I need to get my Cincinnati fix on a regular basis _ say at least once or twice a year. Usually, one of the visits is devoted to exploring the Queen City's cultural attractions (it has more than you might think) and the other to checking out favorite restaurants (again, more than you might imagine.)
This time the trip was mainly for the purpose of eating, with a few other activities thrown in between meals. First things first _ let's get to the food.
Cincinnati's culinary scene is, at least in part, influenced by several things: German roots, access to abundant regional produce, a tradition of good beer to go with good food, and its residents' devotion to longtime favorite eateries.
Let's start with the latter. Chili doesn't immediately come to mind when visitors arrive in Cincinnati, but those who know the city well usually gravitate to one of its iconic chili parlors (there are more than 200 to choose from).
My choice was Camp Washington Chili, a James Beard "American Regional Classic" designee, and a Smithsonian Magazine pick as one of "America's 20 Most Iconic Food Destinations."
Modeled after a 1950s diner _ think "American Graffiti" and you'll get the picture, Camp Washington is open 24 hours a day, six days a week (closed on Sunday). Current owners Johnny Johnson and his daughter Maria Papakirk welcome a regular clientele ranging from socialites sporting pearls to rural workers sporting bib overalls.
While the restaurant has an extensive menu, you come here for its 3-, 4- and 5-way chili. For novices, don't expect Texas-style chili con carne in a bowl; the Cincinnati version is more akin to a thick sauce to top spaghetti or slather on a hot dog. While its main ingredients are ground beef and tomato paste, it also has a variety of toppings or "ways" that include cheese, onions and beans.
The real surprise is the number of unusual spices in the flavor profile. In addition to chili powder, there's nutmeg, cinnamon, clove, cumin, bay leaf and in some cases, dark chocolate.
It doesn't matter whether you choose to have your chili 3-, 4- or 5-way; just be sure you choose to have it at Camp Washington Chili. campwashingtonchili.com
Almost as beloved as Camp Washington is Montgomery Inn Boathouse. If the former is known for its chili, this place wrote the book on mouth-watering ribs.
You can get them slow-roasted (their original pork loin rack ribs) or slow-smoked (St. Louis-style spareribs). If you choose the latter, know that they use hardwood hickory sourced from a nearby farm to get just the right amount of wood smoke. The only thing better than the smell is the taste.
On the night I was there, the couple at the next table ordered a platter with a slab of beef on it that looked truly daunting (and truly delicious). They still hadn't finished when I got up to leave.
The Boathouse has a lovely location right on the Ohio River (there's a view from every table), and a rogue's gallery of photos of the famous and infamous who have dined here. Top heavy with athletes (they are the only ones who can do justice to that rib platter), but they also claim to have served every U.S. president since Gerald Ford. montgomeryinn.com
For a real culinary experience, wipe that barbecue sauce off your face and don your fanciest duds for dinner at Restaurant L. This gorgeous spot is evocative of the best Paris has to offer, which is hardly surprising because it's the domain of French chef Jean-Robert de Cavel, or simply Jean-Robert to Cincy's chic set.
Don't be fooled by L's elegance, and elegant it is with high ceilings, large windows, crystal chandeliers and plush chairs. It may be posh, but there's nothing stuffy or haughty about this place. Service is immaculate, but friendly and never supercilious. If you want a light, fruity rose with your steak au poivre, then that's what you'll get _ with a smile.
And the food _ ah, the food. Jean-Michel believes in quality over quantity, so most diners go for his two- or three-course prix fixe dinners priced at $65 and $85, respectively, although for overachievers there is a six-course menu gourmand for $125.
There are Gallic touches, especially in the starter courses where foie gras is offered either as a terrine with spinach, almonds, duck breast and Riesling gelee or seared with roasted grape, duck confit, spaghetti squash and pecans.
Entrees, however, are mostly New World and feature dishes such as halibut with pumpkin risotto, braised red cabbage and fried cauliflower and Hill Farm chicken with red grits, Brussels sprouts and Maitake mushrooms.
Restaurant L is sophisticated dining at its best. lcincinnati.com
A Cincinnati Sunday just isn't complete without the epic brunch in the Grille at Palm Court in the Netherland Plaza Hotel. If the 1930s Art Deco setting (Brazilian rosewood paneling, silver nickel light fixtures and soaring ceiling murals) doesn't impress you, the buffet table _ which seems to be half the length of a football field _ surely will. You'll find all the requisites you would expect from a sumptuous buffet, plus some you might not expect.
orchids@palmcourt.com
