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FOOD & DRINK FOOD & DRINK
The newly-renovated Bromwell’s Härth Lounge will reopen in July.
PHOTOS: MARY LEBUS
Fire, Wood & Drink Fire, Wood & Drink After closing during the height of the COVID-19 pandemic, Bromwell’s Härth Lounge is back with a twist. After closing during the height of the COVID-19 pandemic, Bromwell’s Härth Lounge is back with a twist. BY BRIAN CROSS
Being the oldest business in Cincinnati, Bromwell’s should be a familiar name to most locals –after all, it’s been around since 1819. But a recent addition could delight even old-school residents. Bromwell’s impressive retail space on Fourth Street in Downtown serves as a grand showroom for its primary o erings of replaces and accessories. e 10,000-square-foot, two-story space features gas replaces, wood stoves, mantels and related products experienced in room-sized displays complete with furniture and decor. e relatively new Bromwell’s Härth Lounge, located next door, serves as an extension of that showroom and an avenue to bring the Bromwell’s brand to life even more. Härth and Bromwell’s owner Je rey McClorey likens the co-branding of the two businesses to a concept he’s seen in other cities, like the Ralph Lauren store on Michigan Avenue in Chicago that boasts the adjacent RL Restaurant. “ e last time I was up there with a friend, we were looking around in the showroom and struck it up with the sales person,” McClorey tells CityBeat of exploring RL Restaurant. “He invited us to go down this secret corridor and they pushed open a bookcase, and all [of a] sudden, we ended up in the bar of the restaurant side. ose things were inspirational to me with this co-branding of the space and whatnot.” Like many businesses in 2020, Härth closed during the COVID-19 pandemic. Whereas many bars and restaurants reopened their doors as quickly as possible, McClorey and his management team instead took some time to reinvent the business, aiming to serve the growing number of Downtown residents, and complement the businesses moving in nearby. With a plan to re-open in July, McClorey says Härth will expand its hours, bringing the former night club into the light of day. e business will serve co ee and light bites into the afternoon, while the cocktail bar will open only on weekend nights for now. “We’re going to go into it with more of a conservative approach as far as the bar side is concerned, but the co ee thing, we’re very committed to,” McClorey tells CityBeat. In addition to espresso drinks, fans of pour-over co ee will enjoy the fruits of the new state-of-the-art Poursteady pour-over system – the only one of its kind in Cincinnati, according to McClorey. e custom-programmable machine can craft up to ve separate servings at a time, with the single water nozzle darting back-and-forth from one basket of grounds to the next, delivering the prescribed quantity and temperature of water until all the pots are lled. B eing the oldest business in Cincinnati, Bromwell’s should be a familiar name to most locals –after all, it’s been around since 1819. But a recent addition could delight even old-school residents. Bromwell’s impressive retail space on Fourth Street in Downtown serves as a grand showroom for its primary o erings of replaces and accessories. e 10,000-square-foot, two-story space features gas replaces, wood stoves, mantels and related products experienced in room-sized displays complete with furniture and decor. e relatively new Bromwell’s Härth Lounge, located next door, serves as an extension of that showroom and an avenue to bring the Bromwell’s brand to life even more. Härth and Bromwell’s owner Je rey McClorey likens the co-branding of the two businesses to a concept he’s seen in other cities, like the Ralph Lauren store on Michigan Avenue in Chicago that boasts the adjacent RL Restaurant. “ e last time I was up there with a friend, we were looking around in the showroom and struck it up with the sales person,” McClorey tells CityBeat of exploring RL Restaurant. “He invited us to go down this secret corridor and they pushed open a bookcase, and all [of a] sudden, we ended up in the bar of the restaurant side. ose things were inspirational to me with this co-branding of the space and whatnot.” Like many businesses in 2020, Härth closed during the COVID-19 pandemic. Whereas many bars and restaurants reopened their doors as quickly as possible, McClorey and his management team instead took some time to reinvent the business, aiming to serve the growing number of Downtown residents, and complement the businesses moving in nearby. With a plan to re-open in July, McClorey says Härth will expand its hours, bringing the former night club into the light of day. e business will serve co ee and light bites into the afternoon, while the cocktail bar will open only on weekend nights for now. “We’re going to go into it with more of a conservative approach as far as the bar side is concerned, but the co ee thing, we’re very committed to,” McClorey tells CityBeat. In addition to espresso drinks, fans of pour-over co ee will enjoy the fruits of the new state-of-the-art Poursteady pour-over system – the only one of its kind in Cincinnati, according to McClorey. e custom-programmable machine can craft up to ve separate servings at a time, with the single water nozzle darting back-and-forth from one basket of grounds to the next, delivering the prescribed quantity and temperature of water until all the pots are lled. Again inspired by experiences in
Again inspired by experiences in other cities, McClorey’s goal is to keep other cities, McClorey’s goal is to keep the co ee bar open into the evening hours as the demand for it grows. “ ere’s really nice co ee programs in the evening for people who don’t consume alcohol,” McClorey says of co ee options he’s observed elsewhere. “It’s just a nice thing for all of us that like to drink co ee all day long and evening.” e new co ee program will feathe co ee bar open into the evening hours as the demand for it grows. “ ere’s really nice co ee programs in the evening for people who don’t consume alcohol,” McClorey says of co ee options he’s observed elsewhere. “It’s just a nice thing for all of us that like to drink co ee all day long and evening.” e new co ee program will feature custom roasts from La Terza in ture custom roasts from La Terza in Lockland. Food options at Härth will Lockland. Food options at Härth will be limited to pastries, small bites and packaged snacks, including some curated o erings such as chocolates from San Francisco and popcorn and peanut brands McClorey has enjoyed over the years. At the main bar, patrons can order Manhattans, martinis and margaritas. e cocktail menu will remain focused on the classics — 14 of them — and be limited to pastries, small bites and packaged snacks, including some curated o erings such as chocolates from San Francisco and popcorn and peanut brands McClorey has enjoyed over the years. At the main bar, patrons can order Manhattans, martinis and margaritas. e cocktail menu will remain focused on the classics — 14 of them — and mocktails. Wine and craft beer options mocktails. Wine and craft beer options also will be available. A small refrigeraalso will be available. A small refrigerator on one end of the bar displays a selection of non-alcoholic options, such as Ale-8-One, bottled Mexican Coke and orange Jarritos. “I want to make that part of it feel like the most immaculately luxurious Rabbit Hash [Kentucky community and store] feel,” Härth’s general manager Jared Dreyer tells Citybeat. “But if you want a slammin’ old school cocktail, we tor on one end of the bar displays a selection of non-alcoholic options, such as Ale-8-One, bottled Mexican Coke and orange Jarritos. “I want to make that part of it feel like the most immaculately luxurious Rabbit Hash [Kentucky community and store] feel,” Härth’s general manager Jared Dreyer tells Citybeat. “But if you want a slammin’ old school cocktail, we can do that too.” can do that too.”
e lounge’s signature upscalecomfortable vibe won’t change, but the interior design and decor are getting an upgrade. Since the Lounge is an extension of Bromwell’s brand and showroom, McClorey sees an opportunity to redesign the interior of the space to incorporate the updated o erings from the retail business. For McClorey, an empty bar space in need of updating is akin to an artist’s blank canvas.
“ is is Je ’s art. is is how he gets it out,” Dreyer explains. “Before the pandemic, I said ‘We should put a coffee bar in here and repaint.’ en we closed, and I came back a few months later. I just meant get a co ee machine, man!”
“I got carried away,” McClorey responds. “But hey, you get locked in your room too long…”
Referring to the Lounge’s extensive redesign e orts, McClorey says, “It’s a fun hobby for me, but now it’s ready to share with the world.” e new space is much darker now than when it was primarily a nightclub. Black charred wood made by a Japanese process called shou sugi ban lines much of the walls, and the unique arches that stretch from wall to ceiling are painted red, making the replace theme more apparent.
To further bolster the Bromwell’s brand, three gas replaces are incorporated into the new design, replacing the single hearth found in the previous incarnation. ese units vent to the outside, allowing them to be much larger than before and distinguishing separate areas of the space. e biggest change is the removal of the stage. e grand piano remains near the front, but just behind the street-facing storefront windows, patrons can now sit in cafe-style wood chairs and tables. e window wall can open to the outside for that sidewalk cafe feel. Opposite the front windows, there’s a two-sided replace that provides some separation from the main bar space.
Moving past that replace, the main area will feel familiar enough to the former space, with the large bar serving as the anchor. Additional tables and seating are placed with ample spacing between, and new wood ooring provides a clean, fresh appeal. e co ee bar keeps a small footprint in the rear of the space. Paper murals from France, giant vintage bottles and other curiosities throughout the area tie together the themes of re, wood and drink.
“You can keep tinkering and getting it perfect, but in my opinion it looks pretty good and I’m very proud of it.” McClorey says. “It’s an extension of what we do at Bromwell’s and why we’ve been in business for 203 years.”
Bromwell’s Härth Lounge is located at 125 W. 4th St., Downtown. Info: bromwellsharthlounge.com.
THE DISH THE DISH The Hottest New Restaurants and Bars in Greater Cincinnati
BY CITYBEAT STAFF
An array of dishes available at Nolia.
PHOTO: HAILEY BOLLINGER An array of dishes available at Nolia.
PHOTO: HAILEY BOLLINGER Fifty Fifty GinClub Fifty Fifty GinClub Over-the-Rhine just got a new bar on June 30. From the owners of HomeMakers Bar comes Fifty Fifty Gin Club. e new spot, which is Cincinnati’s rst gin bar, per a release, is inspired by “Barcelona gin bars,” plus long-time Cincinnati daytime television talk show host Ruth Lyons. e name comes from two sources, the martini cocktail, which is typically made with equal parts gin and vermouth — plus a Cincinnati trailblazer. Local institution Ruth Lyons, who hosted the popular talk show e 50-50 Club that ran throughout the ‘50s and early ‘60s, inspired the bar’s name and some of its drinks. Spain’s classic gin and tonics are what motivated owner Julia Petiprin to bring this new bar to the Queen City. So to keep up quality and authenticity, their drinks are made with fresh ingredients like the house-made brine for martinis and fresh-squeezed juices for gimlets. If you aren’t the biggest fan of gin, there will still be options for you, including other craft cocktails, beer and wine, plus locally-sourced snacks. 39 E. 13th St., Over-the-Rhine, Over-the-Rhine just got a new bar on June 30. From the owners of HomeMakers Bar comes Fifty Fifty Gin Club. e new spot, which is Cincinnati’s rst gin bar, per a release, is inspired by “Barcelona gin bars,” plus long-time Cincinnati daytime television talk show host Ruth Lyons. e name comes from two sources, the martini cocktail, which is typically made with equal parts gin and vermouth — plus a Cincinnati trailblazer. Local institution Ruth Lyons, who hosted the popular talk show e 50-50 Club that ran throughout the ‘50s and early ‘60s, inspired the bar’s name and some of its drinks. Spain’s classic gin and tonics are what motivated owner Julia Petiprin to bring this new bar to the Queen City. So to keep up quality and authenticity, their drinks are made with fresh ingredients like the house-made brine for martinis and fresh-squeezed juices for gimlets. If you aren’t the biggest fan of gin, there will still be options for you, including other craft cocktails, beer and wine, plus locally-sourced snacks. 39 E. 13th St., Over-the-Rhine, fty ftyginclub.com. fty ftyginclub.com. Sen by Kiki Sen by Kiki Findlay Market has a brand new merchant. Sen by Kiki is a sh and seafood butcher shop focused on responsibly caught seafood that opened June 30. e name Sen translates to “fresh” in Japanese, which harkens to the shop’s sashimi-grade seafood (meaning it can be eaten raw) and its oysters — some of which can be enjoyed at the connected oyster bar. Sen was brought to the market by chef Hideki Harada and will act as a branch of the Japanese restaurant Kiki College Hill, which he owns with his wife Yuko. 1801 Race St., Over-the-Rhine, kikicincinnati.com.
merchant. Sen by Kiki is a sh and seafood butcher shop focused on responsibly caught seafood that opened June 30. e name Sen translates to “fresh” in Japanese, which harkens to the shop’s sashimi-grade seafood (meaning it can be eaten raw) and its oysters — some of which can be enjoyed at the connected oyster bar. Sen was brought to the market by chef Hideki Harada and will act as a branch of the Japanese restaurant Kiki College Hill, which he owns with his wife Yuko. 1801 Race St., Over-the-Rhine, kikicincinnati.com.
Bloom OTR
Bloom OTR
e former home of a beloved local LGBTQ+ institution is getting new life with the opening of Bloom OTR. e inclusive nightclub is taking over the space previously occupied by Below Zero Lounge — the nationally recognized bar that closed in April after 15 years. Bloom opened on June 24, in concert with Cincinnati’s Pride weekend festivities. Emma Nurre, part owner and director of operations at Bloom, says the goal of the bar is to play o the history of the building, creating a safe space that also o ers drinking, dancing and drag performances. e Bloom team has ipped the space. Where Below Zero o ered weekend drag shows in the upstairs Cabaret, Bloom has renovated the rst oor to open it up and accommodate a slew of weekly performances, as well as the rest of the revelry that comes with a nightclub. 1120 Walnut St., Over-the-Rhine, bloomotr.com.
e former home of a beloved local LGBTQ+ institution is getting new life with the opening of Bloom OTR. e inclusive nightclub is taking over the space previously occupied by Below Zero Lounge — the nationally recognized bar that closed in April after 15 years. Bloom opened on June 24, in concert with Cincinnati’s Pride weekend festivities. Emma Nurre, part owner and director of operations at Bloom, says the goal of the bar is to play o the history of the building, creating a safe space that also o ers drinking, dancing and drag performances. e Bloom team has ipped the space. Where Below Zero o ered weekend drag shows in the upstairs Cabaret, Bloom has renovated the rst oor to open it up and accommodate a slew of weekly performances, as well as the rest of the revelry that comes with a nightclub. 1120 Walnut St., Over-the-Rhine, bloomotr.com.
Annata Wine Bar and Cellar
Annata Wine Bar and Cellar O’Bryonville recently got a new spot that is sure to impress wine lovers. Annata Wine Bar and Cellar had a soft launch last month, just serving Friday and Saturday for two weekends. en on May 31, they began their full Tuesday through Saturday service. ere are currently 26 wines available by the glass which owner Tim Shumrick says will be in a constant rotation. “It’s heavier on the chilled wines for the summer and as the weather changes, so will the list or if a wine isn’t moving we can change it immediately,” Shumrick says. Wine isn’t everything at Annata though, as they also serve up a small selection of charcuterie and cheese boards that focus on local ingredients. 2021 Madison Rd., O’Bryonville, O’Bryonville recently got a new spot that is sure to impress wine lovers. Annata Wine Bar and Cellar had a soft launch last month, just serving Friday and Saturday for two weekends. en on May 31, they began their full Tuesday through Saturday service. ere are currently 26 wines available by the glass which owner Tim Shumrick says will be in a constant rotation. “It’s heavier on the chilled wines for the summer and as the weather changes, so will the list or if a wine isn’t moving we can change it immediately,” Shumrick says. Wine isn’t everything at Annata though, as they also serve up a small selection of charcuterie and cheese boards that focus on local ingredients. 2021 Madison Rd., O’Bryonville, annatawinebar.com. annatawinebar.com. Nolia Nolia Nolia opened April 19 and is Cincinnati’s newest Southern-style restaurant, serving unique dishes inspired by Chef Je Harris’ upbringing in New Orleans while still staying authentic to himself rather than to his hometown’s traditional cuisine. Situated in the space formerly occupied by Please (famous for its sel e-friendly bathroom and James Beard Award-winning chef) the dining environment is upscale yet approachable, o ering a menu stacked with dishes like delectable smoked chicken and Alabama white sauce, cider-stewed collard greens, red sh court-bouillon and much more. All of the side dishes are vegan and, while you should not expect them to play ragtime or serve hurricane cocktails in novelty cups, their drink menu will truly laissez les bon temps rouler, non? 1405 Clay St., Over-the-Rhine, noliakitchen.com.
Cincinnati’s newest Southern-style restaurant, serving unique dishes inspired by Chef Je Harris’ upbringing in New Orleans while still staying authentic to himself rather than to his hometown’s traditional cuisine. Situated in the space formerly occupied by Please (famous for its sel e-friendly bathroom and James Beard Award-winning chef) the dining environment is upscale yet approachable, o ering a menu stacked with dishes like delectable smoked chicken and Alabama white sauce, cider-stewed collard greens, red sh court-bouillon and much more. All of the side dishes are vegan and, while you should not expect them to play ragtime or serve hurricane cocktails in novelty cups, their drink menu will truly laissez les bon temps rouler, non? 1405 Clay St., Over-the-Rhine, noliakitchen.com.
Symposium
Symposium A new wine bar and cafe has entered the East Walnut Hills culinary scene, albeit with a tricky start. Symposium had a soft opening May 6 only to be closed down days later due to a leaky sink. e wine bar and cafe nally hosted its grand opening on May 11, and as co-owner J. Matt Nickels tells A new wine bar and cafe has entered the East Walnut Hills culinary scene, albeit with a tricky start. Symposium had a soft opening May 6 only to be closed down days later due to a leaky sink. e wine bar and cafe nally hosted its grand opening on May 11, and as co-owner J. Matt Nickels tells CityBeat in an email, the business has CityBeat in an email, the business has
Inside of Symposium, East Walnut Hills’ new wine bar and cafe.
PHOTO: HAILEY BOLLINGER Inside of Symposium, East Walnut Hills’ new wine bar and cafe.
PHOTO: HAILEY BOLLINGER been going strong ever since. e space been going strong ever since. e space features a main dining room with a lounge known as e Nest, a private dining and event space called the Rumpus Room, an outdoor patio that currently seats 10 (weather permitting) and Symposium’s three bars. Each bar o ers something di erent — one serves co ee, the other has drinks and the last, food. Cocktails known as “Birdtails” are delicious, imaginative and avianinspired and include the Magpie Gin and Tonic, Macaw Mojito and Bird on a Wire espresso martini. For dinner, chef Aaron Owen o ers small plates, canapés, charcuterie and cheese boards, all of which are collected as “American tapas.” 2835 Woodburn Ave., East Walnut Hills, features a main dining room with a lounge known as e Nest, a private dining and event space called the Rumpus Room, an outdoor patio that currently seats 10 (weather permitting) and Symposium’s three bars. Each bar o ers something di erent — one serves co ee, the other has drinks and the last, food. Cocktails known as “Birdtails” are delicious, imaginative and avianinspired and include the Magpie Gin and Tonic, Macaw Mojito and Bird on a Wire espresso martini. For dinner, chef Aaron Owen o ers small plates, canapés, charcuterie and cheese boards, all of which are collected as “American tapas.” 2835 Woodburn Ave., East Walnut Hills, symposiumcincinnati.com. symposiumcincinnati.com. Soul Secrets Soul Secrets Entrepreneur Candice Holloway is bringing a taste of her grandmother’s cooking to Over-the-Rhine. Holloway o cially opened Soul Secrets, a Southern-style comfort food eatery, on April 30. e fast-casual restaurant focuses on soul food with a menu that includes family-recipe fried chicken, fried sh, cornbread, collard greens, hoppin’ John and mac and cheese, plus a selection of meat-free dishes like vegan salisbury steak and vegan pot pie. Brunch will launch this summer with items including shrimp and grits and chicken and wa es. 1434 Vine St., Over-the-Rhine, Entrepreneur Candice Holloway is bringing a taste of her grandmother’s cooking to Over-the-Rhine. Holloway o cially opened Soul Secrets, a Southern-style comfort food eatery, on April 30. e fast-casual restaurant focuses on soul food with a menu that includes family-recipe fried chicken, fried sh, cornbread, collard greens, hoppin’ John and mac and cheese, plus a selection of meat-free dishes like vegan salisbury steak and vegan pot pie. Brunch will launch this summer with items including shrimp and grits and chicken and wa es. 1434 Vine St., Over-the-Rhine, soulsecretscincy.com. soulsecretscincy.com.
e Empanada’s Box
e Empanada’s Box International travel is expensive, so the easiest way to visit Argentina is at a table loaded with empanadas and chimichurri alongside a gourd of yerba mate in e Empanada’s Box, which opened on Covington’s Pike Street in June. Empanadas – baked turnoverlike hand pies stu ed with a variety of savory and sweet llings – are extremely common across Latin America and have become prevalent in our region thanks to Argentine families like Lucas Nunez, his aunt Fabiana and his uncle Diego at e Empanada’s Box. e menu at e Empanada’s Box features more than 20 di erent llings for the empanadas. e array of empanada llings is international, with avors from Jamaica, Singapore, Louisiana, India, the Phillipines and more. 212 Pike St., Covington, t International travel is expensive, so the easiest way to visit Argentina is at a table loaded with empanadas and chimichurri alongside a gourd of yerba mate in e Empanada’s Box, which opened on Covington’s Pike Street in June. Empanadas – baked turnoverlike hand pies stu ed with a variety of savory and sweet llings – are extremely common across Latin America and have become prevalent in our region thanks to Argentine families like Lucas Nunez, his aunt Fabiana and his uncle Diego at e Empanada’s Box. e menu at e Empanada’s Box features more than 20 di erent llings for the empanadas. e array of empanada llings is international, with avors from Jamaica, Singapore, Louisiana, India, the Phillipines and more. 212 Pike St., Covington, t heempanadasbox.square.site. heempanadasbox.square.site. Alcove
Alcove
MadTree Brewing has opened a multilevel Over-the-Rhine bar, restaurant and event space called Alcove. MadTree describes Alcove’s main bar and restaurant as containing “a large bar, light- lled lounges, dining areas and an intimate private dining room for small groups.” e space also features a “lush outdoor patio space for lounging and dining.” e food menu is focused on farm-to-table dishes created by chef Stephen Williams of Bouquet Restaurant and Spoon: Kitchen and Market. e drink menu features housemade cocktails — utilizing herbs grown in
MadTree Brewing has opened a multilevel Over-the-Rhine bar, restaurant and event space called Alcove. MadTree describes Alcove’s main bar and restaurant as containing “a large bar, light- lled lounges, dining areas and an intimate private dining room for small groups.” e space also features a “lush outdoor patio space for lounging and dining.” e food menu is focused on farm-to-table dishes created by chef Stephen Williams of Bouquet Restauthat aforementioned greenhouse — and MadTree’s own brews will be on tap at the three bars located throughout. From a design standpoint, Alcove is stu ed with live greenery from Urban Blooms in every corner, creating a secretgarden-like feeling with living feature walls. In the event loft on the third oor, there’s even a massive chandelier made of ferns. 400-1410 Vine St., Over-the-Rhine, madtreebrewing.com. rant and Spoon: Kitchen and Market. e drink menu features housemade cocktails — utilizing herbs grown in that aforementioned greenhouse — and MadTree’s own brews will be on tap at the three bars located throughout. From a design standpoint, Alcove is stu ed with live greenery from Urban Blooms in every corner, creating a secretgarden-like feeling with living feature walls. In the event loft on the third oor, there’s even a massive chandelier made of ferns. 400-1410 Vine St., Over-the-Rhine, madtreebrewing.com.
MadTree Brewing’s Alcove is a multi-level bar, restaurant and event space.
PHOTO: HAILEY BOLLINGER MadTree Brewing’s Alcove is a multi-level bar, restaurant and event space.
PHOTO: HAILEY BOLLINGER
An assortment of dishes from Heyday.
PHOTO: HAILEY BOLLINGER An assortment of dishes from Heyday.
PHOTO: HAILEY BOLLINGER
Heyday Heyday
is new burger joint in East Walnut Hills is sizzling with promise. Hailing from the owners of O Pie O, Heyday
opened in the former pie cafe location on April 6. Owner Lou Ginocchio tells CityBeat in an email that Heyday will serve up a simple menu “using high-quality ingredients with employees who get the respect they deserve.” Guests can dine in or carry out attop-smashed burgers and a side of Heyday’s unique hand-cut, dry-cured fries. Guests can also indulge in burgers and all of the xings in the restaurant’s dining room, patio space or across the is new burger joint in East Walnut Hills is sizzling with promise. Hailing from the owners of O Pie O, Heyday street at e Growler House, where they can order the full Heyday menu and get it delivered to their table. 1527 Madison Road, East Walnut Hills, heyday.menu.
opened in the former pie cafe location on April 6. Owner Lou Ginocchio tells CityBeat in an email that Heyday will serve up a simple menu “using high-quality ingredients with employees who get the respect they deserve.” Guests can dine in or carry out attop-smashed burgers and a side of Heyday’s unique hand-cut, dry-cured fries. Guests can also indulge in burgers and all of the xings in the restaurant’s dining room, patio space or across the street at e Growler House, where they can order the full Heyday menu and get it delivered to their table. 1527 Madison Road, East Walnut Hills, heyday.menu.
