Fish arrive fresh from the boat to fry on Tropics Restaurant's sizzling grill alongside a wealth of half-pound burgers, creative appetizers, and saucy pies forged from Mio's pizza products. The eatery’s floor-to-ceiling windows grant sweeping views of the Ohio River, replete with the bounty of boats and pet narwhals tethered to Manhattan Harbour’s slips.
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.
In 1589, Duke Wilhelm V of Bavaria established a Hofbräuhaus, or "court brew house." Made in compliance with the Bavarian Beer Purity Law, pours for Wilhelm and his court were made with only three ingredients: hops, malt, and water. More than 400 years later, the brewers at the American Hofbräuhaus still abide by those rules and recipes. Wilhelm's ghost and a living German brewmaster supervise Hofbräuhaus' in-house production, which yields four year-round varieties, as well as seasonal specials such as an Oktoberfest beer.
To complement those classic quaffs, cooks craft traditional German cuisine from local and imported ingredients. House-made bier cheese smothers Bavarian-style nachos, bacon and mushroom sauce covers schnitzels, and red apple kraut pairs with sauerbraten's slow-braised beef. Diners can dig in and practice their best "Prost!" inside a traditional bier hall, where flat-screen TVs surround wooden communal tables and live accordion music frequently soars to the rafters. Hofbräuhaus also hosts guests inside a quieter dining room or on the bier garden, a shaded outdoor perch overlooking the Newport waterfront and Cincinnati skyline.
Doughby's satisfies cravings for flaky stuffed pastries with its hearty calzones and crepes. Golden-brown calzone crusts hug chicken, pork, steak, beef, and vegetable fillings and come in 50 different combinations that quiet a rumbling stomach much more pleasantly than swallowing a pacifier. Twenty-six crepes hold similar savory fillings or sweet stuffings, such as Nutella, strawberries, and bananas. To satisfy late-night revelers, Doughby's stays open until 4 a.m. on the weekends.
Pasquale Giammarco grew up working in his parents' pizzeria, which they opened after emigrating from Italy to the United States when Pasquale was 9. In 1978, adult Pasquale opened his own pizzeria, Marco’s Pizza, where he continued to top pies in the sauce recipe he and his father refined together. Beyond the sauce, which harmoniously blends three types of vine-ripened tomatoes, Pasquale perfected his dough—made fresh daily—and his cheese, which never saw a freezer before bedecking a pizza.
Nowadays, Marco’s Pizza’s brand has spread to more than 250 stores scattered across 21 states. Their specialty pies—whose diameters extend up to 16 inches—emerge from the oven in variants such as the Meat Supremo, topped with pepperoni, ham, italian sausage, and bacon, or a vegetarian style complete with mushrooms, olives, and tomatoes. Alternatively, patrons can customize their pizza toppings to please their unique palates, which may register salt as sweetness or sweetness as a telltale sign that the tooth fairy is hiding behind their molars. Wings in three flavors complement the pizzas, along with freshly baked hoagies and verdant salads.
Craig and Laura Decker seem to have a difficult time making up their minds. They also seem to have a knack for turning this indecisiveness into an advantage at every turn. When it came to opening their new business, for example, they briefly wondered whether it should feature a wine shop, a wine bar, or a gourmet bistro. Their solution? All three.
This spirit of inclusivity pervades The W.G. Kitchen & Bar, where the Deckers pair seasonal wine varietals with globally inspired cuisine. Rather than choose between European elegance and New-American pizzazz, they settled on a compromise they describe as “Old World chic.” This label suits a menu that features small plates of housemade meatballs and bruschetta alongside assorted cheeses from around the world. The focus on small plates is in keeping with the Deckers’ have-it-all mentality and gives diners the option to sample several dishes without having to barter with adjacent tables.