Margarita Madness At The Purple People Bridge : May 17th

Enjoy an Upscale Prix Fixe Menu and Pop-Up Book Shop at Five on Vine's Plates & Pages

Plates & Pages will return with a one-night-only menu, wine pairings from Fred Peterson and a curated selection of books.

Oct 23, 2023 at 1:38 pm

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Photo: Hailey Bollinger

Five on Vine, 1324 Vine St., Over-the-Rhine

Crown Restaurant Group’s (CRG) Five on Vine in Over-the-Rhine is blending literature with wine and fine dining for another special dinner event.

Plates & Pages will return with a one-night-only prix fixe menu from executive chef Patrick Bowling, with wine pairings from winemaker Fred Peterson and a curated selection of books, ranging from contemporary classics to vintage cookbooks and rare editions from Household Books. The dinner will be held Wednesday, Oct. 25, starting at 6 p.m. with time to browse the book pop-up.

"We so enjoy being able to offer our guests new ways to experience our culinary talent that we're so proud of," Haley Sitek, managing partner of Crown Restaurant Group said in a press release.

Bowling is the newest addition to Five on Vine, bringing more than 20 years of culinary experience with him. He’s worked for other local restaurants, including O Pie O, Red Feather and Pampas. CRG says with the addition of Bowling in the kitchen, they’re continuing their commitment of creating nourishing, from-scratch food that thrives in a comforting and welcoming environment.

See the full menu for Plates & Pages below:

First Course: Hand-cut chips, local paddlefish, crème fraiche, egg mimosa and chives paired with Zero Manipulation 2018 (red wine) from Tollini Vineyards in Sonoma County.

Second Course: Pear Salad - White wine poached pears, local greens, candied walnuts, sofia goat cheese, simple vin and crispy prosciutto paired with 3V 2019 (white blend), Bradford Mountain Estate, Dry Creek Valley, Sonoma County.

Third Course: Lobster Agnolotti - Butter-poached lobster, farmstead cheese, butternut squash puree, sherry shallot chantilly and saffron broth paired with Vignobles 2016 (red blend), Dry Creek Valley, Sonoma County.

Fourth Course: Beef Cheek - Braised beef cheeks, smoked potato puree, maitake mushrooms, grilled rapini and roasted onion bordelaise paired with Cabernet Sauvignon 2019, Bradford Mountain Estate, Dry Creek Valley, Sonoma County.

Dessert: Strawberry Chocolate Tart - Fresh strawberries, Earl Grey chocolate mousse and chocolate ganache paired with Muscat Blanc 2013, Dry Creek Valley, Sonoma County.

Tickets are $120 and can be bought here.

Five on Vine, 1324 Vine St., Over-the-Rhine. More info: fiveonvine.com.

Slideshow

The 27 Hottest New Restaurants in Greater Cincinnati

Rusk Kitchen + Bar2724 Woodburn Ave., East Walnut HillsJust opened in April, Rusk Kitchen + Bar serves up eclectic American cuisine and elevated bar food alongside beverage options like beer, wine and housemade cocktails you can enjoy on their rooftop patio. With its cozy, welcoming vibes, Rusk aims to become a neighborhood go-to where you can watch the game, enjoy date night or just hang out with friends. The menu features a variety of lunch and dinner dishes, including sandwiches, like what would surely be Michael Scott’s favorite sandwich, “That’s What Brie Said” (grilled chicken, melted brie, honey dijonnaise, lettuce and tomato served on a croissant), burgers, entrees, salads and power bowls, as well as daily specials. Brunch is served from 9:30 a.m. to 3 p.m., with classics like eggs benedicts, pancakes and a breakfast burger on the menu.

Baru595 Race St., DowntownThis elevated sushi and cocktail concept places most of its focus on its atmosphere and unique menu, all centered around its bar, which has been strategically placed to be the focal point of the restaurant. The idea behind Baru is stay-and-drink sushi, inspired by izakaya, which are beloved Japanese establishments where guests can stay, drink and unwind long into the night. Its menu is sophisticated but approachable, with fresh fish flown in daily, American and Japanese wagyu and shareable items. It also offers omakase meals, where guests leave dining decisions up to the chef.

Chacabanas Cuban Sandwiches1809 Elm St., Over-the-RhineIf you love Cuban sandwiches, you need to try one of the newest eateries in town, Chacabanas (named after the shirt style popular in Cuba and the Dominican Republic). This sandwich shop specializes in authentic Cubanos with three options: the classic El Cubano (roast pork, ham, swiss cheese, pickles, and mustard on toasted Cuban bread); the Ybor City Cubano, made with roasted pork shoulder and featuring the addition of Genoa salami; or the Croqueta Preparada – their Cuban topped with their croquettes. Chacabanas also offers antojitos, or snacks, like yuca fries, empanadas and their croquetas.

Daylily Deli3751 Eastern Ave., Columbia TusculumChef Jose Salazar and Deeper Roots Coffee's New York-style bodega Daylily Deli opened last summer. The menu features everything from the New York staple egg on a roll with American cheese, a chopped cheese sandwich (with ground beef, cheese, banana peppers, sauteed onion, lettuce, tomato and special sauce on a hoagie) and even an egg cream coffee soda. Deeper Roots offers its full coffee menu — but not in the infamous blue-and-white Greek coffee cup. That New York favorite has been swapped out for a compostable version. There are also two wine taps and two beer taps, with a selection of alcohol for carry-out.

Primo Italian Steakhouse6 S. Broad St., MiddletownAnchoring the prominent corner of Walnut and Sixth streets Downtown, Prime Cincinnati has become a mainstay restaurant on a block known for some of the best restaurants in the city. Prime now has a sister restaurant in downtown Middletown. With a solid foundation to build on, Prime's owners have partnered to open another upscale steakhouse with its own identity. Prime goes Italian with the new concept, Primo. The menu features a heavy focus on pasta dishes, like the Tagliatelle Alla Bolognese (featuring pork, beef, tomato, ragu and Parmigiano Vacche Rosse) and Ravioli Burro e Salvia (made with butternut squash, ricotta, butter and sage, but also leans into its identity as a steakhouse with a variety of bistecca options.

The Filson25 E. Freedom Way, The BanksThis elevated sports bar opened last September and features Cincinnati-inspired dishes, like their locally made mettwurst, which you can get ‘nati style with chili, cheese and onions, and the Porkopolis burger, which comes with housemade BBQ sauce, bacon, cheddar cheese, fried onions, pickle and mayo. On game days, they serve a simplified menu of all the sports-bar favorites, like wings and nachos. Apart from their menu, one of their best features is their intimate outdoor patio where you can dine underneath string lights with a stunning view of Smale Riverfront Park and the Roebling Bridge. They also have a fire pit and Adirondack chairs to cozy up in while you sip on a locally brewed beer, specialty cocktail or craft soda.

Milkman1106 Race St., Over-the-RhineMilkman, which opened in the former Revolutionary Rotisserie space last summer, serves up nostalgic vibes along with its unique take on diner food with smash burgers; fried chicken sandwiches that range from the classic (topped with dill pickles) to Thai (topped with spicy cucumber slaw and sweet chili sauce); and “not a burger” options like hot dogs, salads and Italian beef sandwiches. There are also options for non-meat eaters, including tofu nugs plus the meat for any of the chicken sandwiches can be switched out for fried tofu. You also can’t leave without trying one of their boozy milkshakes.

Click to View 27 slides

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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...