Beets, Boars.....

Last night, The Ginger and I went out with Hilary & Sean of The Saltbox Blog (they were delightedly and geekily taking pictures of their food too, so pop over there in a couple of days and see their perspective). We were there both for my birthday, and for the biannual Cincinnati Restaurant Week, where at participating eateries, you can select three course meals for $26.11.

Full disclaimer: while I am trying to cook more healthily at home, I do not always stick to it when I dine out at the big-ticket restaurants. I am first and foremost a gluttonous foodie nerd, and if there is a steak tartare with crackers to be had by a chef I hugely admire, then so help me I will have it.


Fuller disclaimer: while I am trying to wean myself completely from gluten, I still have glutinous products (pasta, tortillas, crackers) in my pantry, and I hate wasting food. Some of it I can-- and have-- donated, but I refuse to simply throw it out and you will occasionally see it pop up on this blog as and until I cook through it. I realize the lack of consistency and drawbacks to both of these disclaimers, but I believe in trade-offs more than I believe in denial.


The Brown Dog Cafe was my weapon of choice. I had been there for a restaurant week two years prior and thoroughly enjoyed my dining experience. They specialize in wild game preparation, with their flagship dish being the caffeinated boar: tenderloin rubbed in coffee and served with an indulgent demi-glace. I had previously tried their duck, and it was the gamiest preparation I had ever had, with a great emphasis on savory notes, as opposed to sweet Asian-inspired flavors.

My starter: steak tartar with a quail egg and micro greens.

My salad, a micro Waldorf

The Ginger's salad, slices of beets with a fried goat cheese fritter.

I didn't take pictures of the main course because I was too excited and it completely slipped my mind. I had a deliciously rare ahi tuna steak with a slice of seared foie gras on top, which was accompanied by candied figs that just melted in your mouth. I am adding figs to my prep lists for dinner condiments for sure now.

Afterwards we went Japp's, a newer venue downtown that specializes in revival cocktails and original creations, many incorporating coffee from a local roaster. My favorite was the house special of the evening, a mulled peach wine they kept on the bar in a steaming silver vat. I was looking forward to trying two of their coffee cocktails, but unfortunately they had run out of a key component for each (Dojo's vanilla gelato and egg whites). Alas, next time! Fortunately they are right around the corner from Neon's so I imagine I will be migrating here in the winter when the patio there closes and it gets cramped indoors.

Erik's absinthe cocktail, the Van Gogh, aflame...

...and the barkeep stabbing burnt sugar into the drink.