The Cincinnati Children’s Museum – closed for 16 months – will reopen July 1.

The museum, part of the Cincinnati Museum Center, has been closed during the pandemic due to its high-touch nature.

“We’ve been working closely with healthcare professionals and following CDC guidelines over the past several months to determine when we can responsibly reopen our Children’s Museum in a safe way that still delivers a premier learning-through-play experience,” Elizabeth Pierce, president and CEO of Cincinnati Museum Center, said in a release.

Send our star, Allison Janney a goodbye thought and enjoy her favorite cookie , our sand tart on us ! Hope to see you tomorrow, while cookies last 😋😋😋n#daytoneats #daytonbakery #bestofdayton

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This Throwback Thursday offering from our archives, the full story that former Dayton Daily News food editor and restaurant reviewer Ann Heller wrote, was published May 15, 1998.”},{“_id”:”2TZYJONRJJGZBLNAO2I3UD4QRE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1620832680416},”type”:”text”,”content”:”NOBLE REIGN ENDS — KING COLE RULED OVER DINING DOWNTOWN IN 1960S AND EARLY ‘70S”},{“_id”:”7XBADTIEWZCIZLCQ7QPGWKZQXA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1620832680417},”type”:”text”,”content”:”By Ann Heller”},{“_id”:”F2QJVHC7LJHTLIGLYJPXLZTT4M”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1620832680418},”type”:”text”,”content”:”Time caught up with the old King Cole.”},{“_id”:”MTWVAIRZ6NAQ5ONMIULBICEL4E”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1620832680419},”type”:”text”,”content”:”The merriment, which was mostly just a memory in recent years, will be silenced Saturday night when the restaurant serves its last supper.”},{“_id”:”AFIRSBQHURFTNEN6CON3S4L6VY”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1620832680420},”type”:”text”,”content”:”But those with silver in their hair remember other times, the golden years in the 1960s and early ’70s, when Dayton’s economy was strong and so was downtown. 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PHOTOS: Classic Dayton-area restaurants and the delicious dishes we missrn

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Krug and Reig, now owners of l’Auberge in Kettering, were drawn by Max Comisar, who founded the King Cole.”},{“_id”:”BY7PB75FKRAORKYU6ITJ642XUU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1620832680425},”type”:”text”,”content”:”“He was one of the top restaurateurs I ever worked for,” says Krug, who worked at the Maisonette and numerous restaurants in Europe before coming to the King Cole. “His favorite phrase was ‘There’s no substitute for quality.’””},{“_id”:”YKAH7QKYUREB7MDSR55WABGQEY”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1620832680426},”type”:”text”,”content”:”In the kitchen there was a special room for aging beef, and a butcher on staff to bone it out. A bakery upstairs produced the rolls.”},{“owner”:{“id”:”coxohio”},”workflow”:{“status_code”:4},”caption”:”King Cole restaurant in Dayton, circa 1969″,”source”:{“system”:”Methode”,”name”:”DaytonDailyNews”,”source_type”:”other”,”source_id”:”f847c46c-b40f-11e7-930f-f48564ffbefe”,”additional_properties”:{“editor”:”photo center”}},”type”:”image”,”distributor”:{“mode”:”reference”,”reference_id”:”0e544e78-74cb-4304-871c-9b9bd6b12e9b”},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/coxohio/ZJOPRN6WQXVZ2YVDSEBCIBRWKA.jpg”,”licensable”:false,”display_date”:”2017-10-18T14:23:54Z”,”credits”:{“by”:[{“affiliation”:”Dayton Daily News archives”,”name”:”Dayton Daily News archives”,”type”:”author”,”byline”:”Dayton Daily News archives”,”slug”:”dayton-daily-news-archives”}]},”subtitle”:”8 local restaurants we miss”,”width”:2640,”first_publish_date”:”2017-10-18T14:23:54Z”,”_id”:”ZJOPRN6WQXVZ2YVDSEBCIBRWKA”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/afnetwgWJp-qDxrxY-Jbmrhw_cQ=/arc-anglerfish-arc2-prod-coxohio/public/ZJOPRN6WQXVZ2YVDSEBCIBRWKA.jpg”,”comments”:[],”keywords”:[“verticals_history”],”proxyUrl”:”/resizer/afnetwgWJp-qDxrxY-Jbmrhw_cQ=/arc-anglerfish-arc2-prod-coxohio/public/ZJOPRN6WQXVZ2YVDSEBCIBRWKA.jpg”,”takenOn”:”2017-10-18T14:23:54Z”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/coxohio/ZJOPRN6WQXVZ2YVDSEBCIBRWKA.jpg”,”published”:true,”resizeUrl”:”/resizer/afnetwgWJp-qDxrxY-Jbmrhw_cQ=/arc-anglerfish-arc2-prod-coxohio/public/ZJOPRN6WQXVZ2YVDSEBCIBRWKA.jpg”,”thumbnailResizeUrl”:”/resizer/SA2hNBLsSpuW1HkR2D6i6tiiTHw=/300×0/arc-anglerfish-arc2-prod-coxohio/public/ZJOPRN6WQXVZ2YVDSEBCIBRWKA.jpg”,”version”:0,”originalName”:”https://www.daytondailynews.com//rw/Pub/p8/Dayton/2017/10/18/Images/ddn022110lifefoodnostalgia2.JPG”,”mime_type”:”image/jpeg”,”restricted”:false,”galleries”:[],”_id”:”XK3CEHAEVRHBZIHLQZG2H6CNVU”},”created_date”:”2020-07-08T04:01:33Z”,”last_updated_date”:”2020-07-08T04:01:33Z”,”publish_date”:”2017-10-18T14:23:54Z”,”height”:2336},{“_id”:”PSFCZS7JSJH3PHMNWT56IHXQEQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1620832680427},”type”:”text”,”content”:”In the ’60′s, Midwesterners still weren’t ready for French food, Krug says, and the King Cole served a lot of steaks and prime rib.”},{“_id”:”WWHYLZQN5BCMPPD2CVP5YQ5VRE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1620832680428},”type”:”text”,”content”:”“But he didn’t hire me to cook prime rib,” Krug said of Max Comisar. “He wanted more.””},{“_id”:”64MJWPIPDREO5C2UWC755OPMKM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1620832680429},”type”:”text”,”content”:”It showed in the fine art that graced the walls, in the crystal chandeliers, in the menu of fare that was called “Continental.””},{“_id”:”RTZ2IAZSEFCZNPO6VUGDFNX3UQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1620832680430},”type”:”text”,”content”:”The hand of fate wrote furiously in the mid ’70s. 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