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Experience the cuisine that defines the art of dining in Greater Cincinnati with $35 three-course prix-fixe menus from the city’s best restaur ants.
Sept. 25 - Oct. 01, 2017 GRE ATER CINCINNATI RES TAUR ANT W EEK 1
GREATERCINCINNATIRESTAURANT WEEK.com
STEAKS
THIS GOOD ARE
RARE
DOWNTOWN · 441 Vine Street · 513.621.3111 · Mortons.com
Join us for Cincinnati Restaurant Week September 25 – October 1, 2017
w h a t ’s
g o o d
n o w
Enjoy our prix fixe lunch and dinner menus beginning September 25.
2 GRE ATER CINCINNATI RES TAUR ANT W EEK Sept. 25 - Oct. 01, 2017
3819 EDWARDS ROAD ▪ 513.631.5252 SEASONS52.COM
Three Course Meals W E S T C H E S TE R
9436 Waterfront Dr. (513) 759-9398
MASON
5045 Deerfield Blvd. (513) 234-7900
R O O KW O O D
3825 Edwards Road (513) 351-5999
available during restaurant Week for $35
The Banks • 100 E Freedom Way #160 Cincinnati, OH 45202 • (513) 381-0491
Sept. 25 - Oct. 01, 2017 GRE ATER CINCINNATI RES TAUR ANT W EEK 3
Happy Hour Daily/ Private Rooms
10808 Montgomery Road
513.489.1212
For Reservations
www.eddiemerlots.com
RE STAU R A N T • B A R • PAT I O
4200 COOPER ROAD CINCINNATI, OHIO 45242 513.891.8300 www.parkersblueash.com
4 GRE ATER CINCINNATI RES TAUR ANT W EEK Sept. 25 - Oct. 01, 2017
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AMERICAN FARE, BOURBON, CRAFT BEER, AWARD WINNING WINE LIST IN A WARM AND HOSPITABLE ENVIRONMENT. JOIN US FOR LUNCH, DINNER, SUNDAY BRUNCH, DAILY HAPPY HOUR OR PRIVATE DINING.
At the heArt of Love LAnd StAtion (5 1 3) 5 83-1 24 8 | 110 S outh 2n d Stre et | Lov e Lan d, oh 45140
www. bel lasl oveland . co m
Rare to Well Done
Local chefs say less is more when it comes to cooking meat
New and Expanded Food Menu
Serving Over 80 Different Wines
1/2 price wines specials every Tuesday
Pet Friendly with Paws on the Patio night every Thursday!
Private Party Room Available for Rent
B y S tep h en N ovotni
And if you’re trying to convince your significant other to finally try a medium to rare cut of beef, there are compelling arguments to do so, Amshoff says. “For medium and under you’re getting more of the meat flavor as opposed to anything that’s cooked over that point,” Amshoff says. “If it’s cooked over that point you’re more tasting the charred grill flavor than the actual flavor of the meat. I was told when I was young that anything over medium is burned and I still kind of live by that.” According to the U.S. Department of Agriculture, that target temperature is 145 degrees for most meats. It’s a little more for poultry and ground meats — generally 160 degrees. The idea is to kill off bacteria, which might be on the surface of the meat due to contamination potentially communicated by handling. Also, any internal parasites are killed by cooking. “There’s definitely risk from eating any kind of undercooked protein,” says Varacarcel of Kaze. “It just all comes down to the way it gets handled — from the purveyor to the time it lands in the restaurant and gets prepared.” That chain of trust stretches from the diner all the way to the farmer raising the livestock and, says regional executive chef Paul Miranda of Eddie Merlot’s, it is the most important safeguard against foodborne disease. “People are afraid of getting E. Coli or things like that,” Miranda says. “Typically when you find those illnesses that come in beef, it’s coming from ground beef and through the processing. When you think of the steak, you think of it being a whole cut and the bacteria that is going to get you sick is only going to live on the outside of the whole loin of beef.” Miranda says the cooking process kills off any bacteria on the outside for larger cuts. Unless there’s a complete mishandling of the meat, even ground beef, you’re unlikely to get sick, he says. “It’s actually easier for your body to digest a rare cut of meat than to break down and digest a well done cut of steak,” Miranda says. ©
3 1 0 5 P ric e Ave • i ncl i ne D i s t r i ct www. s om m w i nebAr ci nci nnAt i . co m
You’ve earned this.
513-984-8090 8170 Montgomery Road Cincinnati, OH 45236 www.embersrestaurant.com
Sept. 25 - Oct. 01, 2017 GRE ATER CINCINNATI RES TAUR ANT W EEK 5
Among diners, the debate over the degree to which meat is cooked — rare to well done — can be nearly as contentious as that of Republican versus Democrat. But local chefs generally agree that less is more when it comes to cooking meat, so if you’re the type that likes steaks bloody and pink inside, you’ll be pleased with what they have to say. It all comes down to the meat’s texture, taste and presentation. And, done correctly, a rare cut of meat carries little risk of illness. “The closer it gets to well done, the tougher that meat is going to be, because throughout the cooking process moisture is pulled out of the meat and those proteins begin to constrict and get tighter,” says Chef Michael Varcarcel, who works at Japanese restaurant Kaze in Over-the-Rhine. “The mouth feel of a steak that is closer to rare is more tender because of the gentler heating that has occurred to get it to the internal temperature it needs.” Nick Amshoff, executive chef at Covington’s Lisse Steakhouse, says the goal when cooking red meat is to achieve the Maillard reaction. That’s the proper term for the chemical reaction that makes food brown when it cooks. The changes are also known as carmelization, a reaction between sugars and amino acids in the food. This reaction is responsible for the umami, or savory flavor, of cooked meats. “That produces your outside flavor and texture,” Amshoff says. “The way you want to do that for most meats is you want to make sure the outside is as dry as possible before you season it. Then you look for the proper look, color, taste.” Amshoff says raw meats, which are served far less often than beef that’s cooked rare, are kept as safe as possible through the trusted supply chain. “There are other things, too — salt kills bacteria and acids from lemon juice or something with a high acidic content like vinegar — that will also kill a lot of the bacteria and make it safer to eat,” he says. “Nothing you eat raw is completely safe. It’s all about mitigating what potential risks there may be.”
6 GRE ATER CINCINNATI RES TAUR ANT W EEK Sept. 25 - Oct. 01, 2017
Cincinnati-style.
makersmark.com WE MAKE OUR BOURBON CAREFULLY. PLEASE ENJOY IT THAT WAY. Maker’s Mark® Bourbon Whisky, 45% Alc./Vol. ©2017 Maker’s Mark Distillery, Inc. Loretto, KY
MENUS Banana Leaf Modern Thai $35 101 E. Main St., Mason, OH 45040 (513) 234-0779 • bananaleafmodernthai.com FIR ST COUR SE
Brown Dog Cafe $35 1000 Summit Park, Blue Ash, OH 513.794.1610 • browndogcafe.com FIR ST COUR SE
Chicken Satay Skewer Banana Leaf House Salad Tom Ka Soup
Triple Cream Brie Tart Carpaccio Caribbean Shrimp
SECOND COUR SE
SECOND COUR SE
Banana Leaf Signature Pad Thai Roasted Carrot Curry Asian Barramundi Sea Bass THIR D COUR SE
Thai Tiramisu Macarons
*Add a glass of our house red and house white wine for $6.5 a glass.
House salad Baby Blue Panzenella Salad THIR D COURSE
Haute Chocolate Caffinated Wild Pig Pan Seared Diver Scallops Beef Tenderloin Oscar
Bravo! Cucina Italiana $35
Behle Street By Sheli $35
2220 Grandview Dr., Ft Mitchell, Ky 41017 859-341-8888 • behlestreetbysheli.com/wordpress FIR ST COUR SE
Mediterranean Brushetta Behle Street Crab Cake (single) SECOND COUR SE
Caesar Salad Cafe Wedge Salad THIR D COUR SE
Jack Daniel’s Chops Parmesan Crusted Grouper 12 oz. Ribeye Braised Short Ribs Cajun Bayou Fettuccini C O C K TA I L
Classic Maker’s Manhattan: $8 all week
Bella’s of Loveland $35 FIR ST COUR SE
Stuffed Mushrooms Mozzarella Caprese Arancini SECOND COUR SE
FIR ST COUR SE
Crispy Ravioli Caprese Salad
SECOND COUR SE
Chicken Parmesan Mama’s Lasagna Bolognese Grilled Salmon Pasta fra Diavolo (chicken or shrimp) THIR D COURSE
Tiramisu Carmel Cheesecake
Cinque Ristorante by Nicola’s $35
9415 Montgomery Rd., Cincinnati, OH 45242 513.231.5555 • cinquerestaurant.com
SECOND COUR SE
Picanha House Special Sirloin Picanha con Alho Sirloin THIR D COURSE
Caramel Turtle Cheesecake Key Lime Pie Carrot Cake Chocolate Mousse Cake S P E C I A LT Y C O C K TA I L
Maker’s Mark Man O’ War — $10 each
The Capital Grille $35
3821 Edwards Rd., Cincinnati, OH 45209 (513) 351-0814 • thecapitalgrille.com FIR ST COUR SE
Wedge Caesar New England Clam Chowder SECOND COUR SE
8 oz Filet Mignon 14 oz. Sirloin Herb Roasted Chicken Seared Citrus Glazed Salmon Porcini Rubbed Sliced Tenderloin C H E F ’ S S U G G E S T I O N S ( A D D $ 1 0)
Bone-In Crusted Dry Aged 18oz New York Strip THIR D COURSE
Flourless Chocolate Espresso Cake Classic Crème Brulee
BrewRiver GastroPub $35
FIR ST COUR SE
2062 Riverside Dr., Cincinnati, OH 45202 513.861.2484 • brewrivergastropub.com
SECOND COUR SE
Curried Beef Short Rib Gravy Poutine New Orleans Boudin Balls
Sweet Potato Soup Vegetable Frittata
Chicken Saltimbocca Fettuccine Alfredo (Chicken or Shrimp) Seafood Agnolotti
Spaghetti all’Amatriciana Potato Gnocchi
THIR D COUR SE
Braised Short Rib Grilled Pork Chop Scottish Salmon
Apple Crostata Chocolate Cannoli Cheese Cake
FIR ST COUR SE
Unlimited Salad Bar
FIR ST COUR SE
SECOND COUR SE
THIR D COURSE
Crispy Buttermilk Amish Chicken Oyster Po’ Boy Landslide Burger
S P E C I A LT Y C O C K TA I L
4 oz beer pairing of Listermann’s Nutcase Porter & Crème Brûlée Dark Chocolate “Beer” Brownie
Maker’s Mark Antica Manhattan — $12
THIR D COURSE
Restaurants with more than one option in the courses listed will give guests a choice on selection. Menus are subject to change.
Sept. 25 - Oct. 01, 2017 GRE ATER CINCINNATI RES TAUR ANT W EEK 7
110 South 2nd St., Loveland, OH 45140 513.583.1248 • bellasloveland.com
5045 Deerfield Blvd., Mason, OH 45040 • (513) 234-7900 9436 Waterfront Dr., West Chester, OH 45069 513-759-9398 • 3825 Edwards Road, Cincinnati, OH 45209 • 513-351-5999 • 3825 Edwards Rd. , Cincinnati, OH 45209 • 513.351.5999 • bravoitalian.com
Boi Na Braza $35
441 Vine St. , Cincinnati, OH 45202 513.583.1248 • boinabraza.com
Cooper’s Hawk Winery and Restaurant $35
8080 Montgomery Rd, Cincinnati, OH 45236 • 513 .488-1110 // 7490 Bales St., Liberty Township, OH 45069 • 513.463.9463 coopershawkwinery.com APPETIZER
Artisan Hummus & Roasted Vegetable Caprese Flatbread Chicken Potstickers ENTRÉE
Dana’s Parmesan-Crusted Chicken Spaghetti & House-Made Meatballs Jambalaya
Favorites At Belterra Park Gaming $35
6301 Kellog Ave., Cincinnati, OH 45230 (513) 232-8000 • belterrapark.com FIR ST COUR SE
French Onion Dip Roasted Beets SECOND COUR SE
Forest Mushroom Ravioli Braised Short Rib Salmon alla Plancha THIR D COURSE
Lemon Cheesecake Chocolate pot de crème
4172 Hamilton Ave Cincinnati, OH 45223 513.542.3664 • djangonorthside.com FIR ST COUR SE
Ensalada Fresca Grilled Bread SECOND COUR SE
Blended Steak Burger Pan Roasted Swordfish Mushroom Enchilada THIR D COUR SE
Chili Chocolate Mousse Warm Doughnuts
Little Gem Salad Beet Salad Chestnut Soup SECOND COUR SE
Paparadelle Seafood Risotto Pan Seared Chicken THIR D COURSE
S’mores for 2 Toffee Cake
M A K E R ’ S M A R K C O C K TA I L
The Golden Lamb $35
Wild Burgundy Snails Fall Bruschetta
SECOND COUR SE
Butternut Squash Bisque Golden Salad
THIR D COUR SE
Carrot Cake Triple Chocolate Cake
FIR ST COUR SE
caesar salad (gf) arugula (gf) (available vegetarian) SECOND COUR SE
6 oz. Filet Mignon Lemon Chicken Grilled Halibut Lobster Ravioli
pappardelle (available on gluten-free pasta) branzino (gf) risotto (v) (gf) pork tenderloin (gf)
THIR D COUR SE
THIR D COURSE
Banana Cream Pie Butterscotch Pudding
key lime pie (v) bread pudding (v) madisono’s sorbet (v) (gf)
Metropole $35
Lisse Steakhuis $35
609 Walnut St., Cincinnati, OH 45202 (513) 578-6660 • metropoleonwalnut.com
FIR ST COUR SE
Charred Beet & Potato Salad Cauliflower Soup
SECOND COUR SE
Garlic Flower Bigoli Grilled Marksbury Farms Chicken Thighs Verlass Salmon Cake
530 Main St., Covington, KY 41011 (859) 360-7008 • lisse.restaurant Dutch Garden Salad Caesar Salad 4oz Barrel Cut Filet Faroe Island Salmon Roast Chicken THIR D COUR SE
Creme Brûlée
FIR ST COUR SE
SECOND COUR SE
THIR D COURSE
Grilled Venison Loin Maple Leaf Farms Duck Breast Seasonal Fresh Fish Raspberry Tart
FIR ST COUR SE
SECOND COUR SE
THIR D COURSE
Honey Custard Chocolate Cheesecake S P E C I A LT Y C O C K TA I L
The Thyme Machine — $9
Classic Maker’s Old-Fashioned — $5
FIR ST COUR SE
Filet Del Mar Cedar Roasted Salmon Creekstone Farms Pork Chop 7 oz. Filet Mignon - $8 upgrade
8 GRE ATER CINCINNATI RES TAUR ANT W EEK Sept. 25 - Oct. 01, 2017
FIR ST COUR SE
27 S Broadway St., Lebanon, OH 45036 (513) 932-5065 • goldenlamb.com
Caesar Salad Merlot Iceberg Salad
SECOND COUR SE
The Presidents Room $35
Eddie Merlot’s $35
10808 Montgomery Rd, Cincinnati, OH 45242 • 513.489.1212 • eddiemerlots.com
House Salad Lobster Bisque
The Mercer OTR $35
1324 Vine St., Cincinnati, OH 45202 (513) 421-5111 • themercerotr.com
Maker’s Mark Collins ($8)
812 Race St, Cincinnati, OH 45202 (513) 721-2260 • thepresidentsrm.com
Django Western Taco $25
FIR ST COUR SE
S P E C I A LT Y C O C K TA I L
DESSERT
4S’more Budino Cooper’s Hawk Chocolate Cake Salted Caramel Crème Brûlée Dark Chocolate Brownie
Trio Bistro $35
7565 Kenwood Road, Cincinnati, OH 45236 (513) 984-1905 • triobistro.com
McCormick & Schmick’s Seafood & Steaks $35
21 East 5th St., Cincinnati, OH 45202 (513) 721-9339 • mccormickandschmicks.com S TA R T E R
Shrimp Bisque Strawberry Bibb Salad Prosciutto Wrapped Mozzarella SECOND COUR SE
Clear Springs Rainbow Trout Herbed Grilled Shrimp Steak Florentine THIR D COUR SE
Chocolate Pot De Crème Mango Crème Brulee
Moerlein Lager House $35
115 Joe Nuxhall Way, Cincinnati, OH 45202 (513) 421-2337 • moerleinlagerhouse.com FIR ST COUR SE
Wild Mushroom and Truffle Mac & Cheese Spinach Salad Crab Bisque SECOND COUR SE
Braised Pork Shank Grilled Swordfish Crispy Balsamic Tofu Twin Filets THIR D COURSE
Salted Caramel Brownie Sundae Apple Dutch Pie
S P E C I A LT Y C O C K TA I L
Maker’s Mark Burnt Orange Manhattan – $10
Embers Restaurant $35
8170 Montgomery Rd., Cincinnati, OH 45236 (513) 984-8090 • embersrestaurant.com FIR ST COUR SE
Spicy Tuna Maki Roll Roasted Red Pepper Bisque Caesar Salad SECOND COUR SE
72 Hour Braised Short Rib Amish Chicken Breast Scottish Salmon THIR D COUR SE
Creme Brulee Raspberry Tart
Jag’s Steak & Seafood and Piano Bar $35
5980 West Chester Rd, West Chester, OH 45069 • (513) 860-5353 • jags.com FIR ST COUR SE
The Melting Pot $25
11023 Montgomery Rd, Cincinnati, OH 45249 • (513) 530-5501 • meltingpot.com/ cincinnati-oh
We Olive & Wine Bar $25
FIR ST COUR SE
FIR ST COUR SE
Artisan Cheese Board Camelot Chicken Emerald Sushi Roll
Bourbon Bacon Cheddar Spinach Artichoke Cheese Fondue
SECOND COUR SE
SECOND COUR SE
Charred Vegetable Salad Burrata Mozzarella Cream of Asparagus Soup
House Salad Spinach and Bleu Cheese Salad
THIR D COURSE
Teriyaki Marinated Sirloin Cajun Breast of Chicken Pacific White Shrimp Chicken Potstickers and Vegetable Medley
Grilled Filet Mignon Salmon Provencal Pork Osso Bucco M A R K E R ’ S M A R K C O C K TA I L
After Midnight In Kentucky — $9
THIR D COUR SE
S P E C I A LT Y C O C K TA I L
Maker’s Mark Manhattan
33 E. 6th Street, Cincinnati, OH 45202 (513) 954-8875 • weolive.com/cincinnati Artisan Bread
SECOND COUR SE
Prosciutto-Wrapped Dates THIR D COURSE
Caprese Panini Artichoke Caper Flatbread BBQ Chicken Flatbread DESSERT
Blood Orange Brownie M A K E R ’ S M A R K C O C K TA I L
Fig Old Fashioned
The National Exemplar $35 6880 Wooster Pk., Cincinnati, OH 45227 (513) 271-2103 • nationalexemplar.com FIR ST COUR SE
Clam & Corn Chowder Herbed Duck Confit Crepe SECOND COUR SE
Turbot Short Ribs
THIR D COUR SE
Chai Creme Brûlée National Exemplar Carrot Cake
Palomino $35
505 Vine St., Cincinnati, OH 45202 (513) 381-1300 • palomino.com/cincinnati
Firebirds Wood Fired Grill $35
5075 Deerfield Blvd. , Mason, OH 45040 (513) 234-9032 mason.firebirdsrestaurants.com FIR ST COUR SE
Lobster Spinach Queso Homemade Soup of the Day BLT Salad, Mixed Greens Salad or Caesar Salad SECOND COUR SE
Steak and Tomatoes Crispy Honey Rosemary Chicken Breast Santa Fe Pasta Wood Grilled Salmon
SECOND COUR SE
Organic Rotisserie Chicken- gf Roasted Moroccan Salmon* Pappardelle & Marsala Cream-veg Grilled Filet Mignon* THIR D COUR SE
Organic Ricotta Donuts-gf Selection of locally made gelato or sorbet, biscotti
Prime Cincinnati $35 FIR ST COUR SE
House Strawberry Fields Greek Caesar Soup du Jour Lobster Bisque SECOND COUR SE
Parkers Blue Ash Tavern $35
4200 Cooper Rd., Blue Ash, OH 45242 (513) 891-8300 • parkersblueash.com FIR ST COUR SE
Smoked Sirloin Crostini Parmesan Potato Croquettes
6 oz. Certified Angus Filet Hawaiian Ultra Grade Ahi Tuna Wild Halibut Berkshire Pork Chop 10 oz. Ribeye THIR D COURSE
Half Baked Cookie Grippo’s Pretzel Crusted Brownie Key Lime Pie
SECOND COUR SE
Prime Rib Seared Jumbo Sea Scallops THIR D COUR SE
Pompilios $35
Crème Brulee Cheesecake Godiva Chocolate Ganache Cake
600 Washington Ave., Newport, KY 41071 (859) 581-3065 • pompilios.com
S P E C I A LT Y C O C K TA I L
FIR ST COUR SE
Parkers Fashion — $10
The Pub Rookwood $25
FIR ST COUR SE
Belhaven Beer Cheese SECOND COUR SE
Guinness Stew with Yorkshire Pudding THIR D COUR SE
Molten Lava Cake Enjoy a 1 or 2 oz pour of our TRG Private Barrel Selection Makers Mark. Available only at TRG locations $9.95
ENTREE
Chicken Liver Mousse Butternut Squash Soup “The Blues” Salad
DESSERT
Mediterranean Sea Bass Amish Chicken Breast Duroc Pork Shank
Arugula Salad Potato Gnocci Fresh Mozzarella Grilled Pork Chop “Saltimboca” Sauteed Verlasso Salmon Crab and Fettucine Budino di Panettone Tiramisu Dark Chocolate Custard
Classic Meat Lasagna Chicken Fettuccine Alfredo Meat or Cheese Ravioli Eggplant Parmigana Shrimp Ronaldo Chicken Parmigana M A K E R ’ S M A R K C O C K TA I L
Blackberry Manhattan -$10
A dd a homemade dessert $ 4
Cannoli and Tiramisu
FIR ST COUR SE
SECOND COUR SE
THIR D COURSE
Oreo Cheesecake Key Lime Mousse Pie S P E C I A LT Y C O C K TA I L
Maker’s Mark Boulevardier - $10
Ruth’s Chris Steakhouse $35 FIR ST COUR SE
Caesar Salad Steak House Salad SECOND COUR SE
Petite Filet Salmon Stuffed Chicken Breast DESSERT
Warm Bread Pudding W I N E PA I R I N G S
Ask about our exclusive Fall Restaurant Week wine specials
Kaze $25
1400 Vine St. , Cincinnati, OH 45202 (513) 898-7991 • kazeotr.com FIR ST COUR SE
Poke bowl House smoked ribs Short rib dumplings SECOND COUR SE
Katsu bowl Salmon Vegetable bowl
THIR D COURSE
Platinum Brownie Banana gyoza THIR D COURSE
Seasons 52 $35
3819 Edwards Road, Cincinnati, OH 45209 (513) 631-5252 • seasons52.com
Crème Brule Cheesecake Squares Chocolate Brownie with Ice Cream Key Lime Pie Cinnamon White Chocolate Mouse
FIR ST COUR SE
Signature Flatbreads (to share) Roasted Roma Tomato Garlic Pesto Chicken Braised Short Rib & Aged Cheddar All-Natural Pepperoni
Morton’s The Steakhouse $35
SECOND COUR SE
441 Vine St., Cincinnati, OH 45202 (513) 621-3111 • mortons.com/cincinnati
THIR D COUR SE
Morton’s Salad Caesar Salad Cup of Baked Five Onion Soup Cup of Lobster Bisque ($3 upgrade)
Seasonal Spinach Salad Organic Field Greens Crisp Romaine & Baby Kale Caesar Cedar Plank-Roasted Salmon Wood-Grilled Filet Mignon Southern Style Shrimp & Grits Wood-Grilled Pork Tenderloin All-Natural Roasted Half Chicken FOURTH COUR SE
Two Mini Indulgence Desserts WINE PAIRINGS Upgrade your Experience: Normally $10$12, these wines pair perfectly with our Restaurant Week menu. Your selection by the glass: $7 WHITE
Markham, Chardonnay, Napa ‘15/’16 King Estate, Pinot Gris, Williamette ’15 RED
Loveblock, Pinot Noir, New Zealand ’13/‘14 Catena Vista Flores, Malbec, Mendoza ‘14/’15
FIR ST COUR SE
SECOND COUR SE
Center-Cut Filet Mignon 6 oz. (upgrade to an 8oz. Filet - $10) Double-Cut Prime Pork Chop, 16 oz. Broiled Salmon with Beurre Blanc Chicken Christopher SECOND COURSE ACCOMPANIMENT Sour Cream Mashed Potatoes Lyonnaise Potatoes Jumbo Asparagus Creamed Spinach THIR D COURSE
Double Chocolate Mousse Crème Brûlée Morton’s Legendary Hot Chocolate Cake® ($6 upgrade)
VISIT greatercincinnatirestaurantweek.com FOR DETAILED DESCRIPTIONS AND SPECIAL OFFERS
Sept. 25 - Oct. 01, 2017 GRE ATER CINCINNATI RES TAUR ANT W EEK 9
Toasted Cheese Ravioli Calamari Egg Plant Parmigiana SECOND COUR SE
2692 Madison Rd., Cincinnati, OH 45208 (513) 841-2748 • experiencethepub.com/ Rookwood
3105 Price Avenue, Cincinnati, OH 45202 (513) 244-5843 • sommwinebarcincinnati.com
100 E. Freedom Way Suite 160, Cincinnati, OH 45202 • (513) 381-0491 • ruthschris.com 580 Walnut Street, Cincinnati, OH 45202 (513) 579-0720 • primecincinnati.com
Somm Wine Bar & Kitchen $35
APPETIZER
THIR D COURSE
Crème Brule Cheesecake Squares Chocolate Brownie with Ice Cream Key Lime Pie Cinnamon White Chocolate Mouse
FIR ST COUR SE
Portabella Mushroom Soup Warm Spinach Salad Seafood Bucatini
Primavista $35
810 Matson Pl., Cincinnati, OH 45202 (513) 251-6467 •pvista.com
autHEntic tHai cuiSinE in the heart of Mason
101 E Main St, MaSon, oH 45040 (513) 234-0779 bananaleafmodernthai.com
Join us for $35 three course meals
10 GRE ATER CINCINNATI RES TAUR ANT W EEK Sept. 25 - Oct. 01, 2017
during Cincinnati Restaurant Week
9415 Montgomery Road | Cincinnati, OH 45242 (513) 231-5555
Join us!
Sept. 25 – Oct. 1 fOr Greater cincinnati reStaurant Week!
Three mouthwatering courses for $35! Also try our Specialty Cocktail, the Maker’s Mark Collins! Call to make your reservation today!
513.984.1905 | www.triobistro.com 7565 Kenwood Rd | Cincinnati, OH 45236
Join us Sept 25 - Oct 1 for Greater Cincinnati Restaurant Week & enjoy your choice of cheese fondue, salad, & entree from our special menu for only $25.
MELTINGPOT.COM
11023 Montgomery Rd | Cincinnati, Ohio 45249 | 513-530-5501
Sept. 25 - Oct. 01, 2017 GRE ATER CINCINNATI RES TAUR ANT W EEK 1 1
NEW LOCATION
Off buttermilk pike, south of downtown
NOW OPEN Sun-Thurs 11am - 9pm Fri-Sat 11am - 11pm 4 1 7 2 H a m i l t o n av e C i n C i n n at i o H , 4 5 2 2 3 513-978-0619
OPEN
7 DAYS A WEEK FOR LUNCH & DINNER
WE NOW DELIVER
Dine In... Carry Out... Catering... Curbside... 2220 Grandview Dr. | Fort Mitchell, KY 41017 | www.behlestreetbysheli.com | 859-341-8888
Brand New Dinner & Brunch Menus Now Serving Brunch Saturday & Sunday Award-Winning Draft Beer List
2062 Riverside Dr., Cincinnati, OH 45202 Reservations Accepted
513.861.2484 BrewRiverGastroPub.com
Join Prime Cincinnati for an amazing evening out and a three course meal
for only $35 September 25th - October 1st
12 GRE ATER CINCINNATI RES TAUR ANT W EEK Sept. 25 - Oct. 01, 2017
$35 pre-theater menu available daily from 4-6pm
580 Walnut St #100 | Cincinnati, OH 45202 | (513) 579-0720
primecincinnati.com
3-Course Dinner ONLY $35 TH -232RDND APRIL 17-OCT SEPT 25TH
21 East 5th Street Cincinnati, OH 45202
e v o b A t A Cu Rest the
Open Daily For Dinner at 5:00 PM Happy Hour 4:30 PM - 7:00 PM Monday - Friday
513.721.9339
Downtown in Carew Tower - 441 Vine St. - 513.421.7111
Just Desserts
What’s trendy and pairs well with sugary sweets? B y S tep h en N o votni
sweet. Things you only used to see in the other side of the kitchen, the hot side of the kitchen, you see that now in pastries as well.” Chef Thomas Ross says his restaurant, Seasons 52 in Norwood, offers what they call “mini-indulgences.” These include sized-down versions of raspberry chocolate chip canoli, pecan pie and chocolate s’more. “That is something that’s pretty trendy right now,” Ross says. “Smaller portions, more health conscious, lighter dining culture that seems to be evolving nowadays. You do see a lot of those smaller dessert items.” The interplay between the flavors of a dessert and the drink ordered to compliment it can be really fun for diners. And making this work is both an art and a science, Ross says. “Chocolate chip cookies, chocolate cake, anything that is super rich and dense — like brownies that are really rich and chocolatey — you want to pair those with a red wine, like a Cabernet Sauvignon or Merlot,” Ross says. “If you’re looking at something like a piece of cheesecake ... you’ll find that if you pair that with a Riesling or something like that you have that lighter, crisper notes that go really well with cheesecake.” Some pairings should be avoided. Ross says beer can be especially difficult to get right. “Obviously, a darker, richer, oatmeal stout would probably go really well with some oatmeal cookies,” Ross says. “But, I think maybe a pale ale wouldn’t really go well with a piece of cake. I think a lot of beers would not go well.” In the end, it’s about starting with your personal preferences and getting informed advice from your wait staff on how this can be combined with the right drink. “You want one flavor to compliment another,” Ross says. “I’m real classic. I’m a chocolate chip cookie guy at heart. I’ve always loved eating Grandma’s cookies right out of the oven. Being a wine guy, I like a chocolate chip cookie and a nice glass of Cabernet Sauvignon. That would be my go-to.” ©
Tastes as good as it looks
1324 Vine Street Cincinnati, OH 45202 513-421-5111 www.themercerotr.com
Sept. 25 - Oct. 01, 2017 GRE ATER CINCINNATI RES TAUR ANT W EEK 1 3
Imagine how it was to be the first person to taste sugar. Or honey. The pinnacle of sweetness, rolling along the tongue in a glorious rapture. It’s one of the few experiences that remains as potent now as it was in ancient times. Dessert still subdues our senses. Jeremy Luers is culinary director of Phoenix Restaurant Group and oversees the fare presented at the National Exemplar in Mariemont and the Presidents Room at the Phoenix. Luers describes one of the desserts available at the President’s Room, a stone fruit dessert: “Chef (Ed Przedwiecki) does that with some Bavarian crème, some coconut, some almond crumble and anise. Chef’s desserts here are meticulous, refined.” It’s more than a list of ingredients; it’s the description of elements harmonizing to create a fantasia blend — a taste unavailable in nature. Desserts are changed out seasonally at the Presidents Room to entice patrons with novel flavors and to focus on fruits that are in season, but chocolate is a mainstay. “We like to use fruit at the peak of its ripeness,” Luers says. “And it’s almost inevitable to have some sort of chocolate dessert on your menu. And we also serve a cheese board. Some people do enjoy cheese as a savory, final course. We do three different cheeses with three different seasonal accompaniments; a jam or something along those lines.” Luers says that what trends are adopted by restaurants depends a lot on their ethnic focus — Italian restaurants are always going to gear toward Italian desserts — but putting a unique spin on a familiar sweet always commands the public’s interest. “People, when it comes to desserts, want something familiar more times than not,” Luers says. “Pies are trendy right now. Almost any restaurant is going to have chocolate. I think you’ll see classic a lot because of that familiarity. The other trend you see is people doing unique combinations. Pastry chefs are getting more and more talented, the way they play them up and the flavor combinations. You see a lot of savory and
PRIMAVISTA
The Food ~ The View we’re open thu-sat / 5pm-9pm wed / starting oct 11
FOLLOW US! The Presidents Room @presidentsroom @presidentsroom
happy hour thu-sat / 5pm-7pm
RESERVE YOUR TABLE
via OpenTable or by phone 513.721.2260
Get a sneak peek into our fall menu by joining us for Greater Cincinnati Restaurant Week. We will be featuring a special 3 course fall-inspired prix fixe menu for $35 w/ optional wine and beverage pairing for $10. You will not want to miss this!
810 Matson Place Cincinnati, OH 45204
MODERN AMERICAN DINING with lasting Italian + German influences thepresidentsrm.com
513.251.6467
14 GRE ATER CINCINNATI RES TAUR ANT W EEK Sept. 25 - Oct. 01, 2017
www.pvista.com
Stay. Sit. Savor.
4335 Glendale-Milford Rd. Cincinnati, OH 45242 (513) 794-1610 browndogcafe.com
http://www.lisse.restaurant/
Sept. 25 - Oct. 01, 2017 GRE ATER CINCINNATI RES TAUR ANT W EEK 1 5
530 Main St., Covington, KY 41011 email: info@lisse.restaurant phone: 859-360-7008
GREAT FOOD, MOER BEER America’s world-class Brewpub featuring award-winning Moerlein beers freshly brewed on site & over one hundred guest beers.
Spinach Salad
Indulge in our 3 course Restaurant Week menu for $35 per person and choose from a variety of dishes that are sure to please anyone!
16 GRE ATER CINCINNATI RES TAUR ANT W EEK Sept. 25 - Oct. 01, 2017
Make your reservation today.
Braised Pork Shank
115 Joe Nuxhall Way, Cincinnati, OH | 513.421.2337 | www.MoerleinLagerHouse.com