Mid City Restaurant

Why Do So Many Restaurants Lack Vegetarian and Vegan Menu Options? | Eater

"Though not a vegan restaurant, this Cincinnati spot became an accidental hub for vegan diners because the chef kept plant-based needs in mind from his punk-scene roots. He says he grew up around vegans and has long prioritized not leaving them with only fries and a dry salad; "It was always conscious for us to be adaptable to various diets," he says, "because it always kind of annoyed me when I’d see a restaurant that wouldn’t change something." Best-sellers have consistently been vegan and vegetarian items like vegetable tempura and seasonal soups, the team actively tries to make vegetarian versions of dishes, and the kitchen even maintains a separate vegan fryer (though the restaurant doesn’t always advertise that fact)." - Jaya Saxena

The 23 Best Restaurants in Cincinnati, Ohio | Eater

"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

The 50 Best New Restaurants of 2022 | Bon Appétit

"An intimate, self-assured Cincinnati spot celebrating simple comfort foods—ultra-cold martinis, local sausages with boiled potatoes and kraut, fried smelts, an 'easy salad,' and an affordable baked Alaska—delivered with unpretentious charm and a focus on great hospitality rather than overconceptualization." - ByBon Appétit Staff & Contributors

Chef Sue Zemanick Is Tearing Up the Old Rue 127 Space | Eater New Orleans

"I've been following chef Sue Zemanick's progress as she tweets photos renovating Rue 127, which closed in June, so I expect the space to look drastically different from the former bistro. Zemanick, a James Beard Award winner known from Top Chef and Top Chef Masters and most recently for work at Gautreau’s until 2016, is building a project she can call her own; details are limited but Nola.com says it will be an "upscale neighborhood restaurant" that leans into seafood, and she's been using the hashtag "#Sue127"—a fun possible name." - Tim Forster

Intimate, personality‑driven cooking from the Longfellow team where brunch brings clever small plates, from corn fritters to gravlax. Nationally lauded by Bon Appétit and embraced by locals for unfussy hospitality and craft.