"The menu at Mid City Restaurant is deceptively straightforward. The mushrooms in foil are just that, cooked with turnip greens, shoyu, and butter. There’s a dish called the “easy salad.” But chef Francisco Alfaro finds ways to make each dish taste like much more than the sum of its parts. Alfaro unleashes the staff’s full potential alongside owner Mike Stankovich, who has experience fostering creativity at Longfellow, an Over-the-Rhine restaurant where the kitchen has no hood. Look for the Mid City Plate — which nods to Cincinnati’s German heritage with bratwurst, porchetta, frankfurter, potato, and sauerkraut, all seared on a plancha — or the fried sandwich of yam, grilled leek, egg, black garlic, and manchego." - Andy Brownfield
Mid City Restaurant
