Best Of 2017

Best Nona-Approved Sandwiches: Panino

Best Nona-Approved Sandwiches

If you’re looking for a relatively simple menu with locally sourced ingredients and a die-hard dedication to authentic charcuterie, look no further than Panino, OTR’s former food truck turned artisan panini shop. Nino Loreto and Joe Helm are the owners of the fast-casual sandwich and cured-meat restaurant located on Vine Street. Firm believers in the farm-to-table philosophy, the duo sources almost everything from the surrounding area: Tristate-raised livestock, veggies grown in a garden down the street and a wine list featuring only OTR’s Skeleton Root wines (the wines also make an appearance in dishes like fennel pollen salami). Farmers deliver entire carcasses to Panino, where upon arrival the meat is butchered, cured and aged in the restaurant’s own aging room to be transformed into elegant prosciutto, sausage, soppressata and other meats. With an Italian lean — the word “panino” is basically Italian for sandwich — and a con la famiglia mission, the menu also features family recipes like Mama’s Grassfed Beefballs, made by Loreto’s mom Patty, desserts made by Loreto’s sister and small entrées and decadent charcuterie trays to share during the tableside dinner service. Loreto still uses the same butcher block his grandfather did when he was a West Side butcher; the bar is made from an old Delhi bowling alley lane; and the deli case is a restored antique. If you seek realism in a time of falsehoods, you’ve found it. Panino, 1313-1315 Vine St., Over-the-Rhine, 513-381-0287,