Chef Joshua Steven Campbell of the Mayberry restaurant (915 Vine St., Downtown, 513-381-5999) and the Mayberry Foodstuffs grocery store/market (203 Seventh St., Downtown, 513-621-5555) is a native Cincinnatian, but his culinary travels have taken him to far-away places like the Royal Thai Culinary Academy in Bang Saen, Thailand, and Graycliff in Nassau, Bahamas. Most recently, however, he was in the exotic burg of Cleveland for a food show.
It’s important for Campbell to keep on the cutting edge of his industry because, he admitted, “I have a mental condition: I try to do things in 30 days.”
That includes opening his newest restaurant, The Skinny Pig in Walnut Hills. Campbell said that this latest venture (opening soon) will start with blue cornmeal flatbreads and fun, fresh salads and work its way up to a lunch and dinner menu that also features grilled meats and sides. Interested in what Campbell is doing in the next 30 days? You can follow him on Twitter at @mayberrycincy.
CityBeat: What was the last great meal you ate and where did you eat it?
Joshua Steven Campbell: I was just up in Cleveland and I ate at the Flying Fig. The duck confit was really, really good. And the Devils on Horseback. It’s chorizo and stuffed dates wrapped in bacon and served with a smoked red pepper relish. The other thing was their buttermilk fried chicken legs.
CB: If Andy and Barney (from The Andy Griffith Show) came to Mayberry for lunch, what would you serve them?
JSC: We’d do a split platter. They’d have to try the BLT and the burger and some tater tot casserole.
