I think a foodie friend recently said it best: "I'm no longer interested in the 'complicated' food. What I like best are restaurants with simple menus where they do simple food well." I don't know if she was channeling me or we’re channeling a general food trend that's building, but I wholeheartedly agree. And, as if on cue, Troy's Cafe walked into my life.  

Who knew a fella from the Ukraine would be cooking up a storm of authentic German food in Mason. Oleg Makhayev, the owner of Oleg’s Tavern, is a native of Kiev, Ukraine. He’s lived in the States for about seven years and cooked at Jag’s in West Chester before opening his own restaurant last year.   

Life seems to be in short supply of pleasant surprises these days. I counted myself very lucky to be on the receiving end of one when I visited Mac's Pizza Pub. I had put off my visit until the last minute for a number of reasons, one being that I was afraid it would be filled with my students from UC and I would have to order a pop instead of a beer.  

Places like the Edgecliff Room fascinate me. Cincinnati doesn't have many of these animals — restaurants attached to a living space. These places seem like they would be most successful in densely populated urban areas like Chicago or New York.   

It all started with that unassuming fungus with the funny name -- the shitake. Bryan Madison was researching the health aspects of the Asian mushroom when he worked for Proctor & Gamble. He says