Downtown Cincinnati is now home to a new bistro and bar helmed by Boca’s former chef de cuisine, Chef Jacob Benevides.

Pennyflower Bistro and Bar, located at the corner of Seventh and Broadway streets, is now open for lunch, dinner and weekend brunch. The restaurant is rooted in local history and guided by culinary artistry, with a menu that blends classic comfort foods with innovation and global flavors and emphasizes sustainable sourcing from farms, ranches and oceans.

Dishes include elevated yet approachable takes on classic comfort food dishes, including the Chicken Schnitzel and the Grilled Prime New York. There are also bold, innovative dishes like the Amish Chicken Pressade, served with fingerling potatoes, chimichurri and Calabrian chiles, and a vegetarian lasagna, crafted with arrabbiata sauce, Castelvetrano olives and parmesan. The restaurant also showcases a range of products from local artisans and producers, like eggs from Egg Shack in Kentucky and bread from Sixteen Bricks.

Keep scrolling to get a look at the restaurant and many of the dishes on the menu.

Photos provided by Pennyflower Bistro and Bar

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The bar at Pennyflower Bistro and Bar Photo: Provided by Pennyflower Bistro and Bar
A spread of entrées from Pennyflower Bistro and Bar Photo: Provided by Pennyflower Bistro and Bar
Pennyflower Bistro and Bar’s Chef Jacob Benavides Photo: Provided by Pennyflower Bistro and Bar
Pennyflower Bistro and Bar’s dining room Photo: Provided by Pennyflower Bistro and Bar
Pennyflower Bistro and Bar’s dining room Photo: Provided by Pennyflower Bistro and Bar
A spread of wine, plus Whipped Feta Toast (top left), Hot Smoked Salmon Dip (top right) and Soft Boiled Egg Toast Photo: Provided by Pennyflower Bistro and Bar
A cocktail from Pennyflower Bistro and Bar Photo: Provided by Pennyflower Bistro and Bar
A cocktail from Pennyflower Bistro and Bar Photo: Provided by Pennyflower Bistro and Bar
Whipped Feta Toast: Hot honey, rosemary, marcona almonds and sourdough Photo: Provided by Pennyflower Bistro and Bar
Whipped Feta Toast: Hot honey, rosemary, marcona almonds and sourdough Photo: Provided by Pennyflower Bistro and Bar
Carbonara Croquette: Prosciutto, lemon aioli, parmesan and Tellicherry peppercorn Photo: Provided by Pennyflower Bistro and Bar
Carbonara Croquette: Prosciutto, lemon aioli, parmesan and Tellicherry peppercorn Photo: Provided by Pennyflower Bistro and Bar
Roasted Bone Marrow: Braised short rib, dijon mustard and sourdough Photo: Provided by Pennyflower Bistro and Bar
Soft Boiled Egg Toast: Local Kentucky eggs, sauce gribiche, pickled pearl onions, bacon and sourdough Photo: Provided by Pennyflower Bistro and Bar
Soft Boiled Egg Toast: Local Kentucky eggs, sauce gribiche, pickled pearl onions, bacon and sourdough Photo: Provided by Pennyflower Bistro and Bar
Hot Smoked Salmon Dip: Fine Herbs, crème fraîche, toasted nori and salmon roe Photo: Provided by Pennyflower Bistro and Bar
Hot Smoked Salmon Dip: Fine Herbs, crème fraîche, toasted nori and salmon roe Photo: Provided by Pennyflower Bistro and Bar
Salmon Agua Chile: Aji amarillo aguachile, lime, red onion and cilantro Photo: Provided by Pennyflower Bistro and Bar
Salmon Agua Chile: Aji amarillo aguachile, lime, red onion and cilantro Photo: Provided by Pennyflower Bistro and Bar
Beef Tartare: Harissa paste, cilantro and crispy rice noodles Photo: Provided by Pennyflower Bistro and Bar
A spread of Pennyflower Bar and Bistro’s appetizers and crudo Photo: Provided by Pennyflower Bistro and Bar
A spread of Pennyflower Bar and Bistro’s appetizers and crudo Photo: Provided by Pennyflower Bistro and Bar
Boca’s former chef de cuisine, Jacob Benavides, opened his own restaurant in downtown Cincinnati this winter. Pennyflower is a bistro and bar that’s rooted in local history and guided by culinary artistry, with a menu that blends classic comfort foods with innovation and global flavors, and the menu emphasizes sustainable sourcing from farms, ranches and oceans to create dishes that tell a story. Photo: Provided by Pennyflower Bistro and Bar
Pennyflower’s Bistro and Bar’s salads: Grain Salad (top left), Classic Wedge (top right) and House Salad Photo: Provided by Pennyflower Bistro and Bar
A cocktail from Pennyflower Bistro and Bar Photo: Provided by Pennyflower Bistro and Bar
House Salad: Candied almonds, fennel, feta and champagne vinaigrette Photo: Provided by Pennyflower Bistro and Bar
House Salad: Candied almonds, fennel, feta and champagne vinaigrette Photo: Provided by Pennyflower Bistro and Bar
Grain Salad: Farro, arugula, soft boiled eggs, pickled red onions, feta and Green Goddess dressing Photo: Provided by Pennyflower Bistro and Bar
Classic Wedge: Bacon lardon, pearl onions, cherry tomatoes, quail eggs, poppy seed and creamy bleu cheese dressing Photo: Provided by Pennyflower Bistro and Bar
Classic Wedge: Bacon lardon, pearl onions, cherry tomatoes, quail eggs, poppy seed and creamy bleu cheese dressing Photo: Provided by Pennyflower Bistro and Bar
A cocktail from Pennyflower Bistro and Bar Photo: Provided by Pennyflower Bistro and Bar
From left to right: Chicken Schnitzel, The Smash Burger and Sakura Farms Pork Banh Mi Photo: Provided by Pennyflower Bistro and Bar
From left to right: Chicken Schnitzel, The Smash Burger and Sakura Farms Pork Banh Mi Photo: Provided by Pennyflower Bistro and Bar
Sakura Farms Pork Banh Mi: Baguette, roasted pork, sweet Thai chile aioli and pickled vegetables Photo: Provided by Pennyflower Bistro and Bar
Chicken Schnitzel: Potato bun, sauce gribiche, cabbage slaw, pickled red onion, capers and lemon Photo: Provided by Pennyflower Bistro and Bar
The Smash Burger: Potato bun, certified Angus beef, remoulade, American cheese, lettuce, tomato and onion Photo: Provided by Pennyflower Bistro and Bar
A cocktail from Pennyflower Bistro and Bar Photo: Provided by Pennyflower Bistro and Bar
A cocktail from Pennyflower Bistro and Bar Photo: Provided by Pennyflower Bistro and Bar
Grilled Prime New York: Black Diamond cheddar pearls, beef tallow, smoked beets and bordelaise Photo: Provided by Pennyflower Bistro and Bar
Grilled Prime New York: Black Diamond cheddar pearls, beef tallow, smoked beets and bordelaise Photo: Provided by Pennyflower Bistro and Bar
Sakura Bone-In Pork Chop: 16-oz. chop, red beans and Carolina Gold rice, fennel pollen and Seville orange gastrique Photo: Provided by Pennyflower Bistro and Bar
Sakura Bone-In Pork Chop: 16-oz. chop, red beans and Carolina Gold rice, fennel pollen and Seville orange gastrique Photo: Provided by Pennyflower Bistro and Bar
Crispy Vegetarian Lasagna: Sauce arrabbiata, Castelvetrano olives and parmesan Photo: Provided by Pennyflower Bistro and Bar
Crispy Vegetarian Lasagna: Sauce arrabbiata, Castelvetrano olives and parmesan Photo: Provided by Pennyflower Bistro and Bar
A spread of entrées from Pennyflower Bistro and Bar Photo: Provided by Pennyflower Bistro and Bar
Pennyflower Bistro and Bar’s dining room Photo: Provided by Pennyflower Bistro and Bar
Pennyflower Bistro and Bar’s dining room Photo: Provided by Pennyflower Bistro and Bar
Pennyflower Bistro and Bar’s dining room Photo: Provided by Pennyflower Bistro and Bar
Pennyflower Bistro and Bar’s dining room Photo: Provided by Pennyflower Bistro and Bar
Pennyflower Bistro and Bar’s dining room Photo: Provided by Pennyflower Bistro and Bar
Pennyflower Bistro and Bar’s dining room Photo: Provided by Pennyflower Bistro and Bar
Pennyflower Bistro and Bar’s dining room Photo: Provided by Pennyflower Bistro and Bar
Wester Ross Salmon: Hollandaise, Beluga lentils, chorizo and squid ink Photo: Provided by Pennyflower Bistro and Bar
Wester Ross Salmon: Hollandaise, Beluga lentils, chorizo and squid ink Photo: Provided by Pennyflower Bistro and Bar
A spread of dishes from Pennyflower Bistro and Bar Photo: Provided by Pennyflower Bistro and Bar
A spread of dishes from Pennyflower Bistro and Bar Photo: Provided by Pennyflower Bistro and Bar

Katherine Barrier is a graduate of the University of Cincinnati’s journalism program and has nearly 10 years of experience reporting local and national news as a digital journalist. At CityBeat, she...