Salazar

Update: Had to have it one last time at the original location before they temporarily close to reopen in a new larger location. Harvest Moon cocktail is an aesthetical and delectable delight Restaurant Week is building momentum with a visit to Salazar - the eponymous OTR restaurant by Chef Jose Salazar Supreme dining experience. Fine dining without being overly pretentious or breaking the bank. 1. Cocktail: Love Letter Refreshing spring evening drink while the sun was still out. For food, went with the Spring restaurant week special dinner menu 2. First course: Parisian Gnocchi. Intricate and Exquisite! Subtle medley of savory flavors and textures (crisp, soft, smooth) with each ingredient shining on its own and coming together harmoniously! And something to be said about the color of the presentation. Felt it represented a bright spring evening perfectly. This was a grandslam home run gnocchi creation by Chef Salazar and his team. Probably the best gnocchi dish I have had, ever! 3. Second course: Blue corn Hurache Vegetables in this really pleasant artisanal presentation of Hurache included English peas, radishes and asparagus as part of the spring vegetables medley, along with refried beans, salsa and crema- all delicately elevating the star of the show - a perfectly prepared Hurache! Great follow up to the gnocchi first course. Jumping across the pond seamlessly between the two courses. 4. Third course Dessert: dark chocolate pot de creme with chopped strawberries and vanilla whip. Well , let's just say this unleashed a bit of a sweet tooth in me...and I ended up overshooting the restaurant week menu to order a 4th course add-on dessert 😆 5. Fourth Course: Warm fresh cookie, did I mention warm?... just the perfect way to finish a cool spring night I leave Salazar a happy and full human....again ! Where to next on Wednesday??

I moved from Cincinnati eight years ago and returned for a two day reminiscent trip. My first stop was Salazar, and it hasn't lost a beat. It was my favorite when it first opened, and Salazar was the best meal on this visit. Salazar charms without trying, the small restaurant proud to be a pioneer in Over the Rhine. Our bartender/server Jenny added to the charm, and her smile lit up the room. My crispy skin Branzino was cooked with a light touch. The gnocchi wasn’t heavy, unique for this pasta. It was delicious. Jose Salazar is now an internationally recognized chef and restauranteur. When he opened Salazar, he was a young man with a dream. That dream is now reality.

Beyond delicious! The brunch at Salazar was highly recommended and it did not disappoint. The mimosa tasted super fresh and set a nice tone for the rest of the meal. My husband ordered the heirloom tomato grilled cheese and the crispy home fries, which were more like smashed potatoes which we love even more. I kept stealing some and loved the aioli it came with. I ordered the pork shoulder chilaquiles and added avocado for some freshness. It was the perfect amount of spice. I had so much to take home, too! The atmosphere was really cool too. My husband and I couldn’t stop pointing out details we loved and wanted to incorporate in our own home. Absolutely recommend!

Salazar, by Chef Jose Salazar, was the best experience and surprise we had on a 24h connection in Cincinnati. I would say it's a special diamond in the city and a must go, if you have the opportunity. A reservation is recommended. We didn't get a seat inside (our fault), so we had our dinner on the tables outside, which was also pretty good. The service is exceptional. They know a lot about the ingredients and food they are serving, they help you choosing drinks, make sure you don't run out of water, and always with a smile and great mood. We chose Salazar because it is presented as a farm-inspired, local and regional sourced restaurant, that reflects a truly Cincinnati experience. I believe the menu changes over time and season, as I didn't find everything that was on the photos. Anyway, we did the right coices. 🦪 oyster sandwich - the most surprising and tasty dish! Very well balanced with a fried oyster and spicy kimchi, and the flavours of the radish sprouts and garlic mayo. It was an appetizer, but this could easily turn into my main dish. 🐟 Grilled Hamachi Collar - so well cooked, soft, tasty, and with a perfect ginger-tumeric sauce. Sided with some crispy black rice crackers. 🍔 The double smashburguer - from local grass fed cows, which shows how Salazar cares about what he puts in his restaurant. Asked for the extra egg. Didn't regret my choice. Perfect pickle (i would love them to be home made, but I am no sure), with aged cheddar and a potato bun, was for sure one of the top burguers I had. 🍗 Amish chicken paillard - it was not my dish, but I could try it. Was surprisingly soft inside, and crispy outside. 🍨 There was still room for a sweet treat. We were enchanted by the honey ice cream and the coffee ice cream. We had both, and although I was mostly curious about the first, it was the coffee one that won. It was creamy, strongly flavoured and delicious. Prices, for a non-american, portuguese visitor, are of course a bit high. We paid around $200 for 3 people (including tax and tip). But it is worth it and it is a fair price. I am probably not returning to Cincinnati again, so if you have the opportunity, please do visit this amazing restaurant. Congrats to all the team at Salazar!

Delectable cocktails, scrumptious food and a great server made our visit to Salazar a truly fine dining experience. Their way of cooking Brussels sprouts is simply the best, oysters sandwich is a must try, and falafel was so tasty and moist that I had to watch out not to swallow my tongue. The three cocktails we enjoyed - love letter, fresh heat and killer queen - tasted as delicious as dangerously smooth . Save some space for dessert, their house-made icecream opens up in your mouth with layers of yumminess.