Fall 2017 Greater Cincinnati Restaurant Week Official Guide

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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

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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

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New and Expanded Food Menu

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Serving Over 80 Different Wines

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1/2 price wines specials every Tuesday

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Pet Friendly with Paws on the Patio night every Thursday!

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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