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O C TO B E R 2 022

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LIFESTYLE LETTER

So Gosh Darn Good!

October 2022 PUBLISHER

Emily Barlow | emily.barlow@citylifestyle.com EDITOR

Our October cover image always makes my stomach growl—and this issue is no exception. I have always been a fan of brunch. It’s a meal that screams kick back and enjoy a lazy fun Sunday (or Saturday), and our cover story takes brunch to the next level. The aptly named All Hail the Biscuit delivers a brunch fit for a king. Read A Scrumptious Sovereignty ... the first paragraph had me hooked. Who can resist “soft, buttery, flaky, tender, chewy, golden brown biscuits?” Not me. If biscuits aren’t your thing (note they do have GF biscuits, too), we also have a lovely recipe from The Spicy Olive that might whet your appetite. They’re also celebrating their 10-year anniversary, so next time you stop in to restock on high-quality oils and vinegars (and wine!), make sure you offer them a little congrats! Of course, when you’re enjoying a fantastic lunch or dinner, it’s important to remember your manners (make your mama proud), so we turned to etiquette expert Mary Starvaggi, creator of Etiquette Advantage, for tips on which water glass is actually yours, how to conduct a proper handshake, and how to engage in good, polite conversation during your meal. Read Best Behavior and get ready to wow everyone at your next corporate luncheon or maybe just Thanksgiving dinner. Get ready to dig in and devour this food issue, but please remember no elbows on the table. Bon appétit!

Stephanie Meinberg | stephanie.meinberg@ citylifestyle.com SALES SUPPORT COOR DINATOR

Courtney Kraemer | courtney.kraemer@citylifestyle.com SOCIAL MEDIA COOR DINATOR

Courtney Kraemer AD DESIGNER

Matthew Endersbe LAYOUT DESIGNER

Kelsi Southard CONTR IBUTING WR ITER S

Elizabeth A. Lowry, Bill Furbee, Nicole Browning, Carly Tamborski, Stephanie Meinberg, Tera Michelson, Courtney Kraemer CONTR IBUTING PHOTOGR APHER S

Elizabeth A. Lowry, Matthew J Capps Business Image Services, Sabrina Argotte

Corporate Team CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore CHIEF OPERATING OFFICER Randy Radosevich DIRECTOR OF SOCIAL MEDIA Mindy Hargesheimer ART DIRECTOR Sara Minor

E M I LY B A R L O W , P U B L I S H E R @LOVEL ANDLIFEST YLEMAGA ZINE

OPERATIONS DIRECTOR Janeane Thompson AD MANAGER Chad Jensen WEB APPLICATIONS Michael O’Connell

Learn how to start your own publication at: citylifestyle.com//franchise

Scan QR code to visit our Instagram CIT YLIFEST YLE.COM/LOVEL AND |

Proverbs 3:5-6 Loveland Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Loveland area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Loveland Lifestyle™ is gathered from sources considered to be reliable, but the

L I F E ST Y LE LE T T E R

accuracy of all information cannot be guaranteed.

CINCINNATI’S PREMIER EXTERIOR REMODELER

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O C TO B E R 2 0 2 2

inside the issue The Food & Drink Issue

F E ATU R E D

D E PA RTM E NTS

16 Best Behavior

Lifestyle Letter

City Scene

Business Monthly

Local Experiences

How To

Open House

Culinary Creations

Hot Spot

Realty Report

Events

Healthy Lifestyle

Bringing Manners Back to the Table

22 Reno with the Flow

Glowing Up Year after Year with Perennial’s Pros

28 Where Oils, Vinegars + Wines Flow A Decade of the Best from The Spicy Olive

32 A Scrumptious Sovereignty All Hail the Biscuit Reigns Supreme

O N T H E C OV E R

Photography: Elizabeth A. Lowry A biscuit’s worth a thousand words ... but this Milford gem does so much more than breakfast and buttermilk. Proof? This spicy chicken sammy with fresh greens. All local, all from-scratch, and 100 percent irresistible.

PR O FES S I O NA L S ERV I C E S HO ME + DES I GN FO O D + B E V E R AG E

FO O D + B EV ER AGE

HO ME S ERV IC E S

O C TO B E R 2 0 2 2

city scene

Where neighbors can see and be seen. 1

5 7

1: Forty Under 40 pre-event reception with the Cincinnati Biz Courier @TheBMWStoreCincinnati. 2: Getting our Sunday morning sweat on at this free Strength/Stretch class with @PowerRyde inside @CartridgeBrewing. 3: Shopping, noshing, indulging, flower picking and more during this gorgeous Ladies Night Out @TheMarmaladeLily. 4: Mingling on the patio during @CareCenterLoveland’s Inaugural Fundraiser on August 25th. 5: Building community with speakers Katie Kruithof and Emily Kendall @MidWestOhMama mixer, held @TheMarmaladeLily. 6: Painting the town red at Dinner En Rouge on August 20th to benefit the @LovelandLegacyFoundation. 7: It’s open! Official ribbon cutting on September 1st to open ChimneyRidge @HOMEARAMA.

Want to be seen in the magazine? Tag your Instagram photos with @lovelandlifestylemagazine

C I T Y SC E N E

WOLTERMAN LAW OFFICE TAKES CARE OF ALL YOUR LEGAL NEEDS The attorneys at Wolterman Law Office value the relationships they develop with their clients. As a neighborhood firm with national influence, Wolterman Law Office makes it a priority to provide individuals and businesses with skilled legal guidance as well as personal attention. Steve R. Wolterman and Matthew Metzer have over 20 years of combined experience in a wide range of legal areas. Together, Steve and Matt are able to give their clients the experience and knowledge of a big firm and the dedication and care of a small one. Steve has vast experience advising individuals and businesses on matters involving tax law, real estate, corporate transactions, and estate planning. A substantial part of Steve’s practice is facilitating 1031 exchanges in all 50 states and abroad, giving him the respect of his colleagues for handling the most complex 1031 exchanges. In addition to being highly qualified in these types of matters, Steve’s experience building his own firm and subsidiary businesses allows him a special connection with his business clients. Matt’s skilled representation of innocent victims and their families has secured millions of dollars in settlements and judgments for his clients. Not only does Matt have extensive experience handling catastrophic personal injury, wrongful death, and complex litigation cases, he represents clients in breach of contract, business tort, and intellectual property matters. Matt is often retained by plaintiffs on a contingency fee basis.

Wolterman Law Ofﬁce understands that it matters whom you choose to handle your legal matters. We take pride in offering quality services for all of our clients’ legal and ﬁnancial needs. Call us today for a free consultation.

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434 W. Loveland Ave., Loveland, OH

Initial Consultations Are Complimentary

O C TO B E R 2 0 2 2

business monthly A round-up of exciting news from local businesses.

Aww Shucks

Mucho Empanadas

It’s a white building, with a boat on top, just down on Wooster Pike ... it’s also a brand-new must-try gem— Covalt Station. This aquatic-inspired joint is named after the Covalt family, who occupied nearby land in the 1790s and built a fort for protection (called a station). The restaurant’s approachable menu boasts burgers, brats and lobster bisque, plus plenty of classic cocktails. But you don’t want to miss their handshucked oysters—featured Tuesdays, Thursdays and Saturdays!

Looking to spice it up and try something new? Check out CCS Empanadas, an authentic Venezuelan restaurant just off Fields Ertel Rd. Boasting a large variety of empanadas, from simple ham and cheese to their best seller, the Pabellon, (stuffed with beef, black beans, plantains and cheese), there’s truly something for everyone on this menu. Pro tip: this place isn’t run-of-the-mill, and has plenty of authentic offerings that stay true to their roots. Photography by Stephanie Meinberg

Photography by Covalt Station

Chicken and Bourbon and Pie – Oh My! Crispy fried chicken? Check. Delicious, melt-in-your-mouth pie? Absolutely. Smooth, oaky bourbon and cocktails? Oh yeah! Lovebird, a Southern-fried cafe, is the newest addition to downtown Loveland. Opened by Margaret Ranalli and located in the same space as her previous concept Enoteca Emilia, Lovebird doesn’t disappoint with its southern staples such as meatloaf, pimento cheese, deviled eggs, and shrimp and grits. Hurry in—the South is calling, and it’s right in your backyard. Photography by Stephanie Meinberg

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Want to be featured?

Get in touch by heading over to our landing page to connect: CityLifestyle.com/Loveland

B USIN E SS M ON T H LY

Know more. Know now.

Celebrate Breast Cancer Awareness Month by being in the Know Get your mammogram results right away and biopsy appointments and results within 24 hours. You shouldn’t have to wait. Mercy Health offers this unique program to make sure you know now. Call 513-956-3729 to schedule today.

Meet Scott Firestein, MD, our newest Obstetrics & Gynecology Specialist who has over 29 years of experience in the medical field. Dr. Firestein has extensive experience in Gynecologic conditions. He graduated from St. Louis University, School of Medicine in 1993. His office is accepting new patients. Mercy Health — Kenwood Gynecology 4700 E. Galbraith Rd., Suite 202 Cincinnati, OH 45236 513-418-5700

(9-22)

Mercy Health — Deerfield Medical Center 5075 Parkway Dr. Mason, OH 45040 513-956-3729

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O C TO B E R 2 0 2 2

local experiences The best places and things to do in our area.

Seasonal menus to feature fare, one-night specials to limited-time faves, there’s a whole host of hidden gems in eateries and hot spots around our city. Some are only available for the eve, others for the month, still others are sticking around for the entire season. But no matter the duration, they’re all finite in one way or another—so take advantage of these not-so-secret savories now.

St ylish & Upscale Foodie Establishments TONY’S OF CINCINNATI: Worth the indulgence! Their prime-cut, bone-in ribeye is heavy marbled and exquisitely tender, making it the most flavorful, textured steak you’ll find this fall. 12110 Montgomery Rd, Cincinnati, OH FOR NO OSTER IA & BAR : Tuesdays are for Bolognese, a weekly feature to fortify you for the week—or feed the whole crew with “hot and ready family meals to go.” 9415 Montgomery Rd, Cincinnati, OH BITE: Celebrate Oktoberfest with farm-to-table German Sauerbraten, topped with gingersnap gravy over mashed potatoes and braised red cabbage, a fall menu feature rolling out this month. 1279 State Route 131, Milford, OH THE BIR CH: Back on the menu this season, Wrapped Grilled Brie—a savory shareable of bacon-wrapped French Brie, topped with maple pecans, served with apples and baguette. 702 Indian Hill Rd, Terrace Park, OH CAR TR IDGE BR EWING: One night only—secure your spot for a lavish 4-course chef/brewer paired dinner Oct 25, a culinary trip around the world celebrating the brewpub’s 2nd Anniversary. 1411 Grandin Rd, Maineville, OH

Scan for more photos and the full list. The Birch

Want to recommend a local experience? Scan the QR code and message us on Instagram.

LOCA L E X P E R IE N C E S

Where learning happens,

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BEST BEHAVIOR BRINGING MANNERS BACK TO THE TABLE ARTICLE BY BILL FURBEE | PHOTOGRAPHY BY MATTHEW J CAPPS BUSINESS IMAGE SERVICES

H OW TO | PR OFESSION AL S E RVI CE S

If you’ve ever found yourself struggling to make a proper introduction—and who hasn’t?—Loveland native Mary Starvaggi is the pro to turn to for assistance. That’s because, for more than two decades, Mary has helped thousands of individuals “level up” their business and personal interactions as an etiquette consultant and communications specialist (you know that old adage regarding first impressions and single chances). As founder of Etiquette Advantage, she’s driven to advise when it comes to professional protocol and social etiquette, for both neighbors here in Loveland and around the world. “When I tell people what I do, they automatically step back,” Mary says with an infectious laugh. “They tell me, ‘I would have acted differently if I had known that’s what you do!’” “People tend to think that etiquette is sticking your pinky in the air while sipping tea,” she continues. “But it’s really just a big old fancy word for manners. Good or bad, we all have manners—and I don’t care how old or young you are, manners apply to everyone.” Proper etiquette, Mary explains, impacts the places we work, learn and socialize. It puts yourself and others at ease. “And people notice that.” Hence why Etiquette Advantage has three divisions, each tailored to meet the needs of different groups or individuals: Healthcare, Corporate, and Educational. “I’m a national speaker for AbbVie Pharmaceutical, and travel around the country speaking to group practices, hospitals and healthcare systems,” Mary says. “I help them learn more about understanding patient satisfaction and treating patients better.” On the corporate landscape, Etiquette Advantage assists a number of Fortune 500 companies, law firms, accounting organizations and

engineering groups. “Basically, any business that prioritizes customer service and business etiquette,” she says. “We also work with summer interns and assist in interviewing skills and presentation etiquette.” From CEOs to interns, Etiquette Advantage is encouraging individuals and organizations to forge better connections and civility. “We all know what’s right and what’s wrong, but sometimes it gets clouded. As I say to corporate clients, ‘let’s refresh your professionalism’—and make sure people recognize it when they meet you.” But it’s not just the corporate crowd. “Teaching students and clients the art of fine dining has been a huge success for us,” Mary proudly reports. “We travel to colleges and universities, high schools and school districts all over the country. Manners and etiquette are basic but important life skills.” Take listening, for example. “People don’t listen anymore—it’s hard to be a good listener. But if you can listen to someone, they’ll find you interesting,” she offers. “We have so many distractions today, and at some point, we have to just stop and listen. When you listen, it shows you care—and when people know you care, they appreciate you.” Although the world around us is constantly changing, the rules of etiquette don’t. “We didn’t know how to compose an email 40 years ago,” she smiles. “But ‘please,’ and ‘thank you’ and ‘you’re welcome’ … those haven't changed!” So if you need a little help—whether dining or discourse, interviews or introductions—now you know a well-mannered expert.

CONTINUED >

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM / LOV E L A N D

BACK TO BASICS So what are Mary’s essentials when it comes to etiquette? She happily shares a handful of the most important—regardless of your age or occupation. The Intro: “The three most important parts of an introduction are eye contact, a smile and a handshake. During COVID, we got away from handshakes—now we’re like, ‘Should we shake hands? Hug? Stand six feet apart?’” she laughs. “But a handshake, smile and eye contact are still important. Eighty-five percent of a first impression is nonverbal—you only get one chance to make a first impression positive and powerful.” The Tag: What about name decals? They’re a networking event staple—and always go on the right. She also points out the importance of using first names when speaking with others. The Napkin: If dining, wait until all guests have arrived at the table before placing a napkin in your lap—and never use napkins as a bib. “In fact, never even wear a bib,” she stresses, especially for business meetings or during an interview. “If you need a bib, you’ve ordered the wrong dish!” Regardless of the occasion, remember why you’re there—food comes secondary to the meeting. The Table: Remember that solids (like butter or condiments) go on the left, and liquids (drinks) on the right. Her trick to remember that, “Make a circle with your thumb and forefinger—your left hand makes a ‘b,’ which points to your bread plate; your right makes a ‘d,’ pointing to your drink.” Dining tip: never serve yourself first, pass everything to the right, and hide both handles when cutting with your fork and knife. The Staff: Finally, choose a reputable restaurant to ensure quality service and food, and always treat servers with respect. “If you don’t, it reflects poorly on how you might regard others, especially clients,” she reminds us. “And never order challenging foods, especially during an interview or when dining with clients.” So maybe skip the buffalo wings, whole lobster or escargot in its shell.

TheEtiquetteAdvantage.net | 513.607.4664

H OW TO | PR OFESSION AL S E RVI CE S

OPERA LOVERS DELIGHT A wonderful display of Kevin Rawlings photographs, caputring our favorite Opera singers in their make-up. Meet the Artist: Thursday, October 6th from 6 to 8:30 p.m. Show goes until October 22.

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RENO WITH THE FLOW ARTICLE BY NICOLE BROWNING PHOTOGRAPHY BY MATTHEW J CAPPS BUSINESS IMAGE SERVICES

Glowing Up Year after Year with Perennial’s Pros

When the door of Karen and Brian Robinson’s home opens, the first thing that greets you is a delightfully warm smile from Karen and two very excited cocker spaniels. The home itself welcomes you inside with enthusiasm that you’re here, ready to charm you with every thoughtful detail. This home was made to entertain, each room beckoning with allure as you walk through the front door, past the dining room and into the spacious kitchen. Through the back door of the kitchen you’ll find a deck that’s a small oasis right here in Loveland. This stunning outdoor installment, the perfect complement to the in-ground pool, was carefully crafted a few years ago by Perennial Professional Services, a local company founded in 1987 that provides indoor and exterior remodeling and construction. “Originally I heard about Perennial through a friend who used them for an outdoor porch area,” Karen recalls on choosing them for her deck project. After such a wonderful first-time experience, when the Robinsons decided last summer to remodel their kitchen and update their first floor (rather than sell their home), they returned to Perennial. Then, earlier this year, when they decided it was time to update the master bath and a smaller bathroom upstairs—well, you can guess who they decided to call. And Karen isn’t the only returning customer. “Most customers end up being repeaters … doing on average

O PE N H OU SE | HOM E + DE S I GN

three projects with us,” says Adam Kidwell, Perennial’s Project Designer. And it’s easy to understand why. Karen and Brian’s new kitchen is pristine, and the small touches added to the adjoining rooms ensured everything worked together to create a cohesive living space. Fixtures were updated to contemporary counterparts, and a fresh coat of paint throughout created a refined feel. The other part of what makes working with Perennial so satisfying? The people. “Since it’s the same group of guys who always comes out, I’ve gotten to know them really well,” Karen smiles. About 90% of the Perennial crew working at a jobsite are company employees—not subcontractors—their practice is to never send anyone who they wouldn’t feel comfortable working in their own homes. “I have to give a shout-out to Scott Fredricks,” she adds enthusiastically, talking about her new master bath. “When they were putting the shower together and following a basic design, he came up with the idea of having a little ledge on the side.” This ledge backs up directly behind the stunning bathtub, a perfect perch for a glass of wine while enjoying a hot soak. “That’s part of doing business with us,” Adam promises. “We’re going to take care of it all, even the little things.”

Design help? Karen had that, too, tapping Nicole Russell of Lauren Alexandra Interiors to balance the work completed by Perennial, helping create that modern design with material selections and gorgeous finishing touches.

CONTINUED >

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM / LOV E L A N D

O PE N H OU SE | HOM E + DE S I GN

Decked-Out Backyard Whether you’re drying off after a dip in the pool or gathering around the table for dinner from the grill, this deck is a homeowner’s dream. With a beautiful stone fireplace and covered space, it’s highly functional—come rain, shine or cool autumn weather.

IN KAREN’S EYES

her top five faves

| Outdoor Entertainment

“Just having all this extra, comfortable space to entertain or for the kids to hang out allows us to use so much more of our house than we ever had before,” Karen gushes, elated about how versatile their deck became after the Perennial updates.

2 Classy Master Bath Perennial took something as ordinary as a bathroom and made it magical with stunning marble tile and beautiful gold finishes in the Robinsons’ new master bath. From a spacious glass shower to his-and-hers vanities, this space does not disappoint.

| Modern Details

Creating a sleek, contemporary look using white trim and gold finishes has truly breathed new life into the Robinsons’ home—and all the small elements are what count. “Taking what was outdated and giving it that ‘new model’ touch with some of the detail they did really made all the difference,” Karen shares.

| Everything Flows

Even when the primary focus was the kitchen renovation, Perennial also improved features in other rooms, like updating the fireplace in the sitting room to complement the kitchen, creating one unified design. “Everything evolved, from the attention to detail and attention to flow,” Karen reflects.

Daydreamy Kitchen Marble countertops and stainless steel appliances make the Robinsons’ kitchen a perfect example of modern charm. White cabinets enhance the natural light, and caramel-colored hardwood floors radiate warmth. From the elegant tile starburst backsplash to sleek glass cabinets displaying stunning glassware, this kitchen feels purposeful and creatively unique. PerennialProfessionalServices.com 513.683.7222

| Storage Space

With new kitchen cabinets, there was some sacrifice of space, so Perennial created cabinets under the large island where the chairs push in. This intelligent design is highly functional but unobtrusive, utilizing otherwise empty space.

| Hidden Gem

One of the most innovative (and Karen’s most favorite) features that Perennial installed were cabinet shelves that pulled out once the cabinet was opened. “It was them looking at the space and saying, ‘Okay, how do you maximize the space and make it all work together?’” Which is exactly what they accomplished. OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM / LOV E L A N D

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OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM / LOV E L A N D

ARTICLE BY TERA MICHELSON | PHOTOGRAPHY BY SABRINA ARGOTTE

W HER E OILS, V INEGA R S + W INES FLOW

Autumn brings a craving for foods that warm the kitchen and the soul. Follow the call of fall to The Spicy Olive—local tasting emporium, wine shop and gourmet gift store filled with a mouth-watering selection of the freshest olive oils and finest balsamic vinegars. A unique trio of shops that just celebrated their 10th anniversary. “I love cooking. I love food. I’ve always wanted to have a small business. This checks all the boxes for me,” owner Melanie Cedargren smiles. “Adding the wine shop in West Chester has been especially fun!” From foodies to gourmet cooks to those who want the healthy best, The Spicy Olive draws a large fan base. “We have customers who’ve been coming since the very beginning,” she shares. “We wouldn’t still be here if it wasn’t for our great customers. We are so grateful.” TheSpicyOlive.com 9901 Montgomery Rd. | 513.376.9061

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

A DECADE OF THE BEST FROM THE SPICY OLIVE

THE SPICY OLIVE’S HARVEST SALAD WITH ROASTED BUTTERNUT SQUASH ingredients:

directions:

• 1/2 cup The Spicy Olive’s Maple Balsamic Vinegar • 1/2 cup The Spicy Olive’s Arbequina Extra Virgin Olive Oil • 1-2 lb. butternut squash, peeled, seeded + diced in 1-inch cubes • Salt and pepper to taste • ¼ cup pecans • ¼ cup pumpkin seeds • 1 package baby arugula or fresh mixed greens • 1 apple, cubed • 1 pear, sliced • ¼ cup blue cheese crumbles • ¼ cup red onion, thinly sliced • 1 sprig fresh rosemary

Preheat oven to 400°F. Make the vinaigrette by whisking together vinegar and oil until completely incorporated and slightly thickened. Toss 1/3 cup of vinaigrette with squash cubes to coat (save remaining vinaigrette to use as dressing). Sprinkle diced squash with salt and pepper, then roast on parchment-lined baking sheet for 30-35 minutes, until tender, golden and caramelized. In a dry pan over medium heat, sauté pecans and pumpkin seeds until lightly toasted; remove from heat when fragrant. Place greens in a salad bowl; top with remaining ingredients, including cooked squash. Pour remaining vinaigrette over salad. Toss to coat evenly. Serve and enjoy!

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM / LOV E L A N D

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OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM / LOV E L A N D

a scrumptious sovereignty

All Hail the Biscuit Reigns Supreme ARTICLE AND PHOTOG R APHY BY E LIZ ABETH A . LOWRY

H OT SP OT | FOOD + BEV E RAGE

Photo credit: Nicole House

Among the things in my life whose praises I’d sing, I never once thought of a biscuit. But that quickly changed after the first time I sunk my teeth into the soft, buttery, flaky, tender, chewy, golden brown biscuits from All Hail the Biscuit. I admit, it takes a bit of chutzpah to insinuate some sort of genuflection or courtesy should be given toward a signature dish right there in the naming. But when you start your restaurant as a pop-up and it constantly sells out (often within minutes)—what else could you possibly call it? Offering amazing homemade biscuits and oh-so-much more, All Hail the Biscuit is the brainchild of Pickles and Bones BBQ owners, Nicole and Josh House. Almost everything is made from scratch, guided by their training as fine-dining chefs. From the quality dishes served at breakfast, brunch and lunch to the locally roasted coffee, the bright, inviting atmosphere to the smiling, knowledgeable staff members, everything at Milford’s AHTB receives an enthusiastic seal of approval.

THE GLUTEN THAT BINDS The Houses met while working as chefs at The Oakroom in Louisville, KY. Once their first Cincinnati concept (the aforementioned P&B) took off, they decided to try their hand at another restaurant, one featuring foods reminiscent of those they grew up eating and learning how to make—cue the biscuits, gravy, jam and other traditional breakfast items. It was over breakfast and brunch that they learned not only what they wanted to pour their heart and soul into, but also what they felt they could elevate in the dining scene. “Josh and I worked evenings and weekends, and brunch was really the only time we had to go out,” Nicole explains. “It was a fun way to start the day—but we found the quality lacking, and we couldn’t find the level of scratch-cooking or attention to detail we appreciate in food. So, we decided to create it.”

ALL HAIL THE POP-UP In 2019, the Houses held a series of insanely popular “All Hail the Biscuit” pop-ups at P&B. “The line would start hours before we opened and snake around the building,” Nicole remembers. “The first one sold out in 15 minutes and by the last, we figured we were on to something.” Working with a broker and general contractor, the Houses renovated an abandoned Jiffy Lube over the course of a year, and AHTB officially opened its doors this past February. “Milford is home—it had to be here,” Nicole says. “We love this community and wanted to offer something special to our friends and neighbors … it means a lot that we can support schools and nonprofits.” And support they do, often offering help to those in need—from Covid, tornados and floods to fundraisers, schools and nonprofits. They’ve even won the J. Patrick Toomey award, honoring their commitment to the community. CONTINUED >

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM / LOV E L A N D

MAKING BISCUITS — AND FRIENDS Almost everything at AHTB is made in-house, including: • The strawberry jam (Nicole’s mom’s recipe) • The bacon (cured and smoked at P&B) • The biscuits (made by hand, every morning with King Arthur Flour) • All of the dressings, condiments, buns, granola, etc. • The sausage (a blend made by Avril Bleh in Cincinnati) • The goetta • Their signature “Biscuit Blend” coffee (roasted by Urbana in Findlay Market) “We strive to give our guests the best—premium quality ingredients, and warm and genuine hospitality,” Nicole smiles. “Our team here is really special ... a group who love their jobs and support each other, and I think it shows. Everyone is welcome, and we can’t wait to make more friends here.” In addition to their rotating, seasonal features, AHTB offers their entire menu for carryout, and a specialized catering menu with options for both buffet-style and individual box brunches. AllHailTheBiscuit.com 877 State Route 28, Milford | 513.340.4811

Photo credit: Nicole House

H OT SP OT | FOOD + BEV E RAGE

Photo credit: Nicole House

BITES FROM A BISCUIT BACKER

Confession—I was one of those early AHTB enthusiasts, standing in queue at daybreak, hoping to get my biscuit fix before that day’s pop-up portion ran out. Now, as a true-blue fan of their robin-egg-blue brickand-mortar, I’m letting you in on my secrets, err, faves. Of course, there are two mainstays, both a tribute to Nicole’s father—the Arlan Walker (classic combo elevated by biscuit, gravy and jam), and the biscuit and gravy (“That dish alone was the springboard for the whole restaurant,” she admits). There’s more. I’m constantly amazed by the Biscuit Benedict—it’s all in the hollandaise, baby. I once asked Nicole how hard it was to hold this French mother sauce—the look she gave me was answer enough. And the pancakes! Lemon and blueberry perfection (you must order at least one). Also, donuts. Powder-sugared, lemon-sauced biscuit donuts—feel free not to share. But my staple is the Fried Chicken Biscuit (cousin to the Spicy Chick Sammy). Perfectly juicy, crispy chicken (dredged in biscuit crumbs!), sawmill gravy, and the most surprising but heavenly side-spread— pepper jelly. Together, they’re a perfect-bite work of culinary art. Ready to order? - Steph Meinberg

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM / LOV E L A N D

Diversify Your Diversified Accounts “Don’t put your eggs in one basket.” Advice typically directed for your investment portfolio. Decrease the risk of all your investments going down at the same time by spreading your money across different asset classes: stocks, bonds, cash, real estate, and maybe even a little Bitcoin. If every asset you own has a strong correlation to the other, they will likely mirror each other in performance — up and down.

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MAINSTREAM BOUTIQUE OF CINCINNATI The Shops at Harpers Point | Cincinnati, OH | mainstreamboutique.com

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OCTOBE R 2 0 2 2

realty report A sample of recently sold properties in Loveland. N E I GH BO RH O O D

LIST PRICE

SO L D P RIC E

%SO L D/ O RIG

DO M

B DRM S

B AT H S

Tanglewood

$525,000

$660,000

126%

3.1

Plantation Pointe

$559,000

$626,000

112%

River Oaks

$595,000

$637,700

107%

3.1

River Oaks

$599,900

$663,500

111%

4.1

Cobblestone

$625,000

100%

3.2

Stonebridge Farms

$650,000

$675,000

104%

4.1

Kemper Grove

$659,900

$630,000

95%

2.1

Enyart Rd

$700,000

$720,000

103%

2.1

Elliott Farm

$700,000

100%

Blackstone

$739,900

$750,000

101%

4.1

Heritage Green

$750,000

$760,000

101%

4.1

Oasis Pointe

$755,000

100%

4.1

Oasis

$779,900

100%

4.1

Woods at Miami Trails

$789,000

$775,000

98%

4.1

Oasis Pointe

$989,900

100%

4.1

Loveland Homes

This data is a sampling of sold properties from August 2022. Source: Cincinnati MLS system. DOM = Days on Market.

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OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM / LOV E L A N D

O C TO B E R 2 0 2 2

events A curated selection of the most intriguing upcoming events in our area.

O C TOBE R 1 ST - 8T H

O C TO BE R 8T H

10th Anniversary Celebration

DA LE R OBERTS ON J EWELRY For their 10th Anniversary, Dale Robertson Jewelry is going big—hosting an event to remember (and one you don’t want to miss!). DRJ believes your jewelry should reflect you—from ethically-sourced, environmentally-friendly pieces to custom pieces to well-known designers, they have it all. And during their anniversary event, they’ll have daily giveaways and specialty priced items, while supplies last. Visit daily! DaleRobertsonJewelry.com

Final Movie in the Park – Hocus Pocus

PHILLIPS PARK | 7:00 PM “I put a spell on you—and now you’re mine!” Hocus Pocus stole our haunt-loving hearts in 1993 and has been a cult favorite ever since, even sparking this year’s sequel. Loveland and BRS Insurance are your hosts for this last movie of the season—so bring your chairs, blankets, and snacks, or buy treats at the show (no alcohol please). LovinLifeLoveland.com O C TOBE R 1 4 T H A N D 1 5T H

O C TOBE R 1 5T H

St. Columban Harvest Festival

ST. COLUMBAN PARIS H | 5:30 P M Looking for an alternative to the overpriced, big-box pumpkin patches this fall? St. Columban’s Harvest Festival has fall fun for the whole fam, featuring live music both nights (Friday’s band: Pandora Effect; Saturday’s band: SunBurners), plus a grand raffle, bid-n-buy booth, concessions, games and more! Saturday will also end will a Rozzi Fireworks show at 10 p.m. StColumban.org/harvestfest

Fall Fest

BR AN CH HILL ESTATE & FARM | 9 :0 0 A M Back and better than ever, don’t miss this fun fest on the grounds of Branch Hill Estate! This year’s event will raise funds for Gigi's Playhouse Cincinnati, a Down Syndrome Achievement Center that opened in September. Free to attend—although donations welcome—featuring coffee, donuts, and visits with the animals on the farm. Limited spots, advance registration required—email info@branchhillestate.com or visit GiGisPlayhouse.org . O C TOBE R 1 5T H

Seth Mitchell Hero 5K

O C TOBE R 6T H

Opera Lovers Delight

NI S BET PAR K | 11:00 AM It’s the 13th running of this amazing 5K honoring the life and spirit of Capt. Seth Mitchell, a Loveland HS graduate who was killed in action in Afghanistan. This annual race and all its donations raise funds for scholarships that are awarded to LHS seniors who exemplify Capt. Mitchell’s heart, humor and friendship. Registration and donations are open now! SethMitchellHero5k.org

GALLERY VER ON IQUE | 6:00 P M The sets, the spectacle, the arias, the costumes … your favorite well-known performers and classic operas have been captured in stunning full-photo portrait form—and this is your chance to meet the photographer in person. Kevin Rawlings, renowned Met makeup artist and photog, will be in the gallery for one night only, while his gallery show runs through the 22nd. GalleryVeronique.com

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DITCH THAT DIRTY FRIDGE! “Chill Out” with Five Super-Easy Cleaning Tips ARTICLE BY CARLY TAMBORSKI

How often do you really think about scrubbing down the fridge? As in deep cleaning, corners, shelves, drawers and all—the door closes, light goes out, end of story, right? But it is the central spot we store food, and Terry Sanderson, owner of The Maids of Cincinnati, knows firsthand how important a spic-and-span fridge can be for you and your family’s health. 1. Use the right products. “Soapy water, hydrogen peroxide, baking soda, distilled white vinegar, and elbow grease all get the job done,” Terry begins. 2. Individually clean drawers and shelving. Which, yep, means removing each shelf and drawer, then cleaning with hot, soapy water. Rinse, dry, and wipe with a dry cloth. 3. Focus on the inside. Start by removing grime in door seals, scrubbing with a toothbrush dipped in hot water. Then working from the top down, wipe down the inside, roof and shelf guides with hot, soapy water. “To get rid of stains, use a paste made with baking powder and water,” Terry advises. Wipe down everything with a dry cloth. 4. Kill germs. “For disinfecting, hydrogen peroxide is a safe, natural alternative to bleach—and it’s an effective antibacterial and mold-killer. Pour a bottle of hydrogen peroxide into a spray bottle and spray down the inside. Let the peroxide do its job for about 10 minutes, wipe it off with a damp cloth, then dry.” 5. Don’t forget the outside! Dust the top of your refrigerator. For the water dispenser tray, remove and wash it with hot, soapy water and vinegar to disinfect. Take off the bottom kick plate and wash with hot, soapy water, then dry—same for the front and sides. Stainless steel smudges? Glass cleaner is the key. “Your fridge should look pretty good by now,” Terry finishes. “But don’t forget—twice a year, give the coils a gentle cleaning, too.” Maids.com/105 | 513.396.6900

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