Emile Salti is a scientist -- a food technologist who has traveled the world. He buys only the best local meat and produce for the homey Mediterranean restaurant he and his wife opened 18 years ago
CityBeat: Where'd you have your last great meal and what was it?
Reine Salti: We don't eat out very much, but when guests come, we take them. Sometimes to The Palace at the Cincinnatian Hotel. It's very good.
CB: What do you do that sets Floyd's apart?
RS: In France, every restaurant features its plates du jour, special selections that depend on what's available in the markets. I have customers calling me every day asking what the special is. Yesterday it was zucchini stuffed with pine nuts, lamb and onion. Fridays I usually make Sayadeh (sea bass).
Floyd's, 127 Calhoun St., Clifton Heights, 513-221-2434