As a teen, Ted Phillips learned to scale, clean, and fillet fish in Arcade Seafoods’ kitchen. Out front, he stocked shelves, scrubbed display cases, and mopped floors. The budding restaurateur’s devotion to Arcade Seafoods led him to purchase the business in 1992, and he’s been manning the counter ever since, as featured in the Dayton Daily News. Mr. Phillips maintains the eatery’s tradition of frying catfish, perch, and haddock in crispy batter, serving them with traditional Southern sides such as baked beans and hush puppies. :m]]
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.
You might like jazz and you might like wings, but you've probably never enjoyed them together. The Café Olé wants to change that by offering patrons who come there a chance to tear into the juicy, sauce-covered morsels while listening to live jazz vocalists crooning and scatting in the background. If jazz is not your thing, come on a comedy or open-mike night. And if you just can't muster up any enthusiasm about wings, even ones coated in bourbon or spicy pineapple sauce, The Café Olé has you covered. Its menu tempts taste buds with a variety of American classics, from sandwiches and burgers to steaks and seafood.
Founded in 1947 as a poker hall for traveling tycoons, The Clarmont became a steakhouse when it fell out of fashion to use grilled beef slabs as chips. Since then, the Columbus institution has added seafood and fresh fish offerings to its sumptuous menu. The culinary fireworks begin at dinner with the always-goes-fast prime rib of beef ($19.59), seasoned and roasted on-site each day, or The Clarmont's 50-year standby: 12 ounces of filet mignon ($30.99), which you can top with fresh mushrooms ($2.99), drizzle with port demi-glace ($2.95), and side with french-fried onion rings ($4.79/full order), among other things. Beyond the beef, discriminating diners can branch out into lamb osso bucco ($23.99), Long Island duckling in a bing cherry glaze ($21.99), or potato-encrusted salmon in an orange horseradish beurre blanc ($19.99). A wine menu featuring 17 by-the-glass options, such as Italian Al Verdi Pinot Grigio ($5.25), and more than 100 bottle options are available to pair with delectable dishes, as well as lubricate conversation that's been desiccated by too many office anecdotes.
Two Fish Bistro is the yang to the yin of Red, a sushi bar in the same building also owned by the Daeoh group. While Red draws out the essence of raw seafood, Two Fish unleashes the flavors of its flame-kissed counterpart to craft a menu that 614 calls "concise and approachable." To introduce diners to their distinct flavor parings, Two Fish's chefs assemble mini fish tacos from housemade crispy flour chips, sautéed whitefish, and garlic-parmesan aioli. Their entrees draw on wild-caught seafood purchased fresh daily, such as the specialty tuna, a walnut-crusted, medium-rare cut that perches on a pillow of fluffy wasabi mashed potatoes with a maple-butter reduction and treats diners to the satisfying crunch of a charred-scallion garnish. To accent its colorful, carefully plated cuisine, Two Fish keeps its interior sleek and simple. Several enormous windows marry form and function, bathing the square wooden tables and mixed wood walls in natural sunlight or the unnatural glow of bioluminescent snowflakes. Three flat-screen TVs watch over a gray stone bar, surrounded on all sides by minimalist low-rise chairs.
At The Lazy Chameleon, chefs bring out the best in fresh seafood with tropical flourishes: they serve back-fin crab cakes with creole mustard, for instance, and drizzle cilantro-lime sauce over blackened tilapia. The environs are similarly subtropical, with hanging fishnets and verdant plants enlivening the dining room. In keeping with the jovial atmosphere, guests can try out experimental dance moves to the beat of live music four nights a week or feel the adrenaline rush that accompanies winning a card game at euchre night on Tuesday.