Keith Pandolfi

1 week ago | cincinnati.com | Keith Pandolfi

If you haven't been to Milford for a while – or if you've never been at all – it might surprise you. Its once sleepy Main Street is home to new trendy restaurants, breweries, bookstores and home decor shops that are making this East Side village a great place to spend a weekend afternoon dining and shopping. Here are five recommendations to get you started.

1 week ago | cincinnati.com | Keith Pandolfi

Highly Recommended is a weekly spotlight on some of food writer Keith Pandolfi's favorite finds as he eats his way across Greater Cincinnati. Come back every Tuesday for more. "I'm sure you've been here, but if you haven't, this tripe soup slays." So read a text, accompanied by a photo of the soup, from David Jackman, the chef/owner of Wildweed restaurant in Over-the-Rhine. The restaurant in question was Taqueria Tapia, in Covington. And, no, I had not been there before.

1 week ago | yahoo.com | Keith Pandolfi

Highly Recommended is a weekly spotlight on some of food writer Keith Pandolfi's favorite finds as he eats his way across Greater Cincinnati. Come back every Tuesday for more. "I'm sure you've been here, but if you haven't, this tripe soup slays." So read a text, accompanied by a photo of the soup, from David Jackman, the chef/owner of Wildweed restaurant in Over-the-Rhine. The restaurant in question was Taqueria Tapia, in Covington. And, no, I had not been there before.

1 week ago | cincinnati.com | Keith Pandolfi

Max Monks was left high and dry when 16 Lots Brewing Co. shuttered its locations in Mason and Newport late last year. That's because the Mad Monks pizza windows he ran out of both locations were part of the closures' collateral damage. Instead of throwing in the towel, Monks recently took over the 16 Lots space in Mason and turned it into a full-fledged pizzeria and sports bar. Along with pizzas, the menu also includes sandwiches, salads and wings.

2 weeks ago | cincinnati.com | Keith Pandolfi

The first time I met David Falk, the chef and owner of Boca, was around 2013 in Manhattan, just after he moved his restaurant from Oakley to its current spot in the old Maisonette building, Downtown. He was doing a media tour and popped in for a visit at my office at Saveur magazine, where I was working as a senior editor. Falk was intense, as I recall. He sat stooped in his chair like a football coach psyching his team up for a pivotal second half. He wanted to give the new Boca 110%.