As the Hyatt in downtown Cincinnati has been upgrading over the past year, one of the changes was to switch from Champs to a new restaurant in the lobby, Red Roost Tavern. They had a blogger dinner last week that I was lucky enough to join where the sous chef, Karol Osinksi, explained the courses for the evening, which were pulled from their everyday menu.
The concept is similar to a few other places around town, to use as much locally sourced items as possible. They even sourced the wood from different barns across Ohio that adds a nice roughness to the overall look. The bar has 10 taps, 5 of which feature different local beers. 6, if you count Sam Adams, which is, brewed right up the street. AS of last week the taps were: Rivertown Blueberry, Rivertown Jenneke, Rivertown Helles, Kentucky Burbon Barrel, and Mt Carmel Nut Brown.
They also have Tessora Limoncello available at the bar and they are looking at adding local wines in the near future. They have at least one ice wine on the menu as well, but this dinner was focused on beer and food.
I’ll leave the images to 5chw4r7z who is much better at photography. The food was a very nice sample of how they have decided to approach combining the need to be a hotel restaurant while still trying to pull the business crowd for lunch and the local diners for dinner.
First course was a Crab Cake, with an Asian inspired slaw. Overall, this was a very light cake with good crab flavor. The light breading helped keep the cake juicy and was a very nice start.
Second was a sweet corn soup with a smoked tomato jam. This was my favorite dish of the evening. The smoked tomato gave a extra kick to the sweetness of the corn. It also qualifies as a vegan dish as tofu and soy milk are used in the base.
The quinoa salad was very light and would be a nice light lunch in the summer. The candied walnuts and summer squash added a nice additional crunch into the quinoa.
The Red Roost fish and chips is different than what I was expecting. They offer a roasted halibut with garlic chips on the side. As I am a garlic fan, I thought that provided a nice offset to the fish. The roasting left my fish a little drier than I would normally prefer, but it was still very nice.
The pork tenderloin with a cherry reduction was served along with the Burbon Barrel Ale that helped compliment the sauce nicely. The pork was server perfectly and was one of the best courses.
Finally, we had a small amount of Organic Corn Ice Cream from Madisano’s. A very nice end to a rather impressive offering of dishes sized for a tasting event.
Overall, I really enjoyed everything about the evening, the ambiance was nice in their offset private dining area, the decor was distinctive, and the food was very tasty. I’m glad that the western side of downtown has another quality choice for dining throughout the day.
Disclosure: I received this dinner as a sample from Red Roost Tavern. The comments above are entirely my own and were not a requirement of the dinner. You can read our sample policy on our site.
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