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Cincinnati restaurants that use local growers

tapas Aug 14, 2006 09:38 PM

The locavore thread on Not About Food has inspired me to be more mindful about eating locally grown food. Do you know of any Cincinnati area restaurants that use local growers as suppliers, or any particular dishes at restaurants that showcase locally grown food? The only place that immediately comes to mind is Tousey House (Burlington, KY), which closed earlier this year (and sadly before I had a chance to try it). I also think that I've seen Indiana goat cheese at a few places, maybe Honey and Jean-Robert at Pigall's. (I know, that's not really local, but it's closer.) Any ideas?

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    Emm RE: tapas Aug 15, 2006 08:27 PM

    I think I recall reading that the owner/chef of Slims in Northside buys locally. Also perhaps Salt of the Earth (deli and catering) on Red Bank in Oakley/Madisonville.

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    1. re: Emm
      tapas RE: Emm Aug 16, 2006 02:56 PM

      Thanks for those suggestions, Emm. I had forgotten about Slims' commitment to local foods. I really have to give it another shot. I'm afraid I over-hyped it and also went with some very traditional eaters, which didn't make for a particularly enjoyable evening. Also, I live very close to Salt of the Earth and I have never been -- I don't know what's wrong with me! I will definitely put it on my list of go-tos. I wonder if What's For Dinner also buys locally ... I'll have to stop by and see.

    2. vogelap RE: tapas Sep 2, 2006 01:44 AM

      Julie Francis's place, Nectar, in Mt. Lookout is another likely candidate for using local produce.

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        David W RE: tapas Sep 2, 2006 06:39 PM

        It's been awhile since I've been to Cincy, but I would think Daveed's may use local suppliers...I remember the menu using seasonal ingredients (and quite well, too.)
        You can check it out:
        http://www.cincinnati.com/dining/dave...

        1. paulj RE: tapas Sep 2, 2006 06:47 PM

          I heard a piece recently on The Splendid Table (NPR) about the head chef for Kentucky State Parks trying to make more use of local produce. This was for various concessions or lodges in the state park system.

          paulj

          July 29
          http://splendidtable.publicradio.org/...
          http://splendidtable.publicradio.org/...

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            kingstreet RE: tapas Sep 13, 2006 08:21 PM

            All of the Jean-Robert Group (Pigall's, JeanRo, PhoParis and Greenup) buy as much local as they can--and a lot from a woman named Sally who grows gorgeous stuff. Tomatoes, herbs, tons of vegetables and eggs, too. Rondo's in Cheviot buys local, Slim's grows a lot of his own stuff.

            1. The Engineer RE: tapas Sep 27, 2006 05:17 AM

              Sally used to supply the Cincinnatian when I worked there, that was years ago in the days of Anita Cunningham. I have no idea if that hotel still buys locally though...

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