Tuesday, May 25, 2010

Gluten Free Menu

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Below are the items on our regular menu that are gluten free. June 18th and 19th Arnold's will offer a special menu of gluton free items including desserts. You can call ahead anytime and get gluton free pasta. It takes about 20 minutes from start to finish and that way you won't have to wait!

The following items are available gluten free. Please let our staff know you are gluten free when ordering because some of the items are made especially for you that would otherwise not be gluten free. Also, if you call ahead we can have gluten free pasta made for you at no extra cost.

Starters
APPETIZERS
CHICKEN WINGS – It’s a secret. They are the best in town! Floured (tell your server not to flour them), deep-fried and drenched in sauce. Need I say more? Sauces: Buffalo, BBQ, Roasted Garlic, Chipotle (extreme heat) or Oriental Peanut. $7.95
STEAMED MUSSELS – Mussels steamed in white wine and garlic. Served with your choice of sauce, spicy coconut curry or pesto cream. Served with a big chunk of bread for dipping. $8.95
CHICKEN SATAY – Put it on a stick and they will come! Grilled chicken served with spicy peanut sauce and wasabe ginger sauce. $6.95

SALADS
All of Arnold’s salad dressings are made in-house from scratch using fresh ingredients. Choose from the following:
Asian Peanut
Cajun Ranch
Bleu Cheese
Dijon Balsamic
Buttermilk Ranch
Red Wine Vinaigrette
Caesar Sweet & Spicy
All salads can be served traditionally over mixed greens, over pasta, or mixed ½ and ½. All salads are also available as a wrap sandwich. Add chicken or colossal shrimp for $4.00
TAB – Turkey, Avocado & Bacon $8.95
GREEK – Chopped olives, pepperoncini and onion with feta cheese crumbles. $8.95; Half Greek $4.50
CÆSAR – Romaine lettuce, fresh grated Romano cheese and Cæsar dressing. $8.95; Half Cæsar $4.50
HOUSE TOSSED – Leafy greens, craisins, shredded carrots, red onion, and home made croutons. $3.95 or $2.00 with entrée; Large Tossed $5.95
WILD WILD WILD –Wild field greens, craisins, fresh strawberries, bleu cheese crumbles, red onion rings, sprouts and with sweet and spicy dressing. $9.25
ORIENTAL CHICKEN – Grilled chicken, veggies, and spicy peanut dressing. $9.50
GARLIC SHRIMP – Six colossal shrimp served over romaine and chilled pasta (remember to call ahead if you want the pasta). Topped with avocado slices, red onion rings, goat cheese and roasted garlic caper dressing. $12.95
MANDARIN ORANGE SPINACH – Fresh spinach, mandarin oranges, dried figs, red onion, feta cheese, mushrooms, bacon and Dijon balsamic dressing. $10.25
ROASTED ROOT VEGGIES – In season root veggies pan roasted with a balsamic fig reduction. Served chilled over wild field greens. Topped with goat cheese, dried figs and dijon balsamic dressing. $8.95

SOUPS
Arnold’s offers a daily selection of home made soups. Ask your server for today’s choices. Everyday we have Cream of Tomato Basil that is gluton free and usually a few others.
Cup: $3.25
Bowl: $3.95

Entrees
Add a house tossed salad or Italian slaw to any entrée for: $2.00
PASTA
PASTA ANDROSKI – This dish’s name was started as a joke many years ago. Of course it has become a very popular dish and now everyone knows our name! Roasted red peppers, wild mushrooms, artichokes, red onion, sun dried tomatoes and fresh spinach sautéed in your choice of:
White wine sauce, Pesto sauce, Pesto cream sauce. Served over angel hair pasta and dusted with fresh grated Romano. $13.95
mozzarella, provolone, Romano, ricotta and fresh herbs. Baked until golden. $12.95
SPAGHETTI & MEATBALLS – One of our best selling dishes year after year. Look in the dictionary under comfort food and there is a picture of Arnold’s spaghetti and meatballs. Served with 2 meatballs. $10.50 Additional meatballs $1.00 ea.
Did you know? Arnold’s marinara is a classic recipe that has been a staple on the menu here since 1976. It is an old family recipe from the chef at that time, Toni Davena. We are eternally grateful to Toni for bringing this delightful recipe to Arnold’s.
CLASSICAL GREEK
GREEK SPAGHETTI – Arnold’s signature dish, on the menu since 1957, is a well deserved classic for many, many, many regular customers. Delicately balanced blend of olive oil and butter in a light garlic sauce. Served with olives, bacon, or both. $12.95
GREEK DELUXE – Add bell peppers, onions, tomato, and mushrooms to the olives and bacon in a Greek Spaghetti
in Arnold’s garlic sauce. $12.95
CLAM SAUCE – Rich slow simmered clam sauce of olive oil, butter, shallots, clams, and white wine.
Regular: $12.95
Creamy: $13.95
With Colossal Shrimp add: $4.00
SICILIAN LINGUINE – Sautéed tomatoes, three types of olives, onions, garlic, fresh basil and olive oil. $12.95
Add Chicken or Shrimp for: $4.00
NONA SAUCA – Italian sausage, chicken and bell peppers added to Toni’s marinara sauce. Served over mostaciolli pasta. $12.95
STEAK
BLACK ANGUS NEW YORK STRIP 8-10 ounce Black Angus New York strip steak grilled to your liking. Served with garlic mashed potatoes and country green beans. $16.95
Ask your server for today’s topper just $3.00 more.
CHICKEN
CHICKEN PICATTA – Boneless breast of chicken lightly seasoned (this is delicious served gluton free but please remind your server you are gluton free) and pan seared in picatta sauce of white wine, garlic, capers and lemon. Served over linguine. $13.95
BLUEBERRY CHICKEN – Boneless breast of chicken coated with (ask for chicken breast not coated in breadcrumbs) seasoned breadcrumbs and pan seared. Finished in a sauce of blueberries, brie, garlic, walnuts, fresh basil and cream. Served with garlic mashed potatoes and sautéed fresh vegetable. $16.95
FISH
DRUNKEN SALMON – Salmon fillet marinated with a margarita and grilled to perfection. Topped with pepper pineapple chutney. Served with brown rice and sautéed fresh vegetables. $16.95
BLACKENED TILAPIA – Tilapia fillet coated in Creole seasonings and blackened. Served with black beans, brown rice and table salsa. $15.95
SALMON PICATTA – Thick cut Salmon fillet lightly seasoned (again, tell them on flour) and pan seared in picatta sauce of white wine, garlic, capers and lemon. Served over linguine. $15.95
GRILLED SALMON – Salmon fillet grilled over an open flame to your preference. Served with rice and sautéed fresh vegetables. $16.95
VEGETARIAN
PORTABELLA PICATTA – Portabella mushroom (again state no flour) lightly seasoned and pan seared in picatta sauce of white wine, garlic, capers and lemon. Served over linguine. $13.95
BLACKENED PORTABELLA – Portabella mushroom coated in Creole seasonings and blackened. Served with black beans, rice and table salsa. $14.95
EGGPLANT MARINARA – Char grilled eggplant in a spicy marinara sauce of diced tomatoes, onions and green peppers. Served over linguine and dusted with Romano cheese. $10.50
PASTA ANDROSKI – This dish’s name was started as a joke many years ago. Of course it has become a very popular dish and now everyone knows our name! Roasted red peppers, wild mushrooms, artichokes, red onion, sun dried tomatoes and fresh spinach sautéed in your choice of:
White wine sauce, Pesto sauce, Pesto cream sauce. Served over angel hair pasta and dusted with fresh grated Romano. $13.95
LATIN BLACK BEANS – Spicy black beans layered with rice, cheddar cheese, sour cream, avocado, salsa and taco chips. $10.50


Monday, May 24, 2010

Free Hot Tub

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We (Bret and Ronda) are giving away a hot tub if someone wants it. It is big and old but still works great. It is really big, 9’ x 9’. It is working right now and I will keep it running until someone wants to take it. It also has a cover.

It is not going to be easy to get out. Our house was built around the hot tub. We can take down our fence and go though my neighbors yard. Sorry, no free delivery. You can send us an email at info@arnoldsbarandgrill.com if you would like to have it.


Saturday, May 22, 2010

Serenity Fisher and The Cardboard Hearts

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Serenity last played at Arnold’s in October and the audience loved her. She is back tonight doing her original songs. She has a play in the Fringe Festivals called Serenity’s Dream. Check her out at http://www.myspace.com/serenityfisher and we hope to see everyone tonight. Looks like it will be a great night in the courtyard!


Friday, May 21, 2010

The Final Word On Barrelhouse?

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My friend and devoted customer, Tom Leech, did some crack investigation to find out what was up with Barrelhouse Beer. Why? Because he LOVES Barrelhouse Cumberland Pale Ale. Most people do love Barrelhouse. More on my thoughts at the end of the post.

From Mike Osborn “The owner wanted out and we could not find anyone to buy it and keep it here. There is some good news though. I am having my recipes brewed by a very good brewer out of Akron. And Cumberland is one of them. It will still be available in the area. Also, we'll be able to do six packs.”

Note the wording here because I am not sure what this really means. It sounds like Mike has control over the Barrelhouse recipes and he is having someone brew the beer.
I cannot answer these question. I have always supported Barrelhouse Beer. I believe I am the only person in the end that supported the beer. I do truly believe if the owners had made the smallest effort that Barrelhouse could have survived in our city. Not once did I meet the owners. Not once did they make an effort to contact me. Not once did they come in introduce themselves, have a beer at the bar. I have never met the owners of Budweiser and I still sell their beer. I never met the owners of Guinness but I sell their beer. Why should Barrelhouse be different? Because I feel like they took a local beer and pounded it into the ground. I feel they should have came out and fought (like I have) to keep their great beer vibrant in our city. Because Bud and Guinness do have local employees to fight to keep their beers alive.

I am saddened because my friend and customer loves Barrelhouse. I want to keep Tom at Arnold’s but truthfully I don’t want to support Barrelhouse anymore. I guess I have some time to think about this. For now Tom, lets find a beer for you!


Thursday, May 20, 2010

Nice Article About Arnold's

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Recently a lady that writes for David's Voice ate dinner at Arnold's and loved it. She was telling her editor about it and they recommend she write a story on it. Please follow this link to read it. It is a great article. Thanks Amy!

Arnold's: An Essential Cincinnati Tradition
By: Amy Kurlansky
4/28/2010

In April of 2001, a dark shadow was cast over Cincinnati, as the city rioted for four days following the slaying of unarmed suspect Timothy Thomas by a Cincinnati Police Officer. Racial tensions escalated in the city and in the wake of the riots, many Cincinnatians stopped going downtown, stopped patronizing downtown restaurants, clubs, and businesses. 2001 could have meant the end of entertainment in Downtown Cincinnati, and for numerous businesses and patrons, it did. (read more...) http://davidsvoice.org/page.aspx?id=219451


Wednesday, May 19, 2010

Welcome Rivertown Brewery

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WELCOME RIVERTOWN BREWERY

Join us starting at 6PM today!

Arnold’s is proud to honor local Rivertown Brewery to our list of tap handles. Carla and Tom Streeter from Hoperatives.com chose the first beer to grace this coveted tap handle, Dunkle Dark Lager.

Tonight we have available the Dunkle on tap. In Bottles… Vienna Lager, Hop Bomber Pale Ale, Helles Lager, Oatmeal Stout and Hefeweizen.

Below is a list of food items Arnold’s has prepared for you. You may purchase this as a price fix dinner for 25.00 or separately. The price fix menu includes, soup, ragout, choice of one entrée and bread pudding.





DUNKLE RABBIT SOUP… Rabbit, carrots, potatoes, onions and celery seasoned with rosemary and red pepper flakes in a rich broth of tomato stock and Dunkle beer. Cup 3.50 Bowl 4.50

DUNKLE BEER- Our Dunkle Beer is a Munich style dark lager beer. It has a surprisingly light body with mild roasted flavor and caramel undertones. We use the freshest imported and Domestic barley, Noble hops, and natural water. Best served at 42ºF in a tall beer mug or stein.

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VIENNA SAUSAGE RAGOUT… Fresh sausages grilled then sautéed with mushrooms, onions, peppers, diced tomatoes and whole roasted garlic. Sautéed in a sauce of Vienna Lager and a touch of cream. Served over grilled bruschetta and drizzled with a spicy dijon mustard sauce. 7.95

VIENNA LAGER- Our Vienna Lager is a true Vienna style amber lager, with a rich, big flavor. It is brewed in the traditional style with only the Finest barley, Noble hops, and Natural water. Best served at 46ºF in a tall Flute glass.

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HELLES ANDROSKI… Artichokes, red onions, sun dried tomatoes, roasted red peppers, portabella mushrooms and fresh spinach sauteed in a sauce of Arnold’s garlic butter, fresh pesto and Rivertown’s Helles Lager. Served over linguine and dusted with romano cheese. 14.95

HELLES LAGER- Our Helles lager is a true symbol of our German heritage. A rich, crisp, full flavored Bavarian style Lager brewed with the finest imported German barley, choice hops, and natural water. Best served at 38ºF in a tall pilsner glass.

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HOP BOMBER PALE ALE COD… 7 oz Atlantic cod fillet marinated in Rivertown’s Hop Bomber then breaded in a mixture of cornmeal, panko and seasoned flour. Deep fried and served with french fries, spicy Hop Bomber dipping sauce and cole slaw. 10.95

HOP BOMBER PALE ALE- Hop Bomber Pale Ale is an all out attack on your taste buds. With over 60 hop bittering units, this beer has a spicy backbone from the use of fresh rye malt and is dry hopped for a crisp refreshing flavor. Hop Bomber is truly a Hop Heads dream. Best served at 59ºF in a pint glass.

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CHICKEN SCHNITZEL…Translation of the name: 'Schnitzel' means basically meat in a crust. Boneless breast of chicken coated in a crust of breadcrumbs and romano cheese. Sautéed in a sauce of garlic, onions, capers, black pepper, lots of lemon and hefeweizen beer. Served over wide noodles. 14.50

HEFEWEIZEN- Our Hefeweizen is an old world Bavarian style, top fermented wheat ale. It will entice you with its full body, refreshing taste, and savory aromas of sweet malt, spicy cloves and fresh bananas. It is naturally cloudy from the high wheat content, and traditional weizen yeast. Best served at 45ºF in a wheat beer glass with a slice of lemon.

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OATMEAL CRISP PEACH BREAD PUDDING… Peach bread pudding topped with a crispy oatmeal crunch. Served warm with vanilla ice cream, whipped cream and an Rivertown Oatmeal Stout caramel sauce.

4.95

OATMEAL STOUT- Our Oatmeal Stout first hits your nose with an aromatic blend of raw oats, chocolate, and roasted malts. A black ruby hue and thick creamy off white head make this stout one you will never forget. Best served at 55ºF in a pub or pint glass.


Monday, May 17, 2010

Arnold's And The Internet

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Today I read a great blog by Liz at Get In Mah Belly. Last year I could have only told you what Liz had said about Arnold’s. Or what WineMeDineMe had said, or what anyone had said. Why? Because my extent of this local internet world was googling Arnold’s with other catch phrases.

We had a facebook and we had a twitter and of course we "sort of" did emails. But I didn’t really understand and I never really thought anyone would want to interact with me/Arnold‘s. Chris (my son and now the general manager) got promoted in January to better market Arnold’s. Before I knew it, I had a blog set up with instructions to write something everyday. And to say something people wanted to hear. Writing things has been easy because I own the greatest place in the world and I do get to interact with people on a daily basis. What I didn’t realize was I could make my business better. I could read and listen and change to make Arnold’s a better place.

Today while reading Liz’s blog I knew just where the Freestore Foodbank was coming from. As a business they do want to do things better, they do want to listen to people and they do want to interact with their community. They looked at an outsiders opinion and took advantage of it.

We recently promoted Chris to General Manager and moved a lot of the personnel to more key rolls so I have more time to spend in the kitchen. I am proud of the food I serve and I am also excited about working with some of the items to make them better. I had to learn to really listen to people and see what they want. Recently a girl told me she thought my lime cilantro sour cream could be more flavorful. I bought her lunch and took her very serious. I changed the sauce because I agreed with her after tasting it and thinking about that recipe. I will and do take opinions very serious now.

We don’t always get things right in any business. All bloggers know they don’t always get it right in their lives/jobs either. I am glad Liz is giving the Foodbank another chance, I am glad she took the time out to get a better understanding of how the operation runs and I am glad she is giving back to the community. Sometimes you get more than you ask for. Sometimes that’s a good thing.


Friday, May 14, 2010

Promotions and Our Arnold's Family Gets Bigger

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It is interesting when your business is growing but you have been though a very bad streak in the past. You are timid and you move slower. You also pinch yourself a lot to make sure you are not dreaming. Nights that are bad are what the medium to good nights use to be. It’s a bit scary too. You are so thankful and so grateful but you are also a bit sceptical. Maybe this is a good thing.

What happens is all of a sudden you realize you are working 70, 80 hours a week and getting your employees to work extra. Then it breaks and you have to regroup, so you hire a few more people and then a few more.

This week we have hired an 2 people to expedite food at lunch. We also are adding another person to our Pm kitchen staff. This is pretty amazing.

Also, This week my son Chris moved into the position of General Manager. He will take over all responsibilities in the front of the house to free me up to spend more time in the kitchen and also give Bret and I less stress. Shana, a server that has been with Arnold’s for a long time will move into Lead server position.

I also wanted to say there are many repairs being made to the building so I am not quite ready to move on up to the Eastside.


Thursday, May 13, 2010

Jim Tarbell Honors The TAB

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CityBeat did an article this week "The Best Thing I Ever Ate In Cincinnati" (http://www.citybeat.com/cincinnati/article-20585-the-best-thing-i-ever-ate-in-cincinnati.html). Jim Tarbell talked about the TAB as the best thing he ever ate.

The TAB Salad has been on the menu since the days of Jim Tarbell owning Arnold's. It is still on the menu today. It is on the dinner menu but you may still order it at lunch.

The TAB is a salad of mixed greens or fettuccine or 1/2 and 1/2. It consist of turkey, avocado and bacon. The turkey breast is still baked in our ovens. The avocado's are still purchased at Pic's Produce and the bacon still comes from Wassler Meats and is still cut into pieces before frying in the same big cast iron skillet. The secret to a successful TAB Salad is getting it with the House Ranch dressing. Again, it is the same recipe used at Arnold's forever and I will put our ranch up against any made.

Back in the day and for many years there were only three salads on our menu. The TAB, The Greek and The Julienne. I am guessing 1/2 of our lunch sales were made up of these salads. Now it seems everyone wants a burger or a taco. It's just the change of the times. The TAB is still a big seller but doesn't get the respect it once had. I am glad Jim kept things as simple as the TAB.


Wednesday, May 12, 2010

This Week At Arnold's

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Sending the letter out this week early because there is so much stuff going on. This week and next.

I thought that our website would be up last week but not the case. Hopefully our new and beautiful website will get up this week. The music for this week and next will be listed below so you know what we are doing.

Every Tuesday night we have Todd Hepburn playing. He is a delight if you have not seen him yet. He is upbeat and entertaining. He sings, plays the upright and will play a tune here and there on the melodica. Check him out every Tuesday.

Tonight we have the world music of Slyvain

Thursday is Wayne and Dottie playing old time favorites

Early Friday Catfish Evans will be the lead in for The Comforts

Saturday is the Crazy lAGNAIPPE Cajun Band starting at 9pm

Next Wednesday we are having a big party with the Courtyard roof coming off. Rivertown Brewing company will be in the house as we tap the Rivertown Brewing Company Dunkel Beer that will remain on tap. We will also be having all their other beers in a bottle that night for everyone to taste. Door prizes and music starts at 8pm with the owners of Rivertown in the house to answer questions

That is pretty much a weeks worth of stuff. We will be running the spring lunch menu for one more week at Arnold’s then changing up a few things for the summer. In case you didn’t know, you can still get dinner items at lunch if you want.


Thursday, May 6, 2010

This Week At Arnold's!

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High everyone. Been super busy as always so not getting my blog and Facebook updated as much as I would like. Tons of things going on at Arnold’s.

The top is coming off May 17th. We kept it on 2 weeks longer this year and very glad we did. Once it is off, it’s off for the summer. So while the weather is great for sleeping it is a bit too chilly for the courtyard at night. To kick off the top coming off we are having a BIG party on Wednesday, May 19th. Rivertown Brewery will be in the house talking about all their beer. We will be putting the Dunkle on tap to replace the now ever inconsistent Barrel House. I have no clue what is going on with the Barrel House company and we have come to a decision to not carry that beer anymore since we never know if we can get it or not.

We have a new website coming up this week (hopefully) and it is beautiful. I can’t wait, I am very excited. It will be much easier to update and the people that go there for the music will be well informed. So, sorry for no new music calendar this month but hopefully that will come up in a few days.

Our $4.99 Lunch specials are up and running and doing very well. Thanks everyone!

Friday, May 7th Starting at 7:30 is an Arnold’s Tweetup for all the twitter people. Free appetizers. If you are not following us on twitter you can follow us at @arnoldsbar For the people that don’t twitter, get with it!

Friday May 7th 6 pm the awesome 46 Long will be playing their soulful blues
Friday May 7th 9pm the fun crazy Irish Jam Band Unlucky Charms

Saturday May 8th is Jake Speed and the Freddie’s Featuring Mothers Day songs with Ma Crow herself. This starts at 9pm

Thanks Everyone and See You At Arnold’s,
Ronda Androski/Proprietor


Sunday, May 2, 2010

No We Do Not Want To Open a Pizza Parlor

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I made wonderful delicious pizzas for the Cincinnati Shakespeare Company tonight. I also thanked them for making me realize I did not want to open a pizza parlor. It might have been better if I had a pizza cutter!

Each year at Arnold’s there is a “You Screwed Up The Show” Party. All year they write down when someone screws up a line. The company comes over after their last performance of a show. They have awards and it is just an overall great day. This year I decided to do a nice fresh salad and all different kinds of pizzas. I had…

Cheese and Tomato
Crab and Smoked Gouda
Pepperoni and Cappacola
Roasted Garlic with Feta, Olives and Onions
Cheeseburger and Bacon

Then this one. Can someone tell me why I have never seen a pizza with French fries? Take the pie crust and add a mix of cheese of provolone, mozzarella and Romano. Then top that with crispy hot French fries. Lots of them, pile them up. Then add to that a sautéed mixture of garlic, fresh basil, oregano, kalamata olives, white onions, red onions, roasted red peppers, sun dried tomatoes, artichokes, fresh spinach, portabella mushrooms and olive oil. Bake in 375 - 400 degrees until browned. Pour rich hot cheddar cheese sauce over top and sprinkle with Romano cheese. This was a twist on our Hot Dubin Hot Brown that is on our menu. It is actually named after one of the actors.