Cincinnati, OHSouthern

Nolia channels chef Jeff Harris's New Orleans upbringing into a changing menu that is personal rather than bound to a fixed regional canon. Cincinnati Magazine's profile follows that approach through Southern ingredients, roasted meats, seafood, greens, and seasonal produce. The intimate Clay Street room and open kitchen make each menu shift feel connected to the chef's own story.

Libby’s serves Southern comfort food with a sharper restaurant finish, balancing fried chicken, biscuits, deviled eggs, and pimento cheese with composed meat and seafood plates. Cincinnati Magazine's dedicated profile captures that range. The Covington dining room works equally well for a full supper or snacks with bourbon, and brunch extends the same pantry into daytime dishes.

Tousey House serves Southern comfort dishes inside a historic Burlington home, with fried green tomatoes, shrimp and grits, and a Kentucky Hot Brown among the anchors. Cincinnati Magazine's regional roundup names the tavern and those preparations. Multiple dining rooms and a porch give the restaurant a slower, occasion-friendly pace without pushing the cooking away from recognizable classics.

Purple Poulet frames itself as a Southern bourbon bistro, pairing fried chicken with biscuits, greens, spoonbread, and a deep whiskey selection. Cincinnati Magazine's comfort-food roundup documents the concept before its move to York Street. The Newport room keeps the celebratory feel, with shareable sides and rich plates suited to a leisurely dinner.

Just Q'in pairs smoked brisket, ribs, chicken, and pulled pork with Southern sides such as macaroni and cheese, collard greens, cornbread, and peach cobbler. Cincinnati Magazine's comfort-food roundup names the local barbecue operation and its broader plate. The College Hill restaurant continues that mission from Hamilton Avenue after the business moved from Walnut Hills.