Trying a new cuisine or new food can be scary, especially the foods that get a bad rap thanks to their polarizing effects on diners, like pickles, oysters and mushrooms. But, we all have different tastebuds and we won’t know how we feel about a food until we try it. You may even need to try it a couple times throughout your life to see if your mind has changed.

It’s also how a food is prepared that makes a ton of difference. You’re probably not going to like something overcooked or not well-seasoned. But Greater Cincinnati is home to tons of culinary talent who can whip up dishes using these divisive foods and ingredients to wow tastebuds and maybe even change a few minds. Keep scrolling to see which foods scare diners the most, and which Greater Cincinnati restaurants do those foods justice. 

Atwood Oyster House 1220 Vine St., Over-the-Rhine For some coastal cuisine in the heart of Over-the-Rhine, give Atwood Oyster House a visit. This restaurant offers a sophisticated and intimate dining experience that still manages to be playful. The menu combines tradition and innovation, with a focus on seafood and its seasonal selection of oysters that come from a variety of North American regions, including New England, British Columbia, Washington state and more. If you’re new to oysters and unsure how one kind will taste compared to another, Atwood’s menu tells you exactly what flavors you can expect for each. They also have a full bar, which serves a diverse menu of classic and creative house cocktails and a wine list, all of which were selected to complement the restaurant’s seafood and vegetarian dishes. Photo: instagram.com/@atwoodoysterhouse
Brussels Sprouts: Frida 602 602 Main St., Covington If there’s one green food from our childhoods that pops into all our minds when we think of our parents scolding us to, “Eat your vegetables!” it’s the humble Brussels sprout. To be fair, unflavored or only lightly flavored Brussels sprouts don’t cut it for most of our tastebuds, coming off as bland and unappealing. But that’s not the case for Frida’s Brussels sprout tacos. These unique tacos feature perfectly sautéed, crunchy Brussels sprouts; peanuts and a smoked peanut salsa for some sweetness and nuttiness with the sprouts and added crunch; and classic cilantro and onion. Photo: Provided by Frida
Razzo 1201 Broadway St., Over-the-Rhine Pendleton welcomed a new pizza and natural wine bar in the former Boomtown Biscuits & Whiskey space this October. Razzo, which means “rocket” in Italian, is owned by Michael Guilfoil and Christy Wulfson, the team behind Bar Saeso and the Airbnb The Carriage House. Wulfson and Guilfoil created a cozy, neon-lit space with a bar, dining room and patio. The Italian menu, featuring Roman-inspired pizzas (a pan-baked version known for its rectangular slices and interesting toppings) and natural wines by the glass, plays into the Italianate architecture around Pendleton and the neighborhood’s European feel, as well as the team’s personal love of Rome. You’ll also find various pasta dishes on the menu and gelato for dessert. Photo: Hatsue Andrews/@byhatsue/Provided by Razzo
Olives: Fillo 1505 Race St., Over-the-Rhine Green, black, kalamata — all these olives add saltiness and brightness to dishes, but like capers, they may be too much in flavor for many. (Plus, looking like tiny eyeballs doesn’t help much). Modern Greek restaurant Fillo, however, makes the fruit (yes, olives are fruit) more approachable to those on the fence. They serve an olive medley as a small plate, featuring house-cured Greek olives, extra virgin olive oil and herbs. Pair this with the fried feta, another small plate, for some added tang and a little bit of spicy sweetness from the hot honey. Photo: facebook.com/fillomoderngreek
Saint Francis Apizza 3392 Erie Ave., Hyde Park Saint Francis Apizza opened in Hyde Park in February. Formerly known as Parlor Pizza Project, the team had to rebrand after just over a month in the new shop due to a trademark issue. Owner Alex Plattner, a Cincinnati native, has made pizza for many years, from when he lived in Minneapolis to after he moved back to Cincinnati in June 2020. Parlor Pizza Project did a series of Sunday night dinner pop-ups at Oakley Wines from August 2020 to January 2021 as well before opening the brick-and-mortar shop in Hyde Park. The popular new pizzeria offers a variety of house pies, like the pepperoni and olive and the Fancy White Pie, as well as a $23 weekly special on Wednesdays and Thursdays. Customers can also build their own. Photo: Facebook.com/stfrancispizza Photo: Facebook.com/stfrancispizza
Blue Cheese: The Rhined 1737 Elm St., Over-the-Rhine Tangy blue cheese feels like one of those foods you either love or hate. While most people try blue cheese in dressing form, either over salad or with wings, we encourage you to go straight to the source before deciding if it’s for you or not. Findlay Market’s The Rhined may be the perfect place to start. This cheese shop carries nine varieties of blue cheese in their online store, ranging from Rogue River Blue, the first and only cheese from the U.S. to win World Champion at the World Cheese Awards, to the spreadable, brie-like Cambozola Black Label and the silky Wisconsin-made Indigo Bunting. Photo: instagram.com/@therhined
Frog Legs: Knotty Pine on the Bayou 6302 Licking Pike, Cold Spring Frog legs might not be a common sight on menus in Greater Cincinnati restaurants, but they’re considered a delicacy in French cuisine and can often be found in Cajun restaurants. Knotty Pine on the Bayou serves up reviewer-favorite frog legs, which you can get either sautéed or fried. If you need a taste comparison before you try, frog legs are similar to chicken, with a mild flavor and tender texture, but they can also have a slight fishy or marshy taste and smell. Photo: facebook.com/knottypineonthebayou
Black Licorice: Dean’s Mediterranean Imports 108 W. Elder St., Over-the-Rhine There’s probably no candy that’s as polarizing as licorice — black licorice, specifically. The candy is described as “sweet and pungent” in flavor that can be earthy or even tobacco-like. Research from Stagwell showed both a generational and gender divide when it comes to licorice approval, with people ages 65 and older and men more likely to enjoy the sweet. If you haven’t fallen firmly on either side of the black licorice debate, Panda’s black licorice comes highly recommended by Amazon reviewers, who say they like that this brand doesn’t come with a bunch of artificial flavors (it’s made with only four natural ingredients), the candy is soft and chewy and the flavor is more like molasses than the typical anise. To buy the licorice locally, head to Dean’s Mediterranean Imports at Findlay Market. Photo: facebook.com/PandaLicoriceUSA
Greyhound Tavern 2500 Dixie Highway, Ft. Mitchell The Greyhound Tavern has offered down-home comfort food to Northern Kentuckians since the 1920s. The atmosphere is pleasantly country-fied, with wood paneling, vinyl tablecloths and multiple fireplaces, and so is the menu. The tavern is known for its herbed secret-recipe fried chicken, available daily with family-style specials on Mondays and Tuesdays and a starring role on the Sunday brunch buffet, which also features a carving station, casseroles, goetta, biscuits, mashed potatoes and other hearty fare. Photo via Facebook.com/GreyhoundTavern Photo: facebook.com/greyhoundtavern
Escargot: Le Bar a Boeuf 2200 Victory Parkway, Walnut Hills When we think of French cuisine, escargot, or snails, is often one of the first dishes we think about. If you’re hesitant to try it, keep in mind that snails are mollusks, closely related to a lot of our favorite seafood dishes like clams and mollusks, and their flavor and texture is similar, often being described as shellfish-like, with a chewy texture or being similar to a salty mushroom. But escargot is often prepared with garlic, parsley, butter and breadcrumbs, which is exactly how Le Bar a Boeuf makes its Escargot de Bourgogne. Photo: facebook.com/johnroboeuf
Octopus: Metropole 609 Walnut St., Downtown The thought of biting into a tentacle might be a little spooky, but octopus has a flavor that is described as succulent and mild, similar to chicken or pork. And if you try it at 21c Museum Hotel’s contemporary restaurant, Metropole, you’ll get to experience their grilled octopus with some spice as well, thanks to the addition of ‘nduja, a spreadable salami from Southern Italy. The starter is also enhanced by green tomatoes and creamy grits. Photo: facebook.com/metropoleonwalnut
Veal brain: La Mexicana 642 Monmouth St., Newport Trying brains seems very spooky season, but the organ, particularly veal brain, is considered a delicacy in many countries, including Mexico, France, Italy and Morocco. The taste is described as very mild and neutral and similar in texture to calamari. If you want to expand your culinary horizons and give it a try, Mexican restaurant La Mexicana offers sesos, or marinated veal brain, as one of their meat options for their tacos, burritos, tortas and more. Photo: facebook.com/La-Mexicana-Restaurante-Cantina-Tienda
Beets: Colette 1400 Race St., Over-the-Rhine Described as nature’s candy by fans, beets have a sweet, rich and earthy flavor, but they can also be called bitter by detractors. However, roasting beets brings out their sweetness thanks to the caramelizing sugar. Mostly French restaurant Colette offers a roasted beet salad, where the vegetable’s sweetness pairs well with the tangy flavors of crème fraîche, goat cheese, citrus and horseradish and the saltiness of the pistachios. Photo: facebook.com/colettecincy
Pickles: Salem Gardens 6396 Salem Road, Anderson Township Pickles feel like the food that is the ultimate divide, and when you don’t like them, you REALLY do not like them. Whether you don’t like pickles for the sharp, briny taste or their mix of crunchy and juicy texture, you have to admit: everything tastes better fried. If you’re not so far gone that you’ll never eat another pickle again, try Salem Gardens’ Spicy Pub Pickles. These spears are soaked in jalapeño juice to give them a nice kick before they’re lightly battered, fried and served with a side of ranch to smooth out all the strong flavors. Photo: facebook.com/Salem Gardens
Okra: LEYLA Mediterranean 7418 Beechmont Ave., Anderson Township Despite being nutritious and full of fiber and antioxidants, okra gets a bad rap among some diners due to its tendency to become slimy or gooey in the center when cooked. However, Kurdish restaurant LEYLA Mediterranean’s Okra Stew is an often-lauded dish among reviewers. The okra in the stew is fresh and tender without the slimy texture, and its earthy flavor is well-complemented by the acidity in the tomato-base broth. It’s served with rice, and you can get it either vegetarian with just the vegetables or add in tender pieces of lamb. Photo: facebook.com/LEYLA Mediterranean
Capers: Al-Posto 2710 Erie Ave., Hyde Park Capers are the flower bud of the plant Capparis spinosa, or caper bush, and are often added to Mediterranean dishes for an added salty, tangy and lemony flavor. They’re similar to olives, which would explain the divisive nature of these little green salt bombs, but, like many other polarizing ingredients, it’s all about the dish they’re added to. Southern Italian restaurant Al-Posto’s grilled branzino may be the perfect dish to try capers: Branzino is milder in flavor, with a slightly sweet taste that mixes well with the saltiness of the capers. Gather the fish and capers on your fork with the dish’s parsley gremolata for an extra hint of lemon, and if that doesn’t turn you into a caper-believer, nothing else will. Photo: al-posto.com
Nicola’s Photo: Aidan Mahoney

Katherine Barrier is a graduate of the University of Cincinnati’s journalism program and has nearly 10 years of experience reporting local and national news as a digital journalist. At CityBeat, she...