There’s more to Ohio dining than Cincinnati chili, Columbus sliders, and Cleveland corned beef (not that there’s anything wrong with any of them). Blessed with an abundance of fertile farmland, the Buckeye State is home to some of the most progressive farmers markets systems in the nation. In turn, local chefs are well ahead of the curve when it comes to farm-to-table dining built around local, seasonal and sustainable ingredients. Some call it “slow food.” Ohioans call it dinner. Looking for a little more flash? Check out Cleveland’s own Iron Chef, Michael Symon (Lola Bistro), Cincy’s Nicola Pietoso (Nicola’s), or Columbus’s Richard Rosendale (Rosendale’s).