Street lamp–style lanterns rise from the wooden shoulders of burgundy booths, casting low light over the casual eatery. Round six-top tables accommodate larger groups who come to Nick & Tom's Restaurant & Bar to enjoy conversation over meals brimming with homestyle comfort.
Steaming entrees include chicken pot pie, char-grilled flatiron steak, and pork chops glistening with bourbon glaze. Half-pound burgers support mini piles of melted cheese, olive relish, and sautéed mushrooms, and creamy alfredo pasta supports the incessant practice schedules of competitive baton twirlers.
One taste of Aroma’s more than 100 flavors—including chocolate amaretto, green apple, peanut butter, pistachio, watermelon, even earthworm—and you’ll understand why gelato is like ice cream multiplied by itself. Sporting a svelte 10% butterfat content (compared to ice cream’s 18%), gelato is also healthier and made by a process that doesn’t inject air into the mixture, resulting in a dense, delicious flavor that can only be adequately expressed with joyful bursts of Italian gibberish and interpretive dance battles. Aroma’s gelateria keeps 24 of its 100 flavors chilling in the display case at a cozy 5–10 degrees Fahrenheit, which you can sample in a variety of sizes, such as small ($2.75), medium ($3.25), large ($4), pint ($8), quart ($12), 1/2 gallon ($20), full pan (serves 40, $35), and wheelbarrow (party-sized, served with a giant spoon).
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.
Pelts and guns hang from the walls of the dining room at Kreimer’s Bier Haus, lending it a hunting lodge’s rustic charm. As hunting lodges often are, the eatery is a hub for succulent meat dishes such as rib-eye steaks and smoked sausages. However, they place a high premium on veggies as well, and the kitchen serves as a hub for shredded cabbage. Founded in 1982, the German eatery dishes sauerkraut piled on sausages or fried into sauerkraut balls. At white-clothed tables overlooking the Little Miami River, diners can also nosh on seafood such as grilled salmon and jumbo shrimp and sip an eclectic array of beer, wine, and cocktails. During the summer, tables on an expansive riverside patio allow diners to feel the wind in their hair or persuade rain clouds to refill their water glasses.
Few dishes epitomize a mom-and-pop restaurant better than a slab of savory, housemade meatloaf. At Diane’s Restaurant, the Easte family’s version of the emblematic dish has made locals feel at home since 1981. The rest of the menu’s dishes receive a similar homestyle treatment, whether it’s an order of salisbury steak, pot roast, or liver ’n’ onions.
At Chandler's Restaurant, cooks prepare homestyle specialties such as beer-battered cod, tuna melt croissants, and the Westside burger, which accents a beef patty with sautéed onions, pickles, american cheese, lettuce, and tartar sauce. A selection of beer and wine can help wash it all back. On Sundays from 9 a.m. to 2 p.m., customers can stop by for omelets, biscuits and gravy, and other breakfast classics.