CINCINNATI — Cafe Mochiko, an Asian American café in the Walnut Hills neighborhood, has earned a spot on the New York Times’ list of the best bakeries across the United States, marking another milestone in its growing national recognition.
Owned by chefs Elaine Uykimpang Bentz and Erik Bentz, the café started as a pop-up bakery and restaurant under the name Mochiko before transitioning to a permanent brick-and-mortar location in Walnut Hills. Known for its fusion of Asian American flavors, Cafe Mochiko has quickly gained acclaim for its innovative approach to comfort food and baked goods.
This is not the first time the café has received prestigious recognition. It was previously nominated for a James Beard Award and was named by Bon Appétit Magazine as one of the 50 Best New Restaurants.
A Unique Concept: Bakery by Day, Comfort Food Café by Night
Cafe Mochiko is renowned for offering a diverse range of Asian American comfort foods. By day, it operates as a bakery, serving up an assortment of decadent pastries that often blend sweet and savory elements. At night, it transforms into a cozy café, offering dishes such as ramen, including their fan-favorite Cincinnati-style chili ramen, which is served on limited occasions.
In its praise, The New York Times described the café’s pastries as “eye-catching” and noted their ability to straddle the boundary between sweet and savory, making them a standout feature of the bakery. The article also highlighted the popularity of the café, with many patrons willing to wait in line for a taste of its signature offerings.
Cafe Mochiko’s blend of creativity, cultural fusion, and commitment to quality has earned it a place among some of the country’s most celebrated bakeries, helping to cement Cincinnati’s reputation as a rising food scene.
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