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      Month: April 2022

      Mothers Day Brunch

      Posted on by caitlin@dear-restaurant.com

      Join us Sunday, May 8th, to celebrate the Mothers in your life. The Bloody Mary Bar will be stocked, Mimosas will be on ice and we will have a delicious 3 course menu ready for you!

      Course 1:

      -Whipped Greek Yogurt; Fresh Strawberries, Strawberry Jam, Caramel Parker House Crumbs

      -Smoked Salmon Tartine; Challah, Capers, Pickled Onions, Whipped Schemer, Dill Relish

      -Dear R&B Oysters; Apple, Celery, White Pepper

      Course 2:

      -Roothouse Green Salad; Toasted Seeds, Green Goddess, Sprouts & Flowers

      -Minted English Pea Soup; Country Ham “Bits”, Peas, Mint

      -Potato Cakes; Rhubarb Jam, Sour Cream

      Course 3:

      -Sausage, Egg & Cheese Sandwich; Chef Caitlin’s Biscuits, Nana’s Pimento Cheese, Sunny Egg, Dressed Greens

      -French Toast; Honey Sweetened Ricotta, Fresh Cherries, Cocoa Nib

      -Bacon & Grits; Twelve Hour Braised Bacon, Vermont Cheddar Grits, Sunny Egg, Bordelaise

      Call 513.321.2710 or click on the Open Table button to reserve your table.

      Rabbit Hole Bourbon Dinner

      Posted on by caitlin@dear-restaurant.com

      We are beyond excited to invite Rabbit Hole to Cincinnati for a one night only, custom five course tasting menu at Dear, on Tuesday, April 26th. Every course will be paired with a different neat pour of Rabbit Hole. Come hungry and bring your favorite Bourbon aficionado, we would love to have you!

      Seats are limited so call 513.321.2710 or reserve your seat on Open Table. $150 per person. Event starts at 6 pm.

      Amuse Bouche: Bespoke Gin. 
      Duck Coppa del Petto  cured with Sicilian sea salt, orange rind, white pepper, tarragon, garlic. Washed w/ Rabbit Hole Bespoke Gin. Aged one month. 

      • Served with: Wild Juniper Pâte Sablée. Fermented Anise Hyssop Honey. 

      Course 1. Boxergrail. Hamachi Crudo. Barrel Stave + Black Tea-Smoked Yellowtail. Coriander + Black Pepper-Cured. Green Plum. Shaved Fennel.  

      Course 2. Dareringer. Lamb Pithivier. Carrot – Vanilla Creme Fraiche. Lamb Neck Bordelaise. Chicories. 

      Course 3. Heigold. Southern Fried Rabbit. Heigold + Sorghum Brine. Spring Onion Ranch. Caitlin’s Biscuits. Napa Cabbage “Slaw”. 

      Course 4. Cavehill. Toasted Oat + Honey Tart. Strawberry. Honey. Ginger. 

      Easter Brunch

      Posted on by caitlin@dear-restaurant.com

      Join us for an amazing, delicious multi-course brunch. Enjoy a menu full of family recipes and enough food to fuel your Easter egg hunt. $75 per person. Reserve your seat via Open Table, or call 513.321.2710.

      Course 1

      Classic Deviled Eggs or Dear R&B Oysters

      Course 2

      Strawberries & Mache. Alan Benton’s Country Ham, Beaujolais Vinegar, Pickled Rhubarb.

      or

      Whipped Yogurt Bowl. Citrus, Orange Marmalade, Parker House Caramel Crumbs.

      Course 3

      Braised Bacon & Cheddar Grits. Old Man Waits Bacon, Carolina Grits with Vermont Cheddar, Sunny Eggs.

      or

      French Toast. Raspberry, Maple, Lemon Curd.

      or

      Sausage, Egg & Cheese Breakfast Sandwich. Pimento Cheese, Dear Butchery Breakfast Sausage, Sunny Egg, Dressed Greens.

      Course 4

      Sweet Bun. Parker House Roll – Dipped in Hard Caramel & Filled with Vanilla Pastry Cream.