WhereToEat: Cincinnati and N.Ky (open chat)

Chi-nnati posted on page 67 (on 2/28/09) that they would be opening in late April. Chicago style pizza, with a thin crust also available. They have really done a nice job with the exterior of the place. I hope they do as nice of a job in the kitchen.

I was sad to hear about Gajah Wong, primarily because I'm a Northsider and hate to see one of the "good" businesses closing up shop. Hopefully, another tax preparation or payday loan store won't be taking its place. Those and the Taco Bell/KFC are the bane of Hamilton Avenue's existence. We ate at GW a couple of months ago and enjoyed it, although I found it to be a bit overpriced for the amount of food we received. I will especially miss the delicious toasted coconut mixture that can be spooned over or mixed into pretty much everything else.

I, too, am looking forward to trying this place when it opens.

By the way, the term "Chicago-style pizza" obviously refers to deep dish, but I grew up there and nine times out of 10 when we got pizza, it was thin crust.

I think there's a misconception out there that all Chicago pizza is deep dish, but most places near where I grew up don't even make deep dish.

Had to get that off my chest.

I've heard this several times before from other Chicago natives, and I think it is an unreasonable stance, and here's why

1) the average person (who has not lived for years in Chicago) will not be able to tell the difference between a thin crust pizza from Chicago and a thin crust pizza from anywhere else.

and

2) this same person will definitely be able to tell the difference between a thin from anywhere and a stuffed or deep dish style pizza

and

3) Since these two styles (deepdish and stuffed) are most assuredly from Chicago, and quite distinct from other styles, they get labeled "Chicago style".

Similarly, there are many other styles of chili available in Cincinnati that are definitely not "Cincinnati-style" chili.   Not a problem.

In any case, we should return the topic to Cincinnati stuff.  We can continue the "what is Chicago style" debate in another thread, if deemed desirable.

I guess they don't know they would do better with New York style pizza pies.

southern grub


Just on the other side of SR 32 in eastgate there was a guy set up in the parking lot selling bbq. It's back open! much better than City BBQ even on their good days. He expanded the menu a little bit too. It's on Glen-Este Withamsville Road just south of 32. He is now in the Shopping plaza there at kennedy's landing. When you're facing it on the far left. You can't miss the huge pink pig on the front of the building. no smoker in the front anymore so make sure you are looking for the pig. Its still a simple place only seats about 20 but the BBQ is great. He even has a lunch special on weekdays from 11-2. you get a Pulled Pork sandwich, bag of chips and a soda for $5.00. there are no substitutions on the the special but the sandwich it self is over a half pound so bring a good appitite. they are closed on Mondays but the other 6 days are some mighty good eating. If you had been there back in the summer your in for a treat now. He has added Mac and Cheese (From scratch) Green beans (like grandma's if you grew up south of the mason dixie) Corn Bread ($0.50) and also from scratch. He also offers a (BRUNSWICK STEW) like a Kentucky Burgoo. easily described as delicious. Its has pork, beef and chicken all smoked and stewed with onions, garlic, tomatoes, and a mix of veggies. Don't be fooled though it is probably half meat. really rich and hearty. he was out of take out menus when i was there but i'll stop back in and try to scan one to post. He still has ribs, also rib tips, chicken, pork and brisket. you won't be dissapointed.

Has anyone tried this place?

southern grub


Here Piggy Piggy BarBQ
513-753-7675 960 Kennedys Lndg, Cincinnati, OH 45245   I got this from CBYP.com It is handicap accessible.

This is the place mentioned above.

Here's the scoop on the new pizza place in Kenwood, :

 
   
 

Deep Dish!
Posted by PollyCampbell at 4/22/2009 11:40 AM EDT on Cincinnati.com
I mentioned a few days ago a new place called Chi-nnati. It wasn't until owner Don Laden called back and left a message that I realized how it should be pronounced, and once I realized that, I knew what it was. Shy-nnati. As in  Shy-Town, as in Chicago, as in deep dish pizza. My husband will be so happy. To him, a pizza only really gets good at about an inch and a half.
This takes over the former Jalapeno's at 7980 Hosbrook Road--it's been transformed to a more Italian atmosphere. There's a bar, but Laden said it's intended to be very family-friendly. (And no TVs in the dining room. Thank you!)
They've developed two crusts: the buttery cornmeal Chicago deep-dish crust, and another meant for thin pizzas. He said a pizza will take at least a half an hour to make--but they've got salads and appetizers to eat while you wait for them to make it. Also Italian sandwiches like Italian beef, meatball subs. And gelato for dessert.
It's a big spot: 7,200 square feet, with room for 250 diners. Open 11 a.m.-10 p.m. Sunday, 11 a.m.-11 p.m. Monday=Thursday, 11 a.m.-midnight Friday and Saturday. Pies will range from $8.95 for a simple 10-inch up to low 20's for a big gourmet deep-dish.
They open a week from today.  
 

No pizza takes at least a  half hour to make.  This is a come on to get you to buy other stuff and ruin your appetite for pizza.

I wonder if the thin crust is of the same ingredients.

Cornmeal??

True Chicago style pizza takes LOTS longer to cook and NY style or FF style pizza.

Each pizza is between 2 and 3 inches thick, starting with raw ingredients.  I would gladly wait that long for a true Chicago style pizza.

You go to Burt's in Chicago and you wait at least that long if not longer (especially on weekends)
And yes Chicago style pizza dough has a small amount of cornmeal in it

I wonder how long their thin crust pie will take to prepare.  How thick will that be, do you think?

NYPIzzaNut

No pizza takes at least a  half hour to make.

Incorrect.

It'd be correct to say that no pizza to your particular liking takes that long, but the more generalized statement that "no pizza" takes this long is manifestly incorrect

I like thin, and I like thick.  Sometimes at Mio's we'll get one of each.  We did so at Troni's as well.

I (like CK) will gladly wait for a thicker style pizza when I am in the mood for that particular style.

I never heard of a 3 inch thick pizza pie.  That sounds strange.

My favorite Sicilian NY pies were never thicker than just shy of one inch.

TJ Jackson

NYPIzzaNut

No pizza takes at least a  half hour to make.

Incorrect.

It'd be correct to say that no pizza to your particular liking takes that long, but the more generalized statement that "no pizza" takes this long is manifestly incorrect

So I am learning.  Correct - a NY style pie generally takes about 20 minutes from start to finish.

Actually, many NYC pies are cooked in 5 minutes or less

for example
http://slice.seriouseats.com/archives/2004/10/bringing_a_oney.html
"it only takes about four minutes for a pie to cook in the coal oven at Patsy's"

Can we move the topic of thin versus thick pies to a thread of it's own?  This technically has nothing to do with Cincinnati

I've never had a deep dish pizza in Chicago that took less than a half hour to bake so I don't find that unreasonable at all. I also think Bonk's post had merit since most people outside of Chicago only think of Chicago Style pizza as being deep dish/stuffed. Since Chi-natti will be selling both deep dish and thin crust the point is relevant. Since we are discussing a Chicago Style pizza parlor that is opening in Cincinnati I think the topic is perfectly suited for this thread.

It has to do with Cinci, in that it is very hard to find a good NY style pizza pie here.  Only Dewey's Pizza comes close.

And for us native New Yorkers that is a terrible thing to have to live with daily - especially those of us in the boonies of Brown County.

Delilah77


I've never had a deep dish pizza in Chicago that took less than a half hour to bake so I don't find that unreasonable at all. I also think Bonk's post had merit since most people outside of Chicago only think of Chicago Style pizza as being deep dish/stuffed. Since Chi-natti will be selling both deep dish and thin crust the point is relevant. Since we are discussing a Chicago Style pizza parlor that is opening in Cincinnati I think the topic is perfectly suited for this thread.

Indubitably - just think how good they might be if they offered New York style pizza pies too.  I might even consider checking them out - but the cornmeal thing sounds scary.

BTW this thread has had light activity of late - it is nice to see it each time I come here with new post activity - even if it is not to the liking of its starter.

NYPIzzaNut

even if it is not to the liking of its starter.

*shrug* 

I think you will find, if you search for threads with my involvement, that i like to talk about a wide variety of subjects, not just those related to Cincinnati

That said, the topic of how long pizza takes to bake, or whether cornmeal should or should not be involved, etc etc are not Cincinnati-related topics. 

I'm not a mod or admin here, and the fact that I started this thread gives me exactly zero more rights than anyone else here.  Nada.  As it should be....I am just a member here like anyone else.  That said, as the topic starter, I would definitely like to keep this particular thread on topic as much as possible, and have done my best to redirect the thread back on topic many times in the past. 

I will add that threads that drift well of topic tend to be locked and/or deleted by the mods, as is there right and their responsibility. 

So yes, I'd like to see a return to topicality.

NYPIzzaNut


I guess they don't know they would do better with New York style pizza pies.

You seem fixated on "NY Pizza"...understandable given your screen name, but unrealistic.  People in Cincinnati just don't care - or even know what "New York style" means - so "they would do better" is a very presumptive statement.  Just an observation.

But that's not why I replied...I was wondering if you ever tried the pizza at NYPD Pizza.  Considering their name (which stands for "New York Pizza Delivery"), perhaps they would have what you are looking for.  I'm familiar with the one in Northside (great hoagies!) but looking online today, I see they now have locations in Cheviot and Grosebeck too. 

OK.... glad to see my question about Chi-nnati spark so much discussion... I have another question which I hope will also get a great response.    

SO ..after years of being OVERWEIGHT.. my daughter and I are working hard to take it off.  In that endeavor we are allowing ourselves 1 meal a week,  where we can eat what we truly crave/miss the most.  What we have found however is that what we are craving are the tastes of things not easily duplicated at home.  And we are still trying to be careful about calories and the real problem  SODIUM..  (did you know that a dang Bloomin Onion has over 3000 calories and more than 6000mg of salt!!!!!)   

Dim Sum hit the mark perfectly  (no way I'm making that at home...)   Emanu's Ethiopian also was a success.. We ate at TAZ and while we enjoyed it.. it felt like I had opened up the salt shaker over my meal.

So I'm looking for ideas ..   
Great Fresh taste... out of the ordinary...food that I don't have to spend 6 hours on a treadmill the next day trying to work off...

Time for Pie

NYPIzzaNut


I guess they don't know they would do better with New York style pizza pies.

You seem fixated on "NY Pizza"...understandable given your screen name, but unrealistic.  People in Cincinnati just don't care - or even know what "New York style" means - so "they would do better" is a very presumptive statement.  Just an observation.

But that's not why I replied...I was wondering if you ever tried the pizza at NYPD Pizza.  Considering their name (which stands for "New York Pizza Delivery"), perhaps they would have what you are looking for.  I'm familiar with the one in Northside (great hoagies!) but looking online today, I see they now have locations in Cheviot and Grosebeck too. 

I tried them back in my days of living in Westwood and found them about as bad as Flying Pizza and all the other NY pizza pretenders in Greater Cincinnati.

I dine weekly with friends from TN and VT and over the years have been trying to educate them about NY pizza but I have made little progress  - all they chatter about is how many toppings they want and which ones.  It drives me batty at times.  I cannot speak for the rest of the population of the city but I am sure most of them love the cardboard/cracker  pizzas from LaRosas and Dominos etc etc.

Junior Burger' * Total Posts : 17 * Joined: 4/2/2009 * Location: Franklin, OH Reply to messageMessage Options Re:WhereToEat: Cincinnati and N.Ky (open chat) - Wed, 04/22/09 7:02 PM Just got back from trying the recently opened (well, back in February, according to the owner) El Havanero Cuban restaurant in Fairfield (on Rt. 4 just down the street from Taqueria Mercado/Panaderia a la Mexicana). It was quite tasty. The wife and I both ordered the El Havanero sandwich (basically, a traditional Cuban) and, while we've never actually eaten at a true, authentic Cuban establishment on any of our Florida trips (yes, we do need to remedy this), I can say that the sandwich was, without doubt, the best Cuban I've ever had. We got two GIGANTIC sandwiches, a basket of fries to split, and soft drinks, all for $25.00 even. The owner said that they would be getting their liquor license in a few days and that they were going to start having bands in to play, starting with one from Miami. The establishment is very nicely decorated (granted, I'm no Christopher Lowell) and spacious, and the menu has a lot of very interesting and tasty-sounding dishes to choose from. Therefore, we will return. (Probably within the week.) http://www.elhavanero.net/index.html

Man that sounds good!!!!!!!!

TJ Jackson

NYPIzzaNut

even if it is not to the liking of its starter.

*shrug* 

I think you will find, if you search for threads with my involvement, that i like to talk about a wide variety of subjects, not just those related to Cincinnati

That said, the topic of how long pizza takes to bake, or whether cornmeal should or should not be involved, etc etc are not Cincinnati-related topics. 

I'm not a mod or admin here, and the fact that I started this thread gives me exactly zero more rights than anyone else here.  Nada.  As it should be....I am just a member here like anyone else.  That said, as the topic starter, I would definitely like to keep this particular thread on topic as much as possible, and have done my best to redirect the thread back on topic many times in the past. 

I will add that threads that drift well of topic tend to be locked and/or deleted by the mods, as is there right and their responsibility. 

So yes, I'd like to see a return to topicality.

I think the quality and taste of pizza pies in Greater Cinci is very important to those of us who care about pizza.  I cannot believe you look askance at such discussions.

rpglegal


OK.... glad to see my question about Chi-nnati spark so much discussion... I have another question which I hope will also get a great response.    

SO ..after years of being OVERWEIGHT.. my daughter and I are working hard to take it off.  In that endeavor we are allowing ourselves 1 meal a week,  where we can eat what we truly crave/miss the most.  What we have found however is that what we are craving are the tastes of things not easily duplicated at home.  And we are still trying to be careful about calories and the real problem  SODIUM..  (did you know that a dang Bloomin Onion has over 3000 calories and more than 6000mg of salt!!!!!)   

Dim Sum hit the mark perfectly  (no way I'm making that at home...)   Emanu's Ethiopian also was a success.. We ate at TAZ and while we enjoyed it.. it felt like I had opened up the salt shaker over my meal.

So I'm looking for ideas ..   
Great Fresh taste... out of the ordinary...food that I don't have to spend 6 hours on a treadmill the next day trying to work off...

I suggest Song Long Vietnamese and Kar-Ma Asian Bistro for starters:

http://www.cincinnati.com/freetime/dining/reviews/061804_vietnamese.html

http://www.karmaasianbistro.com/

These are two of my favorites.

Fellow Cincinnatians:

May 9th is the day for the Cincy Style Chili Tour.

I have to pin down a time for the start, but here is the list of stops

Dixie Chili in Covington
Camp Washington Chili
Price Hill Chili
Emperess Chili (on Rapid Run)
Delhi Chili
Jungle Jim's
Blue Ash Chili

Plus Graeters some where in the day

What chili is at Jungle Jim's?

No chili at Jungle Jim's just a break from eating so much chili, plus there are several people coming from out of town that would like to go to Jungle Jim's.

Dictator

http://www.elhavanero.net/index.html

So, so nice to see yucca on a menu up here. (I grew up in Ft. Lauderdale.) I may have to go here for lunch today! If they do fried plantains with the garlic dipping sauce, they will instantly become one of my new favorites.

rpglegal
So I'm looking for ideas ..   
Great Fresh taste... out of the ordinary...food that I don't have to spend 6 hours on a treadmill the next day trying to work off...

Melt in Northside. Nowhere near as pretentious as the Web site makes it look. I have never had a bad sandwich there, but I do find the quality and consistency of their salad dressings to vary a bit.

http://www.meltnorthside.com/

TJ Jackson

NYPIzzaNut

even if it is not to the liking of its starter.

*shrug* 

I think you will find, if you search for threads with my involvement, that i like to talk about a wide variety of subjects, not just those related to Cincinnati

That said, the topic of how long pizza takes to bake, or whether cornmeal should or should not be involved, etc etc are not Cincinnati-related topics. 

I'm not a mod or admin here, and the fact that I started this thread gives me exactly zero more rights than anyone else here.  Nada.  As it should be....I am just a member here like anyone else.  That said, as the topic starter, I would definitely like to keep this particular thread on topic as much as possible, and have done my best to redirect the thread back on topic many times in the past. 

I will add that threads that drift well of topic tend to be locked and/or deleted by the mods, as is there right and their responsibility. 

So yes, I'd like to see a return to topicality.

Fair enough. Sorry for my part in causing the topic to stray.
 
I just didn't want people thinking that's the only type of pizza Chicago has. If it was, everyone there would weight about 600 pounds.
 
My objection to most sauces in CINCINNATI  is they don't use enough garlic.
 
Portobella's had the best in the area, IMO, and now it's gone.