Cincinnati in 10 Plates

Meat and cheese boards have made their way onto the menu at just about every restaurant, but many are so ordinary. At Bouquet the greatness lies in chef Steve's curiosity: House-made pickles and mustard are paired with an ever-changing array of accoutrements. Every time I go I'm transported to a new corner of the world. I love everything at this jewel across the river, but that meat and cheese board haunts my waking hours. bouquetrestaurant.com

Every groggy-eyed morning, I go visit Dustin and Dave, the beards and big smiles behind Collective Espresso. These two care maniacally about excellent coffee—not in a hipster holier-than-thou way, but in way that makes you feel deeply loved. With the coffee-to-milk ratio mecca of their cortado, it was love at first sip. facebook.com/collectiveespressoOTR

Jean-Robert—or JR, as local chefs call him—is a Cincinnati icon. Every time I dine there, I immediately order the foie gras torchon. I eat torchon all over the world and I am constantly blown away by his. It's meat butter at its greatest, prepared by a true master. I recommend ordering one for an appetizer and another one for dessert. jrtable.com

Hot dogs have been my favorite food since I was old enough to eat solid food. My first Trailer Park was like getting my PhD in the subject. The textures and ingredients are familiar and explosive, a rush of emotion transported in a massive package of goodness: American cheese, coleslaw, bacon and of course, Cincinnati's original Grippo's potato chips, all on an awesome all-beef dog. senatepub.com

On Sundays, the moment I get out of bed I'm a laser-guided missile for the perfect chicken salad sandwich served on a croissant at Otto's. A side order of bacon takes it over the top. ottosonmain.com

At my restaurant Sotto, we spent the past 11 years working on this pasta dish. Our chef, Danny Combs, meticulously cures his own pork jowls in-house. The secret to the sauce is that we throw a dollop of braised pork belly in to finish it; the little bit of extra fat emulsifies with the tomato and makes it ethereally smooth. Combine that with snail-shape lumache pasta and the biting acidity of pecorino, and this dish could make a Roman stand up and cry. sottocincinnati.com

Riverside's short rib and cabbage soup, punched up with just enough spice, is my go-to when it's cold or I feel winter's death flu coming on. One body-warming spoonful and I'm transported to another life where my fantasy Korean grandma serves it family style in overflowing bowls as I wipe my sniffling nose. riversidekoreanrestaurant.com

Aaron Strasser makes the most mind-blowing old-fashioned I have ever had. Many other restaurant industry folk and I haunt the charming bar at A Tavola for exacting cocktails and a good pie. And the Kobe meatballs are the bomb! http://www.facebook.com/ATavolaPizza

Alex Vasiliou has been behind the counter since 1973, slicing up the makings of Greek sandwich dreams. When I was younger, I used to meet my buddies there every weekend: It was our church. Alex's daughter Helen would bust our chops about our love lives and his wife, Sue, would jump on the opportunity to set us up with a "nice Greek girl." Alex inevitably rolled his eyes and gave us a shot of ouzo for our time. Oh, by the way: The gyros are ridiculous. sebastiansgyros.com

The chicken here is so flavorful that you would think they grew up on a diet of lemons and herbs. Owners Reine and Emil have presided over this feather-loving dynasty for more than 20 years, serving Lebanese cuisine with heart and enough garlic to ward off every evil spirit. floydscincy.com