23 Tables

Located in the historic Cincinnatian Hotel (built in 1882), The Palace Restaurant features a seasonal menu of contemporary American cuisine that leans heavily on locally sourced ingredients, as well as seafood flown in daily that is crafted into simple but distinct dishes by Matthew Beaudin, a Culinary Institute of America grad. Standards like seared foie gras, braised veal shank and house-made ice creams compete with more adventurous dishes like wheat berry salad, Indiana duck breast and PB&J — chocolate ganache, chocolate sorbet, sesame and Concord grape sauce. On the third Thursday of the month (January through October), a fixed menu of two courses and a bottle of wine for $70 per couple sells out regularly, and each event focuses on a different country’s cuisine. This allows Beaudin and his staff to spread their wings with new flavor combinations, the most popular of which make their way to the regular menus.

DETAILS - Insider Information About This Restaurant

DETAILS - Insider Information About This Restaurant