Development News

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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Since it was built in 1847, the St. Michael’s complex has been a cornerstone of the Lower Price Hill community. But in 1998, the church was vacated; in 2007, the Lower Price Hill Community School moved into St. Michael’s space and became tenants of the Archdiocese. Within the first month of occupancy, the Archdiocese decided they no longer wanted to be landlords, and they donated the entire complex to LPHCS.
 
On June 14, renovations will begin on the five-building complex, with the help of the 2011 Historic Preservation Tax Credit from the Ohio Department of Redevelopment. The total project will cost $7.6 million; LPHCS is working to raise $2.2 million to leverage the $5.4 million historic tax credit—they’re about halfway to their goal.
 
The project will create 50,000 square feet of community gathering space, performance venues, art studios and a sanctuary for at-risk individuals—the Center for Education and the Arts.
 
“We wanted to give the space originally built for the neighborhood back to them,” says Jen Walters, executive director of LPHCS.
 
LPHCS knew from the start that the complex was too large for them—they were only using one floor of one building. So they sought out a partner that could also utilize the complex and share the burden of upkeep with LPHCS. They found a few organizations that didn’t fit with the their mission or the neighborhood, but then Lower Price Hill’s community council president suggested LPHCS talk to BLOC Ministries, and a partnership was born.
 
“We felt called to go to Lower Price Hill,” says Dwight Young, BLOC’s executive director.” “We felt like we were supposed to be there.”
 
BLOC’s eight staff members live in BLOC-owned spaces in Lower Price Hill. BLOC will work toward LPHCS’s adult education mission and help the people of Lower Price Hill further their education, but not in the traditional way, Young says.
 
When LPHCS was first given the St. Michael’s complex and realized the cost of upkeep and repairs, the organization asked neighbors what services already existed, what services they used and what their vision for Price Hill was. The message was clear: the residents wanted them to stay.
 
“People come to us for legal services and housing assistance, not just for education reasons,” Walters says.
 
Neighbors also wanted more options for their kids. BLOC’s after-school program provides art and music programs that young people might otherwise not have access to.
 
There’s an artist on staff who oversees the Center’s pottery studio and T-shirt press. “We want to create rooms for artists who can do their business on property and teach kids in the area to do their trade,” Young says. BLOC is also working to develop a photography studio for the Center.
 
“The City of Cincinnati is going through an exciting time of positive growth,” Walters says. “This project will help change the landscape of the neighborhood and the city, but it doesn’t stop here. It continues—it’s a natural progression of positive things that are happening.”
 
A breakfast session on March 13 from 8 to 9 a.m. will provide information about the project and its vision to prospective donors and community leaders; it will include tours of the facility and time with the site plans. To RSVP, call 513-244-2214 ext. 202.   
 
By Caitlin Koenig
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Good things come in small batches, whether its bourbon, beer or branding, says Keith Neltner, the native Kentuckian who has made a name for himself as a designer and filmmaker and darling of the latest Cincinnati ADDY Awards. (Soapbox profiled him last year.)

On the heels of winning an unprecedented three out of four Judge’s Choice awards at this year’s ADDY Awards, he's launching Neltner Small Batch, a venture that allows him to base all of his operations out of his renovated farmhouse studio next door to his home and two doors down from his family’s farm in Camp Springs, Ky.

It also allows Neltner to become a work-at-home dad for his 7-year-old and 3-year-old.

"I've noticed 'family' being a theme in a lot of my work recently," Neltner says. "They're little for such a short time."

Neltner Farms has been his home for his entire life and plays a large role in his identity. The land has been in his family since before the Civil War. That history inspires Neltner Small Batch’s manifesto: “Farming is hard. Sweat is religion. Art is blood.”

Known for his rustic aesthetic and acclaimed work with a wide range of artists (Hank Williams III, Shooter Jennings) and brands (Procter & Gamble, Wrigley’s), Neltner remains true to his well-established roots. “My dad taught me to work hard and be honest,” he says.

One of Neltner Small Batch’s first projects illustrates the connections Neltner continues to make between art, life, hard work and passion. “Black Mule is a brand we're developing in Camp Springs that will release limited edition products,” Neltner says. “Farm tables, pottery, apparel...all made in Kentucky, sourced by local artisans.”

By Sean Peters

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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Jean-François Flechet opened Taste of Belgium in Findlay Market in 2007; four years ago, he expanded his restaurant venture to Columbus’s North Market, and a year and a half ago, he opened a full-service Belgian bistro on Vine. In the next few months, there will be two new Taste of Belgiums in the Cincinnati area—a full-service restaurant on Short Vine near UC, and a waffle counter at Friendly Market in Northern Kentucky.
 
The Short Vine location is on the first floor of a brand new building that includes 120 apartments. The waffle counter at Friendly Market is the only food vendor in the first phase of the market. It’s right on the edge of phase 2, which is ideal for future expansion, Flechet says.
 
Taste of Belgium on Short Vine will have a menu very similar to the one on Vine Street, says Flechet. But it will have more affordable options at dinnertime, such as chicken and waffles and bar food.
 
“There will be a bigger focus on the bar, with both Belgian and Belgian-style beer sourced from local breweries,” he says. Flechet wants to attract the college students who live around Short Vine, which is a different demographic than his customers at the bistro and Findlay Market.
 
Taste of Belgium is slated to open in early May at Friendly Market, and on Short Vine during the first week of July.
 
Flechet isn’t going the traditional route for financing his new business ventures. Instead, he’s working with local crowd-sourcing start-up SoMoLend to raise a portion of the funds for the restaurant. He wants to promote crowd-sourced funding as a viable alternative source of financing for small businesses.
 
“When I opened Taste of Belgium on Vine, it was hard to get financing,” says Flechet. He wasn’t able to obtain a loan from the bank, but the building’s landlord got one through 3CDC. In turn, the landlord charges high rent to recover the loan. The North Market location was financed by a loan from a small business lender who Flechet has been working with for four years.
 
SoMoLend connects small business owners who are in need of a loan with investors who are looking to make a return on their investments. The organization allows borrowers to get loans from customers, friends and family members. It allows lenders to make a difference on a more local level.
 
“SoMoLend has been promoted on a national level, but not much on a local level,” Flechet says. He’s trying to get the word out to his customers that he’s using SoMoLend and bring more users to the lending service.
 
The Taste of Belgium crowd-sourcing campaign launches March 11. If you want to contribute to the campaign and are a customer, friend or family member, sign up on SoMoLend’s website.
 
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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The brightly lit restaurant welcomes customers when they walk in. Mismatched coffee mugs, cookbooks and a mural—which was done by chef Renee Schuler's sister, Michelle Heimann—above the lunch counter add a homey feel to Eat Well Café and Takeaway, which is exactly what Schuler was after.
 
“I wanted the restaurant to be like a living thing, which is why there’s so much green,” she says. The café seats about 35 people, and is described as fast casual—instead of table service, customers order at the counter and take a seat or, if they’re in a hurry, take their food with them.
 
Eat Well Café opened Jan. 9 in O’Bryonville in the old What’s for Dinner? space, between The BonBonerie and Enoteca Emilia.

“The neighborhood is full of positive energy,” says Schuler. “There are so many creative people doing what they love in this area, and I wanted to be part of that.”
 
When looking for restaurant space, Schuler searched all over Cincinnati. She decided on O’Bryonville because the community is interested in feeling good and living well, and that’s what food is about, she says.
 
Before opening her catering business, Eat Well Celebrations and Feasts seven and a half years ago, Schuler spent years working in restaurants and catering in New York City. When she came back to Cincinnati, she worked as the executive chef at Murphin Ridge Inn in Adams County for three years.
 
“It was a huge change,” she says. “I went from living in the city to picking out what types of cabbage our gardener would grow for the restaurant.”
 
She loves to help people plan events and create something dramatic (her second major is in theater), but she also wanted to create something accessible to people on a daily basis. Eat Well Café allows her to see some of her regular customers outside of planning events.
 
Eat Well Café’s menu was created with everyone in mind, Schuler says. There are vegetarian and vegan options alongside items like the Dr. Meat, which is a braised beef short rib sandwich. The menu will change seasonally, with spring items set to be added in two or three weeks.
 
“America is a melting pot, and American food is influenced from all over,” says Schuler. “Our menu is a mix of flavors to create something new.” Vietnamese summer rolls and pesto pasta are both menu staples, along with salads and soups.
 
The “takeaway” menu changes daily, and is based on Schuler’s mood, the weather and what she thinks would be good to eat that day. On dreary days, items like soups are takeaway staples.
 
Schuler tries to source most of Eat Well Café’s ingredients from local farmers. She uses a local, family-owned company who gets eggs for the café from an Amish farm in Northern Ohio; the bread is from Blue Oven Bakery; dairy products come from Snowville Creamery; Eckerlin Meats at Findlay Market supplies chicken and other meats. 
 
“I try to keep it as local as that makes sense,” she says. “It’s a constant challenge, especially this time of year.” Schuler’s dream is to have an Eat Well greenhouse down the street to grow all of the restaurant’s salad greens and herbs, but that’s a ways down the road.
 
By Caitlin Koenig
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Residents of Columbia Tusculum have pride in their neighborhood, and to showcase that, they hold the Columbia Tusculum Home Tour every two or three years. This year, the tour will be held Oct. 6 and will feature about 15 houses, a handful of businesses and a few historic buildings in the neighborhood.
 
Columbia Tusculum was established in 1788, making this year its 225^th anniversary. It’s a relatively small neighborhood that thrived in the 1700s, but has seen its share of decline and dilapidated and run-down buildings.
 
“Columbia Tusculum has been in a state of transition over the past few decades, and residents have made it a mission to restore the beautiful homes,” says Janette Yauch, the chair of the home tour.
 
Yauch and the tour want to showcase the work and beauty of the original houses and the effort the homeowners have invested in ensuring long-term sustainability of their homes.
 
Most of the houses in Columbia Tusculum were built between the late 1700s and late 1800s, and are Victorian (also called “painted ladies”) in style. As of now, there will be one craftsman style house included in the tour. The houses included in the tour aren’t for sale, but Yauch is looking into partnering with local realtors to include a few open houses.  
 
The tour includes homes throughout the neighborhood. All of the houses are within walking distance, but there will be a trolley running for those who don’t want to climb the steep hills, Yauch says.
 
Like last year, the tour committee hopes to partner with the Riley School of Irish Music and have live Celtic and Irish music in every house. Day-of ticket sales are sold in front of the Green Dog Cafe, and the committee hopes to partner with them to create food specials for tour-goers.
 
By Caitlin Koenig
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Imagine the walls from Professor Dumbledore’s office in the Harry Potter movies—space covered with framed photographs. That’s what the four walls of Over-the-Rhine’s newest business, Frameshop, will look like, but they’ll be covered in framed posters, neon signs, taxidermy and other oddities.
 
“We want customers to get creative, and we’re trying to do that with a more creative space,” says Frameshop co-owner Jake Gerth.
 
Frameshop happens to be across the street from Gerth’s apartment. “I wanted a business that would be part of the community,” he says. “We want to let Cincinnati know that people are moving to OTR, that it’s a good place to be.”
 
The storefront was in pretty good shape when Gerth and his business partner, Jake Baker, rented it—the floors, walls and hand-painted ceiling tiles are all original. The front of the store is the retail floor, where Baker and Gerth will showcase their talents, and their shop is in the back of the building.
 
While Frameshop isn’t quite finished, Gerth and Baker are excited for their Final Friday opening Feb. 22. They’re going to have a grand opening party that night, and start taking framing orders from customers.
 
The two Springdale natives have been friends since first grade. After college (Baker went to Ohio University; Gerth went to AIC College of Design in Springdale), they decided to open a business together. They had lots of ideas, but their experience in framing lead them to Frameshop—Baker worked in retail framing for a brief time; Gerth has a creative background.
 
“You can’t get what we do at Michael’s,” Gerth says. For example, they have an OTR print in a black wood frame made from 100-year-old reclaimed wood from OTR.
 
All Frameshop pieces will be custom, and the owners plan to turn around orders faster than a typical frame shop that takes about two weeks to complete a job—Baker and Gerth will have orders finished in about an hour.
 
“Our goal is to have customers come in, drop off a piece, go have dinner and then come pick it up,” Baker says.
 
Frameshop opens at 6 pm on Final Friday. There will be a DJ, food and tours of the store. Plus, customers can start placing orders that day.
 
By Caitlin Koenig
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Russian-based Unipack Group, a full-service glass container decorating and packaging company that has served the alcohol beverage industry since 1995, is expanding into the United States. Westpack, a new branch of Unipack, will soon have a plant in Covington.
 
Currently, Kentucky is home to about 420 internationally based companies from 30 countries that employ about 80,000 people.
 
“With decoration plants in Russia and Europe, expanding into the U.S. market was a natural next step,” Westpack Managing Director Simon Mnoyan said in a press release. “And selecting the right state for our production was a function of customer logistics, business operating costs and quality of life. The Commonwealth of Kentucky provided and met all three requirements for our expansion. We would like to express our gratitude to the Commonwealth and the City of Covington for guidance and support in our endeavor.”
 
Westpack will mainly serve bourbon, spirits and wine producers, and the perfume and cosmetic industries, but the company will also produce promotional tumblers and other items for the tableware industry, according to Sam Popianksy, director of business development for Westpack, in a press release.
 
The company’s services include screen printing, etching and frosting, electrostatic and liquid organic spray coating, automated hot stamping, PSL and decal application.
 
Unipack’s expansion will create 63 new, full-time jobs and will represent a $4.49 million investment in Northern Kentucky. The 126,000-square-foot facility at 200 W. 43^rd Street in Covington’s Latonia neighborhood isn’t on the riverfront, but in a residential area with retail and other industries.
 
Not only is Westpack creating jobs, but it’s making use of an existing, vacant building. “The redeveloped building will hopefully attract new companies to the area and breathe new life into the market,” says Karen Finan, senior VP at Northern Kentucky Tri-County Economic Development Corporation.
 
Construction is to begin on the Westpack plant this spring.
 
Interested in working at Westpack? Send your resume to: sunny.saloman@west-pack.com.
 
By Caitlin Koenig
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University of Cincinnati graduates Greg and Ryan Geisting didn’t find jobs after graduation; Greg, 29, has a degree in criminal justice, and Ryan, 24, has a degree in sports administration. So they decided to stick with what they knew: pizza.
 
The brothers started working for Mio’s in Mt. Washington when they were in high school. They have 20 years experience in the restaurant business combined, and when they couldn’t find jobs, they decided they would go into business together and open a Mio’s franchise in Blue Ash.
 
“We love the product Mio’s offers,” Ryan says. “We also really like the neighborhood atmosphere of Mio’s. When we worked in Mt. Washington, we had regular customers who came in on the same night every week.”
 
The Geisting brothers want to become a staple in the Blue Ash community, Ryan says. Although this is the 10^th Mio’s location in the Cincinnati area, they don’t want to be seen as another chain. Greg and Ryan plan to sponsor a few of the Friday night concerts at the Blue Ash Amphitheater, which you can see from the restaurant’s patio.
 
Before they found the location in Blue Ash, Greg and Ryan bid on a location in Northern Kentucky, but they lost it to another bidder. After a week, they heard about the location in Blue Ash opening up (it used to be the Cactus Pear), and by the end of the week, they had it.
 
To make the restaurant their own, Greg and Ryan repainted the dining area, put up new decorations, installed a new whiskey barrel floor, reupholstered the seat cushions, and replaced a wall mural across from the bar with a rock wall that accents the whole restaurant, Ryan says.
 
The restaurant has become a family thing. Their father helped rebuild the inside, and their uncle, Howard Cohen, has done marketing and will be tending the bar once the restaurant opens March 4. Two of their sisters and their brother-in-law are going to help out, and their aunt might be making all of the desserts they serve to help start her own business, Aunt T’s Treats.
 
In the long run, Greg and Ryan can see themselves opening another Mio’s location, and maybe a bar. “There’s a full bar at the Blue Ash location, and it’s definitely a stepping-stone to opening a bar,” Ryan says.
 
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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Northside is known for its eclectic mix of restaurants and shops, but new projects focus on on adding to the population as well.
 
“New developments are critical for the health of the city so that there is a stable population that supports small businesses,” says Cincinnati Northside Community Urban Redevelopment Corporation’s Executive Director Stefanie Sunderland. “There’s also a potential to increase business investment and generate increased tax revenue.”
 
Two houses in the neighborhood will soon receive national attention on the HGTV program “You Live in What?” The program focuses on people who live in buildings that were originally built for other purposes, then converted to single-family homes, Sunderland says.
 
One of the houses, located at 1760 Hanfield, was built in the late 1800s, and records indicate that the first business to occupy the building was a tinner. The redevelopment of the Hanfield property was done by CNCURC. The other house at 1615 Springlawn Avenue used to be Hogan’s Meat Market and was recently converted to a single-family home with a three-car garage. (There’s another house in Cincinnati on McMillan that will be featured on the program as well.)
 
The biggest future project in Northside is a three part development that includes the Myron G. Johnson & Son Lumber Company site and the old Mergards Bowling Alley at Hamilton Avenue and Blue Rock Street, American Can Lofts at Blue Rock and Fergus, and a tract of land north of the lofts at the corner of Fergus and Knowlton.

The Johnson building has been vacant since 2005, and the City recently awarded an RFP to Indianapolis' Milhaus Development for the project. Plans include a mixed-use development of several three- to four-story buildings on Hamilton that will provide retail or commercial space on the first floor with apartments above, several apartment buildings, possible town houses, and the redevelopment and repurposing of the historic railroad building in the area. In all, the project will yield up to 140 rental units.

The American Can Lofts project was the conversion and development of a large, historic manufacture building by Bloomfield/Schon + Partners, which includes up to 110 apartments, with a long waiting list. There's also three large retail or commercial bays on the first floor of the building. The third piece of the project, which is owned by Bloomfiled/Schon, will provide 54 senior housing units and amenities, and is designed by the Model Group.
 
CNCUR is also working on converting four rental properties on Witler into single-family homes. One of the houses is finished, and the other three are close to completion.
 
“Our goal is to reduce blight through the redevelopment of vacant houses,” says Sunderland. “We’re working in areas that are seriously depressed, and have been impacted by foreclosures and abandonment.”
 
With the near-completion of the infrastructure and road improvements along Colerain Avenue, the Virginia Place development will start to fill up, says Sunderland. The project includes 40 single-family suburban and neo-traditional houses that are being completed by a handful of builders.
 
Groundwork Cincinnati was recently awarded grant money to work on the West Fork flood plain on the western side of the neighborhood. Before the grant, FEMA money was used to purchase and demolish the buildings located in the flood plain, pay for the relocation of homeowners, and naturalize the creek.
 
“I think it’s important to repurpose what you already have instead of destroying green spaces,” says Sunderland. “It makes sense to recycle existing communities, rather than affect the environment and build new ones.”
 
By Caitlin Koenig
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Construction on one of Over-the-Rhine’s 19^th century buildings will soon be finished, and will open up new office space for members of the community. Rehabilitation began on the Cogswell Building in November and should be completed by March.
 
“I visited the Cogswell when it was CS13 Gallery and really liked the space,” says Pat Feghali, the building’s owner. “I used to drive by the building on the way home and saw that it was for sale, and eventually bought it.”
 
According to records, the Cogswell Building at 1219 Sycamore Street was built in the 1880s, and the first tenant was a shoe and boot store. The storefront was later converted into apartments. A bit of renovation work was done in the 1990s, but nothing major.
 
The building has been vacant since 2010, when CS13 occupied the space. Before that, it was a bar called The Cabaret. Both tenants only used the first two floors of the four-story building. When Feghali purchased the building in 2012, the fourth floor didn’t have heat and the plaster was peeling off of the walls.
 
Even though the Cogswell will have new office and conference space, all of the original detailing was kept intact, including the doors, trim, windows and floors. The first floor will have conference rooms available to those with offices in the building or members of the community who need meeting space for an hour or two, Feghali says.
 
The second and third floors will contain offices for individuals or small companies, and the fourth floor is now one room with open access for occupants of the building who need more room to spread out to do their work.
 
“I hope the building will bring more people to Sycamore,” Feghali says. “It’s a weird street, with only a few blocks of inhabited buildings. The Cogswell is on the corner, and you can see it from quite a distance.”
 
Feghali has a few tenants lined up, but she’s still looking to fill offices. If you’re interested in renting space in the Cogswell Building, contact her at p.feghali@gmail.com.
 
By Caitlin Koenig
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Tusculum Grille, formerly known as Tusculum Pizza, opened in May 2012. Josh Phillips, an entrepreneur with one other local business, wanted to re-establish the restaurant as a neighborhood staple.
 
“I’ve always believed in local places, and local establishments are at the heart of neighborhoods,” Phillips says.
 
The menu is chock-full of bar favorites, including pizzas, salads and sandwiches. A few of the most popular items are the steak and chicken philly and the chicken wings, Phillips sats. Tusculum Grille’s house pizza, which is topped with pepperoni and banana peppers, is a must-have, as are the specialty pizzas—basil/pesto/chicken and buffalo chicken—which aren’t on the menu, but they’re ordered often.
 
Tusculum Grille makes its own pizza sauce, seasons and rolls out the dough, slices the meat, and uses fresh vegetables. The wing sauces are also house-made, including the garlic ranch, which customers eat on everything, according to Phillips.
 
Not only does Tusculum Grille have great pizza, but it has something else that sets it apart from other restaurants in Cincinnati: a fire truck. The truck is Phillips’ personal UC football tailgating vehicle, but he built a 500-square-foot patio in front of the restaurant to take advantage of the truck’s “unusual features,” rather than have it sit in storage, he says.
 
“I’ve owned the truck for four years now,” Phillips says. “It’s outfitted with three flat-screen TVs, full bar, pull-out grill, stereo system and taps for two kegs. In the summer, you can sit outside on the patio and catch a Reds game.”
 
Watch for Tusculum Grille in the Cincinnati St. Patrick’s Day parade. They’ve partnered with the Cincinnati Emerald Society and will be rolling down the street in Phillips’ fire truck.
 
By Caitlin Koenig
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