This NYC Restaurant Serves Up Nepalese Dumplings Called Momo
The seasonal menu at Ohio City's Spice Kitchen + Bar may change nightly, but one thing remains constant: everything is sourced from both the restaurant's own farm in Cuyahoga Valley and local producers. Chef Ben Bebenroth's interest in local ingredients and farming is obvious in plates like mushroom beignets with goat cheese, grilled butternut squash with root vegetable puree, and polenta and chickpea fries. Even the cocktail menu reflects the harvest cycle with locally made apple cider spiked with whiskey. While most restaurants might be a bit pretentious in their emphasis on seasonal cooking, Spice stays grounded.