A restaurant years in the making opened its doors this spring. Alara is the newest concept from Looking Glass Hospitality, which also owns popular Cincinnati area restaurants including Toast & Berry, Emery and Fretboard Brewing & Public House.

Looking Glass Hospitality first announced the restaurant in May 2022.

“Alara is inspired by the dining experiences we’ve enjoyed on our travels,” Scott Schmidt, founder of Looking Glass Hospitality, said in a press release at the time. “As we dined in high-energy environments and enjoyed menu items that were designed for sharing, we were motivated to bring something to Cincinnati that doesn’t currently exist in our restaurant scene.”

Described as contemporary American and high-end, Alara offers an immersive dining experience and a menu of innovative dishes that encourage exploration and sharing. On the menu, you’ll find a selection of small plates, ranging from Korean corn dogs to King crab sliders; a seafood platter; pastas, like the vegetarian bolognese; large plates, which include dishes like the rack of pork and Glory Bay salmon; and prime cuts of meat like the Wagyu Sampler, Tomahawk ribeye and lamb chops, all served with rosemary truffle butter, a bone marrow demi and chimichurri.

CityBeat got to take a tour of the new high-end eatery. Keep scrolling for everything we saw and to get a peek at the menu.

Alara, 5410 Medpace Way, Madisonville. More info: alaracincinnati.com.

Photos by Lydia Schembre

Alara 5410 Medpace Way, Madisonville My favorite dining experience in recent weeks, however, was at Alara, the new fine-dining restaurant in Madisonville with Chef Mark Bodenstein at the helm. Our meal was wow from start to finish. Such excellence deserves a full review, so watch this space for my detailed take on this wonderful addition to our dining world. Photo: Lydia Schembre
Alara is located at 5410 Medpace Way, Madisonville. Photo: Lydia Schembre
The bar at Alara Photo: Lydia Schembre
The bar at Alara Photo: Lydia Schembre
The bar at Alara Photo: Lydia Schembre
Alara’s dining room Photo: Lydia Schembre
Alara executive chef Mark Bodenstein prepares the food. Photo: Lydia Schembre
Alara executive chef Mark Bodenstein prepares the food. Photo: Lydia Schembre
Alara executive chef Mark Bodenstein prepares the food. Photo: Lydia Schembre
Alara executive chef Mark Bodenstein presents the dishes. Photo: Lydia Schembre
A selection of Alara’s menu Photo: Lydia Schembre
King Crab Sliders (shredded lettuce, lemon curd) Photo: Lydia Schembre
King Crab Sliders (shredded lettuce, lemon curd) Photo: Lydia Schembre
Duroc Crown Rack of Pork (Galician sauce, olive-tomato salad) Photo: Lydia Schembre
Duroc Crown Rack of Pork (Galician sauce, olive-tomato salad) Photo: Lydia Schembre
Smoked Pear cocktail (mezcal, Frangelico, ginger syrup, prickly pear purée, fresh lemon, smoke dome) Photo: Lydia Schembre
Smoked Pear cocktail (mezcal, Frangelico, ginger syrup, prickly pear purée, fresh lemon, smoke dome) Photo: Lydia Schembre
Korean Corn Dogs (wasabi mayo, furikake, soy pearls, micro cilantro) Photo: Lydia Schembre
Korean Corn Dogs (wasabi mayo, furikake, soy pearls, micro cilantro) Photo: Lydia Schembre
Heat of Palm Salad (seasonal vegetables, grapefruit, orange, sunflower shoots, toasted sunflower seeds, white balsamic vinaigrette) Photo: Lydia Schembre
Heat of Palm Salad (seasonal vegetables, grapefruit, orange, sunflower shoots, toasted sunflower seeds, white balsamic vinaigrette) Photo: Lydia Schembre
H.O.P Cakes (heart of palm, citrus frisée salad, avocado aioli, five spice vinaigrette) Photo: Lydia Schembre
H.O.P Cakes (heart of palm, citrus frisée salad, avocado aioli, five spice vinaigrette) Photo: Lydia Schembre
Glory Bay Salmon (charred broccoli, lemon curd, maldon salt) Photo: Lydia Schembre
Glory Bay Salmon (charred broccoli, lemon curd, maldon salt) Photo: Lydia Schembre
Spicy Hibiscus Margarita (Clean Co. non-alcoholic tequila, agave, Fresno-hibiscus syrup, fresh lime, habanero-hibiscus rim) Photo: Lydia Schembre
Spicy Hibiscus Margarita (Clean Co. non-alcoholic tequila, agave, Fresno-hibiscus syrup, fresh lime, habanero-hibiscus rim) Photo: Lydia Schembre
Vegetarian Bolognese (gnocchi, Parmigiano Reggiano, fresh basil, EVOO) Photo: Lydia Schembre
Vegetarian Bolognese (gnocchi, Parmigiano Reggiano, fresh basil, EVOO) Photo: Lydia Schembre
Spring Asparagus Sauté (mushroom, lemon curd, crispy chicken skin) Photo: Lydia Schembre
Spring Asparagus Sauté (mushroom, lemon curd, crispy chicken skin) Photo: Lydia Schembre
Raspberry Semifreddo (honeycomb, whipped honey ganache, beet meringue) Photo: Lydia Schembre
Raspberry Semifreddo (honeycomb, whipped honey ganache, beet meringue) Photo: Lydia Schembre
La Louisianne (rye, Bénédictine, Carpano Antica sweet vermouth, absinthe, Peychaud’s bitters, Luxardo cherries) Photo: Lydia Schembre
La Louisianne (rye, Bénédictine, Carpano Antica sweet vermouth, absinthe, Peychaud’s bitters, Luxardo cherries) Photo: Lydia Schembre
From left to right: the Spicy Hibiscus Margarita, the La Louisianne and the Smoked Pear cocktail Photo: Lydia Schembre
Jumbo Shrimp & Lobster Tail Cocktail (cocktail sauce and remoulade) Photo: Lydia Schembre
Jumbo Shrimp & Lobster Tail Cocktail (cocktail sauce and remoulade) Photo: Lydia Schembre
An assortment of Alara’s dishes Photo: Lydia Schembre
An assortment of Alara’s dishes Photo: Lydia Schembre
Alara executive chef Mark Bodenstein presents the dishes. Photo: Lydia Schembre
Alara’s dining room Photo: Lydia Schembre
Alara’s dining room Photo: Lydia Schembre
Alara’s dining room Photo: Lydia Schembre
Alara’s dining room Photo: Lydia Schembre
Alara’s dining room Photo: Lydia Schembre
Alara’s dining room Photo: Lydia Schembre
Alara’s dining room Photo: Lydia Schembre
Alara’s dining room Photo: Lydia Schembre
Alara is located at 5410 Medpace Way, Madisonville. Photo: Lydia Schembre
Alara is located at 5410 Medpace Way, Madisonville. Photo: Lydia Schembre

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...