Dining at Symphony Hotel harkens America’s gilded age

October 31, 2014 By

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Back in the 19th century, there was an element of grandeur to be found at upscale dining scenes, especially if situated in “hotels.” Elegant settings, fine cuisine, special service: a real experience. You will find that at the Historic Dining Room of the Symphony Hotel near Cincinnati’s iconic Music Hall and magnificent Washington Park.

Dining at the Symphony Hotel differs from the average restaurant experience. You’ll need to reserve a table, and the best way to do that is by email—email is easiest and encouraged. There are three evenings that dining is offered at the hotel: Wednesdays, Fridays and Saturdays. Also, there is a Sunday brunch.

Wednesday diners experience a 3-course offering, while a 5-course meal is served on the weekends from 5:30 to 10:30 p.m. The menu options are limited, but each evening, there are entrée options featuring: beef, fish, chicken or vegetarian. When you make the reservation, you will be asked to select one of the four entrée options, so your entrée is set before you arrive. The five courses served on weekends include: soup, salad, sorbet, entrée and dessert.

“Every meal is hand-crafted and we take special care with every aspect of the preparation that way,” said Colleen Iles, GM of the hotel. “We are able to keep food costs down and to serve a really special, elegant meal to our guests by approaching the meals in this way (arranging for the patron to choose the entrée at the time of reserving the table). I receive the email and I confirm by email the reservation and the entrée choices made by the guests in the party.”

Along with the 5-course Friday-Saturday dinner, there is live music from 8-11 p.m., styled and toned for the dining experience. The Sunday brunch is offered from 10 a.m. to 2 p.m., and features entrée options that range from $8.95 to $12.95.

Part of the elegance of these meals is the setting. The hotel is one of a handful of boutique hotels scattered around the country. There are nine guest rooms in all, each named after a famous composer of classical music. Rooms are fitted in period antiques. Each room carries a composer sobriquet such as the Beethoven, Schubert, Bach, Mozart, Brahms, Mahler, and so on.

“We do package stays for guests spending a special time with us, an anniversary or birthday or maybe part of a get-away weekend,” said Iles, speaking of the 24/7 hotel operation she manages. The package may feature a bottle of champagne in the room, along with arrangements for a special dinner in the Dining Room.

“Many times, we have had groups for bachelorette parties stay here after their celebration (also at the hotel) because the guests don’t want to chance driving home after a night of partying,” she said. The hotel offers party services, such as the bachelorette party, along with other special events such as wine dinners, wine, bourbon, or tequila tastings.

There is a rooftop deck at the hotel, and many guests take a bottle of wine up there to enjoy the weather and the view. The Symphony Hotel and Restaurant… a must see!

Filed Under: Restaurant Of The Month

Renaissance Downtown Cincinnati

October 31, 2014 By

hotelofthemonth12-2014If “lifestyle brand hotel” means something to you, then so too should Renaissance Cincinnati Downtown, a lodging destination featuring a past as grand as the promise of its splendid future.

The newly opened hotel is in the historic and historically renovated Bartlett Building, designed by renowned architect Daniel Burnham, and opened for business in1901. For more than 100 years, much of the City’s banking and commercial business passed through the offices of that building. Today, the building is another jewel in the necklace of Renaissance hotels in the Marriott chain that circle the globe.

“We worked with the Preservation Society (of Cincinnati) to do everything we could to preserve the wonderful (neoclassical) architecture of the first three floors,” said Keoni Christensen, GM of the property. “Cities go through change, rebirth, and some of that has to do with renovating existing structures. The architecture and design of this building lent itself well to the Renaissance hotel concept.”

The reason the Bartlett Building was a perfect fit for conversion to a luxury hotel is its original configuration. The first three floors contain the neoclassic design of Burnham—lots of granite, marble and exquisite detail. Those floors are the lobby and meeting room/ballroom spaces of the hotel. The remaining 16 floors would be demolished and reconfigured into plush hotel rooms and suites without worry over historical architectural preservation, according to Christensen.

“Our hotel is new and unique to this city. If lodgers want something more than a simple place to sleep, then they might consider a stay with us at the Renaissance hotel. We have a great downtown here in Cincinnati,” he said, and if people want to be in the middle of that, then Christensen’s hotel is central to the City’s vibrant general renaissance.

The hotel has the décor of granite and marble in the lobby area. Off the lobby, a slightly elevated walkway to Burnham’s, the BLD restaurant that is attracting more than just guests of the property. Attracting diners from outside the hotel is always a good sign for the restaurant. “Already, we have a strong lunch crowd,” said Christensen.

For lunch, you’ll find dishes such as Romaine Scampi, featuring grilled hearts of romaine, tiger shrimp, finished scampi style, with classic Caesar dressing and shaved Pecorino Romano. How about Quiche Lorraine? It’s made with Swiss and gruyere cheeses, smoked bacon and sweet onion, and served with a salad.

Filed Under: Hotel Of The Month

Devon & Leah Still fist-bump for cancer defeat

October 31, 2014 By

Turn to the Inspiration Department and you will be hard pressed to find anybody more inspiring than the tandem of little Leah Still and her super-sized dad, Devon.devon-and-leah-door

Leah, many know, is the diminutive darling attempting to win the fight against cancer, specifically 4th stage neuroblastoma. She’s undergone chemotherapy and surgery to shrink and remove the cancer, respectively, and is in stasis as more chemo and stem cell therapy go forward.

The father of this smiling, positive, 4-year-old, is Devon Still. He played collegiately at Penn State, and was drafted by the Cincinnati Bengals with the 53rd overall pick in 2012. He is a defensive tackle, and anything but diminutive, at 6-foot 5-inches, 310 pounds.
Leah’s cancer was discovered June 2 this year, after she complained of pain in her hip during a dance recital. That diagnosis changed everything. The prognosis was 50-50 that Leah would survive. Dad Devon had to explain all this to his daughter. And he had to rally her to face the disease and “do whatever she could to beat it.”

still-smiling“She’s a fighter,” Still said, and he added that as a parent you expect your child to look up to you. In Leah’s case, the dad found himself looking up to his tiny daughter, and her can-do determination to overcome the nightmare of pediatric cancer.

Leah Still’s condition has sparked national attention, and much more. Devon Still’s NFL status has produced a remarkable chain of events—and money—in the fight against pediatric cancer. For starters, the Bengal franchise kept Still on the team’s healthcare insurance as he focused on Leah more than football. Also, the Bengals pledged all proceeds from the sale of Still’s #75 jersey to Cincinnati Children’s Hospital Medical Center (to date netting over $1 million).

Sean Payton, head coach of the New Orleans Saints, personally bought 100 of the jerseys in an act of support. Patriots’ owner, Robert Kraft, donated $25,000 to Cincinnati Children’s Hospital, as well as having the Patriot cheerleaders don Still jerseys during the Sunday Night Football game with the Bengals. Other players and teams have contributed as well. And Ellen DeGeneres featured Devon on her TV variety show, Ellen, in late October, giving him a $10,000 check for the fight against pediatric cancer.

still-surgeryAt this writing, prospects look bright for both Leah and her dad. The hope is that Leah is cancer-free and will stay that way. And dad Devon has been taken from the Bengals practice squad and elevated to the 53-man roster of the team. He has played in recent games, and is very probably looking at football from a different perspective these days. The game has to be easier than facing up to and beating pediatric cancer. Key Magazine salutes Leah, Devon, and all who have stepped up to help in the fight against the disease.

Filed Under: Cover Story

Experience and talentare the keys to success at Christopher Marcus Salon

October 1, 2014 By

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High-end salons can be a bit pretentious, a bit full of the prima donna factor. If you have ever been to salons exhibiting those characteristics, you know the attitude, right?

Christopher Marcus Salon on Hyde Park Square is high-end, but with a pleasant twist. No pretention, for starters. And no drama, either. So where we are with all that is high-end and laid back, providing hair, nail and skin services to discriminating women and men.

“We have an amazingly talented team of stylists here,” said Mark Neff, the man who runs the show. He backed this up by saying that every one of the stylists and service providers has at least seven years’ experience in their respective specialties. Neff said that talent brings confidence and self-assurance at the point it matters most—in serving clients.

Those attributes play into his team strategy. A team orientation means his staff works together in focusing on client needs. Egos do not get in the way of delivering good service. “No drama, here, so our focus can be on each and every customer who walks through the door.”

Many visitors to Greater Cincinnati already know of the salon, because of its emphasis on time management, or said another way, being conscientious with the time of people on the go. “We offer manicures and pedicures, but also, we offer an Express Manicure & (or) Pedicure for our color clients,” Neff said. “We make a real effort to conserve and effectively use the person’s time.”

The same is true for glycolic peels for the face, which the salon introduced as Skin Care on the Go. The treatment is designed to be a quick in-and-out service that may be done during a lunch hour or the like—30 minutes, and you’re on your way.

Peels have become more than cosmetic, since the removal of skin reduces the risk of skin cancer by 70 percent, according to Neff. There is an anti-aging benefit as well, since the top layer of dead skin is removed. The treatment tricks the skin into rejuvenating itself, which helps with fine lines and wrinkles, making you look younger, he said.

Asked about hair makeovers, Neff said many clients come in wanting just that—a makeover. “People come in with a magazine and say: ‘I want that look.’ A picture is worth a thousand words, but there is more to it” he said. His stylists spend the time in consultation in the beginning—clearly establishing what the client wants or is looking for.

“A good stylist will take everything into consideration: face shape, texture of the hair, how much hair, the color, every aspect of the cut. Good consultation is what sets up success, and experience teaches you that,” he said.

One new feature of his salon is the Skin Clinic Happy Hour—a group approach held at the end of the day. The HH is designed for 6-8 people, and along with wine and appetizers, the skin services are provided. It’s a fun time, Neff said.

Both appointments and walk-ins are welcome, and the salon is open Tuesday through Saturday—closed Sundays and Mondays. See you at Christopher Marcus Salon!

Filed Under: Business Of The Month

Zola: A pub & grill with focus on quality food

October 1, 2014 By

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If you want to by-pass typical blah bar eats for something better, and still enjoy the bar atmosphere, Key magazine recommends Zola Pub and Grill.

“We are driven by the restaurant (side) first, and by the bar/pub second,” said Matt Heringer, owner and proprietor of Zola Pub and Grill. He claims the bar/pub part is the easy part, but getting the food right, putting good, wholesome, delicious food on the table requires more.

“We use fresh ingredients,” he said. That does make a huge difference in taste, texture and flavor. For instance, burgers are a big part of the menu at Zola. Those burgers are 100% Black Angus beef ground from chuck that is fresh and never frozen. The patties are 8-ouncers, not the typical 4-ouncer. Contrast that with the typical bar/pub burger made of unspecified ground “beef” patties with fillers, pre-made by a food processor, frozen, shipped, thawed and popped on the char-grill. Which would you rather have? Me too—Zola’s burger is EXCELLENT.

As visitors to a metro area know, dining choices can be baffling. Good things to know about Zola are hours and prices. First, the service begins at 11 a.m. and ends at 2:30 a.m., with kitchen hours to 12 midnight. You benefit from a long day of continuous service, which is a boon to travelers whose schedules may call for a meal at 3 a.m. or 11 p.m. Second, the prices at Zola are worth noting, according to Heringer. “We have pretty unbeatable prices for what you’re going to get here—a well-rounded menu with quality food and prices that are better than the average place around town.”

That’s true, too. For instance, Zola burgers range from $6.50 to $8.50. The burger is fresh Black Angus every time, it’s larger than average, it’s cooked to order, served on a Kaiser roll, and it comes with choice of one side, such as steak fries, a cup of soup, pasta or potato salad, or Asian slaw. Take it from us area burger hounds, that’s a deal!

Asked about burger favorites, Heringer’s response was immediate: “The black and bleu ($6.95) and the spicy Jack ($7.25). There are nine burger choices on the menu, and every Wednesday is Burger Mania, meaning a burger with five toppings and a side for only $6! A serious deal!

But pub-goers do not live by the burger alone. There are pizzas, such as the Greek, featuring grilled gyro meat, red onions, mushrooms and black olives over red sauce, all topped with mozzarella cheese. Dinner salads are waiting, such as the grouper, the fish grilled with Caribbean jerk seasoning, on a bed of greens and Swiss cheese, egg, banana peppers, tomatoes and black olives, in a sweet and sour dressing. Wings, of course, jumbo split and fresh, in original, garlic and BBQ flavors, and spiced to your liking (Monday is Wing Night…50 cents apiece).

Filed Under: Hot Spot Of The Month

Ambar India Restaurant Group celebrates 20 years

October 1, 2014 By

classicchickentandooriIn Greater Cincinnati, being in the restaurant biz for 20 years is a milestone few eateries reach. Those doing so are pleasing customers with good, quality food and consistency in the kitchen. The Ambar group of restaurants is doing just that, according to Jesse Singh, founder and owner of five locations of Indian eateries in the Greater Cincinnati area.

So what’s the secret to his success? “We are celebrating 20 years and there is no secret recipe or anything. The secret is quality, and consistency. Nothing frozen here (except spinach); we use all fresh ingredients. Our chicken is fresh, not frozen, and that costs more (about $40 more, per crate, he said). But it is better quality, giving you better flavor and a better dish.”

He mentioned other ingredients, too: “The same with our rice, basmati rice; higher quality than regular. Some Indian restaurants use basmati, but cut it with cheaper Asian rice. When you do that, there is a big difference in food cost, but the quality of the food is not good. We want the quality and the consistency, and that is why our customers keep coming back.”

The Ambar group includes: Ambar, the original, in Clifton near University of Cincinnati; Baba India, in Oakley; Akash India, on 6th Street downtown; Kanak India, in Montgomery; and Guru India, off Buttermilk Pike in Northern Kentucky.

The cuisine at Ambar’s five locations is Northern Indian in style, flavor and taste.

That means a heavy emphasis on vegetables, and the use of more cream and butter than in Indian food from the southern region of the country. Many believe that the British had the greatest impact on Northern Indian foods. Not so, says Singh: “Actually, the cuisine of Northern India was heavily influenced by Central Asia before the British came. Central Asians were meat-eaters, and before those peoples came, Indian cuisine was primarily vegetarian. Not many animal products at all.

“What the British did was send the tastes of India around the world,” he said. At that time in their history, Englishmen were proud of saying the sun never set on the British Empire. Wherever British influence was present, so too were some of the cultural influences Imperial England brought with it from other parts of the world. A taste for Indian food was one of those.

So the cuisine of Northern India is the specialty of the house. Ethnic Indians favor Ambar over other Indian eateries because the food is authentic, and because there are many vegetarian selections, according to Singh. “Vegetarian food is healthier for you—that’s the common perception in India. Garlic and ginger are good for you, and we use it in our cooking. And if you want to enjoy all the flavors, don’t overdo the spiciness. We can do each dish as spicy as you want it—one to six (six is hair-on-fire hot!). I recommend a three or four at most, because you want to taste all the subtleties of the flavors.”

“At Ambar, we highlight what our customers like to eat. Spinach dishes are very popular; chick peas, lentils, rice dishes—all very popular. Also, popular are the chicken, lamb and fish dishes.”

Among the most ordered dishes is the chicken tikka masala, featuring lightly broiled chicken, cooked in a savory tomato, onion and butter sauce. Eaten with fresh-made naan (Indian style flatbread), and this dish will wow you. But there are dozens of dishes on the Ambar group menu. We at Key are betting you’ll enjoy any one you choose.

See you at one of Ambar group’s five locations.

Filed Under: Restaurant Of The Month
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