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Pure Romance to run downtown pop-up shop throughout February


Just in time for Valentine's Day, Pure Romance hosts a pop-up shop, Truly Sexy, Feb. 6-28 on the first floor of the Cincinnati Bar Association's downtown building. The 4,000-square-foot shop will be open daily from 10 a.m. to 8 p.m. at 225 E. Sixth St.
 
Truly Sexy is the company's first pop-up boutique and is geared to increase brand awareness and introduce new consumers to the brand and what it has to offer, says CEO Chris Cicchinelli.
 
Pure Romance doesn’t plan to open a permanent retail location, but there may be other month-long pop-up boutiques in the company’s future.
 
“If this model is successful, we would consider expanding to other large cities, like New York, Chicago and L.A.,” Cicchinelli says.
 
The shop will offer Pure Romance’s bath and beauty lines, massage oils and lotions, creams, enhancement products, adult toys and its all-natural line. The company will also be introducing its newest line, the Masterpiece collection, at Truly Sexy.
 
The Masterpiece collection is inspired by the books and upcoming film Fifty Shades of Grey. It features higher end toys and items that have become popular since the books’ release, including a collection of decorative masks, whips, floggers and ben wa balls.
 
Truly Sexy will also host private after-hours "Boutique Shopping Experiences" for groups of 20 or more. To schedule an event, contact Suzanne Murray at rsvp@pureromance.com or 513-205-7662.
 

Chicago transplant bringing new restaurant, sense of community to OTR


Nick Pesola started his business idea, rotisserie chickens, at Findlay Market last summer. In a few weeks, he will be opening the doors of his brick-and-mortar restaurant, Revolution Rotisserie & Bar, at 1106 Race St. in Over-the-Rhine.
 
“When I moved to Cincinnati for work, I lived in Oakley and stumbled upon OTR at a friend’s recommendation,” Pesola says. “I fell in love with the neighborhood. It has a good blend of urban and neighborhood and reminds me of Chicago. There are also lots of entrepreneurial things happening as well as transplants like me. Why wouldn’t anyone want to live in OTR or start a business here?”
 
Originally, Pesola set out to do a healthier take on gyros, which are popular in his native Chicago. But after a few tastings, he realized chicken was the way to go. He started with an eight-bird rotisserie at Findlay Market and increased to a 40-bird rotisserie because he kept running out.
 
He also thought he'd be selling whole and half chickens more, but he became known for pita sandwiches. And so Revolution was born.
 
The menu will feature eight pita sandwiches that showcase the versatility of chicken, all topped with vegetables and homemade sauces and made with FreeBird chicken, which is sourced from Amish and Mennonite farms that raise chickens humanely and free of hormones and preservatives. There will also be a potato bowl with mashed potatoes or tater tots, gravy, cheese and chicken on top, and the menu will be rounded out with four salads and a la carte sides like garlic mashed potatoes, cinnamon applesauce, creamed corn, roasted seasonal vegetables and pita chips and hummus.

Revolution will also have a full bar, so customers can have a sandwich and craft beer or a punch-style cocktail.
 
The 1,500-square-foot space has been home to two different cafes and has been completely transformed to fit Revolution’s needs. Pesola installed a hood for the grill top and rotisserie as well as a full bar with 10 seats.
 
“I wanted the space to have a unique identity that was competitive in OTR,” Pesola says. “We’re doing our best to compete in the market and doing something different with a genuine feel.”
 
Not only does Pesola want to be known for his food, but he's also excited about being a great employer and helping his employees receive an education and learn transferable skills.
 
“I want to contribute to the community,” he says. “People come to my door all the time asking for a job, and I’m exploring that. I want to leave OTR a better community than before I opened Revolution. I’m all about improving everything around you and seeking to understand before doing something.”
 
Pesola is funding Revolution on his own, but he's set up a Kickstarter campaign in order to raise $6,000 to offset some start-up expenses.
 

Nine Giant to expand local craft beer growth into Pleasant Ridge


Nine Giant Brewing will open its doors this summer in Pleasant Ridge’s newest development, Sixty99, at the prominent corner of Montgomery and Ridge roads. The brewery is the brainchild of brothers-in-law Michael Albarella, a self-proclaimed beer nerd, and Brandon Hughes, who has a business background.
 
While on a yearly family trip to North Carolina, Albarella and Hughes hatched a plan to start a brewery. This was before MadTree and Rhinegeist, and the two felt that Cincinnati was ripe for a craft beer revolution.
 
“We were definitely onto something,” Hughes says.

He quit his job last April, and he and his wife moved back to Cincinnati to start making Nine Giant a reality.
 
When Nine Giant opens its 3,400-square-ft. facility, it won’t be launching flagship beers. Instead, each of its eight taps will be dedicated to a certain category of beer — there will always be a tap dedicated to pale ale, but it could be a German pale, an American pal, a Belgian pale or something more exotic like a chile-spiked pale ale, Hughes says.
 
“We’ll revisit beers over time, but we want to have room to experiment and to have fun and offer customers a great experience every time,” he says.
 
Albarella and Hughes will also be creating beers with lower alcohol contents, although that doesn’t mean all of the beers will be "session-style," or beers lower in alcohol so you can drink more in one session. There will be high-gravity styles alongside more session style beers, and there might be an imperial IPA with a 7.5-8 percent ABV, which isn’t a session beer but is lower than most double IPAs on the market.
 
“As a taproom-only brewery, we want people to be able to try a number of our beers at one time,” Hughes says.
 
Nine Giant is also a snackery and will offer a menu of 8-10 small plates that pair well with its beers. The final launch menu isn’t set in stone yet, but Hughes says there will definitely be a charcuterie plate and riffs on traditional American bar foot, including pomme frites and deep-fried housemade pickles. Sliders might make the menu, and there will be heavy Mexican and Central American influences.
 
“We’ve always envisioned ourselves being part of a neighborhood, a community,” Hughes says. “Pleasant Ridge was perfect. The local residents really rally behind local businesses, and the support and well wishes we’ve received since announcing the brewery have been amazing. The area has a ton going for it, with affordable housing, a new elementary school and great accessibility. We’re really excited to be part of the larger economic revitalization of this proud neighborhood.”
 

Northside church renovations to yield brewery, theater, event space

Urban Artifact, formerly Grayscale Cincinnati, recently purchased the old St. Patrick's church in Northside, which was most recently home to Queen City Cookies. Plans are to renovate the church property into a brewery and event space by spring. Urban Artifact was also working on a project at the old Jackson Brewery in Over-the-Rhine, and their plans for Northside contain some of the same program elements.
 
“The church has the same reused aesthetic as the Jackson Brewery,” says Urban Artifact’s Scott Hand, who is serving as construction manager and architect for the project. “It’s a great architectural space, and preservation is big for us.”
 
The Northside property includes the church and nearby gymnasium and rectory, totaling over 20,000 square feet. The church will have a 200-seat theater upstairs in the sanctuary and a taproom, bar and smaller event space on the ground level. The gym will be home to the actual brewery, and the rectory may be the site of a future restaurant.
 
Bret Kollmann-Baker and Scott Hunter are focused on the brewery part of the project, along with Hand and his business partner, Dominic Marino. Kollmann-Baker says the taproom will have 8-12 of its own beers on tap as well as a full liquor license. The plan is to offer something for everyone and to create unique beer cocktails to introduce people to the beer.
 
There are also plans to distribute the beer to Northside bars.
 
Urban Artifact is bringing other Northside businesses into the space. New Edgecliff Theatre will perform upstairs. Groundwork Cincinnati, which is in charge of the Mill Creek bike path, is renting part of the rectory for office space and its educational outreach program.
 
Hand also hopes to create a courtyard biergarten, something that will help bring the project to the forefront of the open container entertainment district that's in the works for Northside. Urban Artifact purchased the St. Patrick property as one parcel, which means that it requires one liquor license.
 
“This facility is perfect,” Hand says. “There’s lots of density and historic elements in the neighborhood, and it would benefit from a larger venue like this. There’s nowhere that can hold 700 people here. We also get to be Northside’s brewery (and) to be the brand for local pride.”
 

Findlay Market creating incubator kitchen to help food entrepreneurs


Findlay Market took control of an Elm Street property two weeks ago, and construction is slated to begin on the market’s 8,000-square-foot incubator kitchen in May. The project will yield five industrial kitchens that will help launch and grow food-related businesses.
 
The Corporation for Findlay Market raised $2.5 million for the project and will charge between $16 and $20 per hour for use of kitchen space. The pricing structure isn’t finalized yet, but there will most likely be an additional fee for storage and tool or utensil rental.
 
“We’re excited to expand our mission to provide more resources to food entrepreneurs,” says Joe Hansbauer, president and CEO of the Corporation for Findlay Market. “The market is already a premiere location to start and grow a food-related business, and the kitchen will further remove barriers for those who are looking to launch a new idea or grow an existing successful business.”
 
Findlay Market is also focusing on removing barriers to entry for low-income and minority food entrepreneurs.
 
“I want to help them achieve their dream of starting a business and leverage their skills for making great food,” Hansbauer says.
 
The kitchen will also be used for different events, such as pop-up restaurants, cooking classes, healthy eating education and supporting farmers who are looking to make value-added products from their produce.
 
“An incubator kitchen has long been in the master plan for Findlay Market, and we’re excited to finally make it a reality,” Hansbauer says.
 
The kitchen, located at 1719 Elm St., will be completed by September at the earliest or December at the latest.

Over-the-Rhine Chamber of Commerce is offering a tour of Findlay Market's pre-construction incubator kitchen site 4:30-6:30 p.m. Feb. 12, followed by a happy hour at Rhinegeist Brewery. Get details here.
 

O Pie O opening at DeSales Corner in East Walnut Hills


Cincinnati’s first pie bakery plans to open its doors this spring in East Walnut Hills. O Pie O will occupy the space at 1527 Madison Road at DeSales Corner.
 
“We want to be a gathering place for friends, families and neighbors, and we can’t think of a better place for a pie shop,” Lou Ginocchio II says, O Pie O’s co-founder and marketer.
 
Ginocchio’s partner Ian Sobeck is O Pie O’s chef and baker. The intention all along was to open a physical shop, but Sobeck had to figure out how to make pies for a lot of people. Once he got that figured out, he went down to Findlay Market and set up a tent to start selling.
 
O Pie O’s menu will feature sweet and savory pies that will rotate on a seasonal basis. On the sweet side, there will be fruit, custard and nut pies as well as small pastries made from Sobeck’s pie crust. Pies can be served a la mode or in pie shakes. The savory menu will feature pot pies, quiches and tortas, plus smaller savory options like empanadas and samosas.
 
The pies will be the cornerstone of the menu but will be complimented by soups, salads, wine, craft beer, coffee and ice cream. Lunch and dinner will be served during the week, with brunch in the mornings and a limited late-night menu.
 
O Pie O is currently available at Findlay Market, Sprout Market & Eatery, Park + Vine, Reser Bicycle Outfitters and Clifton Natural Foods. Ginocchio says they plan to continue these relationships after O Pie O opens.
 
“We have a lot in common with them,” he says. “They’re in energized neighborhoods and want the same kind of future in Cincinnati where small businesses not only thrive but are good neighbors.”

O Pie O plans to have an event at their space on Pi Day, which is March 14, even if it's before the shop is officially open.
 

Newport coffee shop expanding into the space next door


Newport’s Carabello Coffee launched a Kickstarter campaign last month to raise $40,000 to purchase and renovate the next-door storefront, as well as its current space, for a new space totaling about 2,500 square feet. Since opening in 2013, Carabello has grown by about 80 percent over the past year.
 
By purchasing the building next door, owners Justin and Emily Carabello will be able to build a new roastery, training lab and slow bar. They also plan to add a larger kitchen, office and dry goods storage area.
 
“The slow bar in the new space will allow us to focus on brewing manually and put more of an emphasis on process and discussion,” Justin says. “It will be like a shop within a shop with two bars — one a social cafe devoted to curated items and signature drinks that we don't currently offer, and the other will be a slow bar for coffee geeks."
 
The slow bar, which will be located between the main café and roastery, will have limited hours at first to really focus on the education of coffee drinking.
 
“We’ve been able to introduce people to specialty coffee by doing small things like only brewing single cups in Clever Coffee Drippers after 11 a.m. and offering classic-sized espresso drinks, as well as Chemex brewing,” Justin says. “We’re able to talk to people about coffee and be a very approachable coffee shop.”
 
Carabello’s roastery will be moved to the prime spot in the building and be clearly visible from the sidewalk and the street. A new area will be designed for wholesale customer training, classes and staff cuppings, as well as work stations for customers who want to stay and work for a few hours.
 
The Carabellos are working with Work Architecture + Design, a smaller firm that specializes in historic adaptive reuse projects. Renovations will include gutting the current space and change the floor plan. Justin says the two buildings were separate but were joined together on the deed at some point. He plans to blow a hole in the brick wall that separates the two spaces and connect them internally.

"We hope our expansion will help to further economic development in the Monmouth Street business district," Justin says.

The Kickstarter campaign ended Dec. 30 and beat its goal, raising over $42,000.

Carabello will remain open during the renovation process and hope to have both spaces fully operational by early fall.
 

Covington caterer partners with local businesses for food endeavors


After moving to Covington a few months ago, Four Seasons Catering is embedding itself in the local community by partnering with emerging businesses.

On Jan. 15, Four Seasons will take over the food service at Gateway Community & Technical College and create a gourmet but affordable menu for students and faculty. They’re also working on a menu for Braxton Brewery, which is slated to open this spring. And soon customers will be able to stop in at Four Seasons' storefront location and try items from Braxton’s upcoming menu.
 
The new location is 11 W. Seventh St. in downtown Covington, after Four Seasons opened in Florence two and a half years ago. The caterer did over 100 weddings, corporate events and private parties last year and has even more in the works for 2015.
 
“When we moved to Covington, we saw the renaissance happening here and wanted to be part of that,” says chef and owner Michael Gayon. He graduated from Le Cordon Bleu, where he studied to be a saucier, and has worked in a number of high-end restaurants in NYC and Seattle.
 
The storefront contains a 1,200-square-foot commercial kitchen, a front-of-the-house meeting room for clients and a to-go-only deli and bakery. The menu features soups, salads, sandwiches and baked goods made by Gayon’s wife, Melinda. Her specialty is a cinnamon roll that Gayon says is "to die for."

Four Seasons is also working on creating other local partnerships, including with a local limousine company for VIP jet service, and will continue creating pastries and soups for Left Bank Coffeehouse, with the hopes of expanding the shop’s food offerings. 
 
Gayon also plans to host two "flash kitchen" dinners. The first, Chill, is on July 31 and will feature a 10-course meal of gourmet iced foods. The second, Dark, is set for Dec. 31, when guests will be seated and then all the lights turned off. Servers will have on night vision goggles, and all of the food will be eaten without utensils.
 
“These dinners are a blast,” Gayon says. “It’s fun to mess with people’s minds and to serve something like grilled watermelon cut into different shapes.”
 
Four Seasons’ deli is currently open 8 a.m.-3 p.m. Monday-Friday. During the summer, it will be open on Saturdays, too, with expanded hours when Braxton opens.
 

E+O Kitchen opening in popular Hyde Park spot


The restaurant most recently known as Dancing Wasabi will soon be a new concept when E+O Kitchen, whose name is taken from Chicago-based Chef Rodelio Aglibot’s restaurant Earth and Ocean, opens later this month.
 
The restaurant, located at 3520 Edwards Road off Hyde Park Square, has seen a number of different concepts in the past few years, including Beluga and sushi restaurant Dancing Wasabi. Owners Mike Hama and Lee and Nick Grammas like to redesign the space every few years to keep things interesting.
 
Aglibot is designing the menu, which will be Asian-inspired with a Latin flare. Local Chef Owen Maass will head up the kitchen. He's the former chef at Cumin in Hyde Park and is returning to town after a stint in Columbus.
 
The restaurant space is being redesigned to let in more light and will be more organic and rustic looking. The building used to be a house, and the ceilings have been raised and the windows have been opened up.
 
E+O Kitchen will serve lunch, brunch and dinner and will have a moderately priced menu.
 

Circus Mojo bringing another brewery to Northern Kentucky


Paul Miller, owner of Circus Mojo in Ludlow, Ky., is once again driving economic development in the city. This spring, he plans to open Bircus Brewing Co., which will combine the circus with a brewery.
 
Miller got the idea for a bircus after visiting Ghent, Belgium, where performers at Circusplaneet earn money to operate their circus by selling beer. He got permission to license the concept and plans to use Belgian-inspired recipes for Bircus beer.
 
He also partnered with Marc Wendt of BrandFuel Co. to design the Bircus concept from the ground up.
 
When Miller bought the old Ludlow Theater five years ago, there wasn’t much going on Ludlow — there wasn’t even a grocery store. Now, there’s a grocery store, a new art gallery, two coffee shops, three restaurants and a soon-to-be distillery.
 
“Ludlow used to have more bars than anywhere in Greater Cincinnati,” Miller says. “It was a railroad town, and there were three different shifts on the railroad, with about 10 bars that workers frequented. We want Bircus to be a place where people come and can find a beer that they like, a beer for the every man.”  
 
Bircus will take over part of the theater, which is the current home of Circus Mojo. Miller also owns an old church around the corner from the theater, and he plans to move the Institute of Social Circus to the church to make room for the brewery and taproom.
 
In order to open the brewery, a number of renovations need to be done to the theater, including installing a ticket booth and marquee out front, putting on a new roof and creating a VIP balcony for private events in the old projection booth. Miller says that not much needs to be done to the building’s interior because it was a factory after the movie theater closed and was stripped down to the bones.
 
Miller recently got the building on the National Register of History Places. Because of that designation, Bircus will receive state and federal historic tax credits for renovation purposes. Miller also was approved by the Kentucky Department of Transportation for a tourism development loan to help with the project.
 
Ten percent of the profits from Bircus will be donated to the Social Circus Fund, which helps underwrite programs for children in Ludlow, nursing homes and hospitals. Bircus will also help bring more circus performers to the area, and Miller hopes to sell enough beer to bring a circus from Belgium to Ludlow.

And the bar or restaurant that sells the most Bircus beer during a given period will get a visit from Circus Mojo performers.
 
“I want to drive more international traffic to Greater Cincinnati,” Miller says. “I want to keep leveraging unique opportunities and expertise.”
 
Bircus is still looking for a brewmaster, and Miller is planning to hold interviews on Jan. 31.
 

Northside's Barrio Tequileria changes owners, updates menu


Northside’s Barrio Tequileria opened in spring 2013 but closed after just a few months in business. Chuck Eberle and Thomas Placke recently reopened the restaurant and have updated the menu to include Tex-Mex favorites.
 
“Over the last 12 years, we’ve formed a bond over our love of food and drink and the different cultures they’re associated with,” Placke says. He and Eberle own 3TC Entertainment Group, Barrio’s parent company.
 
The pair revamped the menu to feature Tex-Mex dishes that combine items from the past owner’s menu with Texas-style favorites. Menu highlights include a build-your-own Barrio — a half-pound burger, grilled chicken breast or black bean veggie burger with a variety of toppings — as well as pulled pork and smoked beef brisket sandwiches, with the option of adding the smoked meat to tacos, nachos, quesadillas and burritos.
 
Barrio still has a wide variety of tequila and specialty cocktails, but Eberle and Placke also added local and national craft beers in cans, bottles and drafts, which will rotate often. 
 
Barrio will also feature local artists and bands on the weekends as well as weekly open mic jazz night on Tuesday, trivia on Wednesday and karaoke on Thursday. Brunch will soon be served on Saturday and Sunday, featuring bloody Mary/Maria, margarita, mimosa and belini specials, plus an add-your-own-garnish bar. The patio is dog-friendly and has giant Jenga, Connect 4 and cornhole. There’s also a roast your own s’mores dessert menu and dog-bone shaped treat menu for the pups.
 
“The excitement in Northside’s South Block area is growing tremendously, with the grand reopening of Barrio along with The Littlefield and soon-to-be Arcade Legacy and Tajine sandwich shop,” Placke says of the neighborhood's stretch of Spring Grove Avenue. “We hope to continue to add to this excitement.”
 

Goodfellas Pizzeria now open on Main Street in OTR


Eric Boggs and Alex Coats, owners of Goodfellas Pizzeria, opened their newest restaurant at 1211 Main St. in Over-the-Rhine on New Year’s Eve. They also have two locations in their native Lexington and one in Covington.
 
Goodfellas OTR is in the former Mayberry space, which was completely gutted and renovated by Urban Expansion. A second floor was added, and the attic was turned into a mezzanine. There’s also a two-level outdoor patio and bar, with a bar on the ground floor.
 
The bar is designed like a 1920s speakeasy, with bourbon barrels and old crates used as decoration throughout the restaurant. Goodfellas specializes in pre-Prohibition-style cocktails and whiskey as well as pizza. The three bars will also feature craft beer.
 
Coats’ family is from Long Island, N.Y., and the pizza served at Goodfellas is New York-style — it’s made with hand-tossed crust, fresh ingredients and homemade sauce. Pizza can be purchased by the slice or in whole pies.
 
Goodfellas also has an ice program, which includes flavored ice, different types of ice and big blocks of ice that are chipped away at to chill drinks.  
 
Goodfellas is open from 11 a.m. to midnight Sunday-Wednesday and 11 a.m. to 3 a.m. Thursday-Sunday. Lunch specials Monday-Friday include a slice of pizza, a side and a drink for $6.
 

Cincinnati's beer culture still on the rise


Greater Cincinnati has become a craft beer Mecca in recent years. The last quarter of 2014 has seen much of that growth, with new breweries and bottle shops popping up all over the city. The local demand for craft beer is driving growth, of course, but so is each brewer’s passion for making beer.
 
With extended family in town for the holidays, this might be the perfect time to check out some of these places.
 
Blank Slate Brewing Company
4233 Airport Road, East End

Started in 2011 by Scott LaFollette, Blank Slate has grown from a draft-only distribution operation into a taproom. PourHouse opened in late November and features eight rotating taps.
 
The Growler House
1526 Madison Road, East Walnut Hills
The Growler House features 40 taps, 20 of which are dedicated to local breweries. It opened Dec. 2 and allows customers to stop in, sample a beer and then have a pint or fill up a 64-oz. growler to take home.
 
River Ghost
Erlanger, Ky.
Rhinegeist just launched distribution in Northern Kentucky and will be delivering to restaurants and grocery stores in the region. River Ghost will also be delivering wine from an undisclosed customer and plans to distribute beer from other local craft breweries in the near future.
 
Tap and Screw Brewery
5060 Crookshank Road, Covedale
The owners of Tom & Jerry’s Sports Bar added a brewery and taproom onto their existing restaurant. Tap and Screw opened to the public on Dec. 19 and will feature craft beer and local wines. The restaurant revamped its menu, and because the restaurant already has a liquor license the taproom also has a full bar.
 
Keep an eye out for the following ventures, too. They’re not open yet, but there's already a lot of buzz surrounding these spots.
 
Braxton Brewery
27 W. Seventh St., Covington
Evan Rouse, a six-year homebrewer, and brewing veteran Richard Dube are the masterminds behind Braxton Brewery. They plan to have 15-20 beers on tap, with both core and seasonal beers. The opening date is still up in the air, but early 2015 is the plan.
 
Casual Pint
Location TBD
Tennessee-based Casual Pint will offer 30 rotating taps of local and regional beers, which will be available by the pint or in growlers to take home. The food menu will include bar food staples like soft pretzels with beer cheese and wings. It’s slated to open in the third quarter of 2015 and will be the first location outside of Tennessee.
 
DogBerry Brewing
7865 Cincinnati Dayton Road, West Chester
Cincinnati’s first nanobrewery plans to open in the next few weeks. DogBerry will have 10 beers on tap, including their year-round rye pale ale, IPA, Kolsch, brown ale, blonde ale and five seasonals.
 
Fibonacci Brewing Company
1445 Compton Road, Mt. Healthy
Labeled as an ultranano brewery, Fibonacci will have a one-barrel system that will allow for about 300 beers per batch. Owners Bob and Betty Bollas plan to have an Imperial IPA, a Kolsch and an Imperial Stout on tap to start with when the taproom and brewery open in the spring.
 
Geo. Wiedemann Brewing Co.
530 York St., Newport
Wiedemann beer recently came back on the market when Jon Newberry bought the brand rights. He plans to open a brewery and taproom in Newport’s WaterTower Square, which he hopes to have up and running by Reds Opening Day 2015.
 

Kentucky-based juice bar opens shop in Hyde Park Square


Kimmye Bohannon discovered cold-pressed juices after running a marathon in New York City. She began juicing at home and started The Weekly Juicery out of her kitchen two years ago. She now owns three locations — one each in Lexington and Louisville and the newest on Hyde Park Square, which opened Dec. 6.
 
“It’s a wonderful experience to have cold-pressed juice available, and I feel so much better after drinking it,” she says. “Starting my business has been a way to make juicing available to a broader audience.”
 
The Weekly Juicery has 16 different cold-pressed juices, and the average price is $9 for a 16-oz. serving. Some of the juices are for veteran juice drinkers who are used to drinking vegetables, and others are more transitional and geared toward those who are new to juicing. The Orange You Happy has an orange juice flavor, which enhances the taste of the beets in it.
 
Each cold-pressed juice comes with a 30-minute education session, which customers can utilize before or after drinking their juice.
 
“Everyone who works at the juice bars are certified juice guides who understand the juicing process,” Bohannon says. “It’s all about education and making the transition to a healthier way of living.”
 
The menu also features a variety of raw foods, including a vegan veggie wrap, sweet potato hummus and a made-to-order salad bar with vegan dressing. There’s also super food oatmeal for breakfast. Bohannon plans to have kombucha on tap in 2015.
 
The Weekly Juicery also offers three levels of customized juice cleanses: a beginner, middle and deep detox. There’s also a juice delivery service, which is how Bohannon first started out. Among the three locations in Lexington, Louisville and Cincinnati, she has about 200 customers who use the delivery service.
 
“We want to make juice convenient for busy people,” Bohannon says. “We also want to teach lots of people about the health elevation of drinking juice every day. You can feel better, have more energy, and give your body the fuel that’s designed to make it perform at an optimal level. So many people operate somewhere in the middle, and they don’t know what it feels like to feel really good. We want to teach them what it feels like to be there.”
 
Currently The Weekly Juicery is open 7:30 a.m.-5:30 p.m. Sunday-Saturday, but based on business trends Bohannon says the hours may change. The store is at 2727 Erie Ave.
 

Pedal Wagon, Halfcut owner opens coworking space in OTR


Jack Heekin, owner of Over-the-Rhine’s Pedal Wagon and Halfcut, recently opened up a coworking space dubbed The Office attached to Halfcut at 12th and Walnut Streets. Gomez Salsa, Push Pull Studios, Squirrel Films and Venn have joined Halfcut and the Pedal Wagon so far, and Heekin says there’s an open door policy.
 
“People are always coming in and out, and more and more people are asking about using it,” he says. "The Office is definitely open to whoever wants to use it."
 
Heekin says The Office evolved on its own: As he opened Halfcut and his friend from high school, Andrew Gomez, opened Gomez Salsa next door, they each realized they needed an office. They turned Halfcut’s storage space into The Office — it’s between the kitchen, which Gomez Salsa uses, and Halfcut’s bar.
 
The space has slowly developed into a place for friends and friends of friends to come in and work together.
 
The bottom floor is just under 1,000 square feet and has a lounge area for meetings as well as a ping pong table for hanging out. The second floor is about 300 square feet, with a number of desks for companies to work at and share ideas.
 
“The Office will help add to the big picture and overall success of Cincinnati,” Heekin says. “If another startup needs help with something, you’ll be able to get it, as well as pitch ideas and collaborate with others.”
 
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