Cincinnati's culinary scene is getting national attention again.
Food & Wine, a food and beverage magazine and digital media brand, released an overview of Cincinnati's food scene, highlighting some of the city's acclaimed restaurants and chefs. According to Columbus-based travel writer and photographer Wendy Pramik, the city's restaurant industry, often associated with regional fast-food chain Skyline Chili, "is shaped as much by the people behind the menus as by the dishes themselves."
Per the report, Pramik spent more than three days with chefs across Cincinnati and Northern Kentucky, visiting restaurants that showcase a range of influences, from Eastern European and Italian traditions to Southern cooking and contemporary American fare. Featured
restaurants include Wildweed, Nolia Kitchen, Sudova, Salazar and Baker's Table, each led by a James Beard-nominated chef.
Pramik wrote that Cincinnati's recent James Beard recognition reflects years of growth and that the city has become a place where ambitious chefs can build successful careers.
The Aug. 17 article also highlighted Brown Bear Bakery, Wayfarer Tavern and Young Buck Deli, owned by "Top Chef" competitors Brian and Caitlin Young.
"Spend time with the people behind the region’s kitchens, and another theme quickly emerges: Cincinnati has become a place where culinary ambition has room to grow," Pramik wrote.
While emphasizing that the Queen City's food scene extends far beyond Skyline, Pramik wrote that Cincinnati chili remains central to the city's culinary identity. She even visited Skyline's new 9,000-square-foot flagship restauranton Fountain Square and sampled several menu items available only at that location.
"After three days in Cincinnati, it’s clear that community remains the city’s secret ingredient, giving chefs the confidence to create something entirely their own," she wrote.
This article originally appeared on Cincinnati Enquirer: Food & Wine reveals the secret ingredient to Cincy's culinary success
