Historic Restaurants of Cincinnati: The Queen City's Tasty History

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Arcadia Publishing, 2015 - Cooking - 160 pages

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.

 

Contents

Preface
9
Early Cincinnati Food
11
The Germanic Influence
25
Chilitown USA
49
The Rise of Fast Food in Cincinnati
61
Downtown Restaurants
77
Uptown Restaurants
103
Eastside Restaurants
119
Westside Restaurants
135
Beloved Brands
155
Selected Bibliography
185
Index
187
About the Author
191
Copyright

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About the author (2015)

Dann Woellert is a marketing manager and has been in the product marketing field for over a decade. He writes the food blog "Dann Woellert the Food Etymologist," which discusses the origin of local and national delicacies. Dann is affiliated with the Cincinnati Preservation Association, Cincinnati Historical Society and the German American Citizen's league, and has done work for the Cincinnati Brewery Heritage Trail. He has won the Ohioiana Award for Literary and Artistic Achievement three times.