The worst thing about getting stuck in Cincinnati during a snowstorm is the lack of access to good seafood, wine and diamond-encrusted Uggs. The best thing about getting stuck in Cincinnati during a snowstorm is staying across the street from Cincinnati’s Skyline Chili’s. Started by Nicholas Lambrinides in 1949, Skyline’s rich, smoky chili is known world-wide.
Skyline is fascinating in its cocoa-cinnamon goodness, saucy in consistency and gritty in a very addictive way. You can make any dish “extreme with habanero cheese!” but instead, stick to Skyline’s own original-recipe hot sauce which enhances an already great chili. It looks like Tabasco but smoother, more acidic and less spicy.
- Hiding inside the softest little hot dog bun was a cheese coney ($1.85) light on the mustard and diced onions, but liberal on shredded cheddar.
- Crispy chili cheese fries ($4.99) had the right amount of wilt when covered in smoky chili and shredded cheese.
- Thin but flavorful chili barely hung onto slick chili spaghetti ($4.99). Did I forget to ask for cheese?
- Forgo all distractions and just order the loaded 5-way chili ($5.99/regular) spaghetti, topped with chili, cheese, onions and red beans.
No matter what vehicle you choose, it only serves to bring the chili and various accoutrements to your mouth. For the lactose-intolerant, be sure to bring Lactaid..and a cat.
Mary was born and raised in New York City where her family owned restaurants. Instead of eating dirt on the playground, she ate duck blood, beef tripe and pork belly. She cut her teeth at The Mandarin Oriental and The Ritz-Carlton hotels, working with Barbra Streisand, Vanessa Williams, Michael Stipe, LeVar Burton, Jane Krakowski and others. Mary founded Girl Meets Food in 2009 as a cover for her debilitating addiction to fried chicken and was named Washington Post’s “Favorite Local Foodie.” After 13 years in hospitality, she started freelance writing for USA Today, The Washington Post, Eater, Washington City Paper, and more. Today, she provides digital marketing for hospitality clients as a content creator who’s contently creating content.