Historic Restaurants of Cincinatti

The Queens City's Tasty History

Dann Woellert

• Publisher: Arcadia Publishing
• Year: 2022
• Print ISBN: 9781467117647
• eBook ISBN: 9781625855398
• Topic: History
• Subtopic: North American History
• Index: History

A Cincinnati food writer shares a fascinating and fully illustrated homage to the Ohio City's culinary history and most beloved eateries.
 
Cincinnati is the home to food innovations, rivalries and restaurants that stand the test of time. The Queen City boasts the invention of both Cincinnati chili and goetta, the beloved breakfast meat. Legendary establishments like Mecklenburg Gardens, Arnold's, Izzy's and Scotti's have all operated for over a century.
 
The French restaurant Maisonette was the epitome of fine dining, and Wong Yie's Famous Restaurant elevated America's Chinese cuisine from street fare to an exotic experience. Busken Bakery and Frisch's vied for Cincinnati pumpkin pie supremacy by taking digs at each other through billboards and redecorating a Big Boy statue in Busken attire. Author Dann Woellert explores the most iconic eateries, the German influence on Queen City food and what makes dining so unique in Cincinnati.

Chapter 1

EARLY CINCINNATI FOOD

Cincinnati is a receptive and fertile ground for creating new food categories that exist nowhere else in the world. While the city’s patina is most certainly Germanic, there are a number of other ethnicities that have made their marks on its culinary history. The Macedonians influenced what is arguably the most popular regional item: Cincinnati-style chili. The Jewish faithful have had immense influence on the local food. The heavy Catholic influence in the area has made Lenten fish dishes popular year-round. And the few Italian communities have made their marks and given us their perspectives on comfort food.

There are food wars still raging that split households—brother against mother, father against daughter. When it comes to the chili trenches, you are either with Skyline or Gold Star—or your local neighborhood chili parlor. On the ice cream front, you are either on the side of Graeter’s or Aglamesis. And you either eat your goetta crispy or non-crispy. Finally, the pumpkin pie wars are split almost equally between Buskens and Frisch’s.

Food is also heavily influenced by the Eastside/Westside divide. The Westside of Cincinnati can be loosely defined as the area west of Interstate 75 and the area south of the Western Hills Viaduct to the western city limits. This area is very German Catholic, and many families stay within the neighborhoods of their original parishes for three or more generations. The Eastside is loosely defined as the area south of the Norwood Lateral and east of Interstate 71 to the eastern city limits. Eastsiders are more transient than Westsiders. Until only a few years ago, you could not find a Thai restaurant in Cincinnati’s Westside, and until recently, dishes like hanky panky, goetta and fish logs could not be found in the Eastside. Now even the hipster Rookwood Pottery in Mount Adams on the Eastside serves goetta hanky panky, a fusion of two traditionally Westside Germanic dishes.

Cincinnati’s first tavern and eatery, the Square and Compass Tavern Inn, was owned and operated by an early pioneer named Griffin Yeatman, who had arrived in 1793. It overlooked the public landing, which would later be named Yeatman’s Cove after him. The name of the tavern is a reference to the symbol of the Masonic order to which he belonged. The tavern became a hub for the community, being the site of the post office, the site of the first territorial legislature and Supreme Court and the site of many Masonic banquets. His establishment was patronized by the likes of the Marquis de Lafayette, Andrew Jackson, Aaron Burr, William Henry Harrison, “Mad” Anthony Wayne and George Rogers Clark.

Griffin Yeatman, Cincinnati’s first tavern owner, and the ad he placed to promote his opening. Courtesy of the Public Library of Cincinnati and Hamilton County.

As the city began to grow out of a fort and early pioneer settlement, early taverns like the Blue Goose and the Hotel of the Golden Lamb in Cumminsville were feeding the hungry Irish and German canal workers in the 1820s. You might see a passenger pigeon potpie or stuffed gamehen, froglegs or turtle soup on the menu. By 1819, there were seventeen taverns in Cincinnati, with accommodations being hard to secure with the high volumes of travelers coming to the Queen City. In 1817, John Palmer, a traveler to Cincinnati, wrote about the tavern food, “Five dollars per week is the price of the best hotel in Cincinnati. We paid $3 per week, had a room to ourselves and our living was excellent: at breakfast plenty of beef steak, bacon and eggs, white bread, Johnny cakes [of cornmeal], butter, tea and coffee. Dinner—two or three dishes of fowl, roast meats, kidney beans, peas, new potatoes, preserves, cherry pie, etc. Supper—nearly the same as breakfast.”

In 1832, an English woman named Frances Trollope published Domestic Manners of Americans, based on her travels through America and her three-year residence in Cincinnati, still a frontier town. She was not very fond of Cincinnati, its wine or food and its people, earning her the name “Old Madam Vinegar.” She was appalled at the hordes of pigs she encountered on the streets being led to the slaughterhouses, as well as the number of pig parts and blood discarded by them. Trollope pointed out with disgust how Cincinnatians devoured watermelons in public, spitting seeds and their chins dripping with juices like Neanderthals.

The wealthy of Cincinnati were eating very well at this time. An excerpt from the diary of a wealthy Englishwoman, Isabella Trotter—who, with her husband, was entertained by the Longworth family—gives us an idea of the lavishness of Cincinnati hospitality:

Wednesday the 27^th [of November 1858] Mrs. [Catherine] Anderson, Mr. Longworth’s daughter called and asked us to spend that evening also at her mother’s house…

We had quails and Cincinnati hams, also oysters served in three different ways—stewed, fried in butter, and in their natural state, but taken out of their shells and served en masse in a large dish. Our friends were astonished that we did not like these famous oysters of theirs in any form, which we did not, they being very huge in size, and strong in flavor. We said, too, we did not like making the two bites of any oyster, they pitied our want of taste, and lamented over our miserably small ones in England.

Toward ten o’clock a table was laid out in the drawing room with their Catawba champagne, which was handed round in tumblers, followed by piles of vanilla ice a foot and a half high. There were two of these towers of Babel, on the table, and each person was given a supply that would have served for half a dozen in England; the cream however, is so light in this country that a great deal more can be taken of it than in England; ices are extremely good and cheap all over America; even in small towns they are to be had as good as in the large ones. Water ices or fruit ices are rare, they are almost always of vanilla cream. In summer a stewed peach is sometimes added.

Probably no part of history has had its mark on our cuisine more than our relationship with our pork packing industry. No other industry had more impact on the city’s economy, growth and culture than the processing of pigs and their porky byproducts. By 1850, pork production had reached a peak of more than 400,000 hogs, with forty-two processing plants. Cincinnati had become the world’s largest dresser of pork. By the Civil War, more than 500,000 hogs would trot into Cincinnati’s stockyards. It’s no wonder that our city’s mascot is the Flying Pig and our nickname “Porkopolis.”

Originally, pork spare ribs were considered a throwaway part after slaughter. When the German immigrants in Cincinnati noticed that they were being thrown into the river by pork processors, they quickly realized that a cheap meat source could be had. One Philadelphian boarding in Cincinnati in the 1840s said of his landlady, “What a splendid table my landlady, Mrs. G___ keeps. She gives us spare ribs for breakfast four or five times a week, and the finest I ever tasted in my life.” His friend, a native, said, “If your landlady knew you were so fond of them, I suppose she could give them to you every morning of your life. You don’t appear to know that they cost her nothing. The fact is, she can get a basket filled at any pork house in the city by sending for them and not pay a cent.”

Because transportation options were limited and expensive for farmers, they drove their pigs to market in Cincinnati on foot on the early turnpikes, like the Mount Pleasant and Hamilton Turnpike (or Hamilton Avenue) and the Colerain, Oxford, and Brookville Turnpike (or Colerain Avenue). Colerain Avenue became the road on which most of the livestock was driven to the Cincinnati stockyards. The drive was a slow process that required hotels and inns with pens for the farmers to stop overnight, eat and rest.

A lithograph that shows one of the many pork-processing plants in “Porkopolis.” Courtesy of the Public Library of Cincinnati and Hamilton County.

There were such farmers’ hotels on Colerain Avenue in Dunlap, Bevis, Groesbeck and Mount Airy. The Six Mile House on Colerain Avenue in Mount Airy was exactly six miles from the end of the turnpike in Brighton and was shown in the 1860s on local maps. It remained standing until the 1980s as a Westside landmark restaurant serving German-inspired and home-style food, liquor and entertainment. The Glen Airy House, also in Mount Airy, was noted in the Venice Graphic in 1887 as “possess[ing] all the requisites of a summer resort so far as beautiful scenery and excellent culinary service is concerned…all farmers who have occasion to travel to and fro along this Pike are sure to stop at the Glen Airy for refreshments of all kinds.”

A common nineteenth-century Cincinnati sight: hogs being driven to the slaughterhouse. Courtesy of the Public Library of Cincinnati and Hamilton County.

In Groesbeck, at the cross section of Colerain and Galbraith Road, were two farmers’ hotels, Luichingers and Weisenhans, on the northern corners. The southern corners held livestock pens. The west side of Colerain Avenue and Dry Ridge Road housed the Bevis Tavern, built in 1855 by Jesse Bevis.

The last of these farmers’ hotels still standing was built by Christopher Keller in 1859 on Colerain and Hoffner Street in Cumminsville across from the Wesleyan Cemetery. The first floor was the tavern and eatery, the second floor the boarding rooms and the third floor a ballroom. Outside, an irregular lot next to the hotel housed the pigpens for farmers’ livestock.

After the Civil War, Chicago would take over as the “Hog Butcher to the World.” Cincinnati continued to butcher more and more hogs with the opening of Union Stockyards in 1871 and completion of the Cincinnati Southern Railway in 1880, but it never would regain its title of global pork-processing capital. After World War I, driving livestock by foot was a thing of the past, and the hotels, taverns and roadhouses of the era were converted to other uses. The Union Stockyards closed in 1980, and the Kahn’s plant on Spring Grove Avenue closed in 2006.

The last farmers’ hotel standing, built in 1859 by Christopher Keller on Colerain Avenue in Cumminsville. Courtesy of the author.

The prevalence of cheap and readily available meat in Cincinnati gave birth to the many German sausages in our meat markets, as well as other pork-related dishes like city chicken and goetta. City chicken is a dish made up of cubes of pork that are skewered, battered and panfried. At the time in Cincinnati, pork was cheaper than chicken, and the skewered pork resembled a chicken leg.

As we became more and more industrialized, we looked to New York City for inspiration for our high-end cuisine. The St. Nicholas Hotel Restaurant at the corner of Fourth and Race was compared to Delmonico’s in New York, which featured iconic American dishes like Lobster Newberry, Eggs Benedict, Chicken a la King, Manhattan Clam Chowder and even Baked Alaska.

The St. Nicholas was opened in 1865 by Balthazar Roth and was known worldwide for its cuisine, hospitality and social affairs; this did much to advertise Cincinnati as a world-class city. In addition to the main restaurant, the St. Nicholas also later housed the Auf Wiedersehen Tap Room, the Kneipe and a coffee shop.

Before the Civil War, single men in Cincinnati lived at boardinghouses, which included their daily fare of breakfast and dinner. By 1850, there were nearly two hundred boardinghouses in downtown Cincinnati. Those who could afford it would supplement their daily fare with sweets, oysters and bottled beverages at the variety of saloons, bars and coffeehouses in downtown as they networked with other enterprising young men and women.

Poster advertising oysters at the St. Nicholas Hotel, which was opened in 1865 by Balthazar Roth. Courtesy of the Public Library of Cincinnati and Hamilton County.

The diary of Joseph Mersman, a German immigrant, gives a great picture of the eating life of a single middle-class German immigrant in the Over-the-Rhine neighborhood between 1848 and 1849. He and his circle of friends frequented German-owned places like Carl Rebstock’s Coffeehouse at Fifteenth and Vine, where the nation’s first Turnverein was founded. Other hangouts included the Bank Exchange Hotel restaurant at Third Street, famous for its turtle soup; William Tell’s Coffeehouse at Fifth Street between Main and Walnut; the Black Bear Tavern at Sycamore and Ninth; Wellman’s Coffeehouse at Main Street; and Mulholland’s Coffeehouse at Sycamore and Eighth Streets. In the mid-nineteenth century, a coffeehouse was a place to drink beer, wine and spirits and get a small bite to eat.

An 1846 ad for the Bank Exchange Hotel shows turtles lining up to get decapitated to become turtle soup. Courtesy of the Public Library of Cincinnati and Hamilton County.

Around the time of the Civil War, pigs’ feet were the “buffalo wings” of Cincinnati—a cheap and popular bar snack on most menus around town. They were cheaper and more plentiful than oysters and so were nicknamed “Cincinnati oysters.” Cincinnatians would also look forward to the spring and a local favorite: currant pie. In winter, they could also look forward to eggnog, which at the time meant eggs, cream and spices mixed with warm beer, cider, wine or spirits.

Oysters in America were viewed as very healthy and as aphrodisiacs in the ninetenth century. Cincinnati followed the trend of other U.S. cities and had oyster houses, oyster saloons and oyster bars before the Chesapeake Bay oyster beds began to deplete in the 1880s. Those beds, which produced 111 million pounds of oysters in the 1880s, now only produce about 3 million pounds a...

Table of contents

• Front Cover
• Half Title
• Title Page
• Copyright
• Dedication
• Contents
• Preface
• 1. Early Cincinnati Food
• 2. The Germanic Influence
• 3. Chilitown, USA
• 4. The Rise of Fast Food in Cincinnati
• 5. Downtown Restaurants
• 6. Uptown Restaurants
• 7. Eastside Restaurants
• 8. Westside Restaurants
• 9. Beloved Brands
• Selected Bibliography
• About the Author