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Cincinnati Public Schools announcement puts Vision 2020 plans into motion


Seven Cincinnati Public Schools are getting updated curriculum for the next school year, the first changes in a five-year plan, called Vision 2020, to help bring greater equity, access and opportunity for all district students.
 
Traditionally, CPS has been divided into magnet schools and neighborhood schools. Magnets are harder to get into and often involve a citywide lottery for admission, while neighborhood school enrollment is based on where students live. Vision 2020 intends to break down these divisions and add specialty programming to neighborhood schools as well as some magnet schools.
 
Next year, Chase Elementary School in Northside and Woodford Paideia Academy in Kennedy Heights will have new art and culture programs. With the new fine arts initiative throughout the district, students at Chase will play in a band and students at Woodford will play in an orchestra.
 
An environmental science program will be enacted at Pleasant Hill Academy in College Hill. The school has access to about 18.5 acres of green space, and students will spend a lot of time learning outside.
 
A high-tech program will start at Hays-Porter Elementary in the West End, which will include online learning paired with traditional learning, and students will begin studying coding, robotics and gaming.
 
A gifted program will begin at Cheviot Elementary School, much like the gifted program at Hyde Park School. Student enterprise programs will also start at Rothenberg Preparatory Academy in Over-the-Rhine and Westwood Elementary School, where students will learn marketing and networking skills while designing and building new products.
 
Vision 2020 will expand during the 2017-18 school year and beyond, with other new programs starting across the district. A few ideas include building a high school ROTC program and creating a gender-based elementary school.
 
Program costs are being figured into CPS’ budget, but specific numbers won’t be available until May when the district presents its annual budget. 
 

Howl at the Moon returns to town to fill another empty space at The Banks


A new concept from an old favorite will open this summer at The Banks in the former Toby Keith’s I Love This Bar and Grill space along Second Street. Howl at the Moon music bar is collaborating with Splitsville Luxury Lanes to bring an entertainment venue and bowling alley to downtown.
 
Howl at the Moon was founded by Jimmy Bernstein in Greater Cincinnati, with its first location at Covington Landing opening in 1990. The Banks' location will be the company’s 18th across the U.S. and its second in the area. It will also be its second Howl at the Moon/Splitsville location, with the other one located outside of Boston.

"This is like a homecoming for Howl at the Moon," says Maggie Kmiecik, digital marketing coordinator for Howl at the Moon. "The show has changed so much since Howl was originally in Cincinnati, and so has the city. It's exciting to be back."

Howl at the Moon started out as a dueling piano bar, with two piano players who interacted with the crowd while playing covers. Things have changed, and the Howl at the Moon of today is an ever-changing show with two grand pianos and a full-time band that plays hits from the 1970s, '80s, '90s and '00s as well as other dance tunes.
 
The 16,000-square-foot space will be renovated into a bowling alley with live music and dueling pianos. The venue will be more family-friendly and event-driven than before, with the ability to host private events too. There will also be a food menu highlighted by hand-tossed pizzas, burgers and gourmet appetizers.
 
Keep tabs on Howl at the Moon & Splitsville’s Facebook page for updates. You can also sign up to get invited to the VIP Grand Opening here.
 

Entrepreneurs utilize Findlay Market to develop sandwich shop concept


Josh Dickerson and Tyler Retyi-Gazda have something in common: Their pipe dream is to open a restaurant. But before that happens, they’re looking to get honest feedback about their restaurant concept, Grind on the Rhine, which served at Findlay Market for the first time on April 16.
 
“Our concept involves cooking on the spot,” Dickerson says. “We’re focusing on fresh food and fresh ingredients.”
 
When dreaming up their concept, Dickerson and Retyi-Gazda knew that renting commercial kitchen space would be expensive, so they turned to Findlay Kitchen as a cost-effective alternative to make their dream happen.
 
The focus of Grind on the Rhine is po’ boys, a sandwich invented in New Orleans during a streetcar strike. With the streetcar coming soon to Over-the-Rhine and downtown, Dickerson and Retyi-Gazda thought po’ boys belonged in Cincinnati too. 
 
Ideally, Grind on the Rhine’s storefront will open within the year, but Dickerson says they want to focus on perfecting their menu first. That menu is small right now, but once a brick-and-mortar restaurant opens it will be expanded upon.
 
The Showcase Grinder is shaved sirloin, caramelized onion, arugula and honey mustard on a ciabatta baguette from Shadeau Breads. Another menu highlight is the Pulled Pork Shoulder, which is pulled pork shoulder topped with a mango habandero BBQ sauce and apple slaw, also on a ciabatta baguette from Shadeau. There’s also a Chicken Muffeleta, which is ham and salami finished with an olive tapanade.
 
Grind on the Rhine also has an All-Day Breakfast, which is bacon and egg that can be topped with tomato and arugula. All of the seasonings and sauces are made from scratch by Retyi-Gazda, who is the chef. Sides include homemade Saratoga chips made from sweet potatoes and purple potatoes and rice and quinoa with walnuts, craisins and lemon zest.
 
Dickerson says right now they’re focused on serving on weekends at Findlay Market until they get their sandwiches perfected, and then they’ll expand from there.
 

Civic Garden Center celebrates 74 years, builds community through gardening


Now in its 74th year, Civic Garden Center (CGC) is focused on building community through gardening, education and environmental stewardship. A number of different programs help educate the public about sustainable gardening and conservation at the grassroots level, which in turn improves Cincinnati’s little corner of the environment.
 
Its main program, community gardens, helps build community garden plots throughout Cincinnati’s core in mainly low- to moderate-income neighborhoods. There are about 60 community garden plots in the city, and volunteers who are mostly residents of those neighborhoods operate them.
 
“It takes more than one person to build a community, and it also takes a lot of people to garden,” says Jared Queen, director of development and marketing for CGC. “When people come together to do something bigger than themselves, it can give them a sense of purpose.”
 
The focus of the community garden plots is on fruits and vegetables, not flowers — the plots yield thousands of pounds of fresh produce each year, and a lot of it is in turn donated to Freestore Foodbank.
 
Along with the community garden program, CGC operates a school garden program at 90 different schools, churches and community organizations throughout Greater Cincinnati. The gardens are living and learning labs where students have the opportunity to leave the classroom and go into the garden to learn about nature, where food comes from and the life cycle of plants.
 
On top of that, CGC offers teacher education that’s free and focused on school gardening. The organization also donates seeds and other materials so schools can operate the gardens themselves.
 
“The mission of the school garden program is to help provide positive experiences in nature for students and teachers so they can become lifelong learners and lovers of nature,” says Mary Dudley, director of children’s education at CGC.
 
This fall, Mt. Auburn International Academy will receive a new $10,000 garden with 20 seeder raised beds. CGC is helping to restart the garden at Covedale Elementary School and adding two new beds at Silverton Paideia Academy. Shine Nurture Center in Mt. Airy is also receiving a garden courtesy of CGC. By next spring, there will be about 100 school gardens inside the I-275 loop.
 
When CGC moved to its current Avondale location in 1949, there was a gas station adjacent to the property that closed in the 1950s or ‘60s. CGC purchased the site in the 1980s but wasn’t able to raise capital to fix up the blighted property until 2007. The Green Learning Station opened on the spot in 2011 and is a fully functioning educational tool that helps teach kids and adults about sustainability and environmental science.
 
For example, the Metropolitan Sewer District contributed $600,000 so CGC could help educate the public on combined sewer overflow. Through the efforts at the Green Learning Station, Queen says that Cincinnati’s total amount of sewage dumped into natural freshwater ways has been decreased from 14 billion to 11 billion gallons.
 
In order to operate all of these programs free of charge, CGC has to receive grant money or hold fundraisers. Its largest fundraiser, THE Plant Sale, will be held May 6-8. This is the 56th year for the plant sale, which started as a plant swap between gardeners.
 
“This sale really speaks to our organization because it started at the grassroots level,” Queen says. “To this day, it’s still run by hundreds of volunteers and shows our humble beginnings as an organization.”
 
The sale starts Friday night with a ticketed preview event, which sells lots of tickets because the event doesn’t restock. Once a plant is gone, it’s gone. The sale continues Saturday and Sunday and is free to attend and open to the public.
 
There will be a wide variety of plants available, including herbs, fruits and vegetables, sun perennials, hastas and donated perennials at 17 different booths. In the tradition of how the event started, you can split a plant you grew at home and donate it to the sale, with all the profit going to CGC.
 
The Green Flea, which is a nod to City Flea, will be held the same weekend, featuring new and gently used gardening implements and decorations available for sale.
 
Tickets to the Friday preview event start at $75 and can be purchased here.
 

Neighborhood eateries are jumping on the outdoor dining bandwagon


Arnold’s Bar and Grill has been around since 1861, and with that long history comes a number of firsts, such as being one of downtown’s first outdoor dining spots. The courtyard between the two buildings has a retractable roof allowing the space to be open pretty much year-round.
 
Many other Greater Cincinnati restaurants have followed Arnold’s lead and now offer sidewalk, patio or rooftop dining. These are just a few of our favorites. Where do you go for outdoor eating?  
 
Downtown
One of Cincinnati’s newer restaurants, Americano Burger Bar, opened its patio just in time for baseball season. Plus it’s the only restaurant in the 84.51 building with outdoor seating. 545 Race St.
 
Over-the-Rhine
Che, which opened in January, recently added a tree-lined patio to its offerings. 1342 Walnut St.
 
Krueger’s Tavern is the only restaurant in OTR with rooftop dining. The space offers diners respite from the often-crowded neighborhood restaurants. 1211 Vine St.
 
Lachey’s Bar is known for its food as well as multiple TVs airing sporting events. Soon it will also be known for its patio, which is still under construction but slated to open soon. 56 E. 12th St.
 
Just when you thought Rhinegeist couldn’t get any better, they went and built a rooftop deck complete with a bar. The space is huge and includes heaters and great views of OTR. 1910 Elm St.
 
Uptown
Hang Over Easy boasts a back deck and lawn located between it and Bogart’s. Most days it’s just a lawn, but during special events it can host bands and different programming. 13 W. Charlton St., Corryville.
 
Mecklenburg Gardens, which recently celebrated 150 years in business, is the oldest operating restaurant in the area. Its outdoor beer garden has become a mainstay for regulars and newcomers alike. 302 E. University Ave., Corryville.
 
Northside
Under new ownership, Django Western Taco has seen some changes, but the back patio remains the same. Kick back, relax and enjoy a margarita and some tacos. 4046 Hamilton Ave.
 
The Littlefield is home to a wide variety of bourbon and small plates as well as a multi-level patio complete with fire pits for chilly nights. 3934 Spring Grove Ave.
 
Melt’s eclectic menu and community atmosphere pour out into its semi-covered patio at the back of the restaurant. 4165 Hamilton Ave.
 
Price Hill
Incline Public House sits at the top of the old incline route up into Price Hill, and so its covered outdoor patio offers great views of downtown and Northern Kentucky. 2601 W. Eighth St.
 
Hyde Park
The patio at Dutch’s has a backyard feel to it, complete with fire pits and a bocce court. You’ll feel like you’re having a cookout at home but somebody else made the burgers. 3378 Erie Ave.
 
Mt. Adams
The Rookwood’s multi-level deck, firepit and swings for adults adds to the historic charm of the former pottery factory, plus the patio has a great view of downtown. 1077 Celestial St.
 
Columbia-Tusculum
Pearl’s Bar doesn’t serve food, but its large outdoor patio surrounded by pine trees makes it just right for beer drinking. 3520 Eastern Ave.
 
East End
Eli’s BBQ has a backyard, lawn and picnic tables, which make lunch or dinner into a real picnic. If you’re there on the right night, you might catch some live music. 3313 Riverside Dr.
 
Newport
Hofbrauhaus is all German, inside and out. If you have a big group, head to the outdoor beer garden, where there’s additional seating and a lot more standing room. 200 E. Third St.

Pompilio's patio is home to the best bocce court in town, with the new season getting ready to start, and hosts live music on weekends. 600 Washington Ave.
 

Downtown Hamilton market rebrands with new owners


Stephen and Sheri Jackson opened Jackson’s Market and Deli last September at 160 High St. in Hamilton. Not only was the market one of the first tenants in the redeveloped Elder Beerman department store, but it also filled the fresh food gap in downtown.
 
The Jacksons recently sold their business to Kyla Rooney, a manager at Jackson’s since it opened, and her husband Jim, who rebranded the business as Alexander’s Market and Deli.
 
The city of Hamilton was named for Fort Hamilton, which was named after Alexander Hamilton. The Rooneys took that namesake one step further and named their business after him as well.
 
Alexander’s offers a selection of fresh produce and items to fill in the gaps between grocery trips, such as milk and eggs. The deli side of Alexander’s offers a variety of salads, sandwiches and wraps that are made to order for dine in or to go.
 
Menu highlights include the Hamilton Joes Club, which is turkey, ham, roast beef, American cheese, spring mix, onions, banana peppers and spicy brown mustard on your choice of freshly baked bread. There’s also the Alexander’s Club wrap, a whole wheat wrap filled with ham, turkey, American cheese, bacon, romaine lettuce, tomato, onion and mayo. You can also create your own salad, sandwich or wrap.
 
Besides the change in ownership, the Rooneys plan to bring in more locally produced items and increase the amount of organic produce offered. There are also plans to update the look and feel of the market and offer new programming to attract more customers on nights and weekends.
 
Alexander’s is open from 6 a.m.-7 p.m. Monday-Friday and 8 a.m.-4 p.m. on Saturday. The deli is open from 8 a.m.-6 p.m. Monday-Friday and 9 a.m.-3 p.m. on Saturday.
 
Stay tuned to Alexander’s Facebook page for updates and events.
 

Casual Pint craft beer bar opening next month in Oakley


Cincinnati has seen a craft beer resurgence over the past few years. With about 20 breweries operating in the area now, it’s hard to imagine there’s room for more, though it can still be hard sometimes to find local craft beer favorites around town other than at their taproom.
 
Craft beer bars are filling that niche, and another one plans to open at the end of May. Casual Pint will be located at 3200 Vandercar Way in Oakley by the new Kroger, with the goal of becoming “where beer lovers meet.”
 
“Casual Pint wants to be the local spot where people who love beer meet up to have a glass of beer and talk about beer,” says Jillian King, who franchised the Oakley location along with her parents and her husband Matthew.
 
The first location outside of Tennessee opened at Loveland Station earlier this year.
 
Casual Pint is a craft beer market that first opened in 2011 in Knoxville’s Bearden neighborhood, with another location following in 2012 in downtown Knoxville. There are currently 10 Casual Pint locations in Tennessee and Ohio, with 10 more coming online soon.
 
“Matt and I were customers at the original Casual Pint, and we grew to love craft beer,” King says. “We got my parents into it, and we thought Cincinnati would be a great market for Casual Pint.”
 
Customers can sit down and order a pint or two of beer or get a growler to take home. There’s also the Pick 6 option, where customers can choose six different bottles from the cooler or shelves to take home.
 
The Oakley location will have 36 ever-rotating taps featuring a number of local beers as well as regional and national favorites. There will also be a small food menu so customers can grab a bite to eat.
 

New U-Square restaurant puts a fresh spin on French fries, hopes to grow into national chain


Scott Nelowet spent 20 years as an educator but decided that he wanted to branch out into the food business. While on a trip to Europe with his wife, Nelowet saw that Belgian fry stands and herring stands were everywhere.
 
“I didn’t want to reinvent the wheel but bring something back to the States that was working well over there,” Nelowet says.
 
He launched his Belgian-style loaded fry business at a vegan festival, where he concocted a vegan cheese sauce that festival goers loved. Nelowet outsold all of the other food booths at the festival and did a few others to get experience under his belt.
 
He launched French Fry Heaven as a snack brand in Jacksonville, Fla. in Fall 2011. It featured frozen fries and a variety of toppings and succeeded as such in shopping malls. But he wanted to think bigger.
 
“I got together a group of consultants who suggested that we get out of malls and do everything fresh,” Nelowet says. “So that’s what we did.”
 
French Fry Heaven’s menu now features fresh hand-cut fries, potato chips and baked potatoes that are topped with a slew of toppings, sauces and salts, all of which are sourced from local produce and made fresh in-house.
 
The restaurant at U-Square adjacent to the University of Cincinnati is about 2,600 square feet and features an expansive dining room as well as a to-go and delivery option. Menu highlights include the Buffalo Chicken, Garlic Chicken Parmesan and Pulled Pork, which is smoked in-house and topped with jalapenos and French Fry Heaven’s homemade cheese sauce. And it’s not all French fries — they’re also known for chicken tenders and smoothies.
 
You can customize any dish with any of French Fry Heaven’s 20 different dips and sea salt add-ons, including the spiciest option: a ghost pepper salt.
 
There’s a separate vegetarian menu that replaces the meat with cheese curds, which Nelowet says has the same flavor profile as the meat but within their dietary restrictions.
 
“Cincinnati will be the birthplace of the new French Fry Heaven,” Nelowet says.

From here, he hopes to franchise locations all across the country and revamp the existing snack stand locations to include this new menu. Many of the restaurants will feature a local craft beer list, but because Ohio's beer license and liquor license are one and the same Nelowet chose not to offer alcohol at the Cincinnati location.
 
French Fry Heaven is open 11 a.m.-3 a.m. daily at 206 Calhoun St.
 

Center for Great Neighborhoods hosts six-month "makers" class with small business specialist


Covington’s Center for Great Neighborhoods hosted a makers workshop last weekend for small businesses led by Ashley Berger Heyburn of Makers Megaphone, who is also an Etsy Small Business Specialist. Over the next six months, she will work with 11 Covington-based businesses to help them better market and grow their brands.
 
“This is the first time The Center has done an event like this, although other groups have done or are doing business training,” Program Director Sarah Allan says.
 
Most of the businesses enrolled in “How to Make Your Creative Business Thrive” have a few years of business under their belts. Going forward, Berger Heyburn will do one-on-one Skype calls with each business to provide further mentorship to address each business’ specific challenges; another group meeting in the Fall will wrap up the class.
 
“We’re excited about the class and are looking forward to the outcome,” Allan says. “We’ve worked with a number of these businesses before and are continuing those relationships, but we’re also working with some that are new to us and building new relationships.”
 
The businesses enrolled in the class are:
A Squared Decor
Erica Watson
Eye Candy
Fritz Kulhman
Meddling with Nature
Pique on Pike
Sharon Roark
Steven Sanders, CVG Made
Tess Burns, Wife of the Chef
Ties by Scotti
Yogi and the Farmer
 
The business coaching was made possible through a grant from LISC to help grow maker businesses in Covington. It was also held in conjunction with some of the work being done at Hellmann Lumber Mill, as several artists based at Hellmann are taking the class.
 

Neyer Properties to begin redevelopment of Baldwin Piano site in May


Plans have been in the works since 2014 for renovating the almost 100-year-old Baldwin Piano buildings located at 625 and 655 Eden Park Dr. in Walnut Hills. Neyer Properties purchased them at auction for $17.1 million and has been working with a number of organizations, including the Cincinnati Park Board and neighborhood groups, to determine the buildings’ best reuse.
 
The $100-million project includes the redevelopment of the two buildings — the 180,000-square-foot Grand Baldwin building and the 200,000-square-foot Baldwin 200 office tower — that sit on about five acres, as well as a 1,250-space parking deck. Neyer plans to redevelop the site into 190 loft-style apartments, a hotel, restaurant space and pocket park.
 
Construction is slated to begin in May, with apartments move-in ready by Spring 2017.
 
Dwight Hamilton Baldwin started out as a music teacher, opening a piano store in 1862. He began manufacturing pianos in Walnut Hills in the late 19th Century and built the seven-story Italianate Renaissance building in 1921.
 
The building that is today known as Grand Baldwin served as the company’s headquarters until 1984. Covington-based Corporex Cos. converted the building into Class A office space in 1987 and developed the adjacent 12-story Baldwin 200 building in 1990.

 

Louisville-based breakfast spot to open location in downtown Cincinnati


Queen City Square at 301 E. Fourth St. will soon be home to one of Louisville’s most popular breakfast and brunch spots. Wild Eggs plans to open its first Cincinnati location there later this summer.
 
The 4,400-square-foot restaurant will serve breakfast, brunch and lunch. Menu highlights include Southern-inspired dishes like biscuits and gravy and chicken and waffles and classics like French toast, omelets and Eggs Benedict.
 
Signature dishes include the Kelsey “KY” Hot Brown, which was created by one of the Wild Eggs chefs. The restaurant is also known for its custom-blended coffee, espresso bar, Bloody Marys and housemade mimosas.
 
There are plans for two more Greater Cincinnati locations by the end of 2016, one of which will be in the Oakley Station development.
 
Wild Eggs’ hours will be 6:30 a.m.-2:30 p.m. Monday-Friday and 7 a.m.-3 p.m. Saturday and Sunday.
 

Beyond the Curb hosts third housing tour in Bellevue and Dayton


The Catalytic Fund will host its third Beyond the Curb event April 24, this time in Bellevue and Dayton. The self-guided tour, which takes place from 10 a.m. to 4 p.m., will highlight a number of condos and private residences in the two cities.
 
Beyond the Curb kicked off in April 2015 in Covington, with another event in September in Newport. The tours help showcase the urban renaissance happening in Northern Kentucky’s river cities — Bellevue, Covington, Dayton, Ludlow and Newport — as well as give tourgoers the inside scoop on the variety of living options in the urban core. A future event in Ludlow is to come later this year.
 
Tickets are $15 in advance and $20 at the door and are available here. Admission includes the behind-the-scenes tour of 10 properties in Bellevue and Dayton as well as month-long business discounts and free parking throughout the tour.
 
Tour goers can walk, bike or ride the route, which will start with registration at Manhattan Harbour, 1301 Fourth Ave., Dayton. Other properties included on the tour are WatersEdge (209 Eden Ave., Bellevue), condos at Riverpointe and a number of rehabilitated single-family residences.
 

Gomez Salsa owner opening brick-and-mortar store in Walnut Hills


Andrew Gomez, owner of the Gomez Salsa walk-up window in Over-the-Rhine, is investing in his own neighborhood and opening a second location in Walnut Hills. The restaurant will be in the old Angst Coffee space at 2437 Gilbert Ave. and will open onto the Five Points Alley public gathering space.
 
Gomez, a self-taught cook and University of Cincinnati graduate, started Gomez Salsa by hosting mobile taco nights in Mt. Adams and Montgomery. From there, he toyed with the idea of a food truck, but an opportunity came up for the kitchen space at HalfCut and he jumped at the idea.
 
Now he’s taking his walk-up taco window to new heights. The menu in Walnut Hills will be the same, including chicken, fish, carnitas, tofu, fajita and chorizo tacos; taco bowls; chips and salsa; and Gomez’s signature Turtle Shell, a tortilla stuffed with rice, beans, cheese, a tostada, sour cream, lettuce, meat and salsa and then wrapped up.
 
The restaurant will also have a liquor license and will serve beer, and there’s a beverage program in the works that might include wine and liquor.
 
The Gomez Salsa window in OTR is recognizable by its mural painted by BLDG. Gomez is thinking of having BLDG paint a mural on the north wall of the Walnut Hills restaurant as well.
 
Gomez hopes the new restaurant will be open by June.
 

New entertainment, food and drink options at GABP for the new Reds season


Opening Day brings the start of a new Cincinnati Reds baseball season and a number of changes at Great American Ball Park, mainly new food and drink offerings.
 
An all-you-can-eat concession stand is now located on the View Level down the first-base line, behind Section 530. $20 gets you a wristband for unlimited chips, hot dogs, popcorn, peanuts and soda, limit four items per visit to the stand. Game tickets aren’t included in the all-you-can-eat pass, and wristbands are limited to the first 1,000 fans per game.
 
A variety of new foods are available at concession stands around GABP. At the Machine Room Grille in left field you’ll find the mixed fry topped with chili, queso and banana peppers. There’s also a new fajita bowl, which consists of a flour tortilla filled with rice, beef or chicken, peppers, onions, queso and a guacamole salad.
 
Instead of smoking its own meat, Mr. Red’s Smoke House will be selling Montgomery Inn chicken and pork. It will also offer the Montgomery Inn chopped brisket sandwich all season long, as well as rotating dishes for each series.
 
On the first-base concourse, Fry Box will have the Crab Box, which is fries topped with lump crab, cheese and seafood seasoning. Porkopolis’ two locations — one on the main concourse level and the other on the third-base concourse — will have The Flying Pig, a bacon-wrapped brat. The Teppanyaki Grill, which was popular during the 2015 All-Star Game, is coming back this year and will have Kobe beef and pork belly cooked to order as well as Banh mi sandwiches.
 
For those with a sweet tooth, Taste of Belgium on the third-base concourse will have the Reds Velvet Waffle, which is topped with a cream cheese-based whipped topping. Coat It, Top It, Drizzle It, Get Nuts will have offer a make-your-own ice cream bar on the third-base concourse.
 
A variety of new beer selections will be available for purchase, including Braxton Brewing Co. Storm, West 6th Brewing IPA and MadTree Brewing Rounding Third.
 
There’s also a new entertainment district in left field, the Fioptics District, which includes a full-service walk-in bar that serves domestic and imported craft beer, wine and mixed drinks on the View Level. A $15 general admission ticket for sections 408-410 includes the first drink in the Fioptics District as well as admission to the new rooftop bar.
 

Findlay Kitchen to offer commercial space for food entrepreneurs, classes


Findlay Market hosted a ribbon-cutting ceremony March 23 for its new incubator kitchen, the Charlotte and Edward Unnewehr Findlay Kitchen at 1719 Elm St. The nonprofit incubator has been in the works for a year and will help give food entrepreneurs the resources, work space and support to launch or continue their businesses.
 
The 8,000-square-foot, shared-use space houses 10 separate industrial kitchens so a number of businesses can co-exist and create at the same time. Several small food-related businesses have already joined Findlay Kitchen, including Gadabout Doughnuts and The Jaded Fork.
 
Findlay Kitchen is an affordable way for entrepreneurs to get started in the food business and have access to a commercial-grade kitchen, equipment and storage space as well as resources and support. There are also plans to use the space for pop-up restaurants, cooking classes and healthy eating education.
 
On top of that, Findlay Kitchen is partnering with a number of programs and organizations to provide the training, mentorship and resources needed for small business owners to succeed. The nonprofit will also help its members get their products in more places, acting as a conduit for wholesale and institutional customers.
 
One of those partnerships is Co.Starters: Kitchen Edition, a business development program for food entrepreneurs with ArtWorks. The 12-week program will be held at Findlay Kitchen and feature food-focused business curriculum, mentorship and networking opportunities. Class registration is $350, with sessions held 6-9 p.m. on Tuesdays, May 3-July 19.
 
Findlay Kitchen is also still accepting applications for members. If you’re interested in renting kitchen space, fill out an application here.
 
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