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We have stories behind the people, food, spaces, events, purveyors, and events that that complete our Tano circle. Some are pretty tender – a fire that caused a great deal of loss but a rejuvenation. Some are very important – a farmer committed to being the change in the food industry. Some are just joyful and can bring you a smile – our Bistro supervisor crowned Loveland’s Valentine. We hope you can take something useful away from our stories and be apart of the next chapter.

August 24, 2018
Loveland businesses 'bigger and better' a year after fire
By: Kristen Swille

LOVELAND, Ohio -- More than a year after a devastating electrical fire reduced a well-loved stretch of historic Loveland to cinders, business owners prepared Thursday night for an event they hoped would help it rise from the ashes: The Loveland Strong Street Fest, scheduled to run Sept. 14-16...

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January 31, 2019
Tano Bistro in Loveland: It's back ... and it's better
4 Star Review by Polly Campbell

A year and a half ago, a fire burned through the top floors of buildings in Loveland's historic Downtown near the bike trail. Many of the businesses on the block, including Tano Bistro, had extensive damage and had to close. They're back. Saying "better than ever" doesn't seem right after such a devastating event, but the whole block looks great and still feels historic. There's the Bishop's Quarter bar and Ramsay's restaurant/bar in the same block. Before dinner, we stopped at Plaid Room records, the next block down, and that is one nice record store. Come this summer, there are going to be a lot of places to eat outside and on patios, including Tano's rooftop bar. The restored Tano looks great, too. And it's obvious that owner Gaetano Williams used the downtime wisely. On their website, you can see all the connections that he made with regional farmers and food producers to get unique offerings and products. From buying masa (corn dough) from local Tortilleria Garcia to cherry tomatoes from indoor farm 80 Acres, wagyu beef from near Columbus, even water buffalo meat, he has created a nice web of regional interdependence. From these ingredients and more, Williams has created a menu that ranges from familiar comfort food (salmon with mashed potatoes) to the trendy (fried Brussels sprouts with pork belly) to the exotic (water buffalo burgers).

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