Zola: A pub & grill with focus on quality food

October 1, 2014 By

zolapubandgrill

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

Hampton Inn Cincinnati Riverfront

October 1, 2014 By

timothyharmonGuest service makes or breaks a hotel,” according to Beth Wuestefeld, GM at the Hampton Inn Cincinnati Riverfront in Covington, Kentucky.

She backs up her statement by pointing out that the vast majority of hotel properties offer the same set of basic amenities, including a comfortable bed, an adequate bathroom, all set in a clean room, and so on.

So to Wuestefeld, service is key. “Service is the deal-breaker that brings back our repeat guests,” she claimed. “While we do have a beautiful product, we host many guests, traveling for both business and leisure, who tell us they stay with us because they feel at home with our staff.”

Another event that brings people to the Hampton Inn Covington location is the Flying Pig Marathon race every May. Past winners have stayed at Wuestefeld’s hotel, and the staff delights in the fun of it all. “We make a big deal out of it, including offering breakfast-on-the-go bags for runners early in the morning. But our favorite is clapping and cheering for every one of our runners as they return to the hotel.”

As to mindset in the guest services area, team members are encouraged and expected to take matters into their own hands when they see an opportunity to “wow” a guest, said Wuestefeld. One example she gave was of a couple celebrating their anniversary while passing through the area. They mentioned this to the agent at check-in, went out to dinner, and on their return, discovered a bottle of champagne chilling in their room. There were no prompts or approvals; just a customer-service-driven employee observing and reacting to the opportunity to do something special for guests.

Another example was an unhappy little boy who really wanted chocolate milk for breakfast. The hotel did not have chocolate milk in the breakfast mix at that time, so after overhearing the little boy with his parents, the attendant ran to the nearby convenience store and bought chocolate milk. Needless to say, the parents were elated with the service, and their little one had chocolate milk each morning of his stay.

Kudos to the entire staff at Hampton Inn Cincinnati Riverfront for an approach to service that has them flying high in guest satisfaction, year after year.

Filed Under: Hotel Of The Month

Ultimate Air Shuttle is flying more Chicago round trips

October 1, 2014 By

Ultimate-Air

Chi-ca-go, Chi-ca-go—that toddlin’ town is more accessible than ever! That’s via Ultimate Air Shuttle out of CVG (Greater Cincinnati) and Lunken airports. As of July, Ultimate Air began offering ten flights per week to Chicago’s Midway airport, five from CVG and five from Lunken.
If you travel and have not yet had occasion to use Ultimate Air Shuttle, you may be in for a wonderful surprise. You may think you’d choke at the price of round-trip VIP jet service to places such as New York/New Jersey, Charlotte, or Chicago, as noted in the lead to this feature. That’s the surprise, and it’s a pleasant one, price-wise.

There are several reasons why it makes good economic sense to choose Ultimate Air Shuttle over flying commercial with one of the “big” carriers when flying to those cities and back again. Time management and convenience are at the top of the list of reasons. Arrive at any of the Ultimate Air Shuttle’s facilities only 15 minutes ahead of takeoff—not two hours ahead. Enjoy free parking only steps from Ultimate Air’s facilities. No long lines to haltingly thread your way through, no belts or shoes to remove, and no mad dashes through the airport because you were stalled behind an unexpectedly large crowd at a security checkpoint.

Another factor involves a”added” costs, since you face none of those “hidden” costs of flying commercial. What about bags? At Ultimate Air, your bags fly free, and that includes those golf clubs or that canister with the tradeshow booth graphics in it. You don’t have to get a tape measure and see if the bag’s dimensions total 62 inches or any other crazy “gotcha” stipulation.

Snacks on the flight? Yes, and again, free: and this includes everything, from muffins with coffee and juice in the morning, to a cheese/meat plate and beer or wine on the flight home. Beats the stuffing out of a small cup of soda over ice and a few pretzels or peanuts, doesn’t it?

Plus, the flight attendant wants to be of service and provide for your comfort and satisfaction while in flight. And if you arrive early at your departure point, the Ultimate Air lounge features plush couches, free coffee, newspapers and more, all focused on providing comfort and relaxation for the busy business traveler.

So, what the flying public has in Ultimate Air Shuttle is VIP service with none of the hassle or cost add-ons of flying commercial. During October through November 26, the fare is $399 for round-trip Chicago flights out of CVG. That fare price includes free parking at CVG, no baggage fees, all applicable taxes and transportation fees, and free in-flight snacks and drinks.

Along with expanded service to Chicago, Ultimate Air recently added Friday service to Charlotte, North Carolina. The new additions are part of an expansion that includes another Mercedes van to accommodate Ultimate Air passengers who park at Lunken or CVG, and utilize both airports for their departures and arrivals.

For Rick Pawlak, managing director of Ultimate Air Shuttle, based in Cincinnati, the formula for success is a simple one. “We provide exceptional customer service to those who choose to fly with us and we save our customers time,” he said.
Ultimate Air Shuttle offers the flying public VIP jet service with convenience, time management, and amenities that set the carrier apart from the commercial industry, all at an affordable cost. Try Ultimate Air Shuttle, and we at Key magazine are betting you’ll never want to fly commercial again. See more at www.ultimateairshuttle.com.

Filed Under: Cover Story

Window World focus on quality, community

September 1, 2014 By

businessofthemonth9-2014Did you know that Window World is the largest remodeler and window replacement company in the world? That according to John Oslica, head of the franchise here in the Greater Cincinnati area. When you choose Window World, be prepared to feel good about your purchase for many reasons.

Beyond the statistical fact of sales volume, there is much more to know about this U.S. Company, with more than 200 locations nationwide. First, the deal: Oslica promises the lowest price, guaranteed, and a warranty that includes glass breakage and labor for as long as you own the windows. Plus, the warranty is transferrable to a second owner, should you sell your home.

“Our windows are the best product at the best price with the best guarantee on the market,” Oslica said. “I don’t care whose product we go up against, ours is better. We’ll do heat tests and cold tests, whatever measure you want, and we’ll (Window World’s product) come out on top.”

As evidence of superiority in the window market, Oslica pointed to the Good Housekeeping® seal of approval, which Window World products have received for seven years in a row. Also, the company received the prestigious J.D. Power award for customer satisfaction the past two years running. To his point, Oslica said any window maker can “buy” award status, but a company can only earn the two he touts.

So, good windows, doors, vinyl siding and gutters, but there is more. “We are about more than just selling windows and our other products. It is critical to our company—both locally and nationally—to give back to the community. We are linked up with St. Jude’s Hospital (in Memphis, and for children), and we raise money through customers (sales), store owners and employees, and donate 100 percent of the money to St. Jude, with no administrative costs,” he said

Also, using the corporate jet, the company participates in Veterans Airlift Command, a service that flies wounded U.S. veterans and their families across the country for free. “Our private corporate plane has flown the second-most missions of any corporation in the United States to help these service men and women get the care they need, without having to go through the TSA screening at airports.”

Locally, Window World is working with both the Epilepsy Foundation and the Aubrey Rose Foundation to raise money through sales and fundraisers. “We work hard at this, and within the company there is a deep commitment to help others that is as strong as the focus on bringing a good product to the market,” Oslica said.

Filed Under: Business Of The Month

Food + Wine Classic puts Cincinnati on the culinary map

September 1, 2014 By

chiefs-1-9-2014Who doesn’t know the Best-Kept-Secrets description used by travel gurus? As a September visitor to Greater Cincinnati, you are squarely in position to participate in a best-kept-secret of delicious and spectacular proportions.

This “secret” has a name: The Cincinnati Food & Wine Classic. The dates: September 12-13. The place: scattered, but primarily in downtown Cincinnati’s Washington Park, a city-block-large and beautifully rustic spot in Over-the-Rhine. The focus: Cincinnati’s restaurant, bar and wine scene, long established and also burgeoning, yet under-appreciated for its quality and depth.

“Cincinnati dining has been a flyover zone for the most part; not much national recognition,” said Courtney Tsitouris, co-founder of City Stories Company, and organizer of the first annual Cincinnati Food & Wine Classic. “We created this event to highlight the food scene in our area and bring national attention to a culinary tradition that holds its’ own with cities known for fine dining.”

She’s alluding to The Big Apple, Chicago, LA, and other metros of prominence in the fork and knife department. The national buzz will be provided by the likes of Andrew Knowlton, eats critique for Bon Appétit magazine; Keith Pandolfi, Senior editor at Saveur magazine; and Francis Lam, a writer focused on the hospitality industry, and also a Top Chef Masters judge. Inviting these foodie heavyweights is designed to tip the scales toward greater national recognition for a restaurant and bar scene that features outstanding performers.

“You can absolutely compare Orchids at the Palm Court (in the Netherland Hilton Hotel at 4th & Race Streets) to Daniel in New York City,” Tsitouris contends. “Todd Kelly (Orchid’s chef) offers dishes that are the same caliber of food as Daniel, but at a much more approachable price. And Kelly is just one of many chefs doing equally creative, imaginative, delicious cuisines in this city.”

The pantheon of chef stars featured in the event, and their extended bios, can be found at www.cincinnatifoodandwineclassic.com. Here, we’ll call attention to several who are leading the restaurant quality surge of the past 20 years or so, and are at the cutting edge of today’s dining craze.

In addition to the aforementioned Todd Kelly, some of the chefs include: Jean-Robert de Cavel of Jean-Robert’s Table, Daniel Wright of the Senate and Abigail Street, David Falk of Boca and Sotto, Paul Sturkey…Culinary Specialist of US Foods, Cristian Pietoso of Via Vite, Julie Francis of Nectar, Jose Salazar of Salazar, Michael Paley of Metropole at 21c Museum Hotel, Travis Maier of The Precinct, Steven Williams of Bouquet , Elias Leisring of Eli’s, Nick Marckwald of Hen in the Woods, David Cook of Daveed’s Next, Andrew Mersmann of La Poste, Jimmy Gibson of Jimmy G’s, Joel Molloy of Nicola’s, Renee Schuler of Eat Well, Paul Barraco of 20 Brix, Mike Florea of Maribelle’s, Joe West of The Palace in the Cincinnatian Hotel, Jackson Rouse of The Rookwood, Jean-Francois Flechet of Taste of Belgium, Michelle Brown of Jag’s and Adam Cobb of Enoteca Emilia.

chiefs-2-9-2014Friday Classic:
Celebration of Pork, Porkopolis
Nearly 200 years ago, circa 1835, Cincinnati had developed into a destination for hogs, and pork on the hoof came streaming in from farms in all directions for hundreds of miles round. So great was the influx of hogs to be slaughtered here that the city’s nickname became Porkopolis—hog capital of the world.

The Porkopolis heritage has been celebrated in Cincinnati lore for generations. Most notable may be the City’s Flying Pig Marathon, held annually and attracting thousands of runners the world over. Walk the City and you’ll come across the occasional “flying pig” statuary from past pig celebrations.

Hence, pork is on the menu for Day One of The Food & Wine Classic, to pay homage to Porkopolis. Friday’s Grand Tasting event will feature dishes using pork as the primary ingredient. Called Pork Chopped, selected chefs will go head-to-head competing for the best pork-inspired dish in the tasting tent in Washington Park.
Other Day-One events will include: Speakeasy in the City, where passwords get you in and everything from bathtub gin to boozy popsicles will be available; French Bohemian Rhapsody, at Jean-Robert’s Table, where a French cabaret dance party will break out; and Cocktails with a View from high atop 21c Museum Hotel, mingling with Chef Michael Paley and downing craft cocktails made by mixologist Catherine Manabat.

Saturday Classic: Best of the Best
Saturday’s Grand Tasting will feature more than 40 chefs, craft brewers and vintners, participating in a tasting trail that will salute Cincinnati’s fine-dine (and drink) history. As an attendee, you will bite, sip and sample your way through the Washington Park tasting tent. The evening Grand Tasting will be followed by late-night parties, from the Sake & Sliders party at Kaze to a Retrosonic bash recalling themes of the 50s and 60s.
Before all that takes place, there will be plenty of activity in and around the tasting tent. Start with the Rising Stars Brunch at Zula in Over-the-Rhine, where sous chefs and chefs de cuisine will whip up a by-the-bite brunch. Throughout the day, the tasting tent will be the site of demonstrations on veggie charcuterie, perfect pie crusts, sweet and savory tastings with Paul and Pam Sturkey, Ohio’s bounty of seasonal produce, meat mastery, great craft cocktail making, a goetta smack-down with chefs competing for the best goetta dish, secrets in sauce-making with Jean-Robert, wines of Spain, inspired Italian dishes with the Food Network’s Vic Vegas, sommelier blind-tasting competition, hog and hooch dishes for tasting, a bourbon tasting and seminar with Molly Wellmann, a chocolate tasting with Summer Genetti, and fig fancies using figs in treats that go well beyond Newton.

See you at Cincinnati Food & Wine Classic September 12-13!

Filed Under: Food & Entertainment of the Month
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