$35 for $70 Worth of Upscale Fare and Drinks at The Palace Restaurant
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- Steaks, seafood, and more
- Extensive wine selection
- Vegetarian menu available
If humankind never learned to play with its food, it would never have learned to play with its ingredients, and the world would be one bereft bowl of gruel. Taste the fruits of culinary creativity with today's Groupon at The Palace Restaurant, located in the Cincinnatian Hotel on Vine Street. Headlining the restaurant's staff of culinary crafters is Queens, New York, native Executive Chef Jose Salazar, The Palace's menu architect and crafter of steaks, seafood, and other upscale American and internationally-inspired dishes. Practice taste bud calisthenics with the flavorful hazelnut crusted Tasmanian sea trout ($32), backed by a team of personal trainers, including curried cauliflower, pequillo peppers, and pomegranate brown butter––or wrestle a plate of brawny beast with the Kentucky black angus rib-eye ($36) boasting yukon gold potato mille-fuille, baby leeks, poached dried plum, and bordelaise sauce (see dinner menu and pricing online).
Reviews
Gayot gives The Palace a very good rating of 15-out-of-20 chef hats. Eight TripAdvisors give it an average of 3.5 owl eyes and four Yelpers give it a four-star average.
- One of Cincinnati's few-remaining Fine Dining options. Expect lots of attention and service. And other diners celebrating special occasions. – Caroline C., Yelp
- The Palace, inside the historic Cincinnatian Hotel, has long been an elegant dining spot for a sophisticated crowd not known for pinching pennies. – Gayot
- Steaks, seafood, and more
- Extensive wine selection
- Vegetarian menu available
If humankind never learned to play with its food, it would never have learned to play with its ingredients, and the world would be one bereft bowl of gruel. Taste the fruits of culinary creativity with today's Groupon at The Palace Restaurant, located in the Cincinnatian Hotel on Vine Street. Headlining the restaurant's staff of culinary crafters is Queens, New York, native Executive Chef Jose Salazar, The Palace's menu architect and crafter of steaks, seafood, and other upscale American and internationally-inspired dishes. Practice taste bud calisthenics with the flavorful hazelnut crusted Tasmanian sea trout ($32), backed by a team of personal trainers, including curried cauliflower, pequillo peppers, and pomegranate brown butter––or wrestle a plate of brawny beast with the Kentucky black angus rib-eye ($36) boasting yukon gold potato mille-fuille, baby leeks, poached dried plum, and bordelaise sauce (see dinner menu and pricing online).
Reviews
Gayot gives The Palace a very good rating of 15-out-of-20 chef hats. Eight TripAdvisors give it an average of 3.5 owl eyes and four Yelpers give it a four-star average.
- One of Cincinnati's few-remaining Fine Dining options. Expect lots of attention and service. And other diners celebrating special occasions. – Caroline C., Yelp
- The Palace, inside the historic Cincinnatian Hotel, has long been an elegant dining spot for a sophisticated crowd not known for pinching pennies. – Gayot
Need To Know Info
About The Palace Restaurant [Reserve]
Nathan Sheatzley, the newest executive chef of The Palace Restaurant, doesn't have to look far for inspiration. The Palace is housed within the historic Cincinnatian, downtown Cincinnati's only small luxury hotel. Since it opened to the public in 1882, the hotel has served as a symbol of Gilded Age elegance to tourists and locals alike—all while retaining a decidedly modern feel.
The Palace embraces this same spirit of elegance. So much is apparent from the menu alone, which features Sheatzley's seasonal interpretations of cuisine from across America and Europe. The chef's creativity—and that of his forebears—is part of what has earned the restaurant a AAA Four-Diamond award every year since 1988. Though Sheatzley routinely changes his menus, examples of his work include pork belly cassoulet, seafood risotto in vanilla-saffron broth, and coffee-cured duck confit.
The understated elegance of the cuisine is mirrored by The Palace's interior, home to stately touches such as rich woodwork and a pair of Doric columns. Cream-hued table linens complement the warm, earthy tones of cocoa banquettes and terra cotta carpeting. But the dining room isn't all neutral colors and gleaming wood accents. The Palace is also home to 12 original paintings by Cincinnati local Frederic Bonin Pissarro, a noted Reds fan and the great-grandson of French Impressionist Camille Pissarro.