Northside’s Retro-Modern Park Diner Hopes to Become Vibrant Gathering Spot

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Photo: facebook.com/theparknorthside

The Park Diner has taken over Park Chili's old space in Northside.

This story is featured in CityBeat's July 26 print edition.

They say good things come to those who wait, which holds true for the newly opened The Park Diner in Northside. After six years of hard work, the husband and wife team of Kevin Pogo Curtis and Allee Thompson are delighted to finally welcome customers into their establishment for good food and good times. 

The building housing The Park Diner is a beautiful and historic space in Northside with a rich history. Originally, in the early 1900s, it served as a dry goods store and later transformed into an insurance agency. In 1937, Park Chili relocated to this building after their previous location on Hamilton Road experienced flooding. Park Chili continued to operate there until 2016, when Curtis' in-laws, Steven and Susan Thompson, purchased the building with the intention of Curtis, the former co-owner of Tacocracy in Northside, and Thompson taking over its management.

Curtis didn't always intend to go into the restaurant business. Originally from Middletown, he worked in a bike shop and hardware store for ten years but remembers always having an affinity for cooking throughout his youth. He eventually switched gears and worked at a country club, where he says he learned a lot about cooking, and worked all over Northside, including at The Hideaway, The Comet, The Kitchen Factory, and was the chef and part owner at Tacocracy before deciding to open The Park Diner with his wife. 

The couple worked for six years to get the space opened. Due to the condition of the building, they had to gut it completely, order all new equipment and reconfigure the layout. The project took longer than expected due to inspections, the pandemic and the need to resubmit plans. Curtis frequently documented the six-year journey on the diner's Facebook page to keep residents and future customers informed and engaged.

Finally, in the spring, The Park Diner officially opened its doors to customers after much hard work and perseverance. The space features a retro feel with a mix of greens, yellows and blue, creating a classic diner feel. "A couple of people have commented at nighttime from outside, it reminds them of the ‘Nighthawks’ painting by Edward Hopper," laughs Curtis. "I'll take that as a compliment." 

As for the menu, it has also undergone changes during the renovation process. Curtis explains, "I kind of had an idea of what I wanted to do, but it has taken some twists and turns here and there. We're still evolving." One change to the menu: chili. While you won't see it on the menu, it wasn't without much debate. "Who wants to be the new guy doing that? It's such an iconic Cincinnati thing," Curtis said. 

The menu offers a mix of diner favorites, such as Angus chuck burgers, shoestring French fries, creamy mac and cheese and a beer-braised pork loin cheesesteak. Additionally, you'll find unique variations of classic dishes, like the Korean-style Lindsey's potato salad, which Curtis describes as one of their best-sellers. It is made with sesame oil, rice vinegar, scallions, carrots and smashed potatoes. 

There are even vegan offerings, like the vegan sloppy Joe made with vegetable protein and a vegan barbecue sauce, a rotating selection of vegan puddings, and various vegan sides like Lindsey's potato salad, coleslaw and French fries. Curtis explains that his wife's vegan lifestyle inspired them to be mindful of their menu offerings and even how the food is prepared. To prevent cross-contamination between vegan and non-vegan foods, the kitchen is equipped with two griddles and two fryers. For example, the fries are never placed in a fryer that has been used for chicken.

Curtis collaborates with his kitchen staff to devise weekly specials that allow the team to showcase their creativity outside of the regular menu offerings. "We just brainstorm and come up with ideas," Curtis explained. In the past, the weekly specials have featured a diverse range of dishes, including chicken katsu bowls, braised pork loin Bánh mì and even a vegan peach and berry cobbler, which tends to sell out before the week's end.

Looking ahead, Curtis hopes to expand the diner's days and hours, but for now, he is embracing learning and growing with his dedicated team in these early stages. "We're running with a small but mighty staff right now," he said. "We're learning how everything works and flows."

As a longtime Northside resident, Curtis hopes The Park Diner becomes a friendly and welcoming neighborhood joint. "I'm a Northsider — I love it. It's our neighborhood," he expressed. "I probably know at least 75-80% of the people who come in." But that shouldn't scare off anyone from outside of the neighborhood. "Anybody is welcome to come from wherever," Curtis warmly emphasizes. 

The Park Diner, 4160 Hamilton Ave., Northside. Info: facebook.com/theparknorthside.