User:Valereee/Cuisine in Cincinnati

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Cincinnati restaurants in the twentieth century and into the twenty-first have been considered among the best in the nation.[1][2][3][4] In 1960 Great Restaurants of America wrote "Cincinnati has more good French restaurants than any other city, except New York".[5] In 1986 the Rock Island Argus called it "one of the more sophisticated cosmopolitan centers when it comes to food and wine".[6] The reputation dates to 1948 when the Gourmet Room gained a national reputation under chef Henri Guglielmi.[5]

History[edit]

Cincinnati was home to three of the eight Mobil 5-star rated restaurants in the United States in the 1960s and early 1970s; at the time, New York City had two.[7][8][9][10] By 1986 Cincinnati had two 5-star Mobil restaurants, Pigall's and The Maisonette; it was one of only a few cities with two restaurants with the rating.[6]

The Maisonette, which closed in xxxx, was the holder of the longest-running continuous 5-star Mobil review in the United States.[7] It received Mobil's highest rating for 41 consecutive years, more than any other restaurant in North America.[11][12]

Pigall's was another Mobil 5-star restaurant. When Jean-Robert at Pigall's closed in 2009, it had earned five consecutive 4-star Mobil ratings and was the only Mobil 4-star restaurant in the tri-state area surrounding Greater Cincinnati.[7]

The Gourmet Room was located on the twentieth floor of the Crowne Plaza Hotel.[5]

Notable restaurants[edit]

Notable chefs and restaurateurs[edit]

Notable local dishes[edit]

Cincinnati has multiple notable regional creations, including Cincinnati chili and goetta. Mock turtle soup and city chicken have traditionally been popular.

References[edit]

  1. ^ "When fine dining, not chili, was king". WCPO 9 Cincinnati. 2016-08-25. Retrieved 2023-02-12.
  2. ^ McLeod, John F. (August 29, 1971). "Cincinnati-In Dining It's The 'Frisco Of the Midwest". The Cincinnati Enquirer. pp. 5D – via Newspapers.com.
  3. ^ "What Happened To All Those Stars In Our Crown". The Cincinnati Enquirer. August 4, 1974. pp. 245, 247 – via Newspapers.com.
  4. ^ Campbell, Polly (2020). Cincinnati Food: A History of Queen City Cuisine. Arcadia Publishing. ISBN 978-1-4671-4152-9.
  5. ^ a b c d McCleave Wilson, Annasue (March 1998). Upping the Ante. Emmis Communications.
  6. ^ a b c d "Rock Island Argus p25". The Rock Island Argus. 1986-01-26. p. 25. Retrieved 2022-12-29.
  7. ^ a b c d e f "Ohio's Only Four-Star Restaurant To Close". NPR.org. Retrieved 2022-12-29.
  8. ^ "The Rise & Fall of Maisonette". Cincy Magazine. Archived from the original on November 7, 2014.
  9. ^ Mosby, Aline (1966-05-26). "Nation's Greatest Chefs Feted at Gourmet Dinner". The Belleville News-Democrat. p. 15. Retrieved 2022-12-29.
  10. ^ "A French Chef And Cincinnati: A Love Story". Retrieved 2023-02-11.
  11. ^ Felix Winternitz & Sacha DeVroomen Bellman (2007). Insiders' Guide to Cincinnati. Globe Pequot. p. 13. ISBN 9780762741809. Retrieved 2013-05-08.
  12. ^ Hume, Scott (2005). "Suburban renewal". Restaurants & Institutions. 115 (9): 93–94, 96 – via proquest.
  13. ^ a b Martin, Chuck (June 9, 2004). "Who is Nat Comisar?". The Cincinnati Enquirer. pp. A1, A8. Retrieved 15 December 2012.
  14. ^ "Comisar Returns to Maisonette (Michael E. Comisar)". Highbeam Business. November 27, 1995. Archived from the original on September 29, 2014. Retrieved 15 December 2012.
  15. ^ a b c Aldrich, Ian (November 2005). Final Course. Emmis Communications. pp. 66+.

Further reading[edit]

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