March 30, 2018

Sneak Peek: Greater Cincinnati Restaurant Week Menus

Since 2016, Greater Cincinnati Restaurant Week has been offering a curated craft dining experience at restaurants across the city: chef prepared, special multi-course prix fixe menus priced between $25 and $35. Diners pick and choose from course options to build their own three-dish dinner. Basically, you get a lot of fancy, delicious food for cheap for one week only.

This year's event is bigger than ever, with more than 35 restaurants presenting three-course meals, from New American eateries and steakhouse favorites to upscale Italian and Thai. New restaurants joining the event this time around include The Anchor-OTR, Butcher and Barrel, Court Street Lobster Bar, Matt the Miller's Tavern, Montgomery Inn and more. And with liquor sponsors Marker's Mark and Tito's Handmade Vodka, plenty of these eateries are complementing their culinary creations with specialty cocktails from either or both distilleries (for an additional cost).

This exclusive weeklong event is for locals to experience fine dining at a wallet-friendly cost at some of their favorite restaurants and new ones they have yet to try. (And, yes, CityBeat does put on the event, but we're also diners: If there's one thing humans on a journalist's salary love, it's a good deal — especially when it comes to good food.)  

So what does a "multi-course prix fixe menu" even look like? Click through for a preview of some of GCRW's offerings. And find a full list of menu offerings in the April 11 issue of CityBeat.

GCRW takes place April 16-22. Get more info: greatercincinnatirestaurantweek.com.

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Jag's Steak & Seafood // First Course: Truffle and pecorino sacchetti, fresh ricotta and spring pea bruschetta or cream of asparagus soup. Second Course: Heirloom tomato salad with fresh buratta cheese, black truffle scallops over truffle cream linguini, 5 oz. grilled filet mignon, roasted organic chicken over orzo or Ora King Salmon. Third Course: Pam Sturkey chocolate torte with oatmeal crust, key lime creme brulee or fresh peach gelato between butter sugar cookies.

Jag's Steak & Seafood // First Course: Truffle and pecorino sacchetti, fresh ricotta and spring pea bruschetta or cream of asparagus soup. Second Course: Heirloom tomato salad with fresh buratta cheese, black truffle scallops over truffle cream linguini, 5 oz. grilled filet mignon, roasted organic chicken over orzo or Ora King Salmon. Third Course: Pam Sturkey chocolate torte with oatmeal crust, key lime creme brulee or fresh peach gelato between butter sugar cookies.

The Anchor-OTR // First Course: Bibb salad or English pea + avocado gazpacho. Second Course: Striped bass filet or kimchi/sweet potato croquette. Third Course: Chai-spiced budino. Special Cocktail: Fishing for Compliments - $10
Tito's Vodka + Dolin Blanc + Strawberry + Lemon.

The Anchor-OTR // First Course: Bibb salad or English pea + avocado gazpacho. Second Course: Striped bass filet or kimchi/sweet potato croquette. Third Course: Chai-spiced budino. Special Cocktail: Fishing for Compliments - $10 Tito's Vodka + Dolin Blanc + Strawberry + Lemon.

Court Street Lobster Bar // First Course: Spicy crab dip. Second Course: Lobster BLT. Third Course: Blueberry cobbler bites. Specialty Cocktail: Smoked Maple Old Fashioned or Casco Bay Mule.

Court Street Lobster Bar // First Course: Spicy crab dip. Second Course: Lobster BLT. Third Course: Blueberry cobbler bites. Specialty Cocktail: Smoked Maple Old Fashioned or Casco Bay Mule.

BrewRiver GastroPub // First Course: Housemade pork rinds with Cincy “beer” barbecue sauce, smoked gouda pimento cheese with sourdough crostini, BrewRiver Salad. Second Course: Buttermilk Crispy Chicken SAMich, oyster po’ boy, Landslide Burger or black bean and chickpea burger. Third Course: 4 oz. beer pairing of Listermann’s Nutcase Porter
with a dark chocolate “beer” brownie. Specialty Cocktail: Maker's Mark Mint Julep; Blackberry Saints and Sinners with Tito's, St-Germain and blackberries.

BrewRiver GastroPub // First Course: Housemade pork rinds with Cincy “beer” barbecue sauce, smoked gouda pimento cheese with sourdough crostini, BrewRiver Salad. Second Course: Buttermilk Crispy Chicken SAMich, oyster po’ boy, Landslide Burger or black bean and chickpea burger. Third Course: 4 oz. beer pairing of Listermann’s Nutcase Porter with a dark chocolate “beer” brownie. Specialty Cocktail: Maker's Mark Mint Julep; Blackberry Saints and Sinners with Tito's, St-Germain and blackberries.

Cinque Ristorante by Nicola's // First Course: carrot soup, broiled goat cheese or spinach salad. Second Course: Spaghetti alla Carbonara, Tagliatelle alla Bolognese or Risotto con Salsiccia. Third Course: Braised lamb, Scottish salmon or Amish chicken. Specialty Cocktail: Antica Manhattan or Cream al Limone Basilico with Tito's, creamy limoncello and basil-infused simple syrup.

Cinque Ristorante by Nicola's // First Course: carrot soup, broiled goat cheese or spinach salad. Second Course: Spaghetti alla Carbonara, Tagliatelle alla Bolognese or Risotto con Salsiccia. Third Course: Braised lamb, Scottish salmon or Amish chicken. Specialty Cocktail: Antica Manhattan or Cream al Limone Basilico with Tito's, creamy limoncello and basil-infused simple syrup.

Matt the Miller's Tavern // First Course: The Miller Salad, soup, Bavarian pretzel bites or loaded tavern chips. Second Course: 10 oz. top sirloin, Asian salmon, herb-grilled chicken and pasta or smoked pork tenderloin. Third Course: Oreo brownie mini or cheesecake mini.

Matt the Miller's Tavern // First Course: The Miller Salad, soup, Bavarian pretzel bites or loaded tavern chips. Second Course: 10 oz. top sirloin, Asian salmon, herb-grilled chicken and pasta or smoked pork tenderloin. Third Course: Oreo brownie mini or cheesecake mini.

Mercer OTR // First Course: Artisan mixed greens or beet salad. Second Course: Farfalle with kale pesto and Italian sausage, risotto with truffle mascarpone and figs, branzino with black rice or pork tenderloin. Third Course: Cheesecake, Grasshopper Martini or Madisono's sorbet.

Mercer OTR // First Course: Artisan mixed greens or beet salad. Second Course: Farfalle with kale pesto and Italian sausage, risotto with truffle mascarpone and figs, branzino with black rice or pork tenderloin. Third Course: Cheesecake, Grasshopper Martini or Madisono's sorbet.

Prime // First Course: Caesar salad, house salad, Greek salad, lobster bisque or soup du jour. Second Course: Crispy skin golden tile coconut shrimp, Cajun Berkshire pork chop, grilled cobia or petit fillet. Third Course: Half-baked chocolate chip cookie, Grippo's pretzel-crusted triple chocolate brownie or key lime pie.

Prime // First Course: Caesar salad, house salad, Greek salad, lobster bisque or soup du jour. Second Course: Crispy skin golden tile coconut shrimp, Cajun Berkshire pork chop, grilled cobia or petit fillet. Third Course: Half-baked chocolate chip cookie, Grippo's pretzel-crusted triple chocolate brownie or key lime pie.

Metropole // First Course: Potato soup or spinach salad. Second Course: Garlic bigoli, grilled chuck roast or Carolina catfish. Third Course: Chocolate espresso cake or cream cheese mousse. Specialty Cocktail: Manhattan Skyline with Cincinnati-chili bitters.

Metropole // First Course: Potato soup or spinach salad. Second Course: Garlic bigoli, grilled chuck roast or Carolina catfish. Third Course: Chocolate espresso cake or cream cheese mousse. Specialty Cocktail: Manhattan Skyline with Cincinnati-chili bitters.

Montgomery Inn // First Course: Gulf shrimp Cantonese, Caesar salad or bleu lettuce wedge. Second Course: Full stack of ribs, ribs & chicken combo, salmon California or two grilled pork chops. Third Course: Profiterole or cheesecake.

Montgomery Inn // First Course: Gulf shrimp Cantonese, Caesar salad or bleu lettuce wedge. Second Course: Full stack of ribs, ribs & chicken combo, salmon California or two grilled pork chops. Third Course: Profiterole or cheesecake.