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.
Bullwinkle’s Top Hat Bistro lures crowds with its baby-back ribs, smothered with handcrafted barbecue sauce and served with a salad and your choice of a tater or veggie side ($18.59 for a half slab). But because maneuvering through a plate of ribs with grace requires both physical and mental agility, give your fingers an opportunity to warm up with an order of the piled-high macho nacho ($8.99) or spicy buffalo-style bullwingers ($7.99 for one pound) while you visualize winning a game of Sudoku. Bullwinkle’s menu also sports USDA-choice steaks ($12.99–$21.99) cooked to order, fresh seafood dishes and daily specials ($14.99+), and skillfully tossed pastas ($10.99) and more. If you'd like to keep your love affair with barbecue hidden, but your personal safe is already full of Gigli posters and Goosebumps novels, have saucy sustenance served secretly between two carb slices by ordering a specialty burger ($6.59–$8.59) or sandwich such as the barbecue-chicken melt with monterey- jack cheese ($6.99).
A fresco of French romantic painter Eugène Delacroix's Liberty Leading the People crowns The Inn At Versailles's stone fireplace. The mural's subject raises a fist clenching the French flag into the sky. Her gesture symbolizes the inn's rise from the ashes and unites its European-inspired artworks, many of which were painted locally.
A calamitous fire ravaged the village of Versailles in 1901, destroying six blocks of businesses and 38 homes. As residents rebuilt, they paid architectural homage to their town's namesake palace and to the Europe of the early 1900s. Since 1993, The Inn At Versailles has taken part in the European tradition with its vintage environs.
Local artists have ornamented nearly every room with original murals, frescoes, and prints inspired by Gallic culture at the turn of the century. The inn's guest rooms and suites join the elegance of ornate chandeliers, four-poster beds, and fireplaces with the modern pizzazz of TVs and WiFi access.
Complimentary continental breakfast every morning gives way to upscale lunch and dinner served at the onsite restaurant, Michael Anthony's at The Inn. Chef Michael Delligatta crafts upscale Italian fare bolstered by an international wine list that has garnered Wine Spectator's Award of Excellence every year since 2007. Visitors may carry their revelry to a nearby winery or one of the many other attractions in the village of Versailles.
Boston's Bistro and Pub takes beer seriously—17 taps pour a rotating selection of global craft brews, and the beer list teems with more than 100 bottles. A beer garden gives its brews a place to roam outdoors, and an onsite brew school teaches beer enthusiasts the finer points of brewing while instilling etiquette and charm into rowdy porters and stouts. Owner David Boston balances this passion for beer with his family's Hungarian heritage, serving a bistro menu of traditional magyar kolbasz sausage, pork kraut, kosher soft pretzels from Rinaldo's Italian bakery, and Zwack slaw and incorporating European meats and cheeses into paninis, pizzas, and spinach salads.
David Boston and his pub trace their history back through the coal mines of West Virginia and the factories of Ohio, en route to West Dayton, where in 1927 David's ancestors set up their own business, the Ole Time Bar, on Fifth Street. Boston's Bistro and Pub is the family's latest culinary enterprise, now carrying the torch for fine, frothy brews and Magyar delicacies for more than 30 years.
La Petite France's proprietor, Daniele Crandall, grew up in France, where she spent her youth working in family restaurants before emigrating to the United States in 1964. She stayed in touch with her roots by teaching French to students before eventually deciding that it was time to return to the kitchen with her family members.
Today, they bustle among pots of steaming port with sun-dried tomatoes—which will become a demi-glace for duck—and crackling skillets of salmon, endives, shallots, and white wine. They plate filet mignon and pâté that the Cincinnati Enquirer said “has a nice rustic texture, more like a fine meatloaf than a liver pâaté, with a hint of clove or allspice. Little sour cornichon pickles accompany it, just as they do in thousands of bistros and restaurants all over France.” Beneath glittering chandeliers, the glow of fireplaces dances across tables clad in white tablecloths, like a maitre d’ who forgot his uniform. A stained-glass mural depicts the idyllic charm of Peillon in Provence, France, as diners sup on three-course dinners, enjoy tastings of California wines, or sip cocktails and listen to live music during catered banquets.