A culinary movement is underway in the Cincy Region.
From every corner of the globe, award-winning chefs are flocking to the area like bees to honey. They are delighting in its bountiful farmlands and recognizing that the region’s affordability means a fertile ground upon which culinary visions can flourish.
But it’s not just the cooks who are savouring the spoils — at the intersection of Cincinnati and Northern Kentucky, dining dreams are coming true for passionate foodies who are proclaiming this the ultimate destination for world-class eats sans the bank-breaking bill.
Mama’s on Main
Provided by The Cincy Region
“Because of our unique location, Cincy Region offers many of those ‘world’s best and biggest’ attractions, but at a fraction of the cost of other locations in the US,” says Maija Zummo, Destination Communications Manager, Cincy Region. “Our culinary offerings are no exception.”
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Having become something of a lightning rod for James Beard Award nominations— including a 2023 finalist for the best new restaurant in America, Nolia — Zummo adds that examples of top-tier dining at accessible price points can be found across the Cincy Region.
“You’ve got Mama’s on Main, which is Northern Kentucky’s answer to NYC’s celebrity-hot-spot Carbone, only their homemade pasta is half the price,” she says. “The Baker’s Table, also in Northern Kentucky, was named one of the best restaurants in America by Eater.com and USA Today. You can get a three-course prix fixe there for around $65.”
She adds that at Mid-City Restaurant — opened by a former Brooklynite and under the helm of another James Beard finalist — tapas-style dishes are served in the $10 range.
Goetta and Eggs at Anchor Grill
Provided by The Cincy Region
“We have no shortage of exquisite dining experiences, but hungry travelers should know that the choices don’t stop there,” says Zummo. “The Cincy Region is also host to some of the most unique hole-in-the-wall diners and of course, to one signature dish that won’t set you back.”
Referring to Cincinnati’s famous Three-way, she explains that the local classic is made up of one layer spaghetti, one layer Cincinnati-style-chili and generous helping of shredded cheese. The beloved (and locally devoured) culinary staple can be found in numerous chili parlours and restaurants across the area.
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“You also can’t leave Cincy Region without trying goetta,” she says, describing the dish as a sausage patty or loaf made from ground meat, primarily pork, and steel-cut oats. “German immigrants who were settling in Cincinnati in significant numbers during the 19th century brought their culinary traditions along with them, and this was one that stuck.”
Culinary history also has a place in Findlay Market, Ohio’s oldest continuously operated public market, recognized by Newsweek as one of the world’s top 10 in 2019.
The Baker’s Table
Provided by The Cincy Region
Surrounded by fertile farmland, the vibrant marketplace hosts over 50 diverse vendors, including historic butchers, fishmongers and artisan cheese shops amongst its farm-to-table shopping options.
On the perimeter of the market visitors will find Goose & Elder, a restaurant helmed by acclaimed chef Jose Salazar, whose other local eatery, Mita’s, was nominated for the title of best restaurant in America in 2023.
“We are truly spoiled for choice here in the Cincy Region,” says Zummo. “These are big name, internationally-trained chefs who have chosen to make a home here — it’s pretty remarkable.”
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