| Follow Us: Facebook Twitter Pinterest RSS Feed

Entrepreneurship : Development News

666 Entrepreneurship Articles | Page: | Show All

Food truck scene expands to include variety of frozen treat mobiles


It's been a few years since we feature 30 of Cincinnati's must-try food trucks, but that doesn't mean the mobile food trend is going out of style. Some of the city's most sought-after trucks often frequent the City Flea, local breweries and the Troy Strauss Market on Fountain Square. Plus, you can find a plethora of food trucks at festivals like Bunbury, the CFTA Food Festival, the Summit Park Food Truck Festival and Taste of Cincinnati.

We know all about cult favorites like C'est Cheese, Catch-a-Fire Pizza, Marty's Waffles and Red Sesame, but what about the trucks that are newer to the street scene?

The miniLDW
Known for: creamy soft serve ice cream
Owners: Rick and Teresa Morgan
Launched: April 2016
Most popular item: Chocolate lovers like the Chocolate Mountain; caramel lovers like the Turtle Parfait; and the Hot Fudge Brownie is also a winner

How did you come up with the name?
“It's a play on words, as our concession trailer is a mini Loveland Dairy Whip, which is our soft-serve ice cream shop in Loveland,” says Rick. “The miniLDW is not only a mini but it also offers the same desserts as the Loveland Dairy Whip, just a smaller menu.”

What sets you apart? What makes your food truck special?
"The mini LDW has an extensive menu, including ice cream cones, banana boats, six parfaits and kids' favorites like the Gummy Monster and the Clown Sundae."

Follow the miniLDW on Facebook and Twitter @the_ldw

Power Blendz Smoothie Truck
Known for: The Perfect Fruit Smoothie
Launched: May 2016
Owner: Power Blendz Nutrition
Most popular item: Strawberry and Banana Perfect Fruit Smoothie

How did you come up with the name?
“The Power Blendz Smoothie Truck got its name as an extension of the brand Power Blendz The Fitness Fuel,” says Sadie Boyle, account manager for Power Blendz. “Developed for the military as a great tasting, top quality, nutritional and performance supplement, The Fitness Fuel was the result of countless hours in the kitchen and in the labs, formulating a product that even our commander-in-chief would love.”

What sets you apart? What makes your food truck special?
“We developed and perfected our Pure Protein powder used in all Perfect Fruit Smoothies. The recipes were created and tested by us with the goal of great taste and your health in mind."

Follow Power Blendz Smoothie Truck on Facebook

Rhino's Frozen Yogurt & Soft Serve
Launched: July 2016
Owners: The Miller Family
Most popular item: vanilla ice cream

How did you come up with the name?
“We are a family owned business, and the truck is named after my brother Ryan,” says Rick Miller, manager for Rhino’s. “His nickname growing up was Rhino.”

What are you known for?
“We spent many months driving around to different ice cream shows to find the best quality and delicious product we could find. Our product is smooth, creamy and delicious.”

What sets you apart? What makes your food truck special?
“The customer has the ability to create their own treat just the way they want it. We offer six different flavors of soft serve and 25 toppings on the truck. We are sure to satisfy every taste bud.”

Follow Rhino’s Frozen Yogurt on Facebook and Twitter and Instagram @RhinosFroYo

Stay tuned for Part II next week!
 


Local coffee staple Deeper Roots moving to the West End


Deeper Roots Coffee, which currently operates a roasterie in Mt. Healthy and a coffee bar in Oakley, will soon occupy 2108 Colerain in the West End.

“We first looked at the building in June of last year; it’s been a long time coming, but it’s totally worth the wait,” says Adam Shaw, Deeper Roots' lead roaster.

While the Mt. Healthy roasterie served Deeper Roots well, it became too small for the budding business.

Shaw explains that the main issue of the Mt. Healthy roasterie was storage. There are machines and green coffee everywhere, and there is little space for meetings.

The new roasterie will take up a quarter of the 40,000-square-foot building, which is almost double that of the Mt. Healthy roasterie. 

On top of roasting coffee, Shaw also plays the role of green coffee buyer, buying from trusted importers and farmers from almost everywhere coffee is grown, including Guatemala, Colombia, Brazil, Ethiopia and Sumatra.

These resources are known for their artisan blends, and Deeper Roots knows that it's responsibly sourcing its coffee.

For now, the new location will center on roasting coffee and providing a meeting space for the team. Eventually, there could be more. Shaw explains that the opening of a coffee spot will happen “when the dust is settled and we think the neighborhood is ready.”

Until that time, West Enders will be able to purchase fresh beans during designated community hours at the roasterie. Deeper Roots is also looking to open another coffee bar on Race Street in Over-the-Rhine. It has a projected opening date of mid-fall, and will bring the distinct and diverse flavors of Deeper Roots' coffee to another neighborhood.

You can contact Deeper Roots for a tour of the new facility and stay tuned to its Facebook page for information on the new OTR location.
 


New residential and commercial projects are making Madisonville a destination neighborhood


As part of a major overhaul that is drawing attention in the area, more than $355 million is being put toward the redevelopment of Madisonville, making the neighborhood a hotspot for new residents and visitors alike.

According to the Madisonville Community Urban Redevelopment Corporation, the transformation of Madisonville will be headlined with a $200 million project at the corner of Madison and Red Bank roads. The mixed-use space, all built on the 27-acre campus of the research company Medpace, will feature housing units and office and retail space.

“It’s really a gateway for a lot of people from Madisonville with tens of thousands of cars going through there every day,” says Matt Strauss with MCURC. “Maybe some of them that didn’t stop before will stop there now.”

Along with other city leaders, Strauss says that Madisonville isn’t trying to compete with other localities; they want to be recognized for being Madisonville, not Oakley, Hyde Park, etc.

The center of the new development will be the Dolce Hotel — renamed the Summit Hotel — a first for Cincinnati. The $80 million hotel is a high-end brand that will specialize in local conferences. It will feature 239 rooms with over 34,000 square feet of meeting space that will include 11,000 square feet of terrace and gardens. It is currently under construction on top of the former Medpace parking garage and the old NuTone factory.

Wyndham Hotel Management Group, which owns the Dolce Hotel brand, is already fielding calls from groups interested in using the hotel. The Summit is expected to be completed and will open in spring 2018.

Another large project in the transformation of Madisonville includes the redevelopment near Madison Road and Whetsel Avenue. The old Fifth Third Bank building, vacant for many years, is now home to restaurant space along with two second-story apartments. Lala’s Blissful Bites, a bakery and dessert shop, opened on the shared first-floor space in 2016.

For years, many of the properties along Madison and Whetsel were underused or vacant, acting as more of an eyesore to the area than a focal point. Since that time, Ackermann Group has worked on the redevelopment of three blocks within the area. This part of the project will include 185 residential units with 32 private residential garages, plus space for retail, amenities and leasable office space.

City Manager Harry Black and the City of Cincinnati city council outlined additions, including more public plaza areas, streetscape improvements and other public infrastructure improvements, in 2016.

Other areas of Madisonville are also seeing their own improvements, such as the addition of 20 homes within a subdivision off of Duck Creek Road, and the new Tap and Screw Brewery. It recenlty closed the doors on its Westwood location, but opened a microbrewery location on Red Bank Road last week.

Aside from major redevelopment projects that will provide jobs and a new spark to the neighborhood, Madisonville is also home to the Cincinnati Jazz and BBQ festival and the Madisonville 5K, both of which will be held at the intersection of Madison and Whetsel on Sept. 9.

Keep an eye out for more updates on construction and redevelopment in Madisonville, as well as local events and happenings, here.
 


Speakeasy-style cafe to join DeSales Corner business boom

 

An art deco style building located at 1535 Madison Rd. on the southwest edge of DeSales Corner will soon be restored to its former charm, welcoming a restaurant and speakeasy-style bar.

“A relaxed alternative to the OTR scene.” That’s how Michael Berry, part-owner of the new bar and restaurant, describes the emerging neighborhood of Walnut Hills. Berry is keeping the name of his new venture under wraps for now.

The owners of Northside bars The Littlefield and Second Place, operating under South Block Properties and LADS Entertainment, purchased the building as a response to the Walnut Hills Redevelopment Foundation and the East Walnut Hills Assembly's solicitation for proposals.

The building, which has sat vacant for the past 50 years, was once the site of a bank. Its new owners will be tasked with installing updated mechanics, electricity and plumbing, and restoring the water-damaged coffered plaster ceilings. The team hopes to bring back some of the old bank building’s original style.

The finished product will be a comfortable restaurant serving food from Shoshannah Hafner, the brains behind The Littlefield’s selective menu. Berry says Hafner is excited at the chance to expand upon her culinary skills.

“She was given a tiny kitchen (at The Littlefield) and has created a menu that we believe represents the very best food you can get in a bar anywhere," says Berry. "The new place will be a full restaurant where Shoshannah will be given a proper kitchen to really expand our offerings.”

The food will favor The Littlefield’s approach to American cuisine accented with combinations of Mediterranean, Asian and Spanish flavors.

Below the restaurant will be an intimate, underground bar.

“Think speakeasy vibe with low light and a comfortable lived-in environment,” Berry says.

The bar will feature a robust wine list; a variety of draft beer; house-made cocktails and an extensive spirit selection with attention to vodka, gin and classic cocktails developed by John Ford, another of the bar's co-owners. Ford's creations at The Littlefield and Second Place have been praised for their one-of-a-kind flavors.

After they opened Second Place — appropriately named, as it was the their second endeavor — LADS and South Block felt drawn to Walnut Hills’ similar vibe to Northside.

“We’re mostly Northsiders," Berry says. "While we have a lot of affection for our neighborhood, we very much like the atmosphere of Walnut Hills. It has a lot of the same characteristics we like about Northside, like the strong art scene. The opportunity to create something in that bank building was too good to pass up. It is certainly a challenge, but when we are finished with the space, it will be one of the truly unique dining experiences in the region.”

The new addition to DeSales Corner is set to open next spring or summer, and organizers hope the new addition will complement the neighborhood and aid in ongoing efforts to breathe life back into the Walnut Hills community.


Old KY Makers Market returns to Bellevue for summer series starting June 17


A popular series of outdoor events will return to Bellevue this summer, celebrating community with locally made food, music, drinks, handmade goods for sale and more.

The Old Kentucky Makers Market was created by Kevin Wright and Joe Nickol, a pair of Bellevue residents who last year authored The Neighborhood Playbook, a field guide for activating spaces and spurring neighborhood growth. Nickol serves as senior associate for MKSK design firm and Wright is executive director of the Walnut Hills Redevelopment Foundation.

"Development shouldn’t happen to a place, but with a place, and with the residents, and we're using The Neighborhood Playbook to make that happen in the town we love," says OKMM organizer Karla Baker. "What better way to showcase everything great going on in Bellevue than with a series of summer parties?"

Last year’s Makers Market events featured food from local favorites Eli’s BBQ, craft brews from Braxton Brewing Company, unique crafts and jewelry from local artisans and a chance for residents to gather and get acquainted in one of Greater Cincinnati’s most charming community settings.

"The goal is to create an event that brings together our Bellevue neighbors and friends, and also brings folks from all over the region to check out the awesomeness that Bellevue has to offer," says OKMM organizer Anna Hogan. “We've got great shops, restaurants, Darkness Brewing and new businesses opening all the time. We want people to know that all this exists, just five minutes from downtown."

This year’s series kicks off at 5 p.m. on June 17 and will feature the Comet Bluegrass All Stars and Kentucky-brewed beer from West 6th Brewing Company. The event will take place in Johnson Alley, behind the old Transitions Building in the 700 block of Fairfield Avenue.

Additional food and artisan vendors will be announced in the coming weeks, so stay tuned to the Old KY Makers Market Facebook page for details.

Interested vendors should apply here for OKMM events in June, August and October.
 


Upcoming Westwood Second Saturdays to showcase local flavor


Westwood is ready to party in the streets, thanks to the upcoming Second Saturdays festival series. Brought to Cincinnati’s largest neighborhood by the event organizers at Westwood Works, Second Saturdays aims to showcase local flavors and talent to the community and beyond.

The series, as the name implies, will be held on the second Saturday of every month on Harrison Avenue in front of Westwood Town Hall. Each month will feature a different theme, with this month’s theme of “Taste” promising to highlight a bevy of delicious treats and creations from local Westwood businesses.

Food will be provided by Avocados Mexican Restaurant and Bar, Diane's Cake Candy & Cookie Supplies, Dojo Gelato, Emma's All In One Occasions (Real Soul Food), Fireside Pizza Walnut Hills and U-Lucky DAWG food truck; beer will be provided by Blank Slate Brewing Company.

This year's events will feature a fun installment —  a 200-foot long table designed to encourage festival goers to forge new friendships. Guests who choose to participate have the option of assigned seating at the table, so as to sit next to new faces — all part of the community enrichment behind Westwood Works' mission.

Musical entertainment is courtesy of Young Heirlooms, Aprina Johnson and Skirt and Boots with Music MAN DJ Flyin' Brian Hellmann.

Second Saturdays comes at a time of revitalization for Westwood, with the neighborhood's central business district seeing a spate of new and exciting shops. Westwood Works, in conjunction with community stakeholders and donors, helps to connect locals with pertinent business strategies with an overall goal of further improving Westwood.

This party isn’t just for Westwood residents; admission is free to all. Second Saturdays aims to be a family-friendly event while serving the neighborhood and beyond.

This month's event is from 5 to 10 p.m. on June 10. The next Second Saturdays are July 8 ("Play"), Aug. 12 ("Splash") and Sept. 9 ("Create").

For more information on the Second Saturday series and future Westwood events, follow the group's Facebook page.
 


Hungry Bros. food truck to make Taste of Cincy debut


The 39th annual Taste of Cincinnati food festival will take place this Memorial Day weekend, featuring new additions and a goal of breaking last year’s record-tying attendance of 550,000.

More than 25 percent of Taste's offerings this year are brand new to the festival, with nine new restaurants and five new food trucks, according to festival director Cynthia Oxley.

Hungry Bros. food truck is one of those newcomers, and the popular mobile restaurant is coming strong out of the gate with three "Best of Taste" awards already secured.

With first-place finishes in the festival's food truck "Best Dessert" and "Best Go Vibrant!" categories, as well as a third-place finishin the "Best Appetizer" food truck category, Hungry Bros.' culinary director Matthew Neumann says he is “elated” and slightly intimidated by the honor.

This is the first year we have been invited to participate in the Taste, and we are beyond stoked to be a part of it,” says Neumann.

Festival goers who choose to sample Hungry Bros.’ winning fried cheesecake dish should also be pretty stoked, as Neumann himself is not hesitant to admit how good it is. It's a dish he and his partners wanted to put on the menu for quite some time, but it wasn’t until this year, when the team's third Taste entry was accepted, that they were forced to make it happen.

“It wasn't until two hours before (applying) that we actually dropped a piece of cheesecake in the graham cracker tempura batter and deep fried it," says Neumann. "We hoped, at the very least, it was going to be good enough that we weren't going to embarrass ourselves, but after tasting it, we knew we had just made something beautiful. It's real tragic for a chef to proclaim how good their food is — but this thing is stupid-good.”

Dishes from Hungry Bros. make up a fraction of the more than 250 menu items that will be available at this year's Taste.

Ohio’s oldest surviving municipal market, Findlay Market, will also make its first-ever Taste appearance, with vendors and “foodpreneurs” from Findlay Kitchen serving fresh, new flavors.

There will also be new beers, new signature cocktails and new, local sponsors.

For Neumann, it’s a chance for individuals to come out to see and sample everything that makes Cincinnati great.

“We want our food to show how much we love this business and how much we love the city,” he says. “Cincinnati is a constant theme in all of our lives, so how could we not be enamored with it and want to be a part of every cool thing and every event that's going on in this town?”

 


Historic Mohawk area the next up-and-coming section of OTR?


With the ongoing rehabilitation and redevelopment of Cincinnati, specifically Over-the-Rhine, the consideration of businesses, residents and growth opportunities are a must.

This was just one of the many aspects that became the forefront of the discussion for the Mohawk Area Plan, which is geared toward not only enhancing the Mohawk Area of OTR, but also to engage those involved.

Also known as the Mohawk District, the neighborhood runs the full length of Central Parkway as its western boundary with eastern boundaries running along Clifton Avenue, Zier Place and Klotter Avenue. The northern boundary is at Brighton Bridge Approach, and the southern boundary extends well into OTR along Findlay Street.

To coincide with a strategy already in place for properties, businesses and residences, the City of Cincinnati formed a committee to take on the task of forming maps, a collection of assets and opportunities and sections that need attention. The Steering Committee held three meetings between Nov. 2016 and March 2017 to draft strategies with the assistance of Brewery District leadership, city planning leaders and business executives.

The public was able to weigh in through a series of meetings — public forums were held between July 2016 and May 2017 to get input on both the progress of the neighborhood and the challenges it could face in the future.

According to the city, two "open house" working group meetings were held in July and Sept. 2016, where residents and stakeholders came together for an interactive mapping exercise. Using a variety of multimedia annotations, attendees identified where they lived, worked or owned property, as well as areas they felt were assets, opportunities or in need of help.

According to residents and committee members, one of the biggest challenges faced in OTR both past and present has been a concern of safety. The Mohawk Area Plan hones in on developing a safe and walkable entertainment district, making the area more pedestrian-friendly.

Construction will undoubtedly play a role in this part of the plan, as the Brighton Approach connector is set for demolition, and another connector route will need to be put in place. This also opened the table for discussion on how public transit could help to enhance the neighborhood. According to the Plan, ideas like Cincy Red Bike, bus stops and streetcar stops could be beneficial for visitors and residents. Additional surface parking lots are also being considered.

In terms of economic development, the goal is to show people why the neighborhood is the place to be. By highlighting neighborhood assets like parks (Hanna Park, Bellevue Park, Cincinnati Open Space and Fairview Park), breweries (Rhinegeist, Cliffside and Jackson), entertainment venues (the Imperial Theatre, which is readily undergoing renovations; Mockbee Arts Building; and Dunlap Café) and businesses (the APEX building, Rookwood Pottery and Robin Imaging), investors and startups could be more drawn to the area with the proper economic investment and amenities/space to grow readily available to them.

The residential goal is to make use of abandoned space along Renner and Hastings while maintaining the historic structural components of the neighborhood and establishing a network of open communication for residents

In alignment with the 2002 OTR Comprehensive Plan, and similar to the Brewery District Plan, the future of the Mohawk area is starting to take shape. The general timeline for approval by the city won't take place until later this summer, but residents and community leaders are ready to reshape the future of the neighborhood.
 


Gorilla Cinema is launching a new brand strategy that's sure to shake things up


Gorilla Cinema, the masterminds behind The Overlook Lodge, The Video Archive and Pop Art Con (its newest concept), have launched a possibly radical new marketing plan: abandoning the over-crowded newsfeeds of Facebook.

“It’s a process and evolution for how we use Facebook,” says Jacob Trevino, owner. “We’re moving away from regular posts toward more video marketing about the experiences we provide. We still want people to be actively engaged with the brand, we just don’t want to be the only ones shouting.”

Facebook users won’t see an abrupt departure but more of a gradual exit over the next year and a half. Meanwhile, Gorilla Cinema will ramp up its events and emphasize its uniqueness through other outlets.

“Life is hard, and we want to give people an escape from the every day — where the world can come to you,” Trevino says. “We want to create more experiences outside of our bars. Experiences that everyone wants to talk about because they surprise our audiences.”

For Trevino, it’s also about creating an expectation of excellence and an engaged staff. “We don’t hire ‘just’ bartenders. We look for creatives and forward thinkers who make people feel welcome and create amazing experiences, but who can also make picture-perfect drinks.”

Gorilla Cinema has several big announcements planned for the coming months, including more details on its largest cinema event to-date, which is scheduled for Aug. 2 at Washington Park, as well as more movie pop-ups and the 2018 Pop Art Con.

So if there will be fewer posts on Facebook, how will you know when there's an event?

“If people really want to be the first to know, they should visit the bars since we make announcements there first, plus the bartenders often let something slip early,” Trevino says. “We’re focusing our social media efforts on Instagram, but look for new videos on our website and Facebook too.”

For Trevino, movies are something that can bring people together to share common experiences. He's built his bars around cinematic concepts and creating a sense of community.

“We want to take people on a new adventure and get people into exploring new places,” he says. "But we also want our bars to be for the people who already live in the neighborhood. We try to be active in the community because it’s important that the neighbors and other businesses know and love us first.”

As Gorilla Cinema ramps up its new marketing efforts, Cincinnatians can expect to see more events and experiences outside of Pleasant Ridge and Walnut Hills (where The Overlook and The Video Archive are), as Trevino and his team bring their love of cinema magic to larger audiences.
 


All about the beer: Three more breweries coming online later this year

 

In the second half of our exploration into new breweries, we looked at those that are opening in late summer or early fall of this year.

You might have to wait a bit longer to taste these brews, but rest assured that the experience, flavors and distinctive interiors will be worth it.

 

Rebel Mettle, 244 W. McMicken Ave., Over-the-Rhine

Opening: Spring/summer, 2018
 

“The people of Cincinnati are beer drinkers; we are a melting pot that just likes to drink,” says Mike Brown, CEO and president of Rebel Mettle Brewery.

 

The idea for the brewery started with Brown and his friends Ryan Renner, Greg Goeke and Duane Donohoo sitting around a kitchen table.

“We wanted someplace that had character,” Brown says. “I was adamant that we open up in OTR for the heritage. It has the largest number of pre-Prohibition era breweries in the nation.”

 

Rebel Mettle will offer a selection of ales, lagers and sours; there are plans for ciders as well. Brown says that they hired a secret weapon — a mysterious master brewer he wouldn’t name. He says that combining the master brewer’s education and experience with his team’s home-brewing skills will set Rebel Mettle's beer apart.

 

Also known as the former Clyffside and Sohn Brewery, the 40,000-square-foot space will host the brewery, a tap room and the Clyffside Event Center.

 

 

Humble Monk, 1641 Blue Rock St., Northside

Opening: Late summer, 2017
 

Mike Kemp and his son Paul are the head brew master and CEO, respectively, for Humble Monk Brewing Company. As the name suggests, Humble Monk will utilize a process similar to the famous Trappist Monk style of brewing.

 

“My dad prides himself on full-bodied, in-your-face style beers,” Paul says.

 

Trappist style means that each brew can yield three different types of beer, known as partigyle. The partigyle used in this method of brewing guarantees that there will be a variety of flavors and gravities, or alcohol levels, in each beer.

 

The brewery and taproom will be in a warehouse space a block and a half from Northside’s main thoroughfare. The Kemps describe the space as “barren but cozy” with an industrial feel.

 

Sonder, Duke Boulevard, Mason

Opening: Late fall, 2017
 

Justin Neff, president of Sonder, started out brewing beer at home but had dreams of his owning a brewery. When he met his business partners Daniel Schmerr and Jennifer Meissner, those dreams came true.

 

Neff fell in love with the meaning behind the word sonder, which is defined as the realization that each random passerby is living a life as vivid and complex as your own.

“It became so much more than just a word — it’s a culture we started our company on. We believe every beer has a story just like every person does.”

 

With the help of New Glarus Brewing's Chase Legler, Sonder will focus on high quality and true-to-style beer.

 

“We’ll ensure that a German hefeweizen tastes like the same hefeweizen that was brewed in Germany generations ago,” Neff says.

 

Sonder is building its own two-story facility in Deerfield Township. The 6.5-acre property will include bars and outdoor patios on both floors. Neff says that they hope to grow their own hops on-site and the green space will be a gathering place for community events.

 

Neff says Sonder will be a place “where Mom and Dad can bring their kids and have a date night as well.”

The ambitious campus will include sand volleyball, a wiffle ball field, fire pits and a walking path where visitors can sip a beer as they go for a stroll.
 


Local musician opening coffee shop and jazz club in Walnut Hills

 

Walnut Hills is quickly redeveloping into one of the top places to find food, beverage and entertainment in Greater Cincinnati. With that, it has become the foundation for many new businesses, making it a destination neighborhood not only for residents but also tourists.

In a move to make Walnut Hills the center of jazz in Cincinnati, Brent Gallaher and his wife are opening Caffe Vivace, a combined coffeehouse and jazz lounge, on the first floor of the Trevarren Flats development on E. McMillan.

Slated to open this fall, Caffe Vivace will provide drinks, bites and a constant flow of music, highlighting the rich jazz heritage in the area. "Caffe" is Italian for coffee and "vivace" is a musical term that means lively, so the literal English translation is "lively coffee,” a phrase that resides in the core of what the Gallahers hope to bring to Walnut Hills.

Their concept was inspired by Brent's own jazz career — he broke into the jazz scene at the former Blue Wisp.

He plays three instruments (saxophone, flute and clarinet) while also being a leader in the local jazz community by teaching, composing and leading a local band. He currently holds positions with both the Cincinnati Contemporary Jazz Orchestra and the Blue Wisp Big Band, which now plays Wednesday nights at Urban Artifact in Northside.

As the focal point of the business, jazz music will be constant, as Gallaher plans for live performances Monday-Saturday with local school groups and talent performing early in the week and more seasoned jazz musicians slated to play on the weekends. Students and other local talents will have the opportunity to showcase their skills and passion for music, something that the area is no stranger to.

From the first recordings of Louis Armstrong to the lengthy shows of Bix Beiderbecke and Walnut Hills' graduate Frank Foster, who wrote the hit “Shiny Stockings,” Cincinnati has seen many jazz greats shape the genre.

Walnut Hills is also home to longtime jazz club The Greenwich, maintaining not only the presence of jazz music but also poetry readings and visual arts over the last several decades.

Aside from being a jazz club, Caffe Vivace will also serve as a bar and restaurant. It will offer coffee and espresso drinks from Carabello Coffee, as well as maintain a full liquor license to serve mixed drinks and craft beers. In terms of a menu, the club will offer breakfast sandwiches and bagels in the morning and salads and sandwiches for lunch. There will also be a separate, smaller menu for dinner. Gallaher plans to keep it simple and use local vendors and bakers for most of the menu items.

For more information regarding Caffe Vivace or to keep up with announcements on an opening date, visit its Facebook page.
 

All about the beer: These breweries will be pouring near you this summer

 


It starts with a beer and a dream. Homebrewers and entrepreneurs around the Tristate are reviving Cincinnati’s heritage as a world brewery capital. Breweries are bubbling up all over town with unique flavors, nods to nostalgia and taprooms to suit every sort of hangout.

In a two-part series, Soapbox is taking you on a "tour" of the breweries that are planning to open before the end of the year.

Bircus Brewery, 322 Elm St., Ludlow
Opening: Spring 2017

“Real clowns subvert authority,” says Paul Miller, chief “goof officer” of Bircus. Miller and his team plan to disrupt the craft beer market by pairing beer with the circus.

Circus Mojo already calls the old Ludlow Theatre home, but they’re in the process of renovating the building to accommodate the brewery operation. The site is home to an eclectic assortment of events, including high school reunions, monthly square dances, professional wrestling and of course, circus acts. Miller says he’s excited to pour Bircus' own beer for these events.

Bircus’ brews promise to celebrate Ludlow nostalgia and the circus with its innovative recipes — and names. The Belgian blonde owes its namesake to another blonde, Anne Lee Patterson, a Ludlow native who won the Miss USA competition in 1931. Bircus also partnered with Blue Oven Bakery to create “The Breaded Lady”, a bread-beer hybrid brewed with an Old World process to referment bread into beer.

The debut of its beers around various bars in Kentucky will feature fire-eaters, live acrobats, jugglers and hula-hoop artists.

13 Below Brewery, 7391 Forbes Rd., Sayler Park
Opening: Early summer 2017

Doug Menkedick noticed that the homebrews from his friends Dick Busche, Ray Busche and Bob Luebbering got better year after year. He said they should talk if they were ever serious about starting a brewery, and that's how 13 Below was born.

13 Below will have classics like a West Coast IPA, a Belgian white and a Scottish ale. The brewery is also inventing its own kinds of beer, including a “darker beer with some sweetness to it — somewhere between a porter and a brown ale," says Menkedick.

13 Below occupies the riverside space that was once the Mariner’s Inn in Sayler Park. Its one-story taproom is fully handicap accessible with an area of the bar where guests using wheelchairs can sit and enjoy their beer. Menkedick says his team imagines their brewery will be a family-friendly place with views of the river and nearby marina. With easy access off Route 50, he says it’s the perfect place to stop on the way to or from a ball game.

16 Lots, 753 Reading Rd., Mason
Opening: Summer 2017

Mike Burton was the chief marketing officer at Sunny Delight until he decided to switch his focus to the hard stuff — or beer. His partner, who wishes to remain anonymous, has been home brewing for about 20 years.

“The consumer knows what they’re going to get when they buy our product,” Burton says.

16 Lots will emphasize a “focus on style,” and will feature six beers that will rotate seasonally. Although the brewery hasn't officially opened, it has already released its Warhorse IPA and will follow that soon with its Muddy Creek Oatmeal Stout.

The brewery will occupy the former Mason Pub in the heart of downtown Mason. Burton describes the taproom's interior as an industrial farmhouse with intimate bar seating, gaming areas and a full view of the brewery.

Burton believes that the community has to come first. In fact, the name of the brewery references the 16 lots of land purchased by revolutionary war hero Major William Mason that eventually became downtown Mason.

“If you satisfy the neighborhood, you can build a nice thriving business,” Burton says.

Stay tuned for next week's issue of Soapbox, where we'll continue our list of up-and-coming independent breweries.
 


"Alternative" art fair at center of immersive art experience in Camp Washington


Although their neighborhood doesn't got a lot of local coverage, the Camp Washington Community Board has been working around the clock to build up and expand the Camp Washington community and what it has to offer.

On April 30, the Board is partnering with Wave Pool Gallery to bring an alternative art fair, studio sale, temporary mural unveiling and the grand opening of a refugee-run retail shop will put the neighborhood front and center in Cincinnati's arts-and-culture scene. This event, according to Wave Pool Gallery, won’t be your run-of-the-mill art fair.

Titled 9x18: The Parking Lot Art Experiment, the art fair will take place at 2927 Colerain Ave. and feature performance art, art actions, experimental engagements, ephemeral works and more.

Inspired by the growth of the Camp Washington community, Wave Pool curated the event in conjunction with Girl Noticed, the Camp Washington Community Board and the Welcome Project Café/Boutique.

The public will be able to enjoy an array of art from local artists who want to convey that art can be about immersion and not just about purchasing it. Artists will include Ingred Alexandra, Marc Governanti, Annie Brown, Elise Barrington, Nina Devine, Hugh Patton, Caravan, Erin Drew, POPP=D Art, Camp Washington Art and Mobile Produce and many more.

The range of work showcased by these artists will offer something for everyone. Alexandra and Governanti focus on visual arts with multimedia and video vignette performances, and CAMP provides a cart-and-bike produce and art immersion experience with fresh produce from the Camp Washington farm alongside coloring books with vegetables, recipes, etc. POPP=D Art runs under a mobile trend like CAMP, traveling in a repurposed rainbow caravan and bringing to the forefront that “it doesn’t have to be in a gallery to be considered art,” which is what the 9x18 event is all about.

9x18 aims to change the way that local (and national) art is perceived. Not all artists sell commodities to the general public; in fact, many artists run their careers on immersive experiences. They still want to showcase their work to a large audience, but until the idea of 9x18 came about, there has not been an art fair of this nature in the area.

In addition to the parking lot art fair, visitors can also view the studio sale in Wave Pool’s upstairs space (featuring gently used art supplies, home furnishings, etc.), the debut of a new temporary mural completed by Lori Practico from Girl Noticed (bringing awareness to the important role and the value of females in society) and the grand opening of the Welcome Project Café/Boutique, a storefront on Colerain for refugees and immigrants to sell their crafts and handmade goods. The new business was started by Wave Pool in collaboration with Heartfelt Tidbits.

The project was funded by a grant from The Carol Ann and Ralph V. Haile, Jr./U.S. Bank Foundation. The event will run from 1 to 5 p.m. and is free and open to the public. For more information, visit http://www.wavepoolgallery.org or call (513) 600-6117.
 


Tom McKenna creating own niche in OTR community with Allez Bakery


Allez Bakery, located at 1208 Main St., is the newest addition to Over-the-Rhine’s already impressive line-up of locally-owned restaurants, breweries and cafes.

Owner, baker and Cincinnati native Tom McKenna hopes to play a positive role in the community. His business approach is steeped in social conscientiousness and affection for the city he calls home.

“I genuinely want to be a positive force in the neighborhood by being a staple of people's diets and routines," he says. "Interactions, as small as they may be, can change someone's day, and if I can do that while making a living, I'm way ahead of a lot of people."

While Allez is new to the OTR scene, McKenna got his start years ago. He learned the ropes at the New England Culinary Institute and then did a stint at Blue Oven Bakery before branching out on his own to provide fresh bread to the community.

“I opened the bakery because there wasn't the job I saw for myself already in existence in the city," McKenna says. "I wanted more control over what I did for a living and I had a skill that wasn't very widespread at the time. A lot of people are very good bakers but they either have other successful jobs or just don't want to do it as a career. I needed a career and had loads of support from friends and family and was able to turn that into a bakery."

The menu includes variations of the classic sourdough, such as urban sourdough, seeded sourdough and rye sourdough, along with items like ciabatta, French baguettes and sandwiches.

Morning offerings will soon include scones, biscuits and toast. The afternoon menu will feature sandwiches and beer, in addition to fresh bread. The craft bakery’s signature items are its sourdough and whole grain breads .

Items are available at both retail and wholesale prices to local restaurants. Fresh bread and sandwich delivery are offered via bicycle courier service.

Allez is open from 9 a.m. to 7 p.m. Tuesday-Saturday.
 


Collective Espresso goes mobile to reach more Cincy coffee drinkers


Dave Hart is co-owner of Collective Espresso, a business that is synonymous with quality coffee in Cincinnati. It currently operates out of brick-and-mortar coffee shops in Northside and Over-the-Rhine, and just recently, a mobile coffee truck was added to the blend.

This development, called Collective Field Services, began around the same time Hart and his business partner Dustin Miller lost their lease at the Contemporary Arts Center. That was their third coffee shop; it was replaced with a second Bottle & Basket, a deli owned by the ever-expanding Wellmann’s Brands.

The coffee truck, a 1982 Chevy G30, made its first venture into the city at the first spring City Flea, and later that day, at the Pollination Festival in Northside. Hart spoke with Soapbox about what led to the acquisition of the truck and what it means for Collective Espresso’s presence in Cincinnati.

So what's the story behind the truck?
The truck also comes from Berlin, Ohio. It’s kind of an interesting story, how this all came about. It started in a very organic way. We had a meeting with the guys from Such and Such to fabricate a bike for us, and we’re building this bike — it’s a pedicab that’s going to haul kegs of cold brew — and it’ll just do weekend events. It’s not like a staple of the business or anything like that, it’ll just be for special events.

When we first started talking about this, we thought this could be the launch for a whole mobile food and coffee operation. At the time, this truck had been in the fold. Dustin’s brother had two delis up in the Berlin area and he does a hot dog cart during special events. He bought the truck to sell hot dogs, but he’s got a million things going on. Right around the time of our talks with Such and Such, we found an espresso machine, a Synesso, for a really reasonable price outside Philadelphia. It’s similar to what we have at Collective Espresso Northside but  smaller — it’s a two-group Synesso. We found a heck of a deal on it and we kind of just bought it with no real intentions. We knew at some point we would need it. It could have been a backup.

At this point, we have no CAC location and we have an espresso machine. We needed to do something. It was a week later when Dustin’s brother, Ryan, called and said he was selling the truck and asked if we wanted it. It all happened in the span of two or three weeks and it made perfect sense to us as a logical progression. We have a killer staff from CAC and we figured we could absorb them into something new that we do, so all signs pointed toward it as a no-brainer.

The truck is named after a bus that hauls Amish people from where Dustin and I are from, and it’s called Pioneer Trails. It takes Amish people from Berlin to Florida. A lot of Amish people go to Sarasota in the winter. We want to get “Pioneer Trails” painted on the front of the truck.

When did you buy the truck?
We bought the truck in November. It sat at my parents’ house for a while and we’d go up on weekends to work on it. We gutted the whole thing. It used to be a book mobile — growing up in the country, if your town doesn’t have a library, the book mobile will come to your school and once every two weeks, you’d get a break from class to go look at what’s in the book mobile. The truck had been decommissioned years ago and then it was owned by a television station.

What can customers buy from the truck?
It’s a basic coffee shop menu. We’re looking to do something with a keg for cold brew, but it’ll be just like any of our coffee shops. We’ll have light baked goods. Lots of food trucks have miniature espresso machines, but we have a full-sized espresso machine, so we’ll be able to work at the exact same pace as we do in any of our shops.

Are there any long-term plans where the truck can be found?
We’re going to start doing things to see what ultimately ends up being successful. The idea is twofold: to service the food truck areas — we have a customer base downtown from our CAC location, so it makes sense to stick near Fountain Square’s food truck space. Weekdays we’ll be there and also at Washington Park on nice days.

Weekends, it’s not just a mobile vending thing, it’s an opportunity for us to get in front of people we’re not normally in front of. If there’s a neighborhood that might warrant opening a Collective Espresso in it, this is a great way to go there, meet people and test market the business. We’d like to be in various different neighborhoods on the weekends: Walnut Hills, College Hill, maybe somewhere on the West Side. New people. Special events are also a given. We’ll see as it goes along.

Going mobile, what’s the truck’s maximum radius going to be?
If there was a big event, we could take it far out of town, but it’s an ’82 — an older piece of equipment. I don’t think it’s going to be taking trips to Louisville every weekend. We kind of exist in these little bubbles where everybody knows what Collective Espresso is, but then I go to some big event in town and realize there are all of these people out there who still have no idea. There are even people in OTR who ask when we opened and it’s weird to tell them almost five years ago. I think that the truck gets rid of that limiting factor of having to be in these little, obscure up-and-coming neighborhood situations. There’s nothing wrong with a bunch of people knowing what we do.

To keep up with the coffee truck, follow @collective_field_services on Instagram.
 

666 Entrepreneurship Articles | Page: | Show All
Signup for Email Alerts