Inside Miyako Sushi & Steakhouse, diners gather around the flames of 10 hibachi grills to watch an expert chef flip and sear chicken in teriyaki sauce, while other patrons sit in comfy black chairs in the cool blue glow of the sushi bar. Sleek modern decor surrounds guests as their teeth unpack skillfully rolled sushi and their eyes stare hungrily at the nervous fish inside the restaurant’s aquarium. Miyako’s hibachi and sushi chefs use only fresh ingredients as they craft each dish to diners’ specifications.
Plates of food travel beneath the ironwork of original bank-teller windows and around an authentic bank vault at Teller's of Hyde Park, located inside the historic Hyde Park Savings and Loan building. Bright skylights give the spacious interior a contemporary feel. Diners can enjoy a seasonal menu of modern American cuisine, including dishes such as creole chicken or filet mignon with bordelaise sauce. Chefs also try their hands at regionally and internationally inspired dishes such as Cajun pasta and seared ahi tuna doused in dynamite sauce, which confused bank robbers often use in attempts to rob the restaurant's vault.
Teller's keeps more than 30 beers on tap and more than 120 bottles of wine ready to uncork at a moment's notice. Along with the dining room and vault, Teller’s of Hyde Park seats guests on an upper-level mezzanine and, weather permitting, a second-story patio.
Lauded by Cincinnati magazine and CityBeat, Tony's of Cincinnati intrigues tongues with a menu loaded with specialty steaks and seafood platters. Start fresh feasts with selections from the raw bar, such as shrimp cocktail ($16) or oysters in the half shell ($2.50 each), which recount tales of the sea that Herman Melville would require twelve-hundred pages to tell. Nine ounces of juicy, center-cut filet mignon glisten next to a choice of potato ($34), and organic Scottish salmon intermingles internationally with Tuscan cannelloni-bean ragu and tomato-chardonnay broth ($30). Like a cherry atop a pile of cherries, crown the mouthwatering feast with homemade cannoli, whose crisp shell and creamy fillings take teeth for a last hurrah.
The Patriot Steakhouse & Tavern delights palates with its classic American fare known for its big portions and unpretentious deliciousness. Diners devour choice cuts named after ex-presidents, tasty seafood, chicken, and pork, and hearty burgers and sandwiches paired with locally brewed beers. Live music fills the American-flag-bedecked interior regularly, with the rhythm of a four-piece jazz band or a pianist replacing the mandatory silence of family dinners.
The pit master at World Bar-B-Que works hard slow-cooking Carolina-style pulled pork, Texas brisket, and St. Louis–style pork ribs, imbuing each meat with distinctive barbecue bark and deep, smoky flavors. After the cuts have smoked for 6–15 hours, diners take over with finishing touches, adorning their choice of meats with sauces such as sweet-and-spicy blackberry habanero and classic sides such as potato salad and baked beans. They can also forge everything from smoked and beer-soaked burgers to authentic Cuban sandwiches.
On certain nights, patrons can finish off meaty cuts and showcase their singing chops with open-mic and karaoke sessions. The generous eatery also sets aside one day a week for a "World Invasion"—a chance for local groups, charitable organizations, or extraterrestrial barbecue-reconnaissance parties to take over the restaurant and receive a portion of the evening's sales.
The seasonal brunch and dinner menus at Vitor’s change frequently, rotating approximately every two weeks, depending on what fresh ingredients become available to Chef Vitor Abreu. After refining his skills in such lauded establishments as Nana Grill in Dallas, Jeff Ruby’s Steakhouse in Cincinnati, and Krusty Burger in Springfield, Vitor launched his own fine-dining restaurant and bistro in Cincinnati—a place where he leans on seasonal ingredients from domestic lamb to Georgia peaches. He also coordinates a special seven-course gourmet dinner that changes each week.
While partaking in Vitor’s culinary delights, guests can also enjoy the relaxing atmosphere anchored by three unique dining rooms decorated with a European flair—from nutmeg orange and black walls with slate floors to buttercream-colored walls and rich wooden floors. This color scheme extends to a sushi bar, lounge, and cigar patio, as well as a covered patio situated between Vitor’s and the neighboring building.
Vitor’s mix of seasonal cuisine and eclectic design has earned it a steady stream of awards, including multiple commendations from Cincy Magazine and a spot on Urbanspoon’s America’s Most Popular High-End Restaurants 2012. Chef Vitor also counts celebrities such as Nick Lachey and Chef Rego from Food Network's Chopped among his fans.