Historic Restaurants Of Cincinatti
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Author | : Dann Woellert |
Publisher | : Arcadia Publishing |
Total Pages | : 207 |
Release | : 2013-04-16 |
Genre | : Cooking |
ISBN | : 1625840624 |
Discover how the Ohio city’s unique dish came to be, how it gave way to legions of chili parlors, and how it become a million-dollar industry. Cincinnati is certainly judged by its chili. Some claim it’s not even chili, but those are just fighting words to natives who have developed the crave. Cincinnati is a long way from El Paso, and our chili is not Tex-Mex style. It is a unique blend typically served as a three-way: over spaghetti and covered in shredded cheddar cheese. From its 1922 roots with the Slavic-Macedonian immigrant brothers Kiradjieff in a burlesque theater, Cincinnati chili has become a million-dollar industry supporting 250 chili parlors. Many chili parlors have come and gone, but a few familiar names remain: Dixie, Camp Washington, Gold Star, Price Hill and Skyline. This is their amazing chili story.
Author | : Dann Woellert |
Publisher | : Arcadia Publishing |
Total Pages | : 192 |
Release | : 2015 |
Genre | : Cooking |
ISBN | : 1467117641 |
Cincinnati is the home to food inventions, rivalries and restaurants that stand the test of time. The Queen City boasts the invention of both Cincinnati chili and goetta. Mecklenburg Gardens, Arnold's, Izzy's and Scotti's have all operated for over a century. The French restaurant Maisonette was the epitome of fine dining, and Wong Yie's Famous Restaurant took Chinese cuisine from street fare to an exotic experience. Busken Bakery and Frisch's vied for Cincinnati pumpkin pie supremacy by taking digs at each other through billboards and redecorating a Big Boy statue in Busken attire. Author Dann Woellert explores the most iconic eateries, the German influence on Queen City food and what makes dining so unique in Cincinnati.
Author | : Polly Campbell |
Publisher | : Arcadia Publishing |
Total Pages | : 201 |
Release | : 2007-10-31 |
Genre | : Social Science |
ISBN | : 1439671311 |
“The comprehensive guide offers a glimpse into the lives of Cincinnatians throughout history, through the lens of food.” —Cincinnati Magazine Over the years, Cincinnati has earned a reputation for conservatism and keeping to itself, especially regarding food, but that’s changing. Old favorites like cinnamon-scented chili on spaghetti, ice cream with huge chocolate chunks and old-fashioned German butchers selling goetta, brats and metts are being rediscovered—and in some cases re-created. A similar urge for experimentation and innovation from restaurants, farmers’ markets and food producers is bringing new energy to the city’s tables. Gathering the stories of the pioneers and the entrepreneurs of the past and the present, Enquirer food critic Polly Campbell unfolds how Cincinnati’s history has set the table for its menu today. “Whether it’s a plate full of cinnamon-scented chili on spaghetti, or skillets frying up goetta, or other uniquely Cincinnati staples, Campbell’s book will leave your mouth watering for a taste of home.” —WVXU News
Author | : Dann Woellert |
Publisher | : Arcadia Publishing |
Total Pages | : 176 |
Release | : 2019 |
Genre | : History |
ISBN | : 1467142085 |
"Cincinnati loves goetta. Since its arrival with nineteenth-century Germanic immigrants, this humble dish has evolved from peasant staple to ubiquitous delicacy. Once upon a time, Cincinnatians found goetta mostly in neighborhood butcher shops, in Over-the-Rhine's so-called Goetta Alley and through Sander Packing, its first commercial producer. Now hungry locals scarf it down at diners and white-linen establishments alike and in everything from egg rolls to Reuben sandwiches. Tracing goetta from its Germanic origins and its first stop in Greater Cincinnati to its largest commercial producers, Queen City Sausage and Gliers, food etymologist and "Goettevangelist" Dann Woellert explores goetta's history in the city that made it regionally famous"--Back cover.
Author | : Allen J. Singer |
Publisher | : Arcadia Publishing |
Total Pages | : 132 |
Release | : 2003 |
Genre | : Transportation |
ISBN | : 9780738523149 |
Cincinnati emerged from a tumultuous 19th century as a growing metropolis committed to city planning. The most ambitious plan of the early twentieth century, the Cincinnati Subway, was doomed to failure. Construction began in 1920 and ended in 1927 when the money had run out. Today, two miles of empty subway tunnels still lie beneath Cincinnati, waiting to be used. The Cincinnati Subway tells the whole story, from the turbulent times in the 1880s to the ultimate failure of "Cincinnati's White Elephant." Along the way, the reader will learn about what was happening in Cincinnati during the growth of the subway-from the Courthouse Riots in 1884 to life in the Queen City during World War II.
Author | : Cynthia Kuhn Beischel |
Publisher | : History Press Library Editions |
Total Pages | : 226 |
Release | : 2016-11-07 |
Genre | : History |
ISBN | : 9781540201065 |
"It was a different time. Ladies wore gloves, hats and nice attire to luncheons at the Woman's Exchange. Shillito's provided a cosmopolitan environment for its patrons, while Mullane's was the perfect place to sip and socialize. The popular Good Morning Show radio program hosted by charming Bob Braun, and later Nick Clooney, was broadcast from McAlpin's Tea Room. Woman gathered at Pogue's and Mabley & Carew tea rooms to celebrate birthdays, as well as wedding and baby showers, over dainty tea sandwiches. Author Cynthia Kuhn Beischel brings the Queen City's bygone downtown tea rooms back to life and shares more than one hundred beloved recipes."--Back cover.
Author | : Teri Horsley |
Publisher | : Arcadia Publishing |
Total Pages | : 144 |
Release | : 2019 |
Genre | : History |
ISBN | : 1467138614 |
Butler County has concocted fine food and finer memories for generations. Isgro's dished out succulent Italian to locals and celebrities alike, including Frank Sinatra and numerous Cincinnati Reds players. Starting off as a Prohibition speakeasy, Nitchtings later evolved into a high-end supper club where many prominent politicians debated the issues of the day. Hickory Hut made its name serving delicious American casual food to fiercely loyal regulars, some of whom ate there three times a day. For decades, fans of Milillos and Chester's have argued which is the best pizza in town, a debate that continues today. Join local food writer Teri Horsley as she explores the history of Butler County's most beloved eateries and the stories behind them.
Author | : Rick Pender |
Publisher | : Reedy Press LLC |
Total Pages | : 285 |
Release | : 2021-04-15 |
Genre | : History |
ISBN | : 1681063042 |
Late in the 18th-century, people began to head west in America in search of new frontiers and new lives. Many of them, including immigrants, found their way down the Ohio River to Cincinnati, Ohio, the “Queen City of the West.” In Oldest Cincinnati, follow their journey and learn the story of the city as you’ve never heard it before. Read about a ferry that helped early settlers cross the Ohio River to Augusta, Kentucky, began in 1798 and that’s still in business today. Likewise, a stagecoach inn that began providing shelter for early travelers opened in Lebanon, Ohio, in 1803 continues welcoming guests to this day. As one of the first settlements in the Northwest Territory, called “Losantiville” before it was dubbed Cincinnati, there are still many “firsts” and “oldests” to be found locally. The first museum—focused on natural history and science—was launched in 1818. It’s now located in Cincinnati’s oldest train station. In 1866 the oldest bridge across the Ohio River connected downtown Cincinnati to Covington, Kentucky. The oldest art museum west of the Allegheny Mountains opened in 1881. While the character of Cincinnati dramatically changed in the mid-19th century as German immigrants came in waves, the city would continue to boom culturally. They brewed beer, of course, but they also loved music, launching the oldest choral music festival in the Western Hemisphere. Local historian and author Rick Pender goes to great lengths to research and pay homage to more than two centuries of Cincinnati’s oldests, firsts, and finests. Read about all of these and more in this informative book that brings history and people to life.
Author | : Linda Bailey |
Publisher | : Turner Publishing Company |
Total Pages | : 206 |
Release | : 2006 |
Genre | : History |
ISBN | : 9781596522671 |
Historic Photos of Cincinnati captures the history of The Queen City in still photography from various collections held at the Cincinnati Museum Center. The book follows life, government, educations and events spanning two centuries. It captures unique and rare scenes through the original lens of hundreds of historic photographs. Published in a large format with multiple links on heavy art paper, these images portray the building of a unique and prosperous city.
Author | : Sarah Stephens |
Publisher | : Arcadia Publishing |
Total Pages | : 132 |
Release | : 2010 |
Genre | : History |
ISBN | : 9780738577906 |
Dating all the way back to 1812, the history of brewing in Cincinnati is a long and illustrious narrative. In the mid-19th century, the Queen City's rapidly expanding German population definitively transformed the industry, making Cincinnati one of the nation's foremost brewing centers. Principally based in the vibrant Over-the-Rhine district, the golden age of brewing in Cincinnati saw the creation of architecturally spectacular brewery structures, a proliferation of related industries, as well as an abundance of saloons and beer gardens. The enactment of Prohibition crippled this formerly booming industry, however, and although local brewers returned to revive their trade following the repeal of Prohibition, the industry would never regain its former prominence. These days, Cincinnati's brewing culture is experiencing a multifaceted renaissance with a promising outlook. Cincinnati's Brewing History offers a concise overview of the history of brewing and beer culture in the region through vintage and contemporary images, as well as brewing collectibles.