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.
View crafts its menus of American cuisine with an impassioned culinary flair, appeasing appetites with a palette of flavors and stunning views of the Ohio River Valley. Sate savory cravings with the Lamb Stroganoff ($19), where braised leg of lamb and vegetables soak in a delectable sauce upon a bed of pappardelle noodles. Theater buffs, families, and cultured werewolves can fuel up for a Henry IV double feature with the ever-changing, three-course, pre-theater prix-fixe menu ($25), all while savoring the glimmering Ohio River from View's outdoor patio.
The menu at ZZ’s Pizza Company overflows with gourmet pizza, soups, pasta, and other hearty comestibles. Find peace for a grumbling, disgruntled stomach by picking through a wedge salad’s iceberg lettuce, sliced roma tomatoes, and crisp bacon topped with house parmesan dressing and gorgonzola cheese ($4.50 for a side, $6.50 for an entree). A dish of lasagna ($12) or a homemade meatball hoagie ($9) with onions, peppers, tomato sauce, and provolone will help ward off unruly appetites and down-on-their-luck comic-strip cats. Elsewhere on the menu, pizzas abound—choose your size and cover it with the perfect assortment of regular and gourmet toppings ($7–$12, plus toppings). Select one of ZZ’s recipes, such as an 8-inch four-cheese pizza ($9) crowned with smoked gouda, mozzarella, gruyere swiss, and romano cheeses. Or opt for the delicious seafood pizza, a deep-sea-caught specialty that features lobster, shrimp, and crab meat ($11.50 for an 8-inch edition).
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.
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.
Conceptualized by Chef Joshua Steven Campbell, a Cincinnati native, Mayberry and World Food Bar bring creative tastes to the community without ever pressuring the community to adopt creative eating techniques in return—traditional methods such as teeth and forks are acceptable. Mayberry's modest, warm atmosphere invites patrons to feast on fancified versions of classic comfort food such as the Sloppy Josh sandwich (slow-cooked beef with rosemary and spicy mustard, $7) for lunch, paired with a tater-tot casserole ($3). Transitioning palates to dinner hour are elegant small plates such as pepper-bacon-wrapped pork medallions sweetly accompanied by barbecue chickpeas and goat cheese ($10) and the restaurant's herbed flatbread with guava, kalamata olives, and feta cheese, which can be made with lamb or with minted tofu for vegetarians ($10).