The Queen City Bee is a mountain of a sandwich, piled high with runny egg, fried goetta, apple, arugula and spicy-sweet (but top-secret) “nectar sauce,” while the Piggy Pancakes are cooked with bacon in the batter and topped with fresh whipped cream and candied pecans. The gluten-free Bee Cakes, made with bee-pollinated flowers, are also favorites.īut that doesn’t mean those seeking to indulge will go hungry. Named for Kroner’s son, the fluffy scramble features three pasture-raised eggs, fresh avocado, spinach, mushrooms, tomato, onions and white cheddar. With scratch-made meals that are flavorful and comforting - but won’t banish you to the couch for an afternoon - Sleepy Bee is proof that healthy can be delicious. So, in 2013, they did.Īlongside chef and co-founder Frances Kroner, Gross and Hutton opened Sleepy Bee Cafe with a breakfast and lunch menu built around local, farm-fresh ingredients. Why don’t we start something like that here, they’d muse between sips. “I was struck by the fact that I couldn’t get a local egg or local maple syrup in any restaurant in Cincinnati,” Gross recalls. When they traveled, they visited farm-to-table restaurants, but struggled to find similar places in Cincinnati - at least for breakfast.
They ate mostly natural, locally sourced food at home with their three children.
John Hutton would discuss over morning coffee. Cincinnati’s Sleepy Bee Cafe began as a dream artist Sandra Gross and pediatrician Dr.
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