Goetta's Got It Going in Cincinnati-- Part 1

From the November 19, 2019, Chicago Tribune  "Fork in the Road:  Goetta's got it going on" by Mary Bergin.

Cincinnati chefs are getting creative with this mashup of meat and grain.

Believe it or not, Cincinnati is not all about that Cincy chili stuff.  They've got this thing called goetta which is pretty good itself.  (I owe my buddy Denny for my introduction to goetta and Arnold's.)

Chris Breeden, manager if Arnold's Bar and Grill, open since 1861, describes his menu as "Cincinnati condensed."

Burger meat is a mix of ground chuck, short ribs and Wagyu beef from the 125-year-old Avril Bleh butcher shop, four blocks away.  Patties go on buns from the local Sixteen Bricks Bakery.  The default side is Grippo's potato chips made in Cincinnati since 1919.   (Those are pretty good themselves.  I always stock up with them when in Ohio.)

--RoadGoetta