Bottles of spirits line the wooden shelves of Muldoon's Saloon & Eatery dimly lit bar, illuminated by the glow of television sets overhead. The neighborhood joint has been watering locals for nearly three decades, and continues to attract both familiar faces and new clientele with more than 100 bottled beers, seasonal drafts, and freshly brewed Irish coffee. The cups that speckle the bars and booth tabletops pair with hearty steak burgers, seafood, and barbeque, along with Irish favorites such as corned beef, fish and chips, and an edible Gaelic football.
Dilly Café is a free-spirited deli turned gourmet restaurant brimming with a charmingly relaxed elegance. The bulk of the menu is devoted to simple yet elegant lunch and dinner fare, such as the oven-roasted trout almondine with rice, haricot verts, and brown-butter sauce ($18), the creamy stilton and mushroom pasta ($12), and the Mariemont gobbler, a tribute to the historic village's 43rd first Thanksgiving with thick slices of turkey, imported brie, and cranberry chutney nestled within a crusty, warm baguette ($8). Lilliputian appetites can opt to nosh on an array of small plates and appetizers, including the Maryland-style crab cakes ($8) or the signature Dilly Café beer cheese ($8). The extensive wine list reflects Dilly Café's passion for discovering new and interesting fermented fruit, and the continuously changing craft-beer selection features Cincinnati's own Mt. Carmel American Wheat Ale ($3.75, $4.95) and Rivertown Helles Lager ($3.75, $4.95). Off tap, Dilly boasts more than 1,000 different beers and wines to peruse in its back-room alcohol oasis.
South End Grille’s chefs hand cut white-chicken tenderloins into specialty chicken balls. They may be covered in a Hawaiian glaze and smothered in melted cheddar cheese, among nine styles. The grill's handhelds include nacho-cheese-blanketed burgers and pizzas topped with mashed potatoes, sour cream, and bacon. Chefs also mix up a dozen signature sauces to slather atop their popular breaded and fried chicken wings. And on Friday nights, patrons can relax on the outdoor patio while being entertained by live musicians.
The first Guthrie’s Chicken Fingers opened its doors in Alabama in 1965, but it wasn’t until 1968 that Hal Guthrie invented the chicken-finger recipe that would propel the eatery to nationwide fame. It took another decade for Hal to dream up Guthrie’s signature sauce, now a family secret guarded more closely than the family sticker book. Motivated by a growing demand from the public for chicken fingers, Hal and his son Chris trimmed other southern items from the menu in 1982, leaving behind only chicken, fries, texas toast, slaw, and the original sauce. Today, cooks still follow Hal’s original recipes at multiple locations, steeping fresh chicken in marinade for two days before hand-breading and frying it to a satisfying crunch.
Like a metamorph in the Witness Protection Program, Ice Restaurant & Bar has undergone several name changes and taken a number of forms. It began as a coffee shop and later grew into a restaurant called Eddy B's before settling on its current incarnation--a nightclub where the furniture is clean and angular and the cool gray walls are peppered with modern art. Guests dig their forks and teeth into towering club sandwiches, lightly breaded lake perch, and hearty grilled steaks and pork chops.