Armed with an army of innovative and certified shutterbugs, Olan Mills Portrait Studio provides families with high-quality portraits, continuing a mission that was established more than 75 years ago by founder Olan Mills Sr. Skilled in the art of capturing infants, children, families, and bunny-ears-giving ghost orbs on film, Olan Mills’s experienced smile snappers will take a series of poses amid a variety of backgrounds and lighting options. The studio is equipped with a selection of props—including numbers for birthdays, toys, and boxes—and patrons may bring their own photo-enlivening items from home. The resulting photos find their way to prints in natural color, black and white, or sepia tones; they can also be immortalized in the studio's signature Old Masters style, a canvas brushed with highlights to recreate look of an oil painting. Like the gentlemanly mariners of ages past with their full schedule of sea-battles, the photographers welcome appointments, but do not require them.
Voted the best stop for chocoholics by Ohio magazine, the Dayton-based Esther Price infuses its old-fashioned chocolate concoctions with dairy-fresh cream and butter—pairing rich cocoa with several fruity and savory flavors. Sample an array of aromas with the 18-ounce light and dark assorted chocolates ($12.30), with each box containing a sampling of Esther Price's most popular pieces—coconut cream, peanut butter cream, caramel pecans, cherries, almond toppers, and more. Other options include the chocolate-coated pretzels ($9.75), which come dipped in light or white chocolate, and the 8-ounce sweetheart mints ($7.55), which offer a decadent way to freshen one's breath before a hoverboat driving test. For those who prefer their sweets minus the sucrose, the confectionary also offers plenty of sugar-free options. Tentative tasters can use the Esther Price candy key to determine what flavors are contained within each morsel before tasting.
Street lamp–style lanterns rise from the wooden shoulders of burgundy booths, casting low light over the casual eatery. Round six-top tables accommodate larger groups who come to Nick & Tom's Restaurant & Bar to enjoy conversation over meals brimming with homestyle comfort.
Steaming entrees include chicken pot pie, char-grilled flatiron steak, and pork chops glistening with bourbon glaze. Half-pound burgers support mini piles of melted cheese, olive relish, and sautéed mushrooms, and creamy alfredo pasta supports the incessant practice schedules of competitive baton twirlers.
One taste of Aroma’s more than 100 flavors—including chocolate amaretto, green apple, peanut butter, pistachio, watermelon, even earthworm—and you’ll understand why gelato is like ice cream multiplied by itself. Sporting a svelte 10% butterfat content (compared to ice cream’s 18%), gelato is also healthier and made by a process that doesn’t inject air into the mixture, resulting in a dense, delicious flavor that can only be adequately expressed with joyful bursts of Italian gibberish and interpretive dance battles. Aroma’s gelateria keeps 24 of its 100 flavors chilling in the display case at a cozy 5–10 degrees Fahrenheit, which you can sample in a variety of sizes, such as small ($2.75), medium ($3.25), large ($4), pint ($8), quart ($12), 1/2 gallon ($20), full pan (serves 40, $35), and wheelbarrow (party-sized, served with a giant spoon).
With graduations, weddings, and whale-wrestling season fast approaching, a customized party cake serves as a tasty treat for groups of gathered revelers. A 10-inch party cake from Maribelle serves about 30 people, and the cakery's abundant bounty of flavors and fillings will please even the most picky cake connoisseur. Plump a lemon almond cake with red raspberry filling, or infuse a rich German chocolate cake with fresh sliced strawberries or Frangelico cream. Any combination of bakery beautifying extras—be they fresh-cut or frosting flowers, chocolate-dipped strawberries, chocolate curls and shavings, or curly ribbons—are included in the price, so pile on the ornamentation to construct a memorable masterpiece.
The seasonal brunch and dinner menus at Vitor’s change frequently, rotating approximately every two weeks, depending on what fresh ingredients become available to Chef Vitor Abreu. After refining his skills in such lauded establishments as Nana Grill in Dallas, Jeff Ruby’s Steakhouse in Cincinnati, and Krusty Burger in Springfield, Vitor launched his own fine-dining restaurant and bistro in Cincinnati—a place where he leans on seasonal ingredients from domestic lamb to Georgia peaches. He also coordinates a special seven-course gourmet dinner that changes each week.
While partaking in Vitor’s culinary delights, guests can also enjoy the relaxing atmosphere anchored by three unique dining rooms decorated with a European flair—from nutmeg orange and black walls with slate floors to buttercream-colored walls and rich wooden floors. This color scheme extends to a sushi bar, lounge, and cigar patio, as well as a covered patio situated between Vitor’s and the neighboring building.
Vitor’s mix of seasonal cuisine and eclectic design has earned it a steady stream of awards, including multiple commendations from Cincy Magazine and a spot on Urbanspoon’s America’s Most Popular High-End Restaurants 2012. Chef Vitor also counts celebrities such as Nick Lachey and Chef Rego from Food Network's Chopped among his fans.