, AUGUST 26, 2014

Garth Lieb, Jeremy Moore and Tom Stephen are no strangers to the Over-the-Rhine bar scene. Not only do they frequent them, but they’ve worked at a handful as well. And this September, the trio will be opening a bar of their own, Liberty’s Bar & Bottle. The 1,000-square-foot space, which was formerly a condo, will feature 20 rotating taps, wine by the glass, and beer and a selection of wine to-go. Liberty’s will focus more on European craft beer and wine than local offerings, but you can be sure there will be a few of those as well. “The American craft beer movement has pushed everyone around the world to experiment with different types of hops, fruits and barreling processes,” Stephen says. “It’s really pushed Europe to keep up and play around with the fun stuff.” The bar’s wine program will be made up of Old World wines, but there will be a few from California and Oregon as well. There will also be a small liquor selection with a very small list of well-picked bourbons and scotches, and a vodka, gin and tequila option. Meat and cheese plates will be available as well for light bites, featuring goods from local purveyors. Liberty’s copper topped, walnut bar is original to the building. Eighteen bar stools, a few drink rails and a beer hall-style table will round out the seating. Eight French doors open onto the sidewalk, which Stephen says will make it feel like you’re outside. When Liberty’s opens, there will be a few special beers that lots of people probably haven’t had on draft in Ohio. After unveiling the taps, Stephen says they’ll unveil a 20-foot tall mural painted by local artist Alex Scherra. “We want Liberty’s to be a neighborhood bar, and with that, we want to feature local art,” Stephen says. Scherra will also be creating pieces of art for the bar’s chalkboards that were salvaged from a 1902 schoolhouse in Connecticut. The artwork will change over time, and will feature hops and wine regions from around the world.

THURSDAY, AUGUST 21, 2014

Cincinnati natives Patrick Moloughney and Nathan Sivitz lived in LA for a year, where they realized macarons—flavored ganache or cream sandwiched between two almond meringue cookies—are the next cupcake. So Moloughney, a former brand manager at P&G, and Sivitz, a trained pastry chef, are bringing the French sweet to Cincinnati. “Macarons are delicate and light, and temperamental to make,” Sivitz says. “They’re difficult for the home baker to make, so we thought a shop dedicated to macarons would be perfect for the neighborhood.” Macaron Bar is slated to open in November in a 1,400-square-foot space at 1206 Main St. in Over-the-Rhine, next to Park + Vine. The OTR location will primarily be a takeaway kitchen, so customers can grab a treat on the way to work or on the way home. The shop will have a minimalist and contemporary look and feel, with lots of white laminate materials and a glass wall separating the kitchen from the front of the house. The white walls will make the colorful macarons pop, Sivitz says. The shop’s menu will feature classic flavors like chocolate, pistachio and salted caramel, with seasonal flavors like pumpkin and peppermint. All of the macarons will be gluten-free and Kosher certified. Macaron Bar will also offer a limited selection of coffee from Deeper Roots and loose-leaf tea from Essencha Tea House. Moloughney and Sivitz picture the OTR location to be the flagship store, and they plan to open several satellite shops around town that will be retail-only stores supplied by the OTR kitchen. The guys are also committed to the community—three percent of the profits from Macaron Bar will go to nonprofits in the OTR area. “We want a way to give back,” Moloughney says, who has served on the board of several community organizations, including Community Shares and GLSEN. “Volunteering and being involved are very important to us.”

THURSDAY, AUGUST 14, 2014

John Humphrey’s parents opened the first Zino’s restaurant in 1965 in Norwood, and more were soon to follow in Clifton, Hyde Park, Short Vine, Kenwood Mall, Milford and Walnut Hills. The restaurants closed in the mid-1990s, and now Humphrey plans to bring some of Zino’s menu back to the city with his food truck, Zinomobile. “I grew up working at my parents’ restaurants,” Humphrey says. “My sister and foster brothers worked there too, as well as our friends. It was hard to find someone who didn’t eat at, work at or know someone who worked at Zino’s.” Humphrey, who trained at the Culinary Institute of America in New York, recently purchased the former Taco Azul truck, and will have a Kickstarter campaign to raise a portion of the remaining funds for Zinomobile. The food truck’s menu will feature the Zinover, which is a deep-fried pizza turnover (think deep-fried calzone), filled with cheese, marinara sauce and your choice of ingredients. The rest of the menu will be rounded out with Zino’s originals, but Humphrey says he might eventually tweak a few things. “I want to blend the older generation with the newer generation and bring in different food concepts,” Humphrey says. Humphrey is a member of the Cincinnati Food Truck Association, and says that someday, he might want to expand his food truck and open a restaurant. “I don’t have any idea where I would want to put a restaurant, but it seems to be the natural progression for many food truck owners,” he says. “Compared to 15 years ago, it’s amazing what’s available now.” Zinomobile will be available for private parties, and be looking for the truck at business parks around town, as well as in entertainment hotspots with nightlife in the coming weeks. Humphrey also hopes to be at farmers markets and large events like Bunbury Music Festival; Red, White & Blue Ash; and Taste of Cincinnati.

Read more about Cincinnati's growing food truck scene in 30 Must-Try Cincinnati Food Trucks.

SATURDAY, AUGUST 02, 2014

The Hoop & Needle, a cross-stitch and embroidery shop, had its grand opening during Over-the-Rhine’s Second Sunday in June. The 750-square-foot shop boasts cross-stitch and embroidery supplies, including modern and edgy patterns, kits and accessories. There’s also an online shop, which will carry many of the same offerings as the brick-and-mortar store. The Hoop & Needle’s owner and sole employee, Sarah Fisher, hopes to eventually offer classes. She’ll be hosting the first “Stitch Night” from 6 to 9 p.m. on Aug. 7, where people can bring in their projects and work on them. “I want to provide a place where people can explore something new, and try out something different,” Fisher says. “I’ve found that lots of people who live in OTR used to do cross-stitch or embroidery, and this is a way to make the hobby more approachable and help people get back into it.” Fisher, an Akron native who now lives in Northside, started creating her own cross-stitch patterns a few years ago, and sold them as Purple Hippo Stitches at craft shows, including the Crafty Supermarket. The Hoop & Needle is an extension of that, and it happened a lot faster than she was expecting. “I started looking at spaces, and this seemed like the perfect space,” she says. “There are other art stores in OTR like Rock Paper Scissors, and it seemed like a friendly community to start a business in.” The Hoop & Needle, located at 1415 Main St., is open from 11 a.m. to 6 p.m. Wednesday-Saturday, and noon to 5 p.m. on Sunday.

SATURDAY, JULY 26, 2014

Over-the-Rhine arts organization Elementz recently produced Explore OTR cards, which will drive business from the arts to restaurants and retail in the neighborhood. The cards are based on a concept seen in Kentucky where groups of businesses get together and create a process to get customers to go to the businesses. “The cards are for people who might come to OTR for arts events, but who don’t think of the neighborhood as a place to stay and shop,” says Tom Kent, executive director of Elementz. Explore OTR cards are free, and will be handed out by smaller arts organizations after performances—the Art Academy of Cincinnati, Art Beyond Boundaries, the Cincinnati Boychoir, Elementz and Know Theatre. Patrons can then visit up to five of the 21 businesses listed on the card and get them initialed. Park + Vine, Rhinehaus, the YMCA, The Anchor Restaurant in Washington Park, Taste of Belgium and Sweet Sistah Splash are just a few of the diverse restaurants and retail options that are participating in the Explore OTR cards. Once they’ve visited five businesses, patrons can redeem the cards at larger arts organizations such as American Legacy Tours, the Cincinnati Ballet, the Cincinnati Symphony Orchestra, Ensemble Theatre and Know Theatre for deals like 20 percent off tickets for the Queen City Underground Tour and buy one, get one free tickets at Know Theatre. Each offer has an expiration date, with some expiring in November, others in May, Kent says. “We’re trying to build an alliance between arts organizations and the customers who come to see the shows,” he says. “Local businesses make the neighborhood thrive, and the cards will also help bring in a more diverse audience as membership builds.” Elementz will be collecting the cards after they’re redeemed for the discounts, and keeping track of where people redeemed them and which businesses were visited. The cards are currently being printed, and will be handed out at LumenoCity next weekend.

FRIDAY, JULY 18, 2014

An authentic German pretzel shop will soon open its doors in Over-the-Rhine. Columbusbased Brezel will be located in the 565square-foot space next to Graeter’s at 6 W. 14th Street. Owner Brittany Baum and her husband, Tim, became pretzel enthusiasts after visiting Germany in 2008. “I’m a vegetarian, and it’s hard to be one in Germany,” Baum says. “I lived off of Bavarian pretzels during our travels.” When she returned to her native Columbus, Baum couldn’t find pretzels that compared to those in Germany. She and a friend spent hours in the kitchen, perfecting their recipe, and sold them at farmers’ markets from 2008-2011. In March 2011, they opened the first Brezel location at Columbus’ North Market. After visiting Cincinnati last August, Baum fell in love with OTR. “It reminded me a lot of the Short North neighborhood in Columbus,” she says. “It has a raw feeling to it. It felt unrefined, artistic and on the verge of self-discovery. I knew I wanted to play a role in creating OTR.” Brezel is best known for its original salt pretzel, but there are 30 different flavors to choose from, including French Onion and Asiago, Peppercorn and Mozzarella, Jalapeno and Cheddar, Roasted Garlic and Cheddar, and Coconut and Almond. The menu includes pretzel twists, pretzel bites and scratch-made dips, as well as buns, soup bowls and pizza crust, which are all made from pretzel dough. “I believe in working with other small businesses to collaborate and create interesting products, and I hope to share that vision with other businesses in OTR,” Baum says. She hopes to open Brezel in time for Oktoberfest, but there is no set date yet. Hours of operation will include mid-morning through the evening, as well as latenight hours on the weekend. “Brezel will be a place for people to grab a quick bite before or after work, as well as late night,” Baum says.

FRIDAY, JULY 11, 2014

In 2007, Ryan Vesler founded HOMAGE as a wholesale company that specialized in graphic T-shirts. It has since grown into an online business, then a brick-and-mortar store in Columbus in 2010, and a larger store in 2012. This fall, HOMAGE will open a location in Over-the-Rhine. The 1,500-square foot store, located at 1232 Vine St., will offer the company’s vintage-inspired, U.S.-made graphic tees, sweatshirts, sweatpants and accessories. “We’ve been excited about the Cincinnati market for a long time,” says Jason Block, HOMAGE’s president. “There’s an energetic, enthusiastic fan base here, and our product has resonated with them.” HOMAGE’s Columbus location sports an NBA Jam arcade machine, a Coca-Cola machine, championship banners and memorabilia unique to the city. Block says the OTR location is undergoing some renovations to bring personality to the space, and will probably include some of the details of the Columbus store. The OTR HOMAGE will also offer licensed University of Cincinnati, Xavier University, University of Dayton and University of Miami-Ohio gear. “We want to be part of the community,” Block says. “We want our personality and authenticity to add to what OTR already has to offer.”

FRIDAY, JULY 11, 2014

The owners of Tom & Jerry’s Sports Bar are adding a microbrewery onto the neighborhood restaurant. Tap and Screw Brewery will take over the restaurant’s dance floor and stage area, and will be open by September. The name Tap and Screw pays homage to three Cincinnati industries: Cincinnati Screw and Tap Company is the original name of Cincinnati Milacron; “Tap” refers to Cincinnati’s brewing industry before Prohibition; and “Screw,” which is short for corkscrew, pays tribute to Ohio’s place as the country’s largest wine producer before the California wine industry started. “There aren’t a lot of options for breweries on the West Side, and we hope to bring that,” says Tom Lorenz, owner of Tom & Jerry’s. Tom and his son, Adam, along with Chuck Frisch, are the masterminds behind Tap and Screw. Adam has been brewing beer at home for about eight years, and will be the head brewer, with Tom as his assistant and Frisch as the general manager. Tap and Screw will start with four of its own beers on tap, including a Belgian, an Oktoberfest and a coffee stout. Eventually, its 12-tap system will have six Tap and Screw beers and six from other local breweries. Tom & Jerry’s currently has a full liquor license, and the Lorenz’s are working on adding a microbrewing license. They will also also offer 8-12 local wines. “We want Tap and Screw to be a unique place where people can get food that they know who made it, and pair it with good beer,” Tom says. The Lorenzs overhauled the menu when they took ownership, and all of the restaurant’s food is now fresh and homemade. The restaurant side of Tap and Screw will continue to serve Tom & Jerry’s goetta balls, which are stuffed with feta cheese, bell peppers, jalapenos and onions, then fried and served with ranch dip. Tom & Jerry’s burgers, salads and wings are also menu staples. Keep tabs on Tap and Screw’s website for updates, and the exact opening date.

FRIDAY, JULY 11, 2014

This fall, Northside will welcome another new restaurant, World Cup, located at 4023 Hamilton Ave. The sports bar will cater to all kinds of sports, and will feature international cuisine. Owner Alex Kuhns, who has worked in about 15 restaurants, is a huge soccer fan, and says that when watches games at English and Irish pubs, something is missing. “Our menu will represent soccer itself, in that every item is inspired by a different nation,” he says. Menu highlights include an Ivory Coast Pizza, topped with curry spices, bananas, spiced peanuts and ground beef; a French pizza, topped with mushrooms, pesto and roasted garlic; Spanish fries with Romesco sour cream and red onions; and chicken wings, a Puerto Rican style with a jerk rub and a Mexican style with chipotle, lime and cilantro. Kuhns says the menu will rotate to reflect the winners of different sporting events. For example, since Germany beat Brazil in the World Cup, the restaurant would feature a special German dish. World Cup will have 10-12 TVs airing different sporting events, including Bengals games. They’ll also have at least 20 beers on tap, with local, international, craft and mainstream brews. The 5,000-square-foot restaurant will have seating for 115 people. Two garage doors will open onto the street, but without seating on the sidewalk. “It’s going to be a big open space, nothing stuffy,” Kuhns says. “One of my friends’ dads described it as ‘gemuchlikeit,’ which means carefree.” He wants World Cup to be a community gathering space for neighborhood groups and parties. The restaurant will feature a large stage for music and game tables, including foosball, pool and darts.

THURSDAY, JULY 03, 2014

Funded by Fifth Third Bank, Walnut Hills’ THRIVE business development grant was created to attract at least three businesses to Peebles’ Corner. The grant can be for a minimum of $3,000, and up to $15,000; ideally, Walnut Hills Redevelopment Foundation wants to fund as many businesses as possible. “Historically, Peeble’s Corner has been difficult to repopulate, and we’re doing everything we can to reinvigorate the district,” says Kevin Wright, executive director of WHRF. A committee of stakeholders, including members from the African American Community Council, the Walnut Hills Business Group, Fifth Third and WHRF, oversee the application process and match businesses with storefronts. The grant can be used for things like equipment, signage and marketing, among other things, but not for payroll or rent. The idea is to get sustainable businesses with solid business plans into Peebles’ Corner, Wright says. “THRIVE is just an additional incentive to bring businesses to Walnut Hills and to give them that last push to open,” he says. WHRF conducted a social capital survey last year and asked the community what types of retail options they wanted to see in the area. When THRIVE applications come through, they’re comparing the survey results to see what they community wants. One of the top requests was for a coffee shop. Angst Coffee, which is located at 2437 Gilbert Ave., is the first THRIVE recipient. It also took advantage of the neighborhood’s Façade Improvement Program and Community Entertainment District program, which helps with liquor licensing. “Our vision for Peebles’ Corner is to bring it back to what it once was—a vibrant, walkable business district,” Wright says.

MONDAY, JUNE 16, 2014

Bryan and Emily Moritz, along with Emily’s brother, Ben Beachler, have always shared a passion for craft beer and small business. After taking a tour of a Denver brewery last year, they decided to start Craft Connection Brewery Tours in Cincinnati. “We wanted to connect the people of Cincinnati to great breweries and give the breweries a chance to share their beer and their stories,” Bryan says. “We’re connecting the beer makers to the beer drinkers.” A 14-passenger shuttle takes guests to four different breweries in four hours. For $55, guests get a behind-the-scenes look at Rhinegeist, Listermann Brewing, MadTree Brewing and Fifty West, as well as beer samples. Craft Connection’s maiden voyage was May 2, and since then, they have hosted corporate groups, bachelor parties, and groups of friends and family. They’ve also done a few tours to raise money for charities. “Our guests love interacting with the faces of the breweries, whether that’s the owners, brewers or taproom managers,” Bryan says. “They also enjoy the simplicity of being guided through four breweries and having beer poured for them throughout the tour.” Tours are held from 6 to 10 p.m. Thursday and Friday, and 1 to 5 p.m. Saturday. All tours depart from HalfCut in Over-the-Rhine. To learn more about the inner workings of these breweries, check out our recent article about Cincinnati's craft beer market.

FRIDAY, JUNE 06, 2014

Molly Wellmann, of Japp’s, Neon’s, Old Kentucky Bourbon Bar and Myrtle’s Punch House, is adding an event space to her brand. The Hearth Room, which is in the old Twist Lounge space downtown, is expected to open this fall. The Hearth Room is the solution for Wellmann, whose bars are a hot commodity for people who want to rent out space for events. It doesn't make sense to shut down a bar for the night for a private party, she says, but an event space is an entirely different story. The Hearth Room will be used exclusively for private events, including reunions, rehearsal dinners, corporate events and pop-up dinners. It can hold about 140 people, and will have a preferred list of caterers. Wellmann-trained bartenders will also be available for events. Wellmann is working with Jeff McClorey of Bromwell’s, a luxury fireplace and home décor retailer, on the venue. McClorey owns the building, and there will be a Bromwell fireplace in the Hearth Room. If you’re interested in reserving The Hearth Room for an event, contact Lisa Colina, event coordinator, at 513-479-6554 or [email protected]. By Caitlin Koenig Follow Caitlin on Twitter

SUNDAY, JUNE 01, 2014

In December, Brian and Gina Barrera launched Foodie Cincy, a deck of 52 cards that feature local and independent restaurants from Cincinnati and Northern Kentucky. Each card contains a coupon for $10 off a minimum of $30 purchase for a different restaurant. Rome Ali started Foodie US in 2009 in St. Louis; since then, the franchise has spread to 11 cities, including Cincinnati, Cleveland, Columbus and Indianapolis. Each Foodie city has a local charity that receives a portion of the proceeds from the deck sales. Foodie Cincy dedicates a portion of its sales to the Freestore Foodbank. Featured restaurants were chosen based on Yelp reviews and broader Google searches, Gina says. “When we started searching, we had a list of hundreds of restaurants. We narrowed that list down to those with the highest ratings in customer service and food quality, and chose restaurants from a variety of Cincinnati neighborhoods.” The Barreras pitched Foodie Cincy to more than 150 restaurants, and those restaurants chose whether they wanted to be included in the deck, which consists of offers from 52 restaurants, for a total savings of $520. Foodie Cincy decks cost $20, and are available until they’re sold out online and at a number of restaurants, including BrewRiver GastroPub, Mokka and The Sunset, Nicola’s and Café De Paris. Coupons are valid through November, and next year’s deck will be valid starting December 1. Next year’s deck will feature many of the same restaurants seen in this year’s deck, but there will be quite a few new ones, Gina says. “The deck doesn’t make people rush to restaurants, but keeps a steady stream of customers coming in with Foodie cards, and customers love it,” she says. For a complete list of Foodie Cincy restaurants, visit its website or Facebook page.

THURSDAY, MAY 15, 2014

Happy Belly on Vine, a new health food café, will soon open in Over-the-Rhine. It’s owned by Abby Reckman, a University of Cincinnati graduate in food and nutrition sciences, and her sister-in-law, Molly Reckman. “I’ve always been passionate about nutrition and how it affects the body,” Abby says. “If you eat healthy, you feel healthy, both mentally and physically.” Clean eating means eating foods in their most natural state—limiting highly processed foods, preservatives and added refined sugars. It’s not always easy, and Abby and Molly want to offer this type of food to the residents of OTR. “We hope to bring a healthy lifestyle to the community,” Abby says. “We know that a lot of people in OTR are already health conscious and pay attention to what they put in their bodies, and we want to make it more convenient for people to eat healthy.” The menu will feature smoothies like The Foundation and Hawaiian Berry, as well as a sweet potato burger, a free-range chicken wrap, the Peanut Butter and Berry Sandwich, and Spirulina Energy Bites. Sides include popcorn and mixed fruit. All of the oats used at Happy Belly are gluten-free, and there will be a gluten-free bread option too. Happy Belly will have a take-away cooler with cold sandwiches, wraps and salads, all made fresh daily. Abby says they expect about 80 percent of their business to be carry-out. Molly recently moved back to Cincinnati from Chicago, but Abby has lived in OTR since 2010, and has seen a lot of the development that’s been going on during the past four years. Abby’s father-in-law, husband and brother-in-law have all been part of the growth and development in OTR through Model Group and Urban Expansion. “OTR is growing every day, and it’s an amazing neighborhood with so much life and energy,” Abby says. “This area seemed like a natural fit for us, and we want to continue to see OTR grow and be part of it.” By Caitlin Koenig Follow Caitlin on Twitter

THURSDAY, MAY 15, 2014

A former College Hill gas station is now home to Fern Studio, a plant design studio that also sells a variety of home décor. Fern opened on May 1. “Fern Studio began as a daydream,” says owner Megan Strasser. “I wanted to create a space that would combine my love for unique plants while celebrating independent designers and artisans.” The gas station had always interested Strasser, but her father was the first to see and pursue the building’s potential. Her parents have experience in turning old buildings into something new—years ago, they purchased an old bank building, gutted it, renovated it and then lived in it. Strasser says she is inspired by the Japanese concept of wabi sabi, which is defined as appreciating the imperfections of nature and the transience of natural beauty. Aside from plants, Fern Studio also sells a curated collection of items for the home, including blankets hand-loomed in Mexico, small-batch candles with a 10 percent donation to animal rescue, baskets hand-woven in Africa and handmade textile wall hangings. Outside of the shop, Fern has created plant installations for restaurants and a few small businesses around Cincinnati, as well as custom arrangements for special events. In the future, Strasser hopes to hold artist-run workshops in the space and eventually add a greenhouse. “College Hill is an incredibly diverse neighborhood with enormous potential,” Strasser says. “I’m lucky to be among a wonderful group of business owners who are invested in the community. And I hope that I can be part of bringing more people up the hill while introducing them to the important and quality small-batch, handmade work currently being produced.” Fern Studio is open Thursday-Saturday from 11 a.m. to 4 p.m., and Tuesday and Wednesday by appointment. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, MAY 13, 2014

Cincinnati native Suzy DeYoung dreamed of opening a soup kitchen to feed the hungry, but since she still needed to make a living, she decided to open a restaurant instead. La Soupe, a for-profit soup kitchen with a heart for nonprofits, opened in Anderson Township on April 29. “Soup allows you to take what is given to you, and with homemade broths, becomes a meal,” DeYoung says. “It’s a slow cooking process that at 55 years old, it fits my lifestyle better than the stress of line cooking and off-site catering.” DeYoung’s “aha moment” for her restaurant came after reading two books about entrepreneurship and nonprofits—The Art of Giving and Starting Something That Matters. “I realized that if Blake Mycowskie, the founder of TOMS shoes, could create a business model around giving away shoes, I could create one around giving away soup,” she says. For every quart of soup sold, La Soupe pays it forward and donates soup to local nonprofits in the Cincinnati area. Organizations like the Drop Inn Center and Our Daily Bread have partnered with La Soupe, and the restaurant is looking for more agencies that need help. Every year, DeYoung reads the book Stone Soup to a group of fourth graders at St. Gertrude’s, and the students bring items they like in soup—beans, vegetables, noodles. She then makes soup with the ingredients, they sell it and donate the money to charity. La Soupe’s rotating menu features croque du jour, therapeutic broths and seasonal specialties. There’s also a soup that was created by a 10-year-old and Chef Jean-Robert de Cavel through the Make-A-Wish Foundation on the menu. “I want this to be the first La Soupe, and I would love for other cities to see this as the first business model where food is made using surplus that would otherwise go to waste,” DeYoung says. “If we creatively use these products to make interesting soups and stews, and give back to our less fortunate neighbors, it will become a wonderful full circle program.” By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, MAY 06, 2014

In June, Northside will welcome a bourbon bar to the neighborhood. The Littlefield, which will be located at 3930 Spring Grove Ave., is an idea that has been in the works for about five years. “All four of us owners live in Northside,” says co-owner Matt Distel. “It’s where we choose to spend our time and money.” Two of the owners are developers, and have started to get control of a number of buildings in the neighborhood. The Littlefield will actually be housed in one of those buildings. The physical space is only about 400 square feet, but Distel says that the outdoor deck and patio are about triple that size. Distel says they’re also looking to partner with Northside nonprofits and art organizations to focus on what makes the neighborhood fun and interesting. “We want to highlight those organizations, and maybe have drinks specials or nights where we can help promote their events,” he says. The Littlefield won’t just focus on bourbon, but will serve regional and craft-based beer and other alcohol, as well. Cocktails will be bourbon-based, with housemade bitters, and some will be cask-aged. Distel and the other owners are partnering with Shoshana Hafner, the former chef at Honey, on the menu, which will feature her take on typical bar food. By Caitlin Koenig Follow Caitlin on Twitter

WEDNESDAY, APRIL 30, 2014

Two new businesses, Eli’s Barbeque and Maverick Chocolate, will soon be opening on Elder Street at Findlay Market. Both businesses signed three-year agreements for their respective spaces. Eli’s BBQ got its start at the market years ago, and the new permanent location will be open until 9 p.m. six days a week. Maverick Chocolate is a craft chocolate maker that produces product direct from cocoa beans. It will be the first bean-tobar chocolate company in Ohio. The market’s main goal is to increase foot traffic and business activity on the south side of the market, and improve visibility for existing businesses like Saigon Market. In the coming months, additional storefronts will be built out on the south side, and all storefronts on that side are expected to be occupied, except Luken’s cold storage building and the Mr. Pig building. There are also plans to bring in a café for one of the market’s more prominent spaces at the corner of Race and Elder. The two new businesses follow a months-long renovation of three storefronts, 129-133 Elder St., on the south side of the market. Each space is about 1,000 square feet, and were made possible by a $500,000 contribution from the city’s Department of Trade & Development. Findlay Market is still looking to fill the third storefront. If you’re interested in leasing it, please contact Joe Hansbauer or call 513-604-7567. By Caitlin Koenig Follow Caitlin on Twitter

MONDAY, APRIL 28, 2014

Lucia Jackson, a busy mother and corporate retail consultant, went to school to design wedding gowns. But somewhere along the line, her love of costumes turned into a business she runs from her Northside home. On June 14, Kintimate Costumes is holding a mod-themed open house to celebrate its expansion. Jackson’s three-bedroom home at 1522 Knowlton will soon be full of costumes. Since its founding in 2011, Jackson has operated Kintimate from the house’s attic, but her inventory has grown exponentially since then. “The costumes started to burst the seams of the attic, and I knew it was time to expand,” Jackson says. “No matter how much inventory I have, this house will be able to store it.” With so much growth in Northside, Jackson says she’s in a prime location. Twenty new apartments will soon be built next door to her, and another 80 are going in across the street. “I hope that those 100 people will need costumes,” she says. Jackson has something new in store for costume lovers and party-goers. Kintimate will now be offering a party planning option, with parties held at Jackson’s house or with Kintimate throwing a party at another location. Although she hasn’t done any advertising for the party planning, she has already hosted a number of gatherings, from bachelorette parties to baby showers to a wedding reception for 500 guests. “My friends and I recently dressed up as Disney princesses for a 4-year-old’s birthday party,” Jackson says. “We showed up, had cake and read the kids stories. It’s probably the most beautiful thing I’ve ever done.” For the 2014-2015 school year, Kintimate is partnering with Cincinnati Public Schools through School Aids. Jackson wants to work with schools’ theatrical departments to teach kids how to find costumes, research them and make them rather than hiring a company like Kintimate to make them. With that, when a school is finished with a costume, Kintimate will then rent or sell it, with the proceeds from each sale or rental going back to the original designer. “I would love to see us working with students from DAAP and independent designers,” Jackson says. “They could use the program as a great jumping off point. And I would love to see my costumes attached to a number of designers.” Jackson has big dreams for Kintimate—in a few years, she would love to see a number of locations, each with a team of designers busy making costumes. “When I was a teenager, my dad told me that I couldn’t party the rest of my life,” she says. “I think that’s the only thing he’s ever been wrong about.” For starters, Kintimate will be open three or four days through the weekend, from noon to 6 or 7 p.m. It will always be available for appointments, and parties can be booked any time. By Caitlin Koenig Follow Caitlin on Twitter

MONDAY, APRIL 28, 2014

When Elena Williams moved to the United States from Germany in 2005, she didn’t think she would open a café. But after working as a manager at Panera and a barista at Starbucks, she realized she wanted to own a restaurant. On April 9, Katharina’s Café and Konditorei opened on Overton Street in Newport. “I had this location in mind for a café, along with a few others,” Williams says. “When it became available, I knew it was perfect.” Williams did some remodeling of the space, including painting, adding walls and a breakfast nook, as well as purchasing new tables and chairs and installing free Wi-Fi. Katharina’s, which is named for Williams’ grandmother, serves breakfast and lunch with items made fresh daily by her mother and cook Christine Hambuch. The menu is made up of soups, salads and sandwiches, as well as a few main dishes like Tortellini in Rahmsosse (tortellini in a ham and cream sauce). Williams says the chicken salad baguette and Belegte Brötchen (your choice of Black Forest ham, smoked ham, salami and cheese on a roll with sandwich fixings) have been customer favorites so far, as well as the potato soup. Katharina’s also serves coffee and espresso with beans from Newberry Bros. Coffee, which is down the street. The restaurant resembles traditional German cafés, and has the atmosphere of gemutlichkeit, which is a coziness that inspires a cheery, peaceful mood. Katharina’s is open Tuesday-Friday from 7 a.m. to 5 p.m., and Saturday from 8 a.m. to 3 p.m. By Caitlin Koenig Follow Caitlin on Twitter

FRIDAY, APRIL 25, 2014

In May, BLOC Ministries will open a community-centered restaurant in Lower Price Hill. Blochead Pizza, which will be located at 712 State Ave., will be owned and operated by BLOC, but with local staff and management. The 1,200-square-foot restaurant will employ about 13 people, and is slated to open the first week of May. “We want to bring a community space that people can walk to, and gather and eat,” says Rev. Dwight Young of BLOC. BLOC is also looking to bring two or three more businesses to State. It is starting a print shop and T-shirt printing company, and has its sights set on a building for the arts and training, and another for a new-businesses incubator. “We’re interested in bringing jobs and training to the community that will ultimately help the community,” Young says. “There are great people who live here, and we want to partner with them and other investors to make a difference here that will affect the city.” By Caitlin Koenig Follow Caitlin on Twitter

THURSDAY, APRIL 17, 2014

Evan Rouse has been brewing beer in his dad’s garage for the past six years. After a visit to Upland Brewing Co. when he was 16, he fell in love with craft beer. Evan’s success in brewing competitions caught the attention of Richard Dubé, former vice president of brewing and quality at Christian Moerlein. Later this year, Evan and his brother, Jake, and father, Greg, along with Dubé, will open Braxton Brewing Co. in Covington. They will start off with local production, and then expand to other areas of the Midwest. “Looking across the industry and what’s happening in Over-the-Rhine, we saw the number of craft beer fans out there,” Jake says. “We’re looking to bridge the gap between Ohio and Kentucky, and prove that the river isn’t an ocean between us.” Although Evan and Dubé will handle the brewing, Jake will be behind Braxton Brewing’s digital branding, and Greg is working on the brewery’s educational approach. Jake, a manager at ExactTarget, plans to launch a mobile app that will leverage what technology can provide in the craft beer industry. “We want to help revolutionize beer, and we hope this app will do that,” he says. Braxton Brewing partnered with Miami University for the digital branding aspect of the company, and Neltner Small Batch worked on the company’s physical branding. The group also wants to focus on educating their customers. “We want to put the customer at the center of our brewery by creating an atmosphere around craft beer and learning about craft beer,” Greg says. “We think it’s important to keep people as close to the product as possible.” The brewery will be housed in an 11,000-square-foot space on Seventh Street in the Pike Street Corridor. There will be between 15-20 beers on tap at any given time, with Braxton’s core brands and rotating seasonal and specialty beers as well. Evan and Dubé designed the brewery’s 20-barrel, three-vessel system, and are now working with manufacturers on the actual product. By Caitlin Koenig Follow Caitlin on Twitter

WEDNESDAY, MARCH 26, 2014

Hen of the Woods’ owners Nick and Kim Marckwald started out doing underground dining experiences with family and friends in 2012, but it quickly grew into something much bigger. They’ve done the Over-theRhine farmers market, Findlay Market, private events and pop-up brunches. And in the next year, Hen of the Woods will have a physical restaurant space in the old J.B. Schmidt building in OTR. “We looked everywhere for a space,” Nick says. “Nothing felt right until we found this building on Main. We knew it would let us reach our fullest potential. And Main is the next phase of the OTR scene, and it fits our personality and energy.” J.B. Schmidt occupied the building for about 100 years. The contracting company left in 2012, and Urban Sites purchased it, but it’s been vacant since then. The space, which includes the storefronts at 1432 and 1434 Main St., is just under 10,000 square feet. In the 1970s, the three-story building at 1432 was partially torn down and a warehouse was built by the city to house the drainage lines before they put them under OTR streets, and Schmidt eventually acquired it. It’s connected to 1434, which is a shed-type building with many different pockets, Nick says. The first floor of 1432 will be HOTW’s urban market (beer and wine to-go, prepared food, an old-school butcher shop, smoothies, coffee, tea) and the second floor will be an extension of the dining room, overlooking Main Street. The Marckwald’s offices will be located on the third floor of the building. The “shed” will become a large dining room, bar and three-season patio with seating for 50-60. HOTW’s serves modern American cuisine with a farm-to-table aesthetic. “We like to take American classics and bend them on their ear,” Kim says. “We do lots of surprising touches and like to celebrate every element of whatever we’re using.” The Marckwalds met in Colorado nine years ago, where Nick was an executive chef and Kim was bartending at the same restaurant. They’ve eaten their way through New York City and Chicago, and love to look at the menus, drinks, clientele and décor of the places they go. HOTW will showcase what’s important to them: service, presentation, fun and, of course, food. By Caitlin Koenig Follow Caitlin on Twitter

WEDNESDAY, MARCH 26, 2014

Hang Over Easy, a breakfast joint and bar, will soon be up and running in Corryville. Its regular hours begin Friday, when it will be open seven days a week from 7 a.m. to 2:30 a.m. The Pedros brothers opened Mick’s Diner in Columbus in 2002, and after some fine-tuning of their concept, turned it into Hang Over Easy in 2006. “This is a passion project that has evolved into something much bigger,” says Joe Pedro. The Pedros had the opportunity to work in the Short Vine business district for Bearcat Block Parties, and saw the area’s potential. They opened Dive Bar in 2011, which gave them a chance to get their feet wet. It seemed logical that Corryville would be a great spot for a second Hang Over Easy. The 5,000-square-foot restaurant and bar has 30 beers on tap, 12 of which are local. It also has craft root beer and Jameson on tap. The Pedros get sausage for the restaurant once a week from a local farm, and source as many eggs locally as possible. Hang Over Easy makes its own corned beef in-house for its CBH, which is hoe fries (hash browns) topped with corned beef, two eggs and toast. It’s also known for the Dirty Sanchez—scrambled eggs, chorizo, hoe fries and chili con queso in a tortilla, topped with sour cream, salsa, cheese and more queso. Although Hang Over Easy is known for its breakfast, it also serves lunch and dinner, plus a small bite bar menu. Its Black ‘N’ Blue Burger is a bleu cheese stuffed burger topped with onion jam and candied bacon. There’s also chicken and waffles, which are drizzled with a Frank’s Red Hot maple glaze. “We hope to bring our own style of food and hospitality to Short Vine,” Joe says. “It’s a little off-the-cuff, with the down-home goodness of eating at your mom’s house, but with a house party afterward.” Hang Over Easy will be have its grand opening on April 25, with music and other events throughout the weekend. By Caitlin Koenig Follow Caitlin on Twitter

WEDNESDAY, MARCH 19, 2014

AlvaEDU Inc. will soon relocate from Boca Raton, Fla., to the Scripps Center downtown. The company plans to spend at least $120,000 on equipment and improvements to the space. Initially, 17 employees are moving to Cincinnati, and AlvaEDU plans to add 50 new jobs over the next three years. The new jobs would add $3 million in annual payroll to the city. In exchange for committing to stay in Cincinnati for 10 years, AlvaEDU is getting an income tax credit that is equal to 45 percent of the city income tax revenue from the new jobs for six years. The company develops online learning programs and works to integrate technology into education. AlvaEDU, which was founded in 2012 by Tim Loudermilk, has worked with 800 universities, and 1,800 of the largest companies in the world in more than 60 countries. By Caitlin Koenig Follow Caitlin on Twitter

WEDNESDAY, MARCH 19, 2014

In April, Over-the-Rhine restaurant staple A Tavola will open its second location in Maderia. The restaurant, which is located at 7022 Miami Ave., will feature a large, seasonal outdoor bar and dining area in addition to the 2,400-square-foot restaurant. The Madeira location will have the same menu as the OTR restaurant. It will also have the same imported Neapolitan wood-fired oven from the Ferrara family in Naples. But the Maderia A Tavola will also have the first Italfornia Bull Oven in the United States. The new oven allows A Tavola to add a new type of pizza to its menu—Roman style, which has a thinner and crispier crust. “We’re the first restaurant in the country to have one of these new ovens,” says Nicolas Wayne, owner of A Tavola. “We hope to eventually add this type of oven to our OTR location as well to maintain consistency.” A Tavola’s signature fig and prosciutto pizza, which is topped with dates stuffed with house sausage wrapped in bacon and covered in the house tomato sauce, is a customer favorite. The restaurant also offers vegetarian options, such as the arancini, which are breaded and fried risotto balls stuffed with mozzarella, and the eggplant slider. “We hope to bring a neighborhood restaurant to Madeira where people can enjoy a family meal, a fun night out or a celebration without having to spend a lot of money,” Wayne says. By Caitlin Koenig Follow Caitlin on Twitter

WEDNESDAY, MARCH 12, 2014

After living in New York City for 11 years, Libby Andress came to Cincinnati and decided it was time to open her own boutique. LIBBY, a clothing and accessory shop, opened in fall 2013 in Over-the-Rhine. “I’ve always been a boutique shopper, their imagination just amazes me,” Andress says. The 600-square-foot, single-employee shop sells clothing and accessories, including handmade and custom jewelry and repairs. In the future, Andress hopes to offer other items like home goods, candles, perfume and fine jewelry. Andress mainly sources her inventory from New York City and Los Angeles, where fashion is on the forefront. Her goal is to provide accessible shopping options that are on the pulse of the newest fashion being produced around the world. “I stock off-brand fast fashion, which is a burgeoning market in fashion,” she says. “The market is inspired by all branches of the fashion industry. For example, it’s just begun to explore sustainable fashion, and I sell some clothes made from bamboo to reflect that.” LIBBY is open Thursday through Saturday from noon to 7 p.m. and Sunday from noon to 6 p.m. You can visit her Etsy shop here. By Caitlin Koenig Follow Caitlin on Twitter

MONDAY, MARCH 10, 2014

There will soon be a new brewery on the scene in Over-the-Rhine. Kevin Moreland, former head brewer at Listermann/Triple Digit Brewing Company, is opening Taft’s Ale House in the historic St. Paul’s Church complex. Built in the 1850s, the church has been abandoned since the ’80s. The city acquired the church and attempted to repair it, but the funds were never there. 3CDC bought it in 2010 for $350,000, and later made about $450,000 worth of structural repairs, including a new roof and some internal work. Several other tenants were considered for the space, including offices and other commercial options. Taft’s Ale House pays homage to the 27th President of the United States and Cincinnati native William Howard Taft. The $8 million brewery is looking to open this fall or winter. Taft’s beer will be made from locally sourced ingredients and is inspired by OTR restaurants, bars and specialty food retailers. There will be 12 beers on tap—three staples chosen by patrons, and the others will rotate seasonally. There will also be a menu with pub fare, which will include tri-tip steak sandwiches. All three floors of the church will be utilized by Taft’s. The first floor, or Big Billy’s Basement, will house the brewery’s barrel-aged projects and rotating taps of local beer. The second floor will be the main beer hall with a view of the entire brewing process, including the eight 20BBL fermenters and eight 20BBL serving vessels behind the bar, separated by a catwalk. The third floor, or Brauzzine, will be the dining room that overlooks the beer hall. By Caitlin Koenig Follow Caitlin on Twitter

FRIDAY, MARCH 07, 2014

This year, Local Initiatives Support Cooperation received its Community Advantage license from the Small Business Administration. The brand-new program is one of eight LISC markets in the country to offer this type of loans. The loans range from $50,000 to $250,000, and can be used by small businesses for working capital, real estate, inventory, equipment and tenant improvements. Businesses must be for-profit, and even startups can qualify, as long as they have two years of experience in the industry and a strong team and plan in place. “Community Advantage is an SBA-guaranteed loan program to help entrepreneurs launch or expand small businesses, particularly in low- to moderate-income communities,” says Patrick Duhaney, program officer for LISC. LISC’s program now offers existing businesses and startups that are viable, but for one reason or another aren’t strong enough for traditional bank financing, access to the capital needed in order to launch or expand. Community Advantage has yet to finance any businesses, but there are a few on the horizon, Duhaney says. LISC has been operating in Cincinnati and Northern Kentucky since 2000. In that time, it has awarded more than $75 million in grants and loans, including loans that supported the new Anna Louise Inn, single-family and senior housing projects, and Covington’s Pike Star building. By Caitlin Koenig Follow Caitlin on Twitter

FRIDAY, MARCH 07, 2014

Over-the-Rhine restaurateurs Daniel and Lana Wright are looking to open their third restaurant, Pontiac Bourbon and BBQ, at 1403 Vine St. this summer. The Wrights, owners of Senate and Abigail Street, plan to focus Pontiac’s menu on barbeque favorites such as Texas brisket, Memphis-style ribs, Alabama-style chicken and Frito pie. The bar will be stocked with a variety of bourbon, whiskey and beer; there will also be a choice of sodas from the Wrights childhood. Pontiac will have seating for about 60, and will offer take-out options by-thepound. It will be open for lunch and dinner Tuesday-Sunday. By Caitlin Koenig Follow Caitlin on Twitter

FRIDAY, FEBRUARY 28, 2014

On March 3, Bobby and Stephanie Kimball will open their coffee shop/restaurant, Blend, in Covington. The space, which is located at 14 E. Fifth St., will seat 30, and food will be available to-go and for delivery via bicycle. Bobby, a former chef, left the food industry about 10 years ago to become a comedian and magician. And in the last few years, he and Stephanie, who has also worked with food, decided it was time to open a restaurant of their own. “In the last few years, it hit me that life is too short, so why not do what we’ve been dreaming of doing,” Bobby says. Blend is a family affair, with Bobby and Stephanie’s daughter helping manage the restaurant, as Bobby still has a full schedule touring and performing. He built all of the cabinets, and all of the magazine racks are made from reused pallets. Blend’s menu will focus on simple but gourmet dishes, and will feature four salads, two soups and about eight sandwiches for lunch. A few highlights include the quinoa salad with seasonal vegetables and a roasted garlic vinaigrette; vegetarian French onion soup that can be made gluten-free and vegan; and the Adult Grilled Cheese with aged cheddar cheese, sliced apples and prosciutto on sourdough bread. There’s also a breakfast menu, including the Eggamuffin sandwich and maple wrap, which is a thin buttermilk pancake wrapped around eggs, sausage and a potato hash that you can dip in warm maple syrup. All of Blend’s food is fresh and locally sourced, including the coffee, which is from Seven Hills Coffee in Blue Ash. Bobby is even smoking the turkey in-house and making the sausage. “We want Blend to bring a sense of community to Covington,” Bobby says. “It’s really coming into its own, and it’s such a great area with lots of revitalization going on.” Bobby wants Blend to be a place where people come to gather, and not just for great coffee and food. He plans to host pop-up dinners featuring local chefs and open the place to local groups for meetings. “We’re reaching out to drug outreach groups who want to hold meetings for the friends and family of addicts,” Bobby says. “We think it’s important for families to have somewhere to go.” Bobby also wants to see local art on the two large, bare walls in the dining area of Blend. Artists will receive 100 percent of the sales. If you’re interested in displaying your work at Blend, contact Bobby at 812-912-1448. Blend’s hours are Monday-Thursday form 7 a.m. to 3 p.m., with later hours on Friday and Saturday for music and open mic nights (7 a.m. to 7 p.m.). By Caitlin Koenig Follow Caitlin on Twitter

WEDNESDAY, FEBRUARY 19, 2014

Galaxie Skateshop has been operating in Newport for just over six years, and on March 1, owners Gary Collins and Zach Kincaid are opening their second location in Northside. “Galaxie will be a centrally located place for skateboarders to grab their gear, meet up and help dispel the myth that skateboarding is a negative activity,” Collins says. Collins and Kincaid remodeled and renovated the 1,200-square-foot shop on Hamilton Avenue themselves. The shop will sell anything and everything that revolves around the skateboard culture, from boards and apparel to footwear and accessories. “We’ve always wanted to do a shop in Northside,” Collins says. “It’s the most diverse and artistic part of Cincinnati that attracts a lot of skateboarders, musicians and creative types that have connections to the skateboard culture.” Galaxie is 100 percent skater-owned, Collins says, who has been in the skateboarding business for more than 20 years. He’s been running Instrument Skateboards for the last eight or so, and he plans to carry it and other local brands like Absorb, Hella Cool, OATW, Curb Cult and Revive in the store. Collins is also the driving force, both financially and physically, of the Newport DIY skatepark Under471. By Caitlin Koenig Follow Caitlin on Twitter

WEDNESDAY, FEBRUARY 19, 2014

After a 15-year career with P&G, Cherylanne Skolnicki became a certified health coach and started teaching people how to eat better. In January 2011, she started Nourish Yourself, a service that will cook dinner for you. “The concept of a home-cooked meal resonates with busy families,” Skolnicki says. “Clients want to feed their families fresh, healthy, unprocessed, seasonal food, but struggle with the time and skills to cook those meals. We take the guesswork and challenge out of it.” Nourish’s core team has three employees who focus on everything from customer care to menu development to marketing. A team of nine cooking partners go into clients’ homes and make the magic happen, Skolnicki says. Clients are matched with a Nourish cooking partner in their area—they shop for and prepare meals in your kitchen. Meals are prepared all at once, and Nourish even cleans up afterward. Nourish offers flexible pricing that starts at $159 per week plus groceries, and you choose the service date. Nourish’s winter menu is available on its website, with 50 entrée choices, many of which are freezable, plus fresh salad greens and homemade dressing. The menu changes seasonally, but favorites include healthy makeovers of restaurant dishes, such as chicken enchiladas, Thai basil chicken and buffalo chicken meatballs. Skolnicki says both Nourish’s risotto with asparagus and peas and bison burger with Cabernet caramelized onions and white cheddar are also popular. “Busy is the new reality for today’s families,” Skolnicki says. “We hope to make dining in the new normal for busy, health-conscious households. And cooking is one of the aspects of a healthy lifestyle that you can now outsource and still get all of the benefits.” Today, Nourish serves the Greater Cincinnati area and northwest Arkansas (because of P&G employees), but Skolnicki hopes to expand to other markets in 2014. By Caitlin Koenig Follow Caitlin on Twitter

FRIDAY, FEBRUARY 07, 2014

Andrew Gomez learned to make salsa from his father, who learned to make salsa when he was growing up from his mother. “I don’t make it like my dad, and he doesn’t make it like my grandma,” Gomez says. At the end of March, Gomez will be opening his restaurant, Gomez Salsa, on 12th Street in Over-the-Rhine. It will be a to-go window only, with late night offerings until 3 a.m. Gomez’s salsa is a thick, hand chopped salsa that lets you see exactly what you’re eating and adds texture to his tacos. Gomez Salsa will specialize in not just salsa, but tacos and another dish called the Turtle Shell, which consists of rice, beans, cheese, a tostada, sour cream, lettuce, meat and salsa seared closed with melted cheese. “We want to be a convenient, fresh Mexican food option in OTR,” Gomez says. “It’s exciting to be one of the first new places over here after Rhinehaus to help get things going. We’re excited to be part of it.” He also wants to offer customizable build-your-own taco bars for catering. And he plans to offer beer and food pairings with next-door neighbor HalfCut, which is owned by Gomez’s friend Jack Heekin. Keep your eyes peeled for Gomez Salsa's Indiegogo campaign in the next few weeks. One of the offers will be a food and beer pairing, probably for happy hour, Gomez says. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, FEBRUARY 04, 2014

Three years ago, New York City native Noah Smith purchased the Gerke Building, which he's calling Kool Cellar, at 132 W. Court St. Because of the building’s unique characteristics, he envisions the building becoming a brewery or a restaurant. The Gerke Building was designed and built by German immigrants in 1861, long before mechanical refrigeration. Instead, the building is fitted with a lager cellar, which was used to ferment beer that needed to be kept at cool temperatures. There are lots of buildings like the Gerke Building around town, but it has one of the deepest and most well-preserved lager cellars. Beneath the 21-unit apartment building lies a 1,600-square-foot storefront that Smith says would make a great brewery or restaurant space. Below that is the upper cellar, which is 1,200 square feet and has an 11-foot ceiling. Then comes the lower cellar, which has an 18-foot ceiling and stays at 58.6 degrees, no matter the temperature outside. Smith wants to rent out Kool Cellar, or part of it, for free because starting a business is an expensive venture. Another option for the space is a production facility for aging cheese, wine or even mushrooms—a less expensive option that would allow the storefront to be rented separately from the cellar. Smith is a landlord and condo developer in New York City, and when the market went south, he began to look elsewhere for development opportunities. After looking at several buildings in places like Fort Dodge, Iowa, Smith came to Cincinnati. The city was in transition, and he wanted to be part of it. “I really like what’s going on in Over-the-Rhine,” Smith says. “There’s lot of energy here, and Cincinnati has the promise of becoming a destination city.” The Gerke Building was the first one he purchased in Cincinnati, and he now owns the Thunderbird Apartments in East Walnut Hills and the Manifest Gallery building, along with a few others. “There’s so much happening below Liberty Street in OTR, but above Liberty, not much is happening,” Smith says. “I want to see development happen there, and that’s where I’m starting.” By Caitlin Koenig Follow Caitlin on Twitter

WEDNESDAY, JANUARY 15, 2014

At the beginning of December, Obscura cocktail lounge opened the Jim Thompson Room, a membership and VIP room in the lower level of the building. The room offers exclusivity to members and special guests with wine tastings twice a month, spirit tastings and a private events. The room is named after Jim Thompson, an American businessman who revolutionized the silk trade in Thailand. On Easter Sunday 1967, he took a hike through the jungle and never returned. Co-owner Scott Sheridan learned about Thompson during a tour of his house in Thailand. “Although Jim Thompson doesn’t have a connection to Cincinnati, the room is a way to say that he is alive and well and in Cincinnati—we’re making that connection,” says Will Chambers, wine director and head of VIP relations at Obscura. The décor for the Jim Thompson Room is very different from that of Obscura, which is more of a pastel palette with a European parlor-esque theme. In contrast, the downstairs features deep, sensual colors and a Thai-inspired theme, complete with a stuffed life-size Bengal tiger that died of natural causes. There are different price tiers for membership packages to the Jim Thompson Room. Membership includes access to Obscura’s wine lockers and bourbon and tequila barrel programs, preferred reservations and room rental. The room also offers exclusive cocktails, including the Good Morning, Mr. Thompson; Mai Tai; Rum Punch; and Frozen Pineapple. Obscura is a high-volume, high-end cocktail lounge that is focused on providing intimate conversation and a place to network. The main level of the lounge is divided into three sections—a conversation space, bar area and mezzanine. The lower level includes the Jim Thompson Room, a kitchen for light bites and sweets, and liquor lockers and a service bar. Be looking for Obscura’s bistro-seated patio on Seventh Street later this year. Read more about Obscura in Soapbox. By Caitlin Koenig Follow Caitlin on Twitter

WEDNESDAY, JANUARY 08, 2014

Childhood friends and founders of the Pedal Wagon, Jack Heekin and Tom O’Brian, will soon open the doors to their newest venture, HalfCut. The craft beer café will carry pints, flights and growlers of fresh beer or six-packs to go. The idea for HalfCut came from Heekin’s father, a beer lover and Cincinnati history enthusiast. He told them about the resurgence of growlers in different parts of the country, and they thought it would be a good avenue with which to join the craft beer movement in Cincinnati. “Half cut” is a slang term from the 1920s that means "the perfect state of mind." “We feel like HalfCut will occupy a unique niche in OTR,” Heekin says. “There’s nowhere else like this neighborhood in Cincinnati, and there’s so much development going on. We love what’s happening and are excited to be part of it.” In December 2012, Heekin and O’Brian took a cross-country road trip to refine their craft beer bar idea. HalfCut will serve craft beer from across the country, but with a heavy local influence. HalfCut is housed in the 130-year-old Gobrecht building at 1128 Walnut St. The 800-square-foot space will be very low-key, much like a coffee shop. It will also offer a to-go window for customers who pass by on the street. “Before you make your decision, you can sample different beers,” Heekin says. “We want to bring a unique experience that focuses on beer. No matter what level of beer you’re at—whether you don’t like beer, drink Bud Light or love craft beer— you’ll feel welcome at HalfCut.” All of the tap handles will be the same, so customers are making their selections based on taste rather than handle design, he says. In addition to beer, HalfCut will serve light snacks like pretzels and possibly meat and cheese platters. There will also be beer pairings with Gomez Salsa, which is a restaurant that is coming soon to the area. Heekin and O’Brian hope to have HalfCut up and running by the end of January. They used the crowdsourcing site indiegogo to raise funds for their venture. By Caitlin Koenig Follow Caitlin on Twitter

WEDNESDAY, JANUARY 08, 2014

Oakley’s newest restaurant, Sleepy Bee Café, opened its doors the week of December 16 at 3098 Madison Road. Dr. John Hutton and Sandra Gross, owners of Oakley’s blue manatee children’s bookstore and decafé and Brazee Street Studios, also own the café. The idea for Sleepy Bee came from the recent dramatic decline in the honeybee population. Hutton and Gross wanted to get involved, and to them, a restaurant seemed like the best way. Sleepy Bee serves breakfast, lunch and brunch with a focus on local, organic, and hormone-free produce, meat and dairy products. The menu, created by chef Frances Kroner, also caters to the health-conscious eaters with the Buff Bee lineup and offers creative, “real” food for kids. Some of the restaurant’s signature dishes include “Killer Bee” cookies, gluten-free Bee Cakes and the Queen City Bee breakfast, which features locally made goetta. The restaurant showcases bee-centric art made by artisans from Brazee Street Studios of Glass and C-Link Local. Sleepy Bee boasts unique bee-inspired kilnformed glass light fixtures and local artwork, including custom tiles in the dining room and restrooms that feature vegetables that are fertilized by hardworking bees. Hutton and Gross plan to offer catering services and host annual bee-themed fundraising dinners to do their part for bee conservation and awareness. Sleepy Bee is open Monday-Friday from 7 a.m. to 2:30 p.m. and Saturday and Sunday from 8 a.m. to 3 p.m. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, JANUARY 07, 2014

Molly Wellmann, owner of Japp’s and Old Kentucky Bourbon Bar and co-owner of Neon’s, is looking to open a new bar in East Walnut Hills. Myrtle's Punch House will be located at the corner of Woodburn Avenue and Myrtle. The concept for Myrtle's is a punch house, where you can get a punch bowl at your table to share with your friends. Punch will also be available by the glass. “Recipes for punches date back about 500 years; it’s a very old way of drinking,” Wellmann says. “We want to bring that to Cincinnati—there’s such great heritage here, and a great drinking heritage.” There will also be a wine list and craft beer selection. Beer will be served by the glass, pitcher and growler. The focus will be on wine by the bottle or beer by the growler that you can take home and enjoy. Wellmann and her partners hope to offer acoustic music in the basement, as well as a room in the basement that can be rented out for parties. “East Walnut Hills is such a cool neighborhood,” Wellmann says. “It’s waking up, much like Over-the-Rhine was when we opened Neon’s and later Japp’s. We want this bar to be a place for the people of the neighborhood. When you’re looking to start a community, there are always two main things: a place to worship and a tavern. And East Walnut Hills already has a church.” Plans are still in the preliminary stages, but Wellmann is hoping for a late summer opening. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, DECEMBER 17, 2013

Object, a new art gallery and retail store in Northside, features modernist pieces from the early 20th century. Artists Keith Chrapliwy of Modology and Andrew Kozakov teamed up to offer a range of art-driven furniture, paintings, sculpture and small objects. Items run an artistic range that starts with early 20th century-inspired Constructivist paintings and sculpture, and continues through the 1950s living room culture. It finishes with chairs of the 1950s and 1970s by designers like Eames and KofodLawson. There are also restored and reworked items like valises and small tables, paintings in new styles and a small collection of creatively made jewelry. Object’s collection will vary as Chrapliwy and Kozakov bring in new pieces from their collections. Chrapliwy and Kozakov made a large number of the furniture and artwork pieces —Chrapliwy’s walnut Modology cabinets are in high demand, and are colorful with handmade Lucite panels; Kozakov focuses more on furniture, including a tall, elegant wooden sculpture that contains a hidden bar cabinet that’s large enough to hold glasses and wine. “We want to blur the line between high art and functional pieces,” Chrapliwy says. “We both hope that visitors to the store can envision the possibilities of creating their own artistic environment.” The store, which is located at 4008 Hamilton Ave., also has work by other artists, including Spencer van der Zee, a Cincinnati folk artist, and jewelry designer Brie Hiudt, who is Object’s guest artist through December. Items range in price from $16 for T-shirts by van der Zee, to $25 for a metal case, to $2,750 for the handmade bar cabinet. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, DECEMBER 17, 2013

Keegan’s Specialty Seafood Market is opening a second location on Hyde Park Square at the end of January. They work directly with fishermen, seafood auction houses and purveyors to bring the best seafood from around the world to Cincinnati. Keegan’s also stocks a variety of specialty foods with an emphasis on local products, including salads, spreads and soups, which are prepared in their Anderson Township location’s kitchen. They will also continue to host private dinner parties in addition to their weekly Thirsty Thursday wine tastings in Anderson. During the wine tastings, customers can purchase a selection of four wines for $12, along with seafood, meat and cheese. Sometimes there are impromptu cooking demos. The Hyde Park location will carry a variety of local products; Keegan’s popular housemade foods; and a selection of high-end grass-fed beef, lamb and pastured pork. The soups and sauces will be packaged in reusable Mason jars that customers can return for a rebate. Although not a restaurant, the Hyde Park Keegan’s will feature a custom-made, German-style communal table for gathering and eating. Customers can order their food to-go or enjoy their meal at the table. Keegan’s rotating breakfast and lunch menus will feature items prepared inhouse, including New York-style bagels boiled and baked by Jean Paul’s Paradiso, housemade cream cheese and authentic lox from New York City. There will also be healthy made-to-order smoothies, fresh-pressed fruit and vegetable juices, and daily specials like steel-cut oatmeal, lobster quiche and shrimp and grits. Owner Tom Keegan expects the new location to be an extension of the Sunday Hyde Park Farmers Market, as he says he has a good relationship with the vendors there. Keegan’s is open daily from 7 a.m. to 7 p.m. Customers can sign up for e-mail alerts for more information about the new store opening and menu offerings at both locations. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, DECEMBER 10, 2013

Brad Gilpin opened his first restaurant, Gilpin’s Steamed Grub, downtown five years ago. He recently opened a second location in Clifton near the University of Cincinnati, his alma mater. He chose UC because the incoming freshman class is huge, and Gilpin's Steamed Grub is the kind of restaurant he wished was in Clifton when he went to school there. "I love food, and wanted to bring the steamed sandwich concept to Cincinnati, but make it my own," Gilpin says. The 1,600-square-foot coffee shop seats about 50 people, and has contemporary and rustic décor and a coffee house feel. There is also a separate study area for students. Like the downtown location, the UC Gilpin’s has an old-school Nintendo and a fake fireplace. All of Gilpin’s coffee drinks are made via steam. The restaurant’s breakfast menu has eggs cooked via steam only as well; the lunch and dinner menus are the same as the downtown location’s, but with a few additions, including steamed pulled pork and additional steamed burgers with meat from Avril-Bleh. Gilpin’s sources pastries from Shadeau Breads, donuts from Holtman’s Donuts and cookies from Donna’s Gourmet. The new location has five steamers—one for eggs, one for burgers, one for steamed cheese sandwiches, one for salads and one for deli sandwiches. So far, the smoked pulled pork and grilled chicken sandwiches have been the most popular, but customers are also ordering the Razzle Dazzle, which is pepperoni, turkey, bacon, provolone cheese, mesculin mix, honey mustard, Frank's Hot Sauce and nacho cheese Doritos on a pretzel bun. Gilpin’s focuses on fresh, local produce, and encourages its customers to recycle and eat local. The UC Gilpin’s is open from 7 a.m. to 11 p.m. Sunday and Monday, and from 7 a.m. to 3:45 a.m. Tuesday-Saturday. Gilpin also has plans to open a third location in the next six months near another college campus. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, DECEMBER 10, 2013

Peggy Shannon moved to Cincinnati in 2006, and started baking cookies out of her home. As Queen City Cookies grew, a café seemed like the next logical step. Shannon recently opened a four-room café in the old St. Pius Church complex in Northside. The café, which is inside the former rectory, consists of an espresso bar and a pop-up Madisono’s gelato shop. There are also two whimsical seating areas and ceramic tiled staircases. The partnership with Madisono’s has allowed Shannon’s sweet treats to now be served ala mode. Special flavors of gelato were designed in conjunction with Queen City’s schnecken as well. Queen City also welcomed former co-owner of Take the Cake, Doug Faulkner, to the team. “Doug has brought so many new things to the table,” Shannon says. “We now have croschnecken, which is half croissant and half schnecken. We also have a bread pudding made from schnecken.” Another addition to Queen City’s team was Michelle Lightfoot, the former owner of Poppies and Deli seven20. Shannon and Lightfoot have plans to roll out a light, limited lunch menu of soups and sandwiches in early 2014. The expansion has also allowed for a line of pastries Queen City didn’t have room for before. The bakery’s menu now includes vegan items from Sweet Peace Bakery and gluen-free choices from local sources. “One of the only downsides to our expansion is that I don’t bake anymore,” Shannon says. “I used to have a hand in everything, but now I’m more into research and development of new things.” Queen City recently applied for a liquor license, and there are plans to offer cooking classes and host parties. Now, Shannon is encouraging customers to utilize the café for meetings. And as if expanding isn't enough, each quarter, Queen City also raises money and awareness for a different nonprofit. This quarter, they're supporting Caracole, the first organization in Ohio to provide housing for people living with HIV/AIDS. The product to buy to support Caracole is Queen City's blueberry schnecken, served by the slice or in loaves. People can also help out by donating toiletries at Queen City. Queen City also supports organizations online through Cookies for a Cause. This quarter, 50 percent of the sales of Queen City’s version of Brooksters, which is a rich brownie bottom, a double stuffed Oreo middle and a chocolate chip cookie on top, goes to WordPlay. The café is open Tuesday-Friday from 10 a.m. to 6 p.m. and Saturday from 10 a.m. to 4 p.m. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, DECEMBER 10, 2013

Almost 25 years ago, Kelly Kolar started Kolar Design in a small office downtown on Walnut Street. Three moves later, the company is back downtown, now on the top floor of 807 Broadway. After moving from its original downtown location, Kolar Design moved to Eden Park but outgrew the space shortly after the move. Five years ago, the company moved to an old Ford factory in Uptown, but that space had become too small as well. The new 7,724-square-foot office is nearly twice the size of Kolar Design’s Uptown office, and is home to its 17 employees, with room to grow. The office is in the heart of the downtown design district, and Kolar is excited to be back. When Kolar looks out the window, she can see the city. She can see the arches of the Daniel Beard bridge and see all of the branded architecture that tells the story of Cincinnati. “We came back to our roots and early beginnings, and we’re more connected to the fabric of the city,” Kolar says. “I see our partners on the street and wave to our clients when I see them. We picked this corner because of the collaboration and community partners around us. The Eighth Street Gateway Corridor felt right.” Currently, Kolar Design is working on several community design projects in Dublin, Ohio, which is just outside of Columbus, and the renovation of The Ohio State University’s North Campus. They’re also working on projects at Cincinnati Children’s Hospital Medical Center and Mercy Health West. Outside of Cincinnati, Kolar Design has projects at Rutgers University, Bowling Green State University and Washington University in St. Louis. They’re also working with a TV station in Geneva to redo their set design and the look and feel of the station. Kolar Design is also working on the relaunch of its own website. The new site will include a new platform for social media, including Facebook and Twitter interfaces. The site will also include more news and information about Kolar Design’s projects. The company will be revealing its new site with the coming of the new year. “This move is a new chapter in Kolar Design’s journey,” says Bill Thiemann, client leader and event manger. “We want to help strengthen the design community and show our passion for the city.” By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, NOVEMBER 12, 2013

Cooper’s Hawk Winery and Restaurant opened its 13th location yesterday in the Kenwood area. Cooper’s Hawk was founded in 2005 by Tim McEnery, who wanted to take the brewpub concept and expand it to wineries. The 10,500-square-foot space offers a tasting room, bar, patio, main dining room and two private dining areas. Cooper’s Hawk has the feel of a winery, but it’s in the city. “We want to bring Napa to Cincinnati, and give people who can’t get to Napa the experience of it,” says Emily Dock, general manager of the Cincinnati location. Cooper’s Hawk produces more than 40 different types of wine, and offers them by the glass, by the bottle and for retail sale. Glasses range from $8-$13, and bottles range from $14-$35. The tasting room offers three different tastings: sweet, luxe and monthly, which features the wine of the month and is only available to Wine Club members. Cooper’s Hawk’s Wine Club is one of the largest in the nation, and guests can join for $18.99 per month. The club includes a wine of the month offering, points, a birthday coupon and special Wine Club dinners that include a four- to six-course meal and wine pairings. Staff members take wine education courses and know what grapes are used in each wine, the sugar content and how to tell different flavors when tasting. “We aim to make wine approachable, and take the fear out of silly questions,” McEnery says. The menu is full of from-scratch dishes, many of which are made with Cooper’s Hawk’s wines. The menu contains everything from sandwiches to steak, with dishes ranging from $10-$35. Each dish is paired with a wine, which takes the guesswork away from guests, Dock says. Aside from wine, Cooper’s Hawk has a full bar with craft beer and specialty cocktails. Rivertown and Moerlein beers are available at the Kenwood location. Cooper’s Hawk also has a barrel reserve wine that is served out of the barrel with a wine thief, and it’s only sold by the glass. The barrel reserve is a blend of the five Bordeaux grapes—it’s filled nightly, so the flavors constantly change. Cooper’s Hawk wine is produced at the main countryside facility in Illinois, and in the Chicago area restaurants. “We hope to bring great wine, great food and a unique experience to Cincinnati,” McEnery says. “We strive to introduce wine to a broad audience, from starter to connoisseur.” Cooper’s Hawk has earned more than 200 wine awards in the past eight years; it was named “Hot Concept 2010” by Nations Restaurant News and MenuMasters Winner in the “Menu Trendsetter” category for its Asian BBQ Pork Belly Nachos in 2013. It was also named one of Inc. 5000’s fastest growing companies. The Cincinnati location will be open Monday-Thursday from 11:30 a.m. to 9:30 p.m., Friday and Saturday from 11:30 a.m. to 10 p.m., and Sunday from 11:30 a.m. to 9 p.m. The tasting room opens daily at 11 a.m. and closes with the restaurant. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, NOVEMBER 12, 2013

Taren Kinebrew started baking with her grandmother when she was a child. Her love of baking has always been a hobby, but in the next few weeks, Kinebrew will be opening a storefront for Sweet Petit Desserts at 1426 Race St. in Over-the-Rhine. “I wanted to be in a community where people support small businesses,” Kinebrew says. “I like the walking traffic and diversity of Over-the-Rhine, and knew that Sweet Petit Desserts would fit in with what I know Cincinnati and the neighborhood to be.” The 753-square-foot space will have a kitchen and two cases of bite-sized desserts for sale. The cases are moveable so Kinebrew can host events with the help of Christina Christian, owner of Something Chic, an event planning business. The two have teamed up in the past to plan baby showers, wedding receptions and fundraisers. Sweet Petit will have a very artsy feel, with vibrant colors from the desserts down to the flooring, Kinebrew says. Kinebrew hasn’t always done desserts. She was in the Army National Guard for seven years and has a degree in information systems and a minor in accounting. But she has always loved making sweets for friends and family, and her own business seemed like the next logical step. She started Sweet Petit out of her home in 2009. Last fall, Kinebrew applied to be part of Bad Girl Ventures, and she won a $25,000 loan and $5,000 in marketing and website assistance from the program. Bad Girl helped her with forming a financial plan and official business plan. Sweet Petit will offer red velvet mini cupcakes, bite-sized brownies, cheesecakes, key lime bars, lemon squares, pie tartlets, cake pops, cookies and desserts in cups—think chocolate mousse. Prices will range from $2 per dessert to $9.50 for a half dozen or $18 for a dozen. More expensive items like pie tartlets and chocolate dipped strawberries will be $24 per dozen. Sweet Petit will have three paid employees, including Kinebrew. She also hopes to bring on interns so they can learn how to run a business and hone their pastry skills. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, OCTOBER 29, 2013

Lori Beth Henry, owner of Lori Beth’s Café, began cooking with her grandmother at the age of 6; at 12, she was cooking for events and people at her father’s church. Her love of cooking led her into the catering business and the restaurant world in 2009. Her restaurant moved downtown to the Sawyer Point Building in July. The first Lori Beth’s was in Dry Ridge, Ky., in a Toyota dealership. When the old 720 Deli space opened up in Cincinnati, Henry jumped at the chance to move in. The 1,000-square-foot space seats about 350 people. Henry makes everything from scratch, and puts a twist on typical Southern dishes. Customer favorites include the meatloaf sandwich, which consists of a homemade meatloaf with sautéed veggies in it, and topped with homemade BBQ sauce, creamy Swiss, bacon and a homemade jalapeno mayonnaise; the turkey club, which is baked in-house and tastes like Thanksgiving; and desserts. “My grandmother taught me how to cook on the weekends,” Henry says. “We would go out and milk cows, and do all sorts of things with the milk—make butter, cottage cheese, buttermilk. I loved the whole process of taking the milk from the cow and how you’re able to make so many different things.” Henry’s whole family works with her—her husband Kenneth quit his job to work beside her, and their daughter Kassidy and son Taylor help out too. Even Henry’s best friend and her son work at Lori Beth’s. “Lori Beth’s is truly a family thing,” Henry says. “I like to have people get a sense of how I grew up and what I grew up doing. I love when people come in and enjoy the slow-cooked, Southern style food and hospitality. We’re trying to get people to enjoy what they’re doing, what they’re eating and what they’re tasting.” Lori Beth’s caters company and client meetings of all sizes, both on and offsite; major events, conferences and office parties; rooftop gatherings during and after hours for Sawyer Point tenants; corporate team-building exercises; special occasions; and private and themed dinner parties. The restaurant also makes birthday cakes, desserts, pies, edible arrangements and gift baskets for all occasions. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, OCTOBER 22, 2013

The University of Cincinnati’s Technology Commercialization Accelerator recently opened at its temporary space on Short Vine. The accelerator’s permanent home at 2630 Vine Street is undergoing renovations, and is expected to be ready next year. The move is due to a partnership between the accelerator and SV ARX, LLC, a Short Vine development group. The collaboration began with the signing of a memorandum of understanding in early 2012 when the accelerator was launched. The accelerator, which was founded to bridge the gap between early-stage technology and investment dollars, focuses on identifying promising, early-stage technologies; assessing technologies to determine viable startup company opportunities; developing commercialization strategies; and facilitating the work necessary to move technology toward commercialization. It offers a number of services, including a number of highly experienced entrepreneurs-in-residence, early-stage grant funding for commercialization, and now, a workshop for teams to meet and further develop concepts. The accelerator has committed $160,000 in awards to four promising projects led by UC investigators. Funding for the accelerator comes from Ohio’s Third Frontier Entrepreneurial Signature Program, UC’s partnership with CincyTech, UC’s 2019 Entrepreneur Grant funds and other outside sources. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, OCTOBER 15, 2013

Paul Miller started out as a clown with Ringling Bros. and Barnum & Bailey. He founded Circus Mojo, a circus arts program for children and adults, in 2009, and will be opening the Institute of Social Circus & Vocational Training Center in Ludlow, Ky., next year. The Institute of Social Circus will be the first training center in the world dedicated to teaching adults circus techniques, team building skills and social work principles for the purpose of training, educating and meeting the needs of disenfranchised youth, hospitalized people and youth in juvenile centers or other institutions. The Institute for Social Circus is developing a certification program in applying circus training with three focus areas: youth, medical settings and adults who are seniors and/or have disabilities. “For about 20 years, I’ve heard all of the baggage that comes with being a clown in the United States, and I want to work to broaden it from a strictly circus job,” Miller says. At the Institute of Social Circus, clowns will become Circus Wellness Specialists, who will make people laugh, but also try to bring humanity to the hospital. For the past four years, Circus Mojo has had a contract with Cincinnati Children’s Hospital to dispense Mojo Medicine. Performers work as Circus Wellness Specialists to reduce anxiety in patients and their families, and work to build hospital staff morale. In 2012, Miller and a group of international partners purchased the former Duro Bag headquarters from the city of Ludlow with the help of a $10,000 contribution from Duke Energy. The building will become the Institute, and will be a block and a half from the Circus Mojo theater, which was an old movie theater built in 1946. Miller purchased the historic building from the city of Ludlow for $1 four years ago. The Ludlow Fire Department did all of the demolition on the theater, which saved Miller thousands of dollars; they’re going to do the demo on the Institute as well. “The idea of a private/public partnership in the city of Ludlow is if a clown buys a theater, the fire department does the demo,” Miller says. “It’s a unique way to get things done, and it really helped me out.” Miller also hopes to offer jobs to the hundreds of circus performers who are without jobs. He’s had people from 15 different countries come and stay at the Circus Mojo apartment next door to the movie theater. Miller says about 30 other countries use clowns in hospitals to distract patients during treatment, which saves a fortune for health care organizations. “I want to send kids home with new skills, not just a cast, scar or prescription,” Miller says. Miller is currently looking for investors for the low-profit, limited-liability Institute. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, OCTOBER 08, 2013

At the end of September, roommates Amir Gamble, Adam Ochs and Alec Tamplin opened Not Another Hostel: Cincinnati, in Uptown. The nonprofit, donation-based, pay-what-you-want hostel is one of two in the world. The idea for the Cincinnati location came from Tamplin’s cousin, who has been running the one in Pittsburgh for a year and a half. “In June, I took a road trip to Cleveland, Pittsburgh, Philadelphia and New York, and it was hard to find places to stay because hotels can be expensive and staying with friends is hard to coordinate,” Tamplin says. While on his trip, Tamplin visited his cousin in Pittsburgh, who runs Not Another Hostel out of his apartment, and found out how it works. After extensive research on zoning codes and city regulations, Tamplin and his roommates realized they could start one in Cincinnati. One of Tamplin’s friends who is an urban planning student at DAAP helped out with the legal side of things; they also have an attorney who is assisting them. “We had to make sure Not Another Hostel would be free because you can’t legally rent an apartment and run a business out of it,” Tamplin says. The three roommates also had to get permission from their landlord, and they can’t have more than five people staying with them at a time. In August, the three roommates moved into a new apartment that would be perfect for Not Another Hostel. They were able to get everything they needed for guests ready in about 72 hours, with the help of Tamplin’s cousin. The suggested donation for a night’s stay is $25, which goes toward rent, utilities, supplies, Internet costs, maintenance and general upkeep of the apartment. But Not Another Hostel encourages payment in other ways, like a meal, music or stories from guests. “Whatever people want to give us in return is great,” Tamplin says. If you’re interested in staying a night in Cincinnati at Not Another Hostel, visit the website, read the guidelines and fill out an application. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, OCTOBER 08, 2013

Carabello Coffee’s Roasting Works and Craft Coffee Bar had its grand opening last Tuesday in Newport. The business is owned by husband-and-wife team Justin and Emily Carabello, who started roasting coffee in 2009 in their garage in a popcorn popper. For the past two years, Carabello Coffee was roasted at Velocity Bike & Bean in Florence, but with the opening of their own 600-square-foot space, the Carabellos are able to offer more to their customers. The craft coffee bar serves Italian-style craft espresso drinks and cold-brewed ice coffee that is steeped in cold water for 20 hours. The Carabellos also hope to offer weekly tastings and classes on roasting and brewing coffee. The Carabellos are passionate about serving Fair Trade, organic, farm-direct and direct-relationship coffees. Farm-direct is a way for coffee roasters to buy straight from the farmers at a price that is a minimum of 100 percent higher than Fair Trade pricing, which ensures that the farmers are paid a price that will allow them to improve their businesses. Carabello Coffee serves one true farm-direct coffee from Nicaragua that is harvested by Louis Balladarez, a pastor and coffee farmer. “We’re able to serve a coffee that no one else in the world has, and tell the farmer’s story,” Justin says. “We’ve been to visit him three times and know him personally.” Since 2009, the Carabellos have used part of their coffee profits to fund works of compassion in Third World coffee-producing nations. They support an orphanage in Nicaragua on a monthly basis, and have had the opportunity to visit the children there four times in the past three years. They’re also supporting work among HIV orphans in Kenya with their Africa Project coffee—$3 of every bag bought goes to fund the project. “We’ve used coffee as a fundraiser on a local level for everything from the fine arts program at Miami Valley Christian Academy to home school co-ops to the Ohio Valley Cat Rescue,” Justin says. “We really want to put our money where our mouth is. We’ve been able to give back since the beginning, rather than have a goal of helping organizations later.” Carabello Coffee is served at Metropole in the 21c Hotel, Gigi’s Cupcakes in Kenwood, the Queen City Club and Velocity Bike & Bean. It’s also sold in retail shops around the city, including the Anderson and Madeira farmers markets. Some local churches serve the Carabello’s coffee too. The roasting works is also home to Bello’s Ice Pops, which was started by Emily in 2012 after visits to New York City. She came home and started trying her hand at ice pops for fun, and realized she could make a good side business out of her hobby. “I watched "Nefarious," which is a movie about human trafficking, and I thought the money I made from selling ice pops would be a good way to help,” Emily says. While on vacation in Portland, Emily met a man who makes icicle tricycles, which is a three-wheel bicycle with an insulated basket in front. She purchased one, and has been a fixture at local farmers markets, weddings and the Oakley Fancy Flea ever since. “I’m hopeful to see lots of families come into the roasting works next summer and not only try our coffee, but our ice pops too,” Emily says. The Carabellos are excited to be part of the Newport community and can’t wait to see the changes that are in the works for the neighborhood. “We want to be a place in the community that people feel is theirs,” Justin says. Follow Carabello Coffee on Facebook (Carabello Coffee), Twitter (@CarabelloCoffee) and Instagram (#carabellocoffee). By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, OCTOBER 01, 2013

Chef William Poole and his partner Loren Penton moved to Covington last November, with plans to purchase an existing company. The deal fell through, but they decided to stay. And hopefully by next fall, Poole will open his own chocolate shop, Chocolatier Fortvna. “The Ohio Valley is rich in history, culture and food—it’s a very well-kept secret,” Poole says. “Amazing things are happening on both sides of the river, and I want to be part of it.” Before they moved to the Tri-State, Poole owned a chocolate shop in Denver for about 10 years. When his lease was up in 2010, Poole and Penton moved to New Orleans, where they purchased an old hotel that had been destroyed by Hurricane Katrina. They restored it back to its 1860s splendor, then sold it in October 2012. They then moved to Oregon, which is where Poole thought he would open another chocolate shop, but the food scene was different than in Denver and New Orleans, and things didn’t work out. “The opportunity in Covington arose, and when I initially came here, I fell in love with the area,” Poole says. “I feel like I fit in here, and I’m at the right place at the right time—look at the redevelopment in Over-the-Rhine, the Newport Levee, increased river commerce and plans for the streetcar. It’s very exciting.” Poole and Penton purchased 11 E. Fifth St., the former Bottoms Up bar, as Red Mare Holdings. The building is considered a historic landmark, and Poole plans to restore it to its 1905 splendor. The storefront is currently bricked over, and the interior will be completely gutted in order to create the vision Poole has for his shop. Fortvna’s interior will match the age of the building, and the storefront will be reminiscent of a turn-of-the-century candy shop. The fixtures will be new, but Poole plans to reuse two large gas chandeliers from his restored house on Scott Boulevard. The other fixtures will be steampunk and industrial, but still old-school, Poole says. The building is three stories, with the 1,000-square-foot storefront on the first floor and two 1900s apartments on the second and third floors. Fortvna’s renovation will take about eight months, which will be underway as soon as a leak in the roof is repaired and mold is removed. “I want to help solidify the sense of community here in Covington with my shop,” he says. “I want to help bring back what once was a very commerce-driven town, and is now becoming that again with the people from all over who are selling their craft, talent and art for everyone.” The shop’s chocolate selection will be a mixture of both in-house made and imported items because Poole believes that if he can’t make a sweet better than someone else can, why not bring it to his shop and support another business. Poole plans to have chocolate bars with inclusions, rare origin chocolates and truffles. He also wants to introduce couture items in the spring and fall to keep customers interested. “I won’t be following trends, but creating them,” Poole says. “I feel that I’m very innovative, and I tend to be ahead of other confectioners. I don’t believe in competition because I think everyone needs to do their own thing and encourage customers to try other people’s chocolates.” By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, SEPTEMBER 24, 2013

This weekend, MidPoint Music Festival makes its way back to Cincinnati. Music will fill Cincinnati venues, and the MidPoint Midway will take over 12th Street between Vine and Walnut with food, drinks and street festivities, including the ArtWorks Box Truck Carnival, ArtCars and KidPoint. The free event features 10 box trucks, which are transformed from ordinary Penske moving trucks into whimsical, engaging “carnival booths” to fit with this year’s theme. The booths range from karaoke to a how-to on screenprinting. The idea for the Box Truck Carnival came from ArtWorks’ CEO Tamara Harkavy. She heard of enterprise-based pop-up box truck festivals in San Francisco and Brooklyn, and thought it would be a great way to get ArtWorks involved in MPMF, says Sarah Corlett, director of creative enterprise at ArtWorks and producer of the Box Truck Carnival. “For the first two years ArtWorks was involved in MidPoint, the box trucks were focused on artist installations and interactions,” she says. “But this year, they’re really focused on the carnival theme, and the participants are really playing it up.” Participants include Crane, Neidhard & Stock; House of Leigh; Vincent Holiday, Bombs Away! Comedy, OTR Improv and Lofty Aspirations; Kathleen Rose; Paint by the Glass and Andy Mushaben; Powerhouse Print Lab; The Bird Haus; Grace Dobush, Michelle Taute, Tricia Bateman and Julie Hill; Collective Espresso and Chase Public; and the Kennedy Heights Arts Center. “The introduction of the Box Truck Festival gives us the chance to interact with different artists,” Corlett says. “The biggest benefit is that we now have a deeper connection in the community by offering the box trucks.” Amanda Crane of Crane, Neidhard & Stock (a group of second-year interior design and architecture students at DAAP) are running the Games box truck. They wanted people to engage in a “task” of some kind, which fits well with the carnival theme. “We’re hoping to have a great time, while getting to know Cincinnati better,” Crane says. “We’re also excited to be collaborating with ArtWorks and the other box trucks.” ArtWorks also moved ArtCars from Clifton’s Streetscape festival to the Midway for this year. The live art event employs more apprentices and professional artists than ever before—during the course of the three-day music festival, they transform cars and vans into mobile pieces of art. This is the first year that MPMF and ArtWorks partnered for KidPoint, which is a family-friendly event from noon to 4 p.m. on Saturday. School of Rock Mason will be performing, as well as other bands. Plus, Cincinnati Ballet’s Second Company will be performing pieces of the Ballet’s "Carnival of Animals." “Having something so unique and visible in the city is a huge shout-out for Cincinnati,” Corlett says. “It’s not just a fun place to play, but everyone who is participating lives and works here, too.” By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, AUGUST 20, 2013

Corryville business owners see Short Vine as a house, with Bogart’s as the front door. By the end of 2015, the street will be completely transformed, with new buisnesses (including Taste of Belgium, Caribe Carryout, Mio's Pizzeria and The 86 Club), a new Kroger Marketplace, new developments and finished streetscapes. In 2013, 14 buildings on Short Vine, including Bogart’s, will receive money from the Cincinnati Neighborhood Business District Association for façade improvements. The music venue already renovated its bathrooms and dressing rooms, and added a smoking patio with a fire pit to the back of the building. There are plans to add another bar, renovate the upstairs bar for VIPs and hire a mixologist. Bogart’s was also recently acquired by Live Nation, which has made ticketing easier for concertgoers. “We’re getting more artists than ever before—they’re thrilled by the changes made to the building and can’t wait to come back,” says Karen Foley, Bogart’s general manager. In the next three years, Uptown Rental Properties will add about 1,000 new residential bedrooms on Short Vine, says Dan Schimberg of Uptown Rental. And on Sept. 24, its newest property, Views on Vine, a five-story apartment complex complete with clock tower, will open. One-, two- and three-bedroom apartments are still available. “It’s been fun to see what has already happened, but we’re only in the beginning stages of what will be created,” says Schimberg. Beginning in December, new streetscapes will be added along Short Vine. The streetscapes will bring a bit of nostalgia to the area, and Short Vine will look like it did in the 1800s—think cobblestone streets, rolling curbs and antique streetlamps. Changes will be made to parking as well, including efforts to preserve on-street parking, and additional parking for the public and residents. Sidewalks will also be widened for outdoor dining. “It’s great to see the enthusiasm of the business owners over the progress on Short Vine,” says Foley. “The best thing is that Short Vine will now be part of the college experience at UC.” Short Vine will be hosting several events during the next few months, including a Welcome Back Weekend for students on Aug. 30 and a block party on Oct. 12, which will include shutting down the whole street for outdoor music, street vending and a rock wall. Corryville held its first farmers market this summer, and it will continue to operate every third Sunday through October. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, AUGUST 13, 2013

Need a stress reliever for you and your employees? Try Work Flow Yoga, the yoga studio that comes to you. Meredith Amann, owner of Work Flow, moved back to her hometown of Cincinnati in December after spending about six years in San Francisco, two years in Philadelphia and three months in New York. In March, she started SpringBoard Cincinnati and finished in May—she launched Work Flow in June. Work Flow classes are based in the tradition of Ashtanga and Hatha yoga, and they focus on safe alignment and maintaining the connection to your breathing. The sessions are non-competitive and are designed for beginners and those with more experience. They are 30-60 minutes and can be held once or twice a week in your workplace. “It’s nice to have flexibility in terms of me coming to them,” says Amann. “It’s one person traveling as opposed to a group of people—and it’s one car on the road instead of 20.” When Amann decided to pursue her yoga training and move to Cincinnati, she thought about a brick-and-mortar studio. But she decided she wanted to offer yoga to those who sat at their desks all day long, and a traveling studio made more sense for that. To date, Amann has taught yoga classes at a handful of small nonprofit companies. If you’re interested in having a class taught at your office, call 513370-9088 or email Amann at [email protected] to schedule a meeting. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, AUGUST 06, 2013

On Aug. 10, Over-the-Rhine restaurants and businesses will be participating in the first ever Taste of Over-the-Rhine. The event will be held from 11 a.m. to 11 p.m. in Washington Park. Taste of Over-the-Rhine celebrates the tastes, flavors and sounds of OTR through food, art, music, shopping and the people of the neighborhood. The event is being put on by Tender Mercies, which provides permanent housing to about 150 formerly homeless adults who have mental illnesses. Its building and residences are located at 12th, Race and Elm streets in OTR. As a member of the community, Tender Mercies wants to be a neighborhood partner for OTR residents and business owners. “The event is meant to provide another community and neighborhood element to OTR,” says Casey Gilmore, partner at Cincy Events Management. “All of the businesses that are participating are locally owned, not chains.” The food and drink vendors that are participating in the event are The AnchorOTR, Eli’s Barbeque, Coffee Emporium, Findlay Market, The Lackman, Lavomatic, MOTR Pub, Taste 513, Venice on Vine, Moerlein, Lucy Blue Pizza, Kaze and Street Pops. Food trucks Dojo Gelato, Café de Wheels and Urban Grill will also be part of Taste of Over-the-Rhine. All OTR restaurants were asked to participate—featured restaurants said “yes” based on their staffing for the weekend. Food and drink prices will be low, around $4 or $5. There will also be a tasting element for dogs, where they can try out different dog food from Pet Wants, the Findlay Market pet store. There will be music too. The main stage will feature acts such as Joanie Whittaker, Peraza Music Workshop, Hayden Kaye, The Almighty Get Down, ClaZels, Golden Shoes, Magnolia Mountain and Wussy. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, JULY 30, 2013

Growing up, Fatima Spencer spent a lot of time gardening with her father. “My dad started a community beautification program in the low-income neighborhood I grew up in,” she says. His goal was to revitalize the neighborhood through flowers and gardening, and change how it looked and how people felt about it. While helping her father garden, Spencer would wear real flowers in her hair, and eventually, she started making hair accessories with artificial flowers. She started her online Etsy business, Flowers From Fatima, after her father passed away in December 2009. Her goal is to bring beauty and light to the world, along with new trends. “I don’t see many women accessorizing with hair flowers,” she says. Flowers From Fatima is mainly online, but Spencer sells her hair flowers in a few salons—one in North Carolina, one in Florida and one downtown Cincinnati—and at Mizti on Ludlow Avenue. Spencer hopes to broaden her client base and sell her flowers in other local boutiques before possibly starting one of her own. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, JULY 30, 2013

Red212, a female-owned advertising agency, is competing for a $10,000 cash prize from Fifth Third Bank. The competition is part of Fifth Third’s new “Curious Customer” ad campaign, which highlights the stories of real business customers. The campaign features the stories of local businesses that have relied on Fifth Third to help them achieve their visions. Before Red212, its president and CEO Anne Chambers worked in a small production unit at P&G. The company decided to divest of non-core assets, and asked if Chambers wanted to purchase it. She put a team together and in the end, won the bid, with financing from Fifth Third. Red212 was nominated for the competition by the local Fifth Third Business Banking team because it’s a great example of a curious customer, which is due to Chambers’ inspiration and how her business has grown and changed over the years. First place wins $10,000; Fifth Third will also award $5,000 to the second place business and $2,500 to the third place business. The contest runs through Sept. 30. You can vote online at 53.com/curiosityatwork. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, JULY 23, 2013

Kristen Becker of Five Dot Design, Marti Heard of Marti’s Floral Designs, Kelly Ledford of Cinci Makeup, Jacalyn Mains of JMM Photography and Julie Schmidt of Cincy Event Planning started out as a group of wedding vendors who were looking for office space to accommodate themselves and all of their stuff. But the ladies of 915 Monmouth knew it needed to be eclectic, just like them. Heard initially found the space on Monmouth Street in Newport. It wasn’t much to look at, but after six months of renovations, the space is now a mix of contemporary and reclaimed pieces that reflect who the women are. 915 Monmouth officially opened in October 2011, and it’s not just used as an office for wedding consultations and makeup trials. It’s also a space that members of the community can rent for weddings and receptions, baby showers, bridal showers, luncheons and personal parties. The women of 915 Monmouth have also hosted three Junk in the Trunk events, which serve as a flea market for brides-to-be. Before the event, former brides are invited to drop off ceremony or reception decorations they no longer want, and then future brides can come and shop. “We don’t want to be cookie-cutter or like other wedding vendors,” says Becker. “And although it’s not a new concept to have multiple vendors under one roof, it’s different to have all of us working in the studio and not just taking up one corner of the studio.” And just because a bride books one of the women for her wedding doesn’t mean she has to book all five vendors. “There’s no pressure or competition,” says Schmidt. 915 Monmouth was featured in the before and after section of Design*Sponge, a Brooklyn-based design blog. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, JULY 16, 2013

Although Huit doesn’t have a physical restaurant location yet, its ribs are already making a big splash with Cincinnati foodies. Owners Jennifer Eng, Tobias Harris and Trang Vo have taken their ribs to food festivals around town—most recently, they were at the Asian Food Festival. “We sold out by about 75 percent the first day,” says Harris. “People really liked our food and kept asking where they could get it.” Eng, Harris and Vo hope to bring a taste of international flavor to Cincinnati, but they don’t want to be thought of as an Asian restaurant or a rib place. They hope to carve their own niche in the restaurant scene. Harris, who has lived in the Cincinnati area for 10 years, wants to expose diners to new experiences at Huit. The menu at Huit—which means “eight” in French—will be small, but will pack a flavorful punch. The three owners of Huit have grown up in families that love to eat, but they all went to college for design. Harris attended architectural school in Asia and began designing hotels. He came to the United States for graduate school—since then, Harris has designed restaurants and even worked for one of the biggest restaurant designers in Chicago. “I’ve traveled all over the world and am always eating,” he says. “In restaurants, I’m all about the taste of it, the soul. If the restaurant doesn’t feel yummy, there’s no point.” At Huit, Trang will be responsible for everything from the design to the build-out; Eng is in charge of creating unique food and drinks; and Harris as the chef is going back to his childhood when he helped his mother and seven aunts cook. By January 2014, look for Huit either downtown or in Covington or Northside— they’re still in negotiations for a space but have several options. Harris hopes to have the restaurant’s grand opening next spring. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, JULY 16, 2013

Need something quick, cheap and yummy for dinner? Stop by the Kitchen Factory in Northside tomorrow for Meatball Kitchen’s pop-up dinner. It’s from 6 to 9 p.m., and will feature a simple menu of meatballs and a special, a bacon cheddar meatball burger. Meatball Kitchen doesn’t currently have a storefront, but owner Dan Katz says that in about four months, he’ll be opening a location in Clifton on Vine Street. It’s going to be like an upgraded Chipotle, he says, with counter service and an inexpensive menu. The physical restaurant will also serve liquor “It’s amazing to be part of the foodie scene here,” says Katz. “The food is great, and I really want it to be the future of fast food one day. I feel like eating well isn’t a luxury, and it’s nice to be able to go somewhere and spend less than $10 for a whole meal. We shouldn’t be making a big deal out of wanting to eat well.” Katz’s meatball recipe is something he’s been working on for a while. His concept is that you can take any recipe and turn it into a meatball. For example, he served a gyro-style meatball sandwich at one of Meatball Kitchen’s pop-up dinners. Right now, Katz gets all of his ingredients at Jungle Jim’s, but he wants to eventually bake his own bread and get his meat from a butcher at Findlay Market. “My approach is a bit different, and it’s a little bit of a surprise,” says Katz. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, JULY 09, 2013

Walnut Hills is now home to Hinge, a vintage home goods and upcycled furniture store, which opened at the end of June. Hinge owners Amanda Wilson and David Piper also do custom projects—they’ll take clients' furniture and make them fresh again. Piper also creates large-scale murals and custom wallpaper. After high school, Wilson, a Monroe native, moved to Chicago for college. She started working in pharmaceutical research and then became a professional triathlete. She eventually returned to the research industry, working during the day and crafting at night. While in Chicago, Wilson met Piper, a Dallas native and full-time artist. The two realized they could make amazing pieces and decided to start a business together. “Our eye is what sets us apart,” Wilson says. “When we see an old piece of furniture or rusty item, we come up with amazing ideas of what it ‘can’ be.” Hinge has some unique, one-of-a-kind pieces for sale, and Wilson and Piper have gone into people’s homes and offered their design services. “Coming from Chicago, we hope to bring a bit of big city design to Walnut Hills,” Wilson says. “There, we were flooded with ideas and inspiration from our surroundings, museums and the overall city space, and we hope to serve up a bit of contemporary design with rustic edges here.” By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, JULY 09, 2013

Mizti, the only women’s shoe store in Clifton, opened Oct. 30. The store offers women’s shoes and accessories, such as handbags, scarves, sarongs, jewelry, iPad holders and wallets. Although Mizti is small, owner Tabatha Adkins says her level of service is among the highest around. “Department stores and other places are more self-serve,” she says. “I offer an intimate setting and personal attention to my customers.” Mizti is open Tuesday-Friday from 11 a.m. to 7 p.m., and Saturday from 11 a.m. to 5 p.m. While the shop is closed Mondays, Adkins will open for appointments that day. Adkins travels to trade shows in New York, Atlanta and Chicago to find the latest trends for her shop. Shoe prices average between $39 and $89—boots and booties range from $59 to $159. Adkins carries sizes 5 ½ to 11; this fall, she will stock more shoes in sizes 12 and 13, as well as wide calf boots. In a twist on traditional retail space, Adkins reserves 5 to 9 p.m. Saturdays for parties. And before the end of summer, she will start hosting Diva Parties, where a group of friends can come in and try on shoes. Hostesses and party guests will receive discounts on their purchases. “I want to be an outlet where women can come and buy shoes and accessories,” says Adkins. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, JUNE 25, 2013

For the past 15 months, District 78 was an online-only business. But on June 1, the vintage clothing, art and furniture store opened a storefront in Covington. Owner Erikka Gray has always loved vintage, so she started collecting art, clothing and furniture from estate sales and thrifting. After a while, she realized she had too much, and she decided to start a business selling it. “I started selling at the City Flea last year, and a lot of my customers wanted me to open a storefront,” she says. “I came across a good opportunity and took that leap of faith.” In December of last year, a fellow Covington shop owner reached out to Gray about doing a pop-up shop for District 78. Soon after, she found a storefront, which is next door to Shrewdness of Apes. “I wanted to open a space where people can find unique pieces—not just clothing, but art, too,” Gray says. “I want to showcase art, design and furniture from local and up-and-coming artists and designers.” On July 5, District 78 is hosting a listening release party for Jay-Z’s new album, ‘Magna Carta Holy Grail.’ The event is from 6 to 9 p.m., and there will be giveaways of the new album, plus unique Jay-Z related items. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, JUNE 25, 2013

While travelers are already leaving positive feedback and recommeding the space to their friends, Susan Angel’s Ghettopia will be fully open for business soon. Ghettopia OTR Bunk Haus is a 22-bed, dormitory-style hostel for travelers— there’s a kitchenette, three showers, a common room and steam room. “I travel a lot—I’ve been to Europe, India, Hawaii—and I always stay at bunkhouses,” says Angel. “I wanted to bring some of that onto Main Street for the travelers that come through here.” Angel started as a couch surfing host, and she met people from all over the world. After doing that for a while, she began to go through the process of opening a legal bunkhouse in Cincinnati. And Ghettopia isn’t a ghetto. The name comes from the “ghettos” German immigrants lived in Germany and when they came to the United States. Since Over-the-Rhine (and much of Cincinnati) was founded by Germans, Angel thought the name was perfect. Angel bought the building at 1424 Main Street in 2005. She applied for a “city beautification” grant, in which she paid 20 percent and the City paid 80 percent for updating the space. She’s done all of the renovations herself, using materials that would normally go to the landfill. For example, the floors are mosaics of mismatched tiles Angel collected from builders, contractors and Ohio Tile and Marble. “I wanted to create an organic, Earth-friendly atmosphere,” says Angel. Plus, Angel is an artist—she had a gallery at 1409 Main Street and taught classes at Rothenberg. The walls of her dorms are covered in art, and there’s a mural on one of the outer walls of the building that was done by local artist Douglas Smith. Not only is Angel opening a bunkhouse in OTR, but part of her business plan includes a bunkhouse route across the U.S. She’s currently looking for a second bunkhouse location in Louisville. “We’re looking for certain things when we’re looking to open a bunkhouse,” she says. “We want them to be on or near Main Street; we want to support the local arts; we want to renovate the building with materials that normally go to the landfill; and we want to be a green or environmentally conscious place to stay.” Cincinnati’s Ghettopia is still undergoing renovations, but is already operating at about 30 percent capacity. Angel is currently working on the steam room, and hopes to have the bunkhouse fully operational by the end of the year. If you’re interested in bunking at Ghettopia, check out the availability at airbnb.com. Beds are $25 per night, $120 per week or $420 per month, with a maximum stay of three months. You can also check out Ghettopia on OTR's Final Friday. There will be live music and movies projected on the walls of the building. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, JUNE 25, 2013

Twenty-five years ago, The Red Squirrel opened at the corner of Fourth and Walnut downtown Cincinnati. In May 2010, Renee Fields purchased the restaurant and changed the name to The Squirrel. Although Fields changed the name, she didn’t change much about the menu. But she did add a few items, including an award-winning hickory smoked BBQ that spends hours in prep on a rotisserie smoker. The Squirrel also brought back the original Cincinnati chili, Empress Chili, and is the only restaurant that serves it. The menu is also chock full of double decker sandwiches, salads and soups that Fields makes fresh daily. She sees food as not just food, but an art. Fields’ interest in cooking stemmed from her parents, who are seasoned cooksâ €”they’ve done fundraising events for the Shriners Hospitals for Children and cooked at Taste of Cincinnati, Summerfair, the Appalachian Festival and the Mason lodge that her dad belongs to. “We hope to offer a fun environment and good food at a good price, while staying true to our roots and keeping the Cincinnati tradition alive and kicking after all of these years,” Fields says. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, JUNE 18, 2013

Kathy Merchant and Amy Neyer, local wine enthusiasts, recently launched their wine education blog, Vino Ventures. The pair designed the blog to provide a creative environment to share their passion for wine, as well as provide educational content and information about events happening in the area. “We want to tell stories in a verbal and visual manner,” says Neyer, who has written about wine for the Cincinnati Enquirer and CityBeat. Merchant, the president and CEO of The Greater Cincinnati Foundation, became interested in wine a business trip to California in the summer of 1994. “I visited Napa Valley, and it felt like coming home,” she says. After that, she pursued her wine education informally, and then decided to become more serious about it about 10 years ago. She holds a diploma level accreditation from the Wine and Spirit Education Trust, and is a Society of Wine Educators Certified Specialist. Neyer’s love for wine began in 1990, when a friend, who was a great cook, exposed her to different types of wine and food pairings. “Over time, I visited San Francisco and became more interested in wine, and I met people who were like-minded,” she says. “I learned as much as I could, and decided to take it to the professional level a few years ago.” Neyer holds an Advanced Certified designation from WSET and like Merchant, is a SWE Certified Specialist in Wine. The pair actually took the exam for that certification together last fall. “Wine can be intimidating if someone doesn’t take the time to simplify it and make it fun,” says Merchant. “We want to offer that to people through education and our blog.” Along with their blog, Merchant and Neyer are also launching a new independent credentialed wine education program in the area. Starting in July, they’ll be offering a Level One certification course on behalf of the Clevelandbased American Wine School. “We see this as an opportunity to provide something that no one else is doing,” says Neyer. “If people want to learn about wine, there are wine tastings of different forms, which can be fun. But some people want to learn more and immerse themselves more deeply than an hour at a wine store or smaller event. We’re hoping to provide that—an independent perspective that was born out of getting smart about wine. And we’re passionate about getting people to enjoy it and learn more about it.” The classes will be held at the Metropolitan Club in Covington, and founders describe them as perfect for wine novices and enthusiasts who are looking for a formal education or a credential in wine. Register for the class here. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, JUNE 18, 2013

Mainstrasse Village in Covington has seen a handful of new businesses open in the past few months, including Main Bite, which opened May 28. Main Bite’s menu features seasonally-inspired small plates made from the freshest ingredients owner Margie Potts can get her hands on. Potts, a cooking instructor and media personality, sources her ingredients from the restaurant’s on-site garden and a plot she has in a community garden. Her vendors are all local, even her bank and payroll. “When you establish yourself in a community, you do as much as you can for the community, and they’ll support you too,” says Potts. Potts owned a restaurant a few years ago—MJ’s on Main—but it was more of a bar and was hard to change, she says. It wasn’t exactly what she wanted, so she sold it, and started looking for another space in Covington to open her new restaurant. She chose was a white building that needed a lot of TLC. It’s now painted different colors and boasts an outdoor courtyard with window boxes and flowers everywhere. Potts plans to string lights in the courtyard for a glowing effect at night. “My goal with Main Bite is to present healthy food options in a way that makes them beautiful and delicious, and creates a fun dining experience,” she says. Main Bite is now open for lunch during the week from 11 a.m. to 2 p.m; dinner is served Tuesday-Friday from 4 to 11:30 p.m.; expanded weekend hours are Saturday and Sunday from 11 a.m. to 11:30 p.m. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, JUNE 18, 2013

Petra Cuisine, a Mediterranean sandwich shop, opened June 1 at Newport on the Levee. Petra is housed in the space formerly occupied by Smoothie King, near Saxbys Coffee on the Riverwalk level. “Petra” is a lost city in Jordan that is considered one of the Seven Wonders of the World. Owner Al Alsheyyab thought it would be a unique, authentic name for his restaurant that also ties into the food he serves. Alsheyyab, a Cincinnati native, has a background in restaurants—he worked for Skyline Chili for six years, then at a few other eateries before deciding it was time to open one of his own. Petra Cuisine’s specialty is the gyro, but his falafel has also been popular, he says. “The Levee has a great atmosphere,” he says. “Lots of people come to see the river or go to the aquarium or the movies. I’m hoping Petra will be able to provide something quick to eat before people go on to the next thing.” Petra is open from 11 a.m. to 9 p.m. weekdays and 11 a.m. to 11 p.m. weekends. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, JUNE 11, 2013

Russ and Jackie Slone’s dream of owning a coffee shop has been 30 years in the making. They approached officials in the City of Covington and decided to start to build equity before opening their own business. It wasn't a quick process; they purchased a fixer-upper and raised their two daughters. Eight years ago, the Slones purchased the building at 701 Greenup Street and began making it their home and their dream. Left Bank Coffeehouse opened its doors May 28, and the Slone’s two daughters, Katie Bialczak and Maggie Soard— both former Starbucks baristas—help them run the place. “We wanted to open a coffeehouse because we saw that at the time, there weren’t that many around Cincinnati, but we knew they were popular,” Russ says. “Left Bank” refers to the proximity of the coffee shop to the Ohio and Licking rivers, but that's not all. The Slones are self-described Francophiles, so the name also refers to La Rive Gauce, the southern bank of the Seine River in Paris. Left Bank is decorated with French-inspired décor reminiscent of a Parisian street café. Left Bank brews up traditional espresso drinks and blended beverages. There’s also a small food menu, featuring oatmeal, yogurt, two croissants and scones, plus pastries from Savor and soups from Myra’s in Clifton. The Slone’s are excited to make people happy, and hope that Left Bank will be a destination stop for people who live and work in Covington. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, JUNE 11, 2013

Cincinnati isn’t the only city in the Tri-State area experiencing rejuvenation. Just across the Ohio River, Covington has seen a plethora of new businesses open in the last year, and the trend shows no sign of stopping. Naashom Marx, business development manager for the City of Covington, works to attract new businesses and retain Covington’s current businesses. “Covington is a great place to live, work and play,” she says. “It’s a unique dynamic of people and places, and it attracts people.” Right in the heart of Covington’s urban center—at Roebling and Fifth Street, eight buildings in a four-block area will soon become Gateway Tech’s new location. The college is also opening a bookstore at Sixth and Madison, which will be open to the public. The addition of Gateway Tech’s student body to the urban center will help that area grow, and keep businesses busy, Marx says. The city’s current focus area is the Renaissance district, the spaces around Madison, Short Pike and Scott streets. The goal is to continue to grow new businesses while encouraging the momentum to continue in other areas, too. Since its founding 35 years ago, Mainstrasse Village has seen exponential growth. It’s a walkable and bike-friendly area close to both the riverfront and the City's hotel district. “Mainstrasse Village wouldn’t have lasted long without the community,” says Kim Blank, executive director of Mainstrasse. Main Bite, Sugar Cube Records, Old Kentucky Bourbon Bar and Goodfellas recently opened in Mainstrasse, and Covington Yoga moved from Scott to the village to make room for Gateway Tech. Thai Sushi is slated to open later this summer, and Commonwealth Bistro is currently renovating two buildings in Mainstrasse. “Covington continues to grow, and it’s a really nice area with lots of new businesses,” Blank says. “It’s an exciting time for us.” Pike Street has also seen lots of new businesses open recently. Buonavita Pizzeria opened last Monday; 3TC Designs, Shrewdness of Apes, Latonia Treasures, Old Home Style and Green Line Salon are all new to the area as well. Grateful Grahams and Sushi Cincinnati both moved to larger facilities on Pike Street, and Tickets Sports Café is reinventing itself into an all-Covington, allgreen, family-friendly restaurant. In about nine months, City Hall will become Hotel Covington, a boutique hotel near the Madison Event Center. (City Hall moved to a smaller office to accommodate the project.) Covington has also seen lots of larger businesses, like Westpack and Blair Technology Group, move in because of the perks the city has to offer—parks, restaurants, shops, quality of life and a sense of community. “Developers are seeing great growth and rehabilitation efforts here, which attracts more developers to Covington,” Marx says. “And property owners see higher property values, which encourages them to stay and raise their families here.” Stay tuned to Soapbox for stories about Covington's new businesses and its continued growth. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, JUNE 11, 2013

Jack Wood Gallery, a vintage poster gallery, recently moved to Over-the-Rhine from O’Bryonville. The gallery features vintage posters and graphic art from the late 19th century and early to mid-20th century. Jack Wood opened his gallery at 2039 Madison Road in O’Bryonville in Oct. 1998; in Feb. 2003, the gallery moved to the space next door. And exactly 10 years later, Wood found himself looking for a new location because his landlord decided to move her business into the gallery’s space. “When I first opened the gallery, I thought O’Bryonville was a good place for it,” Wood says. “But when I came to OTR, I knew it was the perfect place for it now.” From the middle of the late 1800s, Cincinnati was home to some of the most highly regarded printing companies in the world. The Strobridge plant used to be on Central Parkway, four blocks from Jack Wood Gallery’s new OTR home, which made it a perfect location for Wood's one-man operation. “The latter half of the 19th century was a significant time for the Cincinnati poster industry,” Wood says. “The neighborhood was alive, and 50,000 people lived in a 15-block area in OTR. Now, we’re getting the same kind of energy and activity here. It’s a real renaissance.” The new space, at 1413 Vine Street, has a similar layout to the old space, with two large windows that face the street and plenty of wall space inside to display posters. Jack Wood Gallery also offers archiving, photography, framing and matting and appraisal services. The gallery features a variety of prints for sale, including Ringling Brothers and Barnum & Bailey circus images, the most significant collection of Strobridge posters in the United States, and World War posters from around the world. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, JUNE 11, 2013

If one relatively new Cincinnatian has his way, a new taste could be rolling in to Cincinnati by next summer—on a fleet of bicycles. Plans for The Port OTR, a sandwich restaurant, are currently in the works, with Venture for America fellow Dan Bloom, and his friend, Seth Maney, at the helm. The idea came to Bloom and Maney while walking around and realizing that, aside from sit-down restaurants, quick lunch options downtown are limited. That was enough to get their entrepreneurial ideas percolating. Their next thought? “Can we make this happen?” Bloom knew that Venture for America was hosting a crowdfunding competition that would culminate with funding for a project, so he decided to enter his idea for his newly adopted home, OTR, a reality. The duo plans to host a competition this summer at the Midwest Culinary Institute at Cincinnati State to find a third partner for their team—a chef and manager. “We want to find someone that has big aspirations but wants to start small-scale,” Bloom says. “We want to prove that this is something that can be successful, and then from there see how big we can make it.” Bloom, who grew up in Boston, also plans to infuse a bit of New England culture into The Port. “The sandwich that I’m starting with—Thanksgiving Day Sandwich— turkey, stuffing, cranberry sauce, on a baked sandwich,” Bloom says. “That’s not something you can get down here.” While The Port’s location is yet to be determined, Bloom estimates the restaurant will be about 500-600 square feet and include a counter with a few stools and a few tables for those who prefer non-delivery, sit-down experiences. If you want a first taste—or perhaps even have a sandwich named in your honor— The Port OTR’s crowdfunding site is already online. By Kyle Stone

TUESDAY, JUNE 04, 2013

Frequent flyers can now enjoy a bit of wine country at the Cincinnati/Northern Kentucky International Airport. Vino Volo, a San Francisco-based company, opened a tasting lounge, restaurant and wine shop in Concourse B near the airport’s Starbucks and Outback. Vino Volo offers wines by the glass and by the bottle, plus flights of three wines for those who want to sample different options before purchasing a glass or bottle. The CVG location features a flight of Kentucky wines that aren’t offered at the other Vino Volo locations. “We try to bring something to the table that guests might not have tried before,” says Sarah Evans, marketing specialist for Vino Volo. The wine lists at Vino Volo feature a selection of whites and reds from around the world. Doug Tomlinson, a former consultant who traveled a lot for his work, founded Vino Volo in 2004. He saw that airports didn’t offer quiet places for people to catch their breath between flights, so he combined his personal passion for wine with his business idea. Vino Volo now has 27 locations in 18 airports across the country, with one opening soon in Cleveland and another in LAX’s new terminal this summer. There’s also one city store in Bethesda, Md., with another scheduled to open in Virginia this summer. Vino Volo has been called an “airport oasis” because it offers travelers the chance to escape the craziness of the airport and enjoy a glass of wine. Staff members are also available to answer any questions guests may have about the wine selections, including suggesting wines. Vino Volo has won 25 Airport Revenue News awards, including “Food Operator with the Highest Regard for Customer Service” seven years in a row. “We’re excited to be bringing a little bit of wine country to the Tri-State area,” says Evans. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, JUNE 04, 2013

Alia Ali’s business venture, Chill Shaved Ice Bar, began in June 2011 at Findlay Market. Her shaved ice stands out among the rest because the syrups are all natural. “I’ve always been in business,” says Ali. “I flipped cars in undergrad and imported jewelry after I graduated. I’m interested in health and wellness, and decided to marry business and healthy with Chill.” In order to expand her business, Ali looked at local organizations that offer business support to entrepreneurs. She was one of 10 finalists in Bad Girl Ventures last fall. And in November, she participated in business classes at Xavier, and then applied to Xavier X-Lab, which pairs businesses with MBA students. That session just wrapped up, but Ali plans to participate in the summer session as well. “I hope Chill continues to show people that natural and delicious can be in the same sentence,” says Ali. As of May 23, Chill added to its location options with a Smart car, more like a food car than a food truck, that currently sits outside Kenwood Towne Center's food court entrance, near Forever 21. This makes Ali's second year with a cart outside the Butterfly Show at Krohn Conservatory. The expansion means that Chill is currently hiring. If you’re interested, contact Ali via Facebook or Twitter (@ChillShavedIceBar), or email her at [email protected] or give her a call at 513-602-1697. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, MAY 21, 2013

Looking for a place to let loose and dance? Then The Shakti Factory is for you. The Shakti Factory is a movement studio, gathering place and dynamic learning community that is focused on creativity, freedom, embodied spirituality and evolutionary human potential. Owners Meredith Hogan and Lisa Stegman wanted a place for themselves to dance and gather, but they couldn’t find anywhere that fit their needs in Cincinnati. They opened their business in December near Xavier University. “We want to continue to build a tribe of dancers and help set our bodies into a healing, natural rhythm,” says Hogan. “Shakti” is defined as the divine, feminine power that animates and brings life to everything that is. But The Shakti Factory isn’t just a place for performance artists. The studio is currently displaying a print show by Hans Waller; he also painted a mural on one of the walls. In the future, Hogan and Stegman want to host art shows regularly. “It’s about pushing boundaries, and offering things that aren’t found elsewhere in town,” says Stegman. There are plans for salons that will create conversation about subjects like sexual health. The Shakti Factory currently offers three dance classes each week. In July, Hogan will be adding a yoga class to the studio’s offerings. There will also be one-time workshops, such as the Warrior 101 yoga class in August that will be taught by a friend. “Our vision of the space is a flexible concept that is always evolving,” says Stegman. “It might not be the same next year because it will always be changing.” By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, MAY 21, 2013

Rash, LLC, a design and fabricating studio in Bellevue in Northern Kentucky, offers a 360-degree cycle of design-related services to local artisans. Rash helps with everything from consultation to concept to construction. Rash was founded in 2012 by Timothy Rives Rash II. He received a BA in architecture form the Architecture School of Design at the University of Virginia and a masters in architecture from Southern California Institute of Architecture. For the past 10 years, Rives has worked on similar projects with other companies and partners. He’s also currently teaching at the University of Kentucky’s College of Design. Mostly, Rash completes the projects for clients, including drawings and any necessary extra design, says Myra Rash, Rash’s media manager. “But there have been a few times where the client is crafty and will help out to learn, or to just get dirty.” The majority of Rash’s projects have been out-of-state, but they did complete the large red oak cross for Belleview Baptist Church’s façade. Rives also collaborated with students from UK’s College of Design and St. Elizabeth Hospice Center in designing and fabricating a concrete base for an I-beam from the World Trade Center to commemorate the 10th anniversary of 9/11. “We hope to bring eye candy to the area, plus some good designs of our own and, most importantly, great collaborations with local firms, contractors, artists and designers,” Myra says. Rash is currently working on the Speechbuster for the Storefront for Art and Architecture in New York City. It’s a 54-foot long table that is put together like a giant jigsaw puzzle and upholstered with neoprene with a rainbow gradient for indexing the 36 parts that make up the table. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, MAY 21, 2013

Cincinnati is home to a number of breweries, but this summer, beer lovers will be able to experience these breweries in a new way. Starting in July, Tonic Tours, a new alcohol-based tour company, will start offering public tours of microbreweries every second and fourth Saturday of the month. “I want to show off Cincinnati’s beer scene to both locals and tourists,” says Rachel Dean, aka Ginny Tonic, the mastermind behind Tonic Tours. She originally thought about hosting a local alcohol convention, but figured tours would be more fun. Tonic Tours is about more than just the brewing process, Dean says. She plans to introduce her clients to the beer-tasting process, including what flavors to look for and how to identify flavors in different beers. “I plan to infuse art and science into the tours,” she says. “I don’t want people to get bogged down on the brewing process, but I want them to see the art in it. Flavor is a very underappreciated sense, but it’s just as engaging as visuals.” Each tour is $90, and includes transportation to a handful of breweries, plus drinks, water, a snack and a commemorative glass. For the first few tours, the itinerary will remain much the same, but Dean wants to mix things up a bit so people see different breweries and get to try different beers. Tonic Tours will also be available for private tours and tastings. Dean will also be teaching a class at the Bird Haus on June 20 on how to make four local summer cocktails. “A lot of people don’t realize how many great beers are based in Cincinnati,” Dean says. “When you go to a tap room, you might see beers but not know they’re from here—there might not be anything that says ‘Cincinnati proud.’ I want people in Cincinnati to appreciate the great beer makers who are revitalizing Cincinnati’s beer history.” By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, MAY 21, 2013

Starting this summer, those with sweet tooths will be able to get Holtman’s Donuts in Over-the-Rhine. Holtman’s announced last week that they’ll be opening a location on Vine Street on the ground floor of the Trinity Flats building. Charles Holtman started his donut business in 1960—he opened a location in Loveland in 1964, and his daughter and son-in-law, Toni and Chuck Plazarin, opened another in Williamsburg in Oct. 2009. The Plazarin’s son, Danny, and his fiancé, Katie Willing, will operate the OTR location. “Danny and I started coming to OTR on dates and saw the energy and excitement of the neighborhood,” says Willing. “We searched for the right space for about two years, and we knew OTR was the right place for us.” Holtman’s has always been a family-run, mom-and-pop shop that bakes from scratch. The OTR location will continue that trend, and will make donuts on-site daily. “We want to continue the uniqueness of OTR,” says Willing. “We’re really excited to be part of such a great community that is constantly growing and thriving, and we hope to be the neighborhood’s bakery.” Holtman’s wants to be the place in OTR where families can create their own memories over donuts, she says. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, MAY 14, 2013

West Chester is now home to Elements Therapeutic Massage, a massage studio that customizes services to clients’ needs. Owner Pam Garrett opened her Elements franchise April 13. “West Chester shows great opportunities for growth,” says Garrett. “There are connections to healthcare, and up-and-coming neighborhoods. We want to help people with their own wellness program, and help them to live more comfortable lives.” Garrett has spent more than 25 years working in retail, but she most recently worked for a company that combined retail and healthcare. After working with a franchise broker, she was matched with Elements. “I want to contribute to the community in a way that makes it easier for people to thrive,” she says. “I hope to offer partnerships with other businesses that have the same goals and vision as Elements, and help grow employment.” The goal of Elements is to make therapeutic massage more affordable and available to time-starved customers who recognize massages connection to overall health and wellness. Elements focuses on the healing aspect of massage and pain relief—from deep tissue to stress relief massages. Elements was founded in 2006 by a licensed massage therapist in Highlands Ranch, Colo. It is one of the fastest growing providers of therapeutic massage in the United States, and has more than 100 locations in 26 states. The West Chester location is open seven days a week. Walk-ins are welcome, and there’s a membership program that allows clients to receive discounted massages on a monthly basis. Elements’ 14 masseuses are licensed massage therapists. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, MAY 07, 2013

Three weeks ago, K9 Social Club opened its doors in Western Hills. The doggie daycare offers grooming and boarding, and plans to add training to its repertoire soon. Owner Jamie Stenz used to take her border collie to the daycare when it was under different ownership. When it closed, she decided to lease the space and start her own doggie daycare. “As far as I know, it’s the only daycare for dogs in the largest neighborhood in Cincinnati,” Stenz says. While at K9 Social Club, dogs get their own lockers and interact with other dogs and staff members. They also receive a daily, complimentary organic treat and can watch Animal Planet on TV. The Club also has kennel-free boarding, which includes free daycare during the day and a staff member on-site at all times. And all dogs who stay at K9 Social Club get their photo on the wall in the lobby, like club members. Stenz plans to have a webcam service up and running in the next few days so owners can check in on their dogs while they’re away. “We want to bring a sense of community to Western Hills and be a service that pet owners can rely on,” Stenz says. “We want K9 Social Club to be a fun, safe place to bring your pup. A social pup is a happy pup, and that makes for an even happier pet owner. That’s our goal—happy pups and pet owners!” Daycare starts at $22 per day, and boarding at $38 per day. Before being allowed to be in daycare or board at K9 Social Club, dogs go through behavior evaluations. They also must be up-to-date on all vaccinations. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, MAY 07, 2013

Beef, lamb, turkey, chicken and duck are all graze happily at the Mohr family livestock farm in Urbana, Ohio—Mohr Animal Acres. Now, not only does the farm provide retail cuts of meat to farmers' markets in Cincinnati, owner Trudy Mohr recently launched a food truck business. This past winter, Mohr decided her family needed to start a food truck—Bistro de Mohr—to better serve their customers. “I saw food trucks on TV, and it made sense with what we were doing,” Mohr says. “We’ve been selling cuts for a while, and we do a lot of specialty sausages, and we cook those sausages, so it seemed like a natural progression for us.” So far, Bistro de Mohr has only set up one time, but Mohr recently joined the Cincinnati Food Truck Association and will be at an event in Washington Park on May 17. Along with her two sons and daughter, Mohr serves up grass-fed beef, pastured lamb, turkey, chicken and duck on the food truck. Their meats contain no MSG, and their homemade sausages are all hand-mixed. “We try to be as environmentally friendly as we can,” says Mohr. “We want to educate people and cook new and different things.” By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, APRIL 30, 2013

About a year ago, Cincinnati native Mic Foster started thinking about opening a craft beer and cocktail bar in town. In the end, he decided to open a Brass Tap franchise at U-Square at the Loop. “Cincinnati is having a craft beer renaissance, and I felt Brass Tap was a good match, and this was a good place to start developing the bars,” says Foster. Jeff Martin founded Brass Tap in Tampa, Fl., and traditionally, most of the bars are in Florida. But soon, a few of the beer and wine bars will start cropping up in the Midwest, Foster says. Cincinnati’s Brass Tap doesn’t have an official opening date yet, but Foster hopes to have it up and running by the time the school year gets underway. He wants Brass Tap to be a destination for those who love craft beer, as well as a place for students to hang out with their friends. Brass Tap will focus solely on craft beer—there will be 80 craft beer taps, with 20 of them designated for local brews. The bar will also offer 300 bottles of craft beer. While the menu doesn't include liquor, there will be a wine list for non-beerdrinking patrons. The beer-centered bar will also have a limited food menu that includes pretzels and mini pizzas on pretzel crusts. Patrons can also catch live music at Brass Tap Thursday through Saturday. “Brass Tap is a bar bar where people can go for happy hour,” says Foster. And if you want to catch a game, Brass Tap will have 25 hi-def TVs and a projector, he says. Foster also wants to bring more beer education to Cincinnati. “There are lots of educated beer drinkers in town, but craft beer can be an intimidating situation for someone who doesn’t know what they’re looking for,” he says. Foster is spending a lot of time educating his staff and hiring knowledgeable people who can help patrons learn more about craft beer in a relaxed environment. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, APRIL 30, 2013

On April 3, former Montgomery knitting store Fibergé moved to 1407 Vine Street in Over-the-Rhine. It will be hosting its grand opening event May 17. In September of 2010, the year Fibergé owner Norma Lawrence Knecht moved to Cincinnati, she left her corporate job and opened the Montgomery location. She decided to move her store to OTR because she wants to contribute to the revitalization efforts in the neighborhood, says Margaux Ayers of MCA Marketing. “Norma wants to contribute to the arts community in OTR,” Ayers says. “She likes OTR because of the established arts community. People already have an appreciation for the arts here.” Lawrence Knecht started to knit a few years ago and found she was good at it. The artsy craft also helped her better control her anxiety and quit smoking, Ayers says. Ayers says Lawrence Knecht is excited to bring beginning knitters into Fibergé and help people understand the art of knitting. Beginning knitting kits start at $20. Fibergé sells Spud & Chloe, Blue Sky Alpacas and Rowan yarns, and offers hundreds of patters for one-of-a-kind garments and accessories. Lawrence Knecht also offers knitting classes, private lessons and daily project assistance—no appointment needed. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, APRIL 23, 2013

The Mobile Food Vending Program began as a pilot program in 2010, with food truck zones at Fifth and Race streets, Court Street and Sawyer Point. Since its inception, MFVP has expanded to Fountain Square, the University area, and most recently, Washington Park and Over-the-Rhine. Last Wednesday, City Council passed MFVP into law. In 30 days, there will be new breakfast and lunchtime food truck zones at Washington Park for three trucks, a nighttime zone in OTR at 12th and Clay streets for two trucks, plus a streamlined application and easier payment options for vendors. “This is great news for food trucks,” says Emily Frank, president of the Cincinnati Mobile Food Truck Association and owner/operator of C’est Cheese food truck. “It shows that City Council supports food trucks and wants to see them around for many years to come.” Frank says CMFTA targeted OTR for two reasons. The organization has a great working relationship with 3CDC, and they want to help promote Washington Park as a lunch spot. Bistro tables and chairs will be set out so customers don’t have to sit on the ground. Food trucks have wanted to vend in OTR at night for several years, but haven’t been able to. The Night Owl Market sets up in a parking lot some weekends, but food trucks were looking for other places to park to reach a wider customer base. “There’s a great late-night scene in OTR, and we’re thrilled to now be able to provide more fast, casual food options for everyone,” Frank says. Changes were also made to the application and payment options for food trucks. First, the $25 application fee was removed. Second, the $1,000 permit fee that once had to be paid in full, can now either be paid in full or be split into two payments of $600. The new option does end cost more, but it allows for flexibility for truck owners, who can now purchase only six months for $600. CMFTA is excited about their new vending opportunities, and later this year, they plan to tackle other areas of downtown, such as the Contemporary Arts Center, the Taft Theatre and the Duke Energy Convention Center, Frank says. On May 17, there will be a press event at lunchtime in Washington Park to kick off the new food truck zones. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, APRIL 23, 2013

On National Grilled Cheese Day, April 12, Tom+Chee founders Corey Ward and Trew Quackenbush announced to the public that they will be appearing on ABC’s Shark Tank. The show features entrepreneurs who pitch their ideas to famous and successful business leaders for investment opportunities. Ward and Quackenbush started Tom+Chee with their wives, Jenny and Jenn, in 2009 when they served grilled cheese sandwiches and tomato soup to ice skaters at Fountain Square. A year later, they opened their first restaurant on Court Street; they opened a Tom+Chee at Newport on the Levee in 2011, and one on Walnut Street in 2012. They’ve also recently opened two locations in Louisville—a third is under construction—but they want to expand their brand beyond the Tri-State area. On the show, Ward and Quackenbush will pitch Tom+Chee to Mark Cuban, media and sports, and owner of the Dallas Mavericks; Barbara Corcoran, real estate; Daymond John, fashion; Kevin O’Leary, educational software; and Robert Herjavec, technology. Their goal is to secure investment and take Tom+Chee global. Tom+Chee has already been featured in an episode of Travel Channel’s Man v. Food Nation and two episodes of Amazing Eats, and its grilled cheese donut was named one of the Best Sandwiches in America by the TODAY show. It was also featured on CBS’s The Chew. Look for Ward and Quackenbush on Shark Tank May 17 at 9 p.m. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, APRIL 23, 2013

Art appraiser and entrepreneur Morgan Cobb has a vision to turn innovation into an art form. What does that look like? Imagine a sort of startup pitch day held at an art gallery with photo portraits of entrepreneurs overlaid with QR (Quick Response) codes that link viewers virtually to company founders. Imagine the real-time exchange of art, business and support. That’s the idea behind “Disruptors, QRtifacts by Peiter Griga,” curated by Cobb, which opens April 26 at Covington’s Artisan Enterprise Center. “The whole event was designed to encourage collaboration, participation and appreciation,” says Cobb, 28, who founded Newport’s Bryson Appraisals four years ago. The exhibit started with a conversation between Cobb and fellow curator Cate Yellig, who took over as the city of Covington’s art director earlier this year. Yellig, who works at the intersection of economic development and arts programming, was in search of a way to bring together local entrepreneurs and artists, groups she believes have much in common. “It was really kind of serendipitous,” Yellig says of the exhibit, which features 10 local startups that have a total of 12 founders, including nugg-it, BlackbookHR, Earthineer and GirlDevelopIt. Cobb, who has degrees in art history and economics, had become engaged in the local startup ecosystem. She welcomed a chance to connect her two passions. “Entrepreneurs face the same challenge as contemporary artists,” Cobb says. They strive to remain creative, relevant and “hip.” The startups featured in 'Disruptors' are in various stages of development. Some, like We Have Become Vikings, have achieved a level of notoriety, while others, like GamiGen, are less known. “They haven’t arrived yet, but they have all this potential to be cutting edge,” Cobb says. In order to fully experience the opening, Cobb urges potential visitors to bring their smartphones. It will also help to visit 'Disruptors' online in advance and to download QR and Twitter apps. The event also includes a projection of a live Twitter feed. “The Twitter feed is to encourage feedback and to broadcast the event to an audience that can’t be there,” says Cobb, who has invited venture capitalists and angel investors, as well as a DJ and performance artists, to the opening. Even as she works to give entrepreneurs a new platform to communicate their ideas, Cobb also incorporates artistic innovations that have already drawn interest from venues in Austin, Texas. Photographer Peiter Griga, a personal friend, started by photographing each of the entrepreneurs the old-fashioned way—on film. He then prints the images by mixing silver nitrate with organic honey, which is, at the microscopic level, a living thing. The print process then mirrors how technology and life intertwine. “The media was an important component to the concept,” Cobb says. “It’s an artifact, but it’s still a living thing.” Most of all, Cobb hopes the exhibit helps foster an understanding of the struggles and challenges faced by both artists and entrepreneurs, and an appreciation for their work. “At the end of the day, isn’t that what we all want?” she asks. By Elissa Yancey Follow Elissa on Twitter

TUESDAY, APRIL 16, 2013

When it came to starting a career, Mary Helen Boeddeker, 24, knew exactly what she wanted to do. As soon as she graduated from the University of Cincinnati’s DAAP program in June 2012, she started her own clothing line for kids. “I knew I wanted to start a brand in Cincinnati to make kids feel great, make moms happy and to bring manufacturing and design back to the United States,” says Boeddeker. Today, much of the clothing bought and sold in the U.S. is created overseas, but Boeddeker didn’t want that for her clothing line, Mary Helen Clothing. She does everything from designing the garments to sourcing fabric, to patterning and creating the clothing. Boeddeker was inspired to start Mary Helen Clothing by her late grandmother, Mary Helen. “She was all about being positive and being yourself,” she says. Mary Helen Clothing isn’t sold in stores. It’s available online and at trunk shows, where Boeddeker goes to customers’ houses and puts on fashion shows with their children. “I love when the girls put on my clothes and their faces light up,” Boeddeker says. Right now, Boeddeker’s main focus is clothing for young girls. But in March, she started a small collection for boys, and she has plans for a collection for moms as well. She also has a collection of unisex clothing in the works. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, APRIL 16, 2013

Joe Lanni and his business partners have had great success with their Over-theRhine restaurant, Bakersfield OTR. They recently expanded their brand to Indianapolis, opening a second Bakersfield on March 11. And by the end of the dog days of summer, they plan to open another new restaurant on Vine Street: The Eagle Food and Beer Hall. The name directly relates to the new business' physical space. It will occupy a former Post Office. Since the eagle is the symbol for the United States Postal Service, Lanni thought it would be cool to resurrect the symbol. The Eagle will serve American fare, with a specialty in fried chicken, Lanni says. There are also plans for a burger and three or four other sandwiches, plus soups and salads. And as the rest of its name suggests, The Eagle will also serve up great beer. “When we opened Bakersfield, there wasn’t much open on Vine Street,” Lanni says. “We wanted to open there because we liked the plans for the neighborhood, and in time, it did take off. We’ve enjoyed being part of that growth, and want to continue to be part of OTR with our new restaurant.” By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, APRIL 09, 2013

Mr. Hanton’s Handwiches started serving up hotdogs out of a food cart to Cincinnatians in 2010. A year later, Brian and Awilda Hinton upgraded to a food trailer; in May, the couple will open a brick and mortar restaurant in Clifton to satisfy late-night cravings as well as devoted followers. Because food carts, trailers and trucks are, for the most part, seasonal mobile restaurants, the Hintons did open a storefront in White Oak a little over a year ago. They then talked to a group of investors and decided to expand Mr. Hanton’s into a chain of restaurants. The Hintons closed the White Oak storefront and are using the space as a commissary to serve as their prep location for the trailer, parties and events. Awilda left her full-time job at P&G to run the restaurant; and Brian will be focusing most of his time on their mobile business. “We had lots of customers in Mt. Adams who were UC students, and they wanted a store in Clifton,” Brian says. So it was an easy decision for the Hintons when a location opened at the U-Square at the Loop development. Mr. Hanton’s is slated to open the last week of May, with an official grand opening around June 13. The menu will be slightly different from the food trailer. For example, they won’t offer a gyro at the restaurant, but there will be a gyro-inspired hotdog, which will feature a sausage made from lamb and seasoned with Mediterranean spices and topped with celery salt, tomato, onion and tzatziki sauce, Brian says. “We’ve been hearing that Clifton doesn’t have a large variety of late-night options, and we plan to bring a new late-night option to people,” Brian says. “And it will be something different. You can get a hamburger, tacos, burritos and cheese coneys anywhere in town, but you won’t find anywhere in Cincinnati with a menu like ours.” Mr. Hanton’s offers around 30 different hotdog options, plus a create-your-own dog. The Hintons also plan on bringing a food truck to the streets of Cincinnati soon, and have big plans for their brand coming next spring. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, APRIL 09, 2013

After Amber Fowler, 32, gave birth to twins in August, she started teaching group fitness classes at Body Boutique in Oakley. But she and Body Boutique’s owner, Candice Peters, 34, felt they weren’t servicing an important group in the community: moms and their young children. Last week, Fowler and Peters started Fit Mommies, a fitness class for moms who need help getting back in shape after having a baby or who need help staying in shape, period. The class is unique in that it’s held in local parks, and is focused on moms working out with their children. “We wanted a place for moms to bring their kids while they were working out,” Fowler says. “It’s like a playgroup atmosphere at the same time—moms don’t have to find a sitter, and their kids get to play with others in the fresh air.” Besides a playgroup, Fit Mommies is also intent on building a community for moms. Fowler says it’s like a group therapy session and workout all in one. The women want their clients to be able to vent, get advice and get great ideas from others, all while working out. “Fit Mommies is a place where moms can go to talk about things that they’re going through,” Fowler says. “It’s stressful for new moms; and it’s helpful to see other people going through the same things you are.” Fowler and Peters also plan to offer Family Fit Days each month, where the whole family can come and work out for free. Fit Mommies will also host a Final Friday zoo workout—the workout is free, but you need a zoo pass. The pair will also be sending out monthly newsletters and provide a resource list for clients that includes ideas from moms, family-friendly meal ideas and contact information for dentists, doctors, hairstylists, etc. Fit Mommies offers power-walking and circuit training combination workouts for women who are at all different fitness levels. Classes run from 9:30 to 10:30 a.m. Mondays and Wednesdays in Hyde Park’s Ault and Alms parks, and Tuesdays and Thursdays in Loveland’s Nesbit and Paxton Ramsey parks. Classes are $59 per month for unlimited sessions; class passes are available. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, APRIL 09, 2013

La Terza Artisan Coffee Roasterie began 10 years ago when owner Chuck Pfahler began roasting coffee out of his house. Eventually, La Terza moved to a warehouse in Northside; in January, it relocated to Short Vine, and is now inside the 86 Club. About 15 years ago, Pfahler started roasting coffee in a hot air popcorn maker, and fell in love with the process. He has studied time and temperature relations and knows how to cup and taste coffee like a pro. He’s also found a way to roast coffee that maximizes the beans’ flavor. “It’s been a labor of love,” Pfahler says. “I love sharing coffee with people, and over the years, I’ve gotten very positive feedback.” La Terza isn’t a coffee shop, but a wholesale coffee roaster that provides coffee to local coffee houses, restaurants and community groups. In February, La Terza partnered with Christian Moerlein to make a coffee-infused Baltic Porter for Cincy Beerfest. The beer was made with La Terza’s Brazil Daterra Estate Villa Borghesi, which was cold steeped in the Baltic Porter. “We want to be a catalyst for the community,” says Pfahler. “We really believe that community is a ‘third place,’ and we want to support coffee shops that serve as a community’s ‘third place.’” Pfahler wants La Terza to help bridge the gap between the coffee bean farmers and the communities that buy their crops. When a customer places an order, the coffee is roasted the next day and then shipped, so it’s very fresh, Pfahler says. “Many people have never had freshly roasted coffee, and it’s cool to see them experience it for the first time,” he says. “Coffee should be handled like bread or produce. It can’t sit around for six months and hold its quality.” Although coffee beans change with the seasons, Pfahler says La Terza’s Sumatra was very popular this year. The roasterie always offers a variety of light, medium and dark coffees, but its inventory changes. “We try not to get people locked into one coffee,” says Pfahler. “Although one coffee is great this year, it doesn’t mean it will be great [next] year, or have the same flavor profiles.” La Terza also offers coffee equipment sales and services, ongoing barista training and public coffee tastings. Along with wholesale, La Terza also sells coffee as retail through online orders. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, APRIL 02, 2013

David Le and his business partners, brothers Duy and Bao Nguyen, are known for the traditional Vietnamese fare at Findlay Market’s Pho Lang Thang. But the trio wanted to bring Asian street food to Vine Street. Quan Hapa, an Asian gastropub, opened the week before Christmas. “Hapa” is the word for someone who is part-Asian, which is perfect because the restaurant’s fare is a mixture of the best dishes and drinks from Korea, Vietnam, Japan and Hawaii. The restaurant is small, but comfortable and relaxed, with its menu displayed on a chalkboard. In the few months it’s been open, Quan Hapa has already adapted based on early feedback. “We felt that things were a bit confusing when we first opened,” Le says. “For the first few months, there was a bit of a lack of identity in our food and the atmosphere.” Le and his partners no longer serve “street food” on $16 plates. Instead, the food is served in baskets and condiments can be found on the tables. They also revamped the price points of many of their dishes to try and find the balance between the perception of value and the amount of food, Le says. Le and the Nguyen brothers aren’t chefs, so they’re working with Billy Grise, a trained chef, to fine tune every dish. And you won’t find Pho Lang Thang’s bahn mi at Quan Hapa. Some of Quan Hapa’s popular dishes include a Vietnamese-style Ramen, a Japanese-style pancake and Bun Bo Hue, which is a traditional soup from the Imperial city of Hue. As far as drinks go, diners like shochu, which has a Korean or Vietnamese vodka, fresh squeezed juice and soda water in it, Le says. “As the first Asian restaurant on Vine, we wanted to introduce people to traditional Asian fare,” Le says. A few months after Quan Hapa opened, Kaze joined them in Over-the-Rhine. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, APRIL 02, 2013

For 15 years, Jeff Ledford ran some of the finest restaurants in Cincinnati. But in February, he and his wife Melissa turned a culinary dream into a reality when they opened their food truck, Catch-A-Fire Pizza. Jeff has a degree from Cincinnati State’s Midwest Culinary Institute, and trained at the Culinary Institute of America in Hyde Park and Napa Valley. Besides fine dining, he’s also worked in catering. The truck is a 26-foot mobile kitchen that features a wood-fired oven that reaches temperatures of up to 800 degrees. The Ledfords use fresh ingredients and are very selective about the flour, cheese, sauce and toppings they use on their pizzas, Jeff says. “We wanted to bring our product, our passion and our philosophy of food and beverage to people, which is a very gratifying experience,” he says. Catch-A-Fire’s best-seller is the Cornerstone, which is a pepperoni pizza topped with a fire-roasted red sauce and a five-cheese blend. The truck also features specials that rotate regularly to keep the food interesting. The Ledfords are passionate about food and beverage and appreciate craft beer, so they decided to partner with a few local breweries. Catch-A-Fire can be found at Rivertown Brewing, and they’ve done events at Mt. Carmel Brewing Company and Listermann Brewing. “Pizza and beer are like ketchup and French fries—it’s a great combination everyone knows,” Jeff says. “Lots of breweries have taprooms, but they’re not able to offer food, which is where we come in.” By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, MARCH 26, 2013

On March 27, the Greater Cincinnati Indpendent Business Alliance is hosting a workshop that will focus on the unseen benefits of nurturing and supporting local independent businesses. “This event provides a unique opportunity to explore the beneficial impact an independent business alliance can provide Cincinnati and the community,” says Owen Raisch, CiNBA’s founder. CiNBA was started in March 2012 Raisch visited the American Independent Business Alliance’s national conference. Since then, Raisch has been working with businesses around Xavier University, including Betta’s Italian Oven, Betta’s Café Cornetti, Center City Collision, Baxter's Fast Wheels, Listermann Brewing, Kleen Print Products, Cincinnati Cash Mob and Beans and Grapes. All of CiNBA’s members except Center City Collision worked with Xavier students to assess business models and develop their businesses. Over 60 students were involved in classes that range from an MBA management project to undergraduate graphic design courses. CiNBA is the recipient of a Fuel Cincinnati grant that funded Raisch’s trip to the AIBA conference, and paid for CiNBA’s first year of membership to the organization. “The grant and membership to AIBA provided startup support and promotional materials that were critical to the current level of CiNBA’s development,” says Raisch. “I’m very appreciative of Fuel’s support. I couldn’t have done it without them.” The workshop will feature a presentation by Jeff Milchen, founder and director of the first International Business Alliance. The free event will be held at Beans and Grapes in Pleasant Ridge at 8:15 a.m. Contact Raisch at 937-402-6596 for more information. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, MARCH 19, 2013

About six years ago, the owners of Over-the-Rhine’s oft-frequented MOTR began looking for a larger space for concerts. And they found one right across the street: the Woodward Theater. “When we brought MOTR to OTR, we wanted to insert the local music community into the arts and culture discussion in Cincinnati,” says MOTR co-owner Dan McCabe. “By expanding across the street, that discussion gets a little louder.” MOTR has been the OTR hotspot for free music for the past few years, and the Woodward will help attract larger bands that are too big to play MOTR. The concerts at the Woodward will be ticketed, with advance tickets available. “We want to see people from outside Cincinnati to see what OTR is,” says McCabe. “Musicians that play the Woodward will be coming from cities like New York, where the cost of living is high. They might consider relocating to Cincinnati, which has a great support base for musicians and the platform to build a crowd base. It’s also centrally located for touring.” The Woodward’s new owners also want it to be used as more than a music venue. “I’d love to show films and host private events too,” says McCabe. “OTR is an event-driven neighborhood, and we want the Woodward to be a resource to the community.” The Woodward has been used in recent years as an antiques warehouse, and hasn’t been an active storefront for a long time, says McCabe. In the next few weeks, construction will begin on the theater’s façade, including getting the lights on the outside working. McCabe and his business partners are still working on plans for the inside. “We basically have a white box on the inside with a balcony, and there’s a lot of work that needs to be done.” This year is the Woodward’s 100th birthday—it opened on June 18, 1913. The guys of MOTR have a big event planned for the building’s birthday, so keep your eyes and ears peeled for more information. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, MARCH 19, 2013

You may have tried tongue tacos from Taco Azul, one of Cincinnati’s food trucks. And in a few weeks, its owners, Gary and Tracy Sims, will be opening Barrio Tequileria at the corner of Hamilton and Spring Grove Avenue in Northside. The Sims chose Northside because it reminds Gary of urban Los Angeles. He's a Cincinnati native, but lived in L.A. for 20 years before moving back to his hometown. He says he’s always wanted to open a bar, and he thinks he's found the perfect space with a great patio. Barrio will serve authentic Mexican food that has its roots in the barrios of L.A. and the streets of Mexico. The restaurant’s menu will be different from the food truck, says Gary, but they will be serving the tacos that many Cincinnatians have come to love—specifically the tongue, carne asada, chicken, veggie and chorizo tacos. The menu will also feature Baja style beer battered fish tacos, seviche, al pastor on rotisserie, queso fundido cheese dip with chorizo and guacamole. There will also be rotating specials that reflect foods from the different regions of Mexico like moles and enchiladas. But the main draw of Barrio is its drinks, which will be made with handmade fusion tequilas, says Gary. One of the key elements to the restaurant’s drink menu is the Sangrita: tomato juice served with a shot of tequila—it’s a spin on the traditional Bloody Mary. And of course, there will be margaritas. Handmade, not blended, and made with fresh juices. A cucumber margarita is in the works, as well as a jalapeno or habanero one for those that like their drinks a bit spicier. “We want to help make Northside a destination spot in Cincinnati like the Vine Street corridor is downtown,” says Gary. “In the next few months, a bourbon bar will be joining us on the corner, and we want to help revitalize the area.” Barrio Tequileria is slated to open in the beginning of April. The restaurant will host its patio grand opening on May 4 and 5 for Cinco de Mayo. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, MARCH 12, 2013

As of March 4, West Price Hill’s Caribe Carryout is now near Bogart’s on Short Vine. Several people who wanted to buy into his business had approached Basil Balian, the restaurant’s cofounder, but the traffic at the West Side location didn’t justify expanding. Balian chose to move to Short Vine because of its potential for a higher customer base. “It’s all about location, location, location,” he says. “I’m excited and encouraged by all of the housing and restaurants sprouting up along the street. I believe the street will become a magnet for food lovers, and I trust that we’ll get our fair share of foot traffic.” Caribe’s menu much the same; it features homemade empanadas and rice and stews prepared daily. But Balian and his business partner Russell Laycock have amped up the spice. Laycock is known as “Mr. Spice,” and he’s brought his expertise to Caribe’s spice mixtures and sauces. “Even though Caribbean food isn’t generally spicy, with the exception of Jamaican cuisine, we had a few customers say our empanadas weren’t spicy enough,” Balian says. Balian and Laycock have also recently added a Jerk Chicken Empanada to their lineup. It’s something they introduced to the menu before relocating because they wanted to satisfy their Jamaican customers, Balian says. The pair plans to introduce new recipes to their customers as daily specials, and then add them to Caribe’s menu based on demand. “We want to add to the variety of quality food already on Short Vine,” Balian says. “And we intend to help make Short Vine a hungry person’s instinctive destination.” By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, MARCH 12, 2013

The soft, flowing material of hundreds of wedding dresses line the walls of Hyde Park Bridal. Light pink furniture and mirrored tables add a distinctly feminine touch to the brightly lit boutique. Amanda Topits, 26, opened Hyde Park Bridal on Sept. 8, and has since outfitted about 500 brides in the dresses of their dreams. Topits says she has always had a passion for fashion and knew she wanted to work in the bridal industry. She graduated from UC’s DAAP program in June with a major in fashion design, and has worked for Glamour and Elle magazines and bridal boutiques in California and Cincinnati. Topits' bridal shop is the only bridal boutique to ever open in Hyde Park. “I knew as soon as I decided to open a bridal boutique that it would be in Hyde Park,” she says. “It’s the perfect place to be, and I wanted to be somewhere different than all other stores.” Topits and her staff aim to offer brides the best possible experience while helping her find her dream dress. During a bride’s appointment, the entire shop is reserved for the bride and her guests. There’s a personalized parking spot for the bride, and champagne and cupcakes are on hand during the appointment. “Boutiques can offer a better experience not only for the bride, but for the guests that she brings with her,” Topits says. “A boutique atmosphere gives you a sense of relief knowing that you and your gown are going to be taken great care of from the beginning to the end of the process.” Hyde Park Bridal carries designers that are exclusive to Cincinnati and the Midwest, including Alvina Valenta, Badgley Mischka, Blue Willow by Anne Barge, Hayley Paige, Jim Hjelm Blush, Justina McCaffrey, Lillen Collection, Somsi Couture, Tara Keely by Lazaro and Winnie Couture Blush. The boutique also sells bridesmaid dresses and bridal accessories to complete brides’ fairytale visions. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, MARCH 05, 2013

Although there won’t be a West Sixth Brewing taproom or beer garden in the Cincinnati area, beer lovers will still be able to buy the new brewery’s beer around town. West Sixth opened in Lexington on April 1, and founders Ben Self, Brady Barlow, Joe Kuosman and Robin Sither have already seen the demand for their beer go through the roof. “We’ve had people drive down from the Cincinnati area just to buy our beer,” Self says. The Cincinnati/Northern Kentucky area was the last part of Kentucky that West Sixth added to its distribution network—the taproom and beer garden are in Lexington, and West Sixth’s beer is available in Louisville, too. The quartet has heard from lots of retailers, bars and restaurants that they’re excited to be getting West Sixth’s brews, Self says. West Sixth beer became available locally about two weeks ago. The brewery kicked off its expansion at Cincy Winter Beerfest, which featured the West Sixth IPA and Deliberation Amber. West Sixth does things a bit differently than other breweries, Self says. It’s the only brewery in Kentucky to can its beers; and Self and his co-founders are not only committed to brewing great beer, but to giving back to the community. They give six percent of the brewery’s monthly profits to local charities and nonprofits to support environmental packaging efforts and rehabilitation projects in Lexington. You can order West Sixth’s beer at Gordo’s Pub in Norwood and Bakersfield in Over-the-Rhine. You can also purchase it at: Party Source Liquor City Party Town DEPs I-75 Liquors Valley Wine and Spirits United Liquor Hyde Park Wine and Spirits Root Cellar Listing Loon Gramer’s Meat and Produce Country Fresh Farm Market One Stop Liquors Luckie’s Pony Keg Antone’s Wine and Spirits Bluegrass Carryout Churchill Market City Beverage By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, MARCH 05, 2013

Good things come in small batches, whether its bourbon, beer or branding, says Keith Neltner, the native Kentuckian who has made a name for himself as a designer and filmmaker and darling of the latest Cincinnati ADDY Awards. (Soapbox profiled him last year.) On the heels of winning an unprecedented three out of four Judge’s Choice awards at this year’s ADDY Awards, he's launching Neltner Small Batch, a venture that allows him to base all of his operations out of his renovated farmhouse studio next door to his home and two doors down from his family’s farm in Camp Springs, Ky. It also allows Neltner to become a work-at-home dad for his 7-year-old and 3-yearold. "I've noticed 'family' being a theme in a lot of my work recently," Neltner says. "They're little for such a short time." Neltner Farms has been his home for his entire life and plays a large role in his identity. The land has been in his family since before the Civil War. That history inspires Neltner Small Batch’s manifesto: “Farming is hard. Sweat is religion. Art is blood.” Known for his rustic aesthetic and acclaimed work with a wide range of artists (Hank Williams III, Shooter Jennings) and brands (Procter & Gamble, Wrigley’s), Neltner remains true to his well-established roots. “My dad taught me to work hard and be honest,” he says. One of Neltner Small Batch’s first projects illustrates the connections Neltner continues to make between art, life, hard work and passion. “Black Mule is a brand we're developing in Camp Springs that will release limited edition products,” Neltner says. “Farm tables, pottery, apparel...all made in Kentucky, sourced by local artisans.” By Sean Peters

TUESDAY, FEBRUARY 26, 2013

With shows like the Food Network’s The Great Food Truck Race, food on wheels has evolved from trend to craze in big cities all across the country. Cincinnati is home to 28 food trucks and trailers, and 11 of them have recently joined the Cincinnati Food Truck Association, a nonprofit that aims to reinvent food truck vending. In 2010, Café de Wheels was one of the only food trucks in town; in 2011, Taco Azul popped on the scene. And last year, there was a huge boom in the local food truck business. “Food trucks are the fastest growing sector of the food industry, and it’s growing here,” says Emily Frank, 38, of C’est Cheese. She also serves as CFTA’s president. “People are excited about food trucks.” With so many trucks, there was a need for a unified voice to represent them. In June 2010, the Mobile Food Vendor Pilot Program, which was strongly supported by City Councilmember Laure Quinlivan, was born. The Pilot Program allowed food trucks and trailers to serve street food in certain areas of downtown's Central Business District on a first-come, first-served basis, with proper permits. Food trucks were allowed one to two spaces in Sawyer Point, six spaces at Court Street Market and 12 spaces in a parking lot at Fifth and Race Streets. Building off the Pilot Program, a group of UC urban planning students who were interested in food hubs held a meeting for food truck owners and operators in September. The students got everyone talking, but since they were only working on the project for a semester, it was up to the food truck owners to do something. Frank, Elizabeth Romero of Sugarsnap! Truck and Tracy Sims of Taco Azul formed CFTA last fall. They held a meeting and extended an invitation to join the CFTA to the 25 other food trucks in town. “We didn’t know what to expect from our peers, but it was very positive,” says Romero, 29, CFTA’s secretary. At the first meeting, two other trucks joined CFTA. Currently with 11 members, CFTA hopes to see at least four other trucks join this spring. Right now, food trucks are part of the Night Owl Market downtown and are staples at Sawyer Point—CFTA is even part of Taste of Cincinnati this year. In the future, CFTA hopes to plan one or two food-related events throughout the year. For example, Atlanta’s food trucks are in the suburban parks, says CFTA’s treasurer, Sims, 32. CFTA will soon be meeting with City Parks and discussing the possibility of having food trucks at park events. “All of the money made during the event would be given back to the park to help build a strong relationship with them,” says Sims. “It would be very seasonal, but very profitable.” One of CFTA’s immediate goals is to work with the city to increase the number of available mobile food vending spots that are outlined in the Pilot Program. “We want to represent Cincinnati and be part of the community,” says Romero. “We want the city to be proud of food trucks and show them off like the brick-and-mortar staples in the city.” Members of CFTA are C’est Cheese, Café de Wheels, Catch-A-Fire, Eat! Mobile Dining, Eclectic Comfort Food, Goldstar Chili Mobile, Kaimelsky’s, Mr. Hanton's Handwiches, Queen City Cookies, Sugarsnap! and Taco Azul. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, FEBRUARY 26, 2013

Jean-François Flechet opened Taste of Belgium in Findlay Market in 2007; four years ago, he expanded his restaurant venture to Columbus’s North Market, and a year and a half ago, he opened a full-service Belgian bistro on Vine. In the next few months, there will be two new Taste of Belgiums in the Cincinnati area—a fullservice restaurant on Short Vine near UC, and a waffle counter at Friendly Market in Northern Kentucky. The Short Vine location is on the first floor of a brand new building that includes 120 apartments. The waffle counter at Friendly Market is the only food vendor in the first phase of the market. It’s right on the edge of phase 2, which is ideal for future expansion, Flechet says. Taste of Belgium on Short Vine will have a menu very similar to the one on Vine Street, says Flechet. But it will have more affordable options at dinnertime, such as chicken and waffles and bar food. “There will be a bigger focus on the bar, with both Belgian and Belgian-style beer sourced from local breweries,” he says. Flechet wants to attract the college students who live around Short Vine, which is a different demographic than his customers at the bistro and Findlay Market. Taste of Belgium is slated to open in early May at Friendly Market, and on Short Vine during the first week of July. Flechet isn’t going the traditional route for financing his new business ventures. Instead, he’s working with local crowd-sourcing start-up SoMoLend to raise a portion of the funds for the restaurant. He wants to promote crowd-sourced funding as a viable alternative source of financing for small businesses. “When I opened Taste of Belgium on Vine, it was hard to get financing,” says Flechet. He wasn’t able to obtain a loan from the bank, but the building’s landlord got one through 3CDC. In turn, the landlord charges high rent to recover the loan. The North Market location was financed by a loan from a small business lender who Flechet has been working with for four years. SoMoLend connects small business owners who are in need of a loan with investors who are looking to make a return on their investments. The organization allows borrowers to get loans from customers, friends and family members. It allows lenders to make a difference on a more local level. “SoMoLend has been promoted on a national level, but not much on a local level,” Flechet says. He’s trying to get the word out to his customers that he’s using SoMoLend and bring more users to the lending service. The Taste of Belgium crowd-sourcing campaign launches March 11. If you want to contribute to the campaign and are a customer, friend or family member, sign up on SoMoLend’s website. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, FEBRUARY 26, 2013

The brightly lit restaurant welcomes customers when they walk in. Mismatched coffee mugs, cookbooks and a mural—which was done by chef Renee Schuler's sister, Michelle Heimann—above the lunch counter add a homey feel to Eat Well Café and Takeaway, which is exactly what Schuler was after. “I wanted the restaurant to be like a living thing, which is why there’s so much green,” she says. The café seats about 35 people, and is described as fast casual —instead of table service, customers order at the counter and take a seat or, if they’re in a hurry, take their food with them. Eat Well Café opened Jan. 9 in O’Bryonville in the old What’s for Dinner? space, between The BonBonerie and Enoteca Emilia. “The neighborhood is full of positive energy,” says Schuler. “There are so many creative people doing what they love in this area, and I wanted to be part of that.” When looking for restaurant space, Schuler searched all over Cincinnati. She decided on O’Bryonville because the community is interested in feeling good and living well, and that’s what food is about, she says. Before opening her catering business, Eat Well Celebrations and Feasts seven and a half years ago, Schuler spent years working in restaurants and catering in New York City. When she came back to Cincinnati, she worked as the executive chef at Murphin Ridge Inn in Adams County for three years. “It was a huge change,” she says. “I went from living in the city to picking out what types of cabbage our gardener would grow for the restaurant.” She loves to help people plan events and create something dramatic (her second major is in theater), but she also wanted to create something accessible to people on a daily basis. Eat Well Café allows her to see some of her regular customers outside of planning events. Eat Well Café’s menu was created with everyone in mind, Schuler says. There are vegetarian and vegan options alongside items like the Dr. Meat, which is a braised beef short rib sandwich. The menu will change seasonally, with spring items set to be added in two or three weeks. “America is a melting pot, and American food is influenced from all over,” says Schuler. “Our menu is a mix of flavors to create something new.” Vietnamese summer rolls and pesto pasta are both menu staples, along with salads and soups. The “takeaway” menu changes daily, and is based on Schuler’s mood, the weather and what she thinks would be good to eat that day. On dreary days, items like soups are takeaway staples. Schuler tries to source most of Eat Well Café’s ingredients from local farmers. She uses a local, family-owned company who gets eggs for the café from an Amish farm in Northern Ohio; the bread is from Blue Oven Bakery; dairy products come from Snowville Creamery; Eckerlin Meats at Findlay Market supplies chicken and other meats. “I try to keep it as local as that makes sense,” she says. “It’s a constant challenge, especially this time of year.” Schuler’s dream is to have an Eat Well greenhouse down the street to grow all of the restaurant’s salad greens and herbs, but that’s a ways down the road. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, FEBRUARY 19, 2013

Imagine the walls from Professor Dumbledore’s office in the Harry Potter movies—space covered with framed photographs. That’s what the four walls of Over-the-Rhine’s newest business, Frameshop, will look like, but they’ll be covered in framed posters, neon signs, taxidermy and other oddities. “We want customers to get creative, and we’re trying to do that with a more creative space,” says Frameshop co-owner Jake Gerth. Frameshop happens to be across the street from Gerth’s apartment. “I wanted a business that would be part of the community,” he says. “We want to let Cincinnati know that people are moving to OTR, that it’s a good place to be.” The storefront was in pretty good shape when Gerth and his business partner, Jake Baker, rented it—the floors, walls and hand-painted ceiling tiles are all original. The front of the store is the retail floor, where Baker and Gerth will showcase their talents, and their shop is in the back of the building. While Frameshop isn’t quite finished, Gerth and Baker are excited for their Final Friday opening Feb. 22. They’re going to have a grand opening party that night, and start taking framing orders from customers. The two Springdale natives have been friends since first grade. After college (Baker went to Ohio University; Gerth went to AIC College of Design in Springdale), they decided to open a business together. They had lots of ideas, but their experience in framing lead them to Frameshop—Baker worked in retail framing for a brief time; Gerth has a creative background. “You can’t get what we do at Michael’s,” Gerth says. For example, they have an OTR print in a black wood frame made from 100-year-old reclaimed wood from OTR. All Frameshop pieces will be custom, and the owners plan to turn around orders faster than a typical frame shop that takes about two weeks to complete a job— Baker and Gerth will have orders finished in about an hour. “Our goal is to have customers come in, drop off a piece, go have dinner and then come pick it up,” Baker says. Frameshop opens at 6 pm on Final Friday. There will be a DJ, food and tours of the store. Plus, customers can start placing orders that day. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, FEBRUARY 19, 2013

University of Cincinnati graduates Greg and Ryan Geisting didn’t find jobs after graduation; Greg, 29, has a degree in criminal justice, and Ryan, 24, has a degree in sports administration. So they decided to stick with what they knew: pizza. The brothers started working for Mio’s in Mt. Washington when they were in high school. They have 20 years experience in the restaurant business combined, and when they couldn’t find jobs, they decided they would go into business together and open a Mio’s franchise in Blue Ash. “We love the product Mio’s offers,” Ryan says. “We also really like the neighborhood atmosphere of Mio’s. When we worked in Mt. Washington, we had regular customers who came in on the same night every week.” The Geisting brothers want to become a staple in the Blue Ash community, Ryan says. Although this is the 10th Mio’s location in the Cincinnati area, they don’t want to be seen as another chain. Greg and Ryan plan to sponsor a few of the Friday night concerts at the Blue Ash Amphitheater, which you can see from the restaurant’s patio. Before they found the location in Blue Ash, Greg and Ryan bid on a location in Northern Kentucky, but they lost it to another bidder. After a week, they heard about the location in Blue Ash opening up (it used to be the Cactus Pear), and by the end of the week, they had it. To make the restaurant their own, Greg and Ryan repainted the dining area, put up new decorations, installed a new whiskey barrel floor, reupholstered the seat cushions, and replaced a wall mural across from the bar with a rock wall that accents the whole restaurant, Ryan says. The restaurant has become a family thing. Their father helped rebuild the inside, and their uncle, Howard Cohen, has done marketing and will be tending the bar once the restaurant opens March 4. Two of their sisters and their brother-in-law are going to help out, and their aunt might be making all of the desserts they serve to help start her own business, Aunt T’s Treats. In the long run, Greg and Ryan can see themselves opening another Mio’s location, and maybe a bar. “There’s a full bar at the Blue Ash location, and it’s definitely a stepping-stone to opening a bar,” Ryan says. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, FEBRUARY 19, 2013

With a new business name, a liquor license and sole ownership of S&J Bakery Café in Findlay Market, Stefan Skirtz is about to get even more creative with his offerings. Which is saying something for a baker who already serves a blueberry pancake cupcake with maple buttercream icing and topped with a garnish of chocolate-dipped bacon. Mmmm, bacon. As his storefront nears its third anniversary at the Over-the-Rhine landmark this May, Skirtz remains dedicated to keeping things local and making a stop at his flourishing shop just one part of a varied market experience. “The reason why I wanted to come to Findlay Market was to strengthen the Findlay Market experience,” says Skirtz, 44, who grew up in Clifton Heights. “I go out every Saturday and buy our produce for the week.” Skirtz, who opened the shop with a partner, reports that they spent 96 percent of the capital costs for the business within the 45202 zipcode. After making it through the first year in business, sales doubled in year two. He’s hopeful about the prospects for year three, during which he opened a second location—the S&J Café in the Main Library downtown. “The sales have been very strong,” Skirtz says. “It’s given us an opportunity to constantly adapt and adjust.” Adapting and adjusting comes naturally to the entrepreneur who started his working life far from a kitchen. He worked summers at Kings Island, then stayed with the park as its owners shifted from Kings Productions to Paramount and Viacom, where he produced live shows and planned events. But the Cincinnati native, who once again lives in Clifton Heights, grew tired of constant travel. He decided to pursue his lifelong love of cooking at the Midwest Culinary Institute, where he could turn his hobby into a career. Skirtz’s theme park background makes him particularly sensitive to his customers’ feedback, which he has already incorporated into his business plans. For example, the dining room section of the Findlay store was intended for storage, but customers enjoyed having a place to sit and enjoy breakfast and lunch so he made the cheerful space permanent. “People instantly started coming down and starting their Findlay Market experience with us,” Skirtz says. Regulars bring their own coffee mugs, cloth napkins and silverware. Some stop in for the same menu items every Saturday at 8 a.m. sharp; others make S&J a midway break during their trip; still others end their shopping with a leisurely lunch. “It’s really about listening to your guests,” says Skirtz, who works with a wide range of market and local vendors, from Coffee Emporium (which created a special blend for S&J) to Bender and Eckerlin Meats for sandwich fillings. Feedback has also led Skirtz to sell his bread in demi-loaves—customers told him that whole loaves were too big for them to finish. He’s also expanding the shop’s weekday hours to 6 p.m. to accommodate a second baguette baking in the afternoon; baguette-lovers pushed for an option to stop by S&J on their way home from work to buy a warm loaf. Skirtz was also granted a liquor license this month as part of the newly formed Findlay Market Entertainment District, and is deciding how to incorporate it into his plans for rebranding, which will include a new menu, brunch, special programs and live entertainment. One thing is for certain: Skirtz will continue to see Findlay Market as a “destination attraction,” reminiscent of his theme park days. “My goal is that anybody who comes in my door and eats my food, I want them to go into the Market House and start shopping,” he says. By Elissa Yancey Follow Elissa on Twitter

TUESDAY, FEBRUARY 12, 2013

Tusculum Grille, formerly known as Tusculum Pizza, opened in May 2012. Josh Phillips, an entrepreneur with one other local business, wanted to re-establish the restaurant as a neighborhood staple. “I’ve always believed in local places, and local establishments are at the heart of neighborhoods,” Phillips says. The menu is chock-full of bar favorites, including pizzas, salads and sandwiches. A few of the most popular items are the steak and chicken philly and the chicken wings, Phillips sats. Tusculum Grille’s house pizza, which is topped with pepperoni and banana peppers, is a must-have, as are the specialty pizzas— basil/pesto/chicken and buffalo chicken—which aren’t on the menu, but they’re ordered often. Tusculum Grille makes its own pizza sauce, seasons and rolls out the dough, slices the meat, and uses fresh vegetables. The wing sauces are also housemade, including the garlic ranch, which customers eat on everything, according to Phillips. Not only does Tusculum Grille have great pizza, but it has something else that sets it apart from other restaurants in Cincinnati: a fire truck. The truck is Phillips’ personal UC football tailgating vehicle, but he built a 500-square-foot patio in front of the restaurant to take advantage of the truck’s “unusual features,” rather than have it sit in storage, he says. “I’ve owned the truck for four years now,” Phillips says. “It’s outfitted with three flatscreen TVs, full bar, pull-out grill, stereo system and taps for two kegs. In the summer, you can sit outside on the patio and catch a Reds game.” Watch for Tusculum Grille in the Cincinnati St. Patrick’s Day parade. They’ve partnered with the Cincinnati Emerald Society and will be rolling down the street in Phillips’ fire truck. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, FEBRUARY 05, 2013

Downtown Horseshoe Casino doesn’t open until March 4, but it has a powerpacked restaurant line-up sure to please casino-goers and foodies alike, including Jimmy Buffett's Margaritaville, Jack Binion's Steak and the latest addition, Bobby Flay’s Bobby’s Burger Palace. Jimmy Buffett's Margaritaville will have an outdoor entrance off Broadway, adjacent to that of the casino. The 14,000-square-foot restaurant will have seating for about 400, and feature an outdoor patio and Margaritaville retail store. Named for the founder of the original Horseshoe Casino in Las Vegas, Jack Binion's Steak will offer traditional beef cuts, dry-aged prime rib, American Wagyu beef, lamb and veal, plus seafood, poultry and a potato car that will have tableside preparation of sidedishes. The 200-seat dining room will overlook downtown and have a private dining room equipped with audio and visual equipment available for rent for meetings and special events. The new Burger Palace is Flay’s 14th location, but the first in the Midwest. Located on the casino’s gaming floor, the 3,500-square-foot restaurant will have seating for about 90 people, and 10 signature burgers that are inspired by Flay’s travels across the United States and his love of grilling. The menu’s highlights include the Buffalo Style Burger with Red Hot sauce, topped with blue cheese dressing and watercress; the Dallas Burger, which is spice crusted and topped with coleslaw, Monterrey Jack cheese, BBQ sauce and pickles; and the Palace Classic Burger, which has your typical cheeseburger toppings (American cheese, lettuce, tomato and red onion). The menu also features a Burger of the Month; all of the burgers can be prepared with Certified Angus Beef, ground turkey or a grilled chicken breast. Flay opened his first BBP in 2008 on Long Island. “At any time of year, my favorite thing to eat is a cheeseburger,” he said in a statement. “I’m very excited to open the first BBP in the Midwest and be able to share this with the families and residents of Cincinnati.” Flay and his business partner, Laurence Kretchmer, look for areas where they can open several restaurants and create synergy. "There is a lot of breadth in the Ohio market, and good potential opportunities," says Kretchmer. "Opening Bobby's Burger Palace in the casino is a great springboard opportunity for future expansion in the region." Flay and Kretchmer have done business with Caesars before, and they're one of the developers of Horseshoe in Cincinnati. The team has a high-end restaurant at Caesars Palace in Las Vegas, and two of the BBP are in casinos. Flay is an award-winning chef, restaurateur and the author of 11 cookbooks. He is owner and executive chef of Mesa Grill, Bobby Flay Steak and Bar Americain, with locations across the U.S. Flay has also starred in countless Food Network and Cooking Channel shows, served as Resident Chef and Lifestyle Correspondent for “The Early Show on CBS” and “CBS Sunday Morning” for over a decade, and is a regular contributor on NBC’s “The Today Show.” Horseshoe Casino is a $400 million venture between development partners Caesar and ROC Gaming. It will feature a 100,000-square-foot gaming floor, complete with 2,000 slot machines, 85 game tables and a 31-table World Series of Poker room. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, FEBRUARY 05, 2013

The Original Makers Club is a fairly new startup from Louisville—it was founded in 2011 by photographer Josh Merideth— but it already has branches in Lexington, Cincinnati and Brooklyn. OMC is an aesthetically minded brand and publication that curates, highlights and looks to elevate the culture, society and local business scenes of cities. “A few years ago, Louisville was going through a similar revitalization to Cincinnati’s current one, which makes it a prime time to celebrate local culture,” says Mike Brady, managing partner and events director of OMC. Comprised of design-conscious, forward-thinking local businesses, Cincinnati’s branch of OMC has about 60 members, including A Tavola, Ensemble Theatre, Sloan Boutique, 21c Museum Hotel, 3CDC, Smart Fish Studio, 5 Dot Design, Bakersfield OTR, Paolo Modern Jewelers, Japps, 4EG, MiCa, Taste of Belgium, DIGS and Jaguar Land Rover. “We are less about adding anything than we are about showcasing the culture and talent that exists here,” Brady says. “We want to insure that those visiting the city get a real taste of her. We also wish that those currently living in Cincinnati are experiencing it to the fullest.” On Feb. 8, OMC is hosting its launch event for the Cincinnati branch. Members of OMC will be providing appetizers, drinks, music and neat things to look at— including A Tavola, 5 Dot Design, Marti’s Floral Designs, Parlour, Christian Moerlein, Matthew Metzger and Jaguar Land Rover. Besides the launch event, OMC is working on creating a mural with help from Artworks and hopes to co-host larger events like a Dinner Series, which would showcase member chefs and entertain a group of people in an exotic location in or near the city, Brady says. There are only a handful of tickets available for the launch event for non-OMC members, so get them while you can. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, FEBRUARY 05, 2013

This weekend marked the grand opening of Roosters Men’s Grooming Center in Mariemont. It’s the chain’s second location in the Cincinnati area—the Mason location has been open for just over a year; Dub Nelson and his wife, Lisa, own both. “We have three adult sons who were frustrated with where they were getting their hair cut,” Nelson says. “When I retired from Fidelity, I came cross the Roosters concept, which offers a great experience, and thought, ‘Why not?’” The first Roosters location was opened in Lapeer, Mich., in 1999. Joe Grondin, Roosters' founder, wanted to re-establish the traditional barbershop of the 1960s. Today, there are Roosters locations in 19 states. Roosters offers five different haircut options for men: the Young Men’s Cut, for those under the age of 15; the Student Cut, for ages 15 to just graduated from college; the Roosters Club Cut, for those out of college but under the age of 65; the Senior Cut, for those 65 and older; and the Hero’s Cut, which is the full Roosters Club Cut at a discounted price for members of the military, policemen and firemen. And Roosters doesn’t just cut hair. They also offer shaving and waxing services, camouflage color to hide gray hair, manicures and shoe buffing. All of the haircuts except the kids’ cut come with hot towels and a light scalp massage during shampooing. “It’s a very relaxing environment,” says Nelson. “Some guys that come in right after lunch fall asleep in the chair.” During the grand opening, the Nelson donated money to the Mariemont Civic Center to provide scholarships for children who can’t afford to go to preschool. The Nelsons have lived in Cincinnati for about eight years. They have always thought Mariemont was very community-oriented and wanted to be part of that. “We want Roosters to be a great partner in the community, providing community sponsorships and making Mariemont a great place to work and live,” Nelson says. Nelson also wants a trip to Roosters to be a family outing, a place where fathers and sons can come in and get their hair cut, and bond, at the same time. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, FEBRUARY 05, 2013

When it was founded in 2005, Barking Fish Lounge focused mostly on corporate internal and external videos. There was more focus on post work, such as editing and graphics, but the company did offer some production services at the time. Since then, Barking Fish has expanded its entertainment production and content development divisions. Some of the company's recent projects include the 2010 Pete Rose documentary 4192: The Crowning of the King and 7 Below, which is a psychological thriller starring Val Kilmer and Ving Rhames. “We’ve become more recognized for this type of work, which is great, but we didn’t want to lose our core business and clients,” says Aymie Majerski, producer and one of the co-founders of Barking Fish. “That’s why we’re expanding and promoting this side of the company more than ever in 2013.” In addition to continuing to grow the entertainment side of Barking Fish, Majerski and her team will be working with existing and potential clients to expand the commercial side of the business. This means offering more creative services than before, as well as more production services. “We’ve hired an amazing production manager who will head the production side of the business,” Majerski says. “We’ve always been known for doing things ‘outside the tank,’ and we want to continue to push the boundaries and create experiences for our clients and partners.” Founders Majerski, Terry Lukemire (senior editor) and Joe Busam (design director) have more than 30 years of combined experience in creative production and post-production services. Barking Fish was founded on their desire to work on a more intimate level with clients in order to create and produce quality content that animates, elevates and motivates. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, JANUARY 29, 2013

Need a funny card to send to the special someone in your life? Look no further than Colette Paperie, a new-to-Cincinnati online stationery business. Keli Catalano, 30, started Colette Paperie back in 2008 when she was a designer at Target in Minnesota. At the time, stationery was something she liked to do on the side, but when Catalano moved back to Cincinnati in 2010, she decided to make it her full-time job. “I’ve always loved paper,” says Catalano. “Even though I don’t have a need for them, I still buy cards.” Catalano designs and illustrates the cards herself. She usually draws the designs by hand and then touches them up on the computer. The majority of Catalano’s business is through online sales, but she does visit craft shows and sells her products wholesale to boutiques across the country. They’re available on Colette Paperie’s website, or at Boutique 280 in Madeira and Wholly Craft in Columbus. Colette Paperie offers cards for all occasions, plus journals, calendars, stationery sets, pencils and magnets. The products' messages say exactly what you want to say, but in unique ways. The baby cards are some of Catalano’s craziest designs, and they tend to be the most popular among buyers. “Some of them are ridiculous, but they’re funny,” she says. Catalano does take custom orders for wedding stationery, but she hasn’t concentrated on that side of her business yet. She also customizes messages on the insides of the cards for customers. Catalano’s goal is to create a new reason to send paper mail instead of email. “I love seeing people send cards for no particular reason,” she says. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, JANUARY 29, 2013

The idea for Happy Chicks Bakery began in Jessica Bechtel’s kitchen. She and Jana Douglass, 31, have been friends and colleagues for about 10 years, and over those years, they’ve made many batches of cookies together. Since they love to bake and are both vegans, the pair figured they could make it into a business. Douglass and Bechtel started Happy Chicks, a vegan bakery, in April of last year. Happy Chicks doesn’t have a storefront, but they sell their products wholesale to Park+Vine and the Family Enrichment Center in Northside. In the summer, Happy Chicks has a booth at the Northside and Madeira farmers markets. Bechtel and Douglass also do custom orders and cater special events. “Our goal is to have a storefront in the next few years,” says Bechtel, 33. “We’re trying to do the business without taking out loans. When the time comes, we’ll probably look for a space downtown.” Happy Chicks is also in the process of looking for other wholesale opportunities to help expand their business. Happy Chicks makes cakes, cupcakes, cookies, macaroons, pies, scones, muffins, a vegan croissant, breakfast roll and coffee cake; the breakfast items are popular at both Park+Vine and the Family Enrichment Center, Bechtel says. The black raspberry chocolate chip cookie is a top-seller, as are the tiramisu and caramel chocolate stout cakes. They also offer seasonal-flavored treats, such as the Snowball, which is a coconut cupcake topped with coconut frosting and filled with a cranberry sauce. All of the bakery’s goodies are dairy and egg-free, and most of the recipes are also soy-free. Many can be made gluten and nut-free, too. Need to satisfy your sweet tooth before Valentine’s Day? Visit Happy Chicks at Sweet Victory, a wedding dessert tasting and cake-decorating contest, Feb. 6 at Cooper Creek Event Center. Or get tickets to Cupcakes & Cocktails, a ladiesonly event that benefits the Eve Center, Feb. 8. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, JANUARY 29, 2013

Grocery stores and farmers markets aren’t the only places in Cincinnati to buy locally grown produce. Urban Greens LLC is a garden that gives its customers the opportunity to grow their own food in a community-owned plot. Urban Greens was founded in 2010 by 15 families who wanted to grow their own produce, but didn’t necessarily have the space in their own backyards. Ryan Doan, founder of Urban Greens, was introduced to community gardening by a Mt. Washington resident who grew 90 percent of his family’s food on a plot in his backyard. Doan also took classes at the Civic Garden Center; he then found the plots in the East End by the Ohio River. The plots are owned by FEMA and can’t be bought or sold for development projects because they have been designated for agriculture purposes or parks. Customers have fresh produce about 26 weeks out of the year, and during the winter, their shelves and freezers are stocked with homemade goodies from the gardens. In order to keep up with the plots, Urban Greens sells Community Supported Agriculture shares. Customers pay an upfront fee of $600 per year for three to 10 pounds of produce per week. There is also a work share program, where customers pay $450 and work 20 hours in the garden. The shares not only pay for seeds, fencing, cages and water, but for the garden manager’s and a few part-time employees’ salaries. The community garden will have three plots in Cincinnati this year—two in the East End and one that’s new for 2013, plus one in Hamilton—for a total of two and a half acres of fresh produce. The Hamilton plot is on the grounds of one of the local high schools and is tended by a student. Urban Greens will offer 35 CSA accounts in the East End, 20-25 in Hamilton and about 15 at the new garden. CSA customers pick up their pre-packaged produce once a week from the garden plots. Besides selling produce to its CSA customers, Urban Greens is the sole provider of produce for a local company. They sell to the businesses’ employees on Tuesdays, and pick for CSA customers on Thursdays. During the summer, weekends are reserved for selling produce at local farmers markets. “We set aside a certain amount of produce to sell to the general public at farmers markets,” Doan says. The rest of the produce is divided evenly among Urban Greens’ customers, so that nothing goes to waste. This year, Urban Greens is also offering 30 Flexible Market Accounts to those who want to choose their own produce. Customers load $100 at a time onto a card, come down once a week and pick out the produce they need. FMA is like a grocery store that offers local produce, plus local cheeses, granola and handmade soap, says Doan. “FMA allows people to get the tomatoes they need to make spaghetti sauce or salsa, rather than the bunches of kale they might grow themselves,” he says. FMA also makes Urban Greens accessible to more people, as the CSA can be too expensive for some. “I don’t want Urban Greens to be for rich people buying organic vegetables, but for everyone,” says Doan. Doan is also looking to develop a gardening program with a few local schools. He wants to have gardens on school grounds, and when school is in session, the produce will be incorporated into the students’ lunches. Urban Greens would also teach students how to harvest and seed the gardens, and they would be the ones farming the land, not school personnel. “I’d like to continue the gardens at the schools during the summer and sell the produce at farmers markets,” Doan says. “But once school is back in session, the produce would be for the cafeteria.” To reserve a CSA share or more for more information about FMA, email Urban Greens at [email protected]. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, JANUARY 22, 2013

Find home-made bacon, sausage and pastrami, along with a selection of local craft beers and one of the best views in town at the new Incline Public House in Price Hill, which opens Feb. 1. Brothers Tony and Dominic Cafeo have been planning the restaurant, which also features a 1,400-square-foot deck, for a few years. It is part of a new development at the top of the stories Price Hill Incline that includes 15 condo units. “We’ve always wanted to be in Price Hill,” Tony says. The restaurant will have an in-house smoker and a brick oven; the bar menu will focus on craft beer from local craft breweries, but there will be a small wine menu too, Tony says. “We’re hoping to get lots of traffic, which will make the people of Price Hill feel safer,” Tony says. “Hopefully, people from outside of the neighborhood will come and get a better perception of the area.” For more information aobout Incline Public House's opening day, "like" it on Facebook or follow it on Twitter. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, JANUARY 22, 2013

Kitchen 452’s small dining room only holds six tables, but the restaurant is going to pack a big punch. Its menu is full of comfort food, such as sandwiches and soups, all delivered with fun twists. Kitchen 452 will open from 6 to 9 p.m. on Jan. 25 during Walk on Woodburn, but the restaurant’s official grand opening is Feb. 1, when it will begin its regular lunch hours, from 11 a.m. to 2:30 p.m. Jen Lile, 39, and her business partner, Leah Joos, 29, began looking for restaurant space last May. Neither went to culinary school—they were academic advisors at the University of Cincinnati’s honors college, and through helping their students follow their dreams, they realized what their own was. “After doing some research, we found out about SpringBoard Cincinnati,” says Joos. “We enrolled in courses there, then found the space on Woodburn, solidifying our idea.” Joos’ interest in food started in her grandmother’s kitchen. She and her sister considered it a playground, and their grandmother let them make whatever they wanted. But she didn’t really start cooking until graduate school. “I wasn’t good at it, but it gave me a good sense of focus and a creative outlet when my brain was drained,” she says. Lile spent time in Europe and saw a difference between how food was appreciated and prepared that she didn’t see in the United States. When she came back, her idea of food changed and she became interested in learning about food. “Before my trip to Europe, I considered boiling water cooking,” she says. “My kitchen became the space where I really wanted to be.” Joos and Lile designed Kitchen 452’s menu around traditional comfort food. “We like to play around with different flavors and try different flavor combinations together,” says Lile. For example, their turkey sandwich is on bread fresh from the bakery, with a cranberry and orange chutney, which is balanced with crispy shallots on top; Kitchen 452’s tomato soup is topped with a parsley and garlic gremolata. Joos and Lile also wanted to focus on foods that feel like the seasons, so when it’s dark and wintry outside, there will be warm and hearty dishes on their menu. “We want people to feel like they matter,” says Joos. “We want to get to know our customers, because we know that people make a decision when they go out to eat, and we want them to choose Kitchen 452 and keep coming back.” Joos and Lile want to do things that can connect them with people on different levels as well. They plan to offer themed dinners at Kitchen 452, and possibly offer educational classes. One of their ideas is an oil and vinegar tasting that will teach customers how to incorporate different oils and vinegars into dishes they cook on a daily basis. Kitchen 452 will also offer catering for business meetings and special events, with menus tailored to customers’ needs. “It’s exciting for us and for our customers to try out different recipes that aren’t necessarily on our menu,” says Lile. “We want to help create custom menus and be part of important events in other people’s lives.” By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, JANUARY 22, 2013

Yoga is usually accompanied by soothing background music, but at OMYA Studio in Northside, that background music is an important aspect of every class. Co-owners Hollie Nesbitt and Mark Messerly both have musical backgrounds. Nesbitt is a former music teacher, and Messerly is a music teacher at the Cincinnati Gifted Academy and plays in several bands, including Wussy and Messerly and Ewing. About four years ago, Nesbitt started Little Yoga Sunshine, a yoga program for children. She has taught yoga to Girl Scout troops and church groups; she also used to teach yoga to students at Cincinnati Public School’s after-school program. Over the years, Nesbitt has taught yoga at Wyoming Youth Services, The Women’s Connection, Lighthouse Youth Services, the Down Syndrome Association of Greater Cincinnati, United Cerebral Palsy of Greater Cincinnati and the Cincinnati Museum Center. OMYA, which stands for Outreach, Music, Yoga and Arts, offers yoga classes for children, adults, families and those with special needs. “Yoga gets the body moving and helps with concentration and calming down,” says Nesbitt. Yoga can teach children with autism the skill of stopping with the four “Bs” (brakes, brain, body, breath). It can also help non-ambulatory people with muscle tone and physicality, and those with Down syndrome with strengthening their joints and muscles. “We offer lots of kid, family and special needs classes, which is something that many yoga studios don’t have,” says Nesbitt. Messerly doesn’t teach yoga classes, but he’s planning to offer several music classes at OMYA. In the future, he plans to offer an early childhood music class for children with autism and ADHD. He also wants to start a guitar club for beginning and intermediate guitar players and a songwriting class for older children and adults. He’s also in the process of developing a six-week course for kids with autism, a program that doesn’t exist elsewhere. “It’s always struck me that kids love music, but adults say they can’t carry a tune,” Messerly says. “I want to give music back to people. Not everyone will be a musician, but they should have music in their lives.” Not only will Messerly teach a few music classes at OMYA, but he has incorporated yoga breathing and movements into the music classes that he teaches at Cincinnati Gifted. OMYA also has a working relationship with WordPlay, which is housed in the same building as the studio. “We want to do some cross-curriculum work with WordPlay, where kids will write poems or song lyrics and then I’ll teach them how to add music,” Messerly says. OMYA is right across the street from Yoga-Ah, the yoga studio where Nesbitt learned to teach yoga. She says they do lots of cross-promoting for the studio. “While your child is taking a class at OMYA, you can take one for adults across the street.” Currently, OMYA offers one or two classes per day, with no classes held on Tuesday. Nesbitt is one of two yoga teachers, and Robyn Holleran, a professional belly dancer, teaches belly dancing classes for girls ages 12 and up; April Eight also teaches Songs of Peace classes. Classes are $10 for adults, $8 for kids and $15 for families. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, JANUARY 22, 2013

Everything But The House, an online personal property and estate sale service provider was founded in 2006. Although the business is based in Cincinnati, founders Brian Graves and Jacquie Denny haven’t stuck to those boundaries. EBTH has an online sales platform, so buyers can be anywhere in the world and participate in local auctions. This month, EBTH opened two new locations, one in Lexington and the other in Fairfield County, Conn. EBTH’s president and CEO Andy Nielsen and Jon Nielsen, partner and CBDO, took time to answer a few questions about the company’s recent expansion. What prompted EBTH’s expansion to Lexington and Fairfield County, Conn.? We’re really excited for 2013 and all of the growth that it will bring. In fact, we have plans to enter four to six new markets this year. Lexington was an easy choice for us because EBTH has grown organically into the state of Kentucky over the last few years. We have buyers and sellers in Lexington who have been loyal customers of EBTH in Cincinnati, so expanding to Lexington and opening a local office there just made sense. We take tremendous pride in the service we provide and we’re confident that EBTH will be embraced by cities cross the country. As such, we decided to expand our reach a bit further by opening in the state of Connecticut. Fairfield County is located about 45 minutes outside of New York City, has a dense (and thriving) housing market, and is home to some amazing antiques and collectibles. Are either of the new locations open for business yet? Yes, both locations are now open for business. The Lexington location opened Jan. 7 and the Connecticut location opened on Jan. 15. Our representatives in both locations are working on booking their first sales so please be sure to keep an eye on our website. Will the new locations run like Cincinnati’s EBTH? Each and every EBTH location will offer the same tremendous services, online personal property and estate sales. Whether you’re in a situation where you need to sell a large collection of personal property, including antiques, furniture, artwork, collectibles and more, EBTH is the solution to sell everything quickly, easily and profitably. How do the new facilities compare in size to the Cincinnati location? At onset, our new offices in Kentucky and Connecticut will be slightly smaller than our facilities here in Cincinnati, but with year-over-year growth that averages nearly 75 percent, we anticipate that our new locations will quickly scale to the size of our Cincinnati location. Did founders Brian Graves or Jacquie Denny have a hand in the new EBTH locations? Absolutely. As partners and original founders, Brian and Jacquie have been instrumental in our growth and they will have a hand in each and every new location that we open. The growth that we’ve experienced over the past five years has been extraordinary and we’re excited to carry that momentum into new cities across the country. How did EBTH decide where to open new locations? We have been blessed with tremendous ‘word of mouth’ marketing. Our customers are amazing, and as they’ve told their friends and families about the service that EBTH provides, we’ve been lucky to earn business from people across the country. Our growth into Kentucky was largely organic, and our decision to open in Connecticut was strategic, based on an effort to grow into a number of major metropolitan markets across the country in the coming 12-24 months. How do you think EBTH’s expansion will help its current customers? Our growth is great for everyone—buyers as well as sellers. As a buyer, our expansion into new locations means that you’ll have access to more sales and an increased variety of unique pieces from across the country. As a seller, it means that you’ll finally have one expert service provider that can handle the sale of your contents quickly, easily and profitably. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, JANUARY 15, 2013

Sarah Dworak and Iwona Przybysz started Babushka Pierogies in July 2012 with a vegan pierogi tasting at Park+Vine. At the same time, they gave a sample of their traditional potato and cheese pierogi to Findlay Market favorites Bryan and Carolyn Madison, who liked them and agreed to sell them at their store. Both Dworak, who is of Ukrainian, Croatian and Polish descent, and Przybysz, who is from Poland, learned to make pierogies from their babushkas—their grandmothers. Their pierogi recipe is a combination of their family recipes, Dworak says. Currently, Dworak and Przybysz make pierogies in a kitchen in Glendale, then deliver them to Findlay Market and Park+Vine. When the weather permits, Babushka Pierogies also hold pierogi tastings outside of Madison’s at Findlay Market on Saturdays. They only spend two days per week in the kitchen, making about 500 pierogies in that time. Dworak and Przybysz are the only official employees, but Dworak’s boyfriend, Josh Mrvelj, helps out whenever he can. He designed their logo and fries up the pierogies at Findlay Market during tastings. Babushka Pierogies is looking for a storefront near Findlay Market, Dworak says. They also want to expand the number of stores that sell their products. “The store will allow us to offer more varieties of pierogies, in addition to other Eastern European foods we love, such as borchst; halushki, a cabbage and noodle dish; and stuffed cabbage,” she says. Babushka Pierogies sells a potato, cheese and onion pierogi; a potato and sauerkraut pierogi and a vegan potato, cheese and onion pierogi. The potato and cheese and potato and sauerkraut pierogies are $5 per half dozen, and the vegan pierogies are $5.75 per half dozen. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, JANUARY 15, 2013

The branding firm Rocket Science now occupies a third-floor space in downtown Cincinnati’s Eighth Street Design District. The branding and design firm relocated from Mason at the beginning of December to be closer to major companies like P&G, Kroger and Macy’s, as well as other design firms. “We really felt that being in the suburbs precluded us from being part of the local advertising and branding community,” says Chuck Tabri, director of business development and client strategy for Rocket Science, and one of the company’s three partners. Greg Fehrenbach and Joel Warneke founded Rocket Science in 1999 under a different name. The company merged with one in Dayton, then de-merged, and in 2005, became Rocket Science in its current form. At the time of the merge, the firm was based in Mason; it then moved to a space in Deerfield Towne Center. Rocket Science employs about 15 people, and it recently added in-house digital capabilities to its traditional print offerings to assist its clients' shift from print to digital. It made more sense for the company to develop its own digital branch rather than farm it out to another company, Tabri says. Rocket Science had begun to outgrow its space in Mason, and after talks with 3CDC in the fall, the right space opened up. And from a talent standpoint, moving downtown gives Rocket Science greater access to young, fresh designers. “Young designers want to be in a more urban environment,” says Tabri. “They get more inspiration from the creativity in a downtown environment than from a strip center in the suburbs.” Because of Rocket Science's size, it can offer new thinking and capabilities that larger firms might not have, says Tabri. He adds that the move will help Rocket Science expand its consumer, business-to-business and healthcare verticals. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, JANUARY 15, 2013

Future Life Now, a learning center focused on both mental and physical growth, recently relocated to the old Charles Miller funeral home in Northside. The move was originally postponed because of accessibility issues, says Cynthia Allen, co-director of Future Life Now. Allen, who moved to Cincinnati about 25 years ago, operates the business with her husband, Larry R. Wells. Currently, Future Life Now has practitioners in a wide range of services, including acupuncture, massage therapy, yoga, Ayurveda, dance, neuro-linguistic programming, the Feldenkrais Method, T’ai Chi and Qigong. Smith plans to offer Pilates in the future. “We decided that it’s really time to a little more collaboration with other disciplines,” Allen says. “Collaboration is an extremely important part of being able to bring forward better results for people.” The company recently held its first NLP certification program for bringing practitioners to the area. “It’s the first [NLP] certification program ever held in Cincinnati, by anybody,” Allen says. Its next certification program is forming in February, and will be offered by Larry R. Wells. “It’s a very unique approach that allows people to work with their belief systems, their internal dialogue,” Allen says. “It’s very different from traditional therapy or even from traditional coaching.” Future Life Now is now located at 4138 Hamilton Ave., Suite B, in Northside. By Kyle Stone

TUESDAY, JANUARY 08, 2013

PizzaBomba, a Northern Kentucky food truck, is no longer just on four wheels. As of Dec. 26, PizzaBomba opened its doors to its permanent location on E. Fifth Street in Covington. Both the food truck and the store serve New York-style pizza, made with homemade dough and sauces and local ingredients. PizzaBomba’s owner, Bill Stone, put himself through college bartending and waiting tables at a high-end Italian restaurant in Rochester, NY. He’s also worked in Cincinnati restaurants and been trained in food and beverage management. Stone and his partner Terri Wilson, who helps with PizzaBomba when she can, began their food truck last March 30. After their fast success, a storefront seemed like the next logical step, says Stone. If you’re looking for something a little out of the ordinary, the Load of BS pizza is topped with homemade pizza sauce, Brussels sprout leaves, bacon and ricotta cheese. PizzaBomba also serves salads, sandwiches (atop homemade bread) and pasta skillets. Customers keep coming back for the Bangin’ Elvis sandwich, which is topped with creamy Thai peanut butter, pepper jelly and bacon, says Stone. Stone currently employs four people, and once PizzaBomba’s POS system is completely up and running, they’ll start delivery service to Covington, Newport, Bellevue, downtown Cincinnati and Over-the-Rhine to Liberty Street. PizzaBomba is still waiting on its beer-only license from the state, but they’ll soon serve local brews and a few higher-end microbrews. The restaurant is open Tuesday-Thursday from 11 a.m. to 9 p.m., Friday and Saturday from 11 a.m. to midnight and Sunday from 11 a.m. to 9 p.m. If you’re looking for the food truck, make sure to follow PizzaBomba on Facebook and Twitter to find its daily location. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, DECEMBER 18, 2012

NVISION, an independent retail shop in Northside, recently expanded to make room for its ever-growing inventory. NVISION specializes in vintage, secondhand and handmade goods, including clothing and fashion accessories, original art, vintage décor, collectibles and furniture from the ‘50s to the present. Some of the clothing, jewelry, purses, greeting cards, ceramics and glassware sold at NVISION are handcrafted, redesigned or repurposed by local artists and designers. The shop also offers clothing alterations and repair services, and each piece of clothing comes with a custom fitting, if needed. There’s also has an online store on NVISION’s website that has made merchandise available to customers all over the world. “I’ve sold merchandise from my shop to Sweden, Japan, Canada, Qatar, Turkey and plenty of cities in the United States,” says NVISION’s owner and sole employee Emily Buddendeck. Buddendeck opened NVISION on Leap Day in 2008, but she saw that the store was outgrowing its original space. The tenant next door moved out at the end of November, and a week and many coats of paint later, NVISION unveiled its new space to the public at Northside Second Saturdays. Buddendeck didn’t consider relocating because NVISION’s location, on Hamilton Avenue next to The Comet bar and Thunder-Sky Inc., gallery, allow the three businesses compliment each other, she says. Plus, she enjoys serving her Northside neighbors. The original side of the store is now primarily dedicated to clothing and fashion accessories. The new space houses furniture and housewares, plus NVISION’s rotating art gallery with pieces by local and regional artists; the two spaces are connected by a door. The expansion also allowed Buddendeck to expand NVISION’s menswear and children’s sections. Shoppers can now browse the store more easily and not bump into furniture. “In the next few months, I’ll be fine-tuning the use of the new space as it relates to the whole store, and the ‘grand re-opening’ will be held Feb. 28-March 1 during our fifth anniversary sale,” says Buddendeck. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, DECEMBER 11, 2012

Brian Graves founded Everything But The House in 2006 as an online personal property and estate sale service provider that combines the traditional estate or tag sales, the essence of an auction and the exposure and convenience of the Internet. In essence, you can be anywhere in the world and participate in an auction in Cincinnati. (Or be in Cincinnati and participate in an online sale in Jackson Hole, Wyo,. facilitated by EBTH.) In 2007, Graves invited his friend Jacquie Denny to join EBTH. Before joining EBTH, Denny was an entrepreneur and owner of a tag sale business. Like Graves, she attended auction school at Mendenhall School of Auctioneering in High Point, NC. For the first 15 months, EBTH was a tag sale business, and buyers had to attend the sale at the various homes to purchase items for the listed, or negotiated, amount. EBTH would place photos of key items on its website to give buyers an idea of what kinds of items would be for sale. After one year in business, EBTH had an email database of about 800 regional customers. Even though EBTH was delivering strong results to local clients through the tag sale business, Graves and Denny both thought they were leaving money on the table because of limited regional participation and sale accessibility. At that point, they incorporated the online sale platform into the EBTH website, and the company’s success grew. “With the opportunity to reach an international audience, the convenience it afforded bidders to access items over the course of seven days, and the fact that in almost every case, 100 percent of a home’s contents were sold, online sales caused more conventional methods to pale in comparison,” says Brian Graves, founder of EBTH. Today, EBTH registers about 800 new bidders from around the world per month. With the addition of online sales, EBTH facilitated about $7 million in total sales in 2012 and has grown to include 50 employees and sale coordinators. In the next few months, EBTH will be opening locations in Lexington and Fairfield County, Conn. Graves spent most of his professional career working for a Fortune 500 company, where he held various positions in information technology, management and quality improvement. He became interested in the resale business when he bought a house built in the 19th century and began to look for antique furnishings at local auctions. For several years, he bought and sold antiques at local antique fairs, antique malls and fine art auctions, where he acquired a vast knowledge of all things old. The local antique industry began to see a downturn in the late ‘90s, so he decided to auction off most of his antiques and focus on buying and selling “hard-to-find” antiques on the Internet. Today, EBTH holds 10 to 12 sales per month directly from a seller’s home, plus about eight sales per month from their warehouse/showroom/office space on Kieley Place. Items are grouped into sale categories, such as mid-century modern and contemporary art, sports memorabilia, and furnishings, décor and collectibles. Over the years, EBTH has sold some interesting pieces, including a signed and numbered screen print by Andy Warhol, titled “Teddy Roosevelt” from the “Cowboys and Indians” series, 1986; a rare Tiffany and Co. stained glass panel; and a set of 19th century dueling pistols. EBTH has also facilitated sales for local celebrities, including former Cincinnati Bengal & All-Pro running back Rudi Johnson, and the Shillito, Gruen, Emery, Procter and Sawyer families. If you’re interested in buying something from EBTH sale, visit them online and start bidding (every bid begins at $1). You can also see the items in person at sale previews, which are listed online. If you’d like EBTH to facilitate your estate sale, contact them here. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, DECEMBER 04, 2012

Chris and Joey Jenco have always loved candy. “A lot of our memories from growing up involved candy stores,” says Chris. “We would always visit one on vacation and spend our allowances on candy.” The Jenco brothers, both in their 20s, began their business venture in the summer of 2010. Joey saw a candy store in Indiana and thought it would be a viable business model. For about two years, the brothers worked through what opening their own business would mean and what it would require. Chris graduated from college in 2011 and moved to Cincinnati; they found a storefront in January, but really got the ball rolling after Joey graduated from college in May. Jenco Brothers’ Candy is in an older building on McMillan just off the University of Cincinnati campus. The building needed lots of renovations, including rewiring the electricity, putting in new plumbing and raising the ceiling four feet. The old-fashioned candy store will have a little bit of everything, from chocolates and gum to lollipops and popcorn. The Jenco brothers will also be selling frozen yogurt, slushies and fountain beverages. Most of the candy will be brought in from distributors, such as Asher’s Fine Chocolates, a Pennsylvania-based chocolatier, and Putnam’s Opera Creams, a candy made by Papas and Sons in Covington. But the Jenco brothers will be making their own popcorn. The butter, cheese and caramel flavors will be made in-store. The popcorn machines are in the front window and will be vented outside, so passersby can smell the freshly popped corn, says Chris. Jenco Brothers’ isn’t open yet, but the brothers hope that in the next few weeks, they’ll be opening their doors to kids of all ages. Stay up-to-date on the status of Jenco Brothers' on its Facebook page. When the shop opens, Jenco Brothers’ will be open from 11 a.m. to midnight Monday-Thursday, 11 a.m. to 1 a.m. Fridays and Saturdays and noon to 9 p.m. on Sundays. On weekdays, visitors during happy hour (11 a.m. to 1 p.m.), can get a 10 percent discount on their favorite sweets and treats. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, DECEMBER 04, 2012

If you still need a gift for that special someone, Essex Studios’ Art Walk might have just what you’re looking for. Four times a year, Essex Studios in Walnut Hills hosts Art Walk, which opens the studios to the public and gives the community an opportunity to see and buy local art. This quarter’s Art Walk features work from impressionistic to contemporary abstract paintings, art glass and contemporary ceramics. There will also be a photographic installation by guest artist Tim Freeman that financially supports Village Life Outreach Project. Along with the 120 artists that will contribute to Art Walk, Art Circle will have their work on display and for sale this weekend. Thirteen artists from Art Circle collaborated to produce a unique project: DELICIOUS!—The Art of Food. DELICIOUS! is a set of 4”x5” cards of watercolors and colored pencil drawings of images related to food. There’s even a recipe on the back of each card that incorporates a depicted ingredient. The recipes are among some of the artists’ favorites, says Connie Springer, publicist and Art Circle member. “We usually collaborate on calendars, but this year, we decided to create something that wasn’t tied to a specific date so people could enjoy the artwork and recipes for many years to come,” says Springer. Even though DELICIOUS! is a collaboration, each image is a representation of the different styles and talents of each artist. Some pieces are super-realistic, and others are more impressionistic, says Springer. Art Circle is a group of 16 watercolor and colored pencil artists who meet weekly at Essex Studios to share painting time and camaraderie. Art Circle began in 2004 in Wyoming, Ohio, as a gathering of some of Pat Painer’s former students from the Wyoming Fine Arts Center. In 2009, the group moved to join more than 120 other artists at Essex Studios. The 13 Art Circle members who contributed to DELICIOUS! are Clair Breetz, Amy Bryce, Margie Carleton, Sherry Goodson, Jan Glaser, Autumn Huron, Gay Isaacs, Mary Jo Sage, Nandita Baxi Sheth, Deb Shelton, Betty Smith, Connie Springer and Vivian Talley. DELICIOUS! items are available for purchase in two formats: a spiral-bound minibook that can be shelved with other cookbooks, or a set of loose cards that can be slipped into family recipe books. Besides the physical art, Art Walk will have refreshments, including some of the appetizer-type recipes from DELICIOUS! But if you can’t make it to Art Walk, you can find DELICIOUS! at the holiday gift shops at the Kennedy Heights Art Center and the Baker-Hunt Art and Cultural Center in Covington. Art Walk is this Friday and Saturday from 6 to 11 pm, but the Art Circle studio (Studio 122), closes at 10 pm. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, DECEMBER 04, 2012

Although she has a background in finance, and experience sussing out business plans from a career launched at IBM, Stephanie Rozanovich says she was surprised by some intial costs at her Oakley-based Trend Boutique. She didn’t want customers to be worried about the cost of clothing at her boutique. Tired of the equation of “boutique” with “expensive,” she now offers most of her items for $100 or less. The demographic for her store is roughly women ages 25 to 45. Rozanovich, 37, says she looks for designers that offer a young, contemporary look and whose fashions “don’t look like the stuff you see in chain stores.” She takes buying trips each year, traveling to Chicago, New York and as far as Las Vegas, but stays focused on clothes that will work in the Midwest. Compared to, say, Los Angeles or New York, Rozanovich says her picks are a touch more conservative and take Ohio’s cold winters into account. “A lot of the designers in Los Angeles can do lighter knit year round, whereas we need warmer stuff in the winter, like coats that are a little bit thicker. “I start out honestly buying things I like because I don’t feel comfortable selling [clothing] to people if I don’t like it, the fit, or the brand,” Rozanovich adds. She chose her Oakley space for its proximity to her east-side home and the area’s upand-coming vibe. After weeding out a few out-of-town landlords – she was concerned they didn’t have a vested interest in the neighborhood – she found a local landlord whom she liked and who serves on an area community council. Today, Rozanovich employees three part-time staffers and spends time on the sales floor as well. Trend Boutique is open seven days a week on Oakley Square, plus online. By Robin Donovan

TUESDAY, DECEMBER 04, 2012

Judi and Dominic LoPresti met in a bike shop. Their first date was a bike ride. They even got married at an international bike show in Las Vegas. Next year, the Cincinnati natives will fulfill a lifelong dream to open their own bike shop when they welcome customers to Spun Bicycles in Northside, at 4122 Hamilton Avenue in the storefront space of historic Hoffner Lodge. They've leased the storefront space and are already busy planning for the space, which will have a 60-inch TV screen pumping BMX videos and music and a bench constructed out of skateboards. "Cincinnati hasn't seen anything like this," says Judi LoPresti, who worked as a bicycle messenger in San Francisco and raced for three years before deciding that the traditional riding scene was not for her. "We just want to have a bike shop that's going to be really cool." With her background in bikes of all sorts and her husband's history as a sponsored BMX rider, the couple spent countless hours volunteering for MoBo, the city's only bicycle co-op. She spent most of her time volunteering with youth programs, including summer initiatives that provided bikes for neighborhood kids. What she noticed, over and over again, were people who didn't want to work on their own bikes, which MoBo supports, but just wanted their own bikes fixed. "The neighborhood needs a bike shop," she says. While it won't be a focal point of Spun, the couple does plan on selling locally crafted skateboards by Fickle Boards. But the shop's main focus will be restoring and repairing bikes, selling bikes and supporting the local biking community. Judi LoPresti says that he shop's location next to The Listing Loon will make it easy for customers to drop of their bikes for repair, stop next door for beer or wine, then come back to pick up their fixed wheels. She sees a symbiotic relationship with MoBo and the newly opened Wrong Brothers bike shop in nearby Northside International Airport. "I'm really excited," says Judi, who currently spends days tending the coffee bar at Sidewinder. "There are ton of people looking forward to it." The LoPresti's get occupancy next month and hope to have their logo on the windows soon. Inside, though, they have lots of renovation and design work to do. Still, Judi LoPresti hopes to have the doors open by late March 2013. Currently, We Have Become Vikings is designing Spun's logo, which should be unveiled this month, and the shop's website, which will launch next year. By Elissa Yancey Follow Elissa on Twitter

TUESDAY, NOVEMBER 27, 2012

With 10 restaurants and bars launched in 10 years, and more set to open soon, Four Entertainment Group (4EG) continues its successful run with Igby’s downtown, at 122 E. Sixth Street in between Main and Walnut streets. 4EG founders Bob Deck, Dave Halpern, Dan Cronican and Ben Klopp have two spaces reserved in the new U Square development in Clifton, one of which will be the group’s third Keystone Grill (other locations are in Covington and Hyde Park) and an adjacent bar. “I think Cincinnati’s just moving in the right direction,” says Deck. “I grew up here, so, just seeing the city change over the last, you know, six or seven years, with all the independent restaurants and all the independent owners, it’s pretty cool.” Deck and his partners cemented their commitment to the city by opening a central business office in Over-the-Rhine, across the street from The Anchor-OTR restaurant and above Zula, a bistro and wine bar slated to open soon. “We moved our offices down here because we’re invested in the city,” Deck says. “We didn’t have a central office, so we thought, ‘Hey what better place than to put our offices down in OTR, and support the whole area and movement.’” Just across downtown, Igby’s represents 4EG’s collaboration with Core Resources, Beck Architecture and 3CDC. Think its name sounds mysterious? That’s the point. “We called it Igby’s because we really wanted to come up with a name that didn’t really give you any idea of what the bar would be before you walked in,” Deck says . “We’re really designing this bar around good beer, and good wine and good craft, fresh cocktails,” Deck says. Open Monday through Saturday, Igby’s weekends ramp up the energy by opening its second and third floor open up and featuring a DJ. The space itself is huge—approximately 7,500 square feet. The Civil War era building posed challenges, but developers persevered through massive restoration work to create a wood-filled, modern and hyper-stylized space. Igby’s atrium features balconies around each level so that patrons can look up or down onto the other floors. Igby’s also has an outdoor patio with a lounge. Cincinnati Chef Lauren Brown has a five-item menu, featuring oysters, sodabread and cheese and even seasonal salads, that is served from 4 to 10 pm. “It’s really meant to accompany people coming in and having some drinks,” Deck says. “It’s all very high-quality and fresh, and everything we can source locally, we try to source locally. It’s hard to source West Coast oysters locally, though.” All of the juices for the extensive cocktail list are also fresh. Mixologist Brian Van Flandern from New York created the craft cocktail menu, which includes the bourbon-tinged Black Cherry Sling (with a kick of nutmeg), the Apple Toddler, which has Gerber Apple baby food in it, and locally themed drinks like RedsRum and Naked in Newport. Igby’s has 16 beers on tap, including craft beers, imported bottles and cans. By Stephanie Kitchens

TUESDAY, NOVEMBER 20, 2012

Marianne Kiely, owner of Everything’s d’Vine, has waited a long time to open her specialty wine and beer shop on Fourth Street. But as of Nov. 9, she is open for business. Everything’s d’Vine has hardwood floors and exposed brick walls. The walls are original brick, but the floor was replaced when Kiely rented the building. Customers get the feel that they’re in a wine cellar, even though they’re steps away from busy Fourth Street. Vynebar wine racks line the walls, which Kiely sells in addition to a wide assortment of wines from around the United States and abroad. There’s also a beer room, stocked with beers from craft breweries across the country. A tasting room, where Kiely hosts samplings twice a week, one for wine and the other for beer, connects the two rooms. The samplings reflect Kiely’s inventory, but there are usually six to eight brands to try, she says. There’s usually a $10-15 cost for the tastings, but the cost depends on the number of pours. Make sure to check Everything’s d’Vine’s Facebook page for weekly tasting times and costs, along with other events. She also includes inventory updates and seasonal releases on Facebook. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, NOVEMBER 20, 2012

This year, Black Friday will be a “Bright Friday” for the community of Northside. Up and down Hamilton Avenue, businesses will unveil fun and funky new signs that bedazzle Northside’s main drag. In an unlikely collaboration of 11 businesses, local artists, several zoning officials and one museum, the CoSign project is now a proven success in creating attractive, cohesive street signage with hopes to shape future signage projects in city neighborhoods locally and across the nation. What started as a broader grant application to ArtPlace America for several city neighborhoods became a personal quest for Northsiders after the city-wide application went unfunded last spring. Stepping up with funding support, the Haile US Bank Foundation, Northside partners and the American Sign Museum created a pilot project that paired local businesses and visual artists with sign fabricators to design and install a critical mass of new signage along Hamilton Avenue. With an idealistic launch date of November 23, this year’s Black Friday, Eric Avner knew this would be a challenge. “We wanted to do multiple things at once,” says Avner, vice president and senior program manager of the Haile/US Bank Foundation. “Help the sign museum, help local business districts gain vitality and give the creative sector of Cincinnati more opportunities to make a living.” The American Sign Museum played a vital role in the project, serving as the primary grant recipient and providing staff as content specialists for the design process. The museum held two August training workshops for artists and businesses, put together a team of professional sign fabricators and installers, and participated in a judging panel to decide upon the best signage proposals from business/artist teams. “Part of our mission is to educate the public and special interest groups about signs,” says Tod Swormstedt, founder of the American Sign Museum. “The workshops helped to educate the business owners on why signage is so important for marketing, as well as to educate artists about what is a good sign. Artists may create an aesthetically-pleasing sign, but it may not identify the business well.” The week before their unveiling, the American Sign Museum displayed the signage in its brand-new facility near Camp Washington at 1330 Monmouth Street. CoSign documented the progress of the project from start to finish with help from The Queen City Project so other communities have the opportunity to replicate the project and broadcast their own creativity and collaborative spirit through signage. And the sign museum plans to go after that ArtPlace grant again - the one it lost just a few short months ago. Says Swormstedt, “The application is much stronger now, given the learning curve we experienced, the lessons learned and the project’s success.” By Becky Johnson

TUESDAY, NOVEMBER 13, 2012

Startup Grind is coming to Cincinnati. On Dec. 6, The Brandery will host a Startup Grind event featuring Tim Schigel, founder of ShareThis, an online sharing platform. Startup Grind is a national organization of founders, entrepreneurs and “wantrapreneurs” looking for inspiration and education, as well as a way to network with the best and brightest in startups. It began in 2010 as friends getting together to chat about startups, but it has grown into an international speaker phenomenon, says Venture for America's Chelsea Koglmeier, who is serving as program coordinator at The Brandery. The first official Startup Grind event was held in Feb. 2010. Nine people attended. Since then, there have been about 50 Startup Grinds around the world. They’re chances to brainstorm, provide and receive feedback on ideas and, just maybe, start something new. There are Startup Grind chapters in Austin, Chicago, Los Angeles, New York City, San Francisco, Silicon Valley, St. Louis, Baltimore, Cincinnati, Dallas, San Diego, Seattle, Tempe and Utah. International chapters are in Budapest, Cyprus, Dubai, Johannesburg, Ottawa, Tel Aviv, Toronto, Buenos Aires, Ireland, London, Melbourne, North Bay, Singapore and Sydney. The Brandery has never had an event like Startup Grind, but they’re excited about the opportunity. “The startup community in Cincinnati is growing tangibly, and The Brandery is doing everything in its power to provide resources and inspiration to continue the positive upswing of entrepreneurism,” says Koglmeier. During the event, Schigel will be answering questions from Dave Knox, CMO of Rockfish and cofounder of The Brandery. Schigel will also chat about his experience with startups and starting his own business. Then, there will be time for Q&A and networking. It’s a great opportunity for entrepreneurs to interact with one another. "Startups bring a different level of energy that’s hard to mimic at the Fortune 500s or other agencies in Cincinnati--they’re literally pursuing their own dreams," says Mike Bott, The Brandery's general manger. "Startups are going to be the next great place to work in Cincinnati." There isn’t a deadline for registration, but make sure to sign up early, as The Brandery has limited space. Check out the event’s meetup page for more information. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, NOVEMBER 13, 2012

Aaron Kohlhepp and Jack Weston were two single guys on a mission: to find a place to watch March Madness in Over-the-Rhine. What started as a joke over drinks about starting their own bar will soon launch rhinehaus, Over-the-Rhine’s newest sports bar. The venue will launch in mid-December at the corner of 12th and Clay streets, not far from Japps. Kohlhepp and Weston both have generous employers who will let them cut back from full- to part-time positions at local financial institutions; Kohlhepp works in corporate marketing and Weston in accounting. Kohlhepp says that discussions turned to concrete planning once they found their current space, an OTR building constructed in the late 1800s that has hardwood floors and exposed brick. “We found that space and just thought it was a good spot on the main corridor between Main Street and everything that’s going on on Vine," he says. "Eventually the streetcar will go right past us, and the casino [that opens next spring] is just a couple blocks away.” The rhinehaus name is a play not only on the bar’s local digs and Cincinnati’s German roots, but also its former occupant, Rhino’s Bar. Currently, renovations in the space include replacing the storefront and adding floor-to-ceiling glass windows. Because both Kohlhepp and Weston are soccer fans, their first order of business will be to broadcast English Premier League soccer games on weekends. They’re also wading through the process of getting a liquor license and brainstorming ways to partner with other local businesses. One hurdle the duo has faced is the fact that while the bar has 18 taps, it doesn’t have a kitchen. “We’ve reached out to a couple of the food trucks in town and we’re going to talk to more of them in the coming weeks," Kohlhepp says. "We want people to be here three-plus hours to watch games, so we’re going to try to feed them." By Robin Donovan

TUESDAY, NOVEMBER 13, 2012

After suffering from a serious accident that required the will of a determined athlete to overcome, Cydney Rabe of Over-the-Rhine resident opened Core, an exercise studio specializing in Pilates this September. Three years ago, while walking across a street in Chicago, Rabe was hit by a car. “[Doctors] told me, ‘You’ll never be able to lift your arm above your waist, you can’t ever lift anything more than five pounds, you’ll have no range in motion’,” Rabe says. But Rabe wasn’t ready to accept what to others seemed inevitable. After the accident, she used Pilates to completely rehabilitate her shoulder, which she claims made her stronger than before and gave her nearly full range of motion. Following the accident, Rabe decided to move from Chicago back to Over-theRhine — where her family has lived for 12 years — to open Core. “I’ve seen such a cool change happening in the neighborhood from when we first moved into it.” Rabe says. “It’s fun to be a part of it and add my own passion into the neighborhood.” The studio uses Pilates equipment that puts the user in a standing position, challenging people’s body awareness in ways they aren’t used to. Each equipment class has four or fewer people, so although people pay for a group class, they still get one-on-one attention from the instructor. “When it’s only four people, it really allows for correction and to develop form, which are so important in a Pilates practice,” Rabe says. “It allows you to get the most out of the workout.” Rabe also attributes small class sizes to keeping people more accountable for showing up and staying on their routines. “You’re coming in and working out and seeing familiar faces, so you start developing relationships beyond just going to the gym,” Rabe says. “People are now looking for you in a class, like, ‘Oh, so-and-so is not here today.’ ” Currently, Core offers classes in Pilates, TRX, Zumba and ballet barre, and will likely add yoga in the future. “I wanted it to be a one-stop shop for people to come in, get their workout on and do a mixture of classes,” Rabe says. Chermaya Woodson, who has been going to Core since it opened, says Rabe is the most passionate Pilates teacher she has worked with. “[Rabe] makes it a point to not only ensure that I'm getting a good workout in — which I always do — but to ensure that I am actually learning about the muscles I'm working and what they do for me on a daily basis.” Core’s operational hours vary — depending on classes — and it is located at 1423 Vine St., in the Gateway District across the street from Kroger. Check out Core’s Facebook page here. By Kyle Stone

TUESDAY, NOVEMBER 13, 2012

Looking for something "crafty" to learn, Chris Sutton took up jean-making nearly two years ago. "I wanted to learn how to make something with my own hands. I'd been doing a lot of tech endeavors, and wanted to get my hands dirty," says Sutton, whose background is in live event production. Once he began sewing jeans, Sutton found he had a real talent for it. He decided he wanted to make high-quality, American-made jeans, a rarity in today's clothing manufacturing sector. He sought out American sources for his material, thread, zippers and pocket materials. Yes, he found them all in the USA; and he created Noble Denim. "I wanted to make my own rules around what could and couldn't be done. I wanted to make my jeans in America, and make them as sustainably as possible," he says. Using his home in Over-the-Rhine as a sewing factory, Sutton began making and selling Noble Denim jeans. Twelve industrial sewing machines later, he moved the company into a space at Camp Washington. Designer in style and quality, they're meant to have a longer shelf life than your average mass-produced jean. Materials come from suppliers in Kentucky, Ohio, North Carolina, Colorado, Oregon and California. They're made from raw selvage denim, made through a time-consuming process that makes the material thicker and more durable. This type of denim is supposed to better fit the wearer's body and resist shrinkage. Sutton launched an online shop in November, where buyers can chose from two styles, Regular and Earnest Slim Straight. The jeans are pricey, $250 a pair, but all materials are 100 percent organic, reclaimed or responsibly produced. Currently Noble Denim sells jeans only for men; a women's line is planned for next fall. Noble Denim is a young company, and Sutton still does most of the sewing. He does have interns who are learning the jean-making craft. Within the next year, he hopes to hire three or four employees, who'll make 3,000 pairs of jeans a year. "I want to grow, but only as fast as I can stick to my philosophy," Sutton says. "So our mantra is grow slow, but do it well." By Feoshia H. Davis Follow Feoshia on Twitter.

TUESDAY, NOVEMBER 06, 2012

Would you like a loaf of bread and a bag of farm-fresh veggies to go along with that hammer? As they searched for walkable ways to sustain healthy diets after the closing of Keller’s IGA in 2011, Ludlow Avenue residents in Clifton discovered food in unlikely places. The Ace Hardware store on Ludlow began stocking fresh produce — tomatoes, apples, oranges, etc. — in the summer following the closing of IGA. It also began stocking Shadeau breads, which have been selling well in recent months — more than 600 loaves in October alone, according to Bryan Valerius, general manager of Ace Hardware on Ludlow and former Keller’s manager. Across the street, CVS shoppers noticed an expansion of canned food options in addition to a wider selection of beers, which allows community members to continue to live a car-free, if less “fresh” life. Valerius says that business has increased at Ace in recent months, but that's after the foot traffic decreased when IGA closed. “The biggest thing I hear from people around here is they don’t like getting in their car and driving to the grocery,” Valerius says. Ludlow Wines owner Mike Anagnostou agrees. “One of the appeals of Clifton is not having to own a car,” he says. “The day-to-day necessities are all in walkable distance.” Not all kinds of business were impacted, though, Anagnostou says. “The weekend entertainment crowd — the people who come to Esquire, Graeter’s, Olive’s, Dewey’s — hasn’t changed,” Anagnostou said. “It’s the weekday traffic [that has declined].” While both he and Valerius think that IGA’s reopening will help rebuild businesses, they also share doubts about its ambitious January 2013 opening date. “It’s a very bureaucratic process,” Anagnostou says. He remembers the construction issues that arose when he went through the process of opening his shop. “You get to a certain point where they say, ‘Now you need this, now you need this.’ I truly believe we’re going to get a grocery store. I also believe Mr. Goessling and his crew have been overly-optimistic as to when they’re going to open.” Valerius estimates the store will require 13-16 weeks of work before it can open again. He thinks the construction time will help his business. “I’m pulling for [IGA owner] Steve Goessling,” Anagnostou says. “I want him to open.” Eli Mock, Ludlow native and University of Cincinnati student, used to shop at Keller’s IGA before it closed, and thinks the grocery store’s reopening will make his diet healthier. “It’ll be easy to pop in and get food for dinner after classes,” Mock says. “It’ll add some diversity to what I eat. I won’t have to rely so much on fast food.” By Kyle Stone

TUESDAY, NOVEMBER 06, 2012

Fans of Poco a Poco who were saddened by the restaurant’s recent closing may be comforted to learn that a new venture—Alfio’s Buon Cibo, which boasts veteran Cincy chefs and Italian-Argentine fusion—will soon occupy the vacated spot on Hyde Park Square. Alfio’s is the product of 18 months of collaboration between owners Scott Lambert, Alfio Gulisano and Ken Arlinghaus. The trio aims for an affordable-yet-upscale dining experience to showcase the distinct culinary style that head chef Gulisano has been fine-tuning since growing up in an Italian section of Buenos Aires. With a résumé that includes stints at Bella Luna and VIEW Cucina, Gulisano brings his multi-ethnic expertise to his namesake endeavor, which he describes as, “probably 75 percent Italian and 25 percent Argentine.” Alfio’s Buon Cibo, with a planned opening of Nov. 5, has a menu that features modern twists on classics: meat-and-cheese-stuffed empanadas, short-rib ravioli and traditional Argentine beef soup with potatoes, corn, tomatoes and onion. A carefully selected yet deliberately modest wine list rounds out Alfio’s offerings, with Argentine, Italian and North American bottles ranging from $26-42. The owners plan to introduce a variety of events and promotions in the coming weeks, including half-price wine and specialty martini nights. “There are a lot of places that are more for special occasions, like birthdays and promotions,” says Lambert. “But we want people to be able to come in here just because it’s a Tuesday or a Thursday. It’s affordable, and it’ll be a relaxed, fun atmosphere.” By Hannah Purnell Follow Hannah on Twitter.

TUESDAY, OCTOBER 30, 2012

Advertisers, marketers and PR representatives gathered at the Hilton Cincinnati Netherland Plaza hotel for the fifth annual Digital Non Conference. This year’s two-day conference featured six keynote speakers and numerous breakout sessions that focused on different aspects of the digital world. AAF Cincinnati founded the Digital Non Conference in 2007 to bring together employees of the more than 400 package design, branding, advertising and marketing firms in Greater Cincinnati and Northern Kentucky. A few attendees were from firms in Cleveland and NYC, but most were local. Bing evangelist for Microsoft Jason Dailey’s keynote address on Tuesday focused on innovations in technology. Lesley Fair, senior attorney for the Federal Trade Commission’s Bureau of Consumer Protection, offered insights into legal rules for the digital age; David Payne, chief digital officer of the Gannett Co., talked about the importance of the "mobile first" mentality; and Dave Dorr, creative director and consultant of Epipheo Studios, shared lessons learned about getting your message across to consumers. “Many of the things in today’s conference weren’t even imagined when the Digital Non Conference began in 2007,” says Lori Krafte, chair of the Digital Non Conference organizing committee. It's true. Some of the technology featured in Dailey’s keynote won’t be made a reality for decades to come. The bare bones of the technology exist, but forwardthinkgin professionals know that it will take lots of testing before every household can have a refrigerator that provides recipes based on the ingredients inside. The breakout sessions gave conference-goers the chance to learn about the digital world in social media, data measurement and related areas. Many sessions featured local entrepreneurs and digital gurus who spoke about their experience with new technology in Cincinnati. By Caitlin Koenig Follow Caitlin on Twitter Caitlin is also an Associate Editor for Barefoot Proximity

TUESDAY, OCTOBER 30, 2012

Two recent graduates of The Brandery shared how to pitch a startup idea to investors and potential employees at on of the Digital Non Conference’s breakout sessions last week. Hunter Hammonds and Freddie Pikovsky recently pitched their startup ideas at The Brandery’s Demo Day and are now in the process of procuring funds and building teams. Hammonds is the CEO and co-founder of Impulcity, a city app that makes a night on the town a breeze. Users can buy tickets to shows and view the specials at bars all in one place. Originally from Louisville, Hammonds came to Cincinnati because of The Brandery. While searching for employees, he realized Cincinnati has a lot of local talent—he hasn’t needed to hire anyone from outside Ohio yet because of the wealth of designers here. Pikovsky, originally from Brooklyn, is the CEO and founder of Off Track Planet. His startup began as a travel blog three years ago and is now a travel site and mobile app geared toward people in their mid-20s and early 30s. Pikovsky was drawn to The Brandery like Hammonds was, and wanted to be part of the startup ecosystem. “Right now is an amazing time to be part of The Brandery,” Pikovsky says. Hammonds and Pikovsky know it’s important to sell their ideas, whether it’s to a potential investor or new hires. In both cases, they have to make sure the startup’s roadmap is clear and focused; otherwise, investors might not be interested and employees won’t know which way is up. Off Track Planet recently launched its beta version, and in three months, Pikovsky and his team hope to have the full release out. Impulcity will be launching soon and focusing solely on Cincinnati to start with, but Hammonds’ goal is to have it be an app for those living outside of the Tri-State area too. By Caitlin Koenig Follow Caitlin on Twitter Caitlin is an Associate Editor for Barefoot Proximity

TUESDAY, OCTOBER 16, 2012

Dave Hart and Dustin Miller have been friends since junior high, but they went to college on different coasts. After moving to Cincinnati to start a food truck, they are in the process of opening a coffee shop in Over-the-Rhine. Collective Espresso hasn’t opened its doors to the public yet, but Hart and Miller are excited to bring their love of coffee to the Queen City. While living in Seattle and Portland, Hart worked in the food service industry, which was closely linked to the coffee world. He fell in love with coffee and became “nerdy about doing coffee at home” by trying different beans and brewing methods. Miller became a barista at the age of 16 and has worked in coffee shops off and on since then. Still, coffee wasn’t their first business idea. When the pair moved to Cincinnati about three and a half years ago, they considered adding to the city's growing fleet of food trucks. Then Hart and Miller talked about opening a creperie. One common thread connected the two ideas: coffee. So, eventually, they settled on opening a coffee bar. Miller likes the mix of people and businesses in OTR. He hopes Collective Espresso will be a neighborhood place where people meet up to chat and enjoy their favorite coffee drink. Both Miller and Hart want to add to OTR's growing business district. Hart and Miller designed Collective Espresso around the barista, who will be in the center of the room. The idea is for the barista to be able to make coffee and interact with customers at the same time. Instead of a collection of tables, Collective Espresso has a bar with seating on three sides. There will be a few tables, some of which can be pushed out onto the sidewalk when the weather permits. Unlike many coffee shops, Collective Espresso will feature different brew methods, such as the Hario pour-over, Chemex and French press. Hart and Miller want to serve great coffee as they create a coffee culture and educate customers. “Hopefully, seasoned coffee drinkers will seek us out, but we want our coffee to be for everyone,” says Hart. Right now, Collective Espresso gets its coffee from two roasters: Deeper Roots Coffee in Mt. Healthy and Quills Coffee in Louisville. Both roasters trade directly with farmers, which is an important detail for Hart and Miller. They note the many human elements to coffee, from the picking of the beans to the pouring of the drinks. They want to feel a connection at each of those levels. You also won’t find four different sizes of coffee drinks at Collective Espresso. Hart and Miller are sticking with the traditional, Italian way to serve espressos and cappuccinos, which means espressos are the smallest drink and lattes are about medium-sized. While this streamlines the ordering process for customers, it might take longer for drinks to be made. That's ok with Hart and Miller, who want to create the best experience possible for each customer. They plan to open their shop in late October or early November—check the business' Facebook page for updates. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, OCTOBER 16, 2012

A collaboration between the Uptown Consortium and Hark + Hark sets its sights on engaging community members in Uptown in the arts in new, creative, and super cool ways. Together, they host monthly art events as Modern Makers. This month, Modern Makers presents performances from ALICE (in wonderland) by Cincinnati Ballet II Second Company at the Clifton Cultural Arts Center on Wed., Oct. 17, from 6 to 8 p.m. Modern Makers is sponsored through Uptown Consortium and Hark and Hark, both nonprofits. “Bringing and highlighting arts and the arts environment to uptown Cincinnati by featuring and displaying different art programs and opportunities for everyone…is the main key of what we’re trying to do,” says Janelle Lee, Uptown Consortium’s Director of Business and Community Affairs and a member of the Cincinnati Ballet Board of Trustees. Most of the monthly art shows are held in Corryville on Short Vine or on Glendora Avenue, right behind Bogart’s. About a year and a half ago, Uptown Consortium partnered with Hark and Hark, an art and community-based firm started by two former University of Cincinnati DAAP graduates, Catherine Richards and Ahn Tran, to create Modern Makers. The second season of Modern Makers coincides with UC’s school year, with different art shows each month from August until June. This year’s MM season kicked off with a chef, who prepared food through art. The event was an overwhelming success, according to Lee. All MM events are free and open to the public; food is provided by a restaurant on Short Vine. Each event also features an interactive creative art project; for example, last year for Mardi Gras, participants created masks. In November, Modern Makers will present the second annual “Light Up Short Vine,” Wed., Nov. 28—a Christmas celebration complete with lights, a Christmas tree, Santa Claus and CCM carolers. By Stephanie Kitchens

TUESDAY, OCTOBER 09, 2012

Mod fashions may have peaked in the 1960s, but they are back, and in a whole new way. Rob Hofbauer and his wife Nancy opened Leftcoast Modern Cincinnati on Fourth Street at the end of August. The shop specializes in mid-century modern pieces, but Rob also sells things that are outside of the time period but still in the modernist style. “You don’t have to be a true purist,” Rob says. “If it’s good design, it doesn’t go out of style.” Rob doesn’t have a degree in design. He says the closest he ever came to one was when he was voted "Most Likely to Become a Famous Artist" in high school. But that doesn’t stop him from loving what he does. With an ever-changing inventory, Rob usually remembers the designer, year and history of every piece in the store. And he enjoys sharing that information with his customers. The Hofbauers used to live in Sarasota, Fla., where they operated a wholesale antique business and warehouse for six years. They didn’t delve into retail while in Florida, but decided they would open a storefront when they moved to Cincinnati five months ago. The couple knew Cincinnati had a large modernist community, due in part to 20th Century Cincinnati, a trade show that comes to town every February to showcase vintage wares. Rob wanted to be on Fourth Street because of the numerous architecture and design firms nearby. Originally, he wanted to be in the Lombardy Building, but a tenant had already rented the open space there. The space Leftcoast Modern now occupies formerly housed a shoe store that moved to a larger space a few doors down. The Hofbauers also wanted to be part of the downtown community. They didn’t feel a sense of community or regional pride in Sarasota, and were looking forward to it in Cincinnati. The people of downtown are proud of where they live and want to help rejuvenate it, Rob says. The whole block of Fourth Street between Plum Street and Central Avenue is rented, which makes the area great for walking and shopping. Although Leftcoast Modern doesn’t advertise, it has a Facebook page with a growing number of followers. The first day it launched, Leftcoast Modern attracted 60 followers; now, it gets about 10 to 15 new followers per day. A lot of the customers that visit the store walk by and see something interesting in the window, but for others, Leftcoast Modern is a destination. Rob says he has had customers from Louisville, Georgia and even Venezuela. The items for sale at Leftcoast Modern range from about $30 to $2,000. Some of the more expensive items are furniture or vintage paintings and prints from the 1950s and ‘60s. Leftcoast Modern primarily gets its inventory from the wholesale warehouse in Florida, but the Hofbauers also buy, sell and trade in mid-century modern items. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, OCTOBER 09, 2012

Fourth is one of the downtown streets that has a little bit of everything. Caffe Barista & Deli sits at the corner of Fourth and Plum. Leftcoast Modern recently opened a few doors down and Aunt Flora will soon open her bakeshop on the same street. On the other side of Fourth is the Lombardy Building, which will soon be home to Marianne Kiely's Everything’s d’Vine, a specialty wine and beer store. Kiely began her business venture two and a half years ago in Over-the-Rhine, but felt the business didn't fit in. She fell upon the retail space on Fourth Street and knew it would be a great spot for her business. Everything’s d’Vine is slated to open at the end of this month. Currently, crews are putting in hardwood flooring, and Kiely has a few things left to complete on her “todo” list before opening day. Still, she promises to “keep it simple,” which includes maintaining reasonable prices—bottles of wine will sell for less than $20. The majority of beers will be craft beers, with a few mass-market brews such as Budweiser and Miller. Kiely wants to offer an individualized experience for every customer, plus a tasting bar and delivery service. She also hopes to team up with local restaurants and offer wine and food pairing events. Royal Sapphire Tattoo, a custom tattoo parlor, will also open its doors at the end of October on Fourth Street. A year and a half ago, Rick Potter was getting a tattoo from Chris Sanders when the the two happened upon the idea for Royal Sapphire. Sanders has always wanted his own shop, and Potter wanted to help him get his dream rolling. The two began looking for locations right away, and they finally decided on the building at 315 W. Fourth Street because of its accessibility. As a destination location, Potter says the tattoo parlor could be in any neighborhood, but they liked the feel of the other businesses on Fourth Street. The three artists of Royal Sapphire have a combined experience of 35 years. Sanders alone has been tattooing for 21 years, Megan Dietz Staats has been doing custom tattoos for three years and Brett Hoersting has been tattooing for 11 years. Sanders, Dietz Staats and Hoersting have all been working at different shops and look forward to taking their work to Royal Sapphire. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, OCTOBER 09, 2012

Cincinnati's food truck culture, energetic and scrappy, takes center stage for a change at the first Cincinnati Street Food Festival from 11 a.m. to 5 p.m. on Oct. 13 in Walnut Hills. Soapbox talked with The City Flea's Nick DeWald, who helped organize the celebration and lent his design skills to the event, to get the scoop: Q: Why is this event important? And why in Walnut Hills? A: Celebrating first-ring suburbs such as Walnut Hills is critical for the future of the city. The urban core is really rolling right now, but having livable, vibrant neighborhoods all around it is what will continue to make Cincinnati great. Walnut Hills is an area that is aggressively pushing to be the center of the next culture and development boom. Q: What makes it different from other events? A: You can find food trucks at many events around town these days, but they are generally accessories to a larger theme. This event will celebrate street food and have a larger lineup of food trucks and trailers than any previous local event. Q: How long was it in the planning stages? A: The concept of a food truck festival is one item on a long list of progressive ideas of the Walnut Hills Redevelopment Foundation that have been talked about since Kevin Wright became the director last year. There is a lot of energy in the neighborhood and city right now and ideas are being put into action rapidly and effectively. Q: Finally, what are you most looking forward to, and will this happen again if all goes well? A: The hope is that this becomes an annual event in the city. This will be a great opportunity to show the city's food trucks some appreciation. It is a tough business to be in, yet they are all such friendly and energetic people who are making the city more colorful and unique. The organizers are most looking forward to showing people what Walnut Hills is capable of adding to the city. If all goes to plan, people will see the energy, diversity and proximity to the urban core that Walnut Hills offers. It will also be quite a sight to finally see the ever-growing local community of food trucks all in one place. By Elissa Yancey Follow Elissa on Twitter

TUESDAY, OCTOBER 02, 2012

If you want to be incrementally better, be competitive. If you want to be exponentially better, be cooperative. In announcing the 11 Northside businesses who have won its CoSign signage design contest, the Haile U.S. Bank Foundation is proving that point. Collaboration between businesses and artists, non-profits and city zoning departments, fabricators and museum administrators has succeeded in producing imaginative new signage for Northside’s eclectic streetscape. After a lively competition between more than 20 Northside locales, the Foundation upped its original plan to fund 10 signs and chose 11 for the project. Business selected are: Casablanca Vintage Northside Surplus Northside International Airport Fabricate Tone House Music WordPlay/Urban Legend Institute Django Western Taco Off the Avenue Studios Northside Tavern Market Side Merchatile Wirelessplus The new signs, now being fabricated, will appear first in the American Sign Museum before their unveiling on the morning of Black Friday, Nov. 23, in Northside. Signs were chosen by a jury who judged the designs based on concept, construction and context. In five, short months, the Haile Foundation has taken the idea of supporting new neighborhood signage from concept to creation. Initially proposed on a grander scale for three Cincinnati neighborhoods, the Haile Foundation scaled back to just one when ArtPlace rejected its grant proposal last spring. Funding the project on its own with $150,000, the Haile Foundation found itself in a new situation. “This was a collaborative idea from the start, and a huge learning experience,” says Eric Avner, vice president and senior program manager in community development for the Carol Ann and Ralph V Haile Jr. U.S. Bank Foundation (and lead Soapbox provacateur). “We were funding a project AND designing it, which is not normal for us.” The plan – to pair Northside businesses with artists, who would design signs that conformed to City of Cincinnati signage regulations – required building close relationships with city zoning departments, educating artists and businesses through workshops on those regulations, and working with the American Sign Museum to provide expertise and exhibit space for the signs before their installations on the street. With its success, says Avner, “Haile plans to share this collaborative idea with granting agencies, other Cincinnati neighborhoods and other cities around the country.” Find out more: • Visit: the American Sign Museum now open at 1330 Monmouth Street for a sneak peek at the CoSign signage before it is installed in Northside. • Mark Your Calendar: For Nov. 23, Black Friday, when Northside will unveil its new signs at a “shop local” event for the start of the holiday season. • Watch for: Queen City Projects video documentation of the project, so that others may learn from and replicate this collaboration in different neighborhoods and cities. By Becky Johnson

TUESDAY, OCTOBER 02, 2012

Cincinnati isn’t on the coast, but that didn’t stop Derek dos Anjos and his wife Jocelyn from opening their seafood restaurant, The Anchor, on Sept. 14 in Overthe-Rhine. The Anchor’s menu boasts fresh oysters, a catch-of-the-day whole fish and a New England-style lobster roll, all lovingly prepared by Derek. The dos Anjoses are Cincinnati natives, but they’ve spent the last 16 years in New York City, where Derek was part owner of Brooklyn Fish Camp. The couple moved back to Cincinnati with their two young children last August. Their plan was to open a restaurant and share their passion for seafood with Cincinnati. The following September, they began looking for a space for their own restaurant. The Race Street building provided the ideal location: The Anchor-OTR is across the street from the newly renovated Washington Park and a mere block from Cincinnati Music Hall, and in close proximity to the thriving restaurant scene in the Gateway Quarter. Although The Anchor isn’t on Vine Street with many of Cincinnati’s up-andcoming restaurants, Derek hopes it will start a new trend in the Washington Park area and become a destination eatery for Cincinnatians. The dos Anjoses also wanted to be part of the neighborhood. The dos Anjoses are excited to be part of Over-the-Rhine and to help contribute to its revitalization. The Anchor is the first of what will soon by many restaurants and businesses to open around Washington Park. “We love the urban feel of the area,” says Jocelyn. “It feels like a little piece of Brooklyn in Cincinnati.” The Anchor has a rustic feel but with an upscale atmosphere. The outdoor seating area that overlooks the park and Music Hall allows diners to imagine they’re eating anywhere in the world. As a chef with years of experience under his belt, Derek wanted to bring different things to the table when it came to his menu. The Anchor gets its seafood daily from Bluefin Seafoods in Louisville and Mike Luken at Findlay Market. The Anchor features a raw bar and a boutique wine list. The menu is small and changes to reflect available produce and seafood. There’s a tomato salad on the menu that will be changed to something else in the coming weeks when tomatoes go out of season, says Jocelyn. For diners in search of the perfect meal, the couple suggests starting with a dozen oysters, six East Coast and six West Coast, a glass of Muscadet wine, followed by a cup of The Anchor’s clam chowder. For a main course, the dos Anjoses suggest the whole fish, grilled or fried, with a bottle of rosé. And for dessert, homemade blueberry crisp with ice cream is a must. Currently, The Anchor is only open for dinner, but in the next few weeks, the dos Anjoses plan to introduce a lunch menu that features lighter fare, such as salads and sandwiches. By Caitlin Koenig Follow Caitlin on Twitter

TUESDAY, OCTOBER 02, 2012

Jason Matheny and Monty Collier chose an unlikely spot to launch their business, which is tucked in a storefront next to the Waffle House just across the river in Covington. But when the two Thomas More College graduates found out about a vacancy in the spot, its very unlikeliness seemed a perfect tie-in for the brand they had worked together to create: Modern Misfit Classic Genius. They opened TK's House of Misfits in June and haven't looked back. Part hip graphic tee design company and part values-driven lifestyle brand, MMCG experiments with the notion that fashion can be about more than aesthetics. One shirt, for example, features the words "Byootefel Luhvle," or "Beautiful Lovely," in a script typeface. The company's young founders understand that people who see things differently than others often see themselves as misfits. Only by embracing their authentic selves can they unleash their own geniuses. "Modern Misfit Classic Genius is an inspirational brand that uses design as a main avenue to inspire people to embrace the misfit and become the genius," says Matheny, who graduated from Thomas More with a graphic design degree in 2012. "We offer a line that really has meaning," says Collier, who graduated in 2011 with an accounting degree and minors in both art and business administration. "Our whole purpose is to change the way people behave." Collier adds that the business is about more than selling t-shirts; through the designs, he wants people to be able to express both who they are and who they want to become. The core values that inspire the brand—passion, loyalty, intelligence, confidence and humility—serve as the basis for the company's first fall collection, set to debut Oct. 20. Collier says the new products, which will be for sale in the Covington shop, include more limited edition designs as well as crew-neck sweaters, hoodies and henleys. By Elissa Yancey Follow Elissa on Twitter

TUESDAY, SEPTEMBER 25, 2012

Look out, cobbler lovers, there's a new pastry shop downtown. Or there will be soon, when Aunt Flora opens "Everything Under the Crust" on Fourth Street in October. Look for the peach cobbler Martha Stewart helped make famous as well as more lunch-friendly savory cobblers, like the chicken-filled variety. Aunt Flora and her husband, who she calls "Uncle Flora," started selling pies based on her grand-aunt Flora's recipe in Findlay Market in 2006. They closed their successful Market shop last year because of health issues, but have spent the last few months catering and supplying their devoted followers. They snagged the storefronts at 211 and 213 Fourth Street for a new venture that Aunt Flora hopes will embody a "European cafe" feel. "It's such a cool little spot," she says. While she has plans to expand into a skillet-based restaurant in the space's second storefront, she's most excited about getting back into the kitchen and opening her doors to serve cobbler, pies, cakes, casseroles and homestyle desserts like banana pudding, bread pudding and rice pudding. "It's gonna be whatever I decide to cook that day," she says. The time she has spent preparing the new space has both excited and frustrated her. "I really want to work in the kitchen," she says. "I'm going to be doing some cooking classes and cooking demonstrations." For now, Aunt Flora could use some design help to put the finishing touches to the pastry shop, perhaps a cobbler-loving restaurant stylist to guide her in creating the perfect atmosphere so that she can focus her energy on the food. Now that the floors and walls are ready, she has just one question left: "What do we make this place look like?" To offer support or artistic services, please email Flora. By Elissa Yancey Follow Elissa on Twitter

TUESDAY, SEPTEMBER 25, 2012

The Midway of the circus that is the Midpoint Music Festival gears up this year with a fresh Box Truck Festival, produced for the second time in partnership with SpringBoard, Artworks' creative entrepreneurship training program. Open and free to all ages, the Midpoint Midway features 10 box trucks transformed into interactive installations that range from words of wisdom to art-in-the-making to improvisational theater. Oh, yeah, all that, food, beverages, music AND a visit from Jack White's Third Man Records' Rolling Record Store. Sarah Corlett, SpringBoard director, says that the Box Truck Festival embodies the creative spirit of the artist/entrepreneurs her program attracts. "The intention for both our entrepreneurs and the other artists involved is that this event provides another platform for experimenting with ideas, creating unique experiences to engage audiences and maybe even serving as a launching point for a new entrepreneurial adventure," she says. Two of the trucks feature SpringBoard entrepreneurs: • Magnetic Force, created by Loose Parts Projects, is a moveable, interactive magnetic sculpture made from materials that can be moved, built upon and combined. • The Hyperbolic Healing House, created by Lucius Limited, offers a serene psychedelic oasis in the form of a biomorphic micro-temple. Other trucks encourage dancing, remote-control car-racing, striking a documentary-friendly pose and poster shopping, Corlett says. "As we had hoped, this project, in the vein of SpringBoard, is truly sparking creative enterprise." By Elissa Yancey Follow Elissa on Twitter

TUESDAY, SEPTEMBER 25, 2012

Bradley Cooper knew about Maker Works in Ann Arbor and the TechShop franchise, as well as other independent spaces around the country that encourage DIYers and design professionals by providing tools, space and a supportive community. So when he and fellow architect Paul Karalambo took on the job of creating a design competition to create such a space in Cincinnati's Brewery District, he understood its inherent importance. Creating a large space for shared tools and a budding entrepreneur community could not only assist current businesses and residents, but also entice new graduates to find ways to build their businesses in Cincinnati. The result of that thinking is the LIVE•MAKE competition, an initiative of the local branch of the American Institute of Architects, which grew out of the updated zoning for the Brewery District's updated zoning: urban mix. "It's important to have an entity like this in the city for people to take advantage of," says Cooper, a Cincinnati native who graduated from UC's architecture program and received his Master's degree from University of Michigan. For now, the competition remains theoretical, Cooper says. Its official launch on Oct. 6. serves as the culmination of the week-long ARCHinati Festival, which includes a full slate of building-friendly events that start Sept. 28. The LIVE•MAKE kick-off at the Christian Moerlein Brewhouse on Moore Street features not only brewery district tours, but a sampling of local artistic and designfocused entrepreneurs whose work provides a glimpse into what LIVE•MAKE could become. Guests include members of the Losantiville Design Collective, HIVE13 and Brazee Street Studios. Reservations won't be accepted; the first 160 guests to arrive will get free tours and beverages courtesy of Christian Moerlein. "We want people to show up and be there for what's happening," Cooper says. LIVE•MAKE designs have already been submitted from as far away as Texas and California, all before the competition's official launch, and months before the competition's Dec. 20 deadline, Cooper says. "It's generating interest as a way of spurring development," he says. After winners are announced at the end of January, the local AIA chapter hopes to hold a celebration in the late spring. Gaining interest, and funding, could spur reallife development next year. By Elissa Yancey Follow Elissa on Twitter

TUESDAY, SEPTEMBER 18, 2012

Part taco shop, part neighborhood reunion, Tacocracy opened in Northside in August and has already created its own popular niche in the community's lively local food scene. Located in the new Northside International Airport and the former Jacob's nightclub space, Tacocracy sits in the center of the action, serving up airportthemed items, like a range of "taco flights" that include as few as two and as many as seven of the spot's primary menu items. Duck tacos, Korean beef tacos, "schmashed tater" tacos and chips baked with sea salt and lime juice round out the simple, tasty menu developed by owner Kevin "Pogo" Curtis. The Middletown native has called Northside home for the past six years, and has worked at nearly every restaurant in the neighborhood: Melt and The Comet as well as former venues The Hideaway, Northslice and Portofino. "I'm always looking for how to make it better," he says of his dishes. Curtis says that with his first foray as a restaurant owner, attention to detail is everything. He's proud of the duck taco—"It's so rich, it's like meat candy"—and looks forward to adding his soups to the menu. But his investment doesn't stop there. He and friends worked for a year to transform the space into Tacocracy, a name he landed upon as he considered creating independent taco shop with no intention of being authentically Mexican. They turned a hallway into a dish room and decorated creatively for a very DIY, Northside feel, he says. For example, the strings of LPs hanging in the patio were part of a "tacos for vinyl" exchange, explains Northside International Airport "queen mother," Aileen McGrath. Curtis, whose artwork hangs throughout NIA, has been overwhelmed by the positive response so far, and a friendly partnership with nearby Listing Loon has made life without a liquor license a lot easier. Tacocracy opens for lunch starting this week, and Curtis hopes to add late night hours during the weekends in the future. "I love the hood," he says, "and I want to see if it can be even more awesome." By Elissa Yancey Follow Elissa on Twitter

TUESDAY, SEPTEMBER 18, 2012

For shoppers on the Prowl in Northside, shopkeeper and neighborhood entrepreneur Aileen McGrath has good news: Northside International Airport shops open this week, starting Sept. 19. It has taken about a year of work, and lots of times at lots of different jobs, but McGrath has never faltered on her mission to bring new life to the space two doors from her indie-craft haven Fabricate. NIA includes the restaurant Tacocracy and an assortment of independent boutique businesses. It has the looks of a carefully curated indoor flea market that you'd love to stumble across on a trip out of town, without the hassle of having to go out of town. There's vintage clothing at On the Prowl Vintage, assorted band equipment at (False) Minotaur, a counter for Blink Makeup and Design Studio, wax aesthetic and Wrong Brothers bicycles.

But the shops themselves, which start limited hours five days a week Wednesday, Sept. 19, are just part of the attraction. There's the bathroom gallery in the back, which is home to a photo gallery and features a Simon Leis Memorial Urinal (bulls-eye target included). It is also, quite possibly, the only bathroom with its own Facebook page. By Elissa Yancey Follow Elissa on Twitter

TUESDAY, SEPTEMBER 18, 2012

According to Kirstin Eismin, jewelry artist and owner of Funky Artsy, there is no such thing as a piece of jewelry that is too big. Eismin travels three to four weekends a month to attend art shows in the Midwest or along the East coast, creating most of her pieces in her rare free time; she works full-time as a social worker, in addition to spending nearly 40 hours per week on Funky Artsy in her Pendleton studio. Originally from Lafayette, Ind., Eismin attended Purdue Universty, majoring in sociology and minoring in art and design. These days, she sees jewelry making as a way to help women explore their self-identity and have fun. “I try really hard to create pieces that showcase women and their independence and their beauty," she says. "For me, it’s about finding something that will highlight some sort of color or inspiration that may come from the earth or that individual person.” She frequently alters her pieces on the spot for shoppers and meets with women to sketch commissioned items in front of them after gathering information. Her colors and materials' palette includes metals with natural accents, such as gemstones, shells, rocks, and, occasionally, found objects, such as antique broaches. As far as size, she says, “My big funky pieces are the large ones you can see from 100 feet away, and then I’ll do small simple, elegant petite pieces that still have some funk to them, that speak to a woman’s personality.” The fun of owning Funky Artsy, Eismin says, is watching women take a risk on bold, oversized necklace and discover that their new look works. “It’s really important for women to try new things, go outside their comfort zone and see that there are things that can brighten up an outfit or themselves. … They don’t have to wear just the classic pearls.” Earrings, necklaces and other jewelry items and accents are available at Oakley’s Trend Boutique and via the Funky Artsy website and Etsy shop. By Robin Donovan

TUESDAY, SEPTEMBER 11, 2012

This fall, Jon Zipperstein and Hideki Harada toss their hats into Over-the-Rhine’s restaurant ring with Kaze, a gastro pub and sushi bar, to the Gateway Quarter at the corner of 14th and Vine streets. Zipperstein owns Embers, a Montgomery restaurant that serves steak, seafood and sushi; Harada was a sushi chef there when it first opened. Although he left after two years to sharpen his culinary skills, the pair remained in contact and eventually decided to open a restaurant together in OTR. “We were just looking for a really dynamic part of town, and Over-The-Rhine certainly fit the bill,” Zipperstein says. They opted for the Color building because it offers more than 3,500 square feet of restaurant space, plus an outdoor area where they will put a beer garden that will be partially enclosed with a fire pit. Building owner 3CDC reports the $4.1 million renovation of the mammoth space will also feature 6,000 square feet of office space. “If you’ve been to the building a year ago, when it was first shown to me, it was an absolute wreck,” Zipperstein says. “You had to have a great imagination to think about what it could be. And you could say the same about just about any building they work on down there. They take buildings that are in complete disrepair, that are 100 years old or more, and turn them into little gems.” The atmosphere at Kaze will be comfortable yet urban, Zipperstein says. He and Harada like the idea of reclaiming the historic building, so they will be leaving a lot of exposed brick. Other restaurant plans include an open kitchen, so diners can take advantage of insiders’ views of meal prep. The menu will be about 50 percent sushi/50 percent izakaya, which is Japanese style pub food—lots of small plates, grilled meats and noodle soups. Kaze will use local produce. Their beverage selection will include traditional favorites, plus they will import Japanese beer, liquor and non-alcoholic drinks that have never before graced Cincinnati shelves. The plan is to open the bar first around the beginning of November. Shortly after, they will serve food in the bar and open the beer garden. In December, the dining room will be open for private parties exclusively. After these soft openings, Kaze plans a grand opening in January 2013. By Stephanie Kitchens

TUESDAY, SEPTEMBER 11, 2012

Just one year ago, the Emery Theatre, one of the nation's top acoustic concert halls, sat empty in Over the Rhine. For decades, its once-sumptuous spaces were neglected. They eroded. They crumbled. They gathered more than their share of dust. Since last November, more than 6,000 guests have seen art shows, watched dancers perform, heard beautiful music and witnessed a dream unfold in the spaces Mary Emery had built to serve the people of Cincinnati. That dream, known as the Requiem Project, continues to build this fall with a fiveevent series called "Art Moves Here," which debuts Sept. 30 with a FotoFocusaffiliated exhibit called "Handsome" by Chris Hoeting. Hoeting built "Handsome" specific to the Emery's nooks and crannies, knowing that his show would run in tandem with Midpoint Music Festival performances at the site as well as a showing of Mike Disfarmer's beautiful and sometimes unsettling portraits, set to be on display starting . Like so many other endeavors over the past year, "Handsome" reflects the power and the potential of the Emery to occupy an emerging space in the local arts scene—to bring together art forms, artists and neighbors and together, to build a stronger, vibrant and diverse community. "All of these things live together," says Requiem Project co-founder Tara Lindsey Gordon. She and partner Tina Manchise lead the all-volunteer effort to restore the Emery, which publicly kicked off on 11.11.11. Since then, the two have built a non-profit business dedicated to the idea that Cincinnati needs the Emery. The idea that the space gives something powerful to the community, from guests at performances and fundraisers to the four neighborhood kids who "work" at the Emery after school. Their fall season is filled with partnerships that bring something new to the city, from multimedia shows in conjunction with FotoFocus and independent artists, to a show with the Contemporary Arts Center that features Andy Warhol screen tests that will be projected on stage during a music performance. "This is a huge endeavor," says Manchise. She could be talking about the complex programming line-up that involves Requiem's five major events this fall or the massive renovation work the Emery needs. The building sat empty for years, she notes, because keeping its doors open requires near-constant work. She and Lindsey Gordon, who average between 40 and 80 hours a week doing Requiem Project work, take no salaries. They admit the task before them can feel daunting. But unlike last year, when some looked at the Emery as "the Tina and Tara show," now they know there are far more people involved, and invested in the theater's success. First, there's the core of more than a dozen dedicated volunteers who help with everything from volunteer coordination to site logistics. Then, there are the neighbors, from fellow business owners to the fire marshall (who checks in weekly) to neighbors who find support and respite at the Emery. Manchise and Lindsey Gordon take the "open door" policy seriously, partnering with groups large and small to offer spaces, time and support to independent artists, groups like the YPCC, Exhale Dance Tribe and even the Starfire Council, who look to the Emery as a safe place for practice and experimentation. "We're not only a venue," says Manchise, who notes that one of the "Art Moves Here" events takes place outside of the historic theater. "Contained," a collection of 11 shipping containers filled with different artists' works, will be set in the Grammer's parking lot on Walnut Street. The Oct. 20 event illustrates the Requiem Project's goal to connect with the community both inside and outside of the Emery. Manchise and Lindsey Gordon know the stakes are high. It will take $25 million to revive the Emery. For now, the partners are in a sense performing perpetual CPR on the site, keeping it alive, making improvements as they can and building a community of supporters who aren't afraid to get their hands dirty, literally. They work with partners who accept the extra challenges inherent in a space with a temporary certificate of occupancy. (Manchise and Lindsey Gordon will apply for another next year.) They work with weekend volunteers who clean under every seat in the auditorium because maintenance doesn't come cheap. They head home with green hands and way too much information about Port-o-lets and water supplies. They stress over taking on too many projects. They squabble over printer jams and QuickBooks. They joke that they spend so much time together that it's like they are sharing tight quarters on a ship. And still, they couldn't be more proud of the space where they have invested their money, their time and their lives. "The theater is doing exactly what it is meant to do," Manchise says. "A buiding like this can do so much good." Find out more about the Requiem Project's fall season as well as the fall line-up of events at the Emery on the newly re-launced website, built by Mower + Associates. By Elissa Yancey Follow Elissa on Twitter.

TUESDAY, AUGUST 28, 2012

Northsiders, and really anyone who ever visited Boswell’s before 2004, remember the Bousin Burger, a thick, juicy staple on the neighborhood restaurant/bar’s menu. Beginning early September, the burger, along with an array of new vegetarianfriendly items, return to a fully renovated space once again owned and operated by Mike and Jan Beck, with business partners Walt and Debbie Schultz. “It was just always such a fun and exciting place to run,” says Mike Beck, who also owns a rental property in the neighborhood. “We always had a tremendous business there. We enjoyed the community and the people.” Beck, who lives north of Ross, Ohio, first bought the space on the corner of Blue Rock and Boswell in 1983. In 2004, even though business was strong, he and his wife needed to take a break to help care for her ailing mother. But Beck never forgot Northside, and Northside never forgot Beck. When the building was taken over by Northside Bank & Trust, the bank president hired Beck to renovate the restaurant space as well as four apartments upstairs. Then the building went up for auction, and Beck and his friend Walt Schultz decided to go watch the sale. As they stood and talked, Beck couldn’t stop thinking about the building. He turned to his friend and said, “Northside is up and coming. I think we should do this.” After they informed their wives that they were once again building owners, they considered different business ideas. Should they open a wine and cheese shop? Maybe a small deli? Or pizza? But none of those ideas stuck. “The more we thought about reopening Boswell’s,” he says, “the more excited we got.” While Beck and his team have completely renovated the restaurant’s kitchen and patio, they were able to hire some of the former employees. He plans for music on the patio through the fall, just like the old days. “I think Northside has expanded,” Beck says. “We’re pretty impressed with the community again.” Depending on furniture delivery and other potential delays, Beck plans to have Boswell’s (now just Boswell’s, not Boswell’s Alley) open for Northside’s Second Saturday this Sept. 8. By Elissa Yancey (who was always a big fan of the Boursin Burger) Follow Elissa on Twitter

TUESDAY, AUGUST 28, 2012

Move over Graeter’s, there’s a new ice cream shop in town that’s a must-try for anyone who loves ice cream. Although Hello Honey has only been open a little more than a month (its official opening day was July 16), it’s already a clear hit with ice-cream savvy Cincinnatians. That popularity is in part because owners Brian and Pook Nicely make their ice cream from scratch. Everything, even the marshmallow toppers, is made from scratch. The Nicelys started their ice cream venture a few years ago by making products for their friends and family. At home, they used fresh ingredients, and they figured they could open an ice cream shop using that same concept. So Pook used her experience working in restaurants and now oversees the daily operations of Hello Honey. Brian still has a full-time job, but he’s at the shop in the evenings and on the weekends. Hello Honey’s Vine Street location reaches a wide variety of customers: downtown workers and residents, college students and families. For now, the Nicelys want to focus on one location. They enjoy being part of the energy behind independent businesses downtown. Hello Honey’s menu rotates constantly to adapt to the availability of seasonal ingredients, especially fruit, and to make room for new dessert ideas. Brian says Pook has a great imagination for whipping up flavor combinations, so when inspiration strikes, the new flavor goes on the menu. Unique combinations go hand-in-hand with more traditional options. “We want folks to be able to come in and get something they really enjoy, and perhaps get a taste of something they never knew they would like,” Brian says. Not only will you get a great treat at Hello Honey, but if you come at the right time, you might be able to see the ice cream being made from start to finish. By Caitlin Koenig Caitlin Koenig is new to Cincinnati, but she’s getting to know her way around. When she’s not writing, she enjoys exploring the city with her husband and playing with her dog, Casper.

TUESDAY, AUGUST 21, 2012

In 2010, Xavier University’s Williams College of Business launched its X-LAB program (short for Xavier Launch a Business) in an effort to recognize on-campus opportunities for community engagement. The program is returning for its third year, and is accepting applicants until Sept. 7. The X-Lab program is designed for people (including students) in the Cincinnati area who are excited about their ideas, but may not necessarily have the skills to execute them in the business world. “A lot of people understand their ideas and are passionate about them,” says Joe Carter, director of the X-lab competition and a professor at Xavier University, “but they have no idea how to take the next step or how to run a business.” The program will accept 25 applicants from Cincinnati who are interested in starting their own businesses, social enterprises and nonprofits. The businesses and nonprofits are chosen based on the applicants’ ideas and the potential for local and national growth. After the X-Lab committee chooses the program’s 25 finalists, they are invited to attend free workshops conducted by local executives and Xavier students and staff. The free workshops teach applicants how to turn their ideas into actual businesses and nonprofits. “We teach them the components of the business model,” says Carter. “Like how to protect their intellectual property, identifying target audiences and marketing skills.” Then, the X-Lab committee will choose five finalists in the program and introduce them to potential investors and collaborators. Carter says small businesses and nonprofits are important to the community because they help attract and retain jobs and talent in the region. He also says the X-lab members become a community of entrepreneurs, who work together to make their ideas successful. “We teach them how to run a business, and that builds confidence,” says Carter. “They also want to help one another and network, so it’s a positive experience for everyone.” By Jen Saltsman Follow Jen on Twitter



TUESDAY, AUGUST 21, 2012

One is a soccer dad tired of suffering on the sidelines. Another is a savvy entrepreneur with a plan to help professionals who have said “yes” to one too many find a safe and convenient way home. Still another is a mom inspired by healthy living. This year’s Cincinnati Innovates winners encompass an impressive range of ideas and strategies to improve quality of life and health. Rick Pescovitz of Under-the-weather.com won one of the top awards, the $25,000 CPG Strategies Award, for his all-purpose tent built to fit soccer chairs and protect fans from extreme weather. The other $25,000 winner, Brooke Griffin of Skinny Mom, has built a network of more than 70 mom-bloggers around the world. She won investment help from CincyTech. Another winner, Jon Amster of 321RIDE.com, received a $5,000 Taft Legal/Patent Award for his innovative approach to his membership-based designated driver service already used by the Cincinnati Reds and Dunhumby USA. In its third year, the Cincinnati Innovates competition awarded $100,000 in funding and in-kind services to entrepreneurs representing 12 business ideas. Since its inception, the competition has sparked millions of dollars of investments in companies with local connections. More than 200 entries vied for support this year, with awards given in a variety of categories. Commercialization award winners were selected by their sponsors (CincyTech, LPK) with help from a team of judges; in-kind services awards were chosen by sponsors with help from judges; community choice award winners were chosen by the public. Browse this year’s innovative entries here. By Elissa Yancey Follow Elissa on Twitter.

TUESDAY, AUGUST 14, 2012

As crowds soak up free concerts, performances and movies in the new Washington Park, starting this Friday night, they’ll be able to soak up their favorite food truck fare there, too.

That’s when, during the Friday night concert, the parking lot for the nonprofit Emanuel Center on Race Street will transform into the inaugural Park[ed], by The City Flea, starting at 7 pm.

Located just across the street from the Park’s main stage, the lot typically sits empty after business hours and on weekends. During Park[ed], local food truck vendors will set up shop there and sell menu items perfect for taking right back to the park.

“There’s huge demand for something to eat,” says organizer Nick Dewald, half of the dynamic duo behind The City Flea (with his wife Lindsay). Once he learned that Emanuel staff was interested in finding new ways to connect more with Washington Park and the community, he set out to create Park[ed].

While he loves the restaurants on Vine and Main streets, he notes the lack of “grab and go” foods that would be ideal for park events like the Over the Rhine concert that drew thousands of fans to the Park.

“This is giving people a quicker option,” he says. “If you leave the park to go find food, there’s a decent chance you won’t come back.”

Since he was already connected with nearly all of the city’s food truck vendors through The City Flea, he asked owners what they thought of the idea. “Everybody was on board,” he says.

From staples like Café de Wheels and Turophilia to newcomers like C’est Cheese, Queen City Cookies and Eat Mobile, the options will vary from event to event and night to night. “We’re open to having every mobile vendor in the city take part in some way or another,” says Dewald.

Offerings will vary based on the occasion, the size of crowd expected and the availability of vendors, Dewald says, but high demand could dictate more hours and more options.

“It could turn into a nightly thing,” he says. “It’s all about making it work for the vendors as well.”

For his part, Dewald will set up a calendar for the space and publicize it, using a new Twitter handle to announce which trucks will be on site for specific events. Plans also include adding some atmosphere—some lighting, a couple of tables, music and maybe even a cornhole set or a ping pong table to keep patrons occupied while they wait for their orders.

“We’re not looking to become a place to come and hang out,” Dewald says. His goal is to provide a consistent space for food trucks to vend while satisfying the hunger of Park guests and neighbors in Over the Rhine.

“We like this proximity to the park so much,” he says.

Since alcohol sales in the park help pay for its operations, he has no plans to add alcohol to Park[ed]’s offerings. Dewald says the trucks will be set up and serving by 7 pm, and plans to keep them running till 10 pm on nights when events occur in Washington Park.

Find out the schedule and day-by-day options by following @eat_PARKED on Twitter. By Elissa Yancey Follow Elissa on Twitter.

TUESDAY, AUGUST 07, 2012

Brew River Gastropub. The name alone prompts stirrings in the hearts and bellies of Cincinnati foodies. Joby Bowman, Christian Babani and chef Michael Shields, along with a silent partner, have been developing their casual-meets-gourmet concept for more than two years, while their combined experience spans decades, numerous cuisine styles and geographical locations, from NYC to NOLA. Brew River soft-opened in July and plans a series of grand opening events later this month. So far, the response from the community has been enthusiastic, a testament to the collaborators’ passion. “We’re all extremely particular and detail-oriented,” says Bowman. “It shows in everything from the décor, which we’ve done entirely ourselves, to the atmosphere and recipes. People have told us it’s clear there’s a lot of love in every detail.” When it come to the menus, it’s like Brew River’s answering machine claims: “Local is our focus; libations are our passion.” Chief among the local ingredients used in their cooking are their house brews— the products of an exclusive partnership with Great Crescent Brewery in Aurora, IN. “We had all been [home brewing] for quite a while,” says Bowman. That’s why early in their quest for the perfect location, the group toured—or, as she puts it, “spelunked”—many of the storied former breweries on McMicken Ave. Soon after, they learned that Maribelle’s would not be renewing their East End lease, and, says Bowman, “Everything just sort of came together from there.” Well, almost everything. The Riverside Drive location allows the partners—who Bowman describes as “sort of obsessed with water”—to weave in Cincinnati’s rivertown history. One upside to the building’s non-conforming use zoning? You won’t see copycat bars and restaurants cropping up nearby. The lease, however, does not allow for on-site brewing—a minor setback that Bowman and crew hope to eventually remedy by housing that part of the operation in a vacant church just across the street. In the meantime, the pub’s entrepreneurs are more than happy with their Great Crescent partnership. Patrons seem content, too, imbibing specialty blends like Island Queen Blonde Ale and Ubiquitous Coconut Porter by the pint. By Hannah Purnell Follow Hannah on Twitter.

TUESDAY, AUGUST 07, 2012

The City of Cincinnati Economic Development Center, led by newly appointed director Odis Jones, is trying to bring more jobs to Cincinnati. As a result, two longtime Cincinnati companies, Rough Brothers Greenhouses and Meyer Tool Inc., are moving some of their business inside the city limits. Rough Brothers, a greenhouse design and manufacturing firm, has been in the Cincinnati area since 1932, but is now relocating its worldwide headquarters to Cincinnati's Bond Hill. Rough Brothers has agreed to purchase 20.5 acres of vacant land at the southwest corner of Paddock Road and Regina Graeter Way from the city for $1.3 million. With the construction of the new headquarters, Rough Brothers is expected to create 120 jobs inside the city within three years, creating $1.2 million in new net tax revenue. The company has committed to remaining in Cincinnati for 10 years. The company's new headquarters will include a 150,000-square-foot office and manufacturing facility that will be built to LEED standards. Construction of the new facility is estimated to cost $4 million, while the project as a whole will cost $13.3 million. "The Rough Brothers relocation is a perfect example of Cincinnati’s GO Cincinnati initiative being put to work," says City of Cincinnati Economic Development Director Odis Jones. "The site the company chose is located in an area that we have been working to grow." Another company is bringing more jobs and development to another targeted area of Cincinnati that Jones and his team are working to develop. Meyer Tool, Inc. is a high-tech manufacturing company that has been in the area since 1951 and is now building a 30,000-square-foot manufacturing facility in Camp Washington. Meyer Tool will also expand its Colerain facility, adding 50 news jobs. "This project represents new investment in the Camp Washington community. The property tax incentive will help the company create new jobs," Jones says. By Evan Wallis

TUESDAY, JULY 31, 2012

Entrepreneur Laura Chenault talked with Soapbox about her new and innovative venture, Pallet23, scheduled to open this fall in Northside. How did you start your business? I am in the process of launching. The space is being “white boxed” and should be ready for me to start the kitchen build-out by September. How did you come up the idea for your business? I have been the organizer and chair of the Celebrity Chef & Wine pairing event during Second Sunday on Main for the past five seasons; I’ve been talking with my chef friends for years about opening a dedicated space for food demonstrations, dinner parties and food events for years. It wasn’t until I found the perfect space in Northside that that vision expanded into what it is now. What resources here did you take advantage of and how did they help? A good friend, Barbara Hauser, who works for Procter & Gamble, turned me on to the Springboard program last summer and I signed up right away. Springboard and Sarah Corlett have been instrumental in clarifying my idea by showing me the path and steps I need to tackle to launch. Several Springboard graduates are Pallet23 collaborators in making the space come to life, including Once Blind Studios, Lucius Limited, Such + Such, E13 and Dulcet Designs, to name a few. Also, I am so grateful for the generosity of knowledge and advice from successful businesspeople, such as Todd Meyerrose, Bill Cunningham and Tom Hodges, for example. It has been inspiring. Finally, Carriage House Farm will be creating an edible walkway and landscape, and is donating beautiful wood from their farm for the kitchen build-out and tables. Building Value has generously partnered to fill any supplemental cabinet and countertop needs. What will a typical day in your business look like? In the first phase of the launch, I anticipate the space being rented Friday and Saturday evenings for private parties, art openings, reunions, etc. Sunday days will feature cooking events, while Sunday nights will be set aside for private “supper club” chef dinners. I will still need to keep my day job as a freelance producer! Hopefully, I will start filling the weekdays with meetings, luncheons, video/still shoots, classes etc. and grow the cooking, food component on the weekends. Interview by Robin Donovan

TUESDAY, JULY 31, 2012

Two local start-ups, the C’est Cheese grilled cheese truck, and mobile keepsake digitizer Memories of Loved Ones (MoLo) are celebrating new digs this month. C’est Cheese, whose founder, Emily Frank just completed the Bad Girls Ventures program, is putting the tires to the pavement with a new food truck that made its first appearance at the City Flea on July 14. C’est Cheese’s menu features 19 grilled cheese sandwiches – up to six available on a given day – and two soups, including the obligatory tomato, and a selection of homemade, flavored pickles. Frank says finding the truck was a matter of patience and perserverence. “It was just spending hours and hours and hours every day searching online through several different sites to find the right vehicle. I ended up finding one in Chicago where I had just moved from. It was a former chocolate burrito truck painted with this crazy spray paint. With a little TLC, she has come a long way.” Meanwhile, formerly mobile-only MoLo moved into a permanent – and stationary – office space at 6020 Harrison Ave., while keeping its RV for home visits. The keepsake digitizing services, which prepares posters, photo books and more for funerals, special events and celebrations, needed more space, says founder Katy Samuels. “Over the past two years, we’ve had more celebration orders; now, we can be a one-stop shop for everything people need,” she says. The company now offers an extended suite of services for weddings and other events, including creating logos, invitations, programs and even websites, as well as reception displays and guest books. Up next for these two companies on the move? “Getting people to know us,” Samuels says. “That’s the challenge.” By Robin Donovan

TUESDAY, JULY 24, 2012

How do you wear beauty? Fuse Theory has some ideas… University of Cincinnati College of Design Architecture Art and Planning (DAAP) student Alexandra Scott has an eye for beauty found in the “ugly and unusual” and some inspired ideas about the expression of individuality. That’s why only a year into her college career, she decided to launch her own line of hand-designed, dyed and screen printed apparel and accessories based on the premise that “everything has beauty, but not everyone sees it.” Scott is the creator, owner-operator and designer for her brand, Fuse Theory, a line of clothing and accessories for men and women that she developed after just one year in the DAAP program’s fashion design and product development track. A native Cincinnatian and graduate of Walnut Hills High School, Scott says she has always been interested in art and fashion, but wasn’t sure at first how to combine the two. “I wanted to find a way to open people’s eyes to the beauty found in the unexpected,” she says. Scott derives inspiration from the fusion of ideas and concepts into an aesthetic that reaches a little deeper to connect beauty with individuality. The brand name Fuse Theory unifies this connection with wearable pieces of art that are as comfortable as they are interesting. The brand seeks to combine color, texture and emotion to find beauty in life’s imperfections. Her trademark eye image, which can be found on her designs, symbolizes both her aesthetic and philosophy. Although Scott’s designs are grounded in the basics, they’re far from unremarkable. “My designs are not about impressing others,” she says. “It’s more about expressing the emotional side of fashion.” She focuses on comfortable pieces that allow the wearer to be creative. “I don’t want my customers to be walking billboards for my brand,” she says. “I want them to buy my designs because they mean something.” Both artisan and entrepreneur, Scott’s merchandise is a work of art from the initial design concept to the hand dying and screen-printing that bring pieces to life. Any flaws in the process contribute to the individualistic and emotional intent of her work. Currently, Scott is collaborating with local graffiti artists on a new collection that incorporates street art onto men’s and women’s apparel. Look for these new designs online in late August. In the meantime, Scott’s handiwork can be found online at fusetheoryapparel.com, or in the community on Aug. 25 at the Price Hill Cultural Heritage Festival, at Second Sunday on Main in Over-the-Rhine or at the West Chester Art Market every other Saturday. Scott says she would like to feature her brand with local retailers and eventually open her own store. She will graduate in 2014, and the possibilities are likely to expand. We can’t wait to see what’s next. By Deidra Wiley Necco

TUESDAY, JULY 24, 2012

A trio of Cincinnati's best and most accredited party planners recently combined their collective expertise to create a new party styling service, Stellar Party. The three women, Margot Madison, Nora Martini and Brigid Horne-Nestor all have a particular set of skills that differ slightly. They came together in March to begin their new business. "The beauty of Stellar Party is that all three of us have experience in slightly different areas that all fit together perfectly," Madison says. Horne-Nester has been planning events for more than 20 years and is one of only 60 planners around the world to have obtained credentials from Bridal Consultants, an organization that has been helping recommend planners and services for weddings since 1955. Horne-Nester's expertise is in the big picture of the party, including overall timeline and set-up of events. Martini has experience in movie and photography set design, thus giving her an eye for the tone, theme and flow of an event. Madison is the detail person. As a graphic designer, Madison designs all the printed materials, such as invitations and menus, as well as the centerpieces and other party collateral. All three women have been working in Cincinnati for years, and have occasionally teamed up before. Horne-Nester runs the small bridal boutique, I-Do Boutique, in O'Bryonville, Madison runs her party service company, Margot Madison Creative, and Martini does mostly freelance work. Each will continue to run their own businesses while collaborating when contracted for events through Stellar Party. "We have worked mostly with wedding and bat and bar mitzvahs, but saw an opportunity to team up for more events," Madison says. "From corporate events to private parties that aren't weddings." Instead of taking work from one another, Madison says forming Stellar Party will create more opportunities for everyone. "We add to each other," Madison says. "I have a high-level of skill in the graphic side of things, but I wouldn't want to plan an entire event in a million years. When we were talking about the business, it just became apparent that things each of us don't like doing, someone does." By Evan Wallis

TUESDAY, JULY 17, 2012

Francisco Marziano has made it his mission to bring art and culture to Newport on the Levee. This August, Marziano’s Locomotion on the Levee will stand as a oneyear-old testament to his determination. Just about a year ago Marziano, owner of the gallery Art on the Levee, along with the Newport on the Levee staff, decided it was time to utilize the space adjacent to Art on the Levee. “We were trying to bring some kind of energy to this empty space,” says Marziano. “The space became empty just at the right moment to bring the locomotion idea to the table.” This idea was to establish and nurture a fitness and dance environment at the Levee. Well, they have been going strong on that front with classes in salsa, yoga, break dancing, zumba, belly dancing and tango. (The tango instructor is currently out of the country.) Even The Cincinnati Circus utilizes the Locomotion space. “They do some classes here and a summer camp,” says Marziano. Most of the activities at Locomotion on the Levee take place during the evening, though that will likely change. “We are trying to find more activities for the day, like yoga for seniors. We are trying to bring more instructors as soon as possible,” Marziano says. He also wants to expand the business of Art on the Levee. “We want to do more art openings, more events at the gallery,” he says. In addition to regularly scheduled events, both Art on the Levee and Locomotion on the Levee double as flex venues. Want to throw a private party? Art on the Levee is open for that. “You can enjoy the wine patio, you can enjoy the art, you can go to the movies later. You can have a place other than your home to do something different,” Marziano says. The same is true of Locomotion on the Levee, which could host a concert or another creative offering. “Let’s say you’re a photographer, and you’re looking for a space to shoot some pictures for a Web page or a special project; you can do that here,” he says. “You can rent the space and do it here [at Locomotion].” By Perry Simpson

TUESDAY, JULY 17, 2012

Jill Baker-Gibboney has been making coffee professionally since she was 16. Originally from western Pennsylvania, she moved to Cincinnati with her parents as a teenager. “I spent a lot of time saying that I was going to leave,” she says of her teenage ennui. But after having a child herself and moving over a decade ago to Northside, “I knew I was staying.” Although she no longer lives in Northside proper (she thinks Cincinnati has a lot of “best kept secret” neighborhoods), Baker-Gibboney now slings a wholly different kind of cup of joe at farmers markets and small independent businesses around town. Her current endeavor is bottled iced coffee: Coffee Cold—named for the eponymous song by jazz composer/pianist Galt MacDermot. With the help of her friend of nearly two decades, Chuck Pfahler of La Terza Artisan Roasterie, Baker-Gibboney wants to revolutionize the way Americans—or at least Cincinnatians—drink coffee. The cold-brewing process creates a slightly sweeter cup, Baker-Gibboney says. “My hope is that folks will at least try it first without their normal doctoring of the cup,” she says. “What’s the point in demanding a better product if you’re still going to treat it the same as a bad one?” Her reasoning is valid. Coffee brewing technology has improved by leaps and bounds, and independent roasters like La Terza use responsibly sourced beans that are single origin and locally roasted in small batches, so the coffee is as fresh and customized to taste as possible. The process of cold brewing adds to the intensity. “When you ice a bean, you can taste everything,” says the coffee lover. “There’s no hiding behind temperature—every flavor, good or bad, is present.” So far, the verdict has been sweet. After testing several batches at Hyde Park and Wyoming farmers markets, they’ve sold out of each case nearly every time. A mere week after the launch, the fledgling company was contacted by six different retailers about selling wholesale. Expect to see Coffee Cold on the shelves of area markets like Park + Vine, Picnic & Pantry and Clifton Natural Foods, as well as specialty shops that carry alcohol like the Listing Loon and local pubs like the Comet. Although Coffee Cold is the first and only locally roasted/brewed/bottled iced coffee in the Tri-State, they’ll still have to contend with the hyper-sweet “frappelatte-smoothies” of their corporate competitors. From the sound of it, Coffee Cold will rely more on the depth of their beans than artificial flavors and sweeteners. “If you start with great beans, and you prepare them carefully, you don’t need anything at all,” Baker-Gibboney says. By Maria Seda-Reeder

TUESDAY, JULY 17, 2012

Comfy. Transparent. Energetic. That’s how Leigh Enderle, owner of Maribelle’s eat + drink, describes the new location in Oakley. Maribelle’s, which used to be located on Riverside Drive, reopened late last June in the space that formerly housed Hugo restaurant on Madison Road. The restaurant’s newly remodeled space is based on the idea of transparency and comfort. “Transparency is the concept we’re going for,” says Enderle. “We want people to know where their food comes from and how it’s made. We want them to understand the sourcing and we want them to understand how much work goes into the restaurant, too.” The restaurant kitchen is completely exposed, so guests in the dining area can watch chefs prepare their food. And the staff at Maribelle’s invites diners to sample food or ask the staff questions pertaining to their meals and drinks. “The open kitchen has brought awareness to our guests,” says Enderle. “They really get to see how a restaurant kitchen operates, it’s almost like watching a show.” The menu items at Maribelles run from $8-15, and include both vegetarian and non-vegetarian options. Chefs use local vegetables when in season, and source all chicken and turkey products from Gerber Farms in central Ohio. Maribelle’s beer list includes domestic porters, lagers and IPAs. Enderle, who is originally from North Carolina, says she wanted to create an atmosphere not unlike a kitchen at home. She says that at home, she’s never afraid to ask questions, and that’s how she wants guests to feel. And although she admits that it’s tough to get fresh local ingredients in an urban area, she agrees that it’s worth the extra effort. “I care about what I eat. Not all the time, but I do care,” says Enderle. “I care about where things come from, and I care that the animals are treated well. At Maribelle’s, we want to make sure we know the story behind the ingredients that we’re getting, and we want to make sure it fits into our concept of transparency.” By Jen Saltsman Follow Jen on Twitter.

TUESDAY, JULY 10, 2012

When Stephanie Heeston and Emily Heeston-Chopelas leased their space on Hamilton Avenue—a consignment/designer/vintage goods hybrid called Market Side Mercantile—the native Cincinnatians didn’t know what to expect. “We knew [Northside] was eclectic,” says Heeston-Chopelas, noting that “the population fits” the pair’s funky sense of style and wide variety of handmade wares. But the mother-daughter team says the immediate community support has been a pleasant surprise. Right away, neighborhood residents streamed into the oneroom shop, praising their choice to bring business to Northside and doublechecking, “You guys are going to stay, right?” Already, the two have grown their business from five to 46 consigners, a diverse group that includes “a man in Indiana who strips old barns” as well as a custom jewelry designer who makes earrings in the shape of boomerangs, or “boomearrings.” There’s no sign of stopping soon. Currently, they have a more items waiting in reserve than they know what to do with. (Seriously. The surplus is so great that they’ve had to waitlist prospective consigners for now.)?? The merchandise they sell is one of a kind. With help from Heeston-Chopelas’ husband, they do much of the furniture restoration themselves, reviving unique and slightly distressed pieces with fresh, fun layers of paint and swatches of vibrant, repurposed fabrics. Craftily recycled stationery, designer shopping bags and an assortment of Masonjar creations punctuate carefully repurposed larger pieces, making for an inviting, upscale-yet-affordable feel. “Keep it out of the landfill,” is Heeston-Chopelas’ mantra. She adds, “We’re not antique, and we’re not a thrift store. We just like what we like.” Their unique style is making an impression, with newfound “regulars” stopping in several times a week to check out the shop’s almost daily deliveries. “The store is completely different every time I go in,” says Clifton resident and frequent shopper Susie Kent. “The store is welcoming and unpretentious. The owners…share ideas, inspiration, and even tips on how to go home and repurpose things you already have.” Heeston has ideas for future events to help celebrate the neighborhood and cement the Market Side Mercantile as a fixture, but for now she says the best thing folks can do to support the shop is to like them on Facebook and—of course— visit. Store hours are Weds-Fri 12-6 pm; Sat-Sun 11 am-4 pm. Call 513-967-2026 for more info. By Hannah Purnell Follow Hannah on Twitter.

TUESDAY, JULY 10, 2012

A 19th-century Water Works pump station could soon become a brewery, if a local father-and-son duo gets its way. Bryon and Jack Martin of Cincinnati Beer Company have put together a plan to purchase and transform the Eden Park Pump Station, a red brick, Samuel Hannaford-designed building near the Krohn Conservatory, into a microbrewery, complete with a taproom and biergarten. “We would like to serve restaurants and bars in the tri-state area,” Jack Martin says. The pair already has support from a range of community groups, including the Cincinnati Park Board. Steve Schuckman, the superintendent of the Cincinnati Park Board’s Division of Planning and Design, says the board likes the idea. “It would benefit the park by returning a vacant and deteriorating building to productive use,” he says. The building has a varied history. Since 1907, when it ceased operation as a reservoir pumphouse, it was used by the fire department, then the police as a dispatch station. But in recent years, it has been left to incur serious water damage and other structural problems. The Martins have already worked with the administration and several city departments, including the Cincinnati Water Works, to gain approval. There were some negotiations, but “every condition that was raised, we met,” Jack Martin says. Cincinnati City Council’s Strategic Growth Committee viewed a presentation by the company last week, but did not discuss the proposal at length. Later this month, the Council’s Budget and Finance Committee will meet with the developers. “Ultimately, City Council has to sign off on the project,” Jack Martin says. By Emily Schneider

TUESDAY, JULY 10, 2012

Since the beginning of the year, Jack Heekin and his business partner, Tom O'Brian, have been steering their Pedal Wagon around Cincinnati, putting smiles on the faces of their customers and bringing business into local bars. The 15-person, pedal powered machine, has been booked with four pub crawls on Friday and Saturday nights as well as several on weekdays. With business continuing to grow, Heekin and O'Brian are adding a second Pedal Wagon to their fleet. The second wagon will allow for more tours and new promotions, including a deal with the Cincinnati Reds. Heekin contacted the Reds about collaborating on a home game promotion that will sell group tickets to Pedal Wagon riders and give them a five-stop pub crawl before the baseball game. Heekin notes that some Reds fans may already have season tickets and still be interested in the Pedal Wagon pub crawl, so it will also be available without the discounted Reds tickets. "It's just another way to get people downtown and into local businesses," Heekin says. "That was our goal from the start." Heekin hopes the partnership will also bring a more festive atmosphere to the Banks during home games and will also give Pedal Wagon riders discounts at the selected stops. "All the businesses we've worked with so far have been very thankful for the business we bring, and we feel the same way," Heekin says. "This will help us do more of that." Heekin and O'Brian hope to have three pedal wagons on the streets of Cincinnati by the end of the year, and their second one will be on the streets in three to four weeks. Another goal the pair has, to obtain an open container license for the Pedal Wagons, will have to wait for the winter months. "As much fun as it would be to get the license, we don't want that to be the focus," Heekin says. "We really just want to get people out to enjoy the city. The more wagons we have, the more we can do that." By Evan Wallis

TUESDAY, JUNE 26, 2012

What started as a web-based clothing store out of a Tennessee home is now opening its second location at 1435 Main Street in Over-the-Rhine. Substance, the clothing store started by Christina Getachew, was founded in 2002 online. When her husband's job took her from Tennessee to Columbus, Ohio, she decided to open up a storefront in the Short North District in 2006. Substance is a women's clothing store that focuses on sustainable and organically manufactured clothing with a mission to show that substance and style can go hand in hand. Substance carries both in-house designed products as well as product lines that have the same sustainable mindset. Getachew and her team even design some products in the store's design lab where they repurpose out-of-season garments. "It's all about repurposing. We use garments from previous years and turn them into something new," Getachew says. "It's a small collection, but we like people to see the creative process so they can appreciate it." Three years ago, Getachew began to think about expanding her business, and when another move landed her in Cincinnati, she began to look for a second storefront. Getachew says that a creative atmosphere is a must for her stores and that Overthe-Rhine reminded her of what the Short North District was like when she opened her first store. She also found the creative, supportive atmosphere she was familiar with in Over-the-Rhine. "It was difficult to find places where business owners understand that the more businesses, the better for everyone," Getachew says. "Main Street was the complete opposite. It was inviting and it seems like the businesses really collaborate and help each other out." Getachew plans on growing her business through franchises once she gets her second store up and running. Substance will have a soft opening June 29, but will plan a bigger grand opening with the introduction of fall products in August. By Evan Wallis

TUESDAY, JUNE 19, 2012

From Coffee Emporium barista to SpringBoard diarist to budding entrepreneur, Megan McAuley loves sharing stories with Soapbox. This time, she tells the tale of a highly anticipated start-up—one that is not her own—and shows how entrepreneurship may at times get messy, but even then, it’s an inspiration. Prior to and following the completion of my SpringBoard course, I had the opportunity to witness first-hand the eight-month journey of a new local business from idea to fruition. On Friday, June 15, the owners of La Poste, along with my significant other, Tom Stephen, opened Django Western Taco in Northside. More than a year ago, when I first met Tom at Coffee Emporium, he was just another customer in the line. He was actually one of my least favorites as he would regularly show up before we were open, rush in as soon as we unlocked the doors, and grumpily rush out. It wasn't until a few months later when he randomly showed up at the cafe in the middle of the day to read that I actually discovered his story. After snarkily commenting about his late arrival, he told me that he had just quit his day job and was about to begin the process of opening a local restaurant with one of his best friends. Up until that day, Tom had been working an office job by day and a bartending job by night. His unhappy demeanor was suddenly a little more excusable. We soon began chatting at the coffee shop on a regular basis. Long story short, after rejecting me several times, we finally started dating and are still together almost a year later. (Sorry Tom, facts are facts.) Tom’s new restaurant, Django (pronounced JANG-go) sits at the corner of Blue Rock and Hamilton in the space formerly known as Slim's. With the addition of the "Blue Rock" beach behind the back patio, it's quirky in the way most Northside businesses are, but exudes a down-and-dirty feel inspired by the old Spaghetti Western after which it was named. The owners called in help from local artists and friends—Chris Hennig on art and Tess Hammons on soundtrack—to add a Cincinnati flair. Before I knew either one of them, Tom and Bryant (owner of La Poste) started talking about the idea for Django. Bryant was running a fine dining restaurant, and Tom was selling high-end wine. Tom explained that the goal for the restaurant was to "bring our level of service and product to a bar setting, where we would want to hang out." Their idea revolved around "loud music, and a simple menu with few choices, because the things we have are the right things." Though there are single tacos on the menu, the way to go is to order bowls of different proteins, sides, and the “pickled six,” building your own tacos however you want. Tom calls it "grazing and drinking in a very relaxed setting." On opening night, the Al Pastor and Beef Tongue were both the most unique and tasty choices, in my opinion.??I will leave the restaurant review to Donna Covrett, but as both the girlfriend and a hopeful entrepreneur, the experience of watching this all progress from idea to business has been one of the most beneficial and educational opportunities I have had, aside from SpringBoard. The amount of time, passion and energy put into this restaurant was more inspirational to me as a prospective entrepreneur than the hesitation I experienced while witnessing all the stressful moments and potential road bumps. Between November and June, the restaurant was projected to open six different times. In addition to working with a very small team, there were difficulties involving everything from city permits to structural problems, the kind common in old buildings. At times it seemed like nothing was ever going to go right, and I often wondered if each new obstacle would be the breaking point. For the last couple of months, the amount of time I had to spend with Tom was minimal, but the amount of respect and admiration I have for what he has put into this restaurant assures me that it will be worth it. On a personal level, I want Django to succeed because I care about Tom, but on a business level, I want it to succeed because I've seen how hard everyone has worked, and hope that someday I can say the same thing about myself and my climbing gym. By Megan McAuley

TUESDAY, JUNE 19, 2012

Shawn Jenkins opened Segway of Cincinnati on Reds Opening Day in 2008. Jenkins had already been offering Segway Tours in Eden Park for about a year and decided to set up shop on Central Parkway and Vine Street to be able to do more downtown tours, as well as sell and service Segways. After adding electric bikes, several models of Segways, motorized skateboards and other equipment, the small showroom grew cluttered, so Jenkins decided to expand into an adjacent space and offer bike repairs and other services. "We were losing the showroom feel," Jenkins says. "Our hand was kind of forced to get more space, but looking back, I don't know how we managed to run everything out of one space." The new space, The Garage OTR, is next door to the Segway Shop and will repair both electric and traditional bicycles, as well as all Segways. The additional space allows Jenkins to sell more bike and Segway accessories, including locks, helmets and lights, in the showroom, meeting a growing customer demand. Jenkins says without any advertising, the shop has already been busy with bike repairs. "We're not trying to be a bike shop," Jenkins says. "But there are so many bikes in this city right now, we are flying through tubes. We're happy to be here to help the community." While he opened up shop to highlight the Segway as a low-energy transportation option that reduces riders' carbon footprints and is especially practical for urban residents. "Seventy percent of American's trips are three miles or less, and 70 percent of those are one mile or less," Jenkins says. "So if you use any of these types of transportation, in lieu of a car, it can be a big change." By Evan Wallis

TUESDAY, JUNE 19, 2012

Pet Wants opened in Findlay Market two years ago and now sell 15,000 pounds of their own gluten-free formula pet food each month. On Final Friday, June 29, the owners open a new storefront at 1409 Vine Street. Amanda Broughton and Michele Hobbs, both OTR residents, developed their own dog food after they discovered their dog, Jackson, has severe allergies. After looking around and only finding expensive alternatives and rarely purchased dog food options, Hobbs and Broughton knew they could develop a better recipe. "We wanted something that was manufactured every month and could give people a fresh alternative to all the expensive pet foods," Hobbs says. "Business has been great. Finding out Jackson had allergies turned out to be a pretty good thing." To get a little help building out their new Vine Street store, Hobbs contacted UC about using engineer students to help as part of a class project. She eventually got three UC engineering graduate students to help. The students helped plan and build two storage and dispenser devices which hold three different types of food each. The devices have turn-cranks to dispense food by the pound. Pet Wants is the only company in the area to sell dog food by the pound. "We're all about using local everything," Hobbs says. "We even make sure our drivers use Ohio trucks so we know they will contribute to the state's economy." "Findlay Market has a sort of tourist vibe, but we have a lot of local support," Hobbs says. "So to support the community and revitalization coming in down here, we are moving in, too." The Vine Street store will sell Pet Wants dog and cat food, as well as all-natural snacks like jerky and Pet Wants' signature 'Pawsicles,' a popsicle-like dog treat. "We're going to have some tables outside so you can bring some food from down the street and have menus for the dogs," Hobbs says. "You'll be able to come and order a fresh Pawsicle for your dog while you eat dinner." By Evan Wallis

TUESDAY, JUNE 19, 2012

What do a former Indian national tennis champion, a former metal band drummer, the founder of DUMBO start-up lab in Brooklyn and three teenagers on leave from MIT, Harvard and Princeton have in common? They’ll all be sharing space at The Brandery in Over-the-Rhine, where they’ll begin 14 weeks of classes, mentoring and accelerated business development this summer. The new Brandery class is more about people than specific ideas, according to Brandery General Manager Mike Bott. He expects their business designs to evolve and clarify through their work in Over-the-Rhine. In all, the class of 11 new start-ups includes entrepreneurs from Chicago, San Francisco, New York City, Seattle and Cleveland. They bring experience from Google/You Tube, Goldman Sachs and Beerology. Go ahead, look it up. Like other Brandery newbies, they’ll get $20,000 and 14 weeks of support, guidance and access to mentors. After they, they’ll have a chance to pitch their business ideas to a room full of investors at Demo Day. Stay tuned for more stories from this new Brandery crew in the weeks and months to come.

TUESDAY, JUNE 12, 2012

The Vikings are coming to OTR, and you'd better get ready. Jason Snell and Mike Gibboney, two veterans of the branding and marketing world, are opening up a storefront office for their "creative house", We Have Become Vikings, on 1417 Vine Street. Until now, Gibboney and Snell have been working remotely on both national and local products, but decided it was time to build more of a presence in Cincinnati. Snell, a former employee at Lightborne and Possible Worldwide, decided he wanted to stick around Cincinnati and build his own company. In 2007, when his focus on clients in New York, Austin, Los Angeles and Portland, almost led Snell to skip town and set up shop elsewhere. But friends and family anchored him in Cincinnati. Gibboney left his job as a higher-education administrator last year to pursue a career in advertising; he freelanced for Empower MediaMarketing and started conversations with Snell about working together. The first large project the two worked on was a campaign from Cincinnati to Austin for South By Southwest. They called it "Down." WHBV worked with Landor to create a day party full of Cincinnati bands, and even drove a flatbed truck into downtown Austin from which they gave away 100 guitars.. "We just wanted to make a big splash," Snell says. "After that went well, we decided it was time to open up a storefront." But what about that name? We Have Become Vikings doesn't exactly roll off the tongue easily. Snell says it was inspired by small ad firms in New York with eyecatching names--and the ubiquitous nature of advertising. "As a society, branding and advertising has kind of taken over the world, just like Vikings," Snell says. "It's come into everyone's life, whether you like it or not. [The name] also makes for some badass graphics." Just take a look at the faceless Viking decal on both the storefront windows. The duo's website lists six areas of expertise, ranging from animation to branding, but Snell says he wants to be known as a full-service branding agency. "With branding, you can really make someone and their company realize their full potential," Snell says. "We can help people portray exactly what they want to be." By Evan Wallis

TUESDAY, JUNE 12, 2012

Over the Rhine is about to get some new late night food options, in the form of a night market, Night Owl Market (NOM), set up in the parking lot at the corner of Central Parkway and Main Street. Nadia Laabs and Sally Yoon, two Procter & Gamble employees, turned their latenight frustration into a new business opportunity. When they were out late one night and could find nowhere to eat, they saw a hunger to fill a gaping hole in the downtown food market. So, they decided to try to fill it themselves. The two first looked at the alley on Walnut Street adjacent to Nicholson's Pub, but the space was being used for the construction of the new 21c Museum Hotel. So they finally settled on the OTR location. "At first, Sally suggested parking lots, and I hadn't really thought about it," Laabs says. "But they turned out to be the best option because they are private property, and there are a lot less regulations and permits." After securing the parking lot for Final Friday in July, Yoon and Laabs began talking to organizers of events like the City Flea, Second Sundays on Main and the Asian Food Fest to get an idea of how to plan for the NOM. Next, they sent out surveys to test interest in the idea. After good feedback and requests for specific types of food, Laabs and Yoon began contacting vendors. NOM is currently ranked in the top 10 for the Cincinnati Innovates contest based on public voting. If they win, Yoon and Laabs would use the money for NOM startup costs. NOM will be open from 10 pm - 3 am and feature up to 11 vendors, including food trucks and booths from local restaurants, complete with tables and chairs, live music and even security. "If it's successful, we'd like to do it every weekend," Laabs says. "We definitely think there is a need and interest." NOM is tentatively planned for every Final Friday from July until November, based on vendor interest and overall business. Check the website for the latest news. By Evan Wallis

TUESDAY, JUNE 12, 2012

Nathan Hurst founded Cincinnati Fashion Week in 2010, and as it rolls into its third year, more and more people are getting involved. One Cincinnati resident, who has worked with Fashion Week before, pitched an idea to Hurst about highlighting the young, adventurous and energetic street fashion scene growing in Cincinnati. That person, who wants to keep his name a secret for now, is creating a team to help him develop the event, "Rise of the Cool Kids." "I don't want people to associate a person with this, but rather a movement or a kind of person," says the Cincinnatus Kidd, a moniker that has been created to promote the event. Street fashion at the event shows that all fashion doesn't have to be expensive and unattainable; it should be more of a personal expression. "When people use the word fashion, they use it in reference to the highest forms of fashion, but fashion is an everyday thing," Kidd says. "There is a pretty good understanding now that art used to be a painting in a frame, but now it can be anything, including street art. I don't think that same idea has come across to fashion." The event will be held Oct. 6, tentatively on the roof of a parking garage, and will highlight local boutiques in a runway fashion show. The parking garage will be transformed into a streetscape, complete with street signs, scale models of OTR buildings and even shoes hanging over wires highlighting some of the brands being showcased. There will be local DJs, hip-hop artists, visual artists, dancers and skateboarders on site. Rise of the Cool Kids will also team with Original Thought Required, Corporate and Flow, all local clothing shops, to create preview events at each store. "Street fashion is getting noticed more around here, and it's time to recognize it," Kidd says. "This has been a very mall-driven city, but now people are expressing themselves differently." By Evan Wallis

TUESDAY, JUNE 05, 2012

Step into the 450-square-foot office of Synthesis Architects and you will immediately see some Cincinnati history, in the form dozens of rolled up blueprints. The blueprints are those of Carl Strauss, a Cincinnati-based architect who become known for his modern residential designs. Alexander Christoforidis, who worked under Strauss for five years, formed Synthesis after Strauss retired in 2001. "I committed to staying in Cincinnati, and I had a great opportunity to create my own firm," Christoforidis says. Christoforidis and his partner, Nodas Papadimas, along with two employees, renovated their office, the same Mt. Adams office Strauss occupied, and are in the process of launching a new website. Synthesis works mostly on residential design, as well as Byzantine-style churches. Christoforidis had a specialty in Byzantine church design and began to search for work from local churches. After finding new clients and doubling business each of the first two years, Synthesis was off the ground and has continued to design churches, as well as more than 100 private residences. In 2005, Christoforidis was hired by the University of Cincinnati and helped develop the Master of Architecture and Urban Planning program, which was the first Masters course at UC with a mandatory co-op. Two students who took the course, and then co-opped for Christoforidis are now full-time employees at Synthesis. Steve Stidham and Trang Vo have had big roles in the formation of the company, Christoforidis says. Christoforidis and Papadimas are both Greek and named the business Synthesis because of the Greek roots of the word and its meaning. "We try to blend the environment around a project with out experience and the needs of the client," Christoforidis says. "The word [Synthesis] really describes how we work and the work we produce. We try to take everything we can into account." Papadimas says he begins every project with sketches, but by the end of the design process, there are complete 3D renderings of the project so both clients and builders can envision the end product. "Just like our office blends the old work of Strauss and our new renovations," Papadimas says. "Our work does the same. We always blend the old with the new." By Evan Wallis

TUESDAY, JUNE 05, 2012

A 30-year partnership between two local architecture firms, GBBN and WA, led the the creation of a new, specialized architecture firm, wg:Architecture. wg:A was formed in December 2011, but officially launched March 1, after noting an opportunity for a minority-owned firm that specialized in healthcare architecture. Many healthcare organizations seek out minority-owned firms for many types of services, including architecture in their procurement processes--the rapidly evolving healthcare field requires constant change, which includes planning and designing new buildings as well as renovating old ones. "Many local healthcare businesses were looking for local firms to hire, but since healthcare is such a specialized field, they were having to go outside the region to hire firms," says Kevin Holland, managing director of wg:A. "There was a void here and we took the opportunity to fill it." GBBN is a large general architecture firm with offices in Cincinnati, Louisville, Pittsburgh and Beijing and has worked on dozens of projects with WA, a small, healthcare and education focused, minority-owned firm, and decided to form the co-own the new firm, with the majority of ownership belonging to WA, so wg:A can fulfill the minority-owned stipulation that is being requested by healthcare organizations in the area. "The old model of working together with WA really only benefited GBBN," says Greg Otis, president of GBBN. "With wg:A it benefits both firms and gives us authentic leadership and that will recruit talent to Cincinnati." Holland moved to Cincinnati to take the job and will begin to working with employees from both WA and GBBN on projects and plans on growing to employ six or seven architects in the near future. Holland has begun to scout out the best healthcare architects in the country and will bring them to Cincinnati. "We hope down the road wg:A will grow and eventually compete with the two parent companies for projects," Otis says. "Our definition of success would be to compete against this entity that we created. It's an effort to create something this city needs." By Evan Wallis

TUESDAY, JUNE 05, 2012

A $3 million boost from a national foundation may soon help make local church pews and nonprofit offices a lot more comfortable, and a lot more energy-efficient. It's an innovative new approach to making energy-efficient upgrades profitable for both loan recipients and lenders that local leaders hope illustrate that the market for conservation-minded upgrades is both robust and profitable. The effort is a partnership between three nonprofits: Greater Cincinnati Energy Alliance, the Cincinnati Development Fund, and the Calvert Foundation, which typically invests in real-estate secured loans and has never before invested in Cincinnati. The new initiative, called the Better Buildings Performance Loan Fund, leverages federal and foundation money to offer loans at competitive interest rates; the loans must support building investments that increase energy efficiency, says Al Gaspari, GCEA finance director. While GCEA's focus to date has been on helping homeowners with energyefficient upgrades, this new initiative expands its role in the region. "We're initially targeting nonprofit organizations and multi-family dwellings," Gaspari says. Churches, arts organizations and schools rank high on the list of prospective loan applicants. He offers a practical example of how the program can work: An inner-city church with a 60-year-old furnace could apply for a loan, invest in a new energy-efficient furnace and save 20 percent on energy costs. In addition to the monetary savings, the new system could make existing spaces accessible year-round--even during hot summer and cold winter months-thus allowing for expanded programs and services. "From our perspective, our grant is not dollar-in, dollar-out," Gaspari says. "The goal of our grant is to get people involved and lower their initial risks." For lenders flirting with the idea of investing in energy-efficiency, the new fund provides a potential sustainable model. "Our overall goal is to show that there is a market for these loans and show that they do perform," Gaspari says. While the new fund is not yet up and running, he says the GCEA expects to underwrite loans, which will be offered through the Cincinnati Development Fund, before the end of 2012. As part of the fund, the GCEA will track the energy savings that improvements allow. For investors at the Calvert Foundation, the forward-focused program offers a chance to invest in a program that ultimately conserves energy, reduces pollutants and saves money. Gaspari and his colleagues see this win-win-win approach as an opportunity to show financiers the wide-ranging benefits of planet-friendly investments. By Elissa Yancey Follow Elissa on Twitter

TUESDAY, MAY 22, 2012

American entrepreneurial activity in 2009 was at it's highest point in 14 years, according to an article in The Atlantic. Freelance job postings have risen dramatically as well. Despite the value of independence in work, one simple loss for freelancers and one-person businesses is a byproduct of their careers: the lack workplace camaraderie. Bill Barnett and Gerard Sychay both had this problem. The pair of web developers were tired of working from home and not having anyone to talk to to or go take a break and get lunch with. With this in mind, set out to make Cincy Coworks. It started as a once-a-week meet up in Over-the-Rhine and brought together nearly 20 people to work together for the day. After a few months of successful meet-ups, Cincy Coworks moved into its own space in June 2010 with six people committing to sharing the space. After outgrowing the small space, Cincy Coworks moved to its present location in Walnut Hills in April 2011. Presently, five people, including developers and writers, share the space, which allows for part and full-time rentals. Cincy Coworks even offers student rates of only $25 per month. "Cincy Coworks is about bringing people of different disciplines together," says co-founder Sychay. "We like all things creative. Bringing all these people together can help us to raise the city's profile." He sees strength in the diversity of talents in both the community workspace and in events Cincy Coworks sponsors, such as Queen City Merge, which took place last week. QC Merge worked to bring people of all different web expertises together. "No one ever hangs out together across their lines of designs or developers," Sychay says. "As a developer myself, I have so many moments where I think how much easier something would be if I had a designer right next to me. If you bring all these people together, I think businesses will start to come together." Sychay poses the most important question Cincinnati needs to face now as this: If New York is the financial capital of the country, Austin is the musical capital, and Los Angeles is the entertainment capital, what is Cincinnati? By Evan Wallis

TUESDAY, MAY 22, 2012

Frances Kroner knows food. She's been working in restaurants since she was 14. While running Picnic and Pantry and revamping the Northside Farmers' Market, Kroner has also been building her in-house dinner party business, Feast. The idea is simple. Come into someone's home, use their kitchen and create an unforgettable themed meal. Through ideas like "Adventures in Food Cartography" and "Eat My Song," Kroner comes up with ideas that allow her to orchestrate a dining experience from start to finish. "It's any chefs dream to hear someone say, 'I hated beets until tonight." Kroner says. "Feast was born out the idea that if you tailor not only the food, but the environment, too, you have a lot more to work with and create a memorable experience." Before starting at Picnic and Pantry two years ago, Kroner had created nearly 50 Feasts in people's homes. They became less frequent after working at Picnic and Pantry. People began to ask her when she was going to begin doing more Feasts, so she began to rethink her strategy. After being recommended by a previous SpringBoard graduate, Kroner looked to ArtWork's entrepreneurial classes for a new business plan. "I went to culinary not business school," says Kroner. "It just became apparent that this was the perfect time to relaunch Feast." Now, Kroner will be trying to do one of her own Feasts each month in a business or a friend's home as well as going into clients homes' for private dinner parties. Since graduating from the most recent SpringBoard course, Kroner, also a new mother, has created one Feast each week. Kroner tries to include some sort of performance art in each Feast. A recent meal included a juggler, and "Edible Music Theory" allowed local musician Peter Adams to work with Kroner to create a menu that helped further define 12 elements of music theory -- guests were given a description of the element, then played examples as they tasted each course. "I want to keep looking for new ways to fuse food and art," Kroner says. By Evan Wallis

TUESDAY, MAY 22, 2012

As Bike Month concludes, Reser Bicycle expands its bicycle knowledge and advocacy into the heart of Over the Rhine. Opening in the first week of June, the second Reser location will be at 1419 Vine St. Reser has been located on Monmouth Street in Newport since owner Jason Reser opened up shop in 2000. Reser has always focused on advocating for a more bike-friendly city; he serves on the board of Queen City Bike. After partnering with new co-owner Bryan Horton, the pair decided an expansion was necessary, and OTR was the prime spot. "We have a lot of customers from the downtown area, so it seemed like the best place to expand," Horton says. "The support from the neighborhood has been incredible. We had a booth at the OTR 5k Summer Celebration and got a lot of positive feedback. We're excited to open up." The 1,000-square-foot OTR store won't be a simple extension of the Newport location. It will have a heavier focus on commuter and used bikes for the urban environment of OTR. About a quarter of the space will be dedicated to selling used bikes, which will vary from road to mountain to commuter bikes based on availability. The shop will also house a large selection of Public Brand bicycles, a simple, everyday bicycle. There will also be cross-merchandising so customers know what sort of products the Newport Reser has available. "We want to give people the kind of bikes they want to ride around the city," Horton says. Beyond bringing bicycles, Horton also hopes the bicycle shop will add to the sense of community on Vine Street. "Not only will it help more people get encouraged to get on their bicycle," Horton says, "I think it sends a positive message that businesses besides restaurants are going to invest in the city. We even have plans down the road to continue to grow." By Evan Wallis

TUESDAY, MAY 15, 2012

When Chris Breeden at Arnold’s wanted his historic business to be the first in the city to offer an interior tour via Google maps, he turned to his neighbors at Alias Imaging for help. He’d seen how Google maps offered 360-degree tours of businesses on the East and West coasts as a way to offer viewers the chance to get a sense of a place’s architecture and ambiance long before, and after, they’d paid a visit. With help from Alias Imaging, led by co-owners and founders John Carrico and Adam Henry, Arnold’s became the first Cincinnati business featured by Google in a virtual tour. In the process, Carrico and Henry launched a new business, Alias 360 Photos, and became “Google Trusted Photographers” in order to add panoramic tours to Google Maps’ pages. Henry explains the certification wasn’t an easy process. “It’s not like we just shoot and upload,” Henry says. “It seems simple and natural, but it’s quite painstaking.” While the duo of polished commercial photographers have worked for a wide range of commercial clients, from Procter & Gamble to local ad agencies to independent businesses like Arnold’s, the certification process required new training on an exacting process that requires them to take dozens of pictures from nearly every vantage point, then use specialized software to conform to Google specifications. On top of all of that, each tour must be aligned with Google satellite images. “The weirdest thing to me is that it requires so many pictures,” says Henry, who, along with Carrico, also provides the photography and video for The Queen City Project, a partnership with Bluestone Creative that has often been featured on Soapbox. Because of the tight guidelines, businesses can be assured of high-quality tours that literally add three dimensions to their web presence. Henry sees that as a cost-effective opportunity, especially for smaller businesses. “For hundreds of dollars, you can get thousands of dollars of material which is priceless exposure on the internet,” he says. Once businesses contract with Alias 360 Photos to create their virtual tours, the photographers get to work, estimating they need no more than a couple of hours of time on-site to get the photos they need. After that point, the Google content is managed for the businesses. “They basically get a whole new website built for them that is hosted on Google places,” Henry says. By Elissa Yancey Follow Elissa on Twitter

TUESDAY, MAY 15, 2012

Managing Editor’s Note: If you’ve noticed dust settling around The Brandery building in Over the Rhine, that’s because new General Manager Mike Bott is overseeing a massive remodeling project. The building's first-floor space is being renovated for a new class of startups (applications being accepted now) while graduates Choremonster, Road Trippers and Venue Agent will maintain workspaces on the third floor. Soapbox Media, also a web-focused startup, can be found in the space as well. In addition to dedicated space at The Brandery on Vine Street, we will also maintain office space in Northside as part of a collaborative office suite we will share with startup local nonprofits. While the Brandery caters to and nurtures high-tech startups, the collaborative space in Northside serves as a new home for disparate, community-focused nonprofits. In Northside, at the corner of Hamilton Avenue and Blue Rock, the space currently occupied by Shop Therapy will soon serve as the home for The Urban Legend Institute, the retail store element of the literacy and creative-writing focused nonprofit WordPlay. With creative and marketing support from Possible Worldwide, WordPlay plans to offer preview tours by July. The second floor of the building houses the offices of the educational nonprofit as well as two other nonprofits: parProjects, which is focused on building a community arts center and providing arts programming in Northside, and 350.org, the local arm of the national environmental nonprofit. (Full disclosure: Soapbox's managing editor sits on the Board of the nonprofit WordPlay.) One thing that has not changed is the best way to reach Soapbox with your story ideas, questions and comments. Connect with us via email. But if you want to send us a letter, old-school postal-style, you can find us: Soapbox Media via The Brandery 1411 Vine Street Cincinnati, OH 45202 Soapbox Media via WordPlay 4041 Hamilton Avenue Cincinnati, OH 45223

TUESDAY, MAY 15, 2012

Laura Davis may run the only business in town that can claim it sells dust. Core Clay opened on Gilbert Avenue in Walnut Hills in June 2005 to provide a live-work space for Davis and her boyfriend, Justin Poole. Since then, it has continued to grow into a successful business. The original idea was to sell pottery supplies and products and have a space to teach classes. Since she worked in such a large space, friends started asking Davis if they could rent studio space, which eventually led into the transformation of the basement into a collective studio. Today, it normally houses 25 artists who rent space on a month-to-month basis. In addition, Core Clay has employed an artist-in-residence since 2009 and offers both beginner and advanced level classes. Core Clay also creates clay on-site. In a further effort to expand, Davis enrolled in ArtWork's SpringBoard class. While the business has been growing, Davis says she enrolled to get more business know-how. Current plans are to improve signage, expand marketing and build a bigger in-store product line. "You can sit and ask a lawyer questions for two hours," Davis says. "That alone is worth the cost of the class." Davis and Poole settled on Walnut Hills after searching in Florence, Camp Washington and beyond, and have since seen the neighborhood change around them. "Our building was a source of crime in the neighborhood," Davis says. "We have made changes and taken the grates off the windows. We want the neighborhood to know we are friendly in here." After cleaning up the Core Clay building, Davis found that another vacant building next door had become a source of trouble in the neighborhood and decided to purchase the building out of foreclosure. In 2010, the building was opened as a intentional community of live-work spaces for artists. Some parts of the building are still being renovated, but once finished, it will house nine units. By Evan Wallis (Follow him on Twitter)

TUESDAY, MAY 08, 2012

Ninety five percent of all bourbons are made in Kentucky, so opening a bar that has an extensive collection Kentucky's famous spirit makes perfect sense, especially for a team that runs two successful bars. The same team that runs Japp’s and Neons, John Back and Jeff Brandt, teamed with Molly Wellman again and opened Old Kentucky Bourbon Bar on Saturday May 5. Located in the 600 block of Mainstrasse in Covington, OKBB has a heavy focus on American bourbon. OKBB is keeping Wellman busy while she curates between 50 and 70 types of whiskey. After the bar is up and running for a few months, Wellman hopes to build the list to 150 different bourbons and whiskeys. To compliment the many American bourbons and whiskeys, OKBB will also feature Irish and Canadian whiskeys, along with a small selection of caskconditioned ales. “Bourbon has such a amazing history,” Wellman says. “It takes a long time to make and it should be enjoyed. (OKBB) is a place for sitting down and understanding and enjoying this perfect drink.” During the soft-opening and 'Friends and Family' event, representatives from both Makers Mark and Jim Beam distilleries were present. On Saturday, Yvette Simpson, Cincinnati City Council Member was present, along with members of Covinton's City Council. "It was great to see support from both Cincinnati and Covington," Back says. Brandt has owned the building for a while and always intended on opening a bar, but he, Back and Wellman wanted to open Japp’s first and really develop a concept before expanding to Covington. "We really want to cross-promote and bring people from both sides of the river to the other," Back says. "The Covington neighborhood has been very supportive and talked us up." OKBB's 800-square-foot space has an intimate 30-40 person capacity and bartenders that know the story and process of each label they serve. The interior, which reflects the rustic beauty of the bourbon trail, was designed by Back, who is also an architect. Described as a “polished bluegrass” feel, OKBB will highlight the agrarian beauty of bourbon country in a modern way. OKBB is the trio’s first foray outside of OTR but they are working to ensure a cohesive feel between bars by using staff from their two current bars and want to make OKBB a destination bar for both bourbon connoisseurs and novices. OKBB will host bourbon tastings and meet-and-greets with distillers in an effort to immerse patrons of OKBB in a bourbon-centric experience. “It’s about making a place where people can have an experience they remember,” Wellman says. “Those places work to make the city more exciting.” By Evan Wallis

TUESDAY, MAY 08, 2012

While walking around Findlay Market on a busy weekend, Jamie Williams couldn't find a place to sit down and eat. This led her to think about eating "walking tacos" at fairs and other events. She then wondered, "Why not make food that is easier to eat while walking around?" Now, after graduating from the most recent SpringBoard class, a business development program sponsored by ArtWorks, Williams and her new food-service venture, Cincy Bag Ladies, is selling lunchtime favorites like chicken salad and seafood salad, at Fountain Square's Tuesday market. "It gives people an easier way to eat while on the go," Williams says. "It will be perfect for places like Fountain Square and Findlay Market." Cincy Bag Ladies debuted on Fountain Square the same day as the graduation ceremony from SpringBoard. Williams says the business acumen she learned in the course was instrumental in her quick launch. "I had the idea to make Cincy Bag Ladies, but I was really able to nail everything down while in SpringBoard," Williams says. "It made me realize things I never would have thought about, like how beneficial it can be to spend the money on branding from the beginning." Williams, an OTR resident, will be on Fountain Square every Tuesday through May and hopes to move into a spot in Findlay Market in June. Williams and her mother prepare all the food in a kitchen in Kentucky, but are looking for a space to rent closer to where they will be serving. All of the meats, veggies, fruits and spices are sourced from Findlay Market. She's gotten a lot of advice from market business owners. "I've talked to people from Daisy Mae's and Eli's BBQ about when they both got started and asked if they had any advice," says Williams. "Everyone has been so willing to help; it's been a great experience." Williams' goal is to eventually move into an OTR storefront and expand on the Cincy Bag Ladies name to sell purses and totes as well as the bagged lunches. Have a business idea you'd like help with? Registration is now open for the June SpringBoard sessions. By Evan Wallis

TUESDAY, MAY 08, 2012

An in-house graphic designer for Great American Insurance may have taken a night of joking around with friends a little too seriously, but in this case, that's not a bad thing. Brad Plogsted and some of his friends were at the Comet last December when a discussion about the decline of newspapers started. After a few minutes, the group jokingly decided that they were going to make their very own newspaper. Plogsted says he very well may be the only one that thought about the idea after that night, but after working on the idea for a few days, then sending his ideas to his friends, Abservd, a magazine that explores how the digital revolution changes everyday life, was born in just a few short months. Issue zero, a preview issue, came out on Leap Day with essays, illustrations, fiction and more that explore the impact of the likes of Twitter, Facebook and other technologies on our minds, personal relationships and beyond. From advertisements, to layouts, to font choices, to color schemes, everything in Abservd harkens back to the Industrial Revolution. "Our world is changing faster for the first time since the Industrial Revolution, and we just want to encourage people to slow down and step away from the screen," Plogsted says. "There is a lot of value in something tangible." The magazine has a humorous feel to it with fake "Abvertisements" such as this: "Bottled Tap Water: Our water is better than yours because it's individually packaged." Issue one even includes two posters, another way Plogsted encourages people to stop and look. The first official issue came out in April and will be printed eight times per year. Abservd, a combination of the words observed and absurd, is currently available in local retailers such as Joseph-Beth, Mica 12/v and Park + Vine. Plogsted says he hopes to have the magazine regionally distributed within one year and then reassess from there. "Right now this is a volunteer effort for everyone," Plogsted says. "We really hope to get some more advertisements and create income for our contributors." By Evan Wallis

TUESDAY, MAY 01, 2012

After breaking away from BHDP Architecture, Architecture 359 has descended from "The Cloud" and settled on Twelfth and Jackson Streets for its first office space. While working remotely since April 2009 from Mariemont, Westwood, Wyoming, Madrid, Spain and Raleigh, North Carolina, the A359 team decided it was time for an office. After looking around the city and not finding a space that felt right, they drove through OTR and saw a hand-written 'For Rent' sign in the old 4 U Urban Fashion Boutique. They had a lease in their hands by the end of the day. "It all came back to wanting to be in this area," says Robert Rich. "Finding a storefront office was important to us. We want to have have an urban presence and become part of a community." A359 acquired the office last November and has since cleaned out and renovated the space. Currently, the firm, which consists of Robert Rich, Cori Cassidy, Gregory Kissel, Brian Coffman and Brian Bailey, is working on national projects but hopes to start working with local businesses soon. "Our specialty isn't so much a product-type," Rich says. "We thought we could provide a better product by creating better relationships with our clients. There were impediments to creating those relationships when we were all part of a bigger firm." While Bailey and Coffman work out of Raleigh and Madrid, respectively, the other three are deeply involved in Cincinnati. Kissel, who has a background in preservation, has been working to save the Gamble house in his Westwood neighborhood. Cassidy worked as a project designer for Washington Park. In fact, some of the first OTR Flags that will soon hang in the park now hang in the windows of A359's office. "We have a fantasy to see more and more storefronts like ours become part of these great communities around Cincinnati," Rich says. "It's just a great way to be connected." By Evan Wallis

TUESDAY, APRIL 24, 2012

This summer, the third season of the OTR kickball league will return to Cutter Field, this time, with a little more organization. The kickball league was started two years ago by Jenny Kessler, who, until now, has found sponsors, rounded up teams, organized referees and scheduled the 22 teams who have competed during the first two seasons. At the end of last season, Tom Hodges, an OTR resident and lawyer, asked Kessler if she was going to plan a third season. After a short discussion, Hodges and Kessler, along with Joe Yoo, decided to form Urban Sports Cincinnati (USC), an LLC which will help govern the kickball league, and other downtown games like bocce ball at Neons and ping pong at the Drinkery. "The idea is to have something in place so once the person who started doesn't want to run it anymore, it still continues," Hodges says. "It's about the neighborhood. We want it to continue to thrive, and small things, like kickball, contribute to why people want to live here." USC will create an infrastructure, complete with a website, to help in the planning of sports in the downtown area. "When I decide I don't want to run kickball anymore, someone won't have to build it from scratch again," Kessler says. "I can give someone the contacts, the set-up and all the other information they need to keep it going." USC will also help keep the funds in one place. Soapbox contributor Casey Coston started ping pong at the Drinkery last year, but it has since stopped because of a lack of functioning tables. Hodges hopes that with USC, gathering the money needed will be easier, and better than having one person invest in the equipment alone. The third season kicks of in late June and runs through August with a cost of $15 per person. The low cost has always been a goal, and is aimed at making the league more relaxed and all-inclusive, rather than ultra-competitive. It was a goal of Kessler's to bring the community together. Neighborhood children have always been encouraged to join teams when substitutes are needed, and those children have since become welcomed members of some teams. "I think the organization will give these games legitimacy, so people won't mind paying the $15," Hodges says. "But it's also cheap enough to keep the feeling that this is for fun and to make the community a more vibrant place." Sign your team up here. By Evan Wallis

TUESDAY, APRIL 24, 2012

Tucked into the third floor of a warehouse on W. 15th Street, right above Harvest Gallery, Maya Drozdz and Michael Stout, the duo that comprises VisuaLingual, have been busy stuffing muslin bags full of Seed Bombs for everything from baptisms to orders for Williams-Sonoma. The Seed Bombs are gumball-sized brown balls made out of a cookie dough-like substance that encases different seeds. The bombs break on impact with the ground and eventually start to grow in almost any environment. Seed Bombs are completely hand-made and the bags are screen-printed by the couple in Over-theRhine. One of their recent, larger developments is a contract with Williams-Sonoma. At the beginning of April, Drozdz put together two exclusive products for the new "Agrarian" line of products. The two products are cocktail garnishes that include cinnamon basil, lemon mint and lime basil, and culinary herbs, which include parsley, basil and cilantro. "It's been in the works for a long time," Drozdz says. "Once our products get featured in one national store, people start to see it and then contact us about getting it in their store." In the midst of stuffing bags, tying knots and packing up boxes for national retailers like Anthropologie and Williams-Sonoma, Drozdz and her two after-school employees and three part-time helpers work on custom orders for people and businesses around the country. Right now, the team is stuffing 10,000 bags of parsley seed bombs, which is a digestive-aid for dogs, for the all-natural dog food company, The Honest Kitchen. The Seed Bombs will be sent out as gifts to the dog food company's customers. Seed Bombs were also featured at an Etsy event in New York that showcased one-of-a-kind Etsy products for wedding favors. In the past year, VisuaLingual has experienced much growth, which will allow Drozdz's partner, Stout, to join the team full-time in May. "We've had to learn a lot of things as we go," Drozdz says. "But I feel like I always have a challenge and am learning and doings things I never thought I would." Next up, Drozdz is already thinking about the holiday season and making their Blooming Briquettes, a creative stocking-stuffer that looks like a piece of coal but is actually a Seed Bomb By Evan Wallis

TUESDAY, APRIL 24, 2012

A Cincinnati-based interpreting company has been providing translations and interpreting service to companies worldwide, and recently won a contract from the City of Cincinnati to provide interpreter services for all of the Health Department locations in the city. Global 2 Local Language Solutions was founded by Grace Bosworth in 2009, but she didn't really start working on her company full-time until November 2010. G2L specializes in technical document translation, which is possible through its database of more than 300 to 400 interpreters and translators. After helping another woman start a language service business out of a house, and eventually broke off of the company to travel for a year, and upon returning to Cincinnati, she founded G2L. With previous experience starting a similar type of business, Bosworth was able to hit the ground running. G2L provides service including everything from website localizations, meaning the website is designed and programmed in several different languages to technical document translations to in-person interpreting. "Translators and interpreters are special people," Bostworth says. "They have to have a complete grasp of both languages they area working with as well as a background in the specific matter they are translating." Besides the translation and interpreting services, G2L also provides web design, graphics and database administration. This blend of technology and translation is a departure from what many language service businesses offer. One major hurdle G2L faces is finding new clients. Bosworth started 2012 with the goal of gaining 25 new contracts, a large number for a company with only four full time employees. "Finding new clients is one of our biggest challenges," Bosworth says. "Gaining contracts like this one with Cincinnati is a great way for us to bridge the gap to bigger contracts. You can't get experience until someone let's you have it." With the momentum of winning the contract from the City of Cincinnati, G2L is now in the running to win a larger contract to provide interpreter services for all of the hospitals in Dayton. Business will continue to grow for G2L as they obtain more clients and Bosworth believes more people will see the need for providing their services to a non-English speaking customer base. The Ohio Department of Development has a grant right now that gives companies money towards developing their website and marketing materials into other languages in an effort to increase exports from Ohio. "Sometimes people don't think about it, but if you want to get your product out to other languages you need to make marketing materials in other languages as well as get your website available in other languages," Bosworth says. "We are able to do all of that for companies." By Evan Wallis

TUESDAY, APRIL 17, 2012

The next food truck to hit the streets in Cincinnati won't look like any that have come before it. Queen City Cookies' "Schnecken Shack," set to roll through downtown before the end of April. Sure to get attention, the truck incorporates the elephant-inspired vision of Queen City Cookies owner Peggy Shannon, with assistance from graphic designer Lisa Ballard. "I had the idea the truck should be an elephant and have the blanket area open to serve from," Shannon says. "Lisa thought to put the elephant in the back window, which I think is a stroke of genius. It completely expresses the essence of who we are: fun, unexpected, attention-to-detail and delicious." As with the rest of Queen City Cookies' ventures, from the storefront at Findlay Market to gourmet offerings in specialty stores like Dean and Deluca and online, the focus on good taste and joy shaped the food truck's initial menu. "We’re focusing on three areas of service for the truck, so the menu will change out during the day," Shannon says. "For our breakfast fans, individual schnecken rolls (or by the box for those who can’t get enough), pig pockets (adorable pig pop overs filled with ham, cheese), my latest creation, donut toast (a baked donut in the shape of toast that’s sprinkled with cinnamon sugar, frittatas, a vegan popover option, crack pie (which lives up to its name) and of course, Coffee Emporium coffee to kick start the day. Later in the day, we’ll have ice cream sandwiches made with Madison’s gelato and our cookies, amazingly dense Oreo brownie explosions, Bundt cakes (think bourbon), cupcakes and light-as-a-feather meringue swirls in cardamom, Madagascar vanilla, heavy cream, violet lavender, tangerine, raspberry. We also have a full line of beverages — Steez Tea, Synergy drinks." For more information, visit Queen City Cookies online and read the Soapbox Q&A with Peggy Shannon. By Elissa Yancey Follow Elissa on Twitter

TUESDAY, APRIL 17, 2012

After months of planning and clearing many hurdles, Beth Harris and Dave Mikkelsen opened the doors to the Listing Loon on Saturday. The duo, who met while tending bar at The Comet, have been working to open a craft beer and fine wine retail store since late last year and have run into countless problems obtaining liquor licenses. When the Listing Loon opened, at 4124 Hamilton Ave., there was only beer available for take-out so far. From craft sixpacks like Bell's and Flying Dog to staples like PBR and Lonestar, the Listing Loon hopes to increase its inventory to more than 150 beers. Mikkelsen orders the beer through a local distributor that doesn't sell to big corporations. Five draught taps are also in the works. "We definitely attribute our beer knowledge to Dave Cunningham (of The Comet)," Mikkelsen says. Presently, Harris works at Sidewinder and Mikkelsen works at Mayday, so the two worked hard to make sure their new business wasn't over-saturating the neighborhood scene. Before opening the Listing Loon, Mikkelsen and Harris asked bar owners in Northside how they felt about the beer and wine store opening, and they only received support. Tina Meyers, who owns Pinnokios Hair Design in Northside even held a fundraiser for the Loon. Meyers cut hair all day and gave all the proceeds to Harris and Mikkelsen. "This community is so supportive," Harris says. "We're excited to finally open our doors." The Loon will soon have wine available for carryout, but as of now, they are fourth in line in the state for their wine license. Plans are to sell 50 types of wine, ranging from about $10-70. As is the case with in-store beer service, the Loon is still waiting on a separate license to serve wine by the glass. Eventually, they will also sell snacks that pair with the wine and beer they sell. After obtaining all their liquor licenses, Harris and Mikkelsen want the Listing Loon to be a "rock 'n' roll wine bar," complete with live music. "Friends have said they would love to be able to pick up a six-pack or bottle of wine after eating brunch at Take the Cake or Melt," Harris says. "Now they can." Listing Loon is open Tuesday-Thursday from noon-10, Friday and Saturday from noon-11 and Sunday from noon-4. By Evan Wallis

TUESDAY, APRIL 17, 2012

A team of UC students that has won several awards for their stroke-detection device, Ischiban, are in the hunt for bigger awards and more recognition. The team includes biomedical and computer engineers and an industrial designer: Pooja Kadambi, Joe Lovelace, Scott Robinson and Alex Androski. They developed the device, comprised of an elastic headband connected to an electronic diagnostic device, which can quickly determine the type of stroke a patient is suffering from. This allows for quick diagnosis and faster treatment for better recovery rates, according to the developers. Currently, such stoke differentiation is done by a CT scan, which is costly and time-consuming. Ischiban can be used by EMTs at a patient's home or during an ambulance ride. Early detection is important because patients whose stoke is caused by a blood clot who are treated within three hours of symptoms are significantly more likely to survive and recover. Most recently, the team took first place at the Oregon New Venture Championship, which included a $3,000 prize. Teams are judged on their ideas, business plans and pitches, as well as how quickly they can adjust to feedback from various judges, says Charles H. Matthews, executive director of UC’s Center for Entrepreneurship Education and Research, professor of management and a team adviser. “The NVC is one of the best, but also one of the toughest competitions,” Matthews says. “Everyone was talking about their innovative approach to early stroke detection.” The other prizes the team have won for their device include first place at the Innov8 Health Idea Expo at GE Aviation Learning Centre and runner-up in the Spirit of Enterprise Competition. After winning the Oregon competition, the group is on its way to the Venture Labs Investment Competition in Texas, May 3-6, which only allows 40 teams from around the world to compete. Prizes include $135,000 in seed funding, feedback from investors and faculty and an opportunity to gain interest about their product or business. The competition is designed to mimic the real world process of garnering venture capital. By Evan Wallis & Feoshia Henderson

TUESDAY, APRIL 10, 2012

Cincinnati’s nationally recognized startup accelerator, The Brandery, is accepting applications for its 2012 class via its Web site. Applications are due May 15, and earlyadmission decisions will be made May 1. The 2012 class of 10 companies will be announced on June 1. As a member of the Global Accelerator Network and named a top 10 accelerator by the Kellogg School of Management/Kauffman Fellows/Tech Cocktail rankings, the Brandery has graduated 14 companies in its first two classes. These companies have generated funding across the country from CincyTech, Crosslink Capital, Draper Associates and Transmedia Capital. The Brandery runs a four-month program in Cincinnati for startups that are consumer-focused and brand-driven. It will add several aspects to its program this year: • Brandsmiths. The Brandery will hire developers or designers who don’t have a specific startup idea but want to work for one. They will work full-time for a stipend with Brandery participants and may have the opportunity to join one of the startups. The application and additional information can be found here. • edSpark. The Brandery is soliciting applications for an education-focused startup. The Greater Cincinnati Foundation has funded a new initiative called edSpark to encourage educational innovation. Startups focused on education initiatives should apply through the standard channel. • Office hours. For those looking for more information or advice before submitting an application, the Brandery is holding office hours from 5-7 p.m., Tuesday, April 3, at The Brandery office, 1411 Vine St., Over-the-Rhine. Register for office hours. “The Brandery aims to give startups an unfair opportunity to succeed by leveraging Cincinnati’s regional strengths in marketing, branding and design and world-class companies such as P&G, Kroger, LPK, Nielsen and dunnhumby,” says Mike Bott, general manager of the Brandery, a position that was added this year. “Startups are attracted by the mentors and resources associated with The Brandery. We’ve already attracted applicants from six continents.” The Brandery provides each company with $20,000 in seed money, training sessions with other entrepreneurs and industry experts, and networking with more than 50 mentors who work with startups to provide insights and help grow each idea into an investable, scalable product. Additionally, Cincinnati’s design agencies have donated their services to help each of the startups develop their branding and visual identity. The seed money that each company receives from The Brandery is now being provided by an award from the Ohio Third Frontier’s One Fund program for accelerators. For the first two years of the Brandery programs, CincyTech provided the $20,000 grants. Building upon a mentor list of industry leaders, The Brandery has recently welcomed Tim O’Shaughnessy of LivingSocial, Jonathon Triest of Ludlow Ventures, Bill Hildebolt of ExpoTV and Mike Brown Jr. of AOL Ventures. The 2012 session will begin July 2 and culminate Oct. 4 at Demo Day, where each Brandery company pitches its startup to a room of angel investors, venture capitalists, marketers and media. Last year’s Demo Day attracted more than 350 people to Great American Ball Park. By Sarah Blazak

TUESDAY, APRIL 10, 2012

SimpleRegistry, a Web-based service that allows engaged couples, expectant parents and others to create a single gift registry that draws from endless retailers, has received a $150,000 investment from CincyTech as part of a larger seedstage funding round. The funding will help the company continue to develop a simple, enjoyable experience for consumers and to amplify public relations, advertising and marketing efforts in order to gain new members. SimpleRegistry will focus on the wedding and baby industries, as research has shown that people use registries mostly for those life milestones. “Instead of having 100 items registered at a few different stores and being limited to only what those few have to offer, SimpleRegistry allows a couple or a mom-tobe to register 100 different items at 100 different stores on one registry,” says Tony Alexander, co-founder and CEO of SimpleRegistry. “They also can split expensive gifts into amounts they are more likely to receive. If you can take a picture of it and assign a monetary value to it, you can put it on your registry.” Alexander and two partners – Brandon Warner and Chris Kolik – launched SimpleRegistry in late 2010 and grew it to 3,000 members by the end of 2011, mostly through word of mouth. The team already has launched one successful startup, Traveler’s Joy, an online honeymoon registry, which is eight years old. “The success of Traveler’s Joy played into our decision to invest,” says Rahul Bawa, director of digital and software investments for CincyTech, who has worked closely with the SimpleRegistry team throughout the investment process. “Alexander and Warner have experience creating a revenue-generating startup and know the industry well from their previous company," Bawa says. "Additionally, our research shows that more couples are moving to using the Internet exclusively to register for weddings and baby showers, with individual wedding registries averaging about $10,000 worth of goods.” SimpleRegistry is CincyTech’s 32nd investment. By Sarah Blazak

TUESDAY, APRIL 03, 2012

On May 1, Cincinnati will join Chicago and Santa Monica as the third Bike and Park center in the country. Jared Arter is busy mapping out tours and getting the center ready to open. Arter has worked at the Chicago Bike Center for almost six years and moved to Cincinnati in February to open up shop here. Cincinnati was next on the list for Bike and Park after Steve Schuckman, superintendent of planning, design and facilities for the Cincinnati Park Board, wrote and distributed the RFP in November, 2009. Bike & Park was one of the respondents to the Park Board's RFP and was chosen in 2011 to run the Bike, Mobility and Visitors Center. "There's a need, and a lot of people were behind it," Arter says. The Bike and Park Center will open the Cincinnati Bike Center at 120 E. Mehring Way under the event lawn in Smale Riverfront Park, next to the Moerlein Lager House. The center will serve several different purposes for cyclists. For a monthly fee of $25, commuters can use the indoor, two-level, bike parking, showers and lockers. For a higher monthly fee, they can get towel service and a permanent locker. "In Chicago and Santa Monica, in addition to bike-commuters, a lot of the members are people who want to go for a run during the work day, then use the showers," Arter says. "One of the biggest complaints about riding to work is showing up all sweaty. This is a great resource for that." The bike center will also house about 100 rental bikes that can be rented on an hourly basis. They will come with a lock, helmet and map of the city. Tours are also in the works. From a riverfront cruise, to neighborhood tours on bikes and Segways, the center will offer several options, which will each last around two hours. Tours will cost around $35 for bikes and $55 for Segways. With all those bikes tooling around the city, a flat tire or broken chain is bound to happen, so the bike center will employ an in-house mechanic to make sure all the bikes, even your personal cycle, are ready to roll. Mechanics will also host workshops to help educate riders on how to keep their cycles in pristine condition. "We'll do everything from tune-ups to repairing flats," Arter says. "I think it is a needed addition to downtown." By Evan Wallis

TUESDAY, APRIL 03, 2012

This summer, when choir members and fans from around the world descend on Cincinnati for the World Choir Games, they’ll discover a new way to transcend the language barrier called Globili, the brainchild of MidPoint/Fountain Square/Bunbury developer Bill Donabedian. All you need is a mobile device to send a text message or scan a QR code located on signs around the city. Globili translates the signs or other written materials – think menus – into a wide range of languages and dialects. Since it uses texts as well as QR codes, the service is not intendedonly for smart phone users. “With people coming from all across the world, we don’t know what devices they’ll be using,” says Globili co-founder Ran Mullins. “Ninety-eight percent of cellphones have text messaging.” Even your six-year-old cellphone, held together with duct tape, can make use of Globili, so long as it is able to send and receive text messages. Users text the numbers marked on Globili signs and indicate their preferred language. They are then texted the newly translated information. “As long as people have mobile devices, Globili has a place in the market,” says Donabedian. Globili can translate from a pool of languages with a dedicated database that is easily managed by clients who wish to update and edit how they want their signs to be read. “Wouldn’t you rather, as a business or city, appear to be more welcoming?” asks Donabedian. Globili is free to users in need of translations and is being tested now on Fountain Square, where 45 signs can be translated into more than 200 languages. So far, some of the most requested languages for translation include Latvian and three Chinese dialects. Based on the Google Translate engine, Globili simplifies the experience into a single query that does not require users to painstakingly write out each word in sentences.“Translation is just a piece of it,” Donabedian says. “It’s about taking static content -- a sign. We’re working to make that more dynamic. When you start to think of that type of impact, you can find out what languages are being most used, where and at what time.” By collecting the requested languages on an individual user basis, Globili plans on collecting plenty of analytical language data. Clients will be able to determine which languages their customers use and adjust their accommodations accordingly. By Sean Peters

TUESDAY, MARCH 27, 2012

Laura Pavey can sound a little scattered when you talk to her on the phone. But you might, too, if you wore as many hats as she does daily. She’s a trainer, an esthetician and a spiritual guru — and those are only her day job(s). Pavey, 43, is CEO of Transformula Studios in Liberty Hill, a new wellness center that offers face peels, Pilates, yoga, eyelash extensions and much more. And she’s not looking to just help you with dry skin or inflexible knees — she’s looking to give your body, mind and spirit a complete, youthful overhaul. “Transformula Studios is all about anti aging,” Pavey says. “It’s about feeling good and looking good, but not just for vanity’s sake.” Pavey traveled a multi-forked career route before arriving at Transformula Studios. Her resume reads like vocational training pamphlet. She began her career as a social worker in San Francisco. When it became difficult to survive financially, she migrated east to Colorado for grad school and then to New York, where she became a freelance make-up artist. As a makeup artist “I got really obsessed with skin,” Pavey says. “Makeup looks best on good skin.” She moved to Cincinnati when her father became ill and quickly dipped her toes into the wellness field. Pavey emphasizes that she’s very interested in people’s cellular-level health, from skin to joints. Many of the services offered at Transformula Studios are designed to make your cells as healthy as possible. “My skin care is all about rejuvenating the cells without invasive therapy,” she says. Her skin peels – one of her most popular treatments — are done with Physician’s Care Line products that only go to the skin’s epidermis layer and no further. Pavey also emphasizes Pilates for joint and cartilage health. “We’re at a crossroads where our organs are living longer,” she says. “You can beat cancer and other diseases, but our skeleton and joints have a 45-year lifespan.” Pilates helps maintain and strength joint flexibility and prevents wear caused by a life’s worth of use, she says. “I can’t think about my social security running out. I’m too worried about my joints.” Volunteerism is also big part of the Transformula ethos. In keeping with her social work past, Pavey encourages staff and clients to get involved in the community through fundraising and volunteering. “We also believe that doing good things keeps you young inside,” she says. “Nothing ages you more than negative energy.” By Ryan McLendon

TUESDAY, MARCH 27, 2012

The Cadillac has been taken down and the bull retired and Cincy's on Sixth is now set to open on Reds Opening Day. On April 5, the doors to the new "Modern American Grill" open to the public. With some quick renovations, including a new sound system, TV upgrades and an added meeting room, Cincy's on Sixth, in the old Cadillac Ranch space, will give residents and visitors a taste of all things Cincinnati. Art highlights the city, the patio has been dubbed, "Cincy Streetside" and plates like the Cincy Burger will feature Cincinnati-style chili. Owners Jim Henning and Larry Couchot, partners of Restaurant Entertainment of Cincinnati, hired Acrobatique Creative to help with the concept and branding. "We wanted to keep the space true to the bar and restaurant it was, but reformat it so it becomes more of a celebration of Cincinnati," says Ronda Zegarelli, cofounder of Acrobatique. "They didn't want to do a huge build-out, so we focused on the branding." The branding highlights the city to draw born-and-raised Cincinnatians as well as visitors and tourists. "We're working with places like the convention center and downtown business to bring people in," Zegarelli says. "We want everyone to come in and feel like they got a taste of Cincinnati." In an effort to jump right into the downtown dining scene, Cincy's on Sixth decided to open for Opening Day. There are plans to give away tickets to future Reds games as well as tickets to see the Red Hot Chili Peppers at US Bank Arena. "We want to celebrate that first home opener," Zegarelli says. "We think it will be a great way to become a part of the city." By Evan Wallis

TUESDAY, MARCH 20, 2012

City Flea co-founders Nick and Lindsay Dewald are poised to make cool-shopping history again this year, with a new schedule and more venues, including stops in the reopened Washington Park in OTR. “We loved how the flea was jammed into an underutilized lot last year, but feel that being integrated into the park will prove to be a great move for us, the vendors and the shoppers,” the Walnut Hills’ couple writes in an email. “We will be sharing the park with a dog run, a state of the art playground, brand new restroom facilities, a parking garage, fountains, a grassy lawn, shady benches and so on.” Four of the couple’s seven June through December monthly events will be held at the OTR park, with Music Hall as a beautifully historic backdrop. Additional stops are slatted for the original 12th and Vine Street lot and at the American Can Lofts in Northside. They will also be a part of the OTR Summer Celebration, and have a mystery, yet-to-be-announced location for the November Flea. With the application process for vendors open now through May 12, the Dewalds are looking forward to creating even better experiences for vendors and shoppers alike. For now, that means keeping the Fleas monthly instead of making them more often. “We feel like keeping them once a month is a nice frequency and forces people to make sure they definitely go instead of just saying they'll make it next week,” they write. “Lots of the vendors are very small operations and we think that a month in between each event allows them to restock their shelves.” In the future, though, those monthly shopping sprees may not be enough. “We would love to get to a point where The City Flea could be a weekly event that is sustained by a steady combination of tourists and a critical mass of urban residents,” they write. And the entrepreneurial-nurturing entrepreneurs are trailblazers, too. “We have heard of at least four or five other urban flea markets that are about to pop up in other cities, several of which have contacted us for info,” they write. “Hopefully the city will continue to embrace our events and we will be thought of as being a bit ahead of the curve. We would love for The City Flea to gain a reputation that extends outside of Cincinnati and contribute to bringing visitors and import residents.”

By Elissa Yancey Follow Elissa on Twitter

TUESDAY, MARCH 20, 2012

Earth Day next month marks the second anniversary for Rachel DesRochers’ business baby, Grateful Grahams. In honor of the occasion, she has been cooking up a new batch of vegan graham cracker bites, cookies sized to be eaten in just two bites. “We are thrilled to have these bites to add to the grateful grahams family,” says DesRochers. The original “bite” flavor is cinnamon raison, but upcoming flavors include chocolate chocolate chunk, peanut butter and jelly, and peanut butter/peanuts/chocolate chip. After starting with a booth at the 2010 Earth Day festival downtown, DesRochers now sells her vegan edibles in more than 20 stores, from Sacramento, CA, to Rockville, MD. Locally, she stocks Park+Vine on Main Street, Nordstrom’s eBar in Kenwood Towne Centre, the Blue Manatee Bookstore in Oakley and through Green B.E.A.N. Delivery, among others. For more information, visit Grateful Grahams on Facebook. By Elissa Yancey Follow Elissa on Twitter

TUESDAY, MARCH 20, 2012

With less than two weeks left in her latest Kickstarter campaign, Stacy Sims is especially pleased by the number of strangers who have helped fund a New York workshop of her Cincinnati-born play with music, The Vivian Girls. It shows that in a social-media influenced world, the creative works in one city can transcend borders and, she hopes, build a lasting piece of art. What started as a New York museum visit has become collaborative play with music for Sims, a Cincinnati artist/teacher/dancer/entrepreneur/program director who defies easy categorization. She’s working with composer Peter Adams and choreographer Heather Britt to create The Vivian Girls, an exploration of how people – in particular teen girls -- create identity, as told through adolescent figures first sketched by folk artist Henry Darger. This month, Kickstarter featured The Vivian Girls as a “Project of the Day,” which was a special boost to more than Sims’ morale. “It is a huge deal because of how many awesome international projects are on there all the time,” she says. “Financially, we got about an $800 bump that day, and the cool thing is that we don't know many of our backers this time.” So far, she’s nearly three years into the process, which took shape after hearing Adams’ work under Britt’s choreography for the Cincinnati Ballet. An initial fundraising campaign on Kickstarter in 2010 led to initial work on the project. “Forty-nine backers funded the first Kickstarter project we did,” Sims says. With less than $3,500, the trio ran a Cincinnati workshop of the first act, including a week of CCM workshops and paid actors, stage managers and more. The new campaign’s goal of $4,500 provides for taking the production to the American Folk Art Museum, where Sims first got the idea. The Museum’s Darger Study Center has offered to host a week of rehearsals as well as a May 12 workin-progress performance. While she talks Kickstarter and logistics, Sims also continues to work with her collaborators on shaping the play into a creatively satisfying whole. “We are all challenging our ideas and trying to let the work tell us what it should be,” she says. In the beginning, she saw the story unfold in static scenes, much like Darger’s collages themselves. “Making them blend together in movement and story is a different trick,” she says. “And I am so grateful to the collaborators for helping me see what I cannot and making the VIVIAN GIRLS world more full and vibrant.” By Elissa Yancey Follow Elissa on Twitter

TUESDAY, MARCH 13, 2012

Completing assignments in college can seem pointless when there is no more return than a grade. So, instead of designing a fictitious building, why not pair students with the developer to design viable ideas for a real structure in their own city? The pilot project for the startup Student Designed (SD), founded by Adam Treister, did just that. Treister, a DAAP architecture alumni and architect at City Center Properties (CCP), paired CCP with 34 interior design students to spend an entire quarter working on developing ideas for the Guildhaus building in Over-the-Rhine. Last Friday, all 34 students presented their ideas for the ground floor, basement and sub-basement of the building on Vine Street. CCP doesn't yet know if they will use one of the designs, but the project gave students real-life experience and a development company 34 ideas for the development of their building. "The building has a lot of potential," Treister says. "We are seeing some very innovative uses for the Guildhaus." Treister has been working on the idea for more than a year, and now, with a site designed by Mindbox Studios, SD is launched. SD is a database-driven site that brings students, professors and companies together. The idea was born out of seeing countless hours spent on projects that never came to fruition. The site allows businesses to submit projects, teachers to review them, and students to search and send on to their professors. Businesses will specify a charitable donation when they post a project that they want to outsource to a university. Universities can then search through the projects, and assign them to students. SD will provide a cheaper outsourcing of work for businesses and provide income to universities, all while giving students real-world experience. "Student Designed provides a better experience for everyone involved," Treister says. After winning Xavier's Launch-A-Business competition in 2011, Treister received six months of mentorship and assistance in developing his idea, and now, after launching the site, he is applying for a spot in the first round of UpTech in Northern Kentucky. At first, Treister plans on working on getting projects for UC and Xavier, but thinks the business will grow organically.

By Evan Wallis

TUESDAY, MARCH 06, 2012

Walk in to 915 Vine Street and look down the hall and you will see a man in a white suit painted onto the back wall of the restaurant. The man is Nathan Jolley's grandfather, Burnell Sutton, and also the name of the new restaurant opening on Monday in the old Mayberry location. Jolley, the former executive chef of Teller's in Hyde Park started renovating the restaurant the day after Mayberry moved out. With the help of Higher Level Art, the space is cleaned, decorated and ready for customers. Burnell's, a modern cafe and diner, will be open for lunch Monday through Friday and dinner Thursday through Saturday. The menu consists mainly of sandwiches and salads like the Challah Cuban, roasted pork loin, with cottage ham on grilled challah bread and the Tooner Salad, lemon chive tuna salad with greens, tomato and croustade. Jolley will feature specials with locally sourced ingredients for dinner and Burnell's will have the same BYOB policy as Mayberry. "We'll do smaller plates and pre-fixe meals for dinner," Jolley says. "We want to give people good food in a casual atmosphere." Jolley has been dreaming of opening his own restaurant for years, even before he had the job as executive chef at Teller's. After a few years of jobs at Sysco and Stepping Stones where he didn't have free reign in the kitchen, Jolley wanted to be able to be creative in the kitchen again. He talked with Josh Campbell of Mayberry, and knew he could open up the place quickly and not lose passer-by traffic. He had to make the decision quickly so someone else didn't take the space. "He was taking some of the larger equipment but left a lot of the necessities to open a restaurant," Jolley says. "I walked in the door and only needed to purchase a few things to open up." By Evan Wallis

TUESDAY, MARCH 06, 2012

A team of activists, artists and Covingtonians teamed up to renovate the old Blue Bar in Covington and open up Pike Street Lounge. After seeing the possibility for a viable business after the closing of the Blue Bar last year, Katie Meyer, Bonnie McGinnis, Bret Schulte, Jon Meyer and Chris Meyer set their sights on opening up a coffee shop/bar hybrid. Saturday at 8 am, the doors of Pike Street Lounge will open to the public. Pike Street will be open from 8 am to 1 am Monday through Friday, and 11 am to 1 am on Saturday and Sunday. The team behind Pike Street is made up of Covington residents and Katie Meyer serves as director for Renaissance Covington, a non-profit that works to revitalize the city's urban core. Pike Street will feature a Pike Street mural painted by Schulte; a handmade metal phoenix, created by Chris Meyer, will serve as the lounge's sign and logo. Pike Street will also openly host community and activist groups' events and fundraisers on a pro-bono basis. "Because of the team we have, we want to focus on creativity, community and progressive social values," says Meyer, business manager of Pike Street Lounge. "We are making sure we are bike friendly, we are non-smoking, and we are reaching out to the gay community as a gay-friendly bar." The Pike Street location was chosen because of the Blue Bar's strong reach into the community. Meyer hopes their investment, and presence, will fan the flames of a burgeoning renaissance. "The area has so much potential," Meyer says. "Hopefully we can bring some energy." As artistically talented as the group may be, no one had experience running a business, so Katie Meyer enrolled in ArtWorks' SpringBoard class in Cincinnati to learn the basics of running a startup. "I was familiar with the SpringBoard class and needed a quick way to learn things like startup costs and price points," Meyer says. "If we want to serve as a community hub, we need to know how to run a successful business." By Evan Wallis

TUESDAY, MARCH 06, 2012

Richard Inman has been booking bands at local venues since he was 17. His love of music eventually transformed into a event production company and online publication, Migrate. The online publication, Migrate Music News, supplies visitors with music reviews, interviews, show listings and downloadable songs. Migrate focuses on underground music in genres from rap to classical, but it started as an event production company. The event production side of the business was Inman's main goal, but after seeing his long-time friend, Matthew Dickson, post the articles and reviews he wrote about lesser-known bands, the publication side of Migrate was born. Inman approached Dickson about working with Migrate, and the publication was soon launched with Dickson as the editor. With goals of launching additional websites, print publications and creating events around the country and beyond, Inman needed a business partner. He ran into high-school friend, Brandon Walker and discussed his plans for Migrate. Walker joined the team a few days later. After only a few months, Inman and Walker were receiving press releases and albums from bands around the world. Now, they employ a web developer, an editor and six writers. With the interest they received, the pair decided a print publication was a realistic option. The plans are to print two publications, Migrate Music News, which will feature information similar to the website, and Migrate, a magazine that will have feature articles in areas from fashion to music to lifestyle. Migrate is also working with venues such as the Emery Theater to bring live entertainment to Cincinnati. "We chose the name Migrate because we won't just be based out of Cincinnati," Inman says. "We are building relationships in Colorado and even Europe to grow our brand worldwide." Inman and Walker have their eyes on an OTR office space, which will serve as a headquarters once their printing gets started, which they expect to be before the year's end. They will distribute the magazine in Ohio and surrounding states and expect it to expand into other states once they build momentum. "It sounds chaotic when we say we are going to be doing all these things so soon," Inman says. "But we have everything balanced and have a good plan behind it." By Evan Wallis

TUESDAY, FEBRUARY 21, 2012

After Tara Heilman, owner of Robot Inside, and Chris Breeden, manager of Arnold’s Bar and Grill, teamed up for Local Night, a one evening celebration of five local artisans and crafters, they decided to take it a step further and create the Craft Menagerie. The menagerie will be held at Arnold’s on Saturday afternoon during Bockfest, March 3. The event, open from 11 am-4 pm, will feature more than 15 local entrepreneurs selling handcrafted items. Heilman is working with Hilary Nauman, of Ceci & Cela, to plan the event. “It’s just grown naturally so far,” Heilman says. “I don’t usually stick with things if they don’t feel right. I haven’t felt like that for a second while planning this.” The products will range from Heilman’s hand-sewn stuffed owls, monsters and robots, to Ovenfried Beads' handmade beads and jewelry to Paper Acorn’s handcrafted paper luminaries, dolls and gift boxes. After Bockfest, Heilman plans on working to make the Craft Menagerie a quarterly event at Arnold’s. In the spirit of Bockfest, the event will even have its own beer, Bell’s Consecrator Dopplebock. “Arnold’s is such a great place,” Heilman says. “People can bring their families, enjoy the crafts, beer and food all in one place.” The event will feature a soundtrack of local music and a photo booth on the stage in the courtyard. Most importantly, though, it gives local vendors a way to get their products seen by new potential customers. Heilman knows this is a necessity for crafty entrepreneurs. She has attended craft shows around the region, including the popular City Flea, and wants to give local vendors an outlet in their hometown. “So many people have great ideas and businesses,” Heilman says. “It would be great if they didn’t have to travel around to craft fairs, but instead could sell their products and make a living in Cincinnati.” By Evan Wallis

TUESDAY, FEBRUARY 21, 2012

Local business owners look forward to hiring and growing, proving more confident in the future than their national peers, according to a first-of-its-kind survey by UC's Carl H. Linder College of Business and the Goering Center for Family and Private Business, launched the Greater Cincinnati Family Business Survey (GCFB). The study was sent to more than 900 local businesses to gage their opinions on the economy and the future. It mirrors the National Federation of Independent Businesses, but adds a local focus. After comparing the local findings to the broader study done by the NFIB, Cincinnati businesses owners expected higher sales and earnings and favored the prospect of expansion. “For a long time, I thought it would be interesting to do a study on the family businesses in the area.” says Sid Barton, executive founder of the Goering Center. “You can get national surveys and indications of large companies, but there wasn’t anything focused on local businesses.” Barton knows the results aren’t the most reliable because of the sample size of 200, but he plans on conducting the survey each quarter to grow the sample size until it is large enough to break apart into specific business types. Barton would also like to measure the accuracy of business owners' projections. “Our intention is to get as much promotion as we can,” Barton says. “We think this can really tell us about the economic landscape. We also want to see how good business owners are at predicting future growth.” Barton says a main focus was employment expansion in the area. “Most of the employment over the past decade has come from private business,” Barton says. “It hasn’t come from the large firms, because those are slowly becoming smaller.” By Evan Wallis

TUESDAY, FEBRUARY 14, 2012

This weekend, upcycling creatives and fans of REM join supporters of Building Value in Northside for the third annual ReUseapalooza fundraiser, April 27. “We are very excited about this chance to truly engage the community in reuse with ReUse-apalooza!,” says Tina Dyehouse, event volunteer and the chair of the designer challenge contest that rewards creative re-use of building materials. “The real magic of the event is it brings the community together to make a positive impact on our neighborhoods by raising awareness about sustainability and helping those with disabilities and disadvantages.” In the spirit of Building Value's focus on "green" building practices, the event this year includes an after-party at Northside Tavern where local favorites Messerly and Ewing will perform the entire "Green" album by REM. The band contributed REM memorabilia for the event auction as well, and will entertain the Building Value crowd before heading to the after-party. All proceeds benefit job training program for people with disabilities and disadvantages at Building Value and its parent organization, Easter Seals Work Resource Center. Building Value employs people with disabilities from Easter Seals who staff the reuse center, which sells some of the more than 3,000 tons of building material waste Building Value diverts from landfills each year. Do Good: • Attend ReUse-apalooza. Tickets are available online. • Find out more about Building Value and its impact on the community. • Donate used building materials to support the nonprofit and its environmentfriendly practices. By Elissa Yancey

TUESDAY, FEBRUARY 14, 2012

Adam Easterling stepped away from a nursing career two years ago to open Lunch on Main downtown. Just last month he rebranded his successful restaurant to offer a more streamlined and specialized lunch option to the city's business district. Easterling always wanted to own and run his own business, and says he basically had a menu created in his mind before he decided to open Lunch on Main. With sandwiches like the Main (hot pastrami, Swiss cheese, red onion marmalade and a few other ingredients), and a few gourmet hot dog offerings, Easterling created a restaurant that offers locally sourced lunch for less than $7. “I always loved cooking and trying out new combinations and recipes, so I opened a restaurant," Easterling says. Early in January, Easterling decided to rebrand Lunch on Main as The Good Dog. He now offers a large selection of hot dogs with locally sourced ingredients. For $5, Easterling has creations like the Voodoo Child, a hot dog from Avril-Bleh & Sons, topped with Caribbean jerk sauce, grilled onion, papaya and red pepper. Or try the Mediterranean inspired Kraken, a dog topped with hummus, tzatziki, pepperoncini, kalamata olives and feta cheese. “I wanted to rebrand to offer a more specialized approach,” says Easterling. “There aren’t many gourmet hot dog places around, and now the service and preparation is much more streamlined, so we can lower the price.” So far, Easterling has gotten positive responses from customers. He and his three employees work from 10 am – 3pm, Monday-Friday, but plan on extending the hours to 8 pm in early spring. While being downtown leads to plenty of foot traffic, Easterling knows more businesses nearby would help even more. “There are a lot of good things opening up and downtown in on the mend,” Easterling says. “More things opening up isn’t competition, it's just better for everyone.” By Evan Wallis

TUESDAY, FEBRUARY 07, 2012

Last June, Sarah Bornick, owner and operator of Streetpops, told Soapbox that if her business went well, she hoped to open a storefront. That goal was reached in less than a year. With the lease already signed and after completing renovation with her brother, Bornick will open for business in late March. She got her start after taking a couple classes at the Midwest Culinary Institute with the idea of making ice cream. After seeing a less competitive market in popsicles, she took a popsicle making class in Florida, came back to Cincinnati and ordered popsicle molds from Brazil. After testing out recipes and began her business. Bornick started selling gourmet popsicles last May at the OTR 5K and continued with events such as Second Sundays in OTR. Until now, Bornick has been renting commercial kitchen space from a deli in downtown Cincinnati, but the kitchen can no longer handle Streetpop’s production scale. But in less than a year, she has created enough business to open up a storefront at 1437 Main St. When Bornick saw the former Fork Heart Knife space open up, she jumped at the opportunity. “I’ve always loved that space,” Bornick says. “We can use it as our production kitchen, and also as a small point of sale.” The 700-square-foot space includes a kitchen, and Bornick hopes to be making popsicles for events every day. Over the past year, Bornick only sold Streetpops a couple of days a week. Now, she is looking for weddings, corporate events and farmers' markets to make her business a daily routine. So far, a lot of business has come from word of mouth and referrals after people see her at farmers’ markets around the city. “It’s hard to say how much we will be producing,” Bornick says. “But I know I will be hiring a couple seasonal workers to help me out.” Bornick signed the lease for the storefront last September and has been using the kitchen to make batches since. Once she opens her doors, customers will be able to walk in and purchase popsicles in quantities of one to 50. Want more than that? Call Bornick and get a batch made just for you. By Evan Wallis

TUESDAY, FEBRUARY 07, 2012

The Queen City Project launched in late October 2011 with the goal of highlighting some of their employees' favorite spots in Cincinnati. A partnership between Alias Imaging and Bluestone Creative, the QCP launched as a purely artistic endeavor to show Cincinnati through a unique lens. The idea is to photograph a day in the life of a local business or organization, then bring the pictures to life in a face-paced, sort of digital flipbook. Thousands of pictures are put to music and an entire day at a business is illustrated in about two minutes. The QCP website launched with videos of Arnold’s Bar and Grill and Shadeau Bread. After the site launched, the QCP began to look for other local institutions to feature. Since then, the QCP has featured Coffee Emporium, a special holiday feature and most recently, the Cincinnati Symphony Orchestra. With the CSO, they ventured into new territory. The CSO wanted the QCP to help them attract a younger crowd. The video shows a CSO practice and offers a behind-the-scenes look at what goes into a performance. The next project for the QCP is a feature with the Christian Moerlein Lager House, which is set to open on the riverfront in the next month. The QCP will shoot the first batch of beer brewed at the lager house. Then, immediately before the the first beer is poured, the video will play throughout the building. “It’s above and beyond what we’ve done so far,” says Adam Browning, creative director at Bluestone and partner at QCP. “A lot has come out of our last couple projects.” To help with the recent growth, the QCP has created posters, stickers and badges for websites so the subjects they feature can highlight the work. In only a couple of months, the QCP has gained recognition and potential clients are contacting them to highlight their businesses. Channel 9 even ran a feature about the creative venture. “It’s always been a purely artistic process and a creative outlet for us,” Browning says. “We always try to focus on what we want to cover and make sure it is a place we believe in and care about.” By Evan Wallis

TUESDAY, JANUARY 31, 2012

For most people, a vacant funeral home might not seem the optimal office and retail space. Matt Kotlarczyk and a business partner aren't most people. When they saw the vacant Chas. A. Miller funeral home in Northside, they saw opportunity. The Northside landmark that has been vacant for the past three years is currently being remodeled into office and retail space. Kotlarczyk hopes to have the space ready for tenants by April. “I’ve been looking for a project in Northside for a while,” Kotlarczyk says. “It’s an interesting building, and it can be a very unique space.” Renovators are tearing up carpet and building walls to create offices, but the building will still keep its character. Kotlarczyk says only minor changes are being made--for example, the former viewing room will be turned into a conference room. The 16,000-square-foot space, including the three-car garage, is already being leased. The entire first floor is being rented by Caracole, a center that provides housing and supportive services for those living with HIV/AIDs. The first floor will serve as an office for the non-profit's 30 employees. Half of the second floor is rented to Future Life Now, a center that works with individuals and groups to makes changes in all aspects of life, which is currently based in College Hill. FLN is doubling its current space with the move. FNL had been looking for a new space for more than a year. “It will give us more space and a better location to serve our clients from all areas,” says Cynthia Allen, owner of Future Life Now. “We always wanted to support the revitalization of an urban neighborhood. Northside really has shown that it has the moxie to bring diversity together and create a healthy neighborhood.” The second floor still has 2,500 square feet for rent, as well as the three-car garage behind the building. The garage has high ceiling and a bathroom. According to Kotlarczyk, a sculptor himself, it would make a great studio. By Evan Wallis

TUESDAY, JANUARY 31, 2012

According to Michelle Lightfoot, chef and owner of deli seven 20, ketchup and a gallon of milk don’t make tomato soup. Lightfoot, a Cincinnati native, graduate of the Midwest Culinary Institute at Cincinnati State, ran the successful downtown deli, Poppies. For the past six years, she has been serving the downtown area from her deli on Pete Rose Way. But she may not have become a business owner if she didn’t see poorly made food being served at a restaurant she worked in. “I worked somewhere where the tomato soup was made every day with a can of ketchup and a gallon of milk,” Lightfoot says. “I couldn’t take it anymore. I wanted to work somewhere that served good, fresh food.” Lightfoot did just that. She estimates that she serves more than 1,000 walk-in and catering customers each week. Soups, sandwiches and salads are all made inhouse to ensure quality. Lightfoot also allows customers and employees to help dictate the menu. “If someone wants us to make a crazy sandwich and we end up liking it, it could end up on the menu,” Lightfoot says. Lightfoot changes her menu often, but one thing stays the same; you won’t just get traditional deli sandwiches at seven 20. Instead of a ham and cheese sandwich, you can order the ‘ring dang doo,’ roast pork loin, smoked Gouda, roasted red peppers and sweet chili mayo on focaccia. Besides allowing input from customers and employees, Lightfoot also lets her employees use their other talents, like website construction. Lightfoot never focused much on the website for seven 20, but knows it can make a difference. After one of her employees expressed an interest in making a new website, Lightfoot let her begin the process. The website will be updated soon. “We want to make this a place we want to come to every day,” Lightfoot says. “If you don’t like what you’re doing, it’s not worth doing.” By Evan Wallis

TUESDAY, JANUARY 31, 2012

One downside to traveling by bike is the lack of cargo space, especially if it’s produce to sell at Findlay Market or other farmers’ markets. Permaganic, the Over-the-Rhine non-profit that sustainably grows produce and teaches teenagers gardening techniques, is pairing with a lead volunteer of Mobo, a volunteer run, bicycle co-op, to build a pedal-powered produce cart. The cart will be another asset for Permaganic’s youth internship program, which pays inner-city teens to work the garden. In turn they learn how to grow, sell and cook with fresh garden produce. Luke Ebner and Angela Stanbery, founders of Permaganic, approached Mobo about building the cart. The cart will help Permaganic lower their carbon footprint, as well as remove barriers between customers and sellers for a more intimate interaction. The cart will be hand-built by Rob Grossman, a volunteer at Mobo and freelance designer. Once finished, it will serve as both a produce transport and an interactive point-ofsale, complete with a cooler that can hold a couple of hundred pounds of produce, a blackboard, shelves and an awning that is collapsible when not in use. “We are trying to add to the overall charm of the city,” Grossman says. “We hope people will walk into Findlay Market and see this big, colorful tricycle and want to approach it and find out more.” Grossman will also create a jig to help in production of more produce carts in the future. For funding, Grossman and Permaganic launched a Kickstarter campaign. The overall goal is $4,000. The cart is a couple years in the making, but Grossman remains optimistic. If the Kickstarter campaign doesn’t raise the funds, Grossman says they will still move forward with the produce cart, but maybe not make it a top priority. “We’ve drawn out the design and researched all the parts we need,” Grossman says. “It’s going to happen, it’s just a matter of when.” By Evan Wallis

TUESDAY, JANUARY 24, 2012

Strata-G Communications, one of the leading advertising and public relations companies in Cincinnati, will merge with Eric Mower + Associates, one of the largest marketing agencies in the country. The downtown-based agency has more than 35 employees, all of whom stay on staff and be overseen by the two founders of Strata-G, Jeff Eberlein and Tony Magliano. The firm now joins the ranks of a company that has offices in New York, Atlanta and North Carolina, to expand the EMA to more than 250 employees and an estimated $250 million in billing in 2012. "The combination of EMA and Strata-G makes good business sense in many ways and brings two excellent agencies together. Combining our full-service capabilities, including strong digital and public relations expertise, and enlarging the footprint our organization makes, means more and better resources to clients, greater opportunities for employees, and a bigger profile to attract new and larger clients, regionally and nationally," says Eric Mower, chairman and CEO of EMA. Strata-G launched in 1994 when Eberlein and Magliano acquired the six-person graphic design firm, Hsiung and Associates. It has grown by serving clients such as the CVG airport, White Castle and Convergys. EMA is an integrated marketing communications agency with specialized expertise in business-to-business marketing and public relations. Both firms have a long history of community engagement and providing pro-bono services for local organizations, such as Madcap Productions and the Requiem Project. To celebrate the merge, the two companies have formed an online fundraiser named Coming Together For Good, which will donate $1 per unique visitor to Habitat for Humanity, with a max contribution of $5,000. "This is a wonderful opportunity for our employees and our clients," says Eberlein. "As part of EMA, a much larger organization with a more significant footprint, we are positioned for greater growth, enhanced services and the ability to provide more career opportunities for our staff." By Evan Wallis

TUESDAY, JANUARY 24, 2012

A new startup accelerator, UpTech, is partnering with NKU’s College of Informatics to create an incubator that will give 50 new businesses $100,000 to and developmental support over the next three to five years. The application process opens February 1 and closes on March 1 for early-stage informatics companies from all over the world. The 50 winners will receive the startup funds, as well as six-months of office space in Newport, access to the College of Informatics, and even interns from NKU to help with the startup process. The program will run for three to five years, dealing out portions of the $5 million investment in rounds of ten. A panel of national informatics, futurists, business and investment experts from leading companies such as CBS, Cisco, Dell, Procter & Gamble, SAP, Scripps, and Summus Software will serve as the contest judges. Winners will be determined through an online application and review process, which will look at seed level ideas to support five sectors of informatics: health information technology, cloud computing virtualization, business analytics, and digital media, and cyber security. UpTech is a partner of Vision 2015, an organization that has made a plan to economically transform Northern Kentucky. UpTech is in line with the plan of 2015 because it aims to bring some of the most innovative and forward-thinking companies to Northern Kentucky. The partnership with the NKU College of Informatics, which is one of only a few in the country, is beneficial for both NKU and UpStart. UpStart will receive access to the $60 million state of the art facility, while NKU will receive the presence of the companies and well as recognition that could bring the college national attention. “Several Greater Cincinnati-area companies have joined forces with UpTech to provide the winners with the critical business support they need during the early foundational stages,” said Bill Scheyer, co-founder of UpTech. “These local companies will provide the legal, financial, accounting, and marketing/public relations support startups need to become strong, successful businesses." By Evan Wallis

TUESDAY, JANUARY 10, 2012

You know you’re on to something good when the developer of the city’s soon-to-be-tallest building comes to you and asks to help grow your business. For Tony Tausch, owner of Cincinnati’s homegrown Coffee Emporium, that visit evolved into the newest Emporium, which opened Jan. 3 in Queen City Square. But there was one catch. To land the Queen City Square deal, Coffee Emporium had to take over a low-traffic kiosk on Third and Broadway. “We knew the café in the lobby would do well,” Tausch says. “So we decided to go ahead with it. Fitting in to the new skyscraper with a sleek setup that includes metal menu boards, the new café has a much more traditional businesslike atmosphere than its Hyde Park and OTR locations. If it seems that each Coffee Emporium location seems to fit the atmosphere and attitude of its surrounding community, that’s no accident. “We don’t try to inflict our atmosphere on a location,” Tausch says. “The employees and the customers dictate the vibe.” Since Tausch doesn’t plan on ever operating 50 locations in Cincinnati, he takes a careful look at expansion opportunities and makes sure they will be a positive change for his company. Tausch says he will never license franchises and will always stay near the urban core. But Tausch’s dedication extends beyond the local community and into the entire coffee growing process. He makes annual trips to El Salvador and trips to events such as the International Women in Coffee Alliance Conference, Tausch and his staff see their beans while they are still on the tree. They are even beginning to do a barista/farmer exchange with a farm in Guatemala. Roasting 55,000-65,000 pounds of coffee each year, Coffee Emporium uses beans from around the world, including beans from Tanzania, which help support the local non-profit Village Life Outreach’s work both locally and in the African nation, too. Now with six locations -- Hyde Park, Central Parkway, Queen City Square, two at Xavier University and a small kiosk on Third and Broadway -- Coffee Emporium employs 55 people. Tausch offers health and life insurance and plans on implementing 401K options soon. By Evan Wallis

TUESDAY, JANUARY 10, 2012

Brandery 2011 graduate Choremonster will get a boost after its recent connection to Startup America. Startup America (SA) is a private organization that has connected dozens of partners who have supplied more than $1 billion (yes “billion”) to help startups and eventually bring jobs to the economy. SA requirements are simple: startups must be for-profit and employ at least two people if they were founded in 2006 or later, or at least six people if they were founded in 2001 or later. Once accepted, clients get a Growth Kit, which includes five main resources; expertise, services, talent, customers and capital. Expertise comes in the form of training, mentors and advisors. Services are provided at reduced costs, talented people are recruited, new markets are located, and capital is provided for funding. “Their board of founders is incredible,” says Chris Bergman, founder of Choremonster. “The partnership offers they have available are super helpful.” Choremonster was developed by Bergman and Paul Armstrong, the partners of Over-the-Rhine-based WiseAcre Digital. Their app aims to make doing chores enjoyable by giving kids points once for completing chores. Accumulated points lead to real-life rewards chosen by parents. The duo worked in the Brandery’s 12-week incubation program along with seven other startups last year. Participants of the Brandery receive mentoring and $20,000 in seed funding, much like what Choremonster will receive through SA. “It’s amazing how many options are available for startups today, even compared to one year ago,” Bergman says. “We just looked at what was out there and found tools we could use. It just augments the resources you already have.” Currently, Choremonster is in the private Beta stage and has settled on a start date, but Bergman isn’t sharing that with anyone yet. He does say that he and Armstrong plan on hiring a couple of employees in 2012. “It kind of blew my mind when we looked around and saw what we could get almost for free,” Bergman says. “People might be intimidated by applying for things, but the worst thing that happen is you get denied.” By Evan Wallis Follow Evan on Twitter

TUESDAY, JANUARY 10, 2012

When the green light reads “Live Jazz,” Ed Moss is in the house. Literally. Jazz pianist Moss, conductor of the Society Jazz Orchestra and a fixture in Cincinnati’s jazz scene, lives upstairs at Schwartz’s Point, the historic triangular building at a five-way corner of Vine Street in OTR. Weekly schedules include a modest cash cover and good, free food. For more of the story, watch and listen to this slideshow by Ian Johnson in his work as part of UCJournalism’s New Media Bureau at the University of Cincinnati.

Ed Moss - To The Point from New Media Bureau on Vimeo.

TUESDAY, JANUARY 03, 2012

Northside born-and-raised Kate Riddle finally has a room of her own. Actually, she has a whole building full of rooms. The owner/operator of the newly launched Tantrum on Hamilton Avenue didn’t just open her first business late last year, she bought the building to house it. Buying the whole building, the savvy seller noted, seemed the best path to sustainability in “retail tetris” of her home hood. “I am buying myself a career,” says Riddle, 31. Located next door to Sidewinder, Tantrum occupies the space that had a brief life as Vick’s Flea Mart. Before that, it was Bughouse Video, and prior to that, Ali’s Boutique. Riddle, who worked at Ali’s, wanted to create a space where neighborhood residents could shop, whether they needed a quick cool gift or a treat for themselves. “We’re a little bit punk rock; we are a little bit country granola,” Riddle says. She sells patchwork hand-made Fair Trade children’s clothing and vegan body care alongside eco-friendly Engage Green bags made from recycled plastic. Since her focus is on families, she stocks a few toys, too—German Haba toys, both because of their quality and because she could tie it back to her own family and donate five percent of their sales to the Fairview German Language School, where her daughter attends. The shop’s name, though, had another inspiration: her 3-year-old son with business and life partner Joe Wenker. Both the toddler and Riddle’s daughter can often be found in the store’s main room or in a not-so-secret playroom in the back. Riddle, who is also a body artist, plans to offer henna body painting in the space when the weather warms. She’ll also start stocking kilts soon, and encourages shoppers to check back regularly for new gift ideas and products in a range of prices. “We are going to be here for a while,” she says. “I have a lot more fun and funky stuff planned.” Tantrum is located at 4183 Hamilton Ave. Hours are Sun-Mon noon-5 p.m., TuesSat 11 a.m.-7 p.m. For more information, email [email protected]. By Elissa Yancey Follow Elissa on Twitter

TUESDAY, JANUARY 03, 2012

The racks inside 1332 Vine St. are starting to fill up after On The Run Cleaners opened just more than a week ago. OTR Residents Paul and Lihn Nguyen opened the business after talking to fellow residents, many of whom mentioned the need for a neighborhood dry-cleaning service. Nguyen and his wife purposely opened On The Run during the holiday season. They figured business would start off slow since many residents are out of town, and it would give them time to iron out all the kinks of the day-to-day operations. Even though Nguyen, as one of a few service-oriented businesses in OTR, knows of Capital Shoe Repair’s impending closing, he believes his businesses has plenty of potential clients. “There are more young professionals living down here,” Paul Nguyen says. “A lot more people who work downtown want to live down here. There isn’t another dry cleaner in the area.” He says dry-cleaning business was at the top of almost all the residents’ lists. Nguyen thinks the location alone will allow him to compete with home-delivery dry-cleaning services. Using friends at Pho Lang Tang and other local businesses to help promote On the Run, as well as leaving cards all around the city, Nguyen is counting on referrals and walk-ins to grow the business. So far, he believes most business is from people who have seen the shop taking shape in the past two months. If you drop off your clothes at OTR, garments are shipped out to be cleaned. Typically, you can pick up in two days. Rates for pants are shirts are $4 for one, or 3 for $11. Suits and dresses cost $8.50. By Evan Wallis

TUESDAY, DECEMBER 06, 2011

Before Duru Armagan opened Sloane Boutique, she called on the help of her neighbors. She hired Switch to design the lighting, Joseph Williams Home to provide furniture and Such + Such to build interior woodwork. The three businesses are based within a short walk from Sloane, the high-end clothing boutique that Armagan opened at 1216 Vine street in Over the Rhine last month. Armagan said she hopes her store can become a hub for a growing set of style conscious women in Cincinnati, and she wanted to draw from the creative character of Over the Rhine when she designed the business. “I think there is a hunger for edgier fashions, especially with the young professionals who live downtown and in this area,” she says. “I think a lot of the people who make edgier fashion picks end up ordering online or going to New York, Chicago or other big cities to do their shopping. But I have made it my goal to get Sloane to be their shopping place instead.” Armagan moved to Cincinnati from Columbus three years ago, and was swept into a growing community in Over the Rhine. “I met so many people here that were really motivated and inspiring, and it became my home,” she says. It was around this time that she began to plan her boutique. She shadowed a business owner in Columbus who had opened one of the first clothing boutiques in the Short North district there. She worked in a high-end boutique in Cincinnati, and prepared a business plan to open her own store. By the time she was making preparations to open Sloane, Cincinnati’s fashion scene had seen major new additions like Cincinnati fashion week and the women’s style magazine A-Line. Also, Over the Rhine’s business district had grown significantly. Sloane opened just before Black Friday and Small Business Saturday, a weekend she said was an overwhelming success at Sloane. “A lot of people saw OTR on the news or from reading different articles and I think that sparked interest out in the suburbs as well as within the neighborhood,” she says. “There were a lot of people who came to Over the Rhine instead of going to the mall on Black Friday.” Sloane carries a stable of designers that are new to Cincinnati, who’s work she describes as “edgy and contemporary, but comfortable.” Some of the labels carried at Sloane include Aaron Ashe, Ellie Shabatian, Funktional, Rails and LNA. The boutique is named after a fashionable district around Sloane Square in London which gave rise to the term “Sloane Ranger,” referring to members of a hip and high class young set living in London in the 1980’s. Armagan likes to call her customers “Sloane Rangers.” By Henry Sweets

TUESDAY, DECEMBER 06, 2011

After graduating from the University of Cincinnati with undergrad degrees in architecture, three friends decided to try their hands at manufacturing, instead of just giving people instructions about how to build things. Ryan Ball, Travis Hope and Joseph Kinzelman all graduated from the College of Design, Art, Architecture and Planning in June of 2010. Ball and Hope went on to pursue their masters, and in April, the three decided to start their own business, a dream they had been discussing for month. When the business founders moved in to an E. 13th Street apartment in Over-the-Rhine, where they create all their products, the business name followed naturally: E13. “In architecture school, you’re asked to design a lot,” Ball says. “We just made instructions on how to make things. We were really interested in trying to take an idea from conception through manufacturing.” All three had created prototypes of products while in school, so they decided to take some of those ideas and see if they could turn them into marketable products. Their main focus, what makes their work unique, is their use of unusual materials to create their products. First up, a day-bag made from reclaimed air bags they found in junkyards. They look for durable materials that aren’t normally made into bags. The airbags look different than other bags on the market, plus, they darken and weather over time. Once they had a product, the E13 team set out to create a brand and website. Everything from programming to photo editing was a complete in-house venture. After attracting positive attention from design blogs, E13 sold out of all the repurposed day bags. With proven marketability on their side, the three entrepreneurs are now working on perfecting their manufacturing process. As they hone their sewing skills, they have enrolled in the third round of SpringBoard to help them develop a business plan. While Ball and Hope complete their advanced degrees, spare time is sparse. Still, the group continues to rethink its approach and launch more products as they build an inventory to meet public demand. By Evan Wallis

TUESDAY, DECEMBER 06, 2011

A long time Northside resident and business owner is opening yet another business at 4029 Hamilton Ave. Aileen McGrath, co-owner of Fabricate and longtime bartender at Northside Tavern, plans to launch Northside International Airport in the old Bronz club storefront. N.I.A will be a mini-mall, complete with a taco bar, Tacocracy. With an opening planned for early 2012, McGrath has already handpicked six shops to help get N.I.A off the ground. McGrath has been interested in the idea for a collaborative shop for a while. She wants to give people who want to have their own business a cheaper, lessinvolved opportunity to try their hand at running a storefront. For less than it costs to rent a booth four times at events like the City Flea or Second Sundays in OTR, N.I.A will allow vendors to share space, utilities, rent, equipment and work hours. Each retailer will run the shop one day a week, selling all of the retailers’ goods. “It’s like a antique mall, without all the surplus junk,” McGrath says. “It’s set up like a co-op so we can all continue to foster our other creative endeavors or jobs.” N.I.A.’s initial residents are Tacocracy, Wax Aesthetic, McGrath’s own store, The Dirty Loft, (False) Minotaur, ≥ and Bathroom Gallery. Concepts range from shops with vintage clothing, musical instrument and furnishings to, literally, an art gallery inside a bathroom. With the goal to boost the business and creativity in the 4000 block of Hamilton Avenue with storefronts that are vital to the atmosphere of the neighborhood, McGrath will continue to run Fabricate while she gets ready for the opening of N.I.A. McGrath recognizes that there are already many small shops that contribute to Northside’s eclectic feel, but believes the community always welcomes new businesses. “OTR has been in its biggest upswing ever over the past few years and it's awesome,” McGrath says. ‘We've always had the same caliber of people and creativity here (Northside) too, and I wanted to cultivate an environment where this can happen.” By Evan Wallis

TUESDAY, NOVEMBER 29, 2011

Inspired by Willy Wonka’s Golden Tickets and a love for unique, local shops in Cincinnati, Alex Shebar, Cincinnati community manager at Yelp, created a scavenger hunt to highlight local businesses and stimulate the local economy. Yelp is a web-based service that allows users to check-in, write reviews and share their opinions about any business in the area and already a main source for people searching out new businesses to explore. The hunt includes more than 80 independent shops from Bellevue to Farfield to Milford and everywhere in between. Shebar’s hunt, which focuses on six golden tickets randomly placed in the businesses, does more than include discounts and coupons. Each participating business donated an item worth at least $25 worth of prizes; donated items were split into six gift baskets worth hundreds of dollars each. Clues will be added on social media each day, getting more and more specific as Christmas draws nearer. Running from now until Dec. 26, the hunt gives patrons plenty of time to explore old and new favorite stores. The idea came from last year’s Totally Bazaar event that Yelp’s Shebar planned. He updated the idea from a one-day shopping bonanza to a citywide hunt. “The idea is to support local shopping,” Shebar says. “The Bazaar last year was a good introduction to the products stores have, but it didn’t get people in the stores. It can be intimidating to go in somewhere for the first time, and I think this will help.” Shebar looked for neighborhoods, like Bellvue, OTR and Milford, with multiple local stores to help hunters drive less. Each ticket was placed randomly, so there could be several in one neighborhood, or none in a particular neighborhood. All aspects of the hunt urge people to explore new stores. “I have nothing against chain stores, but we wanted to get people away from those stores and check out more unique, interesting shops,” Shebar says. “You can find gifts you wouldn’t find anywhere else.” Check out the photo: "A golden ticket is located behind this cabinet (know where it is?)" By Evan Wallis

TUESDAY, NOVEMBER 29, 2011

Wyoming is a great part of town to visit, but until September there wasn’t anywhere to spend the night. Anne Black has changed that with the opening of Twins’ House Bed & Breakfast at 272 Compton Road. As a professional remodeler, Black had toyed with the idea of opening a B&B years ago, but didn’t get serious until 2009, when she heard that the historic Mt. Vernon-style house she had long admired was coming on the market. About the same time, she found out that Wyoming had changed the zoning code to allow a B&B in the city. The house was too large for her family of three, a 120pound dog and a cat. Turning it into a B&B was a win-win solution. “Inviting guests into our home justifies a small family having such a big house, and their rent helps us pay the mortgage,” she says. So far, guests have been thrilled with the deal. The three-story house on 3.82 acres has been restored to its 1848 splendor, warmly decorated by Wyoming’s Peppercorn Studio, and landscaped by Wyoming’s Designer Dirt. There are three guest rooms, one of which is available as a suite for families of four. The rooms are spacious, and each has a private bath. There is an outdoor pool, and a large porch for sitting and enjoying morning coffee. Since it is occupied 24/7, Twins’ House feels like a home. Guests and the Blacks each have separate living spaces, and 10-year-old residents Cathy and Sam (for whom the house is named) are happy to walk up the stairs quietly when guests are staying. “They knew that sharing was going to be part of the plan,” Anne says. The hostess role suits her well. “I called the owner of Clifton’s Parker House when I was getting ready to do this, and he said, ‘You are going to have so much fun!’ He was right. Meeting people and making their experience pleasant has been a blast.” By Cynthia Smith

TUESDAY, NOVEMBER 15, 2011

From typewriter keys to bifocal lenses, antique watch parts to skeleton keys, Lizz Godfroy’s affinity for found objects led her to start Lily in Flux, her own line of handmade recycled jewelry and accessories. Focusing on found objects, Godfroy creates necklaces, earrings, belt buckles, and other accessories. “I’m a sucker for nostalgia,” says Godfroy, which is why her work focuses on recycled and rediscovered objects. To find such objects, she spends her time digging through thrift shops and antique stores. Recently, she traveled to Bloomington, Ind., to purchase a few old typewriters she had her eye on. She typically finds the objects first, and then leaves them in her studio to “marinate down there,” she says. Godfroy moved back to Cincinnati in 2003, after a 10-year stint in Bar Harbor, Maine. Upon her return back to her native home, people wanted her designs, and in 2008, she officially started Lily in Flux, naming her business after her first dog. On the weekends, Godfroy participates in craft shows in the area. “A lot of it is word of mouth,” she says, in terms of which shows she attends and which she doesn’t. Locally, she has participated in the City Flea and Factory Flea. She has no plans to open a storefront; she wants to focus on the quality of her pieces instead of maintaining a space. Godfroy’s favorite work is the one-of-a-kind pieces she does. Her 1950s eyeglass collection started it all. Using lenses of old bifocals from the ‘50s, she creates necklaces and belt buckles. “Coming up with new things is always exciting,” she says. Based in Northside, Godfroy feels it is the best spot for Lily in Flux. “Northside has a really grassroots feel, and it’s really authentic,” she says. Jewelry and paintings by Lily in Flux can be found locally at Fabricate, 4037 Hamilton Ave., in Northside. She will also be participating in the Crafty Supermarket at the Clifton Cultural Arts Center, at 3711 Clifton Ave. Her work is also featured on her website and on Etsy. By Gina Gaetano

TUESDAY, NOVEMBER 08, 2011

NOTE: Soapbox Media is a sponsor of The Requiem Project. This Friday marks the culmination of months of sweat equity and artistic collaborations. On 11.11.11, the Emery Theatre reopens its doors for a full slate of special events featuring bright local stars from Over the Rhine to Drew and Lea Lachey to awe-inspiring visual artists including photographers Michael Wilson and Soapbox's own Scott Beseler. When Tara Lindsey Gordon and Tina Manchise host their preview weekend, guests can view a local treasure that's been under wraps for years. The Emery Theatre in Over-the-Rhine, built in 1911 with impeccable acoustics, is the first concert hall in the United States to have no obstructed seats. The weekend-long celebration begins with a Friday night fundraiser, a slate of building tours and performances. Headliners Over the Rhine will be joined by musician and composer Peter Adams, choreographer Heather Britt, members of the modern chamber group concert:nova, Exhale Dance Tribe and Madcap Puppet Theatre. Drew Lachey, of 98 Degrees and Dancing with the Stars, will introduce the women behind the Requiem Project. His wife Lea, a dancer and choreographer as well as West side native, performs with Exhale. From the 1,600-seat theater to nearly 120,000 square feet of artistic space (the first two of seven floors will be open for tours this month), the Emery captivates returning and new visitors alike. Somewhere in its long-forgotten hallways, inspiration remains as palpable as the passion of the people dedicated to its restoration. When the building opens on 11.11.11, visitors can tour dozens of artists' work, including glass artist Margot Gotoff, Cedric Cox and photos by Michael Wilson, the event honoree. Gordon calls the Norwood native Wilson, whose photography has graced many an album cover, "the first in the water." She and Manchise contacted Wilson to gauge his interest before they knew he was based in Cincinnati. "He spent two days shooting the Emery," Gordon says. "There couldn't be a more amazing friend to this project." After the preview celebration starts Friday, festivities continue through the weekend. Saturday includes a free 2 p.m. concert by the Cincinnati Boychoir, free Chipotle lunch for kid guests and a visit from Cincinnati Zoo to You animals. Sunday, the Cincinnati Children's Choir stops in for a free 2 p.m. show. Friday night guests can tour the building, where dozens of artists' work, curated by ParProjects, will be on display, then see the concert, and enjoy a couple of afterparty options that run until 2 a.m., all for just $75. Dinner and corporate sponsorship options remain available. By Elissa Yancey Follow Elissa on Twitter. Photo by Michael Wilson.

TUESDAY, NOVEMBER 08, 2011

Whether she’s on stage singing with The Hiders, playing a princess at Ensemble Theatre or mixing it up on a Gruesome Playground at the Know, Beth Harris knows how to make a scene. Next year, the multi-talented singer/actress and partner Dave Mikkelsen plan on creating a brand new one in Northside. After years of blending their artistic lives with more beverage-friendly endeavors—the two met when bartending at The Comet—the pair is ready to launch their own business. The Listing Loon, a comfy craft beer and wine shop that will evolve into a “rock ‘n roll wine bar,” is set to open on Hamilton Avenue by Valentine’s Day. Located in a prime corner spot soon to be vacated by Feldenkrais Within (which will be expanding and moving into the former Chas. A. Miller Sons Funeral Home), The Listing Loon will fill a void in the neighborhood where bars and beers are plentiful but finding a good wine selection remains a challenge. “Northside is growing so much,” says Harris, who cites the American Can Lofts as a prime example of the area’s expanding customer base. “We’re walking distance to our target market.” She hopes to carry between 50 and 100 types of craft beers and about 60 wines, ranging from under $10 to upwards of $70 per bottle. “Our vision is to have a comfortable beer and wine boutique where people can come and hang out,” says Harris. “We’ll have The New York Times for sale.” The Little Rock, Arkansas, native landed in Cincinnati for an acting gig in 1997 and hasn’t left since. While her band, The Hiders, continues work on a new CD, she keeps busy with acting jobs and a stint behind the counter at Sidewinder Coffee Tea Spirits. Harris’ craft beer obsession started when she lived in Portland, Oregon. She found a kindred spirit in Mikkelsen. “We’re both extremely passionate about beer,” she says. As the duo finalizes financing and continues honing the new boutique’s menu, they went through “months of bar napkins” before deciding on a name. Mikkelsen, an artist/sculptor/painter who currently tends bar at May Day, lobbied for the loon, his favorite bird. Adding “listing” as an adjective made alliterative sense, and added a hint of the playfulness of its owners. “We didn’t want to call it The Drunken Bird,” Harris says with a laugh. For more information about The Listing Loon, contact Harris. By Elissa Yancey Follow Elissa on Twitter Photo of Beth Harris by Elissa Yancey

TUESDAY, NOVEMBER 01, 2011

NOTE: Soapbox Media is a sponsor of The Requiem Project. Local musicians, singers, artists and history buffs anticipate one day this month with a single, or make that a double, dose of expectation: 11.11.11. That's the day The Requiem Project, also known as Tara Lindsey Gordon and Tina Manchise, opens the doors to the Emery Theatre in Over-the-Rhine. The space, built in 1911 with impeccable acoustics as the first concert hall in the United States to have no obstructed seats, will host a new generation of admirers determined to rebuild and restore it. The weekend-long celebration begins with a Friday night fundraiser, a slate of building tours and performances. Headliners Over the Rhine will be joined by musician and composer Peter Adams, choreographer Heather Britt, members of the modern chamber group concert:nova, Exhale Dance Tribe and Madcap Puppet Theatre. In addition, last week Drew Lachey was announced to perform and his sister Lea Lachey will be dancing with Exhale Dance Tribe "It's not just an Over the Rhine concert," says Gordon, who praises Karin Bergquist and Linford Detwiler for their help with the Emery Project. "They are the opposite of divas." Gordon and Manchise attract talent, from Over the Rhine to a host of volunteers, led by Simone Broughton and her husband Darrin Kuzma, who scrubbed floors and cleared out spaces in preparation for the premiere event. From the 1,600-seat theater to nearly 120,000 square feet of artistic space (the first two of seven floors will be open for tours this month), the Emery captivates returning and new visitors alike. Somewhere in its long-forgotten hallways, inspiration remains as palpable as the passion of the people dedicated to its restoration. When the building opens on 11.11.11, visitors can tour dozens of artists' work, including glass artist Margot Gotoff, Cedric Cox and photos by Soapbox's own Scott Beseler Michael Wilson, the event honoree. Gordon calls the Norwood native Wilson, whose photography has graced many an album cover, "the first in the water." She and Manchise contacted Wilson to gauge his interest before they knew he was based in Cincinnati. "He spent two days shooting the Emery," Gordon says. "There couldn't be a more amazing friend to this project." After the preview celebration starts Friday, festivities continue through the weekend. Saturday includes a free 2 p.m. concert by the Cincinnati Boychoir, free Chipotle lunch for kid guests and a visit from Cincinnati Zoo to You animals. Sunday, the Cincinnati Children's Choir stops in for a free 2 p.m. show. Friday night guests can tour the building, where dozens of artists' work, curated by ParProjects, will be on display, then see the concert, and enjoy a couple of afterparty options that run until 2 a.m., all for just $75. Dinner and corporate sponsorship options remain available. By Elissa Yancey Follow Elissa on Twitter.

TUESDAY, OCTOBER 25, 2011

An OTR couple is branching out from their day jobs to start a new food truck in Cincinnati. Bill Stone, an English teacher at Roger Bacon High School, and Terri Wilson, owner of her own accounting business, ThinkQuick, have been researching food trucks for months. The couple almost entered into a partnership with a food truck out of Milwaukee, but a after the owner wanted too much of the pie, Stone and Wilson decided to make their own pizza pie truck, Pizza Bomba. “I want to make my own mistakes,” Stone says. “There is a lot of push when you work for someone else. This will give me some more control. We’re going to have fun.” The couple will run the truck and eventually hire employees if business goes well. When it starts, Pizza Bomba will operate in the evenings and weekends. With only some experience in restaurants, Stone and Wilson are using their business and accounting backgrounds to have a sound business plan and turn a profit on the truck. They are searching OTR for a commissary, and the couple has even thought about talking to other food trucks about sharing a space. Several food trucks have had problems with legislation that prohibits trucks from serving in certain places and at certain times. Once up and running, Wilson and Stone plan on approaching city council about changing the legislation and making the city friendlier for food trucks. With an estimated launch of the first of the year, Stone and Wilson plan to use the cold, slower months to work out kinks and have everything running smoothly by Reds’ Opening Day. They have been trying out pizza recipes and types in their own home. Using neighbors and themselves as taste-testers, they have been working hard to create their own style of pizza. The result will likely be a little thicker than New York style, with all homemade dough and sauce. Ingredients will be locally sourced whenever possible. Menu items’ names may well reference local politicians and places. The large slices will cost $3.75, no matter the toppings, and full 18”-19” pies will also be available. The truck, white with a graffiti motif logo, is being built in Texas and should be ready soon. By Evan Wallis Follow Evan on Twitter

TUESDAY, OCTOBER 11, 2011

Inside a small bakery case, cupcakes adorned with Oreo cookies, sugar wafers and even a pair of green frosting legs signal that the freshly opened Yum! aims to satisfy sweet-minded customers. Open since Labor Day in the compact, free-standing building off of Oakley Square that used to house a neon sign shop, Yum! offers flavored cupcakes made from scratch using recipes owner Peggy Bailey and her employees have perfected through years of personal practice. Autumnal offerings include apple cider cupcakes and cinnamon roll cupcakes. Summertime favorites, like strawberry lemonade, will no doubt make a strong return next year. In addition to regularly stocking staple flavors—your basic chocolate, vanilla and buttercream—the shop has added cookies and cream cupcakes because of continued popularity. Baker Pam Cacura shuffles between creating and selling her edible wares, pointing out special offerings like smores’ bars that fill regular trips to Yum! with tasty suprises. Yum! Gourmet Cupcakes and More, 3923 Isabella Ave., Oakley, open 10:30 a.m.-6:30 p.m. Tuesday through Friday. 513-351 YUMM. By Elissa Yancey

TUESDAY, OCTOBER 11, 2011

Tacos, Tequilia, Whiskey. This sign has been teasing those who walk by 1213 Vine Street for a few months. Well, the breaking news is good: Taco lovers, keep salivating. In only a couple of months, your patience will be rewarded. Bakersfield, the anticipated OTR restaurant, has remained empty for the past few months, but construction is underway for a planned opening in early 2012. The same pair of Cincinnati-native brothers who own the Currito burrito chain, John and Joe Lanni, own the new Mexican-themed restaurant. “We are hoping to fill a void of Mexican food in OTR,” says co-owner Joe Lanni. “Maybe at a hair less of a price point than you’re seeing the other restaurants in the area. We are going to be squarely in the $10-14 range.” He wants to create a restaurant where people feel comfortable going two to three times a week, not only on special occasions. With a menu based on Mexican street food, six or seven different kinds of tacos will be available for around $3 a piece. Some other sides and Mexican street fare will be available, along with a full bar and specialty craft cocktails. Though Lanni doesn’t want to divulge too much just yet, he assures us it is going to be a very special drink menu. The inside of the restaurant will hold up to 55 people and be modeled after the Bakersfield, California theme. “All of the partners in the venture love the outlaw vibe of Bakersfield,” Lanni says. “Merle Haggard, Johnny Cash, they were hell raisers -- the inside is going to mimic that with a rock-country, rebel attitude.” Once fully operational, Lanni hopes to add 25 new jobs to the already growing OTR. Lanni is also proud to be from Cincinnati and excited to be a part of the rebirth of his home city. “We found the right spot and pulled the trigger,” Lanni says. “We’re happy to be a part of the city and I think once we and a few more restaurants open, OTR will be the premier dining destination in Cincinnati.” By Evan Wallis

TUESDAY, OCTOBER 04, 2011

Clifton may best be known best for housing UC students and drunken parties, but not this weekend. More than 60 local music acts perform at the fifth installment of the Clifton Heights Music Festival. The festival, created by Far-I-Rome Productions, has drawn more than 10,000 people to Clifton Heights since its start in 2009. What started as a one-night pubcrawl featuring music has grown into a bi-annual local music frenzy that expects to draw 4,000 people this weekend. “I feel like bigger festivals think they need a bigger national act to legitimize local acts,” says Rome Ntukogu, founder of Far-I-Rome Productions. “Those local acts are completely capable of standing on their own.” Ntukogu acknowledges that the larger festivals are great for local bands to garner fans, but the goal for his festival is to create a musically diverse weekend that never loses sight of its community. And the concept is simple: one weekend twice a year where the only focus is music and art. The entire community of Clifton Heights is engulfed by music in a carnival-like atmosphere. People come from places like Hyde Park and Covington to a neighborhood that's usually frequented by college kids. Every bar features local bands playing music varying from Ska to Hip Hop. Within minutes, a festival-goer can travel from one venue to the next to catch any act performing at the fest. Local wonders such as Pop Empire, who won new artist of the year at the Cincinnati Entertainment Awards in 2010 and Cincinnati music staple, Buckra, who recently had a song featured in the Sarah Jessica Parker movie, "Meet Monica Velour," will be performing at the fest. With continued growth and a creator to keep it on the straight and narrow, it looks like Ntukogu and the CHMF will be helping burgeoning musicians be heard and seen in their own community for a long time. When asked what the final goal for the festival was, he says, “If I can help someone make money doing something they love, I’ve done a good deed for life.” By Evan Wallis Evan Wallis is the volunteer coordinator for Far-I-Rome Productions

TUESDAY, SEPTEMBER 27, 2011

A new ink shop in Northside offers no competition to existing ink specialists at Designs by Dana and Skincraft. At Cryptogram Ink, open since January 2011, offers graphic design services for communities, bands and more. Dustin Flowers and Jon Flannery, 27 and 24, respectively, hand-print posters for music venues and bands and also help brand community events. Growing their space from a small studio to a main-drag storefront allows the growing company to raise its profile. “Working with local businesses is easier now,” Flannery says. “We are able to have a presence in the community and display our work to the public.” A huge opportunity this summer allowed Flowers and Flannery to be embraced by Northside. They community came to them with design needs for community events. They designed and printed posters for the Rock and Roll Carnival as well as creating the posters and overall design aesthetic for the newly formed Second Saturday in Northside. The two plan to create a unique look for the monthly event as well as print unique posters each month. “We feel like we can do what we want to do in this community,” Flowers says. Other clients include Southgate House as well as local band, The Harlequins. Flowers and Flannery also do design and branding for companies, from logos to business cards. But even as they take on new projects, they plan to print everything by hand. “We’re really pushing to have our own aesthetic with everything we do,” Flannery says. “Even our shop, we want customers to come in because they know we do good work.” By Evan Wallis

TUESDAY, SEPTEMBER 20, 2011

Who gives a tweet? Turns out, just about everyone. That’s why Cincinnati State Technical and Community College is expanding certificate program options at the one-year-old Social Media Institute at the Workforce Development Center. The SMI combines the talents of working professionals, innovative thinkers and traditional educators in a short series of classes focusing on specific areas of social media expertise. The second class of Marketing for Social Media starts Sept. 23. The new Selling 2.0 certification launches in November. The SMI took shape as founder Dennis Ulrich, executive director of the Workforce Development Center, saw a pressing business need as more companies turned to Facebook and Twitter in search of new sales and marketing platforms. “There are no standards on qualifications to work in the social media space,” Ulrich says. “That’s exactly why I started the Institute.” Selling 2.0 will teach students how to gain referrals, manage customer concerns and build customer loyalty through two eight-hour seminars, Nov. 1 and Nov. 8. By the time students have completed the seminars, Ulrich hopes they will feel comfortable running the social media side of their businesses. “There is a lot of academic rigor in these programs,” Ulrich says. “This isn’t a lunch-and-learn. There is a heavy focus on business. You have to do pre-work, look at case studies and apply it to real-world situations. We can measure students’ performance.” The work and case studies are created by an advisory committee, which consists of recognized social media experts from trusted companies including Procter & Gamble, Boot Camp Digital and O’Keefe PR. “They provide us with input, feedback and support for the entire program,” Ulrich says. “The Institute is guided by people who are innovators in these exact areas of social media.” Kendra Ramirez of Ascendum Solutions will help teach the Selling 2.0 seminars. Ulrich thinks by focusing on very specific areas of this rapidly changing field, the certification process is beneficial. He hopes to expand with HR Seminars, social media for educators and even research and development courses. “The Institute, just like most of the work we do, is to bolster the regional economy,” Ulrich says. “Cincinnati is becoming a marketing hub, so we believe we are in the perfect place to utilize all the great experts here.” By Evan Wallis

TUESDAY, SEPTEMBER 20, 2011

If you miss the Kaki King show this Thursday, don’t fret. Swing by Midpoint Midway and grab a poster printed and designed by local artists to commemorate the event, anyway. As part of the new addition to MPMF, Midpoint Midway will now be home to the poster expo. Run by Powerhouse Factories, a local print and design house, the expo will be run out of two box trucks and feature posters of MPMF artists by Powerhouse, Libre Okay and Southpaw Prints. More than 11 new posters will be sold during the weekend, featuring artists like King and Toro y Moi. Powerhouse also collaborated with visual art students at the School for Creative & Performing Arts to design a poster for MPMF.11 performers The Low Anthem, a group playing at SCPA’s Mayerson Theater. All new posters will be sold for $20. Older posters will be available for $10 to $50 and up, depending on the artist, the rarity of the work and whether it’s framed. Midway takes place in a closed off section of Twelfth Street, bordered by the CAC Singer/Songwriter stage and ArtWorks Box truck Carnival. Box trucks, including Soapbox Media’s own “Get on Your Soapbox Truck,” created in partnership with the BIG Media Company, will feature local artists and creatives, including Know Theater and parProjects. As the only closed of section of road during MPMF, Midway allows festival-goers to enjoy food, beer and music while exploring one-of-a-kind box truck exhibits. The showcase features a light box truck by Losantiville, and in-truck play by Know Theatre and a lollipop ring shop operated by Olive Branch Metals. "There are going to be some great surprises at Midway," says Tamara Harkavay, executive director of ArtWorks. "We really want to give people an experience they will remember." By Evan Wallis

TUESDAY, SEPTEMBER 20, 2011

At an upcoming inaugural festival in Northside, thinking inside the box offers the clearest route to creativity. parProjects, a two-man artist group, is launching its fundraising and programming effort for their art and education center made mostly out of repurposed shipping containers by hosting the Factory Square Fine Arts Festival Oct. 22-23. It takes shape in the lot in front of the new American Can Lofts, the space set to be the future home of the art center. The festival features 14 temporary exhibition spaces inside of shipping containers, large-scale sculpture displays by international and local artists, live music by Far-I-Rome Productions and a full complement of food and drinks. Soapbox is proud to serve as the festival's official media sponsor. A portion of the festival will also be housed in the industrial bays of the American Can Lofts. An encore to the popular City Flea will fill one of the bays. Worldrenowned South African sculptor, Ledelle Moe will also have works inside the bay. Several other artists from DAAP and Northside's Prairie Gallery will also display work on site. After a year of negotiating and planning with several partners, including the City of Cincinnati, Jonathan Sears and Chris Hoeting, founders of parProjects, look forward to seeing their dream come to fruition. They hope to gain backing for their arts center through ongoing outreach and programming efforts. "We want to involve as many people as we can in this city," says Sears. "There is a great appreciation of the arts, and we want to create something special." During the festival, visitors can preview the arts center that will use shipping containers as building blocks and employ a variety of green building methods. With a target completion date in 2012, the arts center plan includes resident artists programs, collaborative arts education programs and exhibition spaces. Part of the center will also be detachable and serve as a mobile exhibition space. By Evan Wallis

TUESDAY, SEPTEMBER 13, 2011

Two local businesses will soon be new neighbors in the 1100 block of Main Street in Over-the-Rhine. Lucy Blue Pizza is moving one block from its current location at 12th and Walnut Streets to 1126 Main Street. And the Cincinnati branch of strategic talent management agency Human Capital Institute (HCI) moved earlier this month two doors over from its temporary space to a newlyrenovated office at 1110 Main Street. Lucy Blue Pizza has been a late-night restaurant fixture since 2002, offering thin-crust pizza both in-store and from a sidewalk take-out window. Taylor Thompson, owner Jim Thompson’s daughter, says the new store will be more of a full-service restaurant with larger, more open seating areas. Beer and wine service will be offered, along with more of a nightclub feel. “We would love to have live music,” Taylor Thompson says. She adds that Lucy Blue Pizza will open at the new location in a few months, once construction is finished. The restaurant plans to continue its current nighttime business hours from 10 p.m. to 3 a.m. HCI is a branch office of a larger company headquartered in Washington, D.C. The two-year-old operation moved to Over-the-Rhine from West Chester and grew to nine employees at its temporary location. Aubrey Krekler Wiete, a research analyst with HCI, says their new location “… offers everything needed in an office space.” She says HCI has many Cincinnati natives on staff who like working downtown and contributing to business growth in Over-the-Rhine. The location, she says, puts them closer to their clients. Lucy Blue Pizza has three other stores, but Jim Thompson says the original in Over-the-Rhine remains his favorite. He says he is looking forward to expanding the business. Both buildings are owned by Hanke Associates, LLC. By Andy Dobson

TUESDAY, SEPTEMBER 13, 2011

With three successful coffee shops up and running, Bob Bonder, owner of Tazza Mia, is now able to open up a coffee lab and wine bar that has been brewing in the back of his mind for a long time. “Even when I planning out the first Tazza Mia, I had an idea for a coffee and wine hybrid,” says Bonder. Named 1215, its address on Vine Street, Bonder chose the simple name to help tie the new store to the Tazza Mia brand. “I want to be able to distinguish it from the other stores, but still let people know they can expect the same quality coffee we have always served.” To ensure that quality, the new store, set to open in late November or December, will feature single-cup brewing methods, such as the siphon, which is currently used exclusively at Japp’s; the pour over; and an aeropress. An espresso bar will be on site, as will a small selection of handmade flavored syrups to ensure the best possible product. “The focus will be completely on these brewing methods because it forces people to learn about these other ways coffee is made, and allows us to feature types of coffee we don’t normally use,” says Bonder. “These methods allow you to get all the possible flavor out of a cup of coffee.” Bonder chose the Vine Street spot because of the atmosphere of the neighborhood. “At our Carew Tower and 600 Vine stores, people are always running late and are in a hurry, so this concept wouldn’t work,” says Bonder. “I think the idea fits really well with that neighborhood and people will be receptive to the new idea.” 1215 will also have a wine selection for in-store and take home sales. Focusing more on flights, Bonder again hopes to open customer’s eyes to the possibilities of taste. “We are going to have a small selection, probably six to eight flights, with three tastes each,” says Bonder. “We want to have it well-selected by us, people who know wine. We won’t just be buying what the distributor is pushing that week.” Bonder will also have a small selection of craft beer, whiskey and scotch at 1215. With two busy restaurants, A Tavola and Senate, right across the street, 1215 is poised to attract the overflow. “I think we will get a good amount of business from that,” says Bonder. With a floor-to-ceiling wine rack, complete with a library ladder, rustic decorations and the atmosphere of a coffee shop, Bonder hopes to make his place the go-to spot for dates and guests searching for a more relaxed atmosphere. “I love OTR,” says Bonder. “But I don’t think there is anywhere like this in the area.” By Evan Wallis

TUESDAY, SEPTEMBER 13, 2011

Full disclosure: The subject of this article is a personal friend and I have been a fan of Be Happy bars since their first iteration nearly four years ago. Also, I have an unabashed pro-entrepreneurial bias. Fair warning! The square bars with the bright orange stickers sit dangerously close to impulsepurchase level at the Over-the-Rhine Coffee Emporium shop. "Be Happy, Be Healthy," reads the label, and so far, dozens of customers have done just that. A new locally made treat at Coffee Emporium and Park + Vine, Be Happy, Be Healthy bars have long been a labor of love for teacher Christine Scheadler. She and her husband, photographer Bob Scheadler, left a three-story house in Norwood for a condominium in the Gateway Corridor last year. Since then, she has channeled her culinary impulses into planning her urban farm on River Road and tweaking the "Be Happy" recipe into both original and vegan varieties. The original bars' orange-flavored cranberries and raisins make the chewy squares sweet and chewy. The vegan bars, created especially for sale at allvegan Park + Vine, have a toasty, sesame flavor. They derive their power from honey (original) or agave (vegan), steel-cut oats and ground almond. "They don't give an energy burst," Scheadler says. "They are like long-lasting supplements. They can be meal-replacers." Fans at Coffee Emporium compare them favorably to Clif Bars. "People are really positive," Scheadler says. She, along with her husband, prefers the vegan recipe to the original, but so far both flavors, priced at $2.50 per bar, sell out quickly. Scheadler offered samples and bars for sale at Second Sunday on Main and at Imago in Price Hill. The trick, she knows, will be maintaining her full-time teaching job and growing her business carefully. "I really want to keep it manageable," she says. "I don't want it to grow faster than I can handle. But I'd like to expand to some more coffee shops." While promoting healthy eating remains a side job for Scheadler, her educator's touch makes its mark, literally, on every "Be Happy" bar. Two exclamation marks, rounded off with a curved smile at the bottom, serve as the basis for the smiling Kylie Kale, the first in a line of vegetable icons Scheadler plans to use to identify a growing line of products.

By Elissa Yancey Photo courtesy of Christine Scheadler

TUESDAY, SEPTEMBER 13, 2011

Midpoint Music Festival -- time for dancing, drinking and . . . waffles? That's the current plan for Jean-Francois Flechet,the city's ambitious waffle entrepreneur. It's been just four years since Flechet, owner of Taste of Belgium, served his first waffe. And only 10 since he moved to the United States. At first, he served only waffles in a shared space in Findlay Market. Now, the Taste of Belgium franchise serves buckwheat crepes, Belgian chocolate brownies, calzones and espresso drinks. You can find his waffles in coffee shops and his specialty items at the Banks, a bigger shop at Findlay, at North Market in Columbus and via a parner with a waffle trailer in Nashville, Tennessee. His latest venture, a bistro at Twelfth and Vine streets, already has signage, and anticipation for its opening has grown as the summer aged into fall. For now, Flechet has his eyes on Midpoint as a time to launch partial service at the bistro. “It would be a perfect time to open our doors,” Flechet says. “There is a venue right near us and a great way to become a part of the community." Once in full operation, the new space will hold 57 guests, as well as a chef’s table in the bakery. The bistro will employ between 30 and 40 people serving breakfast, lunch and, a new offering for Flechet, dinner. He plans to serve Belgian beers, mussels, fries and other traditional fare. The bistro will also be home to a commissary and where Flechet and his employees bake products for all other locations. The Vine Street space will also house offices and help Flechet plan for even more expansions. "A national brand with the idea of waffles, crepes and coffee is the long-term goal," says Flechet. "I want to stay anchored in OTR. I love it here and there is a lot of momentum behind the neighborhood right now." By Evan Wallis

TUESDAY, AUGUST 30, 2011

Gone are the days when Tiny Tim strummed a ukulele and warbled his signature rendition of “Tiptoe Through the Tulips.” The tiny instrument is making a mighty comeback thanks to Israel “IZ” Kamakawiwo’ole’s poignant rendition of “Somewhere Over the Rainbow” and YouTube favorite Jake Shimabukuro’s inventive pop song adaptations on the instrument. Cincinnatian Greg Huntington understands the appeal. His company, True Joy Acoustics, has been selling ukuleles for the past year. Yet this is far more than an online business venture. Since the company’s launch, it has donated one ukulele for every nine sold to Cincinnati Children’s Hospital Medical Center’s Music Therapy program. And every ukulele kit is packaged by the Clovernook Center for the Blind, which pays visuallyimpaired workers through its Contract Packaging department. “Unique is sort of an understatement; no one is doing what Greg is doing,” says Brian Schreck, Music Therapy Coordinator in the hospital’s Division of Child Life and Integrative Care. “He’s taking into account the business side of things and the community at large.” So far, True Joy Acoustics has donated seven ukuleles to the hospital, an instrument that Schreck finds very useful in his therapy. “It’s the perfect size for anyone from a toddler to an adult, and it’s easy to play in a hospital bed.” Huntington’s ukuleles, made by a Connecticut manufacturer, also have a flat bottom, so they stand up easily on a night stand. Because these ukuleles are professional-grade, “there is such a difference when someone gets to play a real musical instrument rather than a toy or a lower-quality instrument,” says Schreck. Including the instrument, picks, instruction books and a custom case made locally, ukulele kits called “Music Makers” offer “the basic skills for a lifetime of enjoyment of this instrument,” says Huntington. With increased efforts to accelerate the hospital’s donation program, Huntington hopes to put ukuleles in more people's hands. “It’s all about maximizing your success,” he says. By Becky Johnson

TUESDAY, AUGUST 30, 2011

Xavier University will offer a wealth of support to Brad Roger’s start-up company Urban Harvest. Rogers won the Xavier Launch-A-Business (X-LAB) Competition, sponsored by the university’s Williams College of Business and Sedler Center for Entrepreneurship and Innovation. Judges announce the complete list of winners 1:30 p.m. Tuesday, Aug. 30, in the Grand Atrium of Smith Hall. Winners, such as Rogers, will develop a business plan and receive consulting services, networking opportunities and a meeting with possible investors. The competition included a questionnaire submission, and 30- and 60-minute interviews with panels of experts. In a preview interview with Soapbox, Rogers, a project manager for a home remodeling company, explained that Urban Harvest aims to bring more fresh fish and produce, and employment, to area communities. He says the company plans to use an innovative, cost-effective system called aquaponics, a hybrid of aquafarming (fish raising) and hydroponics (growing plants without soil). In this system, when fish are fed, he says, fish waste provides nutrients that are circulated into the planting beds. The plants, in turn, filter the water for the fish. “It’s like a mini eco-system.” “Ideally, with the system I want to setup, ” he adds, “it will produce 10,000 heads of lettuce and some herbs every week, and produce about 10,000 pounds of fish a year.” Rogers was the local expert behind the development of an aquaponics system at H.J. Benken Florist & Garden Center in Blue Ash. Launched in November, it was treated as a beta test for an aquaponics system planned for a village outside Jos, Nigeria. The local, faith-based company Self-Sustaining Enterprises (SSE) helped install the system there in March. Pete West, a Procter & Gamble engineer, was among the locals who traveled to Nigeria. “The idea was twofold,” he says. “To provide gainful employment for people in the village area, and to provide food that village will eat.” Rogers and SSE hope to expand that idea in the Greater Cincinnati area, employing community members and engaging farmers. “The goal is to have a main campus, where I teach people about aquaponics, but then I want to establish other aquaponic centers in neighborhoods,” he says. “Some communities have to hop on three buses to get to a grocery store.” By Rich Shivener

TUESDAY, AUGUST 30, 2011

Cincinnati-based micro-lending organization Bad Girl Ventures graduates its third class of entrepreneurs this week. On Aug. 31 at the Cincinnati Art Museum, it will send 10 women into the field with lots of start-up know-how, including business plans, marketing and financing. The classes include one-on-one consultations with accountants, lawyers and business experts and teach student business owners how to craft marking plans and financial projections among other business strategies. To date, 18 women-owned businesses have made use of the organization’s lending efforts, resulting in approximately 45 jobs created in Greater Cincinnati and a 100 percent repayment rate on loans, says BGV founder Candace Klein. “We’re very proud of what we and the women have accomplished,” she says. The graduates of Bad Girl Ventures third cycle of Cincinnati classes’ run the gamut from the food industry and farming to retail and construction. “This class has a good range of businesses that have yet to launch to businesses working for several years,” says Corey Drushal, strategic initiatives coordinator for Bad Girl Ventures. Business skills were not the only thing the classes taught, however, says Brinda Chatterjee, class member and founder of the retail cosmetics website MakeupHaulic.com. “For me it was two-fold, both the actual business skills imparted in the classes as well as the connections to real-world business people who are willing to give their time to help you,” Chatterjee says. “Literally, three months ago I had no idea any of these resources were available.” Chatterjee praises Klein for her work in starting Bad Girl Ventures and its contribution to local entrepreneurs. “Candace has done an amazing job of pulling all these things together to create a launching pad for business and innovation in Cincinnati … and now beyond,” Chatterjee says. Lu Anne Van Kleunen, founder and owner of Premium Sealcoat, an asphalt sealing and maintenance business, says she was drawn to the classes offered by Bad Girl Ventures through a television appearance by Klein. Van Kleunen and her husband decided to start their business in 2009 after both lost their jobs of 30-plus years. “Candace described what her vision was for BGV – helping women business owners with the challenging issues that prevent them or impeded them from being successful,” Van Kleunen says. “Specifically, Candace talked about women who used personal funds or credit cards to fund their business. That is me.” What Van Kleunen has learned through the classes will only strengthen her business, she says, and she plans on using the micro-loans to purchase a truck, tank and other required equipment to support Premium Sealcoat's growth. “Candace and BGV helped make my business acumen stronger, resulting in more opportunities for me and Premium Sealcoat,” Van Kleunen says. The classes helped illustrate to Toni Winston, founder and president of Tiburon Energy/Tiburon Construction – a construction company focusing on energyefficiency, water usage and sustainability efforts – how important financial practices and marketing was to her company’s efforts. “Since the BGV classroom instruction, I review my projections and financial templates weekly,” Winston says. “I didn’t realize how important a web presence and participation was to growing a business. I now spend time on social media and am working on refining my message and my branding.” Winston also feels that the focus shouldn’t only be on the 10 finalists graduating from Bad Girl Ventures, but on everyone who took part. “I think there should be some recognition for the other 40-plus women-owned businesses that showed up weekly to take advantage of the classes and the mentoring,” she says. “We are all Bad Girls!” By James Sprague

TUESDAY, AUGUST 30, 2011

Peggy Shannon doesn’t waste time. Especially not when it comes to building Queen City Cookies into a business that she hopes will change the world – one sweet donation at a time. In just eight days, she took an abandoned building in Over-the-Rhine – a building stripped of every inch of pipe and unused for a year – and created a new Findlay Market shop where more customers than ever can discover her delectable cookie creations. Set to open this Saturday at 8 am, Queen City Cookies sits between Churchill’s Fine Teas and Market Wines. “It’s a mad rush, I will tell you,” says Shannon, who hired a new employee, effectively doubling her staff, to work at the store. She called friends and contractors and told them her opening day was just a week and one day away. “Everyone kept laughing and telling me I was crazy.” But the former marketing director for the Contemporary Arts Center remembers the advice she got while working as a marketing manager for Whole Foods. “You can do anything you set your mind to,” she says. “Make a plan and execute the plan.” Shannon’s plan evolved from baking one gorgeous cookie, Our Lady of Guadeloupe, into a thriving business creating, from scratch, edible works of art from more than 500 intricate molds. Because her cookies are so beautiful, some customers can’t bring themselves to eat them. So in addition to her classic shortbread Queen Iced Delights, Shannon created Pachyderm Packs, bags of smaller, elephant-shaped cookies in four flavors: Chocolate Chipotle, Em’s Blues (a blueberry maple cookie that tastes like a blueberry pancake), Pure Sass (the original) and Rosemary with Sunflower and Sesame Seeds. “My whole reason to go into business to begin with was to share joy with people,” Shannon says. “The cookies are so delightful. When people eat them, they are happy.” In addition to Iced Delights ($4 and up), Shannon offers the Pachyderm Packs ($7 for about 25 cookies) and her own recipe of schnecken, of the “gooey delicious” variety, at her new shop. Shannon wants to use her new space to share more than great sweets and treats, though. She sees product sales as a way she can give back to Cincinnati, the city she has called home since 2006. Her goal? To become a philanthropist along the lines of Louise Nippert and Otto M. Budig. She started early, already partnering her young company with local nonprofits like Women Helping Women, the Civic Garden Center, the American Heart Association and Happen Inc. Shannon, though, thinks bigger. Much bigger. “I want to be able to have enough money to donate $22 million per year,” Shannon says. “I have a long way to go – but you have got to start somewhere.” Queen City Cookies opens its doors at 8 am, Saturday, Sept. 3, 124 W. Elder St. For more information, call 513-591-0022.

TUESDAY, AUGUST 23, 2011

A new Cincinnati business aims to clean up in Over-the-Rhine, literally. As part of the movement to attract more service-oriented businesses to the Gateway Quarter, On the Run Cleaners, a dry cleaner, will occupy 1332 Vine St. in the Gateway Quarter. Owned by Paul Nguyen, who grew up in Bond Hill and currently resides in the Pendleton district of Over-the-Rhine, the shop will be a full-service drop-off and pick-up point for OTR residents needing dry cleaning – a service Nguyen decided to bring to the neighborhood after talking to residents and hearing about the demand for it, he says. "I thought, 'Why don't we open something that the people of OTR can use and cater to the residents of OTR?' " Nguyen says. "Why not start now, while OTR is in the rebuilding process?" Nguyen will move into the Vine Street space Oct. 1 and hopes to have the business fully operational by mid-November. "It's a good opportunity to give back to the community," he says. The drycleaner joins Capital Shoe Repair and Shine Parlors at 1344 Vine St. as the newest service-oriented businesses in Over-the-Rhine – part of the plan, says Christy Samad, spokesperson for the Cincinnati Center City Development Corporation (3CDC), to revitalize Over-the-Rhine and turn it into a mixeddevelopment, mixed-income neighborhood. "The whole goal is for it to be an area where you can essentially work, live and play," Samad says. The news of On the Run joining the Gateway Quarter community is one step in that process, she says. "We definitely want all of that mixed development," she says. "We have lots of commercial interests, restaurants and service-oriented businesses interested (in Over-the-Rhine)." Roughly 68 percent of the 91,000 square feet of commercial space in the Gateway Quarter has been leased to this point, she adds. "Hopefully there will be more (service-oriented) businesses moving into the area," she says. Brian Tiffany, president of the Over-the-Rhine Chamber of Commerce, praises development efforts by 3CDC to make the neighborhood one of a diverse, mixedincome population. "We're embracing that diversity as our strength," Tiffany says. The makeover of Over-the-Rhine was needed, he adds. "We needed to see a total paradigm shift (regarding the neighborhood)," Tiffany says. "We realized we had to do something." Tiffany cites the store MiCA 12V, located at 1201 Vine St., as an example of what the revitalization efforts in the neighborhood has accomplished. "It used to be a convenience store that had 400 calls for service (to police)," Tiffany says. "Since MiCA opened, it's had none." But while such niche businesses as MiCA 12V are vital in creating a shopping destination for visitors in the city, developers cannot forget about attracting businesses that provide services for the residents of the neighborhood, Tiffany says. "Be aware of the folks that have lived here for 30 or 40 years," Tiffany says. Eateries, delis, clothing stores and a grocery store besides Findlay Market are just some of the examples of businesses Over-the-Rhine could use, Tiffany says. "I still think that on the south side of Liberty Street we could still use those types of goods and services that really serve the neighborhood," Tiffany says. "We're doing well on coffee shops." Regardless of the type of business, however, all new business has played a role in the neighborhood's makeover, Tiffany says. "Clearly revitalization has been the most effective tool in making the neighborhood safer and cleaner." By James Sprague

TUESDAY, AUGUST 09, 2011

The Brush Factory is moving back to its roots. After a year in Oakley retail space, the designers and makers of casual, eclectic sportswear and accessories are returning to Brighton, a pocket of industrial history within Cincinnati's West End neighborhood. "Our hearts belong to Brighton," admits Hayes Shanesy, co-owner of The Brush Factory. "When I first moved here, I couldn't believe a place like this still existed." Vestiges of the community's rich history its canal traffic, streetcar line, and industrial architecture give the past an almost tangible quality to Shanesy. "If you squint, you can still see it." Both he and his partner Rosie Kovacs draw inspiration from the neighborhood, once a center for furniture manufacturing, meat-packing and distillery operations in Cincinnati. The design shop's 120-year-old building, at one time the workshop and showroom of the Cincinnati Brush Manufacturing Company, makes a fitting home for the designers' interests, his industrial and hers fashion. In the building's garage and upstairs workshop, Hayes focuses on 3-D forms in design, handcrafting wood furniture and restoring motorcycles and old sewing machines. In addition to her tailoring business, Kovacs creates her clothing line downstairs, where design patterns and hand-woven fabrics make each item unique. "Nothing is shipped out and our hands touch every part of it," Shanesy says. The closing of the Oakley storefront will allow the designer-craftsmen time to expand their latest creative endeavor, melding their two worlds of soft and hard materials through a new line of accessories and bags. Without the demands of a retail operation, they say they can now concentrate on their wholesale business with boutiques here and across the country. Christopher Dam, The Brush Factory's director of men's and women's sales, believes that Shanesy and Kovacs' vision, inspired by the high-quality products of the past, is a response to America's growing rejection of mass-produced quantity. The Midwest lags behind fashion centers like New York and Paris in embracing this quest for quality and uniqueness, but Dam sees great potential in Cincinnati. "With wonderful neighborhoods [in the city] like Oakley and Northside, we know the customers are out there." By Becky Johnson Photos courtesy of The Brush Factory

TUESDAY, AUGUST 09, 2011

The publishing and bookselling industries bore witness to the death of a giant last week when Borders ran out of options to stay in business. But as the second largest bookstore chain in the nation closes its doors for good, a new generation of the stores it once replaced say the future looks bright. Richard Hunt, co-founder of Roebling Point Bookstore in Covington, says the year-old store is gaining a steady following of patrons who appreciate its focus on travel and outdoor recreation titles, as well as its large selection of books on local topics and by local authors. "We wanted to be a resource for people here," he says. "Our grand aspiration is to be the best resource for these categories." Hunt says the bookstore is expanding to add a community meeting room, more shelf space and possibly a coffee shop. That may not be much different from the features of the large chain bookstores, but he notes that Roebling Point's knowledge of local authors, and its ability to find the niche books desired by its patrons, give it a leg up in the market. "That's one of the things the bigger bookstores don't focus on so well," he says. Serving profitable niches is a specialty of another successful independent bookstore in Cincinnati: Blue Manatee Children's Bookstore in Oakley. Events Coordinator Kelli Gleiner says the small store's deep knowledge of its customers is a huge tool in keeping the business vibrant. "We're such a small store with a small staff, that most of our customers know the staff well," she says. For Blue Manatee, that means providing programming that customers won't find in big-box bookstores. The store offers the story times one might expect, but also hosts weekly yoga classes and brings in authors for book signings with the frequency one might only expect for a store catering to adult readers. Again, it's simply a response to customer demand, Gleiner says. "We have to know what they want, otherwise we wouldn't be here," she says. Ben Vore, general manager at Joseph-Beth Booksellers in Norwood, says the parallel themes of greater customer awareness and adaptability to customer desires are more than just good marketing plans for independent bookstores. "I think that, to me, is the only way we're going to continue to survive, and to thrive," he says. "With Borders going down, I feel that, with fewer bookstores out there, we're going to really need to be very rooted in the community and in tune to what's going on around town." Story and photos by Matt Cunningham Follow Matt on Twitter @cunningcontent

TUESDAY, AUGUST 02, 2011

The phrase "gluten-free bakery" might seem oxymoronic. Gluten is found in wheat, rye, barley and possibly oats. It's part of what gives baked goods their light, fluffy texture, and is a common component in breads, rolls, cookies and other bakery staples. But a growing body of evidence suggests too much gluten may cause problems for some people. In extreme cases, such as people with Celiac disease, a genetic disorder, the protein gliadin, which is found in gluten, sets off an autoimmune reaction that destroys cells in the small intestines. Severe reactions can be lifethreatening, and those who suffer from the disease have limited opportunities to eat outside of their homes. Even products advertised as gluten-free might have traces of gluten, given the difficulty of creating a gluten-free environment in a bakery or restaurant that sells gluten products. Given the growing public recognition of gluten-free dietary restrictions, bakeries that offer low-gluten and gluten-free products are popping up in storefronts and farmer's markets across Cincinnati. Amber Jones, owner of AJ Creations, the only completely gluten-free bakery in the region, suspects that the growing number of people with gluten intolerance comes from greater awareness and better diagnostic tools. "Before, people were often told they had a weak stomach," she says. Her bakery, located in an historic storefront in downtown Covington, offers a variety of baked goods, from muffins and fresh biscuits to cookies, candies and coffee cakes, many of which are also dairy-free. Instead of wheat or rye flour, she uses a wide variety of alternatives, like garbanzo bean flour, rice flour, potatoes, tapioca, corn flour and almond meal. In Over-the-Rhine, Madison's at Findlay Market sells several gluten-free projects, from Udi's bread to Tinkyada pasta and Sesmark crackers. Neighboring bakery Skirtz & Johnston's Fine Pastries and Chocolates offers a low gluten bread. Called Dinkelbrot, this dense spelt flour bread with sunflower seeds, flax seeds and oats, is based on an old German recipe. The bakery also offers a low-gluten chocolate torte with only four ingredients: chocolate, butter, eggs and sugar. The Cincinnati Celiac Support Group lists eight bakeries in the region with glutenfree offerings. And with a host of restaurants throughout the area offering glutenfree menu items - or even full allergen-sensitive menus - it's becoming easier for people sensitive to this common food item to enjoy the smells and tastes of freshbaked goods. By Becky Johnson

TUESDAY, AUGUST 02, 2011

By some accounts, Alisha Budkie's new venture should come as no surprise. The graduate of the University of Cincinnati's College of Design, Architecture, Art and Planning (DAAP) is on track for the Aug. 26 opening of Smartfish Studio and Sustainable Supply, an art and design supply resource based at the corner of 13th and Main streets in Over-the-Rhine. Budkie says her idea for the store springs from the environment she observed as a design student. "My first focus is on all the local schools and students that are here," she says, referring to DAAP, the Art Academy of Cincinnati, the School for Creative and Performing Arts, and the legions of students drawn to the schools' art and design programs. Budkie explains that, while local suppliers such as Suder's Art Store in Over-theRhine carry a wide range of standard glues, paints and artists' supplies, she hopes to complement their offerings with something a bit different. Smartfish will stock products that are American made, locally sourced and/or sustainable alternatives to standard products. Budkie will also work with clients to specialorder hard-to-find materials, she says. "I'm trying to cover a very broad range, and go beyond what's available locally," she says. Her undertaking appears to have support from the community. "People are recognizing Over-the-Rhine as a great place to live, work, shop and play," says Brian Tiffany, president of the OTR Chamber, in a video posted on Budkie's website. He points out what could be a big advantage for Budkie: the store's physical location. "Those corners are critical to driving traffic," he says, noting that a retail business located on a corner will draw traffic from a three-block radius. The three blocks surrounding Smartfish hold a high density of design studios, architecture firms, art galleries and businesses launched by Budkie's fellow DAAP graduates. These residents and business owners, she hopes, will appreciate having a resource within walking distance. And the foot traffic might doubly appreciate it, given Budkie's other business: the designer included a workshop in the Smartfish space where she produces Smartfish Footwear, her line of men's and women's shoes. By Matt Cunningham Follow Matt on Twitter @cunningcontent

TUESDAY, JULY 26, 2011

Bad Girl Ventures founder Candace Klein has always had big plans for the womenfocused micro-lending program. But the attorney with law firm Ulmer & Berne admits the circumstances that led to BGV's recent expansion into Cleveland came together unexpectedly. "It's kind of happened overnight," Klein says. Over the course of about two months, the idea of BGV Cleveland grew from an initial contact by organizations in that city into a fullfledged version of the Cincinnati-based program. Klein says she was initially contacted by The Business of Good Foundation, part of the Cleveland Foundation, the nation's second-largest community foundation. The group had been researching micro-lending programs and had been impressed by the BGV model, which combines classroom-based training, a competition for funding, established financial support and a focus on womenowned business startups. "A lot of programs provide part of that, but not all of the package," Klein says. In June, Klein traveled to Cleveland to meet with the foundation, local banks and other potential partners. And in very little time BGV Cleveland had joined forces with Key Bank, The Cleveland Foundation, The Business of Good Foundation and the City of Cleveland. BGV also plans to work with Shaker LaunchHouse, a new-business incubator based in Shaker Heights, Ohio. Klein says she hopes to bring some of that organization's ideas to Cincinnati. "This is the coolest incubator I've ever seen," she says. BGV Cleveland began accepting applications July 22 for its first class of entrepreneurs, which will begin the program's educational classes and funding competition Oct. 12. Klein says the Cleveland branch will operate in much the same way as the Cincinnati version, with three classes each year vying for microloans of $25,000. And there will be more expansion, Klein says. Her plan has been to expand into five to 10 new locations per year, eventually taking the Bad Girl Ventures concept to the international level. And while she originally expected to expand to Columbus before Cleveland (plans for launching a Columbus branch in early 2012 are in the works, she says), she's not about to complain that BGV's first expansion is a little further north than planned. "Right now, we're right on target with our milestones," she says. By Matt Cunningham Follow Matt on Twitter @cunningcontent Photo by Lauren Justice

TUESDAY, JULY 19, 2011

Clifton Comics & Games, a part of its community for almost seven years, has changed names and locations. Owner Steve Struharik now mans the counter of his new store, Arcadian Comics, on Monmouth Street in Newport, Kentucky. His current place of business neighbors The Galaxie Skateshop and Mammoth Coffee, and is maintaining a good portion of the customers who frequented the Clifton store. The move itself, however, was a complete surprise. Struharik recalls his first unofficial notice. "Two gentlemen came in, they were looking around, and one guy was taking pictures of some of the stuff. I asked them what was going on." One of them mentioned a demolition. "Are you talking, like, fall?" the then-shocked storeowner recalls asking. "No," the man replied. "Next month. You didn't know?" Once Struharik had the circumstances confirmed in writing, it was clear that he had less than the six-month notice he expected in such an event when he first began his lease the space through a previous management group. "I had a total of about 50 days from when I heard any mention of it before I had to get out...the biggest (financial) impact is having no income for 30 days...I had no forewarning," he says. "With this kind of thing, if I only had two grand in the bank, I'm done." Uptown Rental Properties LLC manages the property. "Clifton Comics was on a month-to-month lease, so either party could give 30 days notice to vacate," says Johnna Mullikin, an Uptown Rental Properties representative. "To my understanding, that's what was done." Both Struharik and Mullikin believe that the current ownership group wants to use the prime Jefferson Avenue space for student housing. The new shop should feel reasonably familiar to former clientele of Clifton Comics, and includes specified sections for regular series, graphic novels and indie books. The upstairs space is devoted to gaming, like the Magic: The Gathering tournaments Arcadian currently hosts. Despite the drama, Struharik, who links his love of comics back to an old TV ad for G.I. Joe #11 he saw as a kid, manages to find some humor in the situation. "I'm really hoping to win an Eisner Spirit of Retailing Award for Clifton Comics," he says with a grin, alluding to the comprehensive application that was accepted shortly before he learned he'd have to leave. "It would be really fun to win, 'the Spirit of Retailing Award' (and then say) 'that store's closed.' " By Adrian Beiting Photos by Leland Schuler

TUESDAY, JULY 19, 2011

The story Kelly Hollatz tells about founding her five-year-old company, First Star Safety, LLC, combines hard work, perseverance, timing and a string of unlikely circumstances that put the now-business owner in the right place at the right time. First Star Safety provides safety equipment and services for construction and roadway projects. Think of the orange cones dotting interstates, or the flashing signs and OSHA yellow vests on construction sites - those are the five-year-old company's stock in trade. But Hollatz doesn't come from a construction background. In fact, she was working as a server at a local restaurant when a patron first suggested she look into the safety products business. After the second time he mentioned it, she started doing some research. "There was only one other company doing this in the region," she says. "I realized this is something that could be extremely viable." The combination of low competition and growing need - the construction season's many projects and increasing regulation by state and Federal safety agencies motivated Hollatz to act. But it wasn't enough to convince banks to loan her startup funds. "I went to 12 different banks. They said, 'Cones? I just don't get it,' " she says. Hollatz eventually took out a second mortgage on her Deer Park home to finance the business. "I sat down with a phone book and a cell phone and started calling people," she says. "I tried selling to anyone and everyone." Her plan worked. Hollatz says contractors welcomed new competition in what had been a one-source market, and that her policy of measured growth and ensuring quality over quantity kept customer satisfaction high. "As much as you want to think you can do anything, one of the most important things is to truly and honestly acknowledge your capabilities," she says. Over the course of five construction seasons, that strategy has paid off. First Star Safety boasts a list of high-profile clients, including Kentucky Speedway. In fact, Hollatz plyed a role in untangling the traffic snarls that clouded the speedway's NASCAR Sprint Cup debut July 9 as her team jumped in to help a parking contractor that became overwhelmed by the unexpected crowds. Hollatz says her team felt the frustration of race-goers as traffic patterns collapsed under the load of an estimated 320,000 people who attended the race in addition to 140,000 ticket holders. But the server-turned-construction subcontractor says her team's grace under pressure turned the ordeal into a successful trial-by-fire that boosted the company's reputation in the eyes of speedway officials. "My team really rose to the occasion," she says. "I got message after message from people who saw my people. For us, we've gotten nothing but an extensive amount of praise from Kentucky Speedway officials." Story: Matt Cunningham Follow Matt on Twitter @cunningcontent

TUESDAY, JULY 12, 2011

Steve Rock spoke to the Madisonville Community Council in mid-June about an update and a request. He and a team of volunteers plan to convert a derelict industrial building on Whetsel Avenue into an urban farm and education center, employing the latest technology to grow fresh meat and produce in the neighborhood. But the response of the more than 50 people in attendance showed that innovation is not just about ideas and experiments; it's also about connecting with people and building community support. "I think education is huge in this project," says Rock, an environmental engineer by trade who has taken on the urban farm project in his spare time, partly to see if some of its more unusual ideas will work. He spent part of the meeting - and much of the time afterward - explaining various aspects of the project: a system of vertical integration would grow both hydroponic vegetables and tilapia in the building (a former laundry) using waste from the fish to fertilize the plants. A classroom and community gardens would help area residents learn about agriculture and grow their own food. And a program to train at-risk youth would help staff the facility while improving the employment prospects for its participants. But questions also revolved around the building itself. Madisonville Community Council president Bob Igoe explained that the building, which has been vacant for years, is slated for demolition. "We've got to be confident Steve can make this thing work, or we're going to be stuck with [the building] for another year," Igoe says. Several Madisonville residents asked pointed questions about timelines and the likelihood of the project getting grant funding; Igoe pointed this out as an indication - the project's merits aside - that city residents wanted to see progress in their community. "You have a room full of people who have had a handful of promises for decades," he says. At the end of the meeting, the community voted to place a three-month stay on the demolition. This gives Rock time to try to secure grant funding, showing the community the project can raise the $500,000 to $1 million he estimates it will take to launch. Volunteers have launched a website and have drafted handouts to help spread the word about the project, and Rock said he hopes to hear about grant funding prior to the community council's next meeting on the project, planned for September. By Matt Cunningham

TUESDAY, JULY 12, 2011

Cincinnati-based business accelerator The Brandery began moving in late June into a three-story office space in the 1400 block of Vine Street. The rehabilitated building features high ceilings, an open floor plan and skylights that let in light to all floors - all desirable features in rapidly-revitalizing Over-the-Rhine. But The Brandery founders J.B. Kropp and Dave Knox say the features that go beyond the architecture are what will attract creative energy -- and a new generation of startup businesses -- from across the country. "We looked at a couple of spots," says Kropp, who adds that the revitalization underway in Over-the-Rhine has turned what was once a no-go part of the city into a powerful introduction to Cincinnati for startups from out of town. "If we're going to pull in 15 to 20 people for their first experience of Cincinnati, this is going to be great for it." Knox added that, although the team considered other sites in Over-the-Rhine, Vine street's placement between Main Street and Washington Park made it ideal. "It's more the heat of what's happening," he says of the glass-fronted office. Along with being a fitting introduction to the Queen City, Kropp and Knox say the 4,500-square-foot office is designed to cultivate idea sharing and connectivity among like-minded entrepreneurs. To that end, they say The Brandery office will be open for local startups and startup-related businesses to gather and work. "We envision seeing more people in Cincinnati coming in," Kropp says. "They might be saying, 'I'm not ready for funding yet, but can I just hang out?'" Knox adds that The Brandery hopes to serve as a meeting place for area tech and startup meetups, establishing the office space as a central gathering place for people to generate and cultivate new ideas. "It's a good experience from all sides," Kropp says. The Brandery's newest class of startups will begin the business development program August 1. Knox says he's excited to begin the program in the new space, a location that he noted is much as he and Kropp envisioned when they launched The Brandery with Bryan Radtke and Rob McDonald in 2010. "We've been looking for a permanent home ever since we started," he says. "This place has power in its proximity." By Matt Cunningham

TUESDAY, JUNE 21, 2011

Short Vine in Corryville, once a hot spot for electic night spots, gets a a new bar and restaurant that replaces a former drug hot spot. Dive Bar owner Joe Pedro, a Columbus native and business owner of two bars near Ohio State University, said choosing the site for the Dive Bar came down to the old real estate maxim: Location, location, location. "We like the proximity to the college campus and to the hospitals," he said. "There is a lot of people around the area who are good for our services. We also immediately fell in love with the history and character that Short Vine has to offer." Although in recent years this stretch of Short Vine has been known more for drug activity than business opportunities, Pedro said the past serves as a model for what the street could again become. "The drug activity is a concern that we are aware of, but we are making an effort to get involved right away with the community and other business members to take hold of the street for the community and push out those elements that no one really cares for," he explained. "Over the past eight months we've seen more businesses coming through as well as more involvement with the community business association and city officials that have made changes that everyone has longed for and wants for the area." Construction of the bar took six months and involved completely gutting and renovating the whole space, leaving exposed brick throughout. Pedro also installed wood floors and new counter tops. The impetus for the work? Pedro's, and his partners', desire for the personality - and affordable cost - of an older building. Beth Robinson, President and CEO of The Uptown Consortium, is extremely supportive and thrilled about the new local hangout. "We've made great strides in the past couple of years on Short Vine with continuous police control and increased activity of businesses and residents on Short Vine," she explained. "The bad image is starting to fade into the past as we start to have more businesses open in the area, which will help attract people back on the street and customers back to the area." Writer: Lisa Ensminger

TUESDAY, JUNE 14, 2011

Local green-minded companies have established a network that compliments their respective development projects in the region. Collectively known as Sustainability Partnership of Cincinnati , it's the brainchild of Ben Haggerty, owner of Green Streets. His company specializes in storm water mitigation and vegetative roofs. The other companies are complimentary to Green Streets, and vice versa and include Environmental Services, specializing in water conservation and landscaping; Greener Stock, construction materials and workshops; Eco Environmentals, geothermal systems; Tre Sheldon, environmental law expert; Patterned Concrete of Cincinnati; and Greenbau, architecture and construction. "We're very new," Haggerty says in reference to the Partnership that was established last fall. It's looking to secure its first collective bid, he adds, but the companies involved have seen an uptick in referrals. "This is baby steps without a doubt, and I honestly think this is a franchisable business model," Haggerty says. "Our ideal scenario is that we are approached by an individual who is looking to build and we are able to provide them with two architects, all the green building materials they could wish for and almost every complimentary and environmentally friendly service that anyone could ever wish for. It's almost a one stop for design and build, even though we're separate companies." Haggerty says he got the idea of forming a green network after he met a solar panel expert at a home and garden show. "It became apparent that he wasn't aware that when you place solar panels around a vegetative roof ... it actual makes the solar panels more efficient because you're lowering the roof temperature by a significant amount." The light bulb turned on, he remembers. "Why not trade off on that relationship and create a reciprocal one in that respect?" Greener Stock was one of the first companies to join the Sustainability Partnership, as it and Green Streets were collaborating months before. Greener Stock's owner and lead architect Heather Curless says the partnership makes perfect sense. "We're all working in different circles, so we're all hearing about different projects at different times. The nice thing is that most of us in the partnership are one or two-man shows," she adds, "and it gives us an opportunity to bounce ideas off of people, to talk about new technologies and to get ideas from people that larger companies would have in-house." As Greenbau's Tony Beck explains: "I can refer to others in the partnership to answer questions a client may have or refer the client to them." For now, the partnership is meeting on occasion. Haggerty is without a doubt the most vocal member among the partnership, which he deems an honor system of sorts."This is a small community in a small town, and I'm a firm believer of doing business on a handshake. When I'm in a meeting, I pitch for every business." Writer: Rich Shivener

TUESDAY, JUNE 14, 2011

Just in time for rising temperatures, a new business at Findlay Market is bringing natural ingredients to an old summer standard: shaved ice. Cincinnati local, Alia Ali, started Chill Shaved Ice to share her passion for natural ingredients and healthy eating through a tasty summer desert. Stationed at Findlay Market on the weekends, and at other local mobile destinations during the week, Ali has already received positive feedback for her idea. Ali, a fitness instructor, always wanted to increase community awareness about the importance of what you eat. "I feel passionate about eating healthy and showing people that there are other alternatives and how it is not as hard as one may think," Ali explained. So two months ago she began experimenting with different fruits, flavors herbs and natural cane sugar to make her natural syrups. She recently made watermelon mint syrup by cooking and mixing cane sugar. Ali said she adds other herbs to weaken and strengthen the flavor of the syrup. Her first taste-test weekend at Findlay Market was a success as many people were pleasantly surprised with the new twist on an old favorite. "People were a bit hesitant at first, asking questions because it wasn't something they were used to like your standard chemically processed syrups. But customers were pleasantly surprised, asking questions about the process and other services I may provide," Ali said. She plans to stay at Findlay Market for the whole summer on the weekends and travel around to different local destinations during the week. "Findlay Market is a neat place. I love the people and the energy at the market. I feel like there are a lot of progressive people involved at the Market, which makes it a nice environment for me as a beginning business owner," Ali said. Ali said future plans include selling bottles of her syrups, selling her product to local bars to provide a new alternative for mixed drinks, and maybe even opening up her own store. Writer: Lisa Ensminger

TUESDAY, JUNE 07, 2011

Diners at Xavier University's Gallagher Student Center now have new dining options, in some very familiar places. Local restaurateur Andy Hajar officially took over management of the university's Ryan's Pub and Fusions Caf , incorporating the Middle Eastern fare of Andy's Mediterranean Grille into these popular campus restaurants. "We are very excited to have Andy become part of the Xavier family," said Tom Barlow, XU's director of auxiliary services. He pointed out that Andy's, which was started 10 years ago by Hajar after he immigrated to Walnut Hills from Zahle, Lebanon, fits well with the university's commitments to both local business and creating a diverse campus culture. "As a commitment to Xavier's mission to support our local community, we seek only local, family-run businesses," Barlow said. Greg George, business manager for Andy's Mediterranean, said the warm regards are mutual. "Andy thought this was a fabulous opportunity to team up with an institution like Xavier," he said. "It offers him a great environment to improve on the brand, and lays the platform for expanding the brand." George noted that, although the healthy, natural ingredients in the Andy's menu may be a shift for some diners, the look and feel of XU landmark Ryan's Pub will remain mostly unchanged. The pub was built and named in honor of Steve Ryan, friend of building patron Charlie Gallagher, and the new manager intends to respect that history. "Ryan's won't look any different beyond the branding," George said. Both Ryan's Pub and Fusions opened under Andy's management June 2. And George said that excitement at the restaurants remains high. "This is a dream come true for Andy," he said. Writer: Matt Cunningham Photo provided by Xavier University

TUESDAY, MAY 24, 2011

Konkrete City Skateboard Shop in Mt. Washington looks as if it could fit in with the upscale clothing and art boutiques in Hyde Park and Oakley. Transformed from an old, torn up pizza parlor into a completely renovated store with bamboo floors and white bright walls, this unique skateboard shop brings a new life to the neighborhood and businesses of Mt. Washington. Independently owned by Toby Thompson and Adam Tilley, Konkrete City offers skateboards and apparel with the goal of providing a safe place to hang out for shoppers and kids interested in skateboarding. "Our business promotes local business, the little guy which is the backbone of the entire community," says Toby Thompson. "Owning a small business makes me feel like I can contribute to my city and my neighborhood by giving back to the community, which is extremely important to me." In business for two years now, Thompson stays involved with his shoppers by hosting special events including skateboarding demonstrations and parties. "With skateboarding, it's a unique industry. It's an unorganized sport with no teams but everybody hangs out together. We've always been seen as the outcasts in society, so for us, Konkrete City is a place to meet, communicate, and keep kids off the streets," Thompson said. Both Tilley and Thompson grew up in Cincinnati and wanted to keep their shop within city limits. Thompson, who's mom previously owned a skateboard store, traveled outside of Cincinnati for a while but came back to his roots. "I think Cincinnati is very underrated. It's a big city with a small city feel. The city has a lot to offer." Writer: Lisa Ensminger

TUESDAY, MAY 10, 2011

Cincinnati has a well-established design district. Major design and branding firms such as Marsh Inc, KZF Design and Reztark Design Studio all sport stylish offices along 8th Street northwest of downtown. But a few minutes' walk north of this district lies another stretch that appears to be on its way to becoming a design district of a different type. The storefronts along Main Street in Over-the-Rhine are rapidly filling up with ventures spearheaded by young design professionals, and the neighborhood appears to be welcoming them with open arms. "It's a nice new energy on the street," said Julie Fay, owner of Urban Eden contemporary crafts and fine art, partner in Iris Book Caf and one of the founding trustees of Merchants of Main Street. She estimated that most of the nonrestaurant businesses that have opened on Main Street in the past year have been design or design-related businesses, many owned and founded by industrial and fashion design graduates from UC's College of Design, Architecture, Art and Planning (DAAP). DAAP graduate and Losantiville Design Cooperative co-founder John Dixon said a combination of factors are drawing design-, art- and craft-oriented professionals to Main Street. For one thing, the rent's pretty cheap. "Our whole purpose was to have a transparent studio," he said, nodding to the studio's tall storefront windows. "You can rent a warehouse for cheaper than this, but you're a little cloistered. "The affordability and knowing things are going on down here makes it really cool." Those 'things going on' include Final Fridays, monthly events where the art studios along Main Street open their doors into the night for an arts-focused block party. Dixon said Losantiville sees a lot of foot traffic from Final Friday gallery visitors who stop in to investigate the collective's furniture, lighting and sculptural work. "It's cool to see people who are generally into this kind of stuff coming in here," he said. Now, the design-friendly makeup of Main Street appears to be maturing. Rather than purely client-facing design businesses or studios, the district is starting to attract businesses aimed at serving the designers themselves. Alisha Budkie plans to open Smartfish Studio and Sustainable Supply on Main Street later this summer. While the DAAP graduate does plan to include studio space in her business - she designs and fabricates a line of women's footwear she also intends to provide fellow designers with access to sustainable, highquality material for their work. "I've seen how hard it is to source materials," she said, noting that as a design student, she spent a good deal of time finding the right materials for her work. And based on Budkie's experience as she prepares to open her business, the other tenants of Cincinnati's new design district will welcome their new neighbor. "I've just found that whenever I've asked for help I've received it," she said. "Whether it's advice or support, I've received it." Writer: Matt Cunningham

TUESDAY, MAY 03, 2011

Mayberry and Mayberry Foodstuffs grocery owner Josh Campbell and his business partners are opening a new restaurant, the Skinny Pig, in East Walnut Hills. Campbell, his business partner Jerry Murphy, and sous chef Kevin O'Connell signed a 15-month lease for a 750-square foot space at Desales Corner. As its name implies, the Skinny Pig's menu will specialize in pork but also include flatbreads and salads. Campbell said the restaurant will open in May seating 28 on the inside and 25 outside in an expansive courtyard that will feature an outdoor grill and live music on the weekend. Because downtown Cincinnati has seen an increase of new businesses, Campbell and his business partners decided it would be a smart business move to chose East Walnut Hills. "It's an up and coming neighborhood with a core community and a set of people who care about the community. They look out for one another there. It's a great neighborhood with great architecture and a great location, sitting next to O'Bryonville and Hyde Park," Campbell said. Campbell has an extensive background in the restaurant industry working and learning the trade in Florida and the Bahamas. After working at five star restaurants and preparing exotic menus that served various celebrities, the Cincinnati native decided to move back to his hometown to bring something unique to the urban core. "I think it's important that we still open mom and pop places. Everything that I have opened is small. My first restaurant seats 20 people; my grocery store is 600 square feet. Skinny Pig is as large as I'd like to get," Campbell explained. "If there's too much space and not enough people, it's hard to support a business in the urban core." According to Campbell, he believes it is very important for an individual to see and experience what the world has to offer beyond the walls of Cincinnati, and then bring those ideas back to the city. "My goal is to build a community and attract people who want to come and have a good meal. It doesn't matter who you are and I don't ever want to put the blinders on and attract a certain clientele, I just want someone to enjoy themselves and have good quality food," Campbell explained. Writer: Lisa Ensminger

TUESDAY, APRIL 05, 2011

Brazee Street Studios is a driving force behind efforts to raise awareness of art happenings in Oakley and surrounding neighborhoods. The resource center houses the Brazee Street School of Glass, Gallery One One and more than 20 artist studios. Now it's looking to expand on those efforts and reach out to art businesses beyond Oakley. Let's start with the most immediate effort: Oakley After Hours, which was rescheduled to avoid conflicts with other art events in the Cincinnati area. Happening 6 p.m. to 10 p.m. Friday, April 8, the event highlights businesses in the neighborhood, mainly along Madison Road and Oakley Square. It's organized by the Oakley Community Council and happens the second Friday of each month through August. Brazee and other art houses such as Redtree Art Gallery and Coffee Shop and The Brush Factory will stay open later than usual. "Brazee has been really excited about the support we've received in Oakley from families and artists," says creative director Leah Busch. "It's a nice eastside vantage point. We're just trying to be a bulls eye for art here." Collage artist Sara Pearce, a former arts editor at the Enquirer, rents a studio space at Brazee. She had approached Oakley Community Council about moving Oakley After Hours, formerly happening the last Friday of each month, to the second Friday. The move was inspired by Redtree, which had been keeping its doors open then. The "2nd Friday" concept works, she says, because it doesn't conflict with Final Fridays in Over-the-Rhine or First Fridays in Covington. "It just seemed like an opportunity to carve a new niche on a different weekend," Pearce says. Councilmembers Lindsay Hooks and Gina Brenner are planning After Hours. Hooks says places like Brazee, Country Club art gallery and Voltage furniture are developing the neighborhood's identity as an arts district. "I'm really hoping that (After Hours) brings more awareness to what we have here," she says. Brazee will open its artist studios from 7 to 9 p.m. April 8. It's previewing a new concept, too. Called "Art Between the Lines," an outdoor market for artists, designers, food vendors, event organizers and non-profits. They can purchase a nine foot by eight foot space outside the studios. Busch says Brazee is in the "infant stage" of organizing an art walk that weaves through Oakley, Hyde Park, Madisonville, O'Bryonville, or "pinpoints eastside art destinations on (and around) Madison Road." The visionaries behind this effort include Busch, Pearce, and Lisa Merida-Paytes and Tom Funke of Funke Fired Arts, based on Wasson Road. "It seems like there is a lot of going on in eastside art, but there's no unifying thread," Busch says. "There's no web site you can go to; there's no postcard that says 'Here are the hotspots where you can see.' We want to make it a 'You can make a night out of it' idea." Writer: Rich Shivener Photography by Scott Beseler.

TUESDAY, APRIL 05, 2011

With recent developments in Columbia Tusculum's Columbia Square and Eastern Avenue corridor, this east side neighborhood has seen its business district change dramatically in the last five years. One of the largest developments, Columbia Square, opened in 2010 with corporate tenants like Keller Williams and IPSOS Marketing, which relocated their regional offices from West Chester and Mason to be a part of this vibrant community. But the neighborhood also embraces local entrepreneurial favorites like Green Dog Caf , Greener Stock, and Anytime Fitness. Green Dog Caf serves high quality, organic foods at an affordable price, while Greener Stock sells eco-friendly, natural building products for homes and businesses. One of the latest additions, Anytime Fitness, serves as a walkable neighborhood fitness center, open 24-hours, that serves residents. With the influx of new tenants in the Square, development has also boomed in the old business district along Eastern Avenue as well. Local salon and fitness center, BeneFit, rehabbed one of the neighborhood's historical buildings while Del Apgar, a florist in Hyde Park, recently opened a new space on Eastern Avenue. "I think the retail businesses are focusing on the needs of what we want as a neighborhood. Without having planned it in advance, businesses are focused on being more health-related," Matt Ackermann, President of Columbia Tusculum's Community Council and owner of Tusculum Pizza, said. According to Community Council VP, Arlene Golembiewski, the neighborhood supports local "destination businesses." Instead of having traditional drive-by franchises that don't contribute to the community or add character, the destination businesses add to the streetscape, and provide stability to the community which has attracted an influx of new residents. "It's people who enjoy an urban lifestyle and being close to all of the amenities that the city offers," Golembiewski said. Writer: Lisa Ensminger

TUESDAY, APRIL 05, 2011

Have you ever been in mid-preparation for your latest road trip and/or outdoor adventure and found yourself wishing that Cincinnati had a true outfitter's store? A small, friendly knowledgeable local alternative to the sterile, ubiquitous chain? Roads, Rivers and Trails (RRT) is now open and ready to outfit you for any adventure whether it be a weekend roadie to Asheville, a month long slog through the Bob Marshall Wilderness, or through Cincinnati's hundreds of miles of parks and greenspace. Located at 118 Main Street in the heart of Old Milford, RRT is owned and operated by a troika of young outdoors-persons: Joe White, Emily White, and Bryan Wolf. Each of the owners has deep roots in the community. They're as committed to the region as they are to one another - Joe and Emily are married; Bryan and Joe are long time friends who have, amongst other adventures, driven cross country and hiked the entire length of the Appalachian Trial during the winter. RRT opened this past winter and celebrates a long tradition of specialty outfitters in Milford; occupying the same space formally held by Adventure Outfitters. In addition to selling quality outdoor gear, RRT also goes the extra mile to see that trips progress beyond the planning stages; supplying experience, encouragement and a resource library as well as meeting space in the store where co-conspirators can come together and plot their adventures. "We want to take the time to get to know our customers and we want to provide the motivation they need to make their experience happen," says Emily White. The interests of the owners dovetail nicely - Emily is a University of Cincinnati grad with a business degree, Joe is finishing at UC this semester having studied entrepreneurship, and Bryan has long dreamed of owning an outfitter store. The century old building that houses RRT is both comfortable, complete with worn wooden floors, chainsaw carved book cases and a painted tin ceiling; as well as convenient. Situated at the cross roads of all things outdoors in the Midwest, the store is at the junction of over 22,000 miles of long distance hiking, cycling and regional paddling trails which converge in Milford. Given both their close personal affiliations, as well as their attachment to the Cincinnati area, the three UC graduates say that they are here to stay. "We want to make Milford the adventure capital of Cincinnati," says Wolf. Writer: Michael Kearns Photography by Michael Kearns

TUESDAY, MARCH 29, 2011

Years of building creative partnerships has made Know Theatre an important part of Cincinnati's contemporary arts scene. Founded in 1997, Know opened its own theatre space on Jackson Street in Overthe-Rhine after seven years operating out of a church basement on Sycamore Street. In recent years, the theatre company has collaborated with Exhale Dance Tribe and Concert Nova, among others, and led the Cincinnati Fringe Festival, which utilizes spaces throughout Over-the-Rhine. But as the Theatre and its partnerships grew, so have its needs so now Know and its partners are taking advantage of Over-the-Rhine's historic building stock. "We've always helped each other out," says Eric Vosmeier, Know's producing artistic director. "What I'm looking to do is formalize that process." Know has signed a lease for a new rehearsal space inside the historic Germania Building, owned by Kelly Dragoo and Kelly Murphy of Eden Floral Boutique. In addition, the fourth floor will also be used to provide affordable office space to artists and small arts organizations. The programs are a part of Jackson Street Market, launched in August by Know with a mission of investing in the local community of artists in new and innovative ways. Current tenants include mural and street artists, Higher Level Art, and the Requiem Project, a non-profit organization that is restoring and programming the historic Emery Theatre across the street. Requiem plans to use the Germania building space for one year, when the Emery could have a certificate of occupancy. Project founders Tina Manchise and Tara Gordon say Vosmeier has been supportive of Requiem since it began in 2008. They say creative collaborations are part of the Requiem's core mission as well. "When you start to collaborate in ways that don't currently exist, you tend to draw (new) people to the area and stimulate new audiences," Manchise says. Vosmeier says the costs for tenants of the Jackson Street Market are minimal. "The plan is that we will essentially invoice them at the end of the month for their cost of the utility bills for the square footage of the space that they are using," he says. Know's next efforts include renting two additional spaces at Germania and launching a resource-sharing website, or "a library of everything we own that people can check in and check out," Vosmeier says. It's also moving its scenic shop and storage to a new space on Spring Grove Avenue in partnership with Cincinnati Shakespeare Company. Know Theatre previously kept its scene shop in a building owned by the Art Academy, but the Academy's plans to move their ironworks facility in Pendleton closer to their Over-the-Rhine campus had Know seeking new space. Vosmeier reached out to Cincinnati Shakespeare Company artistic director Brian Issac Phillips who proposed the shared space. "There are some tools and toys they have that we don't and vice versa," Phillips says, "and our openings fall far enough away from each other that we can do that without hurting one another." It is another example of how strong theatre companies in Cincinnati can be when they work together." Writer: Rich Shivener

TUESDAY, MARCH 22, 2011

Just in time for the warm spring weather, a new pop up shop on Main Street will bring the wares of eleven artists and designers into the Final Friday mix. The PopShop Group, founded by three local women, is taking over the space at 1301 Main Street and filling it with locally designed clothing, accessories, books and home goods displayed in a terrain constructed from cardboard and brightly-colored duct tape. The Final Friday PopShop will also have do-it-yourself stations with ready-made designs that gallery walkers can use to make their own goods - like a purse or backpack - from recycled materials. One of the shop's organizers, Tamia Stinson, said the shop intends to bring exposure to Cincinnati's artist-entrepreneurs, and let them test the downtown/Over-the-Rhine market. "Oftentimes we come across people who are interested in opening their own business, and obviously Main Street is one of the more creative areas of the city," Stinson said. "So it's a really good opportunity for people who are exploring doing something bigger for themselves to get a good idea of what shoppers might expect, and what it would take to open a storefront down here." Stinson's two partners in the project are Jessie Cundiff, a ceramicist who is a partner at MUD on Main, and Catherine Richards, art director and program manager of the Future Blooms program. Stinson said the three first met through the Merchants on Main group, which promotes commerce in the Main Street District of Over-the-Rhine. Stinson said they hope to hold the PopShops every month from Spring through Fall. This week's PopShop will feature goods by a number of local designers, including clothes from the Brush Factory, books by Katie Louvre and jewelry from Hark and Hark. Other vendors include Carla Rabbit, Saint Lexi, Katie Swartz, Dulcet Design, The Sarah Center and the 4th Street Boutique. The Sarah Center is a program at St. Francis Seraph that supports women who make their own jewelry and clothing, and provides a venue in which they can sell them. The 4th Street Boutique is a high-end thrift and vintage shop that funds Dress for Success, a program that provides interview attire for low income women who are seeking better employment. The Final Friday PopShop opens Friday from 5 to 10 p.m. with music and "treats" and will also be open Saturday from 11 a.m. to 6 p.m. During Saturday's hours the shop will become a studio, with vendors demonstrating their work on-site. From noon to 5 p.m. on Saturday the 4th Street Boutique will hold a trunk show to benefit Dress for Success. Writer: Henry Sweets

TUESDAY, MARCH 08, 2011

Mullane's Parkside Caf , once a popular vegetarian restaurant, closed in 2004 but will have a presence once again on Race Street when it opens this spring. New owner, Ellen Faeth, found a home for Mullane's in Over-the-Rhine. The vacant space had been unoccupied for nearly fifteen years, and renovations have taken up the bulk of the past year. "The original Mullane's attracted a lot of people that were forward thinkers and enlightened people, which really helped develop the previous area in Garfield Park," Faeth said. "We're hoping that the people that are attracted to our particular menu will represent and will help develop this side of the Gateway District." Faeth says the new Mullane's will be utilizing local products when possible, including produce, meats, and eggs as well as organic grass fed products. Faeth says she hopes to have a plot for the restaurant to grow their very own produce in order to decrease travel time for other suppliers. "We need to get back to the basics of living, like the way our grandparents lived," Faeth explained. "Organic is the way to go because we our poisoning ourselves with all of the additives in our current foods. I am extremely dedicated to getting back to the basics." Faith, a local artist and musician, has started offering live music and gatherings on the weekends with coffee and desert even though the restaurant isn't ready to open. "Once an artist goes into a neighborhood and puts on a creative spin, people usually follow," Faeth explains. "I really want to support those people and I think it is important to develop a cultural life in our city. We used to have a much more varied and vast cultural atmosphere, and I want to bring that back into people's lives." Writer: Lisa Ensminger

TUESDAY, FEBRUARY 15, 2011

Locally owned and operated Holy Grail Tavern & Grille will be the first business to open in the new Banks development in mid March, two weeks before the Reds' season begins at Great American Ballpark across the street. The 6,000 square foot sports bar will have a stage for live radio broadcasts, bands and other entertainment. Don Andres, one of the owners, said he hopes the location will become the centerpiece in a network of Holy Grail Tavern's around Cincinnati, with existing locations in Corryville and Delhi. Andres said he hopes the Corryville and Banks' locations - both near major sports stadiums - will build exposure with Cincinnati sports fans and momentum for expansion. The Delhi location will serve as a model for their future locations, which will be more neighborhood-oriented and family friendly, he said. "It will give us an opportunity to get our name out there, and an opportunity to open gathering places for tight knight communities around Cincinnati," Andres said. Andres and his business partners, Jim Moehring, Tom Heitker and Paul Goebel, are friends who all grew up on the west side and attended Elder High School. The partners have backgrounds in finance and the food and entertainment industry. The original Holy Grail was a brew pub that opened in the 1990's under previous ownership - it closed in 2001. Andres and Moehring, both UC alumni, would walk past the shuttered bar on their way to see UC sporting events and chat with other fans about how they wished someone would re-open the business. The idle talk became reality in 2004, when Andres, Moehring and Heitker bought the place and converted it into a sports bar. After building the business for three years, they opened their Delhi location. Goebel was a consultant for the first location, but has since been brought on as a partner for the Banks and future projects. Andres said that the new location at the Banks will also cater to the downtown business lunch crowd, and visiting business travelers. He said the owners will consider expansion outside of Cincinnati if the location is successful. Writer: Henry Sweets

TUESDAY, FEBRUARY 08, 2011

Madisonville takes another positive step towards redevelopment with the new Madisonville Coffee House. Started by former Community Council president, Bob Mendlein, the Coffeehouse takes advantage of a vacant historic building along the neighborhood's main drag. Mendlein decided it was time to make a change in his neighborhood. "I live in an area with little redevelopment in the old business district," Mendlein said. "I want to make something happen and show people that there is potential like back in the 1950's when it was a phenomenal town." Originally a payday lender was going to take the place of the vacant building, but Mendlein took the initiative to make sure that did not occur. He felt a coffee house would be more conducive to the redevelopment efforts occurring throughout the neighborhood. "It will be a start to change the character of the neighborhood. The character is shaped by what you see as you drive through," Mendlein said. "If we have something that is more welcoming to the neighborhood, then residents can take pride in this development and enjoy it." Currently the coffee house is open 6-9pm, Fridays and Saturdays, with plans to open on Sundays in the near future. Plans are also in place to use the space for entertainment and meetings. Connecting the neighborhood back to it's history, Mendlein is using the first archeological object found in the area, the Effigy Face pot, as its logo. The community has recently been the focus of design plans crafted by the Niehoff Urban Studio at the University of Cincinnati. Writer: Lisa Ensminger Photography by Scott Beseler.

SOAPBOX SUNDAY, FEBRUARY 06, 2011

A new CincyTech seed fund that will go toward the nonprofit's mission of financing Greater Cincinnati tech-based startups has received a $2 million match from the Ohio Third Frontier fund. CincyTech Fund II comes just as the first fund - started in 2007 with a mix of private and public dollars - is nearly fully committed or reserved. CincyTech Fund I was launched in 2007 with a $6 million from Third Frontier and $4.4 million from local corporations, foundations and institutions. "This newest investment in CincyTech from Ohio Third Frontier is a strong endorsement of the success we have had to date and will allow us to continue to invest in high-growth-potential local companies," CincyTech President Bob Coy said in a release announcing the award. The $2 million award is part of the $25 million invested across the state through Ohio Third Frontier's Pre-Seed Fund Capitalization Program and Entrepreneurial Signature Program Continuity Initiative. Third Frontier is a target economic develop and job creation program approved by voters. The 10-year $1.6 billion state initiative aims to grow Ohio's economy by investing in key competitive economic sectors: advanced and alternative energy, biomedical, advanced materials, instruments, controls, electronics and advanced propulsion. The effort launched in 2002. In May 2010 voters overwhelmingly approved a $700 million bond issue renewal. CincyTech raised $2.3 million for CincyTech II; the state match maxed out at $2 million. A number of local organizations have committed to investing: the Castellini Foundation, Cincinnati Children's Hospital Medical Center, Fort Washington Capital Partners, the Greater Cincinnati Foundation, the Carol Ann and Ralph V. Haile Jr. /U.S. Bank Foundation, and the Health Foundation of Greater Cincinnati, as well as several private investors. The initial CincyTech Fund led to investments in 18 local companies; the organization plans to invest in five more this spring. These investments have created 250 jobs and attracted $60 million in additional investor dollars, CincyTech says. Among the companies CincyTech has invested in are AssureRx, formed to license and commercialize personalized medicine technology research from Cincinnati Children's Hospital Medical Center and the Mayo Clinic, ThinkVine, a high-tech consumer marketing firm, and Brighton Technologies, whose highly specialized Surface Energy Probe assesses a surface's readiness for bonding, coating, or printing. Writer: Feoshia Henderson Source: CincyTech, Ohio Third Frontier You can follow Feoshia on twitter @feoshiawrites

SOAPBOX TUESDAY, JANUARY 18, 2011

A new men's clothing store, Knickers XY, has opened in Hyde Park Square, across from its sister clothing company for women, Knickers. The store offers niche brands of underwear, under garments, swimwear, and skin care for men. The store also offers a special and unique service with a licensed barber. Austin Lutz, store manager, says the new shop is something Cincinnati has never seen before. "We are on the cutting edge and we are trying to bring something new to Cincinnati," says Lutz. Knicker's hand selected unique brands from various cities in the U.S. Some lines include merchandise from an organic yoga line out of Las Angeles and an organic underwear line out of San Francisco. They are also the first company to carry a new company called Rise, which carries merchandise geared towards poker players. "We are not afraid to take a risk on a new line of clothing," Lutz said. "It's a new store and we have a great vibe with energetic young people who aren't afraid to sell the products." Lutz fell into the position as store manager after running across independent storeowner Dian Edwards in Hyde Park Square. Originally from Philadelphia, Lutz attended Xavier University and never felt the need to leave Cincinnati. Edwards is from England and recently retired from Procter & Gamble after thirty-two years. Lutz explained that Hyde Park was the best location for the new store due to an abundance of retail, restaurants and foot traffic in the area. Unfortunately, the economy did claim some of the established businesses in the square, but it gave Knickers XY the chance to set up shop next to supportive neighbors this past December. "We have great reception from the neighbors in the Square. The area is going through a change and we're happy with our success so far," says Lutz. Writer: Lisa Ensminger Photography by Scott Beseler.

SOAPBOX TUESDAY, JANUARY 18, 2011

2010 was a big year for Terry Vincent. He got married, bought his first house and had his first child. But the year had more in store for him. After being laid-off last summer, he began a four-month job search that turned up no good leads. Then a friend told him about the old Kay's Diner. Someone had spent two years bringing the place up to code for a Mexican restaurant that never opened, so any new venture would require very little overhead. Vincent signed a lease on the space and a month later he opened The Grove, which serves an eclectic menu of sandwiches, soups and salads at 3938 Spring Grove Ave. Slightly more than half of the menu items are vegetarian. Everything at The Grove is made from scratch, down to the mayonnaise and salad dressings. They offer a $5 lunch and have a few daily soup options and sandwich specials. Freshly cooked, homemade potato chips are served with all sandwiches. Hours are 11 a.m. to 9 p.m. Monday through Saturday, and Vincent is always there. He said he doesn't mind the long hours. He's been in the restaurant business for 20 years and is just glad to have his own place. "I started when I was 13 at Steak & Shake, washing dishes and bussing tables," he said. "I went from pizza parlors to fine dining to bars, wherever the work was." Vincent has spent the last five or so years opening and managing restaurants for chains like Dave & Busters and Quizno's, and relishes the opportunity to cook the kind of food he likes to eat, along with some with meat options for those who are so inclined. "We wanted to do something that the whole neighborhood could enjoy," he said. Vincent said that residents who frequented the old diner were a bit apprehensive when they saw black bean burgers and raspberry-shallot vinaigrette on the menu, but in the month since The Grove opened traffic has more than tripled. He plans to launch a joint marketing effort with The Painted Fish, a sushi and steak restaurant that opened across the street in October, and is hopeful that the new ownership next door at Casablanca Vintage will also drive more traffic to the "South Block." He plans to eventually stay open until 3 a.m. for the Northside bar crowd and also serve breakfast. By that time each menu option will be named for a famous Cincinnatian. He regretfully pulled the Jerry Springer Open Faced Turkey Sandwich off the menu the other day, because not enough people were ordering it. Writer: Henry Sweets Photography by Scott Beseler.

SOAPBOX TUESDAY, JANUARY 11, 2011

Bellevue's urban renaissance now includes a dog day care center: Cozy Pups Doggy Day Care. Owners Minette and Doug Staab made use of an industrial area in downtown Bellevue for their new business. Jodi Robinson, assistant city administrator of Bellevue, said that the space was vacant for a number of years due to the difficulty of finding a business that could utilize it. "Because we found something that works beautifully for the vacant building, it gives all of us in the urban core and suburbs the message that there is hope and opportunity for most vacant structures," Robinson said. Now residents and workers in Northern Kentucky or downtown Cincinnati have a convenient place for dogs to play and interact with other dogs in a spacious indoor and outdoor environment. Cozy Pups focuses on keeping the dogs happy and healthy with exercise and various activities. The Staab's plan to add different themed rooms such as an agility training room, do-it yourself dog bathing room, and grooming salon. Part of the Staab's focus includes partnering with the Bellevue high school tennis team who supply used tennis balls for the daycare. Robinson believes the daycare will promote positive changes in the district by bringing new visitors to the urban core. "It provides a needed service and is also locally and independently owned, which every community wants to have," Robinson said. A grand opening was held this Sunday, January 9. Cozy Pups partnered with SAAP (Stray Animal Adoption Program), a non-profit organization for stray and abused animals in the local area to organize a fundraiser and adoption day as well. "When you get a new business owner that jumps in to be a part of the community instead of just own a business, there is a big difference there," Robinson said. Cozy Pups is now scheduling evaluation visits during the hours of 8:30am-1:30pm Monday through Friday. Dog owners can call 859-291-2699(COZY) or email: [email protected] Writer: Lisa Ensminger Photography by Scott Beseler.

SOAPBOX TUESDAY, JANUARY 11, 2011

Daisy Mae's Market, the largest produce retailer at Findlay Market, delivers fresh produce to downtown businesses and restaurants weekly for a healthy break room option. Due to the overall success and high demand for deliveries within the past year, owner Barry Cooper decided to expand the storage space to a location near Findlay Market with more space for storage and preparation. "We can carry more inventory and have a place to assemble and sort the orders," Barry said. "It is difficult to manage everything in a tent outside at the market. Now we have a place for storage with a cooler and assembly tables for the daily twenty to thirty orders." Daisy Mae delivers to the Downtown area without any delivery charge and will travel as far as Norwood. If the need arises for further locations, Cooper says he is willing to entertain any sizeable office. Daisy Mae offers a few set packages of fresh fruits and vegetables, but will also customize orders to fit client's needs. Clients vary from large insurance, engineer, and architectural firms, to smaller businesses in the area. The company also offers personalized orders for employees at businesses to take home, allowing customers to complete all of their produce shopping at the same time of the business drop off. Many business clients receive orders once or twice a week. Daisy Mae delivers Tuesday through Friday. Cooper expressed his excitement for the delivery and market's future as they expand further in Over-the-Rhine. "There is quite a buzz in OTR. There is a sense that things are changing a bit with a lot of urban professionals moving in and new shopping arriving at Findlay Market." Daisy Mae has also introduced new product lines to cater to different ethnic groups, which also brought in new clients. "We are right on the crest of the idea of healthy living and people trying to eat better. Now we're filling a niche," Cooper says. Writer: Lisa Ensminger Photography by Scott Beseler

SOAPBOX TUESDAY, JANUARY 11, 2011

In the same way a passionate teacher can inspire their most reluctant pupil, Molly Wellman can make you love what you're drinking. The self-taught mixologist is literally obsessed with cocktails. Her face lights up if you ask her a question about what you are drinking and she'll tell you where and when it was invented, and why. Last Thursday, standing inside Japp's, a turn of the 20th century wig shop at 1134 Main Street that was a bar during the 90s, Wellman described the new bar she'll be opening there this summer. It will give her a chance to practice her craft in a room which was built in what she calls "the golden era of craft cocktails." Wellman and Michael Redmond, an owner of The Famous Neon's Unplugged - another Main Street bar mainstay that was revived in the past year, recently signed a lease on Japp's. They will re-model the space and re-open it this summer as a classic craft cocktail lounge. The new Japp's will serve craft cocktails (no shots, Wellman says) and have period decor, with the help of a trove of wig signs and posters original to the shop. The expansive glass case behind the bar will be stocked full of liquor and the copper bar will be brought back to its original shape, Wellman said, so that its glow will make patrons look more beautiful. She said Japp's will feature some of the historic cocktails in her repertoire, but also give her a venue to get creative with new recipes. Wellman's passion for cocktails began two and a half years ago, when she returned from San Francisco to "settle down" in Cincinnati. She landed a job at Chalk in Covington, where she was tasked with learning how to make classic cocktails. As she describes it, she immediately became obsessed. "I was like a sponge absorbing as much knowledge as I could - living, eating, breathing...drinking these cocktails," she said. "Any bar I could get behind and make a fancy cocktail, I did." Since then she has become a sort of celebrity bartender with over 2,000 friends on Facebook who are kept abreast of her guest bartending appearances, and her reputation landed her the deal at Japp's. Wellman is grateful for her popularity, but she says it's the liquor that people love so much, and the stories behind the drinks. "Some people go to the bar and they'll order a gin and tonic and slurp it down and get another one," she said. "But with me, before they know it they're like 'oh wow, I'm drinking something that was invented by British soldiers to ward off malaria,' and they hold the glass a little differently when they walk off." Writer: Henry Sweets Photography by Scott Beseler.

SOAPBOX TUESDAY, JANUARY 04, 2011

Share Some Sugar Pop Up Swap Shop and Last Bites Bakery set up a "donation or trade" shop Main Street every Saturday. Located in the space next to Park + Vine until Model Group leases the space, you can bring unwanted items to donate, sell, or trade with others in the community. Items leftover are donated to Churches Active in Northside (CAIN), who is affiliated with five local drop-in centers, which donate items to families at the center in need. Items range from clothes, books, old copiers, toys, and random household items. People come in looking for something different and usually find what they need. However, the shop is a different concept from Goodwill, as donations are free for those unable to afford everyday needs. The space not only gives back to the community, but also provides a space for people in the community to come together and socialize. Jess Prussia, the owner of Last Bites Bakery, started to contribute to the donation shop in December after Park + Vine owner Dan Korman asked her to be a part of this charitable event. Prussia sells her bake goods as well as gives free samples every Saturday, and immediately fell in love with the concept. "Recently a family came in to look for warmth," she recalls. "They asked how much the toys cost and they were shocked when they found out it was for free. The dad started crying because the free items gave the family a Christmas." Prussia hopes that the pop up shop concept will continue throughout the city in order to encourage charity and help vacant spaces be rented. She notes the great support of the Main Street area in enabled the pop up shop to happen. "Main Street has grown massively and it is for the people who live there," she says. "Because of the desire to build Over-the-Rhine, the pop up shop has been a huge success. Writer: Lisa Ensminger Photography by Scott Beseler.

SOAPBOX TUESDAY, JANUARY 04, 2011

Mannequin, a new local charitable boutique located in Over-the-Rhine, brings a unique idea to the local retail market. Owner Moe Rouse drew on several inspirations in coming up with the idea. As a member of the National Council of Jewish Women (NCJW), Rouse was part of NCJW's annual one day sale of donated clothing that raises money for various charitable projects. Rouse decided she could do more by turning this one-day sale into a continuous event. The merchandise in Mannequin will be either donated or bought from New York City and feature women's vintage and contemporary clothing, accessories, art, and antiques. All of Mannequin's proceeds will go to various charities, such as Stop Aids, Tender Mercies, and Lighthouse Youth Services. Rouse has the Mannequin space in the Gateway Quarter for free for one-year courtesy of the Northpointe Group in Cincinnati. Rouse expressed her satisfaction with the area as she connects with people who live and work in the area. "People in the street have been totally pivotal in making this happen. I have made a lot of friends in the streets, which makes it very special. I am really connecting with those who live and work in the area," Rouse said. Rouse notes that an important Cincinnati woman, Bobbie Corbean, also inspired her. A former stylist, model, and coordinator, Rouse says Bobbie Corbean always concerned herself with helping young women grow to their full potential. A fund for young women in Over-the-Rhine will receive money from the proceeds of sale items in the "Bobbie Corbean Corner" of Mannequin. "I was captivated by Bobbie's Store. She had many of the same objectives that Mannequin has and we are fulfilling Bobbie's wishes," Rouse adds. Mannequin's official grand opening will take place January 7, and the store will be open every Friday and Saturday from 11 am to 5 pm. Jim Rauth, a local author of the book "Mannequin," donated fifty copies of his work to the store and will offer a book signing on the opening day. Writer: Lisa Ensminger Photography by Scott Beseler.

SOAPBOX TUESDAY, DECEMBER 14, 2010

Andrew Neyer doesn't want people to feel intimidated when they walk into his art space, or feel awkward when they leave. So when he opened Yes gallery on Main Street in October he held a big game night - literally - with an 8-ft wide connect four, over-sized pickup sticks and a Cracker Barrel golf tee game the size of a twin bed. Each piece was labeled with a card like any sculpture at a gallery opening would, but guests played with them all night. "It was a way to get people that aren't involved with art a chance to see things and interact with things they wouldn't have otherwise," he said. "But also art people can approach these objects as art pieces, and engage with them that way." Yes, located at 1417 Main Street in Over the Rhine, is equal parts art gallery, events venue and pop-up shop. During their regular business hours - Thursday and Friday 4 to 10 p.m. and Saturday 12 to 4 p.m. - customers will find tables full of zines, racks of clothing and screen prints hanging on the wall. A "Print it Yourself" station allows them to print four existing designs onto shirts and aprons. Hand crafted tree ornaments, including a 3-inch wooden likeness of the Kroger Building, will be available through the holiday season. "The initial mission statement or goal for the space was to basically create opportunities for artists to display their work and create opportunities for people to see new art, and acquire it at an affordable price," he said. After graduating from art school in Baltimore, Neyer decided to move back home to Cincinnati and open an arts space on par with the ones popping up in New York or Los Angeles, and bring work from national and international artists here. He and two other local artists, Evan Halter and Alex Jameson, operate the space and use it as their studio. Events, which occur most Friday nights, range from traditional gallery openings to a monthly grindhouse double-feature called Cincinnati Psych-OTR-onic Night. They have also held a pi ata party and the release for the latest issue of local literary zine Milk Money. The traditional monthly gallery shows at Yes will always include something interactive, Neyer said, like a three-dimensional element or mini publication. "When we represent artists we'll be collaborating with them in some way, instead of just hanging them on the wall," he said. Writer: Henry Sweets Photography by Scott Beseler.

SOAPBOX TUESDAY, DECEMBER 14, 2010

Like many neighborhood business districts, the main drag of Montgomery Road in Pleasant Ridge has lost a lot of life to big box developments by the expressway. But last week a group working to reverse that trend won five liquor licenses that they think will attract new restaurants, and new life, to Pleasant Ridge's old town center. The Pleasant Ridge Development Corporation (PRDC) succeeded in making Pleasant Ridge an official "Community Entertainment District" of Ohio last month, a designation that includes up to five liquor licenses from the State of Ohio. The licenses would typically cost a restaurant between $25,000 and $30,000 apiece through a broker, PRDC project manager Bryn Lewis said. This designation will allow five restaurants to save that entire cost. The designation is the latest step in an ongoing collaboration between Pleasant Ridge and Kennedy Heights to create a destination arts and dining district on the two-mile stretch of Montgomery road that runs through the two neighborhoods. While Kennedy Heights has seen success attracting arts groups - most recently the Cincinnati Art Museum - Lewis thinks the Entertainment District designation will fill a crucial piece of the puzzle by adding more dining to the mix. The first application for a license was turned in by Sam Yhdego, co-owner of the Ethiopian restaurant Emanu in Pleasant Ridge, the very day the designation went through. "The profit margin when you have a liquor license is so much higher than when you don't." Yhdego said. "But if you go to the bank and ask for a loan to buy a liquor license, they will laugh at you. We were trying to find the cash to buy one, but it was too much." Yhdego told Lewis about Emanu's efforts to secure a liquor license last March while Lewis was having dinner there. Afraid Emanu would close if they could not secure a license, Lewis began brainstorming ways to keep them in the neighborhood, and possibly attract more restaurants like it. "I walked down the street after the meal, and store after store was vacant," he said. "I thought 'this would be a lot nicer if people were out here on the street at night,' and I looked at ways we could attract restaurants." Lewis began researching liquor licenses, and he found the entertainment district designation which had been created in 2005. The PRDC couldn't afford the application fee of $15,000 (the designations are typically won by for-profit developers,) but councilwoman Laure Quinlivan worked to change Cincinnati municipal code and make the fee downwardly flexible. That allowed the PRDC to apply without outside funding. "This is a citizen-led action that's not dependent on an angel investor to come in and make it happen," Lewis said. "This is bootstrap ingenuity." Writer: Henry Sweets Photography by Scott Beseler.

SOAPBOX TUESDAY, DECEMBER 07, 2010

Lululemon is not only a fitness-clothing store, but one focused on educating the public about living a better and healthier lifestyle. The store sells athletic clothing for any kind of fitness activity, including yoga, dancing, and running. Lululemon originated in Vancouver and has opened stores throughout the country including a new showroom in Hyde Park Square. Jennifer Basa, the store manager, had to choose an area of Cincinnati to open the showroom, which is a smaller version of a regular store, in order to see if Lululemon would succeed. Basa researched the area and found that Lululemon's market was already in Hyde Park - an area with a number of health conscious residents. Not only does Lululemon fit the location with its boutique atmosphere, but Basa felt it was easily accessible from many areas in the city. "Hyde Park is a great location for a boutique atmosphere with lots of local businesses. We all help each other out," Basa explained. The store is open three days a week in order for customers to check out the store. The showroom also offers a complimentary yoga class every Saturday morning, taught by yoga instructors in the area from different studios. During the week, five employees seek out local studios and fitness locations to support and help build a fitness community. Lululemon hopes to be the education fitness hub of the city, informing their customers about the top places to engage in fitness activities. "We do the leg work and tell you who you can trust in the community. We want you to leave Lululemon with a great lifestyle," Basa offered. Basa believes Lululemon will thrive in the Cincinnati because of the established fitness community. "All of the powerhouses working together is inspiring," Basa said. "Lululemon can be the catalyst and hub for the studios and business owners that get together and work for a common cause in the community." Lululemon practices what it preaches by getting involved with the community, educating customers about living a healthier and longer life, and maintaining their culture about fitness and goals. "We are here for the community, to educate and to help anyone we can. I am so excited to bring this to Cincinnati because there is so much potential in the city and now I can contribute," Basa said. Writer: Lisa Ensminger

SOAPBOX TUESDAY, DECEMBER 07, 2010

Mention "real estate flipping," and many people will come back with a less-than flattering image. Maybe it's a shady businessman whose idea of a "rehab" is a new coat of paint and a 200 percent bump in his asking price. Maybe it's a semi-employed hairdresser with more money than experience, whose end product is all style and no structure. It's enough to warn friends and family away from the risks of home ownership, regardless of the many rewards. But there are others involved in the real estate rehabilitation business; professionals whose work walks the fine line between building in value and preserving profit in a rehab project. And these rehab experts are quietly improving the faces of some of the Queen City's most desirable neighborhoods. Locally based Home Restart, LLC, falls into the latter category. The company reports it rehabbed seven homes this year, in neighborhoods such as Hyde Park, Oakley, Edgewood and Fort Thomas, Kentucky. With gross profits on the projects ranging from $50,000 to more than $100,000 over the homes' purchase prices, one might wonder if the company simply "pretties up" the properties. According to vice president Anne Pond, the improvements are very real, and are meant to improve more than just the homes where they're installed. "There are a plethora of homes on the market today, many of them short sales and distressed properties that bring down local property values," she says. "We saw an opportunity with Home Restart to help build property values in neighborhoods." She explains that some of the homes Home Restart targets are foreclosed or abandoned properties. Others, however, may be homes where the owners, for various reasons, simply can't maintain a home of a given size or complexity. And while Pond notes that, in the end, the numbers have to make sense before they pursue a project, Home Restart looks for opportunities to make substantive improvements to the properties. They range from installation of high-efficiency windows and HVAC to converting an historic home from four-family back to singlefamily use. Foreclosed, distressed and abandoned properties could well be considered the windows of Wilson and Kelling's "broken windows effect" - decay invites more decay, driving down the value of an area. No neighborhood, regardless of status, is safe from these problems. But work like that done by Home Restart goes beyond simple profiteering to do something much larger: it is a company tapping a lucrative market niche, for certain. But it's also a service, helping, house by house, to keep Cincinnati's neighborhoods beautiful. Writer: Matt Cunningham

SOAPBOX TUESDAY, DECEMBER 07, 2010

When Corey Ward and Trew Quackenbush decided to sell grilled cheese and tomato soup to ice skaters on Fountain Square last winter, not everyone was convinced it would work. The operators of the Square were skeptical that Ward, a freelance designer, and Quackenbush, a professional chef, could succeed where others had failed. "They knew that this was our first venture, and the two [food vendors] before us hadn't done well at all," Ward said. "They were looking out for us, but we hassled them enough that they finally said 'just do it.'" The deciding factor was a batch of freshly cooked grilled cheeses that the men delivered to the 3CDC offices, Ward said. Now, one year after they sold their first sandwich, the two men and their wives have opened a permanent restaurant location for their business, called Tom + Chee, on Court Street. They will serve lunch there starting at 11 a.m. Monday through Friday. The Tom + Chee menu offers simple grilled cheeses and tomato soups, but many of their sandwiches have a twist. Doughnuts are a bread option, and ingredients include bacon and barbeque potato chips. With the new space and an oven, Tom and Chee will soon offer pot pies and new sandwiches, including a complete line of peanut butter and jelly. "It's comfort food for the masses," Ward said. "It's simple food that can be done well." All soups, which are designed by Quackenbush, will have tomato and/or cheese as an ingredient. Quackenbush's wife, Jennifer, and Ward now run the new location while their spouses work other jobs. Quackenbush said that their concept is successful because it's cheap, but most importantly because it offers food that makes people feel good. "Some people walk by and they see 'grilled cheese,' and they giggle, then they walk back ten minutes later and order one," Quackenbush said. "If they don't know what they want for lunch, they can settle for some good, old childhood memories." The new location is their first step towards a larger presence in Greater Cincinnati. They plan to eventually open other locations, specifically one near the University of Cincinnati Campus. There, Ward said, some of their more creative offerings will finally reach their full potential. "Then you could get a grilled cheese with barbeque chips and bacon on a doughnut at three in the morning," he said. "That's the way it should be." Writer: Henry Sweets Photography by Scott Beseler.

SOAPBOX TUESDAY, NOVEMBER 30, 2010

Cincinnati retail will receive an innovative twist this holiday season with the opening of the region's first pop-up shop in Over-the-Rhine on November 26. As a short term, high profile retail venue, pop-up shops offer customers a new way to experience local businesses and products, and offer an ideal way to find unique goods. This year, holiday shoppers will be able to visit the temporary location at 1213 Vine Street and buy products from a variety of locally owned businesses. Pop-up shops have gained in popularity in large cities such as New York and Los Angeles, and are benefitting from holiday foot traffic in walkable neighborhoods across the country. They have proven to be perfect destinations for smaller vendors who might otherwise find the cost of a traditional storefront prohibitive, and also encourage a more interactive shopping experience. Over-the-Rhine has proven to be the perfect spot for independent business opportunities, and the pop-up shop will add another dimension for the discerning holiday shopper. Local patrons of the already bustling retail community in Over-the Rhine as well as first-time shoppers will be pleased to see products ranging from the hand-crafted truffles of Chocolats Latour to rock posters designed by Newport's Powerhouse Factories. Locally produced clocks, coasters, and magnets will be available from Studio Vertu, and the design duo behind Artfully Disheveled will offer a selection of accessories for the welldressed man. Colin Groth, co-owner of Cincinnati-themed apparel company Nati Evolvement, sees their involvement in the pop-up shop as a way to bring energy and excitement to the downtown area during the holiday season. "The pop up shop is a fantastic addition this year and a great chance to showcase small and locally owned businesses who may not have a retail presence of their own," Groth said. "This is a great chance for Nati Evolvement to have a single retail location that showcases all of our products. Our company is all about the Cincinnati community so we also hope to use our portion of the space to highlight some of the other great initiatives and start-ups that our group is involved in, and to get people engaged even after they get home." The pop-up shop will run for nine days over four weekends through December 19th, and will be located at 1213 Vine Street in Over-the-Rhine. More details, as well as hours for the shop, can be found here. Writer: Kelly Carpe Photography by Scott Beseler.

SOAPBOX TUESDAY, NOVEMBER 30, 2010

The creative team behind popular bar FB's will unveil their next project, a two-story space-themed lounge and nightclub called Lunar, at 435 Elm St. on December 10. According to Bill Foster, an owner, the plan is to add a restaurant and outdoor concert pavilion to the complex by next summer. Foster's first foray into the bar industry was with FB's, the richly-decorated downtown Cincinnati lounge that also hosts a basement dance club called "The Rabbit Hole." To open the establishment, Foster partnered with Cincinnati nightclub veteran Scott Sheridan. Sheridan had developed the concept after years managing local nightclubs including Club Clau and Purgatory. Foster, who has built a national warehousing business from Cincinnati in the last decade, provided the drive to put it into action, he said. "We started out small just to get the kinks worked out, and now we're ready for a larger project like this," Foster said. "We're going to have a whole campus on this block." The men partnered with Ryan Goldschmidt and Ron Goldschmidt, the building's owners, to create the complex. Their fifth partner is Jimmy Gibson, who worked for a decade as a chef for Jeff Ruby. He will design the menu for Lunar Lounge and direct the upcoming restaurant. Lunar's lounge and nightclub will maintain a futuristic, space-travel theme. Foster said bare concrete walls and an expansive lighting system with a liberal dose of LED's and chandeliers will be the defining decorative elements. "We're bringing a lot of new technology to the area," he said. Lunar will also blur the lines between social networking and real-live-partying as an employee will scan twitter feeds of Lunar's guests and display them on monitors throughout the bar. The men also have plans for a rooftop bar that would open in about two years, Foster said. The downstairs portion of the bar, called Lunar Lounge, will be open seven days a week, with the larger upstairs portion open Thursday, Friday and Saturday as well as for special events. Writer: Henry Sweets Photography by Scott Beseler.

SOAPBOX TUESDAY, NOVEMBER 16, 2010

The holiday shopping season is officially underway and this year Cincinnatians are being encouraged to buy locally. Sean Fisher, founder of BuyCincy.com, has planned Cincinnati Unchained for Saturday, November 20th. Fisher has coordinated with local independent businesses within the city in twelve Cincinnati neighborhoods to offer special discounts, door buster specials, or donate a portion of the day's sales to their favorite charity. Lisa Kagen, storeowner of Melt and Picnic & Pantry in Northside, thinks consumers who seek out independent retailers are choosing to support their local economy first. And that's good for the neighborhoods where independent businesses are located. "This is the only way we can be patient with our economy and rebuild it by reinvesting in our local economy instead of chain businesses," Kagen said. "It is not a trend, but a movement back to how a real economy used to work." Kagen opened Picnic & Pantry in May of this year. She found the need to add a local grocery and market in Northside and loved the area because of its diverse atmosphere, affordability, and historic appeal. Always attracted to neighborhoods on the cusp of blossoming, Kagen finds that Northside, along with other areas in Cincinnati, provide a lot of opportunity for independent shops to thrive. Kagen explained that she has no trouble finding local resources and that other businesses are willing to communicate and support one another. Another thriving neighborhood for entrepreneurs is Over-the-Rhine with fortyseven new businesses in the past two years. Brian Tiffany, President of the Overthe-Rhine Chamber of Commerce, supports the Cincinnati Unchained event, and views it as a great opportunity to demonstrate that buying local during the holidays offers shoppers a unique alternative. According to Tiffany, Over-theRhine businesses attract a variety of age groups ranging from the younger community to the "empty-nesters" looking for something new in the historic area. "The younger community is a lot faster at embracing the change and opportunity, but as the word gets out a wide variety of people seem to visit the neighborhood," Tiffany said. Tiffany explains that Over-the-Rhine is attractive to new businesses due to the changes taking place in the neighborhood, including Washington Park's overhaul and SCPA's new facility, and the Chamber's Business First grant program. So much affordable opportunity is available for small businesses as well as for home ownership. "For once in a long time, I feel like the planets are aligning in Over-the-Rhine. I think the neighborhood has been challenged for so many years, and now it is moving into its own and starting to recognize its full potential," Tiffany said. Writer: Lisa Ensminger Photography by Scott Beseler. Picnic & Pantry

SOAPBOX TUESDAY, NOVEMBER 09, 2010

Fabricate, a local boutique and gallery owned by Aileen McGrath and Chris Salley, relocated to 4037 Hamilton Avenue in Northside, and will be holding their one-year anniversary and grand reopening on November 13th from, 7-11 p.m. Fabricate opened exactly a year ago, sharing a space with friends at Red Polly but they always had dreamed of finding their own space along Hamilton Avenue to obtain future goals and have a greater retail presence. "We constantly looked along Hamilton Avenue and finally we found the right fit in a perfect spot located near stores and restaurants with a lot of traffic," Aileen McGrath said. "Our first space was a little more hidden and off the beaten path, now we have our own store front window and street presence." The almost move-in-ready store consists of teal blue walls, hardwood floors and handmade furniture created by storeowner Aileen McGrath. Conveniently located near other shops including Cluxton Alley Coffee Roasters, Take the Cake, and Shop Therapy, Fabricate's new location allows customers to roam freely from shop to shop and increases retail traffic for the store. McGrath hopes to see future sales rise with the new location and will use the larger space to feature more local artists. Fabricate features locally crafted items, ranging from artwork, handmade clothes, t-shirts, soaps, jewelry, stationary, accessories, purses, hats, furniture, and lighting. Any item bought at Fabricate is one of a kind and unique. McGrath finds artists through word of mouth, social media networks such as Facebook, and the Crafty Supermarket. "If the work of local artists meets our aesthetic, we showcase their artwork in our store," McGrath explained. Fabricate is geared towards a modern "indie" style, where the items are free to be "out of the norm" or "quirky," which is extremely encouraged by the owners. Every second Saturday, Fabricate holds a group art show where they feature new artists' artwork with beverages and a DJ. This month's group art show will be unique, celebrating the grand reopening and the one-year anniversary with an after-party following the show at Mayday. The show, titled Microcosm, will feature 4 x 6 works of art by favorite past artists, as well as new artists that they will be showcasing in the coming year. Customers are free to browse, enjoy the event, and also buy anything on display. McGrath wants to continue to promote and sell items locally crafted and recycled to better serve the community. In the future, she hopes to start a gallery hop in Northside, featuring artwork in all the surrounding shops, restaurants, and bars. "We love the community here and we are excited to have our own shop. Last year was awesome, and this year will be even better," McGrath noted. Writer: Lisan Ensminger Photography by Scott Beseler.

SOAPBOX TUESDAY, NOVEMBER 02, 2010

Downtown Cincinnati's "backstage district" will have a new nightlife offering this winter when Scene opens in the vacant space between the former Bootsy's (currently undergoing a renovation/renaming) and Righteous Room, across from the Aronoff Center for the Arts. Scene's grand opening is scheduled for December 3. Patrick Dye, a 25-year-old former manager at Black Finn, is one of the club's owners. He said he wanted to conjure the feel of a "New York style lounge" with upscale trappings like bottle service and wine lockers, but still remain affordable. "I'm keeping it very unique but I'm not going overboard," he said. The bar will not charge a cover, the kitchen will offer $5 small plates and drinks will be priced beneath other high-end establishments downtown, he said. A construction crew is working seven days a week to finish substantial improvements to the space in time for the grand opening. Brick walls have been exposed, and soon hardwood floors will be installed and custom-made furniture will arrive. The revamped space will have a DJ booth and the bar itself will have a unique design feature that "will blow people away," Dye said, but he said it would remain a surprise. Dye got his start in the bar business at the age of eighteen as a promoter in Charlotte, N.C. and he said he was managing a bar before he turned 21. He worked in Charlotte for the parent company of BlackFinn, who moved him to Cincinnati three years ago for that bar's opening. Rather than move to another city to manage another bar for the group, he decided to try his hand at ownership of his own bar and add to Cincinnati's growing nightlife scene. "They were going to transfer me to another city, but I decided to stay here and do it on my own," he said. The bar will be a bit of a family affair. Dye's mother - a designer in Charlotte, NC has designed the space and his uncle is his business partner. The two partners plan to open another bar called Scene in Indianapolis in 18 months, Dye said. Writer: Henry Sweets Photography by Henry Sweets

SOAPBOX TUESDAY, OCTOBER 19, 2010

To kick off it's thirteenth season, Know Theatre, which gained its permanent performance space in 2006 in Over-the-Rhine, is launching a series of programs geared toward building and retaining Cincinnati's local artist community by simply sharing their space, expertise and resources. According to Producing Artistic Director Eric Vosmeier, Know hopes to provide a series of programs that can help up and coming individual artists and fledgling arts groups in Cincinnati that don't have their own permanent space. The goal of the initiative - dubbed the Jackson Street Market - is to "provide opportunities to local artistic entrepreneurs, to leverage Know Theatre's resources on their behalf, and to build upon the strengths of our artistic community by creating a space where they can experiment and play with new ideas." "All too often," Vosmeier says, "artists leave the Cincinnati area because of the perception that there isn't enough opportunity to keep them here. I don't believe that's true and we're hoping through the implementation of these programs to provide an opportunity for those up and coming individual artists, and emerging arts groups, to be able to stay here and make it on their own." The community space sharing initiative also puts new groups in the heart of Cincinnati's burgeoning 12th Street Art's corridor where the Know is located - an area already bolstered by the presence of Ensemble Theatre, the Art Academy, Artworks, ArtsWave, and the galleries of Main Street. To kick off the Market, Know will launch a resource sharing website during their 2010-2011 season that will list all available physical resources that the Theatre can share. In addition, the bARTer lab will be an ongoing program led by local dance troupe, Pones Inc., and Know, that seeks to create a forum for multiple artistic disciplines to merge and jointly explore creative change in Cincinnati. Vosmeier also noted that local artists, including Artemis Exchange founders Chris Wesselman and Paul Lieber, have already agreed to present regular workshops, performances, readings, and events in the Know Theatre's first floor space, the Underground. The Know will also make both of its performance spaces available to newer groups during the weekends that it's not hosting its own performances. Ultimately, Vosmeier envisions a self-sustaining cooperative theater community which mirrors Cincinnati's self-sustaining music community - a community where people don't feel they have to leave to succeed. Vosmeier adds, "The two communities may not look the same, but the intent is the same." Writer: Michael Kearns Photography by Scott Beseler.

SOAPBOX TUESDAY, OCTOBER 05, 2010

In an attempt to bring more fresh produce, and expand Findlay Market's reach, Daisy Mae's Market is now delivering throughout much of Cincinnati's center city. The new business endeavor first started a couple of months ago with their Healthy Breaks program that delivers 30 servings of seasonal fruit to offices in the downtown area for just $20. But as the program settled in, owners at Daisy Mae's realized that the demand was a bit greater than they originally thought. "We make a few of the Healthy Breaks deliveries each week, but we learned that many of those customers thought it would be nice to be able to order produce and take it home with them," explained Barb Cooper, marketing director at Daisy Mae's Market. As a result, Cooper says that the program now brings custom, grocery list-type orders to office workers downtown who want to bring fresh produce home with them and not have to worry about making an additional trip on their way home. She says that it's all part of their effort to make getting fresh, healthy produce as easy as possible and promoting Findlay Market as a central point for doing so. "Whatever we're doing, whether it's Healthy Breaks, produce deliveries, or quickpick produce where you can drive by and pick up your order on Race Street, we're doing it to promote Findlay Market," explained Cooper. "Findlay Market's historical importance is a critical element of the urban core and we need to do everything to preserve that." Those who do not take advantage of Daisy Mae's Healthy Breaks program can still have fresh produce delivered to their address as long as it is within the 45202 zip code. Cooper says that those orders must be at least $15, but that they will deliver the order the next day. Those interested can place an order online, call (513) 602-5601, or email their order to [email protected]. The produce offerings will change on a weekly basis so stay tuned to Daisy Mae's website. Once the order is placed, Daisy Mae's will then respond with a price and a tentative delivery time. Writer: Randy A. Simes Image Provided Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, OCTOBER 05, 2010

Luis Leon grew up in Chicago and lived there with his family for twenty-five years. Luis says, "My father worked in a factory and my mother was a secretary. They were good years, but my mother wanted something else, she had a dream. She wanted to own a restaurant." So when the family left Chicago and moved to Cincinnati they opened Cancun Mexican Restaurant. A year and half later, the Leon's opened the first of three restaurants bearing the name Taqueria Mercado. The first was in Fairfield, just east of Jungle Jims. The second opened about a year and a half later in Erlanger. That store eventually closed and relocated to its present location in Florence. And then, earlier this year, Leon's family opened the third Taqueria Mercado at 100 E. Eighth Street in the space formerly occupied by Javier's Mexican restaurant. Asked if he was worried about opening a Mexican Restaurant in a space where another had just failed, Luis smiles and says, "No, not at all." He then explains, "Many of our customers in Fairfield were from Downtown and they would ask us, all the time, to open a store downtown, so I knew if we opened it people would come." The restaurant serves as a welcome addition to the downtown dining community. To mollify long time fans of the Fairfield restaurant, and to ensure continuity, Leon brought Alfredo - his favorite cook - with him from Fairfield. Which is not to say that all three stores will be identical. Taqueria Mercado Downtown will soon offer amenities beyond those at the Florence or Fairfield locations. For instance, Luis has hired long time music promoter Jody Steiner (who held similar responsibilities at The Madison and Stanley's) to book music. Steiner says live music will start the weekend of October 15 and will eventually feature a myriad of musical styles including Latin, Rock and Roots. Prior to that, physical improvements- including the hanging of acoustic panels- will be undertaken to ensure a pleasant listening environment. For Luis and Steiner, both of whom live downtown, the Eighth Street location represents an opportunity to do something special for the ever growing downtown population. As a result, the Downtown restaurant will also be open extended hours, till 11:00 weekdays, 1 am on the weekend, and offer an extended happy hour (11am to 9pm). Writer: Michael Kearns Photography by Michael Kearns

SOAPBOX TUESDAY, SEPTEMBER 28, 2010

Those who are familiar with Cincinnati's urban core know that something special has been taking place over the past five years. Hundreds of new residents and dozens of new businesses are now occupying previously vacant historic structures in Over-the-Rhine, the region's tallest skyscraper is nearing completion on Third Street in Downtown, a new neighborhood and massive park are rising along the central riverfront, an urban casino is nearing commencement at the long underutilized Broadway Commons site, a renovated Fountain Square has injected new life into downtown, Washington Park and its environs are experiencing hundreds of millions of dollars worth of investment, and crime has decreased year-after-year in both Downtown and Over-the-Rhine. "It's amazing how many people are coming to Findlay Market who have recently moved here," exclaimed Barb Cooper, marketing director of Daisy Mae's Market which opened at Findlay Market last November. "What's been really special is the number of international customers that are coming here because of the markets they are used to shopping at in Europe or elsewhere overseas." To discuss this dramatic transformation, and what is in store for the future, the University of Cincinnati Real Estate Center & Program along with the Urban Land Institute will host Cincinnati Urban Renaissance: 2013 and Beyond this Friday, October 1st. City Manger Milton Dohoney will serve as the keynote speaker, and the event will include two panel discussions. The first of which will cover Urban Renaissance Projects and include Stephen Leeper from 3CDC, Jeanne Schroer from the Catalytic Development Funding Corporation of Northern Kentucky, Fred Craig from Parsons Brinckerhoff, and Willie F. Carden, Jr. from the Cincinnati Park Board. The second panel will discuss the Impact of Renaissance Projects and will include Lydia Jacobs-Horton from Procter & Gamble, Ellen van der Horst from the Cincinnati USA Regional Chamber, Neil/Arn Bortz from Towne Properties, and Dan Lincoln from the Cincinnati USA Convention & Visitors Bureau. Cincinnati Urban Renaissance: 2013 and Beyond will take place from 7:30am to 11am at the Westin Hotel Ballroom (map) on Friday, October 1. Reservations can be made online or by contacting Kate Bridgman at (513) 556-7082 or [email protected]. The event is free for members of the UC Roundtable and ULI, and costs $100 for non-members. Event organizers also note that those interested in attending who are part of the real estate community in Ohio and Kentucky can count the event towards three hours of continuing education. Writer: Randy A. Simes Photography by Scott Beseler Milton Dohoney pictured Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, SEPTEMBER 28, 2010

A new gym will open in downtown Cincinnati on Monday, October 4 along 7th Street in the former Provident Camera Building. Sweat Training will be relocating from its Pleasant Ridge location to Downtown to take advantage of a growing number of urban professionals in Cincinnati's center city. "The vibe of the gym is so important...it should make you feel out of your element while also making you want to train there," said Danielle Korb, Owner & Fitness Professional, Sweat Training. "The big windows and openess really give the space an urban loft feel that is inspiring." The 2,700-square-foot space is located on the fourth floor of the historic eight-floor building. Korb says that she signed a two-year lease after looking at roughly 20 other locations throughout the center city and nearby neighborhoods. Korb also says that she has the option to not only extend that lease, but expand the space onto the next floor if needed. The new gym will reportedly boast tons of equipment, a 73-foot turf runway, and offer highintensity resistance training led by Korb. Sweat Training will be following a model of urban fitness establishments that have become popular in New York and Los Angeles which focus on more intimate settings that tie into an urban lifestyle. "This location allows me to tap into Cincinnati's urban professionals who work hard, train hard, and like to socialize in the city," Korb explained. "That is what Downtown is all about, and as a Downtown resident, I will be able to walk to work everyday." The new location will also include a large Cincinnati-inspired wall mural, done by Higher Level Art, that fits the "Sweat and the City" ethos of Sweat Training. Once open, the 18 W. 7th Street location will be open from approximately 6am to 12pm Monday through Saturday, and 3pm to 8pm Monday through Thursdays. Korb says that outside of boot camps scheduled for 6am Monday through Friday and 9:30am on Saturdays, all other trainings can be made by appointment by contacting [email protected]. Those who would like to learn more about Sweat Training can celebrate the opening of the new location on Saturday, November 13 at the gym's official launch party that will include food from the popular Cooking with Caitlin. Stay tuned for more details about the launch party by following Sweat Training on Twitter @SweatTraining or by becoming Danielle Korb's friend on Facebook. Writer: Randy A. Simes Photography by Scott Beseler Work in progress wall mural by Higher Level Art Danielle Korb Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, SEPTEMBER 21, 2010

The new neon sign in front of the old yellow house next door might have passers by wondering if the newly famous burger bar will be opening a hot dog haven to complement the current restaurant. Not the case. Terry's Turf Club owner Terry Carter says the house will be down within the next week and an expansion of the restaurant will be complete by next spring. Plans to further develop the space had been in the works before they were featured on the Food Network's "Diners, Drive Ins and Dives" which Carter says increased revenue by around twenty to thirty percent; they serve around 400 guests a night. They are currently meeting with the architects and moving forward with zoning and permits. "We'll have the same motif. It's a honky tonk but it works with the mix of being casually elegant. This is a joint," says Carter. The new space will double the restaurant's size to become roughly 1,000 square feet including 22 more feet of bar space and seating for 40 more guests. The kitchen will be expanded with new grills and fryers. A large outdoor terrace will be also be added with garagestyle doors. Terry will be bringing in 100 more signs from his neon collection, including more of the bottle-shaped Bevador coolers that stopped production in 1955 but "work wonderfully," shoe-shaped carnival ride cars and Crack the Whip seats. "Grown ups love it more than the kids. You'll be able to sit in them and have dinner in a little shoe," says Carter. He claims he only works fifteen hours a day, seven days a week so that he can travel the world and fish in Belize and Africa four times a year. His travels inspire new creative menu items that appear every two to three months. New menu items will also be added with the expansion, including numerous items that the restaurant will be the first in the United States to use including Baobab tree fruit from Africa (a thickening agent that helps natives make a living by using the fruit rather than letting it fall and rot). He's also bringing in moose milk cheese from Sweden that sells for $500 a pound and French snail caviar that retails for $225 a tin. But these delicacies won't cost the customer. Terry understands he has people who want foie gras and people who want American cheese on an all-American style burger. "Innovation is what we do, in a nutshell. We don't skimp. If it costs I don't care. I want the best product out there and I can't please everyone out there. Most of everything I have doesn't come out of a can- all herbs are fresh and top of the line. The chili is made with filet mignon and it's one of my best sellers," explains Carter. "My business has grown to the point where it's almost unsellable because it's too good, which is a good problem to have," says Carter. "I'd be a fool to sell it." Terry's Turf Club will stay open during renovations although it will be untidy for a few days. Terry's is located at 4618 Eastern Ave and is open Monday through Thursday, 4:00 p.m.-1:30 a.m. Kitchen closes at 12:30; Saturday, 12:00 p.m.-2:30 a.m. Kitchen closes at 1:30. Sunday, 12:00 p.m.-1-:00 p.m. Kitchen closes at 9:00 p.m. Writer: Rene Brunelle Photography by Scott Beseler

SOAPBOX TUESDAY, SEPTEMBER 21, 2010

James Remley and Shawn Flynn met while working at a factory more than 15 years ago. Now the friends have embarked on a new restaurant venture they hope will take them into the next phase of their professional lives. The new restaurant is Pinky Sue's Smoke House which they opened at 527 York Street in downtown Newport. Since opening Remley says that their lunches have been exceptionally busy and that they are now considering adding breakfast hours with an expanded menu. "We decided we wanted to give this a shot to see if it might work out, and we're really hoping it will last," Remley explained. The long-time friends are both Northern Kentucky residents and Remley says that they stumbled upon the space, formerly occupied by NuVo and Mokka, when driving past one day. After finding out that the lease financially worked for them, they moved forward with this central location. Pinky Sue's Smoke House, named for the partners' respective wives, seats about 40 people inside with room for another 20 to 30 people outside on their patio. Remley says that first-time customers should try the ribs, but that many people have been going after the slow-smoked pulled pork which can be ordered in a sandwich deal for around $6. The restaurant also offers a variety of other menu items like briskets, chicken, and a bevvy of side dishes including broccoli salad, baked beans, homemade potato salad, french fries and more. The restaurant is currently open 11:30am to 8pm Monday through Thursday, and 11:30am to 9pm Friday through Sunday. Dine in and carryout are available, and Remley says that catering orders can also be placed by calling (859) 491-9700 or fax at (859) 491-9888. Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, SEPTEMBER 14, 2010

Approaching Corner BLOC Coffee in East Price Hill's Incline District, the building looks more like its former laundromat space than the artisan coffee house pouring some of the best Sumatra in the city that's also brewing community development. Opened in November 2007 by Dwight Young, founder of BLOC Ministries, the coffee shop began as a catalyst for change in a community that struggles to provide a safe and positive place for its neighbors. Corner BLOC is a nonprofit to creating a space for people in the neighborhood so that kids have a secure place to go and experience something different - not a convenience store or fast food restaurant. "There weren't any good places to hang out or that cared about the neighborhood beyond making money. They created a business to revitalize the area," says Daniel Smyth, a volunteer and advocate for Corner BLOC. Three days a week, an after school program is offered in the two lounge-type rooms parallel to the coffee shop that offer Cincinnati Public Schools students in the area homework help, mentoring, and a positive presence in their lives. Wednesday evenings a dinner is provided to students who attend the after school program; two computers with Internet access give students the opportunity to do homework and for people in the neighborhood to apply for jobs and work on their resumes. Based on the philosophy of third places, with the first being the home, second being work or school and third becoming the place where one can feel like a "regular" and a part of their community, Corner BLOC provides that place. It's all just word of mouth, kids telling their friends because they love it and want to share it with somebody else," says Smyth. "Enough people believe in our vision and how we're going about it to make it happen," says Rhett Harkins, a barista who's making sacrifices in his own life to be able to contribute to the coffee shop's cause. "It's really a beautiful thing. This is a neighborhood where people would say you couldn't build a coffee shop. We lose money every day we're open but greater things than that are produced. We see kids and families encouraged to be here that lived here for last 30 years before things went awry. To them, Corner BLOC is a beacon of hope." Corner BLOC is located at 3101 Price Avenue in East Price Hill. Hours are Monday-Friday, 7:00 a.m. to 10:00 p.m. and Saturday 8:00 a.m. to 10:00 p.m. Closed Sunday. Find out more information here or follow on Twitter @CornerBLOC. Writer: Rene Brunelle Photography by Scott Beseler

SOAPBOX TUESDAY, SEPTEMBER 14, 2010

The owners of a trattoria and bar opening on Vine St. plan to bring fresh, woodfired pizza to Over-the-Rhine later this year. The restaurant, A Tavola Pizza, grew out of a weekly pizza night that Jared Wayne began hosting at Northside's Take the Cake restaurant a little over a year ago. The events quickly drew 150 diners every time and it wasn't long before Wayne and a couple of friends decided to open their own place. The new restaurant at 1220 Vine St. will feature an open kitchen with a wood fired oven at its center and bar-style seating around it. Toppings will come from nearby farms, and the dough, cheese and meat will be prepared in house by hand. One owner, Sam Ginocchio, will design cocktails with locally-sourced herbs and fruits for the bar, which will also have a selection of Cincinnati beers. Another owner, Bill Draznik, will cure meats like bacon and soppresso and handmake sausage. A Tavola's menu will change with the seasons but will always have some type of Margherita pizza, Wayne said. In the past year Wayne has traveled to lumberyards in the Berkshire Mountains to select wood for chairs and slab tables that he's designed and built, mostly with hand tools, in his Mt. Adams studio. He doesn't like using words like "boutique," "artisan," or even "local," but said food and furniture crafted by hand and sourced locally will translate into a better dining experience. "People's response when you're building furniture by hand - it's like it's something they've never seen before," he said. "I think people connect with it more because they can see human touch in it, and that's exactly what we're going to do with the food too. Nothing crazy, just pizza made with local ingredients, and it happens to be a lot better when you make it with that stuff." Wayne said he and Ginocchio grew up as neighbors eating from their family's gardens in North Avondale, and emphasized that the "localness" of A Tavola will not give it a high price. Like the pizza, the business plan is simple. "The price point of our menu is going to be very affordable," he said. "I can buy ingredients that were grown around here, we can create a profitable business and we can feed people really wholesome food." Writer: Henry Sweets Photography by Scott Beseler

SOAPBOX TUESDAY, SEPTEMBER 07, 2010

A new vendor offering sustainably focused takeout food will open at Findlay Market in late September. Fresh Table will be located inside the historic market house near the far eastern entrance by Race Street in stand 102. According to Fresh Table co-owner Meredith Trombly, the location is perfect given the focus of the business. "Historically Findlay has been raw food stuff, and we're hoping to advance the options down here and really open up the possibilities," stated Trombly. "We didn't really consider any other neighborhood to open Fresh Table. We concentrated on Findlay because we knew that's where we wanted to be, that where our customer base is, and the market offers instant name recognition with built-in marketing power." According to Trombly, the menu at Fresh Table will change regularly based on the seasons and the chefs' whims, but she says that vegan and vegetarian options will always be available. Customers will also be able to choose from a mixture of soups, salads, starters, entrees, and sweets. All of which will be available for curbside pickup or delivery to Over-the-Rhine, Downtown, and Uptown neighborhoods. "We're going to use sustainable, local, organic, or natural foods for everything we do. If I can make a French pate out of locally sourced meat, I'm gonna do it." Inside the market house, customers will be treated to a bit of a theatre production as two flat-screen televisions will display the action taking place in the exhibition kitchen. Trombly says that when action is not taking place back in the kitchen, unique menu items and the businesses many green partnerships with local vendors will be highlighted. "Our passion for the environment fits with Findlay Market s mission to reduce carbon footprints," explained Trombly. "We are participating with Findlay s recycling program, which includes composting all kitchen scraps. Our chefs will also be wearing organic cotton chef's coats, pants, hats and even aprons." Fresh Table is the fourth new vendor to join Findlay Market since May, but Trombly says that a $20,000 grant from the Over-the-Rhine Chamber of Commerce and a $35,000 microloan from the Greater Cincinnati Microenterprise Initiative (GCMI) helped to make it all possible. Fresh Table will be open during regular Findlay Market (map) hours on Tuesday through Friday from 9am to 6pm, Saturday from 8am to 6pm, and Sunday from 10am to 4pm year-round. Curb side pickup and delivery orders will be able to be placed online or by calling (513) 381-3774. Trombly says that a series of opening parties are planned in mid to late September, so stay tuned by becoming a fan on Facebook. Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, AUGUST 31, 2010

At the corner of 12th and vine streets in Over-the-Rhine, a tall man in a black vest and top hat commands the attention of a few dozen suburban-looking Cincinnatians. "We're no Antietam, Gettysburg or Shiloh, but I guarantee you that this place was a battleground," he says. "It was a battlefield for the hearts and minds of Cincinnatians who had to sleep with one eye open for four years." Mac Cooley was delivering the opening lines of "Cincinnati Civil War; Heroes, Halls and Holy Houses," a new walking tour exploring Civil War History in Over-the-Rhine. The tour will start every Saturday in September in front of Mica 12/v on Vine Street. It is the third tour that Cooley, Jerry Gels and their friends and family operate in the Greater Cincinnati Area - and the second in Over-the-Rhine. While the other tours - Newport Gangster Tours and Queen City Underground - cover salacious topics like prostitution and beer, Gels said he thinks the history in this tour is the most significant they've covered yet. It doesn't get any bigger than people who follow the Civil War and want to hear Civil War stories, so our goal is to put Cincinnati on the map for that," Gels said. The tour begins on Vine Street and heads to Washington Park beneath a monument for the 9th Ohio Volunteer Infantry - the Dutch Devils - an all German speaking group from Over-the-Rhine. It moves into Memorial Hall, and then over to the Emery Theatre which sits on the site of the Eagle Ironworks, where as many as 3,000 muskets a day were rifled for Union Troops. The tour ends at Old St. Mary's Church. Though no battles were fought in Cincinnati, much of the city's history was shaped by the war, and it provided a number of characters - like William Lytle, Powhatan Beaty and Sister Mary Anthony O'Connell -whose legendary actions figure prominently into Civil War history. Gels teaches Biology and Cooley teaches English at Hughes High School in Covington. Gels won a Next Generation Leadership Award (NGLA) for the work he does in the classroom and mission trips he leads to Jamaica. The business began when Gels and Cooley, then amateur history buffs, decided to hold a Gangster tour in Newport as a fundraiser for the mission trips. The tours were a hit, and the rest is history. They are now investigating commercial spaces in Over-the-Rhine for a potential new home. "We're interested in having a bricks and mortar place in Over-the-Rhine," Cooley said. "It's the largest historic district in America, people love heritage tourism and that's what we're good at." Writer: Henry Sweets Photography by Scott Beseler

SOAPBOX TUESDAY, AUGUST 24, 2010

In his years touring around the world as a Hip Hop DJ, Brad "Mr. Dibbs" Forste would always grab a hot dog after the show. "Literally all around the world, whether it was [the U.S], Japan, Australia, Germany - that was the one thing on tour that I clinched on, finding the hot dog," Forste said. He eventually used that international experience to hone his own recipes for specialty hot dogs and, along with his wife and brother, opened Flop Johnson's last Tuesday in a vacant restaurant space above Daniel's Bar on Short Vine Street in Clifton. Forste, wife Kristin Rose and brother Chris Alsip hope to make the space, which had been empty for years, into a restaurant and music venue where Emcee's, DJ's and bands can perform into the wee hours while patrons consume hot dog creations and drinks purchased from friend and collaborator Will Webb at Daniel's Bar downstairs. They hope it will be part of a reemergence of the once vibrant scene on Short Vine where a cross section of Cincinnati's counter cultures would eat, drink and listen to live music, they said. Last Saturday night DJ Raw Milk played early hip hop hits and funk obscurities while a steady crowd - including tattooed youth, UC athletes and a leopard-print clad woman in her sixties - ate hot dogs and drank soda, PBR and cocktails. Many were friends of the owners, but some just happened in after reading their sign on the street that read: "come look at our wieners." Forste and company have designed sixteen specialty hot dogs, but initially will offer four or five at a time. All dogs are served with french fries or tater tots. Rose's homemade vegan chili, an optional addition free of charge, has sold out every night since they opened. Other toppings include pizza sauce, cole slaw, dill pickle spears, chopped onions, pepperoni and bacon. The beef dogs cost $4.50 and the Raw Dog, a vegan option, $5.00. Flop Johnson's will be open Tuesdays, Fridays and Saturdays from 7 p.m. until 1:30 a.m., with the potential for lunch hours once UC is back in session. They will also hold official after parties for concerts at Bogart's, just a block away, and other venues in town. Alsip, a former member of a local hardcore band, said the restaurant will be a melting pot of sub-cultures, with a spectrum of musical genres playing there and downstairs at Daniel's. But it's not just about the music and diversity. Alsip, who along with his brother is a freemason, pointed to a freemason tattoo on his forearm to make the point. "Freemasonry is supposed to make you a better man, better people," he said. "We're trying to venture forward and make better hotdogs." Writer: Henry Sweets Photography by Scott Beseler

SOAPBOX TUESDAY, AUGUST 24, 2010

Downtown Cincinnati's 8th Street Design District has a relatively new food option. Al-Amir Cafe is now open inside the small space previously occupied by the 8th Street Deli Cafe, and is serving up authentic Mediterranean and Middle Eastern cuisine. Located at 326 E. 8th Street, Al-Amir offers everything from sharwarma, kabobs, gryos, and falafels to burgers, chicken, fish, and salads. Appetizers include a similarly diverse collection of items like baba ghanoush, foule, grape leaves, and onion rings, fries, breaded mushrooms and chicken tenders. The restaurant is located within an 85year-old structure immediately east of the popular Blue Wisp Jazz Club, and the 1,460 square-foot restaurant space includes both indoor and outdoor seating. What has most downtown residents happy is the restaurant's hours of operation and affordable prices. AlAmir is currently open Monday through Friday from 10:30am to 10pm; Saturdays from 10:30am to 11pm; and Sundays from 12pm to 7pm. Food prices range from $4 for an appetizer, $5-8 for a kabob, and $12-19 for certain entree dishes. Those looking for a quick bite over lunch can grab a meal for $5 to $20 that includes the entree, fries and a drink. Al-Amir currently offers both catering and carryout. Orders can be placed by calling (513) 721-9299. Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, AUGUST 17, 2010

In Cincinnati's historic Brighton arts district, a West End haven for young artists and designers, Rosie Kovacs and Hayes Shanesy make and sell their designs in an old brush and janitorial supply factory. They call the studio The Brush Factory. In their showroom they display spice-dyed shirts, handmade dresses and repurposed vintage jackets alongside wooden jewelry, accessories and home furnishings. Resting on shelves and racks that were crafted in a bygone era, and surrounded by the smell of antique wood, the goods seem permeated by the peculiar magic of that factory's well-preserved history. But despite the fine aesthetic, the location has a major drawback - a lack of customers walking past. "In Brighton, we weren't getting much traffic at all," Kovacs said. "So we had to make a move." The two young designers will open a retail store at 3227 Madison Road in Oakley on September 3 with an opening reception from 7 to 10 p.m. The Brighton location will become a design and production space, open to the public only for special events. The store in Oakley will focus on women's fashion and wooden home furnishings, eventually carrying clothing labels from New York and San Francisco but opening with the Brush Factory and Undone/Re-done labels that Kovacs designs and fabricates in her studio. The lines reflect Kovacs' fascination with the chemistry of natural dyes, and the simple cuts inspired by Japanese pattern books, she said. "Handmade doesn't have to be kitschy and ugly, it's supposed to be simple and elegant with garments that have a real story behind them, that are affordable," she said. "I'm always looking for something that doesn't look like anything else, and by hand-dying something you get a color that you won't find in any store." Kovacs decided shortly after graduating from UC's DAAP program in 2009 to produce her own designs, which is uncommon for a young designer. She worked as a tailor at Nordstrom's to fund the idea and gain the experience necessary to open the Brush Factory in December, 2009. "I don't have any money so the only way it was going to get done was if I did it myself," Kovacs said. "And I think it makes more sense, as a whole, to have the capabilities and facilities to make clothes from scratch in one place, instead of shipping everything around." The move to Oakley will bring her clothes to an established shopping district that has plenty of room to grow, but doesn't yet have a personality that would cast any pre-conceived notions on her store, she said. The neighborhood's main square is currently undergoing a major renovation. "Oakley doesn't really have a look or a vibe or a character about it yet," she said. "But I feel like something is starting there." Writer: Henry Sweets Photography by Scott Beseler

SOAPBOX TUESDAY, AUGUST 17, 2010

As more residents repopulate Cincinnati's urban core, the demand for fresh food grows. However, fresh food options can often be hard to come by as many urban neighborhoods have no grocery store or are severely under-served. Residents of Cincinnati's greater downtown area have the benefit of being located within a relatively short distance of Findlay Market which is open year-round. However, some patrons note that the hours are not convenient, nor the product offerings diverse enough for Findlay Market to fully replace the need for a full service grocery. As a result, many residents are looking to a new business model that delivers fresh food options directly to the customer's home. "They [food delivery options] provide a convenience factor that I can't get yet from places like Findlay by delivering a variety of groceries to my door," said Kate Cook. "They offer a bit more selection produce-wise, especially during the winter months. But one of the biggest pluses is the variety of groceries they carry. I can get yogurt, milk, cheeses, eggs, breads, and more from Farm Fresh Delivery in one quick order." Cook went on to say that merchants like Daisy Mae's at Findlay Market are doing a good job at leveling the playing field by offering delivery and call-ahead ordering options, but that many merchants are not doing the same thing. Additionally, Cook states that the unpredictability of certain products like eggs or milk, while part of a farmers market's charm, also make it slightly less convenient on those busy weeks where one might not have the time to put towards a search. The convenience of going to a large chain, or a new delivery service, are what now seem to be troubling local farmers markets as urban dwellers are increasingly looking for quick and easy access to healthy food. At the same time, local farmers have the potential to benefit from both services if they appropriately diversify their sales. Carriage House Farm, which sells to local farmers markets, restaurants and Farm Fresh Delivery is one example. And as long as food delivery services are transparent about where they are getting their products, shoppers like Cook are satisfied. "I personally would love it if Findlay could serve all of my shopping needs, but the bottom line is that I like to use Farm Fresh and Findlay together for my grocery needs," Cook said. "I don't see Farm Fresh as taking away from farmers markets. I see it as taking away from big grocery retailers." Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, AUGUST 17, 2010

Cincinnati's west side is known for its neighborhood-grown food icons like Price Hill Chili, LaRosa's, Sebastian's, and Skyline Chili. It's not often that the west side is thought of as a place to find authentic Caribbean cuisine, but Basil's Caribe Carryout changed that earlier this year when it opened in West Price Hill near St. Teresa. "I have lived at the end of the street and have had the idea for the restaurant for nearly 20 years," said Caribe Carryout owner Basil Dalian. "Over this time I really wanted to start a fast-food Caribbean place because I had not seen anything like that outside of somewhere like Miami." Located at 1221 Rulison Avenue, Caribe Carryout is located in a 900 square-foot space - Dalian has a five-year lease. He says that remodeling the space took some time, but the work has been well worth it due to the great response he has received. "So far we have had a lot of neighborhood residents stopping in, and we have received a surprisingly supportive community in this area." The menu is intentionally small so that customers can try authentic Caribbean cuisine like beef, pork, or vegetarian empanadas; four kinds of stews including one vegetarian option; potato cakes; tostones; Caribbean drinks; flan; and rice pudding. Prices range from $2 for a stew; $2.25 for an empanada; or $3.50 for a combo that includes a stew with rice, empanada, and a choice of potato cake or tostones. "If you've been to the Caribbean you'll know our food, if you haven't, then it will prepare you for a trip there one day," Dalian stated. Basil's Caribe Carryout is currently open Wednesdays and Thursdays from 1pm to 8pm, and Fridays and Saturdays from 12pm to 9pm. Dalian says that hours may be expanded in the future, and that the menu may grow, but the best way to stay connected for now is to come in and visit or become a fan on Facebook. The restaurant can be reached by calling (513) 236-0260. Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, AUGUST 10, 2010

L&L Creative Shoe Boutique has joined the downtown Cincinnati retail scene with a store at 639 Main Street. The new shoe boutique fills the 465 square-foot space left behind when The Little Mahatma relocated to Over-the-Rhine's Gateway Quarter in 2008. Store owner Leslie Williams says that she first discovered the available store front while walking around downtown, but then approached Downtown Cincinnati Inc. for more information on the space. Williams is working with friend and colleague Latrice Mason - the owners' first names give the store its name (Leslie & Latrice). The two friends have worked together in Christ Hospital's emergency room, and decided that they wanted to invest in the shoe boutique. "I used to run Deja Shoe on Calhoun Street, which prior to that was located on Race Street downtown," explained Williams. "When we were on Race Street we did good business because of the wide variety of people you find downtown including business professionals, students and others." Inside customers will be treated to a comfortable atmosphere - Williams describes it as feeling more like trying on shoes in your living room than in a typical shoe store. L&L Shoe Boutique has chairs and couches where customers can try on a variety of styles of women's shoes ranging from $19.99 to $39.99. "We felt that right now there isn't a place to get nice shoes at a reasonable price downtown," Williams said. The store has only been open since August 2, 2010, but Williams says that once they get fully settled in that they will begin selling other fashion accessories and purses. She also says that customers will soon be able to pre-order their products from a catalog. Williams says they have signed a one-year lease on the store front, with a threeyear lease option. L&L Creative Shoe Boutique (map) is currently open Monday through Saturday from 11am to 7pm, and Sunday from 1pm to 5pm. After the first few weeks they expect to expand Friday and Saturday hours until 10pm. For more information, contact Leslie Williams at (513) 379-1232. Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, AUGUST 03, 2010

They were going to open a bike shop on Main Street in Over-the-Rhine, but when the realities of bookkeeping, tune-ups, order forms and merchandise sunk in, they opened Losantiville Kunstwerkhaus instead. The business is a collective studio where five industrial designers and two interns design, fabricate and sell a variety of products. A gallery in the front of the space holds chairs cut from reclaimed cardboard and a semi-enclosed recumbent trike. Vintage furniture and bicycles, an antique engine lathe and other tools pepper the production space in back where the walls are covered with drawings of potential new products. The shop loosely mimics those found in Over-the-Rhine in the 19th century, when craftsmen produced and sold products out of buildings called Kunstwerkhauses. Today, old ways of producing locally continue to catch on around the country, and the do-it-yourself concept is back en vogue. One of the business' founders, John Burnham Dixon, brought the idea back from New York where he saw independent designers banding together to split high rents. In other cities with top industrial design programs, he said, it's common for designers to support themselves with jobs in unrelated fields after graduation so they can pursue their goals of designing and/or producing their own products. In Cincinnati, he said, it seems most of his fellow University of Cincinnati Design Art Architecture and Planning (DAAP) industrial design graduates either go straight into jobs with a few major corporations here, or move away to find work. Dixon works in a machine shop during the day and designs furniture in the evenings. He also makes and sells wooden bike handlebars and leather coffee cup holders. He and business partners David Parrot, Noel Gauthier, Matt Anthony and Chris Heckman all hold or are pursuing industrial design degrees - all but one from DAAP. Losantiville does not provide a primary source of income for him or the others, but it allows them to pursue their interests, goals and dreams without breaking their banks. It also allows them to cross-promote one-another. A sixth member is joining them next month, and there is room for others. Some proponents of development on Main Street might consider Losantiville to be in a "hobby business" stage, since it doesn't have regular storefront hours or, as of yet, produce enough salable products to support those hours. But Losantiville presents a model that could catch on in Over-the-Rhine, where inexpensive rents can land a collective of creatives a commercial storefront at an affordable price. The collective is currently looking for larger spaces in Over-the-Rhine where oneton presses, lathes or mills could help bring their fabrication to the next level - and maybe let at least one of them quit their day jobs. Writer: Henry Sweets

SOAPBOX TUESDAY, JULY 27, 2010

Downtown Cincinnati has another new destination for nightlife entertainment with the opening of Passage Lounge at 6th and Main Street. The new 5,302 square-foot club is looking to capitalize on the consolidating nightlife district in downtown called the Backstage District. Passage Lounge General Manager says that the excitement of a nightlife district in downtown Cincinnati is there, and that Passage Lounge looks to offer up something that both compliments what is already there, while also adding value of its own. "Our number one commitment is to be a service-based venue and we have trained our staff to provide our downtown Cincinnati community patrons with a full, pleasurable and exciting experience," Bond explained. "We pride ourselves on a return to the basics of hospitality and customer service." Passage has a large, circular bar that is situated in the center of an open floor plan to serve patrons at night - customers can talk with the bartenders and see the dictionary-thick book they had to study before Passage opened for business. Visit the new establishment during its daylight hours to try something from its tapas menu. Inside customers are also treated to one of the most heavily themed and designed interior spaces in Cincinnati. A secret passage way guarded by a sharply dressed man leads to the VIP lounge. Whimsical designs cover the walls around the club and even inside the restrooms. An elevated DJ platform overlooks the entire firstfloor space and dance floor. Ownership says that future expansions could be in the works that would include opening up the basement vaults once used by the bank for which the building was originally built in 1920. And early discussions with Passage management revealed the possibility of eventually creating a large rooftop bar area that would be the first of its kind in downtown Cincinnati, and one of the largest in town. Passage Lounge (map) is open Wednesday through Friday from 4pm to 2:30am and Saturdays from 7pm to 2:30am. Weekday happy hours will include drink specials, live entertainment, and a tapas menu. For more information, or to make table reservations, contact VIP Manager Ramsey Houston at (513) 720-9946 or [email protected]. Writer: Randy A. Simes Photography by Tiffani Fisher Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, JULY 27, 2010

Regency Cafe & Coffee has opened in the heart of downtown Covington in the Wedding Mall. The new establishment fills the space at 630 Madison Avenue formerly occupied by Proverbs Cafe. Directly located along Madison Avenue, the Regency boasts views of passing street life through large floor-to-ceiling windows complemented by the space's open layout. Co-owners Earl Hughes and John Sinica say that the new cafe & coffeehop is public-oriented where customers can expect to come in and meet new people daily. They also say that the daily menu offers a little something for everyone including breakfast items like English muffins, bagels and pastries that compliment the cafe's assortment of coffees, teas, and hot chocolate. For lunch customers are treated to soups, salads, sandwiches and daily lunch specials that cost between $3 to $7. Coffees cost $1 for a small house blend to $1.75 for a large specialty roast. Regency Cafe & Coffee (map) is open Monday through Friday from 7am to 5pm, and Saturday from 9am to 4pm. Delivery and catering options are available to those in the local area, and space can be reserved within the cafe for private meetings by contacting [email protected]. Writer: Randy A. Simes Photography by Tiffani Fisher Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, JULY 20, 2010

The National Trust for Historic Preservation chose Cincinnati as the location for its Advanced Preservation Leadership Training session that began Saturday. The week-long training session is bringing together preservation professionals from Cincinnati and around the nation to focus on adaptive reuses for four historic properties in Over-the-Rhine. "A lot of these buildings were made for uses that no longer apply like St. John's Church on Elm Street which will probably never be used as a church again," said Paul Muller, Interim Executive Director, Cincinnati Preservation Association which is sponsoring the session locally with the Over-the-Rhine Foundation. "New uses for these buildings makes them economically viable again, and helps to make the city a vibrant place." The preservationists involved in the week-long training session were split into four groups and toured the buildings on Sunday, July 18. Over the course of the week the groups will put together a report for their respective buildings that will include proposals for the structures. The reports will then be presented at a public meeting on Saturday, July 24 at Memorial Hall (map). "We're happy that the National Trust for Historic Preservation followed up on this after naming Over-the-Rhine one of the most endangered historic districts in 2006," Muller said. "They only do a few of these trainings each year, and it is an honor they chose Cincinnati." Muller explained that following Saturday's report presentations at Memorial Hall, the National Trust for Historic Preservation will follow-up with additional efforts down the road, but he emphasized the importance of this work even if nothing comes from it immediately. "Other cities have historic districts that would only make up a corner of Over-theRhine. Seeing a collection of historic buildings this large through outside eyes is really inspiring, and so far the participants have been amazed by the city and its rich historic assets." Writer: Randy A. Simes Photography by Tiffani Fisher Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, JULY 20, 2010

Final details have been released on the $4 million Moerlein Lager House on Cincinnati's riverfront that will include seating for approximately 1,100 people inside and outdoors in its biergartens. Once complete in August 2011, visitors will be treated to food found on the menus of Over-the-Rhine's 19th Century biergartens, the largest collection of Cincinnati craft brews and a unique setting on Cincinnati's central riverfront all while learning a little about Cincinnati's rich brewing heritage. "We're trying to put Cincinnati beer and its brewing heritage on the map, and we're well on our way thanks to a lot of community and civic support," said Greg Hardman, President & CEO of Christian Moerlein Brewing Company. "Without the support of a lot of people, we would not be bringing this great establishment to Cincinnati's riverfront." The Moerlein Lager House is expected to produce 5,000 barrels of beer annually. Hops and barley, critical ingredients in the beer making process, will also be grown in the Hop Garden outside where guests will be able to sit around a fire pit overlooking Cincinnati Riverfront Park, the Ohio River, Roebling Suspension Bridge and other riverfront landmarks. Hardman also says that the Moerlein Lager House will be connected to historic Over-the-Rhine through the Cincinnati Streetcar which is scheduled to start construction in fall 2010 and begin operations approximately one year after the brewpub opens. "The streetcar is a great vehicle that will enhance development and link us to Over-the-Rhine and Uptown," Hardman said. "When you can hook up a worldclass park with the University of Cincinnati, and everything in between, it will be a great economic driver. While the streetcar was not the only factor in our decision making process, it was certainly one of the reasons we wanted to locate in both of these areas." Inside the Moerlein Lager House, guests will be treated to rooms themed around Cincinnati's past breweries that will include information about where the breweries were located and the beer barons responsible for the product. Hardman hopes that once people tour the rooms inside the Moerlein Lager House they will want to see the real thing in Over-the-Rhine's Brewery District, including Christian Moerlein's new brewery facility on pace to begin beer production in early 2011. "The design of the Moerlein Lager House and future brewery is to link Cincinnati's brewing heritage to the riverfront and vice versa," Hardman explained. The interior of the brewpub will feature a two-story brick wall that uses reclaimed bricks from some of those historic local breweries in Over-the-Rhine. Even utilizing historic materials, the new brewpub is expected to achieve LEED certification and include a geothermal heating and cooling system The 15,000 square-foot Moerlein Lager House will be open Sunday through Wednesday from 11am to midnight, and 11am to 2am Thursday through Saturday. The brewpub will feature the largest collection of heritage Cincinnati beers anywhere including Hudepohl, Shoenling, Burger, Moerlein and others. Writer: Randy A. Simes Images Provided Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, JULY 20, 2010

Cincinnati's west side neighborhoods have a new independent coffee shop thanks to a group of passionate westsiders who wanted to give something back to their community. Refuge Coffee Bar is located in West Price Hill and focuses on bringing together the community as much as it celebrates the barista art. "We decided we wanted to do something good for the community," said Nate Reed, General Manager. "The building owner was tired of bar tenants inside the space, and wanted something better in that part of the neighborhood." That neighborhood Covedale - is part of West Price Hill and while it boasts a strong community presence, it didn't have anything like Refuge Coffee Bar that could serve as a gathering space for the community. Reed says that Refuge is helping to do that with its long hours of operation and inviting interior space. "This is a place where you will want to stick around, and a space where people can gather," Reed explained. "The best part is that the money generated from the business either goes back into the coffee bar or the community." Refuge's three baristas have over 31 years of experience. Most evenings guests are treated to the latte art of Rob Hoos, and customers can always try out specialties like Refuge's Orange Mocha drink - orange peel shavings infused with Refuge Coffee Bar's own blend of espresso. Reed says that in addition to being globally conscious, they are currently supporting local ventures like Covedale Garden District's monthly litter pick-up and are also interested in partnering with Price Hill Will and various mentoring groups nearby. "I've been to the fields where coffee is grown and I think it is important to get these farmers a fair wage, so Refuge Coffee Bar supports fair trade products," Reed said. "And to help support local mentoring programs we offer buy one, get one free coffee deals so that the mentors have a safe, comfortable place to come without incurring an extra expense." Refuge Coffee Bar (map) is open Tuesday through Thursday from 7am to 10pm, Friday and Saturday from 7am to Midnight, and Sunday from 2pm to 7pm. On Friday and Saturday nights they host live music from 8pm until about 10 or 11pm, depending on the artists. Those interested in staying connected with Refuge Coffee Bar can do so by following them on Twitter @RefugeCoffeeBar, or on their Facebook Page. Writer: Randy A. Simes Photography by Tiffani Fisher Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, JULY 13, 2010

On a long sunny curve of Colerain Avenue sits a tidy, two-story brick shotgun house that announces itself with an ornate metal sign: "THE NORTHSIDE HOUSE, EST. 1880." Inside the building last Friday, two men put the finishing touches on a brand new contemporary art gallery, The Northside House, which will open this Saturday in the 130-year old building. "This is the growing, creative area of the city," marketing and design director Jonathan Sears said. "Artists live here and work here and eat here, and they should be able to see and show art here too." Last Friday, abstract paintings by Chicago-based artist Steve Amos and wall installations by Northside resident Alice Pixley Young filled the upstairs rooms. Their work will be joined next week by that of Ellington Robinson of Washington D.C. and Jon Payne of Dayton, OH, to complete the show "Inauguration." An exhibition of African ceremonial art titled "Life" will be on display in the gallery's entry room. Chris Hoeting and Doug Hafner, director and owner respectively, are Sears' partners in opening The Northside House. Hoeting is a University of Dayton art teacher, and Hafner is owner of nearby Honey Restaurant. All three are artists. Like many new galleries around the country, The Northside House is eschewing the traditional sterile, white gallery look and instead embracing the homely nature of its aged, charming quarters: the main gallery room has an old woodstove, openings will be catered by Hafners' local-centric restaurant Honey and the sign outside implies the organization is 130 years older than it really is. Their gallery will give local artists a place to show work alongside nationally recognized artists, and also host museum-like exhibitions from private collections. Hoeting said they hope to collaborate with Prairie, an existing Northside gallery, to bolster Northside's artist community and ultimately foster a fine-arts component that will grow with the booming bar and restaurant scene there. After its first six-month series of four shows, the gallery will begin moving towards a future goal: to become a community-based arts group that can offer classes, host artist groups or start public art initiatives. In the meantime they will keep regular weekday hours and be open on Mondays in their attempt to be more than just a gallery, Sears said. The grand opening reception will run from 7 to 11 p.m. this Saturday, July 17 at The Northside House, 4034 Colerain Ave. Writer: Henry Sweets Photography by Scott Beseler

SOAPBOX TUESDAY, JULY 13, 2010

Cincinnatians began coworking in November 2009 in the Over-the-Rhine. From those early beginnings, the group of full-time coworkers and those interested in the concept have grown. After expanding coworking operations in OTR in February 2010, Cincy Coworks is now celebrating a much anticipated move into a permanent space in East Walnut Hills. The new 800 square-foot space at 2714 Woodburn Avenue (map) has been a work in progress according to Cincy Coworks co-founder Gerard Sychay. In addition to the permanence of the East Walnut Hills location, coworkers can now utilize the space 24 hours a day, seven days a week with a full-time monthly membership that costs $200. "We love the new location," said Sychay. "We've got great food options within a couple of blocks and a big free parking lot for those who need it." In addition to access, monthly membership also guarantees a dedicated desk, the ability to reserve space for evening and weekend events, and other amenities that Sychay says are still to come. The space also boast an lounge area and outdoor space for those looking to get a bit of fresh air. Joining Cincy Coworks is a second coworking operation called Working Side by Side. Located in Woodlawn, Working Side by Side has 1,200 square feet of space, five full-time members and presently operates from 8am to 5pm Monday through Friday. "I heard of the coworking concept before and thought it would work here. The financial and social benefits were both appealing to us," said Brian Mueller who is one of the creative minds behind the Woodlawn coworking space. "We have learned a lot from the Cincy Coworks people, and we have learned that it's a pretty close knit community." Mueller went on to say that the close knit community of coworkers is working on potential collaborative efforts between the two spaces Mueller for their members. If things work out for his group of coworkers from Jasco Engineering & Sales and Precision Cincinnati, the Working Side by Side space may expand into adjacent space where a recreation room or conference rooms could be added. Like Working Side by Side, Cincy Coworks is also planning for a future expansion that could bring its footprint to 2,000 square feet and more than double the amount of space for its members and drop-in users. "We stuck to a zero-sum, pay-as-you-go approach, so we opened up operations in the black," Sychay explained. "If there is enough interest we would love to grow our operations and get an even bigger space somewhere in the neighborhood." Stay up-to-date by following Cincinnati's coworking spaces on Twitter @CincyCoworks and @WorkingSBS. Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, JUNE 22, 2010

When Nick Andersen moved from Mason to Northside this winter he had no idea he would be knee deep in restaurant renovations within a few short months. But the sushi chef was won-over by Northside's charm, so when he discovered the unique restaurant space vacated by Gajah Wong on Spring Grove Avenue he decided he would open his first restaurant there by the end of the summer. "I got swept up with the effort that everyone here was putting into the community, and when I found this space I saw an opportunity to do my part," Andersen said. Andersen's business partners are a British couple who were his most loyal customers as the chef of Bistro Ginza in Mason. His new restaurant, Painted Fish, will be an Asian fusion restaurant serving espresso, lunch during the day and an eclectic dinner menu at night. Once the restaurant secures a liquor license, Andersen will open a martini bar inside and a tiki bar in the garden. It will operate as a BYOB restaurant until then. Painted Fish will host concerts on a stage in the garden, and a room inside will be devoted to local artwork. The entire restaurant will be available for private parties. Andersen said that Northside community members encouraged him open a restaurant that would accommodate different budgets, so The Painted Fish will offer affordable menu items and inexpensive drinks in addition to steaks, seafood and specialty sushi rolls. He hopes the restaurant will be part of the upscale dining renaissance in Northside, but also a place where the community can congregate and meet each other, he said. Painted Fish will open at 3937 Spring Grove Avenue on what Andersen calls the "South Block," a stretch of mostly vacant storefronts just around the corner from a bevy of eateries, shops and nightlife spots on Hamilton. Andersen sees potential in the block, and points out boarded-up storefronts that are bustling with renovation work inside. One neighbor is opening an art gallery, and another will open a restaurant. The Northside Business Association recently purchased a lot on the block for free public parking, and buildings of condominiums were recently renovated with the help of grant money. Andersen hopes that his new restaurant and its shady garden will help pave the way for other redevelopment in the area. "I really think the South Block is the next big thing to happen in Northside," Andersen said. "It's a natural progression." Writer: Henry Sweets Photography by Scott Beseler

SOAPBOX TUESDAY, JUNE 22, 2010

Most Cincinnatians are aware of the dramatic success that has been achieved at Fountain Square following its $48.9 million renovation resulting in an estimated $125 million in private investment surrounding Cincinnati's central gathering space. Crowds have set attendance records for concert performances, movie screenings, events, contests and more. And local food vendors have been able to take advantage of that success. Fountain Square now has food vendors serving breakfast, lunch, dinner and late night offerings. Many of these vendors are small, local businesses that value the massive exposure they get from operating in the heart of downtown Cincinnati and one of the region's most prominent locations. "People love being downtown in the heart of the city, and being a part of the revitalization taking place," explained Bill Donadedian, Managing Director, Fountain Square. "Fountain Square provides great exposure to the vendors without even considering the money they make from operating there." Business certainly has been good for many of the vendors. Most recently, Tom + Chee was able to sign a three-year lease on a store front on Court Street following the success they experienced on Fountain Square last winter as they catered to those enjoying Fountain Square's ice rink. "Last summer we were kicking around things to do and mobile foods have been really popular around the country," said Corey Ward, co-owner, Tom + Chee. "We always wanted to have our own place, and Fountain Square provided a testing ground for us and allowed us to raise some money for the restaurant." The new Tom + Chee restaurant in downtown Cincinnati serves many of the popular items served on Fountain Square, but also a few additional items. Ward says that he and his co-owner Trew Quackenbush decided on downtown quite simply because they are "downtown people" and it just made sense. There are currently eight different food vendors operating on Fountain Square during different parts of the day and week. According to Donabedian, food vendors are required to pay a small flat fee to be at the events which depends on the prominence of the event, but offers a very low-cost option for small businesses looking to get their start much like Tom + Chee. Donabedian did note that there is no vendor's permit for Fountain Square vendors and instead they must be associated with an event taking place. He expects around 200,000 people to attend this year's summer concert series, and well over two million to visit the square over the course of the year. "The two really work together," explained Donabedian. "At events people want food, and sometimes people come to the Square for more than just food." Vendors interested in operating on Fountain Square can do so by contacting the Fountain Square Management Group at (513) 621-4400 or by emailing [email protected]. Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, JUNE 22, 2010

In November 2009, Krishna Chapatwala started Green Eats as a way to both fulfill a passion of hers and a demand currently not being met in the Cincinnati culinary scene. Green Eats focuses on providing local, seasonal ingredients that give her clients great tasting, healthy food that is also great for the environment. "My love of cooking and food grew while in Cincinnati," said Chapatwala, who was born in India and moved to Cincinnati approximately five years ago. "I always enjoyed cooking, and while I was in college it is how I made my evenings and weekends pass." After moving to Cincinnati Chapatwala decided to enroll at the Midwest Culinary Institute at Cincinnati State where she earned a Culinary Arts certificate to compliment the business degree she earned previously. After graduating she began her catering and personal chef business part-time, and recently turned it into a full-time operation. "I started going to Findlay Market and it really hit me that I wasn't meant for a typical 9-5 office job," Chapatwala explained. "Now I no longer have to worry about working a full-time job and doing my passion on the side. Green Eats allows me to do what I love to do which is use local, seasonal ingredients while working with local farmers to create great tasting healthy food for my clients." Chapatwala says that most of her clients want to have food that is locally-sourced and raised in environmentally sensitive ways, but they often don't have the time or energy to do the research on the products. As a result, they rely on Green Eats to do all the work for them. Presently, Green Eats has business relationships with about a half-dozen Findlay Market merchants and farmers - a number that continues to grow as Chapatwala continues to grow her business and food offerings. "I have prepared Mexican, Indian, Hungarian, Thai and Vegan food for my clients, and for me it's very rewarding to try something new," said Chapatwala. "When I have clients request food that I don't make daily it is very fun. I'm not limited to any particular kind of food and I will do just about anything." Chapatwala says that prices for catering and personal chef services vary greatly based upon what is needed, but she emphasized that her services are "within anyone's budget" and that her food appeals to everyone. Those interested in learning more about Green Eats can contact Krishna Chapatwala at (513) 8852822 or by emailing [email protected]. Writer: Randy A. Simes Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, JUNE 15, 2010

Michele Hobbs and Amanda Broughton may be the proprietors of Pet Wants, a new pet-needs store now open at Findlay Market in Stand 218, but there are quite a few more people who might feel a sense of ownership in the operation, too. "There's Joe Thoman of JT Architects. This guy does a CAD drawing of what our store could look like using their wood. Kate Schmidt basically designed these [shelving] units for us. We've had friends offer to paint murals. The guys down at Underdog Wood have agreed to cut and preassemble everything. I have no explanation for it but they say do good things and good things will happen to you. It's just good people doing good things. It's as basic as that." In a venture that truly has a barn-raising feel to it, Hobbs and Broughton are looking to provide for an element of the downtown community that has helped them so much already: downtown pet owners and the animals they love. "I live downtown and some of the challenges are, we shop Findlay Market every week but have to drive five, ten miles to pick up cat litter or dog food," Hobbs explains. "And it's inconvenient. Findlay Market has the shoppers and everyone's going there to buy their own foods. To me it was a perfect fit." Beginning with the location, everything about the business is stamped with local flavor -- figuratively and literally. "We have a complete line of nutritionally balanced foods made in Ohio," Hobbs says. "It's made once a month so it's very fresh. There aren't any places you're going to find fresher food and keep the money in Ohio. All of it." There are even products for sale specific to the neighborhood. "We partnered with local butchers at Findlay Market to make in-house pet jerky." In an interesting wrinkle, Pet Wants is also throwing a proverbial bone to those who want to shop what Hobbs proudly describes as a locallysourced, future-friendly business, but who might live outside the Findlay Market area. By offering a weekly subscription service for fifteen dollars that includes free delivery within five miles of the Market, Hobbs will serve pet owners -- with a twist. Deliveries will be handled by area cab drivers waiting through the slow midday hours, bolstering their revenue stream and harnessing a latent resource. "There are cabbies lined up at 3pm with nothing to do," she says. "I'm going to keep these cabbies busy instead of sitting there idling." In addition to the unique products and services, Hobbs said she and Broughton wanted to make the space one-of-a-kind, as well, from the salvaged and reconstituted wood from Underdog Wood, to an antique penny-pony ride out front. Pet Wants is clearly hungry to innovate, and Hobbs seems almost overcome by how hungry a diverse community of people and talents has been to help realize each new idea. "I would lay in bed and think, Oh my god, this is really happening the way I envisioned it. I'm amazed." You can follow Pet Wants on Twitter. Writer: Jeremy Mosher Photography by Tiffani Fisher

SOAPBOX TUESDAY, JUNE 15, 2010

When Cafe de Wheels first started its food truck operations in December 2009 there wasn't much to know. Owner Thomas Acito was left to negotiate locations for his truck throughout downtown Cincinnati during its busy and crowded lunch hours. Since that time Senor Roy's Taco Patrol and Gold Star Chili's 'Chilimobile' have joined the fold, and Taco Azul will be entering in the food truck scene later this summer. The ambiguity of public policy surrounding food truck vending in Cincinnati has been the primary focus of the newly formed Cincinnati Food Truck Alliance headed up by Cafe de Wheels' Acito and supported, in part, by Taco Azul's Gary Sims. "I have read nothing yet that seems to clearly state where you can and can not operate," Sims explained. "There have even been cases where the police have been involved and even they didn't seem to know." Last week,City Council member Laure Quinlivan proposed three city-owned "mobile food vendor" locations throughout downtown Cincinnati that would help further accommodate the growing popularity of food trucks within Cincinnati's crowded city center. Presently food trucks are not allowed to park on the streets in downtown Cincinnati during busy lunch hours. As a result, Cafe de Wheels and Senor Roys are often found on the periphery of downtown Cincinnati where they can park on private property. "I want to increase the vitality of our street life and spread activity from Fountain Square to other parts of downtown," Quinlivan stated. "I think giving mobile food vendors a few key areas to do business will help accomplish that. This is also an avenue for talented chefs to start a small business." The three locations proposed by Quinlivan would support between 10 to 20 mobile food truck vendors depending on configuration and size, and would be located so that they would not compete with existing restaurants. To secure a spot, vendors would have to get a permit from the City and could then set up operations at the foot of the Purple People Bridge, the City-owned parking lot at 6th and Race streets, or on Court Street a half-block east of Vine Street. Permits would cost between $400 to $800 depending upon the size of the food truck. "The pricing is very fair compared with what is being charged at private lots, and we still have the right to go to any private lot of our choice," Sims stated. "We will learn as we go, but as long as City Council is willing to adjust it will be good, and as far as I'm concerned it's a good pilot program." The plan was well received by most in attendance at the meeting last week, with most in attendance encouraging Councilmembers to come up with policies that bring more food trucks to Cincinnati's center city. Cincinnati's existing and future food trucks are best tracked online either through their Twitter accounts, or by checking their respective websites and Facebook pages. Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, JUNE 15, 2010

Findlay Market is poised for yet another new tenant, but this one will be slightly different from the new bakery and pet store that have recently opened up shop in Ohio's oldest public market. Pho Lang Thang is expected to open mid-July 2010 and will feature authentic Vietnamese food served in a quick, dine-in restaurant that seats about 35 people. Located in the former Paula's Cafe on the north side of the market house in between the Internet Cafe and Madison's, Pho Lang Thang will transform the 1,200 square-foot space over the next month thanks to a three-way partnership between two brothers and a friend who all have deep roots to Vietnam. "We are trying to stay true to Vietnamese culture including the way the food is prepared," explained Duy Nguyen. "All of our recipes are a fusion between our families' recipes and our own unique style." Nguyen explained that the name Pho Lang Thang helps explain the ethos behind the new restaurant with "Pho" being the national dish, and "Lang Thang" meaning 'to wander.' "Lang Thang is part of a saying that our parents would always yell at us meaning, 'From night till day, all you do is wander.' It's not a nice saying by any means - it is really saying we have no direction in life and all we do is party and wander the Earth," owner David Le said. "But we are re-empowering the word and using it to describe someone with more of a free spirit who is passionate about life and doing what they love." The three partners are all residents of Over-the-Rhine and excited about the new restaurant's location in their neighborhood, and the opportunities that it presents. "Findlay Market is a great place for culinary businesses to get started because of all the support there, and we thought the people shopping at Findlay Market would be most open to trying authentic Vietnamese food," Nguyen explained. Nguyen also said that they intend to buy as much of their food from Findlay Market vendors as possible. Pho Lang Thang will be open from 9am to 6pm during Findlay Market daily operations, but Nguyen stated that they intend to stay open later at least one evening each week. Entree items will cost between $4 to $8 and feature the staple Pho dish - a beef soup with rice noodles that makes for great comfort food and evidently serves as a great hangover cure. Also on the menu will be a Vietnamese sandwich called Banh Mi that Nguyen said has been growing in popularity on the East Coast and features a choice of meat, pickled carrots, daikon, cilantro, cucumbers and jalapenos on a special French bread baguette. Writer: Randy A. Simes Stay connected by following Randy on Twitter @UrbanCincy Photography by Tiffani Fisher

SOAPBOX TUESDAY, JUNE 08, 2010

For downtown Cincinnati residents Jameson Stewart and Tomas Englert the journey from bar-back to bar-producer was a relatively quick one. Stewart, a classically trained musician, and Englert, an artist with an architecture degree, worked together as bar backs at Blackfinn when it opened on 7th St. in early 2008. Last week, the two men opened a nightclub called Bar Sapphire within Apsara restaurant in Blue Ash. The club offers V.I.P. bottle service, late night sushi and a stage for live music. "It's a level of service that Blue Ash hasn't quite seen yet, something that you would find more typically downtown," Stewart said. The bar is the first major project produced by Stewart and Englert's consulting business, SRI entertainment, they founded earlier this year. The group works almost exclusively with the owner of The Celestial, Mt. Adams Fish House, Teak and Apsara restaurants developing new bar concepts, events and promotions. Stewart, who tends more to the business side of the partnership, grew up in California and moved to Cincinnati after graduating from Indiana University with a degree in Music. He moved here for a girl, fell in love with the city, and stayed after things didn't work out with the girl. He was most recently a partner in Cold Turkey, a restaurant that opened and closed downtown in 2009. Englert, who focuses more on the creative and aesthetic half of the operation, grew up in suburban Cincinnati and began painting several years ago after he abandoned the architecture profession. Until recently, he was a bartender at FB's. Last weekend, Englert showed a group of paintings at the Creative Gallery on Main Street that bluntly explore masculine and feminine concepts in a graphic, cubist style. At the opening for his show, his exuberance for the new venture with Stewart was matched only by the pulsing dance music played by a DJ in the gallery. "We can always consult, but the ultimate goal is to have our own spots," Englert said. "We want to be the creators of them, you know - 'brought to you by the SRI group' - and whether we get there in six months, a year or two years, it'll happen." For now, managing Bar Sapphire, which is open from 10 p.m. to 2 a.m. Fridays and Saturdays, and pumping new life into bars like The Celestial's Incline Lounge will be a full time job for the two men. This month will see the kickoff of the Incline's "Summer in the City," a new jazz happy hour on Thursday evenings. Englert said he hopes the shows will attract more young professionals and new patrons to the bar. Writer: Henry Sweets Photography by Scott Beseler

SOAPBOX TUESDAY, JUNE 08, 2010

After much anticipation, famed chef Jean-Robert de Cavel plans to open his new family-style French bistro in downtown Cincinnati later this summer. Jean-Robert's Table will be the chef's reemergence onto the Cincinnati dining scene after a falling out with the Wade family who partnered with de Cavel on his previous restaurant ventures. The new restaurant is located in the space formerly occupied by Buddakan at 713 Vine Street (map). What is different about this restaurant from de Cavel's previous ventures is that it is 100 percent in his control. "I'm looking forward to having Jean-Robert back in the restaurant business doing what he loves to do, and that's cook," said Jason Price who will wear many hats at JeanRobert's Table. "It will be great to get the past behind everybody, and I am really happy that I get to be doing this with Jean-Robert." The new restaurant is expected to seat about 80 to 90 people between the dining area and bar. The team decided to push back the opening from June 1st to the later date due to some structural issues that de Cavel and the building owner wanted to address prior to opening. "The space is in great proximity to Fountain Square and lots of businesses, there is plenty of parking available nearby, and other than the structural issues being addressed, the rest of the place was pretty much turn key," explained Price. Jean-Robert's Table will be open Monday through Friday for lunch and dinner, and will also be open on Saturday nights. Prices says that guests will be able to expect a very affordable, casual French bistro atmosphere that will be quite different from the feel of Pigall's, one of de Cavel's storied restaurants. The new restaurant is expected to employ around 30 full and part-time employees. More details surrounding the menu, prices and any opening celebrations are expected to be worked out as the time nears, but those interested can stay connected through the Facebook page for Jean-Robert's Table or by following the restaurant on Twitter @jrtable. Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, JUNE 01, 2010

"Mark was at the juice bar drinking wheat grass and I thought - Healthy Person. I need to talk to him," Anna Ferguson remembers. One smoothie later, she and Mark Stroud became business partners making 'World Peace' their occupation. Anna dreamed of opening a yoga studio and vegan restaurant that embodied yoga philosophy. She and her new partner found a space in the gaslight district and began holding yoga classes and study groups. "The World Peace Diet study groups are almost like a support group - people can come and feel like they're not such a freak!" she says. Mark adds, "Or they can come and be with other freaks." The study group, which meets every other Monday and includes a bounteous vegan potluck combined with a discussion of The World Peace Diet by Will Tuttle, is home to even more non-vegans than vegans. The conversation is non-judgmental, with World Peace at its very core from sound to taste. The community that is formed in the study groups, the potlucks, and the yoga classes is exactly what Anna and Mark feel is raising the collective consciousness of not just the studio, but the city itself. "We want to involve entire families. That's why we have prenatal, postnatal, and children's yoga, as well as adult yoga, because nothing gets done without the support of others around you," Anna says. That sense of community has become both their business model for World Peace Yoga and Motion and a practical strategy for accomplishing their current renovations. Mark and Anna have created an environment of giving and gratitude, and as they give to their students, the students are willing to give back to the studio by helping with construction and planning the opening. Renovating with eco-friendly materials like recycled blue jean insulation, cork flooring with nontoxic cashew based sealer, and non-toxic vegan floor glue, the studio is unique in its intention to make everything friendly toward our bodies and toward the earth as well. "What I'm most excited about is having a space to practice yoga that is indoors and emulates a natural outdoor setting," Anna says. The renovations will include two studios in the upstairs and a vegan restaurant downstairs with everything from spicy field greens salad with vegetable and herb cheese, to sushi, pizza, enchiladas, and lemon cheesecake - all vegan. The classes will include yoga for every age, and vegan cooking classes as well. "Our dream is creating a spiritual Urban Village, a place to retreat within the city to connect with nature, recharge and get grounded in spirituality," Anna says. In addition to the studio and restaurant, the 'Village' would include a juice bar, environmentally and ethically conscious retail, live music and more. As Anna and Mark renovated the space, they rediscovered their own teachings which are the pillars of the studio. "What we teach as a practical way toward world peace is mindfulness. We mindfully chose only non-toxic, vegan materials, even if it was a big price difference. We use every opportunity to give back to the earth," Mark says. For more info on the June Grand Opening of the newly eco-renovated World Peace Yoga and Motion Studio and the future World Peace Jubilee Restaurant, visit here. Writer: Alison Vodnoy Photography by Scott Beseler

SOAPBOX TUESDAY, MAY 25, 2010

When RoHo Photo gallery re-opens in Over-the-Rhine this Friday, Michael Skaggs will bring a do-it-yourself arts concept full circle. The gallery has moved from a downtown 4th St. location to a larger space in Overthe-Rhine that will accommodate bigger crowds and link RoHo to the Final Friday gallery-walk circuit. The move will also bring RoHo back to the neighborhood where it was born. "In the seventies in New York City people went into old loft warehouse spaces in SoHo and held Jazz concerts," Skaggs said. "So in the eighties I decided to have jazz concerts in a loft in Over-the-Rhine, and I called it RoHo." Skaggs eventually stopped hosting concerts and moved to New York City. When he returned to Cincinnati in 2000, he opened RoHo photo gallery on Central Avenue, which then became RoHo Photo and Framing in Bellevue, KY. The galleries featured mostly local artists' work, but they didn't work financially, he said. To solve that problem Skaggs fashioned an innovative, low-risk business plan and opened the latest format of RoHo photo downtown a year ago. RoHo offers cash prizes ($1750 total per show) to photographers who enter their works as a digital file. The images are juried by Skaggs and partner William Spangler, or by guest jurors. The two directors then print and frame the best 31 entries for the show, pay the prize money and host an opening reception. RoHo artists don't have to pay for printing and framing of their work, and if their work is selected to be hung then it will also be for sale in the gallery. The top three photos win a cash prize. With about 100 entries at $50 apiece for each show, RoHo brings in more than enough money to cover their costs. The fees also pay for an open bar and hors de ouvres by chef Miranda Leurck. This week's opening features live Jazz by Brian Cashwell. Anything Goes," a wide range of photographs from professional and amateur photographers from nine foreign countries and 25 states will open in the downstairs gallery. A solo show of local photographer Matthew Andrews' work will hang in the upstairs gallery, and jewelry by Elaine York McGue will also be on display. RoHo photo is located at 209 Woodward St. Loft G. "Anything Goes" will be open from 6 to 10 p.m. on this Final Friday. Writer: Henry Sweets

SOAPBOX TUESDAY, MAY 18, 2010

Dojo Gelato opened at historic Findlay Market last August and gelato lovers have been lining up ever since to enjoy their handcrafted Italian-style ice creams and sorbettos. With the temperatures heating up, and festival season getting started, those same loyal customers have been clamoring for a more mobile gelato experience. Later this month, gelato fans will get their wish. The new Dojo Gelato cart will make its first appearance at the Over-the-Rhine Summer Gateway Celebration on May 22nd, and then at Park+Vine's 3rd Anniversary Party on Friday, May 28th. After those two events, the Dojo Gelato cart can be found at the Wyoming Farmers Market starting in June on Tuesdays, the Clifton Cultural Arts Center for Wednesdays on the Green, Saturdays on Fountain Square for movie nights, and at the Hyde Park Farmers Market on Sundays. "When I opened the cart wasn't even budgeted into the business plan, but we always thought it would be great to do five or six special events a year," explained Michael Christner, owner, Dojo Gelato. "With business being so good, it's become reality much quicker." While he has eventual hopes of setting up at Taste of Cincinnati, Christner is content to operate the Findlay Market store and the new cart which has been a much bigger undertaking, adding another 20 hours a week of operation at a different location. To help, Christner plans to add another two part-time, seasonal employees to help cover the load. Christner says that gelato will be made specifically for the events at the Clifton Cultural Arts Center and movie nights at Fountain Square, and will hold six pans of gelato, or about half of what is offered at the Findlay Market location. To stay up-to-date on what flavors are being offered, Christner suggests following @DojoCart on Twitter. "There will be a few surprises here or there to keep things interesting between the cart and the Findlay location," Christner said. "On Fountain Square though you can expect a complete 180 from what is offered at nearby Graeter's, something that might be attractive to get the parent's to come by." Prices at the gelato cart will be comparable to the prices at Findlay Market, ranging from $3.75 for a small serving, to $4.75 for a large. Christner says that there is a chance that they will bring the cones down to these events as well and that the gelato lovers should also be on the look out for an impromptu gelato set-up. "London's World Barista Champion would set-up somewhere random, like in the back of a hipster-type clothing store, and just start serving up espresso," Christner detailed. "I would really love to do something random like that here in Cincinnati with ice cream. It all just makes me want to get out there and start serving up gelato with confetti and dancing animals like you would see at a Flaming Lips concert." Writer: Randy A. Simes Photography provided Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, MAY 18, 2010

Christine Brondhaver decided to transform the This n' That Shoppe into a coffee house named Avenue Brew after she saw an apparent need in the Bellevue business district. "People would come in and ask where they could get some coffee nearby, so I thought I had to open up a coffee shop here," said Brondhaver, owner of Avenue Brew. "Bellevue Bistro is right across the street and used to serve as more of a coffee shop until they became more of a restaurant lately, leaving a gap behind." Avenue Brew (map) was delayed a week in opening due to electrical problems that had not been envisioned during the minor renovation work needed to install the new kitchen facilities, espresso operations and seating area. With renovations now complete, Avenue Brew seats approximately 14 inside with room for eight more guests outside. Patrons will be treated to drinks ranging from $1.43 for a small coffee, to $3.29 for a cafe mocha, to $3.50 for a small smoothie. Avenue Brew also serves a variety light food and breakfast items including breakfast sandwiches that cost $2.65. Brondhaver also expects to add some lunch offerings at a later time. "All of our food is made fresh, and we use 100 percent all-natural ingredients whenever possible including our Monin syrups from Italy," Brondhaver emphasized. For those concerned about the loss of the This n' That Shoppe, fear not, as the potpourri of products previously sold there can still be found at Avenue Brew. "We have been saying that you can really think of the new place as Avenue Brew with a little bit of This n' That," jokes Brondhaver. "This n' That was more of a hobby for me, whereas this I expect will be more of a retirement." Avenue Brew is currently open Monday through Thursday from 6am to 7pm, Friday from 6am to 9pm, Saturday from 8am to 9pm, and Sunday from 8am to 4pm. The shop will also be open for the monthly Shop Bellevue festivities on Friday, June 4th until 9pm with live acoustic music to entertain the pajama-themed customers. Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @UrbanCincy

HENRY SWEETS TUESDAY, MAY 11, 2010

Cincinnati bar entrepreneurs - Four Entertainment Group (4EG) are spreading to the Gateway Quarter of Over-theRhine late this summer in the form of a 900 sq ft pub called The Lackman. The eighth project on a list that has included The Righteous Room, The Stand and Mount Adams Pavilion, The Lackman is intended to be a "neighborhood bar" for the growing community in the Gateway Quarter, 4EG partner Bob Deck said. While many of their other projects feature dance floors and bustling weekend crowds, The Lackman will be styled as a classic corner pub with wood trim, televisions for sporting events, a selection of craft beers and an "eclectic jukebox," Deck said. "It's going to be a corner bar that we hope will anchor the progression of that neighborhood," Deck said. "The kind of place you can meet friends for happy hour or sample a couple of beers and watch the game." Deck said he hopes the bar will provide a sense of place for those who live in the OTR gateway quarter and also play off the success of Senate, an eatery that opened there this spring, to attract more visitors to OTR. "Hopefully the places that are going in down there will feed off of each other and encourage people to come to the area," Deck said. "It's set up to be a destination area." The pub will be located in The Lackman Lofts Building, which was recently renovated and parceled into condominiums. It once housed a brewery and pub during the golden days of OTR, Deck said. The Lackman will be the second establishment, after Senate, to open in the Gateway Quarter with the financial and logistical support of 3CDC, the development group that is driving a massive redevelopment of that area, 3CDC development manager Adam Gelter said. He said his group approached 4EG about the project after they worked together to open the Righteous Room in downtown Cincinnati last year. In both projects 3CDC provided a loan, assisted with planning issues and helped to secure necessary permits, Gelter said. Gelter said 3CDC is in the early stages of playing the same role for other bar and eatery projects in the Gateway Quarter. Writer: Henry Sweets Photography by Scott Beseler

SOAPBOX TUESDAY, MAY 04, 2010

Fresh eyes are bringing fresh ideas for how to make Main Street in Over-theRhine anything but Main Street USA. A team of Xavier University MBA students is partnering with the OTR Chamber of Commerce to help develop a business plan that aims to revitalize Main Street north of Central Parkway, imagining a progressive and balanced district that is a hub of IT commercial opportunities, blended with retail and entertainment destinations. Early in 2010, Brian Tiffany, President of the Over-the-Rhine Chamber of Commerce, reached out to students in a course called "New Venture Creation," an entrepreneurialfocused capstone in Xavier's MBA program, and described how students might assist the Chamber. Tiffany explains why the studentinvolvement was so attractive to him, saying "We need fresh ideas. If I say this is my idea, it can automatically put [Main Street stakeholders] on the defensive." Eight weeks after Tiffany's presentation, a student team of Joel Willis, Jesse Martinez, Scott Armacost, and Madhukar Srivastava presented a 36-page proposal of ideas to Tiffany, covering issues of Vision, Organization, Marketing, and Best Practice Sharing. The students were drawn to what they saw as a common cause. "Entrepreneurship and business-skills in general don't always have to focus specifically on financial profit," Willis says. "The same principles can be applied to increase the economic value in a region, translating into a higher quality of life." Ongoing development success on Vine Street in OTR both demonstrates that increased economic value is attainable and provides inspiration for what Main Street can and could be. Martinez believes, "[Main Street] needs to differ from Vine, but it has the opportunity to be part of a bigger family." While Vine and Main could each benefit from a potential symbiotic relationship, Main Street Revitalization efforts might be able to get off the ground even faster than the rapid growth that has occurred just blocks away. "It's going to be a lot closer to the [Broadway Commons] casino," Martinez says. "Cincinnati has an opportunity to take advantage of that exposure." With millions of investment dollars tied to the casino, the team specifically recommends exploring partnerships with proven, well-known business that might want to piggyback on that exposure and development by expanding into an additional location on Main Street. Indeed, stability and longevity are key goals for both the OTR Chamber and the students' proposal. While Main Street briefly exploded into Cincinnati's premier nightlife destination in the mid-2000's before shrinking back to a handful of stillsuccessful nightspots, Tiffany and the student team imagine a new Main Street that grows steadily through balanced investment, with the food and entertainment options complementing the forthcoming casino, and retail options and office employment spurring daytime-vitality. Tiffany sees a Main Street with dual identities between business hours to afterhours, and says that the opportunity to achieve that is ripe, thanks to previous development efforts and the Chamber's current Business First grant program, which offers rent subsidies and matching grants for improvements and signage. He states, "The infrastructure is there, and it's attractive financially." Adopting elements of the proposed plan into a development strategy will come next, and Tiffany believes the source for the plan can help win over local stakeholders, thanks to the objectivity and creativity of the students. "This plan comes from people not even from Over-the-Rhine," he points out. "With some brains behind it." Writer: Jeremy Mosher Photography by Scott Beseler

SOAPBOX TUESDAY, MAY 04, 2010

The first three phases of concentrated investment in historic Over-the-Rhine's Gateway Quarter are now complete. Totalling close to 200 new housing units, of which 61% have been sold, the Quarter also boasts 47,000 square feet of commercial space with 19 spaces leased out of a total 33. That success is now rolling into the fourth phase with its first project, Parvis Lofts. The $10 million development was funded through a combination of City grant funds, State and Federal historic tax credits, New Market tax credits and a loan from the Cincinnati Equity Fund. Parvis Lofts is located in the 1400 block of Vine Street near recent infill projects like Trinity Flats and Fourteenth & Vine. The block of historic structures extends along the majority of the block all the way to the buildings that house Smitty's which were recently ravaged by fire, but saved from the wrecking ball. Joining Parvis Lofts in the Phase IV of Gateway Quarter development is Saengerhalle and Westfalen Lofts on Race Street and the large Mercer Commons project. Altogether the projects represent $70 million in development costs and will create an additional 200 housing units, 63,000 square feet of commercial space and 300 parking spaces. Parvis Lofts, being developed by NorthPointe Group, will be the first apartments developed to date in the Gateway Quarter. "Up until now there has only been for-sale product developed in the Q, and we have received numerous requests for rental options," explained J.T. Barse with NorthPointe. "Like the Gateway Quarter as a whole, the project is aimed at attracting people that want to live in and embrace Cincinnati's urban core." The completed project will create 32 one- and two-bedroom apartments ranging from $600 to $1,800 a month. Along Vine Street, 600-4,500 square-foot commercial spaces are being created that are also for lease. Based on previous successes, Northpointe is excited about the Parvis Lofts project and their two other Phase IV projects - Saengerhalle and Westfalen Lofts. "NorthPointe has been an integral part of the Gateway Quarter from the very beginning of the project," said Barse. "Together with HGC construction we have developed Duncanson Lofts and Mottainai, both of which have sold out." The first six units of Parvis Lofts will be complete by June 1, 2010 with the rest being completed by September 1, 2010. According to NorthPointe officials, the project has been underway since October 2009 and has employed several hundred people along the way. Units within the Parvis Lofts project include hardwood flooring, washers and dryers, Cincinnati Bell fiber-optic service, "dramatic" window openings, secure offstreet parking and a landscaped outdoor area with a grill behind the structure. Those interested in living opportunities can schedule a tour, or submit applications now by calling Karen Malone at (513) 835-2110. Writer: Randy A. Simes Photography by Tiffani Fisher Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, APRIL 27, 2010

Two and a half years ago Amber Jones and her family decided to purchase a dilapidated historic structure in downtown Covington with the goal of eventually moving there. During the renovation work, Jones said that her husband suggested it would be a good idea to open a bakery in the street-level space of the structure. The growing dream became reality a little over a week ago when the Jones family opened AJ Creations inside the renovated 1,000 square-foot retail space along Pike Street in downtown Covington. The family lives in the two floors above the bakery space and is enjoying their new city lifestyle after previously living in the suburbs. "We had been looking at small homes to renovate, and we've always liked downtown Covington, so after checking out this building we fell in love," explained Jones. "We really like living here and we haven't had any problems. It's nice being so close to MainStrasse and being able to walk down the street for dinner or just go out for walks." Part of what made the location more appealing was the progress the Jones family saw being made in the area. Following the purchase the family performed about 80 to 90 percent of the renovation work themselves with private financing and with the assistance of a facade improvement grant from the City of Covington that went towards a new paint job, a sign, doors and windows on the front of the structure. "They've done wonders cleaning up the area, and we have felt really safe and comfortable here," Jones described. The bakery itself is a bit of a dream realized for Jones who said that baking had always served as a way for her to relax, and that it was originally going to be a retirement goal of hers. Obviously way ahead of schedule for Jones, the bakery's products are reflective of her passion for baking. "My husband jokes that the reason we ended up doing this is because we got tired of giving away all the excess food I would bake," said Jones. Inside the small bakery space customers are greeted by a small table that seats two, a couch and another chair. Boston Stoker coffee and teas from Republic of Tea are offered inside the small bakery operation. Jones sees AJ as a place where people can pick up products on their way home, or order for a catering event more so than a bakery cafe where customers might linger for hours. All of Jones' products are gluten free while many are also dairy free. The menu changes weekly and offers items like fresh biscuits, scones, cookies, muffins and eventually cheesecakes, pies and breads. Jones describes the bakery's candies as something customers must try, including their homemade caramels, buckeyes, peanut butter fudge and marshmallows that cost 75 cents a piece. Once in season, the bakery will also be selling local honeys and jams. The rest of the prices at the bakery are all under $2 per item in an effort to keep prices low and affordable for nearby residents. AJ Creations is located at 212 Pike Street (map) and is open Monday, Tuesday, Thursday and Friday from 7am to 2pm and Saturday from 8am to 2pm. Those interested in placing catering orders can contact the Bakery at (859) 322-8434, by email [email protected] or even by leaving a comment on the bakery's Facebook page. "People don't have to choose off of a special menu. We can make what they want and I'm really big on special orders because I realize that everyone has special tastes." Writer: Randy A. Simes Photography by Tiffani Fisher Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, APRIL 27, 2010

Just months after announcing his intention to open the Moerlein Lager House in 2011 at the Cincinnati Riverfront Park, Christian Moerlein President and CEO Greg Hardman has made another huge step in solidifying the Moerlein legacy. On April 16th, Hardman announced that Moerlein will bring back brewing operations to Cincinnati s historic Over-the-Rhine Brewery District. Although the company had yet to establish its own facility - Moerlein contract brews its brands at Lion Brewery in Wilkes Barre, PA - since the April 2007 launch of OTR Ale the Christian Moerlein Brewing Company has helped open eyes to the importance of local, craft beer in Cincinnati. "We are proud to be part of the continued renaissance and economic development of Over-the-Rhine," said Hardman. Just blocks from the site of the original Christain Moerlein Brewery on northern Elm Street near Findlay Market, the new production facility will be housed in a building that most recently was the Husman Potato Chip plant located at 1621 Moore Street (map) just north of Liberty Street and east of Vine Street. The company has entered into a lease agreement with an option to buy the former pre-prohibition malt and lager house for the Kaufman Brewery, and plans to bring nearly 25 percent of its "high-end" beer production to the 125,000 square-foot facility by spring of 2011. Steve Hampton, President of the OTR Brewery District, could not be happier. "The announcement of the new Christian Moerlein brewery in Over-the-Rhine is a big step not only for Greg, but for the neighborhood as a whole. He has worked very hard and very diligently to grow not only his brands, but also the Brewery District," explained Hampton. "Greg gets the "big picture" that success breeds success, and has been committed to being a part of redeveloping Over-the-Rhine. While there are challenges to working in Over-the-Rhine, there are also greater rewards possible by being part of the history and future of a great neighborhood." With the recent introduction of locally based Rivertown Brewing, the expansion of Mt. Carmel s brewing facility and the recent accolades for Cincinnati Rock Bottom s Brewmaster Mitchell Dougherty, coupled with multiple local microbrewery projects on the horizon, Cincinnati is poised to reestablish itself as a brewing center once again. Writer: Bryon Martin Photography by TIffani FIsher Stay connected by following Bryon on Twitter @BryonMartin

SOAPBOX TUESDAY, APRIL 20, 2010

A new restaurant has come to stake its claim as a player in Cincinnati's Indian culinary scene. Deep India opened earlier this month in the former Jersey Mike's sub shop space located on W. McMillan Street in the Uptown neighborhood of Clifton Heights. The new restaurant comes to challenge the beloved hole-in-the-wall establishment, Krishna, located just around the corner on Calhoun Street, for some of its North Indian food loving business. Like Krishna, Deep India serves hungry college kids and nearby Uptown residents reasonably priced Indian food inspired from the country's northern region. Inside, Deep India can seat up to 18 people comfortably, with room for more to wait for their carryout items. The restaurant is a 50/50 partnership owned and operated by Amandeep Singh and his cousin Rajwinder Singh who also serves as the head chef. The establishment is a family business that employs four. Amandeep's father worked for several years at Baba India, and it was the Uptown area that inspired Amandeep to open the restaurant after moving to Cincinnati six years ago from the Punjabi region of India. "My family was already established here, and it made sense for me to come as well," said Rajwinder. "I chose to open my restaurant in Clifton Heights because there are lots of people here - with the University of Cincinnati close by, it was a good choice." The Singh family definitely has a handle on quality food - Rajwinder has worked in the Cincinnati area for several years, helping to open nearby Krishna and also cooking at Cumin which was ranked as one of Cincinnati's top ten restaurants by Cincinnati Magazine in 2010. The North Indian cuisine has a wide variety of items on the menu, and Rajwinder lends his expertise to give excellent flavor to well known dishes. "Our most popular items on the menu are the chicken tikka masala and the saag paneer," Rajwinder said. "People don't even look at the menu, they just come in and order it. For those with dairy restrictions we can make many of our items without dairy if requested, like the aloo gobi which is made of potato and cauliflower." The inside of Deep India is currently clean and plain, and even features traces of the former Jersey Mike's restaurant. However, the Singhs have plans for the future that will change the interior's look. "We want to change the interior, add seats and carpet, update the look. We want people to come hang out and eat our food," Rajwinder explained. With a liquor license looming, diners will soon have a chance to sip their Kingfisher, chomp on their tandoori, and watch sports or a movie on one of the televisions inside Deep India all while enjoying a casual, delicious meal. Deep India is located at 211 West McMillan Street in Clifton Heights (map), and is open Monday through Friday from 11am to 10pm, Friday and Saturday from 11am to 10:30pm, and Sunday from 11:30am to 9:30pm. Prices range from $1.50 to $11.95; call 513-421-6453 for carry-out and delivery orders. Writer: Jenny Kessler Photography by Scott Beseler Stay connected by following Jenny on Twitter @jenlkessler

SOAPBOX TUESDAY, APRIL 20, 2010

It was just a short time ago when many downtown Cincinnati residents, business workers and visitors complained about a lack of sushi options downtown. But like downtown Cincinnati's nightlife, food options have also been blossoming, taking advantage of the renaissance occurring in Cincinnati's urban core. The newest place scheduled to join the mix this May is Soho Sushi. The sushi restaurant will add to the already popular sushi options at Bootsy's and Mr. Sushi in downtown's Backstage Entertainment District, but do so with a different approach where people can order customized rolls along with standard sushi staples. "We will offer affordable sushi with good value," said Stephen Harman, managing partner of Soho Sushi. "A lot of people think of sushi as a splurge item, but we're trying to get past that preconceived notion." Harman likened the new concept to that of Chipotle where you can get in and out in a short time, get a good customized product and spend less than $10 for lunch. The concept is one that Harman said he and his business partner had not seen before, and was the main driver behind opening a sushi restaurant. "We were brainstorming about what kind of business we haven't seen yet in terms of fast, casual food and sushi seemed to be it," Harman explained. "Everyone that I grew up with and people I hang around with now seem to love sushi, so it made a lot of sense." With a three-year lease on the space, Soho Sushi will add to the availability of casual restaurants in the southwestern part of downtown including the recent addition of It's Just Crepes which added a second downtown location on W. Fourth Street recently. Soho's space on W. Fourth Street will occupy a 5,000 square-foot, two-level space at Tower Place Mall which has been in the process of reprogramming itself lately. "We've seen a lot of growth over the past five years downtown since they they redid Fountain Square and it brought a lot of life back into downtown," said Harman. "We're hoping to bring some of that traffic over towards us from Fountain Square, draw on crowds going to Reds and Bengals games, and eventually be a part of bringing the urban lifestyle back to downtown." Soho Sushi (map) will initially be open for lunch and dinner from 11am to 6pm Monday through Saturday. Take-out and catering will also be offered by calling (513) 246-4261. Also be sure to follow @SohoSushiCincy on Twitter for special promotions and updates. Writer: Randy A. Simes Photography by Tiffani Fisher Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, APRIL 13, 2010

After operating York Street Cafe in the heart of Newport for 12 years, Terry and Betsy Cunningham decided to expand its scope by opening the new Mercantile shop next door to compliment their eclectic restaurant. The Mercantile sells a variety of products similar to what you might find decorating York Street Cafe's interior. Everything from antiques to a variety of collectibles are sold with the help of Stuart Hochman who manages the store for the Cunninghams. "I've always been into antiques and collectibles," explained Hochman about his interest in running the shop. "It's been a passion of mine for the last 30 to 40 years, and they say that this kind of a passion starts out as a hobby, and once you get so much stuff, it eventually turns itself into a business." Hochman explained that he and the Cunninghams decided to move items they had from the restaurant over to the previously vacant storefront to see if anything would sell. The permanence of the business was not immediately clear, but with business being good, Hochman stated that it appears to have staying power. "We get lots of people from Monmouth Street which is only one block away, and we also get some spillover from a nearby antique shop," Hochman said. "But really we just don't have much else over here that draws people so we get much of our traffic from those going to the restaurant who want to check out what we have inside the shop." The store is situated in a historic house turned storefront next to York Street Cafe and occupies about 700 square feet of the structure. Those interested are encouraged to go check out what the shop has to offer, but Hochman does have some advice. "It is a fun place to be, and there is lots of stuff to see, but you should have a love for antiques and collectibles." The Mercantile shop (map) is open from 12am to 3pm Monday, Thursday, Friday and Saturday; and on Wednesdays, Fridays and Saturdays in the evening from 6pm to 9pm. Hochman stated that there are other times when you will find him inside and be able to stop in, but that it varies greatly. Writer: Randy A. Simes Photography by Tiffani Fisher Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, APRIL 13, 2010

The popular Melt Eclectic Deli in Northside will be opening up a new business just down the street in the former Hideaway Restaurant space later this Spring. The new micro market, called Picnic & Pantry, will offer specialty foods that follow the same Melt ethos of foods that are free of trans-fats, high fructose corn syrup, refined sugars and flours, MSG, hormones, antibiotics and other unnatural preservatives. "We have been wanting to do this for the past couple of years so that we could provide a conduit for these local purveyors," said Melt owner and Northside resident Lisa Kagen. Kagen plans to open the new market sometime in May 2010, and has plans to offer even more after the business gets started. Future plans include weekend dinner reservations for themed dinners prepared by Picnic & Pantry's staff that will showcase a local chef's prix fixe menu, as well as, Saturday morning cooking classes featuring seasonal foods and specialty products sold at the market. One of the immediate goals though is to start selling authentic Mexican street foods through the store during the day, and through the large porch window facing Northside Tavern's patio at night. "We really like working together and plan on doing a little taco stand at the window at night," said Kagen about Picnic & Pantry's market chef, Frances "Frannie" Kroner. "It seems like a really fresh idea for Cincinnati that is already done in city's like Portland, Pittsburgh and New York City, and it should be a very exciting aspect of the market." Kroner will join Picnic & Pantry after having worked at Slims Restaurant for three years, managing the Northside Farmers Market for two years, and starting FEAST - Breaking Bread with the Creatives. She will work on menu development of Picnic & Pantry's ready-to-eat and take-home gourmet foods in addition to the market's seasonal catering menu. The food sold and prepared at the micro market will be local and organic as much as possible, according to Kagen, and will be used in a way that will compliment Melt just a few doors up the street. "Melt is splitting at the seams and this will allow us to move our catering and 'grabn-go' foods here," said Kagen. "Everything at the market will be completely fresh and nothing will go to waste. We will either use it in the food products we prepare, sell it or compost what is left over and can't be used." Picnic & Pantry will sell local eggs, meats, dairy, breads, honey, packaged foods, desserts and 50 percent of their produce. The market will also sell locally roasted coffee, grains, spices, sweeteners and baking supplies, organic canned goods, eco-friendly household cleaning supplies and paper products, specialty oils and vinegars, and other items. Picnic & Pantry will be open Monday through Saturday 10am to 6pm, and Sunday 10am to 4pm. Once the market gets settled in Kagen hopes to start selling the Mexican street food during normal business hours and until 1am on Fridays and Saturdays. Those interested can get a sneak peek at the products to be offered at Picnic & Pantry this Saturday, April 17 at the Crafty Supermarket being held at the Clifton Cultural Arts Center from 11am to 6pm. Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, APRIL 06, 2010

The idea was modest: local artist and Oakley business owner Sandra Gross dreamed about opening a glass studio that could also offer educational opportunities in kiln-formed glass making to the Cincinnati community. As that dream has materialized though, things have become increasingly more complex and interesting. In 2009 Gross began rehabilitation on a 21,000 square-foot industrial space in Oakley that was to house Brazee Street Studios - fittingly named after the street on which it is located. The work lasted the better part of four months and continues to this day with small projects around the facility. The net result is15 artist studios that house art companies like HaloMiner, a school of glass that includes a warm glass research center, and gallery One One which will open on April 30. Gross has been working closely with Leah Busch - Brazee Street Studios' managing director, gallery director, and instructor - to take the vision a step further by applying for LEED Silver certification on the renovated space. One of the major elements to help reach the certification is an innovative cylindrical solar panel system that is being installed on the building's roof. "This is a brand new technology that is more efficient," described Busch. "The roof is lined with a reflective material and these solar panels are able to pick up the solar energy directly from the sun and what is reflected from the roof." The ability to pick up diffused and direct sunlight is not the only benefit of these solar panels. Busch says they are also less likely to be picked up by wind and are less prone to be blocked by accumulated snow. Brazee Street Studios has tapped Ohio-based Dovetail Solar & Wind to install the system. Typically, Dovetail's work on cylindrical solar tubes has been in California - the Brazee Street Studios project is the first of its kind in Ohio. "We're pretty sure we will be able to run all of our kilns on the power provided by the solar panels," said Busch. "Any additional power generated will be used to power the rest of the energy needs at the building." The public will have a chance to check out the new Oakley arts anchor on Friday, April 30 when they open gallery One One (map). The gallery opening will occur in conjunction with Oakley After Hours and will take place from 7pm to 9pm. The free event will showcase the work of local artists and also include refreshments. "It's almost like a life dream come true for Sandy," said Busch. "We realizing both the education mission and our dedication to green construction and ecological conservation at Brazee Street Studios." Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, APRIL 06, 2010

In August 2009 Cincinnati-based Brandt Retail Group formed a new urban retail division that focuses on urban commercial districts. The group identified an opportunity in an otherwised under-served retail market and wanted to take advantage of it with the urban retailing experience of Kathleen Norris who serves as the Vice President and Director of Urban Focus for the Brandt Retail Group. "You have to recruit strategically and you have to have a plan in place to be successful," explained Norris. Brandt Retail Group's strategy is currently unfolding at the 580 Building which recently underwent an extensive renovation in 2005 heralded by Downtown Cincinnati Inc. President David Ginsburg as an indicator of a healthy downtown, and an investment on one of downtown Cincinnati's most heavily traveled intersections. The plan is to create Cincinnati Restaurant Row along 6th Street in the Backstage Entertainment District. Since the renovations were completed the retail spaces have experienced mixed results. The high-end Oceanaire Seafood Room opened and then closed after filing for Chapter 11 Bankruptcy, and will soon be replaced by Bartini. Mr. Sushi opened at the beginning of 2010, but the rest of the spaces have sat empty as the creep of Fountain Square and the Backstage Entertainment District continue to work east towards Main Street. "We have been very fortunate to have been offered the opportunity to work with several spaces around downtown, but we really feel like we can make the 580 Building into something special for the city," said Norris. "Once fully occupied, this stretch of 6th Street between Walnut and Main will become one of the most vibrant in the city." Norris believes this can happen thanks to the Aronoff Center for the Arts, the Contemporary Arts Center, 21c Museum Hotel and the proposed Cincinnati Streetcar that will run on both Walnut and Main streets. "In most cities the arts center area is surrounded by a high density of restaurants," explained Norris. "We want to take these spaces and get something done for the landlords and the downtown community." Presently there are five spaces ranging from 2,100 to 3,500 square-feet - all of which boast large outdoor seating areas along 6th Street. The outdoor dining space is something that Norris sees as a real opportunity for not only these retail spaces, but for downtown in general. "We have been very slow to capitalize on the fact that we have 7 to 8 months of pretty decent weather here, and I think people will really enjoy having additional outdoor spaces to eat and relax downtown," said Norris. "I think these spaces are very attractive and it is our goal to have all of Restaurant Row filled with people sitting outside for Opening Day 2011." Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, APRIL 06, 2010

A boutique bowling lounge is set to open at Newport on the Levee later this month when Star Lanes opens on the Plaza Level of the entertainment complex located on the Ohio River. The 24,640 square-foot location is currently being built out by Northern Kentuckybased Century Construction. Once complete, Star Lanes on the Levee will include 12 public bowling lanes, a DJ booth, billiards, roughly 30 HD projection and LCD screens, and a private party room with four of its own bowling lanes. Star Lanes will bring the Cincinnati area its first boutique bowling lounge - an attraction that has become quite popular in cities around the country. Complimenting Star Lanes will be a separate bar and lounge called Toro that will include a patio, private party room, and a mechanical bull. Toro will share a fullservice restaurant with Star Lanes that will be open to the public during the day. Both establishments will require patrons to be 21 years of age or older in the late evenings when the establishment takes on a nightclub atmosphere with drink specials. Owned by the Newport on the Levee ownership group, Star Lanes and Toro will be operated by Lucky Strike Entertainment which is known for its upscale bowling lounges around the country including one in Louisville, KY. This will be Lucky Strike's 19th boutique bowling location. Star Lanes will be open Sunday through Wednesday from 11am to midnight, and Thursday through Saturday from 11am to 2am. Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, MARCH 30, 2010

Eric Lusain's funeral-supply business is expanding, and his customer base is even spreading from Downtown Cincinnati to the Deep South. The real estate developer-turned-casket-dealer recently added distribution centers in Nashville and Birmingham to meet the regional demand for low-cost caskets that his company, Main St. Caskets, just started meeting last year. When he opened a showroom on Main Street last January, Lusain hoped to sell a few caskets each month. The business would beautify a vacant retail space he owned downtown, and earn extra cash for his real estate business. But with the help of an agressive Google campaign, Lusain's sales far outstripped his expectations, and stirred-up the funeral-supply industry in Cincinnati. "I'm crushing the market," Lusain said. "This used to sell for $3,500 and I bring it in for a grand," he said, gesturing toward a casket on the show floor. "The more people know about it, it lowers the price. Some won't match, some do." Main Street Caskets now offers Pet Caskets, hand made by a master carpenter in his Main St. shop behind the casket showroom. This winter he carried mopeds, which recently sold-out. Lusain said his customers don't mind the eclectic, contemporary feel of the space they just like to save money. He said it was common for him to sell a headstone at his Main St. location to someone on a lunch break. "You walk by and you see a marker sitting in the window for $350," he said. "You know that you haven't memorialized your mother or father because you can't afford to pay $1,500, but you come in here and it's just a quick swipe of a credit card." Lusain understands how his customers feel - he started his company after becoming frustrated with the process of memorializing his late grandmother-inlaw. He was inspired to make the process easier for others and said he does a lot of "counseling" over the telephone with his customers. When his phone rang last week, a distressed woman from Mississippi told him she had to pay $2,000 for a white steel casket with red rose details. Lusain lists the exact same coffin for $899. "You are not obligated to buy a casket from them," Lusain told her, referring to the funeral home she was using. "You've got rights." Writer: Henry Sweets Photography by Scott Beseler

SOAPBOX TUESDAY, MARCH 30, 2010

The first cable wake-boarding park in the Midwest opened last summer in the northern Cincinnati community of Fairfield. Wake Nation received national attention becoming one of a select few cable wake-boarding parks in the entire nation that appeal to a recreational activity are growing in popularity among those competing professionally, and those just looking to get out and hit the wakes. Shortly after opening, Wake Nation hosted the USA Wakeboard Cable National Championships which attracted thousands from around the country to Cincinnati. Now the park is expanding with a new lake that broke ground earlier this month. "The new lake is called "The Practice Pond" and it features an easy start cable system unlike any other in the country," said Wake Nation's Bill Mefford. "The Practice Pond is designed to give children and beginners a place to learn to ride a wakeboard at a slower speed than on the main lake and will feature a starting dock on each end of the pond that will create an easy up-and-back system facilitating more launch repetitions which generates a faster learning curve." The new lake will sit adjacent to the existing 10-acre main lake where riders currently have the ability to wakeboard, water ski, kneeboard and wakeskate without the need for a boat at speeds of 18 to 20 miles per hour. The Practice Pond has been specifically designed for kids age five and up, and wakeboarding beginners, according to Mefford. "When riders prepare for a launch the cable is not moving as opposed to the mainlake where the cable is constantly moving at approximately 20 miles per hour," Mefford explained. "Once the rider is ready to start a Wake Nation instructor will start the overhead cable system and the rider will be gently pulled onto The Practice Pond water at a relatively slow speed for about 250 feet." The new lake is expected to be completed in time for the 2010 season that begins on Saturday, May 1 and runs through October. Once open for the season, Wake Nation is open daily from 10am until it gets dark with a variety of pay structures. Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, MARCH 30, 2010

A taste of Los Angeles' famous taco trucks will hit Cincinnati's streets this spring according to Taco Azul owner and Cincinnati native Gary Sims. Sims said that the plan was to open in time for the Cincinnati Reds' Opening Day, but due to unforeseen difficulties associated with their truck purchase, the start-up date has been pushed back several weeks to late April or early May. Once open, those hungry for authentic Mexican fare will be able to find Taco Azul during the work week downtown at Vine and Court streets between 11am and 2pm. The truck will also be operating around town serving popular nightlife hot spots and special events. "We wanted to work around Madonnas and the BlackFinn area on 7th Street, but we don't want to have a taco war, so we might go somewhere else downtown or in Northside," Sims detailed. The "taco war" Sims mentions is in reference to downtown's other popular taco truck - Senor Roy's Taco Patrol - which is regularly found around the 7th Street nightlife area. "I think there is room for both of us here," said Sims who also plans to get the appropriate permits and approvals to operate in Northern Kentucky destinations like MainStrasse and near Newport on the Levee. "I thought an authentic Mexican food truck was extremely needed in Cincinnati." "I would come back for the Flying Pig and could never find any street food other than a hot dog cart," said Sims. "A friend of mine told me that once I came back to Cincinnati that I had to bring a Los Angeles business with me back to Cincinnati." The fare served from the Taco Azul (follow them on Twitter @TacoAzulCincy) truck will include a variety of tacos, burritos, quesadillas, sopes and tortas all channeling the Los Angeles taco truck spirit. Sims stated that they will also be serving the sweet rice-based milk horchata and menudo soup. "The menudo will be served on Saturdays and Sundays - the soup is considered to be a hangover cure which makes it great for those going out on the weekends," explained Sims. "We'll also have lengua which is served at every legit truck in California that's worth its weight in gold." The food will be made using local produce and free range meats as much as possible. Prices will range from $2 for tacos to $5 for a burrito, torta or quesadilla. The truck will also have the customary salsa bar and include rice, beans and chips to bolster the culinary experience. "Part of eating off the street is getting outside and flipping your tie back and sitting on a bench or curb while enjoying some great food." Writer: Randy A. Simes Photography provided by Taco Azul Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, MARCH 23, 2010

While most restaurant owners are content to do battle with the rest of the marketplace, Patrick McCafferty, owner of Slims in Northside, is apparently intent on competing with himself. McCafferty has opened a second restaurant, VOUT, in the exact same space as Slims. This is not to say that Slims is defunct - the restaurant McCafferty opened seven years ago in Northside will now only be open Friday and Saturday nights. In the same space on Tuesday through Thursday, from 5:30 to close, McCafferty will operate VOUT as an entirely new restaurant concept. "I wanted a name which reflected what we're trying to do here with the food at both Slims and VOUT," McCafferty explained. "The staff and menus and pricing are completely different but both restaurants share a common philosophy about the food being served and the manner in which it is prepared." The name of the 'new' restaurant was inspired by 1940's jazz musician (and original namesake for Slim's) Slim Gaillard's hip-speak called 'vout', and according to McCafferty translates variously "as to age, cure, patina, season, marinate, stew, pickle, ferment, braise, pass the time in reverie, vegetate, recycle, compost, distill, mutate, survive, evolve, endure, mature, prevail, steep " While Slims will continue to offer its popular prix fixe menu, VOUT will offer an a la carte menu focusing on Cuban and Puerto Rican inspired dishes. The menu at VOUT is also a nod to Slims earlier days- McCafferty opened the restaurant with no business phone, no reservations, and no liquor license - when the food was a little less refined and the service more casual. Both restaurants feature produce grown by McCafferty in his nearby inner city greenhouses. McCafferty states that both Slims and VOUT "represent the new urban restaurant a micro-farm on blighted, abandoned, re-claimed inner city property mere blocks from the restaurants it supports." "And not only does the farm provide foodstuffs, it also bolsters and braces the menu, creates culinary opportunities, teaches and defines a place," he adds. VOUT/Slims is located at 4046 Hamilton Avenue. Writer: Michael Kearns Photography by Scott Beseler

SOAPBOX TUESDAY, MARCH 16, 2010

The abrupt closing of the Oceanaire Seafood Room at the southeast corner of 6th and Walnut streets has been the only bad news for the Backstage Entertainment District in downtown Cincinnati in recent years. New residences, nightlife, dining and infrastructure improvements have otherwise been the narrative for this burgeoning district. But as quickly as Oceanaire opened and closed - the result of a national bankruptcy filing that closed many of the chain's restaurants - it has been nearly as quick to fill the prominent space in the heart of the entertainment district surrounding the Aronoff Center. Since Oceanaire's departure less than a year ago, the Backstage Entertainment District has added Righteous Room, an upscale neighborhood bar, and Mr. Sushi, a sushi bar. The newest addition is Bartini, rumored to be owned by the same group that brought nearby Cadillac Ranch to downtown that will soon be opening in the recently renovated 580 Building. Bartini will offer another specialty martini establishment in downtown Cincinnati, joining Mynt Martini which opened on Fountain Square at the end of December, and Havana Martini Club which is located a block and a half southwest along 5th Street at the base of Carew Tower. The leasing agents for the Bartini space declined to comment on specific details with regard to an opening date or lease terms, but the space is rumored to be filled by Summer 2010. Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, MARCH 16, 2010

The idea has been simple in terms of rejuvenating Cincinnati's historic Over-the-Rhine neighborhood - make a large concentrated investment and wait for individual and smaller investors to fall in line once success has been proven. That idea and the efforts the Cincinnati Center City Development Corporation (3CDC) have put forward have proven to be successful so far. Hundreds of new residents have moved into a neighborhood that now boasts the hottest real estate market in the region. New businesses have also opened up, while crime has plummeted and new investments have been made to improve the neighborhoods infrastructure and appearance. But to this date, the individual and smaller investors have yet to fall in line, the question now is why. One such individual investor is Jim Uber. Uber is a current Over-the-Rhine resident who has fallen in love with the neighborhood, but now is looking at investing in a historic property that he can renovate and create as his dream residence. While navigating the real estate evaluation process, Uber has run into several difficulties that might make investing in this neighborhood a daunting measure for others like him. One challenge is how to deal with historic buildings and locate contractors and architects who are knowledgeable and specialize in such projects. But the a larger and more daunting challenge is securing the financing to perform such projects on a small scale. "Most banks won't generally offer a traditional mortgage for the small amounts that we are generally talking about in OTR - say 20-50K - because it's apparently not worth it for them," explained Uber. "Those that do offer such loans are more usually geared towards developers, not individual investors." Federal programs, such as the 203(k) loan program, are available but require an intimate knowledge of the system and a lot of work that not many individual investors are willing to do. "I found one guy that would do these, but after enduring the speech he gave me about how difficult it was, and how many people tried and then gave up, you realize that only a small fraction of those hearing this pitch would actually go this route," Uber said. Compounding this, Uber notes that much of the loan negotiation relies on property appraisal, which must equal the total purchase and projected rehab costs something many of the boarded up properties in historic Over-the-Rhine can not match. This also doesn't account for the upfront inspection, appraisal, and plan costs that often tally into the thousands of dollars. It just might be too hard a pill to swallow for an individual home owner who has yet to secure financing for a property purchase in which they are interested. "Putting all of the pieces together is a formidable enough challenge that it thwarts the individual investor and homeowner," said Uber who went on to say that a onestop shop for small and individual investors that helps to walk them through this otherwise complicated process might be advantageous. "All in all, I'm having a blast and totally willing to make this happen, but I fear that unless the process is made much easier, it will never get a lot of traction for individual investors," said Uber. "We'll have to rely on the big boys to make our houses for us, and that's just a shame. We need a strong grass roots movement to make OTR grow more organically as investment continues." Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, MARCH 09, 2010

GreenSource Cincinnati will celebrate the grand opening of the region's first LEED demonstration center on Thursday, March 18. The father son combination of William "Ez" and Will Housh have been working on renovating the downtown Cincinnati structure over the past year and are finally ready to share the fruits of their labor. The 135-year-old structure was given a green makeover by the Housh's who reused existing building materials when possible, refinished wood flooring, added insulation, and installed energy-efficient heating, plumbing and lighting systems inside the nearly 10,000 square-foot structure. "Our goal is to be a resource center and to inspire the Midwest building community with energy efficient, sustainable technologies," said Will Housh, GreenSource Cincinnati CEO. The $1.5 million green makeover project is registered for Leadership in Energy & Environmental Design (LEED) Gold certification and will showcase green building products and services. "It's so important that people be able to see, touch, and understand these products for real-world applications," said Ez Housh who will be on hand for the celebrations on March 18 that invite green building professionals including commercial builders, architects, designers, engineers, building owners, property managers, and other event attendees to explore the new center and experience what GreenSource Cincinnati has to offer. Once open, GreenSource Cincinnati will host regular events that will showcase energy efficient building systems, technologies and other green products with more than 50 technology partners displaying green products and services at the center. The grand opening event is free and will run from 5pm to 8pm at GreenSouce Cincinnati's new 8th Street center (map). Those interested are asked to register for the event by calling (866) 846-4733. Writer: Randy A. Simes Photography by Tiffani Fisher Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, MARCH 09, 2010

Tod Swormstedt has known for some time that he wanted to grow the American Sign Museum beyond its current 4,500 square-foot Walnut Hills location. He also knew that he wanted to grow the museum's scope as well, making it a landmark for those in the sign industry around the country. With the recent purchase of a Camp Washington factory attached to the Middle Earth Developers-built Machine Flats project, its now a reality. The American Sign Museum will eventually use more than 42,000 square feet of space at the factory, but is initially working on 19,300 square feet of space to get started. In addition to the expanded size, the facility boasts 23-foot high ceilings that are perfect for the museum's needs. "I looked all over town and especially along McMicken Street near the Brewery District of Over-the-Rhine but I couldn't find what I needed in my price range," said Swormstedt. "I wanted to be in OTR, but the structures there just weren't big enough, then an artist told me about the Camp Washington space and I knew right away that this was it." The new museum space will dedicate the initial expansion to the history of signs that the Museum is well known for displaying. The additional expansion will be used as a lab area for the development of new technologies and to show off high-tech products in the sign industry. The development of new technologies is something that Swormstedt hopes to get DAAP students involved with especially with the new Terence M. Fruth/Gemini Chair of Signage Design and Community Planning endownment at UC. "I'm hoping Cincinnati can become a signage research and resource capital," said Swormstedt. "Having the main industry magazine based here, the museum, the University of Cincinnati's College of DAAP, and the sign conference that was held by UC late last year are all helping to accomplish this." Signs of the Times magazine is the sign industry standard his great grandfather first edited in 1906, and the publication Swormstedt himself has worked on for close to 27 years. The operations of the American Sign Museum are also handled by Swormstedt with the help of volunteers that are often related to DAAP and College of Business students involved with the signage research endowments at UC. But the work of renovating the Camp Washington space and moving from Walnut Hills is something that will take millions of dollars in addition to the valuable volunteer work on which the museum relies. "So far we've raised and spent $1.5 million on the former Camp Washington factory, and we need another $900,000 to open up the first 19,300 square feet," said Swormstedt. "Once we get the full amount we need we can probably build out the space in 8 months and would love to be moved by 2012." The completed project will include the NeonWorks shop where visitors will get to see neon being made, 'Signs of Main Street' which will pay homage to the history of signs, a restoration shop, and a lab area for sign technology innovation. Those interested in donating the project can do so in a variety of creative ways besides making an outright contribution to the museum's website, contacting Tod Swormstedt at (513) 258-4020 or [email protected]. You can also purchase a brick paver with your name on it, or purchase a panel that you can paint and design that will be mounted on the wall at the museum's front entrance. Writer: Randy A. Simes Photography by Tiffani Fisher Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, MARCH 02, 2010

After two years playing linebacker for the UC Bearcats' football team Leighton "Leo" Morgan decided that Caribbean food and Reggae Music were the best way for him to grab a slice of the American dream. Five months ago he and his cousin Kirk Morgan, a Jamaican chef, opened Island Frydays Restaurant and Catering at 2826 Short Vine St. in Clifton. They serve Caribbean dishes like jerk chicken and curried goat with steamed vegetables, "reggae rice" and fried plantains. The meat is tender and the flavors authentic. Most dishes are kept buffet-style to give patrons "good food fast," according to Leo Morgan. Lunch specials are $5 between 11 a.m. and 1 p.m. Both owners were born in Clarendon, Jamaica, and followed their own paths to Cincinnati. Leo moved as a teenager to stay with relatives in Connecticut before moving to Cincinnati. Kirk was a chef for the major Jamaican chain Golden Crust in New York City before he got the call from Leo to come to Cincinnati. Last week, Island Frydays Reggae Compilation #1 played in their dining room as aromas of scallion, pimiento, curry and scotch bonnet wafted from the kitchen. Leo, a Jamaican DJ, compiles and publishes the CDs himself. "We keep the island vibes here - not just the food - but we try to bring everything to the table, the whole island experience," Leo said. On one wall of their restaurant hang photos and biographies of Caribbean heroes, many of whom Leo and Kirk watched on television as children. Beneath them sits a brightly colored, hand-painted "Ludi" board - a popular game in Jamaica that is "like monopoly, but violent," Leo said. A sign near the entryway heralding "Island Fryday's World Famous Jerk Chicken" suggests patrons will "taste the flavors of paradise." The slogans are part of Kirk and Leo's plan to expand, first with a carryout location in Cincinnati and then as a regional chain. Their hopes are fueled by patrons who travel from as far away as Dayton, Northern Kentucky and Indiana to find authentic Caribbean food. Members of Cincinnati's eclectic immigrant community come for dishes that remind them of home. "We get African, Asian, and Indian customers because our meals tie in with a lot of different foods," Leo said. Leo and Kirk have catered church and school fundraisers free of charge, and plan to start a Jamaican association in Cincinnati. They use Facebook and Google ads to get the word out, but Leo attributes their busy lunch and dinner hours to the power of word-of-mouth marketing. "I mean, you tasted the food, right?" he said. For more information call 513-498-0680 or visit their website. Writer: Henry Sweets Source: Leighton & Kirk Morgan Photography by Scott Beseler

SOAPBOX TUESDAY, MARCH 02, 2010

When Jack Potts Tavern opens on April 2nd in the former Jefferson Hall location on Main Street, it will not just be the reopening of a Main Street bar from the past, but rather another sign of a rebirth along this historic business district in Over-theRhine. "Over-the-Rhine is one of the only places left in the downtown area where people can come and invest in residential or business properties," said Jack Potts Tavern co-owner Paul Fries, who works as a firefighter in Overthe-Rhine. "All of the new residents, visitors, and soon-to-be casino workers are going to need places to eat and drink, and we're hoping to take advantage of that." Fries said Jack Potts will be open Wednesday through Saturday from 2pm to 2am and offer live music every night. The tavern will also feature a happy hour special that he hopes will draw Hamilton County administration and courthouse workers only a few blocks away to take advantage of $2 longnecks and well drinks. The 3,000 square-foot space at E. 13th & Main streets (map) features an outdoor patio, a stage with built-in house sound and lighting system that will be operated by a full-time sound technician for the best cover bands and acoustic acts around town according to Fries. "I play in a band called The Polecats and we regularly play at Jefferson Hall in Newport, but I remember playing at the Over-the-Rhine location back when Main Street was in its prime and it was the spot to be," exclaimed Fries. "I always loved the bar and the historic building." Beyond the attractions inside the walls of Jack Potts, Fries said that he has been impressed with the work of the Cincinnati Police Department at drastically reducing crime in the neighborhood over the past five years - something Fries has seen first-hand in reduced runs out of his fire house. The firefighter connections have also proved beneficial and inspirational to Fries as he works on Jack Potts with many firefighters offering their help to clean up the place. Fries also hopes that the tavern becomes a neighborhood hangout for police officers and firefighters. "We're really looking forward to opening with Neon's and creating two comfortable live music venues for the neighborhood right next door to one another," said Fries. "Once the casino opens, and the streetcar starts running, this will be a great entertainment area." Jack Potts Tavern will also open for this weekend's Bockfest celebration. Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, FEBRUARY 23, 2010

Main Street is just two short blocks away from Downtown's main artery - Vine Street, and just one block away from the renaissance taking place in the Backstage Entertainment District along Walnut Street. As a result the street boasting a comfortable building stock and some of Downtown's longest tenured businesses, is seeing new investment once again. "When things weren't going well downtown, bad things would spread like a cancer," said Downtown Cincinnati Inc. President David Ginsburg. "But now that things are going well the opposite is happening with the success around Fountain Square and the Backstage District." Two of the newest businesses are Bouchard's on Main which is expanding from their popular Findlay Market location, and Lunch on Main which offers comfortable lunch offerings to the growing number of Downtown office workers. Although not on Main Street, the Backstage District creep can be felt along 6th Street as Mr. Sushi opened this past week, and Passage Lounge continues to make progress on its location at the corner of 6th and Main that will feature downtown Cincinnati's first rooftop bar. "It's not just how many new places are opening up on Main Street, but how well they seem to compliment the existing businesses there," said Ginsburg who also noted that the initial response to Bouchard's and Lunch on Main has been very impressive. Main Street has more than just proximity to Fountain Square and the Backstage District going for it - it also sits right on the proposed Cincinnati Streetcar route as it heads north towards historic Over-the-Rhine and the uptown neighborhoods. Main Street also boasts a unique collection of historic buildings and businesses that have escaped the capitalistic will of high rise developers. Ginsburg continued, "you certainly have some wonderful buildings and businesses over on Main Street, and more economic development means more residents, more jobs, more investment and a more active Downtown." Writer: Randy A. Simes Photography by David De Bol Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, FEBRUARY 16, 2010

Progress continues to take place in historic Overthe-Rhine's Gateway Quarter district. Earlier phases of residential and commercial development continue to sell out, while new phases of development are rapidly taking shape. The new residents and businesses (like Senate that opens this Friday, February 19) are starting to take hold and breath new life into the ever-growing district now roughly bounded by Main Street to the east, Elm Street to the west, Central Parkway to the south and Liberty Street to the north. The growing reach has been particularly evident heading north along Vine Street where two new infill buildings have risen from the ground over the past year while another full block of historic structures is currently being restored for dozens of new apartments and shops. "Fourteenth & Vine only has two units left, and we have already pre-sold four at Trinity Flats," said Gateway Quarter real estate agent Holly Redmond. "In 2010 we have sold nine units in total and now have three entire buildings sold out." Trinity Flats includes 25 loft style units, and its location on the eastern side of Vine Street at 14th is seen as particularly valuable as the neighborhood continues its renaissance. Many developers and community leaders see that location becoming the center point of a fully revitalized Over-the-Rhine (south of Liberty Street). As a result, the Gateway Quarter leasing offices will soon be moving into the Trinity Flats building this April from its current location at 12th and Vine streets. "This will eventually become the heart of the Gateway Quarter," said Redmond. "Due to its location and abundant commercial space the area is really going to bloom." Meanwhile the Cincinnati Center City Development Corporation (3CDC) will start construction on their new headquarters at 1400 Race Street this Spring. The new headquarters is close to their next concentrated investment area that includes a $32 million investment in Washington Park that will include a new 500-space underground parking garage. Writer: Randy A. Simes Photography by David De Bol Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, FEBRUARY 16, 2010

On February 1 of this year, Kristin and Avram Steuber opened Twin Bistro & Catering at 111 Brent Spence Square (map) in the heart of Covington. The new restaurant space and formalized catering service was a realized dream for the husband and wife. "We would occasionally help cater events for our friends, but we really wanted a dedicated space to work from," said owner Kristin Steuber. The roughly 2,000 square-foot former coffeehouse space now makes for a spacious location for their catering business and a full restaurant that seats close to 50 inside and an additional 25 outside with the potential to expand to seat more. Avram Steuber worked as a sous chef for Kroger and graduated from the Midwest Culinary Institute in 2008. He assembles the restaurant's menu and makes all of the items from scratch including Twin Bistro's highly recommended chicken salad, chicken pot pie, and meatloaf. Twin Bistro is open for breakfast, lunch and dinner and each day offers a hot plate special. Sandwiches run from $4 to $5.50 with breakfast meals ranging from $2 to $7. Kristin said the business draws lots of repeat customers from the nearby IRS and other businesses, and as things progress they look forward to growing their catering business as well. Twin Bistro is open Monday through Friday from 7:30am to 6pm and Sunday from 9am to 2pm. Catering orders can be placed by calling (859) 291-6300, emailing [email protected], or by faxing (859) 291-6500. Writer: Randy A. Simes Photography by David De Bol Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, FEBRUARY 09, 2010

De'Angelo Boynton remembers growing up with his grandfather Lester Hankerson and Otis Miller in Stag's Barbershop in Avondale. The barbershop has been a neighborhood icon since it was started in the 1950's, and has been a point of pride for residents and an attraction for others. "I grew up in the barbershop watching them cut hair of people like Muhammad Ali and James Brown," said Boynton who now owns and operates Stag's. Some things have changed though according to Boynton. For one, the barbershop has relocated from its original location nearby into a 1,400 square-foot location newly renovated by Cincinnati-based Model Group. "The times have changed since Stag's first started, and there was a lot of criminal activity around Burnet Avenue," said Boynton. "I'm very glad to see Children's Hospital, the Uptown Consortium and the Model Group doing what they're doing to change the neighborhood." The change has been dramatic with a slew of new midrise buildings popping up along Burnet Avenue to serve the growing medical needs of Cincinnati Children's Hospital among others. But the transition period has been difficult on Avondale according to Boynton who says that only one other neighborhood business still remains in the district other than his own, so he was very grateful when Model Group approached him about locating in the newly renovated space with upperfloor apartments last year. The new Stag's Barbershop now includes a full beauty saloon run by Verna "Mickey" White who takes care of hair, nails and feet treatments. The barbershop portion of the Stag's remains strong with Boynton and Charles Hemphill running that portion. Stag's relationship with the Avondale community has remained with the move into the new space as well. "I do a lot of work in the community, and I often cut hair for free for students at Rockdale Academy and others in the neighborhood who often can't afford to pay," explained Boynton. After a tremendous first week of business in the new space Boynton is encouraged about the shop's future. Open Monday through Friday from 8am to 6pm, and Saturday from 8am to 4pm customers can visit the shop at 3501 Burnet Avenue (map). Men's haircuts are $15 and $20 for hair and face while children's cuts cost only $10. For additional information about beauty saloon pricing please call (513) 751-7824. Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, FEBRUARY 09, 2010

A long vacant space at Findlay Market will soon be filled by Skirtz & Johnston Fine Pastries and Chocolates. According to Findlay Market President/CEO Robert Pickford, the bakery will occupy a double store front at 111/113 West Elder Street on the south side of the Market House next to Krause's. Pickford noted that the 1,342 square-foot space has not previously been occupied and has been available for about 26 months. "This brings Findlay Market to 86 percent occupancy," said Pickford who went on to say that if current prospects work out that the occupancy rate could reach 90 percent soon. Skirtz & Johnston also fills several long awaited product niches in the market's overall product mix according to Pickford. Going forward Findlay Market is hoping to secure additional fresh produce vendors, and preferably additional full-time fresh produce vendors like Daisy Mae's Market. Ethnic groceries, pubs and cafes, and other more traditional retail formats are also being pursued to fill out Findlay Market's product mix. "The new bakery will bring activity, color, great aromas, and new life to the south side of the market square," said Pickford. The new vendor for Findlay Market joins after a tremendous year for the historic marketplace that experienced a 23 percent increase in customer traffic with roughly 758,000 shopping visits made to Findlay Market in 2009. During that time the market also welcomed four new full-time businesses, and added Tuesday as a sixth day of operation year-round. Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, FEBRUARY 02, 2010

Over-the-Rhine's newest neighbor, Original Thought Required (OTR), opened January 29 on Main Street for Final Friday. The street wear boutique is one of the first of its kind in Cincinnati and its owner is excited to be a part of the renaissance taking place in the historic neighborhood. "I really believe in what 3CDC is doing and I'm really excited to be able to make my dream a reality," said owner James Marable, who also lives in the neighborhood. After graduating from the University of Cincinnati's College of Business in 2006, Marable started his own t-shirt line, Atypical Sole, and began working in advertising before he decided to take the leap and help grow local street wear culture in Cincinnati. "It has been growing over the past four or so years now, and a lot of younger people are looking for original style, music and events," said Marable. "The street wear culture is an edgy look and is typically more fitted and very much about self expression." The nearly 800 square-foot boutique on Main Street was leased from Cincinnatibased Urban Sites and features exposed brick walls, a glass storefront, and narrow layout which works well with the boutique's design - Marable said that he was originally attracted to the creativity of the space for his new street wear boutique. "I wanted to create a space where people could come in with an open mind and be their own person," said Marable. "I just want people to come and check it out even if they just come down and hang out without even buying anything." Original Thought Required (map) will be much more than just a street wear boutique - it will eventually include regular events and be representative of the larger street wear culture where people focus on individuality, personal style, and music. Prices at the store will range from $20 to $100 for t-shirts, sweaters, flannel, button-downs, hoodies, sweatshirts, cut and sew pieces, and more. The store is open Monday through Saturday 12pm to 7pm, and Sunday from 2pm to 6pm. Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, FEBRUARY 02, 2010

Keller Williams Realty made the decision to relocate their realty group to Cincinnati's historic Columbia Tusculum neighborhood in late 2009. Since that time the company has reportedly outpaced other local markets by 30 percent. The relocation brings Keller Williams Realty to Columbia Square which was developed by Cincinnati-based Al Neyer Inc. The mixed-use development features 30,000 square feet of retail space, restaurants, and 43,000 square feet of Class A office space that includes 30 executive parking spaces on the first floor of the four story structure. "When the City partnered with Al Neyer Inc. to develop this project, we were hoping to be able to attract office tenants like Keller Williams Real Estate," said City Manager Milton Dohoney. The realty group has leased 5,600 square feet of space and becomes the office building's first major tenant. Inside, the Keller Williams Realty space serves as the home base for 104 agents and 22 permanent agents with dedicated office space. The new space also serves as a training center for all of Keller Williams Realty's agents in the Cincinnati area. The City of Cincinnati helped make major improvements, that included new streetscaping, to Columbia Parkway and Delta Avenue when Columbia Square was developed in 2005. Additionally, the City maintains ownership of the surface parking lot in the center of the development that serves as parking for not only the Columbia Square development, but also the entire Columbia Tusculum business district. "We can now see the mixed-use development concept at work, with Keller Williams 104 real estate professionals supporting the restaurants, fitness facilities, and other service businesses both in Columbia Square and in the surrounding business district," said Dohoney. Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, JANUARY 26, 2010

Marty's Hops & Vines is the latest business to open in College Hill's historic business district. The proprietor of upscale wine and beer joins several new businesses that have invested there over the past year sparking a resurgence in the area. Located at 6110 Hamilton Avenue (map), Marty's Hops & Vines occupies a 2,100 square-foot building previously occupied by the Jr. Order of Mechanics. After a six month renovation project the building has been transformed into one of the district's assets - something that makes owner and neighborhood booster Marty Weldishofer very proud. "My love of College Hill, and my belief that people want to shop locally and with people who they know and trust to give them good advice, is what drove the partnership to renovate this historic building and open Marty's Hops & Vines," said

Weldishofer. Weldishofer's wife Kate, and their staff of three man the shop. The shop includes over 200 varieties of wines from all over the world and more than 150 types of beer. There is also a small selection of food items and a bar and seating area to accommodate guests who might take advantage of one of Marty's Hops & Vines' wine tastings or food or wine demonstrations that are in the planning stages. Weldishofer states that a calendar will be made public soon with information about these events and more. "Our selection is unique and we think we've created an environment where friends can gather and talk about wine, beer and whatever else," exclaimed Weldishofer. Prior to opening Marty's Hops & Vines, Weldishofer was most well-known for his dedicated work in College Hill where he fought for action against abandoned buildings, absentee landlords, and helped secure and administer more than $500,000 in facade improvement money for the College Hill business district. Marty's Hops & Vines is open Tuesday through Thursday from 11am to 10pm; Friday and Saturday from 11am to 11pm; and closed on Sunday and Monday. Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, JANUARY 26, 2010

In an attempt to drive more foot traffic for their cupcakery business, Abby Girl Sweets' owners, Nathan and Andrea Thompson, decided to relocate from Oakley to the heart of downtown Cincinnati. Their new location is directly across the street from Macy's and just a half-block away from busy Fountain Square. "This is a much better location and a better setup for the store," said Nathan Thompson. "The long and narrow layout is much better for our customers and our operations." Named after the Thompson's daughter, Abby Girl Sweets follows much of the same methodology that the growing world of cupcakeries follow. Their cupcakes are made from scratch with fresh ingredients and baked fresh every day. The initial move downtown did not come easy though. The Thompson's had searched for months for a location with higher concentrations of people until they got help from Arlene Koth with Downtown Cincinnati Incorporated. "I had kind of given up on the downtown search myself, but they had a whole list for us to look at which led to this perfect location," Thompson said. So far the move has been a success. The 510 square-foot cupcakery has doubled the amount of sales previously experienced in Oakley. Business has been so good that the Thompsons have been selling out of their cupcakes on a regular basis even though they keep increasing the amount they bake. Customers can find a selection of 12 different cupcake flavors at Abby Girl, and one special flavor of the week cupcake. Cupcakes cost $2.75 each, or they can be purchased in half-dozen quantities for $15. Cupcakes can be ordered in advance for large or specialty orders by calling (513) 335-0898 or emailing [email protected]. According to Thompson, additional staff may be needed with the growth in sales they and an additional downtown location, vending cart, or delivery service are all possibilities. "We love it downtown, and we're really hooked on it," said Thompson. "We just get the feeling that a lot is going on; even late at night there are people out walking around." Abby Girl Sweets is not the only business looking to the center city for business. Mica 12/v recently refocused their energies on their Over-the-Rhine location, Five Guys decided to open their chain burger concept in Clifton Heights before considering expansion to the suburbs, and Tazza Mia decided to expand Downtown after the success of their first location. Abby Girl Sweets (map) is open Monday through Friday from 11am to 6pm. You can also stay connected with special offers, weekly flavors, and other happenings by following @AbbyGirlSweets on Twitter. Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, JANUARY 19, 2010

The much anticipated Senate Pub plans to open in early February according to owner/chef Daniel Wright. The current plans are to host a family, friends and neighbors night sometime near the end of January and then open up the restaurant to the public just after that in early February. The roughly 1,000 square-foot restaurant will introduce several new concepts to Cincinnati food lovers. Described as "gourmet street food," the menu will consist of a variety of items ranging from $4 to $18 including gourmet hot dogs. The hot dog selection will consist of seven different gourmet hot dogs with names like the Korean, Trailer Park, Croque Madame, and Hello Kitty, each made with 100 percent all-beef, natural casings and served on brioche buns made specifically for Senate. Also on the menu will be a Sweet Potato Falafel Sandwich, Lobster BLT Sliders, Duck Fat Fries, and a PB&JF (peanut butter and jelly fois gras sandwich). Wright said that Senate will feature eight craft beers on tap, four of which will only be found at Senate, and another 30 options available in bottle. The restaurant will also have five white and five red wines available and will pay special attention to the growing field of mixology through the leadership of Daniel's wife, Lana Wright, who will serve as the restaurant's general manager and drink expert. Senate's mixologist, Josh Treadway, has reportedly been doing a lot of research in New York, Chicago, and Bourbon Country - research that Wright believes will pay off for Senate's customers and offer them an authentic craft cocktail experience. "West Coast mixologists use tradition and mix in newer and fresher ingredients," said Wright who went on to say that Senate would be doing more of the West Coast thing where they try to update the classics. The restaurant seats 48 people inside with 16 people at the bar and a 10 person communal table near the open kitchen. Senate will also feature Cincinnati's first accordion windows that allow the glass restaurant front to fold into itself and open the space out to Vine Street where another 20 people will be accommodated. The restaurant space was developed by building owner Urban Sites, and designed by the Wrights who used their previous restaurant experience to design the space in combination with Urban Sites' experience elsewhere in the neighborhood by utilizing old milk crates to create storage behind the bar. The shelving and cabinets are constructed from remnants of the original structure's pine floors. The Wrights engaged the help of his neighbor Switch (a local lighting company) to select the lighting treatment to help complete the restaurant's sleek, modern aesthetic. The Wrights also are utilizing graphic designers Nati Evolvement for the restaurant's logos, branding, website and t-shirts. The "Senate" sign outside the new restaurant is a replica of a 1917 sign that Wright saw on a recent trip to the Sign Museum in Camp Washington. "I've always wanted to own a restaurant, since I was a kid," said Wright who has spent 17-plus years in the restaurant business including five years as the chef at Souk in Chicago's Wicker Park/Bucktown area - a place that Wright feels is very similar to Over-the-Rhine. "This neighborhood is going to change over the next ten years and we're excited about the direction it's heading," exclaimed Wright. "Over the next five years we would love to do three different places in Over-the-Rhine." As for the restaurant's name, Wright explained that Senate is a place for the neighborhood and that all business used to be done in the back of neighborhood salons where people would gather to discuss the issues important to them. "The reason you surround yourself at the table with friends and family is to discuss the issues important to you - just like it's done in the Senate," said Wright. "We want the foodies, young professionals, empty-nesters, and a steady stream of gay clientele to come in and make this their place." Located at 1212 Vine Street (map) in the heart of Over-the-Rhine's Gateway Quarter, Senate will be open Tuesday through Thursday from 11am to 2pm and 4:30pm to 11pm; Friday from 11am to 2pm and 4:30pm to 2am; Saturday from 4pm to 2am; and Sunday from 12am to 10pm. The patio along Vine Street will open this April once the weather improves, but Wright encourages everyone to stay tuned for their full menu and website release later this week. Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @UrbanCincy

SOAPBOX TUESDAY, JANUARY 12, 2010

B-Books has outgrown their space on East 8th Street in downtown Cincinnati and will open up a new, expanded office in the heart of Covington's arts district at 116 Pike Street (map). Owner Jamie Bryant says that the company now employs nine full-time employees, and does editing and design work for 19 textbooks each year. In addition, B-Books also publishes Kiki - a magazine for young girls. "Kiki is a magazine for girls who love life, appreciate creativity, and recognize good ideas. A Kiki reader thinks for herself, has her own look, and is on her way to being a confident, strong, and smart young woman," said owner Jamie Bryant. "She's a girl with style and substance!" The new 3,200 square-foot Covington office space offers Bryant room to grow the company that started several years ago out of her home. B-Books purchased the Pike Street building from the City of Covington in October for $160,000 and plans to move into the space in early March 2010. "We just started full construction last week, and more than anything the former tanning salon space just needs a lot of internal work," said Bryant. "A lot of the renovation work is focusing on conservation of resources with improvements like high efficiency lighting, energy, and better insulation." Looking long-term, Bryant hope to achieve sustainable unilateral growth over their two focuses, and says that the new space could eventually hold up to 15 full-time employees. "We looked all over the city and this property fit our needs perfectly," said Bryant. "The City of Covington was really welcoming, and it was just a wonderful experience. It's a great neighborhood, and there was property there that fit all of our needs at a really affordable price."

Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @SoapboxRandy

SOAPBOX TUESDAY, DECEMBER 15, 2009

The trend of mobile food is nothing new, but its one that is still emerging in Cincinnati. That will change with Cafe de Wheels, the region's first independent food truck. The brainchild of Tom Acito, and Chef Michael Katz, Cafe de Wheels will initially focus on burgers, fries, and Cuban sandwiches. The two entrepreneurs are looking forward to changing the way Cincinnatians enjoy their food. Asked about the decision to do a mobile restaurant versus a more traditional stand alone storefront, owner Tom Acito said there really was no choice at all. From a cost perspective, Acito estimates that the start-up costs to open a traditional spot would run about $300,000 whereas the Cafe de Wheels truck was purchased and equipped for about $50,000. Another big benefit is mobility which allows the restaurant to move with the crowd and pick and choose when and how they invest their time. "We're pretty much just held to the same rules and regulations as a standard place without the associated costs of such an establishment," said Acito. Cafe de Wheels benefits from minimal logistics involved with operating the food truck. Outside of the required food vendor's license, a peddler s license, and tags for the truck, Acito and Katz say that not much ele was needed. Cincinnatians can expect to see them popping up around town wherever the local police force will allow, including valid on-street parking spaces. According to Acito, in the heart of Downtown they are required to stay off the street and use private lots where they have reached agreements with owners. The venture began when Acito put a help wanted ad on Craigslist and Katz was one of many people to respond. Acito said that Katz just understood more than most what he wanted to accomplish, and was really excited about the concept. Katz went through culinary school at Cincinnati State (then Cincinnati Technical College) and has worked in many kitchens around the city at various restaurants. While there are other mobile food trucks in the process of starting up around Cincinnati, Caf de Wheels is the first of its kind in that there is no restaurant backing it. The plans are to use as many local suppliers as possible to outfit their pantry and fill the fridge including Avril-Bleh Meats, Shadeau Breads, and even Dojo Gelato to accompany a warm fruit crisp dessert. You can follow Cafe de Wheels on Twitter @burgerBgood to stay up-to-date on their whereabouts, what they're serving and all the latest news surrounding the mobile food craze in Cincinnati. Writer: Dave Rolfes Photography Provided

SOAPBOX TUESDAY, DECEMBER 15, 2009

When Mynt Martini has their grand opening on New Year's Eve, Cincinnatians will be treated to a spectacular new $1.4 million club in the heart of downtown. Located directly on Fountain Square, Mynt Martini boasts the "best location in Cincinnati" according to owner Chico Garcia. Garcia says that this is the group's first club outside of Mynt Ultralounge in Columbus, and that they did not seek out their prime Cincinnati location - instead it found them. "CB Richard Ellis representatives were in Columbus at Mynt Ultralounge and said that they would love to have Mynt in Cincinnati," said Garcia. "They showed us the location and we absolutely loved it." Mynt Martini will feature 3,800 square feet of interior space and another 1,200 square feet outside on the patio that is protected from the elements and includes sweeping views of the Westin Cincinnati, Tyler Davidson Fountain, and Fountain Square's giant videoboard atop Macy's. The club can hold up to 400 patrons. Mynt will have high-quality entertainment options including live music, bartending shows, and comedians entertaining guests on their full-size stage located behind one of three interior bars. "We feature Las Vegas-style martinis, high-quality service, and will be known for creating the party and not waiting for it to happen," said Garcia. "This will be very evident on New Year's Eve because we're going to make sure everything is highquality and that everyone is taken care of...we're not trying to pack as many people in as possible." Following the New Year's Eve grand opening, Mynt Martini will be open from 4pm to 2:30am and will be serving light fare until 11pm, including oysters, feta stuffed tomatoes, yogurt and berries, and a special Mynt Fruit Salsa with pineapple, mango, jalapeno, mynt, cilantro and lime. Mynt will be open for lunch in early February. "Everything on the menu is very healthy," said Garcia who also mentioned that Mynt will be serving "very aggressive" salads and soups which seem to be lacking in the market. Food prices will range from $8 to $12 and will also be available during happy hour specials. The most unique item on the menu though might be the Myntini which includes 2oz of VOX Vodka, .5oz of Finest Call Mojito Mix, 1oz Finest Call Sour, and three secret ingredients. Mynt's Las Vegas-style martinis will cost between $9 and $12. All week long Mynt Martini will have a five-hour happy hour special from 4pm to 9pm that includes $5 martinis and $5 menu items. There will also be special offers for followers of Mynt Martini's Twitter and Facebook accounts, including three to four special events throughout the year for those people following on Twitter and Facebook. "Everyone that has seen the concept so far has absolutely loved it," said Garcia. "On top of it all we're at one of the most beautiful locations in the city; we're not near Fountain Square...we're literally right on it." New Year's Eve: Mynt Martini will be having their grand opening on New Year's Eve. Guests will be let in on a first-come, first-served basis. A $40 ticket will guarantee your admission; elbow room; champagne toast at midnight; appetizers throughout the night including veggie spring rolls, sausage stuffed mushrooms, and mini mesquite grilled chicken quesidillas; party favors; music by DJ Ryan Cox; and live interaction with the Times Square Ball Drop. Buy your tickets online now, or call Mynt Martini's VIP Host Nicole D at (513) 828-9335. Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @SoapboxRandy

SOAPBOX TUESDAY, DECEMBER 15, 2009

It has been ten years since legendary dueling piano bar Howl at the Moon closed its doors in the city where it got its start, leaving the Greater Cincinnati area without one of these popular entertainment concepts. On November 13 this all changed when Gangsters Dueling Piano Bar opened in Newport next to The Newport Syndicate. "We decided to name the place after the popular Newport Gangster Tours that take people on historic walks through the city," said owner Sharon Forton. Gangsters offers something no other dueling piano bar does - pianos located in the center of the room with guests surrounding them. "This is very different from most piano bars where the pianos are located on the side, and we think this will make Gangsters one of the most fun piano bars around," said Forton. Gangsters has already been a big hit with bridal and bachelorette parties where guests get a special bucket drink and can take in the atmosphere. Birthday parties have also been a big draw according to Forton. The new establishment has already been a hit. With a 200 person capacity, drink specials, food served late into the night, no cover charge, and top-notch pianists who make the commute to Newport. "In order to be a piano bar player you have to be a little crazy and know a lot of songs," said Forton. "Our pianists change weekly and fly in from all over the country as part of the piano bar circuit." The bar (map) is currently open Thusday through Saturday from 5pm to 2am and serves food until 11pm. Guests can take advantage of half-price drinks during happy hour (5-8pm) and all night on Thursdays. Forton also says that they are gearing up for their first New Year's Eve which will have a gangsters theme and a $10 cover charge that will be waved if dinner reservations are made prior to 8pm. To make reservations call (859) 491-8000. "With it being our first New Year's Eve celebration we have no idea what to expect other than lots of fun," said Forton. "What happens here, stays here." Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @SoapboxRandy

SOAPBOX TUESDAY, DECEMBER 08, 2009

It has not taken long for Chef Joshua Campbell's Mayberry restaurant in downtown Cincinnati to catch the attention of food lovers. Even though the restaurant has only been open a few short weeks, Mayberry's owners are already planning new weekend and evening hours to meet the demands of the dedicated supporters that have flocked there. "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. The new Friday and Saturday dinner hours will feature a separate menu which will change weekly, like the lunch menu, depending upon what is 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. In addition to the new dinner hours which run from 5:30pm to 9pm, Mayberry also added a new Sunday brunch from 10am to 2pm. Campbell did note that the new dinner hours are flexible. "We will definitely be open through 9pm, but if the crowds are there, we will stay open until everyone has been fed," he said. The restaurant is currently in the process of obtaining a liquor license, but until that time guests are able to bring their own alcoholic beverages for the new weekend dinner hours. The new weekly dinner menus will be featured on World Food Bar's Facebook Page and on their Twitter account. For their first weekend of dinner hours, Chef Campbell prepared a crispy pork belly with Frank's RedHot butter and cheddar grits and short ribs with creamed corn and smoked bacon, along with a variety of other items. There will also be select lunch menu items that will be rotated onto the weekly dinner menus. "Without Twitter, I would have not been able to see their menu online, see photos of their entrees, or ulitmately been lured in for lunch," said Downtown resident and worker Thadd Fiala. "Once I was in there, I was hooked...the star of the show is their BLT. I dream sweet dreams about the sandwich, and when you pair it with Mayberry's Tater-Tot casserole, it's a match made in lunchtime heaven." Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @SoapboxRandy

SOAPBOX TUESDAY, DECEMBER 08, 2009

With 17 locations across the Midwest including Columbus and Indianapolis, it was only a matter of time before popular Brothers Bar & Grill entered the Cincinnati market. Their newest location is at Newport on the Levee. Founded in 1990, Brothers Bar & Grill is known for its entertaining restaurant/bar atmosphere that caters to a younger demographic between the ages of 21 and 35 years. As a result, many of Brothers' locations are in cities and towns with a strong college population like La Crosse, WI where Brothers was founded and where the University of Wisconsin has a satellite campus. What sets Brothers apart from other restaurants/bars is their unique and innovative approach to operating the business in addition to their "over-the-top special events." In 2002, Brothers was given the award for "Best Independent Beverage Program in America" at the Cheers Beverage Conference, and received the "Innovator of the Year" award at the Nightclub and Bar Tradeshow in 2004. Located on the exterior Riverwalk Level of Newport on the Levee, Brothers Bar & Grill will boast a sports bar atmosphere with sweeping views of downtown Cincinnati and the Ohio River and feature live music, special events, and outdoor seating complete with fire pit. Brothers Bar & Grill is open daily from 11am to 2:30am. Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @SoapboxRandy

SOAPBOX TUESDAY, DECEMBER 01, 2009

As many companies are looking for a business strategy to stay afloat during these difficult economic times, Cincinnati-based Neyer Properties is plotting what they expect to be their fastest growth period in company history. Neyer Properties president Dan Neyer sees opportunity in acquisitions as much of the market experiences a decline in value. "What we're trying to target is well located and modern facilities," said Neyer. "In the market today you don't want to buy the cheap location. You want to position yourself properly to get a good producer, and buy based on value, not necessarily price." In previous years, Neyer Properties' business model focused on development providing about 80 percent of their business, and only 20 percent from acquisitions. In 2010, Neyer says they plan on 90 percent of their business resulting from acquisitions and only 10 percent from development due to current market opportunities and projections. "With development slowing down we decided to move towards more acquisitions," said Neyer. "This is where the value is going to be created over the next few years, and we're trying to be where the market is, instead of where it is not." He believes that the next three years will represent the fastest growth for Neyer Properties over their history based on the ability to buy under-performing properties while also incorporating energy conscience LEED components. Neyer Properties is looking at well located properties throughout the Cincinnati and Dayton region, but are also looking at expanding into the Louisville, Lexington, Columbus, and Indianapolis markets. "We thought it was worthwhile to explore properties in these other cities due to their same core value as Cincinnati," said Neyer. "It also sets the stage for us to expand further if we're able to purchase properties in those locales." Neyer expects the company to grow over the coming years from its current 18 fulltime employees, include two full-time employees working in acquisitions. He attributes this growth in part because of the company's well leased properties that boast long-term tenants as well as financing that is allowing the company to bridge the devaluation in real estate. "Our low percentage of debt to capital is very workable with the credit squeeze," said Neyer. "We have had no problem and will have no problems with getting loans for our existing properties." Writer: Randy A. Simes Photography Provided Stay connected by following Randy on Twitter @SoapboxRandy

SOAPBOX TUESDAY, NOVEMBER 17, 2009

The storefronts continue to fill up in Over-theRhine's booming Gateway Quarter. The newest addition to the diverse collection of locally-owned businesses is Salon Central located at the corner of Walnut Street and Central Parkway (map). Salon owner and stylist Jim Brofft says that he has always loved the area and has looked forward to opening his own salon. "I've always loved the American Building, and I'm really just glad to be here," said Brofft. "We're within close proximity to everything going on in the Gateway Quarter and Central Business District." The 1,500 square-foot space, purchased by Brofft, took about a year to completely renovate. Now the space has the capacity to hold up to eight different stylists in addition to accomodating other services. Broft previously worked for Paragon Salon and in Saks Fifth Avenue's salon in downtown Cincinnati. After 20 years of working out of booth salons, Brofft says he was ready to go it on his own. "I decided I needed to open my own shop and this was my chance to do it," said Brofft. "Salon Central is sort of 'Mad Men' inspired with a midcentury modern sensibility...it's pretty glamorous." Inside the salon, the art of Jolie Harris is on display courtesy of Miller Gallery. The interior finishes were designed by Broft along with the help of Angie Wilso - the wife of local funk musician Freak Bass. Brofft says that Salon Central specializes in Brazilian keratin smoothing treatments that start around $300 depending upon consultations. Mens cuts range from $28 to $50, with womens ranging from $40 to $65. You can schedule an appointment by calling (513) 421-3300, but Brofft notes that walk-ins are also welcome. Salon Central is open 10am to 7pm on Mondays and Thursdays; 10am to 6pm on Tuesdays, Wednesdays and Fridays; and 9am to 5pm on Saturdays. The salon is open for business now, but an official grand opening party is scheduled for Saturday, December 5 which will coordinate with the 'Design in the Sky' event being held at the American Building that night. Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @SoapboxRandy

SOAPBOX TUESDAY, NOVEMBER 10, 2009

It's easy to get lost in the appeal of Findlay Market's meats, cheeses, spices, eclectic foods and of course its produce offerings. With recent growth at the historic market, customers are getting an even greater selection as new vendors like Daisy Mae's Market opens up shop. The new produce vendor will feature a wide variety of fresh produce including locally grown offerings according to Daisy Mae's co-owner Barry Cooper. "We have 65 items this week which will be about the standard for every week," said Cooper. "We have most everything you'll find at a grocery, but we also have six different kinds of mushrooms and use locally grown products whenever possible." The new venture is one that Cooper and his brother Jeff wanted to do for some time. Produce became the logical choice as Jeff had previously spent 24 years working in the wholesale produce business, while Barry worked in the homebuilding and remodeling business for 22 years. In addition to produce, Daisy Mae's also features innovative custom designed carts that save the Coopers time and energy when setting up their space at Findlay Market. The displays take the process of loading/unloading carts, and setting up their display, and combine them. "We load our displays onto the carts when we pick up the produce, then we just roll everything out and into place and it's ready to go," said Cooper. "Altogether it takes about 15 minutes for us to set up and take down operations each day." Named after the brothers' late grandmother, Daisy Mae's will be open Tuesday through Sunday during regular Market hours. The Coopers are also encouraging people to follow along with Daisy Mae's blog and Twitter page which will be featuring discounts, daily produce offerings, special events and more. "We've gotten a really warm welcome from the other vendors at Findlay Market, and are encouraged by the aggressiveness in trying to expand the market," said Cooper. "There's lots of energy here and we look forward to becoming an integral part of Cincinnati's culinary community." Writer: Randy A. Simes Photography provided Stay connected by following Randy on Twitter @SoapboxRandy

SOAPBOX TUESDAY, NOVEMBER 10, 2009

First generation immigrant Suree Christine and her husband have moved their five-year-old Siam Orchid restaurant to Bellevue as a way to improve their location and reduce overhead costs during a tough economy. "The previous location on Alexandria Pike was over 3,000 square feet," said Christine. "The new location is around 1,100 square feet including the kitchen, and seats 50 people." The new location at 511 Fairfield Avenue (map) employs 11 people including Suree and her husband, and opened on October 31. Christine said that the move made sense for a variety of reasons, but that her love for thai cooking and sharing that love with others is still the same.

"I love to cook, and I like to meet new people," said Christine who moved to Cincinnati almost ten years ago. The Christines recommend their homemade noodles, shrimp pattae, red and green curries, sate chicken, or coconut soup - all of which are very popular. The daily lunch special goes for $6.50, and dinners range in price from $9 to $16. Siam Orchid is open for lunch Monday through Sunday from 11am to 3pm; dinner Monday through Thursday from 4pm to 9pm; and Friday and Saturday from 4pm to 9:30pm. Siam Orchid currently offers dine-in and carry out options, but may soon offer delivery to other businesses. To place an order, call (859) 694-7700.

Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @SoapboxRandy

SOAPBOX TUESDAY, NOVEMBER 03, 2009

It was just shy of 200 years ago that Bromwell's got its start in downtown Cincinnati. While the owners and store have changed over the years, its presence downtown and in Cincinnati's retail scene has not. Jeff McClorey bought the famed business in 2005 and became only the third owner in the store's 190 year old history. "I'm a big advocate for urban living and unique urban stores, and Bromwell's stands for just that," said McClorey. Immediately following the purchase, McClorey began upgrading the store space located in Cincinnati's historic West Fourth Street district. The upgrades included additional space, new finishes, showrooms and lots of intricate details including the front of an old English pub that acts as the wall for McClorey's office on the second floor. A new change for the gallery is a focus on art. "We're now primarily focused on art and fireplace designs and accessories," said McClorey. A new 3,200 square-foot gallery space on the second floor compliments the fireplace showrooms and allows for accesible displays of art work. The showrooms also feature 25 burning fireplace designs that have received accolades from the local design community. The new gallery space is overseen by Evan Hildebrandt who has his own studio on the third floor of the building. "We're trying to educate the public about art; it's a major aspect of what we're doing," said Hildebrandt. "We really want to get some of the best art in the city, and are aiming to show Cincinnati a different kind of art gallery; one that is more approachable." Those interested can get a complete look at Bromwell's showrooms and the new art gallery on Friday, November 6. The store's third art show will feature the works of more than 20 artists including Bromwell's resident artist Hildebrandt and Tom Shaw, a local artist with an international following. The showing, featuring a DJ and refreshments, is free and open to the public and will take place from 6 to 9pm at 117 W. Fourth Street (map). Hildebrandt also says that many of the featured artists will be on hand to discuss their work. Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @SoapboxRandy

SOAPBOX TUESDAY, NOVEMBER 03, 2009

For over 34 years Athena Foods (map) grocery store has prospered on the West side, infused by the heritage and tastes of its Greek and Middle Eastern owners. Now Buzzy and Georgianne Gaz have reopened the specialty grocery store with the goal of continuing to grow the the types of Greek products offered to satisfy their steady customers and generate new fans of hard to find ethnic foods. "We have built on what they started, and have added more based on the input from others in the Greek and Mediterranean food industry," said Athena Foods co-owner, Buzzy Gaz. The Gaz's bought the store earlier this year and held a reopening on August 1st. The 1,700 square-foot store now has new shelves, lighting, spruced up floors, and added inventory. Buzzy Gaz considers himself to be "100 percent Greek" and is a third generation immigrant. He is proud of Athena Foods' unique Greek offerings that are difficult to find anywhere else in the region. "Our selection of olive oils, dried fruits and nuts, fresh baked breads, authentic Greek pastries, and our cheeses and olives beat out all of our competitors in terms of prices and variety," said Gaz. The store also has more than 40 different spices to choose from and will special order products requested by customers. Gaz also boasts about Athena Foods' drink selection as well, with 24 different types of Greek wines and four different types of Greek beer. "We have by far the greatest selection of Greek wines in the region." And for the foodies out there, Athena Foods also delivers the best food products from the region often referred to as the "Fertile Crescent," where many of the healthy Mediterranean foods Athena carries originate from. Athena Foods is located in Finneytown near the Holy Trinity-St. Nicholas Greek Orthodox Church and close by the location for the annual Panegyri Greek Festival. The store is open Monday through Friday from 10:30am to 6pm, Saturday from 10am to 4pm, and Sunday from 11:30am to 2:30pm. Customers are encouraged to call ahead, due to varying store hours, at (513) 729-0440. Special food requests can be made by emailing Buzzy or Georgianne at [email protected]. Writer: Randy A. Simes Photography by Amber Kersely Stay connected by following Randy on Twitter @SoapboxRandy

SOAPBOX TUESDAY, OCTOBER 27, 2009

On Friday, November 13, the former Pike Street Art Gallery at 30 W. Pike Street (map) will officially reopen as The BLDG. The gallery will feature new brow art often referred to as "mongrel art," described as an evolution of street art by the directors/founders of The BLDG. "It's gallery art in a street art fashion," said The BLDG director/founder Roman Titus. The former tobacco warehouse has The BLDG's print shop and studio on the second floor and a 2,000 square-foot gallery space on the first level. Due to the warehouse configuration, the first floor gallery space is very much a blank canvas and what eventually inspired the gallery's name. "As long as Mike (Amann) has owned the building we just referred to it as "the building," and it just kind of stuck," said Titus. "The building is really defined by what's inside the space." Amann bought the building shortly after graduating from Western Kentucky University. Having grown up in the area, he decided to start his own graphic design firm in the space. Titus, on the other hand, comes into The BLDG with years of experience working as an indie music photographer. Both Titus and Amann were driven to the new style of art that takes a professional design approach to a different level. "You don't need an art degree to understand this kind of art," said Titus. The BLDG is open 1pm to 6pm daily and until 8pm on Thursdays. The grand opening party for the gallery will take place on Friday, November 13 from 8pm to midnight and will feature work by PREFAB. PREFAB's show at The BLDG will be their first solo show outside of the United Kingdom. Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @SoapboxRandy

SOAPBOX TUESDAY, OCTOBER 27, 2009

Since 2004, C.A.R. Construction has been working throughout the city of Cincinnati on commercial and residential projects. The latest project from the family owned business includes a new three bedroom loft space in the heart of Over-the-Rhine. "It's really a story about two brothers working together to transform this space," said Chris Reckman owner of C.A.R, who developed the space with his brother. The Reckman's father is also a developer in the downtown area. The former warehouse at 22 E. 14th Street (map) that the Reckman brothers have been working on now boasts a first floor, five-car garage and 2,300 square feet of finished living space. Also incorporated into the project is a green roof that incorporates a variety of recycled materials. Chris says that the building was attractive because of its secure parking options on the first floor. The run-down warehouse space inside also provided a host of design opportunities for the now large loft living space. With the 22 E. 14th Street loft now complete, the Reckman brothers are looking to move on to their next project in the neighborhood. On tap is the building next door that will eventually include six units that the Reckman's hope to have ready by Spring 2010. "We own five more properties in Over-the-Rhine, and we want to do more of the same," said Chris. The redevelopment work by the Reckman brothers in Over-the-Rhine represents just a small bit of the wealth of redevelopment projects that have been taking place in the neighborhood. Much of the work has been through the larger efforts from the Center Cincinnati Center City Development Corporation, but smallerscale efforts like this seem to be taking hold. "Chris Reckman is just another local entrepreneur looking to make a difference in Over-the-Rhine," said Michael Redmond, owner of Neon's Unplugged on 12th Street. "The investment in the neighborhood is starting to become contagious; and that's a really good thing." Writer: Randy A. Simes Photography Provided Stay connected by following Randy on Twitter @SoapboxRandy

SOAPBOX TUESDAY, OCTOBER 20, 2009

Head south on Madison Avenue through Covington and you will eventually find your way into Latonia nestled among one of the many bends in the Licking River. This quaint neighborhood full of locally owned businesses filled with character recently welcomed Casa Mexico, a new eatery that specializes in traditional Mexican cuisine left unfettered by more modern approaches in the kitchen. "We want people to experience true Mexican cuisine. Casa Mexico does not reinvent or modernize Mexican cuisine, but rather celebrate, respect and preserve its originality," said Casa Mexico owner Simon Cipriano. Cipriano's new business represents more than delicious Mexican food though - the restaurant represents a statistic that shows growing immigrant populations are more likely to start a business. According to the Cincinnati USA Hispanic Chamber of Commerce, immigrants are nearly 30 percent more likely to start a business than nonimmigrants, and represent 16.7 percent of all new business owners in the United States. Furthermore, analysis of the 2000 Census showed that business income generated by immigrant business owners is $67 billion, representing 11.6 percent of all business in the United States - much of this immigrant business ownership is typically concentrated in a few geographic locations, including portions of Northern Kentucky. Cipriano's Casa Mexico restaurant is open daily from 11am to 9pm and is located at 21 East 32nd Street (map). Casa Mexico can be reached at (859) 292-8226. Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @SoapboxRandy

SOAPBOX TUESDAY, OCTOBER 13, 2009

This November, the team of chef Josh Campbell and Corey Weitmarschen will open Mayberry at 915 Vine Street in Downtown Cincinnati. The restaurant is the second establishment for the team which opened World Food Bar earlier this year. Once open, Mayberry will have a grass-roots American eatery menu style including their specialty known simply as "The Burger" - a certified Angus Burger topped with Scott Farm Pepper Bacon, sweet onion marmalade and fried egg on a brioche bun. The World Food Bar Restaurant Group says that the breakfast and lunch eatery will serve "casual no-fuss food" and offer all lunch entrees for $7. The 1,060 square-foot restaurant space offers seating for approximately 30 people, with an additional 8 spots outside along Vine Street. Campbell and Weitmarschen also say that the atmosphere will be "clean family fun" that will feature a modern twist in the decor. "Mayberry is going to focus on the who, what and where of Cincinnati with the efforts of paintings by artist Tomas Englert," said Campbell about the new restaurant space. The new restaurant will employ six people and be the group's first sit down restaurant. "World Food Bar was an opportunity to be noticed in the community, but we're looking forward to this new venture," said Campbell. "It is the perfect location in the central business district." Mayberry will be open Monday through Friday from 7am to 3pm in the former Tom's Pot Pies location (map) near the Court Street Marketplace. Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @SoapboxRandy

SOAPBOX TUESDAY, OCTOBER 06, 2009

In 1946 the Green Derby Restaurant was born on Newport's York Street. Family run for over 60 years, the restaurant built up a loyal following, but in June of 2009 the family decided to close up shop. Luckily for many loyal patrons, the restaurant did not sit dormant for long. Almost as soon as the restaurant closed it had gained the attention of local restaurant manager Tom Cardosi who had run his own family-style restaurant for over thirty years at Walt's Hitching Post in Kenton County. "Walt's Hitching Post and Green Derby are very similar restaurants," said Tom Cardosi, general manager of the Green Derby Restaurant , who says that the family-run style of business is what really draws the two together. As a result, Cardosi says he did not change much about the Green Derby. "We kept most everything the same," he says, but acknowledges close to $250,000 in renovation and enhancements. The restaurant's 38 new employees will work with new floors, kitchen equipment, new paint, ceilings and some other work designed by David Hosea. Cardosi says that the restaurant is still known for its famous award-winning fish sandwich, its pies and liver and onions combination. Open for lunch and dinner daily, prices at the Derby run between $9 and $20 for an entree, but Cardosi notes that most plates end up averaging around $12. The Green Derby Restaurant officially reopened on Thursday, October 1 and Cardosi says business has been good. "It's been a great experience so far. They had a great following and it's just been gangbusters since day one," said Cardosi. The Green Derby Restaurant (map) is open Sunday through Thursday from 11am to 9pm, and Friday through Saturday 11am to 11pm. For more information call (859) 431-8740. Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @SoapboxRandy

SOAPBOX TUESDAY, SEPTEMBER 29, 2009

As the controversial Issue 9, Anti-Passenger Rail Amendment, heads into its final month before the November 3rd election, groups opposed to the measure are using local energy and businesses to get their message out. The proposed amendment, which would require a public vote on all passenger rail and transit expenditures, has prompted advocacy groups opposed to the measure to release a new website, virtual tour, political cartoons, videos, shirts, banners, and stickers, all designed and produced by local companies. Business owners, community leaders and activists have built an organized grassroots movement over the past two years opposing the efforts of the Coalition Opposed to Additional Spending & Taxes (COAST) who is promoting the amendment, and previously fought against the 2002 Regional Transit Plan that included regional light rail, buses, and streetcars. CincyStreetcar.com founder, Brad Thomas, says that, "the Cincinnati Streetcar has been, from the beginning and remains, a citizen-driven grassroots project with a wide breath of support from all across the city." Thomas says that opponents to Issue 9 are currently working with local cartoonist Nick Sweeney on the popular political cartoons that have been released lately, and partnered with local photographer Ronny Salerno on a virtual tour of the initial phase running through Downtown and Over-the-Rhine. The local collaborations have continued with Fanattik providing new shirts available at local businesses like Market Wines, Park+Vine, Coffee Emporium, and Mustard Seed Boutique. Cincinnati-based Decal Impressions has produced several banners and transit proponents have even begun working with Get Sick Productions to produce videos. "Those pushing for the Cincinnati Streetcar are a diverse collection of residents and small business owners that are working together to improve the city of Cincinnati," says Thomas, who expects the debate and civic involvement to ramp up even more as the election nears. Writer: Randy A. Simes Photography by Scott Beseler Stay connected by following Randy on Twitter @SoapboxRandy

SOAPBOX TUESDAY, SEPTEMBER 22, 2009

Joe Barta has always had a dream to open up a candy store like the old neighborhood style he remembers as a child. On Labor Day weekend Barta's dream came true when he opened The Candy Bar in Covington's Mainstrasse Village. While the business has always been a dream of Barta's, he had always thought it might be a retirement venture until the struggling job market fast-tracked his plans earlier this year. After tossing the idea around with his family, Barta then took his general business plan to Northern Kentucky University's Small Business Development Center where they refined his plan and determined that his business venture was indeed a good one. The Small Business Development Center was a "tremendous help" according to Barta who was unsure whether it was the right time to open such an establishment. "Fortunately we were able to get the traffic from the UK/Miami football game, Riverfest, and Oktoberfest celebrations on Mainstrasse," said Barta. The 300 square-foot store located between the fountain and clocktower on Mainstrasse is in a spot that Barta loves. "It's family friendly, there is a park immediately across the street, and has access to lots of festivals," he says. "I would love to buy the building and move my family upstairs while running the store out of the retail space on the first level," said Barta. The Candy Bar currently offers around 250 different types of candy; some of which date back more than 100 years. The types of available candy is still growing - as a unique feature the store offers a board at the front of the shop where customers can request a particular candy that they may remember from their childhood. Barta notes that candy bars sell for around $1, and several candies are sold as two or three for a quarter. "Candy is a treat and you don't need the supersize me mentality when it comes to buying candy." The Candy Bar does not sell a lot of bulk sizes. The store is open Tuesday through Thursday from 10am to 8pm, Friday and Saturday from 10am to 9pm, Sunday from 1pm to 8pm and is closed on Mondays. Writer: Randy A. Simes Photography by Amber Kersely Stay connected and follow Randy on Twitter @SoapboxRandy

SOAPBOX TUESDAY, SEPTEMBER 22, 2009

For roughly four years Vintage Hub Re-Cyclery managing directors, Greg Sulfridge and John Tittra, collected European style bikes and parts. It all started with the purchase of a triathlon bike gone wrong. Sulfridge remembers purchasing the $1,500 bike for a triathlon he had intended on completing. Instead the bike got limited use until Sulfridge found a vintage European bike that was just as good riding-wise, but much better stylistically and environmentally for his tastes. "What we're trying to do is recycle older bikes," said Sulfridge who went on to say that Vintage Hub Re-Cyclery is trying to create an affordable way to bring nostalgia back. Suflridge also says how important the design of a bike is for its rider. Ultimately, "we really look at it as the bike picking you." The 900 square-foot store located at 3230 Jefferson Avenue (map) in Clifton made perfect sense for Sulfridge and Tittra who saw the built in customer base from nearby University of Cincinnati's close to 40,000 students. The store has four employees and does a buy/sell/trade operation that also includes the famous $40 tune-up; which according to Sulfridge is the cheapest in town. Vintage Hub Re-Cyclery also works with the MoBo Bicycle Cooperative in Northside on parts that they donate to the group - parts that Sulfridge says have become more available thanks to the internet. On average, the vintage bikes sell for around $165 at the store. Vintage Hub ReCyclery is open Tuesday through Saturday from 12pm to 7pm at the Clifton location and is located along several bike and bus routes. To find out more information call the store at (513) 281-VHUB. Writer: Randy A. Simes Photography by Amber Kersely Stay connected and follow Randy on Twitter @SoapboxRandy

SOAPBOX TUESDAY, SEPTEMBER 15, 2009

Downtown and Over-the-Rhine are seeing more and more Segways scooting around lately. Special events and festivals often feature Segway test drives, or organizers using them to offer directions, and more police officers are using them to navigate the urban landscape as they patrol our urban core. Some places like Gilpin's Bagel & Deli have even begun using Segways for delivery services. The increased activity is coming from Segway of Cincinnati's new store in Overthe-Rhine located across the street from popular green general store, Park+Vine. Located inside the Gateway Building at the northeast corner of Central Parkway and Vine Street, Segway of Ohio - Cincinnati has quickly become one of the hotspots in the Gateway Quarter retail district. Given the success of the new location, store owner Joy Littleton is planning a grand opening celebration for Thursday, September 17 from 5pm to 7pm at their store. At the celebration there will be Segway demonstrations in the plaza in front of the store, food and drink from Over-the-Rhine neighbor Coffee Emporium, and a major announcement about new Downtown Segway Tours that will kick off this Saturday, September 19. Segways are two-wheeled, self-balancing electric vehicles that were originally unveiled in 2001. The most commonly used Segway PTs are driven by electric motors and run at speeds up to 12.5 miles per hour. Segways typically cost between $6,000 and $7,000 depending upon what model and package is purchased. Segway tours have become popular all across the United States and abroad as an efficient and fun way to explore a city. Segway of Cincinnati currently offers popular Segway tours for $50 per person throughout Eden Park that last 90 minutes and highlight 12 landmarks and features throughout the park. Writer: Randy A. Simes Photography by Amber Kersley Stay connected and follow Randy on Twitter @SoapboxRandy

SOAPBOX TUESDAY, SEPTEMBER 15, 2009

Neon's has a strong history on Main Street in Over-the-Rhine. The beautiful building that houses the former bar, architectural details, large outdoor patio area and of course the plentiful neon lighting made it an institution along Main Street. After sitting relatively unused for the better part of a decade, the space has seen better days but remains in good shape. The plans are being made to bring back Neon's, but with a contemporary twist more reflective of the neighborhood surrounding it. Things were much different when the bar first opened in Over-the-Rhine during Main Street's heyday as a nightlife destination. One of the major changes along Main Street, and the surrounding areas, is an increase in residents who are living there. This change has created a more neighborhood feel for Main Street, reflected by the new businesses now opening up along the street. As a result, neighborhood resident Michael Redmond, former project manager for 3CDC, Dan McDonald, and founder of Rhino's and Buddakan, Dan Dell, are looking to pay tribute to the history of Neon's by reincarnating it as a neighborhood establishment featuring acoustic music, bocce ball courts and leagues, food and drink, and plenty of outdoor space to relax. "Many people are looking for that neighborhood space where they can come and relax after work, or maybe with some guests," said Redmond. "We want this to be a neighborhood asset and feel that this is exactly something the neighborhood wants and needs." The plans are to first open the large outdoor area, and as money is made, renovate the interior of the structure and opening parts of it at a time. This approach really gives the customers a sense of ownership in the restoration of the building and institution that is Neon's, notes Redmond. The team hopes to have the outdoor area ready in time for next year's Bockfest, but won't rule out the possibility of holding some event there before that. The focus right now is on developing the concept and moving forward with all the necessary procedures. "This can be a backyard for all the people living nearby," said Redmond, who also noted that Neon's Unplugged will be a comfortable atmosphere where people don't have to worry about their appearance. "We really want to take this back to a neighborhood bar and let it be run by the people of the neighborhood." Once open, Neon's Unplugged will have draft and bottle beer along with mixed drinks. Right now the team is still working on a final agreement for the taps, but they hope to include Christian Moerlein as a major part of Neon's Unplugged in whatever way possible. Writer: Randy A. Simes Photography by Scott Beseler Stay connected and follow Randy on Twitter @SoapboxRandy

SOAPBOX TUESDAY, SEPTEMBER 08, 2009

When it opens September 25, Atomic Number Ten will offer vintage clothing, accessories, housewares, and some furniture at their space on Main Street in Over-the-Rhine. A grand opening will coincide with Final Friday activities. The store's design focus is on vintage styles from the 1950's through the 1980's. Owner Katie Garber says the 1,100 square-foot store will have two part-time employees in addition to herself and offer a unique mixture of shopping and areas where visitors can "sit back and take a break." "The overall atmosphere has been created by a balance of dark gray walls with pops of bright colors and a slight play on the name Atomic Number Ten, referencing a chemistry theme," says Garber - Atomic Number Ten refers to neon on the periodic table of elements. Atomic is also a reference to Eames Era vintage items from the 50 s and pairing this with the craze of neon colors from the 80 s, creates a brand focusing on a 'newer' type of vintage styles." In deciding where to open Atomic, Garber perceived a definite need for its unique but affordable approach to the vintage clothing market. "Growing up in Cincinnati I ve been scouring the local thrift stores and antique markets in search of one of a kind fashions. After exploring vintage clothing stores in San Francisco and New York City, I became disappointed that Cincinnati did not have many stores that offered affordable, everyday vintage items. So I decided to open Atomic Number Ten, to appeal to people looking for unique, fun styles at affordable prices," says Garber. The business move was made possible through a matching grant offered by the Over-the-Rhine Chamber of Commerce which Garber says was extremely helpful for a first-time entrepreneur like herself. But it was more than just the grant money that brought Garber's vintage style to Main Street. Garber notes that after growing up in Cincinnati she gained an appreciation for the city's history and particularly that of Over-the-Rhine. "With the commerce that has already grown on Vine, I figured Main would be a great next step, plus I found a great space in the recently renovated Good Fellow s Hall," says Garber, who signed a three year lease on the Main Street space. "I am so excited to open the store in Over-the-Rhine." Products within the store will range from $8-$32 for clothing, accessories from $4$12, housewares from $2-24, and furniture will vary by type. Atomic Number Ten, located at 1306 Main Street, will be open Monday through Saturday 11am to 7pm, Sunday 12pm to 6pm, and will be closed on Tuesdays. Writer: Randy A. Simes Photography by Scott Beseler Stay connected and follow Randy on Twitter @SoapboxRandy

SOAPBOX TUESDAY, SEPTEMBER 08, 2009

It is shaping up to be a busy weekend for Over-the-Rhine as multiple events are expected to draw big crowds to the neighborhood. The regular Second Sunday on Main festivities will be complimented by a Tour of Living event led by Gateway Quarter Realtors, and a new "Tour de Fronts" event meant to showcase retail opportunities in the neighborhood. Second Sunday takes place on September 13 from noon to 5pm on Main Street in Over-theRhine. Now in its fifth year, the monthly street festival features live music, celebrity chef demonstrations, wine tastings, and a variety of vendors to check out. The free event also includes the always popular Christian Moerlein Beer Garden. During Second Sunday, Gateway Quarter Realtors will be leading tours through seven different loft condo developments in Over-theRhine which range from around $90,000 to $350,000. The Over-the-Rhine Tour of Living is also a free event for anyone interested. A new event will also be taking place on Sunday. "Tour de Fronts" will start at 2pm at Mixx Ultralounge (map) on Main Street and will showcase Main Street's commercial real estate opportunities. Event organizers say that real estate brokers, entreprenuers, and neighborhood activists will all be on hand for the tour of more than a dozen Main Street storefronts. The Over-the-Rhine Chamber of Commerce states that some building owners are offering creative leases that can help make opening or relocating a business work for new entreprenuers. At the same time, the Over-the-Rhine Chamber of Commerce is using their Business First Program to provide up to $20,000 in grant money for capital improvements for eligible businesses. The Tour de Fronts is free, but event organizers say space is limited. Those interested are asked to reserve their spot as soon as possible by e-mail at [email protected]. Writer: Randy A. Simes Photography by Scott Beseler Stay connected and follow Randy on Twitter @SoapboxRandy

SOAPBOX MONDAY, SEPTEMBER 07, 2009

As the massive Central Riverfront Park development moves forward there are sure to be more announcements made, but none may match up to the excitement generated about plans for the Moerlein Lager House that will anchor the first phase of the massive 45 acre riverfront park. The new restaurant and beer garden will be built along Main Street near Great American Ball Park and will be up to 15,000 square feet with enough room for 500 inside and another 600 outside in the beer garden area. The Moerlein Lager House will be three stories in height and feature a green roof, balconies and terraces with views of the new Central Riverfront Park, Ohio River, Roebling Suspension Bridge and Great American Ball Park. "It is a continued collaboration between the Cincinnati Park Board and Christian Moerlein Brewing Company to enhance green and LEED certified initiatives as responsible business practices," says Christian Moerlein Brewing Company owner Greg Hardman, who also notes that the building will have geothermal capability. Once complete, the Moerlein Lager House will employ 200 people and become Cincinnati's largest brewpub in terms of capacity and the annual production of 5,000 barrels of Christian Moerlein beer at the Lager House. The Moerlein Lager House will be leasing the land from the Cincinnati Park Board and will be announcing project costs and additional details in coming weeks. Hardman is also planning tours of the massive brewpub. "We will have both selfguided and regularly scheduled tours that will be free and explain the brewing process and Cincinnati's grand brewing history of which Christian Moerlein is a significant part of," says Hardman. Hardman believes that increased tourism along the riverfront can be a major economic driver for the region and Moerlein's role in Cincinnati history will play its part. "Christian Moerlein has had a grand brewing history in the Over-the-Rhine Brewery District; he also used the riverfront as an important tool for trade to expand distribution and sell his beer to places like New Orleans, Panama, Puerto Rico and other parts of the world. The direct connection from OTR to the riverfront is one that links our authentic heritage and we believe will help increase heritage tourism in Cincinnati just like it has been done in so many cities around the world." Hardman goes on to discuss the importance of having a local brew readily available for those visiting from out-of-town for Reds and Bengals games, the National Underground Railroad Freedom Center and the other host of festivals and events held nearby including the largest Oktoberfest celebration in the world outside of Munich. Hardman believes that, "it's a proud moment in Cincinnati brewing history when you can recapture the direct connection between our grand brewing heritage and today's craft beer movement through Christian Moerlein." Check out Soapbox's video chat with Moerlein CEO, Greg Hardman here. Writer: Randy A. Simes Rendering Provided Stay connected and follow Randy on Twitter @SoapboxRandy

SOAPBOX TUESDAY, SEPTEMBER 01, 2009

Matt Tomamichel began thinking about opening his own store when he was in college at Wright State University near Dayton, Ohio. He had a passion for the sneaker and fashion culture, which eventually led him to open Corporate in Springdale. Corporate opened in the summer of 2008 and has seen steady increases in sales each month, but running the 1,000 square-foot store is more of a passion for Tomamichel than it is strictly a business. "I grew up admiring the newest sneakers and when I was old enough I entered retail and loved it. I love just getting up and not knowing what I'm going to get in a day. You never know who may stop by the shop or what might happen in the day," states Tomamichel. Inside the store Tomamichel says shoppers can expect a laid back atmosphere that represents the rising hipster scene in Cincinnati. "We are beginning to really support the whole culture, whether you are into music, fashion, the arts or sneakers, we relate to everyone," says Tomamichel. The store is unique for Cincinnati with very few competitors that offer similar products like Play Cloths, Another Enemy, Dope Culture, and Undefeated. The shop also features the requisite Nike and Jordan brands, and will soon feature Corporate-developed New Era fitted caps, but Tomamichel notes that Corporate is more than just another sneaker shop. "We're really trying to be the bridge to all the gaps in the different cultures Cincinnati holds. I work with everyone because I was never raised to be closedminded. We're going to make sure you expand some horizons." Tomamichel's bold vision comes from having worked at Footaction where he became frustrated with not being able to make independent decisions. The name Corporate comes from the experience of being consistently told "corporate handles all that, we just sell." Now Tomamichel is the one pulling the strings; he is Corporate. Tomamichel originally left Cincinnati for Minneapolis where he met Sly Peoples, the former owner of popular street apparel store, Status. He began working with Peoples in Minneapolis to get a better understanding of how small businesses work. After an unsuccessful second location in Columbus, Tomamichel decided to come back to Cincinnati and open a shop of his own at the age of 22. Corporate is located at 11578 Springfield Pike (map) in the Springdale Town Center development. Prices range from $30-40 for tees, $50-75 for wovens, and $75-100 for sneakers. Currently the store has a mens only selection that will be expanded to include womens clothing as well. For more information you can call the store at (513) 771-0432. Writer: Randy A. Simes Photography by Scott Beseler Stay connected and follow Randy on Twitter @SoapboxRandy

SOAPBOX TUESDAY, SEPTEMBER 01, 2009

Over the past two years the southern portion of Over-the-Rhine now known as the Gateway Quarter has seen tremendous success and transformation. Buildings that were once empty and near the point of collapse have been restored and filled up with dozens of new businesses and hundreds of new residents looking to be a part of Cincinnati's most storied neighborhood. During that time Link Realty worked with the Cincinnati Center City Development Corporation (3CDC) to help with the leasing of commercial spaces and sales of the newly developed condos. One of the most spectacular achievements thus far though has been the successful creation on Vine Street of Cincinnati's trendiest business district. Much of the early work was done with the help of Kathleen Norris who has moved on to a new partnership with Brandt Retail Group's urban retail division. Now Terri Danzilo has taken over and is working to continue that success in the always changing Gateway Quarter. "It seems like more stuff every week is becoming available as the developers continue to restore and save these historic buildings," says Danzilo who got her license in the early 90's and has been working with LINK Realty for over three years now. Danzilo speaks about the exciting changes going on in the district like the nearly completed streetscaping project along Vine and some of the cross streets that includes wider sidewalks, new streetlights, bike racks, street trees, and buried utilities. A new eatery called Senate will open mid-October across the street from the popular Lavomatic restaurant and urban wine bar. Danizlo also talks about how both LINK, and even herself, are also changing with the neighborhood. LINK just opened up a new office in the Gateway Building that houses four agents, and Danizlo just moved into a Downtown residence in July. "I love living here, and I've lived in Cincinnati my whole life." The success of Over-the-Rhine's Gateway Quarter can really be attributed to teamwork says Danzilo. "It's been a total team effort, and it has worked so well because everyone on the team has worked together with one another in the past." The team is even going up to Findlay Market on Saturdays to hand out pieces of literature informing the shoppers there about the shopping opportunities available in the Gateway Quarter. Also important has been the availability of grants that have helped new small businesses get a start in the neighborhood. The success is expected to continue as new phases continue to move forward that include more historic renovations and new infill projects north along Vine and on some adjacent cross streets. Available retail spaces continue to be filled with the last of the remaining spaces in the early Gateway Quarter project to be filled later this year. The condos are seeing similar success and agents are selling about one new condo every five and a half days - one of the best rates in the region. Writer: Randy A. Simes Photography by Scott Beseler Stay connected and follow Randy on Twitter @SoapboxRandy

SOAPBOX TUESDAY, AUGUST 25, 2009

Located in the heart of Bellevue's historic business district at 411 Fairfield Avenue (GoogleMap), Twisted Sisters Cafe specializes in gourmet pretzel sandwiches and desserts. The self-described pretzel shop also offers a variety of lunch time offerings including soups and sandwiches that can be paired or matched with your pretzel creation of choice. Twisted Sisters Cafe is open from 11am to 4pm Tuesday through Saturday, and offers party trays and boxed lunches for those looking to take the pretzel bliss back to the office or home. Single pretzels cost between $2 and $3 additional toppings cost more. Items like bacon cheddar cheese dip, cream cheese, and glaze are all available for anyone looking to ramp their pretzel experience up a notch or two. For those looking to buy in bulk, you can purchase an 8-pack of pretzels, or a pack of 50 'Knots' or 'Bites.' Gourmet pretzel sandwiches cost $7 and include ham, turkey, roast beef or chicken salad with a host of additional veggies, cheeses and condiments to choose from for toppings. The cafe also offers a variety of rotating specials. Right now those consist of a Reuben Pretzel Sandwich, Pizza Pretzel, Spicy Italian and a Knotty Dog. Guests are encouraged to take some time out and dine in at their Fairfield Avenue shop. Stop by on Thursdays for a $1 off special on any pretzel sandwich. Additional specials can be found on the Twisted Sisters Cafe website. Larger orders are encouraged to call ahead at (859) 781-6569, or fax at (859) 5810200. Writer: Randy A. Simes Photography by Scott Beseler Stay connected and follow Randy on Twitter @SoapboxRandy

SOAPBOX TUESDAY, AUGUST 18, 2009

After Jeff Palmieri and his father purchased Findlay Market's Angelina's Fine Italian Foods from Jeff's cousin, they eventually decided to open another restaurant inspired by the European cuisine Palmieri's father, a first generation Italian immigrant, grew up with back home. As they were looking for a location, the space at 616 Main Street in Covington jumped out at them. "We loved that there was a courtyard outside next to the space. It reminded my father of the European courtyards you see so often there," said Palmieri. Once they got the space it took another nine months before they were finally able to open for business in late June of this year. Palmieri says that other than significant electrical work, the space was in pretty good shape for what they were looking to do with it. Now guests can be treated to a "little taste of Europe" and try everything from paninis, crepes, gelato, coffee, espressos, and even full tea service. Europa's sandwiches go for $6.95, and a medium-sized gelato costs $3.25. Much of Europa's business is carry-out, but the cafe does also have a dining area in the back that seats about 32 people. With the new location the Palmieri's are now operating both Europa in Covington and Angelina's in Findlay Market with a staff of about 14 rotating between the two cafes. Jeff Palmeiri has taken over operations of Europa with his mother as a partowner, while his father can still be seen running Angelina's in nearby Over-theRhine. "We're content for now, but we will certainly look to expand our businesses," says Palmeiri about future business plans. Europa is open Tuesday through Thursday from 7am to 10pm, Friday and Saturday from 7am to 1am, Sunday from 10am to 5pm and is closed on Mondays. For more information call Europa at (859) 916-5511. Writer: Randy A. Simes Stay connected and follow Randy on Twitter @SoapboxRandy

SOAPBOX TUESDAY, AUGUST 11, 2009

Cincinnati-based Brandt Retail Group sees an opportunity in the urban retail market and intends to open a new downtown office led by urban specialist Kathleen Norris. Norris is responsible for the wildly successful Gateway Quarter shopping district that has evolved over the past couple of years, and is credited with bringing more than 20 new businesses to Over-the-Rhine. Norris will be joined by research director of the urban division, Doug Brandt who is the son of Brandt CEO Steve Brandt. Doug says that he intends to work hard to make downtown Cincinnati a "hip, unique place," and that he is driven by the desire to make the city appealing to tomorrow s leaders. The new urban focus for Brandt Retail Group is a unique change in direction for the company that has specialized in suburban shopping centers for 30 years representing the likes of IKEA, Target, Home Depot, Trader Joe's and Costco. "Downtown Cincinnati is the heart of this region. It deserves a bold urban vision, and both within this area and beyond there are neighborhoods, cities and town where Main Street retail is a crucial economic engine an engine that we know how to fine-tune," says Steve Brandt. The goal will to be fill empty storefronts and create a market strategy for the center city. "Cincinnati has a particularly nice downtown. It s clean, safe, walkable and it has wonderful amenities," says Norris. "What it lacks is a retail focus to create unique and interesting experiences and distinct opportunities." So far the firm has identified roughly 200,000 square feet of available retail space that they hope to match with appropriate retailers that can activate those storefronts and energize the streetscape. Long-term the retail group would like to assist in developing retail strategies for more than just Downtown, but also other nearby retail clusters and eventually even other cities in the region. While Downtown has experienced tremendous success over recent years a retail strategy has not yet been developed. Norris sees this as one of their best opportunities to leveraging the existing success Downtown and in Over-the-Rhine. "There is a strong re-urbanization movement underway in this country now, and Cincinnati has a chance to be at the forefront. We have a wonderful downtown and an utterly unique asset in Over-the-Rhine. That's beginning to be recognized, but untapped potential still exists," says Norris. As the new urban division of Brandt Retail Group gets settled in to their Downtown offices, they will also be looking to engage the area's stakeholders and come up with that comprehensive retailing strategy for the downtown area. Steve Brandt says that the division first needs to figure out what people want Downtown to be, and how they can help make that happen. For that Norris hopes to get input from the community and encourages everyone to share their thoughts with her at [email protected]. "I think a thriving Downtown is a significant economic generator. I ll help as best I can with some retail recruitment, but this is a team effort." Writer: Randy A. Simes Photography by Scott Beseler

SOAPBOX TUESDAY, AUGUST 11, 2009

Earlier this year brothers Brad and Patrick Gilpin opened up Gilpin's Bagel & Deli on Seventh Street in downtown Cincinnati. Their goal was to bring hot and steamy bagel creations to those living, working and playing downtown. The unique bagel steaming process has been a hit so far and has encouraged the Gilpin brothers to expand the store's operations and create some new menu items. The store that allows customers to name their own custom-made creations, with the chance of having it added to the main menu, will now have a couple of new features that Brad Gilpin says are new ideas to Cincinnati, while others are simply "great additions" to the menu. The new menu additions include a 'Build Your Own Salad' and six additional customer-created meat sandwiches: Playboy Club, Pizza w/Balls, The Winner, Hung Like a Horse, and The SuperKay. Also new is a beer and wine selection available for sale and delivery until 1am on the weekends. The Gilpin's did not stop at the menu though as they now are also offering lunch time delivery service by Segway between 11am and 1pm, outdoor seating, Findlay Market vegetables, and DJs are keeping the night time hours fresh for those hitting up the Downtown nightlife nearby. The store has also expanded their hours to include Sunday operations from 10:30am to 1:30pm, and will be open Monday through Friday from 8am to 2:30pm, and Friday and Saturday nights from 8pm to 3:30am (or whenever people stop coming in). Brad Gilpin says that more fun and interesting ideas are in the works, and suggests that customers keep an eye out for those future changes. You can visit Gilpin's Bagel & Deli at 37 E. Seventh Street, or reach them by phone at 513-421GBAD(4223). Writer: Randy A. Simes Photography by Scott Beseler

SOAPBOX TUESDAY, AUGUST 04, 2009

Before the development of Newport on the Levee, Newport was more often than not known more for its seedy past. Over the past two decades, however, the Northern Kentucky river city has made tremendous progress that extends far beyond the informal boundaries of the Levee. Monmouth Street is the historic main street of the community and provides the business services for much of the surrounding residential neighborhoods. The commercial component of the street is thriving with an estimated 90 percent occupancy rate following a slew of new businesses opening over the next few weeks. Robert Yoder, Main Street Coordinator for the City of Newport, says the district is competing with many nearby retail districts. "We ve got a fitness niche going on here with Wiefit, Fusion Studio, Bicycle Outfitters, Meters & Miles and Galaxy Skate Shop, to name a few. Yoder, who also worked in Over-the-Rhine as part of the Digital Rhine efforts in the '90s, has also seen a significant number of small internet companies opening on the second floors of buildings along Monmouth such as Purple Trout and Red Hawk. Yoder s work with the Main Street Program is focused in the area south of Third Street and up to Eleventh Street bounded by York and Washington streets. He notes that there are about 80 Main Street programs in Kentucky that Monmouth Street is competing against for state grants to help with facade improvements. We re always trying to upgrade the facades of buildings. We re really focused on the 800 block of Monmouth Street right now and are working with developers and code enforcement officers to clean up the area, says Yoder. In the past two years, Yoder notes that he has applied for 14 or 15 facade grants, some of which are still being considered and can result in up to $30,000 for improvement work. Another key area that the Main Street Program is working on is marketing of the district. One of those efforts has resulted in the Go2Newport weekly e-newsletter, but Yoder emphasizes that the best sale is word of mouth. It s no coincidence that we have six new businesses opening soon down here. Existing businesses are talking to those looking at spaces and are drawing them into the neighborhood, says Yoder. Wiefit is an exercise and body building studio at 846 Monmouth, just two doors down from where Rick Lohre Photography recently opened at 842. In between, Fan Mail Marketing is a direct-to-fan marketing internet platform for the music industry opening at 844 Monmouth. A new 'green' grocer called Peluso's Produce & Plants will specialize in all local products at 627 Monmouth. Purple Trout is a search engine optimization company at 336 Monmouth, and Knit On! Is a retailer for knitting supplies at 735 Monmouth Street. Even though it s a down economy, I m working with a lot of people who have been downsized and they are looking at new business ideas. Home-based businesses like Purple Trout have been growing and are looking at permanent spaces. All in all, Yoder says that the district is doing pretty well given the state of the economy and is planning on adding more new businesses in the near future. Writer: Randy A. Simes Photography by Amber Kersley

SOAPBOX TUESDAY, AUGUST 04, 2009

As the 2010 Census count gets closer, so does the Cincinnati and Dayton metropolitan areas. At one point the two regions were only connected by the Miami-Erie Canal and the industry that relied on such transportation. But over time Dayton has grown southward and Cincinnati northward. Crosscommuting between Cincinnati s northern suburbs to Dayton s southern suburbs and vice versa is now common. Dayton news outlets cover the Reds and Bengals and both metropolitan regions seem to claim Warren County as their own. The Dayton Daily News is prominently located along I-75 on the outskirts of the Dayton metro area, and the Cincinnati Enquirer has its own northern outpost. This migration of two previously separate regions is becoming increasingly evident with a short drive up Interstate 75. Where fields of corn once grew one now finds the growth of office and medical complexes, strip malls, distribution centers and suburban housing. It was not long ago when the Union Centre Boulevard interchange was built just outside the I-275 beltway. The development was significant because it was the first of its kind, and has since paved the road for more of these developments to occur along the I-75 corridor between Cincinnati and Dayton. About five miles north of Union Centre Boulevard is the location of an interchange being rebuilt and expanded in a way that will open up an additional 600 acres for development at the Butler County Veterans Highway. A few miles north of that is the new Cincinnati Premium Outlets mall scheduled to open soon with a host of other road improvements off the State Route 63 interchange. Another 1,200 plus acres of development has been set aside off of the State Route 122 interchange in Middletown, and a new interchange hoping to channel some of Union Centre Boulevard s success is being planned for Austin Pike even further north. The growth seems inevitable, but how it occurs is up for debate. Some leaders have called for increased regionalism, while others have discussed the dire need for improved freight and passenger rail systems between the two metropolitan centers. As the already congested I-75 becomes increasingly developed, a strain will be placed on the road network that will require massive infrastructure investments on secondary roads and alternatives for freight traffic including rail. The potential of a larger more connected Cincinnati-Dayton region may seem exciting, but there will certainly be challenges to address and a price to pay for that kind of growth. Writer: Randy A. Simes Photography by Scott Beseler

SOAPBOX TUESDAY, JULY 28, 2009

The Cincinnati Empowerment Corporation will be hosting Energy and Zeal on Thursday July 30 from 7pm to 9pm at the Kingsgate Marriott Conference Center, located in Uptown, to recognize its 10-year milestone and honor its partners. The Energy and Zeal event will also announced the recipients of the first $1.3 million of the total $2.1 million of grants from the Cincinnati Empowerment Corporation. Event organizers say that Bootsy Collins and radio/TV personality Lincoln Ware will be there to entertain the crowd. There will be music by Nate White and his nine-piece classic Jazz/R&B/Funk/Soul band, plenty of food and prizes to go around. WLWT s Courtis Fuller will also be there to emcee the event. The recipients of the Cincinnati Empowerment Corporation s grant money are local nonprofits that were asked to submit proposals about the innovative programs they are using that will help enhance the economic vitality and workforce development within Cincinnati s nine Empowerment Zone neighborhoods. The response to the initial request has reportedly been immediate. With the economy at its worst in decades, many nonprofits are being forced to tackle bigger needs with fewer resources, says the Cincinnati Empowerment Corporation who goes on to say that this grant money will help prevent reduced services and staff cuts during this challenging economic time. This could definitely be considered a mini-economic stimulus package for Cincinnati s nine Empowerment Zone neighborhoods, says president and CEO of the Cincinnati Empowerment Corporation Harold Cleveland. Our $2.1 million grant pool will go a long way in helping these organizations not only to remain viable, but also to introduce some much-needed new services. The grants will be distributed throughout Cincinnati s nine Empowerment Zone neighborhoods (Avondale, CUF, Corryville, Evanston, Mt. Auburn, Over-theRhine, Queensgate, Walnut Hills and the West End) within four core areas of investment. Economic & Workforce Development will account for $764,037, Civic & Infrastructure will see $220,000, Individual & Family Well-Being will have $170,000 and the Housing & Neighborhood Environment core area will account for $210,000 of the total grant money. If you are interested in attending the Energy and Zeal event you can make reservations by calling (513) 588-0889, or by emailing [email protected]. Writer: Randy A. Simes

SOAPBOX TUESDAY, JULY 28, 2009

East side residents and workers will soon be treated to a new green restaurant called Green Dog Caf which comes from the same people who started Brown Dog Caf in Blue Ash and Tinks Caf in Clifton.

Restaurant owners are working on interior finishes at this point with an opening expected in the near future. The space is located along Columbia Parkway in the heart of Columbia Tusculum s neighborhood business district. Green Dog Caf will occupy 3,200 square feet of space within the new Columbia Square development by Al Neyer, Inc. and seat approximately 120 guests inside with another 40 outside. Columbia Square also includes a 48,000 square-foot office building, and three retail buildings that have a total of 25,000 square feet of retail space within the $19 million development. Other retail tenants include Anytime Fitness, Gymboree and Bruegger s Bagels. The new restaurant will feature an outdoor dining space, local ingredients, the use of sustainable materials and renewable resources in a stylish environment. Chef and owner Mary Swortwood says that she is excited to open a restaurant that aligns itself with green thinking. Our children are now old enough to be part of this new restaurant, and they care a lot about the green steps we re taking to reduce energy and produce healthier food, says Swortwood who states that everything at Green Dog Caf will be made fresh, in-house and in an open-kitchen concept. Business partner Mark Swortwood says that the menu will appeal to vegans, vegetarians and those who do not tolerate wheat and dairy. She also says that there will be something for everyone as we won t forget folks who like the basics and no man will leave hungry. The restaurant will feature walk-up service with full table service which is a unique ordering process that was inspired by the Swortwood s extensive travels. It saves the patron time and money, without giving up quality, says Mark who goes on to say that tipping is not required place your order, take a seat and they will take it from there. Green Dog Caf is an exciting addition to Columbia Square and complements the eclectic Columbia Tusculum business district with an upscale, fresh dining option, according to Molly Paquette, director of real estate development for Al Neyer.

Writer: Randy A. Simes Photography by Scott Beseler

SOAPBOX TUESDAY, JULY 21, 2009

Cincinnati's proposed streetcar system has rallied a new generation of supporters looking to leave their stamp on the city for future generations. These young activists have voiced their support at community meetings and City Hall but have now moved their convictions to the fashion industry. CincyStreetcar.com owner, Brad Thomas says the intent of the transportation tops is to both increase awareness of the project as well as rally support. According to organizers, the t-shirts are already a success with the sales of their most recent design exceeding their initial expectations. "The shirts intentionally use a simple design so that they could be used in a variety of ways," says Jody Bunn who designed the shirts. But the response that the group of three Cincinnatians received was a bit surprising when a week into sales and promotions they were contacted by individuals across the country. One of those contacts came from Milwaukee where people were also looking for a way to help increase awareness and rally support for their own proposed streetcar project. The out-oftown interest netted a large order of shirts that will be designed with Milwaukee Streetcar on the front instead of Cincinnati Streetcar, but the proceeds will go back to help fund additional efforts right here in Cincinnati. The initial batch of 200 shirts has been so popular that two additional orders of 200 each have been placed to keep up with demand. So far the shirts have been made available at places like Findlay Market vendors such as Taste from Belgium and Market Wines, as well as the 2009 T-Shirt Festival on Fountain Square last weekend, Park+Vine, Mustard Seed Boutique, and the Second Sunday on Main event where the shirts were unveiled. The positive comments and desire to get the word out really goes to show that, despite a few vocal naysayers, the people of Cincinnati really do want to move forward with new forms of transportation that will create jobs and strengthen our neighborhoods, says Thomas. The shirts are available for $15 with all of the proceeds going to benefit future promotional efforts for the Cincinnati Streetcar. Writer: Randy A. Simes Top photograph by Scott Beseler Bottom image provided

SOAPBOX TUESDAY, JULY 21, 2009

Findlay Market is continuing its hot streak with another new tenant that is scheduled to open during the first week in August. Dojo Gelato will open within the Market House and will feature handcrafted Italian-style ice creams and sorbettos. Dojo owner, Michael Christner says that they adhere to a few basic principles in order to create the finest product. They make their gelato and sorbetto fresh and in small runs with no artificial anything; they use only milk, pure cane sugar, and cream for their gelato; their sorbettos only contain fruit, pure cane sugar, and water; and they refuse to use artificial preservatives, unnatural stabilizers, powders or gels. Christner also states that they only use hormone free dairy products and use choice ingredients from local farmers and purveyors when possible. Dojo Gelato will also offer milkshakes, floats, affogato (gelato with espresso), smoothies, coffee and Italian sodas. Once open the store will employ 2 part-time with plans to utilize the empowerment program for future employment needs. The process to get the space ready for Dojo took several months from space selection to build out. The Market House space was actually one of two potential locations that Christner was eyeing. Beig a Northside resident he naturally looked at Hamilton Avenue and had trouble finding any suitable locations, his next logical spot was Findlay Market where he and his wife regularly shop. Christner is exited though to be a part of the Over-the-Rhine community and fill a desired niche within Findlay Market. Cincinnati is very welcoming to first time business owners, says Christner who came from the much more competitive Austin, Texas market. Christner went on to explain how gelato prep kitchens are often referred to as laboratories and that the Dojo name is reflective of the Asian culture meaning of place where you go to hone your craft. Dojo s laboratory will feature a super-fresh product that only has a four to five day shelf life and will utilize fresh produce from Findlay Market vendors. As a result the dozen or so flavors will rotate on a monthly basis depending on what is in season with the exception of a few standard favorites like vanilla, chocolate chip and chocolate neutella. Cincinnati has had a definitive love for ice cream since way back when, says Christner who hopes to recreate that ice cream social atmosphere. In America there is a tendency to make a generic style of ice cream out of a bag. I m real excited about using local merchants, fresh produce and creating a product made from scratch. Prices will range from $3.50 to $4.50 and the shop will be open during regular Findlay Market business hours (T-F, 9-6; Sat, 8-6; Sun 10-4). Dojo plans to launch a website within the next week that is designed by Vine Street Interactive; for more information in the mean time check out Dojo s Facebook Page, or follow Dojo on Twitter. Writer: Randy A. Simes Photography by Scott Beseler

SOAPBOX TUESDAY, JULY 21, 2009

Back in January a group of few businesses around the Court and Race street area downtown began to meet to figure out a way to promote the area generally north of 7th Street and south of Central Parkway and decided to form the Historic Midtown Merchants Association (HMMA). We saw more reasons for people to come downtown, but the energy has been focused south of 7th Street, says Washington Platform owner Jon Diebold who was also instrumental in the formation of the new group. Downtown has been experiencing lots of growth with the help of 3CDC, says Diebold who says that they were hoping 3CDC would then move on to their area of downtown following the success surrounding Fountain Square. Instead they jumped right over us into Over-the-Rhine s Gateway Quarter. Diebold says that the new energy is a positive and that the group hopes to work with other nearby groups like those in the Gateway Quarter and along Main Street through Over-the-Rhine. In a greater sense Midtown is anywhere north of 7th Street and south of the Clifton area. So when the owners of Washington Platform, City Cellars, Cappel s, Presentation Services and Minges Candy started meeting early this year they began to throw around ideas to promote their area of downtown. The ideas were varied and included such things as a progressive dinner where different courses of the meal would be held at different locations throughout the district. One of HMMA s most noticeable efforts so far has been the introduction of new carriage rides that head north from Fountain Square through the district and into the Gateway Quarter and back. The 30 minute ride first debuted at the end of June and the HMMA hopes to start the service back up again on August 1st during the Macy s Music Festival, and continue it regularly on the first and third Saturdays of every month from 3pm to 9pm. The Historic Midtown Merchants Association is also in the planning stages of an ice festival that would include sculptures, competitions and demonstrations. Something else they hope to implement more quickly is a Light Up The Night event that takes place concurrently with the Final Fridays gallery hop. During this district businesses would maintain later business hours, street performers would line the streets and the aforementioned carriage rides would be in full effect. The group is also looking to revive the Court Street Marketplace which boasts a thin roster of merchants. Diebold says that HMMA is working with the City of Cincinnati and 3CDC on ways to manage the Marketplace and get it hopping again. One of our biggest challenges is perception. We need to let people know that downtown isn t a 9-5 destination and that this isn t Beirut there aren t shootings downtown on a regular basis at all. Writer: Randy A. Simes Photography by Scott Beseler

SOAPBOX TUESDAY, JULY 21, 2009

Downtown Cincinnati's newest dining option will join the trendy Backstage District this fall when Mr. Sushi opens along 6th Street in the 580 Building. The upscale sushi cafe will seat 80 to 90 guests and feature a sushi bar within the recently renovated space. The restaurant owner has said that Mr. Sushi will be open for lunch and dinner, and will remain open into the late night on weekends to accommodate the crowds leaving nearby bars and nightclubs. Mr. Sushi is one of a number of recent announcements for the Backstage District. Bootsy's and Righteous Room have recently joined Nada, Nicholson's, Cadillac Ranch, and Trattoria Roma Ristorante. The opening comes after the recent news of the closing of the upscale seafood restaurant, Oceanaire following the announcement it would close following filing for bankruptcy. The district has also seen new streetscaping added along the 600 block of Walnut Street where the popular, crowd-drawing Contemporary Arts Center and Aronoff Center for Performing Arts are located. Even with Mr. Sushi and other rumored tenants for the renovated 580 Building spaces the Backstage District is not complete. 3CDC announced recently that it is working on the former Maisonette location across the street where it hopes to attract "several" tenants along with some new residential. As progress unfolds some say there is still a missing component to the Backstage District. While 3CDC and other leasing agents work to promote the entertainment district and draw comparisons to other like districts the missing component may be the street life. Cincinnat's Backstage District is set up with several alleys, some of which are neatly manicured and decorated with light fixtures and art. The problem is that there is no activity there, and some say an open container district would solve that. More bars, restaurants, nightclubs and people seem inevitable for this area of Downtown. How this space will be managed and promoted is still up in the air. Mr. Sushi will certainly add to the neighborhood, but the Backstage District is still growing to become a concentrated entertainment district. Writer: Randy A. Simes Photography by Scott Beseler

SOAPBOX TUESDAY, JULY 14, 2009

Covington's resurgent Wedding District welcomed a new dining option last month. Cuba Cafe opened at 630 Madison Avenue and, unsurprisingly, features Cuban cuisine. The intimate cafe seats 20 to 25 people and is located in the heart of Covington - only a short walk from the popular Greenup Street and Main Strasse commercial districts. Cuban-born restaurant owner, Willie Rodriguez, came to the United States in 1980 when he was six during the Mariel Boatlift and came directly to the Cincinnati area where his grandmother had been living since the 1960s. Rodriguez says that the plan was to start small. "We can have our own little niche here since there's nothing like us nearby." The Cuban dishes will include "homemade rice, beans and a variety of meats." The always popular Cuban sandwiches will also grace the menu with pulled pork and ham. Cuba Cafe will also serve a variety of homemade pastries "filled with fruit, fruit and cream cheese, coconut and flan." Early morning goers, or those just looking for a jolt, will be able to enjoy the notoriously strong Cuban coffee called "bustelo" or "cafe con leche" which has proven to be extremely popular thus far according to Rodriguez. He also offers bestelo which is served in a tiny shot glass and delivers "a jolt of espresso" for just 85 cents. The restaurant is open Monday through Saturday for lunch and early dinner. Rodriguez's mother is also on hand and serves as the main cook of the Cuban dishes served in family-style portions made fresh daily. The family operation also includes Rodriguez's sister who serves up the dishes that go for the typical lunch price of $5 to $8. The restaurant features dine-in and carry-out options and encourages those with large orders to fax them ahead at (859) 261-7600. Major credit cards are accepted and the restaurant is closed on Sundays. Cuba Cafe is open Monday through Friday from 8am to 5pm, and on Saturday from 10am to 5pm. To contact the restaurant for more information call (859) 2611444. Writer: Randy Simes Photography by Scott Beseler

SOAPBOX TUESDAY, JUNE 23, 2009

One of Cincinnati's favorite local coffee shops continues to expand and continues to keep it local. Coffee Emporium now operates three coffee shops throughout Cincinnati: the original location in East Hyde Park, the Central Parkway location in Over-theRhine and one on Xavier University's campus. As the locally owned and operated business grows Coffee Emporium owner, Tony Tausch, is staying true to the store's roots by staying fresh and staying local. In addition to their new Snowville Creamery milk that is used in each one of their delectable drinks, they also roast all of their coffee beans fresh on-site and even offer wholesale purchases. All this growth though has increased the demand on their roasting facilities. As a result, Coffee Emporium found itself in need of a local location to accommodate their growing capacity. This need was recently met with the purchase of the former Noel's Plumbing location at 12th and Walnut streets just a block north of their Central Parkway location in Over-the-Rhine. Many neighborhood activists feared that the building might sit vacant due to its narrow reuse possibilities, but the introduction of Coffee Emporium's roasting facility and the strengthening roots of a popular neighborhood establishment was a tremendous victory says Gateway Quarter retail leasing agent, Kathleen Norris. The building has already seen some noticeable improvements since it has fallen into Coffee Emporium's hands. New mural's indicating the coffee shop's presence have gone up on all three sides of the building visible on the street corner. Writer: Randy A. Simes Photography by Amber Kersley

SOAPBOX TUESDAY, JUNE 23, 2009

The Know Theatre of Cincinnati started out in 1997 as a nomadic theatre company. The theatre found a temporary home at Gabriel's Corner and has since become "the largest non-equity theatre in the area." It now has a permanent home at 1120 Jackson Street in historic Over-the-Rhine thanks to the help of local philanthropist, David C. Herriman. The alternative theatre produces contemporary, multicultural and provocative arts as well as runs the Cincinnati Fringe Festival (more on that later). Since the Know Theatre of Cincinnati has been in its present-day home in Over-the-Rhine, it has established deep roots in the neighborhood as well as becoming an important cultural anchor to a quickly redeveloping part of the community. The Know Theatre of Cincinnati often partners with other neighborhood establishments to help create a vibrant and sustainable arts district that includes the nearby Art Academy of Cincinnati, Ensemble Theatre, Music Hall and various other art galleries. The theatre company's growth has not gone unnoticed as the Know Theatre was recently awarded two separate $50,000 capital grants from the City of Cincinnati and the Greater Cincinnati Foundation. "This money will go a long way in helping make a variety of capital improvements to the facility including a new marquee," says Know's managing director Eric Vosmeier. The marquee is expected to be designed by local artists who helped with the Know Theatre murals and be built before the end of the calendar year. Other recent improvements to the building include the new murals on both the north and south facing walls of the Know Theatre facility. These murals were commissioned as a part of the last two Fringe Festivals and transformed previously blank walls into murals that celebrate the artistic influences of the Know Theatre and the Fringe Festival, as well as offering way-finding to the theatre's entrance. 2009 Fring Festival Successes Speaking of the Fringe Festival, Vosmeier stated that this year's festival was the most succesful to date. "We've seen a steady growth each year," says Vosmeier about the Fringe Festival. "We usually have about 45 percent occupancy on average at each one of our performances; this year was about 60 percent." The 2009 festival saw some 6,600 visitors - about a 4 percent increase in numbers over last year. The festival is now considered to be the largest performing arts festival in the state of Ohio. Despite the festival's success, managing director Eric Vosmeier is not content with resting on the institution's laurels and is already working to to improve the festival's community-based atmosphere. "We want to keep layering in that consistency of being an artist-friendly fesitval while continually increasing the number, quality and geographic diversity of our applicants." As the Know Theatre of Cincinnati and Fringe Festival move forward, they will do so facing some stiff challenges. Two of the Know Theatre/Fringe Festival biggest supporters passed away this year.. Writer: Randy Simes Source: Eric Vosmeier, managing director, Know Theatre/Fringe Festival Photography by Scott Beseler

SOAPBOX TUESDAY, JUNE 16, 2009

In the early 1990s Walnut Street, through downtown began a significant transformation rooted in the development of the Aronoff Center for the Arts. This anchor provided a spark for the surrounding area that led to new restaurants geared towards serving hungry and thirsty theatre patrons before and after performances. During that time, the city introduced a variety of entertainment district improvements around the Aronoff Center following its completion in 1995. Those district improvements created the area now known as the Backstage District. In 2003, the world-renowned $34 million Contemporary Arts Center was completed at the corner of 6th and Walnut streets. Within the past few years the Backstage District has seen a second wave of investment and interest along its streets. The success of Fountain Square's renovation has spread outward and sparked the opening of several new restaurants and nightlife establishments such as Nada, Oceanaire Seafood Room, Cadillac Ranch and Bootsy's. This past week the district saw one of the area's longtime trouble spots go away for good as the Phoenix Cafe building was reopened after an extensive renovation project. This is in conjunction with a new streetscaping project meant to freshen up the district's appearance. The $2 million project was made possible by a $150,000 grant from the city and financed through 3CDC. 641 Walnut Street now features three new condos on the building's three upper floors with a new neighborhood style bar opening at street level this summer. The Righteous Room had to be "completely gutted" says owner Ben Klopp and will feature over 1,000 square feet of interior space complimented by another 700 square feet of outdoor space in the bar's courtyard space. Klopp, who got his start in Chicago and is part owner of several local establishments such as AliveOne, The Stand, Mount Adams Pavilion and Keystone Grille, is excited about the project and has even purchased one of the three condominium units on the upper floors. The street's transformation has turned one of Downtown's more troubled streets into one of its best. City Manger Milton Dohoney says that "641 Walnut Street will be an address of significance and bring a smile to people's faces." Writer: Randy Simes Source: Ben Klopp, Righteous Room; City of Cincinnati; 3CDC Photography by Randy Simes

SOAPBOX TUESDAY, JUNE 09, 2009

On Tuesday, June 16 World Food Bar will join the Findlay Market collection of vendors. The carryout and eatery will be open Tuesday through Sunday, 8am to 6pm, and hopes to bring high quality gourmet food at an affordable price to the Cincinnati region. Prices range from $4.25 for soup to $6.95 for a sandwich. The eatery will specialize in serving ethnic and world foods that converge techniques which encompass advanced gastronomic and culinary techniques," says the owner and Chef de Cuisine of World Food Bar, Joshua Steven Campbell. Campbell is a native Cincinnatian and attended the Florida Culinary Institute in West Palm Beach where he was able to serve as Chef de Cuisine at Zagat-rated top restaurant in West Palm Beach for five years. After a few more career moves, Campbell is finally coming home after most recently serving as the Director of Cuisine for Graycliff in Nassau, Bahamas the only 5 star restaurant recipient of the Wine Spectator-Grand Award in the entire Caribbean. During that stint Campbell also became the first chef to bring molecular gastronomy to the Bahamas. Back in Cincinnati now, Campbell plans to spotlight local and organic ingredients in his daily cooking from the farmers/vendors who frequent Findlay Market. World Food Bar will serve a variety of box lunches priced at $9.50 that will include a choice of a sandwich, satay or salad; choice of side dish; choice of dessert and a bottle water, thai tea or soda to drink. The box lunches will be geared towards nearby businesses and also offer take home carryout meals that can be heated for serving in minutes. The catering element of World Food Bar will begin with a consultation with the Chef to create a personalized menu for corporate events and other parties looking to enjoy Chef Campbell s world cuisine. World Food Bar states that they will be able to cater up to 140 guests in a fashionable, modern way that is unique to the Cincinnati food scene. In August World Food Bar will begin their diner s club which will consist of a multicourse prix fixe mean in an undisclosed location that will only become known the day of the event says Campbell. Writer: Randy Simes Source: World Food Bar

SOAPBOX TUESDAY, JUNE 09, 2009

Fort Thomas will soon have a new spot to grab coffee, food, live music and an outdoor patio when Pergola Restaurant & Bakery opens on Friday, June 12 and will feature live music from Nick Root and Jesse on Friday and Saturday respectively. Pergola Restaurant & Bakery boasts an enormous outdoor patio that fronts onto Fort Thomas Avenue and will allow guests to sit outside, enjoy a coffee or a bit to eat and relax under our Pergola," says executive chef, Jake Krebs. Guests will also be treated to free WiFi internet access and be treated by the sounds of local musicians on their patio. The new restaurant hopes to provide customers with fresh food, baked goods and beverages at good prices in a fun and casual environment. Lunches range from $6 for a linguini dish to $8 for fish tacos or a grilled barbecue duck wrap. Dinner entrees will range from $11 for prosciutto chicken to $14 to petite lamb chops or a bacon-wrapped fillet. The restaurant is locally owned by the Krebs family of Fort Thomas and will feature unique cuisine with a seasonally revolving menu. The family is also working with local farmers to provide fresh organic fruits and vegetables. In addition to the unique restaurant offerings, the new establishment will offer homemade scones, muffins, cookies, cakes and more from the bakery in addition to their coffee and specialty drink offerings. Pergola will be open Monday through Saturday from 6:30am to 10pm, and Sunday from 8am to 10pm. There will also be a special late night menu offered every night from 10pm on. You can reach Pergola Restaurant & Bakery at 15 N. Fort Thomas Avenue, Fort Thomas, Kentucky 41075, or by calling (859) 442-5555. The restaurant is also looking for additional musicians who are interested in performing at Pergola. Those interested can email the Kregs family at [email protected]. Writer: Randy Simes Source: Pergola Restaurant & Bakery Photography by Randy Simes

SOAPBOX TUESDAY, JUNE 09, 2009

Walking past the former Hamburger Mary s location (map) on Vine Street in downtown Cincinnati you may have noticed signs of life or rebirth, stirring inside. Those aren't the ghosts of Mary s past, but rather Mary herself. Hamburger Mary s has announced they will reopen their Cincinnati location this summer around late July or early August. The 5,200 square-foot restaurant space is located within a single-story building almost at the terminus of the Court Street Marketplace, and previously boasted sidewalk dining space. The return will not only bring back the popular burgers and sandwiches that Hamburger Mary s was known for, but also the gay-friendly atmosphere that often served as a meeting and rallying point for members of Cincinnati s gay community. The Mary of past went away several years ago and was replaced by Universal Grille which closed last year. The space has sat vacant since then, but now boasts Mary s bust prominently across the front windows announcing her return. Hamburger Mary s is actually part of a larger master franchise that at one time had 12 locations nation-wide. The Cincinnati location will be owned and operated by Gail Marlow and her partner Mary Onken who are both coming from Chicago. Marlow is the former director of the Chicago Lesbian and Gay International Film Festival and plans to introduce more entertainment to the reincarnated Mary s. The Cincinnati location will become the eighth nation-wide including restaurants in Denver, Palm Springs, Hollywood and Chicago. Detailed business information will evolve over the coming weeks. If you are interested in becoming a part of Mary s team you can send a cover letter and resume to [email protected] as they plan to start interviewing in the coming weeks. Writer: Randy Simes Source: Hamburger Mary's

SOAPBOX TUESDAY, JUNE 02, 2009

If you have been past the intersection of Martin Luther King Drive and Vine Street recently you may have noticed the bevy of construction activity at the Corryville Crossings site. The cleared site has sat somewhat lifeless for the past several months while financing was being worked out and delivered for a new parking garage and hotel, says Franz Stansbury, director of real estate development with the Uptown Consortium. The Uptown Consortium is one of the entities providing financing for what will become a 200+ space parking garage and a 132-room Hampton Inn hotel, built by Messer Construction . The hotel will be located on the southern and western end of the rectangular site, with two additional commercial retail pads available on the northern end along Martin Luther King Drive. A Starbucks, IHOP and a bank were originally envisioned for the retail portions of this development until the economy began to shift. The economy hit everybody, so they re waiting to see what happens and are looking for other tenants, states Stansbury. Stansbury says that a restaurant would make a lot of sense for at least one of the spaces as it would benefit the neighborhood and provide a service to the hotel patrons as well. The parking garage is currently progressing at the Corryville Crossings site with pilings going in now. Stansbury expects that the garage will be finished by the end of the year, with the hotel potentially opening within 18 months. The Uptown Consortium sees the Corryville Crossings development as a key component of their Short Vine revitalization plans. We see two anchors on Short Vine; the Kroger area and this, says Stansbury. Once all is said and done the entire investment throughout the Short Vine area could reach as high as $100 million, with Corryville Crossings accounting for roughly one-fourth of that at $24 million. We re working with major stakeholders in the area including the University of Cincinnati, and have completed a number of development potential analyses, says Stansbury about the larger Short Vine revitalization efforts. Writer: Randy Simes Source: Franz Stansbury, director of real estate development, Uptown Consortium Photography by Randy Simes

SOAPBOX TUESDAY, JUNE 02, 2009

Bootsy s produced by Jeff Ruby dazzled late last year when the dramatic space opened in the heart of the Backstage District. Guests entering the brightly painted building were greeted by a circular bar, plush seating options, loud colors, and an eclectic tapas menu. The music and dining combination debuted last year was only the beginning. In addition to the aforementioned features, Bootsy s now boasts a second-story outdoor patio that extends over the Walnut Street sidewalk beneath. The outdoor spaces provides an al fresco alternative for the newly established lunch service Bootsy's now offers. The glass exterior elevator is also fully operational and provides guests a fabulous trip to the second level. The ground level boasts a Bootsy Collins Rock & Roll Museum with memorabilia Collins has collected during his 30 years in the music business. Bootsy s features nightly DJ music in the club area as well as an exhibition-style kitchen in the dining area. Bootsy s is open for lunch Monday through Friday from 11am to 2pm. The lounge is open Monday through Friday 11am to close. For dinner Bootsy s is closed on Sundays and open from 5pm to 10pm Monday through Thursday, and 5pm to 11pm Friday and Saturday. Writer: Randy Simes Photography by Amber Kersley

SOAPBOX TUESDAY, MAY 26, 2009

This coming Saturday will see the Gateway Expansion Tour which will afford an up-close look at the newest loft condos in historic Over-the-Rhine s Gateway Quarter. So far, the first phase of concentrated redevelopment has resulted in over one hundred new residential units with almost as many sales. More than $81 million in investments have poured into the the area over the last four years with dozens of popular new businesses and a booming residential district to show for it. Already, nearly 80 percent of the neighborhood's new units from the phase I have been sold with some 12 percent under contract for the next phase of another one hundred plus units. The Gateway Quarter is not only one of the most unique living environments in the Greater Cincinnati area, it is one of the most active residential markets, averaging a new sale a week even in this depressed housing market. The tour will feature the area's newly renovated buildings including Mottainai , Good Fellows Hall, Lackman Lofts, City Home and Falling Wall which account for another 46 of the next 106 newly built or renovated residential units in the Gateway Quarter. City Home is located on Pleasant Street, just north of Washington Park, and represents the first newly constructed single-family homes in Over-the-Rhine in decades. Those taking the tour will also notice the new streetscaping project currently underway along Vine Street. The first phase of the new streetscaping will reach from 12th Street to 14th Street along Vine and include new lighting, street trees, bicycle and newspaper racks, buried utility lines and new sidewalks. Those interested in taking the tour are asked to register at the corner of 12th and Vine on Saturday. The Gateway Expansion Tour will last from 12 p.m. to 4 p.m. and will feature prizes, food, music and shopping. For more information contact Holly or Stacy at (513) 621-4283. Writer: Randy Simes Source: Holly Redmond & Stacy Rickert, Gateway Quarter Photography by Randy Simes

SOAPBOX TUESDAY, MAY 26, 2009

The city of Hamilton is often thought of as a prototypical city of Ohio s industrial past. This is certainly true historically, but this former industrial town on Cincinnati s north side is working aggressively on new policies and initiatives that will change the way the city functions and, hopefully, its image at the same time. This re-imaging focuses the strategic efforts of city planners and community activists on the city's center including the historic neighborhood of Rossville as well as the downtown districts of Hamilton on the western and eastern banks of the Great Miami River, respectively. These historic centers of activity not only provide the city a context to work from, but they also possess the rare amenity of available riverfront property. We re focusing our energy and efforts on the core of the city, and hope to build out from there, says senior planner John Creech. The city recently began work on expanding its arts community which has, thus far, been embodied by the opening of the Fitton Center for Creative Arts on the south side of downtown. The effort has also seen the installation of multiple sculptural art throughout downtown, earning the moniker, the "City of Sculpture. Currently, the newest effort, ArtSpace, which will establish 35 units of artist live/work space in Hamilton s urban core. Creech says the City is working on a feasibility study and hopes to submit a grant application to the state of Ohio for tax credits by Spring of 2010. The ArtSpace program started in Minneapolis and has since spread throughout the nation with much success. At this point, Hamilton is the first community in Ohio to commit this level of resource to the concept. The City is also working on the development of a new two-acre riverfront park and urban amphitheatre. The project site is part of an eight-acre redevelopment project that will also extend the Great Miami River Recreation Trail through the heart of downtown Hamilton. Creech says the city is currently reviewing qualifications for design firms and is still filling remaining funding gaps, but hopes that progress will be made within the next year. The two-acre park and amphitheatre will lead to the River's Edge development project, brininging high-density urban-living back to Hamilton s downtown and riverfront. Downtown Hamilton has also seen itsprominent riverfront hotel completely renovated. The 120-room Courtyard by Mariott has 7,000 square feet of meeting space, an outdoor patio overlooking the river, an extended bike path through the site and features the new Amici s Italian Bistro. Numerous other locally-owned businesses have opened creating a sense of optimism among local residents. Ryan s Tavern in downtown and Riverbank Caf in historic Rossville are among local favorites. The river is extremely important and unique, says Creech who says efforts will continue to redefine this city with an important industrial past and a promising artistic future. Writer: Randy Simes Source: John Creech, senior planner, City of Hamilton Community Development Department Photography by Randy Simes

SOAPBOX TUESDAY, MAY 26, 2009

What was at one point one of the most troubled intersections in Cincinnati has now become the trendiest shopping district in the Greater Cincinnati region. During the completion of the first phases of the wildly successful Gateway Quarter, dozens of new businesses have opened with more on the way. Gateway Quarter leasing consultant, Kathleen Norris reports if the next round of leases goes through, historic Over-the-Rhine will see 24 new businesses opened in just two years. The first wave of businesses included a unique focus offering specialized retailers that Norris says were designed to create a destination atmosphere rather than focusing on service retailers such as banks or dry cleaners. When we started this project we knew we had to ensure survivability for our retailers we had to create an instant critical mass, says Norris. That strategy seems to be working with popular retailers such as Park+Vine, City Roots, Outside, Mica 12/v, Metronation, Joseph Williams Home, A Lucky Step and Lavomatic. These retailers have helped to create destination atmosphere the Gateway Quarter was banking on. We re still looking for those lively, creative retailers and business owners for whom this is their perfect neighborhood, says Norris. Part of that creative business model is bringing in high creative office users like the newly signed Vine Street Interactive which will take occupancy of some 1,100 square feet of space in the Gateway Building on Vine Street. Vine Street Interactive is a company started by native Cincinnatian, Mark Celsor who works as a freelance web developer. Returning to Cincinnati from San Francisco to work on this business venture, Celsor found the energetic Gateway Quarter to be an ideal spot for his business and hopes to be moved in by the end of the month. A new office furniture showroom on 12th Street called Integrated WorkSpace Solutions will also occupy 700 square feet of space in the Quarter. As more spaces become available and retailers become more established, and as our customers become more familiar with the neighborhood, we will try to backfill with those neighborhood amenities, says Norris. She goes on to say that specialty food stores would be a possibility, but also says that the Kroger grocery store on Vine Street is a solid asset to build from. Norris goes on to say that the next phase of businesses will attempt to focus on ideal locations for restaurants throughout the neighborhood. We can really make this Cincinnati s independent restaurant district, says Norris. 3CDC currently controls dozens of more commercial properties throughout Overthe-Rhine south of Liberty Street. Kathleen Norris says that interest continues to grow and that in addition to these two new business additions, there are several more that are in the works and should be announced soon. Writer: Randy Simes Source: Kathleen Norris, Gateway Quarter leasing consultant, Link Realty Photography by Randy Simes

SOAPBOX TUESDAY, MAY 26, 2009

A century old church in Bellevue, Kentucky that has sat vacant for seven years is about to see new life as contemporary urban lofts. St. Anthony Church began its life in the late Nineteenth century serving a primarily Irish congregation. Over time, the church began serving the many German immigrants that began calling the area home. Most recently the church was combined with another area parish which left the building without a congregation. Ashley Commercial Group (ACG), plans to invest roughly $1 million into the structurally sound building to convert the vaulted interior space into five contemporary urban lofts that will each feature preserved stained glass windows, hardwood flooring, private outdoor living space and dedicated off-street parking. This is the first project for ACG in Bellevue and is a sign of increased interest in urban redevelopment projects for the group. Both Hargis and ACG s president, J. Kampinga live in the area and are urban residents themselves. Hargis in particular lives just a short walk away from the St. Anthony Lofts project and was the one who saw an opportunity in the structure. "This is a passion project for us and is very important for the community." The end result could have been much different had someone from out of town come in and tried to do something different says Hargis. We wanted to maintain the integrity of the building. We wanted to keep it as open as possible and utilize the stained glass windows in each unit, says Hargis who goes on to say that no two units are the same. St. Anthony Lofts (map) is located just two blocks south of the vibrant Bellevue business district along Fairfield Avenue, and just three blocks to the riverfront. Hargis says that once two of the five units are under contract, construction will begin. He expects that the construction process should only take six months to complete. In addition to the reprogramming of the interior space, ACG plans to add skylights into the roof for additional natural lighting. Another unique feature will be the iPod docking stations that will come standard in each unit. This is a fun project for us, says Hargis who hopes to see the historic elements of the building preserved with the incorporation of contemporary amenities and features attractive to many home buyers. Interest, in the building, has been high so far and prices will start around $190,000 and go up to the high $200,000 range. Writer: Randy Simes Source: Jason Hargis, senior property manager, Ashley Commercial Group Images provided

SOAPBOX TUESDAY, MAY 19, 2009

The College Hill neighborhood business district (NBD) is one of Cincinnati s lesser known NBDs that ranks up there with some of the best. Here in the Northern ring of the city sits a diverse collection of local businesses among a wellmaintained urban fabric and an interesting streetscape that encourages pedestrian activity. The neighborhood is currently the focus of the City s Neighborhood Enhancement Program a 90-day focused effort that integrates community redevelopment and services that include concentrated building code enforcement, identifying and cooling down crime hot spots, cleaning up streets and vacant lots, beautifying landscapes and streetscapes and engaging residents to create a more livable neighborhood. One of the important components of the College Hill focus was the former Woolworth's store that has long sat vacant. That changed this past Friday as Cincinnati Mayor Mark Mallory helped cut the ribbon that marked the grand opening event for Shhhhh Restaurant, the area's newest local business. The transformation of the abandoned building was a welcomed event from a community anxious to see the restaurant open up for business. It s a great boost to College Hill s redevelopment efforts in our business district. Shhhhh has transformed a vacant building into an exciting venue and promises a great dining experience, says Elizabeth Sherwood, president of the College Hill Forum. Shhhhh Restaurant will include a home-style Cajun menu that features a variety of Louisiana staples like red beans and rice, jambalaya, gumbo and seafood. The Creole menu, combined with a contemporary interior design, work to create an ambiance of elegant ease and comfort. The restaurant features a deli for standard breakfast and lunch fare during the day, and a full-menu restaurant/bar for dinner and after-hours pub grub. There is also a stage for musical performances that will feature live jazz on the weekends. Spencer McKinney, a College Hill native and Aiken graduate, is the owner and visionary behind the new restaurant. Originally, the concept for the Creole restaurant and Jazz club was a dream for McKinney and his mother who passed away earlier this year. McKinney has since carried out the plans in honor of his mother and . I was born and raised in Cincinnati, here in the heart of College Hill. My career took me all over the United States and abroad, and I have seen many places but this is where I call home, says McKinney. As the restaurant settles in, McKinney's hope is that it will grow into a place where people from all walks of life can feel comfortable while enjoying a hearty meal. As a small local business, McKinney intends to do his part by contributing to the economic vitality of the neighborhood. Shhhhh Restaurant is open daily from 10am to 10pm. The deli portion of the restaurant is open immediately which will be followed in a couple of weeks by the opening of the restaurant/bar portion. Writer: Randy Simes Source: Spencer McKinney, owner, Shhhhh Restaurant Photography by Amber Kersley Spencer McKinney Mayor Mark Mallory partaking in the ribbon cutting ceremony

SOAPBOX TUESDAY, MAY 19, 2009

Rookwood Pottery got its start back in 1818, but is currently in the midst of an exciting period of expansion and growth. Christopher Rose brought the historic company back to life in 2006 and has been responsible for the revival of the brand and its history ever since. The fruits of that labor have led to the relocation of the venerated business from a small Corryville operation to a new 100,000 square-foot location near Findlay Market in the historic neighborhood of Over-the-Rhine. So far, the company has invested $2.3 million into the building. Plans are to quickly move into the second phase of the project which includes an additional 55,000 square feet of renovated space featuring a retail component and Race Street facade that will quickly become a neighborhood landmark. Once complete, the $5.5 million first and second phases of the rehabilitation work will be completed within two years, with an additional future investment of $18 million also being a possibility. Rookwood Pottery is working with GBBN Architects on the rehabilitation work that will lead to a complete reprogramming of the space. The new structure will eventually house their main operations, storage of raw materials, a museum and showcase area, retail space, and a Japanese arts and crafts style garden on the roof suitable for entertaining. Rose says they receive a number of requests from around the country to tour their operations and learn more about Rookwood s rich and venerated history. As a result, the building is being designed to handle some 200,000 visitors per year, many of whom will be from out of town. Rose is also working to ensure that the rehabilitation work is environmentally friendly. In addition to the rooftop garden, they are also looking to incorporate as much solar power as possible, says Rose. According to recent estimates, Rose hopes to take 90-95 percent of the building off the grid once complete. I chose this location so that we could be right on the streetcar line. If you want to start looking at a return on investment, for the streetcar, then you can look at us. We re going in here with the streetcar in mind, says Rose. Also important is the close proximity to Findlay Market and the opportunity to be a secondary anchor for that part of Over-the-Rhine. Future plans include monthly meet-and-greets so that people can visit the new facility. Rookwood Pottery also hopes to leave a lasting impression on Cincinnati s urban core by encouraging Over-the-Rhine developers to use Rookwood finishes in their buildings, and especially on the exteriors of their redeveloped properties. "Over-the-Rhine has great Italianate architecture and we could really make this unique by leaving a Cincinnati touch on the street-level finishes of these buildings," says Rose. Rookwood is currently working on several Over-the-Rhine projects including Lackman Lofts, Fourteenth & Vine and the exterior of Twist on Fourth Street. Throughout the rest of the year, Rookwood Pottery plans to host several fundraising events at their new Over-the-Rhine location. Those interested in staying up-to-date on the latest Rookwood news can sign up for the First to Know Rookwood Club. Writer: Randy Simes Source: Christopher Rose, owner, Rookwood Pottery; Suzanne Blackburn, public relations & managing manager, Rookwood Pottery Illustrations provided Race Street facade Japanese arts and crafts style rooftop garden

SOAPBOX TUESDAY, MAY 19, 2009

Following a complete renovation of the retail space at 601 Monmouth Street in Newport, the exterior building now resembles the comfortable pizzeria it houses. Previously, the building was used by a catering business which has since relocated presenting an opportunity for this highly visible corner space that proved irresistible to co-owners of Newport Pizza Co. Lee Kinzer and Mike Westrich. Inside you can find Cincinnati-based artwork that remains from the previous owners. Kinzer says that it shows the connection the restaurant has with Cincinnati. We can see and hear the fireworks after a Reds game and can see the Carew Tower from the front of our building. The restaurant seats around 50 people and boasts several flat-screen TVs, outdoor seating along Monmouth, a bar and is smoke-free. We want to be a neighborhood pizza parlor, says Kinzer who also sees the opportunity to help draw traffic from Newport on the Levee further south along Monmouth. We offer great food, a comfortable atmosphere and good prices," says Kinzer and Westrich. The pizzeria has been open for a couple of weeks and is already seeing great business according to the owners. We seeing repeat business left and right, and things really couldn t be going much better right now, says Kinzer. The menu for Newport Pizza Co. offers more than the original pizza recipes drawn up by Mr. Westrich including sandwiches, salads and appetizers. Also available is a limited selection of wines and a wide variety of micro-brews that any beer connoisseur can appreciate. The food at Newport Pizza Co. is prepared fresh daily. Each day the owners and their staff of five employees prepare the dough, pizza sauce, meatballs and even grate all the cheese. The comfortable atmosphere makes the restaurant a perfect group hang-out location where you can enjoy pizza, beer and good times. The current operating hours are 11am to 11pm Monday through Thursday, and 11am to 1pm Friday and Saturday. Newport Pizza Co. does not currently offer delivery, but it may be an option the owners look into as the business continues to evolve. Writer: Randy Simes Source: Lee Kinzer and Mike Westrich, co-owners, Newport Pizza Co. Photography by Randy Simes

SOAPBOX TUESDAY, MAY 19, 2009

The Midwest s first cable wake-boarding park has opened in Cincinnati. Located in the Fairfield community, Wake Nation had a soft opening on Sunday, May 3 at Joyce Park with a Grand Opening Celebration scheduled for Tuesday, June 2. Wake Nation owner, Peter Kennedy indicates there are only seven other cable waterparks in the entire nation including Dallas, Kansas City, Oklahoma City and four in Florida. What makes the cable waterparks special is that riders can water ski, wakeboard and wakeskate by being pulled by an overhead cable-pulley system instead of a typical motor boat. This experience makes Wake Nation fun and exciting for both veteran wakeboarders and first-time riders. Riders at Wake Nation Cincinnati are pulled around the 10-acre lake, constructed by Cincinnati-based Unit Building Services, at 18-20 miles per hour with speeds topping out at 45 miles per hour for the most experienced riders. There are challenging jumps, including floating sliders, grind rails, table tops and kickers for those looking for additional thrills. The new water sports complex is already proving to be a hit. Following the grand opening celebrations on June 2, local radio station WEBN will broadcast live from the park between 3 and 5pm. The big event will then take place from Thursday, July 30 to Saturday, August 1 when the USA Wakeboard Cable Nationals come to town. The USA Wakeboard Cable National Championships feature the nation s best wakeboarders and is expected to draw some 5,000 spectators. Throughout the summer Kennedy expects to draw an average of 300 visitors a day with some coming from as far away as Chicago or Knoxville, TN. Wake Nation offers free parking and admission to the water sports complex, including access to an outdoor 3,000 square-foot observation deck that offers panoramic views of the entire lake area. Rates are based on a pay-as-you-play system. Cable passes can be purchased in one hour, two hour, four hour and allday passes for $20, $25, $30 and $35, respectively. The park is open daily at 10am and closes at dark throughout the summer until October. Riders are encouraged to bring their own gear, but can also rent equipment at the park if needed. Wake Nation Cincinnati is located at 201 Joe Nuxhall Way in Joyce Park which is roughly 25 minutes north of downtown Cincinnati. Writer: Randy Simes Source: Peter Kennedy, owner, Wake Nation Cincinnati; Bill Mefford Images provided

SOAPBOX TUESDAY, MAY 12, 2009

Many people have seen and experienced the urban renaissance occurring in Cincinnati s historic Over-the-Rhine neighborhood. These changes have been most notable in recent years with the activity taking root in the Gateway Quarter, but there is additional activity in other parts of the neighborhood as well and one local company is leading the way. Urban Sites has specifically concentrated their efforts since 1985 towards urban redevelopment projects in Over-the-Rhine. Over this time the company has worked on roughly 35 sites throughout the neighborhood including rental properties, loft-style condominiums and unique business spaces - one of which is their own headquarters at 1429 Walnut Street. Kris Sommer, property manager for Urban Sites, says there is more and more interest in Over-the-Rhine and that many people are surprised to see how much has changed once they finally come to check things out. There is still a lingering question of 'Is it safe?' but once they experience it, they see another world. People coming in from out of town don t understand the negative perceptions that they hear, says Sommer. Over the next six to eight months Urban Sites will welcome four new renovated properties to their collection that will add 34 loft-style condominiums to Vine and Main streets in Over-the-Rhine. Many of the units boast private rooftop decks, exposed brick walls, original hardwood floors and, in the case of Lackman Lofts at 1237 Vine Street, contemporary Rookwood tile installations around fireplaces. Named after the Lackman Brewery, Lackman Lofts boast Rookwood tile fireplaces, rooftop decks, balconies and a rich history, as some of its primary selling points. Six of the seven units are priced under $155,000 making them great options for young professionals or first time home-buyers. It is great for young people given the tremendous value and location says Sommer. I would much rather live in Over-the-Rhine than Downtown because the views are so much better and unique you can see 360 degrees around you from the rooftop decks, states Sommer. Over on north Main Street is Falling Wall which gets its name from the innovative design features Urban Sites worked into the final design where some walls feature an angled or falling appearance. Each unit here has their own private rooftop deck and other unique design features like the floating cabinets in the kitchens. Further south along Main is the Good Fellows Lofts, now open and currently housing its first occupants. The Belmain is a little further down on Main and will introduce its 16 units sometime this fall. The future looks bright for both Urban Sites and the neighborhood where they do their work. There is a whole lot of potential and the streetcar would be absolutely phenomenal for the development of the urban core and would make Over-theRhine rival any other neighborhood in town in terms of desirability. The people who are coming down now are definitely going to be the winners, Sommer concludes. You can come tour these units and more at the upcoming Gateway Expansion Tour on Saturday, May 30th from 12-4pm. The tour will start at the Gateway Quarter leasing office at the southwest corner of 12th and Vine streets. Writer: Randy Simes Source: Kris Sommer, property manager, Urban Sites Photography by Randy Simes

SOAPBOX TUESDAY, MAY 05, 2009

A natural progression is how Christopher Marcus Salon owner and stylist, Mark Neff, describes the opening of their new location in downtown Cincinnati. The new downtown location officially opened on March 30th and is the salon s first location outside of the original Christopher Marcus Salon in the trendy Hyde Park Square that opened in 2007. Neff saw this new location not only as an opportunity to expand their client base, but also be a part of an exciting trend towards urban living and the renaissance that is occurring in Cincinnati s center city. The spot also made a lot of sense as it was previously used as a salon and therefore was set up well for Neff to come in and apply the Christopher Marcus brand and style to the space. Once arriving Neff was able to work with the Downtown Residents Council and Downtown Cincinnati Inc. in order to get acclimated and set up to be successful. The initial response was great and illustrated a sincere desire from downtown residents and businesses to see the new salon succeed. Shortly after arriving he also realized that the location would also sit along the proposed streetcar route and described that scenario as, icing on the cake for the downtown location. The downtown salon presently boasts four stylists, but has the room to eventually grow to ten or twelve full-time stylists. In addition to the typical hair styling, the downtown salon also includes a beauty bar for skin care products and application. The beauty bar is unique to the downtown location and is used for regular skin happy hours where customers can be introduced to the TZone Skincare products used at the salon. Privately scheduled skin happy hours are available and complimentary monthly glycolic peels for anyone who uses their skin care products. Neff describes that, a good skin care regiment combined with glycolic peels results in the most aggressive and least invasive form of anti-aging today. The use of TZone products is also important to Neff because it presented an opportunity to stay local. TZone Skincare products were developed by another local entrepreneur Helena Armour. The downtown location has presented an additional opportunity for local partnerships. Customers who choose to schedule a lunchtime appointment have the opportunity to have lunch provided by nearby Enzo s. Neff also hopes to create a close relationship between the students and parents at what will soon become the new School and Creative of Performing Arts. The salon signed a three-year lease on the 1010 Race Street location and is currently open from 10am 8pm Monday through Friday and by appointment on Saturdays. Walk-ins are encouraged with prices starting at $40 for adult haircuts. Writer: Randy Simes Source: Mark Neff, Owner/Stylist, Christopher Marcus Salon Photography by Randy Simes

SOAPBOX TUESDAY, MAY 05, 2009

Over recent years, the neighborhood surrounding Cincinnati s historic Findlay Market has seen the influx of new businesses and residents as a part of the ongoing revitalization of historic Over-the-Rhine. These new residents are translating into new business for Findlay Market. Through week 17 of 2009 the market has seen a 27.9% increase in traffic over the same time from last year. We are very encouraged that more and more people are moving back into Downtown and Over-the-Rhine. They want all the usual services within the urban core and one of those is the availability of quality foods, says Eagleson. In addition to increased traffic, Findlay Market has also seen several vendors expand into larger stands which Eagleson says represents a stable and growing business. The addition of new merchants and seeing that our shopper statistics have grown so significantly tells us that the market is growing and its shopper base,and the merchants, are able to sustain a healthy full-time business. The market also looks forward to welcoming a new merchant this coming June. World Food Bar will serve ready-to-eat Caribbean food. Also new this summer will be the opening of the Over-the-Rhine Biergarten at Findlay Market. The Biergarten will be open on Saturdays from11am to 5pm and Sundays from Noon to 4pm through Labor Day. A grand opening happy hour celebration will be had on Friday, May 8th from 3pmto 6pm at Essen Strasse at Findlay Market (southwest corner of the Market House). This will compliment the live music that will be held throughout the summer and the already very popular wine tastings that are held at Market Wines. The Biergarten will serve Christian Moerlein Lagers and Ales, Hudepohl and Burger Beer brands. It will be operated through a partnership between Findlay Market, the Overthe-Rhine Foundation and the Brewery District with all proceeds going to benefit the OTR Foundation and the Brewery District. The increase in business has also led to other visible signs of change including plans to expand the market's hours of operation and adjust current operations to allow for greater shopping flexibility for those who would like to visit the market after work. The new hours will be from 9am to 6pm Tuesday through Friday which shifts operational hours back one hour to allow the market to be open until 6pm and allow for more people to shop at Findlay Market after work. The addition of Tuesday service is also new and now allows customers to come to the market six days a week. Findlay Market will now also open an hour earlier on Sundays at the request of both vendors, at the market, and shoppers making Sunday hours 10am to 4pm. Saturday hours will remain unchanged at 8am to 6pm. The expanded hours are critical to the success of Findlay Market says Marketing Director Cheryl Eagleson. The old hours had been confusing to some of our shoppers, say Eagleson. The new hours add practical shopping time and allow our vendors to be open more, Eagleson continues. Writer: Randy Simes Source: Cheryl Eagleson, Marketing Director, Findlay Market Photography by Randy Simes

SOAPBOX TUESDAY, MAY 05, 2009

Uptown Cincinnati is known for its dynamic institutions like the University of Cincinnati, United States Environmental Protection Agency, Cincinnati Zoo & Botanical Gardens and the slew of hospitals and research facilities that make up what is known as Pill Hill. As these institutions continue to change, so do the surrounding neighborhoods. So far hundreds of millions of dollars worth of new investments have occurred in the Uptown area within recent years. One particular area that is seeing dynamic changes is Burnet Avenue near Cincinnati Children s Hospital. The first phase of a larger Burnet Avenue redevelopment strategy is well underway and represents more than $85 million in new development. A new office building for Cincinnati Children s Hospital and the new headquarters for the Cincinnati Herald represent roughly 200,000 square feet of new office space. The first phase of the project also includes a 1,450 space parking garage and new streetscaping surrounding the development, but while the development represents a large economic investment, in the Avondale neighborhood, it also represents a significant green investment in the neighborhood and Cincinnati as a whole. The three-story, $7.8 million Cincinnati Herald Building has been selected as a Green Building of America Award-winning project and will be feature in the upcoming green success stories edition of The Real Estate & Construction Review-Midwest. The building is also under review by the U.S. Green Building Council and is striving to reach Gold Certification. The building was selected out of more than 2,500 nominated projects and will be highlighted for how developers, consultants, architects and contractors worked together to design and build one of the region s most important, innovative or unique new sustainable facilities. The publication has been released annually and features the region s top projects as determined by The Real Estate & Construction Review editorial board. One of the most notable green features incorporated into the Cincinnati Herald Building is the use of wood composite exterior finish. This finish gives the building a warm look that differs from the typical use of glass, concrete and steel. The composite panel is faced with a natural wood veneer and given a protective coating that counters the effects of sunlight, graffiti, extreme temperatures and other atmospheric agents. The environmental benefits of using such a wood composite are profound. The veneers are made of real wood fibers normally from abundant and fast-growing tree species like Obeche and Poplar. The wood fibers are dyed and pressed into large blocks which are then sliced to a desired thickness. The final appearance is that of natural wood without the environmental implications. The Cincinnati Herald was started by Gerald Porter in 1955 and has served as Cincinnati s premier African-American newspaper ever since. Over the years, ownership of the paper has changed hands several times with the AfricanAmerican owned SESH Communications purchasing the newspaper in 1993. Writer: Randy Simes Source: Uptown Consortium; DNK Architects

SOAPBOX TUESDAY, APRIL 07, 2009

In speaking with Dr. Douglas Perry, the Dean of the College of Informatics, it only takes a matter of time before one begins to share his excitement for Northern Kentucky University's new $50.8 million Center for Informatics. Drawings show a state-of-the-art facility that will serve as both a new home for the College of Informatics as well as a gateway to the campus' West Quad. The 110,000-square-foot facility, designed by lead architect Goody Clancy and local architecture firm McGill Smith Punshon Inc., is made up of a central Informatics Common and "digitorium," flanked on two sides by four-story loft-style academic buildings. One enters the structure through the Informatics Common, designed to serve as an intersection between the social and digital worlds contained within the center. This space will house a "genius bar", complete with a multi-discipline technology help desk, research flex space, and a caf . Within the Informatics Common sits the impressive two-story glass digitorium, the fully reconfigurable technological heart of the center equipped with audio/visual technology using high-quality LED, digital projection, and intelligent digital displays that allow users to watch, interact with, create and share information. The digitorium's transparent skin is designed to reflect the center's purpose by allowing those outside to witness human interaction, the most basic yet most complex of information sharing systems. "With the digitorium we are going to be able to create or recreate anything digital including simulations of war rooms, gaming contests, 3D film festivals, mercantile trading houses or even a performance space," says Dr. Perry. What does the College of Informatics need with a performance space? Dr. Perry is happy to explain that his vision for informatics goes well beyond the "hardcore bitlevel computer science." Although that research is important, Dr. Perry wants to reach much further "all the way to a whole human-affected domain including writing, communication, music, performance, even dance." Preliminary conversations have taken place with area arts leaders including Cincinnati Ballet CEO and Artistic Director, Victoria Morgan about using the College's resources in new and different ways. "The digitorium will be saturated with high definition cameras that can take images of a performance, synthesize, render into a new image, and project onto the digitorium wall, all in real time. The artistic possibilities are endless," says Dr. Perry. Opening things we take for granted into a realm of endless possibility is at the very heart of the study of informatics. Dr. Perry continues, "We want to transcend the college to offer something so unique that it will draw in as many people as possible. I want people to walk in and understand immediately what informatics could mean to them." Lining the Informatics Common sits a pair of glass and metal lofts housing classrooms and labs arranged on the lower two floors, administrative functions stacked on the third floor, and faculty offices on the fourth floor. Construction of the Center for Informatics is expected to begin within the next two months, with completion occurring by July 2010. The Kentucky legislature has approved $35.5 million for the new center, with the remainder being funded by a mix of grants and private, government, and corporate funding. "Currently there are very few colleges of informatics in the country," says Dr. Perry. In fact NKU can boast it has one of less than a dozen like it around the nation. "The University conducted a study five years ago where they looked at the surrounding economy and area and said, 'where can we go from here?'" The study showed that NKU was already graduating a number of students in the informatics field even without a program dedicated to it. "The real reason we got the program started was because of the surrounding business community," says Perry. It turns out Northern Kentucky's industries and businesses possess a very real and practical need for talent honed in programs such as these. "85 percent of our graduates stay right here," says Perry who believes the new facility will help supply the skilled workforce needed for the region's information economy by attracting and retaining artists, musicians, entrepreneurs, and scientists. Currently a leader in Kentucky's e-health network through the modernization of the delivery of health care through technology, the college is looking to expand its study of electronic information to other disciplines. A $2 million investment into a virtual "cave" will open doors to a number of area companies wanting to perform simulated market research. "Most companies, even the larger ones, can t make that kind of investment into that kind of technology," says Dr. Perry. "We'll be the only facility in the region that will be able to offer this kind of space to a wide array of companies."

Writer: Kevin LeMaster and Jeff Syroney Source: Northern Kentucky University College of Informatics Rendering provided

SOAPBOX TUESDAY, MARCH 31, 2009

Hot, steamy bagel creations including breakfast and vegetarian offerings are now being served up Downtown at Gilpin's Bagel and Deli, 37 E Seventh Street. Brothers Brad and Patrick Gilpin, who have a combined 11 years of experience in the restaurant industry, searched in Hyde Park, Mount Washington, Mount Adams and Northern Kentucky before settling on a location near the Backstage District. They were drawn to the daytime activity as well as the lack of quick, in-and-out places for coffee or breakfast. "On top of that, we're fifteen feet away from the night scene," Brad Gilpin says. "You've got Lodge Bar, Blackfinn, you've got Bootsy's around the corner. I know the Righteous Room is coming. You've got a decent flow of traffic here during the day, and then nighttime. It's a good location." According to him, the bagel steaming process is what sets Gilpin's apart. "We don't bake and we don't toast," Gilpin says. "Baking and toasting dries out the meats, cheeses, and vegetables and takes away flavoring, whereas steaming brings out the flavoring." The menu, which also includes wraps, subs, soups, and pre-made salads, is highly flexible. "If you don't like what you see up here, build your own," Gilpin says. Gilpin is referring to his six-step ordering process, which is less complicated than it sounds. The "process" involves choosing one's bagel, meat, cheese, spread, cream cheese, and vegetables. "I decided to do that because there are times when you go somewhere and it's like, 'Can we get so-and-so, but can you take off the tomatoes and add on this, and maybe add that on the side?'" Gilpin says. Customers can also name their own creations and post them to a board. Those that become hot sellers will be graduated to the main menu. Following a grand opening in the next week or two, Gilpin's will begin offering catering and delivery services and will offer carryout beer and wine. The upstairs also will be renovated into a casual lounge-style space with televisions and free Wi-Fi, a respite from the hustle and bustle of the street, Gilpin says. Writer: Kevin LeMaster Source: Brad Gilpin, Gilpin's Bagel and Deli

SOAPBOX TUESDAY, MARCH 03, 2009

Best for Babies, at 7225 Montgomery Road in Kenwood, is determined to help reduce the anxiety of choosing baby products and to providing parents the best options for furniture, gear, toys and gifts. Founded by mothers Sydney Warm and Marlin Marshall, who were frustrated at the lack of quality customer service and guidance available in other stores, the store held a soft opening last November. "Business has been a little bit better than expected," Warm says. "Most of our customers come from the surrounding area, people who would normally come to Kenwood Mall. But we have also had people come from as far away as Indianapolis." In selecting products for its store and accompanying website, Best for Babies enlists the help of a parent advisory team of moms and dads from throughout the country, who offer thoughts and feedback on each product's real-world application. "We also did a few years of research," Warm says. "We hit all of the trade shows and see all of the new lines. We travel all over the U.S." As a result of this insight, shoppers will find that 50 percent of the store's products can't be found anywhere else in the region, and 65 percent of Best for Babies products are natural or eco-friendly. "We have products like Orbit strollers, Bratt D cor baby furniture, and Maxi-

Cosi car seats," Warm says. Warm and Marshall also donate up to 5 percent of their proceeds to the Matthew Bittker Foundation, an organization that helps fund research for neuroblastoma and other types of pediatric cancer. "It's a very important cause nationally, and it affects every walk of life," Warm says. "The Bittkers are close friends of mine. I've seen what they've been through, and pediatric cancer needs more funding to help find a cure." A formal grand opening is scheduled for later this month. Writer: Kevin LeMaster Source: Sydney Warm, co-owner, Best for Babies Photography: Amber Kersley

SOAPBOX TUESDAY, FEBRUARY 17, 2009

The Commonwealth of Kentucky has made it easier for entrepreneurs to file their business with the introduction of FastTrack. Facilitated by the Office of the Secretary of State, FastTrack is an online service designed to reduce the amount of time it takes to file incorporation documents, allowing companies to be up and running much quicker than before. The online service will eliminate much of the bureaucratic "red tape," with filers generally having their online application reviewed by office staff within one business day. And because the service is intuitive to Kentucky law, far fewer applications will be rejected due to common mistakes. FastTrack is part of the office's focus on becoming more economically and environmentally friendly, while providing greater accessibility and customer service to constituents. Under Secretary of State Trey Grayson, the office has launched 25 new or upgraded online services and has uploaded more than 3 million documents to the website. "It is our responsibility to provide the most efficient and accessible service, in the most environmentally friendly way possible," says Secretary Grayson. "The changes we have made to this office are the kind of transformations that government should be making in the 21st Century, where we do more with less by creating a 24-hour a day online service center." The service is now open to domestic corporations and limited liability corporations (LLCs), and is expected to be expanded to foreign business entities over the next several months. Over 20,000 domestic corporations and LLCs were filed in Kentucky in 2008. Writer: Kevin LeMaster Source: Commonwealth of Kentucky Office of the Secretary of State

SOAPBOX TUESDAY, FEBRUARY 10, 2009

bioLOGIC Corp, a global life science investment and management company, is expanding its U.S. headquarters by relocating to Covington Station at 632 Russell Street. The 4,500-square-foot space will help the company further its mission of cultivating and growing biotech and life science companies, consolidating office and lab space and providing a new home for its genetic diagnostic testing company. "It's about consolidation and growth," says Margaret van Gilse, vice president of business development for bioLOGIC. "Our labs are not where our offices are. This will allow the other life sciences companies that are part of our group to work and grow together under one roof." The building was rehabbed by Marc Tischbein and Tony Kreutzjans, who will also handle the build out. The company expects to move into the building by late April or early May. Founded at Cincinnati's BioStart incubator in 2007, bioLOGIC grew so quickly that it struck out on its own, moving to Covington's John A. Roebling Suspension Bridge toll house last October. "Covington still has great access to research in Northern Kentucky and Greater Cincinnati," van Gilse says. "And they welcomed us with open arms. They encouraged us to move here, and they've done whatever they can to help us." Van Gilse attributes much of the company's success to Kentucky's pro-business attitude specifically its focus on growing life science and biotech through matching federal funding. "The Commonwealth of Kentucky has very innovative programs for emerging businesses," she says. "It's a very streamlined process. Funding is very accessible and it doesn't take long to go through the process and get awarded funds." Writer: Kevin LeMaster Source: Margaret van Gilse, vice president of business development, bioLOGIC Group

SOAPBOX TUESDAY, JANUARY 06, 2009

Deborah Robb, director of economic inclusion for the Port of Greater Cincinnati Development Authority, has received the Advocate of the Year award from the South Central Ohio Minority Supplier Development Council (SCOMSDC). Selected by the SCOMSDC Minority Business Enterprise Input Committee, Advocate of the Year winners are recognized for their voluntary efforts to advance minority businesses and to support and motivate their colleagues and minority business enterprises to participate in the SCOMSDC. "We selected Deborah as our Advocate of the Year due to her tireless efforts at the Port Authority, where she works diligently to get minority business enterprises significantly involved in all Port projects, as well as non-Port projects, throughout the region," says Jen a Norris Allen, president of the SCOMSDC. In addition to her work at the Port, Robb chairs the SCOMSDC Cincinnati Local Advisory Committee and serves on the Certification Committee. She also co-chaired the 2008 Construction Summit, led the Corporation Minority Business Enterprise Forum, and served on the SCOMSDC Gala Committee. "I am honored to have been selected as the first recipient of SCOMSDC's Advocate of Year award," says Robb. "I feel privileged to have been given this recognition, and I will continue to collaborate with the SCOMSDC to foster and grow minority business enterprises (MBEs) in Greater Cincinnati." Founded in 1999, SCOMSDC assists in developing mutually beneficial relationships between its over 140 corporate members and 400 certified MBEs from offices in Cincinnati, Columbus, and Dayton. This is the first year the council has given the award. Writer: Kevin LeMaster Source: Anne Schmidlin, Vehr Communications Photography provided by Vehr Communications

SOAPBOX TUESDAY, DECEMBER 16, 2008

An Atlanta-based retailer has brought the "buy local" concept of handmade products from local designers to Pleasant Ridge. Beehive Co-op, founded in 2004 by Petra Geiger, showcases "sexy, stylish, and sustainable" clothing, jewelry, and accessories made by local design talent from its space at 6099 Montgomery Road. While designing her own line of handbags, Geiger noticed a lack of available outlets where independent designers could display and market their creations. "I started Beehive because as a designer, I was frustrated at the lack of viable retail opportunities for my work, and met a lot of other designers who felt the same way," she says. "I wanted to create a beautiful, modern, dynamic retail space for their handcrafted pieces, and in the process give the community a desirable alternative to massproduced goods." The store rents space to local designers, who pay a low monthly rent in return for dedicated boutique space. Each cooperative member also must work four hours per week in the boutique, keeping overhead low and giving aspiring entrepreneurs experience in growing their businesses. "A lot of artists want to take their business to the next level, and sharing space with other artists who are entrepreneurial is great for knowledge sharing," Geiger says. Additionally, Beehive presents a socially conscious shopping option. "When you buy a handmade pendant or ceramic piece at Beehive, you get a chance to learn about the artist and form a connection that is personal and meaningful," Geiger says. "You also know that your dollars are supporting independent artists and the local economy. It's a totally different experience from the big box stores." Geiger opened her second store in New York last summer; the Cincinnati store is her third. Writer: Kevin LeMaster Source: Kate Powell, Beehive Co-op Cincinnati Illustrations courtesy Beehive Co-op website

SOAPBOX TUESDAY, NOVEMBER 04, 2008

Duke Energy sponsored a forum yesterday at the Queen City Club that was an opportunity for consultants and governmental leaders to network and to learn the latest strategies in economic development in Ohio and Kentucky. J.R. Wilhite, commissioner in the Department of New Business Development for the Kentucky Cabinet for Economic Development, says that regardless of all of the innovations and new technologies on the horizon, it still comes down to "blocking and tackling". "Economic development is changing," he says. "But just like football has changed with its many rule changes, so must we." Wilhite says that one of his state's strategies has been a greater focus on Europe, where the Kentucky has contracted with ROI to research the continent's firms and to make initial contact. Steve Schoeny, director of the strategic business investment division of the Ohio Department of Development, says that Ohio not only needs to do a better job of telling its story, but of developing its workforce as well. "Our services are of a national caliber," he says. "However, the system for delivering those services is not." Schoeny says that Ohio economic development will improve by attracting and retaining young talent through initiatives such as Ohio Means Home and the Ohio Young Talent Network, properly training state staff to focus on clients rather than individuals, and setting up a culture of customer service. Marti Bremer, senior manager of state and local tax for KPMG, LLP, gave an overview of some of the domestic trends in economic development, including the targeting of industries, benchmarking, giving monetary incentives, public/private partnerships, entrepreneurship programs, development of shovel-ready sites, and workforce development. Managing director Greg Burkart, of the Novi, Michigan office of Duff & Phelps, provided some insights on economic development websites from the client point of view. "You may be ruled in or ruled out long before you know it just based upon what information is publicly available," he says. The final speaker, vice president and director of Austin Consulting Don Schjeldahl, says that alternative energies such as photovoltaic, concentrated solar, and wind power are poised to make significant gains in the next 10 to 15 years, and the geographical pattern for how those industries will be defined has not yet been set. "If you don't have your act together, you're going to miss the window," he says. Schjeldahl says that there are still opportunities for Ohio, if they can create market demand for the new technologies and can create awareness of and preparedness for sustainability in the state's communities. Writer: Kevin LeMaster Sources: J.R. Wilhite, commissioner in Department for New Business Development, Kentucky Cabinet for Economic Development; Steve Schoeny, director of Economic Development Division, Ohio Department of Development; Marti Brenner, senior manager of state and local tax, KPMG, LLC; Greg Burkart, managing director, Duff & Phelps, LLC; Don Schjeldahl, vice president and director, Austin Consulting

SOAPBOX TUESDAY, SEPTEMBER 30, 2008

Ground was broken on Friday for Xavier University's $115 million Hoff Academic Quadrangle project, which the school bills as "the most sweeping project in the university's 177 years". The centerpieces of the project, located in the area around Dana and Ledgewood avenues, are the new Williams College of Business and the Learning Commons. The four-story, 88,000-square-foot business college will house both undergraduate and graduate business education programs and will be home to the Center for Entrepreneurship, the Cintas Institute for Business Ethics, and the Center for Investment Research. In addition to classrooms and offices, the building will include project work rooms, suites for executives in residence, and a multi-media trading room. "The new Hoff Academic Quad, including the new Business School building, will allow us to continue to attract superb students," says Ali Malekzadeh, dean of the Williams College of Business. "Today's students would like to see a business school building with a trading room, with an ethics center, and with facilities for entrepreneurships student to manage innovative businesses. The new building will help do all of that." The five-story, 84,000-square-foot Learning Commons will be open 24/7 and will house the Information Resource Center, the Center for Teaching Excellence, the Center for Student Excellence, Honors Seminar, the Center for Community Engaged Learning, and the Pedagogical Institute for Jesuit Education. Offices, classrooms, informal meeting spaces and specialized learning spaces will share space with a 200-seat auditorium. The McDonald Library, Hailstones Hall, Schott Hall and Alter Hall will also be modernized, and a new, modern Central Utility Plant will be constructed. Designed by architects Shepley Bulfinch Richardson and Abbott of Boston and to be built by Messer Construction, the Hoff Academic Quad will be constructed to LEED Silver certification standards. The first phase will be completed in the summer of 2010. Writer: Kevin LeMaster Source: Ali Malekzadeh, Dean of the Williams College of Business, Xavier University Renderings provided by Xavier University

SOAPBOX TUESDAY, MAY 13, 2008

Those interested in revitalizing communities through public-private partnerships are invited to attend a free seminar on May 21 from 7:30 AM to 3 PM at the Cincinnati Museum Center. "Promoting Economic Development through Successful Public-Private Partnerships", which is being convened by the Port of Greater Cincinnati Development Authority, will bring together a group of national and local experts to explore the use of these partnerships in brownfield redevelopment, development financing, and economic inclusion. Russell says that the seminar will provide an opportunity for attendees to hear about strategies and lessons learned in using partnerships to successfully develop complex urban sites. "The format of the day will provide a lot of opportunities for the audience to ask questions so they can go home with tools and ideas that they can apply to their projects," she says. Key speakers include Randy Pereira, president of Structured Capital, LLC in Phoenix, who has provided innovative real estate financial advisory services to public and private clients around the world; and Melvin Gravely II, Ph.D., managing director of the Institute for Entrepreneurial Thinking in Cincinnati and a leading authority on developing capacity and opportunity for minority entrepreneurs. Russell says that since no one has cornered the market on innovative and collaborative development approaches, hearing about projects occurring in other parts of the country is always enlightening. "I believe that we can learn a lot from the experts that will be speaking at our event and I'm confident that they, in turn, will also learn from Cincinnati's experiences," she says. Registration is required, and seating is limited. Writer: Kevin LeMaster Sources: Christine Russell, director of brownfield development, Port of Greater Cincinnati Development Authority Photography by Scott Beseler

SOAPBOX TUESDAY, FEBRUARY 12, 2008

"Sophisticated, yet playful" is how Jenny White describes BOOST!, her new meeting space in Over-the-Rhine. The 4,600-square-foot space on the third-floor of 538 Reading Road is part of the Metaphor Flats project, a former warehouse restored by Urban Sites Properties. After working in meeting planning within the corporate realm for the last 13 years, White finally decided "it's now or never" and took the plunge to create something unique to Cincinnati - and not at all like the office. "BOOST!" signifies energy, an upward move. Another level. Natural sunlight, hardwood floors, exposed beams and an open, flexible layout makes White's project more home-like, and more energizing. "The big draw is the environment," White said. "The feel of the space, the uniqueness of the architecture - it awakens your senses." An $80 per person, all-inclusive rental rate provides meeting organizers with everything they could possibly need: Complete audio and video capabilities, phones, office equipment and supplies, even refreshments. And to feed the inner child, BOOST! has a custom-made cornhole set, Nintendo Wii and a karaoke machine. White also says that, by April, clients will be able to unwind on a rooftop deck, and that a future "phase" may include some green retrofitting, such as solar panels. Outside of corporate meetings, White has had inquiries about using the space for wedding receptions and parties. She also plans to use BOOST! for community workshops to help groups in need throughout the neighborhood. "I feel like I'm part of a community now," White said. "And I like the fact that I can tell clients about restaurants and things to do in Downtown and Over-the-Rhine." BOOST! officially opens on February 12 with an open house from 11 AM to 8 PM. Writer: Kevin LeMaster Source: Jenny White, BOOST! Photos courtesy of BOOST!

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