Sugar n’ Spice first opened its doors in 1941, and its breakfast, lunch, and now dinner offerings haven't changed much since. Steven Frankel, the restaurant's new owner, and fifth overall, attributes this consistency to the unstoppable allure of signature items such as wispy-thin pancakes ($4 for four), and also to the hysterical, screeching silly-putty riots that broke out the last time the menu underwent a significant change. Feast on inventive, recipe-guarded dishes such as the spinach and mozzarella Popeye omelet ($6.25) and the two-egg, sausage-bacon-and-more platter known as the slaughterhouse five ($10.25), a favorite among Ohio's expanding Tralfamadorian population. Lunch at Sugar n' Spice sees a close clique of sandwiched meats sitting in the menu's coolest spots; the muffin burger ($4.75) is a quarter-pound beef patty set on a toasted English muffin with grilled onions and cheese, while the chicken not-so-little ($5.75), six ounces of teriyaki-grilled chicken breast, finally grows out of its melodramatic "sky is falling" phase via the life transition of getting devoured.
Back in the 1950s, the founder of Angilo’s Pizza, Al Jones, used the skills he cultivated while working in a bakery to create his very own recipe for pizza crust and hoagie buns. Today, whether in Ohio, Kentucky, or Indiana, each and every Angilo’s location carries on Al's legacy by using those very same recipes. The chefs sustaining that tradition hand toss the dough for their large- and medium-sized pizzas before layering them with a bevy of fresh cheese and toppings and Al’s secret sauce—for which CIA agents don't even have clearance. They use fresh-baked hoagie rolls to stuff turkey, ham, beef, and cheese on their special double-decker sandwiches, of which there are 15. Because each Angilo’s Pizza location is individually owned, proprietors might also add in a few of their own specialties to the menu, such as Cincinnati-style chili or buffalo-chicken sandwiches.
Whole Foods Market's commitment to the interdependent network of sustainable farms and organic producers can be seen in its carefully selected product lines. Their homegrown 365 Everyday Value brand makes it easy to eat naturally, organically, and economically. It features an array of items from all product categories, including groceries, vitamins, household items, and more—each manufactured to meet the rigorous quality standards woven into the fabric of Whole Foods Market, which itself is made from 100% alpaca.
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.
Despite the shop’s short menu–just frozen yogurt and yogurt-based treats–no two trips to Yagööt are alike. Every few months, the shop shakes up its frozen-yogurt lineup, swapping in two new seasonal flavors to complement the Original and Strawberry yogurts available year-round. So, while one visit may have yielded a sweet cup of fresh raspberries and Strawberry fro-yo, the next could treat taste buds to an entirely different experience, perhaps caramel-drizzled Italian Cocoa or Oreos crumbled over Pomegranate yogurt.
A member of the Cincinnati Enquirer's Burger Hall of Fame, Arthur's quells cravings with a menu that concentrates on comfortable classics. Keep idle lips from humming 19th-century military marches by ordering up an appetizer of chilled spinach and artichoke dip served with homemade spinach nachos ($6.50) or start off with beer-battered fried cheese ($7.50), the most popular of all fried dairy products. Buffalo chicken salad contrasts the zing of spicy chicken with the pragmatic sobriety of lettuce ($9.50), and the cod sandwich ($9.50) is a winner of Cincinnati Magazine's Best Late-Night Bite designation. Burgers—whether beef, turkey, or black bean—come in an array of arrangements, from a Boursin cheese burger ($9) to a gourmet burger with goat cheese, roasted red peppers, and pesto mayo ($10.50). Creative carnivores can also come by Sunday through Tuesday for Arthur's Burger Madness special, which, like the popular Sirloin Susie dolls of the 1950s, allows customers to accessorize their beef with 13 different options, from banana peppers to chili, for a flat $7 rate.
Plates of food travel beneath the ironwork of original bank-teller windows and around an authentic bank vault at Teller's of Hyde Park, located inside the historic Hyde Park Savings and Loan building. Bright skylights give the spacious interior a contemporary feel. Diners can enjoy a seasonal menu of modern American cuisine, including dishes such as creole chicken or filet mignon with bordelaise sauce. Chefs also try their hands at regionally and internationally inspired dishes such as Cajun pasta and seared ahi tuna doused in dynamite sauce, which confused bank robbers often use in attempts to rob the restaurant's vault.
Teller's keeps more than 30 beers on tap and more than 120 bottles of wine ready to uncork at a moment's notice. Along with the dining room and vault, Teller’s of Hyde Park seats guests on an upper-level mezzanine and, weather permitting, a second-story patio.