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MainStrasse parking garage open on limited basis

 

COVINGTON, Ky. - About 100 parking spots will be open to the public starting this evening in the garage built in MainStrasse Village as part of the RiverHaus Apartments complex under construction.

 

The parking in the garage at Fifth and Main streets will be free on a temporary basis and will be limited to the hours of 7 p.m. to 5 a.m. Monday through Saturday and all day Sunday. Vehicle owners will need to remove their vehicles by 5 a.m. each day or risk being towed, so as to avoid any interference or inconveniences with the ongoing construction of RiverHaus.

 

Access to the garage can be gained on the Main Street side.

 

Covington officials praised RiverHaus developer Flaherty & Collins Properties and its local representative, Deron Kintner, for accommodating the City's request and taking the unusual step of allowing parking on an active construction site.

 

"We're well aware that construction of this exciting project took away parking used by patrons of MainStrasse Village, and that's why we wanted to replace that parking as soon as it was possible to do in a safe manner," City Manager David Johnston said. "This has been a long time coming, but the wet weather - especially in early spring - has interfered."

 

The City had hoped to have the garage open last week, but the freezing rain delayed work to prepare the garage. The garage also had to be approved for temporary occupancy by safety inspectors with the Covington Fire Department and PDS (Planning & Development Services of Kenton County).

 

RiverHaus, located at 501 Main St., will bring about 190 luxury apartments, retail space, and a two-story parking garage to the City-owned property and a nearby parking lot. About 100 spaces in the garage will remain open to the public, with the rest reserved for residents.

 

Ground was broken in December 2017, and the first phase of its residential development is scheduled to be finished in summer 2019.

 

Parking will be free only temporarily, with a fee structure expected to start probably around the beginning of the new year.

 

Covington Economic Development Director Tom West said the City was cognizant of the needs of MainStrasse Village bars and restaurants as it worked with Kintner, PDS, and the Fire Department to get the additional parking open in time for the annual holiday events season.

 

"It's an important time of the year for our small businesses, so we appreciate the collaboration on this," he said.

 

 

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The first phase of the residential development of RiverHaus Apartments at Fifth and Main streets is scheduled to be finished in summer 2019.

 

We’ve always recycled our paper, plastic and glass. Recently we went to compostable Togo boxes and are phasing out all single use plastics. The next step we are taking to reduce our carbon foot print is paring up with @gozeroservices. GoZero picks up all of our compostable goods every week. No more food waste heading to the landfill!

HUGE THANKS to @citybeatcincy for listing us as one of the 19 BEST PLACES TO EAT in the Cincinnati area. Thanks to everyone that voted for us! Cheers

(From the article in CityBeat)
Bouquet Restaurant & Wine Bar
519 Main St., Covington, Ky.,bouquetrestaurant.com. 
Working closely with local sources, Bouquet’s farm-to-table approach means a fresh, frequently rotating menu packed with seasonal ingredients. Elegant small plates, entrées and thoughtful wine pairings set the stage for an intimate dining experience. Find options like pork from local Marksbury Farm with pickled ramps and bacon-fat Brussels sprouts or a Black Hawk Farm wagyu grass-fed beef burger on a Sixteen Brick brioche bun. Most menu items can also be modified to suit the needs of different diners, from vegetarians to those with a gluten intolerance. 
Must try: The Motherboard charcuterie board, featuring four cured meats, five cheeses and a multitude of accouterments. It’s huge.
 

Over the past couple years we have been certified by the @seafoodwatch program at @montereybayaquarium and are working on our certification with @oceanwiselife. These programs require the restaurant to serve fish that is not being overfished or endangered. Traceability of where are fish comes from is very important to us as well. 
Sustainably caught fish options change dependent on what our fishermen catch or from very high quality ocean farms - 
barramundi | smoked shishito peppers | turnips | anson mills Jefferson Red rice | soffritto | sorrel & ginger purée 

With the end of summer comes the end of brunch. Thanks for coming out this summer, and we’ll see you all again for brunch during patio season 2019!

 

Half Priced Wine Wednesday

 

Every Wednesday we offer half off each of our wines by the glass. New additions to the glass pour list include Moris Farms "Mandriolo" Super Tuscan Blend, Concannon Petite Syrah, and San Angelo Pinot Grigio. Plenty of options for the rosé lover too: we're currently pouring three by the glass.

 

 

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Did you know that Trip Advisor recently ranked us #6 of the 15 best burgers in Cincinnati based on user ratings? You're in luck if you want to find out for yourself - we offer half-priced burgers every Tuesday from open to close, along with half-priced draft beers.

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CC-Adam Danforth_2.jpg

Meat Science
with Adam Danforth

2 Days

March 18-19

Midwest Culinary Institute
 

Chefs Collaborative - Ohio River Valley, in collaboration with Midwest Culinary Institue and Creation Gardens, is proud to present two workshops with Adam Danforth, who is the James Beard and IACP award-winning author of two books about slaughtering and butchering livestock. Danforth teaches workshops and lectures nationwide for venues such as Stone Barns Center for Agriculture and the James Beard Foundation Chefs Boot Camp. Danforth also works with individual farmers who are slaughtering animals for themselves, and because of that, he has a keen awareness of the needs of farmers, especially those who may be killing an animal for the first time.

ORVCC will present this workshop sponsored by MadTree Brewery and Edible Ohio Valley on Sunday, March 18 and Monday, March 19. The schedule for both days includes:

Sunday:
9:00 - 10:00 AM — Breakfast
10:00 - 12:00 PM — In-depth breakdown of Round and all resultant cuts
12:00 - 1:30 PM — Lunch + Networking
1:30 - 3:30 PM — In-depth breakdown of Short Loin and Flank, including blind tasting
4:00 - 5:00 PM — Happy Hour

Monday:
9:00 - 10:00 AM — Breakfast
10:00 - 12:00 PM — In-depth breakdown of Chuck and all resultant cuts
12:00 - 1:30 PM — Lunch + Networking
1:30 - 3:30 PM — In-depth breakdown of Rib and Plate, including blind tasting
4:00 - 5:00 — Book signing with Adam
6:30 — Dinner at Bouquet for VIP ticket holders

TICKETS AVAILABLE HERE

 

 

 

 

Featured Farm

Black Hawk

We have been working the fields of our home soil more than four and a half decades. Frustrated from the lack of good quality beef in local restaurants, we realized that we could do something about it and, in the process, discovered the key to what could eventually change the entire industry.

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Dinner Hours
Mon - Sat: 4:30 pm - 10:00 pm