25 Essential Northern Kentucky Restaurants You Should Have Tried By Now

It’s easy for Cincinnati foodies to focus all their energy on the city proper, but there are plenty of top-notch establishments on…

By CityBeat Staff

Strong’s Brick Oven Pizzeria
    336 Monmouth St., Newport; 1990D Northbend Road, Hebron
    Strong's Brick Oven Pizza has become a local favorite since opening their first location in Newport in 2012. Known for their chewy, charred crust and flavorful sauce, they have been voted Northern Kentucky's best pizza every year since 2014 by Northern Kentucky Magazine. Their first Ohio location is now open in Reading.
    Photo: Khoi Nguyen
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Cincinnati's Best Restaurants, as Chosen by CityBeat Readers

Every year, CityBeat publishes the Best of Cincinnati, wherein readers and staffers alike decide which bars are the booziest, which people are…

By CityBeat Staff

No. 1: Boomtown Biscuits & Whiskey
    1201 Broadway St., Pendleton, boomtownbiscuitsandwhiskey.com
98 slides

The 19 Best Restaurants in Cincinnati and Northern Kentucky (as Voted on by CityBeat Readers)

This year, CityBeat’s handy annual Dining Guide is a collection of some of the best places to eat in Cincinnati — as…

By CityBeat Staff

    1405 Clay St., Over-the-Rhine, pleasecincinnati.com.
    Tucked away on Clay Street in Over-the-Rhine, Please serves modern and artful small plates. Chef Ryan Santos helmed Please as a gypsy pop-up from 2011 to 2016 and the design of the cozy brick and mortar is note-perfect down to the very instagrammable bathroom (search #pleasepotty for guest selfies with the abstract hand-painted wall tile). It feels like a first-class affair because it is one — each four-course dinner is served with fanfare and attention. Diners can choose from a vegetarian, pescetarian or omnivore menu, although gluten-free options are always available. Please also offers an à la carte and bar menu. 
    Must try: The apple aebleskivers are a unique interpretation of the flavors found in Cincinnati chili — Danish-style apple donut holes are topped with maple and shredded, sweet and caramel-like Norwegian gjetost cheese.
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