A nationally lauded Over-the-Rhine restaurant is being hailed as one of “the 50 best places in America right now,” according to the New York Times.
Wildweed, an upscale pasta-centric establishment from Chef David and Lydia Jackman, was recently named in the NYT’s “The Restaurant List 2025” by contributor Brett Anderson.
“The descriptions accompanying each course served at Wildweed’s chef’s counter are filled with action,” writes Anderson. “Mr. Jackman, who owns Wildweed with his wife, Lydia, is cooking like Southwest Ohio lit a fire inside him. Long may it burn.”
In the review, Anderson says he tried a lake perch and cool marcona almond tofu jeweled with raw tuna and pickled ramps, two miniatures from a recent tasting menu. You can read the full write-up here.
The NYT praise follows a long trail of success for the OTR restaurant, which has only been open for a little over a year. Last year, Wildweed was named one of the best new restaurants of the year by Esquire, and earlier this year, David Jackman was named a nominee in the James Beard Foundation’s Restaurant and Chef Awards in the category of Best Chef in the Great Lakes region.
“The harder we work, the luckier we get,” David Jackman said in a press release. “We’re so grateful to be part of and supported by the community we represent.”
Wildweed started in 2019 as the Sunday Sauce pop-up in Oakley and has gone through a few iterations — and over 225 pop-ups and private events — before opening in its permanent brick-and-mortar space in July 2024. The menu features non-traditional pastas and sauces that you can enjoy à la carte in the dining room or via a tasting menu experience at their chef’s counter.
Wildweed, 1301 Walnut St., Over-the-Rhine. More info: wildweed-restaurant.com.