Best of UC

March 17, 2016

BEST OF UC

Best of UC

Mar. 17, 2016

Babylon owner brings 25 years of experience to salon RUSSELL HAUSFELD | ARTS EDITOR

Chris Crowley, the owner of Babylon the Salon — the University of Cincinnati students pick for Best Hair Salon — has a 25year history in hair.

For a long time, Crowley owned two salons side by side in downtown Cincinnati — Hype Salon came first, and then Soap Box. After selling these two salons, he decided to come back to Clifton and open Babylon, as he enjoyed the area’s client base and the opportunities they presented to work with young, fun and trendy styles.

Crowley spoke to The News Record about his passion for hair, the atmosphere that sets his salon apart from the competition and the death of the stigma that hair salons are just for women.

The News Record: What is the atmosphere like inside of Babylon?

Chris Crowley: I would say our atmosphere is very laid back, fun, casual. I don’t know how to say it, but we have a lot of people

come in and are shocked that our prices match our competitors, because it is so nice in our store.

My philosophy is that just because you live on campus doesn’t mean you have to get your hair cut in a hole in the wall or a closet, you know? We can still look nice and compete with everybody else.

Our look is very modern — crystal chandeliers and everything. But, our atmosphere is very laid back.

TNR: You have been in the hair business for 25 years. What spurred your passion for hair?

CC: I went to cosmetology school right out of high school. The only thing I can go back to is growing up — I remember going every Saturday morning with an elderly lady that lived next door who I got extremely close with — we went every Saturday morning to a beauty salon and I’d watch her get her hair done. I don’t know if psychologically, it goes back to that. But, it is definitely something.

TNR: Are there any specific trends over

the past year or so that have been coming in more than in the past?

CC: We’ve done a ton of men’s undercuts — the hipster kind of look. There’s always something fun. The hot trend right now is all the pastel colors and grays and all that stuff.

TNR: As winter dies down, what kinds of styles do you expect to be doing for next season?

CC: That’s actually one of things I like about Clifton — I haven’t noticed really any changes seasonally. Definitely, at my salon downtown, I had an older client base and you could predict what would come in a lot easier. Here, it is just all about what is trending and popular.

TNR: Are most of your clients male or female?

CC: I’d say we are about 50-50. It has definitely lost the stigma that girls go to salons and guys go to barber shops. It is all about going where you know you will get what you want.

TAYLOR WESSELKAMPER | STAFF PHOTOGRAPHER

Babylon Salon wins best hair salon in the Best of UC 2016 poll. It is located on West McMillan Street and owned by Chris Crowley, a 25-year veteran in the hair industry.

Brass Tap’s appeal lies in its selection RICHA KAVELEKAR | STAFF REPORTER

JACOB SCHUTT | STAFF PHOTOGRAPHER

Brass Tap, featuring 80 taps and 270 bottle beers, wins best beer selection in the Best of UC 2016 poll. It is located on Calhoun Street.

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Featuring 80 taps and 270 bottled beers, it is easy to see why University of Cincinnati students chose The Brass Tap as the best bar for beer in Clifton.

The Brass Tap is a cozy brewery located at U-Square At The Loop with breezy French windows and plenty of sunlight. It has a more upscale atmosphere compared to other popular bar joints that usually draw in college students in Clifton.

Instead of being jam-packed on the weekends, The Brass Tap is the kind of place you can go after class to grab a cold one and unwind. With dark-paneled high top tables and multiple flat screens, it is also an ideal spot to catch a sports game.

If that isn’t your forte, The Brass Tap also has a variety of board and card games available for customers. Along with live music, The Brass Tap hosts trivia night Tuesdays and karaoke Wednesdays. And $3 well liquor is offered all day, everyday.

Popularly known for its beer selection, it’s unknown to much of the public that The Brass Tap has recently started serving liquor and mixed drinks about two months ago.

The “Angry Balls” mixer draft is a shot of fireball in Angry Orchard — perfect for anyone who wants to up the alcohol content.

General Manager and bartender Zach Huprich said that vamping up The Brass Tap to better serve the college kids that

crowd Clifton is his main concern.

“We want to make it a brewery by day and a college bar by night,” Huprich said.

The most popular draft this bar has to offer is Rhinegeist Truth — brewed in our very own Cincinnati — an Indian pale ale (IPA) that is citrus, pine and peach in all equal parts.

Cold weather might have called for darker and heavier brews, but the Vander Mill Ginger Peach is their best-selling cider this year — a summer-y and sweet drink that is perfect for March.

The “Brew Crew Beasts” is an exclusive club within The Brass Tap, which offers members one point for every beer they have ever tried. The chart topper has a score of 788 and members are eligible for discounts and gift cards.

This brewery is accommodating to all beer lovers, even serving gluten-friendly Stone Delicious IPA, which is citrusy but simple.

Though it may appear to be a small joint at first pass, The Brass tap also has a patio area, a bar setting and a large space in the back. It can hold a generous number of around 175 people, which makes it ideal for gatherings and events.

Whether you want to loosen up after a long day of work, catch a ball game or celebrate with friends on the weekend, The Brass Tap is a Cincinnati gem where it is possible to never have the same drink twice.

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Best of UC

Mar. 17, 2016

Graeter’s still a Cincinnati staple ELIZABETH SCHMITT | STAFF REPORTER

People love ice cream, and it’s clear that students of the University of Cincinnati love their ice cream, too.

Whether it’s soft serve at the dining halls or dished out in an ice cream parlor, college students love ice cream. UC students voted and have named Graeter’s Ice Cream the best dessert of UC. “Grater’s is a Cincy classic and I couldn’t live without it,” Bree Netherly, a first-year pre-dentistry and psychology student Founded in Cincinnati, Graeter’s has been a Cincinnati staple since 1868. Louis Graeter started selling ice cream at local neighborhood street markets, but in time his small venture became a thriving business.

Almost 150 years later, this mom-and-pop business now has locations not only in Ohio, but also Kentucky, Indiana and Illinois. Graeter’s can be found in over 400 grocery stores across the country, according to its website.

What’s their secret? What makes them so successful? An article

by Forbes magazines contributes their success to their devotion to the product.

“For the past 140 years this Cincinnati company has made their ice cream basically the same way-and their product methods, which can be fairly described as archaic, are the key to what makes their product so exceptional,” said Forbes’ Marc E. Babej It is true that their method of production can be described as archaic. On the Graeter’s website, the company prides itself on making the ice cream in small batches and hand packed by icecream artisans.

Graeter’s also boasts about how it has stayed true to the original French-pot technique. If one were to visit their factory today they will see that although their production has expanded, the way they produce has stayed the same.

“The quality seems higher, especially the black raspberry chip, it’s the best ice cream around here” said Zach Tucker, a fifth-year

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electrical engineering student.

Tucker went on to mention that he just doesn’t think it’s the best because it’s a Cincinnati based company, but because of the quality of the ice cream.

When visiting a Graeter’s store, customers are welcomed by a homely ice cream parlor feel and an energetic staff.

“Every time I mention that I work at Graeter’s people respond so well and they tell me they love

Graeter’s,” said second-year premedical and chemistry student Madison Trujillem. “It’s such a positive place to work, I even get free movies at esquire because I work here.”

It seems that Graeter’s does take care of its staff, and takes time to build relationships with their employees. Trujillem said she has been working at Grater’s for four years and has enjoyed her experience there a lot.

GRAPHIC BY RUSSEL HAUSFELD

Delta Tau Delta strives for diversity, helps charity SAMANTHA HALL | COLLEGE LIFE EDITOR

SHAE COMBS | STAFF PHOTOGRAPHER

Graeter’s wins best dessert in the Best of UC 2016 poll. Located on Ludlow Avenue, Graeter’s has been a Cincinnati staple since 1868, keeping the making of their ice cream and the use of products the same. Pictured above: raspberry chip in a waffle cone.

With a brotherhood that has lasted more than 150 years, Delta Tau Delta (Delt) is on its path to leave an unforgotten legacy on the University of Cincinnati campus.

Voted best fraternity by students, Delt is known for its strong sense of diversity and authenticity of its members.

“The first thing I noticed when I joined Delta Tau Delta was the diverse group of guys. There are a lot of different majors and backgrounds so it makes for a big melting pot of a fraternity,” said Drew Binkley, a second-year electronic media and English student.

When looking for new members, Delt tends to stray from the stereotypical frat boy and looks to have men that are down to earth from the moment rush week begins, according to Binkley.

The selection process isn’t far away from every other organization on campus, and Delta Tau Delta strives to have members with personal goals who hold themselves to a high standard.

The men of Delt feel that their fraternity is deserving of the “Best of UC” title for the personalities of members that go beyond a fun time, and truly feel a sense of care for the Greek community, according to Binkley.

Delt has a high contribution to

university events, with key events held from September to December each year, including the fall formal and the annual haunted house fundraiser, Delta Tau Dead, with 100 percent of its proceeds donated to find a cure for Type 1 diabetes.

There is also strong involvement with giving back to UC, including involvement with Student Government, Aramark, the Programs and Activities Council and even UC Orientation.

“We believe by spreading our involvement throughout the UC community we will show others how Greek life can help, empower and transform its members to be the best versions of themselves,” said Binkley.

As far as philanthropy goes, Delt is highly involved with the Juvenile Diabetes Research Foundation and consistently helps others within the Greek life community by partnering organizations and events, according to Binkley.

Delta Tau Delta now has about 129 chapters nationally and 27 regional alumni groups, and originated from Bethany College in Virginia.

Over 70 members of Gamma Xi, UC’s chapter of Delt, have been inducted into this brotherhood with leaders ranging from athletes to scholars, as well as students who have served as Student Body Presidents, council members and class presidents.

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Mar. 17, 2016

Best of UC

Cactus Pear brings the Southwest to life SAMANTHA HALL | COLLEGE LIFE EDITOR

JACOB SCHUTT | STAFF PHOTOGRAPHER

Cactus Pear wins best mexican food in the Best of UC 2016 poll. It is located on Jefferson Avenue, Cactus Pear is a familyfun restaurant during the week and a nightlife fiesta on the weekends. Pork tacos pictured above.

JACOB SCHUTT | STAFF PHOTOGRAPHER

Cactus Pear wins best mexican food in the Best of UC 2016 poll. Located on Jefferson Avenue, Cactus Pear is a family-fun restaurant during the week and a nightlife fiesta on the weekends. Steak Fajitas pictured above.

Voted best Mexican restaurant by the students of the University of Cincinnati, Cactus Pear is the go-to hotspot for students when it comes to Americanized Mexican meals.

Although the local eatery is not considered to actually be Mexican food by the owner, locals enjoy the scenic desert-designed restaurant and its take on Mexican dishes, which have an Americanized twist to each taste.

The trendy cactus-themed restaurant is located at 3215 Jefferson Ave. — only about a five-minute drive off campus.

Cactus Pear began its journey of using exciting flavors and ingredients in March 1992, and has since grown into a unique bistro that serves hundreds of people each day.

Cactus Pear features a dark comfortable setting for customers, leaving the rowdy scene of the city outside — until the weekend, that is.

During weekdays, Cactus Pear remains a family-friendly restaurant with food for all groups; but by the weekend, it transforms into a nightlife fiesta where students and adults of age are free to drink and enjoy food, like the famous corn chip appetizers.

The menu highlights an array of meals, with options like noodles

and seafood, as well as Mexican dishes such as soft tacos, cheese quesadillas and Caribbean fajitas.

“Our salads are the best and we’re really known for the blue corn enchiladas,” said Sumant Sunkara, owner of Cactus Pear.

The restaurant features a wide variety of alcohol choices, including dozens of tequila, wine and margarita options lined along the bar.

The strong diversity of food and drinks is really what separates Cactus Pear from other restaurants in the surrounding area.

UC students enjoy the zesty southwestern bistro for its unique flavors and spices, which feature chipotle flavoring and ancho sauce, a hot chili that goes with most of the dishes on their menu.

“It filled my soul with Latin flavor from the first moment I tried it,” said Clayton Gibson, a first-year communications student. “I usually get chicken enchiladas but their guacamole and chips are awesome too for an appetizer.”

Gibson said Cactus Pear is almost “comfort food,” reminding him of local restaurants near his home in Dayton.

During the weekdays, Cactus Pear offers discount deals at the bar, including Margarita Monday, Brewsday Tuesday and Winey Wednesday, as well as $6 appetizers on Mondays and Tuesdays.

Cactus Pear is open from 11 a.m. to 10 p.m. on weekends and 5 p.m. to 11 p.m. Saturdays and Sundays.

Cupboard stays the same for 68 years as Clifton keeps evolving LAUREN MORETTO | ONLINE EDITOR

Crowned “the oldest existing smoke shop in Ohio,”The Cupboard can now add best smoke shop of the University of Cincinnati to their titles.

A trailblazer in the smoke shop industry, The Cupboard originally opened in 1948 as a five and dime store ran by owners Phil and Nancy Loshin.

“She was putting pipes in here before anybody was willing in Ohio,” said Nikki Tullo, the store manager.

Still located at its original storefront on Short Vine, The Cupboard is a third generation business.

In its heyday, The Cupboard had a line out the door of artists wanting to sell their glassware and equipment, and customers ready to buy.

“We used to have security working here to let so many people in at a time,” said Tullo.

The Cupboard still has a steady

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stream of customers, with high traffic during the weekends.

“We’re kind of busy, though a little bit all throughout the day,” said Tullo.

For 68 years the head shop has managed to stay relevant in the ever-evolving business dynamic of a college town.

“We keep new product in here,” said Tullo. “We do carry such a wide variety of glass from all over the country.”

The Cupboard hasn’t shied away from trends. “We have vaporizers in here, maybe five or six years ago no one was really interested, in the last two years there’s been a huge increase,” said Tullo.

While multiple items remain popular, Tullo said the vaporizers have received particular interest from customers of all age groups, with their oldest customer being 86.

Along with a wide variety of products, The Cupboard has oneof-a-kind head pieces.

“The glass blowing itself has really boomed; it’s gotten so artistic over the last five years,” said Tullo.

The Cupboard’s most expensive piece is a concentrate rig that runs for $12,000. Nicknamed the “skull-cock” because of its intricate glass feathers and additional opal-eyed skull body, the piece is a collaboration between AKM Glass and Burtoni.

“They’re the two most popular glass blowers in the country,” said Tullo.

Some of the head pieces carried at The Cupboard have been featured in High Times Magazine, along with other cultural magazines.

Among the thousands of artists The Cupboard works with, they also buy from local artists.

There is about six pipe-makers in Cincinnati, and a plethora of local glass blowers, according to Tullo.

“Pipe makers are more edgy and risky,” said Tullo. “A lot of

people are too scared to make pipes.”

Trullo said they try to build relationships with their artists, which span from coast to coast.

Local artists have an opportunity to interact with The Cupboard’s customers at annual events they host. “We usually rent out Bogart’s,” said Tullo.

The Cupboard always donates a percentage of the proceeds they make at these events to a charity.

“We try to give back,” said Tullo.

The Cupboard attends conventions around the country, including the American Glass Expo and Degenerate Flame Moth, as well as smaller trade shows.

Tullo accounts The Cupboard’s long-time success to their passion. “We are a smaller group of people. We’re very passionate and we do put our heart into everything that we buy.”

TONY CASTRUCCI | CONTRIBUTOR

Known as the oldest existing head shop in Ohio, The Cupboard wins best smoke shop in the Best of UC 2016 poll. It is located on Vine Street.

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Best of UC

Mar. 17, 2016

Drunken Bento serves up late night sushi for night owls JAMES DOLLARD | STAFF REPORTER

Managing to claim “Best of UC’s – Sushi” title, Drunken Bento is one of the few late night restaurants in Clifton that offers a sit-down dining experience.

It’s frustrating to find a seat during the rush hours beyond midnight.

The seats are not necessarily that comfortable – just enough to tide the inebriated students who file in on the weekends.

It is also not that big — guests can either sit in the dining area which is roughly eight tables, or at the cramped bar area. The food is a blend of sushi and classic Korean dishes with little to no signature recipes to hang its hat on.

And that’s why students love it.

Drunken Bento has been operating for almost eight years, according to owner Inho Cha. It was once titled Izen’s Bento, but after acquiring his liquor license, Cha felt he should change the name to more accurately reflect the vibe of the restaurant.

It also helped that his favorite Korean hip-hop band is named Drunken Tiger.

Cha himself will be the first point to the community when speaking of his longevity.

“A lot of my customers say that this is home. Even if they don’t buy food, they at least come in and say hello.” said Cha. “We remember their name, we remember their favorite dish, we remember their favorite drink.”

Drunken Bento was not always the most glamorous. For the first two years, Cha was not profiting, had little to no business and a difficult time paying rent on time. Fortunately, his landlord, to whom he refers as his “American father,” was very lenient and wanted to see him succeed.

This sense of community is bolstered by the casual appearance and small quarters that guests cramp themselves into.

Coleman Kane, a second year computer science graduate student, comes to Drunken Bento at least a once a week.

“I really like the decor and the ambiance,” said Kane “I like the small feeling here, you know, the more limited menu. It seems faster. It’s easier to come in here and even eat alone.”

Along with popular sushi rolls, such as the Sunday Morning Roll staple, Drunken Bento also offers authentic Korean dishes, their most popular being a dish of mixed vegetables, rice and gochujang chili paste — the Bibimbap.

Samuel Sketch, a third-year civil engineering student, is a fan of the authenticity and proximity.

“It’s close to my house. It’s cheap. And honestly, I feel like Bento’s is just more authentic, the way it looks makes it seem more real,” said Sketch.

Cha has no plans for big changes, he says he is perfectly OK with where the restaurant is now. It is clear Cha has worked diligently to foster this micro-community within a small hole on the wall and that he has no plans to interfere with that equilibrium.

SHAE COMBS | STAFF PHOTOGRAPHER

Drunken Bento wins best sushi in the Best of UC 2016 poll.

It is located on West McMillan Street. The food is a blend of sushi and classic Korean dishes, pictured above: Alaskan, cucumber, California, stay with me, red devil and spicy crab roll are pictured above.

Krishna’s options give diners taste of India SAMANTHA HALL | COLLEGE LIFE EDITOR

TONY CASTRUCCI | CONTRIBUTOR

Krishna wins best Indian food in the Best of UC 2016 poll, known for their fastmoving atmosphere and authenticity of food. Pictured above: (top) Vegetable samosas, garlic naan bread and chicken tikka masala.

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With meal options ranging from hearty vegetable curries to lamb and fish specialties, Krishna is the place to be for quality Indian carryout food.

Located on the corner of Calhoun Street and Clifton Ave, students are given easy access to the “Best Indian” restaurant by the University of Cincinnati.

What sets Krishna apart from other Indian restaurants, is simply that people enjoy the fast moving atmosphere and authenticity of the food, according Amarjit Singh, an employee of Krishna.

“People just like our food — I don’t know, honestly,” said

Singh.

Krishna offers signature Indian dishes, including chicken tikka masala, a customer favorite made of spicy curry and chicken.

“They’re very good but the pricing is pretty bad compared to other places around here; but they are delicious,” said Piper Grimm, a third-year biology student.

Students also have the option to pay with the Bearcat card, giving a more student-oriented atmosphere.

When ordering at Krishna, the server will offer a level of spice for the curry between one and six, one being the mildest of spice.

In regards to naan, a style of bread favored by any fan of Indian food, Krishna offers plain or garlic

flavored.

With an entrance from the side, away from the street, the red painted building is regularly packed from wall to wall, with each booth filled while carryout customers cram in to make room for ordering.

Entering Krishna can be an awkward first experience; the workers don’t give off the friendliest expressions, but they serve food that will leave you smiling.

“The food is just delicious.

Krishna is my go-to for Indian food, I never go anywhere else honestly, even though it really isn’t welcoming,” said Aaron Zedd, 21, a resident of Clifton.

Traditionally, Indian curry is served with rice and naan

bread, a dish Krishna is not unfamiliar with.

“I always get the Saag Paneer, it’s pretty bomb,” said Zedd.

Saag Paneer is a leaf-based dish that is served with naan and rice, another customer favorite.

Menus are presented near the cash register for new customers to grab and glance at before deciding on a choice of meat or veggie curry with naan and white rice, as well as canned sodas lined in coolers near the counter.

Krishna is open every day, from 11 a.m. to 10 p.m., aside from Sundays when they open at 1 p.m.

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Mar. 17, 2016

Best of UC

St. Clair’s cocktails find niche CAROLINE CORY | CHIEF REPORTER

GRAPHIC BY RUSSEL HAUSFELD

Theta Phi Alpha looks to break sorority stereotypes SAMANTHA HALL | COLLEGE LIFE EDITOR

Sororities and fraternities are beginning to break stereotype, and the trend is starting with the University of Cincinnati’s chapter of Theta Phi Alpha, voted best sorority of the University of Cincinnati.

Theta Phi Alpha, known as Theta Phi, began in 1912 at the University of Michigan.

Being one of 26 national sororities, Theta Phi was founded by 10 Catholic women at the University of Michigan. Theta Phi has since grown to having 53 active chapters in the U.S. Since its founding, Theta Phi has created new missions of philanthropic and social events, which are the most personal among UC members according to Erica Zaretsky, a third-year risk management and finance student.

Philanthropy is an increasing aspect among Greek life, promoting

charities and the wellness of others with lesser needs.

“We really get to see where our money goes and it helps all the dragonflies,” said Zaretsky.

Historically, UC’s chapter of Theta Phi goes deep into the grounds of historical marking.

Theta Phi at UC is also known as the Epsilon chapter — it is the fifth founded chapter of Theta Phi in the country, according to Alexandria Pallotta, a second-year neuroscience student and the new member educator for Theta Phi. The previous four chapters opened prior to the UC chapter and have since become inactive, leaving UC’s chapter to be the oldest active Theta Phi in the country, as well as the oldest Theta Phi house, too.

At UC’s chapter of Theta Phi, the exceptionality of the sorority goes beyond its roots and dives further into the individual members, said UC Theta Phi Vice President

newsrecord.org/bestofuc2016

Melissa Harlock, a secondyear operations management and international business student.

“Theta Phi is made up of the most genuine, hilarious and enthusiastic people I have ever met,” said Harlock.

“It is so easy to have fun around these ladies and be yourself.”

Theta Phi continues to grow everyday, defeating the standard for sororities that the media often portrays and instead accepting women as they come, embracing their imperfections, according to Harlock.

Theta Phi has a strong ability to hold strong sisterhood while maintaining relationships with members of the Greek community, as well as members outside of the Greek community that are in the general student body.

“I think our chapter has extremely high morale and we are very supportive of one another and our sorority,” said Pallotta.

University of Cincinnati students voted The St. Clair as the best bar for cocktails in Clifton, with most students citing its location and environment.

Located in U-Square At The Loop on Calhoun Street, The St. Clair opened in 2013.

Two of the most-ordered cocktails are the cherry limeade and the house margarita. It’s a glass of triple sec, a splash of orange juice, Sauza Silver, syrup and served with a slice of lime It was empty before I knew it, and the drink was both fresh and delicious.

The St. Clair distinguishes itself with fresh juices, as opposed to prepackaged liquid concentrate.

“We do fresh-squeezed juices,” said Margo Rafizadeh, the general manager who opened the bar in July 2013. “ All our limes are fresh.”

Locals also cited the helpfulness of staff as a contributing factor to landing a title in the UC’s best cocktails.

“I’m here all the time. I’m really good friends with the bartenders and they’re very helpful,” said Dante Lewis, third-year psychology student. “It’s hospitable.”

However, The St. Clair was not always so popular, even though it is owned by Four Entertainment Group, which also owns Keystone Bar and Grill.

“It’s totally different now than when we opened. When we opened, we didn’t know our demographic very well. There were literally four bars in Clifton,” said Rafizadeh.

“We didn’t have the tools to do well. We walked around and talked about it then we build up our regulars” First-timers to The St. Clair aren’t disappointed in the bar’s cozy environment and tasty drinks.

“I’ve never been here before. I’m very satisfied so far, it’s nice,” said Michael Vitucci, fourth-year accounting student.

“The atmosphere is great, nice lighting, good drinks. I would definitely come back.”

The average crowd at The St. Clair is individuals between 21 and 25 years old and usually college students, according to Rafizadeh. Sporting events can bring in more diverse customers.

“For basketball games, we draw in a wide audience,” Rafizadeh said. “Our normal drawin is college-based.”

The proximity to UC is a main contributor to The St. Clair’s success since campus is directly across the street.

“I think it’s really convenient since everyone walks right by it on Calhoun,” Lewis said.

“That’s what drew me in.”

Unfortunately, the bar is rather small, which

can be bad marks in some students’ books.

“They’re good and I’ve never had a problem with them,” Audrey Behrman, fourth-year early childhood education student. “It’s usually pretty crowded, though.”

“I really enjoy it, it’s really fun. I like the people I work with,” said Erik Fullam, a bartender at The St. Clair. “You get to meet a lot of interesting people.”

GRETCHEN MARIE SEMANCIK |CONTRIBUTOR

St. Clair’s most popular mixed drink is the Cherry Limeade, composed of dragon berry rum, grenadine, fresh lime juice, and topped with sprite. Monday, March 14, 2016.

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Best of UC

Mar. 17, 2016

Hang Over Easy serves up breakfast with a funny name JASON SZELST | STAFF REPORTER

Hang Over Easy started in Columbus on the campus of Ohio State University in 2011, when they rebranded from Nick’s Diner.

In April 2014, they expanded to Cincinnati, residing next to the University of Cincinnati campus on West Charlton Street.

Once in Cincinnati, the restaurant’s popularity rose quickly.

After finishing second in the race for best breakfast in its first year in the city, they took home Best of UC gold this year.

Nathan Clem, general manager of Cincinnati’s Hang Over Easy, said receiving the award was a huge benchmark for the company after only being in town for two years.

“The two year mark for a restaurant, especially a family owned restaurant, is a huge point,” Clem said. “For us to be growing the way that we are, and to be getting the recognition that we are is awesome.”

Clem was proud the UC students administered the award, since they are the target clients of the restaurant.

“We’ve always tried to appeal to the students of UC,” Clem said. “To be recognized for all of our hard work, trying to make everyone happy, means a lot to us.”

Everything is made from scratch at Hang Over Easy, which Clem believes is the reason his restaurant separates itself from the pack.

“The main thing that separates us is the product that we are serving, the quality,” Clem said. “We’re a 99 to 100 percent scratch kitchen, the only thing in our freezer is bread… Everything down to the sauces we serve, it’s all made from scratch.”

Shelby Rodgers, assistant general manager, said despite the fact that making even the little things from scratch takes longer, it is worth it to produce a superior product.

“It makes all the difference,” Rodgers said.

“All of the chefs in our kitchen are making everything from scratch, so they’re going to make sure that everything is 100 percent every time it’s sent out. It’s their hard work that is going into it.”

For anyone looking to visit Hang Over Easy, the Dirty Sanchez is Clem’s top recommendation.

“The Dirty Sanchez is kind of our claim to fame,” Clem said. “It’s such a big staple item for us, and the portion itself is huge.”

The Dirty Sanchez is a breakfast burrito filled with HOE fries, eggs, chorizo and queso, and topped with queso, cheddar cheese and pico de gallo.

While the Dirty Sanchez is the top seller, Rodgers said not to sleep on the chicken and waffles or HOE Burger.

Outside of food, Hang Over Easy doles out quite a few beverage options to interest the average college student.

On draft, they keep 39 beers along with Jameson. That’s right – they have whiskey on draft.

Rodgers believes that falls in line with the laid back and fun atmosphere of the restaurant, where a customer can come in at 7 a.m. to start drinking without being judged.

For those looking to visit Hang Over Easy while not in the Cincinnati area, the company is looking to expand.

“I absolutely see further expansion,” Clem said. “It’s something our owners have had in mind since day one. We really believe in our

concept and what we have going on, and we want to share that with as many people as possible.”

MEGAN WESTHEIDER | CONTRIBUTOR.

Hangover Easy wins best breakfast in the Best of UC 2016 poll.

Top) CBH. (Bottom) Pollo Loco Chorizo Skillet.

Keystone will literally put anything on a burger JASON SZELEST | STAFF REPORTER

COURTNEY HYZY | CONTRIBUTOR

Keystone Bar and Grill wins Best Burger in the Best of UC 2016 poll. The Keystone Burger has ground beef, bacon and caramelized onions, topped with a chipotle-cheese bechamel. The restaurant has three locations, Calhoun Street, Hyde Park and Covington, Kentucky.

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Upon finding out University of Cincinnati students voted his restaurant for the best burger, Michael Rhode, assistant general manager and bar manager of Keystone Bar and Grill, was bemused at the results, anticipating an honor for their more noted mac and cheese.

“We were so happy,” Rhode said.

“Honestly because people order our mac and cheese all the time; people order burgers all the time, but Mac Mondays are by far the busiest, so it was awesome to see us recognized for our burgers.”

Rhode believes one of the factors that helped Keystone win was Build-Your-Own-Burger Wednesday.

When Keystone lets you put anything on a burger, they literally mean anything.

“Those days are a lot of fun

because you can do whatever you want with the burgers,” Rhode said. “One time a kid asked to have a doughnut on his burger, so I ran to the Stop’n Go and I got some doughnuts; it turned out pretty well even though it was not on the menu.”

One of Keystone’s best traits is its customer service.

“Honestly I think it starts with our customer service,” Rhode said.

“We pride ourselves on what we call Hopspitality, a little play on words with our hospitality mixed with our local beer. What it really comes down to is when people come in here we want them to feel like they can stay all day. We want this to be the place to be.”

Rhode was very hesitant to select a favorite, but ultimately said the barbecue brisket burger was the best option.

Outside of their award-winning burgers, Rhode said his favorite thing to get on the menu was the Cuban sandwich.

Rhode also made sure to talk up Keystone’s famous mac and cheese, along with its numerous selections of local craft beer.

For the many who crave the Keystone mac, Monday is the best day to satisfy their desires.

“On Mondays, macs are half priced as long as you buy a drink,” Rhode said. “One thing we are known for is our mac and cheese, but also for our beer. You can come here and grab a local beer, whether it is Rhinegeist, Madtree or the Braxton Brewery.

There are so many great local beers that you have to choose from here.”

The mac and cheese, beers and award-winning burgers have kept Keystone alive for

seven years, when the first store opened in Covington, Kentucky.

There are several other Keystone locations in the Cincinnati area and have kept a location in Clifton on Calhoun Street for 3 years.

For those looking to purchase Keystone’s signature items out of the Cincinnati area, you may be out of luck for the foreseeable future.

“I don’t know if we will expand outside of the Cincinnati region,” Rhode said. “Everything is up in the air right now; our owners really have a sense of community.”

“At the end of the day, they are not just about making money. We don’t like to consider ourselves a chain, because we are still small enough to give the great service.

We don’t want to expand and then risk a lack of quality.”

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Mar. 17, 2016

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Best of UC

Mar. 17, 2016

Hookah Cafe offers smokes for in store or for carry out JASON SZELEST | STAFF REPORTER

MEGAN WESTHEIDER | CONTRIBUTOR

Fans camp in front of Bogart’s, awaiting Mayday Parade and The Maine to perform Saturday March 12, 2016.

Bogart’s best bash by far ERIN COUCH | STAFF REPORTER

Just a hop, skip and a jump from campus, Bogart’s is a University of Cincinnati student’s most convenient venue to see artists like Walk the Moon, Juicy J, AWOLNATION or Tyler the Creator — all of whom have taken the Bogart’s stage in the past year.

Bogart’s has been a Cincinnati staple since its beginnings. The building has changed hands a few times throughout the venue’s history, but all of the businesses there have served a common goal — to provide Cincinnati with culture in entertainment and the arts.

Since it was built in 1890, the building has been a playhouse, a German film theater and a restaurant and entertainment venue, according to Bogart’s website.

A major remodel of Bogart’s in 1980 transformed it into the live music venue we know today.

Fast-forward to 2016, and it can be argued that a trip to Bogart’s and Short Vine has become more appealing than ever as new eateries, shops and apartments have been popping up in the area.

Michael “Fin”Walter worked at Bogart’s between 1989 and 1991, then returned in 2014 to become general manager.

In his experience with Bogart’s, Walter has encountered some bumps along the way to making Bogart’s and Short Vine a more attractive experience to patrons.

Many refer to the neighborhood around Bogart’s as “sketchy” and “unsafe,” but Walter attributes this to outdated concerns

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about the reputation of the neighborhood that, unfortunately, are being passed down generationally.

However, with the commercialization of shops and restaurants on Short Vine in the past several years, the frequency of skeptics on the Internet is beginning to dwindle.

“The neighborhood has made a significant turnaround over the past decade, and I, as a Bogart’s employee, can testify to the fact that it’s a whole different hang that is forwardfocused with more on the way,”Walter said.

As far as reaching out to the UC community, the concert venue has an advantageous proximity to the university — a mere five-minute walk from the Jefferson edge of campus.

Walter still believes that Bogart’s can make more improvements to reach out to potential student audiences, as many of their shows are targeted straight at UC student interests.

One of the most notable experiences in local music of this past year was welcoming home Cincinnati band Walk the Moon with Mayor Cranley on April 1, 2015, according to Walter — a day they proclaimed “Walk the Moon Day.” Bogart’s has always been a consistent standby for live music lovers at UC. While coffee shops and bars can still provide some degree of live music, only Bogart’s can satiate that large venue concert craving without forcing you to go any further than just around the corner from your residence hall.

With improvements happening in the area, the future of Bogart’s is only looking brighter.

The students of the University of Cincinnati spoke, and Hookah Café smoked the competition for “Best Hookah Bar” in the area.

Manager Mark Faust believes that his business stands out from the rest through their refusal to stray away from the concepts of a traditional, Middle Eastern hookah bar.

“If you’re a college student that wants to go a hookah café, it’s something different.

It’s not a coffee shop or a regular café,” Faust said.

“It’s unorthodox for a young American to smoke hookah.

The idea that it maintains its foreign feel is something that draws people to us.”

It was this reason exactly that originally drew Faust to Hookah Café when he was a teenager.

“I started smoking long before I should have, and we were going to other hookah bars because we were allowed to get in without being carded,” Faust said.

“When I turned 18, I came here and I really liked this

place. They always had the best shisha, they had the natural coals before anyone else and it was a more traditional environment.

Ironically enough, it wasn’t aimed at college students, it was more meant to be a traditional hookah bar.”

However, Hookah Café competes with more than just other hookah bars in the area. With a wide variety of stores where hookahs and shisha are available, the business must also compete with the convenience of simply smoking from your own home.

Faust says that the sense of community his business attempts to create is the biggest selling point in bringing customers in.

“It’s not centered on the product or the service offered,” Faust said. “It’s really more about creating a small community where people can come in and share ideas, talk to people about whatever it is that interests them. Kids that don’t even know each other that well can bond here because they want to share their beliefs with each other

and they can come here to do it.”

When coming in to Hookah Café, don’t get caught up on the traditional fruit and mint flavors that are offered.

Hardcore, which is a blend of fruits, is the best seller, according to Faust.

Aside from the hardcore, Faust also mentioned several of their haze brand flavors as top quality products.

Hot drinks, including Middle Eastern coffees and teas, are available, as well as snacks and soft drinks.

For those looking who also enjoy smoking at home, hookahs, shisha and coals are available for take home purchase.

Ultimately, Faust was pleased, but not surprised with his hookah bar being named the best. “I can’t say I’m surprised because I think the fact that we are a traditional hookah bar translates into the appreciation of this place,” Faust said.

“The students don’t want just another average café that is more an American style. They want something new, something different.”

TAYLOR WESSELKAMPER | STAFF PHOTOGRAPHER

Hookah Cafe wins best hookah bar in the Best of UC 2016 poll. Located on Calhoun St., it is known for their refusal to stray away from the concepts of a traditional, middle-eastern hookah bar.

newsrecord.org/bestofuc2016

Mar. 17, 2016

Best of UC

Consistency is Adriatico’s forte CLAUDE THOMPSON | STAFF REPORTER

Pizza is one of the hardest markets to become distinguished in. With tons of small, local shops offering their own recipes and heavy dominance by big pizza chains like Pizza Hut, Domino’s and Papa John’s, the business is very competitive.

However, Clifton tends to be defined more by its original pizzerias, as they all are within walking distance from one another.

With places like Mio’s Pizzeria Pub and Mac’s Pizza Pub, competition is fierce; but for 2016, Adriatico’s has been selected as the area’s best pizza, as theirs is handcrafted New Yorkstyle.

Adriatico’s opened in 1974, and while they

have moved to better buildings throughout the years, they have stayed true to Clifton since the beginning and have not left the neighborhood.

The restaurant’s current owner is Tom Erbeck, who purchased the pizzeria in 1999.

“It has history,” Erbeck said. “A lot of alumni remember it and they bring their kids and they go to school here and it just makes it a tradition.”

Adriatico’s serves 40 different types of beer to offer customers an enjoyable dining experience.

For folks in a rush, they also have delivery and carry-out options.

Adriatico’s prides itself on making their dough and sauce fresh for each and every day with 100 percent real shredded cheese.

They also claim all

their toppings are fresh and applied generously.

They use garlic in their sauce and add just enough spice to give it a subtle kick, while cooking each pizza in an artisan stone oven.

This process makes the actual delivery of the pizza take a bit longer, but they call cooking the perfect pizza an art and believe in not rushing perfection.

Adriatico’s has three standard sizes, but for larger groups, they have a Bearcat pizza with 30 slices to the massive pie, which is enough to serve 10-12 people.

The restaurant partnered with the University of Cincinnati for the use of the Bearcat trademark, which the original owner started calling their largest size — the tradition continues today.

“We sell a lot of that size of pizza,” Erbeck said. “It was something that the previous owner did; instead of calling it a giant, he called it a Bearcat. Our pride is in putting out a superior product. Everything’s made in-house, it’s fresh, it’s good, and people seem to like it. They keep coming back and we put out consistent quality of product.”

The patrons speak for themselves as numerous patrons reference the freshness and the abundance of toppings.

“I feel like they have some special ingredient,” one patron said. “They have a lot of options and it is really delicious.

Pieology is too basic and, because we have a weekly gathering, it’s more comfortable here in Adriatico’s.”

PAUL PAN | STAFF PHOTOGRAPHER

Adriatico’s wins best pizza in the Best of UC 2016 poll. Located on West McMillan Street, alumni remember Adriatico’s and bring their kids to their old stomping grounds. Pictured above: banana pepper, sausage and pepperoni pizza.

newsrecord.org/bestofuc2016

COURTNEY HYZY | CONTRIBUTOR

DuBois Book Store wins best spirit wear in the Best of UC 2016 poll. DuBois also sells textbooks, school supplies, and University of Cincinnati memorabilia. It is located on Calhoun Street.

DuBois keeps Bearcats dressed CAROLINE CORY | CHIEF REPORTER

University of Cincinnati students decided that DuBois Book Store has the best spirit wear in Clifton for the sixth year in a row, citing the location and cleanliness as the main reasons.

Opening in 1955 at the corner of Clifton Avenue and Wheeler Street, DuBois has been a top choice for students getting their UC apparel.

Despite a car driving through the storefront window in December, employees say sales have not been affected.

“Luckily the car didn’t go through the sales floor,” said Operations Manager Ty Bonawitz. “People just had to walk a couple extra feet.”

UC and the clothing brand Under Armour Factory House have a partnership together, which allows Under Armour to sell their products in UC bookstores. Bonawitz attributes the collaboration to an increase in sales.

The store is brightly lit with large windows, which draws in potential customers and aids in window shopping.

“It’s nice; everything is clean and kept up,” said first-year marketing and international business student Alex Rohrer. “It looks nice when you walk in. The location is great.”

DuBois sells a variety of UC gear, ranging from shirts and sweatpants

to books and supplies, meeting all student needs for apparel.

Employees find DuBois to be a positive environment, working around class schedules and having a good experience.

“It’s an easy job, fun job,” said third-year electronic media student and DuBois employee Jake Burleson.

“They work around your classes if you happen to have a weird schedule.”

Bonawitz cited the location of DuBois to be “perfect” for students, since many main campus students live on or near campus.

The stores across the street from DuBois were an empty field and the neighborhood has become highly developed in a small amount of time, according to Bonawitz.

Moreover, students have found an association with DuBois based on store loyalty.

“I’m a senior and this is the only place I’ve shopped since I came here,” said fourth-year marketing and international business student Megan Platt.

Bonawitz attributes the success of DuBois placement in Best of UC to staying on top of the latest trends and keeping students happy and coming back.

“I think it’s great,” Bonawitz said.

“We always try to put our best foot forward and keep up-to-date.”

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Best of UC

Mar. 17, 2016

Beelistic’s three locations keep UC covered RUSSELL HAUSFELD | ARTS EDITOR

TAYLOR WESSELKAMPER | STAFF PHOTOGRAPHER

Beelistic’s Tattoo and Piercing, located on West Clifton Avenue, wins best tattoo shop in the Best of UC 2016 poll.

Beelistic’s prides themselves on quality work and safety.

Beelistic’s Tattoo and Piercings on West Clifton Avenue has been inking up University of Cincinnati students and city residents since 2004, having opened up two more locations around Clifton in the years since.

It is by far the most well known tattoo and piercing shop in the area, proven when UC students voted it as the area’s best tattoo shop.

Kris Richter settled in Cincinnati to be the operations manager at Beelistic’s after traveling through the tattoo communities of North America to educate people on tattoo quality and safety.

She now oversees all three locations.

Richter spoke with The News Record about the importance of tattoo safety, Cincinnati’s tattoo culture and why she believes Beelistic’s is unique to other tattoo and piercing parlors around the area.

The News Record: Do you feel like Beelistic’s has high standards when it comes to quality and safety?

Kris Richter: Absolutely. Or else I wouldn’t work with them. Quality and safety are the two things that you really need to be concerned about when getting a tattoo.

There are a couple different kinds of tattoo studios out there. One type will take all of your money. And the other kind gives a s*** — we are one of those ones.

We don’t have fancy deals, we don’t do “buy one get one free” stuff.

We just put out quality work. If anyone were to walk into our studio and ask about health and safety, all of our artists and piercers would

be happy to speak to it.

First thing you should always worry about in a tattoo parlor is safety, then quality. All of our artists produce quality work, and that is important because anyone can pick up a machine and start messing around, but it takes experience and talent to produce real quality work.

TNR: What are your thoughts on Cincinnati’s tattoo culture?

KR: It’s pretty much the same as everywhere. I’ve seen tattoo communities all over North America and ours is right on par when it comes to clients and shops.

One of the main reasons I moved here to work at Beelistic’s, though, is that it is such a prominent studio in town, and I’d like to use all the education I have to help influence the community to get more quality tattoos.

Cincinnati also has some great tattoo artists. There is a great history — Bee, our owner has a great history here. But, there are also artists like Dana Bunson, at Designs by Dana, and he’s a living legend in the tattoo community. So, there are some really cool aspects about the city here.

TNR: Do you feel like tattoos and piercings are integral to a lot of people’s college experience?

KR: Maybe not just the college experience, but just becoming an adult. When you turn 18, you are able to do whatever you want with your body and with anything, really. And that is really exciting.

Tattoos and piercing are there and have always been through every culture in history, so they are definitely there in our culture, now.

King Wok strives for freshness with in-house ingredients, fish tank CAROLINE CORY | CHIEF REPORTER

King Wok has officially been crowned best Chinese food in Clifton, according to University of Cincinnati students.

With good food and great service, many students say King Wok does not disappoint for getting down on the grub between 11 a.m. and 10:30 p.m. at 203 W. McMillan St. “Every time I’ve been here, I’ve been satisfied,” said Troy Tuberville, a first-year information technology student. “I’ve always liked the food, service is good. I’ve never had any problems.”

The setting itself is unique, with dim lighting and many traditional Chinese decorations hung on the walls, emphasizing Chinese culture and history.

There are also several live tilapias in a large fish tank along the back wall, which will be served to customers, highlighting the fresh quality of the food.

“We sometimes have crab, lobster in the tank. We steam it or cook

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it,” said Mary Lee, King Wok manager. Lee has been working at the restaurant since its opening in 2004.

Customers are mainly UC students and King Wok’s distinctive environment is one factor drawing them in for a meal, she said.

“Everybody likes it. The students always say how good the food is,” Lee said.

Even first-time customers agree with Lee, citing food and atmosphere as a main contributor to King Wok’s success in the restaurant business.

“I do like it so far. It’s very nice in here. The design is good; the food is good,” said Drew Mueller, a first-year information technology student. “I really don’t eat Chinese food much, but this is good.”

Another reason behind the big award is the portion-to-cost ratio, which students say is valuable on a college where the hunger is real but the money is scarce.

“I’ve gone to multiple Chinese

places and I get more consistently good food here and good portions,” said Nathan Peter, a third-year biomedical engineering student.

With appetizers alone ranging from more American dishes such as chicken wings and boneless ribs to traditional Chinese food such as egg rolls and fried tofu, there is a wide variety of food for a variety of palettes.

One factor King Wok has over several other Clifton eateries is the large amount of space inside the restaurant, which allows for groups to sit comfortably at any of the large booths and tables while they eat and socialize.

“We’ve got more space. We’re more like a family restaurant,” Lee said.

Between ample seating, large portions of fresh food for low prices and excellent service, many students can easily see why King Wok received best of Chinese food.

“The award is definitely welldeserved,” Peter said.

PAUL PAN | STAFF PHOTOGRAPHER

King Wok wins best Chinese food in the Best of UC 2016 poll. It is ocated on West McMillan Street.

Dim lighting and many traditional Chinese decorations hang on the walls and several tilapias live in a large fish tank along the back wall, emphasizing Chinese culture and fresh, quality food. Pictured above: General Tso Chicken.

newsrecord.org/bestofuc2016

Mar. 17, 2016

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Best of UC

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2016