The Veggie Option

Krispy Kreme

2009-12-01T18:40:00.001-05:00

Krispy Kreme
2001 E. Dorothy Lane
Kettering, Ohio
937-296-4440
www.krispykreme.com

Sure you can buy Krispy Kreme doughnuts at many area groceries, but unless you've had one right off the production line you haven’t tasted the magic. Seriously – there is a world of difference between the boxed variety on the supermarket shelves and the newly made bundles of bliss rolling out of the oven at the area’s closest franchise in Kettering.

Throw the calorie counter out the window, we're headed for Krispy Kreme!
I’m not much of a doughnut person myself, but one night a friend persuaded me to visit the little doughnut shop with her when we were coming back from Dayton, and she was absolutely giddy when she saw the round red neon "HOT NOW." Whenever this sign is lit, it means they are making their signature Original Glazed doughnuts. I was astonished at how busy the place was, but it only took one bite for me to understand the attraction. All their doughnuts are dangerously addictive, but none so much as a hot Original Glazed right off the line.

Have you ever taken a big fluffy piece of cotton candy, wadded it up into a ball, popped it in your gob and let it melt away to nothing? If you have, you've got some idea of what it's like biting into a hot Krispy Kreme Original Glazed doughnut. It simply dissolves on the tongue like a snowflake.

Magnetic pull too strong...cannot resist!
All their doughnuts are vegetarian - the only animal by-products used are eggs and dairy products like butter, milk, whey and yogurt. But before you go gleefully riding the sugar rush through an entire dozen, remember that they start at 200 calories each. Dude, buzz kill!

It's quiet at midday but just wait til they switch on the sign
In the meantime, other varieties roll out, like these crullers.
Since that first visit I've made a point of stopping by Krispy Kreme whenever I am in the Dayton area, but alas the little Original Glazed sugary wonders aren't always in production - the best time for them to be HOT NOW is early morning and late at night. According to the store manager, since the Cincinnati-area locations closed the number of U.C. students making the pilgrimage north for a late-night Krispy Kreme fix is substantial. I'm not surprised.

Recipe: Roasted Cauliflower

2009-11-18T06:38:00.002-05:00

Roasted Cauliflower
Serves 4

Simple, rustic, and irresistible; this is a perfect autumn side dish.

Ingredients:
1 head cauliflower, cut into small chunks
2-3 cloves garlic, minced
lemon juice (1/2 to 1 lemon, depending on size of cauliflower)
olive oil
coarse salt and cracked black pepper

Ingredients

1. Preheat oven to 400F. While oven is heating, cut cauliflower into bite-sized pieces and arrange in a single layer on a baking sheet

2. Scatter garlic all around cauliflower, squeeze lemon juice over each piece and drizzle with olive oil, then season with salt and cracked black pepper.

Tip: If you do not have a juicer, the easiest way to juice the lemon is to roll it on the counter for about 10 seconds to break down the pulp, then slice in half and hold the fruit cut side up when you squeeze so that the seeds and pulp stay inside.

3. Roast for 25-30 minutes or until the florets are lightly browned, and enjoy!

For added dimension try sprinkling with shredded parmesan just before serving.

Recipe: Vegetarian Gravy

2009-11-14T17:16:00.015-05:00

Thanksgiving is right around the corner, so I thought I'd share my favorite vegetarian gravy recipe, which goes really well with Tofurkey and/or Quorn's Turk'y Roast. The recipe isn't limited to the holidays though - I make it year round as an accompaniment to one of Steve's favorite meals: sausage and mash. Many of the vegetarian gravy recipes I've tried have an unappealing fake taste, but the following recipe packs a hearty, full-bodied flavor similar to those made with meat drippings.

Vegetarian Gravy
Serves 4
Ingredients:
1 medium onion, thinly sliced
3/4 Cup chopped mushroom
1 clove garlic, minced
2 Tbs butter
2 1/2 Cup vegetable broth (I use McKay's Chicken Style Instant Broth)
2 Tbs soy sauce (or Bragg's Liquid Amino)
4-5 Tbs flour
salt and pepper to taste

Ingredients
Directions:

1. Melt butter in a large skillet or Dutch oven and add onion.

2. Sauté onion over medium-high heat, stirring frequently until the onion is softened and browned, about 15 minutes.

3. When onions are browned and beginning to crisp, add mushrooms and garlic and sauté two minutes, stirring constantly.

4. Reduce heat to medium and add vegetable broth and soy sauce. Give everything a good stir, then add flour, one tablespoon at a time, stirring between each addition until flour is completely dissolved. Adjust seasoning and continue stirring for 8-10 minutes or until gravy reaches the desired thickness.

Serve over mashed potato...

...and the vegetarian sausage of your choice.

Note: Although McKay's makes a beef-style instant broth as well, I think it has a peculiar taste which doesn't work with this recipe. McKay's chicken-style broth is salty. If using it you will not need to add any salt or pepper, and it's best to use unsalted butter to keep the saltiness in check.

Recipe: Panko Pasta

2009-11-11T19:24:00.014-05:00

Panko Pasta
Serves 4

This hearty dish incorporates pungent garlic, tart capers and spicy red pepper flakes with panko (Japanese-style) breadcrumbs for a crunchy twist on tortellini pasta. Don't substitute regular breadcrumbs for the panko, as I've attempted this recipe in the past with finely crushed breadcrumbs and there is just no comparison. I use spinach panko from Whole Foods, which runs $3.99 for a five ounce tub.

Ingredients:
1 package tortellini
2 Tbs olive oil
2 Tbs butter
5 cloves garlic, minced
1 Tbs capers, drained
1/4 tsp red pepper flakes
3 Tbs panko breadcrumbs
1/2 Cup diced tomatoes
Parmesan cheese to taste

Ingredients
Directions:

1. Mince garlic and combine with capers and red pepper flakes. Set aside.

2. Boil pasta according to package directions. Drain and return to pot. Drizzle with olive oil and cover to keep warm.

3. While pasta is boiling, shred the Parmesan cheese.

4. Melt butter over med-low heat.

5. Add garlic-caper mixture and saute for one minute. You can also add the tomatoes during this step if you like them warmed. If not, add at the end.

6. Turn off heat and stir in panko.

7. Add garlic-panko mixture to pasta, and fold in tomatoes.

8. Sprinkle with shredded Parmesan and enjoy!

Note: My husband isn't a big fan of tomatoes, so I went easy on them, but feel free to add up to one cup diced if you wish.

Five Guys Burgers and Fries

2009-11-05T13:47:00.005-05:00

Five Guys Burgers and Fries
2887 Dixie Highway
Crestview Hills, KY
tel: 859-331-1269
www.fiveguys.com

When this award-winning Washington D.C.-based chain opened in Clifton earlier in the year we stopped by to try it but the queues were out the door and we didn't feel like waiting. We've tried to get into the restaurant several times since but it always seems to be hopping. Ditto the Crestview Hills location, and our criteria for Five Guys has been this: "if there are no empty tables visible, we aren't even going in the door."

Five Guys Burgers and Fries
Luckily we finally got around to visiting at the tail end of the lunch rush, and although the place was still busy, it wasn't so crazy that there was no seating to be had. To be on the safe side however, we laid claim to a table before joining the queue at the counter. Immediately noticable are the bulging bags of potatoes stacked neatly nearby. These are not for decoration; the potatoes will wind up as someone's french fries later on.

Bags of potatoes line the way
The concept is similar to fast food. Orders are taken at a counter and picked up several minutes later at a second counter, with a menu limited to several types of burgers, hot dogs, fries and soft drinks. The difference between Five Guys and your average Burger King or McDonalds is in the execution. The open kitchen insures that diners can watch their selection being made, all toppings are free, and the fries are cut fresh and fried in small batches.

Watch your sandwich being made
The fries are where this chain really excels. They may be more time consuming to prepare than those of their fast food counterparts, but are delicious and certainly worth the effort and the wait.

The assembly line is efficient but those fresh fries take time
The restaurant's veggie burger is different from what you might expect. Instead of a frozen Gardenburger or Boca patty, the sandwich consists of a bun and as many of the free toppings as you wish, all for $2.69. Vegetarians will be happy to know that the Five Guys policy is to keep the grilling stations for vegetables and meats separate, so those grilled onions and mushrooms are worry-free. If a bun filled with veggies doesn't appeal, the restaurant also offers the tried and true grilled cheese.

Orders are bagged, regardless of dine-in or carry-out
Something to keep in mind with the fries: employees throw in an extra scoop when bagging them up, so a "regular" order (the smallest they offer) is easily enough for two people. Wish we had known that beforehand, as Steve and I both ordered fries and it was way too much.

Unpack your bag of goodies
Vegetarians can't go wrong with the veggie burger. It's a flavorsome but very messy affair, and the pile of napkins stuffed into the bag were saturated by the time I was finished eating. Oddly, my hands smelled of the meal for the rest of the day, even after repeated washings.

Tastes better than it looks!

It is refreshing that more fast food restaurants are starting to cater to the vegetarian diner, and kudos to Five Guys for making it affordable. They aren't going to top Subway for vegetarian-friendly, healthy fare, but as an occasional caloric splurge it's pretty darned tasty.

Hooters

2009-10-28T12:59:00.004-04:00

Hooters
301 Riverboat Row
Newport, KY
859-291-9191
http://www.hooters.com/

True story #1: A few days after Steve and I had finished moving into our home in Newport's East Row it snowed. And snowed. And snowed. Over two feet of snow paralyzed the region in late December 2004; businesses and schools closed, flights were cancelled and the declaration of a snow emergency meant all non-essential personnel had to stay off the roads.

The local news mentioned that bus service hadn't been cancelled, so we decided to put on our wellies and walk down to the riverfront to catch the shuttle. Trudging through the neighborhood was more difficult than we had reckoned, and by the time we reached the Port of Entry at Third Street we had icicles hanging from our hats and were desperate for warmth. As we stood shivering at the bus stop we noticed that a floating restaurant on the Ohio River appeared to be open for business, so we slipped our way down the gangplank to Hooters.

Now anyone who has ever been to Hooters knows that the servers wear very skimpy uniforms of orange hotpants and white tank tops. Year round. So it's freezing outside and we walk into the restaurant covered in ice and are greeted by perky girls in next to nothing. They would huddle in big coats at the bar, but each time one of them visited our table the coat was off. We felt so sorry for them that we left a hefty tip for their trouble.

A neon rendition of the Hooters uniform
True story #2: One of our friends in England does a lot of business in Detroit, and on his very first stateside trip he went to Hooters on the recommendation of some Americans with whom he was working. He swears he had no idea what the restaurant was like - which is believable since it was his first trip and the restaurant's reputation hadn't yet reached the U.K. - but ten years later he is still trying to live down the penned heart and lipstick kiss that his server put on the receipt that he turned in with his expense report.

Back in 2004 there wasn't much for the vegetarian diner at Hooters, so we went back Sunday before the Bengals-Bears game to give them another try. Five years later and nothing much has changed. The servers still wear orange hotpants and there's still precious little for non-meat eaters. Basically we're stuck with a couple of appetizers and side dishes. The atmosphere is a sports fan's dream, with 21 flat screen TVs airing the games, but since the food is typical sports bar fare, I'll just let the photos do the talking.

Enjoy!

The entrance is via the gangplank on the left

A view of the floating restaurant from the Purple People Bridge

Hooters girls in action

Filled with football fans on game day. Who Dey!

The fried pickle appetizer is spicy and addictive

Cheese quesadilla with pico de gallo and curly fries

Steve ordered the "gourmet" hot dog. Not sure what is gourmet about it.

The key lime pie had a weird chemical taste. Don't bother with it.

No lipstick kisses for us - guess we don't rate as high as our friend Pete
Mr Veggie Option's viewpoint
The idea that Veggie Option should do a write up on Hooters has been a running gag in our household ever since my wife first started this blog. We've walked by the one on the riverfront on many an occasion, and each time I have pointed it out, winked jokingly and pulled her towards it.

However, this past weekend the NFL threw up a pairing of Cincinnati vs Chicago at Paul Brown Stadium and, even though neither of us are big football fans, it seemed like a fun idea to share the fans' P.M.T. (pre-match-tension) at a convenient bar. I once again suggested Hooters, and Veggie Option finally decided it was time to finally give it the once over for the purposes of a post.

So we headed off for an afternoon of Bengals, Bears, beer, banter, barfood and boo......

... ooops, nearly forgot my place there.

I have always joked with friends back in England that Hooters certainly has a couple of things going for it. If truth be told, it hasn't really risen much above that cliché. If you were to take away the diverse collection of suitably-endowed servers in their tight white tops and skimpies it would actually result in a decidedly less-than-average sports bar. The surroundings are worn & grubby, the seating feels cramped and uncomfortable, the food is decidedly so-so and the atmosphere lacks a certain something. It's akin to an untidy bachelor's pad made public.

Hooters' website suggested that they offered a Grilled Cheese Sandwich but we were already sat down and drinking our first beer before we discovered that this simple vegetarian staple was no longer offered and the online information was out of date. I always get irritated when businesses - especially corporate restaurant chains - fail to maintain websites, thus undermining the very usefulness of their own marketing tool.

Instead, V.O. was forced to adopt her 'fall back' position; a selection of items from the appetizer fayre. Once again, the combination of all these added up to far more than the cost of my far more substantial meat-based entree - a disgraceful solution to a problem that really shouldn't exist in the first place.

I think restaurants that fail to offer a respectful vegetarian choice or two on their entree menu miss a very big trick indeed. Possibly without even realizing it. Like many other 'city folk' we often have groups of people come and visit us, some from overseas, and every time a new set of friends are here we obviously take them out for lunch or dinner at a variety of local places. Now, given the fact that my wife wants to enjoy the meal as much as the rest of us, where do you think we are likely to take these friends; the diner with the selection of scrummy vegetarian options, or the place that can't even be bothered to whip up a simple grilled cheese sandwich?

We have removed SO MANY restaurants from our personal revisit list because of their inability to understand a simple business concept, that of properly providing for everybody who might walk in. Places like Hooters - for all its other 'charms' - is never, ever going to get our 'group booking' because it fails to cater for everyone that might be in that group.

Not only that, they gain a negative reputation from blogs such as this one. Given the fact that the restaurant trade is having an extremely tough time of it lately you would like to think that places would adapt themselves to a changing marketplace in order to assure a better chance of survival. Instead chains like Hooters actively remove vegetarian choices from the menus, evidently forgetting that men can be vegetarians too?!

The Pub at Crestview Hills

2009-10-23T16:57:00.002-04:00

The Pub at Crestview Hills
2853 Dixie Highway
Crestview Hills, KY
859-426-PUBS
www.tavernrestaurantgroup.com

On a recent outing we decided to visit The Pub at Crestview Hills, one in a small chain of British-themed restaurants managed by The Tavern Restaurant Group, which also operates DeSha's, Polo Grille and Nicholson's in addition to The Pub at Rookwood Mews, and Pub locations in Louisville and Lexington.

The Pub at Crestview Hills

Yes, that IS a British red telephone box in the entryway
The restaurant certainly looks like a British pub from the outside, although once inside it feels more theme-y than authentic with it's Pink Floyd posters, kilted servers and gigantic Union Jack ceiling mural. But hey, that's expected considering it's situated in an outdoor shopping mall in middle America rather than England's green and pleasant land. Be aware also that there is no indoor smoking ban in Kentucky as there is in the U.K. (and Ohio), and people can - and do - smoke in The Pub.

Kickin' it Olde Worlde
According to our server, The Pub's menu has undergone a recent transformation, albeit a change that apparently doesn't extend to their drinks list, where my husband's choice of Carlsberg was still listed as a draught option but isn't. Too bad. I opted for a Kentucky Bourbon Barrel Ale, served up in a 10 oz. snifter. YUM.

Among the usual appetizers (spinach-artichoke dip, fried mushrooms, pizza) are a sprinkling of more authentic British fare, of which the goat cheese dip and curry chips are vegetarian. I must say that I am over the moon that they serve curry chips. This is a favorite of ours whenever we go back to Blighty, and I've been known to whip up a mean batch at home on occasion. The dish is similar to American-style gravy fries, but with a curried kick. The Pub's version comes with the sauce on the side rather than poured over and tastes suspiciously like instant curry sauce a la Bisto or McDonnells, but it is still a joy to find on a menu this side of the pond.

Unlike pubs in the U.K., which as a rule offer numerous vegetarian options, The Pub has only one - a portobello goat cheese sandwich topped with roasted red peppers on focaccia bread and served with sweet potato chips and a fried pickle. It is very, very tasty...at least the few bites I had of it, anyway.

Grilled portobello sandwich on focaccia bread with sweet potato fries
I say "few bites" because just after my sandwich and Steve's order of fish'n'chips arrived, we started smelling something weird, like a cleaning solvent or chemical compound. We had managed only a couple of bites before the harsh smell overpowered us and we began to feel dizzy. I thought maybe there had been a chemical spillage in the kitchen, but when we located our server were told that an employee was using a polyurethane varnish on the patio. By the time they closed off the patio from the main dining room the damage was done.

Fish 'n' Chips
The manager apologized for the blunder and comped our meal, which was good of her to do even though it didn't clear the air - the lingering fumes were too much for us. We ended up leaving our meals virtually untouched and walked out with eyes watering and noses burning.

Without a doubt it was a poor decision to use a pungent varnish during the day. Usually that sort of cleaning is done after hours, once patrons have left the establishment. I guess it's a good thing that The Pub at Crestview Hills isn't located in the U.K. because more than likely they would have been slapped with a fine and possibly even closure by British Health & Safety.

It's a shame that someone's gaff ruined not only our meal but our likelihood of a return visit, curry fries or no.

On hiatus

2009-10-16T17:33:00.001-04:00

Apologies for the lack of posts. I had surgery last week (nothing too serious, thankfully) and won't be able to get out and about for awhile.

Regular service should resume soon. Thanks for your patience.

Quaker Steak & Lube

2009-10-05T18:50:00.001-04:00

Quaker Steak & Lube
590 Chamber Drive
Milford
513-831-5823
http://www.quakersteakandlube.com/

Adam Richman, the congenial host of Man vs. Food, suckered us in again. For those unfamiliar with his Travel Channel show, Richman travels the country in search of iconic eateries and attempts food challenges along the way. He’s done the 72 oz. steak challenge in Amarillo, The 11-pound, 30” Carnivore pizza in Atlanta, and in Pittsburgh it was the Quaker Steak & Lube hot wings challenge. Although neither of us was interested in the restaurant’s hot wings challenge, we thought the décor looked fun.

Fast forward several months to a rainy weekend. Steve and I were out in Milford and happened to see a Quaker Steak & Lube in passing. We hadn’t realized that the restaurant featured on Man vs. Food was a chain because usually the food challenges are in independently owned restaurants, but we were intrigued enough to stop in and give it a spin.

Fill up on "Best wings USA" - unless of course you are vegetarian

The front door handle
The chain originated in Sharon, PA in 1974 when two friends came up with the idea of preserving the culture of old gas stations by setting up a restaurant inside an abandoned one. The idea took off and the chain now boasts 38 locations throughout Ohio and Pennsylvania.

There's a lot to look at

Wheelie good decor
The auto racing theme is well executed here, but there isn’t a single vegetarian entrée on the vast menu. Instead, meat-free choices are relegated to a few side dishes (baked potato, steamed broccoli, mac & cheese), a side salad called “The Garage” and a couple of deep-fried appetizers.

The lobby of Quaker Steak & Lube

Lots of visual interest in the dining room

This racing stuff is lost on me, but it's nice to look at
In the spirit of investigation, I opted for the side salad and the Four-Wheeler appy consisting of mozzarella sticks, onion rings, soft pretzels and fried pickles. Even a die-hard grease monkey would have to admit that there’s a lot of fried food on the plate. The thick and crunchy onion rings were qualifiers but the other three limped along the shoulder on the rim and are best avoided, particularly the abysmal pretzels. Unless, that is, you happen to enjoy chewing rubber rather than peeling it.

The Quaker Steak bar

The Garage side salad

A clever use for radio antenna

Steve didn't have any better luck with his choice of Mustang Chicken sandwich, which he said didn't have much flavor, despite the BBQ sauce, smoked bacon and garlic-buttered buns. He was also disappointed in the fries, which were cold on the first lap and had to be sent back.

The Mustang chicken sandwich
On the day we visited, Quaker Steak & Lube was bustling with families and fans catching a Bengals game. Everyone seemed quite content with their choices and were enjoying themselves, and I think it's a fine place to go for drinks or to watch a game, but due to the lack of a bona fide meat-free option, I’m not going to be waving the checkered flag their way.

Forget chocolates or mints after dinner - here you get Twizzlers and hand towels

Preview Party: Kings Island's Halloween Haunt 2009

2009-09-26T18:39:00.003-04:00

Kings Island Amusement Park
6300 Kings Island Drive
Mason
513-754-5800
http://www.pki.com/

We hadn't been to Kings Island in several years and had never experienced the amusement park's Halloween-themed weekends, so when we got invited to attend a preview party on opening night, we jumped at the chance.

The weather on Friday was dismal and rainy; not exactly theme park weather, but we decided to go ahead and make the drive to Mason anyway, on the off chance that the weather cleared.

The view from the International Restaurant
The 2009 Halloween Haunt preview party was held in the park's International Restaurant and included an impressive mix of hors d'oeuvres, salads, entrees and desserts, which unfortunately for me contained precious little for vegetarians. I knew going into the party that this would be the case though, since the invitation helpfully listed the party menu. I figured I'd just fill up on salad, fruit, crudites and cheese, which is exactly what I did. Admittedly, I also took full advantage of the open bar, which came back to haunt me several hours later on the Backlot Stunt Coaster (formerly the Italian Job).

Candelabra ice sculpture
The party rooms were decked out with black tablecloths and candleholders and a shedload of fake spider webbing. Staff were made up to look like zombies, vampires, and other assorted undead. It was all very well done. The restaurant will be offering an all-you-can-eat Fright Feast on select nights for $13.99 but vegetarians should know that they will be relegated to side dishes and salads.

A hearse awaits at the front gate
An explosion heralded the opening of the park to the general public, so we drained our glasses, finished nibbling on chocolate covered strawberries and headed out into the fog. I have no idea how many smoke machines the park utilizes during Halloween Haunt, but they certainly did the trick. By the time we left the park several hours later the fake fog encompassed the park, parking lot and spilled out onto Kings Island Drive.

Everyone's dying to get in
Luckily, the rain dried up just prior to the park's official 7 p.m. opening time, and I tried to get in some shots before it got too foggy or the rain returned. There are six indoor attractions which open with the park, and five outdoor ones that begin an hour later when night has fallen.

The park is decorated with tombstones, caskets, skeletons and the undead
With guide map in hand and "RIP" VIP lanyards around our necks, we set off to sample the haunted offerings. The lanyards gave us front-of-the-line access to all Halloween-themed attractions, and we took full advantage, with only slight twinges of guilt for all those waiting patiently in the queues.

Our favorite Halloween-themed indoor attraction: CarnEVIL
By far CarnEVIL was our favorite but not recommended for anyone with a clown phobia. Thrill-seekers don 3-D glasses and enter a clown-infested funhouse, where the walls are painted in day-glo op-art style and glowing bubbles rain down upon you. We couldn't get enough of it! I won't ruin the surprises - just be sure not to miss this attraction.

An eerie fog rolls in around The Diamondback rollercoaster
Our friend Laura was on a mission to ride The Diamondback, one of 18 regular season rides in operation for Halloween Haunt, so we groped our way through the fog, dodging monsters and patrons alike and got her on the ride. Afterward we nipped over to catch Hot-Blooded, one of two Halloween-themed live shows, where we were highly amused by the unique use of songs like BTO's "You Ain't Seen Nothing Yet" and Foreigner's "Feels Like the First Time." Apologies to the guy sat filming the show in front of us because we could NOT stop laughing. This musical revue has adult themes of S&M and sapphic vampire imagery, so best not to bring granny or the kids.

Night falls and the fountains are fiery red
As the night progressed and the fog machines did their work, we found it more difficult to navigate through the park, which was teeming with mostly teenage patrons and a host of scare-mongers, but the fright-themed attractions are lit with red neon skull & crossbones, making them easy to spot through the gloomy murk.

All Halloween-themed attractions are lit with red neon skull & crossbones
Contrary to what we had thought, the scary attractions are not rides - they are spooky walk-throughs, so even those who don't like thrill-rides can enjoy Kings Island's 2009 Halloween Haunt. It was a great night.

Green Dog Café

2009-09-24T17:35:00.002-04:00

Green Dog Cafe
3543 Columbia Parkway
East End
513-321-8777

The newest restaurant from Mark & Mary Swortwood (original owners of the Brown Dog Cafe in Blue Ash and Tinks in Clifton) features locally sourced ingredients and plenty of vegetarian, vegan and even gluten-free selections, all prominently marked on the menu to alleviate questions and concerns. The aptly named Green Dog Cafe takes the green theme seriously; the space was created using sustainable materials and renewable resources where possible. The restaurant is located in a newly built shopping plaza near the Delta Avenue intersection.

Green Dog Café
From the stylish mix of Scandinavian fixtures and fittings to the tranquil turquoise walls and splashes of bold-colored paintings, the Green Dog radiates a fashionable, well-heeled vibe, but the lack of soft furnishings makes for a very shrill atmosphere. The seating is a mixture of booths, four-tops and long communal tables, and plenty of windows make the space bright and inviting.

The serene color belies the noisy din when the restaurant is busy
Scandinavian-inspired lighting
Orders are taken at the counter and diners are given a laminated card with a number on it. Grab a booth and stick the card into a wire rack on the table for easy viewing and a t-shirted member of staff will deliver your order. Ours didn't arrive at the same time; my friend's BLT sandwich came out before our appetizer of fries with honey curry mayonnaise and spicy tomato-banana ketchup.

Order at the counter and your meal is delivered to your table
The fries were wonderful. The Idaho potatoes are hand-cut to 3/8” thickness and fried in small batches to crispy-on-the-outside, soft-on-the-inside perfection. They are possibly the best rendition of vlaamse frites I’ve had in America, and the creatively flavored dipping sauces were amazing.

Stainless steel containers keep the fries warm through the meal
Burgers, wraps and sandwiches are served with one side; choose from a salad, kimchee, brown rice or corn chips. My friend’s kimchee was a delicately pickled mix of shredded vegetables that packed a bit of heat. He found it so tasty that he wished they sold it in take-home pint containers. So far, so good. He enjoyed his BLT but didn’t think it was worth the $12.50 price tag.

The BLT with a side of kimchee
I opted for the “Hey Perro” black bean wrap and side salad, and this is where the meal really nosedived. The salad was a standard mix of organic baby greens with a lovely acidic dressing, but the wrap? Bland, bland, bland. I would not order this item again because the balance of ingredients was way off mark. The filling included very little of the advertised corn salsa and tomato salsa, the avocado and manchego fresca were virtually non-existent (each appeared in exactly one bite), and there was dreadfully little flavor to the beans. The wrap came loaded with unseasoned brown rice however - which costs pennies to the pound - and a hefty $11 asking price. I realize that gratuity is already included in the menu prices, but since you order at a counter, seat yourself and have your meal delivered by a member of the kitchen staff, I think it’s a bit rich to charge a fee for this.

Too much rice, not enough flavor
Possibly I simply chose the wrong item. The restaurant also offers a veggie burger ($11) and a couple of rice bowls ($9.50-$10), and I’ve heard wonderful things about the fresh-made guacamole ($9.50) and lemon hummus ($13) starters, but based on my experience with the wrap, I’m not eager to revisit, which is a shame because their wine list is intriguing. The Swortwood recipes are undoubtedly of high standard and quality, but if the kitchen doesn’t bother to get the balance of ingredients right the meal is a failure.

I had high hopes for Green Dog Café and really thought it would become a regular haunt, but maybe it comes down to the fact that I am not part of their target demographic, even though I am environmentally aware and a committed vegetarian. To me, $17 seems steep for a tasteless wrap and an order of fries, tip or not. Perhaps the ladies-who-lunch won't bat an eyelash, but I doubt the broader appeal, and seriously wonder if the restaurant can attract the locavore crowd who, for the most part, are already going to know how and where to source quality, local ingredients to prepare at home for a fraction of the cost.

Nectar

2009-09-16T18:30:00.004-04:00

Nectar
1000 Delta Ave.
Mount Lookout
513-929-0525
www.dineatnectar.com

Chef Julie Francis is the epitome of locavore – her Mount Lookout restaurant, Nectar, is the place to go to sample the best of the local food chain. She is perhaps the area chef most committed to buying from local farmers and uses a variety of cooking techniques to bring out the best of the tri-state's locally raised ingredients.

Nectar at night
Because Nectar grooves in harmony with the seasons, Chef Francis’ ever-changing menu will be different from the one we had on the evening we visited, but vegetarians can rest safe in the knowledge that there is always at least one vegetarian appetizer and meat-free entrée on the list.

Rather than dine in the sparse modern dining room, which gets noisy when filled, we opted to sit at a table in the peaceful courtyard and enjoy the summer evening with glasses of sparkling wine.

The Mediterranean Meze was the big winner in the appetizer lottery. Containing house-made falafel, chipotle hummus, feta, spicy harissa, garlic yogurt and pickled vegetables, it was worth every dime of the $12.50 asking price. The chipotle hummus was possibly the best I have ever had. Smokey and sexy, it was the Greta Garbo of hummus. I thought the falafel was a bit too crispy though - they reminded me of overbrowned hushpuppies.

Mediterranean Meze
L to R: harissa, hummus, pickled veg, falafel and garlic yogurt
Steve’s dandelion greens salad was a hit or miss appetizer. He found the greens to be on the bitter side, but liked the strong marriage of beets, blue cheese, bacon and apple, finished off with fresh sherry vinaigrette.

Dandelion Greens salad
The vegetarian entrée on the night we were there was layered ravioli. Roasted heirloom tomatoes, summer squash, Swiss chard, and chevre basil-corn sauce were served enveloped between layers of house-made red chili pasta. It was much more robust than perhaps I naively anticipated, and I ended up leaving a little of it so that I could leave room for one of Nectar’s famous desserts.

Layered Ravoli
Steve chose the Turner Farm pork belly with German potato salad, local chard, and blackberry compote, and was underwhelmed, to say the least. At $22.50, it was one of the most expensive items on the menu and wasn’t nearly as tender as it should have been, and he had to cut out a fair amount of gristle. He reckoned he would have been better off with the beef sirloin from Indian Hill’s Green Acres farm, which our friend ordered. It came with Southwestern succotash and roasted poblano peppers with goat cheese tucked inside a tamale, served with red chile sauce. The menu also offered wild salmon with black rice cake, a vegetable stirfry and coconut curry sauce. Either option would have been better than the failed pork belly.

Turner Farm Pork Belly with German potato salad
Green Acres Beef Sirloin
Wild Salmon w/ black rice cake and local vegetables

Although I only managed a photo of my dessert, all of the sweets we sampled were heavenly. Be sure to leave room.

Pecan-date bar with blackberries and mango sorbet

Nectar uses ingredients from the following local producers: Sallie Ransohoff, Shady Grove Farm, Thistlehair Farm, Walnut Ridge Acres, Farm Beach Bethel, Turner Farm, Greenacres Foundation, Fishback Farm, Maple Grove Farm in Lebanon and Kenny's Farmhouse Cheese. Chef-owned restaurants that take the utmost care in choosing ingredients and suppliers usually aren't cheap, and Nectar is no different, but it's a fantastic way to explore the local bounty.

Take the Cake

2009-09-03T22:40:00.000-04:00

Take the Cake
4137 Hamilton Avenue
Northside
513-241-2772
http://www.takethecakecincinnati.com/

A rather unassuming storefront belies the gaggle of goodies inside
Owners Doug and Melissa have a good thing going. Their groovy little restaurant in Northside, Take the Cake, is a perfect blend of savory and sweet. Leave your diet at the door, because as their name suggests, desserts feature prominently. Step into the restaurant and the first thing you see is the glass cabinet showcasing a mouthwatering display of sugary goodness. We arrived in time to get a good look - five minutes later and we would have been elbowing through the crowd for a glimpse.

Communal seating gives diners the opportunity to make new friends
The menu changes daily but always features a couple of vegetarian options; call first or check out their website to find out what's cooking. On the day we visited, the vegetarian specials included:
Spinach Tomato Quiche
Green Curry & Tofu Soup with Jasmine Rice
Mediterranean Salad
Tomato/Green Chili/Cheddar Bread Pudding
Roasted Red Pepper & Tomato Bisque

It isn't often that I'm spoiled for choice when dining out, and because everything sounded so good it was with some difficulty that I arrived at the decision to try the bread pudding. Let me just say this: if everything they make is as delicious as that bread pudding, they really do take the cake. Rich and decadent, the pudding reminded me of a thicker, creamier version of the Mexican cornbread my Mom makes, the difference being that we'd never thought to drizzle homemade tomato bisque over the top. I simply cannot convey in words how magnificant it was. With an undercurrent of cheddar and a pleasant jalapeno sting, this dish is unabashed comfort food.

The tomato/green chili/cheddar bread pudding - a hearty hunk of heaven

Locally sourced Amish chicken salad with golden raisins and spicy pecans and greens

It's a good idea to order dessert when you place your lunch order because the sweets can disappear quickly. Everything is made daily from scratch, and no trip to Take the Cake is complete without sampling something from the showcase. My friend and I both honed in on the three-berry cobbler, but in the spirit of research I opted for a sinfully rich chocolate brownie after my friend nabbed the cobbler - before he'd even decided on his lunch order.

Scratch-made three-berry cobbler
Let's look at that again - nom nom nom
Chocolate brownie is chocolaty

The restaurant is closed on Sunday and Monday, is open Tues-Fri 8 a.m.-6 p.m. and from 8 a.m.-4 p.m. on Saturdays. Be sure to follow them on Twitter - every Tuesday they tweet a magic word that gives 10% off your bill if you mention it.

La Tearoom Cafe

2009-08-31T15:52:00.004-04:00

Nipped over to La Tearoom Cafe today for a sandwich and saw a note taped up on the door saying they were closed until further notice.

I emailed sandwich-maker Randy, who said the downturn in the economy had hurt the restaurant and after struggling along for awhile they have decided to call it quits.

The restaurant had gone downhill somewhat over the past year - it was difficult not to notice that nibbles racks and chill cabinets were suspiciously bare, and sometimes they'd be out of certain key ingredients. Still, I'm sorry to see an independent downtown eatery bite the dust, and hope that Randy and Tiffany land on their feet somewhere soon.

Farmer's Fair in Covington

2009-08-27T10:04:00.002-04:00

Covington is hosting a two-day Farmer's Fair next month celebrating locally grown food. The event runs Saturday, Sept. 26th from 5-10 p.m. and Sunday, Sept. 27 from 11 a.m.-4 p.m.

From the press release:

"The intersection of Court Street and Park Place in Covington, Kentucky will transform into a Farmers’ Fair on Saturday, September 26th and Sunday, September 27th.

Saturday evening, 5pm-10pm, is the kick off celebration and features sampling of local foods prepared by local chefs, tastings of local beers and wine, and live local music.

Sunday, 11am-4pm, is a farmers’ market and more. Local farmers will be selling locally grown and raised food and cottage producers will be selling minimally processed local foods such as honey, syrup, jams and bread. There will be food tastings, local music, and educational information and activities for adults and children alike.

"We're celebrating food grown and raised right here in our Greater Cincinnati area. There's so much available, we want to connect urban consumers with local growers and encourage people to utilize the wonderful resources in our region. Eating this way is good for our health and for our economy," states event chair Valerie Taylor.

The events are part of the Great Outdoor Weekend, are open to the public and admission is free. "We really want to stress our connection to food and the land on which it is grown and it just makes so much sense to celebrate this in conjunction with the Great Outdoor Weekend. People can literally taste their connection to the great outdoors, how delicious!” says co-chair Susan Miller-Stigler.

Visit www.FarmersFair.org for more information!"

Recipe: Israeli Couscous Salad

2009-08-25T18:34:00.009-04:00

Recipe: Israeli Couscous Salad
Serves 4-6

Ingredients:
Salad:
1 Cup Israeli couscous
1/2 Cup golden raisins
1/2 Cup toasted pecans
2 scallions, minced

Dressing:
2 Tbs. olive oil
1 1/2 Tbs. champagne vinegar
zest of a small orange
juice of one small juicing orange
1/2 tsp turmeric
1/2 tsp dried thyme (I used one small sprig fresh)
1/2 tsp dried tarragon
salt and pepper to taste

Directions:

The ingredient list
Israeli (pearl) couscous is made of hard wheat rather than semolina. It is similar to pasta.
Toast the pecans in a dry skillet until they become fragrant. Remove from heat, let cool and coarsely chop.
Zest the orange
Boil the couscous for about eight minutes.
Drain and set aside to cool.
Squeeze the juice from the orange, then whisk together all dressing ingredients.
Gather together the pecans, raisins, scallions and dressing.
Blend all ingredients into couscous and enjoy!
This recipe is good warm or chilled. Turn it into a Thanksgiving side by substituting dried cranberries for the raisins.

Johnny Rockets

2009-08-18T17:14:00.002-04:00

Johnny Rockets on the Levee
1 Levee Way
Newport, KY
www.johnnyrockets.com

One of the highlights of my childhood was going with my parents to a restaurant - any restaurant - that had a jukebox. I was smitten with them. I loved the idea of putting a coin in, pushing some buttons, and instantly hearing my favorite songs. I can honestly say that jukeboxes helped me learn my A-B-C's.

There were times I embarrassed my older sister, whose job it was to read off the song titles to me. For a seven year old, I was very much in tune with the pop hits of the day, and if a song I really liked was on the jukebox, I'd play it again, and again, and again. I remember playing "Crocodile Rock" so many times that the restaurant manager was forced to unplug the machine. My sister was horrified.

Jukeboxes are everywhere these days and don’t elicit the same reaction they did when I was a kid, but the tabletop jukeboxes at Johnny Rockets certainly help keep the wonderment alive.

Johnny Rockets on the Levee
The staff in their retro finery
The soda counter
A nickel gets you three plays on the tabletop jukebox
This international restaurant chain trades heavily on nostalgia, from the checkerboard tiles on the floor to the soda fountain serving up malts, shakes and floats. It's a burgers'n'fries kind of joint that harkens back to the feel-good era of the 1950's, but the inclusion of veggie burgers on their menu plants them firmly into the new millennium.

Mmmm...a rootbeer float
The strawberry shakes are thick and creamy
Even the ketchup is happy

A Gardenburger patty can be substituted for any of the burger options. This is the #11
I really cannot fault Johnny Rockets except to say that their prices are a little higher than most burger joints, but it's not bad value. A big plus for vegetarians is that basically you can substitute a veggie patty for any burger on their menu (although probably not wise to do so with the bacon burger), and their shakes and malts are thick and delicious. Service is cheerful and quick, and the family-friendly dining room is tidy and clean.

Most tellingly, however, is the excitement on the faces of children when they learn that the shiny box at their table plays music. On the day we visited, we heard "Rockin' Robin" played a dozen times. And no, it wasn’t me this time.

Recipe: Quinoa and Black Beans

2009-08-11T20:30:00.007-04:00

Here's a nice light salad packed with protein and perfect for the dog days of summer. This is delicious warm or chilled.

Quinoa and Black Bean Salad
Serves 6
Ingredients:
1 Cup quinoa
1 1/2 Cups cold water
1 (15oz) can black beans, rinsed and drained
2 Tbsp olive oil
1/2 Cup diced celery (about one rib)
1 carrot, diced
1 Cup fresh green beans, steamed (optional)
2 cloves garlic, minced
1 green pepper, sliced
1 tsp cumin powder
1 tsp coriander powder
2 Tbsp chopped cilantro
3 or 4 scallions, chopped
1 large tomato, chopped or 1 cup chopped cherry tomatoes
1/2 Cup olives, sliced (optional)
Dressing:
2 Tbsp freshly squeezed lime juice
4 Tbsp olive oil
1 tsp salt
freshly ground pepper, to taste
healthy pinch cayenne powder or chili powder

The ingredients
Dry quinoa is often mistaken for a grain but is actually a protein-rich seed from the spinach family
Soak quinoa for 30 minutes in cold water, rinsing very thoroughly several times in fresh water to get rid of the bitter husks. Discard water after each rinse, and finish by draining through a fine mesh strainer. While the quinoa is soaking, dice the vegetables.
After the final rinse, put quinoa in a two-quart saucepan with 1 1/2 cups cold water and a 1/2 tsp of salt. Bring to a boil, turn heat down to low, cover tightly and cook for 15 minutes. When time's up remove from heat and leave covered for five more minutes. Do not lift the lid for a peek!

While the quinoa is cooking, saute garlic in 2 Tbsp. olive oil until lightly browned
Add diced celery and carrots and saute until softened.
Add green pepper and lightly saute, then add cumin and coriander and continue cooking for another five minutes or so.
My father-in-law calls this "chef's privilege"
Fluff quinoa with a fork and transfer to a large bowl to cool. While the quinoa is cooling, whisk together the dressing ingredients.
Gently stir the veggie mixture into the quinoa. Add tomatoes, beans and dressing and stir to combine. Finally, stir in cilantro and scallions.

Enjoy!

Sully's

2009-08-08T12:33:00.003-04:00

Update 18 August 2009: Sully's has closed. What a surprise.

Sully's Sports Bar & Grill
700 Race St.
Downtown
513-381-4302
www.sullyscincy.com

Sully's looks like a nice bar and grill from the outside, and when we got a couple of discount coupons from Enjoy the City we figured, "why not give them a try?"

Sully's Bar and Grill
We visited during lunch on a weekday, and upon entering we realized that Sully's is definitely more of a boozer than a restaurant, even at that time of day. There are wobbly tables with uncomfortable pleather boothes ringing the establishment, a DJ station at one end and a large, rectangular bar dominating the interior. Few of the patrons were eating.

The massive bar
Having looked at their online menu before we went, I noted that they list two vegetarian items; a gardenburger and a veggie pizza. I opted for the pizza, described as "super thin crust" topped with spinach, mushrooms, onions and tomatoes with a three cheese blend for $10.99. Steve tried the BBQ chicken pizza, described as "Guinness BBQ chicken, bacon and jalapenos with a three cheese blend."

We were expecting, at the very least, pizza. That IS what we ordered, afterall. I mean really - when you think of pizza, what comes to mind? A crust, sauce, cheese, and toppings? Hmmm. It's safe to say that the Sully's idea of pizza greatly differed from what we had envisioned.

The pizza that wasn't
Yes there were some toppings, but that's where the likeness ended. The "cheese blend" was a sprinkling of cheddar over a slathering of spinach-artichoke dip, and while they weren't kidding about the "super thin crust" I was actually expecting a thin crust, not a toasted tortilla. Sorry, but what we were served was not pizza - they were quesadillas that hadn't been folded in half, and most certainly were NOT worth the eleven bucks each price tag. We felt incredibly ripped-off, and the buy-one-get-one coupon couldn't ease the feeling that we'd just been shafted.

Needless to say, we will not be going back.

City View Tavern

2009-07-28T20:24:00.001-04:00

City View Tavern
403 Oregon Street
Mount Adams
http://www.cityviewtavern.com/

The mercurial, interactive web site is a fitting introduction to this fun establishment, where half the tiny structure is taken up with a pool table, and the other half offers jawdropping views of the city.

City View Tavern: does what it says on the tin
The tavern rocks inexpensive bar food and pints. The menu is small and consists mostly of burgers, but the vegetarian patron isn't neglected. There are two meat-free sandwiches: the "Big Ted No Ted" ($3.50) is a cheesy kaiser roll with all the fixin's minus a beef patty, and the "Big Cheese" ($3) is a grilled cheese and tomato sandwich slathered in brown mustard. Everything here is so affordable that we splurged on pitchers of Moerlein OTR and the Big Cheese and still had plenty of change left for the jukebox.

The Big Cheese sammich and a pitcher of Christian Moerlein
The humble sandwiches are appetizing and hit the spot, and well-priced pitchers keep everyone happy, but both are secondary to the panoramic skyline views. The teetering outside deck is the place to be at The City View, where you are eye-level with the tree-tops.

The twin towers of Procter & Gamble look like grimacing sentries
Looking south toward Newport from the tavern's patio
Afraid of heights? Me too, but I was ok out on the terrace as long as I didn't look straight down. For those not wanting to chance it outside, or if the weather isn't agreeable, the Tavern's wall of windows gives you the vista without the virescence.

Hofbrauhaus

2009-07-23T17:35:00.003-04:00

Hofbrauhaus
3rd and Saratoga St.
Newport, KY
http://www.hofbrauhausnewport.com/

Although we live within staggering distance of Hofbrauhaus, we don’t visit as often as we could because there isn’t much for the vegetarian diner. Traditional German cuisine is based primarily on pork dishes, and to expect their food to be anything more than that served in a traditional German restaurant is unrealistic.

Welkommen!
The primary draw for Hofbrauhaus is their beer, which is brewed on site using only hops, barley-malt and water. It is very, very good. So good, in fact, that it is nearly impossible on the weekends to get into the fantastic biergarten. We passed by the restaurant one Saturday evening after a Reds game and the queue to get in was at least 100 people deep, and as the restaurant and biergarten were at capacity, no one was getting in until someone else left. And no one was leaving; once you are there, the festive atmosphere keeps you firmly planted. To say that the place is jumping on the weekends is a vast understatement. It's no wonder merrymakers dance on the tables - there's no room elsewhere.

Beware the Chicken Dance!
There are no prices on the beer menu, but a half-litre clocks in at $4.50 and a litre around $8. Can’t live without the giant mug? Opt to keep yours for an additional fee. The restaurant has a ceremonial keg tapping at 7 p.m. on the last Wednesday of each month to celebrate the next month's specialty and, since the limited editions tend to run out prior to month's end, attending a keg tapping will guarantee a sample.

The brewhouse
The half-litre stein
The Bier Sampler
Hofbrauhaus offers a Gardenburger entrée for vegetarians, so kudos for that, even though there is nothing noteworthy about it. Non-vegetarian food at Hofbrauhaus can be hit or miss. On a recent visit Steve opted for the schnitzel cordon bleu, which was supposed to be a fried pork cutlet stuffed with ham and Swiss cheese. Instead, the schnitzel came topped with sliced ham and bier cheese sauce. When we mentioned this to our server she said that the restaurant no longer stuffs the schnitzel, which is unfortunate, because the meat was tough and dry, and no amount of cheese was going to cover that up.

The stuffed schnitzel that wasn't
Not in the mood for a veggie burger, I ordered the pretzels w/ bier cheese appetizer as my main dish because I knew from previous experience that it’s usually a good bet, but on this occasion the dough hadn’t been heated through so the pretzels were still cold in the middle, plus the bier cheese was lukewarm and coagulated, with a skin on top that suggested it had been sitting around awhile. Perhaps it is simply the luck of the draw though, because a week later we hung out in the beer garden with friends and the pretzel/bier cheese appetizer was amazing; piping hot, soft pretzels and equally hot, gooey cheese perfect for dipping. When they get it right, Hofbrauhaus has the best soft pretzels around.

Pretzels and bier cheese
There are plenty of vegetarian-friendly appetizers on the menu, ranging in price from $7.50-$9, or opt for the $12.99 Newport Combo Sampler for variety. Choices include Knusprige Zucchini (fried zucchini), Kartoffelpfannkuchen (potato pancakes), onion rings, fried pickles, sauerkraut balls and the aforementioned pretzels with bier cheese. Don’t bother with the soups; none are vegetarian. Likewise avoid the specialty salads, although they do offer a lone meat-free salad on the assortment of side dishes.

The side salad
The Cincinnati-Northern Kentucky area has a very rich and storied brewing history, due in no small part to the German immigrants who settled here over 100 years ago. The brewery names alone are a perfect indicator of this strong German heritage: Weidemann, Hudepohl, Burger, Bavarian Brewing Company, Christian Moerlein. In fact by the 1900 census the German population in Cincinnati burgeoned to over 60%, before anti-German hysteria took hold during World War I and streets, place names and even surnames were changed to sound more American.

Although a lot of the regional culture was suppressed during the first half of the last century, the hard-working populace remained, as have their children and grandchildren. That Munich-based Hofbrauhaus would choose our area as their first American brewery and restaurant is a no-brainer, and it has certainly helped bring German culture back into the mainstream. Just check out the biergarten on a Saturday night.

The Machine Room

2009-07-17T21:00:00.011-04:00

The Machine Room
Great American Ball Park
100 Main Street
Downtown

For those of us who grew up in the during the era of the Big Red Machine - when the Cincinnati Reds dominated the National League year after year and won back-to-back World Series titles - this sports bar inside Great American Ball Park should be a Reds fan's dream. Decorated with memorabilia from the halcyon years of 1970-1976, The Machine Room delivers a satisfying dose of nostalgia to long-time fans. The bar opens three hours prior to game time and the wall of windows provides a great opportunity for early arrivals to watch batting practice.

Welcome to The Machine
A view of the outfield from our table
Outdoor seating is also available
The Machine Room's full service bar is surrounded by high-definition televisions, ensuring that no one misses a bit of the action come game time, and it's also the place to be at the end of the game, when Fox Sports Ohio commentator Jim Day stops by for post-game wrap-up.

Jim Day prepares to go on-air
We attend a lot of Reds home games but had never visited The Machine Room because their menu isn't posted online and I wasn't sure there would be anything for the vegetarian diner. There was only one way to find out, so we got there early to give it a try. To view the menu, click here.

Fancy a game on the Mr. Redlegs pool table?
First off, the only vegetarian "entree" is LaRosa's cheese pizza. Non-meat eaters that don't want pizza are relegated to a couple of deep-fried, greasy appetizers or a side salad. I asked our server if we could get the Mountain of Nachos appetizer sans ground beef and she assured me that it was no problem. What she didn't tell us was that the restaurant doesn't reduce the cost. I think that's naughty.

Secondly, the food really isn't very good, even for a sports bar. One would think that a sports bar inside a ball park would offer something other than what's served at the dozens of vendor kiosks, but actually they serve the exact same food and charge a premium for it. I won't go as far as to say the food was awful, but it was pretty close. I'll let the photos speak for themselves:

A side salad
The "mountain" of nachos
Montgomery Inn pulled pork sandwich
The damage
As if the food wasn't bad enough, our table was near the restaurant's bussing station and the young man clearing the tables was chucking dishes and cutlery around like he was Edinson Volquez. Every other bite seemed to be accompanied by a loud, jarring crash. Maybe it wouldn't be as noticable in a crowded bar, but we were there early and the place hadn't yet filled up enough to cushion the clatter.

Visit for the memorabilia, not for the food
The Machine Room certainly doesn't live up to the great 70's era Reds team, and if I was one of the storied players of that period I would be embarrassed to be associated with it. Make no mistake, this is sub-par bar food by even sports bar standards. The memorabilia may be a grand slam, but the food is a goose egg.

With nothing good to say about the food and the less said the better about the Reds loss to the Brewers, we can at least enjoy some evening shots from the park:

The Reds Team Shop
Looking north from the stadium
A view of Covington from the plaza

Green Earth Grill

2009-07-09T17:37:00.002-04:00

Green Earth Grill
mobile food cart
Fountain Square
Downtown
http://www.greenearthgrill.com/

Tuesday is Market Day on Fountain Square - local farmers usually found at Findlay Market sell everything from fresh fruit and veg to honey and potted plants, crafters hawk gourmet cookies, organic preserves and natural soaps, and there's even a granny selling homemade monkey bread. Caitlin is cooking away, A Taste From Belgium offers Jean-Francois's famous waffles, and right in the middle of it all is the Green Earth Grill.

Green Earth Grill
Although I am not sure whether or not the little food cart is an offshoot of - or affiliated with - the Loving Cafe, a quick glance at their vegan information packet confirms that they are part of Supreme Master Ching Hai's family. The basic tenets of Suma Ching Hai's Quan Yin Method of enlightenment is similar to that of other Eastern religions: meditation and living a life in accordance with nature, which includes refraining from taking the life of sentient beings (eating no meat, fish, poultry or eggs), among other beliefs.

As with Loving Cafe, the Green Earth Grill relies heavily on meat analogues. While fake meats are not my thing, I like what GEG are trying to do and applaud their efforts to convert the meat-eating masses. Many of the office workers on the Square weren't quite sure what to make of a vegan food cart, but it seemed that quite a few of the souls brave enough to try the free samples were impressed enough to order the full meal. Right on!

There are typically three choices on offer each week, two of which appear to be regular items and one rotating special. So far I have tried the BBQ hot “vings,” which is a seitan dish seasoned with barbeque sauce to taste like chicken wings; a Veggie Gyro of seasoned tofurkey slices, grilled green peppers and onions, diced organic tomatoes and slathered with Vegenaise; and the Summer Salad, which is described as being akin to “eggless egg salad.” Comprised of similar ingredients to egg salad but made with Vegenaise and chickpeas in place of eggs, it is by far the most interesting and best tasting of the three. I don’t like egg salad – eggs plus mayonnaise is just a recipe for clogged arteries as far as I’m concerned – but this healthy alternative was a real treat.

Summer "eggless egg" salad
The only downside to Green Earth Grill’s food is that it is messy. They list the hot vings and summer salad as wraps, but both are served open-faced and brimming with filling. They are impossible to pick up without wearing half, and the plastic forks aren’t as Earth-friendly as a cutlery-free wrap would be. I would suggest they opt for larger flour tortillas and wrap them before serving.

The BBQ Vings wrap
The veggie gyro is a likewise impractical sandwich, with ingredients heaped on top of a small pita. It’s great that the Grill is so generous with their fillings, but it’s no fun constantly worrying that sauce is going to ooze out into your lap or down the front of your suit every time you take a bite. They might want to copy other gyro sellers in town and cocoon the sandwich in deli wrap paper.

Veggie Gyro smothered in sauce
Fountain Square isn’t the only location in town where the Green Earth Grill food cart makes an appearance. It was recently spotted at the Northside 4th of July parade, and is one of the vendors for Second Sunday on Main. If you see it around town, go on and give it a try. These tasty vegan sandwiches are only five bucks and you'll be helping save the planet with each bite.

Food Inc. Documentary opens July 10 at The Esquire

2009-07-05T09:25:00.004-04:00

If you missed out on U.C.'s screening of the new Robert Kenner/Eric Schlosser documentary Food, Inc. back in May, there's still time to catch a local screening. The film opens at The Esquire Theatre on July 10. Whole Foods Market will be on hand on opening night with free, organic food samples and coupon books for organic and natural products.

Rated PG 94 min.- This documentary explores how our nation's food supply is now controlled by a handful of corporations. These corporate food giants often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. We have bigger-breasted chickens, insecticide-resistant soybean seeds, even tomatoes that won't go bad, but with that we also have new strains of e-coli and heavily processed foods. Starring Eric Schlosser, Joel Salatin, Richard Lobb, Carole Morison and Troy Roush.

Recipe: Bruschetta

2009-07-01T20:19:00.004-04:00

I know I'm rushing the season a little bit because none of my tomatoes have ripened yet, but the weather insisted that I make a big ole plate of bruschetta and crack open a bottle of prosecco.

The ingredient list: 1 French baguette, olive oil, 1 large tomato or a couple Romas, garlic, fresh basil, mozzarella (Bel Gioioso is vegetarian), salt and pepper

Finely dice the tomato

If using something other than Roma tomatoes, leave them to drain for half an hour

chop fresh basil

This sprig got chomped by insects

Combine tomatoes and basil with a couple glugs of olive oil, then hit with a shake of salt and a crack of black peppercorn

Slice the baguette into half-inch pieces and broil until they begin to brown. Rub browned side with garlic and turn over

Top with slices of fresh mozzarella

Pop bread back into the oven for a few minutes - just long enough for the cheese to get good and melty

Spoon tomato mixture over melted cheese and enjoy!

What's your favorite bruschetta recipe?