Stopped in at Cinner’s (4757 N. Talman, 773-654-1624), the new Cinci style chili joint and lounge in Lincoln Square on Saturday. It’s a swank affair populated with leather banquettes, brushed steel bar chairs, and a red and black lounge lizard lair color scheme. Owner Tony Plum mans the bar and tells stories of his rocker days in California. Most importantly, the chili is good. Though it’s a bit chunkier than typical Cinci style chili, the All Spice and chocolate laden spice profile is spot on, and should prove to sate transplanted Queen Cityites. Stay tuned for more in Wednesday’s New City.
Check out the cookware we use all the time.
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Barry I. Strum
As a Cincinnatian for better than 25 yrs, the local take on Chili is that it doesn’t travel…no , make that “migrate” well out of town. Hopefully, this does not prove to be the case here.
Cincinnati Chili’s strong suit is unpretentiousness. The older parlors are storefront affairs. Their reputation is based on powerful anecdotes. The chains dominate…Gold Star (ugh!!) and Skyline. They’ve built tons of suburban units that represent ski chalets in Vail. The leading independent is John Johnson’s Camp Washington Chili………..the darling of Cahrles Kuralt/Jane & Micheal Stern and their respective acolytes. Mr. Johnson (his Greek name is now unknown) does his “fresh off the boat” thing and charms the media. The chili is great. The coffee is a [dish]watery brown. In other words….state of the art.
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