Downtown : Development News

Cincinnati is home to a number of breweries, but this summer, beer lovers will be able to experience these breweries in a new way. Starting in July, Tonic Tours, a new alcohol-based tour company, will start offering public tours of microbreweries every second and fourth Saturday of the month.
 
“I want to show off Cincinnati’s beer scene to both locals and tourists,” says Rachel Dean, aka Ginny Tonic, the mastermind behind Tonic Tours. She originally thought about hosting a local alcohol convention, but figured tours would be more fun.
 
Tonic Tours is about more than just the brewing process, Dean says. She plans to introduce her clients to the beer-tasting process, including what flavors to look for and how to identify flavors in different beers.
 
“I plan to infuse art and science into the tours,” she says. “I don’t want people to get bogged down on the brewing process, but I want them to see the art in it. Flavor is a very underappreciated sense, but it’s just as engaging as visuals.”
 
Each tour is $90, and includes transportation to a handful of breweries, plus drinks, water, a snack and a commemorative glass. For the first few tours, the itinerary will remain much the same, but Dean wants to mix things up a bit so people see different breweries and get to try different beers. Tonic Tours will also be available for private tours and tastings.
 
Dean will also be teaching a class at the Bird Haus on June 20 on how to make four local summer cocktails.
 
“A lot of people don’t realize how many great beers are based in Cincinnati,” Dean says. “When you go to a tap room, you might see beers but not know they’re from here—there might not be anything that says ‘Cincinnati proud.’ I want people in Cincinnati to appreciate the great beer makers who are revitalizing Cincinnati’s beer history.”
 
By Caitlin Koenig
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Starting this summer, those with sweet tooths will be able to get Holtman’s Donuts in Over-the-Rhine. Holtman’s announced last week that they’ll be opening a location on Vine Street on the ground floor of the Trinity Flats building.
 
Charles Holtman started his donut business in 1960—he opened a location in Loveland in 1964, and his daughter and son-in-law, Toni and Chuck Plazarin, opened another in Williamsburg in Oct. 2009. The Plazarin’s son, Danny, and his fiancé, Katie Willing, will operate the OTR location.
 
“Danny and I started coming to OTR on dates and saw the energy and excitement of the neighborhood,” says Willing. “We searched for the right space for about two years, and we knew OTR was the right place for us.”
 
Holtman’s has always been a family-run, mom-and-pop shop that bakes from scratch. The OTR location will continue that trend, and will make donuts on-site daily.
 
“We want to continue the uniqueness of OTR,” says Willing. “We’re really excited to be part of such a great community that is constantly growing and thriving, and we hope to be the neighborhood’s bakery.”
 
Holtman’s wants to be the place in OTR where families can create their own memories over donuts, she says.
 
By Caitlin Koenig
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The Textile Building is now home to Dress for Success Cincinnati and 4^th Street Boutique. The two businesses moved just 100 feet from their old downtown home of 10 years.
 
DFS opened its new doors yesterday, only 13 days after taking possession of its new space. The layout of the old space wasn’t ideal, says Julie Smith-Morrow, CEO of DFS Cincinnati. But in the new building, 4^th Street Boutique is on the ground floor, and the DFS programs are all on the ninth floor.
 
“We hope that our clients will feel inspired by the new space when they come in,” says Smith-Morrow. “As always, we’ll be very welcoming, and will meet them where they are.”
 
DFS Cincinnati is one of 127 affiliates in 15 countries that promotes the economic independence of disadvantaged women by providing professional attire, a network of support and career development tools to help them thrive in work and life. It was founded in the Queen City in 1999, and has served more than 11,000 women in the area. 4^th Street Boutique sells women’s new and gently-used clothing, and its net proceeds support DFS.
 
“We’re really excited about the move—it’s something we’ve wanted to do for years,” says Smith-Morrow. “We’ve had lots of help from the community, which has helped us succeed. We hope to be able to help women get to work, keep their jobs, develop careers and be successful in life.”
 
By Caitlin Koenig
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Beef, lamb, turkey, chicken and duck are all graze happily at the Mohr family livestock farm in Urbana, Ohio—Mohr Animal Acres. Now, not only does the farm provide retail cuts of meat to farmers' markets in Cincinnati, owner Trudy Mohr recently launched a food truck business.
 
This past winter, Mohr decided her family needed to start a food truck—Bistro de Mohr—to better serve their customers.
 
“I saw food trucks on TV, and it made sense with what we were doing,” Mohr says. “We’ve been selling cuts for a while, and we do a lot of specialty sausages, and we cook those sausages, so it seemed like a natural progression for us.”
 
So far, Bistro de Mohr has only set up one time, but Mohr recently joined the Cincinnati Food Truck Association and will be at an event in Washington Park on May 17.
 
Along with her two sons and daughter, Mohr serves up grass-fed beef, pastured lamb, turkey, chicken and duck on the food truck. Their meats contain no MSG, and their homemade sausages are all hand-mixed.
 
“We try to be as environmentally friendly as we can,” says Mohr. “We want to educate people and cook new and different things.”
 
By Caitlin Koenig
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On April 3, former Montgomery knitting store Fibergé moved to 1407 Vine Street in Over-the-Rhine. It will be hosting its grand opening event May 17.
 
In September of 2010, the year Fibergé owner Norma Lawrence Knecht moved to Cincinnati, she left her corporate job and opened the Montgomery location. She decided to move her store to OTR because she wants to contribute to the revitalization efforts in the neighborhood, says Margaux Ayers of MCA Marketing.
 
“Norma wants to contribute to the arts community in OTR,” Ayers says. “She likes OTR because of the established arts community. People already have an appreciation for the arts here.”
 
Lawrence Knecht started to knit a few years ago and found she was good at it. The artsy craft also helped her better control her anxiety and quit smoking, Ayers says.
 
Ayers says Lawrence Knecht is excited to bring beginning knitters into Fibergé and help people understand the art of knitting. Beginning knitting kits start at $20.
 
Fibergé sells Spud & Chloe, Blue Sky Alpacas and Rowan yarns, and offers hundreds of patters for one-of-a-kind garments and accessories. Lawrence Knecht also offers knitting classes, private lessons and daily project assistance—no appointment needed.
 
By Caitlin Koenig
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The Mobile Food Vending Program began as a pilot program in 2010, with food truck zones at Fifth and Race streets, Court Street and Sawyer Point. Since its inception, MFVP has expanded to Fountain Square, the University area, and most recently, Washington Park and Over-the-Rhine.
 
Last Wednesday, City Council passed MFVP into law. In 30 days, there will be new breakfast and lunchtime food truck zones at Washington Park for three trucks, a nighttime zone in OTR at 12^th and Clay streets for two trucks, plus a streamlined application and easier payment options for vendors.
 
“This is great news for food trucks,” says Emily Frank, president of the Cincinnati Mobile Food Truck Association and owner/operator of C’est Cheese food truck. “It shows that City Council supports food trucks and wants to see them around for many years to come.”
 
Frank says CMFTA targeted OTR for two reasons. The organization has a great working relationship with 3CDC, and they want to help promote Washington Park as a lunch spot. Bistro tables and chairs will be set out so customers don’t have to sit on the ground.
 
Food trucks have wanted to vend in OTR at night for several years, but haven’t been able to. The Night Owl Market sets up in a parking lot some weekends, but food trucks were looking for other places to park to reach a wider customer base.
 
“There’s a great late-night scene in OTR, and we’re thrilled to now be able to provide more fast, casual food options for everyone,” Frank says.
 
Changes were also made to the application and payment options for food trucks. First, the $25 application fee was removed. Second, the $1,000 permit fee that once had to be paid in full, can now either be paid in full or be split into two payments of $600. The new option does end cost more, but it allows for flexibility for truck owners, who can now purchase only six months for $600.
 
CMFTA is excited about their new vending opportunities, and later this year, they plan to tackle other areas of downtown, such as the Contemporary Arts Center, the Taft Theatre and the Duke Energy Convention Center, Frank says.
 
On May 17, there will be a press event at lunchtime in Washington Park to kick off the new food truck zones.
 
By Caitlin Koenig
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Many locals are familiar with Taste of Cincinnati, but for the 35th year, there are a few changes to the event. New features include the Taste of Cincinnati Experience; Tastings, Tappings and Tours by Christian Moerlein; and Food Truck Alley.
 
“For one weekend, Taste of Cincinnati is the biggest nightclub in town,” says Patrick Sheeran, VP at the Cincinnati USA Regional Chamber. “With food, drink, music, rides and games, there’s truly something for everyone.”
 
Taste of Cincinnati will be held May 25-27 along Fifth Street from Vine to Broadway, and will feature food and drink from 45 area restaurants as well as 70 live entertainment acts. There will also be various rides and games; admission to the event is free.
 
Taste will feature 10 of Cincinnati’s signature restaurants, including 20 Brix, Ruth’s Chris Steak House, Daveed’s, Orchid’s, The Palace, Tano and Graeter’s, which will feature intimate dining and live music. Chefs from participating restaurants will be on-site for three-hour increments each day, and representatives will also be in the area with samplings and cooking demonstrations. Taste will be located in P&G Gardents at Fifth and Sycamore streets.
 
Christian Moerlein is now the official beer of Taste of Cincinnati. The brewery will be serving up a handful of its signature beers at the Moerlein Beer Garden on Fountain Square, plus specialty kegs of dry hopped cask-conditioned ales—“Pins and Firkins”—that will be tapped every two hours. Taste of Cincinnati visitors will be offered free one-hour tours of the Christian Moerlein Production Craft Brewery at 1621 Moore Street in Over-the-Rhine.
 
“Christian Moerlein has deep roots in the city, and has become a resurgent brand,” Sheeran says. “It fits with the event, plus the city is in the midst of a resurgence itself.”
 
Taste of Cincinnati is also adding food trucks to the event—local food trucks will be taking over North Broadway just off of Fifth Street. Food Truck Alley will feature food from Café de Wheels, C’est Cheese, EAT Mobile Dining, Gold Star Chili Mobile, Mellow Mushroom and Sugarsnap!
 
Apart from adding new events, Taste of Cincinnati will be making a $10,000 donation to the Midwest Culinary Institute at Cincinnati State to refurbish its teaching kitchens. The money for the donation will come from the fee local restaurants pay to be part of Taste of Cincinnati, and the event will then match that amount.
 
“Here in Cincinnati, many of the city’s best restaurants employ graduates of Cincinnati State,” Sheeran says. “We want to help the school, so we can continue to have the great food we have here in town.”
 
By Caitlin Koenig
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On National Grilled Cheese Day, April 12, Tom+Chee founders Corey Ward and Trew Quackenbush announced to the public that they will be appearing on ABC’s Shark Tank. The show features entrepreneurs who pitch their ideas to famous and successful business leaders for investment opportunities.
 
Ward and Quackenbush started Tom+Chee with their wives, Jenny and Jenn, in 2009 when they served grilled cheese sandwiches and tomato soup to ice skaters at Fountain Square. A year later, they opened their first restaurant on Court Street; they opened a Tom+Chee at Newport on the Levee in 2011, and one on Walnut Street in 2012. They’ve also recently opened two locations in Louisville—a third is under construction—but they want to expand their brand beyond the Tri-State area.
 
On the show, Ward and Quackenbush will pitch Tom+Chee to Mark Cuban, media and sports, and owner of the Dallas Mavericks; Barbara Corcoran, real estate; Daymond John, fashion; Kevin O’Leary, educational software; and Robert Herjavec, technology. Their goal is to secure investment and take Tom+Chee global.
 
Tom+Chee has already been featured in an episode of Travel Channel’s Man v. Food Nation and two episodes of Amazing Eats, and its grilled cheese donut was named one of the Best Sandwiches in America by the TODAY show. It was also featured on CBS’s The Chew.
 
Look for Ward and Quackenbush on Shark Tank May 17 at 9 p.m.
 
By Caitlin Koenig
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Every year, the Over-the-Rhine Chamber awards a handful of businesses for their strides in categories like Property Development, Nonprofit of the Year, New Business of the Year and Business of the Year. This year, CORE Resources won in a new category, Job Creation of the Year.
 
CORE—a builder and developer of retail, office, restaurant and healthcare facilities—was founded in 1990. In 2010, it employed nine people; today, CORE has 34 employees and plans to hire 10 more in 2013.
 
“We’re thrilled to be having a growth spurt and hiring people again,” says President Paul Kitzmiller. “We hope that with further recognition in the community, CORE’s services can help grow the surrounding community and further participate in revitalization.”
 
For the past few years, CORE has been involved in revitalization and renovation projects in OTR. Some of its OTR projects include the Color Building (home of CORE’s office), KAZE, Quan Hapa and Washington Park. CORE is getting ready to start the renovation of Eli’s BBQ on Vine Street and the apartments above.
 
At Sixth and Walnut, CORE has worked on the Righteous Room, Jeff Ruby’s Steakhouse and Nada. They’re getting ready to open Sotto, and in the next 30 days, they’ll be opening Boca. CORE is also the general contractor for the anchor restaurant at U Square at the Loop—Keystone Bar and Grill.
 
“In the future, we want to be involved with more projects and help create a wonderful neighborhood,” says Kitzmiller.
 
By Caitlin Koenig
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For the first time since 1988, Cincinnati will play host to the 2015 MLB All-Star Game. And by that time, the Greater Cincinnati area could have a rail service, Oasis Rail Transit, which would be part of the Eastern Corridor program of multi-modal transportation improvement projects.
 
The Oasis project is the first proposed leg of the new regional rail system that will provide a new and much-needed transportation alternative for area residents. The Oasis line would span 17 miles between downtown Cincinnati and Milford. There are existing tracks along the route, but a number of miles of new track would be laid as well.
 
According to a press release, using existing track is a less expensive way to build a foundation of regional transportation. It would allow a passenger rail service network to advance more quickly and could serve as a national model for other commuter rail projects.

“Regional passenger rail isn’t a pipe dream, nor is it something for the far-off future,” according to Todd Portune, Hamilton County Commissioner and chair of Hamilton County Transportation Improvement District, in a press release. “It is here. Now. We can make this happen by 2015, but it will take a regional commitment from our local municipalities, chambers of commerce, state agencies and leaders to remove any barriers.”
 
The rail project was awarded funding last fall from the Ohio Department of Transportation’s House Bill 114 to help secure the right-of-way for extending the existing rail line from the Boathouse downtown to the Riverfront Transit Center. HCTID has also been working with local groups to explore joint-use opportunities, such as bicycle and walking paths, within the rail corridors. 
 
There are other rail lines in the works for the region that would connect Hamilton, Clermont, Butler and Warren counties in Ohio, and parts of Northern Kentucky and southeastern Indiana as well. The future rail line will travel from Xavier University to Fairfax to Eastgate (Wasson line); along I-71 from Cincinnati/NKY International Airport/Florence to Blue Ash; along I-75 to Union Centre; along the I-471 corridor to Northern Kentucky University; and along western I-74 to Green Township and US-50 to Lawrenceburg.
 
By Caitlin Koenig
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With shows like the Food Network’s The Great Food Truck Race, food on wheels has evolved from trend to craze in big cities all across the country. Cincinnati is home to 28 food trucks and trailers, and 11 of them have recently joined the Cincinnati Food Truck Association, a nonprofit that aims to reinvent food truck vending.  
 
In 2010, Café de Wheels was one of the only food trucks in town; in 2011, Taco Azul popped on the scene. And last year, there was a huge boom in the local food truck business.
 
“Food trucks are the fastest growing sector of the food industry, and it’s growing here,” says Emily Frank, 38, of C’est Cheese. She also serves as CFTA’s president. “People are excited about food trucks.”
 
With so many trucks, there was a need for a unified voice to represent them. In June 2010, the Mobile Food Vendor Pilot Program, which was strongly supported by City Councilmember Laure Quinlivan, was born.
 
The Pilot Program allowed food trucks and trailers to serve street food in certain areas of downtown's Central Business District on a first-come, first-served basis, with proper permits. Food trucks were allowed one to two spaces in Sawyer Point, six spaces at Court Street Market and 12 spaces in a parking lot at Fifth and Race Streets.
 
Building off the Pilot Program, a group of UC urban planning students who were interested in food hubs held a meeting for food truck owners and operators in September. The students got everyone talking, but since they were only working on the project for a semester, it was up to the food truck owners to do something.
 
Frank, Elizabeth Romero of Sugarsnap! Truck and Tracy Sims of Taco Azul formed CFTA last fall. They held a meeting and extended an invitation to join the CFTA to the 25 other food trucks in town.
 
“We didn’t know what to expect from our peers, but it was very positive,” says Romero, 29, CFTA’s secretary. At the first meeting, two other trucks joined CFTA.
 
Currently with 11 members, CFTA hopes to see at least four other trucks join this spring. Right now, food trucks are part of the Night Owl Market downtown and are staples at Sawyer Point—CFTA is even part of Taste of Cincinnati this year. In the future, CFTA hopes to plan one or two food-related events throughout the year.
 
For example, Atlanta’s food trucks are in the suburban parks, says CFTA’s treasurer, Sims, 32. CFTA will soon be meeting with City Parks and discussing the possibility of having food trucks at park events.
 
“All of the money made during the event would be given back to the park to help build a strong relationship with them,” says Sims. “It would be very seasonal, but very profitable.”
 
One of CFTA’s immediate goals is to work with the city to increase the number of available mobile food vending spots that are outlined in the Pilot Program. “We want to represent Cincinnati and be part of the community,” says Romero. “We want the city to be proud of food trucks and show them off like the brick-and-mortar staples in the city.”
 
Members of CFTA are C’est Cheese, Café de Wheels, Catch-A-Fire, Eat! Mobile Dining, Eclectic Comfort Food, Goldstar Chili Mobile, Kaimelsky’s, Mr. Hanton's Handwiches, Queen City Cookies, Sugarsnap! and Taco Azul.
 
By Caitlin Koenig
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The City of Cincinnati has taken out the back-and-forth that can occur when residents try to reach them to report issues in their neighborhoods. At the Neighborhood Summit on Feb. 16, Vice Mayor Roxanne Qualls announced that the Cincinnati City Hall mobile app is available to the public.
 
With the app, residents can look up trash, recycling and street sweeping days, and set reminders; locate and report problems by address; bookmark locations for quick reporting; and track the status of reports. City Hall mobile also has GPS, so users can report issues, even without an address. There’s even a searchable map with property owner information, which enables residents to see if a property is occupied or vacant.
 
A few years ago, residents had to use the Yellow Pages to look up the number for city departments to file complaints, says Kevin Wright, executive director of Walnut Hills Redevelopment Foundation. The city then implemented a hotline for all complaints, but residents never knew the status of their reports.
 
“It’s amazing how comprehensive the app is,” Wright says. “If you see a broken window, pothole, graffiti, hanging gutter or anything else that is physically wrong with your neighborhood, street or community, you can report it in an instant. It’s a great tool for neighborhood redevelopment.”
 
The app can also be used as a community-organizing tool, Wright says. For example, if there is a property owner who historically hasn’t taken care of his or her property, social media can help organize a community and target the property to enforce codes until the property is fixed, which is what neighborhood councils and organizations like WHRF do.
 
“We’re really putting power in the hands of the citizens of the neighborhoods,” he says.
 
As with most tech programs, the app has room to grow, too. In the future, it could be linked with Facebook or Twitter, so your friends and followers will know who reported problems and where they are.
 
Cincinnati residents can download the app in the Apple App Store or download it through Google Play.
 
By Caitlin Koenig
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With a new business name, a liquor license and sole ownership of S&J Bakery Café in Findlay Market, Stefan Skirtz is about to get even more creative with his offerings. Which is saying something for a baker who already serves a blueberry pancake cupcake with maple buttercream icing and topped with a garnish of chocolate-dipped bacon. Mmmm, bacon.

As his storefront nears its third anniversary at the Over-the-Rhine landmark this May, Skirtz remains dedicated to keeping things local and making a stop at his flourishing shop just one part of a varied market experience. 

“The reason why I wanted to come to Findlay Market was to strengthen the Findlay Market experience,” says Skirtz, 44, who grew up in Clifton Heights. “I go out every Saturday and buy our produce for the week.”

Skirtz, who opened the shop with a partner, reports that they spent 96 percent of the capital costs for the business within the 45202 zipcode. After making it through the first year in business, sales doubled in year two. He’s hopeful about the prospects for year three, during which he opened a second location—the S&J Café in the Main Library downtown.

“The sales have been very strong,” Skirtz says. “It’s given us an opportunity to constantly adapt and adjust.”

Adapting and adjusting comes naturally to the entrepreneur who started his working life far from a kitchen. He worked summers at Kings Island, then stayed with the park as its owners shifted from Kings Productions to Paramount and Viacom, where he produced live shows and planned events. 

But the Cincinnati native, who once again lives in Clifton Heights, grew tired of constant travel. He decided to pursue his lifelong love of cooking at the Midwest Culinary Institute, where he could turn his hobby into a career.

Skirtz’s theme park background makes him particularly sensitive to his customers’ feedback, which he has already incorporated into his business plans. For example, the dining room section of the Findlay store was intended for storage, but customers enjoyed having a place to sit and enjoy breakfast and lunch so he made the cheerful space permanent.  

“People instantly started coming down and starting their Findlay Market experience with us,” Skirtz says. Regulars bring their own coffee mugs, cloth napkins and silverware. Some stop in for the same menu items every Saturday at 8 a.m. sharp; others make S&J a midway break during their trip; still others end their shopping with a leisurely lunch. 

“It’s really about listening to your guests,” says Skirtz, who works with a wide range of market and local vendors, from Coffee Emporium (which created a special blend for S&J) to Bender and Eckerlin Meats for sandwich fillings.

Feedback has also led Skirtz to sell his bread in demi-loaves—customers told him that whole loaves were too big for them to finish. He’s also expanding the shop’s weekday hours to 6 p.m. to accommodate a second baguette baking in the afternoon; baguette-lovers pushed for an option to stop by S&J on their way home from work to buy a warm loaf.

Skirtz was also granted a liquor license this month as part of the newly formed Findlay Market Entertainment District, and is deciding how to incorporate it into his plans for rebranding, which will include a new menu, brunch, special programs and live entertainment.

One thing is for certain: Skirtz will continue to see Findlay Market as a “destination attraction,” reminiscent of his theme park days. “My goal is that anybody who comes in my door and eats my food, I want them to go into the Market House and start shopping,” he says. 

By Elissa Yancey
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Downtown Horseshoe Casino doesn’t open until March 4, but it has a power-packed restaurant line-up sure to please casino-goers and foodies alike, including Jimmy Buffett's Margaritaville, Jack Binion's Steak and the latest addition, Bobby Flay’s Bobby’s Burger Palace.

Jimmy Buffett's Margaritaville will have an outdoor entrance off Broadway, adjacent to that of the casino. The 14,000-square-foot restaurant will have seating for about 400, and feature an outdoor patio and Margaritaville retail store.

Named for the founder of the original Horseshoe Casino in Las Vegas, Jack Binion's Steak will offer traditional beef cuts, dry-aged prime rib, American Wagyu beef, lamb and veal, plus seafood, poultry and a potato car that will have tableside preparation of sidedishes. The 200-seat dining room will overlook downtown and have a private dining room equipped with audio and visual equipment available for rent for meetings and special events.
 
The new Burger Palace is Flay’s 14^th location, but the first in the Midwest. Located on the casino’s gaming floor, the 3,500-square-foot restaurant will have seating for about 90 people, and 10 signature burgers that are inspired by Flay’s travels across the United States and his love of grilling.
 
The menu’s highlights include the Buffalo Style Burger with Red Hot sauce, topped with blue cheese dressing and watercress; the Dallas Burger, which is spice crusted and topped with coleslaw, Monterrey Jack cheese, BBQ sauce and pickles; and the Palace Classic Burger, which has your typical cheeseburger toppings (American cheese, lettuce, tomato and red onion). The menu also features a Burger of the Month; all of the burgers can be prepared with Certified Angus Beef, ground turkey or a grilled chicken breast. 
 
Flay opened his first BBP in 2008 on Long Island. “At any time of year, my favorite thing to eat is a cheeseburger,” he said in a statement. “I’m very excited to open the first BBP in the Midwest and be able to share this with the families and residents of Cincinnati.”

Flay and his business partner, Laurence Kretchmer, look for areas where they can open several restaurants and create synergy. "There is a lot of breadth in the Ohio market, and good potential opportunities," says Kretchmer. "Opening Bobby's Burger Palace in the casino is a great springboard opportunity for future expansion in the region."

Flay and Kretchmer have done business with Caesars before, and they're one of the developers of Horseshoe in Cincinnati. The team has a high-end restaurant at Caesars Palace in Las Vegas, and two of the BBP are in casinos.
 
Flay is an award-winning chef, restaurateur and the author of 11 cookbooks. He is owner and executive chef of Mesa Grill, Bobby Flay Steak and Bar Americain, with locations across the U.S. Flay has also starred in countless Food Network and Cooking Channel shows, served as Resident Chef and Lifestyle Correspondent for “The Early Show on CBS” and “CBS Sunday Morning” for over a decade, and is a regular contributor on NBC’s “The Today Show.”

Horseshoe Casino is a $400 million venture between development partners Caesar and ROC Gaming. It will feature a 100,000-square-foot gaming floor, complete with 2,000 slot machines, 85 game tables and a 31-table World Series of Poker room.  

By Caitlin Koenig
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The Original Makers Club is a fairly new startup from Louisville—it was founded in 2011 by photographer Josh Merideth— but it already has branches in Lexington, Cincinnati and Brooklyn. OMC is an aesthetically minded brand and publication that curates, highlights and looks to elevate the culture, society and local business scenes of cities.
 
“A few years ago, Louisville was going through a similar revitalization to Cincinnati’s current one, which makes it a prime time to celebrate local culture,” says Mike Brady, managing partner and events director of OMC.
 
Comprised of design-conscious, forward-thinking local businesses, Cincinnati’s branch of OMC has about 60 members, including A Tavola, Ensemble Theatre, Sloan Boutique, 21c Museum Hotel, 3CDC, Smart Fish Studio, 5 Dot Design, Bakersfield OTR, Paolo Modern Jewelers, Japps, 4EG, MiCa, Taste of Belgium, DIGS and Jaguar Land Rover.
 
“We are less about adding anything than we are about showcasing the culture and talent that exists here,” Brady says. “We want to insure that those visiting the city get a real taste of her. We also wish that those currently living in Cincinnati are experiencing it to the fullest.”
 
On Feb. 8, OMC is hosting its launch event for the Cincinnati branch. Members of OMC will be providing appetizers, drinks, music and neat things to look at—including A Tavola, 5 Dot Design, Marti’s Floral Designs, Parlour, Christian Moerlein, Matthew Metzger and Jaguar Land Rover.
 
Besides the launch event, OMC is working on creating a mural with help from Artworks and hopes to co-host larger events like a Dinner Series, which would showcase member chefs and entertain a group of people in an exotic location in or near the city, Brady says.
 
There are only a handful of tickets available for the launch event for non-OMC members, so get them while you can.
 
By Caitlin Koenig
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