Nestled on the banks of the Ohio River, this vibrant midsize Midwestern city is booming. Census figures show Cincinnati’s population has edged upward every year since 2011, last year exceeding 300,000 residents, the first time in more than a decade. Significant development projects in the works that our FOODWORKS team is keeping tabs on, including a $40 million waterfront music venue, are certain to propel Ohio’s third-largest city forward.
Cincy has never tasted better, either. Its famous chili parlors aside, there is a deep history of fine dining and beer-making in Cincinnati that folks outside of the region probably aren’t aware of. In the mid-19th
century, Cincy’s nickname was Beer Capital of the World. In the 1970s, the city had three Mobil five-stars restaurants, eclipsing New York City. But enough about its past. At FOODWORKS, we’re jazzed about its dining present and future. Cincy's culinary talent—some who relocated back here after stints in other bigger cities, some who never left—is a supportive and diverse community of chefs, bakers, brewers and artisans, as much a part of the natural bounty of the Ohio River Valley as the food itself.