Camp Washington Chili

Camp Washington Chili is a Cincinnati chili parlor founded in 1940 by Steve Andon and Fred Zannbus in the neighborhood of Camp Washington, near downtown Cincinnati, in southwestern Ohio. A well known Cincinnati landmark,[1] the parlor is located at 3005 Colerain Avenue, and the current owner is the Greek-born John Johnson. The restaurant left its old location and moved to a site a few lots away in 2000, after being told to vacate by the city in order to widen Hopple Street.[2] Their new location is modeled after a 1950s-style diner. The restaurant is open 24 hours a day every day but Sunday.

Camp Washington Chili
4-way Cincinnati chili from Camp Washington Chili
Restaurant information
Owner(s)John Johnson
Previous owner(s)Steve Andon and Fred Zannbu
Food typeAmerican
Street address3005 Colerain Ave
CityCincinnati
CountyHamilton
StateOhio
Postal/ZIP Code45225
CountryUSA
Websitecampwashingtonchili.com

In 2011, Camp Washington Chili was featured on a Cincinnati episode of the Travel Channel's Man v. Food Nation.

Reception

In 2009, food writers Jane and Michael Stern wrote of Camp Washington Chili that "when we crave the best, there is just one place to go."[3] In a New York Times interview, the Sterns declared it the best maker of Cincinnati five-way chili.[4] In 2014, Travel + Leisure named it one of "America's Best Chili(s)".[5] Bon Appétit named it one of "The Best Chili Spots."[6] In 2000, the chili served by the restaurant won an "American Regional Classic" James Beard Foundation Award.[7][8] CBS News in 1985 named it "the best chili in the nation."[9] The restaurant has been featured by HGTV, the Huffington Post, and Every Day with Rachael Ray.[10]

Blues musician Lonnie Mack wrote a song entitled "Camp Washington Chili".[11][12][13]

See also

References
  1. Sheridan, Margaret. (January 4, 1985) Chicago Tribune Cincinnati-style chili parlor - A sweet success. Section: Friday; Page 16.
  2. Perry, Kimball. (February 22, 1993) The Cincinnati Post Camp Washington Chili going, but bigger one will replace it. Section: Living; Page 1B.
  3. Stern, Jane and Michael (2009). 500 Things to Eat Before it's Too Late:and the Very Best Places to Eat Them. Houghton Mifflin Harcourt. p. 245.
  4. https://www.nytimes.com/2006/05/31/books/q4sterns.html
  5. Saladino, Emily. "America's Best Chili". Retrieved 14 January 2016.
  6. Knowlton, Andrew (March 1, 2009). "The Best Chili Spots". Bon Appétit. Retrieved January 14, 2016.
  7. James Beard Foundation America’s Classics Award Winners
  8. Martin, Chuck (2000-06-23). "Last order's up at original Camp Washington Chili". The Cincinnati Enquirer. Retrieved 2007-08-09.
  9. Bun Voyage, Camp Washington Chili Cincinnati Enquirer; July 9, 2000
  10. "Media Coverage". CampWashingtonChili.com. Retrieved January 14, 2016.
  11. Metcalf, Allan A. (2000). How We Talk: American Regional English Today. Houghton Mifflin. pp. 98. ISBN 0-618-04362-4.
  12. Shortridge, Barbara Gimla; John R. Shortridge (1998). The Taste of American Place: A Reader on Regional and Ethnic Foods. Rowman & Littlefield. p. 54. ISBN 0-8476-8507-1.
  13. Simonds, Dawn (2004). Best Food in Town: The Restaurant Lover's Guide to Comfort Food in the Midwest. Emmis Books. p. 145. ISBN 1-57860-146-0.
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