With a stay at Embassy Suites Cincinnati - Northeast (Blue Ash) in Cincinnati (Blue Ash - Sharonville), you'll be within the vicinity of Sharonville Convention Center and Kenwood Towne Centre. This hotel is within the region of Tri-County Mall and EnterTrainment Junction.
Make yourself at home in one of the 233 air-conditioned rooms featuring refrigerators and microwaves. Cable programming and video-game consoles are provided for your entertainment, while complimentary wireless Internet access keeps you connected. Private bathrooms with shower/tub combinations feature complimentary toiletries and hair dryers. Conveniences include desks and complimentary weekday newspapers, as well as direct-dial phones with voice mail.
Rec, Spa, Premium Amenities
Take advantage of recreational opportunities offered, including an indoor pool, a spa tub, and a sauna. Additional amenities include complimentary wireless Internet access, a concierge desk, and an arcade/game room.
Satisfy your appetite at the hotel's restaurant, which serves breakfast, lunch, and dinner. Dining is also available at a coffee shop/café, and room service (during limited hours) is provided. Mingle with other guests at a complimentary manager's reception, held daily at evening. At the end of the day, relax with your favorite drink at a bar/lounge.
Business, Other Amenities
Featured amenities include a business center, limo/town car service, and business services. Event facilities at this hotel consist of conference/meeting rooms, small meeting rooms, and a ballroom. A roundtrip airport shuttle is complimentary at scheduled times.
At Cafe Mediterranean, chefs strew tender chunks of lamb and beef with ribbons of virgin olive oil and fragrant spices. The menu spotlights seasonal fruits and veggies, saving them from dull fates as still-life models. Though recipes hail from Egypt, Morocco, and Lebanon, Turkish cuisine proves the chief focus: Turkish spices grace the shish and doner kebabs, and specialty Turkish beverages such as ayran cleanse palates and grant a break from arduous chewing.
Smashburger isn't just the name?it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.
This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.
The idea that you can only get good Cajun food in Louisiana has been challenged. The chefs at J. Gumbo's craft classic creole and Cajun dishes, balancing heat and spice with skill. Homestyle gumbo begins with a deep brown roux and, like viewing The Big Easy both forward and backward, takes about four hours to complete. Crawfish ?touff?e teems with the plump shellfish while jambalaya is made creole style with shredded chicken and sausage. Chefs pile these into bowls atop a bed of rice, and diners who can't decide can opt for two or even three options in one bowl.
The eatery itself is intimate and casual. On the walls hang New Orleans?inspired art, such as a crawfish wearing a chef hat and Mardi Gras masks and beads. Diners are also welcome to scrawl their names in between the art, and they often write messages commemorating their visit or love letters to the chef written in French.
Though LaDawn has loved baking with her mother and grandmother since childhood, Sweets By LaDawn began as an accident. After LaDawn told her coworker that her (nonexistant) recipe for Italian cream cake was better than a local restaurant's, she then quickly cobbled together a cake to bring in. Surprisingly, all of LaDawn's coworkers agreed her cake was in fact better than the restaurant's, and the orders for cakes started coming in. After relocating to Cincinnati from Baton Rouge following Hurricane Katrina, she now creates custom cakes that she sculpts into 3-D shapes, tops with printed images, or frosts to a decorative finish. She starts with a choice of cake batter in flavors such as lemon, red velvet, or spice cake. From there, she can pipe cakes with a swirl of cherry, Oreo, or chocolate bavarian cream fillings. She then frosts the entire thing in a pristine layer of cream cheese, buttercream, chocolate ganache, or molded fondant. Outside of cakes, she also crafts cookies and cupcakes. Plenty of parking is available near Sweets by LaDawn, and customers may sit in the shop's outdoor seating area to enjoy treats from inside.