18 minute read
FOOD & DRINK
FOOD
& DRINK
Hello Honey’s new location in East Walnut Hills features roll cakes and baked goods in addition to ice cream.
PHOTO: PROVIDED BY HELLO HONEY
Hello Again
Hello Honey artisan ice cream shop and bakery opens a new storefront in East Walnut Hills
BY MAIJA ZUMMO
Cincinnati has an almost gratuitous number of gourmet ice cream and gelato options in which to indulge: Graeter’s, Aglamesis Bro’s, Dojo Gelato. But one of them really takes the cake (or the cream): Hello Honey.
Husband-and-wife team Nitima and Brian Nicely have been serving their homemade, small-batch desserts on Vine Street downtown since 2012. And in great news for fans of excellent ice cream, the duo has recently opened a new storefront in East Walnut Hills.
“We had been thinking about a second location for a long time but having trouble nding the right neighborhood that was a good t for us, would reach new customers and was in need of some local ice cream,” Brian tells CityBeat. “ e good people from East Walnut Hills actually approached us a couple of times about this space that was being developed and eventually we took a look at it and gave the neighborhood a little walk around and we really liked the community of small businesses that is growing there and felt like it was the right spot.” e doors are now open to Hello Honey at 1530 Madison Road, located near Cafe Mochiko and Branch. While this space is a bit smaller than the downtown spot, Brian says they still o er indoor seating and, obviously, their same delicious ice cream, made with fresh ingredients and free from arti cial avors and coloring.
“ e big di erence is that we are heavily featuring our cakes and bakery items that you would not have found at our previous location,” he says. at includes a rotating selection of roll cakes, cheesecakes, brownies and cookies with fun avor pro les. ink chocolate peanut butter and jelly roll cake or ube (sweet purple yam) cheesecake. ose same creative avor combos are what sets Hello Honey’s ice cream apart from the rest of the pack.
“We are always playing with the avors and having fun with them,” Brian says.
Current ice cream options — which can change seasonally and week-toweek — include banana honeycomb, brown butter caramel, chocolate rootbeer, espresso chocolate chip and ai iced tea. ere are also vegan avors, like cookies and cream (made with coconut milk) and mixed berry sorbet.
While neither Brian or Nitima went to culinary school — they started Hello Honey “armed with little more than a countertop ice cream maker and sheer determination,” Brian says — Nitima is the driving force behind their stand-out o erings.
“She is so creative and fearless in everything she does,” Brian says. “All of these recipes are her own and she is
Hello Honey fans will nd new and old favorites in East Walnut Hills.
PHOTO: PROVIDED BY HELLO HONEY
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Hello Honey’s ice creams feature creative avor combinations.
PHOTO: PROVIDED BY HELLO HONEY
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If you’ve never paid a visit to Hello Honey before, it’s imperative you top your ice cream with one of their homemade, vegetarian marshmallows (yes, standard marshmallows are made with gelatin and therefore not vegetarian-friendly). ey’re “torched to order,” as Brian says, directly on top of your dessert. ey also make their own ice cream cones.
And the only place to get them right now is at the East Walnut Hills shop. Hello Honey is currently relocating their original downtown storefront to 725 Race St.
“It was a hard decision because Vine Street was our rst home and there are lots of memories there, but the new space and opportunity came along at the right time,” Brian says. “ e new Race Street location has more space JANUARY 12, 2022 - JANUARY 25, 2022 | CITYBEAT.COM 17
to allow for an expanded Hello Honey concept, including a large amount of outdoor seating — which we all learned over the last couple years — is incredibly important.”
He says they are working to get that open as quickly as possible.
What’s next for Hello Honey? Brian says maybe another outpost, but for now, they’re happy with their new neighborhood.
“ e real attention is always on the product and the customers,” he says. “We want to be sure that you can get the same ice cream experience across both locations, but that you can also nd something unique and rewarding at each one.”
Hello Honey is now open at 1530 Madison Road, East Walnut Hills. Get more info or order online at hellohoneyicecream.com. To celebrate one of the most coveted and enduring arts grants in the region, the Weston Art Gallery presents twelve Cincinnati-area artists who received Summerfair Aid to Individual Artists Awards from 2016-18. Participating artists include Christina Baitz-Brandewie, Amanda Curreri, Stacey Dolen, Tyler Griese, Michelle Heimann, Anne Huddleston, Marsha Karagheusian, Lisa Merida-Paytes, Sarah Miller, Kevin Muente, Mark Wiesner, and Alice Pixley Young.
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THE DISH
BY MAIJA ZUMMO AND MAGGY MCDONEL
The OTR Stillhouse opened in December.
PHOTO: FACEBOOK.COM/OTRSTILLHOUSE
As per usual, the restaurant world is always changing — and with COVID and the new year, 2022 is no exception. Here are some recent openings and closings.
Openings
OTR Stillhouse
e OTR Stillhouse is a distillery, winery and brewery in one. Located in a former 1890s ice manufacturing warehouse, it’s also home to an entertainment venue with indoor and outdoor space. From entrepreneur Michele Hobbs (who launched PetWants) and partners including Master Distiller Chris Mitchell, a founder and former head brewer of Woodburn Brewing, and Dr. Tom Asquith, who worked as a whiskey scientist for Brown Forman, the in-house Knox Joseph Distillery produces award-winning gin, bourbon and blended whiskey. Describing itself as a “half-acre of relaxation within OTR,” the Stillhouse opened in December. In addition to cocktails, beer and housemade rootbeer and cream soda, the kitchen serves a small menu of smoked and grilled food, including smoked ramen, wagyu burgers and dashi boiled peanuts. 2017 Branch St., Over-the-Rhine, otrstillhouse.com.
Bandito Food Park + Cantina
Bandito Food Park + Cantina, developed by Yolo Restaurant Group, opened in December. Yolo — made up of Ed Biery and local restaurateurs Trang Vo and Tobias Harris (of Lalo) — calls Bandito a “one-of-a-kind restaurant and event venue featuring an atmosphere that expresses an outer parklike celebration complete with fun food and beverages o ered to match.”
To accomplish that vibe, the interior of Bandito features a bar, a “containerlike counter” and vintage trailer where guests can order food, picnic tables, fake turf oors and string lights. e menu includes tacos, burgers, chicken, hot dogs, salads, bowls and homemade salsas and sauces served up by executive chef Antonio Anaya. 3543 Columbia Parkway, Columbia Tusculum, banditocinci.com.
Green District
Louisville-based build-your-own salad chain Green District is jumping into the Cincinnati market with a splash (or a crunch — whatever sound salads make). In July, Green District announced they would be setting up shop on Fountain Square — their rst location in Ohio. at restaurant opened Jan. 11. But the company has also signed leases to open storefronts in two other area neighborhoods in 2022: Clifton and Blue Ash. e chain’s menu includes a handful of signature salads, plus wraps and bowls. You can also build your own from a selection of more than 50 ingredients and 12 Green District dressings. e menu also features salads with a local lean, like the 513, made with Grippo’s-spiced barbecue chicken, romaine, red cabbage, carrot, tomato, pickled jalapeno, cheddar, crispy onions, a barbecue drizzle and ranch dressing. 33 E. Sixth St. (in the Fifth ird Center lobby), Downtown, gdsalads.com.
Fuel
Taste of Belgium founder Jean-François Flechet has another restaurant concept up his sleeve, and this one doesn’t involve wa es. Flechet’s new eatery Fuel is aimed at providing “meals for healthy lifestyles that are nutritionally inspired,” per its description.
Flechet launched Fuel this past spring as a ghost kitchen operating out of his Taste of Belgium bistro in Over-the-Rhine. Now, he’s secured a brick-and-mortar spot in the former location of O the Vine juice bar that is slated to open soon.
“We’re very excited to bring Fuel out of the ghost kitchen world and into life with a brick-and-mortar location,” Flechet says in a release. “Our goal was to create a new lifestyle restaurant where customers can
Quan Hapa announced the restaurant will be closing inde nitely.
PHOTO: CATIE VIOX
choose healthier food options without a bunch of llers like rice. At Fuel, the entire menu is inspired by nutrition and full of delicious Fuel for your body.”
Patrons can order from digital kiosks and build a custom bowl from the ground up using bases like lentils, quinoa or baby kale. According to the menu, proteins include tofu, grilled chicken or poached salmon. Add veggies — caramelized, roasted and/or fresh — and sauces or dressings, including harissa, coconut curry or apple-and-pear vinaigrette.
Fuel will o er carry-out/grab-and-go and will also provide catering. Flechet hopes to get a liquor license to provide alcohol to go as well. 1218 Vine St., Overthe-Rhine, eatatfuel.com.
Lobsta Bakes of Maine
Lobsta Bakes of Maine owner Kevin Smith told the Cincinnati Enquirer in December that he was ready to retire and the seafood spot would be closing in the new year. However, in a happy turn of events, Smith wrote in a post on the shop’s website that Lobsta Bakes would be getting a new start with new owners, catering manager Jim Radcli e as well as Phillip and Emma Jones.
Smith says Radcli e not only manages the catering side of things but also has been supplying the seafood sold at Lobsta Bakes for 15 years.
Husband-and-wife-duo Phillip and Emma Jones are originally from the United Kingdom but have been living in Cincinnati for three years. “I am excited that they have the expertise & passion to bring the British ‘ sh & chips’ cultural tradition to complement the current Lobsta Bakes o ering,” Smith writes on the website.
Lobsta Bakes will be closed for the rst few weeks of the year. Smith says the place will be fully in the new owners’ hands by March. e reopening date is tentatively set for Jan. 18. 3533 Church St., Newtown, lobstabakes.com.
Closings
Quan Hapa
After completing renovations and reopening at the end of last year, Quan Hapa in Over-the-Rhine announced on Facebook that the restaurant will be closing for the moment to “re-sta and adjust some food/ service/operations items to make Quan Hapa even better when we can re-open.” ey said they do not have a timeline for reopening, but will be moving current sta to their other restaurant, Pho Lang ang. Pho Lang ang will be extending hours to include dinner ursday through Saturday.
Boomtown Biscuits & Whiskey
Chef Christian Gill announced on his personal social media that the agship Pendleton location of Boomtown Biscuits & Whiskey would be closing Jan. 23.
In a Facebook post, Gill said the closure was a result of fallout from the pandemic.
“Due to all of the surrounding circumstances that have plagued the industry over the last two years, it is untenable for us to continue in this environment,” Gill wrote.
Gill says Boomtown’s Union, Kentucky location will remain open “to provide 24k gold service and the consistency and high quality of the food we create.”
He ended his post saying, “ ere’s a lot to unpack with this closing and I ask that y’all come see us in these last few weeks. Share a biscuit and bourbon with us. Enjoy the Yukon and Grahams of Gold. Stake Your Claim while the gold is still here in Cincinnati.”
Angilo’s Pizza
Angilo’s Pizza, at 329 W. Pike St., announced before the new year that they would be ceasing operations on Jan. 5. “Due to unforseen (sic) circumstances with the economy and distribution we regret to inform you that after 60 years and 4 Generations we are closing our doors,” the pizzeria wrote in a Facebook post. “We’ve made so many customers over the years that have turned into friends and mostly family to us.”
Grand Finale
e Grand Finale restaurant in Glendale announced on Facebook that they are permanently closing. Known for its delicious desserts, among other fare, the Cincinnati staple has been operating for 46 years.
“It is with a heavy heart that I announce, Grand Finale Restaurant has permanently closed,” owner Virginia Chambers wrote in the post. Chambers did not provide a reason for the restaurant’s closure. She says they are grateful for all the support they have received, ending the note with “ rough our generational friendship, you are family and we will miss you!”