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.
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.
The culinary wizards at Koto Japanese Steakhouse start with quality ingredients and transfigure them into authentic dishes, many of which can be prepared teppanyaki-style on an iron plate directly at the dining table. Wrap chopsticks around one of the restaurant's signature sushi rolls, such as the Koto spider roll, deep-fried soft shell crab cuddling with cucumber and cream cheese and topped with avocado and masago ($9). Seafood Udon prepared with shrimp, scallop, fish cake, and vegetables displays its shape-shifting prowess by being served as a soup, a stir fry, or a briny toupee ($13); entrees such as the chicken and shrimp tempura ($15) silence boisterous stomachs before they holler out insults at nearby dignitaries. Diners can also quench wasabi-fueled thirsts by accepting a fire-extinguishing offer from the full service bar, which overflows with cocktails, martinis, and sake drinks.
In 1985, Jim Mellody had a simple dream: to create a neighborhood pub where friends, family, and nice-looking strangers could enjoy good food and sports. So, with his wife, Jeanette, he opened the first of the now-famous Beef ?O? Brady?s, filling the first Brandon, Florida, location with sports memorabilia and TVs. The menu?which has grown over the years as the franchise has birthed more than 200 outposts?celebrates American pub classics with an Irish twist, including an Irish blessing on every menu. The expansive menu can quell any number of cravings, with hearty dishes such as award-winning jumbo wings hand tossed in 12 signature sauces and pretzel roll Angus sliders with thick-cut bacon, all served with homestyle shakes or domestic drafts.
Embracing the old-school traditions of yesteryear doesn't necessarily mean bringing all the stuffiness along, too. And striking the right balance between classic and new is just what the folks at Prime 47 are great at. With all the white coats and tablecloths yet none of the pretension, Prime 47s staff is dedicated to letting the food speak for itself with prime USDA cuts, classic appetizers, and a rousing wine list. A regular meal might begin with classic oysters roquefort or prosciutto-wrapped sea scallops before moving on to the house's signature cuts of steak. And then there are the chef's specialties, such as a seared tuna steak alongside seared wagyu tenderloin, truffle-infused mash, and roasted mushrooms.
Inside Miyako Sushi & Steakhouse, diners gather around the flames of 10 hibachi grills to watch an expert chef flip and sear chicken in teriyaki sauce, while other patrons sit in comfy black chairs in the cool blue glow of the sushi bar. Sleek modern decor surrounds guests as their teeth unpack skillfully rolled sushi and their eyes stare hungrily at the nervous fish inside the restaurant’s aquarium. Miyako’s hibachi and sushi chefs use only fresh ingredients as they craft each dish to diners’ specifications.