Some seriously Southern food is coming to Cincinnati this week.
Mighty Good: Meat n’ Three is opening its doors just outside of Findlay Market on Friday, Oct. 8.
The restaurant says on their website they are, “Simple, delicious, fresh, Southern food at an approachable price.” As the "Meat n’ Three" title implies, customers choose one meat and three sides (family-style and vegetarian options are also available).
Currently, for meats you can opt for garlic chicken, Mississippi pot roast, sweet-tea-brined turkey, spare ribs, blackened redfish and grandma’s meatloaf. For your pick three, choose between macaroni casserole, salad, hominy grits, delta rice and field peas, fried okra, braised greens, creamed corn, hot slaw, butter beans, green beans or cornbread.
There will be daily specials including Good Burger and Fries Tuesdays, Catfish and Hush Puppies Fridays and Fried Chicken Sunday Brunch. Find the full menu here.
There will also, of course, be sweet tea and customers will be able to pick from a series of seasonal cocktails. Right now they are offering Fall Whiskey Punch and Bourbon Sweet Tea.
Mighty Good says the kitchen will be staffed by students from the Findlay Culinary Training Program, a partnership between the Corporation for Findlay Market and CityLink Center. The program had been put on pause due to the pandemic, but has since relaunched.
Mighty Good is located in the former Social O.T.R. restaurant space, which also worked with CityLink on a kitchen-classroom hybrid.
The 12-week immersive Findlay Culinary Training Program offers educational and work experience for the community’s unemployed and underemployed talent pool. Students get fundamental, hands-on culinary training at CityLink for four weeks, followed by an eight-week paid internship at Mighty Good. After their time is complete, they'll be placed with hiring partners and apply for jobs at places like Taste of Belgium, Via Vite, Jeff Ruby's and more.
Chef Travis Maier, formerly the culinary director for Jeff Ruby Culinary Entertainment, will manage the Findlay Culinary Training Program.
Chef Ricky Denny, a Findlay Culinary Program grad, will act as sous chef at Mighty Good and help students during their internship.
“Chef Denny has been there. He can relate. He can help the program and provide insight that no one else can. He understands the best ways to help our students be successful and he will be a crucial part of all aspects of our operations,” says Maier in a release.
Mighty Good, located 1819 Elm St., will be open Tuesday-Saturday for lunch and dinner; Sunday brunch is in the works.
For more info, visit mightygoodotr.com.
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