Cincinnati | Photo Credit: 5chw4r7z [flickr]

Cincinnati | Photo Credit: 5chw4r7z [flickr]


By Chef Todd Kelly

Photograph Courtesy of Findlay Market

Photograph Courtesy of Findlay Market

The Oldest Market in Ohio

Photos of Todd Kelly shopping the farmers market | Photographs courtesy of Todd Kelly

Photos of Todd Kelly shopping the farmers market | Photographs courtesy of Todd Kelly

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Cincinnati is well known for its farmers market. Findlay Market is the oldest public market in the state.
— Chef Todd Kelly

Findlay Market

Cincinnati is well known for its farmers market. Findlay Market, founded in 1852 and the oldest public market in the state, has a great array of butchers, cheese shops, fish mongers, sausage makers, spice stands and beautiful locally grown produce. There is also a great Vietnamese market, a barbecue joint and wine shop.

1801 Race Street, Cincinnati, OH 45202
T: 513.665.4839 | www.findlaymarket.org


Eat Off the Beaten Track

Photograph courtesy of Royal Taj

Photograph courtesy of Royal Taj

Royal Taj

Order the Saag Choley. It’s chickpeas and spinach cooked in a tomato cream sauce.

Festival Market, 7711 Beechmont Avenue, Cincinnati, OH 45255
T: 513.231.0500 | 
www.theroyaltaj.com

Ban Thai

Order the stuffed chicken wings with shrimp, chicken, bean thread, black mushrooms and served with sweet chili sauce.

792 Eastgate South Drive #300, Cincinnati, OH 45245
T: 513.752.3200 | 
www.banthaicincinnati.com

Brooklyn Pizza

I'm a sucker for good pizza. It really depends on what I'm in the mood for, but I usually get the pepperoni pie.

9797 Montgomery Road, Montgomery, OH 45242
T: 513.791.0900 | 
www.brooklynpizzacincinnati.com


Where I'd Take a Visiting Chef

Oriental Wok

I have them cook a traditional family-style meal -- jelly fish, beef tendon, crispy pork belly, scallion pancakes with hoisin duck. It is one of my favorite experiences.

2444 Madison Road, Cincinnati, OH 45208
T: 513.871.6888 | 
orientalwok.com


Quintessential Cincinnati

The Precinct

Everything they do is wonderful. It’s a steakhouse, so I usually have a ribeye with king crab and béarnaise. Opened in 1981, it’s a Cincinnati institution that keeps current with everything it does while not forgetting its roots.

311 Delta Avenue, Cincinnati, OH 45226
T: 513.321.5454 | www.jeffruby.com/precinct


Must-Try Food

Skyline Chili

Cincinnati chili is very unique and well known. Not being from Cincinnati it’s not my favorite, but it is fun to bring people from out of town to your local chili parlor. I go with Skyline.

Multiple Locations | www.skylinechili.com


Where the Industry Drinks

Photograph courtesy of  O'Malley's in the Alley

Photograph courtesy of  O'Malley's in the Alley

O'Malley's in the Alley

There are a bunch of industry people that head here to drink. It’s a dive, but it’s a lot of fun when the place is packed.

25 Ogden Place, Cincinnati, OH 45202
T: 513.381.3114 | 
omalleysinthealley.com


Photograph courtesy of Rhinegeist Brewery

Photograph courtesy of Rhinegeist Brewery

Local Microbreweries

Local beers! We have some great micro breweries in Cincinnati. These are some of my favorites:

Blank Slate Brewing Company
4233 Airport Rd, Cincinnati, OH 45226
T: 513.979.4540 | 
www.blankslatebeer.com

Rhinegeist Brewery
910 Elm Street, Cincinnati, OH 45202
T: 513.38.1367 | 
www.rhinegeist.com

Mad Tree
5164 Kennedy Avenue, Cincinnati, OH 45213
513.836.8733 | 
www.madtreebrewing.com

Rivertown Brewing Company
607 Shepherd Drive, Cincinnati, OH 45215
T: 513.827.9280 | 
rivertownbrewery.com


Chef Todd Kelly

Todd is the executive chef of Orchids at Palm Court and director of Food & Beverage at the Hilton Cincinnati Netherland Plaza in Cincinnati, Ohio. Previously, Kelly worked at Ember Grille and Peter James Townhouse in Charlotte, NC and Rubicon in San Francisco.

Orchids at Palm Court

We are trying to create a world class dining experience utilizing the freshest ingredients available to us. We use contemporary techniques and interesting flavor profiles all while keeping the integrity of the ingredients as the focus. Currently, we are serving a wonderful soup of fresh English peas. The soup is served with a piece of salmon that is brined, smoked and cooked at 135 degrees. The fish is then crusted in a powder of crispy puffed pork skins and finished with lemon oil and locally grown pea tendrils.
 
Being springtime, I am really excited to forage ramps and morel mushroom in the coming weeks. On a year round basis we work with a local paddlefish caviar producer, Renee Kroner of Big Fish Farms, who does a fantastic job with the caviar and is an intricate part of our menu.

ORCHIDS AT PALM COURT
35 West 5th Street, Cincinnati, OH 45202
T: 513.421.9100 | www.orchidsatpalmcourt.com


To get more of chef Todd Kelly's Cincinnati eating and drinking recommendations, download the Find. Eat. Drink. iPhone app.


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