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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Monday, January 07, 2008

One opening, one closing -- and goat

  • Chipotle Mexican Grill will open on Jan. 18 at 2552 Cunningham Road in Evendale.
    From 5 p.m. to 8 p.m. on Jan. 17, Chipotle is sponsoring a benefit for Reading Junior-Senior High School’s student activity fund. Get a burrito and soft drink for $5, and all proceeds will go to the school. Get free Chipotle apparel during the grand opening on the 18th.
    The restaurant will be open from 11:00 a.m. to 10:00 p.m. daily. The phone number is 513-554-0911 and the fax number is 513-554-1394.
  • Thanks to reader Lisa for tipping us off: Sarpino’s Pizza in Hamilton has closed, according to a corporate spokeswoman.

  • Fred and I have a new favorite place to eat: La Mexicana in Newport. (I know that I'm as much a discoverer of La Mexicana as Christopher Columbus was of America, but it's new to me!) Fred loves the goat meat -- he says it's rich and delicious, like lamb. I've had the vegetarian flag burrito (fabulous and filling enough for two meals), the flag enchiladas (too much cheese for me) and the regular vegetarian burrito (delicious). The portions are huge, the service was good and oh, that salsa verde! I'm usually wary of Mexican food (lard in the beans; veggies grilled alongside meat), but a vegan friend suggested it. There's corn oil in the beans!


at 11:11 AM Anonymous FoodieToo said...

I know people love La Mexicana but you could not pay me to eat there. The last time I did both my friend and I got food poisoning. We had both ordered a chicken burrito that neither looked nor tasted like chicken.
A few years later, even with my warnings, my hubby got food poisoning after eating there too.

Maybe things have changed in the last couple of years but I am not ready to take that chance just yet.

at 11:27 AM Blogger Mary said...

Well then either I have an incredible immunity to food poisoning or I'm just very fortunate because I eat there all the time and have yet to become ill.

at 5:06 PM Anonymous FoodieToo said...

Or perhaps I am bad luck and it just happens to people who know me...lol I just would rather not take the chance.

at 6:26 PM Blogger Mary said...

Well now you have me worried though. Maybe I should just stick to Fontova's in Covington. (I just wish he had better evening and weekend hours.)

at 8:52 AM Anonymous FoodieToo said...

If it makes you feel better, my husband still eats there. Unlike myself, he is a risk taker.

at 6:08 AM Anonymous vudutu said...

Hummm never had a problem there, hit it 4 or so times a year, used to be the only place to get a decent Mex fix, I got news for you though that's lard in them beans. Ain't no way refrieds can taste that good without it.

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