St. Louis pizzeria to open in renovated AT580 building

In a cross-post between nextSTL, UrbanCincy, and the Cincinnati Business Courier, Alex Ihnen reports on Pi Pizzeria‘s expansion into Cincinnati:

“We’ve been admiring the Cincinnati market for a few years now but just started our search about a year ago,” Pi co-owner Chris Sommers told nextSTL. “We are amazed at the resurgence of Downtown and OTR and had to be a part of it.” […]

Sommers said they waited out the streetcar debate before committing to a Cincinnati location.

“We choose our locations based on major transit lines and feel the streetcar will be game-changing for Cincinnati,” Sommers told nextSTL.

Pi’s original St. Louis location is located in the transit-rich Delmar Loop. The downtown St. Louis Pi sits atop a MetroLink station, and the D.C. restaurant is near both Metro Center and Chinatown Stations.

Love of local brew fuels rapid rise of Cincy’s beer market

Soapbox covers the growth of craft breweries in Cincinnati:

“Knowing what I know now, I certainly would have done things a little bit different,” says [MadTree] owner Brady Duncan. “In our original business plan estimates, we underestimated it so much that our monthly estimate is now like an average Saturday night.” […]

“We’re only in our eighth month, and we’re brewing right now at the rate we thought we’d be brewing about three and half to four years into the business,” says Rhinegeist co-founder Bob Bonder.

Applebee’s closes after history of health violations

The reactions from Goshen Township residents are priceless:

Carol Pullen, a Goshen Township resident, said she was “shocked” it closed.

Pullen last visited the Miami Township Applebee’s this summer where she received good food and good service.

“It was expensive, but anywhere is anymore,” she said.

Tom Altum, a Goshen Township resident, said he usually goes to the Cracker Barrel on River’s Edge Drive instead of Applebee’s when he eats out.

He hasn’t been to Applebee’s in “several years.”

The restaurant “got too loud,” Altum said.

‘I Abolished Tipping at My Restaurant, and Our Service Got Better’

When we switched from tipping to a service charge, our food improved, probably because our cooks were being paid more and didn’t feel taken for granted. […]

But the example illustrates, I think, the kind of person who will fight to save tipping culture: a person who lives in a world of offenses and punishment, someone invested in the idea of authority and the feeling of power. Incidentally, this kind of person is often a middle-aged white guy.

Operation Swill

At one bar, a mixture that included rubbing alcohol and caramel coloring was sold as scotch. In another, premium liquor bottles were refilled with water – and apparently not even clean water at that. […]

Twenty-nine New Jersey bars and restaurants, including 13 TGI Fridays, were accused of substituting cheap booze – or worse – for the good stuff while charging premium prices.

Aged White Dog

Unlike vodka, bourbon distillers can’t just make more to meet demand. By law, bourbon has to age at least two years. The good stuff takes at least six years. To make sure they don’t run out or have expensive, unsold inventory, distillers have to predict how much bourbon people will want, put it in the barrels, and then pray while they wait for the wheel of seasons to turn around and around.

Sriracha Hot Sauce Catches Fire, Yet ‘There’s Only One Rooster’

Like ketchup, sriracha is a generic term, its name coming from a port town in Thailand where the sauce supposedly was conceived. When people in America talk about sriracha, what they’re really talking about is Huy Fong’s version. […]

While some companies compete with Huy Fong by mimicking its signature package—many picture animals such as sharks and geese and have colorful caps of their own—others don’t bother pretending to be legitimate. In 2005, Huy Fong customers on the East Coast began complaining that their sriracha tasted funny. After hiring private investigators, Tran discovered that the owner of a local electronics retailer had been selling Chinese-made counterfeit sriracha in bottles that were identical to Huy Fong’s.