Nestled in a vintage 1940s vibe, this Cincinnati treasure serves up robust, award-winning chili 24/7 (except Sundays) alongside diner classics.
"Only one restaurant in Cincinnati has ever won a coveted James Beard Award. Camp Washington Chili earned the nod in the 'America’s Classics' category in 2000, after 60 years of slinging ways and coneys a few miles north of downtown. Camp Washington’s version has a coarser grind and beefier chew than most of its competitors, a robust base for flavors of cinnamon and oregano." - ByDaniel Walton
"Cincinnati’s native dish — an all-meat chili, thinner than a Tex-Mex version, with obvious notes of cinnamon and clove — can be confusing to outsiders. It’s typically served over spaghetti and topped with shredded cheddar for what’s called a three-way (or a four- or five-way, with the addition of onions and/or kidney beans). There are chili parlors across the city devoted to the dish, which traces its roots to Greek immigrants, including the ubiquitous Skyline. Among all the options, go for Camp Washington Chili, a second-generation family-run shop that’s been in the neighborhood of the same name for 80 years, where the chili is a bit thicker and spicier than at rival institutions. If chili isn’t your thing, the restaurant also serves up diner classics like omelets and double-decker sandwiches. If you’re in a hurry, the drive-thru operates 24 hours a day, Monday through Saturday." - Andy Brownfield
"A fixture in Cincinnati’s blue collar Camp Washington neighborhood, the namesake chili parlor is one of the most lauded in the city, including a nod from the James Beard Foundation as an American Regional Classic and a starring role in a Lonnie Mack song. The parlor was founded by Greek immigrant Johnny Johnson in 1940 and is run today by his daughter Maria Papakirk, who traded a career in law for the family restaurant. The chili itself is a little spicier and more savory than other offerings. Try the restaurant’s unique 513-way, which swaps the traditional spaghetti for goetta, a crispy fried loaf composed of pork and pinhead (steel-cut) oats. Camp Washington Chili is open 24 hours a day, six days a week." - Andy Brownfield
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