Modern Forage: Cincinnati
Cincinnati's hyper-local foodways trace overwhelmingly to the mid-19th-century German immigration that built Over-the-Rhine and the Findlay Market butcher network. The city's three sausage entries, the chili system, and mock turtle soup are all Oldenburg/Westphalia or Baden adaptations that crossed the Atlantic and stayed inside the metro.
Cincinnati’s locked-in foods cluster around two sources. The first is the wave of 19th-century German immigrants from Oldenburg, Westphalia, and (earlier) Baden who built Over-the-Rhine and ran the butcher counters at Findlay Market. They brought goetta, the mettwurst-and-Weisswurst tradition that became the Cincinnati mett and Cincinnati brat, the cottage ham, mock turtle soup, the fondant-cream candy that became the opera cream, and the cheese-pocket pastry that became the cheese crown. The second source is mid-20th-century Italian immigration into the West Side and Northern Kentucky pizzerias, which produced the Cincinnati steak hoagie. The fish log is the outlier: a Northside neighborhood institution rooted in the city’s heavy Catholic / Lenten fish-fry food culture rather than in immigrant lineage. None of it has crossed the metro’s edges.
A note on the Where-to-eat blocks. Every entry below carries a list of restaurants and, where available, star ratings as of the date this post was published. These are a snapshot. Restaurants close, change ownership, drift in quality, raise prices, lose key staff. The author will not commit to maintaining the listings in real time. Expect a periodic refresh rather than a live database. Treat the ratings as “good enough at the time” rather than current truth, and verify hours and addresses before driving anywhere.
Goetta — Cincinnati, OH
A breakfast sausage made from ground pork (sometimes beef), steel-cut pinhead oats, onions, and spices (bay leaves, rosemary, thyme). Sliced from a loaf and pan-fried until the exterior crisps while the interior stays soft and porridge-like. Created by 19th-century German immigrants from the Oldenburg/Westphalia region as a way to stretch limited meat with cheap oats. The word comes from Low German “Götte” (groats). Glier’s Goetta, founded 1946 by Robert Glier in Covington, KY after he returned from WWII, produces over 1.5 million pounds annually, of which 99% gets consumed locally in Greater Cincinnati. The annual Goettafest in Newport, KY celebrates the dish. Functionally unknown outside the Cincinnati/Northern Kentucky metro. Related to but distinct from Pennsylvania scrapple (which uses cornmeal) and North Carolina livermush.
Sources: Atlas Obscura; Wikipedia (citing Dann Woellert, Cincinnati food historian); The American Facts.
Where to eat: Eckerlin Meats, 116 W Elder St (Findlay Market). Fourth-generation Bob Lillis makes “Eckerlin’s Best Goetta” daily from a family recipe over a century old. Named Best Butcher in America by Food & Wine. Order the $3.50 goetta-egg-cheese sandwich at the counter. Price Hill Chili, 4920 Glenway Ave (family institution since 1962, goetta omelets and sandwiches). Camp Washington Chili, 3005 Colerain Ave, for the “513-Way”: three goetta slabs under chili, beans, onion, cheese, a fusion of the city’s two locked-in foods. Glier’s Goetta retail at every Greater Cincinnati Kroger.
Cincinnati Mett — Cincinnati, OH
A coarse-grind, smoked pork sausage (often pork-and-beef in the modern Cincinnati style), seasoned with salt, pepper, garlic, and mustard seed. Unlike German mettwurst, which is raw and spreadable across much of northern Germany, the Cincinnati mett is smoked and finished on the grill, served on a bun with sauerkraut or yellow mustard. Brought by the wave of German immigrants who settled in Over-the-Rhine in the 1840s and built the butcher shops that still anchor the neighborhood. Wikipedia’s entry on Mettwurst is unambiguous: “In the United States, Mettwurst is most commonly associated with the city of Cincinnati, where it is regarded as a signature dish.” A 1960 Cincinnati Enquirer article cited by food etymologist Dann Woellert puts the term’s footprint at “limited in usage to a 50-mile radius around Cincinnati.” Local variants multiply. The classic Cincinnati mett is all-pork, smoked but not fully cooked, ballpark-style on a charred split bun. The Hamilton mett (pork and beef, fully cooked, finer grind) is named after Hamilton County and traces structurally to the German Jagdwurst. The Leona mett (pork and beef with nutmeg, ginger, and white pepper) sits closest to Bavarian Gelbwurst. Per Avril-Bleh owner Len Bleh, the mett outsells the brat at his counter, an inversion of national-American expectations.
Sources: Wikipedia (Mettwurst); Cincinnati Magazine (Forkopolis blog, “The Story of the Cincinnati Mettwurst”); Dann Woellert (2015, “Hamilton and Leona Metts,” with the 1960 Enquirer “50-mile radius” cite); Dann Woellert (2017, “Ohio’s Bratwurst-Kielbasa Line”); Midwesterner.org (“Brats, Metts, and Me”); Queen City Sausage company history. Six+ sources.
Where to eat: Avril-Bleh & Sons Meat Market, 33 E Court St (downtown butcher since 1894; mustard seed kept whole “for a nice pop of spice”; a sidewalk grill operates in season). Eckerlin Meats, 116 W Elder St (Findlay Market; the Eckerlin recipe adds ground mace). Queen City Sausage, founded 1965 in the historic Porkopolis meat district, the official sausage of the Cincinnati Reds; about 75,000 lbs of Queen City brats and metts move at Great American Ball Park each season. Stehlin’s Meat Market, 10134 Colerain Ave (since 1913). For the ballpark version, the Queen City vendor at any Reds home game.
Cincinnati Brat — Cincinnati, OH
The Cincinnati brat is the mett’s other half of the same Over-the-Rhine sausage tradition. Per Dann Woellert, drawing on Len Bleh, the everyday Cincinnati brat is structurally a pork-only Weisswurst descendant, not the coarse-ground grilling brat that Sheboygan and Milwaukee export to the rest of the country. It is bowl-chopped to a hot-dog-fine emulsion, stuffed into casings, parboiled at 175°F for about thirty minutes (the parboil turns it from pink to its characteristic whitish-gray), then finished on the grill. Spices per Avril-Bleh are salt, white pepper, nutmeg, sugar, onion powder, parsley, close to Munich Weisswurst’s parsley-mace-nutmeg profile but pork-only and without lemon. Bleh told Woellert directly: “the weisswurst is the grandfather to our Cincinnati brat.” Most Cincinnati butchers don’t separately market a “white brat” because what they call a “brat” already is one. Wisconsin, by contrast, does have a thing called a “white brat,” and theirs is veal-and-pork with lemon and marjoram, structurally closer to authentic Munich Weisswurst than to the Cincinnati version. The names collide across regions while the products diverge. A Wisconsin brat at Avril-Bleh would taste foreign; the Cincinnati brat tastes foreign anywhere else in the country.
Sources: Dann Woellert (2016, “German Sausage Making at Avril-Bleh,” with the Len Bleh “weisswurst is the grandfather” quote); Dann Woellert (2017, “Ohio’s Bratwurst-Kielbasa Line”); Midwesterner.org (“Brats, Metts, and Me,” with Len Bleh quote); Roadfood; Queen City Sausage company history. Five+ sources.
Where to eat: Same shops as the mett above. Avril-Bleh & Sons on Court St, Eckerlin Meats at Findlay Market, Queen City Sausage, and Stehlin’s on Colerain Ave all carry both. The brat alone shows up at Cincinnati Reds games via the Queen City vendor (about 75,000 lbs of Queen City brats and metts combined per season at Great American Ball Park).
Cottage Ham — Cincinnati, OH
The name is wrong: cottage ham is not a ham. It is a brick-shaped cut from the upper portion of the Boston butt (the pig’s shoulder), salt-and-sugar cured and hickory-smoked. The USDA classifies the product as “smoked pork shoulder butts.” It is a Cincinnati-only term, in continuous use by local butchers for at least a hundred years, and per food etymologist Dann Woellert, asking for cottage ham forty miles outside the city draws blank stares from butchers who have never heard of it. The term’s documented origin is unknown. Even Stehlin’s Meat Market, which has cured cottage ham from the same Colerain Avenue address since 1913, has no record of how the name took hold. The most plausible theory is that Cincinnati butchers in the 1800s named the cut for its size: small, like a cottage home, just the right portion for a pot of beans. Traditional preparation is a slow simmer with green beans and potatoes, or with cabbage, in a single pot. “Cottage ham” sits with “pony keg” in the small set of Cincinnati-only vocabulary that has stayed inside the metro for a century. Structurally a descendant of the German Schäufele (pork shoulder), specifically the Badische Schäufele from the Black Forest and Freiburg, which arrived with the earlier wave of Rhineland and Baden Germans who settled Cincinnati’s West Side roughly 1800 to 1830. That wave predates the Oldenburg and Westphalia immigration that brought goetta a few decades later.
Sources: Dann Woellert (2015, “Cincinnati Cottage Hams – They’re Not Hams at All,” with the forty-mile blank-stare quote and Stehlin’s reference); Dann Woellert (2023, “Badische Schaufele: The Grandfather of Cincinnati Cottage Ham”); Stehlin’s Meat Market company history; Snapshots in Cursive (2021, longform recipe with regional-specialty framing); Wikipedia (Cuisine of Ohio). Five+ sources.
Where to eat: Stehlin’s Meat Market, 10134 Colerain Ave (same site since 1913; “100-year-old salt-and-sugar cured, hickory-smoked recipe”). Eckerlin Meats, 116 W Elder St (Findlay Market; carries cottage ham from Sky Haven Farms). Avril-Bleh & Sons Meat Market, 33 E Court St (downtown butcher since 1894). The dish lives at the butcher counter rather than on restaurant menus. Order one whole, take it home, simmer with green beans, potatoes, and onions, or with cabbage.
Mock Turtle Soup — Cincinnati, OH
A sweet-and-sour, smooth-textured beef stew distinct from the British Victorian original. The Cincinnati version uses lean or ground beef (no calf’s head, no organ meats), heavily chopped hard-boiled eggs, ketchup, lemon, and either apple cider vinegar or lager beer for acidity. Many recipes thicken with crushed gingersnaps. The texture mirrors Cincinnati chili, uniform and almost gravy-like. Served with oyster crackers and a lemon wedge. The recipe is a documented German-immigrant adaptation that took root in Over-the-Rhine in the mid-to-late 1800s. Roughly half of Cincinnati’s German immigrants came from Oldenburg and Ammerland, regions whose sweet-sour palate maps directly onto the Cincinnati recipe. By the early 1900s it was a free-lunch staple in OTR saloons (buy a beer, get soup). The defining commercial moment is 1918, when Findlay Market butcher Phillip Joseph Hock spun off Worthmore Food Products to focus on his mock turtle recipe. Stegner Products followed at the same address in 1920, and the two firms competed for eighty-five years, even fielding rival amateur baseball teams both named “the Turtles.” Worthmore closed in 2014 (the recipe was revived under Boone Brands), confirming there was never a national market: local interest sustained the brand for ninety-six years, and national interest never developed. Atlas Obscura’s longform on mock turtle puts the containment plainly: “There is one place in the country where the love of mock turtle soup never went away, Cincinnati.” Dann Woellert calls it part of the city’s “holy trinity” with chili and goetta. Adjacent Minster, Ohio has its own turtle-soup tradition, but Minster uses real turtle and German lager; Cincinnati’s is beef and cider vinegar. Bengals owner Mike Brown serves mock turtle at every training-camp media day, a Queen City Club tradition inherited from his father Paul Brown.
Sources: Dann Woellert (2014, “Mocking the Turtle,” OTR origin and German Oldenburg/Hanover roots); Dann Woellert (2019, distinguishing Cincinnati from Minster); Atlas Obscura (Natasha Frost, 2017, with the canonical containment quote); Midwesterner (current vendors, Worthmore vs. Stegner rivalry, St. Rita’s 600-gallon tradition); Midwesterner Substack (Worthmore’s 1918 Findlay Market origin via the Hock/Stegner split); Wikipedia (Mock Turtle Soup); Cincinnati CityBeat; Cincinnati Enquirer (David Wysong, Mike Brown / Bengals training camp tradition). Eight+ sources.
Where to eat: Quatman Café, Norwood (continuing menu staple). Ron’s Roost, Bridgetown (West Side institution). The Hitching Post, West Side. Mecklenburg Gardens, Corryville (German-American restaurant; mock turtle on the standard menu). St. Rita School for the Deaf, West Side, runs the canonical festival batch (around 600 gallons annually since 1916, from the Woebkenburg family recipe). For the canned version: Worthmore Mock Turtle Soup under Boone Brands at Cincinnati-area Krogers.
Cincinnati Steak Hoagie — Cincinnati, OH
A pizzeria-tradition sandwich structurally distinct from any other regional American steak sandwich. The base is a roughly 8-inch oblong, lightly seasoned ground or chopped beef patty cooked on a flat-top, not shaved or sliced ribeye. The patty is laid on a split dense hoagie bun, topped with mozzarella (provolone at LaRosa’s), then either pizza sauce or a brown mushroom gravy, run open-faced under a broiler to melt the cheese, then closed with dill pickle slices and (often baked or sautéed) onion. A “Deluxe” adds lettuce and tomato. The hoagie format itself arrived with Italian immigrants who moved from Philadelphia into Cincinnati’s West Side and into Newport, Kentucky in the early 20th century. Pizza came later. Per Cincinnati food etymologist Dann Woellert, the San Antonio Catholic Church festival in Fairmount in the early 1950s was the seedbed of Cincinnati pizza, with Capri Pizza (1949, Daniel J. Vaccariello) as the first pizzeria, then LaRosa’s (1954, Buddy LaRosa) and Pasquale’s (1958). The steak hoagie evolved inside this pizzeria ecosystem, not in delis or steakhouses, which is why it uses pizzeria ingredients: pizza-shop dough and buns, mozzarella, house pizza sauce, the broiler. Each pizzeria’s identity comes through the sauce: LaRosa’s super-sweet San Marzano-style sauce, from Buddy LaRosa’s grandmother Josephine Palarno’s Salerno recipe, against Pasquale’s “oregano blast savory brown sauce.” Multi-vendor across Cincinnati and Northern Kentucky: LaRosa’s, Pasquale’s, Capri, Richards Pizza (Hamilton), Angilo’s, Krimmer’s Italianette, Fessler’s Legendary Pizza & Hoagies, Snappy Tomato Pizza, plus Donatos. The structural containment signal is decisive: Domino’s and Papa John’s add “steak hoagie” to their menus only when accessed from Cincinnati ZIP codes. National chains modifying their menus for one metro is a textbook lock-in. Diaspora-infrastructure evidence is concrete: JTM Provisions of Harrison, OH sells a frozen “steak hoagy kit” that Cincinnati transplants order to recreate the dish elsewhere. Most regional foods don’t get a frozen-kit category built around expat demand. Richards Pizza has had to publish an open letter on steak hoagie authenticity, which is the kind of public ritual that only happens around foods locals are protective of. Notably absent from Cincinnati CityBeat’s “20 Essential Foods Every Cincinnati Visitor Should Try” tourist list, which fits the Modern Forage profile: locals don’t pitch the dish to outsiders because it’s part of the everyday.
Sources: Dann Woellert (2016, “The Two Cincinnati Style Hoagies”); Bounded by Buns (“Hoagies of Cincinnati,” with the Domino’s/Papa John’s Cincinnati-ZIP-code menu evidence and the Richards Pizza authenticity letter); Bounded by Buns recipe; LaRosa’s Hoagys menu; Cincinnati Magazine (Greg Hand, Nov 2016, on Woellert and the San Antonio Fairmount pizza origins); City-Data Charlotte forum (Jul 2012, diaspora signal from Cincinnati transplants in Charlotte asking family to ship JTM hoagy kits); Snappy Tomato Pizza menu; Cincinnati CityBeat (Dec 2024, negative-evidence: not on the tourist list). Nine sources.
Where to eat: LaRosa’s Pizzeria (multiple Cincinnati and NKY locations; chopped steak with provolone on choice of pizza sauce, Italian dressing, or mayo, since 1954). Pasquale’s Pizza & Pasta (multiple locations; “oregano blast” savory brown sauce; the 1958 original). Capri Pizza (founded 1949; the Gondola Sandwich is the Baked Royal Hoagie precursor). Richards Pizza, Hamilton, OH (the diaspora-recognized version; published an open letter on authenticity). Snappy Tomato Pizza (Northern Kentucky-rooted chain that still encodes the Cincinnati form). For the freezer aisle: JTM Provisions frozen “steak hoagy kit,” sold at Cincinnati-area groceries and shipped by expat order.
Cheese Crown — Cincinnati, OH
A yeast-raised Danish pastry with a generous cream-cheese filling, often cinnamon-accented, baked in a muffin-tin-style cup so the dough walls flare upward like a small crown rim around a deep pool of cheese filling, finished with a fondant or icing drizzle. Three features distinguish the Cincinnati cheese crown from a generic American cheese Danish: the cup-and-crown form (frequently baked in a muffin tin), the disproportionately heavy cheese-to-dough ratio, and the standard fondant-flake icing finish. Most Cincinnati bakeries also run fruited variants on the same crown shell: cherry, cherry-pineapple, blueberry. Older trade name: “cheese pocket.” Per Dann Woellert, citing reporting by longtime Cincinnati Enquirer food critic Polly Campbell and Servatii owner Gary Gottenbusch, the form traces to Gordon Nash of Priscilla Bakery in St. Bernard in roughly the mid-1960s. Nash was then president of the local Retail Bakers Association, which ran “show-and-sell” exchanges where member bakeries shared their best new items. Nash-knockoff cheese pockets propagated across Cincinnati’s German-American bakery network in the 1960s and stayed inside the metro because the social network did. The conceptual ancestor is Austrian Topfenstrudel (quark-filled strudel) by way of Cincinnati’s German baking tradition, but the cup-shaped American sweet form is a Cincinnati invention. The strongest cultural-lock signal is the Graeter’s Cheese Crown ice cream: Graeter’s, Cincinnati’s iconic ice cream brand, launched the flavor in March 2016 explicitly inspired by “Cincinnati’s favorite pastry, the cheese crown Danish,” and has rerun it as a limited-edition fan favorite multiple times (most recently 2023), shipping pints nationwide paired with the actual pastries. WCPO, Local 12, and Graeter’s own coverage all frame the cheese crown as “more than half a century” of Cincinnati bakery tradition. The tribute-product pattern parallels Northside’s Fish Logs Cider and Fish Logs Gelato at city scale: a beloved regional brand reproducing a regional dish inside a different product category is meaningful only if you already know the source.
Sources: Dann Woellert (2015, “And Then Came the Cheese Pocket,” with Gordon Nash / Priscilla Bakery / Retail Bakers Association origin); Dann Woellert (2016, Austrian Topfenstrudel ancestry); WCPO (2016, “Cincinnati bakery tradition for more than half a century”); WCPO (2023, tribute-flavor return); Graeter’s official blog; Local 12; Virginia Bakery Remembered (Cincinnati German-bakery context). Seven sources.
Where to eat: Servatii Pastry Shop (multiple Cincinnati locations; reliable cheese crowns daily). Busken Bakery (iconic Cincinnati bakery since 1928; cheese crowns plus fruited variants). Wyoming Pastries, Wyoming neighborhood. Regina Bakery (in the historical Priscilla / Retail Bakers Association lineage). For the tribute: Graeter’s Cheese Crown ice cream on limited-edition return, periodically.
Opera Cream — Cincinnati, OH
A chocolate-coated confection with a cream-fondant center: soft fondant of sugar, cream, and vanilla (sometimes with marshmallow cream worked in), traditionally produced on a “Ball Cream Beater” or “Dayton Beater” machine patented in 1905, then enrobed in milk, dark, or white chocolate. The defining innovation distinguishing opera cream from ordinary fondant chocolate is the inclusion of real sweet cream in the fondant, attributed to Cincinnati confectioner Robert Hiner Putman in the 1910s. Sold as a rectangular bar or, especially around Easter, as elongated bonbons, crosses, and large cream eggs (some up to three pounds). Wikipedia notes that Putman’s first local newspaper advertising for the candy ran in 1924; Bissinger’s is sometimes also claimed as inventor; a persistent local legend links the name to free samples handed to opera-goers at Cincinnati Music Hall during intermission. Putman’s brand was later run by his nephew Thomas Lykins and was acquired by Papas Candies of Covington, KY in 1967, which still makes “Putman’s World Famous Opera Creams” with Cincinnati skyline packaging. Per Dann Woellert: “a host of other Cincinnati candy companies pirated the recipe.” The dish is a multi-vendor regional tradition, not a single-brand SKU. Named producers across the Cincinnati / Northern Kentucky / Dayton triangle include Aglamesis Bro’s (Cincinnati, founded 1908), Schneider’s Sweet Shop (Bellevue, KY), Papas Candies / Putman’s (Covington, KY), Esther Price (Dayton), Graeter’s, Sweet Tooth (Newport, KY), Fawn, and Chris A. Papas & Son. Wikipedia and Cincinnati Magazine call it “the most Cincinnati of all sweets.” Geographic spread is tight: not the regional candy of Pittsburgh, Cleveland, or Columbus, and Louisville’s analogous Ruth Hunt “pulled cream candy” is a structurally different confection. Distribution beyond the triangle is essentially mail-order from the named shops, not grocery shelves. The Ball Cream Beater apparatus and the cream-in-fondant innovation are Cincinnati-area-specific; the technique is reproducible elsewhere but the equipment-and-recipe lineage stayed local.
Sources: Wikipedia (Opera cream); Dann Woellert (2018, “The Cult Behind the Opera Cream,” with Putman as inventor and the Lykins/Papas lineage); Dann Woellert (2018, on the Ball Cream Beater process and named producers); Cincinnati Magazine (Papas Candies of Covington, Putman’s brand acquired 1967); CityBeat (Putman as inventor and Cincinnati’s pre-Civil-War candy-factory density); OnlyInYourState Ohio (Cincinnati-specialty framing). Six sources.
Where to eat: Aglamesis Bro’s, 3055 Madison Rd, Oakley (founded 1908). Papas Candies, Covington, KY (the “Putman’s World Famous Opera Creams” brand since 1967). Schneider’s Sweet Shop, 420 Fairfield Ave, Bellevue, KY. Esther Price (Dayton; opera creams as a holiday line). Sweet Tooth, Newport, KY. Graeter’s candy line (multiple Cincinnati locations). Putman’s brand is also stocked at some Cincinnati-area Krogers, CVS, and Walgreens, but the multi-shop tradition is the entry point.
Fish Log — Cincinnati, OH
A hand-breaded, deep-fried thick-cut portion of cold-water Atlantic cod, sized like a small log (a full one runs about a foot long). Served plated as an entrée with homemade tartar sauce, coleslaw (sometimes hot slaw with caraway), and starches like mac and cheese or mashed potatoes. Lake Nina codifies a three-tier size taxonomy: full, half, and “minnow.” This is not the panko fish-stick / frozen-aisle “fish log” sense of the term, which is a national-supply-chain product unrelated to the Cincinnati dish. Old Timber Inn at 4330 Spring Grove Avenue in Northside is the credited origin, where the dish was the signature item of proprietor Elmer Ferguson’s house preparation. The Old Timber Inn menu carried a tongue-in-cheek tall-tale origin story claiming indigenous peoples called the creature “yoopapwa,” allegedly first documented by Saskatchewan lumberjacks in 1813, which is bar folklore rather than real provenance. The restaurant closed after Ferguson’s 2022 death. Lake Nina at 7200 Pippin Road is the active torchbearer, with “Lake Nina’s Famous Fish Log” and the full/half/minnow size taxonomy on the menu. The structural cultural-lock evidence is the cluster of Northside tribute products: Fruitblood Cider brews a Fish Logs Cider, and Dojo Gelato serves a Fish Logs gelato flavor (apple gelato with cheddar goldfish crackers). Both tribute products only make commercial sense if the dish is part of local culinary identity, similar to the way goetta tributes function citywide. The term “fish log” in this sense is not used elsewhere in the country. Frisch’s, LaRosa’s, Skyline, and Gold Star do not serve a fish log. The dish exists at the intersection of Cincinnati’s heavy Catholic / Lenten fish-fry food culture and a particular Northside neighborhood sensibility.
Sources: Cincinnati CityBeat (Madge Maril, Feb 2017, Old Timber Inn profile with the menu’s tall-tale origin story); Dann Woellert (Jan 2017); Dann Woellert (Aug 2024, post-closure tribute documenting Fruitblood Cider’s Fish Logs Cider and Dojo Gelato’s Fish Logs flavor); Lake Nina (the active torchbearer with the full/half/minnow size taxonomy on the menu); TripAdvisor diner-side confirmation. Six sources.
Where to eat: Lake Nina Restaurant, 7200 Pippin Road (active torchbearer; “Lake Nina’s Famous Fish Log” with full, half, and minnow sizes). The originator, Old Timber Inn, 4330 Spring Grove Ave, Northside, closed in 2022 after proprietor Elmer Ferguson’s death. For the tribute products: Fruitblood Cider (the “Fish Logs Cider”) and Dojo Gelato (the “Fish Logs” flavor), both in Northside.
More from the series
Browse the rest of the Modern Forage survey.
Research & primary sources
Methodology, validation logs, and the entries that didn’t make this post are in the modern_forage/ on GitHub. Every entry here passed a 2+ independent-source check; the citations under each dish list them.