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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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"High-end" Mexican food
So it seems we're getting another restaurant downtown. I love the name: Nada. But the food better be otherworldly good because the negative puns would be endless...I hope that, in this case, "high-end Mexican" translates to authentic cuisine on pretty plates in an urbane space. It's too often that high-end is code for "mucho dinero y poca comida."Whatever the case, it would be fabulous to have a Rick Bayless/Topolo-esque hot spot in Cincinnati. Gotta love a town where you can get a phoney coney (hold the hot dog) and langosta al ajillo, all within a few blocks.
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2 Comments:
at 10:53 AM 
Anonymous said...
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at 11:03 AM 
Nicci King said...
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Post a Comment*I agree with you that a restaurant the caliber of Rick Bayless' Topolobampo, or even Frontera Grill, would be wonderful and a real coup for Cincinnati. The Topolobampo menu is superb. Everything we've eaten there has been outstanding with flavors that cause you to sit up and take notice.
Rick Bayless has done and continues to do a wonderful job with his Mexican cooking informed by years of traveling, eating and researching in Mexico. He knows the cooking techniques and what the food is supposed to taste like. He is certainly the "go-to" person, and his restaurants the "go-to" places, for his extensive knowledge of Mexican cooking.
Our hope is that Nada will be a much more comelling restaurant than its name would imply to some.
Dee
Well, I certainly can't wait. I love a downtown exudes a positive, electric appeal. Nothing cultivates that more than fine (and fun) dining. It's especially great to see an eclectic mix of options in a place that is not exactly know for being, well, eclectic. It's all very exciting and I look forward to seeing it, and downtown in general, succeed...
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