Pendleton neighborhood is one of Cincinnati’s rising stars
The dining scene in Cincinnati’s Over-theRhine is old news.
In March, Food & Wine wrote a profile on OTR proclaiming the neighborhood, “one of the country’s most promising food scenes.” When it makes it to a national publication like Food & Wine, pretty much everyone knows.
It was a good story and an accurate assessment. OTR’s dining scene is really and truly special, but the secret has been out for a long time. Just about any time of any day you find yourself in OTR you will likely find a line greeting you at any of its many restaurant or brewery doors.
The secret now seems to lie to the east of OTR in the Pendleton neighborhood.
The boundaries of the relatively small neighborhood right next to OTR are Liberty Street, Reading Road/Central Parkway and Sycamore Street. Although this emerging restaurant corridor continues to find fans, it still seems to be a little bit of a secret that perhaps not everyone in southern Ohio and northern Kentucky has caught onto yet.
The Horseshoe Casino, which is located at the edge of Pendleton, is certainly not a secret, but its presence hasn’t propelled the neighborhood to OTR levels.
A small pocket of restaurants, bars and a brewery nestled in the area has the charm and flavor of OTR, but with easier access. Here’s a look at some sweet spots in Pendleton that are worth checking out when you’re struggling to find a table in OTR or when you are looking for something different the next time you make it down to Cincy.
3 Points Urban Brewery
As the folks from 3 Points Urban Brewery (3PUB) tell it, Pendleton was once the home of Cincinnati’s first master brewers prior to Prohibition and therefore a fitting location.
The brewery features free wi-fi, ample seating, and Urbana Cafe drip coffee for purchase. It also features a happy hour Monday through Friday from 4-7 p.m. where you can purchase a pint of any beer for the price of a half pour. 3 Points works with a roster of local artists to create and conceptualize art in many different media for installations in the brewery and special artwork to highlight the beer they are creating.
This is a very hip, happening spot with a cool vibe that will earn you more than three cool points when you turn your friends on to it. Consider trying out a grouping of smaller half pours so you can sample more of the beers. This may not have food, but it’s a great stop to make before or after that meal you are going to enjoy.
Boomtown Biscuits & Whisky
Cincinnati has an embarrassment of riches when it comes to great chefs.
Jose Salazar, David Falk and Cristian Pietoso are at the top of my list. I’m adding Christian Gill, who opened Boomtown Biscuits & Whiskey with his business partner, P.J. Neumann earlier this year in March.
The young chef may be better known to some for making it to the final four in Guy Fieri’s “Guy’s Big Project” on Food Network and later winning the “Comfort Food Cookoff ” on “Guy’s Grocery Games” this summer, but the food at his restaurant is every bit as buzz worthy. Since coming to Cincinnati, Gill has racked up an impressive resume working as the executive chef at the Cincinnati Art Museum and curator of Rhinegeist Brewery’s Chef recipes. Boomtown Biscuits and Whisky kicks it up a notch with Gill’s contemporary take on classic American frontier comfort food. The menu and restaurant pay homage to the 1800s gold rush and the hearty meals prospectors would have likely cooked up over a fire with a cast iron skillet. Remember the name Chef Christian Gill. I am making a prediction we will be hearing more from him in the future.
Be sure to try: Aunt Sally’s Shrimp ($13), a Thaiinspired lemongrass shrimp dish made with coconut chili gravy and served on top of a bed of smoked cheddar grits. And make sure to get a biscuit with some specialty jams and butter to go along with.
Lucius Q
Located in the Pendleton Arts District along the eastern edge of Over-theRhine, Lucius Q is Cincinnati’s newest barbecue, bourbon, and beer hall. Lucius Q is a traditional barbecue joint serving up delicious smoked meats in a spot with a modernindustrial vibe.
The tasty meats are slow cooked low for a long time over oak and cherry wood and served with traditional southern sides including collard greens, grits, mac ‘n cheese, baked beans and red beans and rice. Their meat and bread are purchased locally and everything else is made in house by pit master — Cincinnati native, Tom Martin. They have fantastic slushy cocktails at the bar and their bartenders are ready to make and pour anything else your heart desires.
Be sure to try: The Hot Mess ($10) made with mashed potatoes, AvrilBleh sausage, pulled pork, queso corn and Luscious Lucius sauce.
Nation Kitchen and Bar
Opened in 2015, Nation Kitchen & Bar helped energize the revitalization of the historic Pendleton neighborhood.
As the first retail business to open its doors in over a decade, this business started the trend with a rustic-chic decor, a large beer menu, craft cocktails, gourmet burgers and creative potato sides.
Be sure to try: The Nation ($10) made with 6 oz. brisket blend patties, smoked cheddar, whiskey BBQ sauce, onion straws, and horseradish aioli on a challah bun.
And for dessert …
Pendleton Parlor
This soft serve creamy whip parlor is the third one to open in Cincinnati joining the Mount Washington Creamy Whip and Old Milford Parlor.
There are sauces, toppings and flavors galore to choose from. If ice cream isn’t your thing, they have a selection of edible cookie dough to feast on.
In addition there is a selection of espressoinfused menu options to choose from including an Affogato ($4) made with vanilla whip and espresso.
Dayton Eats looks at the regional food stories and restaurant news that make mouths water. Share info about your menu updates, special dinners and events, new chefs, interesting new dishes and culinary adventures. Do you know of new exciting format changes, specials, happy hours, restaurant updates or any other tasty news you think is worth a closer look at? E-mail Alexis Larsen at alexis.e.larsen@hotmail.com with the information and we will work to include it in future coverage.