From the New York Times,
More favorable lease rates and a large pool of talent available for hire add up to “great opportunities to expand right now,” said Danny Meyer, the C.E.O. of the Union Square Hospitality Group...
Mr. Roseman noted that many well-known chefs still did not have a presence in New York. “You can have the best restaurant in Cincinnati, but you’re not that big until you’re in New York City,” he said. Some starry-eyed chefs and restaurateurs are sniffing around, he said, adding, “There’s action.”
Of all the cities in the country he could have named, he dropped Cincinnati.
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