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      Maze Row Dinner

      Join us Wednesday, June 22nd, for a special dinner featuring Maze Row. Maze Row Wines are an exclusive Italian fine wine importer focused on a few of the highest quality producers coming out of Italy such as Allegrini, Ratti, Pieropan, Tornatore, and Brancaia. The wines are intensely expressive of their origins.

      4 courses, 5 wines. Dinner starts at 6 pm. Benjamin Trostel will be accompanying us with his first-hand knowledge of these wineries to make the night extra special.

      Tickets are $125 per person. Reserve your seat on Open Table or call us at 513.321.2710.

      Menu:

      1st Course. Bollito Misto Di Mare.

      “Mixed Seafood Stew” Seared Scallop, Smoked Maine Mussels, Fire-Roasted Salmon, Salt Cod Zeppole, Saffron Bisque. Paired with Pieropan La Rocca.

      2nd Course. Cavatelli Sardi.

      Roast Chicken, Braised Kale, Sunflower Seeds, Pecorino. Paired with Renato Ratti Nebbiolo and Brancaia Chianti Classico DOCG.

      3rd Course. Cotenne Di Maiale e Verdure, Con Sugo.

      “skin on pork belly & vegetables, with sauce” Pork Belly Involtino, Parsley, Pignoli, Parmigiano Reggiano Onion, Garlic, Lemon, Extra Virgin Olive Oil. Braised in Grilled White Peach & Tomato Sauce.

      Paired with Allegrini La Grola.

      4th Course. Coffee Gelato & Amaro.

      Outward Wine Dinner

      We are beyond excited to welcome Outward Winery – Wednesday, May 25th, for a 4 course, custom menu featuring their wine. Outward Winery is a collection of inspired and unique wines, produced along California’s Central Coast, primarily sourcing fruit from Santa Barbara County. Natalie Siddique and Ryan Pace’s goal of expression, exploration, adventure and the unknown is savored with every sip.

      Wednesday, May 25th, 4 courses, 3 wine pairings and 2 special pours. Starts at 6pm, dress comfortably. $125 per person. Call the restaurant (513.321.2710) or reserve your seat on Open Table.

      Course #1:

      Raspberry Point Oysters. Red Versus. Strawberry. Marigold. Black Peppercorn.

      2021 Shell Creek Vineyard Valdiguié.

      Course #2:

      Roasted Lamb Shoulder. Honey. Skordalia. Chimichurri.

      2021 Cat Canyon Vineyard Chenin Blanc.

      Course #3:

      Swordfish au Poivre. Tea Beurre Blanc. Dandelion Greens.

      2021 Presqu’ile Vineyard Gamay.

      Dessert:

      Vanilla Gelato. Meletti Amaro

      Mothers Day Brunch

      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

      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

      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.

      Withers Wine Dinner

      Join us Wednesday, March 23rd, 2022 at 6 pm, for a custom 3 course menu complimented with Withers Winery. $110 per person. Save your seat on Open Table https://bit.ly/3vYh7ZJ or call the restaurant 513.321.2710.

      Course 1. El Dorado Rosé

      Frutti di Mare. Oyster – Pink Peppercorn Mignonette. Jumbo Shrimp Cocktail – Horseradish. Smoked Halibut – Fennel Salsa Verde.

      Course 2. Mr. Burgess (Syrah/Mourvedre)

      Lamb Bolognese. Tagliatelle, Grana Padano, Mint.

      Course 3. Merlot In Hand

      Short Rib au Poivre. Brown Butter Romanesco, Roasted Cauliflower Purée, Bordelaise