Next Chapter channels a lively predecessor—Chapter 13, a popular neighborhood bar from the '70s and early '80s—in both name and emphasis on entertainment, according to Campbell's Scoop, a blog penned by Cincinnati Enquirer restaurant critic Polly Campbell. Though it serves a small menu of upscale bar fare, including signature sandwiches and fried appetizers, the space centers on a predominant bar with a focus on special events and live entertainment. Diners can sample the pub’s wares and happy-hour specials inside the recently renovated, 130-year-old building or throw drink coasters at passing cars from a large, outdoor patio.
Located within Findlay Market since 2010, Panda Chefs serves up an eclectic collection of ethnic foods like sushi sliders and Indian favorites such as shrimp curry all washed down with wheat grass or other healthy drinks. You can enjoy these treats from the east while you take in the sights and sounds of the Market's other vendors and artists. The eatery also offers a handful of classic American desserts such as root beer floats and banana splits. The dining room is open for lunch service Tuesday through Sunday from 11 a.m. to 3:30 p.m with table service or carry out and seating for up to twenty four guests.
The chefs at Kiji Steakhouse aren?t just chefs. They are also performance artists, animatedly chopping, flipping, and setting food afire mere feet away from guests. At tableside hibachi grills, they prepare filet mignon, lobster tail, chicken, and shrimp marinated in a spicy garlic sauce. Even more chefs work behind the scenes in the kitchen, blanketing meats in teriyaki sauce, and encasing edibles in crispy tempura batter.
Don't let the name mislead you. Though the restaurant is called Mr. Sushi, the menu is expansive and includes traditional dishes from all over eastern Asia. Those seeking noodles to twirl around a fork or spell "I love sushi" with can choose from pad thai, lo mein, or udon. Korean favorites such as beef short rib kalbi and bul kogi slide onto tables alongside hibachi steak or salmon teriyaki. And of course, there's the sushi, served in combinations selected by the chef in maki or atop sticky rice.
CRAVE's nine locations have gained a plethora of press and even an Award of Excellence from Wine Spectator. Each sleek eatery also entices diners with a diverse menu of modern American lunch, dinner, and Sunday brunch fare devised by Corporate Executive Chef Bill King and a sushi menu of traditional and creative rolls. Each menu is then artfully executed using fresh and locally sourced, seasonal ingredients, as well as seafood flown in daily and handcrafted sauces made from authentic Asian recipes. Brick ovens give flatbreads and pizzas a crisp exterior while the grill keeps steaks, chicken, and burgers juicy.