Cincinnati USA

PHOTOGRAPHS (FROM LEFT) BY DEVYN GLISTA; LUANNE DEMEO; DEVYN GLISTA
COOL COCKTAILS
Japp’s Since 1879
The drinks list at this
Over-the-Rhine cocktail
spot changes biweekly.
Feel like going off-menu?
The bartender is happy to
recommend her go-to, a
Remember the Maine: rye
whiskey, cherry liqueur, sweet
vermouth, and bitters stirred
and poured in an absintherinsed
coupe glass. It’ll chase
your cares away.
The Bar
at Metropole
The Bar and Lounge at the
21c Museum Hotel is the
place to be after a show
at the Aronoff. And The
Debutante is just the thing to
drink. Vodka is paired with a
housemade ginger beer, with
a float of Rioja and Prosecco
on top. It warms the body
during the winter months.
The Vestry
This mod cocktail lounge
in a renovated church
opposite Washington Park
stirs up a classic Negroni
with an Ohio twist. Watershed
Distillery’s Bourbon Barrel
Gin (made in Columbus) adds
hints of spice and toast, and
its Nocino liqueur, made with
Ohio black walnuts, adds
an inky color and a bold,
nutty flavor.
Bánh Mì
PHO LANG THANG,
FINDLAY MARKET,
OVER-THE-RHINE
The bánh mì sandwich has its roots in French colonial Vietnam, and it’s
traveled to foodie cities around the globe as part of the street food trend.
Owners Bao Nguyen, Duy Nguyen, and David Le, whose families emigrated
to Cincinnati from Vietnam, tapped into the popularity of their native dishes
and introduced the sandwich to hungry diners eager to try new things when
they opened Pho Lang Thang at Findlay Market. Pho Lang’s house special
bánh mì is distinctly Cincinnatian, with a braunschweiger-like liver sausage,
a German specialty, subbing in for the traditional pâté. “People liked bánh
mì because they could relate to it: like many other sandwiches it has bread,
mayo, meat, veggies, and pickles,” says Bao. “It’s the same, but different.”
FALL / WINTER 2017 CINCINNATIUSA.COM \\\ 41