Development News

For 15 years, Jeff Ledford ran some of the finest restaurants in Cincinnati. But in February, he and his wife Melissa turned a culinary dream into a reality when they opened their food truck, Catch-A-Fire Pizza.
 
Jeff has a degree from Cincinnati State’s Midwest Culinary Institute, and trained at the Culinary Institute of America in Hyde Park and Napa Valley. Besides fine dining, he’s also worked in catering.
 
The truck is a 26-foot mobile kitchen that features a wood-fired oven that reaches temperatures of up to 800 degrees. The Ledfords use fresh ingredients and are very selective about the flour, cheese, sauce and toppings they use on their pizzas, Jeff says.
 
“We wanted to bring our product, our passion and our philosophy of food and beverage to people, which is a very gratifying experience,” he says.
 
Catch-A-Fire’s best-seller is the Cornerstone, which is a pepperoni pizza topped with a fire-roasted red sauce and a five-cheese blend. The truck also features specials that rotate regularly to keep the food interesting.
 
The Ledfords are passionate about food and beverage and appreciate craft beer, so they decided to partner with a few local breweries. Catch-A-Fire can be found at Rivertown Brewing, and they’ve done events at Mt. Carmel Brewing Company and Listermann Brewing.
 
“Pizza and beer are like ketchup and French fries—it’s a great combination everyone knows,” Jeff says. “Lots of breweries have taprooms, but they’re not able to offer food, which is where we come in.”
 
By Caitlin Koenig
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Every year, the Over-the-Rhine Chamber awards a handful of businesses for their strides in categories like Property Development, Nonprofit of the Year, New Business of the Year and Business of the Year. This year, CORE Resources won in a new category, Job Creation of the Year.
 
CORE—a builder and developer of retail, office, restaurant and healthcare facilities—was founded in 1990. In 2010, it employed nine people; today, CORE has 34 employees and plans to hire 10 more in 2013.
 
“We’re thrilled to be having a growth spurt and hiring people again,” says President Paul Kitzmiller. “We hope that with further recognition in the community, CORE’s services can help grow the surrounding community and further participate in revitalization.”
 
For the past few years, CORE has been involved in revitalization and renovation projects in OTR. Some of its OTR projects include the Color Building (home of CORE’s office), KAZE, Quan Hapa and Washington Park. CORE is getting ready to start the renovation of Eli’s BBQ on Vine Street and the apartments above.
 
At Sixth and Walnut, CORE has worked on the Righteous Room, Jeff Ruby’s Steakhouse and Nada. They’re getting ready to open Sotto, and in the next 30 days, they’ll be opening Boca. CORE is also the general contractor for the anchor restaurant at U Square at the Loop—Keystone Bar and Grill.
 
“In the future, we want to be involved with more projects and help create a wonderful neighborhood,” says Kitzmiller.
 
By Caitlin Koenig
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Last week, Cincinnati City Council’s Budget and Finance Committee approved the use of $10,000 of Westwood TIF district money to conduct a review of existing conditions and future plans for Westwood Square, which is at the heart of the Westwood Business District at the intersection of Harrison, Epworth and Urweiler avenues.
 
The project would include green spaces and changes to the neighborhood that would encourage economic development and community pride.
 
The square is the result of a three-day urban design workshop held in fall 2012. The workshop focused on the neighborhood’s vision for the redevelopment of the business district and surrounding residential areas.
 
“There is no significant property acquisition required in order to make this a reality if this is something the community chooses to go forward with,” says Vice Mayor Roxanne Qualls.
 
Westwood is one of four Cincinnati neighborhoods that volunteered to implement the city’s new form-base codes, which will help develop walkable neighborhoods throughout the city. The codes were adopted on March 7, and will go before City Council in April for final approval.
 
By Caitlin Koenig
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The Cincinnati Preservation Association will be hosting Preserving Modern Architecture, a two-day symposium on April 24 and 25. The event is being held to celebrate the gift and restoration of the Frederick and Harriet Rauh House in Woodlawn.
 
CPA began to restore the Rauh House in Sept. 2011 with funds provided by Emily Rauh Pulitzer, Frank and Harriet's daughter. The house, which was built in 1938, is one of the country's first examples of the International style of modern architecture.
 
When CPA acquired the house, it was a cinderblock shell with plants growing through it, says Paul Muller, executive director of CPA. It had been slated for demolition—twice—but CPA felt it was a building that needed to be restored rather than destroyed.
 
“Preservation of the recent past is an emerging issue in the world of historic preservation,” says Muller. “The public has an interest in mid-century modern and modern architecture because buildings that were built in 1964 are now eligible for the National Historic Register, and they’re not considered ‘old’ to us. But once people start looking at what motivated the architects and owners of those houses, then it’s interesting.”
 
The symposium features two days of papers, case studies and discussion sessions about modern architecture, plus a tour of the Rauh House and another house in the neighborhood. A lecture by Paul Goldberger, Pulitzer Prize-winning author and architectural critic, will conclude the event.
 
“We hope that the event will increase people’s awareness and appreciation for the incredible modernist legacy,” says Muller. “We want people to realize that a lot of modernist buildings need to be preserved, and can add something to our culture.”
 
Tickets to Preserving Modern Architecture and the Goldberger lecture are $125 and $35, respectively; tickets for the Rauh House tour are available by emailing info@cincinnatipreservation.org or by calling 513-721-4506. The event is sponsored by Architects Plus, and the house tours are sponsored by Kroger and Crapsey and Gilles Contractors, Inc.
 
By Caitlin Koenig
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On March 27, the Greater Cincinnati Indpendent Business Alliance is hosting a workshop that will focus on the unseen benefits of nurturing and supporting local independent businesses.
 
“This event provides a unique opportunity to explore the beneficial impact an independent business alliance can provide Cincinnati and the community,” says Owen Raisch, CiNBA’s founder.
 
CiNBA was started in March 2012 Raisch visited the American Independent Business Alliance’s national conference. Since then, Raisch has been working with businesses around Xavier University, including Betta’s Italian Oven, Betta’s Café Cornetti, Center City Collision, Baxter's Fast Wheels, Listermann Brewing, Kleen Print Products, Cincinnati Cash Mob and Beans and Grapes.
 
All of CiNBA’s members except Center City Collision worked with Xavier students to assess business models and develop their businesses. Over 60 students were involved in classes that range from an MBA management project to undergraduate graphic design courses.
 
CiNBA is the recipient of a Fuel Cincinnati grant that funded Raisch’s trip to the AIBA conference, and paid for CiNBA’s first year of membership to the organization.
 
“The grant and membership to AIBA provided startup support and promotional materials that were critical to the current level of CiNBA’s development,” says Raisch. “I’m very appreciative of Fuel’s support. I couldn’t have done it without them.”
 
The workshop will feature a presentation by Jeff Milchen, founder and director of the first International Business Alliance. The free event will be held at Beans and Grapes in Pleasant Ridge at 8:15 a.m. Contact Raisch at 937-402-6596 for more information.

By Caitlin Koenig
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About six years ago, the owners of Over-the-Rhine’s oft-frequented MOTR began looking for a larger space for concerts. And they found one right across the street: the Woodward Theater.
 
“When we brought MOTR to OTR, we wanted to insert the local music community into the arts and culture discussion in Cincinnati,” says MOTR co-owner Dan McCabe. “By expanding across the street, that discussion gets a little louder.”
 
MOTR has been the OTR hotspot for free music for the past few years, and the Woodward will help attract larger bands that are too big to play MOTR. The concerts at the Woodward will be ticketed, with advance tickets available.  
 
“We want to see people from outside Cincinnati to see what OTR is,” says McCabe. “Musicians that play the Woodward will be coming from cities like New York, where the cost of living is high. They might consider relocating to Cincinnati, which has a great support base for musicians and the platform to build a crowd base. It’s also centrally located for touring.”
 
The Woodward’s new owners also want it to be used as more than a music venue. “I’d love to show films and host private events too,” says McCabe. “OTR is an event-driven neighborhood, and we want the Woodward to be a resource to the community.”
 
The Woodward has been used in recent years as an antiques warehouse, and hasn’t been an active storefront for a long time, says McCabe. In the next few weeks, construction will begin on the theater’s façade, including getting the lights on the outside working.
 
McCabe and his business partners are still working on plans for the inside. “We basically have a white box on the inside with a balcony, and there’s a lot of work that needs to be done.”
 
This year is the Woodward’s 100^th birthday—it opened on June 18, 1913. The guys of MOTR have a big event planned for the building’s birthday, so keep your eyes and ears peeled for more information.
 
By Caitlin Koenig
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You may have tried tongue tacos from Taco Azul, one of Cincinnati’s food trucks. And in a few weeks, its owners, Gary and Tracy Sims, will be opening Barrio Tequileria at the corner of Hamilton and Spring Grove Avenue in Northside.
 
The Sims chose Northside because it reminds Gary of urban Los Angeles. He's a Cincinnati native, but lived in L.A. for 20 years before moving back to his hometown. He says he’s always wanted to open a bar, and he thinks he's found the perfect space with a great patio.
 
Barrio will serve authentic Mexican food that has its roots in the barrios of L.A. and the streets of Mexico. The restaurant’s menu will be different from the food truck, says Gary, but they will be serving the tacos that many Cincinnatians have come to love—specifically the tongue, carne asada, chicken, veggie and chorizo tacos.
 
The menu will also feature Baja style beer battered fish tacos, seviche, al pastor on rotisserie, queso fundido cheese dip with chorizo and guacamole. There will also be rotating specials that reflect foods from the different regions of Mexico like moles and enchiladas.
 
But the main draw of Barrio is its drinks, which will be made with handmade fusion tequilas, says Gary. One of the key elements to the restaurant’s drink menu is the Sangrita: tomato juice served with a shot of tequila—it’s a spin on the traditional Bloody Mary.
 
And of course, there will be margaritas. Handmade, not blended, and made with fresh juices. A cucumber margarita is in the works, as well as a jalapeno or habanero one for those that like their drinks a bit spicier.
 
“We want to help make Northside a destination spot in Cincinnati like the Vine Street corridor is downtown,” says Gary. “In the next few months, a bourbon bar will be joining us on the corner, and we want to help revitalize the area.”
 
Barrio Tequileria is slated to open in the beginning of April. The restaurant will host its patio grand opening on May 4 and 5 for Cinco de Mayo.
 
By Caitlin Koenig
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Northern Kentucky University recently added two new bachelor degrees to its curriculum: a B.S. in Data Science and a B.A. in Special Education. NKU now offers 62 undergraduate degrees, 19 graduate degrees, 27 graduate certificates, a post-masters in educational leadership, two doctoral programs and a juris doctor.
 
The bachelor’s degree in Data Science, which will be offered through the College of Informatics, will be initiated this fall. Students will learn and develop skills for careers as data analysts, data science and systems engineers. To be accepted into the program, incoming students must have an ACT score of 25 or higher.
 
“There was a tremendous demand from the businesses our graduates end up working for,” says Dean of the College of Informatics Kevin Kirby. “At the national level, there was a need for big data professionals, and there weren't enough people to decipher big data. So we decided to add something in data science to meet that demand.”
 
NKU is offering a degree in data science at the undergraduate level, which is something that other universities don’t offer, says Kirby. There are graduate programs in business analytics, but the need for talent at the undergraduate level led NKU to develop the program at the bachelor’s level.
 
Beginning in fall 2014, the College of Education and Human Services will offer a B.A. in Special Education. The degree program will prepare NKU graduates for state certification to teach children in grades P-12 that have disabilities. In addition to being certified in elementary, middle school or secondary education, graduates will also be certified in special education for mild to moderate disabilities. The program will require students to obtain an additional teaching certificate.
 
Both degree programs will require 120 classroom hours for completion. Eight new classes will be developed for the data science degree; classes for the special education degree are already in place as part of an existing program.
 
By Caitlin Koenig
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Coffee and a good book go hand-in-hand, but what about a good book and lunch? Joseph-Beth Booksellers at Rookwood Commons recently remodeled its full-service restaurant, Brontë Bistro, to better serve its customers.
 
Joseph-Beth opened at Rookwood Commons in 1986. At the time, the Bistro was a smaller component, and was added on to in the early 1990s. But there haven’t been any significant changes to the Bistro—until now.
 
The remodel began on Jan. 7, and was 99 percent complete as of Wednesday. The entire restaurant was gutted and remodeled, from the kitchen—where new equipment was put in, including a grill—to the front of the house—where there is now a coffee kiosk for customers on-the-go. Before renovations, the only entrance to the Bistro was through the bookstore; now, there’s a front entrance that is accessible from the parking lot.
 
“The remodel really adds more offerings to our customer base,” says Joseph-Beth Booksellers’ CEO Mark Wilson. “Our goal is to create an experience for our customers. We want them to find a place where they can broaden their perspective and deepen their thinking, and the bookstore and Bistro provide that now with a nicer ambiance.”
 
The Bistro’s menu isn’t going to change much, but there will be a few new entrees available for dinner, says John Gains, general manager of the Bistro. In April, the Bistro will roll out a new dinner menu, which will include about two-thirds of the Bistro’s favorite lunch offerings, plus the new dinner offerings.
 
A meeting space was also created at the far end of the Bistro, complete with presentation screen that has the ability to house 50 people for business meetings and community events. There’s also a smaller part of the large meeting room that seats 20.

"With the remodel, we wanted to make seating more comfortable," says Gains. "Before, the dining room was loud, but we put in booths and put a wall up between the restaurant and the kitchen so people would be able to enjoy a meal and have a conversation."
 
By Caitlin Koenig
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You might have noticed Picnic and Pantry’s storefront is currently not open for regular business. No need to fret, though, as it is closed only to allow the addition of a dining area and deli case to support its expanding menu.

The micro grocery store still offers catering and deli foods, which are available at Melt next door.  

Picnic and Pantry will be installing a deli case in order to expand their meat and cheese selection, and it's adding about seven seats for diners to eat inside of the store.

While no official date has been set for resuming business-as-usual, Picnic and Pantry is expected to open its doors to diners and shoppers in the next two weeks.

Another Northside business that's making some changes is The Listing Loon. Considered the neighborhood’s solution for an insane variety of quality craft beer, the Loon has obtained its serving license for wine and beer.

Due to limited refrigeration, this doesn't mean every single beer in the Loon's inventory will be chilled for serving. Instead, the Loon will be offering a featured beer and wine list every week.

With five to seven beers and eight wines highlighted each week, thirsty patrons will be able to sample the finest brews and vintages the store offers. With a seating capacity of 37, there should be plenty of room to bring a friend or three as you sip your way toward a greater understanding of what makes the Listing Loon one of the premiere beer retailers in the city.

By Sean Peters

As of March 4, West Price Hill’s Caribe Carryout is now near Bogart’s on Short Vine. Several people who wanted to buy into his business had approached Basil Balian, the restaurant’s cofounder, but the traffic at the West Side location didn’t justify expanding.
 
Balian chose to move to Short Vine because of its potential for a higher customer base. “It’s all about location, location, location,” he says. “I’m excited and encouraged by all of the housing and restaurants sprouting up along the street. I believe the street will become a magnet for food lovers, and I trust that we’ll get our fair share of foot traffic.”
 
Caribe’s menu much the same; it features homemade empanadas and rice and stews prepared daily. But Balian and his business partner Russell Laycock have amped up the spice. Laycock is known as “Mr. Spice,” and he’s brought his expertise to Caribe’s spice mixtures and sauces.
 
“Even though Caribbean food isn’t generally spicy, with the exception of Jamaican cuisine, we had a few customers say our empanadas weren’t spicy enough,” Balian says.
 
Balian and Laycock have also recently added a Jerk Chicken Empanada to their lineup. It’s something they introduced to the menu before relocating because they wanted to satisfy their Jamaican customers, Balian says. The pair plans to introduce new recipes to their customers as daily specials, and then add them to Caribe’s menu based on demand.
 
“We want to add to the variety of quality food already on Short Vine,” Balian says. “And we intend to help make Short Vine a hungry person’s instinctive destination.”
 
By Caitlin Koenig
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For 45 years, Bayer Becker’s civil and transportation engineers, landscape architects, planners and land surveyors have served the Tri-State area. And last month, the design firm opened an office in Over-the-Rhine.
 
“There’s a commitment to the urban core here in OTR, and we want to be part of it,” says Mike Dooley, an associate at Bayer Becker. “We want to be closer to the clients we work with and new talent.”
 
Founded in 1968 by Joseph Bayer and Keith “Sandy” Becker, the firm has served a variety of local and national clients and has consulted on projects in the public and private sectors. The OTR office is Bayer Becker’s fourth office in the Cincinnati area (its home office is in Mason, and there are smaller offices in Fort Mitchell, Ky., and Oxford, Ohio).
 
Bayer Becker’s new office is in the historic Saengerhalle building next to 3CDC and across the street from Washington Park. The firm looked at buildings in the Central Business District, but the opportunity arose in OTR to be near local architects and other design firms, says CFO and Vice President Tim Bayer, who is the son of founder Joseph Bayer.
 
“There are lots of businesses and entertainment here, which was very appealing to us,” Bayer says. “We want to be part of strengthening the community’s employment and aesthetic aspects.”
 
Currently, Bayer Becker is doing land surveying on several properties for 3CDC; they’re in the middle of the bidding process on a property in OTR near the casino. Yard House at The Banks was also a Bayer Becker project.
 
Bayer Becker wants to be a good business citizen and be active in the OTR Chamber of Commerce and be part of other business associations and endeavors in the business community, says Bayer. “Our goal is to continue to strengthen the community through employment, be part of celebrating client success and help improve downtown Cincinnati.”
 
The firm wants to help continue enriching the community, and later this month, they’ll be sponsoring the Urban Awakenings series, which focuses on four Cincinnati neighborhoods that are dedicated to revitalization and rejuvenation.
 
“We want to help OTR be a model for other communities,” Dooley says.
 
By Caitlin Koenig
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Five years after the destructive fire that left Old St. George Church in Clifton Heights dormant, plans are now surfacing to convert the historic building into a boutique hotel.

The fire, which destroyed both of the church’s steeples, occurred Feb. 1, 2008. With restoration underway, it’s clear that the building’s future incarnation will take it far from its past.

“We put about $600,000 into improvement,” says Matt Bourgeois, director of the Clifton Heights Community Urban Redevelopment Corporation (CHCURC), a nonprofit dedicated to revitalizing Clifton Heights. “We want to make sure the building is preserved so we can pursue [construction of the hotel].”

Repairs and improvements are only the first steps to restoring Old St. George, however.

CHCURC plans to have a full understanding of a time frame and funding by late summer, with hopes to start construction of the hotel soon after, says Bourgeois, who estimates the space will include 60 to 70 beds.

While he can’t estimate room prices yet, Bourgeois hopes the project help attract more visitors to the surrounding developments and redefine the neighborhood’s dynamic.

Making Clifton Heights a destination is one of CHCURC's major goals—to bring more people to the neighborhood and see what it has to offer, Bourgeois says.  

Construction of the hotel will follow the opening of U Square at the Loop, Old St. George’s neighboring multi-story development, where businesses are scheduled to open in March and apartments in July.

By Kyle Stone

The soft, flowing material of hundreds of wedding dresses line the walls of Hyde Park Bridal. Light pink furniture and mirrored tables add a distinctly feminine touch to the brightly lit boutique.
 
Amanda Topits, 26, opened Hyde Park Bridal on Sept. 8, and has since outfitted about 500 brides in the dresses of their dreams. Topits says she has always had a passion for fashion and knew she wanted to work in the bridal industry. She graduated from UC’s DAAP program in June with a major in fashion design, and has worked for Glamour and Elle magazines and bridal boutiques in California and Cincinnati.
 
Topits' bridal shop is the only bridal boutique to ever open in Hyde Park. “I knew as soon as I decided to open a bridal boutique that it would be in Hyde Park,” she says. “It’s the perfect place to be, and I wanted to be somewhere different than all other stores.”
 
Topits and her staff aim to offer brides the best possible experience while helping her find her dream dress. During a bride’s appointment, the entire shop is reserved for the bride and her guests. There’s a personalized parking spot for the bride, and champagne and cupcakes are on hand during the appointment.
 
“Boutiques can offer a better experience not only for the bride, but for the guests that she brings with her,” Topits says. “A boutique atmosphere gives you a sense of relief knowing that you and your gown are going to be taken great care of from the beginning to the end of the process.”
 
Hyde Park Bridal carries designers that are exclusive to Cincinnati and the Midwest, including Alvina Valenta, Badgley Mischka, Blue Willow by Anne Barge, Hayley Paige, Jim Hjelm Blush, Justina McCaffrey, Lillen Collection, Somsi Couture, Tara Keely by Lazaro and Winnie Couture Blush. The boutique also sells bridesmaid dresses and bridal accessories to complete brides’ fairytale visions.
 
By Caitlin Koenig
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Although there won’t be a West Sixth Brewing taproom or beer garden in the Cincinnati area, beer lovers will still be able to buy the new brewery’s beer around town.
 
West Sixth opened in Lexington on April 1, and founders Ben Self, Brady Barlow, Joe Kuosman and Robin Sither have already seen the demand for their beer go through the roof. “We’ve had people drive down from the Cincinnati area just to buy our beer,” Self says.
 
The Cincinnati/Northern Kentucky area was the last part of Kentucky that West Sixth added to its distribution network—the taproom and beer garden are in Lexington, and West Sixth’s beer is available in Louisville, too.
 
The quartet has heard from lots of retailers, bars and restaurants that they’re excited to be getting West Sixth’s brews, Self says. West Sixth beer became available locally about two weeks ago. The brewery kicked off its expansion at Cincy Winter Beerfest, which featured the West Sixth IPA and Deliberation Amber.
 
West Sixth does things a bit differently than other breweries, Self says. It’s the only brewery in Kentucky to can its beers; and Self and his co-founders are not only committed to brewing great beer, but to giving back to the community. They give six percent of the brewery’s monthly profits to local charities and nonprofits to support environmental packaging efforts and rehabilitation projects in Lexington.
 
You can order West Sixth’s beer at Gordo’s Pub in Norwood and Bakersfield in Over-the-Rhine. You can also purchase it at:

• Party Source
• Liquor City
• Party Town
• DEPs
• I-75 Liquors
• Valley Wine and Spirits
• United Liquor
• Hyde Park Wine and Spirits
• Root Cellar
• Listing Loon
• Gramer’s Meat and Produce
• Country Fresh Farm Market
• One Stop Liquors
• Luckie’s Pony Keg
• Antone’s Wine and Spirits
• Bluegrass Carryout
• Churchill Market
• City Beverage

By Caitlin Koenig
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