La Poste chef, Dave Taylor, has crafted a menu of inventive dishes served with unconventional and delicious sides, as well as myriad quality wines. As in epistolary matters, the menu at La Poste is divided into Postage, Salutation, Body, and Postscript. Fritter away the premeal wait with a "postage" choice of ricotta fritters adorned with candied orange, bathed in black-truffle oil, and served with baby arugula ($7). Hungrier diners can upgrade to the succulent sausage in brioche, served with bacon, frisee, and brown butter ($10), with the option of delivery confirmation from a contented stomach. Amid the trellised windows and casual-but-tasteful arrangements of the restaurant, a glass of pinot noir from Gerard Bertrand ($9) sets off a plate of grilled salmon served with a smoked-paprika ratatouille and simmered in a buerre-rouge sauce ($18).
Taste of Belgium follows an authentic family recipe to make its waffles out of thick dough and coarse Belgian beet sugar. A specialized cast-iron press then crushes the dough into its distinctive waffle shape and caramelizes the sugar in the process. This gives the waffle a rich vanilla flavor and a delightful sweetness that doesn't require syrup. As such, you can eat waffles on the go without plates, forks, or Catholic guilt.
At It’s Just Crepes, you’re encouraged to eat with your hands. That’s because every crepe on the menu is folded into what Soapbox Cincinnati calls "a convenient to-go style," eliminating the need for knives, forks, or tiny plate-side catapults. Instead, diners bite straight into the golden-brown bundles, which are stuffed with fillings both savory and sweet. The smoky BLT, for instance, oozes with pepperjack cheese and chipotle mayo, while sweet crepes pack in classic flavors such as Nutella, strawberries, and brown sugar. Utensils can come in handy, however, when attacking one of the eatery’s fresh salads, which meld fresh spinach, chopped romaine, and other greens with diced veggies, cheese, dried fruit, and slices of meats.
Co-owner Keven Paizannoglou founded the first It’s Just Crepes with his wife and partner, Karrah, after realizing how much he missed the crepes he’d enjoyed in his native Greece. Now, more than 20 employees serve up the delectable treats from three trendy dining spots decorated with blue and orange hues and contemporary white furnishings.
A number of housemade sauces add depth to Through the Garden’s dishes. Sweet, smoky barbecue sauce glistens across each rack of ribs and basil-garlic butter softens the deep flavors of char-grilled chicken breast. Bright-yellow walls surround tables scattered with American meals, including homemade barbarosa burgers baptized with splashes of beer. Outside, a white fence cordons off the stone-paved patio with oversized umbrellas.