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Total Raised

$120K

Last Raised

$120K | 6 yrs ago

About Mazunte

Mazunte is an Ohio-based Mexican street food themed restaurant.

Mazunte Headquarter Location

2725 Hyde Park Avenue

Cincinnati, Ohio, 45209,

United States

513-313-9373

Latest Mazunte News

26 Exciting Ways to Eat in Cincinnati Right Now

Jan 26, 2021

Gina Weathersby The Queen City of the West was in the midst of a dining boom before the coronavirus pandemic hit. The city’s Germanic roots were holding steady in European-inspired kitchens, and its eponymous cinnamon-spiced chili was still being ladled over spaghetti and smothered in shredded cheddar. But another side to the city’s food scene was thriving like never before, in bowls of Korean bibimbap, creative plates like those from chef Ryan Santos at Please, and, at a single intersection in Over-the-Rhine, in arepas and cachapas, fresh Hawaiian poke, and primo American smoked meats served au jus. Bringing it all together was — and is — the city’s relatively new streetcar, which connects dining hubs in the Banks district and Over-the-Rhine. The COVID-19 pandemic put a damper on some of that buzz, not to mention its rapid growth, but Cincinnati is neither down nor out. Upscale steakhouses no longer scoff at their cuisine being consumed off-site; chefs known for pate en croute now offer finish-at-home lasagna; alleyways and entire streets have been transformed into outdoor “streeteries” complete with propane heaters or fire pits; and bars are taking advantage of a new law that allows them to sell to-go cocktails with meals. That’s not to say the last 10 months have been easy on the industry. Restrictions mandate six feet of space between parties both indoors and outdoors, limiting capacity at many restaurants, and a statewide curfew closes bars and restaurants by 10 p.m. This initially spurred innovation, but has now forced some establishments to hibernate through the winter and others to close permanently after decades in business. Still, many are holding on, attacking the pandemic with the city’s famed tenacity. They make up the following list of Cincinnati establishments that have pivoted, popped up, or pushed ahead to keep feeding the city, safely, amid COVID-19. Note: Many if not most restaurants in Cincinnati and northern Kentucky have reopened their dining rooms for lunch and dinner service. Their inclusion here should not be taken as an endorsement for dining in. All of the restaurants on this list offer takeout options, and heated outdoor seating is available where indicated, though contingent on the weather. Hours and levels of service may vary. Studies indicate that there is a lower risk of exposure when dining indoors, but that is contingent on restaurants following strict social distancing and other safety guidelines. For updated information, visit the city of Cincinnati’s COVID-19 dashboard . Andy Brownfield has covered the bar and restaurant scene in Cincinnati for seven years. His work for the Cincinnati Business Courier Catch-a-Fire Pizza was born as a food truck before setting up shop inside of Oakley’s MadTree Brewing. Its first standalone pizzeria opened in the Cincinnati suburb of Blue Ash in July, and for COVID-19-friendly outdoor dining this winter it’s installed two heated igloos with their own diner-controlled Bluetooth sound systems. Catch-a-Fire is best known for its wood-fired pizzas, in both traditional varieties and creative American styles like Buffalo chicken or five-cheese barbecue ranch. It also serves up wood-fired appetizers like wings, potato skins, and peppadew peppers filled with basil and goat cheese. The whole menu is available for carryout . Heated igloos for outdoor seating Shanny Collins Omar Garcia grew up in Michoacan, Mexico, watching his mother and grandmother grind corn from the family farm to make masa for tortillas. He continues the practice, making dough without flour or chemical preservatives, at his three Cincinnati-area locations of Tortilleria Garcia. The tortilla is the star, serving as vehicle for carnitas, pollo, carne asada, and al pastor tacos. The menu also includes tamales, burritos, and rotisserie chicken. During the pandemic, Tortilleria Garcia has implemented online ordering for carryout, and created new family dinner packs to prepare at home. Its tortillas and masa are available to purchase as well. Tacos from Tortilleria Garcia Tickle Pickle was originally supposed to be called Buns n Roses, but the current name of the Northside burger restaurant won out in a staff vote — though with the rock ’n’ roll theme of the original concept. Burgers have names like Bread Zepplin, Meatallica, Slaytar, and yes, even Buns n Roses. All burgers are made with 100 percent Angus beef, topped with everything from jalapeno poppers to bacon, egg, and cheese. Tickle Pickle also has an extensive vegan menu featuring black bean and Impossible burgers. Food is available for delivery or carryout , and the outdoor patio has propane heaters for those willing to brave the cold. Beef burger with bacon, tomato, and onion, and a side of mac and cheese Bearded Patriot Photography Ashak Chipalu came to the U.S. from his native Nepal, where his family owned restaurants, to pursue a career in nursing, but found that he missed the flavors of home. He started serving Nepali cuisine as a vendor at Findlay Market before opening restaurants in Northside and downtown. Bridges aims to serve “a completely different Nepali Cuisine,” combining familiar dishes like momos with more creative options like bowls, which consist of basmati or brown rice mixed with lentils or yellow peas and topped with hakku chuala (grilled chicken), pork chili, or aloo jhol (bamboo curry with black eyed peas). The menu is available for dine-in service, and the outdoor courtyard is heated. Bridges also offers carryout and delivery . Woh, momos, and chow mein Provided by Ashak Chipalu Before opening Mazunte, Josh Wamsley taught English around the world, but a disappointing taco experience during a visit home to Cincinnati inspired him to move to Mexico to learn how to cook. Upon returning, he opened this popular Madisonville taqueria featuring the street food of Oaxaca. Tacos are the star, with chorizo, fish, chicken, pork, steak, or veggies served with avocado salsa, onions, and smoked red salsa atop homemade corn tortillas. The taqueria also serves prepared dishes over rice, like memelitas, tostadas, and chile relleno. Mazunte offers carryout and delivery, and just down the road is its Mercado, a larder where you can buy the same ingredients the restaurant uses in its dishes. Mushroom and beet taco Fun fact: The Northside Yacht Club is one of two landlocked boat clubs in Cincinnati. Founded by two longtime members of Cincinnati’s music scene, the Yacht Club used to be one part punk venue, one part restaurant, the latter known for smoked wings (or cauliflower, one of many vegan alternatives on the menu) and award-winning poutine topped with fresh cheese curds and duck-fat gravy. The music has stopped for now, but the kitchen’s smoker has not. Since the pandemic began, the kitchen team has focused on limited-time menus that gleefully imitate and elevate classics from chain eateries. In September there was “nihilist Arby’s,” where each double roast beef (or seitan) was served with fries and an “inspirational” nihilistic aphorism, and beginning in December, Chronic’s, a CBD-infused take on Sonic in conjunction with a local hemp company, complete with roller-skating servers delivering carryout meals carside. Order online . Roast beef with cheddar, and nihilist message Catie Viox Chef David Falk is best known for fine dining. His restaurant Boca sits in the downtown space that formerly housed the legendary Maisonette, where Falk himself cut his teeth under French Master Chef Jean-Robert de Cavel. But when COVID-19 shut down dining rooms in Ohio between March and May, Falk kept Boca shuttered a little longer, brewing a new concept in the kitchen. What emerged was Domo, a prepared-meal delivery service that offers take-and-bake dishes like lasagna bolognese and Peruvian whole-roasted chicken. Boca has since reopened, but Domo is going strong and has expanded to include dishes from another restaurant, Sacred Beast. Family-style lasagna Dear was created by husband and wife Austin and Ashley Heidt, both with long histories in the hospitality industry. They snatched up a coveted spot on Hyde Park Square and got to work planning an upscale wine-centric menu with an adjacent butchery. Unfortunately, the pandemic delayed their plans, but as of October 2020, Dear is open and serving a fine dining menu created by Top Chef contestant chef Brian Young. New England-inspired dishes get a Southern twist, like choucroute garnie with charred scallion pork sausage, fennel, and apple or chicken-fried mushrooms with pickle, aioli, and Thai chile. The menu is available for carryout and delivery, while the butchery offers to-go charcuterie, preserves, pickles, and prepared dishes like shrimp escabeche and wagyu beef tartare. Charcuterie from Dear’s butchery Provided by BS LLC Cincinnati’s native dish — an all-meat chili, thinner than a Tex-Mex version, with obvious notes of cinnamon and a hint of chocolate — can be confusing to outsiders. It’s typically served over spaghetti and topped with shredded cheddar for what’s called a three-way (or a four- or five-way with the addition of onions and/or kidney beans). There are chili parlors across the city devoted to the dish, which traces its roots to Greek immigrants, including the ubiquitous Skyline. Among all the options, go for Camp Washington Chili, a second-generation family-run shop that’s been in its eponymous neighborhood for 80 years where the chili is a bit thicker and spicier than at rival institutions. If chili isn’t your thing, the restaurant also serves up diner classics like omelets and double-decker sandwiches. Tables have been removed and barriers added to the dining room, and the drive-thru hours have been expanded to 24 hours a day, Monday through Saturday. Chili three-way atop spaghetti, and a chili-cheese Coney Maria Paprikirk Chef Jordan Anthony-Brown was set to open Aperture, a mezze-style restaurant in Walnut Hills, when COVID-19 hit. He put that on pause and instead teamed up with friends he worked with at Michelin-starred Rose’s Luxury in Washington, D.C., to open a takeout-only bodega in Over-the-Rhine. Themed after ’80s and ’90s nostalgia, Elm St. Social Club serves breakfast sandwiches all day, including the “Macho Man” burrito with chorizo, crispy potatoes, egg, and salsa. There are also loaded lunch sandos like the Axel F., brown butter collard greens, roasted mushrooms, and shaved fennel with garlic aioli. The restaurant is takeout-only, and offers finish-at-home dinner kits meant to serve two or four. Bushwood sandwich and a side of fries Provided by Jordan Anthony-Brown Pepp & Dolores, the newest restaurant from the Thunderdome Restaurant Group, is a love letter to the Italian grandparents of cofounders Joe and Jon Lanni: Giuseppe (Pepp) and Addolorata (Dolores). All of the entries on its pasta-centric menu are made fresh daily, like mascarpone-filled butternut squash agnolotti or the bigoli, which comes topped with ”nonna’s red sauce,” veal and pork meatballs, and braised pork shoulder. Another family dinner favorite, the Dunk, was inspired by the remnants of salad dressing left at the bottom of the bowl at the Lannis’ grandparents’ table. It consists of olive oil, vinegar, and herbs served with bread for dunking. The menu is available for carryout and delivery , but the alleyway next to the restaurant has been tented and transformed into a ski lodge-inspired outdoor dining area complete with propane heaters. Ski lodge-themed outdoor dining tent Emily Lang An ode to the pioneering spirit of the California gold rush, Boomtown offers up cast-iron classics like buttermilk biscuits and fried chicken (often the latter is sandwiched between the former and topped with sawmill gravy or gochujang barbecue sauce), as well as elevated takes on homestyle dishes. Chicken and dumplings come with fried garlic gravy. A Thai-inspired dish of shrimp and cheddar grits gets coated in a coconut chile gravy. Boomtown offers all of its dishes for takeout, including kits to make its buttermilk biscuits at home, but those feeling the pioneer spirit can dine by fire pits situated on an adjacent street that has been closed to provide outdoor dining. The Unforgiven, country fried hangar steak, eggs, and milk gravy Christian Gill Mike Stankovich worked his way across the Boston and New York bar scenes, most recently as the beverage director at Bushwick destination Roberta’s Pizza, before moving to his wife’s native Cincinnati to open Longfellow. A restaurant without a hood, and now, during COVID-19, a bar without a bar, Longfellow serves up sandwiches like Hungarian casino egg salad, dill pickle, and cheese, or the irreverent “scrap sandwich,” which combines scraps from the deli slicer, butter, pickled shallot, and sport peppers. There are also house-made chips with onion dip and hot dogs, as well as the option to add anchovies to anything. During the pandemic Longfellow is also offering bottled cocktails and bottles of house-made bitters and digestifs. Everything is served through a walk-up window. Casey’s Kraut Dog with sauerkraut, onion, dijon, and sport peppers Mike Stankovich A collaboration between two veterans of the Cincinnati bar and spirits scene, Julia Petiprin and Catherine Manabat, HomeMakers Bar is a modern take on a 1950s cocktail party. During the pandemic, it’s taken over a neighboring parking lot for heated outdoor seating with propane fire pits and igloos outfitted by Queen City Vignette. If diners need another layer of warmth, the bar also sells vintage afghans that your grandma would love. The bar serves hot cocktails, as well as retro comfort food including both sweet and savory grilled cheeses, adobo chicken sandwiches, and French onion hummus dip. The entire menu is also available to go, along with bottled cocktails and picnic packs, with online ordering available. Sweet and savory grilled cheese options Julia Petiprin Molly Wellmann is Cincinnati’s original cocktail queen. Back when most bartenders limited drinks to two ingredients like whiskey and cola or gin and tonic, she was making her own bitters, syrups, and tinctures. When Ohio required her to close her bar, Japp’s, in March, she started a Facebook video series titled Five O’Clocktails in which she taught viewers how to make a classic cocktail and gave a bit of its history. Wellmann has since reopened Japp’s, where she offers not only carryout cocktails in accordance with Ohio’s new law, but also to-go kits of spirits and mixers so viewers of Five O’Clocktails can follow along at home. Molly Wellmann Arnold’s is Cincinnati’s oldest continually operating bar, and it has only had five owners in its 158-year life. While it’s full of history, the bar is not stuck in the past. Chef Kayla Robison dishes up diverse offerings, from a curry lamb pot pie to Greek pasta and a host of burgers. There are vegan and gluten-free menus too. Arnold’s has 30 seats in its heated and covered patio, and its entire menu is available for curbside carryout or delivery through Doordash. And for those who aren’t quite ready to venture out, chef Robison does live cooking classes on the restaurant’s Facebook page. Curry lamb pot pie Brothers Tony and Austin Ferrari opened the Hillside Supper Club and Provener Coffee in San Francisco before returning to their native Cincinnati and opening Mom ’n ’em Coffee & Wine in Camp Washington. Fausto, named for their grandfather, is their second restaurant, opened inside of the Contemporary Arts Center downtown. Fausto’s dining room is closed during the pandemic, but it still serves seasonal California-inspired cuisine like Carriage House Farms rabbit ravioli, shawarma octopus in sesame pita, a local mushroom melt, and roasted Gerber Farms chicken for delivery through DoorDash or carryout. Fausto also offers prix fixe dinners for preorder, feeding two to four people. Roasted salmon Rich’s owner Bill Whitlow is a veteran of the hospitality industry, opening the Wiseguy Lounge speakeasy concept for Goodfella’s Pizzeria in three locations across two states. In his first solo outing, he created Rich’s inside of an old watch shop in downtown Covington, serving up American pub fare with a Creole twist, with dishes like broiled oysters, braised pork lettuce wraps, and Kentucky bluegrass jambalaya. The dining room is open and the entire menu is available for carryout, but to sweeten the deal, Whitlow has sourced rare bottles of Kentucky’s native spirit. Special bourbons are available for purchase by the bottle alongside carryout orders of $35 or more. The restaurant launched delivery for the first time ever in December. Hot honey chicken sandwich Mike Wong was an engineering executive in Hong Kong before falling in love with America through John Wayne movies. After coming over on a tourist visa in 1972, he took a restaurant job to secure his residency and has been working in the industry ever since. In 1977 he opened the first of his own, and now three generations of the Wong family are operating the family business at two locations. Wong aimed to offer elevated takes on Americanized dishes and traditional Chinese comfort food like faan ke beef (stewed tomatoes with beef and egg). Both locations, in Fort Mitchell and Hyde Park, offer online ordering for contactless carryout. Dumplings, crab rangoon, and egg rolls Provided by Susanna Wong Heated igloos for outdoor seating Shanny Collins Catch-a-Fire Pizza was born as a food truck before setting up shop inside of Oakley’s MadTree Brewing. Its first standalone pizzeria opened in the Cincinnati suburb of Blue Ash in July, and for COVID-19-friendly outdoor dining this winter it’s installed two heated igloos with their own diner-controlled Bluetooth sound systems. Catch-a-Fire is best known for its wood-fired pizzas, in both traditional varieties and creative American styles like Buffalo chicken or five-cheese barbecue ranch. It also serves up wood-fired appetizers like wings, potato skins, and peppadew peppers filled with basil and goat cheese. The whole menu is available for carryout . 9290 Kenwood Rd Omar Garcia grew up in Michoacan, Mexico, watching his mother and grandmother grind corn from the family farm to make masa for tortillas. He continues the practice, making dough without flour or chemical preservatives, at his three Cincinnati-area locations of Tortilleria Garcia. The tortilla is the star, serving as vehicle for carnitas, pollo, carne asada, and al pastor tacos. The menu also includes tamales, burritos, and rotisserie chicken. During the pandemic, Tortilleria Garcia has implemented online ordering for carryout, and created new family dinner packs to prepare at home. Its tortillas and masa are available to purchase as well. 5917 Hamilton Ave Beef burger with bacon, tomato, and onion, and a side of mac and cheese Bearded Patriot Photography Tickle Pickle was originally supposed to be called Buns n Roses, but the current name of the Northside burger restaurant won out in a staff vote — though with the rock ’n’ roll theme of the original concept. Burgers have names like Bread Zepplin, Meatallica, Slaytar, and yes, even Buns n Roses. All burgers are made with 100 percent Angus beef, topped with everything from jalapeno poppers to bacon, egg, and cheese. Tickle Pickle also has an extensive vegan menu featuring black bean and Impossible burgers. Food is available for delivery or carryout , and the outdoor patio has propane heaters for those willing to brave the cold. 4176 Hamilton Ave Woh, momos, and chow mein Provided by Ashak Chipalu Ashak Chipalu came to the U.S. from his native Nepal, where his family owned restaurants, to pursue a career in nursing, but found that he missed the flavors of home. He started serving Nepali cuisine as a vendor at Findlay Market before opening restaurants in Northside and downtown. Bridges aims to serve “a completely different Nepali Cuisine,” combining familiar dishes like momos with more creative options like bowls, which consist of basmati or brown rice mixed with lentils or yellow peas and topped with hakku chuala (grilled chicken), pork chili, or aloo jhol (bamboo curry with black eyed peas). The menu is available for dine-in service, and the outdoor courtyard is heated. Bridges also offers carryout and delivery . 4165 Hamilton Ave Mushroom and beet taco Provided by Josh Wamsley Before opening Mazunte, Josh Wamsley taught English around the world, but a disappointing taco experience during a visit home to Cincinnati inspired him to move to Mexico to learn how to cook. Upon returning, he opened this popular Madisonville taqueria featuring the street food of Oaxaca. Tacos are the star, with chorizo, fish, chicken, pork, steak, or veggies served with avocado salsa, onions, and smoked red salsa atop homemade corn tortillas. The taqueria also serves prepared dishes over rice, like memelitas, tostadas, and chile relleno. Mazunte offers carryout and delivery, and just down the road is its Mercado, a larder where you can buy the same ingredients the restaurant uses in its dishes. 5207 Madison Rd Meal kits Provided by Derek Dos Anjos Chef Derek dos Anjos operated one of the pioneering restaurants of Over-the-Rhine’s renaissance before closing it in 2018. He’s returned to the restaurant scene with a take-and-bake prepared-meal concept that is operating out of a deli with plans to open a permanent location in an upcoming food hall. Parts & Labor serves lunch and dinner dishes with a rotating menu that includes items like miso butter grilled cheese, hot chili chickpeas, fried oysters with house tartar sauce, and hushpuppies with Benton’s ham and honey butter. Meals can be picked up or delivered. 3715 Madison Rd Roast beef with cheddar, and nihilist message Catie Viox Fun fact: The Northside Yacht Club is one of two landlocked boat clubs in Cincinnati. Founded by two longtime members of Cincinnati’s music scene, the Yacht Club used to be one part punk venue, one part restaurant, the latter known for smoked wings (or cauliflower, one of many vegan alternatives on the menu) and award-winning poutine topped with fresh cheese curds and duck-fat gravy. The music has stopped for now, but the kitchen’s smoker has not. Since the pandemic began, the kitchen team has focused on limited-time menus that gleefully imitate and elevate classics from chain eateries. In September there was “nihilist Arby’s,” where each double roast beef (or seitan) was served with fries and an “inspirational” nihilistic aphorism, and beginning in December, Chronic’s, a CBD-infused take on Sonic in conjunction with a local hemp company, complete with roller-skating servers delivering carryout meals carside. Order online . 4231 Spring Grove Ave Family-style lasagna Tayler Richter Chef David Falk is best known for fine dining. His restaurant Boca sits in the downtown space that formerly housed the legendary Maisonette, where Falk himself cut his teeth under French Master Chef Jean-Robert de Cavel. But when COVID-19 shut down dining rooms in Ohio between March and May, Falk kept Boca shuttered a little longer, brewing a new concept in the kitchen. What emerged was Domo, a prepared-meal delivery service that offers take-and-bake dishes like lasagna bolognese and Peruvian whole-roasted chicken. Boca has since reopened, but Domo is going strong and has expanded to include dishes from another restaurant, Sacred Beast. 3825 Edwards Rd Charcuterie from Dear’s butchery Provided by BS LLC Dear was created by husband and wife Austin and Ashley Heidt, both with long histories in the hospitality industry. They snatched up a coveted spot on Hyde Park Square and got to work planning an upscale wine-centric menu with an adjacent butchery. Unfortunately, the pandemic delayed their plans, but as of October 2020, Dear is open and serving a fine dining menu created by Top Chef contestant chef Brian Young. New England-inspired dishes get a Southern twist, like choucroute garnie with charred scallion pork sausage, fennel, and apple or chicken-fried mushrooms with pickle, aioli, and Thai chile. The menu is available for carryout and delivery, while the butchery offers to-go charcuterie, preserves, pickles, and prepared dishes like shrimp escabeche and wagyu beef tartare. 2710 Erie Ave Chili three-way atop spaghetti, and a chili-cheese Coney Maria Paprikirk Cincinnati’s native dish — an all-meat chili, thinner than a Tex-Mex version, with obvious notes of cinnamon and a hint of chocolate — can be confusing to outsiders. It’s typically served over spaghetti and topped with shredded cheddar for what’s called a three-way (or a four- or five-way with the addition of onions and/or kidney beans). There are chili parlors across the city devoted to the dish, which traces its roots to Greek immigrants, including the ubiquitous Skyline. Among all the options, go for Camp Washington Chili, a second-generation family-run shop that’s been in its eponymous neighborhood for 80 years where the chili is a bit thicker and spicier than at rival institutions. If chili isn’t your thing, the restaurant also serves up diner classics like omelets and double-decker sandwiches. Tables have been removed and barriers added to the dining room, and the drive-thru hours have been expanded to 24 hours a day, Monday through Saturday. 3005 Colerain Ave Jeff Ruby’s steak Provided by Jeff Ruby Culinary Entertainment Jeff Ruby, who famously banned O.J. Simpson from his restaurants, is the original larger-than-life food personality of Cincinnati. He has since passed the business on to the second generation of the family, and Ruby’s now has three locations in Cincinnati, but opt for the original Precinct in Columbia-Tusculum, where every steak still comes with a salad and side. Since the beginning of the pandemic, the restaurants have actively embraced COVID-friendly dining options like contactless curbside carryout, delivery complete with white linen tablecloths, and finish-at-home meal kits. Order online . 311 Delta Ave Ski lodge-themed outdoor dining tent Emily Lang Pepp & Dolores, the newest restaurant from the Thunderdome Restaurant Group, is a love letter to the Italian grandparents of cofounders Joe and Jon Lanni: Giuseppe (Pepp) and Addolorata (Dolores). All of the entries on its pasta-centric menu are made fresh daily, like mascarpone-filled butternut squash agnolotti or the bigoli, which comes topped with ”nonna’s red sauce,” veal and pork meatballs, and braised pork shoulder. Another family dinner favorite, the Dunk, was inspired by the remnants of salad dressing left at the bottom of the bowl at the Lannis’ grandparents’ table. It consists of olive oil, vinegar, and herbs served with bread for dunking. The menu is available for carryout and delivery , but the alleyway next to the restaurant has been tented and transformed into a ski lodge-inspired outdoor dining area complete with propane heaters. 1501 Vine St The Unforgiven, country fried hangar steak, eggs, and milk gravy Christian Gill An ode to the pioneering spirit of the California gold rush, Boomtown offers up cast-iron classics like buttermilk biscuits and fried chicken (often the latter is sandwiched between the former and topped with sawmill gravy or gochujang barbecue sauce), as well as elevated takes on homestyle dishes. Chicken and dumplings come with fried garlic gravy. A Thai-inspired dish of shrimp and cheddar grits gets coated in a coconut chile gravy. Boomtown offers all of its dishes for takeout, including kits to make its buttermilk biscuits at home, but those feeling the pioneer spirit can dine by fire pits situated on an adjacent street that has been closed to provide outdoor dining. 1201 Broadway St Casey’s Kraut Dog with sauerkraut, onion, dijon, and sport peppers Mike Stankovich Mike Stankovich worked his way across the Boston and New York bar scenes, most recently as the beverage director at Bushwick destination Roberta’s Pizza, before moving to his wife’s native Cincinnati to open Longfellow. A restaurant without a hood, and now, during COVID-19, a bar without a bar, Longfellow serves up sandwiches like Hungarian casino egg salad, dill pickle, and cheese, or the irreverent “scrap sandwich,” which combines scraps from the deli slicer, butter, pickled shallot, and sport peppers. There are also house-made chips with onion dip and hot dogs, as well as the option to add anchovies to anything. During the pandemic Longfellow is also offering bottled cocktails and bottles of house-made bitters and digestifs. Everything is served through a walk-up window. 1233 Clay St Sweet and savory grilled cheese options Julia Petiprin A collaboration between two veterans of the Cincinnati bar and spirits scene, Julia Petiprin and Catherine Manabat, HomeMakers Bar is a modern take on a 1950s cocktail party. During the pandemic, it’s taken over a neighboring parking lot for heated outdoor seating with propane fire pits and igloos outfitted by Queen City Vignette. If diners need another layer of warmth, the bar also sells vintage afghans that your grandma would love. The bar serves hot cocktails, as well as retro comfort food including both sweet and savory grilled cheeses, adobo chicken sandwiches, and French onion hummus dip. The entire menu is also available to go, along with bottled cocktails and picnic packs, with online ordering available. 39 E 13th St Molly Wellmann Molly Wellmann Molly Wellmann is Cincinnati’s original cocktail queen. Back when most bartenders limited drinks to two ingredients like whiskey and cola or gin and tonic, she was making her own bitters, syrups, and tinctures. When Ohio required her to close her bar, Japp’s, in March, she started a Facebook video series titled Five O’Clocktails in which she taught viewers how to make a classic cocktail and gave a bit of its history. Wellmann has since reopened Japp’s, where she offers not only carryout cocktails in accordance with Ohio’s new law, but also to-go kits of spirits and mixers so viewers of Five O’Clocktails can follow along at home. 1134 Main St Curry lamb pot pie Kayla Robison Arnold’s is Cincinnati’s oldest continually operating bar, and it has only had five owners in its 158-year life. While it’s full of history, the bar is not stuck in the past. Chef Kayla Robison dishes up diverse offerings, from a curry lamb pot pie to Greek pasta and a host of burgers. There are vegan and gluten-free menus too. Arnold’s has 30 seats in its heated and covered patio, and its entire menu is available for curbside carryout or delivery through Doordash. And for those who aren’t quite ready to venture out, chef Robison does live cooking classes on the restaurant’s Facebook page. 210 E 8th St Dumplings, crab rangoon, and egg rolls Provided by Susanna Wong Mike Wong was an engineering executive in Hong Kong before falling in love with America through John Wayne movies. After coming over on a tourist visa in 1972, he took a restaurant job to secure his residency and has been working in the industry ever since. In 1977 he opened the first of his own, and now three generations of the Wong family are operating the family business at two locations. Wong aimed to offer elevated takes on Americanized dishes and traditional Chinese comfort food like faan ke beef (stewed tomatoes with beef and egg). Both locations, in Fort Mitchell and Hyde Park, offer online ordering for contactless carryout. 317 Buttermilk Pike

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