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The Foodie Report
Ruminations on food, cooking in and eating out in our area.


It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.


Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.


Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.


Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.


Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Thursday, March 08, 2007

Things I'm looking forward to.

I was talking recently to Nicola Pietoso of Nicola's and his chef-son Cristian. They're excited about the new restaurant they've got planned for Fountain Square, even though work is going very slowly. They don't even really have a nailed-down lease yet. I'm excited, too. Cristian talked about how he plans to make all the classic Italian dishes, but the original, simple, best version of them.
That is such a great niche to fill. We were talking about how you can eat the world's great dishes many times without ever really understanding what the fuss is about. Great dishes become popular because they're so good, but because they're popular, they're made in all kinds of degraded ways. French onion soup made with bad beef bouillon and wimpy bread and too much cheese: have you ever wondered why it's a classic? Have the real thing, and you suddenly get it.
So I'm looking forward to seeing how this approach works at Via Vite i with spaghetti and pizza and bistecca Fiorentino and so on (I wonder if he'll do osso buco? that's one usually not done well.) It certainly won't be before this summer.


1 Comments:

at 4:46 PM Anonymous Anonymous said...

Nicola's is the best Italian in the city. I can't wait to see what they do on the square.

 
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