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Over the last decade and a half, Cincinnati’s bustling Over-the-Rhine neighborhood has developed a glittering reputation when it comes to its top-notch food offerings, with no signs of slowing down. OTR is still a prime location to grab a bite to eat as the neighborhood has welcomed quite a few new places over the last few years, and its tried-and-true spots continue to draw diners year after year. Plus, OTR has almost every kind of cuisine you could want. From perfectly crafted pizzas and saucy meatball subs to elevated American comfort dishes and “mostly French” food, here are some Over-the-Rhine restaurants you need to try immediately.
Colette
1400 Race St., Over-the-Rhine
From chef Danny Combs, Colette is a “mostly French” restaurant located just across the street from Washington Park. Colette embodies an Old-World style, with a warm and inviting atmosphere and a menu designed for modern sensibilities that mixes traditional French cuisine with diasporic inspirations from Canada to Morocco. Pour dîner, you’ll find a selection of salades ranging from simple greens to roasted beets; plats like the Raviole du Dauphiné (served with Comté cheese, ricotta and brown butter) and Steak Frites (an 8-ounce Creekstone New York strip steak with peppercorn sauce and served with fries); and grands plats like the Sole Meuniere, which serve two to four people. To drink, guests can choose from an extensive list of sparkling, white and red wines, craft cocktails and beer. And for dessert, don’t miss out on the Mille-Feuille (caramelized puff pastry with crème diplomate). Photo: facebook.com/colettecincyMellotone Beer Project
1429 Race St., Over-the-Rhine
Mellotone Beer Project is brand new to Over-the-Rhine, but it’s already highly anticipated after a sneak peek it held for the community during BLINK. The brewpub just opened in the former Taft’s Ale House space — a beautiful former church — where it offers three experiences: its restaurant on the main floor, as well as a basement bar, Undertone, that will host live music and an indoor beer garden on the top level. Mellotone has a scratch kitchen, with Brendan Martin, formerly of Boca Restaurant Group, at the helm, and a menu focusing on modern American fare that pairs well with their fresh, uncomplicated beer selection. Photo: Provided by 3CDCSafi Wine Bar
1401 Republic St., Over-the-Rhine
The newest venture from chef Jose Salazar and his wife, Ann, Safi is a cozy, candle-lit wine bar and lounge that recently opened in the former Salazar restaurant space. The concept and food are inspired by the cuisine and culture of Morocco, an idea that came to the couple during their travels in the country. The food is focused on small Moroccan plates, like the zalouk, an eggplant and tomato compote that comes with house-made Moroccan bread; warm marinated olives; and beef kafta, beef skewers served with yogurt sauce and herb salad. The wine list is extensive and varied, with many offerings from the Mediterranean region, as well as Morocco’s northern neighbors Spain and Portugal. As for the vibe, Safi is on the fancier side, but still laidback and approachable. Photo: Lydia SchembreWildweed
1301 Walnut St., Over-the-Rhine
With a penchant for non-traditional pastas and sauces and some cool and funky artwork, Wildweed is worth checking out in its new, permanent home on Walnut Street. Chef David Jackman and his wife, chef Lydia Jackman, started Wildweed as the Sunday Sauce pop-up in Oakley in 2019, and it’s gone through a few iterations since. The duo decided to plant roots in OTR and opened their own brick-and-mortar space this July, with Bon Appetit naming it one of its must-visit restaurants for the summer of 2024. While the menu is pasta-centric, don’t call Wildweed an Italian restaurant. Instead of traditional Italian pastas, the menu highlights the best cultivated and wild-harvested products our region has to offer, like the Urbanstead Quark Mezzaluna, featuring wild mushroom, crispy garlic, chili oil, parmesan and mushroom XO sauce, or the Doppio Ravioli, with bean and cheese, braised lobster mushroom, basil and preserved lemon. You can dine in the main dining room, or book the chef’s counter for a unique experience that blends Wildweed’s culinary creations into a story of food and place. While you’re there, be sure to take time to appreciate the murals, including one of a variety of mushrooms, created by local artists. Photo: Jon MedinaSoul Secrets
1434 Vine St., Over-the-Rhine
This OTR spot doesn’t just offer soul food – their recipes tell the story of owner Candice Holloway’s family. “Our recipes – that’s what we bring to the table. They’re historic, they’re traditional, they are original, they’re from scratch, they are made with love,” Holloway told CityBeat. A look at the menu shows entrees that, in a lot of the South, would just be called good ol’ home cooking, like fried chicken, its seasonal (and vegan) chicken pot pie, fried whiting and catfish. On the side, there’s mac and cheese, collard greens, sweet potatoes and cornbread — the kinds of dishes prepared for the family and that you’d hope for when someone offers to “fix you a plate.” Photo: facebook.com/SoulSecretsLLCFive on Vine
1324 Vine St., Over-the-Rhine
Crown Restaurant Group’s Five on Vine is more than just fine dining — its concept comes from co-owner and chef Anthony Sitek’s view on food as an opportunity for connection, from where they source their ingredients to how they greet and take care of their guests. The menu features modern and elevated takes on traditional American comfort food; you may have seen these dishes growing up, like Five on Vine’s stroganoff or pot roast, but they’re reinvented in a way you may not have experienced yet. For example, Gracie’s Meatballs are crafted with beef and tomato sauce like your grandmother may have made them, but they have the added thought of raisins and pine nuts to add a little sweetness and texture, the Sicilian way. No matter what you get though, it’ll be made from scratch in Five on Vine’s kitchen. To drink, try one of their craft cocktails, like the Emerald Dream (gin, green chartreuse, lime, agave, absinthe, watermelon and basil) or The Rite of Spring (gin, cucumber liqueur, grapefruit, honey, Italicus and mint). Photo: Hailey BollingerPepp & Dolores
1501 Vine St., Over-the-Rhine
Pepp & Dolores sports two personalities and one delicious menu. The upper level was designed to have the timeless look and feel of a mid-century bistro or cafe, while the basement level is darker and cozier and has a romantic charm and ambiance reminiscent of a New York City supper club. The menu was inspired by Sunday dinners at co-founders Joe and John Lanni’s grandparents’ home and features housemade pastas, shareable dishes, salads and bread. Photo: Hailey BollingerTaglio Bar & Pizzeria
56 E. 12th St., Over-the-Rhine
Taglio is an upscale take on pizza and Italian food, making several things fresh daily from sourced ingredients. They have New York- and Detroit-style pizzas. The more traditional New York-style pizza features a thinner crust that tastes like bakery-quality bread on its own, but the savory and slightly sweet sauce, dense layer of cheese and pepperoni baked into a perfectly crispy bowl steal the show. The Detroit-style pizza has a delicious buttery, crispy baked outer crust that’s a gargantuan of flavor surrounding the thick, baked dough with a full layer of perfectly greasy mozzarella, a dollop of chunky tomato sauce and, in this case, large slices of pepperoni. They also offer a curated wine and beer list, cocktails, appetizers, salads and gelato. The OTR location is also a sports bar and a Pub Partner of FC Cincinnati. It’s a perfect spot to watch the game, with 25 TVs, NFL Sunday Ticket and 14 drafts on tap. And, when the weather’s nice, you can take your pizza and drinks out on the patio. Photo: Facebook.com/EatTaglioBee’s Barbecue
1403 Vine St., Over-the-Rhine
Bee’s believes good barbecue takes time and that smoking meat is an art – one they practice every day with patience and passion, using high-quality and locally sourced ingredients – even the wood they use is locally sourced. What results from that patience and dedication is a menu filled with tender, fresh barbecue you can buy by the half-pound or pound, or on a sandwich. Sandwiches are served on amoroso rolls and pair well with Bee’s sides, like the creamy mac and cheese, coleslaw or cornbread. If you have any room left for dessert (or if you just want to power through), you won’t want to miss Bee’s Bourbon Peach Cobbler, crafted with bourbon- and brown sugar-laced peaches with a sugar crumble crust, or proprietor Bee’s personal favorite: the banana pudding – made with fluffy layers of fresh bananas, whipped cream and vanilla wafer cookies. The OTR location has the added benefit of also being a bar, with a wide selection of beers on tap, cans and bottles, seltzers and wine. It also has a few classic cocktails like mules and a painkiller, as well as “Shot & a Beer” options like the Bengal Boilermaker (Hudy Delight and a shot of Benchmark) or the Madisonville Margarita (lime White Claw and a shot of El Jimador). Photo: Provided by 3CDCAllez Bakery
1208 Main St., Over-the-Rhine
Allez Bakery may be best known for its nationally praised artisanal bread and pastries, but it also crafts spectacular sandwiches. Whether you’re looking for something meaty or veggie-heavy, you’ll find good options when you step up to the counter. A particular favorite is the decadent meatball sandwich, which is only available on Fridays. It features fluffy ciabatta bread loaded with red sauce, pesto, provolone and some gratuitous meatballs. Stock up on napkins for this saucy stack. Photo: Hailey BollingerFillo Modern Greek
1505 Race St., Over-the-Rhine
Fillo Modern Greek promises diners a culinary trip to Greece — no passport required. It got its start in 2021 as Fillo Greek Bakeshop before switching to dinner service in 2023. Fillo features a prix-fixe menu focusing on “meze” — traditional Greek small plates meant for sharing and creating memorable dining experiences. Expect to find classic Greek favorites like moussaka and souvlaki, as well as dishes like fried feta, grilled octopus and calamari — all of which are prepared with love and care and burst with the authentic flavors of Greece. Photo: facebook.com/fillomoderngreekBiscuit Love
1602 Pleasant St., Over-the-Rhine
Another new addition to the OTR neighborhood, Biscuit Love is a breakfast and brunch concept that originally hails from Nashville, but OTR’s location is the chain’s first in Ohio and the first outside the Southeast region. The menu offers both breakfast and lunch favorites with a twist centered around its biscuits. Fan favorites include the “Bonuts” (fried biscuit dough tossed in sugar, topped with lemon mascarpone and served with blueberry compote); the “East Nasty” (a buttermilk biscuit topped with a fried boneless chicken thigh, aged cheddar and sausage gravy); the “B-Roll” (a biscuit cinnamon roll topped with a pecan sticky bun sauce and cream cheese icing); and the “Princess” (a buttermilk biscuit topped with a Nashville-style spicy boneless “hot chicken” thigh, pickles, mustard and honey). The menu also features a “Without a Biscuit” section, kids’ items, a full espresso and looseleaf tea program and brunch cocktails. Photo: Provided by Biscuit LoveJuniper Seed
1809 Elm St., Over-the-Rhine
A new addition to Findlay Market, Juniper Seed offers accessible, nourishing and delicious plant-based food that helps address the gaps in local vegan dining. Juniper Seed started in 2022 as a fully vegan meal prep delivery service (which is still operating), before owner and founder Alecia Petroze took it through the Findlay Launch Storefront Accelerator program. It opened in a brick-and-mortar space this September, with a fully vegan menu — and any dish that is not inherently gluten-free has a gluten-free option. The offerings at Juniper Seed include breakfast options, such as Belgian waffles; vegan goetta; breakfast burritos with tofu scramble and Impossible sausage; grab-and-go options such as a kale Caesar salad and vegan cheesecake; and staple side dishes like buttered toast, fresh fruit and party potatoes. The party potatoes, Petroze’s favorite menu option, are a riff on her aunt’s recipe for funeral potatoes, a cheesy potato casserole well-known in Utah and the Midwest. Photo: Provided by Findlay MarketRazzo
1201 Broadway St., Pendleton
This Pendleton pizzeria and natural wine bar opened in the former Boomtown Biscuits & Whiskey space last October. Razzo, which means “rocket” in Italian, is owned by Michael Guilfoil and Christy Wulfson, the team behind Bar Saeso and the Airbnb The Carriage House. Wulfson and Guilfoil created a cozy, neon-lit space with a bar, dining room and patio. The Italian menu, featuring Roman-inspired pizzas (a pan-baked version known for its rectangular slices and interesting toppings) and natural wines by the glass, plays into the Italianate architecture around Pendleton and the neighborhood’s European feel, as well as the team’s personal love of Rome. You’ll also find a couple pasta dishes on the menu and tiramisu for dessert. Photo: Provided by RazzoMilkman
1106 Race St., Over-the-Rhine
Milkman serves up nostalgic vibes along with its unique take on diner food with smash burgers; fried chicken sandwiches that range from the classic to a spicy version, as well as “not a burger” options like hot dogs and fried chicken sandwiches. There are also options for non-meat eaters, including tofu nugs, plus the meat for any of the chicken sandwiches can be switched out for fried tofu. You also can’t leave without trying one of their milkshakes. (Pro tip: Go for one of the boozy ones.) Photo: facebook.com/Milkman OTRKanji OTR
739 Elm St., Over-the-Rhine
Kanji focuses on sushi and Korean cuisine inspired by local restaurateur Inho Cha’s desire to offer Cincinnati a glimpse into the culture and flavors of his home country, South Korea. The menu features some familiar rolls from Drunken Bento — another of Cha’s restaurants — including the Big Baller, Sunday Morning and Zen Garden. In addition to sushi and nigiri, the menu boasts familiar Korean dishes like dolsot bibimbap — Cha’s favorite dish — served in a hot stone bowl with crispy rice, vegetables, choice of protein and a sunny-side-up egg, as well as chicken, pork or fish katsu; bulgogi; and tempura udon. Photo: facebook.com/KanjiOTRLosanti
1401 Race St., Over-the-Rhine
For devoted carnivores, steakhouse Losanti needs to be on your radar. The menu is heavily focused on its meats, especially the tender, juicy steaks: a filet mignon, ribeye and NY strip priced by the ounce. But don’t think the menu ends with red meat; there are also a variety of salads, pasta dishes and fish and chicken entrees to suit any appetite. The sides are traditional steakhouse, but elevated — truffle mac and cheese, Brussels sprouts with pancetta, charred onion mashed potatoes and more. To drink, indulge in one of their shaken or stirred cocktails, a martini or an old fashioned. And we know that steak is filling, but you’re going to want to save room for dessert: the butter cake comes highly recommended by many reviewers. Hailey BollingerAlcove
1410 Vine St., Over-the-Rhine
MadTree’s Alcove is a garden oasis in the middle of historic Over-the-Rhine. This kitchen and bar brims with live greenery living feature walls, with a menu featuring farm-to-table eats and a shaded outdoor patio for the warmer months. On the menu, you’ll find sharables like the charcuterie board and hummus plate, as well as salads; sandwiches like the smashburger, served with special sauce, or the fried chicken, which features marinated cucumbers, honey chili crisp, greens and a lemon aioli; and mains, like steak frites and roasted chicken breast. Alcove’s drink menu also features housemade cocktails that utilize herbs grown in Alcove’s greenhouse bar and MadTree’s brews. Photo: Provided by AlcoveNolia
1405 Clay St., Over-the-Rhine
Bringing New Orleans-style flair and fare to Over-the-Rhine, Nolia offers diners an upscale, yet approachable, experience. The exposed brick and bold floral wallpaper add a bright and airy feeling to the intimate setting, and the rotating, seasonal menu features innovative and delectable plates that add modern twists to classic Southern flavors. To drink, the bar can mix up one of Nolia’s signature cocktails like the OTR (house-made clarified bourbon and red wine) or the Mt. Adams (house-made blackberry liqueur, vodka and house-made Luxardo blackberries). Nolia also has a selection of red, white, sparkling and dessert wines. Photo: Hailey BollingerAtwood Oyster House
1220 Vine St., Over-the-Rhine
For some coastal cuisine in the heart of Over-the-Rhine, give Atwood Oyster House a visit. This restaurant offers a sophisticated and intimate dining experience that still manages to be playful. The menu combines tradition and innovation, with a focus on seafood and its seasonal selection of oysters that come from a variety of North American regions, including New England, British Columbia, Washington state and more. If you’re new to oysters and unsure how one kind will taste compared to another, Atwood’s menu tells you exactly what flavors you can expect for each. They also have a full bar, which serves a diverse menu of classic and creative house cocktails and a wine list, all of which were selected to complement the restaurant’s seafood and vegetarian dishes. Photo: instagram.com/@atwoodoysterhouse
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