Leftovers: What We Ate This Weekend

Behind the scenes of a vegan cookbook
Behind the scenes of a vegan cookbook

Each week CityBeat staffers, dining writers and the occasional intern tell you what they ate this weekend. We're not always proud — or trendy — but we definitely spend at least some money on food. 

Jesse Fox: I had the best weekend of food eating in awhile. I am working with Mark Stroud, a local vegan chef, by doing photos for a cookbook filled with his incredible recipes. We shot several this weekend and I was fortunate enough to get to taste test a variety of hummus, tofu salads, salad dressings, soups and sauces. These foods are filled with flavors I've never experienced and completely dispel the stereotype that vegan foods are bland or gross. You can preorder this cookbook here. To balance out the healthy, I also had an unnecessarily large portion of funfetti cake on Sunday night ... not having an award-winning chef at home is hard.

Ilene Ross: On Friday morning, I drove out to Greener Portions Aquaponics to do an interview for an upcoming article and Casey Miller, the owner, sent me home with a car-load of amazing stuff: Swiss chard, basil, baby bok choy and this incredible salad mix, which I immediately took home and devoured with leftover steak, tomatoes and feta cheese. I love my job. 
Friday night the BF took me to Le Bar au Boeuf for a really nice date night. We consumed all the food. Steak tartare, an amazing lamb patty with foie gras, super hot french fries, ratatouille and a salad to balance out all of the meat. It was perfection. On Saturday morning we hit up Findlay Market for our weekly groceries; Madison’s for staples, Eckerlin’s for meat, Colonel De’s for spices, and of course the farm shed for produce. We grabbed lunch at Eli’s and ate in the beer garden. Saturday night we stayed in, watched Lumenocity on TV and ate leftover Chinese from Suzy Wongs. 
Sunday night we played Cards Against Humanity at our friends Jon and Eric’s house, which is always a delicious pot luck. I brought Jell-O shots you make in watermelon halves from a recipe I found on Buzzfeed and pizzas from Mama Mimi’s.

Garin Pirnia: Every Saturday and Sunday from noon-4 p.m., Sundry and Vice not only makes bloody marys (with pickle ice cubes), cocktails with coffee and has food from Revolution Rotisserie, they also make boozy ice cream floats. Their in-house "ice cream savant" Giacomo Ciminello's family owns some sort of world-famous ice cream/surf shop on the New Jersey shore, so he knows a thing or two about the business. He makes about five different floats ($11), including one made with Italian ice and Prosecco. He said he sometimes makes his own ice cream, but for Sunday's floats, he used ice cream from Indiana. I tried the Smokey Robinson: mezcal, chocolate syrup, soda water and French vanilla ice cream. They serve it in one of those tall fountain-style glasses, and they spritz the soda from a chrome draft-arm soda water dispenser. I can't think of many other places in town that has something like this. The float was really good, and I'm interested to see how their boozy float program evolves.

Boozy float at Sundry and Vice
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Casey Arnold: On Saturday my boyfriend and I braved the shopping crowds and went shopping at Nordstrom Rack and TJ Maxx. As a reward to ourselves, we indulged in a rare treat of pizza at Mellow Mushroom. I always order a Holy Shiitake, which is garlicky and cheesy and covered in marinated mushrooms. There is no substitute for it when you have a craving.

Pama Mitchell: We ate at Nectar in Mount Lookout for the first time in ages since the neighborhood isn't in my orbit. There were seven of us and I think everyone enjoyed their meal, especially some vegetarian tamales that were a small plate, but several of us had it as an entree. Downsides: Only a handful of other tables were there all evening, so the place was oddly empty. 

Bart Bishop: I went to the Berry Bros. BBQ for the Greater Cincinnati BMW Club. It's at my wife's uncle's house every year, and this year a representative from Meat Week actually came. Good stuff.
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