Seafood Restaurants in Winton Place

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Decorated in warm yellow and clay hues, Elephant Walk Injera and Curry House welcomes diners to share their meals. As its name indicates, the restaurant serves plenty of injera, a classic Ethiopian flatbread, which can be dipped in meat stews and vegetable m?langes. If diners prefer to keep their meals to themselves, they can try a traditional Indian curry, paneer tikka, or doro tibs, a dish composed of saut?ed chicken and onions, seasoned butter, Berbere and an Ethiopian red-pepper sauce.

170 W McMillan St.
Cincinnati,
OH
US

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.

126 E 6th St
Cincinnati,
OH
US

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.

3108 Price Ave
Cincinnati,
OH
US

Craig and Laura Decker seem to have a difficult time making up their minds. They also seem to have a knack for turning this indecisiveness into an advantage at every turn. When it came to opening their new business, for example, they briefly wondered whether it should feature a wine shop, a wine bar, or a gourmet bistro. Their solution? All three.

This spirit of inclusivity pervades The W.G. Kitchen & Bar, where the Deckers pair seasonal wine varietals with globally inspired cuisine. Rather than choose between European elegance and New-American pizzazz, they settled on a compromise they describe as “Old World chic.” This label suits a menu that features small plates of housemade meatballs and bruschetta alongside assorted cheeses from around the world. The focus on small plates is in keeping with the Deckers’ have-it-all mentality and gives diners the option to sample several dishes without having to barter with adjacent tables.

161 East Freedom Way
Cincinnati,
OH
US

Signature service: Seafood catering service
Established: 2014
Reservations/Appointments: Required
Staff Size: 2–10 people
Average Duration of Services: 1–2 hours

In a Midwestern city that's hundreds of miles from the ocean, it can be hard to find fresh seafood. But Coastal 864's chefs hope to change that by bringing lowcountry crawfish and seafood boils to landlocked patrons. In their mobile kitchens, they cook everything from fresh crawfish imported from Louisiana to shrimp to blue crabs in a lemongrass stock, then toss the spice-rubbed morsels in a garlic butter sauce. All of their boils come with sides of roasted corn, kielbasa, and red potatoes.

They also offer drop-off catering for events such as birthday parties, holiday gatherings, and tailgates, giving patrons a break from the traditional game-day food of hot dogs cooked on a hot car radiator. Plus, they pair their Cajun creations with domestic and imported beer.

3909 Boudinot Avenue
Cincinnati,
OH
US

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.

3232 Harrison Ave
Cincinnati,
OH
US