So distinctive is Cincinnati-style chili – thinner and sweeter than Southwestern versions, and traditionally served over spaghetti with a mound of finely shredded cheddar cheese – that it's in a category all its own. Although many consider Empress Chili to be the original purveyor of Cincinnati chili, it was former Empress cook and Greek immigrant Nicholas Lambrinides who elevated the chili to regional-specialty status when he opened Skyline Chili in 1949. It has grown into a multistate chain with more than 100 take-out and dine-in restaurants (including three in downtown Cincinnati). Menus include classic chili three-way (with spaghetti, chili and shredded mild cheddar); four-way (add diced onions or red beans); and five-way (add onions and red beans). Oyster crackers and hot sauce are obligatory sides. No alcohol available. Serving lunch and dinner daily. Voted Best Chili (Chain) and Best Cheap Eats in the 2008 City Beat readers poll.