Margarita Madness At The Purple People Bridge : May 17th

Downtown Cincinnati Restaurant Metropole Welcomes New Executive Chef

Kam Losonsky’s culinary journey has taken him to Michelin-Star restaurants in Chicago, including Alinea and later Roister as its chef de cuisine.

Apr 16, 2024 at 1:40 pm

Metropole Executive Chef Kam Losonsky Photo: Provided by 21c Museum Hotels

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Metropole, a contemporary, New-American-style restaurant located in the 21c Museum Hotel in downtown Cincinnati, has appointed a new executive chef, a Cincinnati native with Michelin-Starred experience.

Kam Losonsky’s culinary journey has taken him from the Queen City to the bustling kitchen scene he found himself in while earning a business degree at Kent State University to Michelin-Star restaurants in Chicago, including Alinea (3 Michelin Stars) and later Roister (1 Michelin Star) as its chef de cuisine. He then moved on to The Aviary where he was named executive sous chef and then Breseca (1 Michelin Star) in Washington D.C. where he was able to push boundaries in flavor and innovation as its chef de cuisine.

Now, Losonsky is bringing his experience and creativity to his hometown to craft dishes infused with both Cincinnati flavors and global inspiration at Metropole.

“Returning to my roots in Cincinnati feels like I’ve come full circle,” Losonsky said in a press release. “My culinary journey has taken me from the heart of this city to kitchens across the nation, and now I’m excited to bring that experience back home. I can't wait for the community to experience what we're crafting here at Metropole.”

Losonsky says his inaugural menu at Metropole is a celebration of spring. The featured dishes will combine fresh and regionally sourced ingredients to present bright flavors that are both innovative and familiar. Those include items like the seared sea scallops, served with braised mustard greens, poached rhubarb, smoked buttermilk and dill. Guests can also indulge in the ribeye tartare, featuring white soy cured egg yolk, spring onion and tempura and the smoked chicken, served with Piri Piri, smoked yogurt and pickled carrots.

Losonsky’s arrival at Metropole also coincides with the restaurant’s participation in Greater Cincinnati Restaurant Week, a week dedicated to local eateries that features special prices on prix-fixe menus. Metropole will offer a $46 dinner from his new menu:

First Course: Baby Kale Salad with white peppercorn, Asian pear and pine nuts.

Second Course: Choice of Grilled Cabbage with black garlic and beer or the Pork Loin "Schnitzel" with pickled peppers, herb salad and fennel.

Third Course: Sweet Potato Pound Cake with blackberries, whipped mascarpone and rosemary.

A dollar for every Metropole Restaurant Week meal ordered will go toward Cincinnati Children’s Hospital. Restaurant Week runs until Sunday, April 21. Learn more here.

Metropole is located at 609 Walnut St. in downtown Cincinnati. See their menu and learn more at metropoleonwalnut.com.

Slideshow

20 Meal Deals You Can Get During Greater Cincinnati's Spring Restaurant Week

Nicholson’s Pub625 Walnut St., Downtown$36 Lunch & DinnerFirst Course: Choice of: Grilled Romaine Salad (romaine heart, toasted breadcrumbs, Caesar dressing and shredded parmesan) or Tavern Salad (spring mix, dried cranberries, Granny Smith apples, Stilton blue cheese crumbles and house-made bee pollen vinaigrette)Second Course: Choice of: Half Rack of Baby Back Ribs (with garlic roasted potatoes, coleslaw and Scottish BBQ) // Grilled Salmon (with fresh vegetables, mashed potatoes and highland beurre blanc) // or Lamb Loin Chops (two 4-oz. chops, charred broccolini, mashed potatoes and mint chutney)Third Course: Choice of: Sticky Toffee Pudding (Scottish steamed pudding, dates and toffee sauce) or Pineapple Upside-Down Cake (caramelized brown sugar pineapple and cherry topping)

Court Street Kitchen7 E. Court St., Downtown$46 DinnerFirst Course: Choice of: Amarillo Ceviche (tuna loin, citrus, tiger’s milk, cucumber, mango, aji amarillo, serrano pepper, served with plantain chip) or Arancini (parmesan risotto ball, fresh mozzarella, prosciutto crisps and basil, served with house pomodoro and finished with peppercorn ranch and olive oil)Second Course: Choice of: Lobster Risotto (with sherry wine, herbs, parmesan and cheese stock) or Scampi (with Caruso’s fettuccini, prosciutto, green peas, herbs, sherry cream sauce, citrus butter and served with your choice of shrimp or chicken)Third Course: Choice of: Branzino (with roasted squash, broccolini and roasted fingerling potatoes, finished with tomato and olive tapenade) or Short Rib (braised, with roasted root vegetables, a red wine demi-glace and garlic mashed potatoes)

Alcove1410 Vine St., Over-the-Rhine$36 DinnerFirst Course: Choice of: Hummus (with roasted pepper relish and naan) or Fried Cauliflower (with Buffalo sauce and herb ranch)Second Course: Choice of: Caesar Salad (with parmesan crumble and Caesar dressing) or Peach & Quark Salad (with sunflower seed granola and jalapeño vinaigrette)Third Course: Choice of: Roasted Chicken Breast (with roasted heirloom tomatoes, spinach, roasted mushrooms and peppercorn vinaigrette) // Seared Salmon (with jasmine rice, turnips, carrots, snap peas and Thai basil curry) // or Roasted Eggplant (with roasted mushrooms, zucchini, red pepper relish, hummus and crispy chickpeas)

Gilligan’s on the Green400 Wyoming Ave., Wyoming$26 DinnerFirst Course: Choice of: Side Salad or Potato Leek SoupSecond Course: Choice of: Whiskey- Glazed Salmon (with Colcannon-style whipped potatoes and roasted carrots) // Grilled Chicken Breast (boneless chicken breast with roasted red potatoes, roasted carrots, charred green beans and Kerrygold Garlic & Herb Butter) // Gilligan’s Fish & Chips (beer-battered haddock, cole slaw and house tartar sauce // or Pub Burger + Fries (two-patty smash burger, American cheese, pickled red onions, lettuce, tomato and malt vinegar aioli)Third Course: An ice cream sundae with chocolate, caramel and whipped cream

Baru595 Race St., Downtown$46 DinnerFirst Course: Choice of: Edamame (unagi and togarashi) // Crispy Brussel (crispy fried, with sweet soy vinaigrette) // or Green Salad (spinach, avocado, cucumber, edamame, wasabi peas, furikake and wasabi ranch)Second Course: Choice of: Ebi Crunch (shrimp, tempura crunch, cream cheese and sriracha) // Yellow Tail Yuzu (yuzu rice, avocado, hamachi, scallion) // Tuna Fire Crunch (tuna, tempura crunch, avocado, spicy mayo and sriracha) // or Truffle Crunch (shrimp, tempura crunch cream cheese, truffle mayo and unagi sauce)Third Course: Choice of: Chicken Katsu (sticky rice, pickles and unagi mustard) // Seared Scallops (scallops, marinated soba noodles and maple soy) // or Chirashi Don (tuna, salmon, prime beef, shrimp and escolar sashimi style on a bed of seasoned rice)

BrewRiver Creole Kitchen4632 Eastern Ave., Linwood$36 DinnerFirst Course: Choice of: Chicken & Sausage Gumbo (traditional Louisiana dark roux gumbo, organic chicken, sausage and white Rice) // Smoked Gouda Pimento Cheese (vegetarian; smoked gouda, cheddar and roasted red peppers served cold the traditional Southern way, with Sixteen Bricks sourdough crostini) // or BrewRiver Salad (vegetarian; mixed greens, tomatoes, Ohio blue cheese, radish slivers, shallot confit, toasted almonds and balsamic vinaigrette)Second Course: Choice of: Creole Jambalaya (chicken and andouille sausage, tomatoes, okra and rice) // Pasta Monica (fresh pasta, gulf shrimp, Creole cream sauce, basil, parmesan and fresh vegetables; substitute shrimp for chicken or veggies for vegetarian option) // Streetcar Burger (Black Hawk Farms sustainable beef, American cheese, shredded iceberg, red onion, house-made pickles and kimchi tartar sauce on a local bun) // or Buttermilk-Fried Chicken Po'boy (Buttermilk-brined Ohio Proud chicken, pickled ginger, sriracha aioli, iceberg lettuce, pickle, tomato, and Leidenheimer's New Orleans French bread)Third Course: House-made Banana Bread Pudding (bananas; day-old Sixteen Bricks bread; rum; house-made caramel sauce; and purple, green and gold sugar crystals)

Bakersfield1213 Vine St., Over-the-Rhine$36 Lunch & DinnerFirst Course: (Sharable) Chips and Guac or Loaded Queso (with pickled peppers, chorizo and black beans)Second Course: Choice of Salad: Dolly (romaine, kale, croutons, radish, Cotija cheese, tajin and chipotle Caesar dressing) or Johnny (mixed greens, bacon, Cotija cheese, hearts of palm, avocado, red onion, toasted almonds and cider vinaigrette)Third Course: Choice of two tacos or one taquito: Pollo Verde (tomatillo-braised chicken, crema, pickled white onion, queso fresco and cilantro // Baja Shrimp (crispy shrimp, chipotle-lime crema, guacamole, red cabbage, pickled red onion and cilantro) // Short Rib (braised short rib, queso fresco, crema, pickled white onion, radish and cilantro) // Fish (crispy fish, Tabasco lime sauce, citrus slaw and cilantro) // Hongos (corn truffle, roasted poblano, corn, onion, Cotija cheese and cilantro // Al Pastor (chile-marinated pork, pineapple, pickled white onion and cilantro) // Chicken Taquito (grilled chicken, queso quesadilla, enchilada sauce, crema, Cotija cheese and chive, rolled in a crispy blue corn tortilla // or Carnitas Taquito (carnitas, queso quesadilla, enchilada sauce, crema, Cotija cheese and chive, rolled in a crispy corn tortilla)

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About The Author

Katherine Barrier

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 oversees the digital and social media strategies, edits web and print content and writes for the dining and arts...