Whether you're a vino virgin or wine aficionado, one of Vintage's 100 wines is sure to tickle the tongue and glamorize the gullet. Sixty-five grapen gulpables are available by the glass, including the Sicilian Arnacio nero d'avola ($5) and the South African Jam Jar 2009 sweet shiraz ($6). Similar to most pilot-school graduations, guests can swallow three wines at once during the chardonnay flight, which includes wines from Sonoma, South Africa, and the central coast of California ($12). To complement grape blood, sippers draw from a menu of starters such as pan-seared crab cakes with corn butter and hot-sauce powder, and small plates sporting savories such as the grilled-chicken-breast sandwich ($9). Entrees entice taste buds with servings of succulent skirt steak ($17) and penne pasta ($15), or fill digestive hard drives with homemade dough disks including the medley of mozzarella, parmesan, red sauce, and oregano ($10 for a 10").
Homemade meatballs, ham smothered in sweet-barbecue sauce, and melted cheeses cover pizza crusts and fill the space inside hoagie rolls at Fatty Patty’s Pizza, named one of Cincinnati's 50 Best Pizza Places of 2012 by Cincinnati Magazine. Diners can build their own pies from the ground up or place their trust in Fatty Patty's capable hands by ordering pizzas off the menu, such as the pizza bianca topped with fresh garlic, ricotta cheese, and tomatoes or the buffalo-chicken pizza with hot sauce, jalapeños, and grilled chicken. The kitchen stays open until 3 a.m. on weekends, and a staff of delivery drivers is on hand for whenever people get a craving for steak or chicken hoagies at home or while stuck in line at the DMV.
Mac's Pizza Pub supplies mozzarella monomaniacs with scrumptious pizzas and booze enthusiasts with a pirate's treasure cove of cold beers. Voyage into spicy-hot lands by ordering the Mac-Attack pizza, a pie of hot ground beef, jalapeños, double pepperoni, and cheese ($13.79 for 12-inch). Or, create your own cheese circle by artistically arranging toppings of your choice in the shape of a dinosaur or crossing guard. Mac's pours frothy mugs of Bar Harbor's Blueberry Ale and locally brewed Mt. Carmel Nut Brown Ale from the tap, and the extensive beer list boasts a solid selection of bottled brewskies.
The chefs at Mt. Adams Pizza are more than happy to let you create your own pizza from their collection of more than 30 toppings—including buffalo chicken, gyro meat, vegan sausage, and roasted red peppers. But they’ve also engineered a selection of specialty pizzas, including the white Diablo Chicken pizza, which they load up with buffalo chicken, blue cheese, and jalapeño peppers. They can craft gluten-free pizzas smothered in vegan cheese, as well as vegetarian-friendly pizzas. Gyros, calzones, and Italian-inspired hoagies round out the menu. The chefs keep cooking until 3 a.m. on Friday and Saturday, when college students are most in need of a study break.
The time-tested pies on ZZ's Pizza Company's menu come decked out with freshly made dough and more than 25 topping options. Inaugurate the evening by autographing a house, caesar, or wedge salad with dressing before delving into the pizza options. Sourdough or whole-wheat-and-honey crusts form the doughy foundations of pizzas, and specialty-topping combos swim in savory homemade sauce. The greek pizza, like most wrestlers after they body slam a buffet table, is slathered in a blend of olive oil and garlic before tomatoes, capers, and kasseri cheese are scattered across the top. Conversely, the Cajun pizza is piled with piquant combinations of shrimp, italian sausage, and jalapeño peppers.
Tusculum Grille was named one of Cincinnati's top 20 pizza places by WCPO. The crust on the eatery's signature pies is just like the ice under a misbehaving child or penguin in danger: thin. Its Italian-style specialty pizzas range from a meaty buffalo-chicken edition to the veggie version that's one-upped by a vegan veggie version. Salads and sandwiches accompany the pizza offerings.