April 08, 2021

A Taste of What You Can Try During Greater Cincinnati Restaurant Week This April

Greater Cincinnati Restaurant Week returns April 19-25 this spring, featuring $26, $36 and $46 three-course meals from dozens of Cincinnati restaurants. One dollar from every meal benefits Cincinnati Children's Hospital — it's a great way to support your local eateries while also supporting a good cause. Many restaurants are offering carry-out in addition to dine-in, and plenty have outdoor patios to enjoy. Full GCRW menus can be found at greatercincinnatirestaurantweek.com. Here's a few meals* you can look forward to enjoying:   *Descriptions provided by restaurants

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Alfio’s Buon Cibo
$36 3-Course Dinner // Dine-In Only
Pistachio Crusted Salmon: With butternut squash mashed potatoes and grilled asparagus (second course option)
Photo: Provided

Alfio’s Buon Cibo

$36 3-Course Dinner // Dine-In Only
Pistachio Crusted Salmon: With butternut squash mashed potatoes and grilled asparagus (second course option)
Photo: Provided
Butcher & Barrel
$36 3-Course Dinner // Dine-In or Carry-Out
Hot fudge brownie (third course option)
Photo: Provided

Butcher & Barrel

$36 3-Course Dinner // Dine-In or Carry-Out
Hot fudge brownie (third course option)
Photo: Provided
Ché
$36 3-Course Dinner // Dine-In or Carry-Out
Deep Fried Cinnamon Sugar Bread Pudding (third course option)
Photo: Provided

Ché

$36 3-Course Dinner // Dine-In or Carry-Out
Deep Fried Cinnamon Sugar Bread Pudding (third course option)
Photo: Provided
Cin City Sea & Steak
$36 3-Course Dinner // Dine-In Only
Wedge Salad: With baby iceberg, house ranch, blue cheese crumbles, cherry tomato, and bacon (first course option)
Photo: Provided

Cin City Sea & Steak

$36 3-Course Dinner // Dine-In Only
Wedge Salad: With baby iceberg, house ranch, blue cheese crumbles, cherry tomato, and bacon (first course option)
Photo: Provided
Eighteen at the Radisson
$36 3-Course Dinner // Dine-In Only
Half Rack Baby Back Ribs: (pictured right, second course option)
Photo: Provided

Eighteen at the Radisson

$36 3-Course Dinner // Dine-In Only
Half Rack Baby Back Ribs: (pictured right, second course option)
Photo: Provided
Fausto
$36 3-Course Lunch // Dine-In or Carry-Out
Chilled Asparagus Soup: With shaved parmesan, mint, and sunflower seeds (first course option)
Photo: Provided

Fausto

$36 3-Course Lunch // Dine-In or Carry-Out
Chilled Asparagus Soup: With shaved parmesan, mint, and sunflower seeds (first course option)
Photo: Provided
Firebirds Wood Fired Grill
$36 3-Course Lunch and Dinner // Dine-In Only
NY Strip with BLT Butter: With bacon, roasted tomato, and spinach, served with choice of side (second course option)
Photo: Provided

Firebirds Wood Fired Grill

$36 3-Course Lunch and Dinner // Dine-In Only
NY Strip with BLT Butter: With bacon, roasted tomato, and spinach, served with choice of side (second course option)
Photo: Provided
Goose & Elder
$26 3-Course Lunch and Dinner // Dine-In or Carry-Out
Duck Leg Confit: With grits, braised greens, and brown butter vinaigrette (gf) (second course option)
Photo: Provided

Goose & Elder

$26 3-Course Lunch and Dinner // Dine-In or Carry-Out
Duck Leg Confit: With grits, braised greens, and brown butter vinaigrette (gf) (second course option)
Photo: Provided
Hofbrauhaus
$26 3-Course Lunch and Dinner // Dine-In Only
Jagerschnitzel: breaded pork cutlet fried crisp and golden brown, topped with a burgundy wine mushroom sauce. Served with German potato salad and fried cabbage (second course option)
Photo: Provided

Hofbrauhaus

$26 3-Course Lunch and Dinner // Dine-In Only
Jagerschnitzel: breaded pork cutlet fried crisp and golden brown, topped with a burgundy wine mushroom sauce. Served with German potato salad and fried cabbage (second course option)
Photo: Provided
Ivory House
$46 3-Course Dinner // Dine-In Only
Double Bone Pork Chop: With roasted fingerlings, grilled asparagus, tarragon salsa verde (second course option)
Photo: Provided

Ivory House

$46 3-Course Dinner // Dine-In Only
Double Bone Pork Chop: With roasted fingerlings, grilled asparagus, tarragon salsa verde (second course option)
Photo: Provided