Food & Wine is putting a national spotlight on the Cincy Region’s culinary scene with a new feature that goes well beyond our famous Cincinnati-style chili.
In “Cincinnati Is So Much More Than Skyline Chili,” travel writer Wendy Pramik explores how a new generation of chefs is shaping the region’s culinary identity while staying rooted in the neighborhoods, ingredients, traditions, and communities that make Cincy unique.
Visit Cincy and MeetNKY hosted Pramik in the region in July for three days of conversations, meals, and experiences on both sides of the Ohio River. The resulting story showcases an impressive cross-section of the region’s food scene, including Wildweed, Nolia Kitchen, Sudova, Young Buck Deli, Brown Bear Bakery, The Baker’s Table, Wayfarer Tavern, Salazar, Findlay Market, and Skyline Chili’s new Fountain Square flagship.
But the piece is about more than where to eat. Pramik talks with the people behind the menus about why they have chosen to build their businesses here and how Cincy has given them the space to create something distinctly their own. The story highlights everything from locally foraged ingredients and globally influenced Southern cooking to Ukrainian family recipes, seasonal tasting menus, scratch-made focaccia, and inventive neighborhood pizza.
It also points to the national recognition already following that creativity, including three Cincy Region chefs earning James Beard Award nominations this year.
Perhaps most importantly, Pramik finds a common thread running through the entire experience: community. As she writes after three days exploring the region, it is the ingredient that gives Cincy chefs the confidence to create something entirely their own.
Read the full Food & Wine story: Cincinnati’s Food Scene Is Growing Beyond Skyline Chili
