The intermingling aromas of bold curries, roasting meats, and vibrant herbs and spices all demonstrate Delhi Palace's commitment to traditional Indian cuisine. Showcasing a variety of meaty as well as vegetarian-friendly dishes, the menu features a number of familiar staples. Tender lamb in a spicy vindaloo sauce, homemade cheese cubes cooked in spinach and cream, and yogurt-marinated chicken straight from the fusion-powered tandoor oven represent the diverse range of possibilities available from the menu's pan-regional selection. Going beyond savory flavors, the menu also indulges sweet teeth with mango lassis blended with chilled yogurt.
Queen City Cookies, baked in Cincinnati. Kinkead Ridge wines from Ripley. Riehle’s Select colorful popcorns from Southern Indiana. The shelves at Keegan’s Specialty Seafood Market read like an atlas of the region. The range of seafood, on the other hand, travels from around the world each day, the fresh tubs of ice brimming with sunset-hued king crab legs and live oysters. With Carabello Coffee and locally crafted wines from Kinkead Ridge filling the shop with earthy aromas and revelry, chefs in the kitchen craft a host of prepared foods. There, clams simmer in a creamy chowder base, a smoker cooks tuna belly and mahi mahi at low temperatures, and whisks dream of being used as anything other than an imaginary microphone.
Located across from Nordstrom, Trio Bistro, which is independently owned?and proudly celebrating its 25th anniversary?has spent nearly a quarter century perfecting its bounty of steaks, seafood, and specialty pizzas and flatbreads. Its culinary team of three is spearheaded by Executive Chef Adam Wylie, formerly of Boca and Nada. Wylie's entrees incorporate locally sourced fresh ingredients and flavors complimented by a new line of more than 25 craft beers. The menu draws inspiration from kitchens all over the globe?it's packed with pizzas that deliver Thai and Mediterranean toppings, fish that hails from Alaska and New England, and meatloaf, a 20-year mainstay. The bistro's small plates have earned them an excellent rating on Zagat. The eatery also features a new bar menu and tasty light snack bites.
When George Clooney was in town filming The Ides of March, he made reservations at Trio Bistro. Equal parts California wine bar and Florida coastal bistro, Trio Bistro has won over celebrities, critics, and patrons with its fresh seafood, including grouper flown in from Florida daily, as well as its meticulous service. Cincinnati.com praises Trio Bistro?s staff, saying, "there is clearly a good system in place that allows servers to do their job well," and Gayot lauds the "young vibe, all-ages clientele and a hip, circular bar made for hanging out." This carefully maintained ambiance accommodates any dining experience, be it an in-and-out dinner or a leisurely evening sharing a bottle of Orin Swift?s blend of zinfandel, cabernet, syrah, and petite sirah.
Sunlight comes flooding through the venue's elongated windows, glinting off cherry wood accents and warm white tablecloths. In the Veranda room, two fireplaces blaze.
Bred on Louisiana-style cooking, local restaurateur Grant Gieseler was dismayed by the lack of quality southern fare in the Cincinnati area. He and his business partner Blake Gieseler founded Bayou Fish House to introduce the area to fresh fried fish and hearty gumbo. Diners can grab meals to go or kick back at the bar or seating area and tell exaggerated tales about the biggest fish they ever ate. The eatery's walls sport a paddle, a life preserver, and various aquatic tchotchkes to remind fish of their home.
At Embers, flames dance in a stacked-stone torch and gas lanterns, and atop the wicks of candles, all of which illuminate floral oil paintings and black-and-white photos of Cincinnati history. Just as the restaurant’s name evokes images of fire, so too does its menu of steaks and chops aged for 28 days. The Filet Oscar arrives at the table with a king-crab crust–a touch that tips its hat toward the restaurant’s seafood specialties. Seared scallops, grilled Scottish salmon, and broiled lobster tail grace the list, though the grill’s flames bypass the extensive sushi selections. The staff recommends pairings with one of 11 signature cocktails or wines and beers from around the world.
The chefs at Kiji Steakhouse aren?t just chefs. They are also performance artists, animatedly chopping, flipping, and setting food afire mere feet away from guests. At tableside hibachi grills, they prepare filet mignon, lobster tail, chicken, and shrimp marinated in a spicy garlic sauce. Even more chefs work behind the scenes in the kitchen, blanketing meats in teriyaki sauce, and encasing edibles in crispy tempura batter.