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.
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.
Signature service: Seafood catering service
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.
To describe the building in which Jay's Seafood finds itself today is to depict the history of Dayton since the mid-1800s. Once the Dayton Corn and Grist Mill and later a school for young ladies, it first became a restaurant in 1882 when its proprietor paid to transform 5,400 pounds of mahogany into a 32-foot bar, eventually frequented by the likes of Buffalo Bill. And just like the rest of the decor—which comprises antique light fixtures and a railing from the Old Xenia Hotel—the ingredients that form Jay's dishes too come from an eclectic mix of sources.
Jay's dished out the freshest seafood from various suppliers around the United States, while Angus beef arrives fresh from Chicago and is hand-cut into steaks in the kitchen. The results of these efforts manifest in succulent house specialties such as spiced bourbon salmon, sea scallops baked in garlic butter, and grilled filet mignon. Each meal is made even more enjoyable with a featured wine by the glass or bottle and one of Jay's housemade desserts.
Regatta Seafood and Grille sates seafaring tongue buds with its lunch and dinner menus of oceanic offerings and its nautically themed charm. Take a relaxing seafood tour sans dimwitted skipper and buzz-killing professor with bites of jumbo fried oysters ($9.99) or succulent tridentfuls of grilled swordfish florentine with dollops of bacon-infused creamed spinach and mashed potatoes ($19.99). Pasta patrons can twirl up fiery forkfuls of seafood fra diablo, a linguine-based concoction mingled with shrimp, scallops, mussels, and calamari and glazed with a spicy red sauce ($18.99), and wee eaters can gulp down kid-appropriate orders of filet mignon (8.95) or fish ‘n’ chips (4.95).
Maritime munchers can lounge in the soothing ambience of the Ohio River and passing boats while perusing the tasty sights of the menu. Sun-gazing feasters can grab a table on the expansive summertime outdoor patio to properly enjoy a three cheese burger ($9.50) or one of many sandwiches, including the oven toasted Mediterranean vegetable sandwich with zucchini, mushrooms, eggplant, peppers, sun-dried tomatoes, goat cheese, mozzarella and parmesan. Indoor diners can sit in the stone-walled lodge while satiating an appetite with a delicious medley of New York strip steak ($29), glazed salmon ($18) or a platter of fried or broiled cod, shrimp and scallops served with cole slaw and steak fries ($19). Thirsty sailors can cure a dry throat with one of four draft beers or more than 20 bottled selections, as well as a vast listing of white and red wines and specialty cocktails such as Captain's Lemonade, which is shaken up with Three Olives Citron, triple sec, sweet and sour mix and a splash of lemon-lime soda. Captain's Quarters Riverside Grille also regales guests with occasional live musical entertainment and tales of nautical adventures hunting mythical sea creatures such as the Lochness monster and Hulk Hogan.